Tag Archives: Spirits

The Case for Polish Vodka

28 Mar

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Who do those Russians think they are meddling in our affairs? They fixed the election for their comrade Trump and now they are trying to disrupt all of Europe with their hacking and spying. Enough is enough, I say. No more borscht. No more blinis. No more Baltika beer. And most importantly, no more Russian vodka. Sometimes sacrifices have to be made for the sake of patriotism. I plan on doing my part by boycotting one of my favorite beverages. That means no Caucasians(white Russians), no martini’s with Stoli, and worst of all, no shots of lemon infused Russian vodka at the incomparable Russian Samovar. But I can only sacrifice so much, so instead of the Russian stuff, there is always our friends’ from Poland. They wouldn’t dare try to influence our elections. They have no aims to dominate the world. And they love America. In return, we love them. And now I plan to love their vodka.

I’m not sure Gerry shared my reasoning. Though he might not have been as passionate about my anti-Russian fervor, the prospect of a meal cooked by Polish grandmothers in the old-school cafeteria called Pyza, located a block from the liquor store on Nassau Avenue in gentrifying Greenpoint Brooklyn, was incentive enough for him to make the trip from Westchester.

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And he wasn’t complaining when he also agreed to accompany me to the Greenpoint Wine and Liquor store on Nassau Avenue where there was the opportunity to purchase budget priced but underrated Polish vodka. The store had a huge selection of vodkas including many Russians. There was Stoli. There was Imperia. There was Russian Standard and there were other, pricey Russian vodkas. There was no Putinka, however, the vodka named after the man behind the current mess we are in. Before we knew he was influencing our elections, I once bought a bottle of Putinka vodka and wrote about it in these pages  where I discussed the bizarre commingling of what was known as the a “vodka pizza” (On Pizza, Pomodoros, Putin, and Putinka).   Now, if I ever dare to order a slice of vodka pizza I’ll need to ask the pizza maker if Russian vodka was used in preparation. If so, it’s a no go.

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Soft vodka named after a hard man

At the liquor store I now defiantly bypassed the Russian stuff  and grabbed a bottle of Wyobrowa and another of Stravinsky while Gerry nabbed a Lukosowa.

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The menu at Pyza

With our vodka stash in hand, we headed down the block to Pyza. The inexpensive meals were posted on the restaurant’s menu on the wall near the cashier. Both of us decided that the Polish plate, a combination of goodies such as pierogies, kielbasa, sauerkraut, stuffed cabbage, and potato pancakes, would give us a representative sampling of what grandma was cooking back in that kitchen. And we were not disappointed. Could there be a heartier food to line our stomachs while navigating the snow mounds that remained from the previous week’s blizzard? The only negative was that we couldn’t crack open the bottles just purchased and wash down the meal with a shot of the clear Polish stuff.

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Two Polish plates

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The Perfect Manhattan Fantasy Found in Westchester

16 Aug

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When Mike from Yonkers alerted our group that his pick was a place called Fantasy Cuisine, my sometimes depraved mind immediately pictured an exotic food buffet where you dined among dirty books, x-rated videos and adult peep show booths. What a concept! Alas, it was just a fleeting word association and the fantasy cuisine in question was Chinese, Szechuan to be specific.

The restaurant was not far from another of Mike from Yonkers’ picks, Saigonese (https://friedneckbonesandsomehomefries.com/2014/09/18/vietnamese-by-the-numbers/), in the heavily populated Asian district of Central Avenue in Westchester’s Hartsdale. Upon entering the stand alone restaurant, I noted the faux waterfall, stemmed water glasses and neatly folded, albeit paper, napkins on the tables. “Mike is in trouble with this one,” Zio mumbled as both of us made our way to our table which was also equipped with do-it-yourself hotpot controls.

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Elegance in Westchester

When the waiter arrived to take our drinks’ orders, maybe to help him weather whatever abuse we were going to heap on him, Mike from Yonkers splurged for a $12 “Perfect Manhattan” while the rest of us ordered Taiwanese beer.

“Do you know I have a friend who went to Italy and everywhere he went he tried to order chicken parmigiana,” Eugene announced to all of us as we were sipping our beverages. “It’s a disgrace. An embarrassment…you go to Italy and order chicken parmigiana…” Was Eugene just making conversation or was he delivering a social statement about the ugly American? No one knew and we were hungry so didn’t really care.

The menu at Fantasy Cuisine compartmentalized standard Szechuan dishes into “styles.” From among the styles that were arranged from non-spicy to spicy to very spicy, you could order your choice of meat; chicken, fish, beef or shrimp. This was supposed to make ordering from what are usually text book-sized menus much easier. I, however, veered totally form the “Classic Sichuan Dish” style menu to order twice cooked pork belly.  The others went with the various styles; Gerry ordering fish “dry pepper style,” Mike from Yonkers, chicken “dry pot style,” and Zio, beef “red soup style.”

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Fish “Dry Pepper Style”

When the waiter came to Eugene, he too eschewed the various styles and decided on the house fried rice with chicken.

“You’re not ordering from one of the Szechuan styles,” I asked Eugene.

He shook his head. “There’s too much stuff in those.”

“What do you mean by stuff?” I wanted to know.

“Mushrooms,” he replied bluntly.

“What’s the matter, you scared of mushrooms?” Gerry teased knowing Eugene’s well documented aversion to fungi.

I looked at him seriously. “We come to a Szechuan restaurant in Hartsdale and you order fried rice?” It’s a disgrace…an embarrassment.” And then I stopped because the appetizers Mike from Yonkers chose were beginning to arrive on our table including summer rolls that, after a bite, would not be worth ordering in any season. The Dan Dan noodles that followed, usually a barometer to judge quality Szechuan came next and after we all sampled them, the barometer at Fantasy Cuisine was pointing down.

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These Dan Dan noodles were no fantasy.

But you can forgive a restaurant for its appetizer missteps. The entrees, with the exception of Eugene’s predictably pedestrian fried rice with chicken, were all top notch though Zio’s trough-like bowl of beef in “red soup style” being the exception, not as spicy as we were used to for authentic Szechuan.  The thinly sliced pork belly was tender and combined with smoked tofu, garlic stems and scallions in a salty black bean sauce was as good as I’ve had while Gerry’s “dry pot style” fish also worthy of any Szechuan joint I’ve been to south of Yonkers.

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Pork belly so good it was cooked twice

No one could forgive Zio for barely making a dent in the humongous bowl in front of him and after a while he gave up, telling the waiter he would bring the remains home. Mike from Yonkers, on the other hand, had no excuse; he was on the same pace as Zio but with half the food and even more unforgivably, had barely made a dent in the Perfect Manhattan.

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Zio’s feeding trough of beef “red soup style.”

Noticing our probing stares, Mike from Yonkers quickly downed the drink but leaving the maraschino cherry at the bottom of the glass. “All right,” he said a smile on his face and smacking his lips. Whether it was a Perfect Manhattan or not, the man from Yonkers, who now lives in Rockland County looked satisfied.

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The not so perfect Manhattan

“Are Perfect Manhattan’s allowed in the food group,” Eugene questioned, but before anyone could answer we were out the door.

Fantasy Cuisine

20 N. Central Ave.

Hartsdale, NY

 

Salsa (on the rocks) with Chips

21 May

Green Chile Vodka

I could add this new, Green Chile vodka from St. George Spirits of Alameda, California into a Bloody Mary.  I could make a vodka-rita, substituting the St. George Green Chile vodka for tequila. Or I could use it in a peppered martini…but in this case no chilies would be needed. This unique non-GMO based spirit is infused with a combination of peppers including jalapeno, habanero, Serrano, and red and yellow bell peppers giving it a distinctive, green chile flavor with a subtle, yet noticeable bite. Lime peels and cilantro are also part of the process—after all this is a spiked salsa (minus the tomatoes)—we are talking about.

I, however, choose not to do anything to this vodka. I intend on savoring the smooth, clean fresh pepper flavor on the rocks with nothing more than a squeeze of lime.

And maybe accompanied by a bowl of tortilla chips.

St. George's Green Chile Vodka

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