lol, my daughter and her friend were making latkes the size of my head, we all made the mistake of eating a couple before moving on to the roast meat.
I had some language difficulties ordering at deluxe, I wanted them to cut up two chickens and a duck, they cut one chicken up and gave me precut packages for the other chicken and duck. Turned out to be fine…actually much better than fine, but it was a little stressful not understanding when they’d been cooked/cut.
I’m interested to try their roast pork and pig, I saw the pig in a lot of baskets.
Deluxe was my standard place when New York mart ran out of what they had made. I’ve had the Char Siu and it’s good. I haven’t bought the crispy skin pig but lots of people are always buying it.
Did I already suggest a roast meat taste off at some point.
not learning from your example I just bought a roast duck and scallion chicken from The
Roast in the sunset park chinatown (8th ave and 52nd st) on the excuse we have to take food to a NYE function tonight. Jim took one look at this mass of delicious looking food and told me I need to leave half of it at home! I just ate a couple of pieces of the duck and it is just wonderful. .
Hadn’t been to may wah since the pandemic, my chicken leg was perfectly fried, great comfort food on a cold night. my son had their pork chop, I like the one at Taiwan pork chop house a little more but this was a good rendition.
$7.50 for a mess of food, the egg is an extra 75 cents. It’s $3-$4 for an extra chicken leg or pork chop, probably do that next time and split a bowl with my dining partner, leaving stomach space for other destinations.
Maxi’s Noodles on Mott was mobbed. Not just busy, but the kind of busy where you start wondering if there’s been a food shortage and nobody told you.
Banh Mi Saigon’s #1 is now $9.50, which means inflation has finally come for my sandwich. It’s now pricier than some lunch specials in the area, but what price happiness? Apparently, $9.50.
Green Garden Village was a disaster. The duck was cold, the pork was tough, and neither had discernible flavor. When the manager saw my untouched duck, she inquired why. I explained, as kindly as possible, that if it had been freshly cut from the birds in the window, it should at least be room temperature but it was cold. She nodded and walked away. I don’t think I’ll be back.
Tai Pan had a line out the door.
Tasty Dumpling had tasty dumplings. It also had a cleanliness level that pushed the limits of my personal tolerance, and it’s well known that I’m flexible in that regard.
But the true highlight of the day was Deluxe Mart’s prepared food section. It was chaos. A glorious, operatic mess of humanity, elbows flying, people desperately waving at the counter staff, entire trays of food vanishing in minutes. And in the middle of it all, some absolute genius decided to blast Aaron Copland’s Hoe-Down over the loudspeakers. A piece of music that screams wild, headless-chicken panic played in the background of a scene that could only be described as wild, headless-chicken panic. I laughed out loud. So did a few others. It was a beautiful, New York moment.
thanks, that’s kind of you to say but I’m pretty sure a lot of NYers (and others) will take umbrage at my characterization of the beloved Hoe Down as a piece that “screams wild, headless-chicken panic” In fact, I didn’t feel entirely comfortable with it and tried a couple of other things before putting it out on HO.
I meant to add that I noticed a display case at Deluxe Mart with beautiful, fresh, uncooked dumplings, I think they were 38 cents each, will give them a try next time through.
I was there around 330, they were completely sold out of roast meat save for a couple of chickens in paper. I wonder how they differ from soy sauce chicken?
