[Sca-cooks] OOP - Cholesterol singing happily through my veins...

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Avraham haRofeh:
>  > Finally we stumbled across a tiny, unprepossessing hole in the wall
>>  that advertised in big letters, "Steakhouse", and in smaller letters
>>  the name, "Mi Tio".
>
>Where, damn you, man, WHERE IS IT? <grin>
>
>Avraham

As I said, on Queens Boulevard in Elmhurst, across the big street
from the former Macy's building (the ugly white hockey puck, now a
smaller version/extension of the Queens Center Mall. Probably
something like 57th Avenue for a cross-street.

You might also like La Portena on 37th Avenue in Jackson Heights,
another Argentine Steakhouse with a similar menu and priced about the
same, but I think Mi Tio is  better food and a better deal. OTOH, La
Portena is near _good_ shopping (the Little India part of Jackson
Heights, including Patel Brothers, the large Indian version of
Sahadi's, saffron at ~$17 an ounce, etc.)

Argentine food is very interesting, BTW. Heavy Italian influence, in
addition to the Pan-Latino stuff like churrasco (plain [flash -- tee
hee] grilled steak, ranging from skirt to sirloin strip, originally
Argentine but now eaten all over most of South America, especially
Brazil) and rice and beans (which, yesterday, were frijoles colorados
-- pink) with visible fresh pork and onion therein and yellow rice.
Flan. The usual suspects. But all of impeccable quality, and then you
have a couple of dishes I could almost swear were imported by WWII
exiles. Appetizers consisting of cold, thinly sliced meats
(frequently either tongue or matambre, which is cold, sliced,
braised, stuffed flank steak), accompanied by a ubiquitous potato
salad and/or Salade a la Russe (smallish dice of mixed, cooked veg,
including peas, in a mayo-ish dressing -- a lot better than it sounds
when properly done; you just have to pretend to be wearing 50's hair
and clothing and you get along fine ;-)  ). And this seems to be a
recognized part of the cuisine, not just an aberration on the part of
that particular restaurant. (I can see Georgeous Muiredach raising
his eyebrows at this one.)

Adamantius

--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER