The dish on Long Island's restaurant and food scene.
Before another snowstorm hits, you can do what I did one recent frigid night stop into The Rolling Spring Roll in Farmingdale for a chill-chasing bowl of pho ($9), Vietnamese noodle soup.
Back when the restaurant first opened, chef-owner Joe Bui's chicken pho, made with a rich beef broth, had been undermined somewhat by thin, dry slices of white meat. This last time, though, the poultry pieces were plump, moist, savory.
When questioned, Bui said hes changed his technique, brining the meat (soaking it in salted water) before cooking it. Makes a huge difference.
Not a bad idea to have a bowlful in the restaurant and take home some more for later just in case you're stuck at home.
The Rolling Spring Roll is at 189 Main St., Farmingdale, 631-609-5182, therollingspringroll.com.