By Carol Brock
We live in a portable society.
It all began with the delicatessen when we picked up cold cuts and cole slaw, potato salad and Manhattan clam chowder for a light supper. Then we were impressed with the ease of picking up pint and quart containers with metal handles of wonton soup, chow mein or chop suey for a Chinese supper. No order was complete without crisp noodles, a huge container of white rice, tea bags and fortune cookies. Now Queensites can tote home almost anything from almost any where.
So, for your next picnic, go the take-out route. With a wave of your credit card, the world’s edibles, ready-made, will be tucked into your picnic basket. And off you go. No fuss. No clean-up. And this time, you won’t forget the ketchup.
SUSHI Take-out sushi shops are on a roll. More and more are opening up, and most Japanese restaurants will oblige. Fingers will do but ask for chop sticks or plastic forks. (And perhaps extra ginger.) A cooler will keep the sushi at its prime. Iced tea is a perfect go along: And an ice cream cone from a vendor near the picnic site makes a compatible dessert.
BARBECUE (Brazilian, Korean) At a Brazilian barbecue restaurant, you can take out a combination of beef, chicken, pork, sausage and more sliced off the skewer or on. (Master Grill 34-09 College Point Blvd., Flushing, 762-0300) If yours is a picnic spot with a grill or if a back yard barbecue is planned, you can select the makings at a Korean barbecue. Picnic Garden Barbecue Buffet House (147-42 Northern Blvd., Flushing, 886-5050) has the makings on the buffet ready to grill including salmon, hard shell clams and mussels and prepared potato salad, bean salad, noodle salad and even watermelon for dessert.
DIM SUM: Chinese dumplings are a delight. You can go the route of Chinese takeout — Keilly Chinese Restaurant (21-40 Utopia Parkway, Whitestone, 352-1201/1202) has an amazing takeout menu, but if you wish to be trendy, pack dumplings. They come boiled, steamed or fried. A pistachio ice cream cone at the beach or lake is a fitting finale, and/or make it canned pineapple chunks and mandarin oranges and fortune cookies. Crisp noodles and duck sauce would go well with a can of Chinese beer for a starter. (Chuan Thai Taste Cuisine, 97-20 Queens Blvd., Rego Park 897-8202)
KOSHER: At Empire Roasters, chicken is prepared many ways: honey, rotisserie, lemon garlic, skinless, fried. Also shish kebobs and barbecue beef tips. Excellent vegetables (ratatoule) and salads (cucumber) There's a Chinese kitchen as well. (In Great Neck, 9 Cuttermill Road, 516 487 3573; in Forest Hills, 100-19 Queens Blvd., 718-997-7315; in Flushing, 180-30 Union St., 718-591-4220.)
SOUTHERN: Make it catfish or a Southern cafe platter of corn oysters, barbecue ribs and chicken wings with black eyed peas or macaroni (or maybe macaroni and cheese) and cole slaw and moist cornbread squares. Great desserts are made here like sweet potato cheesecake and Southern bread pudding with strawberry sauce. (Richard’s Place, 200-05 Linden Blvd., St. Albans, 723-0041)
MEXICAN/CUBAN: Try Mexican deli with sandwiches and hot meal patters or Cuban takeout. (Atlixco Mexican Deli 37-18 31st Ave., Astoria, 777-2775. Latin Cabana 34-44 Steinway St., Astoria, 729-3900)
