Wednesday, December 23, 2009

Monday, November 30, 2009

Holiday Food Porn

7 Fishes Feast:








Potato Leek Soup with Beet Puree and Tarragon

Clementine Glazed Duck Breast

Baked Whole Red Snapper

Bacon, Mushroom, Cheddar n' Swiss Sammich

Wednesday, August 26, 2009


Ah, the combination of Meat Love and 80' Style!!!!!!!!!!!!!!!!

via CrunchGear

Monday, July 13, 2009

There's No Such Thing As Too Much Butt!

Our Friend Mike H. sent me this image of a T-shirt from Pappy's Smokehouse in St. Louis. Though the chances are slim, I really hope he bough me one. If not I'll have to try and mail order one, or wait till I find myself down there again. In any case it's a classic. Maybe we'll get lucky and he'll write us a guest review of the meal...

Friday, June 26, 2009

Gatling Taters

Growing up in FLorida we made a few potato guns, but never anything quite like this. Jup to the last 20 sec or so of the vid fro the only real action shots...

Muncie Round Up


Thai Smile, one of the best meals there.


Flatbread pizza, possibly the best thing I ate while there, and surprisingly from Fugly Mugglies which produced a mediocre burger and possibly the coldest fries Ive ever been served in a restaurant. They were spiced though.


A brutal callzone from Greek's. This was half. The breadsticks at the table were swimming in about a 1/2 cup of liquid butter at the bottom of the basket. I could feel my veins clogging after eating this meal. Apparently this place will still provide takeout orders if you have no shirt or shoes and is super friendly. Also check out the warning the have on all the tables...


Over all I would call Muncie, IN a non-foodie type town. Lots of super filling, not all that nutritional, heavy meals. Then again I was on a budget and stayed pretty close to the Ball State University campus, so maybe there are some jewels out there...

Saturday, June 13, 2009


So Ive been in Muncie, IN since Thursday evening. To be truthful the food has been pretty damn poor all around, no pics of anything yet. Hopefully it will get better, but I don't see that coming. I will tell you that its a setup from the grub we ate on election night in Chicago. So far its been some mediocre pulled pork from a chain type place where you throw the peanut shells on the floor. It was aight because it was drenched in bbq sauce, I cant imagine it wouldve held up otherwise. Some Chinese buffet, i dont think i need to elaborate here, and a subway 6". So far I'l give props to the staff here for providing some good fresh fruit in the mornin. More later...

Saturday, June 6, 2009

That's The Rub

So I finally I found a basic recipe for a rub. After scouring my cookbooks and the web for way too long, and not having that southern upbringing to fall back on, all it took a DVR’d Alton Brown ribs show. The Food network does nothing but erk me most of the time, with overproduced shows and Giada De Laurentiis fucking smiling every two seconds, but Mr. Brown does, usually come through with helpful tidbits. It was, at last, the simple beginning I needed. U used the show’s recipe of 8-3-1+1, 8 parts brown sugar, 3 parts salt, and one part chili powder, plus one part of the rest. It’s the rest part that makes it fun....and all yours. What is great about it, is you can use anything to measure it all. I used my son’s liquid medicine measuring cup, for the antibiotics he is taking. I’ll be sure I clean it out good before the next dose.

I know your not suppose to give out your rub recipe, but I honestly don’t know how the rub, and the ribs I have put it on, will end up. For the rest part I used, sweet paprika, cumin, cayenne pepper, black pepper, ground dry mustard, pulverized dry tarragon, garlic powder and turmeric. How much of each, well you got me. Enough of each to fill up the medicine thingy one more time.

Tuesday, May 26, 2009


So my family and I went to check out the aforementioned food vendor event at The Yard in Brooklyn. It was kind of a bust, as when we got here there were only 3 vendors, and one of them made fruit drinks. (The fourth, a fancy ice cream truck showed up late.) The buzz was they had invited a lot more, but not many accepted, as they thought the crowd wouldn’t be large enough. Well, they missed it. The lines were huge for the two food vendors. Like 30 minute wait huge. I would have skipped the whole thing and just gone down to the Empanada Lady on Sackett, but the Pizza Moto guy was there. And I’ve been wanting try his pizza.
So I waited the 30 mins to order…and then the 40 mins to actually get the pizza, once they got down the list, written on a piece of paper, in long rows. There had to be 30 people, names and orders, before me on that list. And the women right in front of me ordered like 8 pies. But I, a New Yorker, for some reason, was thoroughly patient. And my son, 10-years of pure genetic and learned environmental impatience, was totally alright with hanging around an ungodly long time to get a nine-inch ring of dough with sauce and stuff on top. It was an amazing day, nice breeze, people were a little too hipster, but nice. So I stood around Pizza Moto mobile wood burning oven, because even thought there was a million people in front of me , my neurosis prevented me from leaving the ring of people who were also waiting. I didn’t want to miss my pie when my names was called. What it did afford me was being able to watch the three person team systematically, artfully and precisely make some of the best pie I’ve ever had. I had ordered a Ramp pie, that came with the spring time fetishized wild leek, incredibility delicious thick cut pieces of bacon, Grana Padano cheese and tomato sauce. I also got a taste if the artichoke and oil pie from a guy eating some in next to me. That I was staring at. Until he offered me a piece. Yeah at eleven buck for a nine-inch pie seems a little much, but all that was on it was just really good and fresh, was cooked in a wood fired oven on wheels and made with great care. Ya know…it’s just f&#$ing pizza. But when it’s done well, with honesty, of all things “integrity”, and no pretence, (which these days in short supply,) well hell, one would probably have to work pretty hard to screw it up. (I put “integrity” in quotes, because when they screwed up and forgot to put cheese on a pie and set it aside, I offered to take it and just have them cross my name off the list. At first the woman said no, them she said “well…how about you just take the pie and when yours is ready, you can have that too.” And after a pause “It’s an integrity thing.” She explained.)

The pie was just good, hands down. I ended up getting the “Last ramp pie on earth.” When they ran out of the topping and she “took” the last one from the 8 pie person in front of me. The boy was happy, my wife was happy and yes, patience still intact, I too was in infected with a glorious pizza happiness.

Sunday, May 24, 2009

Eurotrip, and no I don't mean the bad movie with Michelle Trachtenberg...


I'll go ahead and be honest, my review here is going to be a little biased as my friend works here, that being said, Eurotrip on 5th ave and 20th St in South Slope Brooklyn is a solid spot.

The food definitely falls on the heavier side of things, I've had are the Spicy Hungarian Goulash and the Langoš, Hungarian fried bread, Pub style (home-made tomato sauce, Edam cheese, medium-hot German sausage, fresh mushrooms). I also have had a taste of a couple excellent specials including a very good spicy shrimp bisque. I remember the goulash being really good, pretty spicy without being overwhelming (for me) and a perfect meal to have the afternoon after a long night out. Going with the same idea, I ate the Langoš before a night out. I have only had Langoš here, so I don't really have a point of reference, but this was way heavy on the grease, even for fried bread in my opinion. This aside it was quite tasty and once again pretty spicy, I kindof wonder if this applies to their entire menu. Prices are in the $10-$20 range for entrees, but expect to drink a few beers or alot of water to keep the heat under control.

The atmosphere is nice, huge glass front for easy people watching, a solid bar, and a more intimate backroom with a good display of local art work. I like Eurotrip overall, as long as my friend works there I'll continue going. Although a completely different genre, the pizza place across the way, Toby's Public House (review to come) would probably steal my business if I lived closer...

Friday, May 22, 2009

Food Truck Party

The Yard in Brooklyn is hosting a "Food Truck and Vender" extravaganza on Sat. looks good an we get to support local food making folks. While your in the neighborhood, make a trip to Sackett St. and Smith for some the best empanadas in the five boroughs. ""Cookie" sets up her show every Saturday and cooks some the best street food ever!

Bonnie's Grill


Last night I went out to Bonnie's Grill on 5th Avenue and 1st street in Park Slope. The burger poorly pictured above is their veggie patty topped with bacon, cheddar cheese, lettuce, tomato, onion, pickled jalapeno and chipolte mayo. I know what you're thinking, what the hell am I doing ordering a veggie burger, I'm not quite sure, I did have a couple beers before heading to dinner, and I did get bacon on it...

I have eaten at Bonnie's many times, I started going there a little more than three years ago when apartment hunting in the winter. My brother and I would get their hot wings made extra hot and then stand outside sweating with no jacket. The wings are great here, and they will make them as hot as you want them, easily. If I plan on having more than a few I usually stick to the medium ones, hot is pretty warm. I have seen them use the Endorphin Rush hot sauce before, but I'm not sure what kind of combination of sauces they use for the wings on a regular basis. You will most likely need extra blue cheese, I would recommend ordering it when you order the wings, especially if you are there when its packed. Side note: Bonnie's gets slammed on the weekends, and though pretty damn good, I don't really think its worth waiting in a huge line for. On the other hand their burger stomps that of Corner Burger down the way. The chicken sandwich is ok, as is the pulled pork, but nothing really that special, I usually stick to the burgers, fries and wings. Note: Chipolte mayo for the fries and well everything else too rocks.

Overall for the money I think Bonnie's is a pretty good place. I wouldn't travel from another borough (see: Sripraphai) to go there, but when its not too crowded to get a table right away and I'm in the hood its at the top of my list for burgers and wings, for now...

Tuesday, May 19, 2009

Peppinos Pizza


I went around the corner to peppinos on 5th ave btwn 10th and 11th street the other day to try and find the pizza joint I will be frequenting in the new hood. Based on good reviews on yelp I had fairly high expectations. I just hot a slice of plain (2.50). The slice was good, it's not exactly Tonys or carmines from the old neighborhood, it's brick oven and has a slightly thinner crust. I liked the sauce alot, the crust was pretty good too. I'm not sure I'm in love with the quality of the cheese, but will have to return for further research. Peppinos isn't a walkup kindof place, definately more of a sit down and order a whole pie joint. The guy working the counter was pretty cool and the setup is pretty nice for a casual pizza spot. The recession special looks like the most bang for your eating solo buck with 2 plain slices and a drink for 5 bucks. I'm interested to see what the toppings pies are like and how peppinos stacks up against the other spots around there. For the meantime it looks like a reliable place for a quick slice.

Friday, May 15, 2009

Hanco's, The one on 7th ave & 10th st

So I've only been to this location of Hanco's, I hear the other original one is better, but this one is only a few blocks from me. This was my third time or so. I really want to love the place, but I'm pretty sure I just like it. The service is okay, nothing special, order from the nice counter people wait with your number and then go pick up your tray. I am not a big fan of their beverage selection, I really wish their ice green tea was better, I don't believe it is regular green tea, something else is in it. The banh mi-ish sandwiches are damn good, especially the pork one. I wasn't a huge fan of the chicken sandwich (pictured), I think the pork is the way to go. The bread is a bit softer than what you get at Banh Mi Saigon (I think they are a pretty decent reference point) in soho, and I love the fact that there is butter in the sandwiches, but the prices are pretty steep for the amount of food. For a drink and a sandwich plus a buck or two for tip you will cross the $10 mark. I feel like you can feed 2 off one of the banh mi from Saigon and it only costs 4 bucks. But alas being that it is only a few blocks from my house and is the only banh mi option I am aware of in the neighborhood I will definitely continue going.

Wednesday, May 13, 2009

Corner Burger in Park Slope

A couple of weeks ago, when I was moving my first round of things down to my current space Preston and I took a post traffic and box moving trip to Corner Burger. It was the second time i've been through there. Not a favorite for me when it comes to burgers, but pretty decent. Pictured above is the beef burger with muenster cheese, bacon, sauteed onions, chipolte mayo, pickles, lettuce and tomato. The good: Tons of options for toppings including a good chipolte mayo sauce, several cheeses, avocado, jalapenos. The bad: you are not asked what temperature you would liked your burger cooked, which my speak to the quality of the meat. The guys that work there are very nice but the service seems rough, like it should be counter service but they do table service anyway.

Will it be my last time in there, probably not, but i wont be having craving for it either. Overall the burgers stay juicy even though they have a tendency to be overcooked and the toppings make up most of the flavors in the burger. They will definitely fall apart on you if you're not careful, so set them down gently and dont squeese to hard when trying to crush all those toppings into a biteable size. Orders of fries are plenty big enough to split and pretty good, I would stick to the regular ones and not the curly fries though, the curlies just arnt crisp enough for me. So if its the middle of the day, and bonnies hasnt opened yet, you could make a worse choice than Corner Burger, they do have beer...

Tuesday, May 12, 2009

Got To Love People

I don't know...but kinda alright I say....

Wednesday, May 6, 2009

Its been a while... But you gotta check this out!

First off These business cards are freaking sweet!

Second, I'm moving to a new hood, so hopefully the explorations there will lead to numerous new posts!

Wednesday, January 14, 2009

Short, Yet Oh So Long

I needed to cook some short ribs. No really. I’ve looking at the damn things at my butchers, Los Paisanos in Brooklyn, for months, just waiting for a point in my life when I had the time. I looked up recipes, which in the end, I ignored. (Including a video of Mark Bittman, NY Times food columnist, practically having a orgasm after cooking them.) I had a jones I needed to get over.
So the initial idea was to braise in beer, dark beer. But I just never got around to getting any. Since our most gracious friends let us use their house while they are in Ireland for a year and are between renters, I made the most of a real kitchen. Ya know, counter tops, a stove that throws real heat, and an oven that you can set to a temperature and it stays at said temperature. I brought over my magic pot and since I had a bottle of wine hanging around the apartment, I figured I would just use that. Not that I really, really wanted to. I had my heart set on beer. I wanted that deep malty flavor along with the beef. But, it was all I had and I was too lazy to stop at the store, and actually too cheap to spring for it.

I separated the ribs at home into their individual meat laden selves, and headed over to our friends place. God Bless them and their kitchen. I got the magic pot nice and hot, added a little oil and set to giving them a nice browning on all sides. I was still unsure of how I wanted to braise them, and went to raid their cupboards. I needed a drink first though. Upon opening there liquor cabinet there it was. Hell, if I couldn’t have beer, I’d have Bourbon as a braising liquid. Ah just so damn perfect. I just couldn’t use it straight. I had to cut it with something and it was back to the cupboards. Bless the house owners little vegetarian heart. She had one of those little 4 packs of vegetable stock, ya know in those annoying cardboard containers. Ok, so it was a little out of date, those things really don’t go bad though right? I finished browning the ribs, took them out, and caramelized some onions and celery. Poured in the two little containers of veg. stock, I smelled it first of course, and poured in about three glugs bourbon and let it come to a hard simmer to boil some of the alcohol off. It had a very strong bourbon smell that worried me a bit. But, I couldn’t do much about it now. So in went the short ribs, put the cover on and set my baby in the oven at 300 degrees.

It simmered a little too hard, so I dropped the oven to 250, then 200. For about 4 hours they hung out there, braising away, disturbed only a few times for a turn. I roasted some potatoes along side the last hour and a half. I let the ribs rest while a skimmed the braising liquid of most of the fat, and boiled it down a bit. To my amazement, the strong bourbon scent that it had when it went in was almost gone, with just a hint of the bourbon sweetness, and ended up with a very rich and mellow pan sauce.

And the short ribs, holy crap, man I can’t believe it took my 43 years to have these beautiful pieces of heaven. What an ass.

Oh, there will be a new bottle of bourbon waiting for you when you get home.

Tuesday, January 13, 2009

Heart Attack Grill

Watch CBS Videos Online

Remember The Turkey?

So you might think I would need to have my head examined. After cooking a full bird on Thanksgiving a few months ago, half-assidly I might add, I decided I needed to cook some turkey in a different way. Well, I had two extra legs in the freezer that I didn’t take out to cook with the big bird. So I decided I would try out, on a small scale, what I planned to do next Thanksgiving. Yep, going to jettison roasting the whole bird and braise the damn thing. In parts of course. Taken apart. So I can get the dark and the white meat cooked correctly without doing the back flips it takes to roast the damn abnormally bred fowl we use for that oh so thankful holiday. It was far enough away from the actual holiday, so the memory of that crappy turkey was far enough back in the rear-view mirror

I browned the legs quickly in a hot pan with oil, took the legs out, and then added some vegetables, some brussel sprouts, carrots and potatoes, to give them a little browning. I put it all in a roasting pan, and threw in a halved apple for good measure. Little white wine (it was a bit too fruity, but it was what was open), a bit of turkey stock I had made with the carcass just after the Thanksgiving meal, and the drippings from the pan used for the browning. I set it in the oven for a slow roast, about 225, for a few hours. The liquid was about half way up the meat and was plenty to last the whole braising in an uncovered roasting pan.

After it looked right, I swear I’m not using a thermometer any more and just learning to do it by feel. I pulled it of the oven, pulled the legs out to rest on a board for a bit, put the vegetables on a platter and cooked down the pan sauce after skimming off some of the fat.

Eh, sauce wasn’t so bad.,.would have been better with a drier white wine. Turkey was perfect though, moist, flavorful with a nice crisp skin on top. Vegetables had a real nice flavor after swimming in the braising liquid and roasting a bit. The apple was killer. ( I had one slice cut side down and one up to see the difference, keep it up, falls aprt too much if you don’t.) My roasting turkey days may be over. No more wrestling with a 20 pound bird at eight in the morning and worrying all day about it. Just braising my fowl to make it right.

Monday, January 5, 2009