Like Father, Like Son
Ed and His Burger Mission
Ed went to Shake Shack this week for a special mission. He didn't order burgers; actually, he didn't buy anything. But he did walk away with a bag! More on that later.
The Chozen Ice Cream
We got a sampling of ice cream flavors from Chozen, "an ice cream with chutzpah," says the carton. Rugelach, apples and honey, chocolate-covered matzoh crunch, coconut macaroon, and chocolate gelt. Jews and gentiles alike in the office all grabbed spoons and dug in.
Egg Custard Tarts
Before Kenji made a quick afternoon run to Chinatown to buy some ingredients for scallion pancakes and more appetizers next week (stay tuned for Chinese-American Appetizer week!), he asked the rest of the office if they wanted anything from there. Robyn's request: "EGG CUSTARD TARTS." Kenji came back with four still-warm flaky, custard-filled tarts. Then Robyn horfed one down in about 30 seconds.
Missouri Chocolate Bars
Serious Eats reader hmw0029 sent us a selection of chocolate bars from her favorite local chocolate producer, Missouri-based Patric Chocolate. Patric starts with carefully sourced, hard-sorted cacao beans to make their micro-batch chocolate bars. You can read a profile about the company and its founder Alan McClure at missouribusiness.net.
hmw0029 said her favorite is the Madagascar bar. As for the Serious Eats office favorite, we devoured everything pretty quickly, but the In-NIB-itable Bar was particularly appealing for its layer of crunchy cacao nibs.
Robyn brought in a Gâteau Breton from French bakery Canelle Patisserie in Jackson Heights, Queens. This buttery cake from Brittany tastes like a cross between shortbread and pound cake. Although not light by composition, it managed to feel light in our stomachs—hence why at the end of the day, only one small craggly nub remained. It's worth more than twice its $8 price tag.
This is Dumpling's "Why aren't you feeding me? Why?" face. We can't blame him: In front of him are bowls of Kenji's homemade macaroni and cheese.
We tried seven different milks from seven New York dairy farms. Afterward we felt like Will Ferrell in this scene of Anchor Man. Milk was a baaad choice. Thankfully there were cookie palate cleansers.
What'd we do with all of them? Microwavable ricotta!