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From Slice

NYC Quintessential: Eat at Joe's Pizza

Richman's review is spot on. Joe's (no relation) slice is consistently very good. I also appreciate the lightness of the slice. There's way too many places in town that produce a heavy, sludgy slice.

From A Hamburger Today

Shake Shack Shakedown: Are All ShackBurgers Created Equal?

How do you know if the variation between the different Shake Shacks is greater than the variation you would find if you visited the same Shack multiple times? You may have hit the original place at a really good moment for them but gone to the UWS when they weren't at peak performance. I'd also assume that by the time you got to the fourth place your expectation and desire to taste yet another burger, fries and shake might have changed a lot (even if you were just sampling from each place).

From Serious Eats: New York

Tasting the New Concretes from Theater District Shake Shack

Kismetized, a concrete is a "sundae in a blender" style of shake that is most famously served at Ted Drewes Frozen Custard stands in and around St. Louis. Danny Meyer is a St. Louis native and patterned the Shake Shack after the Ted Drewes stands.

From Serious Eats: New York

Did You Watch the Nathan's Annual Hot Dog Eating Contest?

Serious Eats is a reference to people being into food, but competitive eating has nothing to do with food.

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From Serious Eats: New York

The Best Taiwanese Shaved Ice in New York

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Recent Polls

From Serious Eats: New York

JoeFood answered "No, I'm not interested. " to Did You Watch the Nathan's Annual Hot Dog Eating Contest?

From Serious Eats: New York

JoeFood answered "Don't mind: it's the same money either way. " to How Do You Feel About Cash-Only Restaurants?

From Slice

JoeFood answered "No" to Is it pizza if it doesn't have cheese?

From A Hamburger Today

JoeFood answered "$7" to How Much Is Too Much for a Burger?

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Recent Comments

From Slice

NYC Quintessential: Eat at Joe's Pizza

Richman's review is spot on. Joe's (no relation) slice is consistently very good. I also appreciate the lightness of the slice. There's way too many places in town that produce a heavy, sludgy slice.

From A Hamburger Today

Shake Shack Shakedown: Are All ShackBurgers Created Equal?

How do you know if the variation between the different Shake Shacks is greater than the variation you would find if you visited the same Shack multiple times? You may have hit the original place at a really good moment for them but gone to the UWS when they weren't at peak performance. I'd also assume that by the time you got to the fourth place your expectation and desire to taste yet another burger, fries and shake might have changed a lot (even if you were just sampling from each place).

From Serious Eats: New York

Tasting the New Concretes from Theater District Shake Shack

Kismetized, a concrete is a "sundae in a blender" style of shake that is most famously served at Ted Drewes Frozen Custard stands in and around St. Louis. Danny Meyer is a St. Louis native and patterned the Shake Shack after the Ted Drewes stands.

From Serious Eats: New York

Did You Watch the Nathan's Annual Hot Dog Eating Contest?

Serious Eats is a reference to people being into food, but competitive eating has nothing to do with food.

From Serious Eats: New York

Poll: Ice Cream, Gelato, or Frozen Custard?

All frozen custard is ice cream but not all ice cream is frozen custard. Custards are heated and include eggs, or at least egg yolks, to make a custard. Sometimes custards are referred to as french style (think french vanilla) ice creams.

Ice cream can be made without eggs - just cream, milk, sugar and flavors. This type of ice cream typically has a higher cream/milk ratio than a custard because of the lack of egg yolks. Until a few years ago this was widely called "Philadelphia style" ice cream but that name seems to have gone out of flavor. Some say that Philadelphia style is better suited for mixing in fruits because the fruit flavor stands out from the more neutral background of the cream.

Anything frozen is good when it is hot outside.

From Serious Eats

Guide to Grilling: Controlling Flare-ups

Yes, the heat of a grill isn't going to separate the chemical bond between hydrogen and oxygen.

I can only think of two things that might go wrong using a spray bottle of water.

First, oil and water don't mix. You don't pour water on a stove top grease fire because that only serves to spread the grease, and thus the fire, around. However, unlike a flat stove top, grease in a grill is going to sink into the well of the grill and is not going to spread to your walls and kitchen cupboards. Some may bounce back toward you and that might be unpleasant.

Second, spraying water into your grill will kick up the ash and embers, which may land on whatever food is being grilled. Usually this is not a big deal as you can just scrape it off, but some people may be easily skeeved by this.

Finally, this whole discussion verges on overthinking a plate of beans. I've grilled hundreds of times and have rarely had a flare-up last more than a couple of seconds. Moving the flaming food away from the heat and closing the cover for a few seconds has always put the unintended fire out.

From A Hamburger Today

Leftovers: The Day's Stray Links

Wow, reading that Dmanburger review was painful. The guy's writing is scarily incompetent.

From Serious Eats

Hot Dog Of The Week: Pete's Hot Dogs

Seconding Soul Dog in P-town!

Newburgh's a strange town. It was one of the most prosperous cities in America during the 19th and first half of the 20th century. It was the home of Andrew Jackson Downing, father of landscape architecture. After the decline set in following WW2 the city made some horrible, and blatantly racist, decisions in the name of urban renewal. The wholesale razing and hideous rebuilding of the waterfront area verges on criminal.

From A Hamburger Today

Bethlehem, PA: Emeril's Burgers and More Will Leave You Wanting More

Nick, it is okay to make a minor mistake on the Internet. The best thing to do is acknowledge such and move on. No big deal. But, please, don't insult us readers. Nobody from LA or Uzbekistan is going to think Pittsburgh and Bethlehem are close to each other geographically, and by writing "nearby Pittsburgh" you clearly meant nearby in terms of geographical distance and not in some abstract US industrial history sense.

From Serious Eats: New York

Astoria: Best Yet Market, an Awesome, Awesome Grocery Store

Thanks for the review! A Best Yet is opening soon near me at 118th and Frederick Douglass.

From A Hamburger Today

Video: Introduction to Green Chile Cheeseburgers

I've been to the Owl Bar and can attest to the awesomeness of their green chile cheeseburgers. San Antonio is little more than a dusty crossroads off of I-25 about ninety miles south of Albuquerque and well worth the trip.

From Serious Eats: New York

Florida Bagel Maker Using 'Brooklyn-Style' Water

Nonsense. There are any number of bagel shops on Long Island, in New Jersey and in Rockland and Westchester counties that make bagels as good as any place in the city. Since all those places use a different water source than the city (well, maybe some of the Westchester places use the same source) the difference in quality can't be the water.

There are also any number of places that use NYC water and make crappy bagels.

From Serious Eats: New York

Bill Clinton Helps Launch the First Zagat Guide to Harlem

If those two pages in the photo are representative there's lots of padding in the Harlem edition as five of the six restaurants listed aren't in Harlem.

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Recent Posts

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Recent Favorites

From Serious Eats: New York

The Best Taiwanese Shaved Ice in New York

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Polls

From Serious Eats: New York

JoeFood answered "No, I'm not interested. " to Did You Watch the Nathan's Annual Hot Dog Eating Contest?

From Serious Eats: New York

JoeFood answered "Don't mind: it's the same money either way. " to How Do You Feel About Cash-Only Restaurants?

From Slice

JoeFood answered "No" to Is it pizza if it doesn't have cheese?

From A Hamburger Today

JoeFood answered "$7" to How Much Is Too Much for a Burger?

From Slice

JoeFood answered "I like my crust nekkid and eat it plain" to Do you eat and/or dip your pizza crusts?

From Slice

JoeFood answered "I dunno. They have their place on occasion" to Do you do white pies?

From Slice

JoeFood answered "All of the above" to What's the Best Way to Eat Pizza?

From Slice

JoeFood answered "No" to Would you eat this "full English breakfast" pizza?

From Slice

JoeFood answered "Other (nominate in the comments)" to Do you prefer fresh mozzarella or regular?

From Slice

JoeFood answered "New Haven/Connecticut–style" to What's Your Favorite Style of Pizza

From A Hamburger Today

JoeFood answered "Less than one" to How Many Burgers Do You Eat Per Week?

From Serious Eats: New York

JoeFood answered "Patsy's (East Harlem)" to What's Your Slice of Pizza in New York?

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