A Civil Engineer by day, but a passionate amateur cook and generally food obsessed nerd by night.
Great slideshow. That double rib is going to haunt my dreams. Look at the size of 'er!
So I decided to heed the masses, red beans and rice. I'll tell you, it was delicious, quick and really showcased the quality of the Andouille (I used D'artagnan). This one is going in the repertoire. Thanks again, SE'ers.
Thanks for the suggestions, folks. My only hesitation with the red beans and rice is that the components are so similar to jambalaya (rice, tomato, andouille). I'm also considering an onion and sausage quiche.
And now I took a minute to search:
http://www.seriouseats.com/talk/2009/02/andouille-ideas.html?ref=search
I had no idea.
Thank!
Fried oyster mac 'n cheese. Seriously.
I finally got around to trying BC tow weeks ago with a group of five. Suffice it to say, I'm very excited this place is a block and a half away from my apartment.
Sriracha stuffed mushroom caps with a fiddlehead glaze.
Pladough.
Kenji used a micrometer...on pepperoni.
Mac and cheese, Singapore Mei Fun and Pad Thai. Yup.
Yikes. Who's the cranky old guy? Go easy on her, Pal!
It's a fun show. I've enjoyed every episode. You either appreciate Adam's schtick or you don't. It's always worth pointing out, too, that the challenges, which some find so appalling, are only 1/3 of each episode. The program does a fun job of highlighting some quality local eateries with the other 2/3.
I met Adam by chance in Brooklyn one afternoon. Totally nice guy.
To be in the same tent as Bourdain, my personal culinary and literary idol of snark!
John you really should give it another chance. We've been three times recently and it's been hands down fantastic every time. The chef is relatively new, very nice Italian fellow who has chatted with us at length. It's a superb restaurant.
Some interesting idea here, but the slideshow with images of the spices is complete overkill guys. It makes reading the article pretty cumbersome.
A heartwarming follow up. Congratulations on your success, Caleb. It has been a joy reading along with your story. Also, nice to see you in some normal fitting pants.
Very nicely composed review, Carey. Cheers.
After all I've read about this place I can't justify spending the money. There are too many other good local restaurants to try. I do have one question, though, is that awkwardly hand scribbled sign still out for display? For what seemed to be such a thoughtfully designed space I couldn't believe the sign they hung out front. It seemed like someone had quickly etched the name onto a piece of plywood with a sharpie and tacked it up above the door.
If we're talking about a quality, all-beef frank I highly doubt there's brains and livers in there. The texture of scrapple suggests a much higher fat, brain and nasty bit content. It's very mealy. Hot dogs are much meatier.
I've been, and the quality is outstanding. That said, I felt on one or two occasions that the tacos are quite small for the money. Still, it's a great place to visit for lunch or dinner if you're in the area.
I went to college outside of Philly. I ate scrapple. I didn't mind it. Recently, I watched Andrew Zimmern visit a scrapple making session in PA. I now, will not eat scrapple again, ever. That is all.
My Philly area raised friends still swear by it, well some...a few...anyway.
I was at Sweetwolf's last Saturday night. The burger reads well, bacon infused wagyu, etc. but my friend who ordered it said that it read better than it ate. That being said, they did order it medium well so I won't write it off until I've gone back and ordered one properly...medium rare.
How about a lamb burger hack...the Breslin?
Slow Clap.
Love the site and have for years. Thanks all for the great work!
...and for all the free reading I get to do at my boring job!
So I made a great big pot of jambalaya Saturday night for a big group which has left me with a couple packages of very good (and also expensive!) andouille sausage. Any ideas for recipes?
I typically only use it for jambalaya and would like to steer clear of gumbos, etc. My thoughts so far are to scramble it into eggs, maybe a soup, or a quesadilla...
My Santoku serves me well, but I really need a new 8" chef's knife for general duty. Thankfully, my wonderful girlfriend has agreed to provide one as a gift this holiday season.
So...I've begun comparison shopping. I don't need anything exorbitant, as much as I love the Ken Onion for $200, just a reliable sharp, no-frills knife that will serve me well for a few years. I'm thinking of a budget around $50, give or take.
Any suggestions, folks?
Is there some industry standard brand that the pro's use that I'm not aware of?
So I've recently decided to pick up a decent slow cooker (crock pot) since the girlfriend and I have moved in together and been cooking quite a bit more. Therefore, I'm on the hunt for a good slow cooker recipe book. As for style, definitely a newer, more progressive set of recipes, not the old school crock pot cookbook my Mom had growing up. I like all sorts of cuisines, like to be adventurous, love spicy foods, etc.
Any suggestions?
So there's a Cheeburger Cheeburger opening right down the block from me in Park Slope, 3rd Street and 7th Ave.
The space has been vacant since Miracle Grill shuttered almost a year ago. The fact that something has finally occupied the space is certainly good news, but not sure how I feel about a Cheeburger Cheeburger. We do have a Five Guys a few blocks down which will certainly be direct competition. Those fries are addictive.
Anyone been to one? Thoughts? The internet buzz seems fairly good, though I haven't been able to find out if you can order to temp.
I, regrettably, work in Flushing, Queens. (hey, its a job, right?) Been here for nearly eight months now and still can't find a decent deli to get a decent sandwich. I'm talking the cold cut variety.
Any suggestions?
By the way, no knock against Queens, I'm just more of a Manhattan/Brooklyn bloke. :)
The better half and I are spending this July 4th weekend in Montauk, my first time. Plan to do at least one night out at a decent restaurant to satisfy my foodie cravings. The boss suggested East by Northeast, looks like it has potential.
So, any recommendations SE'ers? Any 'can't miss' local spots I should drag her to?
TIA
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I agree that a cross section would have been nice. It's just that we're so used to seeing them in AHT posts!
Then again, I know some burger purists, like myself, are completely against cutting a burger in half prior to eating. I suppose I could understand forgoing the photo if you are of similar beliefs.