Serious Eats - seriouseats.com

I'm afraid that this slide show just confirms the dismal offerings in New York's Chinatown. There is very little variety from the cuisines of China and all too often it seems that everything could come from the same kitchen (or the steam tables of Deluxe Market). And isn't is disturbing to you that most of these restaurants are filthy? A ratings are all too rare in this Town.

This really sounds great. Thanks for the serious explanation of what to expect. I'm buying tickets right now!

The Essential New York Times Cook Book.
'Nuf said.

56-0 Green Bay.

With honeydew melon, of course.

The real original hanger.

Good local food deserves a good local beer: Brooklyn Lager.

Hanger steak.

"We wanted our lunch back" is a statement that totally resonates with me. There are a limited number of meals we get to have in our lifetimes. When I'm served a bad one, I don't just feel ripped off, I feel like they stole one of my precious few eating opportunities. A pox on them.

I was in this session too. It's no wonder the logic of the different parts "didn't crystallize in your mind" is because, while Rudi did indeed seem like a master butcher, he was not a very good teacher. The side of beef did not start out whole (only rear half of the side was hanging on a hook; the other half was dismembered and lying on a side table before class started). And each time Rudi picked up a new primal, he failed to explain what exactly it was before hacking into subprimals. On top of this, he mumbled, and the sound system wasn't very good. Finally, while I love a good hanger steak too, I wonder how you knew which was which once it was cooked and on the table. I asked the chef and she herself had no idea how it was plated. This was a good class that could have been great.

Sweet Sugar Sunshine bakery on Rivington Street for their amazing personalized decorated cupcakes.

Frog's Leap Cabernet Sauvignon