I've tried the Broadway Breadcrumb slice a couple of times and I do like it. Definitely something different. However, that Spicy Spring haunts my dreams. I've had it two nights in a row recently and I really do think that it is one of the best slices I've eaten in recent months. Give me a Spicy Spring, a coupla Sicilian slices from L&B Spumoni and a half sheet of tomato pie from Roma Sausage & Deli in Utica, NY and all will be right in my world.
Daniel, I was hoping to bookmark/put this recipe in my recipe box but it appears that option is no longer available. Did Serious Eats eliminate that option or am I just not looking in the right place?
Still love the egg cream at Gem Spa and whenever I give a food tour to my out-of-town friends I try to make it a high priority stop. I explained it to a friend from Central NY who came one hot July day and she couldn't understand the appeal of milk on a steamy day. I told her that, unlike Ron Burgundy, an egg cream was a GOOD choice. A few sips in and she was hooked. I think the carbonation from the seltzer gives it a refreshing lightness.
I also like the one at Lexington Candy Shop on the UES. Pricier than many others but I really enjoy the atmosphere there and the staff have always been very nice. I had an excellent vanilla egg cream at Shopsin's (despite having ordered a chocolate egg cream) and it was probably the most perfectly blended and most satisfying egg cream I can remember.
I've had some mediocre egg creams at Katz's and Yonah Schimmels that weren't blended properly and they were brown throughout with a barely there foamy head that disappeared in seconds. My least favorite was from Bubby's in Tribeca. They offered up a caramel egg cream and the quality of the ingredients was spot on but it wasn't mixed properly and most of the caramel syrup was still on the bottom of the glass so the upper 2/3 of the glass with barely sweet fizzy milk and the bottom 1/3 was a achingly sweet caramel milk.
With only 3 ingredients the syrup had better be good quality. Love U-Bet, Hersheys will do in a pinch, cannot abide Bosco! The seltzer has to be fizzy and not flat and the milk has to be just about ice cold. Too much of one or not enough of another and it becomes a chocolate milk with a trace of fizz, a carbonated chocolate drink with a touch of creaminess or a fizzy milk lacking a bold chocolate flavor. And it MUST be blended properly. See Bubby's above. Each sip should be creamy, fizzy and sweet!!
I grew up with these in Central NY in the early 90s and I was the most popular guy at the party! The first time my friends saw them they were totally skeptical but it was love at first bite and then they would always ask me if I would be making them for the next party.
Two things that I did that were slightly different from your recipe:
1.) I would mix the cereal and the coating, let it cool down and then break apart so there weren't any giant clumps.
2.) Coat with confectioners sugar AFTER the mix cooled down. I tried to apply the sugar while it was still warm and it melted and became a sludgy mess.
Note: Please delete my previous post due to the obvious spelling error on the first line! Thanks so much.
Many writers and bloggers that I love: Mark Bittman, Kenji, Anthony Bourdain, but the ones who inspired me to start writing in the first place are Jane & Michael Stern of Roadfood.com and the authors of the numerous books that had me hooked so many years ago. Their ability to interweave stories of local cuisine, the culture from where these foods began and the people who love eating and making them for decades never ceases to inspire me. I now actively seek out the food traditions I grew up with Central NY and try to learn more about the history and people behind it all.
Many withers, bloggers that I love: Mark Bittman, Kenji, Anthony Bourdain, but the ones who inspired me to start writing in the first place are Jane & Michael Stern of Roadfood.com and the authors of the numerous books that had me hooked many years ago. Their ability to interweave stories of local cuisine, the culture from where these foods began and the people who love eating and making them for decades never ceases to inspire me. I now actively seek out food traditions I grew up with Central NY and try to learn more about the history and people behind it all.
Oh, how I miss Matt Murphy's! When I lived in Coolidge Corner I'd walk over there for a pint and some fish and chips (with some of their homemade ketchup!).
Love this article! Never really thought about food fixers but it makes perfect sense. Like a personal food sherpa guiding the mountains of good and not so good food around the world. I give food tours to my friends and family when they visit me in NYC and really try to find out of the way places (for them anyway) that they wouldn't normally consider and most of the time they are happily surprised and grateful that I pushed them to experiment outside of their comfort zone.
In order to find the true princes & princesses of the food word, you gotta be willing to kiss a few frogs along the way.
An unlimited supply of SmokeShack burgers!!!
Sadly, I've never had ramen anywhere and I think this would provide me with a great jumping off point!
So glad there are a few beef on wecks in the city. I can usually find a good one in Syracuse when I go up to visit my family. Would love a good Boston North Shore-style roast beef sandwich with bbq sauce, horsey sauce on a toasted onion roll!! How about a Springfield , IL-style "horseshoe" or Kentucky hot brown? Would love it if Primanti Bros. opened up a location here!
Awesome! Wish I still lived in Coolidge Corner!
What train does one take to get there? Is it the 7 train train to 82nd St-Jackson Heights?
Great news!!!!! @cookthis, I've been going to the Shack since they opened in MSP and I've been to most of the locations in Manhattan. I love the burgers but rarely will I wait an hour in line for much of anything. I most often find myself at the Times Sq. location before or after catching a Broadway show with my girlfriend. I usually get a Shackburger, fries with cheese sauce and a half size concrete and every single time I have walked out of there thinking to myself, "That was exactly what I wanted" and "That was time, money and calories well spent". Not once have I ever regretted a meal at the Shack.
I do think it is a darn good burger and the fries are okay, but I do look forward to the possibility of fry greatness at the risk of inconsistency.
ryuthrowsstuff, while black & whites may look quite the same upstate they are known as "half moons" and there is a distinction in that B & Ws have a hard, crackly icing on top while half moons have a soft, whipped frosting on top.
As far as taking food to travel, I'd pick up some chocolates from Jacques Torres or Roni-Sue. The Pickle Guys and Kossar are also great recs. You might find some god takeaways at the Hester Street Fair, Smorgasburg or the New Amsterdam market (not sure if that last one is still operating this summer). Some Rick's Picks pickled vegetables or a bottle of Peter Luger's Steakhouse sauce?
Hey Hawk, I realize this is a post from 3 years ago but aI was just in ABQ for a wedding two weeks ago and made a stop at the Dog House Drive-In (mainly to get a shot of that neon sign after dark). Wasn't crazy about the chili on the dog. Tasted like Hormel to me. Spicy as all heck though!! Had a tasty chocolate-cherry shake.
Love Kim Ima's Treats Truck!
Did you mean to say that it popped for for the first day of summer? Your post is a bit confusing as it says that it "came back yesterday for summer" but "its next showing will be in the fall". Great slideshow!
How about this Mt. Vesuvius of onion rings from Smokin' Al's in Long Island?
Forgot to put in my first comment, thanks so much for the great interview and article, Jacqueline!
Grew up spending lots of nights at the Syracuse location and I never tire of the Dinosaur! Been in NYC for 10 years and have ended many nights in Harlem with a Big Ass Pork Plate or a Pork-Sket sandwich chased with some Wango Tango wings.
I noticed at the beginning of the third paragraph you had said, "So, what does it take to stand up to Texas, Tennessee, Memphis and the Carolinas at the pit?" Being that Memphis is in Tennessee should it say, "Texas, Tennessee, Kansas City and the Carolinas..."?
Max, every time (except one) I have gone to L & B I have gotten 2-3 Sicilian slices and a spumoni and I ALWAYS walk away total happy and content. Growing up in Central NY, tomato pies were the standard for me but I've gone far out of my way for those L & B Sicilian slices on many a summer afternoon.
The one exception was having dinner inside with my girlfriend's family where the 10 of us all had the Chef's Table and they brought out what seemed to be an endless array of family style dishes and our young waiter had the whole Brooklyn attitude and accent going on (and I don't think it was a put-on for the customers). I was blown away by their dine-in menu! They brought out: mozzarella en carozza, roasted & stuffed artichokes, pear salad with ricotta salata, dueling shrimp (fried & cocktail), spaghetti with white clam sauce, fusilli with vodka sauce, striped bass, veal chops, steak, mashed potatoes, french fries, broccoli rabe, red & white wine, and an insanely and comically large martini glass filled with with spumoni (natch), mint chocolate chip, cookies & cream, tartufo and fresh whipped cream. A feast of epic proportions. Definitely worth trying once in your life.
17 Wo Hop on Mott Street. From dining UNDER the sidewalk, to the mirrored walls all around and the scores of faded headshots on plastering the walls that read like a "Who's Who of Who Cares?", it's got a vibe all it's own.
Empire Brewing Company from Syracuse, NY. I travel to Syracuse frequently to visit family and have only tried one or two of their beers. Would love to meet some of their crew and learn more about them!