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duffman

Serious Eats Remembers Gray's Papaya

I don't get up to NYC as much as I would like. However, whenever I do there are a few things that I always do. These things help to ground me in the big city and make me feel at home. Grays is one of those things. Always the upper west side location. I first stumbled across it years ago when I was waiting for a space show to start at the Rose Space Center. I had a little time to kill and walked around looking for a quick bite. There was Grays, the dogs were so satisfying and inexpensive. I honestly don't think I have ever been back to NYC without going there. I always keep an eye out for a new space show too :-)

In Defense of Eating Alone

I eat alone at the bar all the time. I bring my Kindle and read or strike up a conversation with bar tender or patrons. Best thing that ever happened to eating at the bar was the banning of smoking in restaurants!

Happy New Year, Serious Eaters

Thanks Ed, Happy New Year! :-)

Burger Trends and News: 2013 Edition

Down this way (Wilmington De) we have Jakes (Way Back) burgers. they are really great. Occasionally, I get up to Philly for the shake shack burgers which are great as well (maybe even a little better). Never was a Five Guys fan.

Burger Trends and News: 2013 Edition

I love the waffle bun idea :-). I really need to try that. I wonder if kenji's stuffing waffles would work well with a burger? Maybe a turkey burger with stuffing waffle bun? Heehee

Poll: Do You Cut Your Burger in Half Before You Eat It?

Hey that Dear Mom burger looks pretty good! If you said I could have one as long as I cut it in half then I would oblige you :-)

Introducing the Serious Eats-Edition Baking Steel and KettlePizza Backyard Pizza Oven Kit

Yay! This is so exciting. I would really like to see a video of it being setup and used. I think that would be a nice advertisement of the device for the holidays.

Poll: How Do You Like Your Burger Cooked?

Its easy to say medium rare. For a thicker burger I prefer a traditional medium rare, meaning pink in the middle with no uncooked portion of the meat. With a smash burger I find that the meat can be plenty juicy and tender while still being cooked through (no pink). Regardless of the doneness, I always want to have a nice bark :-)

The Pizza Lab: Foolproof Pan Pizza

Hey Kenji, I got a pizza steel for Christmas! What if I place the steel on the rack above the pan for this process. Will it help? Thanks again.

The Food Lab: Can I Dry Age Beef At Home?

Thanks Kenji, great article! I look forward to the results from the tests in progress. What I would really be interested in is a DIY dry age room project so that I could do the job properly myself at home with a small dedicated room/closet and sell whatever I don't eat to a local restaurant :-)

Holiday Giveaway: The Amazing Thermapen Thermometer

I started using a thermometer on chicken breasts on the grill so that I don't dry them out. Its actually a digital model designed to leave in the meat and stick the digital read out on the outside of the oven. The pen would work much better for quick grilling tasks. Thanks for the chance!

Philadelphia: Thin-Crust Pies at The Original Tacconelli's Pizzeria

Sounds like something that could be fun once in a while (once every couple of months maybe). There are too many good pizza options in the area to regularly bother with that much fuss in my opinion.

Ask A Bartender: What's Your Biggest Pet Peeve?

I'm glad I'm not the only one who found these bartenders a little jaded. I guess servicing the public will do that to you.

Pizza Is...

San Diego: Pete Mayo's Waffle Burgers are Only Tasty in Theory

@markwars -- yep, as soon as I saw that picture I knew I wanted one, regardless of whether or not this place did not get it right. Waffles ... good, burgers ... good. Waffle burgers? I have to believe that can work :-). I would want to choose my condiments wisely. Maybe a butter burger?! Or better yet some kind of compound butter like honey butter or herb butter. No cheese. Maybe some sweet pickles. Can't use belgian waffles, too deep. A shallow crevice waffle with a nice crisp brown texture. Yum

The Burger Lab: Smashed Burgers vs. Smashing Burgers

Is there an article about reverse-sear?

Poll: What's the Best Bite of the Slice?

If we are talking about my favorite pizza, then I start at the pointy tip and I always leave a half a bite across the back edge before reaching the crust. Then I turn it sideways and my last bites consist of a nice combination of crust and and saucy, cheesy goodness. Yum

AHT Giveaway: 'Hamburger America' by George Motz

Pepper Jack; melts nicely and adds just a little kick :-)

The Burger Lab: Smashed Burgers vs. Smashing Burgers

I have been eating nothing but Happy Kenji Burgers for the last three days now. Your killing me Kenji :-). I don't grind my own meat, but my latest incarnation includes the "pole to pole" onion slices tucked neatly under a slice of pepper jack cheese and just a thin coat of miracle whip on the bun. If the tomatoes around here looked a little better I would add that too.

I play with the temperature, cooking time, and thickness in small degrees each time to try and get the perfect combination. I have found that I never really get a pink center in my burgers this way, but they are so juicy and tasty that I don't really care.

We Try Guy's American Kitchen and Bar, Guy Fieri's New Times Square Restaurant

Some of the comments here are downright sanctimonious in their criticism. The most damning criticism in the review is that the food is average quality and overpriced. Welcome to Times Square!

We Try Guy's American Kitchen and Bar, Guy Fieri's New Times Square Restaurant

I like Guy's show that he does from his own house, can't remember what it is called, but he makes some pretty good looking dishes on that show. This place looks like just a simple attempt to cash in on his celebrity, and it will probably work! "Serious Eaters" are too discriminating to fall for it, but that does not mean that Guy could not create the kind of place that "Serious Eaters" would love. He's got the skills and he knows the formula. Maybe someday he will do it :-).

The Burger Lab: Smashed Burgers vs. Smashing Burgers

Yeah, the temperature is actually a big deal. Some places say the hotter the better, but that has proven to not be true for me. I tried this method with my cast iron skillet on an electric stove top set to the highest setting and instead of a nice brown crust I got a black dry puck (in just 90 seconds), and a room full of smoke :-). Last night I placed my iron skillet in the outdoor (propane) grill set to high, closed the lid and let it get up to temperature (four to five minutes). Then I opened the lid and followed the basic rules. Turned out great! Moist burger with a nice crust.

The Burger Lab: Smashed Burgers vs. Smashing Burgers

@Osomatic, thanks, I'll give that a try.

The Pizza Lab: How To Make New England Greek-style Pizza At Home

I have got to try this. We used to have a place called simply "New England Pizza" on Main St. in Newark De. years ago. I loved that pizza. It had that same distinct look that yours does. Never be closed minded about pizza styles. Variety is the spice of life :-)

Poll: What's Your Biggest Crust Pet Peeve?

We are fortunate to have an Anthony's coal fired pizza in Wilmington De. They get it!

Wood Fired Pizza in Newark De.

A new place opened up on Cleveland Ave in Newark called The Wood Fired Pizza Shop. It's bare bones. A single Wood Fired Pizza Oven. Simple menu. I had the margarita of course. It was excellent!

New Brick Oven Pizzeria in Chadds Ford PA

Johnny's Wood Oven Pizzeria has been opened for about three weeks now in Chadds Ford on rt 202 just outside of Wilmington De.

I stopped by and tried the Margherita. Excellent pie! There are several others to choose from, but they focus on only pizza and salad. The pizzaoli told me the oven gets up close to 900 degrees. I watched my pizza cooking, it took around three or four minutes. I ate in but they offer take out as well.

Check it out http://sethreeser.com/domain/johnnyswoodovenpizzeria/

NYC Restaurant Photo Ban ??!!

Seems like this could put a damper on some of the great foodie images we get here at Serious Eats and elsewhere :-( What do you think? Sounds like a an overreaction to me. I think some restaurants are just trying to protect their image and not really concerned about photo taking disturbing other customers.

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