cook au vin

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This Week at Serious Eats World Headquarters

Sadly, I also have to say I agree with @krose87, re: the unique voice of the blog. I know there have been a lot of staff changes, and I also understand that sometimes it takes a little while for new writers--or writers in a new place--to find his/her own voice. I don't want to be discouraging to any of the new staff, but that was also a notable point for me. (Maybe I just miss Robyn!) Anyway, as a former aspiring writer myself, I can understand the pressure of trying to find your voice, and I will be patient. You can't force it, you just gotta keep at it and let time do its thing. Good luck, SE!

This Week at Serious Eats World Headquarters

Wow, a lot of comments/opinions about the changes. I, too, am glad it's being brought up, as I couldn't really quite place a reason for my lessened urge to read SE as much lately.

I'm really glad the site is evolving, and it sounds like it's for the better--at least for the site, maybe not for all of its old readership. In any case, I congratulate the team/site for their expansion.

I am with @centralhs [and a few others], however, in that I think the main interest I had with the site was in the NY related articles, which have decreased significantly since the change. I do find some of the recipe and general research-related articles to be interesting, but I do have books and other sources for that stuff already. I still enjoy much of the content, and the general tone of the writing on the site keeps me coming back. But in my opinion, SENY was one of the best sources for keeping up with the NY food scene, without being clogged up with fluff and gossip like some other NY-centric food news sites--which is really what got me hooked to this place. It was informative, up-to-date, but also for the most part diplomatic and unbiased. I guess as a New York reader, it just saddens me a little to see that part go. However, like I said, if it's for the better of the site in general, I am happier for you all. I just maybe won't visit quite as frequently as before, which is perhaps my loss. (Also, ditto on the not being able to read the full article through rss...bums be out, but I get it.)

Regional Mexican Cuisine: All About Puebla and Central Mexico

Nice article! I am just confused by this sentence:

"Fish is more rare, but in the Sierra Norte river fish like trout and acamayasquesillo (aka queso de Oaxaca) and the cultured creams nata and crema."

Is there something missing, or is my brain still waking up?

The Best Ice Cream, Gelato, and Soft Serve in NYC

Great list. I've hit most on the list, and agree for the most part. Eddie's Sweet Shop has been on my to-do list for a while, as has Victory Garden. A. B. Biagi knocked my socks off. Excited to try Hay Rosie!

Also, kudos to you, Max, for your concise and effective response to the "what about ____?" comments that are inevitable with any sort of list-related articles. (I also concur with the judicious omissions.)

Giveaway: Win a Super-Fast Thermapen Thermometer

Strawberry buttercream (Italian meringue) for strawberry and yogurt cupcakes? Gray, please!

11 1/2 Things You Can Do With a Wooden Spoon (Besides Stirring)

I may have already said this, but this is one of my new favorite columns. Love finding alternate uses for my tools. Keep it up!
@Scoffier: That's a good one!

12 Fresh Plum Desserts for Summer

@TommiFromKiel That sounds a lot like Drozdzowka--a Polish yeast cake made with plums, and topped with buttery streusel. My mother-in-law makes a great one, it's my husband's favorite cake.

Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here

Good luck, Robyn! I feel like I know you, as I was a long-time follower of your other blog. I actually can't remember if I found Serious Eats through your blog, or vice-versa. Anyway, I'm a big fan! Your unique verbal stylings (including your hilarious hyphenated-train-of-thought-adjective-strings) will truly be missed. Also, I owe so much of my NYC (and Hong Kong) food discoveries/adventures to you. Thanks for everything!

What are NYC's Most Overrated Restaurants?

Man, I am always late to the party. Fun and refreshing read, anyway. Good topic.

Toss in my vote for Momofuku Milk Bar. Everything is way too sugary, and the cookies (which as someone said, used to be decent) just taste prepackaged and pasty. The cake truffles are sugary play-do.

And Hearth.
Also, Kajitsu. I love Japanese, kaiseki, and good vegan/vegetarian cuisine, but my meal there was just straight up bad. There were courses I couldn't even take more than one bite of--one in particular tasted of vinegary, cornstarchy gloop that ruined whatever was beneath it. We did go pretty soon after the new chef had started, so I'm sure that might be part of the issue, but we will not be going back.

Lastly, not restaurants, but ice cream: Odd Fellows, Van Leeuwen, and Big Gay Ice Cream. I love ice cream, but the things I've tried from the first two were lacking in the purported flavors and pretty disappointing. Big Gay Ice Cream...I love the idea, but the things I tried were not great. (Good ice cream: Ample Hills, Blue Marble, and even Ben & Jerry's.)

One day in Napa

Thanks, all!

@Ken G I know, it's a short trip which is sadly all I can swing right now.
I definitely plan to visit a winery or two. Do you [or anyone] have any recs for specific wineries (preferably ones I could go to on short notice, maybe without a reservation, as this is a somewhat impromptu and poorly-planned trip)? I was looking at an old F&W list of best wineries, but I don't know how old it is, and the criteria seemed pretty vague. Affordable, and interesting/pleasant architecture/environs are my priorities, as well as proximity to good food. Based on the F&W list, I was considering Robert Sinskey, Long Meadow Ranch, and Jarvis Wines.

Anybody have any favorite wineries?

26 Must-Eat Dumplings in NYC

Ah, you did mention Stage. Oopsy.
Also, another vote for Prosperity.

26 Must-Eat Dumplings in NYC

I'm late, and didn't read all of the comments, but:

Dumplings with hot and sour sauce at Yun Nan Flavour Snack in Sunset Park.

Also, the pierogi at Stage Restaurant are my favorite of that type. Otherwise, great list! I guess I never really thought of tortellini or tortelli as dumplings, but makes sense.

The Best Gin for Negronis

I prefer my Negronis made with Plymouth and by somebody else, because I am shamefully terrible at making drinks.

Where Do You Eat Alone in New York?

Also, basically any oyster bar-type situation has my name written all over it. With good oysters around, companions just become competition.

Where Do You Eat Alone in New York?

@mrsdebdav What's to resent? Eating alone in a restaurant is out of the ordinary, in that it is more unusual than eating not-alone. Ask anyone who has worked in a restaurant [I do]. 'Out of the ordinary' doesn't necessarily have to have negative connotations, and in cases such as this [and the referenced article], they are actually praising the concept.

I also very much enjoy dining solo. I have had numerous great/memorable solo meals at Franny's [the old one, have yet to go solo at the new spot], The John Dory, and Eataly. The John Dory is a fave, with a window seat.

Are These the Best Burgers in NYC for Every Budget?

I haven't had a lot of those on this list, so I'm not arguing, but some notable omissions [in various price ranges] I think would be:
-Lure Burger at Lure/Classic Burger at B&B
-Tavern Burger or Black Label at Minetta Tavern
-Lamb burger at Breslin is pretty nice

I gotta start eating burgers again.

Where Are You a Regular in NYC?

Mapo BBQ in Flushing, Ayada, Franklin Corner Deli in Greenpoint, La Superior and 1 or 8 in Williamsburg are the places where there's immediate recognition. Hunan House, Sushi Azabu, and Sripraphai used to be on there, but have lately fallen off.

Skàl's Nordic Cuisine and Service Leave You Hanging

I had a similar experience there a few weeks ago, except I didn't attempt to have a full dinner, and enjoyed all of the few snacks we had with our drinks. Your description of the service pretty much sums up my experience, if not being a bit generous. It's nice that someone there responded in the comments, and I do sympathize with new restaurants still trying to find their groove. However, I work in the industry and think I am pretty forgiving in such situations, and the service we had there was pretty egregiously awkward and off-putting, to the point of being memorable. We were 3 at 2 two-top tables, and at various points they somewhat rudely attempted to take one of the tables--in the midst of our meal, when there were plates on the table they were trying to take. And though we were ready and happy to be accommodating, despite the mild inconvenience, the way in which they did it was not exactly polite, and extremely awkward.
In any case, I did still walk away thinking the place has a lot of potential, and like I said, I thought the food was well worth a return visit. But yes, the service has a lot [a lot] of bugs to work out.

Nice write-up. I do wish the place success, as it is apparent the kitchen is ambitious, and it would indeed be a great addition to the neighborhood.

Pearl and Ash's Chef Richard Kuo on Eliminating Variables and Learning from McDonald's

Great interview! I've had 2 great meals at Pearl & Ash, and plan to have many more. I really admire his sincerity and seriousness--focus of that depth and nature is often lacking, or gets lost, in young chefs finding success early on.

Spotted: The One and Only Roshen's Kyiv Cake in Sheepshead Bay, Brooklyn

I'm not a big fan a meringue or buttercream, but this dessert has me intrigued for some reason. It looks and sounds like a sugarbomb...but also mesmerizing.

Introducing the Serious Eats Magazine!

Another Android here, but I mostly read SE on my laptop, which happens to be a mac.

So, I vote for a hard printed magazine! Just kidding. Kind of. I do enjoy a nice, old fashioned, paper periodical printed on nice material, but that's beside the point here.

Congrats, SE, on the new project! Nevermind the naysayers and the party poopers!

Sugar Rush: Mango Pomelo Sago Soup from Indessert

@Robyn: Thanks for the review! Having just returned from Hong Kong (and using your Hong Kong series as a helpful reference), I've been sadly missing the desserts already. I saw Indessert on Yelp in my search for places to quell my cravings, and I'm glad to see it's gotten your approval. Can't wait to get me some sago soup.

Sugar Rush: Ho-Dduk, Korean Doughnuts, from Grace Street

If I can't stand in/on line for 2 hours in slavering anticipation for it, then I don't want it.

Kidding aside, I love ho-dduk, but I'm with @nycapple in that I think they're usually gooey on the inside. I used to love the frozen ones from the store when I was a kid, straight out of the toaster like a round Korean Pop-Tart.
Either way, I can't wait to try these, whatever they are properly called.

What's Your Neighborhood Food Thing?

Greenpoint: Polish meats! Ham and other pork products galore. My favorite is Polam meat market--they have the best liverwurst, at unheard of cheap prices.

First Look: The Butterfly, Michael White's Supper Club

Correction about those biscuits: there is no cheddar, nor cheese of any sort, in them. Just a whole lot of butter. And they're excellent. [Full disclosure: I make them.]


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