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missing_LA

  • Location: New York, NY

Seriously Delicious Holiday Giveaway: Korin Knife

Win Two Tickets to the Fourth Annual Latke Festival at BAM, Monday December 10th

Where to Eat in Kansas City area? (Classics and new?)

So I moved away five months from KC to NYC, but the following were my go-to restaurants:

Classic: OK Joes, Strouds (more for the cinnamon rolls than the chicken), Jack Stacks (for the prime beef ribs) and LC's BBQ for their burnt ends (fried fatty pockets of heaven), Westport Flea Market (its still a great burger and while not as consistent, when done well its as good as Shake Shack)

New: Westport Cafe & Bar, El Camino Real (fresh to made tortillas and surprisingly good Mexican food coming from LA), Bluestem (if you want to be fancy, its as good as any restaurant in NY and costs 1/3 as much), Room 39 (great new farm-to-table)

Guilty pleasure: New Peking Chinese Restaurant - ONLY THE CHINESE MENU ON THE BACK PAGE. Their Americanized Chinese is honestly worse than panda express, but their Chinese menu was a welcome shot of spice and Asian flavor to the fairly white-washed list above)

Seriously Delicious Holiday Giveaway: Korin Knife

i just really enjoy using my chefs knife, nothing fancy but keep it sharp and clean

Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience

plain by itself with some crusty bread and good wine

Giveaway: Win a Free All-Natural Bell & Evans Turkey from Pat LaFrieda

ever since I made brussels sprouts I can't get enough

In-N-Out vs. Five Guys vs. Shake Shack: The First Bi-Coastal Side-By-Side Taste Test

just as an fyi, this article is currently being linked to from espn.com....thats some impressive advertising penetration (albeight it is via twitter)

Taste Test: Barbecue Sauce

oklahoma joes hot bbq sauce is amazing. Actually had this conversation the other day and we came to the conclusion that anybody who complains that KC style sauce is too sweet needs to try either OK Joes or Arthur Bryants hot versions. The spice balances the sweetness and is amazing.

Kansas City-Style Barbecue Sauce

Gates is overrated. OK Joes, Bryants, and LC's for the burnt ends are insane. I haven't met anyone here who doesnt have either OK Joes or Arthur Bryants as their favorite place.

The Best Barbecue Pork Ribs in Manhattan

sad with the results, moving from Kansas City to NY in a couple of months and was shocked when I saw this on the homepage and was hopping for some proper bbq after moving...guess I just have to stock up on OK Joes during my remaining time.

Enter to Win a Copy of the 'Alinea' Cookbook

i haven't had the chance to try a lot of innovative or molecular gastronomy dishes, but I really enjoyed trying chickpea fries, and making kenji's homemade potato chips with the vinegar solution.

Cook the Book: 'The Essential New York Times Cookbook'

marcella hazan essentials of italian cooking

Seriously Delicious Holiday Giveaway: La Quercia's Coppa Combo

with good cheese and wine

Seriously Delicious Holiday Giveaway: La Belle Farms Foie Gras

The benefits of organic beef

I am curious, what exactly do cows do if left unattended during the summer months when they graze? Do they just naturally gravitate to grazing under the shade of trees and the such or do all cows require air-conditioned rooms, and if so than isn't the problem that our cow population is way beyond environmental carrying capacity and we basically have to reduce our population of cows if we want the cows we do eat to be healthy/happy/safe?

The Food Lab's Complete Guide to Buying, Storing, and Cooking Prime Rib

145 is bordering on medium well, not in the medium-rare range, and I don't think his rec is for the general public...probably for cooking enthusiasts (but I'm only guessing that based on the fact that his column and the website are specifically targeting cooking/food enthusiasts)

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Win a Free Organic D'Artagnan Turkey

kenji's recipe for stuffing

Win a Free Organic D'Artagnan Turkey

brussel sprouts with bacon

Cook the Book: 'Good Eats 2: The Middle Years'

just flying back home for the first time since last thanksgiving and cooking up the meal from scratch with my mom will be good eats all around

Knife Skills: How to Cut Beef For Stir Fries

why do you cut it on the bias?, wouldn't that just lead to longer protein strands while cutting it at a perpendicular angle would minimize the toughness of the meat while not looking as pretty?

Cook the Book: 'Street Food of India'

falafel in a small shack outside of Benyaminah

Cook the Book: 'Around My French Table'

Probably Turkey, really just enjoyed the food and was shocked by how amazing it was

This Week at Serious Eats World Headquarters

lol..who knew I would get such a backlash

that is quite amazing..didn't realize he was almost fully grown...does this mean serious eats or your book will prominently feature dumpling as a mascot?

This Week at Serious Eats World Headquarters

what's going to happen when dumpling grows up and is no longer super cut??? i feel like 86.13% (approximately) of the future pictures will have to be rethought

Question on Middle Eastern Cookbooks (specifically Israeli)

So I have been trying to cook more middle eastern food, primarily Israeli (which is an amalgam of Europe and the mid-east) and was curious if anybody had any recommendations for great cookbooks on the middle east.

I am particularly interested in Israel, but Lebanon, Egypt, Jordan, etc. are all cuisines of great interest and figured I would see if there is anybody in the community that happens to know of any great middle eastern cookbooks.

Thanks

Need help with cooking tri tip sirloin roast

Hey everybody,

So I have a very nice 3lb grass fed piece of tri tip sitting in my freezer and I have been scouring the web and my cookbooks for something interesting to do with tri tip but so far it seems to be a pretty common technique of either browning it in the over or in a pan, seasoned with salt, pepper, garlic and maybe a few other things and then roasting it.

I was curious if anybody had anything interesting techniques or flavor combinations to apply to a tri tip roast apart from salt, pepper and garlic in a hot oven. Or if you really think that that basic technique is truly the best way to get the full flavor out of the roast

Thanks everybody

what happens when you salt outside of a chicken?

Hey everybody,

So I have been reading up on various roasting techniques and a few involve salting the outside of the chicken (i.e. the zuma recipe) and letting it sit for as much as three days. I am curious what happens when you salt the outside since the fat is insoluble to water and I have not been able to find anything online about this through google or briefly checking with "On Food and Cooking". People swear by such recipe but I thought that unless you are directly salting the meat there wouldn't be that much of a flavor transfusion and all that they would be getting is super seasoned skin (not that it wouldn't taste great)

From what I understood dry brining would involve salting the meat directly and letting the diffusion take place but since the skin is protecting the meat I am not sure what salting the skin actually does.

Any help would be greatly appreciated.

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