not too greasy
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)
i just really enjoy using my chefs knife, nothing fancy but keep it sharp and clean
plain by itself with some crusty bread and good wine
ever since I made brussels sprouts I can't get enough
just as an fyi, this article is currently being linked to from espn.com....thats some impressive advertising penetration (albeight it is via twitter)
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.
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.
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.
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.
marcella hazan essentials of italian cooking
with good cheese and wine
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?
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)
kenji's recipe for stuffing
brussel sprouts with bacon
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
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?
falafel in a small shack outside of Benyaminah
Probably Turkey, really just enjoyed the food and was shocked by how amazing it was
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?
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
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