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From Serious Eats: New York

Amazing 66: A Truly Amazing Menu in Manhattan's Chinatown

mmmm.. yummy.

i also love that shrimp with mayo. it seems all higher classed chinese places will have it.

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

wow, very cool! it's nice to see someone pursue their foodie dreams like that. opening a place is a big deal.

From Serious Eats: New York

Shake Shack, Bill's, and RUB: It's Rainin' Smashed Burgers In This Burg

nice, all those look great. didn't Bruni come out and say he thought the shackburger was better as a double? i'm with you Ed, it's better regular.

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Recent Comments | Response to Comments

From Serious Eats: New York

Amazing 66: A Truly Amazing Menu in Manhattan's Chinatown

mmmm.. yummy.

i also love that shrimp with mayo. it seems all higher classed chinese places will have it.

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

wow, very cool! it's nice to see someone pursue their foodie dreams like that. opening a place is a big deal.

From Serious Eats: New York

Shake Shack, Bill's, and RUB: It's Rainin' Smashed Burgers In This Burg

nice, all those look great. didn't Bruni come out and say he thought the shackburger was better as a double? i'm with you Ed, it's better regular.

From Serious Eats

Sous-Vide Cooking with Heston Blumenthal

ah... the sexiness of brushed metal.

when you show us more in the coming weeks, can it come with a recommendation on how you get those things in those air vacuum plastic looking bags? i'm assuming the machine doesn't do that too..

From Serious Eats: New York

Is Locavorism For Rich Folks Only?

@simon,
I've seen that site and also know the time that I've check that site (the last two years), the Union Square farmers market has not shown up there.

It's the biggest one. It's the one that would stand to create either

a. the most confusion w/ new ebt equipment or system
b. the one most likely to have farmers who might be irked at having to implement it.

I've heard certain markets use a station for ebt users to go and swap for tokens, and then use tokens at the stands. So yea, I know what's going on with 'em. The point is that if they want to make a statement, they should do a better job. I mean, how long does it take to implement the system at Union Square? Are any of the farmers pushing for it? Are any of the customers? Seriously, if you people want to say that farmers market cares about being a social movement, then you're really talking about everyone at the farmers market *wanting* a social movement. I don't see that at all. The worst part is that people who go to farmers markets don't even realize they're not part of any social movement. Who exactly is progressing the EBT system for farmers markets? Is it the people who go there? Is there such a clamor? Is it the farmers? Are they saying, "Damn, look at the demo that visit my stand!" Get the **** outta here man.

From Serious Eats: New York

Is Locavorism For Rich Folks Only?

Ed,
When are we going to get food stamps or EBT cards in the biggest farmers market in New York City? Or is that one just for the well-to-do? Union Square has got some catching up to do.

From Serious Eats: New York

Sam Sifton: Part of Our 'Discussion'?

no way, depending on the topic, the NYT site gets some seriously crazy comments sometimes. i think regular blogs get much more sane readers.

From Serious Eats

Video: Anthony Bourdain on How Travel Has Changed Him

this is the most genuine he's ever seemed on video. he says some good stuff too.

From Serious Eats

Japanese Mystery Cafe: You Never Know What You're Going to Get

wait i'm confused. so you get what you ordered PLUS what the person before you ordered?

otherwise the first person ever orders one thing and everyone else just ends up getting that no matter what they ordered?

From Serious Eats

Girlfriend-On-Vacation Food Pyramid

is it possible that a few of the people who commented are wound up just a wee bit too tight? maybe? i thought the pyramid was amusing.

From Serious Eats

The Issues of Street Vending Today

you gotta ask yourself, what does issuing more permits and opening up more streets do? why do people need to resort to the black market to get permits?

because you have more demand for permits than supply. so let's simply this scenario. let's say there's X-number of permits available (and they're all taken). then there's a demand that's 1.3x the X-number. demand = supply x 1.3

so what happens if you increase the number of permits by 1/3, and meet the demand of permits? you have 33% more carts on the street.

You're not going to solve the problem between the cops and the vendors. You're not going to solve the problem of demand if it ever increases.
You're not going to solve the problem of this antiquated system of "i'm here first so i'm going to bully all the new people."

sure, it's part of the solution. but it just sounds so simple like that.

From Serious Eats: New York

Should A Service Charge Be Included at Restaurants So That Servers Can Have Benefits?

could work... although if you made it mandatory by law, it would make certain borderline profitable restaurants not profitable. High priced goods will almost certainly reduce the number of customers on some level (however small). Yet your fixed costs would go up. This means your profit will go down.

The Danny Meyer kingdom can do this b/c his restaurants are highly successful and have profit margins to allow for this to happen.

From Serious Eats

Video: The Marshmallow Temptation Test

the best part about the marshmallow study is the high correlation they found between the kids who waited and where they end up in life.

From A Hamburger Today

Amid the Kitsch, Trailer Park Lounge Serves a Solid Burger

does perfectly cooked tots mean they were good? also, do you drop your thing against frozen potato goods when it comes to tater tots? or do you think restaurants should make those fresh?

From Serious Eats: New York

Ippudo: Ramen Worth Waiting For

went to Ippudo last night. the ramen tasted great. BUT gave me a terrible MSG headache. i won't be going back. will stick with Momofuku, I guess. Or maybe I'll just stick with soba.

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

congrats paulie G! i'll be sure to hit it up. can i bring my camera?

From A Hamburger Today

Ted's Steamed Cheeseburgers; Meriden, Connecticut

Please update the website reference...its www.tedsrestaurant.com. Thanks.

From Serious Eats: New York

Amazing 66: A Truly Amazing Menu in Manhattan's Chinatown

Another small bone to pick, following that of the Rebbetzin: Japanese pumpkin is kabocha, not to be confused with kombucha (the ubiquitous seaweed-based health food store tea so popular in trendy NY nabes these days). Kambucha seems like it would be some autumnal fantasy drink for Park Slope yoginis that combine the two.

PS. I live in Park Slope and I love it. Not hatin'.

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Bravo ! Go get 'em Paulie.

You have the passion motivatiion, and skills.

I WILL visit next time I'm in "Greenpernt".

From Serious Eats

The Food Lab: Animal Fat Mayonnaise

You know they already sell Baconaise in the stores but it isn't made with real Bacon. It tastes really good though. I am going to make your version as I have some rendered bacon fat in my refrigerator. Never thought of making it myself. I can just imagine what that lamb mayo tastes like! Yikes. Lamb is such a highly flavored fat as it is.

From Serious Eats: New York

Lady M Cake Boutique Cheesecake: The Last Cut Is The Deepest

Perhaps it would have been okay if you had just asked her not to slice it. Then done it yourself.

That is really bizarre. I suppose they eat the extra slivers themselves. I can't imagine what else they might do. Maybe collect enough slivers to start making full slices? Yeah right.

From Serious Eats: New York

Amazing 66: A Truly Amazing Menu in Manhattan's Chinatown

Roast Chicken with Garlic/Preserved Vegetable is one of my faves! Great review! You got a lot of the dishes my family and I would've ordered. I gotta try that fried chicken stuffed with sticky rice.

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Hey so what are you gonna call the place then?

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Congrats from London, England. Hopefully next time I'm in NY you'll have opened successfully and started serving some of your beautiful pies.

From Serious Eats: New York

Amazing 66: A Truly Amazing Menu in Manhattan's Chinatown

This already has me racking my brain to come up with a way to create the Crispy Chicken Stuffed with Sticky Rice...I want to make this dish...

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

My family and I will welcome you to the hood by coming at least once a month. Looking forward to some decent competition to Motorino and Fornino and one that's within walking distance from us!

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Wonderful news indeed.

You are some lucky SOBs in Greenpoint.....although luck had nothing to do with it.

Paulie, you know where my feelings are, but congratulations again on a dream come true. Now, make sure the pie is on point when I come up there! :)

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

dammit! my cousin just moved and would have lived about 2 blocks from here. looks like i'll have to make a road trip net time i come out for a visit. good luck paulie gee!

From Serious Eats: New York

Amazing 66: A Truly Amazing Menu in Manhattan's Chinatown

so excited for my next trip to nyc. kicking myself for not finding it when i lived there! amazing.

From A Hamburger Today

We Talk to Bobby Flay About Bobby's Burger Palace

Well first of all I was excited to eat at Bobby Flays place so I had high expectations but that shouldn't a affect my review. I ate at the Lake Grove restaurant. I ordered a blue burger medium rare, a dark chocolate shake and onion rings. The burger was actually raw! and the bottom half of the roll was not usable because it was saturated and I was unable to pick it up. I sent the burger back and this time I got one that was well done. They can't seem to get the cooking process right. Even that bottom half of the roll was wet. The shake was nothing more than ice cream stirred up to be soft, it was too thick to drink, and surprisingly for that price ($5.00) it was pretty small. The onion ring order was also small for the price and not so great, not crunchy or that tasty, rather bland. I have to say for the value, the whole meal was definitely not worth the price and the atmosphere was very cold and uninviting. I will definitely not be visiting this place again and I will not recommend this place to anyone either. I can honestly say that burger king is better than this place. Sorry Bobby, I think you better visit this location and straighten out your good name.

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

congrats Paulie! every time one of your pizza parties gets posted i end up drooling all over my keyboard. can't wait to try some for myself

let me know if you need an apprentice pizzaiolo ;)

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

And, hey, the closest subway stop is on the G line! Perfect!!

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

SPECTACULAR news! This is going to be a prime destination. I can't wait!!

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

@captpizza Thanks for the good wishes. As far as ruining things goes, I'm taking a different view of it. I've been doing what I don't even like for 30 years just to earn a living. Now it's time to do what I love. All the complications in the world can't take away the feeling I get when everything goes right and I get to watch people dig into a good looking, tasty pie. Go find the picture I think Adam took of me gazing at one of my pies as I pull it out of the oven and head inside to serve it. As long as I keep focused on getting that result, the other stuff that gets thrown in front of me will be worth putting up with. And now I get the added pleasure of putting a place together for people to come and enjoy. Through my interviews, I have already met a small army of people from North Brooklyn who I can sense have a real excitement about what we'll hopefully create for everyone to enjoy. And all the red tape in the world can never take away from all of those kick ass comments just above this one.

Thanks again,

Paulie Gee

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

This is awesome.
Congratulations Paulie.
Can't wait for a chance to sample one of your pies.
great news for the world of pizza.


From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Paulie- If you want to ruin the thing you love- try to make a living doing it! I wish you the best of luck

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Thanks and don't worry P4P. I'm planning on still being around in February. Looking forward to having you and Lillian stop in.

And thanks again to all of you who have been kind enough to leave me good wishes.

Ciao,

Paulie Gee

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About foodinmouth

Website: http://www.foodinmouth.com/

Location: New York

About: I am just hungry all the time. In my spare time, I try to continue a friend's quest for the most perfect cookie

Favorite foods: pizza, chinese take out, mcdonalds, wendy's, burger king, chic-fil-a, sonics, sweet potato fries, pies, doughnuts, cookies, ice cream, hamburger, onion rings, sticky buns, cakes, cookies, kit kat bars

Last bite on earth: steamed fish, mapo tofu, braised spare ribs, and some white rice. a mochi for dessert.