And that's supposed to day La Farm.
The white chocolate baguette at La Fram was crazy good. And I don't even like white chocolate.
I have been going to Big Wong for the last 25 years or so. It still stands as number 1 in my heart.
Since day one of my relationship with my now husband, I have voiced my hatred of this holiday. So in protest, we always dine on fried chicken and beer.
Anything with yeast. I'm just not good at it. Still trying to climb that mountain though.
Although I don't think Valentine's Day is romantic at all, I have the tradition to eat fried chicken and drink beer with my loved one.
As for when I do feel romantic, we usually have a seafood feast. Raw oysters, lightly seared scallops, salmon eggs, and sea urchin.
I love this place. The quality of the meat is high and they basically have everything I need. They have much more than what is showing in their cases. And the staff is extremely friendly.
Nose to tail pig feast from Resto
The first time I ever had pho was when I was 10 years old. My dad brought us to the restaurant because our mom was sick. I didn't know what to think of the raw slices of beef at that age. I certainly enjoyed the rice noodles though. Foolishly, I didn't finish the rich broth at the end of the meal. It was just too much for me. Now, I know better. I eat it all: meat, noodles, broth and all.
I love Kettle brand chips. I'm going to bet I'm going to love these too.
I had this recently and it was divine. Even my non-coffee loving friend liked it. I also really enjoy the chocolate bread pudding made with croissants.
Chocolate mousse!
Do they sell the Damascus pita at Kalustyans? If not, where can I find it nearby?
Thanksgiving turkey and ham.
I've seen so many recipes that tell me to throw the steak into the oven. What was your reasoning for omitting this step?
with pasta in carbonara sauce
By the way, the also have the turkey version at the store too.
Instant gratification! Just bought it from the Sanrio store on 42nd St be 6&7 Ave. $28.
Where can I get this in NYC? I want it for my burger collection!
@MaxFalkowitz: I've eaten a lot of this dish over the years. In fact, I like it so much that I make it at home now. It's actually fairly easy.
@MaxFalkowitz: The size of the dish was relatively small. The batter on the shrimp was very thick and a strange orange color. The mayo sauce was very gloppy and too sweet. The walnuts weren't sweet enough. Also, the size of he shrimp is deceiving. Every dish I've ever had served butterflied shrimp. So when you fry, it seems bigger than it really is.
I only use sourdough in my dressing. It adds a nice tang to the otherwise savory and hearty flavors of the dish. I think it balances out well.
I've had this dish growing up and still have it occasionally. When I went to Amazing 66 this year, this was the worst rendition of the dish I've encountered in awhile.
hunrgy hasn't written a post yet.
In 1932, Ninth Avenue in Manhattan was something of an outdoor food mall, populated by butchers, fruit and vegetable stands, sweets shops and bakeries. Esposito's Pork Shop, at the corner of Ninth and 38th, has been a bustling neighborhood institution since it opened that year, and today is run by a third generation of Espositos. More
Macaron-makers Simon Tung and Christina Ha spend their days at the new East Village location of Macaron Parlour, but their off time is all Chinatown. Take a look at Simon's picks for noodles, dumplings, roast pork, rice crepes, and more. More
While I don't keep stats on such things, I'm fairly sure I set a personal speed record for inhaling this fantastic burger. More
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Hooni Kim, the Seoul-born chef of Danji and the newly opened Hanjan, tells us where he gets his kimchi, soy sauce, tofu, and more, along with recommendations for a particularly awesome bibimbap. More
I've read so many recipes for caneles. It's just one of those things better off purchased at a fine bakery.