Serious Eats - seriouseats.com

Adam, thanks so much for checking on that. Bummer that the cheese is only available this way - shipping it costs an arm and a leg. They must ship it in a heavy cold pack or something. I guess I'll have to do without. :(

megc at 5:53PM on 12/12/06

Christmas Cheese

This cheese looks great! Does anyone know if it's available at Murray's or Whole Foods (two places that stock the company's cheeses, but since this is a special holiday cheese, I wasn't sure)?

megc at 11:22AM on 12/12/06

Question of the Day: On Your Burger—Ketchup or Mustard?

Ketchup, mustard, and mayo! However, if it's Shake Shack, just the Shack sauce.

megc at 2:28PM on 12/11/06

Question of the Day: Boneless Buffalo Wings—Do They Fly?

I, too, prefer real wings. The bones are all part of the deal. And my understanding also is that buffalo wings are deep fried, yum.

megc at 2:18PM on 12/08/06

Question of the Day: Milk Chocolate or Dark Chocolate?

Dark. Wasn't convinced of the deliciousness of dark chocolate until a trip to Antwerp years ago. Currently loving the Scharffen Berger 82% bar. Ritter Sport makes a 70% or so bar as well, which is lovely.

megc at 3:42PM on 12/07/06

Favorite Burrito in NYC?

The taco al pastor is a glorious food item! Did not know they were Mexico City's most popular street food, but it makes sense. Cannot WAIT to go to the ballfields for glorious Mexican food (no, I haven't been but only recently learned about this place, and it sounds truly amazing).

megc at 10:04PM on 12/06/06

Favorite Burrito in NYC?

I was once dubious of Chiptole, but now I'll eat it.

Here in NYC, I just expect flour tortilla-based items like burritos to never live up to what I am used to in CA. Since I've lived in NY for a while, I've grown to love those items made with corn tortillas, which the Mexican population here has wonderful facility. There are excellent tacos to be had in Astoria and elsewhere, and I'm very happy about that. In NYC, burritos will only attain the status of tasty, never delicious. That being said, I'd LOVE to be proven wrong. Sounds like I need to make a trip to Kitchen Market.

megc at 5:47PM on 12/06/06

Favorite Burrito in NYC?

I've had tasty burritos at Burrito Box, on 9th Ave near 58th Street. Lots of veggie (and vegan) options and of course there's meat options. Having all those vegetarian/vegan options felt very California to me (I'm originally from CA, lived for a time in the Bay Area). They also have Cholula as their primary table hot sauce, which rules. Their chips are nice and fresh, too.

I do wish that even for "to stay" burritos, they'd wrap them in foil, like they do in CA. It is so messy to eat a burrito without the foil!

megc at 1:05PM on 12/06/06

Alright. Do people really hate fruitcake?

Disliking the dayglo fruits isn't always snobbery! They certainly are pretty, but I don't care for their taste. That's kind of it. :)

megc at 9:09PM on 12/04/06

Alright. Do people really hate fruitcake?

I think a lot of fruitcakes are made wth those dayglo candied fruits that all taste the same and are way too sweet, with not a hint of the taste the original fruit might have had. My mother and grandmother love the fruitcakes like this. I can't stand them.

I have had fruitcakes with more natural dried fruits in them, with a batter that isn't overly sweet, either, and I enjoy that version.

megc at 1:20PM on 12/04/06

What's going on with burgers in the city?

Having been curious for a while now about Island Burgers and Shakes in NYC, I ask you, do they sport a worthy burger?

megc at 6:17PM on 12/03/06

'How Moist Was My Turkey'

Adam, I enjoyed your Thanksgiving dinner re-telling very much! I love the comic book approach. The meal sounded delicious, yummmmm...

And hooray for brining! :)

megc at 12:21PM on 12/03/06

Is Serious Eats East Coast focused?

Hoping this means that NYC includes not only the wonderful food found in Manhattan, but the great food located in the outer boroughs, too. :) I'm personally partial to the amazing food in Queens (where I live), and love talking about it!

megc at 5:40PM on 12/02/06

A Toast from Serious Eats

Really enjoying it so far. Looking forward to more!

megc at 9:24AM on 12/02/06

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

If you haven't already left NYC, I recommend a place called Italia Pizza in the Bensonhurst/Gravesend area of Brooklyn. Like Di Fara, it is located on a street corner, but obviously not the same one. It's a family owned shop. Their ovens are made of steel as well. That's where the similarities end though. At Di Fara's, Dom is the only one making the pies. Not the case here, but it is still a great slice. Nor, do they finish the pie with fresh basil, oil, or more cheese. While Di Fara's looks like a hole in the wall pizza joint, the decor at Italia is much more modern and updated. You can get a regular slice, along with both, Sicilian and grandma slices. If I remember correctly, their hours are from 11/11:30AM to the earliest closing around 10PM.
If you're willing to trek out there, this place is on Kings Highway and West 6TH Street. To get there, you take the N train to Kings Highway in Brooklyn. If you are coming in from Manhattan, you would have to be in, or near the last car. From there, once you are out of the station, make a right, that corner would be Kings Highway and West 7TH Street. Walk down one more block, and you will find yourself on the diagonal corner of the restaurant. Their Sicilian slices are good, but grandma slices are phenomenal, if you like thin, crispy crusts for your slices. I usually get the grandma slices for $2.50.
Other than Di Fara's, that is the only pizzeria I would go out of my way for.

msalwayssmiling at 10:49PM on 11/13/09

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

Oh, Totonno's if they're open. Just bite the bullet and head to Coney.

Lance Roberts at 6:33AM on 09/25/09

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

I haven't done most of these, but Joe's of Bleeker shouldn't be the other NYC pie. I liked even John's more, and Patsy's blows it away.

Lance Roberts at 6:31AM on 09/25/09

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

Vic's Pizza Gravesend Brooklyn, meatball hero with sauce one of a kind. Made by Vic's mom supposedly in the kitchen. small place, but old school square slices that make you feel well. Considering the fact that L&B squares seem smaller nowadays than back in the glorious 1980's, Vic's is a nice sized square.

djai695 at 2:52AM on 09/13/09

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

@paulie: Sac's? Looks like it

Pizzablogger at 11:52PM on 09/09/09

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

If I had to recommend another NY pizza joint besides DiFara, I wouldn't be too enthusiastic about *anywhere* that I've been. It really also depends, where is this visitor coming from, and what are their expectations? How discriminating are they? What kind of pizza have they had before?

First of all at DiFara's the pizza will be fabulously great, unless he cooks it in the top oven. I've consistently had inferior slices from the top oven. The crust is either not hardened enough by the cooking, or it turns into a 'cracker' without browning.

I enjoyed Sal & Carmine's but I reserve judgment if I have occasion to get a whole pie rather than a slice. It is still not the pizza I recall from my childhood outside of Boston, which was cooked by Italian immigrants in DeMarco's generation (all now long-retired).

Bleecker St pizza is my current top favorite in Manhattan, but *only* for the regular slice, not the wretched "Nonna Maria" stuff (contrary to what some people with bad taste say). The regular slice is pretty good, not great. There is something slightly off-putting about it, but anyway, NYC is totally bereft of good pizza.

I haven't been to the original Patsy's in a few years, but even then I found it was not as good as it was a few years earlier. I've heard good things (first hand) about Totonno's but haven't made the trek yet.

Artichoke Basille is ok, not great. It was inconsistent when I was going there. I want to support them but I think I threw away a few regular slices which were barely edible. I don't know if they use the same dough recipe as DiFara but if they do, then either their technique is bad or inconsistent or their oven is not hot enough. I cannot for the life of me order one of those steakhouse creamed spinach slices.

Most of my pizza experience is in greater Boston, where pizza like DiFara was the norm and not the exception, minus the "messy" artisinal aspect which I do like because it is quirky and great. I live in NY now and I find it amazing that NYers put up with such terrible pizza from almost every single place; and reflect on how sad it is that only DiFara still exists. Granted it is the same in Boston now, too, and doubtless many other places. Don't even mention Chicago, yuck!!!

I think the generation of Italian immigrants who made pizza in the 60s and 70s had enough knowledge and connections back in the old country to get the right ingredients. And I think now the people making pizza just don't care.

adamr at 10:38PM on 09/09/09

http://twitter.com/pauliegee

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

Guess where I am? Check my Tweets:

Ciao,

Paulie Gee

pauliegee at 9:15PM on 09/09/09

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

Yes I also hate Artichoke and fail to see what all the fuss is about. There is a perfectly fabulous slice 2 blocks away at Mariella's on 3rd and 16th.

spartana07 at 7:10PM on 09/09/09

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

I've always thought of the l&b square as a kind of a hybrid between the two since it tastes (and looks from above) more like a grandma than a sicilian even if it is a thicker than the standard. Hell, my favorite grandma slice in my neighborhood is even thicker than those are (and yes, they list it as grandma on the menu).

christ, now I have to check out new park too. thanks for getting that in my head.

sloppy at 6:01PM on 09/09/09

If I Could Only Eat at One NYC Pizzeria (Other Than Di Fara), What Would It Be?

ill throw down another vote for artichoke!

nycdailydeals at 4:12PM on 09/09/09

Question of the Day: On Your Burger—Ketchup or Mustard?

Unless I'm trying to be a show off, and grinding my own meat, or stuffing blue cheese in the middle of the burger patty, I am completely indiscriminate about what I'll slop on a burger- ketchup, mustard (yellow, dijon or grainy), mayo, relish, pickle, bbq chips, onion rings, pickled onions sliced thin, horseradish, all and sundry hot sauces, vegetables, what else ya got? I pay zero mind to the flavor combinations in that case for some reason and I am rarely displeased.

BananaMonkey at 12:08AM on 05/14/09

Question of the Day: On Your Burger—Ketchup or Mustard?

This is also good for diet, as its relatively lo-cal.

1/4lb chop meat, drained of fat
1 tbsp lite bbq sauce
sauteed onion
fat free american cheese
corn tortilla

crawdkenny at 11:18PM on 05/13/09

Question of the Day: On Your Burger—Ketchup or Mustard?

Both, with lettuce, tomato, onions, pickles, seasonings, and sometimes other random veggies (mushrooms, peppers, whatever). Sometimes cheese, sometimes not. Ketchup and mustard can be traded for Frank's though. Or for A1. Or for teriyaki sauce. Or even for marinara and mozzerella. NO mayo.

cycorider at 9:50AM on 05/11/09

Question of the Day: On Your Burger—Ketchup or Mustard?

Preferred in this order...from bottom to top:

Bottom of bun - toasted
French's mustard
Burger patty
American Cheese
Onion slice - no more than 1/4" thick - raw, full slice
Pickles - sufficient to cover the onion
Tomato - 1/4 thick sufficient to cover the almost all of the patty. If 2 slices needed, thinner slice
Iceburg lettuce
Mayo
Top of bun - toasted

NEVER ketchup. That's for fries.

GianniB at 9:03AM on 05/11/09

Question of the Day: On Your Burger—Ketchup or Mustard?

*shuffles uncomfortably*

Can I have salsa and avocado on a veggie patty instead, please? :(

feriorrenna at 10:05PM on 05/09/09

Question of the Day: On Your Burger—Ketchup or Mustard?

Adam this is an awesome topic because until I really got involved in 'food blog' stuff I never knew people ate mayo on burgers. Even amongst my friends during the bad 'McD' years, Quarter Pounders were the rule, no mayo-laden Big Macs. I always had hamburgers as a meat eater with ketchup and perhaps a little bit of mustard. I thought there was ketchup and a bit of mustard and nakedness, nothing else.

With veggie burgers, which I eat now, the topping depends on the taste of the patty. I know now that a fondness for various toppings may be very regional and local--I guess in the NJ area where I live, ketchup is the rule.

HeartofGlass at 8:13PM on 05/09/09