Serious Eats: momo fuk u's Profile

From Serious Eats: New York

Raising the Bar: Excellent Small Bites in the Tavern of Gramercy Tavern

How does grilled squid get mistaken for poached squid?

momo fuk u at 12:14PM on 12/23/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

ribeye

momo fuk u at 11:45AM on 12/23/09

From Serious Eats: New York

Raising the Bar: Devilishly Good Eggs at Pegu Club

Thanks for the great review. Too bad the wings weren't good. Pegu is one of my favorite after-work drink spots. My office is located right around the corner so I end up there with fellow slaves from my firm after many a long night. Great cocktails. They make the best cosmopolitans and sake-tinis in town!

momo fuk u at 2:01AM on 09/11/09

From A Hamburger Today

Photo of the Day: Hungry for a Shack Stack

I need to get one of those in my mouth asap. Looks like you need a bionic jaw to tackle that monster.

momo fuk u at 1:46AM on 09/11/09

From Slice

New York Post Roundup of Pizzerias About to Open

Looking forward to Motorino on 12th. The W-burg location is down the street from my apt. , but I'm on E 12th St a lot bc of the gf. Love their pizza.

momo fuk u at 1:43AM on 09/11/09

From Serious Eats: New York

BYOB of the Week: The Islands

jamaican sheperd's pie looks/sounds delicious.

momo fuk u at 3:21PM on 09/04/09

From Serious Eats: New York

The Brunch Dish: Vermont Banger at DBGB

That cheese sausage sounds delicious, but at $14, the plate looks a bit too spartan for my tastes. I need to see more food and less ceramic :)

momo fuk u at 3:09PM on 09/04/09

From Serious Eats: New York

Raising the Bar: "The Sandwich of the Decade" at El Quinto Pino

Like most people who read this site, I am well aware of the market value of sea urchin. For $15, I can make five of those sandwiches at home. Go to my local patisserie and Sunrise Market. Bam. Simple as making a PB&J. Now, If I wanted a hot roast beef sandwich au jus with homemade mozzarella and freshly fried eggplant, I need to go to a specialty shop. I cannot make that at home. Well, I can, but it'll take a full day of work, or two. Even then, it'll still be half the cost of the yuppie bourgeois tapas that is lauded in this post. Just sayin'...we all in a recession now. Someone hand over that fried oyster po'boy!

momo fuk u at 2:54PM on 09/04/09

From Serious Eats: New York