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mr guy

What are NYC's Most Underrated Restaurants?

I love that Roti Roll was in the 4th comment to this thread. I could eat myself to death in that place. I'd also nominate Sal & Carmine's pizza. I know it gets a lot of love from Kenji here on SE but it's not a place that is generally known as one of the "great pizzas of NYC." A shame, because honestly it's the best pizza-by-the-slice I've ever had. I'd also throw in the Sierra Chicken sandwich at Strokos deli (near columbia college and uptown near columbia presbyterian) as well as the burgers at Jimbos burger joint (multiple locations in northern manhattan).

What are NYC's Most Overrated Restaurants?

Peter Luger has to take it on hype-to-enjoyability factor. Also, i've never been wowed by Grimaldi's pizza.

The 20 Best New Sour Beers in the World

I can't believe I'm not seeing AC Golden's "Framboise Noir" on here, nor anything from Trinity Brewing in Colorado Springs. Framboise is right up there with Sour in the Rye as one of the best sours I've ever had, and I think it is new this year.

Seattle Seahawks vs. Denver Broncos: Who Wins the Super Bowl of Food?

Couple of quick things. First, in addition to the great high-end wood and coal oven pizza places mentioned, Denver also has a first-rate pizza chain serving thin, crispy-crust pizza in the New York style: Anthony's pizza and pasta. As a born-and-raised New Yorker, this is the only place where I can get my fix for a proper slice. Does Seattle have anything comparable? I have never been to Seattle so I honestly don't know, but if not, I think Denver needs a few more points for having an honest-to-god NY style pizza chain.

Second, when it comes to sandwiches, let's not forget that Quiznos was founded in Denver.

And finally, regarding sweets, you can't overlook the fact that Denver now has a Voodoo Doughnuts (and several Dunkin' Donuts locations for that matter), and the excellent D-Bar, whose chef, Keegan Gerhard, is a regular on the Food Network.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

I'd probably put it in my drawer next to the one that my sister just gave me for Christmas!! (Note: Please, I still want a second thermapen, seriously)

Legendary Bar Burgers at The Cherry Cricket in Denver

As a former New Yorker, I love seeing coverage of my old town on SE. I always have plenty of places to check out when I return to visit. However, as a current Denverite, i am saddened by how thin the coverage of my new city is on SE. It's got tons of amazing restaurants! As for Cherry Cricket, I like it. However, I would put My Brother's Bar just one step above it. Their bison burger is quite good.

I actually do eat out at restaurants fairly often. SE- do you guys accept freelance submissions?

The Food Lab: The Best Caesar Salad

Render unto Cesar that which is salad.

6 Beers That Blew Our Minds at the Great American Beer Festival 2013

New Glarus' Strawberry Rhubarb was fantastic, and I also tried a watermelon wheat beer that surprised me, although i can't remember where it was from.

Dinner Tonight: Shrimp and Grits Tacos

Am I missing something or are the "dinner tonight" posts only showing up once a week? I love these posts, they have been a source of weeknight dinners for me for many years. Why only one a week now?

AHT Giveaway: Case of Pat LaFrieda Burgers

I have to say I'm quite partial to Jimbos burgers. There's one on 163rd and Amsterdam. Just a quality griddled burger with all the fixings, made fast and cheap. Love it.

What Gross Food Stuff Did You Do as a Kid?

1. American cheese and mayo on white bread for lunch.
2. Eating raw ramen noodles
3. Eating hot cocoa mix straight from the pack.

Video: How to Poach Eggs, the Foolproof Method (Really!)

Love this video format! Great job Kenji and everybody else!

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Spaghetti Carbonara

Fast Food: KFC Chicken Dip'ems

"their standard trick is to simply remove a couple stitches from a tortilla, wait for the burrito to flop open, and call it a taco." This made me laugh pretty hard.

I too am consistently frustrated by how all of Taco Bell's menu offerings are just different permutations of the same 7 or 8 ingredients. Even more frustrating is that for a place that caters to the young male demographic, they don't have anything worthy of the word "hot" on the menu. There isn't enough of their Fire sauce in the world to get a taco to the place i want it to be on the heat index. I would think that an easy marketing gimmick would be to get some legitimately hot sauce back there and make something like an "nuclear bomb-rito" that you could order at Defcon 1, 2, 3, or 4. It doesn't have to be anything more than a bog-standard burrito, maybe with a few fried jalapeno slices, and then a few squirts of this legitimately hot sauce. Super easy, and finally something to satisfy people who like to live dangerously.

Cook the Book: 'Mac and Cheese'

Jalapeno and bacon mac and cheese that I made for a large group of friends on a cold night after skiing at Jay Peak up in Vermont back in 2007.

On Marcus Samuelsson and Red Rooster: What it Means to Be a Harlem Restaurant

Bravo. Great rebuttal.

Cook the Book: 'Mr. Sunday's Saturday Night Chicken'

Whatever the recipe at Prince's Hot Chicken in Nashville is, that's my favorite.

The Food Lab: How to Grill a Steak, a Complete Guide

This worked fantastic this weekend- and we didn't even really do the low-before-high cooking method. just salting 45 minutes before cooking resulted in the best steaks to ever come off our grill.

Poll: What Chain Appetizer Pizza Mashup Will Strike Next?

I'm waiting for the day we see a pizza where the bottom crust is made of fused-together disks of pepperoni, the edge of the crust is a ring of mozzarella sticks, the sauce is a tomato-cream sauce, the cheese is a four-cheese blend of mozz, parm, pecorino and provalone, and the whole thing is topped with little mini pillsbury grands biscuits, just to get some kind of bread in there.

Dinner Tonight: Jamie Oliver's Steamed Asian Chicken "Parcels"

@Kenji- Thanks for the explanation, that does make things a little easier to understand. Very interested to see the new redesign!

Dinner Tonight: Jamie Oliver's Steamed Asian Chicken "Parcels"

One of the many reasons i hate the pageview-greedy practice of making you click through a second page to get the recipe... forgetting to post a link to the second page, or putting in a bad link, both of which i have seen more than once on the site recently. Very disappointing from an otherwise high-quality site that i have come to love and rely on for recipes , inspiration, and commentary on all things food.

Cook the Book: 'A Girl and Her Pig'

Cook the Book: 'Eat with Your Hands'

Have to go with a Gyro from a street cart in NY.

Our Secret List of Banned Words

What Discontinued Soda Do You Miss?

Can't believe there aren't more mentions of Royal Crown Draft. It was beyond good; it was perfection.

Finding Rio Mare Tuna in NY?

On a trip to Italy recently i had some Rio Mare tuna- specifically, one of their little prepared salads:

http://www.riomare.com/en/prodotti-det.insalatissime-39.htm

I had the Tuna with beans and it was absolutely delicious.

So, has anybody seen these at any stores around NYC or upstate NY? Would love to know where i can buy them here (or even any websites to order them. Amazon, sadly, has been of no help).

Thanks...

Used to hate it, now I love it

They say our tastes change as we grow from children to adults. That definitely happened to me. I used to find the idea of any fish besides for canned tuna or fishsticks repulsive. Then I discovered shrimp scampi, and from there a whole new world opened up. I feel like fish is a pretty common one though.

Ham was another one. As a kid, for whatever reason, I just didn't like ham. My sister loved it though. Now she's a vegetarian and I eat ham at every opportunity i get.

So what about you? What foods did you hate as a kid that you love now?

And what foods have you tried to like but despite an open mind and repeated efforts, just can't seem to enjoy? (plain, raw apples for me).

The Problem With "Chopped"

I trust that most of my SE companions have watched at least one episode of this well-produced, but problematic, show on Food Network.

I say problematic because of this: in some way that i don't feel applies to any other "reality" show, the challenge is impossible and unfair. They give you a basket of ingredients that cannot possibly be harmonized in the time allotted.

I grant that the show is titillating. I grant that the show is hard to turn off. but imagine a show with a maze that the producers put the contestants into, and the producers don't know how to get out of. That's Chopped. do the producers have a recipe that would satisfy the judges if executed perfectly? have they tested these ingredients? I've never seen the judges say about a dish "this is above reproach". Is there even a dish that could reach that standard?

If not, this show is bunk. Even carnival games can be beaten, but not Chopped. Yes, it's still good TV, but it's a bogus competition, and both the game and the TV could be made better by offering, at least to the audience, something honest: a suggestion for a dish that would satisfy the judges completely, given the ridiculous ingredients on offer.

So, the question: Does anybody know if the FN chefs develop a "winning" recipe or at least an "acceptable" recipe for the ingredients they offer to Chopped contestants? Or do they just give them a basket of huitlacoche, pork rinds, jellyfish, and romanesco and say "make dinner!!" ?

Not-Boring Thanksgiving Recipes?

i love cooking the thanksgiving meal, simply because i love cooking. but i am handcuffed, because i am in my 20s and am a child of Food Network. That is where i learned to cook. I will eat or cook anything. My family, meanwhile, wants the war horses. Mashed turnip. mashed potatoes. mashed parsnip. Roast turkey. Cranberry sauce.

this year i'm breaking out though. And i need your help. i am looking for 7 killer recipes: one amazing appetizer. one great recipe for a whole roast turkey (i already brine and generally follow alton brown's recipe). four sides- potatoes, a green vegetable, and two wild cards using classic american ingredients. and a dessert.

I can't fry a turkey so leave that out. and i can't use pork fat on the turkey. otherwise, go to town. i want to actually enjoy this thanksgiving. and use of cheese is a plus.

Need a Winning Bake-Off Recipe

My company is having a baking contest, and I am determined to win it. Points are awarded for presentation and taste. I will work with any ingredients, and am fine with something that might take several days' preparation. The only limiting factor: I don't have access to a stand mixer. So, what should i make?

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