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phillamb168

How I Built a Barbecue Restaurant in Brooklyn: My 18-Hour Work Day

Tyson, let me send you some real food. Message me on twitter (@phillamb168) and I'd be happy to order from any non-mcdonald's delivery restaurant for ya.

How I Built a Barbecue Restaurant in Brooklyn: The Trouble With Contractors

Is that a UDS on the Plumber photo?

12 Beer-Producing Countries to Watch Right Now

Yep, definitely need to add France to this list.

The New Anova Precision Cooker Promises to Be the Best, Most Cost-Effective Sous-Vide Solution on the Market

Not to put a damper on the party or anything, but you should take that September/October "release date" with just about the biggest grain of salt you can manage. I received my Nomikus last week, TWO YEARS after backing. If it's on Kickstarter, it's going to take forever to get to you.

Chain Reaction: We Try McDonald's Bacon Clubhouse Sandwiches

Ahha. So this is what has been advertised here in France as the "Chicago Classic."

Bake the Book: Frenchie

I'm good, I live here already. Also if you go to Frenchie To Go, and it's too packed (which is to say, always), go around the corner to 73 rue d'aboukir and my buddy AJ always has some great stuff on the menu.

How Japanese-Style Slow-Drip Coffee Brewers Work

PSFam, do you have any links that show how to build one of these using the materials you mentioned?

Behind the Scenes in Max's Home Kitchen

Bouchon Bakery Gets Into the Canele Game

Maybe it's the lighting, but that canelé looks burned. A deep dark brown color is ideal, but that right there is verging on black. I notice this with NYC-area boulangerie-type posts on SE, seems that you guys like overbaking.

5 Classic London Pubs You Should Visit

A fourth for Olde Mitre.

Fresh Suds and Friendly Service at Paulaner Bräuhaus, NYC

:-O $9? Even in f-ing PARIS I can get a pint of Paulaner for 5 euros / $7.

Ask the Critic: How to Feed the Most Difficult-to-Please Group Ever

You oughta sell tickets for that dinner. It should be one hell of a show.

Raffetto's is Your Century-Old Fresh Pasta Destination

I knew the place you were talking about before I even saw the name or address. I used to work next door to this place, and was in there _all_ the time. May its pasta be of unsurpassed excellence and its ledger in the black for another 100 years.

Eating in The Willis Tower: My Three Day Chinese, Thanksgiving, and Half-Priced Sushi Bender at Market Creations

The Food Lab Redux: Perfect Prime Rib

Neat idea, sonictim.

Worlds Collide with the Gyros Jibarito at Punta Cana

Man. That looks so great.

How a New York Bakery Engineered its French Baguette

A tip if you're in France and looking for something similar: do not buy baguette. You want pain tradition, which is what baguette used to be, until people got used to grocery stores.

High Road Ice Cream Really Is Worth $10 a Pint

All I have to say is, $10 / pint is cheap. Ben & Jerry's in France is fairly close to that price, around $8 / pint. The cake is taken by "Glaces Glazed," who under guise of foodie phrases manage to charge $27 a pint (20 eur for 1/2 liter, 30 eur for 1 liter). I fail to understand how they can even exist.

Introducing the Serious Eats-Edition Baking Steel and KettlePizza Backyard Pizza Oven Kit

Hoooooo boy, $229 for international shipping.

The Affogato Cubano at Fifty Licks in Portland is Creamy, Caffeinated Bliss

redwgn67 I would guess it's toasted milk powder.

Introducing a Burger Made With the Entire McDonald's Dollar Menu

In fairness to SE, this is basically a repost from Thrillist, so not technically a SE "creation." Still, mostly in agreement re: the way things have gone somewhat downhill over the past two years or so. :-/ Gotta make the cheddar somehow I guess, but I'd prefer to pay a subscription and have better content. The day that I see a "10 weird ways to eat a hamburger, discovered by a mom" post, I'm removing SE from my feed.

Pizza and Italian Craft Beer Pairings: Gabriele Bonci and Katie Parla Team Up at Paulie Gee's, Brooklyn

Pizza and Italian Craft Beer Pairings: Gabriele Bonci and Katie Parla Team Up at Paulie Gee's, Brooklyn

Loreno Michielin came by for an event a few months ago to show off his beers from fabbrica di birra 32 (http://www.32viadeibirrai.it/prodotti/). I dunno if he exports to the US, but those are some pretty tasty beers. Everything from Del Borgo is great, nice choice.

I may have to steal your idea re the pizza/italian beer pairings.

Cook the Book: 'Maximum Flavor'

Would love to find out more about pressure cooker techniques.

Sous-Vide 101: Pork Belly Buns

phillamb168 hasn't written a post yet.

The Food Lab: Essential Techniques and Recipes for the Summer Grill

In honor of the grilling season I'm missing, I'm going to make it my goal to get as many folks out into their backyards and onto their balconies as many times as possible this summer, because let's be honest: everything tastes better when there's fire, smoke, and cold beers involved, and what better way to gently nudge folks outdoors than with recipes and techniques? I've written a fair amount about grilling in the past, and while this list doesn't encompass quite everything I've done, it does hit the staples of an omnivorous summertime grill with plenty of chicken, steak, sausages, burgers, and—my favorite—corn. More

What the Frappe? THIS is a Real Milkshake

You know what a milkshake is, right? Ice cream, a splash of milk, perhaps some flavored syrup or malt (if you want to get extra special), all blended together with a powerful whirring disk until smooth and creamy. That's what you think a milkshake is, but you're wrong. As any true New Englander can tell you, what you got there ain't a milkshake. It's a frappe, plain and simple. More

Shredded Beef Enchiladas With Three-Chile Sauce From 'The Homesick Texan's Family Table'

I didn't grow up in Texas, but I did eat my fair share of Tex-Mex as a kid. Saucy burritos, sizzling fajitas, and giant bowls of cheese dip all hold fond places in my heart, even as I have grown to love a two-bite chorizo taco much. One of my favorite dishes to order at these restaurants was the enchilada platter, drenched in red sauce and smothered in melty Mexican blend cheese. More

What's the Difference Between Tex-Mex and Mexican Food?

Mexican food confused me when I first moved to Texas. Suddenly I encountered restaurants serving the Lone Star state's famous queso dip next to cochinita pibil from Yucatán wrapped in flour tortillas. I didn't know what to make of it. But Carlos Rivero, owner of El Chile Cafe y Cantina and several other Mexican restaurants in Austin, clarified that "'Mexican' is a very broad term because that profile encompasses so many different flavors and ingredients. When come to El Chile, you can have a modern take on Mexican or you can have the die-hard fajita platter. It's up to you." More

How to Make Chicago-Style Italian Beef at Home

Chicago's iconic Italian beef is one of the most unwieldy sandwiches ever created by man. At first glance it looks like the less dignified cousin of the French dip, but instead of coming with a nice little side of au jus for you to wet the sandwich's ends with, this bad boy is saturated from the start. Ask for it "dipped" and the whole sandwich is dunked in meaty juices, soaking the bread to the core. There's no respectable way to eat one of these, but it's well worth the mess. If you don't live in the Chicagoland area, here's how to make one at home. More

The Serious Eats Guide to British Sweets

We Brits love little squares of things on bone china plates served of an afternoon following a game of cribbage. We love puddings that steam like a behemoth emerging from a sauna, made from beef fat, treacle, and shrivelled fruit. We love sugared, crunchy things from packets. It's no overstatement to say tea and biscuits are our actual lifeblood. More

What's the Best Way to Brew Iced Coffee?

When it comes to opinions on iced-coffee brewing methods, passions can run high. A panel of Serious Eats tasters heads to Counter Culture Coffee for a blind tasting, putting the most popular method to the test. Based on our experience, the answer is clear. More