Serious Eats: ppohio's Profile

Super Bowl: Who Wins for Best Food City?

You know when a place is really famous for it's food in New York, and pretty much anytime you go there to eat it is, more or less, a massive hassle since nearly everyone on the planet has already been there, raved about it, blogged about it, backlashed on it, and is now eating there again?

Primanti's is just about as opposite of that as you can get. Sit down at the bar, order your sandwich, drink your Iron City and STFU.

Go Packers though.

ppohio at 3:43PM on 01/22/11

From Serious Eats

A Sandwich a Day: The Bulgogi Hoagie at Broadway Cafe in Ann Arbor, MI

@omnonnom - I live right next to Dibellas. I fear for my gut knowing how many times I will definitely be back there! And of course the many wonderful Zingerman's creations - I wonder if SeriousEats has done a write-up of the Roadhouse yet, would probably be right up their alley.

I will check out Cafe Habana, I have heard of it but haven't been there.

As Figlet down there said, there is a bunch of good food in Ann Arbor, but I was so spoiled rotten in NYC! :p

ppohio at 11:15AM on 01/20/11

From Serious Eats

A Sandwich a Day: The Bulgogi Hoagie at Broadway Cafe in Ann Arbor, MI

I am a recent transplant to Ann Arbor from New York. Thank you for giving me a reason to hope. Been looking for a great sandwich in this town.

ppohio at 2:39PM on 01/19/11

From A Hamburger Today

We Talk to Bobby Flay About Bobby's Burger Palace

To be clear Nick, my point isn't that the Shake Shack doesn't cook to order, it is that by and large because of the popularity and business, they don't often pull off cooking it properly.

ppohio at 12:13PM on 07/17/08

From A Hamburger Today

We Talk to Bobby Flay About Bobby's Burger Palace

It isn't your fault at all Adam, but that was one of the worst interviews I've ever read! I'm glad you went out of your way to get the interview, but Bobby couldn't give you any better than "I'm not commenting on future locations" and "That's proprietary"?? What a D-Bag.

As a side note, I know that the only cooking to medium thing has been a big problem for hamburger lovers everywhere, but it seems silly that folks are getting up in arms over it. At the Shake Shack they routinely cook their burgers all the way through (especially when they're busy, which I think you've written about before in the past), but the lines never subside there. Plus, this Bobby's place is clearly looking for the "American Burger Fan Who Wants To Go Out On A Limb By Putting Chips or Jalepenos on their 'Gourmet' Burger" as their target market, and it has been my experience that 98% of that group don't eat their burgers medium rare (or, sadly, even medium).

ppohio at 11:43AM on 07/17/08

From Recipes

Time for a Drink: Presbyterian

Made these last weekend - delicious!

ppohio at 2:33PM on 05/29/08

From Serious Eats

Top Chef: Mother's Day Comes Early

there is no way that they made that much food for under $10 when you have to shop at whole foods. i know chicago is a bit cheaper than new york, but here in the NYC $10 buys you six strawberries and an onion.

ppohio at 9:39AM on 05/01/08

From Serious Eats

Frank Bruni Goes Ko-razy

There was something about the whole outsourcing thing on Mahalo Daily last week. This guy who wrote a book about how he does a 4-hour work week, and basically outsources pretty much everything, including having his email read by some woman in India. Crazy stuff.

But enough complaining about the Momofuku Ko reservations already! Even if he doesn't outsource to India he could at least grab an intern to take care of getting him a reservation.

ppohio at 9:18AM on 04/04/08

From Serious Eats

Gordon Ramsay Is Not a Jerk; He Just Plays One on American TV

I agree with the sentiment that he brings out some really human moments - on the British version of Kitchen Nightmares there are numerous episodes that are very touching (for lack of a better term). Gordon really has to struggle to get the best out of people who he seems to genuinely feel are better than they appear (or cook).

ppohio at 9:36AM on 04/02/08

From Serious Eats

Top Chef: Block Rockin' Eats

My favorite was one week when they were waiting on the judgement, and the camera is bouncing back and forth between each of them sitting there and stewing and shooting daggers at the other contestants, and behind each is literally a wall of GLAD products.

ppohio at 9:47AM on 03/27/08

From Recipes

The Cartoon Kitchen: Amaretti

Absolutely the best cookie EVER! I had no idea these were so easy, I can't wait to try making these!

ppohio at 10:33AM on 03/10/08

From Slice

Ugh! Three Bucks a Slice

I think it is interesting that at $3 a slice, it really takes pizza out of being a cheaper option at lunch time. I doubt this will affect any of the pizzerias, as Manhattaners have shown that they'll pay all sorts of ridiculous prices for lunch, but bringing the cost of two slices up to six dollars is interesting - you can get a decent sandwich for $6, which can be a quite a bit healthier.

Just a thought... And as for the controversy being "quaint": even if we're all used to it now, I think we can easily agree that all those mediocre slices we've all had would taste a lot better at $1.50 instead of $2.25/$2.50 and especially $3.

ppohio at 9:54AM on 03/07/08

From Slice