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rodalpho

The Food Lab's Definitive Guide to Grilled Steak

Sous vide works great for steaks but you can't LEAVE them in the circulator after they come to temperature, as it impacts the texture-- they get mushy. That's all.

The Food Lab's Definitive Guide to Grilled Steak

If you don't live in a big city, it's impossible to get dry aged prime steak without paying even more for mail order with dry ice.

Even if you do live in a big city, you can't get that steakhouse char (which I personally don't like, and agree Kenji's method is better) without a salamander at home.

Steakhouses are events, suitable for celebrations. There's nothing like sitting down in front of a giant piece of meat. They aren't intimidating, as many special-occasion restaurants are, with foreign names and pronunciations and weird preparations many people don't understand. It's just a great steak.

Why the Knish Became New York's Miss Congeniality

Interesting! I probably had my first Yonah Schimmel's knish around 1992 or so. So I never go to taste the good stuff.

Why the Knish Became New York's Miss Congeniality

So you're saying Yonah Schimmel's changed their recipe, switching from schmaltz to vegetable oil? I find that hard to believe, since when you go to the shop it's extremely clear they haven't changed the decor one bit in many, many decades.

I'm under 40 so to me, Yonah Schimmel's is the sisyphean ideal of the knish, but my dad tells stories about when he used to go down the shore when he was a little boy and buy knishes from carts, and he says they were much better.

How I Built a Barbecue Restaurant in Brooklyn: Tomorrow's My Grand Opening

You're opening tomorrow, and you forgot to link your website and list the address! Got to get your plugs in, man!

http://arrogantswine.com/
https://twitter.com/ArrogantSwine

173 Morgan Ave
New York, NY 11206
347-328-5595

Only a 37 minute subway ride for me... gonna stop by this weekend. Good luck!

How I Built a Barbecue Restaurant in Brooklyn: Mustering the Troops

Management certainly, but you don't need many of those. Unless it really takes off and you end up with 100 BBQ joints across the northeast, which would be awesome!

Even if many employees don't look at it as a career, and lets face it, most bartenders and certainly barbacks won't, your aspirational attitude will certainly lead to happier employees providing better service. Maybe in a couple years the Meyer comparison won't be so easy to dismiss.

How I Built a Barbecue Restaurant in Brooklyn: Mustering the Troops

The Jamaican porn bit was hilarious!

I wonder if Tyson really expects people who want to make a "career" waiting tables at a BBQ joint. Working the pit perhaps, but waiting tables seems unlikely. Danny Meyer says the same thing and I believe it because 1) Lets face it, he's Danny Meyer and 2) The average check at his fine dining restaurants is quite sizable. But a BBQ joint? I don't see it.

Requiem for an Egg Cream: In Search of a New York Classic

U-bet actually has malt added. It tastes different than Hershey's, like the difference between a chocolate malted and a chocolate shake.

Requiem for an Egg Cream: In Search of a New York Classic

I don't like adulterated egg creams. The beauty of the egg cream is that the seltzer cuts the thickness of the chocolate milk, making it more like a chocolate soda, refreshing.

My grandparents, old NY/NJ jews, always had diet chocolate soda in their fridge. Vile stuff.

Requiem for an Egg Cream: In Search of a New York Classic

Egg Creams are one of those things I don't go out of my way to order out because they're so easy to make perfectly at home. 2:1 milk:seltzer in an 8 oz cup, 2 tablespoons of U-bet, stir vigorously. Canned seltzer is better than plastic bottled as it's more carbonated, but bottled is OK too.

I can't tell any substantive difference between my homemade egg cream and the Gem's version, which I always took to be the gold standard. I guess I'll give it a shot next time I hit Shopsin's.

The Age of the Vegan Tasting Menu: A Look at Del Posto's 8-Course Vegan Meal

No offense, but if you take two 5 year olds to a restaurant selling a $179 tasting menu, the other diners will likely kill you. These meals take 3-4+ hours. Even armed with personal ipads, no 5 year old will sit through that.

The Age of the Vegan Tasting Menu: A Look at Del Posto's 8-Course Vegan Meal

Only one dish featuring mushrooms and no eggplant at all. No use of "textured vegetable protein" (which isn't legit) or tofu (which IMO is) at all. Very impressive!

How to Cook Ribs for 12,000 People: 2 Days at the Big Apple Barbecue Block Party

Hometown beef ribs were AMAZING. Star of the event. I would never wait in line at a NYC BBQ joint at the big apple block party, and I used to look down on people that did, figuring they didn't know any better or didn't have the testicles for the lines. Thank god another member of my group "didn't know any better". They were crazy, crazy good.

How Ivan Orkin is Changing New York's Ramen Cuisine

Blogs like Seriouseats need to post updates every single day. Wacky new concept restaurants make for good copy. They come and they go. Some work and some don't, just like all restaurants.

Not saying anything about Ivan's joint in particular. I haven't tried it yet. It sounds gimmicky, but Kenji wrote the article and I find his tastes align closely to my own-- or in short, I trust him.

How Ivan Orkin is Changing New York's Ramen Cuisine

Ivan Ramen looks interesting in a WD-50 kind of way. What I mean there is that eating at WD-50 is an adventure, you exclaim over every little plate, and if you're a cute young asian woman take pictures with your cellphone, and are so very impressed at how inventive and playful it is. But would you eat there on a weekly basis? I wouldn't. If I could avoid the lines, I would hit up Ippudo every week or two for sure.

How Katz's Deli Makes Their Perfect Pastrami

Katz's cures the brisket rather than brining it, maybe that makes it too salty, and boiling removes some of the salt? Just my guess.

A Hefty Pastrami Burger for a Hefty Price at Jeffrey's Grocery in the West Village

If it's a presentation issue, perhaps the solution is to look at pictures before posting them and correct colors so they aren't deceptive.

The second and third pictures look disgustingly _raw_. That's why you got comments, not because we have an anti-rare meat agenda(?!). The fourth looks fine, could be rare or medium-rare.

Alternatively, if the site doesn't have a photo editor for color correction, just say something like "this came out looking underdone in the picture but it was a perfect rare as ordered."

A Hefty Pastrami Burger for a Hefty Price at Jeffrey's Grocery in the West Village

That is not medium rare, or even rare. That right there looks like fridge-cold, raw, ground meat. From the cross-section it doesn't even appear to be seared, there's no grey line at all.

Nasty.

Reopened Sarge's is a Keeper of the Deli Flame

Actually Trycaviar's $10 flat fee includes the tip, so really there is no scenario where ordering from Sarge's on seamless makes any sense whatsoever.

Reopened Sarge's is a Keeper of the Deli Flame

No conspiracy here, I'm just saying they make a fine pastrami sandwich, and straying away from the basic pastrami sandwich and fries may have been a mistake on your part.

And by fine I mean several orders of magnitude better than a bodega sandwich, something that is recognizably a jewish deli pastrami sandwich. Nothing like Katz's, but Katz's doesn't deliver on Seamless.

Katz's does deliver on TryCaviar, but they charge a $10 delivery fee. Since Sarge's charges a 25% fee and has a $35 minimum, this means that Katz's is actually cheaper if you order over $40 of food, which... doesn't make a lot of sense for Sarge's value or quality proposition.

Reopened Sarge's is a Keeper of the Deli Flame

@Guy: I would order a pastrami sandwich, 2 extra pieces of rye bread, and an order of fries and get 2 meals out of it. Pastrami was way better than bodega meat. It is a real jewish deli, but you're right that it doesn't even try to compete with 2nd ave or Katz's.

It DOES deliver on Seamless, but... $35 minimum and 25% fee = no sale.

Reopened Sarge's is a Keeper of the Deli Flame

Sarge's is a pretty good jewish deli, and I was really happy to see them reopen last week. They never aspired to 2nd ave or Katz's levels, but they delivered on seamless, which makes up for a lot.

Unfortunately, after reopening they now have a $35 minimum AND charge a whopping 25% delivery fee on seamless, which is basically unacceptable. So they're way out of my rotation.

A $20 minimum and 0% fee would be reasonable.

What's the Most Expensive Meal You've Had in New York?

Service for me at Per Se (I have been twice) was cooler than the overt graciousness at a Danny Meyer restaurant and Eleven Madison Park, that's for sure. But I didn't feel snubbed either; service wasn't exceptional but certainly wasn't offensive. It felt comparable to many other high-end restaurants like WD50, Alinea, Marea, etc. Maybe you went at a bad night?

You're right that none of the food was served hot, but I didn't find that at all offputting.

What's the Most Expensive Meal You've Had in New York?

Robert's steakhouse. Took a bunch of clients out. Food was a couple hundred bucks and wine+drinks a couple thousand... and the equivalent of several recent model cars went to the dancers.

If you're talking a dinner I paid for myself, tasting at Per Se.

Where Do You Take Out of Towners in New York?

@Graham: Go! Go! Curry! is a great call-out. I'm going to add it to my list!

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