Serious Eats: sherrypie's Profile

The Burger Lab: Building A Better Big Mac

I just had a Big Mac in Jersey the other day. It was heavenly. I'm skeptical of this fancy pants version.

Video: Making Deckle Fat-Enhanced Burgers at The Brindle Room from 'Food Curated'

A lot of people call this part of the rib eye the deckle too. It is kind of confusing. The French call it "culotte." My nanna used to give this cut to us when we were kids. I didn't like it so much then. I love it now.

This burger sounds delicious but the best burgers seem to be ground chuck with a good fat content (maybe a little brisket). If I want to eat a nice cut of beef, I'll get a nice marbelized steak, not a burger.

sherrypie at 12:03PM on 07/08/11

From Serious Eats

Rant: What The New York Times Doesn't Know About Bánh Mì

Like my aunt used to tell me and my little brother, "Don't hate the player, hate the game."

sherrypie at 10:19PM on 03/01/11

From Serious Eats

Rant: What The New York Times Doesn't Know About Bánh Mì

This post is not humorous. Nor does it read that way as evidenced by the massive dog pile of readers who agree with Lopez-Alt's hate. I find it interesting that as a blogger, Lopez-Alt reserves so much vitriol for a journalist at NYT.

I find many of his criticisms regarding the accuracy of facts trivial. If this was intended as humor, I don't believe any of his readers got it. One commenter mentioned that they appreciate Lopez-Alt's posts bc his personality comes out through his writing. I can partially agree with this: his writing occasionally reads as pompous.

sherrypie at 12:42PM on 02/27/11

From Slice

Daily Slice: Ben's vs. Ben's

I disagree that Ben's on 3rd St is better than Famous Ben's on Spring. Granted it is a bit cheesy, but it's got all the elements of old Italian American New York slices that I love, especially the sauce. Maybe you should try another slice. You may have gotten a lemon.

Ben's on 3rd St is like junk food.

sherrypie at 5:54PM on 02/17/11

From Serious Eats: New York

Salumeria Biellese: The BYOB Hero Review

I just got an Italian combo here. It was good, but not made from any of the artisanal looking salami pictured above (below the slicer/prosciutto pic).

sherrypie at 5:02PM on 02/03/11

From Slice

Daily Slice: Mariella Pizza, an Oprah Fave

I could be wrong, but I don't think the Mariella reviewed here is affiliated with the one in the website linked above.

sherrypie at 12:25PM on 01/27/11

From Serious Eats: New York

A Sandwich A Day: The Classic at Baoguette

Which location did you try for this sandwich? I've noticed that the sandwiches are quite different depending on location. Also, seems like the 3rd Ave location has been closed for the past many days.

sherrypie at 2:52AM on 07/11/10

From Serious Eats: New York

The Best Falafel Sandwich in New York City

Not a bad list SE. I'm curious what the testing environment was like in terms of the time lapse was btwn delivery of food and tasting. I'm sure you guys know Falafel doesn't hold well. Just wondering how accurate this test was. Also, you guys seem to try to be as objective as possible with regard to taste, but for me, good food is about the people who make it just as much as it is about the food itself. In this respect, I feel that this test falls short.

sherrypie at 11:30AM on 06/01/10

From A Hamburger Today

Josh Ozersky Can't See the Burgers for the Stars

Josh,

Will the 3 burgers in your next seminar be the same as the last? I haven't been, just curious. I want to go.

I had a burger at Veselka earlier this week. The formula has been seriously tweaked since last I ordered a burger there (approx. 10-12 yrs ago?). Totally different burger - much better. Only problem was, I ordered it medium rare and it was served medium well. This is a problem I encounter 70% of the time I order a burger: they are often overcooked. But if the meat/blend is good, it doesn't matter so much bc one can still taste the beefiness even if it is overcooked.

sherrypie at 11:51AM on 03/04/10

From Slice

Sam Sifton Too Good for 'The City's Best Pizza'

Audacity of Sam Sifton? That's like the pot calling the kettle black. He's an excellent food writer and his review of Motorino was a well crafted, pleasurable read. I agree with Simon's perception of the star rating. Clearly Mr. Sifton is not prejudiced against pizza, the star rating obviously takes the whole experience into account, not just the food. Frankly, this article is a bit disappointing. It's a clear indication of the difference between a professional gig like the NYT and the pseudo-amateurish blogging of SE.

sherrypie at 11:36AM on 02/18/10

From Serious Eats: New York

Lunch for One: Hasaki in the East Village

$18 lunch twice a week does not seem budget-minded.

sherrypie at 11:14AM on 02/18/10

From Serious Eats: New York

Vinegar Hill House: Local, Seasonal, But How's The Food?

I had an excellent meal at Vinegar Hill House. We were seated promptly only bc we went a bit later knowing that there is a long wait there Also, I went with my girlfriend so there were only two of us. We wanted to try the chop but opted for the grass fed ribeye for two (special). It was scrumptioulicious. The grass-fed beef deckle had great mouth feel. The eye itself was nice and rare with that spikey, aged undertone.

Not everything was perfect but to cook a steak like that, deserves my respect. To select a fine piece of beef like garners even more.

Ed, I'm curious, what top 3 restaurants in the city would you recommend?

sherrypie at 12:45PM on 01/20/10

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Porterhouse

sherrypie at 7:18PM on 12/29/09

From Serious Eats: New York

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

momo fuk u,

With squid, it's actually easier than one would think.

sherrypie at 12:49PM on 12/23/09

From Serious Eats: New York

Raising the Bar: Clerkenwell, A Gastropub on the Lower East Side

I agree with Tia, nothing gets my goat more than wilted greens and unsalted fried fish. Having said that, I love Clerkenwell! As for all you grammar experts out there, you all need to take a chill pill, because the girlz got style!

sherrypie at 3:08PM on 12/10/09

From Serious Eats: New York

Northern Spy Food Co: All the Right Stuff?

Too bad, the chicken thigh sandwich looks very promising.

sherrypie at 10:41AM on 12/03/09

From Serious Eats: New York

One Great Lunch: Cascabel Taqueria on the Upper East Side

I can't wait to try both of these places. I just moved a few blocks from Cascabel, so I'll be there soon as soon as my crazy job gives me an ounce of free time.

sherrypie at 10:34AM on 12/03/09

From Serious Eats: New York

Raising the Bar: House Smoked Pig at Waterfront Ale House

omg! I totes love their specialz!!!!

sherrypie at 4:56PM on 12/02/09

From A Hamburger Today

21 Club: NYC's First Haute Burger, But Hardly the Last Word on the Subject

I've tried this burger too and I agree with everything you wrote. However, I did enjoy it immensely. Having said that, I don't need to try it again.

sherrypie at 3:30PM on 12/01/09

From Serious Eats: New York

Sugar Rush: Banana Oatmeal Cake at Sweet Revenge

That looks so utterly yummylicious!

sherrypie at 3:28PM on 12/01/09

From Serious Eats: New York

Raising the Bar: House Smoked Pig at Waterfront Ale House

I love Waterfront Ale House! Having said that, I never had anything good from the menu.

sherrypie at 3:27PM on 12/01/09

From Talk

Motorino in Manhattan

Motorino's pizza is very close to the napolitano pizza I grew up with in Italy. It's not American-style pizza. I understand it's different. I love it! If the chef is there, he inspects the pies. I've seen him throw away pies that were too charred.

sherrypie at 11:26AM on 11/20/09

From Serious Eats: New York

Raising the Bar: Solid Bar Bites at Bar Stuzzichini

The gnocchi looks amazing! FYI, it's "arancini" not "aranicini." My grandma made arancini all the time for us when we were kids. The closest I've experienced to my nonna's can be had at Alleva. It is not the same, but the closest. Having said that, I don't order arancini only because I've had it too much growing up. Plus, nothing compares to my nonna's.

sherrypie at 11:04AM on 11/20/09

From Serious Eats: New York