Commenter

ssp242

Love to eat. Love to cook. Love to read about eating and cooking. That's about it really (I mean, besides the huge nerd/geek thing...)

  • Location: New York, NY
  • Favorite foods: It'd be hell of a lot easier to list what I don't like here...
  • Last bite on earth: Black pepper chaar served with white rice and talaa va ghost

Latest Comments

The Food Lab: How to Make Turkey Weisswurst (White German Sausage)

Amazing job! Quick question... if you HAD to recommend a pork fat substitute, what would it be? Duck fat? Goose fat? A mixture of beef and poultry fat?

Please let me know, thanks!

Dear Hosts/Hostesses, Please Learn This Simple Rule.

Not trolling, but all the current/prior host/esses posting on this thread right now seem to keep parroting the same excuse over and over again: "customers aren't willing to wait the "real" or "overestimated" waiting times". I'm sorry, but that just means you're lying to us to keep us there and take our money, which to me makes you out to be big thieves and liars.

I agree with you when you say you cannot tell how long current customers are going to stay or how bad the kitchen is backed up. I also agree with you when you say that some managers force you to lie to the customer about how long the true wait is. However, please take the BS excuse of "I'm lying because you won't actually wait the real time" and defenestrate :) it.

If you have no obligation (as in a manager forcing you) to quote a short waiting time, then it's your duty as a service professional to quote an accurate or slightly overestimated time. Let the customer make the decision of whether s/he will wait that amount of time. If s/he isn't and you lie to keep him/her there, then basically you're going to end up with an irate customer to whom you lied to make him/her part with his/her money. That's fraud and stealing.

Also, Kenji, I'm not sure why most reviewers are reluctant to name names when it comes to a restaurant with bad service. I understand that you guys aren't exactly the "anonymous" food critics anymore but a restaurant should be made aware of practices that are negatively impacting its image. I understand that food critics cannot do this in certain countries (especially in the Middle East, where I grew up) but at least in this country we have the freedom of speech to make sure people are held accountable for their actions.

That's my 2 cents, and then some, and I'm sorry if any host/esses are offended but that is my honest opinion.

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

I love getting friends together and spending some time drinking and playing card games while the meat cooks away...

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

I love getting friends together and spending some time drinking and playing card games while the meat cooks away...

AHT Giveaway: Case of Pat LaFrieda Burgers

I know it's sad but growing up in Dubai we only had Hardees for a viable burger option. I love that taste of a simple Hardees cheeseburger with a solitary pickle, or even better, the grandpappy Roast Beef burger.

My best burger memory would be as a kid when my dad would come home from a long day at work and say we were going to Hardees. Did you hear folks?! WE WERE GOING TO HARDEES!

Haha, it's the simple pleasures that make us the happiest...

7 Can't-Miss Dosas in NYC

Max, Tiffin Wallah has great food. It's definitely worth a repeat trip if you'd like.

7 Can't-Miss Dosas in NYC

I cannot honestly endorse going to Saravana Bhavan because it some of the worst service I've had in my life. It's to the point where I would curse them out if I went back.

I know people say that in South India that's the service but as a Pakistani who grew up in Dubai, I've been going to South Indian restaurants all my life. The people there are nothing but the sweetest and friendliest I've ever met. And any bad service was always apologized for.

Screw Saravana Bhavan to Hell.

7 Can't-Miss Dosas in NYC

I'm going to post this comment in the slideshow as well because it's well worth repeating... I cannot honestly endorse going to Saravana Bhavan because it some of the worst service I've had in my life. It's to the point where I would curse them out if I went back.

I know people say that in South India that's the service but as a Pakistani who grew up in Dubai, I've been going to South Indian restaurants all my life. The people there are nothing but the sweetest and friendliest I've ever met. And any bad service was always apologized for.

Screw Saravana Bhavan to Hell.

Spring Tasting Menu (Ramps?)

Thanks guys! Although I should've made myself a bit more clear... I was looking for *restaurant* suggestions :)

Thanks again!

Homemade Vegan Kimchi

Hey Kenji, awesome post, natch, haha... I was wondering what would happen if you used miso paste AND fish sauce? How about all 3 umami bombs?

Sous Vide Egg Souffle

@dbepstein I was thinking the same thing!

Robyn Lee's Camera

I just bought a Nikon D7000 with a 35mm f/1.8g prime lens and it's amazing! My friend recommended a prime lens, he has a Canon EOS 5D Mark II and was trying to get me to buy that. Unfortunately, it was out of my range, even used (which is how he got his).

So far I'm happy with it and the lens is just fantastic!

Melty American-style Cheddar Cheese Slices For Burgers and Grilled Cheese

Awesome sauce again Kenji! (pun intended)

I'm assuming the same amount of gelatin is okay even if you use something like vegan or kosher gelatin, correct?

Thanks again!

Food Humor On Sitcoms

@kakugori

Dead Like Me was one of my favorite shows of ALL TIME! I loved it and Mandy "My name is Inigo Montoya. You killed my father. Now prepare to die!" Patinkin was awesome as Rube.

I met Ellen Muth and Callum Blue at New York Comic-Con a couple of years ago and they were awesome, haha...

Bear Claw Donuts

Thanks guys... I really hope they come back!

@Saria, no worries... I'd take you up on that offer but dough and I are mortal enemies when it comes to cooking, especially yeasty stuff... I've only had very limited success.

Puff Pastry

Oh wow... I've got to try this one day (even though dough and I are mortal enemies). Would you recommend freezing the butter for the cold pliable butter stage or just refrigerate it? Thanks!

Juicy Sweet or Hot Italian Sausage

@Grampy use 3.2 oz of salt but other than that I believe this is scalable.

The Pizza Lab: Sausages And the Science of Salt

Kenji,

Awesome post! As always, I'm going to whine about non-pork alternatives (have to try and be somewhat of a good Muslim, haha). If I use lean beef how would you recommend I boost the fat content? Vegetable Crisco? Suet? Also, how much fat should be added? As in, what percent by weight of my sausage should be fat?

Thanks for everything!

The Serious Eats Book: On Sale November 1!

Honestly, the first part of this article was a waste of our time and your space... "What's Inside?". Who cares?! It's Serious Eats and I've already pre-ordered my copy!!!

Giveaway: Enter to Win This Panasonic Breadmaker

Or fresh Afghani naan bread... you could walk into a shop making them fresh and be hungry all over again even if you just had a 10 course meal.

Giveaway: Enter to Win This Panasonic Breadmaker

Freshly made French baguette... you could put almost anything on it and it'd make an amazing sandwich (although, I'm not sure about Kenji's hyperbole of dogsh*t but I bet you'd have to think about it for a second or two before you decided NOT to eat THAT sh*t sandwich, haha).

The Food Lab: Ceviche And The Science Of Marinades

I just had a thought of a ceviche party! Lay out the cut up fish, ingredients, acids and martini glasses. Tell them to go wild and eat after 10 minutes of adding the acid, haha...

So Long, Folks (and See You Next Week)

Adam,

This was my reaction when I just read this:

http://www.youtube.com/watch?v=WWaLxFIVX1s

I'm stuck in Dubai due to a visa issue and the world gets turned upside-down, haha. Well at least the tourists have someone knowledgeable telling them where to eat in NYC.

Thank you so much for all the hard work over the years!


Salem Pasha