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From Serious Eats: New York

Snopo: Shaved Ice at Flushing's New World Mall

Is the condensed milk that is frozen into the ice block what gives the ice its texture? Snopo shaved ice has this chewy, cotton candy consistency and I have no idea how they do it.

From A Hamburger Today

A Different Kind of Slider at White Rose System in Highland Park, New Jersey

HP is my hometown and I've always loved White Rose. Prices are great and a plate of burger with fries will hit the counter about 10 seconds after you ordered. Sadly they are no longer open 24 hrs like they were in the old days.

From Serious Eats: New York

Smörgåsboard: Arepa; Soft-Shell Crab; Banh Mi

People are getting way too crazy with the macro lenses on these food shots. I know this is de riguer now but come on. I want to see the food other than the 1 inch area you selectively focused on.

From Serious Eats: New York

'New York Times' Restaurant Critic Frank Bruni Stepping Down

Why do major critics still pretend that they are somehow anonymous? Aren't there staff whose job is mainly to be on the lookout for these guys? Don't chefs write all the time about how crunch time is on when they spot the critic in the restaurant?

Yea, the book is really going to blow his cover.

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From Serious Eats: New York

Snopo: Shaved Ice at Flushing's New World Mall

Is the condensed milk that is frozen into the ice block what gives the ice its texture? Snopo shaved ice has this chewy, cotton candy consistency and I have no idea how they do it.

From A Hamburger Today

A Different Kind of Slider at White Rose System in Highland Park, New Jersey

HP is my hometown and I've always loved White Rose. Prices are great and a plate of burger with fries will hit the counter about 10 seconds after you ordered. Sadly they are no longer open 24 hrs like they were in the old days.

From Serious Eats: New York

Smörgåsboard: Arepa; Soft-Shell Crab; Banh Mi

People are getting way too crazy with the macro lenses on these food shots. I know this is de riguer now but come on. I want to see the food other than the 1 inch area you selectively focused on.

From Serious Eats: New York

'New York Times' Restaurant Critic Frank Bruni Stepping Down

Why do major critics still pretend that they are somehow anonymous? Aren't there staff whose job is mainly to be on the lookout for these guys? Don't chefs write all the time about how crunch time is on when they spot the critic in the restaurant?

Yea, the book is really going to blow his cover.

From Serious Eats: New York

Sugar Rush: Taiyaki from Mitsuwa in New Jersey

I wish they would make the outer shell thinner. When you bite into it the dough next to the red bean filling always tastes undercooked.

From A Hamburger Today

Shake Shack: A New York Spin on the West Coast–Style Burger

I prefer the Shack burger to 5 Guys mainly because the SS patty is almost always more moist and flavorful. This may be because 5 Guys only cooks burgers well done but I think the SS just has a better blend of meat.

However the topping options, fries, price, and soda fountain (unlimited Mr.Pibb!) is better at 5 Guys.

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