wanderingeater’s Profile

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From Talk

Saving Bacon Fat

I actually use the rendered bacon fat to make bacon scallion muffins.

From Serious Eats: New York

Budae Jjigae from Pocha 32 in Koreatown

I want some budae jjigae now!
It's very appealing to have in this chilly, wet weather in NYC...

From A Hamburger Today

Do Hamburgers and Cocktail Bars Mix?

@ roboppy: Bring Kathy and I along and we'll cover you on just eating a burger; we'll take a drink with some food.

From Talk

Best Prix Fixe Lunches in New York City

Jean Georges (the dining room, not Nougatine, the informal dining room) - 2 courses for $28, $14 for an additional course, and dessert is $8. Even if you opt out from dessert, you'll still get some sweets - petit fours - a plate of seasonal flavored marshmallows and a plate of chocolate bonbons.

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Recent Posts

From Photograzing

Black Angus Beef Tenderloin with Parsley Root Puree and Lobster

From Photograzing

Braised American Wagyu

From Photograzing

Moist Almond Chocolate Cake

From Photograzing

Purple-pink burger innards

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Recent Comments | Response to Comments

From Talk

Saving Bacon Fat

I actually use the rendered bacon fat to make bacon scallion muffins.

From Serious Eats: New York

Budae Jjigae from Pocha 32 in Koreatown

I want some budae jjigae now!
It's very appealing to have in this chilly, wet weather in NYC...

From A Hamburger Today

Do Hamburgers and Cocktail Bars Mix?

@ roboppy: Bring Kathy and I along and we'll cover you on just eating a burger; we'll take a drink with some food.

From Talk

Best Prix Fixe Lunches in New York City

Jean Georges (the dining room, not Nougatine, the informal dining room) - 2 courses for $28, $14 for an additional course, and dessert is $8. Even if you opt out from dessert, you'll still get some sweets - petit fours - a plate of seasonal flavored marshmallows and a plate of chocolate bonbons.

From Talk

Best Coffee in New York City?

nithya,

If you seek "the best coffee" usually those coffee shops always have milk and sugar on the side - just because, everyone has their preference in terms of how much milk, what type of milk and if one does want sugar or sweeteners.

If you can overlook that issue of having milk and sugar on the side and willing to travel around NYC for the "best coffee," a few great places are:

- Joe, The Art of Coffee (multiple locations; if you want somewhere in Midtown, there's one in Grand Central Terminal and they're quick with the order unless it's espresso drinks; link)
- Abraco (in East Village; link)
- Cafe Grumpy (in Chelsea and Greenpoint, Brooklyn; link)
- Ninth Street Espresso (multiple locations but downtown; link)

From Talk

Anyone Going Out for NYC Restaurant Week?

Generally, I go to RW for the sake of trying out new restaurants. The best ones are usually from Danny Meyer owned restaurants (e.g. Eleven Madison Park, Gramercy Tavern).

The past week I've tried Matsugen for lunch. I was disappointed in their RW menu so I went a la carte. Later on the week, I went to Dovetail which I was pleasantly surprised with the food and they served an amuse(!). Dessert was a bit lackluster for me.

Future plans for this coming week, I want to try Gramercy Tavern (I don't have a reservation) and Atria (formerly known as Grayz).

From A Hamburger Today

Cheese-Stuffed Burgers from the Stumble Inn in New York City

@ roboppy: Thanks for featuring my post & photo! :D

@ starpower: To reaffirm what Robyn said, it's not volcanically hot cheese when you eat that burger. It's just warm enough to make the cheese gooey.

@ klw07: Wow...I'm sorry you had two awful incidents on your ventures to Stumble Inn. I guess I'm fortunate enough that it's too early to get drunk (it's 12 PM) and it's relatively cold (when I went there with two other female friends) for anyone to really want to walk or stay out.

From Talk

Best hot chocolate in NYC?

I third City Bakery and Jacques Torres.

Another option would be the luxurious (in price as well as taste and texture) option would be La Maison du Chocolat.

From A Hamburger Today

Dear AHT: The Stumble Inn in New York City

Come to think of it, it's not too far from where I work.
Hmmm....
Perhaps I should try out their burgers soon.

From Talk

Did Pistahan finally shutter?

Kuma Inn. (See photo)

Admittedly, it's not as inexpensive but it's quite tasty.

From Serious Eats: New York

Two Girls, One Dessert Party: Eating Every Single Thing at SWEET

Holy shizz you ladies at them all. Good job!
This post is mostly dessert porn that it's making me craving for sweets. Dang it. I'm almost feel compelled to take the crosstown bus over to Levain Bakery. Haha...

From Talk

Your milkshake make me come to your yard

I like the black and white shake from Island Burgers & Shakes. Shake Shack's was pretty good. I love the toasted marshmallow shake from Stand. It's a dessert in liquid form.

From Serious Eats: New York

Win Tix to the SWEETest Event Ever at the New York City Wine & Food Fest

- Olive oil gelato from Otto
- Goat cheesecake with rosemary caramel from the Dessert Truck (when they did serve it during the summer)
- The Strawberry and Mixed Berry dessert samplings at Jean Georges
- Chocolate daifukus at Minamoto Kitchoan (I know it's not a restaurant)
- The cured olive cookie at Abraco

From Talk

Favorite Wine Bars in NYC

I third Terroir; second 'ino.

I don't have that much experience with wine bars since my alcohol tolerance is really low...

From Talk

NYC Summer Restaurant Week Recommendations (or warnings)

I do agree with Alaina in terms of pricing. Not all are worth the price tag since some menus have the typical chicken, fish, and vegetable as the main course option.

The really bad Restaurant Week experience I had was at Anthos. Their RW menu wasn't too exciting that my friend and I opted for their normal prix fixe menu (which did defeat the purpose) and service was horrible. We tried flagging for the waiter numerous times but no one noticed us. Instead of the 1 hour - 1 1/2 hour lunch we thought of having, extended for nearly 2 hours!

The good/memorable experiences were at Aquavit Cafe for lunch and The Bar Room at the Modern for dinner. The food's delicious and service didn't suffer.

From Serious Eats: New York

Weekend Excursion: Eating Advice for the Big Apple BBQ Block Party

Ed, when I'm looking through Big Apple BBQ's website, they didn't list Southside Market. The only one who's doing brisket is Salt Lick BBQ.

From Serious Eats

2007 Most Serious Eater Award: Call for Entries

Uh...first of all, thank you Raphael and Robyn for nominating me! I'm not worthy! Really. I'm practically a nobody in the Interwebs.

As for my vote, I'll fifth Robyn! I love her photos, her blog, and give the SE site a little bit of humor, cuteness, and je ne sais quoi.

From Serious Eats

The Trail to the Chocolate Show

I have ambivalent feellings of not going to the Chocolate Show this year. It was fun last year when I ate all the chocolates 'til my gut screams "Uncle!" and made a dent in my wallet...but I'm interested in trying Amano's chocolate since I heard a lot about them. Ugh.

Anyways, I really love Mary's chocolate (from Japan). The pretty chocolates. So pretty.

From Talk

If you had to pick just one...

1. CHEESE
2. COFFEE
3. WINE?
4. Hmmm...tough one. PANCAKES.
5. PASTA
6. CAKE
7. HAMBURGERS
8. ANY SODA BUT
9. ICED TEA STRAIGHT
10. PEAS
11. PUDDING
12. KETCHUP
13. EGGS FRIED
14. CLAM CHOWDER – WHITE
15. DARK MEAT

Some tough ones...but very fun.

From Serious Eats

Where to Find Macarons

I think we should start a campaign (and most likely a futile attempt) to persuade Pierre Herme to open a shop in NYC.

I miss PH's macarons. Thank you Robyn for making me fall in love (and nearly cry) with them.

I'm just depressed with the stuff we have in the States...why must we suffer with sub par macarons?!

From Talk

What do you do with fresh pears?

I make them into non-nutritious form by creating a dessert: poached pears in red wine, served with a dollop of lemon marscapone.

From Serious Eats

Am I a Supertaster?

Adam, that's a brilliant thought/comment about being a "taster" rather than a "supertaster."

From Serious Eats

Cook the Book: 'Baking, From My Home to Yours'

French macarons...especially Pierre Herme. I still dream (and weep) of that etheral, awesomely delicious, macaron that is impossible to find in NYC.

From Serious Eats: New York

Pistachio Gelato Smackdown: Grom vs. L'Arte del Gelato

The gelatoS I had at L'Arte del Gelato are definitely the best ones I've had in my life. And I'm Italian!!!

I do not know what Grom's lovers are on about- the cinnammon and pistachio I tasted there were horribly tasting of frost and butter.
Now go and try the pistachio at L'Arte!! You can't go wrong there, and they have so many fabulous flavours.
I still dream of the pumpkin flavour, and what about the ginger??
From the simple vanilla to the dark chocolate sorbet, they all are orgasmic, it's like biting the real fruit with no additives. (By the way, try the white peppermint, if it's still on one of their displays).
They also give you free samples! What more can you ask for??

From Serious Eats

Where to Find Macarons

WHERE IN THE WORLD CAN I FIND MACARONS???? I WANT A MACARON CAKE FOR MY BEST FRIEND'S BRIDAL SHOWER, BUT CANT FIND ANYONE THAT DOES THEM IN ATLANTA. HELP!!!!

From Talk

Saving Bacon Fat

Another vote for the covered jelly jar in the fridge. Mostly unfiltered. Used judiciously.

Also: popcorn popped in bacon fat instead of oil. Delicious.

From Talk

Saving Bacon Fat

My mother in law keeps hers in an old teacup right by the stove, unrefridgerated. Needless to say I pass on anything that it would taint.

From Talk

Saving Bacon Fat

I keep strained bacon fat in an empty peanut butter jar in the refrigerator. It's great for frying breaded chicken tenders, greasing a loaf pan for cornbread and for basting the best ever sunny side up fried eggs. I'm totally going to try Donnie's suggestion for using it in place of butter when making my next grilled cheese sandwich.

From Talk

Saving Bacon Fat

i dont strain too carefully and keep in the freezer, (add it to ground beef for better burgers)

From Talk

Saving Bacon Fat

My mom used to have a little crock with a good seal she'd use just for keeping bacon fat. That crock fell out of use once she got on more of a health kick - barely any fat used to make anything when we were older. In any event, she'd keep this in the refrigerator and pull it out to slick the frying pan when making fried potatoes. SO delicious! I don't think she strained it, but being in the air-tight container and in the fridge kept it from spoiling indefinitely.

From Talk

Saving Bacon Fat

Freezing filtered grease is the way to go. After ServeSafe certification, you never ever use grandpa's coffee can on the counter again.

I wonder if that's why I hated eggs as a child; I remember they always upset my stomach. Mom just said I was a picky eater.

From Talk

Saving Bacon Fat

I keep mine in the fridge too and don't strain it, it's been in there for about 6 weeks and is still good, I wouldn't add fat to it but keep it in separate "batches"

http://meeksfood.blogspot.com/

From Talk

Saving Bacon Fat

@heartquake Scrambled eggs made with bacon grease are heavenly. Fried pound cake in bacon grease, top with a lil powdered sugar. YYUUMM
I know, sounds gross, but it's great.

From Talk

Saving Bacon Fat

Growing up, we kept ours on the stove in an old Maxwell House coffee can. The unstrained bits just sunk the bottom and we ignored them. Mmm, eggs scrambled in bacon grease.

From Serious Eats

Where to Find Macarons

Just opened in NYC with a pastry chef trained in Paris!

www.bisousciao.com

Best macarons I've had in the States by far.

From Serious Eats: New York

Budae Jjigae from Pocha 32 in Koreatown

Reminds me of the table scraps I give to my dogs but minus the spicy broth, lol.

From Serious Eats: New York

Budae Jjigae from Pocha 32 in Koreatown

@sushiburger: Thanks for the recs! I like the sound of the pork belly.

I went to a Nolboo for bossam on my first night (among a few other eateries)...mmm, so much pork. I wouldn't mind having one of those restaurants here.

@wanderingeater: Maybe I'll get some for lunch..I forgot that they make it at Kofoo, although I've never had their version before.

From A Hamburger Today

Do Hamburgers and Cocktail Bars Mix?

Burgers at a cocktail bar? You can't expect that to be anything but disappointing.

From A Hamburger Today

Do Hamburgers and Cocktail Bars Mix?

if it's too dark to read the menu
it's probably too dark to really see what you're eating

From A Hamburger Today

Do Hamburgers and Cocktail Bars Mix?

I agree re: D&C. Meh. Pretentious. Overpriced. Dark and uncomfortable.

From Talk

Best Prix Fixe Lunches in New York City

Silverleaf Tavern, 43 East 38th. If you like calimari, theirs is lovely--and the only thing better than the food is the staff. Have a wonderful time--my palate is jealous already!

From Talk

Best Prix Fixe Lunches in New York City

Agree with wanderingeater, 110% its the $28 + extra at JG.

From Talk

Best Prix Fixe Lunches in New York City

Im planning on trying the Momofuku Ssam $25 lunch menu which looks pretty good

From Talk

Best Coffee in New York City?

A vote for Grumpy with a very honorable mention for El Beit. I had a single original Ethiopia Sidamo cappuccino at El Beit and its aroma suggested that of a blueberry muffin. The truth is, there may be more good coffee places in Williamsburg, Brooklyn than there are in all of London, England.

From Talk

Best Coffee in New York City?

Esparks Coffee in Elmhurst
News Bar off of Union Sq

i only drink straight espresso so i cant speak for their coffee but the espresso is excellent!

From Talk

Best Coffee in New York City?

I second the recomendation of Joe Coffee, with multiple locations to serve you.

They're coffee is strong, flavorfull, never bitter or acidic, in the West Coast style. Don't believe the Stumptown Hype - Joe's the Real Deal, and the people that work there are totally nice, always, too.

My girlfriend and I design our commutes around Joe Coffee Shops, it's a must have every morning.

From Talk

Best Coffee in New York City?

It all depends. If you live on "regular" coffee, then Mud truck lives up to its name. It's mud. Stay away. The deli on Sullivan and Bleeker, uh! Try J&B on W 3rd between MacDougal and 6th Ave.

Oh, and the coffee at 'wich in Bryant Park has gone to shit. Not that it was any good to begin with. But it is now laundry water.

I think espressos, cappucinos, and the likes--well, it's very personal. But I can't imagine Starbucks rating anywhere near top 5.

From Talk

Best Coffee in New York City?

I happen to love the coffee at La Bergamote, a cute little Parisian-style cafe on 9th Avenue in Chelsea. Its pastries look pretty good too.

Recent Posts

From Photograzing

Black Angus Beef Tenderloin with Parsley Root Puree and Lobster

From Photograzing

Braised American Wagyu

From Photograzing

Moist Almond Chocolate Cake

From Photograzing

Purple-pink burger innards

From Photograzing

Waffle Ice Cream Sundae from Jacques Torres

From Photograzing

Sashimi at Izakaya Daikichi

From Photograzing

Baoguette's Banh Mi at Baoguette Cafe

From Photograzing

Shake Shack's 'Shroom Burger

From Photograzing

Pastrami Sandwich from Gramercy Tavern

From Photograzing

Bitten Coconut-Lemon Sablé

From Photograzing

Earl grey tea - chocolate mochi from Cha'an

From Photograzing

Cider Donuts with Apple Compote and Maple Whipped Cream

From Photograzing

Pear Almond Streusel Tart with Lemon Sherbet

From Photograzing

Pork Belly with coco beans and cranberry

From Photograzing

Looking in the bowl of Bakudan

From Photograzing

Stuffed burger from The Stumble Inn

From Photograzing

Pan roasted sweetbreads

From Photograzing

Peanut butter buns

From Photograzing

Sweetbreads with Heirloom Beets, Mustard-Caper Emulsion

From Photograzing

Crispy Pig's Head Torchon

From Photograzing

Deep–fried pork belly lechon kawali with atchara

From Photograzing

Suckling pig dish of my dreams

From Photograzing

Momofuku Ssam's PB&J

From Photograzing

Muddled peach with gin from Apotheke

From Photograzing

Bouchon Bakery's Ho-Ho

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About wanderingeater

Website: http://thewanderingeater.com

Location: New York City

About: I love food and I have a weird obsession for macarons (the French cookie, not that coconut flaked stuff).

Favorite foods: Macarons! ...does that qualify as food?, burgers, and interesting/weird foods (let your mind take it to whatever extent you want).

Last bite on earth: