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Brooklyn Star Brunch: The South Has Risen Again in Williamsburg
Sweet jeebus, I need to haul a bunch of people and eat there! It all looks amazing.
Most likely after ingesting all of that food I need to starve myself for a couple of days and run on a treadmill as well.
Saving Bacon Fat
I actually use the rendered bacon fat to make bacon scallion muffins.
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...
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Recent Posts
Signature Pastries from François Chocolate Bar
Posted by wanderingeater, November 9, 2009 at 10:55 AM
Black Angus Beef Tenderloin with Parsley Root Puree and Lobster
Posted by wanderingeater, October 18, 2009 at 9:55 AM
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Recent Comments | Response to Comments
TSA's Traveling with Food Tips
When I came back from Hong Kong to NYC, they squished one of my precious Kee Wah pastries! I asked nicely yet seriously to the TSA guard, "Madam, please don't squeeze those pastries. They're meant to be gifts." She replied back saying they're checking for any pork products but obviously, she squished nothing but lotus seed paste and flaky, pink crust that's sealed in individual, clear plastic wrapping.
Brooklyn Star Brunch: The South Has Risen Again in Williamsburg
Sweet jeebus, I need to haul a bunch of people and eat there! It all looks amazing.
Most likely after ingesting all of that food I need to starve myself for a couple of days and run on a treadmill as well.
Saving Bacon Fat
I actually use the rendered bacon fat to make bacon scallion muffins.
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...
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.
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.
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)
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).
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.
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.
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.
Did Pistahan finally shutter?
Kuma Inn. (See photo)
Admittedly, it's not as inexpensive but it's quite tasty.
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...
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.
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
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...
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.
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.
Seriously Delicious Holiday Giveaway: Garrison Confections Ultimate Chocolate Cooler
I prefer dark but am an equal opportunity chocolate eater.
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.
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.
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.
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?!
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.
TSA's Traveling with Food Tips
I've successfully argued a couple things. Once, they tried to take away my mashed sweet potatoes, which are DEFINITELY not a liquid. Another time they tried to take a way my yogurt. "It's not a solid! Its gelatinous! A colloidal substance!" I argued. And, hey! I prevailed. Take that, big brother.
TSA's Traveling with Food Tips
so, i could carry a home-made pie filled with cherry pie filling, but i couldn't carry a can of the same filling? ridiculous. and don't get me started on the snow globes!
TSA's Traveling with Food Tips
meh. If it's not on the banned list, it's merely a recommendation. The banned list is here: http://www.tsa.gov/travelers/airtravel/prohibited/permitted-prohibited-items.shtm
Obviously, gravy, cranberry sauce, and the like is still subject to the 3.4 oz, clear baggie rule. Now that I've seen this ridiculousness, I'm going to bring some sauce in my carry-on. Just because. They can pry it out of my cold, dead hands.
Brooklyn Star Brunch: The South Has Risen Again in Williamsburg
To SugarApple I say -
Crisco is now transfat free.
And if you keep butter cold enough and don't overwork the dough, you'll have a delightfully falky biscuit that way too.
Brooklyn Star Brunch: The South Has Risen Again in Williamsburg
Does everything have to have bacon in it? Geez.
Brooklyn Star Brunch: The South Has Risen Again in Williamsburg
Just curious - how do restaurants in NYC make a good, flaky biscuit? No trans fats (i.e. Crisco) allowed and I can't see New Yorkers loving the lard. What do they use?
Brooklyn Star Brunch: The South Has Risen Again in Williamsburg
Yes, it's pretty hard to enjoy a meal at Brooklyn Star without getting airlifted out afterwards. But very, very worth it.
Brooklyn Star Brunch: The South Has Risen Again in Williamsburg
Haha, it took me a minute to get the pun. I love that you pointed out that it was a pun!
Brooklyn Star Brunch: The South Has Risen Again in Williamsburg
PORK CHOP, I LOVE YOU. If only I could've added Japanese curry.
Brooklyn Star Brunch: The South Has Risen Again in Williamsburg
wow, might have to travel to williamsburg just for breakfast. that looks insane.
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??
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!!!!
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.
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.
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.
Saving Bacon Fat
i dont strain too carefully and keep in the freezer, (add it to ground beef for better burgers)
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.
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.
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"
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.
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.
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.
Budae Jjigae from Pocha 32 in Koreatown
Reminds me of the table scraps I give to my dogs but minus the spicy broth, lol.
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.
Do Hamburgers and Cocktail Bars Mix?
Burgers at a cocktail bar? You can't expect that to be anything but disappointing.
Recent Posts
Signature Pastries from François Chocolate Bar
Posted by wanderingeater, November 9, 2009 at 10:55 AM
Black Angus Beef Tenderloin with Parsley Root Puree and Lobster
Posted by wanderingeater, October 18, 2009 at 9:55 AM
Waffle Ice Cream Sundae from Jacques Torres
Posted by wanderingeater, June 18, 2009 at 12:55 PM
Baoguette's Banh Mi at Baoguette Cafe
Posted by wanderingeater, April 25, 2009 at 1:55 PM
Pastrami Sandwich from Gramercy Tavern
Posted by wanderingeater, March 29, 2009 at 3:55 PM
Earl grey tea - chocolate mochi from Cha'an
Posted by wanderingeater, February 23, 2009 at 4:55 PM
Cider Donuts with Apple Compote and Maple Whipped Cream
Posted by wanderingeater, February 9, 2009 at 11:55 AM
Pear Almond Streusel Tart with Lemon Sherbet
Posted by wanderingeater, February 1, 2009 at 11:55 AM
Pork Belly with coco beans and cranberry
Posted by wanderingeater, January 26, 2009 at 1:55 PM
Looking in the bowl of Bakudan
Posted by wanderingeater, January 22, 2009 at 1:55 PM
Stuffed burger from The Stumble Inn
Posted by wanderingeater, January 18, 2009 at 5:55 PM
Sweetbreads with Heirloom Beets, Mustard-Caper Emulsion
Posted by wanderingeater, December 24, 2008 at 3:55 PM
Deep–fried pork belly lechon kawali with atchara
Posted by wanderingeater, December 1, 2008 at 1:50 PM
Suckling pig dish of my dreams
Posted by wanderingeater, November 12, 2008 at 12:00 PM
Muddled peach with gin from Apotheke
Posted by wanderingeater, November 6, 2008 at 2:45 PM
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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:
When I came back from Hong Kong to NYC, they squished one of my precious Kee Wah pastries! I asked nicely yet seriously to the TSA guard, "Madam, please don't squeeze those pastries. They're meant to be gifts." She replied back saying they're checking for any pork products but obviously, she squished nothing but lotus seed paste and flaky, pink crust that's sealed in individual, clear plastic wrapping.