Serious Eats - seriouseats.com

I went there this summer and was really disappointed. The best part of the meal were the starters, but the sandwiches we had as entrees were boring to bad. Wouldn't go there again. Fette Sau in Williamsburg is hands-down the best bbq in all of NYC!

Went there last month with my boyfriend. We ate the BLT, the brisket sandwich, the cheese curds, the pork nuggets, and the butter pecan ice cream. All were terrific, except maybe the cheese curds. I loved the pimento sauce that came with them, but unless you ate them piping hot, the little cheese bits were a bit rubbery.

Also got recommendations from the staff on bourbon selections, and they did not steer us wrong. I tried an Eagle Rare - nice and caramelly.

One thing not mentioned in the review is how nicely the little bits of house-made relish and pickled vegetables complement the dishes they accompany. The cabbage on the brisket sandwich was just acidic enough to balance the fat, and the side of pickled onions with the BLT helped cleanse the palate between bites.

@therealchiffonade, norman, Cupcake819 , kathryn: Thank you!

Thanks for posting this. I'm in that neighborhood a couple of times a month, and although the aromas from the place are heavenly, I had heard otherwise.

I'll be there next time I'm in Chelsea.

cheap date! when I was in high school (circa 1990) it was a go-to date joint. not surprisingly they are still thriving, even in this current age of foodie mania.

I share all except for my famous chocolate chip cookies . . .

If you happen to be in Orlando, Florida on a Sunday, please stop by and say hello to Jonathan and Amy at the Lake Eola Farmers' Market. They provide us with terrific produce every weekend! If Saturday is your day for marketing, then stop by the Winter Park Farmers' Market or the Sand Lake Farmers' Market, each very popular.

I have a secret salsa recipe that I've spent a lot of time crafting. It gets harder to want to share with each person that likes it. Maybe one day...

We have more farmers and farmstands every year. We have a Saturday Farmers' Market that truly is the happiest place on earth. I know there are markets elsewhere that offer a broader selection of delectables (we don't have tomatoes yet in this cool climate, no corn, apricots, peaches, nectarines), but do we ever enjoy what we do have as the farmers refine their plantings and techniques. By the by, I'm impressed by how much sharing of information and recommendations goes on amongst them
We belong to a CSA with a twist. We give Farmer John a check in January or February and instead of a box each week during the season, we shop from his stand at the market and our purchases are deducted from the initial contribution. I know and appreciate the rest of the farmers and almost always pick up something from each of them. In September, a guy starts coming with all kinds of apples, pears, quinces, and last year, damson plums.
Every Monday, we pick up our egg subscription. Sydney has all kinds of treasures: sometimes berries or fruit, jellies, vegetables, and even perennials and shrubs - one never knows. We are getting chickens - four a month. At times, there is a quarter of beef, a half a pig or a lamb available. They live their lives and meet their end on the island; our county has a mobile abbatoir.
Besides the wonderful food to be had, the visit to the farm is special for other reasons. The farm has a charm that my poor words cannot convey: a wonderful garden, from the first snowdrop to the last leaf to fall. We watch the lambs from birth, the young pigs, the chickens as they and their wooden "mobile home" are moved around. We worried about the Jersey cow: would she have milk fever when she had her calf. All went well, and Buttercup is thriving. And then there is Sydney and her wonderful husband. We almost always have a conversation with her when we stop in for our eggs. She is very well read in agriculture and science and nutrition, and we usually learn something. She takes the literature class offered by a retired professor (Proust this past spring). My husband thinks her comments are among the most insightful in the class. What's not to love about having access to fabulous food and these wonderful people.

I so love the name Grifola frondosa! and the sentiments as well!

No, I share all my recipes and secrets. An old artist and chef told me once that knowledge unshared and not taught or passed on was worthless. I 100% agree with grifola frondosa

My great aunt used to make this wonderful carrot cake. My mother would always ask her for the recipe, and she was always tight lipped. Finally, after years of asking, she got the recipe. My mother makes it frequently, and it is delicious. It is sort of like our claim to fame.

The last time we saw my great aunt, my mother mentioned the carrot cake recipe. My aunt had no idea what my mom was talking about. She couldn't remember the recipe, or even making carrot cake.

Let that be a warning to you.