Serious Eats - seriouseats.com

This not only looks awesome but really different from the typical rotation of grain or bean dishes. sounds like it could go well with some pork or duck. Two questions:

Can you recommend a place in Mahattan to buy kelp and pre-made dashi? Somewhere in Chinatown would be great.

How would you compensate if not working with a drop lid?

ship 'cue to my door
UPS guy smells like smoke
sign here, eat contents

Porterhouse

Tom Jenkins in Ft. Lauderdale

Oh, it's going back!

I like my burgers medium rare, but I've learned to always order them rare. There are several reasons for this:

First, I don't mind my meat red and bloody, but I hate it gray and dry. Unless you're dealing with refined food, cooks will typically overshoot the desired temp on a burger.

Second, it puts the kitchen on notice that I am serious about my burger temperature. I figure that unless the kitchen is unusually detail oriented they aren't likely to pay much notice to 'medium rare' but 'rare' might get their attention.

Finally, I feel asking for rare gives me extra license to send the burger back if it's overdone. Which isn't to say it's wrong to send back a burger that was ordered medium rare, but when I ask for rare I have made myself very clear and I'll have no qualms about asking the restaurant to get it right. I'll suck it up if the burger comes out medium, but anything past that and it's going back.

To be sure, I don't like the food going to waste but I agree with Nick, it's the kitchen that is at fault. Aside from that, I feel no guilt. The ingredients in a burger are very cheap, the meat costs maybe a $1.50. I'm paying for the labor and have every expectation that it's done right.

Also, I've never once gotten any attitude from a server when I send back a burger. They always seem to understand and are usually apologetic. And the restaurant itself, I agree is better off with a second chance to make good than with a disgruntled customer and without feedback that might help them avoid repeat mistakes.

Blue Cheese on a burger is awful. Blue cheese in a burger is something worse.

Poached eggs and kick ass home fries.

Do they also charge $9 for three sliders at White Manna? I'm pretty sure that's where the comparison ends (I think it's $.95/slider). I don't mean to start a discussion of restaurant economics in Manhattan, but I can never bring myself to pay Shopsin's inflated prices. This is simple food made with inexpensive ingredients (I bought a half pound of ground beef from Jefferey's last week for about $1.50). I'm all for food cooked with soul and pride, and I'll even pay a premium for it, but Shopsin's is over the top. They don't charge a premium for quality, they charge a premium so they only have to run the restaurant part time.