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Sichuan Boil
Originally written for and posted on Underground Eats. So this is what happens when disparate but equally awesome food cultures come together. The social, bon-temps-rouler crawfish boil meets the bombastic, spicy flavors of Sichuan cooking. The outcome is an amazing, unique experience…
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#Themove.
I hadn’t been in Kentucky for 2 hours and already I had done something gauche as hell. I could place blame on the fatigue of spending 2 extra hours on the plane as we waited on the La Guardia Tarmac due to…
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Kings County Distillery
At the behest of my friend Mike at @IceandNeat, we braved the nightmare that is getting to Brooklyn on a weekend and visited the Kings County Distillery for a tour of their whiskey-making operation and a taste of their output. $8 gets you a $20…
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Soup it up
Well, there you have it- winter’s finally here, and we’re fresh into the new year. With 2012 firmly in hand, I begrudgingly begin to act on those resolutions we all make: Lose weight, work out more, try not to eat a meat…
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Scrapple for Beginners
I think one of the travesties in mainstream American food culture is the kneejerk revulsion towards offal. For those of you unfamiliar with offal, it typically refers to edible internal organs and entrails of animals. Liver, intestine, myriad glands, brains, the list…
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Scallop
Call me lazy, but I’ve been trying to keep it simple lately. Especially in the presence of good ingredients. It just so happens that a pound of said ingredients recently landed at my place. Yesterday my friend Dorian (from Dorian’s Seafood Market)…
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Croque
I stopped my by parents’ place today for a quick brunch. But what to make? Brunch can be a bit tricky: balanced precipitously between breakfast and lunch, it’s a meal that begs for something more significant than a bowl of cereal, but…
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Ittosai
Foodie nightmare: You over at someone’s house or maybe on a trip somewhere and you’ve been tasked with cooking dinner for your friends. You hit the kitchen up and do a quick scan of you’re working with. you check to see if…
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Meatopia
I love meat. An obvious statement, at best, but an apt one. But let me qualify it a bit. I love great meat. I love well-raised meat. Meat that was brought up, killed, and prepared by people who respect the idea of…
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Belly Mi
So i just acquired some shared office space in the meatpacking district- how appropriate. One of the big advantages to working in the area is its close proximity to Chelsea market. As if I needed another excuse to eat. Among its myriad…
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