Friday, August 5, 2016
Great N.Y. Noodletown
Sunday, July 24, 2016
First off, I ate the burger at Lure Fishbar. Yes, I know what you might be thinking. But despite its name and propensity for seafood, Lure Fishbar was reputed to have a very excellent burger. I ate the burger. I would not go so far as to say it was excellent, but it was pretty good.
Next up is the burger at Upland. This was a good burger, perhaps even quite good, but not a moan-inducing burger. This burger had avocado. The fries were crispy and quite good. A nice, good burger but again, I didn't convulse in ecstasy.
Finally we have the burger at Ma Peche. Now this was a very good burger, perhaps bordering excellent. The meat was certainly flavorful and well-salted, with melted white cheddar and a savory bacon jam. The bun was tender and full of sesame seeds. For me this was a burger worthy of a return visit.
Well, I've hope you've enjoyed yet another episode of my continuing adventures. Unless the sun blows up ahead of schedule, I will be back soon to report on my final round of burgers for the summer.
Lure Fishbar, SoHo
Ma Peche, Midtown
Monday, May 23, 2016
But juices are not the purpose of this blog today. Today I write of the firm, al dente pastas of Rome. On Saturday I visited a cute little trattoria on the Upper East Side called Sandro's. I had read of this special little trattorio on Grubstreet, which had posted on the best cacio e pepe in New York. Some of the places I knew about, but Sandro's? No, I had never heard of it. But as I read of the creamy pasta flecked with fragrant, course black pepper, I knew I couldn't resist!
What is cacio e pepe, you ask? Well yes, let me tell you. It's pasta with cheese, black pepper, and, of course, some of the pasta cooking water to help form a sauce with the cheese. Oh god the suppleness of these pastas and creams is amazing. I ate the pasta at the bar with my lover and delighted in the pasta. They were very nice to us and gave us complimentary items, including a delicious vegetable soup and soft, tender sugar cookies. What a special little trattorio, indeed!
Upper East Side
Saturday, May 7, 2016
I went to Mexico City in late April in search of sauces and crevices, and sauce crevices. In these searches, I ended up dousing my own crevices with sauces.
Where can I begin? The ancient City of Mexico is a sauce-lovers' dream. The bustling streets are filled with mole houses and tacquerias and tortillerias. What is amazing about Mexico City is that every one of these cantinas or fondas or antojito houses have homemade sauces, always at least a red and green sauce, and often multiple red and green sauces. The sauces are piquant, fresh, savory, flavorful and arousing. Soon, I was screaming in sauce pleasure!
As I was walking down a crevice (a street), I found a sauce crevice (taco) stand. I ordered a sauce crevice and proceeded to pour red and green sauces into the sauce crevice. "Wow these sauces are amazing!" I said as I ate my sauce crevice. The sauce crevice was so full of sauce I dripped sauces into my own crevices. I stood on the crevice eating a sauce crevice dripping sauces into my crevices.
Sauce crevice establishment and sauce crevices consumed
Lopez 167 - 2
Tacos Gonzalez - 1
El Vilsito - 6
Grandma taco crazy (some random lady near Chapultepec Metro)- 1
Tacos hola - 2
Contramar - 4 (possibly 5)
Ricos Tacos Toluca - 1
Pujol - 1
Sunday, April 17, 2016
Saturday, April 9, 2016
Saturday, February 20, 2016
One day I was sitting somewhere, staring the wall, and I said the following: I must use these complexities myself - I must make my own Chinese dishes using the bean complexities!
But if only it were that simple! You go to your local Chinese grocer, and you see dozens of various bean complexities! Some use broad beans, some use soy beans. Some use one kind of oil, some use another kind of oil. Some use a mix of oils. Some use chili and garlic. Some use various mixes of artificial preservatives. So what should you get? Which complexity? You can see the problem: there is a complexity of complexities!
Now you see. Please join me in a new series: Chili Bean Complexities.