September 6, 2008
From Serious Eats
Posted by Ed Levine, September 6, 2008 at 1:00 PM
Have other serious eaters noticed that Waiter Rant blogger turned no-longer-anonymous author Steve Dublanica's book has become a New York Times Best Seller? Hell, they're even going to publish a Chinese version of the book.
I've been reading it all week, and it's funny, revealing, and properly scathing, just like the blog. Thanks to the good folks at Ecco, we've got five copies of this bad boy to give away this weekend.
Here's what you have to do to win. Some of you may recall that yesterday I asked you for your worst waiter tale of woe. Today we're going to throw you a change-up. To win a copy of the book tell us about the best waiter experience you've ever had here in the comments.
We have five (5) books to give away to the five best stories, as determined by the Serious Eats staff.
Contest will end and comments will close at noon ET, Monday, September 8, 2008. One entry per community member. The standard Serious Eats contest rules apply.
Posted by Erin Zimmer, September 5, 2008 at 6:45 PM
Photographs by roboppy on Flickr
Earlier this summer, the Peoples Popsicle booth was a huge hit at the New Amsterdam Market (we were there). But unlike the other vendors, this was a thrown-together brainchild of a few friends, one of which was Nathalie Jordi, a former Serious Eats blogger. Somehow the gang was so organized they not only made delicious, refreshing blends from organic fruits and herbs, but on Peoples Popsicle-logoed sticks no less. They even had matching shirts. Though they couldn't promise a future—one friend had to get back to London—it was obvious the people loved popsicles and wanted more. Peoples Popsicle has since arranged a deal with Brooklyn Flea, but this weekend might be their last. The popsicle gods must retire for the fall soon.
The Brooklyn Flea is every Sunday from 10 a.m. to 5 p.m. (rain or shine) at Bishop Loughlin Memorial High School in Fort Greene on Lafayette Avenue between Clermont and Vanderbilt Avenues. Anyone else up for celebrating the popsicle? What else is happening this weekend?
Posted by Kathy YL Chan, September 5, 2008 at 6:00 PM
The best thing about dim sum is that you needn't have dessert last. Nibbled at in the middle of a meal, between bites of marinated tripe, steamed sticky rice with lup cheong, or taro, there is no "right or wrong" as to when you indulge in dessert. Which is perfect because I love dessert at the beginning, in the middle, and at the end of a meal.
Dim sum desserts are found in all forms at Perfect Team Corporation. They are fried and steam— some take the shape of bright jellies, some are made from rice noodles. My favorite are the baked nai won baos. Served as a trio of warm, pillowy buns with crisp, egg topping (akin to pineapple buns), the topping all but crumbles away into sweet goodness on first bite. Inside, you'll find an eggy, sweet custard that, when served straight from the oven, oozes onto your tongue like molten lava. Try not to burn yourself. But the odds that you'll recall this warning while under the spell of hot baos are mighty slim!
Perfect Team Corporation
13659 37th Ave, 2nd Floor, Flushing NY 11354 (bn. Union and Main Streets; map)
718-888-9996
- Daniel's facelift is complete, and it will reopen on Monday [Grub Street]
- Dogs get their own fro-yo, but still prefer your Haagen-Dazs [NY Post]
- Char No. 4, a whiskey bar with over 150 American whiskeys, is opening on Tuesday in Carroll Gardens [Off the Presses]
- Owners of Floyd and Union Hall plan on opening The Bell House, a Gowanus music venue and event space, September 18. [Gowanus Lounge]
Posted by Robyn Lee, September 5, 2008 at 2:30 PM
Traditional dim sum is awesome, unless you're a vegetarian. Thankfully, Chinatown has Vegetarian Dim Sum House where omnivores and vegetarians can eat dim sum in harmony at any time of the day.
Although you wouldn't mistaken the "roast pork" in the mock roast pork buns for the real thing, vegetarians should be happy enough with this meat-free version. Pork-like textured bits suspended in a sweet and savory sauce made the heart of the fluffy steamed bun. I only wish that there had been more filling instead of bread.
Continue reading »
Posted by Adam Kuban, September 5, 2008 at 1:45 PM
Grant Achatz, Nathan Myhrvold.
Wired magazine and the New York Public Library are cosponsoring a discussion of science and food that brings together chef Grant Achatz and polymath Nathan Myhrvold. Achatz, of Chicago's famed Alinea, is known for his tech-heavy cooking. Myhrvold is the former Microsoft CTO who left the company and pursued a passion for cooking in a way only a Microsoft millionaire could.
Wired senior editor
Mark McClusky will moderate the discussion.
The Cutting Edge, Tales from the Culinary Frontier: Wednesday, October 29, 7 p.m. At the Humanities and Social Sciences Library, Fifth Avenue and 42nd Street (the one with the lions). Tickets, available here, are $15 for general admission and $10 for library donors and students.
Posted by BrianYarvin, September 5, 2008 at 12:00 PM
My attempts to report on the New Jersey hot dog scene have thus far not gone too well. I chickened out at Mitsuwa, lured instead by the authentic Japanese lunch counter fare. I have disappointed other dog vendors in just the same way. Strolling past the kosher offerings on Elmora Avenue in Elizabeth so I could instead have Peruvian roast chicken, and driving by a perfect little Italian stand that was finally torn down in order to expand a jug handle. Perhaps it was for the better; I used those meals to gain a depth of understanding for Jersey's other food icons—dosas, tomatoes, and even pizza. I do recognize my responsibility to the Serious Eats New York reader though so here is my first hot dog report.
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Posted by Joe DiStefano, September 5, 2008 at 10:00 AM
Sakura-ya in Forest Hills is one of my favorite Japanese groceries in New York City. And not just because it’s closer to home than the East Village. The selection isn’t as vast as in Manhattan, but there’s still a good variety ranging from dry goods to premade sashimi and the occasional bento box. I’m particularly fond of their uni, which is reasonably priced and fresh. Last week I didn’t see any on the shelf, so I grabbed a small container of seasoned scallop instead.
I popped the top off the ornate plastic tray expecting to see something vaguely scallopy. My preconceived notions were shattered as I gawked at ribbons of flesh that resembled pan-fried noodles. The tangled heap was shot through with tiny sesame seeds, slices of red chili, shards of ginger, and just a touch of garlic. The crunchy strands had a decidedly more oceanic flavor than scallops. A slightly sweet sauce pulled it all together making for a delicious snack. As much as I enjoyed it those brown edges of flesh, along with the strong flavor, raised a nagging question: Had I just eaten seasoned scallops or a Japanese version of scungilli?
Continue reading »
Pizza heaven. Photograph by Food in Mouth
- Another vote for DiFara as a slice of pizza heaven [Food in Mouth]
- Poseidon Bakery makes a great baklava [Sweet Freak]
- New Wing City in West Harlem has ten different styles of wings, some of which come from their Louisiana roots [Eating in Translation]
- The stuffed tofu at Red Egg is "deliciously fresh" [Lunch Studio]
- You can get lunch for under $5 at the Lunch Box Buffet in Chinatown [Fork in the Road]
- You can get a great bubble tea at Sweet Adele's in Bayside [Chowhound]
What you might find at a bacon tasting; photograph by food in mouth on Flickr.
Slow Food Pig Roast
Saturday, September 6th, 6 to 8:30 p.m.
The 3rd Annual Pig Roast Fundraiser at Paumanok Vineyards offers a whole hog, all the fixings, a raw bar, Paumanok wines, and more. Proceeds will benefit the children’s Good Food Education Programs of Slow Food NYC and Slow Food East End. 1074 Main Road, Aquebogue Long Island; ticket info
Hudson Valley Wine & Food Fest
Saturday, September 6th, 11 a.m. to 6 p.m.; Sunday, September 7th, 11 a.m. to 5 p.m.
40 wineries from all over New York state will come together for wine tastings, seminars, cooking demos, live music, and more. Dutchess County Fairgrounds: 6550 Spring Brook Avenue, Rhinebeck; event website
Bacon Tasting at Jimmy's No. 43
Monday, September 8th, 6:30 and 8:30 p.m.
Bacon tasting and beer from Six Point craft ales. Oh, baby. There will be two seatings in the tasting room at Jimmy's No.43, and food writer Josh Ozersky will walk you through the bacon. 43 East 7th Street, East Village; event website
Street Fairs
Saturday, September 6
Seventh Avenue between 47th and 57th Streets; 10 a.m. to 6 p.m.
East 106th Street between Lexington and Third Avenues; 11 a.m. to 7 p.m.
Fifth Avenue between 44th and 72nd Street; 10 a.m. to 2:30 p.m.
Sunday, September 7
Third Avenue between 66th & 86th Streets
Between Broadway and 7th Avenue, from 43rd to 45th Streets
