Happy Holidays form ODR

Its Christmas time people. The time of the year when families get together, the time of year when Jews and Chinese immigrants rekindle their secret yearly alliance to eat at each others restaurants when everything else is closed. Whatever you may be celebrating this season, ODR hopes your holiday is filled with good food you didn't pay for. Enjoy this link to GQ's guide to holiday entertaining, which should make you semi literate in champagne (which I was not considering It doesn't come in boxes), and this awesome picture.

GQ guide to New Years entertaining

ODR WINS FIRST AWARD

Well the competition was stiff but ODR beat out a crowded field for the "Most Misogynistic Blog Having to do With Food and Drink" award given by The United Feminist Front. Such excellent posts as ODR's Drinking for 15 year olds, as well as my post on how to take advantage of under eating women to fill your own stomach, were sited as fine examples of sexist blogging at its best. In an award ceremony hosted by Kanye West and interrupted by me I thanked my mom for inspiring my dickyness with her in your face feminism. Love you Mom!

Cheers!

Hatties is for Lovers

Sooner or later I'm going to have to accept that I don't live in New York City anymore and start talking about restaurants which are near me. So for my first review Saratoga Springs Ol' Dirty would like to talk about Hattie's Restaurant. The other day a girl was talking to me about what her and her bf/hookup/whatever you kids call it these days were planning on doing that night. As I pretended to listen she started to talk about which restaurant they should go to, which got my attention. Without hesitation I mentioned Hattie's. After a short pause she said "isn't that a Chicken place?" When I told her it mainly was she responded "I can't look sexy eating fried Chicken, its not date food" The first thing I thought was I would never date this girl she hates fried chicken, and second I thought she could actually look pretty sexy eating fried chicken. The truth is I have been around Downtown Saratoga eating out. I went to Max London's, I went to the Adelhpi, I went to Ravenous. Your going to get the most satisfaction for your dollar at Hattie's eating fried chicken with your hands. And its not even like Hattie's is some chicken joint like this girl was making it seem, its a well run restaurant with an upscale atmosphere. I've never stuffed my face with chicken in such a classy environment, I felt like the clothes I was spilling grease on weren't expensive enough (a lot of this probably has to do with the fact that it was race season and the crowd was upscale). Don't think Hattie's is unfriendly though simply because it is well decorated, the waitresses were more then willing to explain the menu items which only a regular or a southerner would know. The massive chef was even walking around talking to diners (note that if your fried chicken chef is fat its a good thing). I later found out that the chef, whose name is Jasper Alexander even gained his credentials at NYC restaurants like Gotham Bar and Grill, and Gramercy Tavern, which satisfied the NYC snob side of me. Of course the atmosphere and the staff wouldn't matter if the food was bad. The Hattie's chicken recipe was brought from the South by Hattie Gray in 1938, and I doubt it has changed much since. The chicken is no frills, moist on the inside, flaky on the outside. When we are talking about American fried chicken the only really important thing is the balance between moist and crisp and Hattie's handles the balance beautifully. There are no revolutionary seasonings or sauces its just good fundamental chicken. Pair the chicken with a side like coleslaw and mashed potatoes. Obviously there is more on the menu then chicken but in my opinion going to Hattie's for anything but chicken is like watching a porno movie for the acting. No matter what you get your going to leave stuffed and satisfied and maybe even...sexy?

Pigs

Not all meat is created equal, there are those meats that are saved for special occasions and for me its pork. I probably eat beef every other day (lol pun) and chicken at least once a week, but pork. Pork is special, even sausage links are a special breakfast for me. So here is a list of the 35 best pork dishes is NYC, courtesy of NYMAG.

PIGS

Drinks for babies

Notice the dank drink cozy! An excellent way to tag drinking pictures on Facebook without worrying that your boss at the ice cream shop is going to fire you.


So you fifteen and you decided its about time to start drinking because that cool kid at your school who wears DC everything told you how fun it was that time he played super smash bros "fucking smashed bro." The only problem is alcohol is so yuckers! I mean beer tastes like someone boiled a grandma and then bottled the water so how am I going to get fucking smashed too? Look no further then OLD DIRTY RESTAURANTS GUIDE TO ALCOHOL FOR PUSSIES:

Mikes Hard Lemonade: The truth is this stuff tastes pretty good, almost like a very popular citrus beverage whose name I forget, oh yeh lemonade. Don't let those commercials fool you, Mikes is not for flannel wearing guys at pool parties, its for kids like you who like the taste of lemonade and want to get retarded. Mike's basically tastes just like lemonade which is sweet bro! All the fun none of the work! When your puking yellow your going to wonder what you drank to make you bang that fat chick.

Smirnoff Ice: Just like Mikes only it comes in even more flavors! YAY. This drink is so cool that a bunch of those older lacrosse kids at your school play a game where they make each other drink it because they like it that much, its called icing and you should start doing it. Theres even a flavor that comes already mixed with cola so you don't have to.

St Ides Special Brew: The dankest of the dank for you kiddies. Not only does St Ides taste like soda, but Tupac shouts it out in a song. You know Tupac the rapper? Anyway its popular among those urban people, so it must be cool! Watch out though, make sure you get the Special Brew kind with all sorts of good flavorings like mint and berry, if you get the normal stuff it tastes like piss with no chaser.

Four Loko: actually Four Loko is not for you you can't handle it.

PS: Yes I have personally sampled all these drinks but it was for science dammit...except Four Loko...that was just for funsies.

NYPD undertakes first four loko raid

I shutter to even mention Four Loko on this prestigious blog considering this is a blog all about taste, and Four Loko tastes like... like someone melted jolly ranchers in a can of Olde English. However this story is just too good to pass on so here it goes. Apparently Xiao Ye, the downtown Manhattan bar, promoted a Four Loko Thursday which the police took issue with. First off why would you serve deli booze in a bar to begin with. I guess it was only a matter of time before some sick (or smart) fucker decided to make a cocktail out of the stuff. My best guess for a Four Loko cocktail is one part Four Loko and one Roofie, and maybe some lemon juice, I would call it a "right to the point," and it would cost 23 dollars. Anyway I digress, NYPD got wind of the event and decided to kick down the bar's door (I don't actually know if this happened I'm just assuming they kicked down the door) and ,according to the bar's owner, proceeded to seize and allegedly destroy all Four Loko on the premises. The problem is the State Liquor Authority and NYPD say they didn't pour the booze out or even confiscate it, since they didn't have "an evidence locker for that kind of thing." I like to imagine that the cops did pour out all the booze prohibition style, and now there are some very drunk fish swimming around the Hudson. I would like to applauded the NYPD for trying to rid us of this drink, which I can only imagine is made on an assembly line of Oompa Loompas vomiting into cans.

Speaking of Four Loko I decided to write my next post on "alcohol for pussies" anyone with any suggestions please comment them or send me a text if I noe you like dat.

Rules of Bumming vol 10: Your Friends in college come from all sorts of places, some of these places have good food.

No one really likes the food they're served in college. I go to a school with excellent food (compared to other colleges anyway). A decent percentage of the food I eat in my school's dining hall is outsourced to local farms, the variety of food is impressive, and the execution is overall excellent. But no matter how good the food is Chicken finger Friday is only fun for so long, even if the Chicken fingers are good. So thats why I've worked the care package system like no ones business. I'm not saying that my parents send me a steady supply of food from the city (that would not be bumming), I'm saying other peoples parents supply me with food from their cities, and towns, and in some cases villages. Allow me to explain. Everyone in college kind of thinks wherever their is the best place on earth, and they are eager to prove it to their new friends. So whenever someone takes a weekend back home, or is on the phone with mom asking for a shipment of goodies, I just tack on my order. So far I've found that out of some weird desire to show me how awesome the village of Bumfuck is people are all too willing to shower me in their regions best food. So far I've accumulated 20 Montreal Bagels (see my entry on Mile End deli), countless bars of Vermont cheddar, apples from the Adirondack region, and a curious drink called Ginger Jack from an orchard in VT. In the end everyone is happy, I get my food, they get some respect, and its not like I'm cheating these kids out of anything. Its the parents who are paying for all this food, and parents money is like monopoly money anyway.

PS: if this makes me sound like a snobby New Yorker who gives out respect to other regions like its gold... well I kind of am snobby New Yorker.

Oh the seventies

My mother used to be a waitress at the Tudor City Hotel, a pretty high end joint back in the day. The hotel's restaurant was a formal place, waitresses wore crisp white uniforms and followed strict serving codes. The chef of the place was a Chinese man, and I guess the pressure of managing a kitchen at a high end hotel got to him because he was always high out of his mind. On day he was chopping a cucumber when he was hit with a brilliant idea. Stopping to put down his knife he unzipped his pants and slapped down his little buddy onto the cutting board next to the cucumber. He then resumed cutting veggies dangerously close to his exposed penis, all the while laughing and shouting "I'm the best chef in the world!" Kitchens are crazy places.

Care package

I have a pound of hard salami from Katz's in my dorm room, fuck ramen noodles.

Mile End

Anyone who knows me is aware of my intense love of Jewish deli food. I'm taking a pound of Katz's hard salami with me to college, and of course my well worn Yonah Schimmel shirt. Naturally I was exited when the food scene was lit up by the recent opening of Mile End Delicatessen, located right off Atlantic ave in Brooklyn Boeurm Hill neighborhood. The deli gets its name from a part of Montreal known as Mile End which is home to the city's Jewish population. What makes Mile End distinctly Canadian are its Montreal bagels, which are smaller and sweeter then their New York counter parts. I was a little disappointed by the bagels, which Mile End has delivered daily from Canada, not because they tasted bad but because they don't taste that different then your normal NYC bagel. However that was my last complaint about Mile End. I don't like to get extreme in my reviews, but I really was blown away by the quality and the taste of the deli's modern takes on Jewish staples. While the bagels and poutine (french fries in gravy with cheese curds) make the deli Canadian, it is the innovative flavors combined with traditional cooking methods make Mile End stand out from the established Jewish eateries around the city. In contrast to a deli like Katz's Mile End's smoked meats are heavily flavored, with herbs and spices rubbed carefully into the skin of the meat as it is cured. Despite the flair that extra flavoring brings Mile End's deli remains no nonsense, much in the tradition of other Jewish Delis. The smoked meat, as complex as it is, is served with mustered on quality rye, no frills, just like it should be. Even though Mile End's bagels may be from Montreal, you can still get them with capers and thin sliced lox, and even a spread of creme fresh. The deli's decour follows its no nonsense attitude, with clean wood and metal surfaces, minimal decorations, and a deli counter in clear view of the kitchen. In many ways Mile End will feel familiar to fans of New York Jewish food, but it is certainly and exciting and delicious new niche for a cuisine known more for tradition then innovation.

Herbal seasoning

Big thanks to loaf for pointing out this article on weed use in NYC kitchens.

NY Times Article

King of Meat

High end meat is a craze. This sounds like an obvious statement, since when have people ever not liked good meat? But look at the popularity of places like Shake Shack, Good Burger, and the Spotted Pig and you can see that more an more New Yorkers are caring about the quality of their meet. High end burgers alone have created their own micro craze within the wider meat craze, driven partially by the success of places like Shake Shack, and partially by the availability of high end meat for relatively cheap prices. These two things (at least in New York) are largely a product of one wholesale meat company, LaFrieda Wholesale Meat Purveyors. Owned by brothers Pat and Mark, LaFrieda supplies, to name only a few, Shake Shack, Union Square Cafe, The Spotted Pig, Bluesmoke, and Five Napkin Burger. As described in their recent NY mag write up the brothers cornered the market by understanding the base desire of all high end restaurants, to give the customer something they can't get anywhere else. In line with this understanding is the LaFrieda's practice of giving each restaurant a specialized blend. So while the meat going to shake shack and the spotted pig comes from the same cows, and is made in the same machines, the differing rations of chuck, skirt steak, and rib create unique ground beef for each restaurant. As much credit as we give to chefs like Danny Meyers for bringing the burger into the limelight, these two have been quietly building up the burger from behind the scenes by throwing better and better meats into the grinder. The newest blend from the LaFrieda's in the Black Label Buger, which is made of ground dry aged rib eye. Grinding up this cut is the food equivalent of melting down a Ferrari because you need steel, at least to the traditional chef. But LaFrieda's willingness to experiment with blends could just be what is driving the latest New York food fad. If you look at LaFrieda's client list almost every restaurant is new, Pat LaFrieda even snubbed the old guard Peter Lugar's due to work ethic issues. It's not too far fetched to say that these brothers are the driving force behind the patties at most of New York new and notable restaurants.

Five Guys

INC magazine recently ran an interview with five guys creator and owner Jerry Murrell regarding his fast food burger philosophy. Interesting piece on fast food done responsibly.

Article

ODR's Best April Fools Joke Award

Despite the large number's of food related April fools jokes, including a rumored mustache hair net requirement for NYC bartenders, the Award for the best (and cruelest) joke has to go to the jerks who rumored the opening of an NYC In and out Burger. Apparently those semi funny dudes over at college humor put up "coming soon" signs all over Union square and hired fake In and Out employees to pass out pamphlets. According to an In and Out rep the brand will most likely never make the trip out to the east because their beef comes from Southern California, like there are no cows on the east coast or something.

I got 40$ on it whose with me?

Hot dog truck for sale

Finally a bar for wall street types

Plenty of restaurants have tried to court finance types by “speaking their language” — take Maloney & Porcelli’s expense-report generator and Smith & Wollensky’s stocks-for-steak offer. But I don't think anywhere has gone as far as this. A couple of suits ,one of them a former trader at Deutsche Bank and stock broker at Prime Charter LTD, and the other an econ major who has lately been a GM at some restaurants around Murray Hill, will open a stock exchange–themed lounge called Exchange Bar & Grill in Gramercy. The gimmick: The prices of drinks and bar food will fluctuate in 25-cent increments according to demand — meaning your wings could be $2 to $3 cheaper or more expensive depending on who else is ordering them. So it’s like the exchange floor but with drunk chicks! Will the place manage to lure away Stern school’s brightest from Tonic East? Ladies if your looking for the wall street type head on over to Gramercy, at end of your meal George Bush shows up and pays your bill then adds it to your taxes.

Brooklyn Restaurant week

This week is restaurant week in BK. This means at participating restaurants a 3 course dinner will cost you a cool 25$. There are a ton of places on the list but I'm going to shout out some of my favorites.

River Cafe (Dumbo): Food is iiiigght, but the view is unbeatable, right on the water looking out at downtown Manhattan. Ate here a long time ago and remember it being not worth the ridiculous price, but restaurant week should knock a good 30$ off what you would normally pay.

Applewood (Park Slope): A place which really takes the whole "seasonal" thing to heart. Applewood sources all it's ingredients to local (and some New England) farmers, and while the dishes are not particularly inventive their execution is top notch. I recommend anything with seafood, considering the restaurant goes to crazy lengths to ensure the freshness of their fish (lobsters shipped daily from maine).

Stone Park Cafe (Park Slope): My favorite on the list, Stone Park simply does everything well. The menu is inventive enough without trying too hard, and this is one of the places where your restaurant week discounts will go the farthest. Get the pan seared scallops.

for a complete list of participating restaurants go to visitbrooklyn.org

NY Mag best of New York

I generally respect NY mag's food opinions so I'm passing on their best of New York section. Be sure to check out the breakfast section featuring Breslin, which I talked about a few posts back.

Best of NY

The Last Meal of Francois Mitterrand

This is really an amazing story, and quite indicative of the intense passion and connection the French feel to their food. Francois Mitterrand was the longest serving prime minister of France, serving from 1981 to 1995. In 1981 Mitterrand was diagnosed with prostate cancer, which he hid from the french public for eleven years through false health reports. As his health began to leave him Mitterrand planed his last meal which included an illegal dish consisting of a thumb sized song bird. L'Ortolan, is a tiny bird long prized for it's fatty meat. Although the song bird is now protected across Europe at the time of Mitterrand's death the bird could still be netted and used for food. What made Mitterrand's dish illegal was the manner in which the bird was prepared. The bird is caught alive, and kept in a light-less box to disrupt it's feeding habits. For an entire month the bird gorges itself on figs, millet, and grapes, becoming too fat for flight. After the bird has swelled to four times its normal size, it is drowned alive in Armangac, the idea being that as it inhales the liquid it infuses the flavor in it's organs. Finally the bird is popped into the oven for 6 minutes and served. Even by French standards this is unusual cruelty, however the dish's illegal status hasn't stopped a cult from forming around it. Writer Michael Paternitti was served the dish by a Bordeaux chef who claimed it was his duty as a Frenchmen to cook the dish. Devotee's claim that they can taste the birds entire life as they chew it, the salty air of its Medditerranian migrations, the wheat of Morocco, the grapes of France. If it all sounds a little ridiculous it is, no doubt helped by the way in which the bird is eaten. A large napkin is placed over the diner's head and the dish, to create a fume hood which wafts the flavors up towards the nose, traditionally the napkin also hid the diner from God. Ideally the entire bird is placed in the mouth at once and chewed for a good 15 minutes, slowly breaking through the skin and into the Armagnac soaked organs. In the South of France, this is considered the highest of all dishes, and I have to admit it sounds like one of the strangest and most reflective dining experiences you can have. Sitting in a white tent, with tiny song bird under you, Paternitti likened it on NPR to being in a confessional. Mitterrand included the bird in a meal which included other French staples, such as oysters and Foie Gras. But he saved the bird for last, and after he had eaten his last bite he didn't eat another bite of food for ten days until he died. Brilliant

Where to get your King of Brunch on

After 3 of my least classy posts in recent memory I decided it was time to sit down and write something serious. Today I'm going to talk to you about brunch, the underrated love child of lunch and breakfast. I'm surprised that more teenagers haven't embraced brunch, considering it starts at around 10 when most of us wake up on weekends anyway. I'm a big fan of the hearty breakfast, and considering the increased girth of brunch, which often includes things like skirt steak and biscuits, it suits my tastes perfectly. For good steak and eggs I recommend The Breslin on west 29th st. It's not cheap, at 17$ a brunch, but the steak is cooked perfectly, with a nice outer char, and the eggs, while not fantastic, are good enough to justify the price. If you prefer to gather your own brunch instead of going out for it, buttermilk biscuits are a must. Forget the pilsburry and go to Clinton street Baking co or Cafe Pedler, which are both located on the same block of Clinton st. I honestly can't decide which spot sells better biscuits, both are very good, while maybe the Clinton St. Baking Co. has a slight edge in terms of consistency. Both bisctus carry considerable heft, and at 2$ a pop they can be paired with butter, jam, eggs, or bacon, for a complete breakfast or brunch.

Wall of Shame

Rules of Bumming Vol 9: Hood Ass Cocktails (mom don't read this)

This could potentially be the dumbest thing I've ever posted... Throughout high school I've found myself in the unique position of being a drinks snob and a bum at the same time. I can't stand piss water, and I'm always (to the disgust of party goers) putting things in my drinks to make them bearable to me. Here are some favorites for you to try or laugh at

1.The Soho Loft (props to Cole): Bear with me on this, chocolate milk, plus whiskey. If you want to be really classy use a powdered mix like ovaltine. Most people can't stand the strong stuff, and a little dairy is the perfect way to cut the after burn. Fill a mug about half way with chocolate milk and add the equivalent of a shot of Whiskey, stir well and drink quickly since you don't want the milk to curdle. (Sam F is grinding his teeth in anger at this drink)


2.Brass Monkey: I find that dousing your malt liquor with a healthy amount of OJ makes it go down much easier in what the West Coast has dubbed the brass monkey. Malt Liquor is characterized by a flat bland taste, and the citrus in Oj really helps it go down. In fact OJ is really good to put in anything. If your lacking in OJ squeeze a whole lemon or lime into the bottle. Good ratio: 15 oz OJ to every 40oz malt liquor.

3.Gimel faced: Ouzo and ice.

4.Sue's House: Coors light (or equally flavorless watery beer) and pellegrino lemonciata. This is the grossest sounding one because it involves mixing beer. I made this once at a party and some dick had the nerve to tell me I was ruining the integrity of the beer. With apology to the defenders of Coors Light, the beer has no integrity to begin with and even less taste, so it's perfect for mixing. It's also really flat, which is why I recommend mixing it with something like pellegrino lemonciata for both taste and fizz. An alternative would be a little seltzer and some lemon or even seltzer and OJ.

Lastly make sure everything is cold. A bad beer will taste ten times worse at room temperature.

once again this is totally ridiculous

Forget I Heart NY

all you need to represent

The State of Molecular Cooking

Here is a very interesting article on scientific cooking. Ol Dirty is of the opinion that if it tastes good then do whatever you want to it.

http://online.wsj.com/article/SB126532946414240915.html

Lets be serious for a second

I normally stay away from the complex politics of the food industry, since I prefer to focus on the enjoyment brought on by dining, not where or how my food is made. When I was eleven I was at a a now extinct Boston restaurant called Maison Robert. My grandfather leaned over to me and asked me if I knew how Fois Gras was made, which of course I didn't. He went on to describe the process, including the binding of the goose, the force feeding, the hanging of the goose to limit it's movement, and finally the slaughter and liver extraction. He then scooped up a nice big chunk of the stuff into a toasted bread slice and jammed it in my mouth. As I sat there thinking of a room full of hanging gooses with tubes down their throats, another thought entered my head, this was fucking delicious. I'm pretty callous to food issues. I read Fast Food Nation, saw supersize me, and continue to eat Micky D's. I like organic ingredients not because they're better for the environment but because they taste better. But there is one issue which i just can't, despite my incredible powers of ignoring the often brutal and inhumane process of food preparation, overlook, and that is the state of fish in the world. Whenever I eat sushi or cooked tuna I can't help but feel like I'm contributing to the extinction of a species. The EU is entertaining a ban on Bluefin fishing, which I wholeheartedly support. Currently in the Mediterranean Bluefin are at about 15% their historic level, which means that there is less then a fifth of the normal tuna average left. About 80% of Bluefin Tuna ends up in Japan (watch the south park episode), and a huge Japanese fish market remains the chief obstacle to any sort of limitations on Tuna fishing. So I'm going to say something I've never though I would say. Please stop eating Tuna. I'm not asking this because of some sort of hippie appreciation for God's beautiful creations, but simply because I want to eat the slimy bastards for the rest of my life, and I can't do that if those greedy Japanese roll them all up into sushi.

Skull and Rolls

I'm a sucker for this kind of thing. Apparently there's a guy in Greenpoint named Ben Sargent, who hails from the lobster loving city of Boston. Give Ben a call and he will whip you up a lobster roll... yeh it's that simple. Sarge runs a unlicensed (illegal) lobster business from his apartment, and if you call him during the evening you can stop buy and pick up your rolls. If it's late at night he even runs a mail slot service, which will drop your rolls through a mail slot. So why would you make a trip out to Greenpoint for lobster rolls? Well you really need to appreciate your lobster. Ben won't say where his lobster comes from, but since hes a Boston guy I'm going to assume it comes from Cape Cod (Which means its delicious), and he also guarantees that your lobster is less then 24 hours out of the world, which makes all the difference for a good lobster. Besides the taste there's something nice about an unlicensed New England native (complete with patriots hat, flannel, and baggy jeans) running a lobster speakeasy in a city which tends to get too fancy with its seafood. I'm making it my food goal of the month to eat one of Ben's rolls and I'll let you know what I think.

Brooklyn Bread Basket

This city used to make things. All those factories shuttered up along the BQE, all those nice lofts in Dumbo, used to be full of minimum wage pulling Italians and Irish. I can't really explain it but there's a real romance to a New York based production operation, especially when nowadays our chief export is financial woes from Wall st. That's why I'm always happy to see a city based food production company go up, and recently Brooklyn has been full of them. Brooklyn Brewery has always been churning out quality goods from its Williamsburg factory, but joining it soon will be companies like Kings County Jerkey Co. Kings County Distillery, and possibly even Brooklyn Maple Syrup. I'll talk about Jerkey Co for now. KC Jerkey Co is to Jerky what Pickle Guys is to Pickles, giving what is traditionally a hiker's food a craft-gourmet makeover. The beef is smoked on a terrace in Bed Stuy (great for the neighbors), and infused with three flavors, classic, orange giger, and Bulgogi (Korean style). The meat itself is sourced from a farm in Kingston New York, however it's worth noting that the company has only appeared in craft fairs and contests so far, so the actual meat distributor could change when the company opens officially in April. Hopefully KC Jerky Co can do for Jerky what micro breweries have done for craft beers, and it's all from Brooklyn.

Momofuku Milk Bar

Im a sucker for Asian deserts (go figure), and while Momofuku's (means delicious peach in hello kitty speak) dishes are far from traditional Eastern fair, the fusion of classic french patisserie and contemporary Asian ingredients is as innovative as it is delicious. I really shouldn't be saying all this considering the only thing I've had at Momofuku is cookies, but what good cookies they were. My favorite is the cornflake chocolate chip marshmallow cookie, which had a consistency that you would guess from it's name, somehow soft like a marshmellow and yet crunchy like cornflakes. The ingredients are the stars here, and the soft buttery taste is something you can only achieve with high quality high fat butter. I was impressed to find out that most of Momofuku's ingredients were sourced from local farms, which explains their freshness. I also highly recommend the butterscotch cookie, but if your a looking for something much more traditional the chocolate chip will do fine. The milk bar is located on 2nd ave and 13th street, and while you may find the prices hard to justify if you get the right thing your getting your dollar's worth.

Fast Love

This is where Bums take there girls, not that most bums have girls...
Romance at White Castle

Beef Ya

Recently I learned of a cooking magazine titled simply "Beef." It's a cooking magazine geared towards manly men and shameless carnivores, which makes sense when you learn that the magazine exists only in Germany. Beef is new to the scene, with only one issue out so far, but it's already promising to awesome. The very first article showing a giant picture of a furry rabbit, followed by a full page spread of what we assume to be the same rabbit skinned and hanging from a rack. What follows is a list of instructions on how to skin and prepare the cutie, which by the sound of the magazine they expect you to have caught and killed with your own teeth. Women are nowhere to be seen or heard from in this magazine, except in articles like "how to cook a woman into bed" in which they are mainly seen and not heard. I know I'm making this sound like a joke, but it's really a (semi) serious cooking mag, hope to see it stateside.

Rebirth

Where the fuck have I been: Poor and hungry thats where. I was particularly generous this Christmas, and have been involved in a lengthy Fixie build, I'm not going to bore you with details of my financial situation but needless to say I haven't had enough dough to support a meal out every week, even with my legendary bumming skills. After about a month of inactivity I finally accepted that Ol Dirty was dead, I even started telling people it was dead, but something that is based on a love as simple as eating can't go away for long. This weekend I got a little extra green in my pocket and decided to accompany a friend to Katz. I took my little ticket and got a Knoblewurst on rye. I don't think I need to explain the powers of Katz's, and sitting there under the wall of fame, trading bites of Pastrami for bites of sasuge and striking up friendly banter with Katz's famous cutters made me realize I sorely missed the food world. So here I am again, and hopefully for a long time.