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.

The most awaited guide in the NYC culinary world, from the people who put rubber on your whip

Well the Michelin guide is out. Bums just stop reading this now you cannot (or choose not to ) afford any of the good places in this book. For those that don't know Michelin is the famously selective restaurant guide which rates restaurants on a three star system, with three standing for a restaurant that goes above and far beyond the call of duty, using imaginative or extremely high quality ingredients, preparing distinctive delicious dishes, and having excellent service and atmosphere. Only five restaurants in all of NYC gained this rating, while six gained the two star rating, and several dozen received the one star rating. I of course being someone with a normal income have only been to some of these fantastic places, including three of the three star restaurants (I'm the same kid who makes you give him his pizza crust after you finished the slice). Of course the guide is totally unconcerned with price, which kinda pisses me off. Price is often (but not always) reflective of the value a restaurant places on its food. Some of these restaurants charge way to much for what they serve. Of the three three star restaurants I've been too only one, Daniel, I felt justified its price tag. The food I got at Per Se ( a three star restaurant) was better then the food I got at Dressler (a one star restaurant), but it wasn't 200$s better. But whatever, chances are if you pick this thing up to plan your nights dinner your either going out for a special occasion or your the kinda kid who takes cabs everywhere.

Check out the guide at ny mag, use the link on the right

Antics

ATLANTIC ANTIC IS TODAY, go eat bitches.

New York Mag Feature

Its no secret that Ol Dirty loves chicken, so here is a really fantastic slideshow of some of the cities best fried birds. The links at the bottom also lead to a nice map of the best fried chicken spots in brooklyn, as well as a ranking of some of the best fast food chicken.

http://nymag.com/restaurants/features/59438/

The pilgrimage

Few places in New York will make me travel long distances for ordinary foods.  Its the places that make me hop on a subway and take an hour or two for everyday staples that really earn my respect.  A perfect example would be Kat'z.  What does Kat'z make, sandwiches big whoop, but every now and then I hop on the F and trip down to Houston street

this dudes why

http://www.alwayshungryny.com/videos/behind-the-counter-katzs-deli/ 

tip him while he cuts and your gonna get a few more slices on your pastrami 

 

Beer fest NYC

New York City is not a place renowned for it's beers, like many German and Cech cities.  However as most New Yorkers know the city is home to several craft brewers of decent quality.  I'm no beer expert (www.beeradvocate.com/beer/101//topic:Beer), but I like to think my tastes are discerning enough to tell a good beer from a bad.  Well anyway the New York Craft Beer Festival kicked off this week, with 83 participating bars.  Although most of my readership probably cannot enjoy these brews in bars (cindys is a sapporo only joint), you can still get them in six packs and bottles around the city if you ever feel like not drinking piss water in a 40 oz one night.  Ive tried to pick beers which I think you can find in stores.

  

Brooklyn Brewery Monster Ale:  Aged beer? dont you only do that with wine?  Well it turns out that some beers meld flavors as they age.  This beers been aged since 2003 so you know whats good.

Avatar Jasmine IPA:   We know whats good with IPA.  I love finding this brand at peoples houses because I know there not content to drink shit like Budweiser.  The first thing your gonna notice is that this beer smells like a bouquet (leviish), and you can taste the jasmine, which might turn people off put this is pretty good and flavorful for a pale beer. 

Big A IPA: prob good for the 40 oz crowd who wants to upgrade a bit, because according to Jon Ludbaum the New York City Rare Beer Imports president (havnt actually had this one so im going with his word) this beer is 9.6 percent alcohol.  Besides being loaded with alcohol, this beer has a nice fruit taste without being like a bottle of sugar or one of those dumbass hard lemonades.