tag:blogger.com,1999:blog-76045812429873846542011-11-27T19:17:02.515-05:00Eat. Drink. Rinse. Repeat.Jasonnoreply@blogger.comBlogger491100tag:blogger.com,1999:blog-7604581242987384654.post-21349758274103258202009-08-26T15:35:00.003-04:002009-08-26T16:05:39.926-04:00

Just a couple of notes from my El Rey Del Sabor visit yesterday. In the frenzy and excitement that I wrote the post, I missed a few key points I wanted to make.Out of the 4 tacos I had, chorizo, pollo, carnitas & al pastor, the chorizo is the one that stood out the most. I might have to pass on hot sauces next time in order to fully taste all the meats. The chorizo was the only one whose flavor

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-63857753606223599742009-08-25T16:38:00.005-04:002009-08-25T17:19:01.033-04:00

For me, the El Rey Del Sabor Truck has been elusive. A friend had discovered the truck during Thanksgiving day visit to Manhattan. Filled with stories about these great tacos he randomly had during turkey day around the midtown Bloomingdale's, I searched high and low for this cart that I had never seen. I would walk around the exterior of the mega clothing store searching for a taco truck. It was

Jasonnoreply@blogger.com2tag:blogger.com,1999:blog-7604581242987384654.post-20057946406308446382009-08-18T10:48:00.009-04:002009-08-18T17:33:40.017-04:00

Ssam Bar was the last David Chang outpost that I needed to visit. Each of David's joints has a specific feel and purpose but his style ties all of them together. His menus seem to come together in similar fashion with quality components and a creative mind coming together give an odd but exciting twists to traditional (and not so traditional) dishes. What I do find is that no matter how 'exotic'

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-9679374997388079582009-08-03T17:47:00.000-04:002009-08-03T17:47:15.320-04:00

Hidden in industrial Long Island City, away from all the new high rises, is a bar by the name of Dutch Kills. Run by the same guy behind the notoriously exclusive Milk and Honey, Dutch Kills brings to the New York scene a place where a person can get a well mixed drink at a reasonable price. Its a place where you can find some creative concoctions, interpretations of classics, & the classics

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-85402074781921708302009-07-16T10:31:00.010-04:002009-07-16T16:38:21.604-04:00

Summer isn't really summer until you've fired up the grill at least once. Grilling is the one cooking task that every man feels like he should be able to do. In the most simple forms it is a giant fire, outdoors, with lots of meat. There are few people I know who did not grow up with some sort of grilling in their life. But most at some point have embraced at least hot dogs and hamburgers thrown

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-49650135374761510022009-06-30T10:59:00.004-04:002009-06-30T13:47:43.245-04:00

There is something magical about an emulsion that makes me giddy. My introduction to emulsions started with mayonnaise. It's amazingly simple. Delicate. Versatile. Lighter than the jarred stuff you grew up with.The magic is in the process of watching something teeter between a sloppy greasy mess or a light and fluffy spread. A little too much oil at any one moment and your mayo will turn on you

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-49804759662399813812009-06-25T14:24:00.001-04:002009-06-30T13:47:08.677-04:00

There's been a lot of drama in the past year surrounding the street vendors in Red Hook, but with all the dust seemingly settled, I was able to make the trek out to the soccer fields, via the free IKEA shuttle and enjoy some tacos.Two of my friends had just gotten back from a trip down through central Mexico, lounging and relaxing. It seemed the thing they missed the most from their trip was a

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-51273518579225286302009-06-16T14:15:00.010-04:002009-06-30T13:48:53.785-04:00

On the outskirts of the bright lights of Times Square, Sake Bar Hagi sits in the shadows. Its not the type of bar you would expect so close to Times Square. Its so very close to being engulfed by the bright lights, but there it sits in the shadows; an unexpected find even for those who expect to find it. I was looking for it and still I missed it.A few friends were in town and wanted to visit a

Jasonnoreply@blogger.com1tag:blogger.com,1999:blog-7604581242987384654.post-2928405832331508712009-06-11T12:56:00.008-04:002009-06-30T13:51:12.369-04:00

Pop Burger is one of those places that I constantly walk by but never visit. I've always been intrigued by the glowing interior and just the novelty of it all. I never imagined the food to be stellar. Mostly because the place seemed empty no matter what time I passed. But this week, after my excursion through the Upper West Side back towards my Midtown apartment, I was hungry enough to stop by.

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-42686188853154273782009-06-10T11:34:00.007-04:002009-06-30T13:51:41.546-04:00

You know you've walked into a bartender's home if you see the image above. Not just a mix of lemons, limes, and other fruit but ones that are perfectly zested. I guess the other tell tale signs are the buckets of fermenting peach wine and the well stocked bar.My friend Stephen is a great guy to have driving the death of your liver. We started off some wine he was able to get at wholesale prices

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-42240870051558673602009-06-09T10:49:00.004-04:002009-06-30T15:35:14.433-04:00

Conversation is the perfect side to any meal. Nothing beats good food and company, which is exactly what I had last Saturday. On a whim, some friends decided to make some lobster rolls.Growing up in Boston, lobster was one of those foods that I sort of took for granted. It wasn't until I traveled a bit more around the country that I realized how hard and pricey it was to good get good lobster

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-70574877261135039422009-06-04T14:20:00.006-04:002009-06-30T15:35:37.948-04:00

Whenever a discussion starts about soup dumplings in NYC pops up, inevitably Joe's Shanghai comes into the picture. Up until 2 weekends ago, I had never been. Mostly because all the signs pointed to lots of hype and lots of disappointment. But with a friend in town, who wanted soup dumplings, I had no better options.I had heard all the negatives. The dough is too thick. It's not delicate enough.

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-38403563974281201612009-06-03T14:56:00.004-04:002009-06-30T15:36:06.853-04:00

This morning I woke up to the glorious darkness that is 3am, famished. What came to mind almost immediately was pancakes. But not just any old pancakes, corn meal pancakes. I immediately got up, showered, and began my quest.I started with Ruhlman's basic ratio for pancake batter from his book 'Ratio' (2 flour:2 liquid:1 egg:.5 fat) and replaced some flour with polenta and added some maple sugar.

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-83906183665249319762009-06-02T10:37:00.005-04:002009-06-30T15:36:23.436-04:00

One of the not so hidden gems about NYC Chinatown is the Chinatown Ice Cream Factory for its asian inspired flavors. Its not everyday you can find flavors like ginger, wasabi, avocado, black sesame, and taro.Being a big fan of black sesame deserts, I had to go for the black sesame ice cream (below). I have to preface my critique with the fact that I was stuffed at the time of tasting, but I

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-2014074162870976592009-06-01T12:35:00.007-04:002009-06-30T15:36:51.765-04:00

Momofuku Milk Bar is an adult playroom. In part its a grown-up version of all the things we loved as kids. The cookies, cake, pies, soft serve, and milk. Walking into the bakery, it feels grown-up. It feels like a place where adults would go to do grown-up things. A bakery for serious people.But the longer I stood there, the less adult it felt. I started to wonder about the cereal milk and how

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-25904479351485947312009-05-29T10:42:00.006-04:002009-06-30T15:37:16.002-04:00

You can go to almost any street corner in NYC and find some sort of Halal cart. But if you talk to anyone who lives in any of the 5 boroughs (and western NJ), they will tell you that the cart on 53rd and 6th is the king of all carts and probably the king of all street food. With continuous lines forming on weekends an hour before their 7pm opening up all the way to their 4am closing.There is much

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-87307821298450735642009-05-28T11:23:00.005-04:002009-06-30T15:37:41.330-04:00

It seems quite the fad nowadays to take your kitchen, put it in a truck, and drive around and serve food. Its taking street food to another level. I hadn't even heard of the Dessert Truck till this weekend. I have to say, I wasn't blown away. The dessert was decent but the desire to get food there was more for the novelty. This was definitely no Kogi Truck, which I've never personally had but can

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-11052802647573377502009-05-27T11:03:00.007-04:002009-06-30T15:38:37.914-04:00

Slowly, Momofuku noodle bar is becoming one of my favorite places in the city. In my first visit, I fell in love with the pork belly steamed buns. Somewhere between that day and last weekend, I started to desire the texture and flavor of their noodles. I'm not sure whether the noodles have gotten better or if I've just learned to enjoy the slightly stiffer texture. At some point though, they

Jasonnoreply@blogger.com1tag:blogger.com,1999:blog-7604581242987384654.post-42486757038800593922009-05-26T14:25:00.009-04:002009-06-30T15:38:53.808-04:00

One of the best things about having an out of town friend visit, is that you get to play tour guide and visit all the places that you generally wouldn't. Visiting the Empire State Building may not be your idea of fun, but visiting other NYC institutions generally don't disappoint. Katz's Deli is one of those places. This was actually my first time at Katz's. Its been on my list ever since I moved

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-37986797667040130312009-05-20T12:28:00.012-04:002009-06-30T15:39:18.331-04:00

My last attempt at bacon left me wanting a bit more. I wasn't fully satisfied with the results. My obvious mistake was not letting the pork cure for enough time. This time around, I also wanted to add a bit of flavor. At first I was afraid to limit the possible uses of the bacon but since I was making a very small batch I figured I would be to avoid bacon overload. I was lucky to have a giant can

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-66144103105941178852009-05-13T11:36:00.006-04:002009-06-30T15:39:38.762-04:00

The more I cook and eat, especially the eating part, the more I realize how the most simple things are always great. You don't even have to have the best of ingredients (but it always helps), simple meals are great because they are simple. There's nothing to complicate them. We have enough complications in our daily lives, no need to go about exacerbating the situation.Most of my life is built

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-42671230594005953572009-04-29T14:52:00.008-04:002009-06-30T15:40:01.364-04:00

314 W. 11th Street, New YorkThe Spotted Pig is one of those places in NYC that I've been meaning to visit for a long time and last night I finally decided to go, bringing along 2 coworkers of mine.The SP is one of those places that comes with a lot of hype, especially with its list of high profile investors and I was hoping it would not disappoint.I started off with the Chicken Liver Toast, which

Jasonnoreply@blogger.com2tag:blogger.com,1999:blog-7604581242987384654.post-89279029166292161882009-04-20T12:51:00.002-04:002009-04-20T13:01:19.277-04:00

It's official. The catfish Banh Mi from Baoguette is my current favorite Banh Mi. The traditionalist's will disagree, but there is something magical about the sticky spicy mayo based spread and the oily catfish. Now don't get me wrong, I still love the great traditional Vietnamese sub but every time I walk into Baoguette, I can't help but not order the catfish.

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-90423477594735614352009-04-18T13:31:00.003-04:002009-04-18T13:52:33.326-04:00

Is there any better way to start a beautiful Saturday morning than with a quick run, followed by a couple cups of smooth mellow coffee and a deliciously fresh doughnut while watching my Celtics play the Bulls.The coffee is Aged Sumatra from Peet's Coffee. I usually like my coffee nice and strong, but I'm loving this medium roast for its mellow flavor. And once you start paying attention the

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-74380654207012021352009-04-17T20:01:00.002-04:002009-04-17T20:24:11.980-04:00

Yesterday, I came home to a signed copy of Michael Ruhlman's Ratio. I've only had a chance to read the introduction, but I'm excited dig into it. So far it describes everything that I've wanted to learn about cooking. I've always loved tinkering with recipes, to see how food changes minus an ingredient, plus another. What I hope to get out of Ratio is a better understanding of some basic

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-32167160411071725402009-04-16T11:00:00.002-04:002009-06-30T15:42:08.292-04:00

5040 Sanderlin Avenue, MemphisMy trip last week to Memphis will probably be one of my last. The work I was doing there is, for the most part, finished and as much as I've learned to enjoy Memphis, its not a destination I plan on seeking out.Since I was only spending one night, I decided to forgo my usual trip to Gus's and instead head to Interim Restaurant & Bar. Chef Jackson Kramer is a 2009

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-55225049269370754582009-04-11T17:34:00.006-04:002009-06-30T15:42:31.847-04:00

The second my friend mentioned she wanted to attempt to make her own cake doughnut after an inspirational at Parkers Maple Barn in New Hampshire, I quickly thought of the doughnut recipe from the French Laundry. After looking at the recipe and seeing the glorious picture, I began craving them. Its just my luck that the Bouchon bakery in the Time Warner Building makes them. Unfortunately for me,

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-49531173419006622312009-03-30T16:09:00.005-04:002009-06-30T15:42:55.794-04:00

I can't really call this Chicken Pho, since its not really pho. Although it was inspired by it. I was feeling lazy but hungry which made me really happy I had made chicken stock earlier last week. These types of dishes are precisely the time where good stock makes a big difference. If I were to do this with store bought broth, I'd be adding ingredients to mask flavors. With homemade stock, I'm

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-26260570703428655642009-03-26T12:24:00.005-04:002009-06-30T15:43:16.354-04:00

Geoff @ imafoodblog posted a pretty nice how to on making your own bacon. It caught my attention immediately and I have to say it was pretty simple. I didn't have access to a smoker but I don't think that taking that extra step would have complicated things much.I started out with just a few lbs of pig belly from Chinatown. It may have not been the best choice of product to make bacon, especially

Jasonnoreply@blogger.com2tag:blogger.com,1999:blog-7604581242987384654.post-58497794831156342542009-03-25T12:53:00.006-04:002009-06-30T15:43:30.186-04:00

I had been planning on making some fried chicken at home last night for quite some time. Monday night I decided to take action and start prepping making the chicken using a recipe Ed Levine had posted a while back. After breaking down a fresh chicken, I put it in the brine and proceeded to go to bed. In the morning I drained the chicken and then did a soak in buttermilk and by the time I got off

Jasonnoreply@blogger.com1tag:blogger.com,1999:blog-7604581242987384654.post-36109665626392453132009-03-24T16:14:00.009-04:002009-06-30T15:43:54.592-04:00

I decided to head to Chinatown on Sunday to start my grocery shopping. I needed some basics that I had long run out of and some nice cheap fresh fruit. I usually frequent the food stalls on Mott Street, mostly because the quality of fruits and veggies is pretty decent, plus the fact that there are quite a few seafood purveyors on the block. What this means is that there is always some nice fresh

Jasonnoreply@blogger.com1tag:blogger.com,1999:blog-7604581242987384654.post-80717126528680878492009-03-19T14:23:00.002-04:002009-03-19T14:27:47.112-04:00

I caught all of the second episode last night and I was digging it. I like the fact that its not a cooking show. Its a show about running a restaurant. You get to see both sides of it which is nice.Plus I love the fact that Marco does not interfere much with what the teams are trying to do. He does his best to impart a little bit of knowledge here and there. He ends up coming off very nonchalant

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-63467925999112932202009-03-18T13:16:00.006-04:002009-06-30T15:45:22.249-04:00

A continuation of this previous post.What's a vday dinner without desert. Since the meal I had prepared was pretty heavy, I was looking for something light and fresh to finish. Thomas Keller's recipe for a Lemon Sabayon Tart with Honeyed Marscapone Cream fit the bill. Too bad the gf isn't a big fan of tarts. I should have known better. On to the tart!First of all, I burnt it. The pinenut crust

Jasonnoreply@blogger.com1tag:blogger.com,1999:blog-7604581242987384654.post-90558237220394799202009-03-12T11:17:00.002-04:002009-03-12T11:43:18.502-04:00

Since I didn't DVR last nights premier of 'The Chopping Block' on NBC, I almost missed it. I only caught the last half of the show but I liked what I saw. I love that we are going to see the same cast of characters over the rest of the season. That way we really get to understand each contestant's food and abilities. I'll have to watch a few more episodes to really decide on the show but at least

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-79063580342128726452009-03-11T13:09:00.009-04:002009-06-30T15:46:06.393-04:00

My 'breakfast' last night was eaten at dinner. Overall it turned out good, especially for my first time making this. I've only recently (within the last year and half) started liking beans. I love it because it requires little effort, even though total prep/cooking time is long. But it smells wonderful as it cooks and when the foreplay is finally over, you can dig right in.1/2lb dried black beans

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-55249028567692987602009-03-11T12:40:00.004-04:002009-03-11T12:58:38.382-04:00

I've been pretty confused recently by NBC's new show 'Chopping Block'. Especially since the initial commercials made it look very similar to Food Network's 'Chopped', especially with the color schemes of the promo's. Since Chef Marco was on the 'Today Show' this morning promoting it, it just sounds like restaurant wars from 'Top Chef'. Which is sort of funny, because when 'Chopped' came out

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-13727798337559101952009-03-10T10:12:00.004-04:002009-03-10T10:20:34.503-04:00

The hard thing about cooking in the morning is the waking up. Its especially disappointing when you start preparing the night before. Last night I had a craving for rice and beans. I figured it would make a nice breakfast or possibly even lunch. So I cleaned the kitchen, prepped the ingredients, soaked the black beans, and set the alarm clock for 5am. Just early enough to get the beans cooking

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-33766471409868885062009-02-23T14:02:00.008-05:002009-06-30T15:46:23.191-04:00

For Vday, I had decided to cook the gf a nice meal. I broke out Thomas Keller's 'The French Laundry Cookbook', something we've owned for a couple of years now but have been too intimidated to try to cook from. The dish of the night was Keller's take on Mac & Cheese, Butter Poached Maine Lobster with Cream Lobster Broth and Marscapone-Enriched Orzo.I have to say, that I started way too late in the

Jasonnoreply@blogger.com2tag:blogger.com,1999:blog-7604581242987384654.post-14378210965857303002009-02-21T23:33:00.007-05:002009-06-30T15:46:33.772-04:00

310 S. Front St, MemphisThe best thing about traveling for work is that it allows me to go to places I would never willingly visit and sample some of the best food in the area. In my initial search for good eats in Memphis, the reoccuring theme was that Gus's was a can't miss. Ed Levine was actually miffed on how Bon Appétit could leave Gus'off of its list of top 3 fried chicken places back in

Jasonnoreply@blogger.com1tag:blogger.com,1999:blog-7604581242987384654.post-26059332145394722892009-02-18T22:36:00.007-05:002009-06-30T15:46:41.755-04:00

My second battle with gnocchi was a major success. There are two major things that helped me along. Instead of mashing the potatoes with a fork (to simulate a potato ricer), I used a cheese grater instead. This helped me create a really fluffy grated potato that allowed me to handle the dough a bit more than I was probably supposed to. Hopefully when I get the technique and dough/potato ratio

Jasonnoreply@blogger.com1tag:blogger.com,1999:blog-7604581242987384654.post-23742019238515738392009-02-17T10:38:00.007-05:002009-06-30T15:46:52.314-04:00

Last night, after a long bus ride from Boston back to NYC, I needed something comforting to eat. Something easy to make. And what else fits that descrition than a bowl of Top Ramen. For me, it really is a childhood comfort (like mac and cheese).Growing up, it was always a treat to make some ramen for myself. It was easy. It tasted good. I didn't know any better. During my college years, when I

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-76236901110861052002009-02-16T12:27:00.005-05:002009-06-30T15:47:02.006-04:00

280 Green Street, Cambridge MAGreen Street is one of those local haunts that most people just pass by. But for those in the know, its a great place to get a good meal. Its one of those homey places I have yet to find in NYC. There is generally never a wait for a table, even when our parties grow to 6-8 people. The food is outstanding. The menu changes seasonally and the quality is always up to

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-13490045347711124802009-02-15T23:24:00.000-05:002009-02-15T23:25:05.718-05:00

Bon Chon was all the rave last year in our little group. But since I was the only one in NYC, their access was too few and far between. But now that the crispy delight has opened up in Boston @ Privus, I have way more opportunity to enjoy the treat. Not only is the price per wing slightly cheaper up north, but I have more friends to share them with. There's nothing like food, drink, & friends.For

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-55671479189078425142009-02-12T12:52:00.000-05:002009-02-12T12:55:36.714-05:00

So some quick research after it seems like I WAS supposed to freeze them before cooking. So maybe my real issue is the consistency with the dough. I did rice the potatoes with a fork...

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-54782325278667412122009-02-12T12:28:00.000-05:002009-02-16T12:24:48.895-05:00

So it seems I misread the gnocchi recipe. Apparently you are supposed to cook and then freeze, instead of freezing and then cooking like I did. Maybe it doesn't really matter but when I went to cook my frozen gnocchi, it fell apart a bit in the boiling water. I think I need more flour. The flavor is spot on. Execution is a bit off, which is the hard part. I'm going to attempt it again tonight

Jasonnoreply@blogger.com1tag:blogger.com,1999:blog-7604581242987384654.post-16512613289572031392009-02-10T09:34:00.000-05:002009-02-10T10:33:55.610-05:00

I spent 3.5 hours last night making gnocchi. I think I did OK for my first time. Although I have a feeling that my dough isn't consistent enough. Maybe I do need a potato ricer. I wanted to take some pictures of the process, but after everything was said and done, I had forgot. Hopefully I can get some pictures of the final product tonight.

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-79402765832821701112009-01-27T22:28:00.005-05:002009-06-30T15:47:46.117-04:00

163 First Ave, 31 Lexington AvenueIt was sheer luck that I ever got to eat at David Chang's infamous Momofuku Ko. The girl and I had just been seated by the kitchen at Momofuku. we had just ordered. I could just taste those delicious (but overpriced) pork buns. But as our waitress walked away, the hostess came by and offered us two seats at Ko. We had been the last couple to be seated and were

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-73637233680828785762009-01-22T19:52:00.002-05:002009-06-30T15:47:59.245-04:00

700 Third Avenue, 31 Lexington AvenueI couldn't stop thinking about Banh Mi today. Things like this happen a lot. I obsess over a certain food and must have it and a lot of it. Instead of walking all the way down to visit Baogette again, I decided to drop in to Boi Sandwich which is much closer to home. Since I haven't had Banh Mi in a while, this would be a great way to compare what I had eaten

Jasonnoreply@blogger.com0tag:blogger.com,1999:blog-7604581242987384654.post-66693890579742834612009-01-21T20:28:00.001-05:002009-06-30T15:48:23.238-04:00

31 Lexington Avenue, NYCVietnamese subs. I've been wanting one for a while, but have never gotten around to grabbing one for some reason or another. But after reading Ed Levine's review for Baoguette over at Serious Eats, I decided to head over there after work and give it a try.I ordered a classic and catfish .First things first, the baguettes from Tom Kat Bakery is delicious. It's crisped to

Jasonnoreply@blogger.com0