FOOD THREAD VOL. GRUB LIFE

shogun · Sep 15, 2014

I wish we had poke places here.

geraldg2309 · Sep 15, 2014

Man these past few pages. :Nthat

Especially those pollo fries :eek

(!)

Had a Cubano sandwich yesterday.

joepac12 · Sep 15, 2014

Korean BBQ. Spicy chicken. Kim bap and fried veggie dumplings.

ballahb · Sep 15, 2014

Prime Rib (Medium) x Wild Rice X Sweet Potato

based mod · Sep 15, 2014

Eggslut meet the hype, or nah?

solewoman · Sep 15, 2014

Based Mod said:
Eggslut meet the hype, or nah?

Eggslut is damn good.

after the dance · Sep 15, 2014

dont be a menace said:
what's the problem with your fried rice?

I usually do a little oil, enough to coat the rice you're putting in, and then heat it up in the pan. I throw my rice in, hot/cold doesn't matter to me, I'll even take some straight from the rice cooker. The important thing for me when I do that is to make sure it's not all clumped up together. Then soy sauce and whatever else I'm putting in.

the one I usually make is garlic fried rice, a staple in Filipino foods and not just for breakfast.
oil in the pan, throw some chopped garlic in there til it browns and turns crispy then take out the garlic pieces. Throw my rice in the pan with the same oil from browning the garlic, then a little soy sauce and fish sauce and then throw the browned garlic pieces on top as a garnish. If I want it more garlicky without using too much chopped garlic I just add some garlic powder.

Thanks, dude. Will take all of this into account. My end product is usually good enough, but still not quite the quality of most restaurants.

Nawzlew · Sep 15, 2014

dont be a menace said:
After The Dance said:

Anyone have any tips for fried rice? I've tried this recipe.. :

http://www.gimmesomeoven.com/fried-rice-recipe/

And it worked out OK, but not quite there. The Thai spot around my way doesn't even use cold rice and it's still much better than my product.

Click to expand...

what's the problem with your fried rice?

I usually do a little oil, enough to coat the rice you're putting in, and then heat it up in the pan. I throw my rice in, hot/cold doesn't matter to me, I'll even take some straight from the rice cooker. The important thing for me when I do that is to make sure it's not all clumped up together. Then soy sauce and whatever else I'm putting in.

the one I usually make is garlic fried rice, a staple in Filipino foods and not just for breakfast.
oil in the pan, throw some chopped garlic in there til it browns and turns crispy then take out the garlic pieces. Throw my rice in the pan with the same oil from browning the garlic, then a little soy sauce and fish sauce and then throw the browned garlic pieces on top as a garnish. If I want it more garlicky without using too much chopped garlic I just add some garlic powder.

prefer to use two-three day old rice. turns out better for me.

denni5themenace · Sep 16, 2014

Based Mod said:
Eggslut meet the hype, or nah?

first time there. the line was LONG. thankfully i saw friends at the front of the line and they ordered my food :lol

it was good, but don't think i'd wait hour+ in line for it.

fuzzynguyen · Sep 16, 2014

My NYC Trip:

Totto Ramen (Spicy)

Shake Shack (Double ShackStack)

Papaya King Hotdogs

Pocha 32 (Watermelon Soju, Boodae Joogal and Squid Soondae) AMAZING

Baked Clams and the San Genaro Festival

BaoHaus Chairman Baos:

Joe's Shanghai Xiao Long Bao (Kinda Overrated) and Scallion Pancake

Chinatown Ice Cream (Greentea and Taro) a lot of other good flavors too

Pok Pok's Spicy Papaya Salad with Shrimp Chips in Brooklyn

Upper Westside Piccolo Cafe's 2 poached eggs with Lobster for brunch

I love NYC

rck3sactown · Sep 16, 2014

fuzzynguyen said:
Joe's Shanghai Xiao Long Bao (Kinda Overrated) and Scallion Pancake

man, xio long bao will forever be my weakness

Burns my mouth everytime, but I will wolf them down regardless

luckyluchiano · Sep 16, 2014

Not My pic but will be trying this this weekend or sometime soon. PBJ burger

fuzzynguyen · Sep 16, 2014

rck3sactown said:
man, xio long bao will forever be my weakness

Burns my mouth everytime, but I will wolf them down regardless

The trick is to let it sit in the vinegar soy sauce until it cools down a little bit and then eat. Do not poke it. I was funny watching all these people biting right in and burn their mouths and drooling. It was hilarious.

es el · Sep 16, 2014

Garlic and Cheese 10" frm Cheesesteak Shop

rck3sactown · Sep 16, 2014

fuzzynguyen said:
rck3sactown said:

man, xio long bao will forever be my weakness

Burns my mouth everytime, but I will wolf them down regardless

Click to expand...

The trick is to let it sit in the vinegar soy sauce until it cools down a little bit and then eat. Do not poke it. I was funny watching all these people biting right in and burn their mouths and drooling. It was hilarious.

thing is, I pour a bit of vinegar and place some of the ginger slivers into my spoon, and I place the bao directly into my spoon before topping it off with a bit more vinegar and by then I can't resist.

Worth it ¯\_(ツ)_/¯

bigstan · Sep 16, 2014

Another free meal, this time at Tuscan Kitchen in Burlington, MA.
Shrimp and mussels to start

Some 4 cheese arancini and meatballs in the back

\
Lobster ravioli, rigatoni bolognese, forget the stuffed pasta at the end

2

z Tomahawk ribey

creme brulee, tiramisu, limoncello tiramisu, and cannolis

Leftover ribeye all wrapped up :smokin

thapointguy · Sep 16, 2014

Went to Olive Garden for my brother's bday dinner. Was full off breadsticks, soup, appetizer, and salad so there was leftover for lunch.

Smoked mozzarella chicken

pactez · Sep 16, 2014

Interesting options in Busan, SK. Seafood for days including some octopus. Def an acquired taste but I had to try. More pics on my personal site here. Peace.