FOOD THREAD VOL. GRUB LIFE

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food spots in NY? Going in July, got Peter Lugers and Katz for sure, maybe one of David Chang's restaurants.
want to find a good friend chicken place and Italian restaurant as well but up for suggestions of places to try
 
food spots in NY? Going in July, got Peter Lugers and Katz for sure, maybe one of David Chang's restaurants.
want to find a good friend chicken place and Italian restaurant as well but up for suggestions of places to try
Red Rooster in Harlem for fried chicken. That place will blow your damn mind. Italian, Carbone for sure. Try to get a reservation for both places if possible, it'll be summer then, and getting a table can be hard if not impossible.
 
I guess NY really isn’t krispy kreme territory. There’s dunkin donuts everywhere but the nearest krispy kremes are in penn station and new jersey.
 
food spots in NY? Going in July, got Peter Lugers and Katz for sure, maybe one of David Chang's restaurants.
want to find a good friend chicken place and Italian restaurant as well but up for suggestions of places to try

Heard great things about Charles Pan Fried Chicken. He fry his chicken in a cast iron pot

https://www.yelp.com/biz/charles-pan-fried-chicken-restaurant-new-york?osq=Charles+Pan+Fried+Chicken

https://www.smorgasburg.com/

Ton of food vendors in one place every weekend

https://dominiqueansel.com/
Great Pastry Chef

http://tacombi.com/
tacos

https://www.bonsaikakigori.com/
Japanese dessert

http://www.robertaspizza.com/
pizza
 
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I see Master Zik Master Zik came and cooked for yall. Not a single spot of crust on those steaks.

Reported
:rofl:

Have you cooked a steak sous vide?
Doing a sous vide steak is one thing, but you should still sear the outside to create a texture contrast/allow for some caramelization.

I won't bore you guys anymore with pictures of my past steaks, but you'll see what I mean if you do some thread-digging.
 
:rofl:


Doing a sous vide steak is one thing, but you should still sear the outside to create a texture contrast/allow for some caramelization.

I won't bore you guys anymore with pictures of my past steaks, but you'll see what I mean if you do some thread-digging.
He did in the cast iron. He was also doing 10 steaks though and I think was worried about overcooking them.
 
Dude needed to crank up his cast iron to full-blast. I'd have to scrape the top of one of those steaks off and smear it on a microscope slide if I wanted to see the crust.
 
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