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blog

Stories

  • Good Stuff

    DIY Dim Sum: The Lazy, Cheap Way

    By Sarah DiGregorio

    1
  • Featured

    Strong Place Will Most Likely Open by May 1

    By Rebecca Marx

    2
  • Featured

    Mary Ann's Seized by the Tax Man

    By Rebecca Marx

    3
  • Events

    Nurse That Post-St. Patrick's Day Queasiness at ...

    By Chantal Martineau

    4
  • Taste Test

    The New Taco Bell Pacific Shrimp Taco

    By Robert Sietsema

    5
  • Behind the Bar

    Amity Hall's Jason Keogh Talks Beer, Jager Bombs, and St. Paddy's Day

    By Chantal Martineau

    6
  • Battle of the Dishes

    Guinness Pours: Molly's Shebeen Versus Swift's H...

    By Sarah DiGregorio

    7
  • Featured

    A Dim Sum Renaissance Is Upon Us

    By Robert Sietsema

    8
  • The Early Word

    Kaz An Nou, New French-Caribbean in Prospect Heights

    By Sarah DiGregorio

    9
  • Chatting With

    Eugene Mirman on Beef Navels, the Brooklyn Food ...

    By Keith Wagstaff

    10
  • Behind the Bar

    Chatting With The JakeWalk's Ari Form

    By Chantal Martineau

    11
  • Featured

    The Chiquita Banana Sticker Gets a Facelift

    By Rebecca Marx

    12
  • Featured

    Will a Chihuahua Actually Eat Taco Bell?

    By Sarah DiGregorio

    13
  • Featured

    SXSW Restaurant Guide

    By Robert Sietsema

    14
  • Weekend Special

    Great Barbecues of Texas: Kreuz Market and Smitty's Market

    By Robert Sietsema

    15
 
Featured

Our 10 Best Sausages

By Robert Sietsema, Friday, Mar. 19 2010 @ 7:00AM
Categories: Our Ten Best, Sietsema

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Served on rye with mustard and sauerkraut, Katz's knoblewurst packs a megaton wallop of garlic.

Sausages originated as a way to preserve meats past their "expire by" dates sometime during human pre-history, and turned out to be the best way to hide animal parts that we didn't necessarily want to look at. Nearly every culinary culture has them, with a flavoring scheme best suited to the tastes of their respective cuisines: The English have their pallid bangers; the French their garlicky saucisson; the Chinese their sticky-sweet links, redolent of star anise; the South Americans their chorizo (and chourico), laced with wine; the Thais their sour sausage; the Germans their doughty wursts; the Balkans their cevapis--the list goes on and on.

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Featured

Tomorrow: Our 10 Best Sausages

By Robert Sietsema, Thursday, Mar. 18 2010 @ 8:45AM
Comments (1)
Categories: Sietsema

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The sign translates to "Sausage Factory," but will the products of this legendary Lower East Sider make our list of the city's most scrumptious sausages?

Tomorrow, bright and early, please join us for the unveiling of Our 10 Best Sausages. We've combed the five boroughs -- and even parts of New Jersey -- to bring you the most delicious examples, including the tubular meat products of dozens of culinary cultures. Will a brawny kielbasa win, or a delicate sage breakfast sausage? Or will it be an impolite English banger?

And we look forward to generating a readers' list of favorite sausages, so please think of the best one you've eaten lately. See you tomorrow!

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Featured

Four Signs That Spring Is Finally Coming to NYC

By Robert Sietsema, Thursday, Mar. 18 2010 @ 7:30AM
Comments (4)
Categories: Sietsema

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All of a sudden, flowering bulbs are replacing pickles, turkey sausage, and mealy apples as the focus of city famers' markets.

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Taste Test

The New Taco Bell Pacific Shrimp Taco

By Robert Sietsema, Wednesday, Mar. 17 2010 @ 4:34PM
Comments (10)
Categories: Featured, Sietsema

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Is the American eating public ready for mayo in their tacos, and cilantro in their fast food?

The name of the thing put me on my guard. What the hell does "Pacific shrimp" mean? When I was a kid, "Gulf shrimp" meant something--wild shrimp from the Gulf of Mexico. But nowadays, nearly all shrimp we're exposed to are farmed in filthy and chemical-laden conditions along the Pacific coast of Thailand, so it's hard to get too excited about "Pacific shrimp."

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Web-Only Review

Revisit: Pam Real Thai Food in Hell's Kitchen

By Robert Sietsema, Wednesday, Mar. 17 2010 @ 8:00AM
Categories: Featured, Sietsema

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Kaeng zom sour curry, featuring shrimp or freshwater fish, is one dish that Pam Real Thai does particularly well.

Yes there really is a Pam, and nine years ago she started a restaurant in Hell's Kitchen called Pam Real Thai Food that quickly rose to be one of the best Thais in Manhattan, which is really saying something, since Hell's Kitchen is teeming with Thais.

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Bad Food Jokes

Five Most Annoying TV Food Commercials

By Robert Sietsema, Tuesday, Mar. 16 2010 @ 11:28AM
Comments (7)
Categories: Featured, Sietsema

The first time you saw these commercials you may have even liked them, and gone away humming the tunes. But by the umpteenth repetition, you wanted to scream--and strangle the producer who made them.



5. Subway's relentless compaign to cover the city in crappy heros makes the racial stereotyping, sexual innuendo, and all-around simpiness of the commercial even more annoying.

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Featured

A Dim Sum Renaissance Is Upon Us

By Robert Sietsema, Tuesday, Mar. 16 2010 @ 8:00AM
Comments (16)
Categories: Sietsema

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This trio of carrots is of the same fabrication as sesame balls, with watercress stems providing greenery.

Great dim sum has returned to New York City during the last couple of years. The decade before had been a dim sum Sahara, with the old-guard places serving desiccated dumplings and steamed buns filled with red gristle to half-empty dining rooms.

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Featured

Humping The Hump, Santa Monica's Whale-Serving Sushi Bar; Jonathan Gold Connection in the Fracas

By Robert Sietsema, Monday, Mar. 15 2010 @ 12:57PM
Comments (7)
Categories: Sietsema

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discoverlosangeles.com
​
The Hump is actually located on Santa Monica city property, at the Santa Monica Airport.

While Santa Monica's whale-slicing restaurant faces fines of $200,000 for itself, and $100,000 for its sushi chef over its admissions that it violated the Federal Marine Mammal Protection Act by serving the raw flesh of an endangered mammal, its punishment may be more swift and immediate.

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Incredibly Cheap Eats

Tacos at El Aguila in East Harlem

By Robert Sietsema, Monday, Mar. 15 2010 @ 9:01AM
Comments (2)
Categories: Featured, Sietsema

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The overstuffed tacos at El Aguila include carnitas (left) and barbacoa (right).

If you're a Mexican taqueria occupying actual real estate, how do you compete with all the trucks that set up shop as soon as the sun goes down?

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Weekend Special

Great Barbecues of Texas: City Market in Luling

By Robert Sietsema, Saturday, Mar. 13 2010 @ 10:00PM
Comments (3)
Categories: Featured, Sietsema

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Originating in ther early 1950's, City Market sits on Luling's main drag opposite the railroad tracks that bisect the town.

By the time Luling was founded in 1874 as a station on the Galveston, Harrison, and San Antonio railroad, it was already one of the wildest towns in the Wild West, frequented by outlaws like Sam Bass and John Wesley Hardin, with a red-light district on the edge of the municipality known as Dogtown.

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  • DIY Dim Sum: The Lazy, Cheap Way
  • Arkansas Senator Wants to Ban All Junk Food in Schools; Restaurants Praise the Text Coupon
  • Our 10 Best Sausages
  • Mimi's Market in Ditmas Park
  • America Gets Another Food Reality Show, and With It, Bobby Flay
  • More Recent Entries...
  • A Dim Sum Renaissance Is Upon Us (16)
  • Our 10 Best Sandwiches (12)
  • The New Taco Bell Pacific Shrimp Taco (10)
  • Where Am I Eating? [Updated with Hint] (8)
  • Humping The Hump, Santa Monica's Whale-Serving Sushi Bar; Jonathan Gold Connection in the Fracas (7)
  • Will a Chihuahua Actually Eat Taco Bell?
  • Our 10 Best Sandwiches
  • A Dim Sum Renaissance Is Upon Us
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