Category Archives: Extra Credit Lessons

Super Bowl Snacking: The Two Minute Drill

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You told yourself you wouldn’t do it this year. That you’d be ready and have everything planned out. Now, here it is, a mere 5 hours before kick off (10 if you count all the pre-game bullsh*t), and you’ve got no food ready. You may not have even hit the store yet. Well fear not, we’ve got you covered. Check out the links from our past recipes below for quick and easy crowd pleasers, then get your ass to the store, man! You can thank us later.

Let’s start with the most important thing, drinks.

Now for some snacks and appetizers.

Interview: Poor Taste Magazine

The kind folks at Poor Taste Magazine (www.poortastemag.com) apparently find us interesting enough to ask us questions. We were just happy to discover that someone was paying attention and to have an excuse to have a photo shoot. You can read the full interview here, but we’ve included a couple of gems for your instant gratification:

 

It's a sight gag, get it?

“Basically, we needed to share our cornucopia of food skills lest our heads explode from the wealth of information.”

 

“If you’ve ever heard someone say they don’t like macaroni and cheese, you can probably safely assume they’re either severely lactose intolerant or just an asshole.”

A special thanks to Pamela Birchard for taking us in from the rain of obscurity and launching what will undoubtedly be a long line of press junkets.

New York Craft Beer Week Bar Crawl

We’re not quite sure how we’ve managed to miss the other two New York Craft Beer Week celebrations but suffice it to say we will not be missing them again. To kick things off we headed to Hell’s Kitchen/Midtown West to test out some watering holes and brews that don’t see much playing time in our normal rotation. The overall verdict? Go west, young man, go west.

Stop 1: The Pony Bar; 45th Street & 10th Ave

  • The Beer: Ithaca Beer Company,  Super Friends  SFTO Wine Barrel; ABV 8%
  • The Verdict: Being the most un-timid of souls we started the day strong with this ale that was conditioned in red wine barrels. It had a lighter amber color with medium body and a slightly bitter start. This one continued all over the flavor spectrum with notes of sour that turned to sweet with hints of caramel playing back up. The beer finished with a slightly smoky, tannic taste which we assume to be the influence of the vino.  Overall, this brewmasters’ collaboration is a good sipping beer with a complex taste profile that should satisfy oenophiles and hop heads alike.

Small glass, big flavor.

As for the venue, while the location is more out of the way than usual, The Pony Bar makes it more than worth your while. This is a beer-drinkers’ bar with a regularly rotating draught menu that includes some slightly more obscure styles (they had two cask ales when we stopped in). Menus with tasting notes, knowledgeable staff and functional decor (there are benches and stools: pick one) make this an eminently enjoyable place to quaff a brew or two.

Stop 2: Delta Grill; 48th Street & 9th Ave

  • The Beer: Abita Beer, Pecan Harvest Ale; ABV 5%
  • The Verdict: This seasonal offering from the Louisiana brewer is on the lighter-bodied side as far as ales go, which is quite the accomplishment considering the pecan-flavored thunder that it brings. Seriously, this beer is like drinking a carbonated bowl of pecans, which is good if you’re into that kind of thing but could get a little too nutty if you’re looking for more complexity or even subtlety. necessarily a bad thing. With a decent finish, Abita Pecan is good for making your palate pause and think about all the things it’s done before you continue your beery journey.

The pecan is strong with this one.

We’ve never been to New Orleans (or greater Louisiana for that matter) but we hope it’s like the Delta Grill. This easygoing bar (editor’s note: it was also three in the afternoon) is drenched in N’awlins kitsch but is totally redeemed by a breezy, open front and a great draught beer selection. Posted happy hour specials that included Abita and hurricanes also made us ponder when we could return for a little southern hospitality.

Stop 3: Shorty’s; 42nd Street & 9th Ave

  • The Beer: Brewery Ommegang, Abbey Ale; ABV 8.5%
  • The Verdict: A perennial heavy hitter with Belgians up to here, subtlety is not Ommegang’s strong suit. All doubt was erased when our Abbey Ales came in goblets and we readied ourselves for a full on taste bud smackdown. This classic brew hits you with a malty, sweet taste with caramel and even notes of brown sugar. A full mouth feel and long finish make this one a definite sipper. As with most of the beers we tried this one was delicious but anything over two glasses will fill you up and seriously affect your ability to stay vertical.

Ommegang: big flavors, traditional brewing background, nice glassware.

Shorty’s gets the “hidden gem” award for this crawl. An unabashedly Philadelphia bar, this small space cranks out great beer and great food. We didn’t sample everything but we strongly recommend making the trip solely for the roast pork sandwich with broccoli rabe and sharp provolone. The ingredients are mixed together to ensure you get a bit of everything in every bite; the results are in-f**king-credible. We seriously contemplated getting hoagies to go, but alas, there was more beer to be had.

Stop 4: The Long Room; 44th Street between 5th Ave & Broadway

  • The Beer: Blue Point Brewing Company, Rastafa Rye; ABV 7.5%
  • The Verdict: Blue Point is a beer we normally drink when it’s around but don’t actively seek out. This may change after trying the Rastafa Rye. A full bodied, malty, hoppy rye this potable keeps you on your toes with citrus and floral notes as it lingers. A long, balanced finish makes this beer a thoroughly enjoyable sipper. We had a second just to check for consistency and let’s just say we stopped taking tasting notes after that.

Yes, we started forgetting to take pictures of the beer at this point.

The Long Room was a great place to throw back a couple on a Saturday afternoon but our friendly barkeep, Kieran, informed us that it was a corporate zoo on weeknights. We highly suggest sneaking in on the weekend to marvel at all the marble, stained glass and wood work. Irish accents and a good pour help add to the ambiance.

The Morning After

The Menu

So is it just us or did things get a little…intense last night. Four courses comprised of four (or more) cuts of four different animals. We feel like we could use a cigarette, a little spooning, and maybe a call to know you got home okay and would you like to grab coffee sometime? It’s nice to splurge on the occasional feast; it’s even nicer when it’s funded by our friend Gina’s birthday present to Jake, a gift certificate to Ottomanelli & Sons butcher in the West Village. We didn’t get a chance to snap as many of the usual step-by-step pics that we typically do because we were busy pulling together a timely meal for our guests. Rest assured, we’ll post the recipes for each dish as soon as we’ve pulled ourselves together. In the meantime, peep the menu below for a preview. Now if you’ll excuse us we’ve got some phone calls to make.

Amuse BoucheFirey maple walnuts and a spicy Bloody Mary with house made tomato juice

1st CourseRoasted bison marrow from Elk Trails Ranch with a microgreens salad, toasts and truffle roasted garlic

2nd Course – Wagyu beef cheek ravioli with house made pasta

3rd Course – Drunken rabbit stew

4th CourseDry-aged Black Angus cowboy steak with parsley butter over parsnip hash

…And Then There Was Freshness

Your new best friend, http://www.whatisfresh.com.

How many times have you found yourself sitting at home wondering, “I wonder where I can get some fresh sunchokes and purple majesty potatoes?” Well wonder no longer my friends. We may not be the first to break the news of the site What Is Fresh? but we’re not ashamed to hop on the heap ‘o praise bandwagon. Highlighting over 40 different farmers markets across Manhattan and Brooklyn, it’s a one-stop-shop for finding out who’s got what and planning your meals around the freshest ingredients in town. Help a farmer, get choice goods, and eat deliciously. Check it soon and check it often.

Best…Beer…Ever!

creme brulee stout

Liquid dessert

Oh the crucial decisions of life. Paper or plastic? Boxers or briefs? Mary Ann or Ginger? At least now you never have to ponder between another beer or delicious dessert. Ladies and gentlemen, let us present God’s gift to people that like drinking and custard, Southern Tier’s Creme Brulee Stout. We could get all snooty and tell you that the notes of caramelized sugar dance playfully on your tongue while bold overtones of vanilla get it on with a dangerous-on-the-outside-but-sweet-on-the-inside milk stout. In reality, all you need to know is that this tastes like drinking creme brulee, but with a 10% alcohol kick to it. We’ve only been able to find it at Whole Foods so far and suggest that you drop what you’re doing right now and go get some because we’re pretty sure it’s a seasonal release.

Oh, and this isn’t a paid endorsement, FCC, but you should get some for the office. Maybe then you’d lighten up a bit.

The Best New Food Show on TV

Food television is all but played out at this point—there’s the good (Anthony Bourdain: No Reservations), the bad (sorry Mario, but Spain – On The Road Again fell short), and the ugly (yes, we’re on the anti-Rachel Ray bandwagon too). But then, on the eighth day, PBS gave us Avec Eric and it was good. Revolving around the ever charismatic Eric Ripert, executive chef and co-owner of Le Bernadin (Google it if you don’t know), the show mashes the formulaic chef-cum-world traveler template with a dash of actual cooking. Mr. Ripert’s enthusiasm for food, its origins and the culture that surrounds it is readily apparent as he uses his travel experiences as inspiration for the dishes he creates. The result is an eminently enjoyable half hour of food porn, but the softcore artsy kind, not the hardcore sloppy kind (we’re looking at you Man vs. Food).  Consider this your weekend homework and check your local listings for showtimes.

(P.S. We promise this isn’t a shill, but if Mr. Ripert wants to pay us or cook for us, that’s cool too.)