Forking Tasty

Freshipes: Rick Bayless

This book was send to me by my friend Allen. I met Allen in LA for the first time. I was behind the wheel of a rented black, Chevy Yukon and he was standing in front of the Roosevelt Hotel on his way to the Yahoo! Grammy party. Our short drive up the Sunset Strip solidified a few quick lessons. We were both creative guys and we both expressed it through cooking. Arguably, the single most important thing he taught me came years later as we both stood in my Brooklyn kitchen after yet another one of our Yahoo! projects wrapped. Now that might seem shallow but it’s not. The trick he showed me was how to heat up a tortilla. Put the stove top flame on med heat. Throw the tortilla directly on the flame. Flip in 5 seconds. Pull it. Stuff it. Eat it.

I had always heated my tortillas in a large hot pan. Not only did this dirty another pan in the cooking process but it took longer to heat the tortillas. So, why was this lesson so important? It is not about the tortillas as much it is about understanding a new or different way to do something. So often we look to solve problems from the perspective of what we have learned or how we were taught. Sometimes this is not the best or most logical way to do something. In this case, remove the middle man (the pan) and go directly to the source is more efficient in every way, not to mention it looks really cool. Apply this to creative thinking (in my case advertising) and watch out.

A few months back Allen took a trip to Mexico and happened upon a cooking class from famed Mexican chef Rick Bayless (Mexcian via Oklahoma). With our tortilla bond in mind, he picked up a copy of Rick’s latest book and sent it over to my BK kitchen. Inside are…

P.I.E. WITH John D.

I have known John as long as I have been alive. Over the last 35 years he has been many things to me. In precise order here is the list.

1. The first barrier of defense when my other cousin Joe would use me as a barbell
2. The person with the most number of comic books I have ever seen
3. A rock star DJ who apparently knows every single person on campus
4. Technical wizard on all things video
5. Super fun, caring father

Over that time we have ate hundreds of meals together. Many of them large. Like, Thanksgiving large. During the earlier meals I usually was wearing his retired clothing. Quick side note, for a long time i thought they were called Ham-y-downs. I never can get food off the brain. This meal was no exception in size. Although, I was NOT wearing any of his clothes.

What we ate:
beef ribs, pork ribs, pork chop, hot link, cole slaw, deviled eggs, corn bread mash

Bathing and Eating

That headline may leave some of you a bit grossed out. Let me clear this up quickly. These two activities were not done simultaneously. Last Friday night started out with my first trip to the Russian and Turkish baths in the east village. It seems ridiculous that I had not visited this ancient neighborhood hot spot for the for six years I lived just four blocks away. Never-the-less, I was being taken by a veteran so I had little worry other than; “How hungry do you get during this ritual?

I will forgo the full description of what took place in the bowels of this dank, decrepit, building and get straight to the food. For those who have never gone, let’s just say it is an attraction. Communal steam baths, ice plunge pools and really tiny towels make for a sweaty, medieval, journey into a masochistic, voyeuristic and narcissistic land of multi, age, shade and gender new yorkers. The point here is when you are done bathing you are really hungry. Like, eat a horse hungry. We didn’t do that but we did…

Freshipes: Cathy Erway

I met Cathy last year at SXSW in Austin. She was speaking on a panel about how to be a successful food blogger. Interestingly enough, this was before Forking Tasty had launched. After the session I went up to introduce myself because I loved her blog, we had a mutual friend and we called the same borough home. Since that moment last March I have competed against her, cooked with her and ate next to her on various occasions.

Last week…

A Double Date With The Brothers Tasty

Diabetic Blood Sugar Count
Pre-meal: 84 | Post-meal (1 hour): 95 | Insulin: 5 Units

It was an impromptu double date. Jay and I took our women to a Brazilian restaurant called Rice and Beans. This may be the first time in years that this has happened. We both have to great girlfriends and lucky for us they love food and trying new things. It’s always a good time when you eat with the Brothers Tasty and you know a good meal is about to be eaten…

I Hate Recipes

But they are good for something. That something is new ideas. Recipes help me create new dishes, learn how to use new ingredients and find new cooking methods. As much as I say I never cook from a recipe I do still own several strategic cookbooks that help me get through a stumbling block when cooking. More on that in a future post.

Lately I have been given a few cookbooks because of this blog and my obvious love of food. I’ve decided that a nice way to say “Thank You” as well as learn some new methods is to try a recipe from the books I receive. Now this is not an open invite to start sending us books. My apartment, although spacious, still resides in NYC and space is at a premium. And, Ant lives on a ship. Even less room there. If you really must send us something, send a note and we will get you the address.

Of course a ‘lil series on this blog isn’t a series without a kitschy name. Just like “P.I.E. WITH” or “Forking Nasty” this series needs some playful nomenclature. I will start the series a little later today under the title; Freshipes. Get it? Fresh Recipes.

I Heart Heart Day

Most of you know I love Valentine’s day. Go ahead, cringe. I get scorns all time time from friends and strangers alike when this inconveniently falls out of my mouth. Rather than try and convince you why YOU should love this day as much as I do or run my mouth about how choosing a Valentine is about the essence of love NOT couplehood, I will leave it at this simple thought. A day dedicated to expressing love for others is not a bad idea.

This year I had a very special valentine. Although I am choosing to keep the day’s adventures private, I will share one snippet of the day. Dessert! The above burger is made completely out of sugar. No, Buddy Valastro or Duff Goldman did not make this for me. A very talented and retired sugar crafting genius, who will name nameless, did me a special favor. This burger was placed on top of one of Buddy’s delicious cakes for consumption purposes. And it was delicious.

This post ends here but hopefully leaves you with a lesson. Valentines day can be whatever you want it to be. You CAN have your cake and eat it too. Just drop the angst from that bad Hallmark commercial and make the day yours.

Best Wings in Brooklyn

This past Saturday I was invited to the Red Star Bar to taste and chat with some of the best wing and wing makers Brooklyn has to offer. The Best Wings in Brooklyn Competition featured 14 of the tastiest chicken wing recipes Kings county has to offer. I was lucky enough to sneak in an hour before the general public to get a “first dib” look, and taste, at the poultry positions for each team. Before I get too deep into this post, reveal the competitors and my favorites, I think I should qualify my background in wing tasting. To be clear, I was not a judge, nor was I asked to be one. But, I did taste, so I will share my picks with you. First, some history.

I went to college in Albany New York. Not quite Buffalo but high enough up there to know a good wing when it hits my tongue. BTW-If you are in Albany and you are looking for the best wing ever, head to Ralph’s on Madison Ave. Of course it would have to be 1994 for you to actually visit since Ralph’s doesn’t exist anymore. Before I digress just know the criteria that makes Ralph’s the best of the best for me. First, they always used big, meaty wings. Second, hot and spicy with one level of hotness. The sauce was standard. A bit of Frank’s Red Hot and some butter was all they used. Simple and clean. There was not breading on the wings. There was just crazy hot oil that crisped up the skin so your teeth felt the crunch as your lips and tongue worked the meat off the bone. Third, cheap. This doesn’t apply to the Brooklyn competition but, 5 bucks would get me 30 wings and a pitcher of Kilian’s. Ahh, the days. OK. Now I digress.

Since I am not a true Rochester/Buffalo resident I also have a particular penchant for a non-traditional wing. A good BBQ wing, a nice jerk spice wing or a South Asian glazed wing all have a place in my heart, and stomach, to be a winner. Dinosaur BBQ for example kicks some serious ass. So, as I started to peruse the contestants my eyes, ears and taste buds were open to “new” style wings as much as they were ready for a good traditional hot wing.

Let’s get to the contestants…

Full of Moonstruck

Ant and I went for a quick hit last night at one of our staple spots in the city. The apt on 30th and 3rd has been in the family now for 12 years. In that time there has been a swinging door of friends, family and randoms occupying the bedrooms (and sometimes the living room…ehhhem, Tim).

Through all those changes there has been one staple on the opposite corner of the block. Moonstruck Diner, now with multiple locations, has been the anchor for everything from 4am post party snacks to 11am hangover breakfasts to 7pm homecoming dinners. Yes, it’s just a diner but, this is our diner. If you are a New Yorker you surely can relate to this. It falls into the same category as “your laundromat” and “your bodega” (look for a post on the BEST bodega in NYC soon)

There are 100 things on the menu that we could have chosen last night. The video above highlights two of the ultimate choices for taste and health. Well, somewhat health. Ohh yeah, and that defcon rating I mention. I’ll explain that in a future post as well. For now, just know that means I am really, really hungry.

Stand for Something

I don’t have much to say today. I think this pic of last nights dinner says it all. I like stand. I go there a lot. When I read the menu I noticed this burger was NEW. Somehow in the description I missed the TWO pattie part.

BOLD BURGER: brioche, two 7oz, beef patties, applewood smoked bacon, sauteed onions, american and cheddar, pickle, tomato, chipotle sauce, fried egg. Now tell be that isn’t a Huckleberry?!

Stand
88 University Place
New York, NY 10003-4566
(212) 488-5900
www.standburger.com