Forking Tasty

Best Wings In Brooklyn 2011

This past Saturday the second annual Best Wings in Brooklyn competition was hosted by Red Star Bar. It was a lot of fun. Jay and I rolled up around 1 pm, an hour before the chicken wing tasting began. Before we get into the lay of the land, the competitors and the wings, let’s cut right to the chase. Our winners. Both Jay and I were tied between the delicious Bean Post Pub and the spicy sweet Red Star Bar wing. Yes, we know neither of these won, or placed. We could care less. Here is why they are winners in our book…

Fresh Sliced in Greenpoint

You all know I love the retail resurgence in Greenpooint. Today Eastern District opened down the street claiming tasty beer and cheese. A bit too early for beer, I popped in to see if I could score a sandwich 4 hours into their official opening. Two were on the board. Beth took me through the specifics of each one. A cured ham and cheese sandwich was the first. The second, and my choice for obvious reasons (uhem-Anello with an “O”), was prosciutto with Salvatore of Brooklyn ricotta on fresh foccacia peppered with some kalamata olives. The shop has a full case of cheese, a pantry area with some jarred provisions and a beer/growler area at the back. On a quick look before my stomach told me to “Pay and go eat”, they seemed to live up to the beer and cheese description staying focused with relevant beer and cheese accoutrements. Some cheese knives, jams and jellies and a selection of hard to find imported six packs filled the freshly painted shelves. My favorite is that there were huge half wheels of cheese piled atop the glass case. That always begs a tasting.

Back to the sammie. It may sound simple and look a little skimpy BUT you’d be missing the point. The ingredients are pure and fresh. The prosciutto was just sliced, the cheese just made, the bread just baked and the olives seemed a day out of the brine as they added a delicious texture and taste to my snack. Needless to say I was pleased as punch. As I swallowed my last bite I realized the real excitement in Eastern District opening it’s doors, one of the largest selections of domestic cheese in Brooklyn only five blocks from my apartment. Having these options so close only means my kitchen will turn out even tastier dishes during the next REEL TASTY. This will certainly be a tasting winter.

A Bracciole in Kielbasa Land

We all know Greenpoint is home to many Polish families. Maybe you don’t, but if you have ever walked down Manhattan Ave. north of Greenpoint Ave it takes but a block to realize. Three butcher shops and 2 bakeries in the first block all with too many consonants in their name is a good tip off. I’ve lived on this stretch of Manhattan Ave. for three years now. There are weekend mornings I wake up and on the walk for coffee I hear not a word of english. It’s a bit eerie and a a bit comfortable at the same time. The comfortable far out weights the eerie, at least for me. Not only does it make me feel like I am traveling, which I love, but it excites my sense of discovery. The effect is intensified once you step into one of the shops. Be it a stop for Kielbasa or bobka the first words spoken to you are usually not those you understand. This may make these places intimidating. It may even make them a hassle to shop in.

I writing to debunk that theory. To do that I went straight to the heart of this matter. I went to…

Truck to Table

Everyone loves a surprise. Well…most people do. At the root of surprise is discovery. Most of the time is boils down to a moment. Like the moment you sip your glass of soda only to realize you grabbed someone else glass of milk. But, sometimes, when we are really lucky, that discovery unfolds with multiple moments over time. I happened upon a bustling scene yesterday morning on a quiet strip of Franklin St. in Greenpoint, Brooklyn. For a Sunday morning there was a lot of activity in what appeared to be a vacant store front. I could not help but let the moment sweep me up as the discovery unfolded before my eyes and then straight into my stomach. The above explains it all.

NOTE: I left my camera at home so this whole video had to be shot on an iPhone. Not bad. I added the pro VO to hide the crappy video quality. I sort of like the juxtaposition.

The Road Less Eaten

This morning was wonderful. One of those morning that unfolds with effortless decision making, timeless scheduling and non-strenuous motion only a lazy Sunday can produce. I have been living in Greenpoint for the better part of 5 years now and the restaurant scene is just now hitting it’s stride. I should quantify that, but will not waste your time with that in this post. This post is simple. It is easy. It is about something fun, yummy and frivolous.

Franklin St. has long been ignored when…

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…