Posted in Food, FOODIS OPERANDI, Gourmet Imbecile, Greenpoint
Tagged butter, CARROTS, CELERIAC, CELERY ROOT, COOKING, Food, FOODIS OPERANDI, OLIVE OIL, RADISHES, recipe, recipes, ROASTING, roots, vegetables
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Posted in Williamsburg
Tagged FEED, Food, GREASY, Havemeyer Street, Hipsters, machine, MULCHING, NATIVES, Slim Pickens, steel, Williamsburg
This sandwich board hails from the best newish bar and restaurant in Greenpoint, Greenpoint Heights, appropriately named for it’s non-downtown Greenpoint location. Besides a ton of great drinks, the food here is actually quite remarkable.
Posted in Food, Greenpoint
Tagged chalk, drinks, escape, Food, Greenpoint, Greenpoint Heights, happy hour, restaurant, sandwich board
Every morning before 6am there are random offerings of varieties of bread products that have been thrown, dumped and spread throughout McGolrick Park for the (improbable) benefit to the bird, rat and squirrel population that have been known to be morbidly obese. I’m in the park walking my dog.
These pictures hopefully take on a spatially abstract life beyond the documentation of littered bread.
Posted in Art, Greenpoint, Non-human Life
Tagged Food, McGolrick, bread, rats, parking, McGolrick Bread Park, squirrel, feeding, feeding animals
From Second Avenue, NYC.
Yummy and/or strange processed goods with interesting package designs from the Hong Kong Supermarket in Elmhurst, Queens, NY.
I ate a whole box of these sugary flavored sponge snacks just in the parking lot.
Just what you wanted: Frozen toxic vomit on a stick. I bought durian in Chinatown once out of curiousity and it’s definitely one of the worst things you could ever put in your mouth.
I’m not sure I want to plant any “Edible Rape” this year. You?
And finally, “Drink our Chinese tea because you’ll feel like a Caucasian woman in her underwear losing weight!”
Posted in Food, Gourmet Imbecile
Tagged Food, Gourmet, Hong Kong, Imbecile, Queens supermarkets
This recipe is actually my favorite parts of three Roast Beef recipes, two coming from the Internet and one from the mouth of my local butcher. But more importantly, it’s the single tastiest thing I’ve made in a year and each piece gets its own individual, “Yummmmm”! Sorry, the pictures aren’t great. My iPhone refused to focus on the meat! If you live in Brooklyn, or close by, go to The Meat Hook and have them tenderize the meat for you; they have this 48-micro-blade device that tenderizes meat like a champ and their meat is vegetarian-fed, local and delicious.
Ingredients Needed:
2 lb. slab of Sirloin Tip 3 tblspn Soy Sauce 1.5 tspn Fresh Ground Pepper .5 tspn Kosher Salt .5 tspn Onion PowderA trusty oven thermometer; you can’t make this without it.
Put beef into a container that has an airtight lid (or use plastic-wrap).
Mix all condiments (except for the olive oil, which is for later) together and rub it into the beef with your hands.
Seal (or cover) and let it marinate in the fridge for at least 24 hours.
Take beef out of fridge and let it sit out for at least an hour. You want to cook it at room temperature, but make sure it’s sealed or wrapped. You don’t want it to dry out.
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Preheat over to 375 degrees.
Rub half a tablespoon of olive oil on each side.
Now you’re going to cook the roast directly on the oven rack, so make sure it’s clean. You will also need a second oven rack below it with a foil drip pan to catch all the dripping fat that occurs when you use this simulated convection oven technique. Place the roast fat side up so when the fat melts it will bathe the entire roast in its juices. This technique means you do not have to ever flip the meat over. Don’t Flip It!
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Make sure the oven temperature is at 375 F and place roast on oven rack fatty side up.
Brown the roast for 18 minutes.
Then reduce the oven temperature to 225 degrees. Open the oven door and keep it open until you can confirm on your trusty oven thermometer that it is 225 degrees.
Roast your beef at 225 F for about 1.5 hours; definitely re-check the temperature every 20 minutes to make sure it hasn’t fluctuated.
And definitely cut some small pieces off of the side to get an idea of how much has been cooked. You don’t want it to be raw in the middle, but you definitely want it to be quite bloody.
Always use caution and under-cook it instead of over-cooking it. Buying your meat from a reputable, sustainable butcher means your meat is safer to eat rare.
Remove your roast and wrap it in aluminum foil and allow the meat to relax for 15 minutes.
Cut thin, long slices with a quality knife and eat it hot immediately or cold a day or two later, both ways equally amazing.
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I have created a one page Word document (below) for this recipe if you want to print it out.
Posted in Food, Food Review, Greenpoint
Tagged Brooklyn, Food, Greenpoint, recipe, Roast Beef, The Meat Hook
Apologies for last week’s posting of this place with the wrong Polish restaurant name. So, without further due, my review from last week:
You know that place, that little Polish restaurant you’ve walked by a million times but never went inside because you felt like you were walking into someone’s Polish grandmother’s living room? Well, if that’s you, you’re in for a treat at Lomzynianka Restauracja at 694 Manhattan Avenue right where Bedford Avenue begins. I had vegetable soup and the Polish platter and have to say, it was some of the best Polish food I’ve ever had. And for $8, you get a shit-ton of food, I couldn’t even finish mine. I would say this place is nicer than the much-talked about Christine’s restaurant just a few blocks up the street. I will admit, food definitely tastes better (at Christine’s) when you have attractive servers in short skirts, but for more bang for your buck, I would check out Lomzynianka Restauracja next time you’re hankering for some Polski chow. I took some pictures of the food, but iPhone camera and kielbasa just do not get along.
(The festive interior of Lomzynianka Restauracja)
Posted in Food, Food Review, Greenpoint
Tagged Bedford Avenue, Food, Food Review, Greenpoint, kielbasa, Lomzynianka Restauracja, Manhattan Avenue, Polish
If you know me or have read enough of this blog, you will know that I love good food. And when I say good food, I mean, local, organic, lean and grass-fed, like this gorgeous slab of sirloin beef tip available any time the doors to The Meat Hook are open. I have no problem endorsing any business that is not only tasty and sustainable, but provides great free butcher information using the English language. This is a rarity in my corner of the world. You’ll notice that a lot of diets and recipes always say things, like, “ask your local butcher..”. Well, that’s much easier said than done. I have gone around Greenpoint and Williamsburg trying to pluck information from local butchers and for the most part there aren’t any or they only speak Spanish, which I do not. So here’s your resource, next time you have a meat question, call these guys and prepare to be amazed with how they can simplify your deepest meat mysteries. I’m on a new diet that calls for very lean meats and preferably meat from animals that are wild and definitely not being mass-grown in some creepy warehouse where the next global agricultural disease is being cultivated. On this visit, I spoke with a very patient and knowledgeable butcher named Brent, pictured below, who answered all of my questions, while giving me free samples of their amazing house-made roast beef. I also bought a whole chicken that I roasted today just with some seasoned salt and half a lemon and it was juicy and delicious. We’re grilling the sirloin this weekend and will keep you posted. Vegetarians beware. Also worth noting that the Meat Hook has a ton of other great non-meat items and kitchen tools, references and affordable cooking classes you can take.
Posted in Food, Food Review, Greenpoint
Tagged beef, butcher, chicken, English, Food, grass-fed, Greenpoint, sustainable, The Meat Hook
As in cocka-doodle-do! 195 Nassau Avenue is the newest in a long line of restaurants in Greenpoint that will be opened by our local foodie hero Cody Utzman. With the success of Brooklyn Standard & Papacitos under his belt, I look forward to another good place to eat in my part of Greenpoint aka McGolrick Heights. Let’s just hope he doesn’t abandon it and it falls to complete shit like our Brooklyn Label. Google says it opens tomorrow and although I sound cynical calling Cody a hero, I am not. He has brought very tasty and affordable food to a land of mystery Polish bar food and Chinese Mexican restaurants that barely give you time to get home before the nastiness leaves your body.
Posted in Food, Greenpoint
Tagged Cafe Royal, Cody Utzman, Food, Nassau Avenue, restaurant, rooster
