Results tagged “jasonperlow”

We're still working all the meat out of our system from Saturday's Gothamist-Serious Eats/AHT QBQ BBQ II, but we hope that those of you who made it had a good time. Thankfully, the forecasted rain held off as we served about 150 pounds of beef (600 burgers) during the event. A special thanks to Harry Hawk, the staff at Water Taxi Beach and some assistants from Gothamist, Serious Eats and A Hamburger Today, Six Apart, and for everyone who came out for the event. Apologies for the early line and beer flow issues.

Just in time for the Fourth (and in case the Nathan's contest gave you a hankering), Jason Perlow at Off the Broiler brings us The Great Off the Broiler Hot Dog Tasting of 2007. Updating his oeuvre of 2004 for which he tasted fourteen hot dog varieties, Perlow expands his sampling pool to thirty-two different dogs. All we can add is, better you than us, buddy. His scoring system is quite thorough:

Spicyness scores were rated on a 1-5 scale, although this scale was not a qualitative rating but only a general feeling about the intensity of the seasoning. In some cases, a lower or average score could work better for that particular dog. Texture was rated as Soft (1-2), Medium (3) or Firm (4-5). In general, Firm was usually better although again this could be a bias of this particular group. Fattiness/Greasiness was rated Low (1-2), Medium (3) or High (4-5) and although less greasy dogs were frequently assumed better there are a few notable exceptions–the maxim of “fat is flavor” was discussed at several points, as well as the fact that the qualities of being “juicy” and “greasy” are only shades of interpretation apart. Saltiness again is not a qualitative rating but a general sense of the strength of that quality.

Continue reading "Holy Hot Dogs, Batman!"

Got some Hot Sake for us? Send it our way, credit will be given...or not if you prefer.

It's time to celebrate Chanukah! (Someone got the Adam Sandler song stuck in our head -- now we're passing that "gift" on to you). Part of the Chanukah tradition involves cooking foods in oil. To many, this means latkes. We're rounded up some great latke posts and recipes for you:

While not listed on the website, a small bird-shaped source tells us that the gigantic (website says 66k vs. 90k sq.ft. in reality) Whole Foods in the Avalon Christie on Houston & Bowery will open in April 2007, an almost 1 year delay. Same little birdie says that contrary to reports elsewhere, they will also get to build a Whole Foods wine store (maybe not liquor) to replace the one forced out of the Columbus Circle store.

Bringing you a roundup of recent reviews across the food blogs:

- Have Metrocard, will eat: the Taste of the New York Subway guide is a directory of New York City restaurants within 200 meters of a subway station organized by stop.

- Al di La, Tocqueville and The Red Cat are the latest videos to hit Savory New York.

- Paris Commune, the West Village eatery that moved into new space at 99 Bank Street last year, is celebrating its anniversary by opening the Rouge Wine Bar. Quaff wines from France, New Zealand, Australia, South Africa, and Chile while you wait for a table upstairs, or finish off your night by sipping on a glass of cognac while you gaze at the original fresco covering two walls. Look closely and you might see Marc Jacobs, Karl Lagerfeld, and a certain editor of Vogue among the romantic couples, sulky gamines, and Paris Commune regulars worked into the mural. Rouge Wine Bar at Paris Commune, 99 Bank Street, the corner of Bank Street and Greenwich Street, 212-929-0509.