thank you universe.
March 3, 2013
February 26, 2013
I hate when you order a slice of pepperoni and they just plop a few on a slice of plain and then put it in the oven and the pepperoni isn’t properly incorporated into the melted cheese when it comes out?
lazy pizza is bad pizza…
(Source: bobbyfinger)
November 28, 2012
Cooking with the Mermaid Inn: Lobster Knuckle Escargot
“You just twist here, pull there, and crack it open,” says Michael Cressotti, executive chef at Manhattan seafood spot The Mermaid Inn, tossing the limp shell of a butchered lobster aside. He slides one blade of a kitchen shear into the joint between the claw and leg and slices the hard shell open, exposing the pearlescent meat within. “See, this is the knuckle,” he explains. “Simple.”
September 23, 2012
February 9, 2012
Soft shell crab & sweet potato fries.
September 8, 2011
Salt & Fat: Vegetable Confit
Confit is a fancy food-word. If you’re eating confit, there’s probably Salad Périgourdine and beurre blanc on the plate, and a Côtes du Rhône or something on the table. And sure, confit is a high-point of fancy cooking, but its roots are humble. If European farmers could invent it and then…
July 24, 2011
Poached Eggs over Potato Pancakes with Smoked Salmon @ Cafe Orlin on St. Marks. (Sorry for the bad lighting!)
(Source: gabynextdoor)
November 2, 2010
pastrami on rye
photo by joo0ey
October 22, 2010
This is no way a reference to my coffee-snob tendencies, nor my svelte physique. Not at all.
for chris
For Martin. Gotta get my swole on though - its been a minute.
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