NYC Food Porn

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This is Dan; he got that smoker from Austin’s favorite BBQ guru, Aaron Franklin of Franklin’s Barbecue. Dan meant to bring Texas style brisket to NYC, he even hauled a bunch of post oak wood back with him!

Delaney Barbecue in Brooklyn, NY

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Pretty awesome pizza from Di Fara Pizza.

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One of the best things we ate; an authentic pastrami sandwich from Mile End Delicatessen.

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Marinating our egg yolks in beer for the Brooklyn Lager Eggnog.

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Turning our egg whites into peaks. This mixer was pretty big.

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Heavy cream turned into whipped cream for our Beer Eggnog.

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Brooklyn Winter Ale Candied Bacon for the Beer Eggnog.

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“The Brooklyn Breakfast”

Dutch Lovin’ Beer Eggnog with Candied Bacon. Our take on eggs and bacon.

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Pork flame pot in Chinatown, NYC. It was so hot the flame looks purple. I don’t know the name of this place, because it wasn’t in English. It was somewhere in the Chinatown in Manhattan.

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Asian Pickled Cabbage, somewhere in the Chinatown in Manhattan.

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Banana Pudding Cake at Sylvia’s, Queen of Soul Food.

I will make a cake like this soon, it was amazing.

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Fried Chicken and Waffles at Sylvia’s, Queen of Soul Food.

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Corned Beef Hash, so delicious, from Sylvia’s, Queen of Soul Food.

Don’t mind the shadow. I could have taken another photo, but that would have meant waiting just that much longer to eat.

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Cooked up some of that Salmon the Swedes gave us; we had it for brunch before we left the condo to see the tree at the Rockefeller Plaza.

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Interesting combination restaurant. We didn’t actually eat there, but we thought it was funny. We were somewhere in Harlem.

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Shake Shack, my burger was amazing!

That beautiful friedness is a portabella mushroom, stuffed with cheese, battered and fried. I hope you’re jealous.

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I saw this cool poster at a coffee shop. It splits up tastes and aromas.  So cool!

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Steamed Clams in black sauce at East Lake Seafood Restaurant in Flushing, Queens. (The Real Chinatown.)

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Asian Fried Calamari at East Lake Seafood Restaurant in Flushing, Queens.

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Frog and Preserved Meat Casserole with Rice at East Lake Seafood Restaurant in Flushing, Queens.

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The cool little dish our rice came in at the East Lake Seafood Restaurant in Flushing, Queens.

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Black Bean Tapioca Dessert, so yummy! At the East Lake Seafood Restaurant in Flushing, Queens.

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Many many spices at the Chelsea Market in Manhattan.

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Fresh and very tasty Lobsters at the Chelsea Market in Manhattan.

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Arthur Avenue Retail Market in Little Italy in the Bronx, NY.

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Arthur Avenue Retail Market in Little Italy in the Bronx, NY.

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Arthur Avenue Retail Market in Little Italy in the Bronx, NY.

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So much sausage and so very cool. Calabria Pork Store in Little Italy.

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Calabria Pork Store

I can really let these photos speak for themselves.

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Calabria Pork Store

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Calamari from Emilia’s Italian Restaurant in Little Italy, the Bronx, NY.

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Best Osso Buco I have ever had in my life, hands down.

Emilia’s Restaurant in Little Italy, the Bronx, NY.

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Homemade Manicotti and so absolutely amazing, the best thing we ate that day.

Emilia’s Restaurant, Little Italy

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The biggest piece of naan ever.

Bukhara Grill in Manhattan

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Sikandari Raan: Tandoori leg of lamb delicately marinated in rum and spices.

Bukhara Grill in Manhattan

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Great way to end our night. At this point, we had a few drinks. I apologize for not getting a photo of the pizza.

Trust me, Artichoke Pizza, had the best pizza I have ever eaten. I will attempt to duplicate it. That is all.

Hand-Dipped Chocolate Strawberries

It’s that time of year again, when you walk through the grocery store and there is a station for fresh hand-dipped chocolate strawberries. They smell great, they look great, you can’t help yourself because you know they are going to be amazing.

However amazing they are, they can get quite expensive! Let’s face it, 4 might not be enough, especially if you have to share. The steps of making these hand-dipped, decadent goodies are very simple, much less expensive than purchasing some, and can be a treat to more than 2 people.

These are great for parties or work well as gifts for family and friends. I also like to do these around Mother’s Day, as Moms are usually suckers for chocolate and strawberries. The upside of knowing how to do this is that you can have them year-round and not just for Valentine’s Day or other special occasions.

pretzels and strawberries

As pictured, you can do this same thing with pretzels. I prefer to use honey wheat pretzels.

Chocolate Strawberries

A similar version of this was originally posted by Sous Me Alchemy on 2/19/2012.

Fruit Bouquets and Where the Hell Has DL been?

Sorry to say it, but I do not regret the hiatus that I have taken from blogging. My life has been filled with a beautiful mess. My boyfriend, Kyle, and I rescued a dog from a terrible living condition in November, just before Thanksgiving. On December 10th, she popped out puppies, six to be exact. It was very crazy and the timing was not so convenient, since we left for NYC on the 14th.

Needless to say, with surprise puppies, a trip to New York, and starting a new (and awesome) job, life has kept me insanely busy. Our time has been completely consumed with many great life experiences, but has left us wondering where all the time has gone. Don’t get me wrong, I still cook on daily basis, however, there has just been no room for blogging. Now that we have found homes for all of the puppies, we are going to have a little bit of extra time on our hands.

Our trip to New York was pretty awesome. We were hosted around by the best, we saw so many cool things, we ate a lot of good food, and the competition went pretty well too. We didn’t actually place, but Dutch Lovin’ was one of the Food Republic’s Top 5 Picks. Other articles with coverage from the competition can be found herehere, and here. We made a lot of good contacts and had a lot of positive feedback on our dish. All in all, it was great fun and a huge success.

In other news, The Food Experiments are making their way back to Austin and the theme this year is smoke. As Texans, we are all very thrilled. I know I am at least! Unfortunately, I will be doing this competition without Kyle, but his replacement is going to do great. Kyle decided that he didn’t want to do it this year, as his birthday is March 12th and always very close to the competition. Kyle makes a good point, “I don’t think I should have to work so hard before my birthday.”

My new partner this year will be Pat, a very good friend of mine. Pat and I met years ago when we worked at Which Wich? together. Hands down, he was one of the hardest workers I have ever met. When I got a job at the Wine Cellar as a gourmet chef, I eventually got Pat a job there too. We were both professionally trained by Master Chef John Lopez. I have no doubt that he and I are going to do really well. We are looking forward to great food and a lot of fun. The experimenting has already begun and the creative juices are definitely flowing.

Now that we are semi-caught up, I made this pretty cool fruit bouquet for my boss’ birthday yesterday. I thought I would share it with you. I find that it is very easy to do and much less expensive than an edible arrangement. Plus, it’s more meaningful when you put the work in yourself.

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I built them starting at the bottom and in this order:

1. 5 Blueberries

2. 1 Kiwi Half Moon

3. 1 Cantaloupe Triangle

4. 1 Pineapple Chunk

5. 1 Strawberry, Cut Like a Rose

Valentine’s Day is just 2 days away, there is still time to make your own chocolate covered strawberries. I will be posting a recipe for that later today from the old website…stay tuned.