Artisinal Ramen - the Foodie Thread

Jules

May 24, 2012 at 11:45 AM

@ Markusewicz: we're way ahead of you. Joined earlier this week

Jules

May 24, 2012 at 11:48 AM

If the Fish-Share isn't sufficient, there is also this:

http://milknotjails.wordpress.com/

Jeff Owens

May 25, 2012 at 04:34 AM

tee hee

http://www.fuckedinparkslope.com/home/who-handed-out-these-hilarious-fake-menus-at-googamooga-over.html

I'll take a Dachshund Milkfat Arbor Day Ale.

normanzo

Jun 08, 2012 at 10:03 PM

"Bulletproof" coffee, anyone? I got some of this stuff, not convinced of the bullshit sounding arguments, but willing to try it nonetheless. It's pretty good coffee, I like it. But the really wonderful discovery is butter in coffee... I really like it. It adds huge body and creamy mouthfeelings while altering the taste of the coffee less so than cream or milk. I think the reduced taster alteration is due to butter being pretty much pure fat with much less lactose and other milk properties.

I haven't gotten a tub of MCT (Medium Chain Triglyceride) oil yet, but working on it.

And for all you artisanal devotees here: get hold of some grass-fed butter and eat it --I tried it this morning (right out of the package and into my mouth) and just as some reliable tasters have noted, it does taste better.

Note: I'll do more research before spending 18 bucks on a bag of pretty good coffee. I suspect the mold toxin story is rather over-hyped by this dude.

http://www.bulletproofexec.com/coffee/

Jules

Jun 12, 2012 at 07:13 PM

Just had lunch at MomoFuku. Never gets old.

F*ck that is one tasty joint.

jim_nelson

Jun 12, 2012 at 08:15 PM

@Norm - I use grass fed heavy cream in my coffee nearly every day (go through about 2/3 of a quart per week). I find it mixes into the coffee a bit better than butter but I agree on the taste adulturation. If I'm drinking a high quality espresso or special coffee I try to go dairy free.

It's also not so easy to find unsalted grass fed butter. I use the KerryGold for cooking and what not but it's got a fair amount of salt. The color however is amazing when compared to most butters.

Jules

Jul 10, 2012 at 04:31 PM

http://www.shapeways.com/model/577677/rocket-espresso-cup.html?modelId=577677&materialId=63#

This one looks perfect for CX season

markusewicz

Jul 10, 2012 at 08:20 PM

Yet even more shameless self promotion...

We're expanding our CSF (Community Supported Fishery) for our second season with two new pick up locations beginning the first week of August. The original spots are all wait listed but if you'd like to join contact me directly and I will try and open a spot for you. Here's the link to our site which spells out all of the details...

http://mermaidsgardennyc.com/csf/

Jules

Jul 10, 2012 at 09:37 PM

Not so shameless. We love the CSF. Have already signed up for another round. Yum.

mperlberg

Jul 11, 2012 at 02:20 AM

We had the luxury of eating Ragot's full share, 2 whole fish. That was delicious. 2 big fluke. Wrapped those suckers up in lost of fresh herbs from my CSA and threw em on the grill. Great dinner. Self promote away.

markusewicz

Jul 11, 2012 at 10:05 PM

Awesome, glad to hear such great feedback. I grilled some of those fluke whole myself, super tasty.

mugwump

Oct 06, 2012 at 06:16 PM

looking for another restaurant recommendation.

This time, sushi is what the people are looking for. Any location in Manhattan is fine, though downtown is preferred. Looking for great food, of course, but a place that doesn't seem to cater to Wall Street types, has a feel of authenticity, like the kind of place foodies who can't get to Japan for their sushi find appealing.

dstokes

Oct 06, 2012 at 09:06 PM

Come to my neighborhood. Go to Marumi on Laguardia Place.

josephmueller

Oct 06, 2012 at 10:13 PM

Blue Ribbon Sushi in soho. Box Sushi, miso lobster, are good there.

Jeff Owens

Oct 07, 2012 at 12:12 AM

My Tokyo friends love Bozu on grand in Williamsburg. Expensive but not crazy. Good vibes and worth it IMHO.

tito

Oct 19, 2012 at 04:36 PM

re: artisinal ramen

My brother took me to Jin on Broadway and 125th this week for my birthday. Some pretty proper ramen, and they made it less-salty for me!

Recommended.

markusewicz

Jan 14, 2013 at 10:51 PM

Yet again more self promotion on my part...

Our CSF is growing with pickups in Ditmas Park and Williamsburg on Wednesdays starting next week.

We work with small boat fishermen and provide super fresh sustainable seafood. More info here...

http://mermaidsgardennyc.com/csf/

Jules

Jan 14, 2013 at 10:55 PM

markusewicz said:

Yet again more self promotion on my part...

Our CSF is growing with pickups in Ditmas Park and Williamsburg on Wednesdays starting next week.

We work with small boat fishermen and provide super fresh sustainable seafood. More info here...

http://mermaidsgardennyc.com/csf/

Best.Fish.Ever.

normanzo

Jun 13, 2013 at 02:21 AM

To hell with Scratch & Osmo, it's time for beef!

I just took delivery of a big box full of meat... serious Oregon ranch, grass-finished beef and lamb with some offal tossed in for extra vitamins (and tastiness).

Now to figure out what's in the unlabeled packages... AND find some recipes with which to attack these delectables. I have Tony Bourdain's Les Halles cookbook, which will help out. If you guys have some favorite recipes for for beef roasts, steaks, rounds, kidneys --lamb hearts... well, let me know!

meat_and_bits.jpg

mugwump

Jun 13, 2013 at 02:26 PM

I don't know what's more surprising.

that this exists. (beer is an essential part of the recipe)

that it was found in Harlem.

that it is pretty good.

that it is set up to benefit the GitRDone foundation.

That the above exists.

LCGBeerBread1.jpg

Jules

Jun 13, 2013 at 03:11 PM

Norm that looks so good I want to chew on my screen

Brendan Rigby

Jun 13, 2013 at 11:23 PM

beef kidneys: unless you get calf's kidneys, there is no way to remove the stench of urine from them. i had some from a perfectly respectable little farm, and followed Jacques Pépin's instructions to the T. result: hot meat that stinks of urine. i soaked them in many, many changes of acidulated water to no avail. and heavily seasoned them. i pray that your experience will vary. i've not tried cooking them since i made the kitchen smell like an ammonia factory.

i'm not sure what other resources you have, so forgive me if i mention things that you've already looked into. if you're looking good, solid recipes for fairly ordinary cuts of meat ("beef roasts, steaks, rounds") then of course no kitchen library is complete without The Bible, and most can improve their meals through reference to the detailed technical discussions in The New Best Recipe. peruse them at a bookstore to see if they have the recipes you want before buying

also, it's spelled "artisanal." i find this amusing because it is a sentence about art that is both incorrect and uses a potty word

Jeffrey White

Jun 14, 2013 at 12:33 PM

People say the whole "River Cottage" series of cookbooks is good, but this one is probably most apropos for your applications. It kind of sounds like a lot of hippie shit to me, but you're living in Portland now, so.

Also, James Peterson wrote my favorite cookbook for the basics. So I'd certainly trust his take on meat.

Brendan Rigby

Jun 14, 2013 at 01:01 PM

the Meat book is good but unscientific. when i get back to brooklyn i can take a picture of the table of contents to help you better decide if any of the recipes are going to be what you'd like. buy it if you want lots of bucolic pictures and pastoral pining prose. don't buy it if you want a book that is easy to navigate and presents loads of interesting new takes on old favorites. the recipes hark back to the olden days when a cookbook was less a list of ingredients and a list of discrete steps, and more a narrative about preparing something. large volumes of the book are his musings on ethical eating and production of meat. which can be good or bad depending on what you feel like reading at that point in time.

i received another book of his for christmas, the name of which escapes me. i would describe his recipes as rustic but delicious. it can be difficult to use some of the recipes, as they call for cuts of meat that i rarely have around (a large pork belly, for example; which i can often locate only in smaller slices). but i do love his haircut or complete lack thereof, and the pictures of his farm are baller. and having a book that just says "MEAT" will make hipsters declare fealty

i have a james peterson book that features him grinning on the cover. but there is something off about his smile. i don't trust it. what did he put in the bowl that he doesn't want to us about before serving us? his books are more technical than hugh fearnley-whittingstall's; more information about food and less information about hugh's cows or life in England.

if you're considering getting into making sausage or preparing the meat for consumption in ways that doesn't involve throwing it into an oven, i'd recommend charcuterie. but most of their recipes are in 5 lb portions, and grassfed meat often comes in much smaller cuts. it would not be economical. you also need a meat grinder and a sausage stuffer.

normanzo

Jun 16, 2013 at 02:50 AM

Brendan -Thanks for all this advice. My friend got some of these kidneys too... I'll watch him experiment and see (and smell) how it goes. He's a good cook, so it might work out well.

Jeff - Thanks for the recommendations.

note: I cooked some ground beef last night and it was massively juicy and delicious, so good that I ate both half pound burgers (sans bun, of course).

Dan Reiners

Jun 17, 2013 at 12:08 PM

If we're talking about good books for cooking offal. Nose to Tail Eating by Fergus Henderson who is one of the chefs leading the charge on eating all the special bits.