UHM LIKE SO FAMOUS RIGHT NOW!

Google Tre Panche and look who the 4th link is.... ME! Four is my lucky number and Tre Panche is the best restaurant in the entire European Union, so this makes me & Burrnttoast famous. Booyakasha!

JC

Sometimes people are shady... hiding things from you that they know you love. Sometimes it is intentional, but other times it isn't. In this case I'm going to go with not intentional. Personally, when I'm friends with somebody who is much cooler then me I like to brag about it. Non-stop mentioning their name, what they do for a living, etc etc. After attending Meatopia (posts coming soon) this past Saturday, I was shocked to find out that my boss is besties with Josh Capon. Josh Capon, executive chef at Lure Fishbar and Burger & Barrel, is the shit! I understand how ridiculously star struck I get when I meet chefs, but no over exaggeration here, the man is straight up COOL. I mean he cooks in a restaurant that looks like the inside of a boat. What's cooler then that? I could tell we developed an immediate friendship, my boss seemed pretty jealous about it too. What's the next step in this relationship? Probably a free crazy meal at Lure. 



Don't know who the fuck the guy on the right is, but I liked this interview.... so enjoy!

HeatWave

It's a brutally hot 104 degrees outside. Do yourself a favor & make yourself a frozen drink [21+ : hit that shit up with some rum]. 


Ingredients 

• Ice cubes
• 2 parts light rum
• 1 part Triple Sec
• 1 part fresh strawberries, tops trimmed off
• Lime juice, as needed
• Lime wedges
• Sugar

Directions

Add to a blender and puree: ice cubes, light rum, Triple Sec, fresh strawberries and lime juice. Rub the rim of a glass with lime. Roll the glass in sugar. Garnish with lime wedges. 

Falai Panetteria

I don't have any pictures to back up my word, but you're just going to have to trust me on this one. I like to think I'm highly knowledgeable on Italian food; considering I lived there for four months. Well, my meal last night definitely lived up to my high standards. Falai Panetteria, located in the lower east side, is an amazing little restaurant with incredible food. We started our meal off with the Polipo: baby octupus with white cannellini beans, olives, capers, roasted potatoes and green sauce, Crostini Di Tonno: mushroom ragu, fresh tuna, and roasted cherry tomatoes, and Avocado: mixed greens, shrimp, tomato fillet, with black truffle dressing. There was not one antipasti I didn't enjoy and the entrees were just as good! The ones that really stood out were the Pappardelle Alla Crema Di Parmigiano: parmesan sauce, brussel sprouts & sage butter, Gnudi: spinach, ricotta, with sage infused brown butter sauce, and Pappardelle Alla Zucca Con Cinghale: butternut squash pappardelle with wild boar ragu.  To top off the amazing meal, our adorable Italian waitress gave us a trio of deserts on the house. Highly recommended! 

Falai Panetteria

79 Clinton St. 

New York, NY 10002

How Old is to Old?

I always play this game in my head that I like to call 'How Old is to Old?' This game obviously has to do with food because for the most part food is all I think about. It all started when I saw an older man order chicken fingers in a restaurant. This led me to think, "how old is to old to order chicken fingers?" I decided that there is most definitely a cut off for ordering chicken fingers. What's the cut off you ask? I'm going to go with 30...The next thing I questioned are peach rings. After witnessing an anonymous man about 20 years my senior having an addiction to these sweet and tasty gummies I couldn't help but think to myself. "How old is to old to eat peach rings?" I came to the conclusion that there really is not a cut off for peach rings, or any candy for that matter. Actually, I take that back. There might be a cut off for baby bottle pops, but peach rings are a classic candy. They're vibrant in color, maintain a perfect chewy texture and have just the right ratio of sweet and tart. Do yourself a favor and pick yourself up a pack of peach rings.

Stooofed Clams

The beauty of having a best friend who has a summer house on the water is the direct access to fresh seafood. Yeah, I guess the view is nice too, but nothing beats the clams, mussels, steamers, and oysters her dad digs up for us. Being that the long days on the beach pretty much drains all our energy, we never feel like moving to go out for dinner or even the food market. Luckily for us, my friend's dad dug us up some massive clams the other night so I could prepare a heavenly meal of stuffed clams. 











Directions: 
Start off by putting the clams on the grill to open them up. Then clean out the shells and chop up the clam meat. While you are chopping that up you want to have cooked up some bacon in a pan. After the bacon is done save the fat because you are going to use it to cook some onions up in there. In another pan, start making your stuffing. To cut time in half we used boxed stuffing. After you're done chopping your clams add them to the stuffing mix, as well as the onions and bacon. I also like to add some hot pepper flakes for some heat. When all of that is done cooking put the stuffing in the shells and bake them on 320 for 20 minutes. Take out, let cool & enjoy! 

Cookie Locator

If you don't like girl scout cookies... you're weird! We all know the love America has for these delicious goodies. Some genius out there went above and beyond and created something I probably should have thought of: a girl scout cookie locator app. I've blogged about them before and I'll blog about them again. Girl scout cookies are the shit. I'm still pro-blackberry, but this new app has got me contemplating switching teams. 

Dinosaur

The idea of Bar-B-Que food makes my mouth water. Ribs, pulled pork, mashed potatoes, mac and cheese, cornbread.. etc. The shits amazing, or at least the idea of it is. Driving down the West Side Highway, I always pass Dinosaur BBQ and always have wanted to eat there. Finally, I did...

After waiting 45 minutes to be seated, I surely worked up an appetite. It clearly wasn't a big enough one though. We ordered one rack of ribs to share and two sides [baked beans & macaroni and cheese]. 3 Ribs in and a few bites of mac and cheese, I wanted to keel over and die. The richness of bar-b-que food is too much for me. Full to my capacity, I left the rest for my dad and brother to finish and I think even they too were struggling. 

The meat on the ribs was falling off of the bone. Smoked for hours, the taste was pretty incredible, but the feeling afterwards? Not so much...

I don't mean to be a debbie downer. These were maybe the best ribs I've ever had, but it came along with a full side of severe food comatose(ing). 

Z.E.

When most people think of Thai food, they think of things like pad thai or drunken noodles, but new East Village restaurant Zabb Elee doesn't have that. They specialize in Northern Isan Thai food. Although I'm a huge fan of all Thai food, there's something about the specific cuisine from the Isan region that has me craving it more then Central Thai food. We started our meal with Som Tum (papaya salad) which is a staple must order for me when eating Thai. Crunchy, acidic, and refreshing... I'm so obsessed with this dish! 

After the papaya salad, we ordered the duck larb which was made with shallots, mint, scallion, cilantro, chili powder and a lime dressing. Again, another incredible dish and if you're not a fan of duck it also comes in beef, pork liver, chicken, catfish, bamboo shoot, crispy pork and regular pork. 

Saving my favorite for last, the other dish we got that night was Kana Moo Korb (crispy pork with Chinese broccoli). Ever since I had crispy pork At SriPraPhai in Queens, I've developed a sick infatuation with it. It's SOOO good! Definitely a must order.

SriPraPhai was by far the best Thai food I've ever consumed in my life, but Zabb Elee is a great alternative and saves me a trip out to Queens. Located in the heart of the East Village, Zabb Elee is inexpensive and delicious.