A Great Singapore Dish: Singapore Zest

June 14, 2012

The NY Times is featuring  a dish offered at the restaurant Marc Forgione in Tribeca, NYC called Singapore Zest.

Here are a mess of lobsters for Father’s Day dinner: a pure American take on a Singaporean classic, chili crab. A fiery stew of sweet lobster and butter, hot sauce, ginger and lime, it is meant to be eaten with a fork, fingers and immense slabs of buttered toast. It tastes best when eaten outside in the throbbing heat of summer, with humidity hanging heavy in the air and the beer in the cooler so cold that it has little flecks of ice in it.

http://www.nytimes.com/2012/06/17/magazine/chili-lobster-for-fathers-day.html?hpw

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Big Nick’s Burger Joint & Pizza Joint

May 20, 2011

I’ve walked past this place many times but I’ve never given it a second thought to stop and eat here.  Big Nick’s is on Broadway between 77th and 76th Streets and is definitely a gem in the Upper West Side.

Two coworkers were talking about amazing chicken sandwiches and recommended that I have lunch here sometime.  They recommended a specific chicken sandwich but I don’t recall which one it is.  I ended up ordering a chicken steak & prosciutto pesto sandwich “deluxe” which means with french fries, $12.50.

=AMAZINGNESS, I’ll probably start having lunch here once a week or so.

I’m disappointed they don’t have a website, instead their webpage www.bignicksnyc.com goes straight to their menu hosted by Seamless Web.


Thanks Tony

January 19, 2011

Today I had some pretty good luck.  For one reason or another I was craving a root beer float so towards the end of the day I finally looked up a place near my work to allow for a short break.

I ended up walking to The Shake Shack on Amsterdam Avenue between 77th and 78th right across the street from the American Museum of Natural History.  Which speaking of the AMNH, I need to start visiting museums and other such places in the city.

So to get back on track.. remember I started by saying I had good luck today?  I ordered a root beer float and cheese fries and while I was waiting for my food one of the workers was walking around the restaurant with a cheeseburger and a milkshake which she wasn’t able to find the customer of.  She casually kinda mumbled, “anyone want some free food,” and since she was right next to me I responded, “are you serious” and so I got that food.  Had I known I was about to stumble on this goldmine I would’ve bypassed ordering any food to begin with but instead I ended up with a cheeseburger, cheese fries, root beer float, and chocolate milkshake.

I’d like to send a shout out to Tony for ordering his food and presumably leaving the restaurant instead of waiting.  I imagine he eventually came back in to claim his food which they would’ve had to remake but hey, I certainly wasn’t hungry on my way out.


Mac 24/7 Restaurant

January 10, 2011

I was in Hawaii for a total of 3 days, just barely over 72 hours, and I seriously went to this restaurant at least five or six times.  Mainly because it was convenient, but also because they genuinely have good food.

Upon landing in Honolulu, our friend Paul who was already there, recommended this restaurant that he had recently discovered.  They are known for the “Mac Daddy Pancake Challenge,” which was featured on Man vs. Food.  This was one of the few challenges he wasn’t able to finish.

The first night eating there Paul and I split the friend chicken and waffles which sounded like a great idea until ten minutes after leaving the restaurant.  I didn’t get sick but the greasy food made me feel like a slob.  I spent the week before Hawaii in San Francisco where I mainly ate light, healthy meals so it was an extreme difference.  My body wasn’t happy with me but I’m thankful we decided to split the meal because I barely finished my half.

Half of the order of Friend Chicken & Waffles

We weren’t at all pleased with the buffet styled, over priced breakfast restaurant in the Marriott that we were staying in so we had breakfast here the following two mornings that we were there.  Also, when our other friend flew in a few days after us we figured it was a safe bet to take him there to eat.  As if those four meals there, on top of the meal our first day there, wasn’t enough, we also stopped there our last night to get dessert which totals six visits to the place.  All in all, even though it has mixed reviews on Yelp, I’d highly recommend this restaurant.

Mac 24/7

We don’t close unless it snows

Modern American Cooking served twenty four seven

Familiar food prepared and presented with inspiration and flair

Located inside the Hilton Waikiki Beach Hotel

2500 Kuhio Avenue
Waikiki Beach, HI 96815

I found a few other videos of the Man vs. Food challenge but I’m only able to directly post videos from YouTube on this blog.  In order to embed other videos I have to pay for the video service which I’m not going to do.

Click here to see a few other clips from the Man vs. Food show, via Travel Channel


Greece: FOOD

April 28, 2010

Food:

I found a really good website called Matt Barrett’s Travel Guides in which he has tons of information on different aspects of Greece. His piece on restaurant eating in Greece is very interesting and I am looking forward to their laid-back style of eating.

In Greece you can keep ordering. Its not like you have to sit down and order your appetisers, your main course and that’s it. If you liked something order another one. Try and get the waiter’s name so you can hail him as he passes your table (psssst Yanni, ena beefteki acoma parakalo – pssst John, another beefteki please). If you are drinking wine and just show them the empty carafe they will be right back with more. Greek waiters are very informal. They may even sit down at your table or squeeze your little girl’s cheeks (Greeks love children). They don’t care if you spend hours at your table. Unlike in the USA where they love turnover, in Greece you are expected to eat slowly and eat a long time and linger after a meal, eating fruit, smoking cigarettes and drinking more wine or a coffee. Never feel like you are under pressure to give up the table to someone else.

It is no secret between my friends and I that I do not eat much and I am a slow eater. I enjoy taking my time at a restaurant usually and I’d rather talk while I slowly eat then eat quickly and leave. A big drag to eating at the more commercialized restaurants is that it is very impersonal and they have a burn-and-turn mentality.

In Greece, the foods have most of the same spices as we do here in America and the olive oil they use heavily is very good for you. In one type of restaurant, it is highly encouraged that you go into the kitchen to see what fresh foods are being cooked. You then pick out what looks good and tell the cook or your waiter and it’ll be on your table within minutes. In restaurants that serve fish, it is expected of you to ask to see the fish to make sure that it is fresh. It is suggested that even if you don’t know how to tell if a fish is fresh, just by asking and acting like you know they will not show it to you if it is not fresh. If you’re not quite sold on it by looking it at, you can nod your head and ask the equivalent of “from today” and he will tell you yes or no.

Some things to expect from the restaurant:
–bread comes automatically to the table and will appear on the bill whether it’s eaten or not
–don’t not eat the bread and ask for it to be taken off the bill
–you get bread and it’s on the bill. period.
–carafe of water which is usually tap water but be careful, some restaurants will bring bottled spring water and charge for it

Usually the first guy who comes to your table will bring the silverware, bread and water and he may take your order for drinks. The waiter comes next and you should not be shy about taking him by the hand and showing him what it is you wanted if you can’t find anything that sounds like it on the menu. Some people have an ouzo and an appetiser before beginning and you are under no obligation to order your main course right away. In fact if you like you can sit there all night ordering ouzo and appetisers in most restaurants. When we go to eat I always look at the menu but most people just ask the waiter whats good. In fish restaurants they will tell you the barbounia because they are always good and always expensive, unlike the lobster which are sometimes good and always expensive. But in most restaurants they will push the most popular dishes. Many restaurants are known for something they do particularly well. For example Rolando’s in Kea is known for his technique of frying fish. Saita in the Plaka is known for his wine and his bacalliaro (fried cod). Taverna Psiri is known for their paidakia (grilled lamb-chops). Other restaurants are known for just having decent food, nothing special but everything pretty good for example Plaka, Byzantino, and To Hani in the Plaka.

http://www.greecefoods.com/restaurants/index.htm


GREECE: May 11th thru 22nd, 2010

April 27, 2010

I’m going to Greece.  There will be many posts and many stories to tell of Greece, but for now I am using this as my way to go through my itinerary and look things up.  I will be traveling with the Honors Institute of Hillsborough Community College led by Dr. Lydia Lyons.  I’ve traveled with Dr. Lyons twice before in the past three years to Spain, Vietnam, and Cambodia and each trip has been nothing short of amazing.  I figured the two previous trips would be my only trips because I no longer attend HCC, however, she welcomes alumni of the program to attend so I am very thrilled to have the chance to travel with her again.  Greece has been the number one country I have wanted to visit for many years, so these next exactly two weeks will be hell anticipating things.

The past two trips, I never put a whole lot of effort into researching where I was going and I had no clue where the next place we were going would be until it was talked about in the middle of the trip.  This year, however, I want to look some specific things up including the food, the culture, the history of each place, and etc…

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Itinerary:

(click on picture to make it larger)

The first day of our trip will be spent traveling and on the second day, we will wake up in Athens for a full day of tours.  One of the main highlights will be our visit to Acropolis.  Other places we will visit in Athens include the Archaeological Museum of Kerameikos and Ancient Agora of Athens.  We will also visit the Temple of the Olympian Zeus, and the Temple Theatre of Dionysos.

Day three will be traveling from Athens to Nafplion (2) with a stop in Mycenae (1) along the way.

Day four we will go from Nafplion to Olympia (3) and then tour the town in which the Olympic Games were held in classical times.  This is still the site where the Olympic flame is lit and then transported by a torch to where the games are held.

Day five we will travel from Olympia to Delphia (7), stopping in the cities of Rion (4), Antirion (5), and Nafpaktos (6).  Upon arriving in Delphia, we will have a guided tour and dinner.

Day six, after visiting a few more small cities along the way (8, 9), we will begin our journey back to Athens where we will conclude the mainland part of our trip.

(click on picture to make it larger)

The second part of the trip will be an island hopping tour.  On Day seven, we will take a ferry from Athens to Santorini.

Day eight, which I’m very much looking forward to, will be a fun day!!!  We will be taking a donkey ride up Skala (pictured below), then a cruise to a volcano for a tour, and then a stop at a hot spring to swim.

On day nine we will travel by ferry to Mykonos (5) with stops at the islands of Ios (2), Paros (3), and Naxos (4).

Day ten will be a free day of leisure, but I’m sure there’ll be no shortage of things to do.

Day eleven we will return to Athens where we will have one last night before we depart home on May 22nd.

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I was going to upload a bunch of pictures of places I’ll be visiting, but I decided to not post many photos and instead I’ll post my own pictures when I make posts about this trip.

NOTE:  So far, no pictures on my page are ones that I’ve taken myself.  I will certainly let it be known when I get my camera up and running.