Spanish Rice with Shrimp

There comes a time in your cooking life when you realize that you’re attempting to prepare something significantly important. Something besides just the next recipe or adventure in the kitchen. Something that goes beyond just the food, the next blog post, or one self.

For me that realization came when I attempted to make Spanish Rice for the first time.

I’ll preface this right now: I still know entirely too little about traditional Spanish food. But I am learning. I am studying. I am in awe of the food history and flavors of these foods I am reading about. My journey continues of course, hopefully with a trip to Spain one day to experience these heavenly dishes I have dancing around in my mind.

Here I recount my 3rd time attempting to make Spanish Rice. When I began researching traditional Spanish Rice my mind was spinning. Every recipe I read was different. Some with garlic, some without. Some with water, some with chicken broth. Some with only red peppers, some with yellow and green. The confusion continued …

I continued reading and watching some recipes on YouTube about how some chefs were preparing Spanish Rice. While I cannot speak with any level of truth about what exactly is the correct way of preparing Spanish Rice – I concluded that there were many ways to prepare this dish. This is something that still doesn’t sit right with me totally – mostly because I want to get it right. I wanted to prepare the dish the correct way, not a modernized or modified way. Alas, my questions still remain and I hope to eventually learn (without any doubt) the correct way of preparing traditional Spanish rice.

For now, my recipe below is my best attempt at studying the dish, the different variations of ingredients and preparation – all in hopes I present the dish with the utmost respect is surely deserves. For those that may be reading that have experience with this dish – please feel free to comment if I’ve made any glaring and horrible mistakes!

Spanish Rice (My best attempt)

Ingredients:

2 cups long grain white rice

1 lb Fresh Jumbo Shrimp (Head on)

4 cups chicken brothe

Salt/Pepper

2 cans tomato sauce (no seasoning)

1 Green Pepper / 1 Red Pepper

Fresh Parsley

4 Cloves Garlic

White Pepper

1/2 Spanish Onion

Cumin

Adobo seasoning

Oregano

EVOO & Veg Oil

Preparation:

Heat a large sauce pan with 1/3 cup of EVOO.  Roughly chop 1/2 a green pepper and 1/2 red pepper. Roughly chop 1/2 your Spanish Onion. Finely chop your cloves of garlic.

Bring a medium pot of water to a rolling boil. Carefully place your shrimp (head on) in the water.

While your shrimp boils add your fresh ingredients in the large sauce pan, allowing your peppers and onion to sweat down. Add a pinch of salt/pepper.

Remove your shrimp from the boiling water. Once your shrimp turn a bright orange color they should be finished. Remove the shrimp from the water and set aside.

In your large sauce pan, add your tomato sauce and chicken brothe. Bring to a rolling boil then add your rice. (General rule is for every 1 cup of rice, use 2 cups of water or liquid). For this recipe I used chicken broth instead of water.

Note: It is incredibly easy to burn the bottom of your pan with the rice. This creates a sticky messy disaster and your dish will taste of burnt rice. Not good. To avoid this keep close watch on the temperature and add 2-3 tbsp of vegetable oil to your pan. This helps prevent the rice from sticking to the bottom of the pan.

Gradually add in the remaining seasonings. Add a pinch of white pepper, cumin, oregano and Adobo seasoning. Add your roughly chopped parsley.

Cover your pan half way, reduce the heat and keep careful watch. The rice should be absorbing the liquid visibly more and more as it continues to cook.

The rice should be fully cooked within 10-15 minutes typically. Once your rice is nice and has taken a somewhat thick consistency – add in your shrimp after you’ve removed their shells.

Continue to cook on low heat for another 5 minutes.

Taste your dish at this point – adjusting seasoning as you like. Add Salt/Pepper if necessary.

Finally, remove from the heat and let sit for 15 minutes to allow flavors to continue to evolve.  I’ve noticed the longer the dish sits the flavors become bolder and incorporate more overall.

And there you have it – my best take on Spanish Rice.

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Thai Hot Pepper Wings

Do you like hot or spicy food? Do you long for that seemingly never ending dull ache that lasts hours after you’ve finished your last bite of a spice infused meal? If so, we probably should be friends.

Spicy foods and flavors in my opinion should have its own food group. Its own section at the farmers market. It should be an exclusive club only set aside for those that have proven their prowess amongst the culinary gods – those that have survived a spicy dish so savory and painful the juxtaposition of flavors is both confusing and dizzying.

Well, maybe I’ve gone too far. But alas, the heat is going to keep you coming back for more. Today’s recipe is no less than a plethora of combined flavors that leave your mouth tingling long after your last bite. Let the madness begin:

Ingredients:

1-2 lbs fresh chicken wings – never frozen

Thai Hot peppers

Green chili peppers

Ginger

Garlic

Salt/Pepper

Adobo seasoning (optional)

Cayenne Pepper

Recipe:

Start off cleaning your chicken wings. It goes without saying that when working with raw chicken one should be highly attentive to avoiding cross-contamination. I cook a lot of chicken and I always am super careful of cleaning up properly afterwards from all surfaces, knives, etc – again in order to eliminate cross contamination with raw chicken.

For this recipe I boil the chicken wings for 15-20 minutes in a large pot of rolling/boiling water.

While your chicken wings are boiling begin prepping your other ingredients.

Thinly slice a generous handful of your Thai Hot Peppers. These are usually available at any decent farmers market.

Thinly slice a few green chili’s.

Finely chop 4-5 cloves of garlic along with 1/4 or so of a stalk of fresh ginger. Bring these two ingredients together to a fine mince.

Add your ingredients to a large sauce pan with 1/3 cup vegetable oil.

Set your sauce pan on high on the stove, brining all the ingredients to a boiling simmer.

By now your boiled wings should be finished. Remove from the water and carefully incorporate them into your saucepan, liberally spreading the ingredients allowing to coat the wings. Add a pinch of salt, black pepper and if you would like some Adobo seasoning for extra flavor. You can also add a touch of sugar to cut the heat if you want. Continue to stir until your wings have a nice coating and brown to them.

Plate with fresh parsley and enjoy.

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Linguine with Baby Octopus

Spring is finally here, officially anyways. I think it is? It’s been raining for the past four days straight here on the east coast so you wouldn’t know it to look outside. Nonetheless it hasn’t stopped me from making some favorite dishes that come back into season once the winter departs.

One of my favorite dishes is Linguine with Baby Octopus. Personally I think octopus gets a bad wrap. It can be heard in various dark culinary corners that it’s “too rubbery” or “it has no taste”. For those I direct people to the mastermind of Jiro and how his disciples carefully massage an octopus for hours to bring out the flavor and soften the tentacled beast.

Ok, so I don’t got that far. But I do believe octopus can be an awesome ingredient, especially to a pasta dish. Linguine with Baby octopus is an incredibly easy recipe to make and variations of it can be found in almost any pasta cookbook old and new.

I’ve taken my favorite aspects of preparing this dish from a few different recipes, combining the ingredients I feel work well and discarding others that don’t quite make the grade.

So, here we go:

First, and most importantly. You need to find fresh baby octopus that is preferably already cleaned and ‘de-beaked!’ (Yes octopus have little beaks inside and you do not want to chomp down on one in the middle of your dinner!).  The below recipe is for an average dinner that should easily feed 3-4 hungry people.

Ingredients:

1 lb fresh baby octopus (cleaned and de-beaked) (Usually can be found in any decent farmers market).

EVOO

6 scallions chopped into 1 inch pieces

About 3/4 cup of fresh mint roughly chopped

Course Black Pepper and Kosher Salt

3 Lemons

1 lb dry Linguine (Or any long pasta you prefer)

1 tablespoon of chili flakes

1 sprig fresh basil

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In a large metal bowl put in 1/3 cup EVOO, your scallions, mint, and the juice of 2 lemons (be sure to remove any pits that you might accidentally drop in). Season with salt and pepper. Incorporate well and set aside.

Bring a large pot of water to a rolling boil. Once boiling add a dash of salt to the water and drop your pasta in cooking it until al dente.

While your pasta is cooking heat up a large pan with 1/3 cup EVOO on the stove. Drop in your baby octopus cooking them until they curl up and reduce down in size. Throw in a dash of salt and pepper for seasoning. Once your octopus are almost complete, put in your herbs from the metal bowl. Reduce heat to low, stirring every so often as to prevent anything that might stick to the bottom of the pan.

Your pasta should be finishing up around this point. Drain the pasta from the water, saving roughly a cup of pasta water in case you need to add later. Once drained pour your pasta into your sauce pan with the octopus and herbs. Incorporate thoroughly while adding your chili flakes. Your pasta should be coated nicely with the sauce but not drowning in it. Add more salt and pepper to for a bit more additional seasoning. Dress with a few fresh sprigs of basil for presentation.

The end result should be an array of tastes that combine the hint of lemon juice, mint, and subtle kick of the chili flakes. The octopus should be tender enough to have these ingredients latch on to all the flavors while the greens create a nice balance of texture.

The dish can be served hot or cold. Personally, I like to let the dish sit and incorporate its flavors for at least 15 minutes before serving.

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Funfetti Cake with Vanilla Buttercream Frosting

Baking doesn’t have to be difficult. Many times it is. Many times I’ve stared thru the little glass door to the oven, nervously hoping I didn’t overfill the cake pan with batter. Inevitably when the batter pours over the edge of the pan I reconsider why I even attempted baking a cake in the first place (again).

But it doesn’t have to be difficult or nerve-wracking. After a few attempts and failures at making a layer cake I’ve managed to figure out some easy steps you can use also to bake your next cake.

Today I decided to give the all to popular ‘Funfetti’ cake a try. It’s all the rage on the foodie shows, and perhaps the funnest cake one can bake without too much hassle.

Here are a few easy steps to follow:

Preheat oven to 350 degrees.

Buy 3 boxes of cake mix from the store. (You can make your own but remember – this is the easy recipe option!)

Follow the easy instructions on the cake mix box which usually is 1 cup water, 1/2 cup vegetable oil, cake batter and 3 eggs. If you have a stand mixer use that option, as it’s easier to mix together with a stand mixer rather than try to mix it together old school style by hand.

Once the batter is mixed thoroughly add up to 1/2 cup of sprinkles into the batter, allowing the mixer to get them well incorporated within the mix.

Take three 8″ cake pans and coat them liberally with either PAM cooking spray or Crisco.

Pour the batter into the cake pan being sure not to overfill the pan – a common mistake!

(Note: if you overfill the batter into the cake pan you will quickly have a mess in your oven and unfortunately might need to start over after cleaning up the mess)

Bake all (3) filled cake pans in the oven at 350 degrees for 18-23 minutes depending on your oven. (I check the center of the cake with a dry knife every 5 minutes or so after the first 10 minutes in the oven)

The next step is the frosting. Personally I am not a huge fan of over frosting. For this recipe I decided to make a Vanilla Buttercream Frosting – just enough to fill the layers of the cake.

In your clean mixer add 3 cups of confectioners sugar, 3 tbsp of Vanilla extract, 1/3 unsalted butter that is room temperature. Start the mixer allowing the ingredients to incorporate fully. Slowly add a tablespoon of whole milk as your mixture comes together until the texture is creamy and soft. (see photo below).  Put the frosting mix in the fridge while your cakes finish off in the oven.

Finally, remove your cakes allowing them to cool for at least 30 minutes before you remove them from their pans. I like to cut the the dome tops off the cakes so everything is nice and even. Take your frosting out of the fridge allowing it to return to room temp. It needs to be room temp to spread on the cake – if it’s too cold or stiff you will tear the cake very easily.

Liberally spread the buttercream frosting on the first layer, add the second layer, and if you choose to the top layer. For me, as mentioned earlier, I only like a little frosting so I decided to only incorporate frosting to layer the cakes but not to top the cake or for the sides. Plus I like the open top showing off the sprinkles!

And just like that – you have Funfetti cake. Enjoy!

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Cook Book Review – {Kitchen Must Haves}

It seems each month my cook book collection gets a bit bigger and bigger. I find it difficult to visit the local book store (usually B&N) and not find myself walking out with at least 1 new book. I have a preference for certain style cook books, usually with exceptional photography (no surprise there). There are of course hundreds of new cook books that come out each year but I tend to spend my money on the artisanal style book, usually with heavy matte pages and chock full of really good staged food dishes, etc.

I added a few books to the collection throughout the year that I think are worthy of mentioning here.
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I hope some of these first hand reviews from an average joe like myself may provide some helpful insight for those looking to add to their kitchen collection.

{Flour + Water by Thomas McNaughton}
Quite simply put, I love this book! Earlier this year I took more of an interest in learning how to make hand made pasta as opposed to simply buying dry pasta from the supermarket. While I am still working at it, this book was a tremendous help and provided an easy to follow guideline on various types of pastas. The backstory is a good one and the book is full of little stories of travel and culinary adventures. Life’s lessons I suppose scattered about beautiful photos of various pasta shapes. I recommend this book if you have any interest in learning how to make pasta and enjoy good food photography! A+
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{Twenty Dinners by Ithai Schori & Chris Taylor}
This may be the best book I purchased this year. Keeping with my preference of ‘Artisanal’ style books, Twenty Dinners is packed with incredible food and lifestyle photography. The recipes are broken out per season so it provides ideas for any time of year. I’ve tried a few different recipes from Twenty Dinners so far and I plan to try many more come start of Spring. As a photographer, I highly appreciate the imagery in this book. The book is clearly made with great care and attention by the authors ideas of food and gatherings. In my opinion, this is a must have for your collection!
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{The Butcher’s Apprentice by Aliza Green}
I received this book as a gift from my father who was a butcher for 35 years. Today it seems like Butchers are increasingly more popular as people start to realize that buying meat from supermarkets isn’t the best choice. (Note: That’s my opinion. I’ll leave it to you to determine where you prefer to buy your meat). With that being said, if you have a local butcher shop you can buy choice cuts of meat from you’re probably better off spending a little more for quality grades. – Again, just my opinion. The Butcher’s Apprentice is an instructional book. Very insightful and full of easy to understand graphics and techniques. This book would be a great addition to your collection in the kitchen if you find yourself cutting your own meats or simply wanting to learn what cut of meat you’re eating. The book includes various recipes and is pretty much all easy to understand. For the low cost I would recommend adding this if your a meat eater.
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{Jamie Oliver’s Comfort Food -The Ultimate Weekend Cookbook}
Let me start off by saying I am a fan of Jamie Oliver. I enjoy his style of cooking and especially how he instructs how to cook various recipes – when on television. With that being said I have struggled with this book. The images and layout of the book is top notch. It’s no doubt a high quality large cook book. I would say this is not a beginners book however. The recipes are without question incredible, yet I found some ingredients difficult to find. I looked thru a couple other of Jamie Oliver’s cook books recently at the book store and the ones I looked at appeared to be in the same format, which was cool. I think this book would be great for the more knowledgable cook, someone with a little kitchen experience and access to some of the ingredients not easily found. A lot of the recipes to me seemed to be for some pretty heavy food, but I suppose that was the intent with ‘comfort food’. All things said I enjoy the book as a challenge and will continue to do so.
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{Van Leeuwen – Artisan Ice Cream}
This review will be short. I have yet to attempt to make ice cream. I snagged this book a few months back when the weather was warm and I was in the mood to give ice cream a try. Ironically enough I found myself in NYC shortly thereafter and stopped in their ice cream shop. I tried a scope of the salted caramel option and personally found it to be too salty. But I wouldn’t let that deter you, the book is chock full of tons of flavors and seemingly good direction on how to start making ice cream. The book is artisanal in style and has really good photographs as well. I hope to dig more into this as summer gets here.
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{Ivan Ramen – Love, Obsession and Recipes}
Buy this book. It’s that simple. If you, like me, are obsessed with Ramen and all its quirkiness and traditions – this is the book for you! The backstory of Ivan and how he went to Tokyo and inserted himself into an impossible culinary world only to come out wildly successful and now known world wide, is enough to make this book a great addition to any collection. I love Ramen. Tokyo is on the top of my travel list. This book is fun, insightful and sarcastically funny about how the ramen world works.
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{The Whole Beast – Nose to tail Eating by Fergus Henderson}
I recently posted about this book. Let me say this … If I could only keep a single book in my kitchen collection this would be the book to have. A coveted, easy to understand piece of literary gold on how to eat every little bit of the glorious pig. Any foodie is no foodie without this book, or without at least hearing about this book. Anthony Bourdain pens the introduction and even filmed a travel episode with Fergus Henderson a while back. This is a must have. Ask for this as gift immediately, or scour the internet to find yourself a copy immediately!
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{Lidia’s Mastering the art of Italian Cuisine – by Lidia Matticchio Bastianich}
I am critical of Italian cook books normally. I’ve been to Italy, eaten the cache e pepe, and grew up eating Italian food. I picked this book up recently and have no complaints. I am a fan of Lidia and watch her shows frequently. Her traditional approach of recipes along with getting family involved in the cooking process is a win win in my book. This is a good book to have, whether you’re a beginner or seasoned cook. The recipes are strait forward and easy to understand. I suspect if you wanted to cook anything Italian, you’d be in good shape with this book. I have many Italian cook books but this one is a good addition to your collection any day, it does not disappoint.
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{Twelve Recipes by Cal Peternell}
Admittedly I just purchased this book. However after a quick flip thru it I have no doubt this is a good book for anyone looking to learn some basic recipes in an easy format. I appreciate the imagery of the book and the layout is attractive and easy to grasp. Essentially this is another book about a successful chef and his recipes, which is always a good read in my opinion.
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{A Boat, A Whale & A Walrus by Renee Erickson}
My last review is not a review at all. I just bought this book and most likely will be the last cook book I purchase this year. I’ve been in search of an artisanal style book highlighting a chef form the northwest. This appears to be that book! I will get into this book shortly and provide a much better review afterwards. The photography really got me on this one also, great stuff!
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Cheers to adding to your cook book collection!

Cooking Adventures – {Rabbit wrapped in Fennel & Bacon, Merry Christmas}

I recently picked up “The Whole Beast ” by Fergus Henderson, the coveted and sought after book of nose to tail eating. I had been meaning to add this cook book to my ever-growing collection for some time, and even more anxious to show it to my father, a butcher for 35 years.

For me personally cooking has truly made me realize the importance of gratitude and learning. For most of us, we learn from family who learned from their family and so on. The traditions of recipes are different in each family but the fun of it all (for me) is learning how to cook the right way.

Let me expound on that notion “how to cook” …

If you have followed my ramblings so far, hopefully you would agree I know a little about cooking and can hold my own in the kitchen. With that being said, the notion of “learning to cook” is truly a life long process. That’s the beauty of it!  Imagine a hobby that you can literally do your entire lifetime!? It’s a good thing because I’m way too old and fat now to hop back on my skateboard!

For most of us who haven’t graduated CIA (Culinary Institute of America) and don’t cook for a living and only hope to aspire one day to rule their own kitchen with masterful technique and results (or simply just not embarrass themselves)  …. Realize it’s about one thing in the end – coming together around the table with family and friends. The meal cooked was made by a loved one, which trumps any 3 star Michelin dish out there.

…. Well maybe besides Jiro’s sushi in Tokyo or Noma in Denmark – eat at those places over your buddies homemade meat loaf if you can!

My point of these ramblings is to simply say enjoy the food you’re eating, no matter where the dish may come from. Behind it someone made it, and with any luck the recipe came from someone years before them. Feel lucky the recipe was passed down and made its way to your table.

Merry Christmas, Happy Hanukah, and Happy New Year to all of you! Thanks for following!

-Ben

 

 

 

 

 

Saturday Cooking Series – {Homemade Pork Sausage, Max the Lab}

A quick post here. Hope everyone had a great thanksgiving! Been busy lately but managed to make homemade Pork sausage which turned out incredible! The KitchenAid Mixer has proven to be such a great addition the the kitchen! 

Oh, and my little buddy Max came home this last week from the breeder. He’s a pure bred Black Lab and the love of my life. More posts to come featuring Max for sure!

   
 

Dim Sum, Sushi, Breakfast Pizza & More

I admit it. I have been eating out quite a bit lately. From Ramen joints in center city (Philadelphia) to local sushi restaurants. I have also been cooking a lot, usually every Sunday for entire afternoons at a time. I am very close to getting my breakfast pizza just the way I envisioned it! (Maybe a little honey in the dough will do it, hmm?).

I have not posted any pics to the blog lately so here is a big upload of some food adventures over this past month.
Enjoy.
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Sunday Cooking Series – {Chicken Feet, Sausage, Norwegian Salmon}

Sunday’s are to be cherished. Personally I cook a lot on Sunday’s. It’s my way of relaxing and doing what I enjoy, which is sometimes cooking the most random things on the outside open pit. Autumn is now here in Delaware and the air is just right for hanging out outside.  As evidenced by the photos from today, I couldn’t figure out what I was really in the mood for. So like any normal person, I went to the grocery store with no list and ended up with the beautiful randomness you see below. Sometimes the beauty of cooking with no recipes is simply to see what happens, experimenting with new foods and of course making mistakes. For me, those mistakes all to often turn into my next favorite dish. 

   
    
    
    
 

Milkfish & Butterfish -{Seasoned & Grilled}

I’ve been meaning to snag a few quality pieces of fish from my local farmers market, specifically to grill them on my open pit. Tonight’s catch was definitely a success!

Milkfish seasoned simply with sea salt and pepper, lemon and limes along with parsley stuffed into the cavity. Then I added a few butterfish with simply salt and pepper to top off the fish dinner. #fish #milkfish #butterfish


  
  
  

NYC Food Adventures – {Russ & Daughters, Papaya King, Momofuku MilkBar, Joe Juniors, etc}

Any photographer, traveler, or food enthusiast in general should visit NYC at the very least once if possible.

Ok, that’s easier for some than others of course.
It’s exactly 114 miles from my front steps to the center of Times Square. Needless to say this gives me all the opportunity in the world, minus actually living in the city, to visit as much as I want and spend countless hours exploring what I consider to be the best city in the world.

I have found myself in NYC many times since I figured out long ago what a quick escape it can be from my hometown. I’ve trekked miles up and down 7th avenue, strolled across the Brooklyn Bridge admiring Roebling’s Masterpiece, snapped panoramic pics atop Rockefeller Center, rode the subways, walked thru central park …. all of the tourist stuff I checked off a long time ago.

I’ve since added different destinations to my list(s) when I make a stop on the island these days. Sadly there are some incredible food joints I’ve never made it to yet. So today was important, particularly because I needed to check off some of NYC’s finest food joints from my list and not hold my head in shame anymore. No more ‘ah darn never tried that place yet”, or “I’ll have to make it there someday” …. excuses.

So I jotted down a few select places all relatively close to each other, hopped the train and off I went.

My first stop was Joe Juniors for coffee and breakfast. I read good things about Joe’s from Lucky Peach and realized small places like this are getting harder to find. I made my way in only to find a setting that could not have been written better in a movie scene. At the first table sat a guy, maybe a few years older than me with a wrinkled suit on and flip flops, sipping away at his coffee. Behind him, two hipsters talking quietly about something quintessential New York. At the first bar stool an older gentleman with a Veterans hat on (I think from WWII). Besides him a young couple showing just the right amount of PDA to make things uncomfortable for the rest us. I snagged a coffee and egg/sausage sandwich, paid my bill and left overhearing one of the everyday customers arguing about the Mets to his friend behind the counter.
You can’t write this stuff any better.

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Next stop was Artichoke Basille Pizza. Two Words – Margarita Slice! Rustic, cheesy, incredible. Eat it outside along the fence and watch people walk by surely jealous of your newly found love.
Twitter @ArtichokePizza

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Let me preference this next stop with the admission that I am a big fan of David Chang and what he has accomplished. The Momofuku restaurants are incredible and you can’t possibly go wrong at any of them – just show up early or you’ll be waiting a while – especially at Momofuku Noodle Bar. Well worth it to get there early!
By this time I needed some caffeine so I stopped off at the Momofuku Milk Bar for an expresso. I folded like a lawn chair under the pressure and also bought (3) cookies to which I proceeded to devour outside the shop with no shame.
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Twitter @milkbarstore

Somehow I managed to find myself at Van Leeuwin Artisan Ice Cream. Contrary to the above cookie admission, I don’t have much of a sweet tooth these days as I once did (more of a salty guy), but I do enjoy the occasional cone. In fact, I had recently purchased the VL Artisan Ice Cream cook book (mostly because the photography is awesome) … so I figured it can’t hurt. Sampled the Salted Caramel which was… well salty but delicious. The shop had the A/C on so it was a nice respite from the late summer humidity in NYC which can be oppressive to say the least.
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Twitter @VLAIC

The next stop was a necessity. One must always stop in either Russ & Daughters or KATZ’s a few stores down when in NYC. Since I had been to KATZ’s recently and wanted to bring some things home with me I decided to brave the line and get some goodies at Russ & Daughters. I left with 6 Bagels and a can of Herring. If I had a cooler with me, filled with ice, and a limo waiting outside to drive me around to my other destinations, I would have bought much … let me stress … much smoked salmon!
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Twitter @LoxPopuli

As shameful as it is, prior to today, and seemingly impossible as one can imagine, I had not visited Papaya King before. Yes, I’ve heard Bourdain sings its praises before and seen all the colorful neon signs before. Yet today, with head held high, I had my first dog at Papaya King … and of course the Papaya drink. Out of all the stops I made today this was my most favorite. Buzzing with neon everywhere around me I sat looking out at St.Marks place chowing down on my hot dog, smothered with kraut and corn beef, sipping my ice cold papaya drink. It was, shall I say….incredible.
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Twitter @Papaya_King

Feet tired and eyes now blurry from the glow of my Mac, this is where the food adventure for today ends.

Goodnight Friends.