brooklyncook

You call that a man? Yeah, I cracked up when I heard that comment as well, he's got the best compliments for himself ever, what rock did he crawl out from under? ← Actually, I'd meant myself, dreaming that Stephen would be there (thus meaning he'd been kicked off -- a spoiler of sorts?) but there was no sign of His Holy Spikeyness.

You know, I caught that as well, and thought, "Isn't Sriracha a chili sauce?" Oh well. Stephen had my apartment-mates in an uproar after he let us know that he was "...in the top three percentile of everything [he does]." WHAT? I won't transcribe our comments, since it'd get my post edited. Word from my friends who attended a very recent Food & Wine party is that the kicked-off contestants from Top Chef were in attendance. I asked if there was any sign of Stephen. None. A man can dream.

Yes, the show's called Top Chef, but Stephen is a jackass. I mean, really. Every episode so far, when he doesn't win an elimination challenge or "main event," he gets this look like someone just crapped next to his ear. He's completely full of himself. And I can appreciate personalities on a reality show: Miguel, Tiffani, David -- they've all got personality. But they're not obnoxious. Stephen's obnoxious, and amazingly so. It's one thing to have a problem with Candace because she was light on the culinary talent (and admitted so to everyone when she was booted). It's another thing to chastise her in front of everyone ("Can you read?") and then to tell the camera how she's...what was it, young? I forget the youth-related term he used, but it doesn't matter: he's got ONE YEAR on her. Balls on that guy. I don't care if he's a sommelier or if he INVENTED wine. If this is the haughty attitude he'd take in a restaurant, someone's going to take him out back for a meeting with Mr. Trash Can Lid. As a sidenote, Time-Warner Cable has programmed these "polls" that run during the show, where you can cast a vote with your trusty remote. 67% of the voting audience (it didn't give the actual vote count) wanted Stephen out.

Chufi, just wanted to say thanks for the recommendations. Tried to get into that cafe you mentioned, but it was MOBBED. Absolutely packed. So my friend and I ended up somewhere else...I forget the name but the receipt's back at the apartment; I'll list it later. Amazing food in Amsterdam. Scalded the hell out of my mouth on hot bitterballen, but it was still tasty.

Dutch steak (biefstuk) is a thick and juicy piece of fillet, fried in butter. At Loetje it comes to the table on a deep plate, lying in a pool of brown butter gravy. Most people order fries and a salad as side dishes, but don't forget to also order some bread. You'll get a couple of slices of soft, white bread, perfect for mopping up the delicious gravy. ← THAT'S what I'm talking about! I'm very excited. I leave for London tomorrow night, and I'll be in Amsterdam on Thursday -- this sounds like a good first meal there.

I watched this yesterday, and I have to say, FANTASTIC. This is what "Hell's Kitchen" should have been -- more about the food than about Ramsay's yelling. I found it refreshing to see Ken kicked off. Don't come on national television acting like an ass -- ESPECIALLY to a chef in his own restaurant. What the hell was he thinking? He just burned bridges across the U.S. with that display. Tom makes for a great host, too. Any host who's ready to tell a guy he's being "rude and obnoxious" (when others would just let the rest of the contestants deal with it) gets major points in my book. And as far as Katie Lee Joel? I didn't know who she was when I watched the show (I came into it about 10-15 minutes in), but lord, it seemed like she just learned how to say those words and was practicing them on-camera. For next season? Lose her, and let Tom handle all the hosting/speaking.

brooklyncook, what type of food/drink are you interested in, maybe I could give you some more specific advice! Also, see the other Amsterdam threads that albiston linked to for inspiration! ← It'll sound elitist, but I'm fond of finding the places that aren't overrun by tourists. It's like when folks visit me in NYC -- the last place I'd take them is Times Square. I'm really intrigued by the Febo burgers, mainly because I'm curious what they're like in comparison to U.S. burgers (possibly better, based on the burgers I've had in NYC). I'm also interested in finding out about good comfort food from the Netherlands...and jenever.

Excellent thread! I will be visiting with a friend of mine from the 23rd to the 27th (sandwiched -- no pun intended -- between stops in London) and was curious what kind of food I could get my hands on. The only thing I'd seen so far was an article on A Hamburger Today about the Febo burgers. We'll be staying right by the Vondelpark; I was already really looking forward to the trip, but all these photos have increased the excitement TREMENDOUSLY. Anything else folks have to contribute, please, lay it on me.

Went there last night hoping to get a Tom & Jerry, but there was none available. Instead, I opted for the Velvet Harvest, which was fantastic. According to the bartender that served my girlfriend and I, they'll have Tom & Jerry's "more available" in the future -- and it's better to get there early in the evening in order to procure one.

People Magazine just published a review of the book; does anyone know where I can find a digital version of the picture they ran with it? It's Ripert and Bourdain outside a walk-in cooler, with Sara Moulton in the window, trying to get out. It's not on the website, I tried looking there. Don't know if it's a Gettys Images thing or what.

Dig: Alton Brown. Creative, educational; there's a reason Good Eats is filling up my DVR. Anthony Bourdain. The honesty and lack-of-watering-down is fantastic. KC was inspirational, and I've read it multiple times over. Paula Deen. I just like her personality. Not quite sure what it is. Indifferent: Emeril. Flay. Florence. Nein: Rachael Ray. I agree. Enough shows already. Ina Garten. Maybe I'm the odd man out, but she seems a bit too...I like to think she's had a lot of Xanax before filming. And I could care less that she's cooking for Jeffrey. The hanging on each other while we watch the brisket cook? NOT. INTERESTED.

I caught the premiere this week (in advance of the general public). Now, initially, I thought it would suck. Big time. I'd seen the commercials, and thought that any diversion from the book would prove just what a god-awful idea it was, and that it was sacrilege embodied in half an hour's worth of film. (Or 24 minutes, sans commercials.) It wasn't bad. It pretty much seems to pick up where Bourdain left off with his book -- a chef running a no-nonsense, stop-screwing-around kitchen with a varied crew of top notch kitchen staff. There were a couple of very funny parts to it, actual laugh-out-loud stuff -- which I didn't expect. Overall, I have to say it has potential. I'm curious where they'll go with it (hey, foreign investors want to buy us! hey, we're opening a second location in Vegas!); I don't know how long they could carry it.

Finally got around to watching the Iceland episode, and loved it. The only question I have concerning it, which I'm comfortably sure only Bourdain himself can answer... ...was the Brennevin actually good, or was it just something good enough to wash down the shark? Would it be something he'd regularly order out on occasion if a bar carried it? It seemed like he dug it enough, but I couldn't tell if that was just because it washed out the shark taste...or kept his gut warm during the blizzard.

To update my post from April: I have gone back to Rickshaw numerous times since my earlier post, and have tried the dumplings again and again. They've improved -- much, I think, like any restaurant's food would over time, with practice. I have become QUITE fond of the tofu-wrapped pork dumplings. The smell does not appeal to my co-workers (not everyone's a tofu fan) -- but I love em. I think they're fantastic. On one occasion, during heavy business, they messed up our order for take-out. I came back to get the right dumplings, and they were quick to apologize, get it right, and hook us up with a free order of edamame. That's good service, and it scored big points. I agree with georgesimian -- low cost, good quality. They've got my business.

After seeing the latest episode, it only furthers my belief that Jimmy and Michael are going to be in the finals. Ralph seems to be too...hotheaded? Out to prove himself? If there is a merge, Michael's obviously going to take him out yet. Jimmy has flown under the radar part of the time, and despite making errors, has shown himself to have a great work ethic. Gordon's weight cracks aside, Jimmy busts his ass to get things done -- and in EVERY restaurant I've worked in, that speaks volumes about a person. Andrew's mouth is going to cost him. I understand why he wants to say things and question, but it's going to cost him with Gordon. Elsie and Jessica. Elsie's too emotional, in my opinion, but aside from that? They've shown during the opening what seems to be the "final/grand prize unveiling" outside the restaurant, and even though the person is blurred, he's taller -- as in "taller than Elsie and Jessica." So I don't think it's them. Michael or Jimmy. Ralph would have been in that prediction, but as of Monday, gone.

You and I have had the same experience in Montreal, then -- it's fantastic stuff, and it's one of my few lasting memories of Montreal.

I suspect it's a book; I wouldn't consider much on television to be a "collection" of anything. Color me geeked. Can't wait to get my hands on it!

I FINALLY got to eat there after much waiting and anticipating. Agreed, the time you go may make the wait easier -- my girlfriend and I rolled in at 6:45 pm and there were maybe six people in line. We each snagged Shack Burgers, as well as fries (plain and cheese), and I also had one of their Spicy Buffalo Brats, which was perfectly cooked. Beware, because they spray juice when you bite into them. Enough people have written about how good the food is, and they're right. It was worth all the wait, and deserving of the hype.

I thought your issue with Dinosaur's BBQ sauce was that it wasn't fresh, not that it did (or didn't) come in a squeeze bottle. RUB's is fresh, then?

Fantastic. I'll have to plan for tomorrow, I think, since any attempt now at trying to get burgers will result in me extending my lunch break far beyond what it should be. :)

I don't think I've seen this mentioned, but how early are they open? I'm down the street, and figured I'd plan my attack by showing up as soon as they're ready. I'll consider my burgers "brunch," having not had breakfast.

I have heard MUCH of this Hot Truck! My interest has been piqued for some time, much like when I read of the 6 lb. burger being served in Pennsylvania.

Question: is Pudgy's different from "Pudgies'"? Or is this just a misspelling? The reason I ask is that I *think* there's still a Pudgies left, in Canandaigua. I remember eating there as a kid, and also remember passing by one a couple of years ago on my way to a company event on the lake.

Only if you order them from a store in Rochester - Calabrisella's in Gates. Gordon, I'll admit, Mark's wasn't bad -- but I have to echo what PhilaDining said: a lot of the pizza joints seemed to have the same kind of thick crust, which can be a bit much after a while. I've learned (from eating pizza in NYC) that less is definitely more. Unfortunately, I can't make crust that good myself at home, but I'm working on it. I'm surprised no one from Buffalo has chimed in yet. I'd think they'd have some fairly decent pizza.

I can't think of anywhere in my hometown of Rochester that was particularly jaw-dropping. Cobbs Hill Pizzeria and Chester Cab Pizza are both quite good, though I wouldn't necessarily consider them the pinnacle of pizzadom. So far in New York City, I've been impressed with Lil' Frankie's on 1st Avenue (near 1st Street) and PINCH (www.pizzabytheinch.com). Frankie's has been consistently excellent -- and every time folks come in from out of town, that's where I take them.