Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
johnder

eG Foodblog: johnder - Bouncing Around Brooklyn

Recommended Posts

Next -- some awesome fried shrimp balls, simply served with lemon and a grilled pepper.  I can't remember the name of these peppers, but they must be in season because it is the 3rd time I have had/seen them in the last week. 

Shishito probably.

Yes, that is it! It was really good.

Share this post


Link to post
Share on other sites
I recall your demo days a while back jd - what a renovation! Outstanding job!

Thanks johnnyd. It was hell, but now I can enjoy the fruits of our labor. I think we are enjoying it so much that it is hard for us to stop and fix the last few outstanding items that need to be done.

Share this post


Link to post
Share on other sites

Is Thomas Beisl near your neighborhood?

(The kitchen really looks great; what a transformation of the space. Love that large countertop space in the foreground.)

Share this post


Link to post
Share on other sites
[Everything that you see was done by us with the exception of the countertops which we sub contracted out.    We are glad we did because the large prep space piece weighed almost 550 pounds and was just about the limit of the size the could install in one piece.

The kitchen is kickass funky! Now, confess...what kind of background do you have (or good genes???) that you could whip up a kitchen of this caliber...

Share this post


Link to post
Share on other sites

John, I am so enjoying this blog! I have rarely been able to go to NY, but love it with a great passion and cram in experiences when I do go. I also armchair travel to there a lot! My NY lust is building with your blog - thank you so much!!

Share this post


Link to post
Share on other sites

Your kitchen is amazing, like a dream kitchen out of a magazine. Even more amazing is that you did it yourself. Congragulations on a job well done.

Share this post


Link to post
Share on other sites

Ok, so this morning I had a 9am conference call that I decided to take from home. Given I had a few minutes before the call I decided to make a quick iced coffee using my Rancillio Silva pulling a shot of some Sweet Maria's coffee that I roasted at home.

I am almost out of coffee so tonight before I head out to dinner I am going to roast a new batch using my IRoast2. I will make sure to take lots of pictures while I do.

I think I need to get a new grinder, the one I have, even though it is a burr grinder, isn't giving me the fine grounds now that it once did.

gallery_28660_3644_55881.jpg

gallery_28660_3644_37067.jpg

When I am in a rush I will just pull a shot, dump it into these cool Bodum vacuum glasses (which are a double wall glass that has a vacuum between them, hence preventing condensation on the glass) dump in a sugar cube, top if off with some wicked Ronnybrook farms creamline milk and a few ice cubes.

gallery_28660_3644_61492.jpg

I also had a few pieces of flat bread with some sea salt butter.

gallery_28660_3644_23631.jpg

Share this post


Link to post
Share on other sites

On the way to the subway I decided to take some pictures of the neighborhood so people can see the eclectic mix of stores. The 3 pictures you see below are one side of the block between 11th and 12th street on 5th avenue.

gallery_28660_3644_35340.jpg

So I included this photo above because it shows commonwealth, a bar I go to often. They have an awesome jukebox, and a pretty sweet beer garden in the back. I may go there for a beer on Sunday, so hopefully the weather will be nice and I can get some photos of the yard.

gallery_28660_3644_18485.jpg

Tacos Neuvo Mexico is awesome. It isn't high on the decor factor or ambiance, but the food rocks, and is really cheap. Some mornings when I am walking to work they get their meat delivery and I see them carrying in whole pigs, lambs and goats for the weeks menu. They specialize in tacos and offer about 15 to 20 types, all served with copious amounts of cut radish and limes on the side.

gallery_28660_3644_18946.jpg

There is the seafood market that is closest to my house, but not super impressed with the quality, but I have to say their fried fish smells good when I walk by. I sure wouldn't want to live above that place though.

Timboos is an old timer bar. I took this photo at 9:45 am, and you can see they are open for business. There usually is one or two older gentleman sitting there in the morning drinking a bud and chatting with the bartender.

Then in was into the subway and off to work.

gallery_28660_3644_13663.jpg

Share this post


Link to post
Share on other sites
Your kitchen is amazing, like a dream kitchen out of a magazine. Even more amazing is that you did it yourself. Congragulations on a job well done.

Thanks MissAmy!

Share this post


Link to post
Share on other sites
John, I am so enjoying this blog!  I have rarely been able to go to NY, but love it with a great passion and cram in experiences when I do go.  I also armchair travel to there a lot!  My NY lust is building with your blog - thank you so much!!

Thanks Kim! Too bad I can't get a commission from the NY tourism council on this blog. If there is anything you, (or anyone else) would like to see, let me know and I can see if I can fit it in this week.

Share this post


Link to post
Share on other sites
Is Thomas Beisl near your neighborhood?

(The kitchen really looks great; what a transformation of the space.  Love that large countertop space in the foreground.)

It is pretty close to me. Maybe a 10 minute bus ride away. I haven't heard of this place, but I think I will have to check it out.

The countertop was very important to me. We tend to have a lot of dinner parties and having space to plate up all the dishes was a prime factor in the layout.

Share this post


Link to post
Share on other sites
[Everything that you see was done by us with the exception of the countertops which we sub contracted out.    We are glad we did because the large prep space piece weighed almost 550 pounds and was just about the limit of the size the could install in one piece.

The kitchen is kickass funky! Now, confess...what kind of background do you have (or good genes???) that you could whip up a kitchen of this caliber...

As I briefly mentioned here, I had a lot of experience with my parents doing a similar thing when I was younger, so that sure helped. Aside from that, just a lot of patience, reading and learning as you go.

The running joke is now that I can quit my day job and just start flipping houses in the red-hot real estate market in Park Slope.

Share this post


Link to post
Share on other sites
I thought the Village started north of Houston St., but perhaps I'm wrong.

I'm very much enjoying this, johnder!

You work near the River Cafe. What do you think of that restaurant?

En is on Hudson and Leroy, which is a block or two north of Houston, so I think it falls in the WV. I am not sure what you would call the area South of Houston to Canal? Anyone?

SoHo?

ETA: Wow, the kitchen looks AWESOME.


Edited by Megan Blocker (log)

Share this post


Link to post
Share on other sites

Wow, I go to the hospital for ONE day and look what I miss! OK, you guys made this blog just for me, I can tell. It's Brooklyn, where I want to live, GREAT coffee, at home and out, a pate sandwich which caused my daughter to actually cry (Kiddle has loved pate since toddlerhood, and I have the photo to prove it!), fresh tofu(Rebecca adores fresh tofu), DRINKS, apricot brandy(the favorite drink addition of my Dad!) PEGU, where I think right now after paying for my medical care, I could afford an olive, lots of walking shots and of course, THAT KITCHEN.

So, I'm nursing myself with a cup of bean soup(is not the freezer a miracle of modern science?) and reading this blog and I just want to say- Thanks, John! I can't wait to see your bean roasting set up. I mean, your drink mixing. I mean your mushroom extravaganza, I mean the pork belly, I mean, um, well, you know what? Everything.

Share this post


Link to post
Share on other sites

So the plan for the rest of the day (aside from work) is:

Stop by the resturant supply store in the city to pick up a bus tub that I can use for the sous-vide pork belly. The previous one I had experienced an tragic accident that rendered it unable to hold water.

I may stop by Astor wines and liquors to see if they have anything interesting I need to add to my ever growing booze collection.

Then am going to head home, start the spice mixture for the dry cure of the Pork Belly and go through some cookbooks looking for insperation for the dinner Saturday.

Tonight is dinner at Applewood, which is at 8 -- most likely I will have a cocktail (or two) before dinner at home. Any suggestions?

Share this post


Link to post
Share on other sites

Sounds great. I am curious about the mushrooms. I look forward to seeing what you get. I also look forward to your thoughts on the Flying Pigs pork. It comes from my neck of the woods and I have become friends with the farmers. They are good people and do a wonderful job of raising top quality pork in as humane an environment as a pig could ever hope for. In addition, Jenn Small was a panelist on Sustainability at last weeks International Chefs Congress. Some topnotch restaurants in NYC like Mas (Farmhouse) and Savoy use their pork.

I actually first met Jenn and Mike at the Grand Army Plaza greenmarket. We got to talking and found out after first trying their bacon I was hooked. I have also been to a few "Meet the Farmers" dinners at Applewood in which they had a meal planned around the their product and they spoke fo 15 minutes about what they are doing, and how they are raising the pigs.

A year or two ago they started selling their chickens that they just let roam around the farm mainly for egg laying purposes, but at the end of summer they sell the chickens off -- man are the chickens good. Taste nothing like store bought fancy organic ones, way more flavor and texture.

We actually have a summer house in upstate NY, it is on Canada Lake, which is about one hour west of Albany, in the southern most part of the Adirondack park.

Where about are you doc?

I live near Lake George about an hour north of Albany.

As much as I love the pork from FPF, the chicken may be their greatest treasure. I can't say that I have eaten better.

Share this post


Link to post
Share on other sites
I thought the Village started north of Houston St., but perhaps I'm wrong.

I'm very much enjoying this, johnder!

You work near the River Cafe. What do you think of that restaurant?

En is on Hudson and Leroy, which is a block or two north of Houston, so I think it falls in the WV. I am not sure what you would call the area South of Houston to Canal? Anyone?

SoHo?

ETA: Wow, the kitchen looks AWESOME.

Yes, Soho, for SOuth of HOuston..

Share this post


Link to post
Share on other sites
SoHo?

Right. Duh. As a native New Yorker I should have known that.

Share this post


Link to post
Share on other sites
...-- most likely I will have a cocktail (or two) before dinner at home.    Any suggestions?

Of course you will including something sour and sweet, ala apricot brandy? :rolleyes:

Share this post


Link to post
Share on other sites
En is on Hudson and Leroy, which is a block or two north of Houston, so I think it falls in the WV.  I am not sure what you would call the area South of Houston to Canal?  Anyone?

Hudson Square? (New realtors' term for far west area around the tunnel entrance -- which genuinely used to be called Hudson Square before it was torn up to make room for that entrance.)


Edited by Sneakeater (log)

Share this post


Link to post
Share on other sites
most likely I will have a cocktail (or two) before dinner at home.    Any suggestions?

I think a nice Vodka and Tonic would be nice.

Share this post


Link to post
Share on other sites

John -

So glad you are blogging! I had been thinking that all the NY bloggers had been Manhattanites; although I haven't checked for sure, it is certainly great to have our fair Borough represented.

Your kitchen turned out so nicely. My favorite part is the combination of the red color and the tile floor. Jacques Torres is a favorite destination of mine - my favorite things to get there are his pastries especially the chocolate doughnuts and croissants. How lucky you get to go there on weekdays when the buses of tourists haven't taken over.

Share this post


Link to post
Share on other sites

So I ran out in between meetings to grab some lunch and walked by Brookly Bridge Park. Luckily there is a pretty sweet park literally across the street. Unfortunately I don't have time to enjoy it on this beautiful day.

I did manage to snap a few pictures of people who do have time to enjoy it though.

Here is a picture facing north, with the Manhattan bridge visible, notice the peopel relaxing. :hmmm:

gallery_28660_3644_48513.jpg

Another picture facing south, this time the Brooklyn bridge.

gallery_28660_3644_9705.jpg

Lunch was a bagel from La Bagel Delight. It isn't my favorite bagel place, but it is the only one nearby. My main complaint about them is they don't put enough "everything" on the everything bagels. This could probably start a war with fellow New Yorkers, but the hands down best bagels (in my opinion) are Terrace Bagels. They are amazing. Crispy on the outside, chewy on the inside, not too big, not too small, plenty of the "everything" on the everything bagel. Perfect.

I will get some on Saturday to show you the real deal.

gallery_28660_3644_43886.jpg

I ran into this dog just chilling outside a cafe, he was looking at me like I should take his picture, so I did.

gallery_28660_3644_842.jpg

Anyway, here is my bagel, which I am quickly scarfing down before my 3pm meeting.

gallery_28660_3644_29654.jpg

Share this post


Link to post
Share on other sites
...-- most likely I will have a cocktail (or two) before dinner at home.    Any suggestions?

Of course you will including something sour and sweet, ala apricot brandy? :rolleyes:

I am not sure if I will have time to take home the brandy today from work. Given I am heading into the city to pick up some stuff, I am probably not going to schlep the bottles around with me. But rest assured, I have tons of other bottles to work with.

I think a nice Vodka and Tonic would be nice.

:wink: You know me too well Sneaky. Alas I used my lone bottle of vodka to make tinctures.

Share this post


Link to post
Share on other sites

That's a pretty naked 'everything' bagel, I concur. It looks like a plain begel that inadvertantly has some 'everything bagel' blood in it's background, seriously. It should be called 'hint of everything' bagel, or a 'whiff of everything' bagel.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  

  • Similar Content

    • By Mullinix18
      I'm thinking about starting a blog featuring the recipes of antoine Carême that I've translated from 1700s French? No English versions of his works exist and his work is hard to find, even though he is the greatest chef who ever lived. After I get through his works I'd add menon, la Varenne, and other hard to find, but historically important masters of French cuisine. 
    • By Duvel
      Prologue:
       
      Originally, we intended to spend this Chinese New Year in Hong Kong. We have travelled a lot last year and will need to attend a wedding already next month in Germany, so I was happy to spend some quiet days at home (and keep the spendings a bit under control as well). As a consequence, we had not booked any flights in the busiest travel time of the year in this region …
       
      But – despite all good intentions – I found myself two weeks ago calling the hotline of my favourite airline in the region, essentially cashing in on three years of extensive business travel and checking where I could get on short notice over CNY on miles. I was expecting a laughter on the other side of the line but this is the one time my status in their loyalty reward program paid out big time: three seats for either Seoul or Kansai International (earliest morning flights, of course). No need to choose, really – Kyoto, here we come !
       

    • By Tara Middleton
      Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
       
       

    • By KennethT
      OK, I'm back, by popular demand! hehe....  After being back for 2 days, I'm still struggling with crazy jetlag and exhaustion - so please bear with me!
       
      This year, for our Asian adventure, we went to Bali, which for those who don't know, is one of the islands in Indonesia.  Bali is a very unique place - from its topology, to the people, language, customs, religion and food.  Whereas the majority of people in Indonesia are Muslim, most people in Bali are Balinese Hindu, which from what I understand is a little like Indian Hinduism, but has more ancestor worship.  Religion is very important to many people in Bali - there are temples everywhere, and at least in one area, there are religious processions through the street practically every day - but we'll get to that later.
       
      Bali has some food unique to it among its Indonesian neighbors, but like everywhere, has seen quite a bit of immigration from other Indonesian islands (many from Java, just to the west) who have brought their classic dishes with them.
       
      Basically all Indonesians speak Indonesian, or what they call Bahasa Indonesia, or just Bahasa, which, anyone who has read my prior foodblogs wouldn't be surprised to hear that I learned a little bit just before the trip.  Unfortunately, I didn't get to use any of it, except a couple times which were totally unnecessary.  When speaking with each other, most people in Bali speak Balinese (totally different from bahasa) - many times when I tried using my bahasa, they smiled and replied, and then tried to teach me the same phrase in Balinese!  As time went on, and I used some of the Balinese, I got lots of surprised smiles and laughs - who is this white guy speaking Balinese?!?  Seriously though, tourism has been in Bali for a very long time, so just about everyone we encountered spoke English to some degree.  Some people spoke German as well, as they supposedly get lots of tourists from Germany.  As one of our drivers was telling us, Bali is heavily dependent on tourism as they have no real industry other than agriculture, which doesn't pay nearly as well as tourism does.
       
      While there are beaches all around the island, most of the popular beach areas are in the south of the island, and those areas are the most highly touristed.  We spent very little time in the south as we are not really beach people (we get really bored) and during planning, decided to stay in less touristed areas so we'd have more opportunities for local food... this didn't work out, as you'll see later.
       
      So, it wouldn't be a KennethT foodblog without photos in the Taipei airport and I-Mei Dim Sum, which we called home for about 4 hours before our connection to Bali...
       
      Beef noodle soup:

       
      The interior:

       
      This was the same as always - huge pieces of beef were meltingly tender.  Good bite to the thick chewy noodles.
       
      Xie long bao (soup dumplings) and char siu bao (fluffy barbeque pork buns):

    • By KennethT
      Recently, there was a thread about stir frying over charcoal, which immediately brought to mind memories of eating in Bangkok in July 2013.  At that time, I hadn't gotten into the habit of writing food blogs, and considering that I had some spare time this weekend (a rarity) I figured I would put some of those memories down on paper, so to speak.  Back then, neither my wife nor I were in the habit of taking tons of photos like we do nowadays, but I think I can cobble something together that would be interesting to folks reading it.
       
      In the spirit of memories, I'll first go back to 2006 when my wife and I took our honeymoon to Thailand (Krabi, Bangkok and Chiang Mai), Singapore and Hanoi.  That was our first time to Asia, and to be honest, I was a little nervous about it.  I was worried the language barrier would be too difficult to transcend, or that we'd have no idea where we were going.  So, to help mitigate my slight anxiety, I decided to book some guides for a few of the locations.  Our guides were great, but we realized that they really aren't necessary, and nowadays with internet access so much more prevalent, even less necessary.
       
      Prior to the trip, when emailing with our guide in Bangkok to finalize plans, I mentioned that we wanted to be continuously eating (local food, I thought was implied!)  When we got there, I realized the misunderstanding when she opened her trunk to show us many bags of chips and other snack foods.. whoops...  Anyway, once the misconception was cleared up, she took us to a noodle soup vendor:


      On the right is our guide, Tong, who is now a very famous and highly sought after guide in BKK.... at the time, we were among here first customers.  I had a chicken broth based noodle soup with fish ball, fish cake and pork meatball, and my wife had yen ta fo, which is odd because it is bright pink with seafood.  I have a lime juice, and my wife had a longan juice.
       
      This is what a lot of local food places look like:

       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×