Archive for Serious Eats

Queens Comfort is Serving Up Cap’n Crunch Fried Chicken

Queens Comfort is Serving Up Cap'n Crunch Fried Chicken

Source: NYDiningGuide

Fried chicken is the new it thing, and Queens Comfort in Astoria isn’t just going to watch Fuku and Shake Shack duke it out. Meet their Cap’n Crunch fried chicken! Topped with pickles, slaw, tomato and spicy remoulade. The sandwich costs $16 and a worthy competitor in the fried chicken fiasco.

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Unconventional Eclair Guide

Unconventional Eclair Guide

Source: Serious Eats: New York

These are not the Entenmann’s eclairs you grew up eating. These are a whole new generation of eclairs and they’re here to blow your mind. At Lafayette, Andrew Carmellini’s spot, there is a key lime lime pie eclair with a torched meringue top and lemon curd filling. There is also an apple pie eclair with with a caramel apple pie compote filling and a pastry lattice topping. But for a highly recommended eclair from Serious Eats, try Bouchon’s mango yogurt eclair. It’s a mango-y, creamy, citrusy eclair that is a nice nice break from the chocolate decadence and perfect for summer.

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Here’s How Beecher’s Makes Its Flagship Cheese

Here's How Beecher's Makes Its Flagship Cheese

Source: Serious Eats: New York

If you’ve ever tasted Beecher’s Flagship Cheese you know how fast a block of the stuff vanishes. It’s sharp like Cheddar, earthy and sweet like Comte and overall extremely addicting. Serious Eats got the inside look at what goes into making Beecher’s signature cheese.

First it starts with a mixture of milk from upstate New York and Jersey cows. The 50-50 mix of milks is just right to give the cheese an earthy taste and firm texture. After the milk gets pasteurized and a secret mix of cultures is added, cheese-makers drag wire screens through the long vat of cheese to cut the curd and release the whey trapped inside. The curds are then heated so they cook and start setting.

The cheese is then moved onto a “cheddaring table” where blocks of cheese are flipped onto itself and sit for 15 minutes until the individual curd meld together into loaves. The loaves then get milled (cut into small pieces) and seasoned with salt.

Once all that is done, into the hoops it goes. A hoop is a mold lined with cheesecloth to prevent the cheese from sticking. The hoops get pressed in a machine at 60 pounds of pressure per square inch long enough to condense the cheese. This process takes at least six hours. After the cheese is pressed it’s vacuum-sealed and sent off for aging. Aging can last between 15 months or as long as two years. It’s up to the testers who decide whether all the nutty, brown butter notes of the cheese have come together. And after that, onto your cheese plate it goes!

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How Acme Makes 5,000 Pounds of Whitefish Salad a Day

How Acme Makes 5,000 Pounds of Whitefish Salad a Day

Source: Serious Eats: New York

When you make over 5,000 pounds of whitefish salad a day, there surely has to be a system to it. Serious Eats found out just how Acme makes so much of this silky and smoky salad. After cleaning (descaling and gutting) the fish the Acme team then brines the fish for a couple of days. Once brined the fish get smoked until the fish are golden and firm but not dry. Once the fish go through all the prep work, the bones are removed and the fish meat is added to mayonnaise. A lot of mayonnaise. And that is how Acme makes this not-so-healthy but delicious spreadable salad.

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The Best Diner Staples and Where to Get Them

The Best Diner Staples and Where to Get Them

Source: Serious Eats: New York

With rents skyrocketing higher than ever, diners, the glue of New York, are most at risk. Serious Eats compiled a list of why diners are important, but anyone who leaves the bar late, catches a late night movie or concert already knows that diners are far too often the humble savior of the night. Regardless, here are Serious Eats’ diner staples and the diners that do them best. For fluffy pancakes with crispy edges, Landmark Pancake House is the place to go. For your typical and wonderfully mediocre diner cheeseburger, the Square Diner in Tribeca cooks it to a perfect medium rare. And how could any diner meal really be complete without a slice of cake layered to the gods. While most diner cakes are nothing to ride home about, the Court Square Diner in Long Island City makes the most moist chocolatey mousse cake in the area.

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One of New York’s Best Bagels Comes From a Department Store

One of New York's Best Bagels Comes From a Department Store

Source: Serious Eats: New York

Barney’s is the go-to place for a lot of things. Shoes, bags, fur coats etc. But who would have thought one of New York’s best bagels exists inside there. Well it does. Serious Eats took a trip to the store cafe called Fred’s which specializes in old school, Jewish bagels. Baker Mark Strausman rolls each bagel by hand, boils them, bakes them them seasons them with toppings. According to Serious Eats, a good bagel should have crust that is, “smooth, shiny, and crackly, like a good baguette. The dense crumb is chewy on the inside, like a real New York bagel should be. The flavor is malty, yeasty, and rich, but not too sweet.”

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The Must Eat Desserts in New York at the Moment

The Must Eat Desserts in New York at the Moment

Source: Serious Eats: New York

As the evenings get chillier, your sweet tooth might crave for something other than ice cream (though we think it’s a four-season dessert). Serious Eats compiled a list of the 10 must-eat desserts in New York. Everything from chocolate chip cookies from Levain, which are really more like gooey scones from the gods, to The Swingle: a single serving sized key lime pie on a popsicle stick covered in chocolate from Steve’s Authentic Key Lime Pies.

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Best Egg Cream in the City

Best Egg Cream in the City

Source: Serious Eats: New York

Ask a kid if they know what an egg cream is and chances are they’ll think it’s the newest hot app for their iPhone. They might be hard to come by these days, but Serious Eats went through the trouble of scouting out milk, seltzer water, and chocolate syrup drink and finding the best in the city. The winner is Shopsins in the Essex Street Market. It comes in a plastic cup rather than a glass but that doesn’t mean it’s not still refreshingly delicious. Serious Eats says, “if f you’re trying to win over an egg cream novice, this is where you take them.”

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