Taco Bell unveiled the waffle taco—a fried waffle cradled sausage and egg—in 100 test markets today. Sadly none of these markets are in New York City. No word on the company’s plans to rollout the a pizza crepe taco pancake chili bag.
Writing for The New York Times Robert Sietsema gives a rundown of Vietnamese joints in Atlantic City, including Com Tam Ninh Kieu and its hu tieu with egg noodles and pig feet. Sign me up, Robert.
Josh Ozersky tells the tale of a trail at Jonathan Benno’s Lincoln. “I barely did any work at all, but I didn’t act like Mayor McCheese either, and tried my best not to interfere with the machinery of service,” he writes. Cutlets also makes me really hunger some stupendous sounding roast chicken. (more…)
This week I caught up with my old friend Josh Ozersky, the Meatopia maven and food writer. Of late Josh has been writing hunger-inducing dispatches like this one on modernist barbecue over on Esquire’s Eat Like A Man. In case anyone is wondering the rumors about Josh and I rolling around in the dewy heather on Martha Stewart’s compound are dirty lie. It was asphalt
Where do you like to eat when you make it out to Queens? I still have a soft spot for the Bukharian places in Rego Park, like Arzu and Cheburchnaya, and I never miss a chance to visit the Northern Chinese “mutton men” of Flushing. I would like to go back to La Portena someday.
Ah, the mutton men. You owe it to yourself to try Fu Run’s Muslim lamb chop. Tell me where did you learn to use chopsticks? I haven’t, and I won’t. Chopsticks are the stupidest implement in history. There can be no more ludicrous act of pretension than an American claiming to like them. You might as well wear a powdered wig, or carry a Roman short sword into battle.
I seem to remember reading something about you having a beef with chefs overusing bone marrow. Tell me more? It’s all written right here. The simple fact is that bone marrow sounds sexy, but it’s just tasteless fat, never meant to have a starring role. It should be, like Joyce’s God, invisible and omnipresent in a dish. (more…)