The Chick’n Shack is a worthy alternative to Shake Shack’s hamburgers.
“Really? That’s like going to Peter Luger and getting the salmon,” my pal Robbie told me when I said I was excited to try the chicken sandwich at the newish Shake Shack in the Queens Center. Robbie is a big, big fan of their burgers. Not to say that I’m not, but I seem to be on a fried chicken sandwich kick of late.
As I waited on line a young couple in front of me bantered about the name of the sandwich “Chick’n Shack.” Soon it was time for me to fork over $6.29 for a cage-free buttermilk marinated fried chicken sandwich. As I waited for my sandwich I noticed somebody with a bottle of Louisiana brand hot sauce and immediately grabbed some to doctor up my bird. Shortly thereafter the Shake Shack pager began to vibrate and I picked up my order. (more…)
C+M correspondent Kristen Baughman checked out the Singapore Crab Throwdown and has the scoop on all the goings on for Singapore Restaurant Week.
Singapore celebrates 50 years of nationhood this year as this city-state comes of age on the global stage. In honor of the country’s birthday, The Daily Meal hosted a few of Singapore’s top chefs for the “Singapore Crab Throwdown.” Chopsticks and Marrow had the chance to go behind the scenes at The Daily Meal Test Kitchen to learn from these great chefs as they prepared dishes from salted egg yolk crab to wok fried black pepper crab.
The first cooking demonstration was by Chef Wayne Lieu of Keng Eng Kee Seafood Restaurant. Along with his team, Chef Lieu taught the “Singapore Crab Throwdown” attendees how to make iconic Singapore chili crab, a signature Singaporean dish with a balance of sweet, salty and heat from the chiles. (more…)