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Has anybody ever made the Milk Bar FKA crack pie before? I’m planning on doing it for a going away party and the BA recipe (https://www.bonappetit.com/recipe/crack-pie) doesn’t seem too difficult.
(I also briefly considered the NYT chocolate chip cookie recipe but it requires chocolate feves, which I always forget cost like $40.)
IMO the crack pies i've had at Milk Bar are way too sweet. really any baked good from Milk Bar, i've had the crack pie in NYC, the birthday cake at NYC and Vegas locations, a cookie of some kind at NYC, all way too in my face sweet for me. but the cereal milk soft serve is flawless and delicious.
Alice's was pretty good. Solid 3.5 star type meal which is about the level I like to eat at. On the rare occasions I do 5 star places, a lot of shit is over my head. A good 2.5-4ish is generally where I'm looking to eat.
same. i haven't had a ton of 5 star experiences but they typically leave me confused and exhausted. Nobu being an exception, i don't know if it's considered 5 star but doing the "let your server choose" menu there is delightful and fun.
but every few years i like to give a fancy chef's menu/chef's table a shot. i have é by José Andrés in my sights for our next vegas trip. i've enjoyed his more casual offerings, they are fun and flavorful, so i'm hoping his take on the chef's table menu isn't too high falutin'.
I feel like your enjoyment of "high class" food is directly proportional to your enjoyment of the taste of fennel.
Lol. I love Cioppino which is hard fennel. I like it in raw vegetable juices. For me it’s the combinations and order you are served. Things just seem confusing as postjack said. Like why do I get an odd sorbet as course 4 of 7. I understand the palate cleansing side but why Asian plum between the previous and next.
Has anybody ever made the Milk Bar FKA crack pie before? I’m planning on doing it for a going away party and the BA recipe (https://www.bonappetit.com/recipe/crack-pie) doesn’t seem too difficult.
(I also briefly considered the NYT chocolate chip cookie recipe but it requires chocolate feves, which I always forget cost like $40.)
IMO the crack pies i've had at Milk Bar are way too sweet. really any baked good from Milk Bar, i've had the crack pie in NYC, the birthday cake at NYC and Vegas locations, a cookie of some kind at NYC, all way too in my face sweet for me. but the cereal milk soft serve is flawless and delicious.
I did ask around and people seemed ok with an intensely rich butter filling but it’s interesting that now two people have said it either borders on or is too sweet. I guess we’ll see!
IMO the crack pies i've had at Milk Bar are way too sweet. really any baked good from Milk Bar, i've had the crack pie in NYC, the birthday cake at NYC and Vegas locations, a cookie of some kind at NYC, all way too in my face sweet for me. but the cereal milk soft serve is flawless and delicious.
when we went to the nyc location, they had an affogato with their pretzel soft serve and it was one of the best things i've ever had. i still think about that thing.
Has anybody ever made the Milk Bar FKA crack pie before? I’m planning on doing it for a going away party and the BA recipe (https://www.bonappetit.com/recipe/crack-pie) doesn’t seem too difficult.
(I also briefly considered the NYT chocolate chip cookie recipe but it requires chocolate feves, which I always forget cost like $40.)
IMO the crack pies i've had at Milk Bar are way too sweet. really any baked good from Milk Bar, i've had the crack pie in NYC, the birthday cake at NYC and Vegas locations, a cookie of some kind at NYC, all way too in my face sweet for me. but the cereal milk soft serve is flawless and delicious.
Speaking of... Milk Bar posted on their Instagram yesterday that you will soon be able to buy their Cereal Milk Ice Cream in grocery stores. I just hope it doesn't disappoint like their packaged cookies have disappointed me so far.
Edit: Apparently four flavors are in Whole Foods as of today. Cereal Milk, Birthday, Milk Bar Pie, and Cornflake Chocolate Chip Marshmallow.
I've been wanting to go there forever, but I couldn't ever make it work until today. I'm looking at the Tuna Cubes (cold tapas), maybe the pork tenderloin medallions (hot tapas) and maybe the strip unless they have a daily special calling my name.
Damn. So Global Grill delivered the best meal I had in a few years. Shit was so fucking good from start to finish. It was just me and middle kid C. He was blown away last night by the shrimp and SC Blue Grits at Alice’s. But I think tonight exceeded his expectations as he was somewhat cracking on Iron which could easily be the best restaurant in any mid sized city. This was top notch. We started with some focaccia with kalamatas, feta and some heirloom tomato relish. That was the worst thing we ate and it was good. First was cocktails. C got the Noche Noche cocktail. Ancho Chili liquor, mezcal, watermelon, lemon and cilantro. Was a super smoky and spicy drink. Very good. I had the Central Business District. I thought the waiter was fucking with me when he said it was finished with CBD. Haha. Spicy orangeish cocktail - Corralejo blanco tequila, blackberry shrub, local honey, turmeric, ginger, cayenne, lemon, 15mg crystal Creek mandarin CBD.
Tapas was the cold tuna cubes with sesame oil and sesame seeds then General Tso’s oysters. Shit was getting better. It was boujee and played with a spilled Chinese takeout box. I had to call them out on the waste, but it was so fucking good. Fried oysters with fried rice noodles and a ginger-hoisin sauce. Next hot tapas was the pork medallions. These were espresso and chili rubbed with apple chutney over a chorizo gravy. Bomb. Next C got the catch of the day potato crusted red snapper with blistered tomatoes some kind of light butter sauce. Damn that was good. I had the strip with the 60-70 ingredient house Worcestershire over mashed gold potatoes and a nice crispy, thinly sliced half circles of squash side. I ate only half. I wanted dessert because everything else was so good. But I’ll just go back sometime. I got some photos but I’ll fucj with that later. Goose popped up on Youtube recommendations for a show last November. They opened with Echo and the Bunnymen’s Killing Moon. It was decent but inspired me to just put on Ocean Rain. To this day like almost 40 years later, I always thought that was the best New Wave album (psychedelic sub-genre). And people love the singer from Goose’s voice. But he didn’t quite capture Ian McCullough who is the best voice from that entire genre. I feel like he and Natalie Merchant are my favorite 1980’s voices.
Here's the photos. I didn't take a photo of the oysters, but I found one on-line.
Cold Tapas
Oysters
The strip
Fresh COTD Red Snapper
Off to New Braunfels for the weekend. I'm hoping to get some decent Tex-Mex or Mexican and definitely some BBQ. Not sure if we'll roll over to Lockhart or just go up to Austin or down to San Antonio. But it's on.
i kept thinking about the milk bar cookies when we mentioned them here, so i made some this morning to take to visit my sister this weekend. also had a sleepover with my 4 year old nephew and taught him how to bake bread. he was so excited to take it home and requested an extremely adorable photo shoot of him holding the loaf.
The title of this video was so dumb I had to click, and the video is actually really good. Oyster mushrooms are the bomb. Also this is page 69 and mushrooms are sex parts so it's basically doing oral when you eat mushrooms.
Post by potentpotables on May 31, 2021 21:22:16 GMT -5
Beach week at OBX last week, and I took my dad out for dinner Wednesday night, just the two of us. He's real downtrodden about food because the things he likes nobody else does - anchovies, supreme pizzas, bunch of seafood - so he hasn't had much in like 30 years. I try to do some of them for him (I'm a supreme pizza guy minus disgusting, disgusting ham) so we went out and got a bunch of seafood. I had oysters for the first time, and clams. I think I like mussels better but I will definitely eat oysters again.
Beach week at OBX last week, and I took my dad out for dinner Wednesday night, just the two of us. He's real downtrodden about food because the things he likes nobody else does - anchovies, supreme pizzas, bunch of seafood - so he hasn't had much in like 30 years. I try to do some of them for him (I'm a supreme pizza guy minus disgusting, disgusting ham) so we went out and got a bunch of seafood. I had oysters for the first time, and clams. I think I like mussels better but I will definitely eat oysters again.
I like mussels. What’s a seafood paella without them or moules-et-frites? But I think oysters are a far more versatile bivalve. That’s coming from someone who tried their first one at the young age of 36. Doesn’t matter - oyster stew, fried oysters (even poboys), New Orleans bbq styled, raw, etc. next time you come down let me know and I’ll treat you to some shit that will surprise you. I love the outer banks. The one time we went was the back side of a guys camping trip that started in Cherokee. We got a few days camping on the beach in Nags Head and Kill Devil Hills before making our way down the islands by highway and ferry. That’s such a great part of the country that almost know one knows exists. We were there more than 30 years ago. It was mostly resort type houses being built, but I know that’s all changed as many people have settled there permanently.
We only had one memorable meal in New Braunfels. Most of what we got was pretty generic local pizza, some Tex Mex and shit. We tried Las Fontanas, but the wait was too long. We settled for Casa Garcia. They don’t suck, but the one in Deep South Austin I’ve been to in the past was better.
Saturday I woke up drunk but rallied in 15 minutes to catch a ride to Seguin to go to Burnt Bean Co BBQ. My friend who lives in NB said people have been telling him it was good. Line took its sweet time, but after about a half hour we got in. I immediately recognized the chef/pit-master but I couldn’t place him. Turned out it was chef Ernest Servantes. I had just watched the rerun competition last month where he won Chopped GrillMaster in 17 or 18. He partnered with another chef and opened Burnt Bean. Barbecue there was as good as anything I’ve had in Texas, and I’ve been to several of the top of Hill Country places. What set them apart was the quality of the sides. Often sides at BBQ places are forgettable. These all had chef touches. The fresh snap beans were awesome. BBQ Beans were also great. Potato casserole was good. The street corn pudding was good. All of it was fresh and scratch. The banana pudding was the best I’ve had. This wasn’t some shitty jello pudding with Vanilla Wafers. It was real pudding with some cinnamon fried tortillas. It was very good. Otherwise we got the last of their Dinosaur Beef Ribs and pork chops on the loin. Their brisket (they use prime) was perfectly rendered. There were no remaining lines of fat. Just juice filling those spaces. Complete melt in your mouth. My only slightly ding on it was that I craved more kosher salt and course cracked black pepper. When we got home and I fixed shit up with more salt and pepper, it came to life even more. I know that’s a taste thing, so it doesn’t count against them. I’d eat there once a week if I lived in the general area.
Edit to say that I just read the TX Monthly article and feel good about the author’s points since he literally used some of the exact terms to describe similar menu items.
Went to Little's Food Store in Atlanta with Silver Surfer earlier today. I feel a little hyperbolic saying so, but that might be the best burger I've ever had. It was so fucking good. The place is mostly a small beer and wine shop, and reminded me of like a bodega concept. They have some produce and a few other groceries, and a flattop behind the counter. I got a double slider, which was probably two 2.5-inch patties, not some tiny burger. It was plenty for a person to eat with fries. That came topped with white cheese, (not sure if white cheddar or provolone) thin-sliced grilled onions that had a little char to them, dill pickles, and yellow mustard. I can't recommend this place enough. Go here.
Beach week at OBX last week, and I took my dad out for dinner Wednesday night, just the two of us. He's real downtrodden about food because the things he likes nobody else does - anchovies, supreme pizzas, bunch of seafood - so he hasn't had much in like 30 years. I try to do some of them for him (I'm a supreme pizza guy minus disgusting, disgusting ham) so we went out and got a bunch of seafood. I had oysters for the first time, and clams. I think I like mussels better but I will definitely eat oysters again.
Sounds like your dad has good tastes.
I'm with you about ham generally though I don't mind it on Supreme pizza for some reason. It's normally saltier on supreme and maybe masked by other flavors? Not sure, but yeah, Ham is bottom tier meat.
Went to Little's Food Store in Atlanta with Silver Surfer earlier today. I feel a little hyperbolic saying so, but that might be the best burger I've ever had. It was so fucking good. The place is mostly a small beer and wine shop, and reminded me of like a bodega concept. They have some produce and a few other groceries, and a flattop behind the counter. I got a double slider, which was probably two 2.5-inch patties, not some tiny burger. It was plenty for a person to eat with fries. That came topped with white cheese, (not sure if white cheddar or provolone) thin-sliced grilled onions that had a little char to them, dill pickles, and yellow mustard. I can't recommend this place enough. Go here.
that place looks amazing. definitely going if i ever get down to atlanta. Been so excited that more places are reopening that i haven't been cooking much. it's been great to go out with friends. been going to miller's an extremely blue collar dive bar on mondays, burger fries a couple tallboys for $12. Nice change of pace from many places up here that like to do a jucy lucy or make the burger fancy af. looking to go to a pizza farm soon, and 112 eatery and bar la grassa just reopened. ready to feast
Beach week at OBX last week, and I took my dad out for dinner Wednesday night, just the two of us. He's real downtrodden about food because the things he likes nobody else does - anchovies, supreme pizzas, bunch of seafood - so he hasn't had much in like 30 years. I try to do some of them for him (I'm a supreme pizza guy minus disgusting, disgusting ham) so we went out and got a bunch of seafood. I had oysters for the first time, and clams. I think I like mussels better but I will definitely eat oysters again.
Sounds like your dad has good tastes.
I'm with you about ham generally though I don't mind it on Supreme pizza for some reason. It's normally saltier on supreme and maybe masked by other flavors? Not sure, but yeah, Ham is bottom tier meat.
While I agree with both points (don't mind on Supreme but nasty otherwise - especially big thick cubes or slimy slices on pizza), some hams are among the best things in the world to eat. Many are melt in your mouth. Exhibits:
Prosciutto Ham
Iberian Jamon de Bellota (coming in around $1,100 a ham)
And finally, there's always one of the best flavoring ingredients in the world:
Tasso Ham
There are dozens of other quality hams, but not the shitty boiled crap that comes in packages that most Americans eat. :yuck:
Post by potentpotables on Jun 2, 2021 10:14:36 GMT -5
Iberian ham is the exception. Jamon y brie became my go to sandwich on my honeymoon in Barcelona. I smuggled some of that into the US for my dad and father in law as Christmas gifts. Otherwise, ham is easily the worst part of the pig we eat in America.