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Random food thoughts - Street edition - Page 17

post #241 of 642
post #242 of 642
What I've been eating lately:
Shanghai Café
Scallion Pancake
Steamed Tiny Buns (with pork)
Beef Pan Fried Noodles
Shredded Pork & Preserved Cabbage with (rice cakes)

Pho Pasteur
Cha Gio (fried spring rolls)
0. Pho Dac Biet & Bo Vien (combination rice noodle soup with sliced beef, brisket, tendon, tripe & beef ball)

Taqueria Lower East Side
Bistec and Carnitas Tacos
Barbacoa Tacos

Whitehall Bar and Kitchen
Whitehall Burger (Cheddar, pickled beetroot, caramelised onions, lettuce, over-easy egg, house cut chips)

Village Yokocho
Grilled thick-cut Berkshire pork with Yuzu pepper

Wo Hop
Beef Chow Fun

102 Noodles Town Restaurant
Pork with thousand year egg Congee
Roast Duck with Wonton noodles

Spicy Buffalo Cheese Stuffed Burger (with pesto gorgonzola)
post #243 of 642
take me eating with you
post #244 of 642
Originally Posted by Working Stiff View Post


Did you make this? Please give me details!

Here in Quebec there is no good fried chicken ...
post #245 of 642
Originally Posted by indesertum View Post

take me eating with you


There is not a number higher enough for how + this statement I am.

post #246 of 642
Originally Posted by brad-t View Post

Did you make this? Please give me details!

Here in Quebec there is no good fried chicken ...

I did! There's not really a lot to it, I do an overnight buttermilk soak with garlic & hot sauce, shake chicken in a bag with flour salt pepper cayenne, dunk in ice water then back into flour mixture for a second coat. Fry in shortening in a deep cast iron pan for ~20 minutes, covered for first half of cooking then uncovered after flipping. Fat should 2/3 - 3/4 cover the chicken. Next time I make fried chicken I'm going to try this I think:

post #247 of 642
fried chicken...like hamburgers are one of those things that are so easy to make at home, are usually better that way than getting them out and while I'm sure the overnight soak and the icebath are nice additions like making burgers the ez versions work just as well. Just coat the chicken in flour and spice, then fry in grapeseed oil or lard if you have it. Brad you can serve over leftover poutine if you like.
post #248 of 642
Thanks Stiff and 1969! Last time I made fried chicken at home I was underwhelmed, so I'm looking forward to try this (once it cools off ...)
post #249 of 642
Willy and Crew, where to go in Brooklyn? I'll be there at the end of September.
post #250 of 642
I'm so Asian foo.gif
post #251 of 642
I'm so Atalian foo.gif
post #252 of 642

I know it's been discussed, but where are some places around Los Angeles to get decent candy/liquorice? 

post #253 of 642
so my brother-in-law bought a smoker. it's awesome

post #254 of 642
A little less lemon and my ginger tea, would have been perfect.
post #255 of 642
Anthony Bourdain Parts unknown season 2 has started, why wasn't I told. plain.gif
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