Restaurant Review: Batard

Usually when all the critics love a place, I don’t.  Or if it’s one certain dish, it doesn’t live up to the expectations.  Not so at Batard. Of course, we didn’t go with the octopus pastrami – having had tons of octopus in Maui and thinking this was likely overrated.  Instead we tried the red…

Hanoi: Pho, Pho and More Pho

My trip to Vietnam was everything I could have hoped for in a vacation and so much more.  We ate, drank, ate a little more and had some serious adventures over the last two weeks.  I have lots to share with you, so I will be doing several posts in the coming weeks.  For this…

Got Hunger Pangs? Try Num Pang

I get daily emails from Grubstreet, Eater and a ton of other websites devoted to keeping up on the latest in NYC food happenings.  Yet somehow I was unaware of Num Pang, a gourmet bahn mi shop, with several locations around the city.  Fortunately, when I picked up Edible Manhattan (checkout the article on the…

Sous Vide Experiment Redux: 48 Hour Short Ribs

After being wowed by the 72 hour version I tried last time, I was anxious to experiment with 48 hour short ribs.  This time I used a slightly higher temperature of 135 degrees Fahrenheit (133 before).  And the meat came out more tender but still intact.  About as close to perfection as I’ve tasted. The…

Sous Vide Experiment: 72 Hour Beef Short Ribs

As I waited in line for carpaccio for New Year’s Eve, a woman next to me was emphatically telling another customer:  “Get the short ribs!”  She was adamant about how she cooked them every year at this time, and since they were on sale, you simply had to buy some.  It seemed like a compelling…