Restaurants »Fatty Cue

91 South 6th St. Brooklyn

Well, it’s about time that the Times recognized my friends and I for all the trying out new eating spots – yes – that’s us at Fatty Cue, doesn’t Jim look handsome? So moment of semi fame aside, how was the restaurant? Was it truly “packed with people in beards or vintage dresses” well, yes if you count Jim and I, was it true that “To eat at Fatty Crew’s new restaurant is to experience the very essence of nowness. No one else is cooking like this anywhere.” also as the Times articles states? Sure! Our meal, which was rambling and exciting was delicious. We started with a great cucumber salad with a nice kick, as well as the intriguing sounding Dragon Pullman Toast with side of master fat – essentially a fat stack of pillowy toast with a bacony dipping sauce (it was awesome). One of my favorites of the night though, was perhaps the most subtle, the pork loin smoked on the bone, sliced thin with green peppercorn aioli and herb salad. Topped with crunchy bits and an excellent sauce (the place is swimming in excellent sauces), it was surprisingly complex in the way that the best Asian flavor combinations can be.

For larger plates to share (we shared everything) we opted for the Mediterranean lamb (very good but not quite as stand out as the rest for me personally), the curry duck (wow flavors, but a tad too fatty for my taste to order again, though friends raved), beef brisket with steamed buns to accompany (tender and flavorful was the meat, the buns – which we got extras of were perfect for soaking up all that aforementioned sauce both definitely worth ordering again), and the creme de resistance the Ikan Bakar: whole mackerel, turmeric salt, smoked and seared in a banana leaf, chili-garlic-lime sauce. Not only was this fresh tasting and delicious as it came to us, where we picked it down to the bones  – we then ate the bones! Seriously, the waiter (who was incredibly sweet and friendly) offered to deep fry the bones so of course we said yes, and the resulting crunchy snack was the best part of the whole meal. Why this isn’t done more often more places, I’ll never know.

Dessert was a yummy smores pie, but admittedly, not exactly what we were craving after the salty, flavor impact of the meal. Perhaps an unusual sorbet would have hit the spot better and felt less heavy after so much indulgence. Of course, we ate every last morsel of the pie, so my complaint is a minor one. It was certainly over all a dramatic dining affair in a noisy, comforting environment. I have always been a huge fan of Fatty Crab but rarely make it to the neighborhood in time to snag a table, but with an option so close by, I’ll definitely keep it in mind of any special nights. It’s pricier than one might expect for the portions and the comparisons to Malaysian joints in say, Elmhurst, but definitely worth it for the unique culinary experience.

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Posted on May 16, 2010

Recipes »Minced Pork with Soba Noodles

from Serious Eats via Appetite for China

I’m telling you: ground pork plus an Asian recipe equals me me making kitchen magic. This particular concoction of Minced Pork with Soba Noodles comes from the great Serious Eats (which found it on Appetite for China) and boasts a list of very simple ingredients that result in a very complex and spectacular dish.

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Posted on April 18, 2010

Recipes »A Selection of Momofuku Recipes

From the Momofuku Cookbook

Our friend Mike is nothing if not ambitious: if you’ve taken a look at David Chang’s recent Momofuku Cookbook, you know that these are not simple fixins. Mike decided to have friends over the other night to try a selection of FOUR. Most impressively, all were delicious and made in a tiny kitchen sans staff of many to help.

The noodles are nice and simply refreshing. The rice cakes, which he improvised the most, were spectacular in their bold flavor. The cauliflower was a wonderful starter with a tangy vinaigrette, and the pork buns were simply incredible.

Plus, he had no snobby issues with the people eating his food taking photographs.

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Posted on April 4, 2010

Recipes »Shrimp Fried Rice

shrimp fried ricefrom Cooking Light

It’s always nice to take a usually greasy food that’s bad for you and make it lighter and tastier. This Cooking Light recipe is super quick and easy (particularly if you get Freshdirect’s heat and eat rice) and can be tampered to your own tastes. I added water chestnuts (a personal love), rice wine vinegar and fish sauce.

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Posted on January 10, 2010

Recipes »Fish Flavored Pork

I loved my dinner tonight! And not just because Jim cooked while I didn't lift a finger – it was also truly delicious. Sure, a recipe called Fish Flavored Pork might turn some folks off, but they'd be missing out on a complex, spicy dish that would go well with some steamed rice and a beer. We subbed porcini for tree ears and ground pork for strips.

I found it on Use Real Butter, a lovely food blog with more recipes that I'm curious to try.

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Posted on October 12, 2009

Restaurants »Kuma Inn

kuma inn Up a steep flight of stairs on the Lower East Side.
Come early or make reservations.
You must try the Chinese sausage (pictured).
One of the best meats I have ever tasted.

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Posted on November 7, 2005