McPoutine
McPoutine
I know they've done this in the past, but they're using REAL CURDS now. So... I'm all over this, guys. You know how I feel about real curds. Will let you soon as soon as I try one.
UPDATE: It was amazing. Don't listen to the haters. If you're into squeaky curds, you'll be into this.
I'm going to assume that you already watch Bob's Burgers. And if you haven't? Well, I'll speak to you privately later. Everyone should be watching this show.
Anyway, in every episode there's a different burger-of-the-day that's featured in the background of the restaurant on a chalkboard (see above photos). And I just found out that there's some magical human being out there WHO'S ACTUALLY MAKING THESE BURGERS! I love it when people do stuff like this. Ya know, fun stuff. Just such a neat idea. You can see for yourself over at The Bob's Burgers Experiment. I've included a few examples of what they've done below.
The Cauliflower’s Cumin From Inside The House Burger (comes with cauliflower and cumin)
Angus beef patty topped with jalapeno cheese, tomato, lettuce, onion and of course - the triple C combo: a mash of cauliflower, cumin and cilantro.
The Bruschetta-bout it Burger
An angus beef patty topped with bruschetta and mozzarella cheese, dressed lightly with balsamic vinegar on toasted french bread. Comes with a light salad.
Pickle My Funny Bone Burger
All beef patty topped with fried pickles (delicious dill coated in an italian herb and red pepper batter) and a deliciously creamy mayo-ketchup-hot sauce combo. Served with a pickled beet salad.
SUCH a good idea for a blog. Can't wait to see what other ones they make.
This place (Bua) is a bar in the East Village, but this burger certainly should not be considered bar food. It's made of a La Frieda custom short rib blend with lettuce, tomato and pickle served on a potato roll with "burger sauce" for $8. It's akin to the burgers at Shake Shack, in the very best way. Come to think of it, all my favourite burgers are a "blend" of some sort. That must mean either:
EAT IT NOW!
I yearn to be a great cook. I like to think that I try my best, but I'm just not that great at it. But this dip? I can make this flawlessly and people actually eat it with a smile - so this will be one of my great go-to things to make for the rest of my days. I know I've mentioned it once quickly before in another post, but I wanted to put up the video for it as well. Also, do you know how much I love this man - Chef John? A lot. (I've mentioned my love for him in the past.) He's just the best and his recipes are almost always amazing. Anyway, you can watch the video for the recipe or go on over here for a print out. Tasty as hell.
With the exception of all their tea tree products, this is my absolute favourite thing at Trader Joe's. As you already know, I love any kind of chicken that gets curried. But this one? Best I've ever had. Every time I buy some, I have such lofty ideas about what I'm gonna do with it. Am I gonna put it in an open-faced sandwich? Maybe a regular sandwich? PERHAPS A WRAP OF SORTS? And these ideas never come to fruition. What does end up happening? I get a fork and go to town. Usually within an hour of having it sit, lonely, in my refrigerator. It's so fucking tasty.
I know, I'm supposed to be done with Thanksgiving (since I've already celebrated it last month in Canada) - but when you're surrounded by people who haven't had their own turkey yet, well, they're gonna talk about it excessively until it happens. And thank goodness for that, otherwise I would've never heard of THIS AMAZING SANDWICH.
It's white meat, dark meat, cranberry sauce, GRAVY, all stuffed inside a buttery-tasting croissant. If I were hosting a Thanksgiving dinner, I would only buy these to serve to my guests. I might make some enemies since people seem to flip out if there isn't a bird cooking in an oven for this holiday, but fuck that - these croissants are just that good. If anything, they should serve them alongside some extra gravy in a little bowl. But that's just me asking for too much. It really is perfect already.
Here's a short video showing how they're made:
Honestly, they should cost way more than $4.50 (Update: it’s 2021 & they now cost $9, so I really should’ve shut my mouth!). This guy is so fucking tasty. I ate it in the subway. Like an animal. Because I couldn't wait until I got home. Who knew I could be into dark meat? I think it's so good 'cause there are a ton of flavours in one teeny little bite and you don't expect that. I realize I've already done a Momofuku post before, but I had to talk about this croissant. Absolutely phenomenal-tasting.
These are only available during the month of November, so please do us both a favour and hurry the hell up and eat one. They arrive at the place around noon and are usually gone by 3pm, so note that. It took me two tries before I could devour one. (Sorry, Toronto - they don't offer them at your location - and you should really be writing letters to them about that fact.)
If you're in Astoria, stop whatever you're doing and go eat here. I feel like this is going to be a post that I'm going to have to come back to constantly with slight updates of what I've tried there recently detailing how MUCH I loved it. So far? The deviled eggs with bacon and aleppo pepper are nuts. And the fucking slow roasted pulled pork? Get the hell out of here. This is the best pulled pork I've had IN LIFE. You start eating it and you're all, "Yep, this is pulled pork." But then you realize some of it is somehow CRISPY and fucking unreal, it's so good. Must eat this. Also, they have half sandwiches for $3 at lunch with is insanely cheap and probably taste heavenly.
Also, I thought this place would just be a bar. It looks like just a bar. But with food like this? Yikes. So much more than just a bar. Go now.
As a Canadian, I often miss proper cheese curds. You know, the Quebecois ones. Those rubbery, delicious little chunks of heaven are often unheard of in these parts, so when I saw them on the menu at The Cellar at Beecher's I had to of course order them. Result? Majestic and fresh as hell. If you haven't had them for awhile (or *shudder* ever) then these are definitely just at good as the ones straight out of Quebec.
I have a new favourite dish and that dish is bœuf bourguignon. If you know how to make this... maybe let me know. I just ate it for the first time at Tournesol in Long Island City in Queens (thanks to the lovely Angela for suggesting we go) and it was transcendent. I promise you. This place is extremely French, lovely and better than any place you frequent so GO RIGHT NOW. And you know how I knew this place would be good? Two reasons.
I can't wait to go again. This dish is phenomenal.
(Sidenote: Don't forget about the Movie Wardrobe Sale happening tomorrow (Saturday) in Toronto!)
Here are some things that I learned this week:
Do these seem more like recommendations and less like lessons to you? 'Cause you're wrong. You need to get on all of these things immediately.
There are pieces of cake in it!
