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Buzio’s is the place to go if you want to make a feijoada. They sell all the meat you need in their two freezers, and have everything else to complete the dish right there. The people who work there are super-friendly, and were happy to share their method of cooking up the famous bean stew. This is the spot to pick up Brazilian magazines, candy, clothing and items related to their soccer team, as well. I also learned how to make molho apimentado at Buzio’s. Read more…
Brazil, NYC Food Places
I fell in love with the (mostly pork action) food scene at the soccer fields after seeing a short video on some webpage, going down to Red Hook pretty much every weekend to chow down on the Mexican, Central American and Colombian grub dished up by the vendors who lined the outskirts of a soccer field. The soccer fields have been documented very well by J. Slab on the Porkchop Express, and I suggest you check out his site for the full run down. The Grub Blogger will say that he was part of the initial rush of folk who likely lead to the evisceration of this great scene, which was reduced to trucks vending out grub from the street adjacent to where the real action used to be. There is definitely a feeling of guilt for having told everyone who would listen about this special scene, and then watching as it got overwhelmed, and eventually on to the radar of the health department and food licensing agency of the City of New York. Still, I had many good times there, and was introduced the to the huarache, a sort of super-taco made from fresh masa and filled with whatever was on the griddle. Read more…
Mexican, NYC Food Places, Porcine Revolution
Beginnings. I have been looking out over the food landscape for a while, and, now that I am riding on the seas a bit with this blog, I starting thinking about what finally pushed me to start posting (for my background in cooking, see my About page). I started thinking about what I love about food, and keep focusing on incredible meals I have eaten or made with pig. I also noticed that pig is a pretty hot topic in restaurants, books and online. All of this crystallized when I made my own bacon after deciding I couldn’t find the real sort of stuff I had tried a few times while on vacation in Vermont or in a rural breakfast spot somewhere around New Orleans. We’re talking thick, meaty slices of pork, with fat that is not soggy or burnt, but instead somewhere between creamy and toothy. Bacon that you don’t just consume, but savor. Read more…
NYC Food Places, Porcine Revolution
