Zuzu Ramen

I emailed a friend of mine about meeting for dinner since I was going to be in the New York Metro area for business. She told me she wanted to keep it under $20 for an entree. Since I pretty much spend more money on alcohol than on dinner anyway, it was fine with me.

I had just recently been telling someone about my trip to Ippudo last month. Although they had never been there, they did say the ramen at Zuzu Ramen in Brooklyn was very good.

Not really feeling like making the trek into Manhattan and the fact that my dining partner would be within walking distance of Zuzu Ramen (in Brooklyn) - I figured it was worth a shot.

The restaurant is housed in a little corner unit, with about 20 or so seats inside. The decor is a mixture of reds and tans, and has these surprisingly comfortable "butt hugging" stools. I know they were comfortable because I ate and drank there for some 2 1/2 to 3 hours and never felt like I need to stand up and stretch.

We decided to share an order of the mini pork buns, along with a Garlic Soy ramen for her, and a Zuzu ramen for me.

I can say that the ubiquitous pork buns were probably the highlight of the night. If there is a list of fad foods, the cupcake is still miles ahead, but the pork bun is steadily gaining on them. Granted, I've eaten my fair share of these little treats over the last few years. I'm not going to pretend like I haven't, but this just might be the best pork bun I've ever had. The Zuzu version isn't just a simple slab of braised pork with hoisin wrapped in what equates to white bread-like dough. I would say that they taken that idea and topped it with some finely diced accoutrements that deviate from the traditional, but some much needed crunch and texture. I would order these again in a heartbeat.

The ramen is another story. First lets start with the broth. I thought it was way too one dimensional. I had gone to a couple of places in Hawai'i where I could have drank straight broth and walked away perfectly content. Ippudo, I think, takes broth to the next level and even blows the ramen-ya in Hawai'i away. A cursory survey of Yelp and Urbanspoon had consistently harsh things to say about the broth being too salty or smokey. For me I didn't think it was overly so, I did think there was a lack of depth that the previously mentioned places had. I don't mean to sound like it was bad - it wasn't. I just didn't feel the overwhelming desire drink empty the bowl.

Sam Sato's Cold Noodles

I have found that many people bitched about the noodles, I happened to really like them. Zuzu uses what I've known to be a "cold noodle" that seems to have a firm springiness to it that I really like. I ate a place called Sam Sato's in Maui that did cold noodles with a dipping sauce and these were very similar. These are not the vermicelli-like noodles you see at most ramen-ya. I quite liked this incarnation at Zuzu.

My biggest problem was the size of some of the ingredients in the bowl. When our server, who was very friendly and attentive, brought out the bowl, I was surprised at how large the piece of char sui was. Looking down at the bowl, the slice of pork was was a shade under the diameter of the seven or eight inch bowl. How the hell do you eat that without looking like a wolf from a National Geographic episode? I'm all for more meat, but damn, cut the shit in half so I don't look so "primal" while I'm eating it.

For whatever reason there is an entire baby bok choy that is cut in half vertically and put in the bowl. This I have never seen. Instead of a wolf this time you end up looking like a rabbit with no social grace. There is simply no good way to eat it. The tough bottom portion is hard and inedible while the top has the consistency of wilted spinach. The fibrous nature of the ingredient is difficult to navigate with only a pair chopsticks.

Overall, I thought the food was good. It's not the best I've ever had and it's not the worst. Hardcore ramen fans are probably going to say it's decent. Others that are less familiar may say it's better. The problem is that they charge $10-$15 for their ramen, so the bar is raised pretty high. Like a $20 burger, the more you charge the higher the expectation. I don't think Zuzu ramen meets their price point.

Zuzu Ramen
173 4th Avenue
Brooklyn, NY 11217
(718) 398-9898
www.zuzuramen.com

Shrimp and Grits

When I came back from Augusta in April I brought back damn near every kind of grits I could get my hands on. I think all told I ended up with about six different kinds. While I haven't spent a ton of time down South, I have definitely gained a tremendous affinity for their food.

If you want to extend the life of grits, storing them in your freezer will keep them fresh for twice as long. Now I don't know how things are at your house, but in our's freezer space is at an absolute premium. Anytime I can pull out a package of short ribs, or a pint of ice cream I actually feel a sense of accomplishment. Grits on the other hand, don't really give you that same feeling. I typically only scoop out a half a cup at time for the two of us.

Shrimp and Grits

Love her or hate her, Paula Deen has a really good shrimp and grits recipe that's easy to make and came out perfectly for us. Link to recipe here. I've found that I prefer my grits to have a 4:1 liquid to grits ratio (which she calls for). Anson Mills calls for 3:1, but I just find them to be too gummy. I cut the recipe in half and it translated just fine. The good news is if you split this in half there's only 2 tablespoons of butter - the bad news is that there's an entire cup of grated extra sharp cheddar, or is that good news, too?.

At any rate, once you've taken care of the mise en place, this is about as self explanatory as it gets. It's simple. It's fast. And it's pretty damn good.

The Cage Free Tomato put up a post about his trip down to South Carolina. It's pretty cool. Check it out here.

Bac Asian American Bistro

Located on the edge of Tremont is a happening little place called Bac Asian American Bistro. Housed in the typical Tremont clapboard building, Bac takes up two narrow spaces with the entrance, bar, and kitchen on one side and the dining room on the other.

The decor has a modern yet comfortable feel to it. Even with a full house, like the night we were there, the noise level was comfortable enough to where you could easily converse with those at your table, but not have to yell.

Our server was very attentive and quite knowledgeable on the various dishes on the menu. Since Regina has food allergies, the server was able to navigate her through the dishes that already had certain components mixed together, and which ones could have the items she was allergic to left off.

We ordered the summer rolls and thought they were just okay. I think we were hoping the peanut sauce had a little more kick to it. I think next time we'd go with the lemongrass crab cakes. Can't say that I've ever had that combo before, so I'd be curious to try it.

Regina ended up going with the Crispy Walnut Shrimp. She thought it was decent, but I suspect that this dish will forever be ruined for her because she had an incredible take on this at Little Village Noodle House in Honolulu's Chinatown. (If you ever go to Hawai'i, Village Noodle is an absolute must and needless to say, so is the Honey Walnut Shrimp.) The portion and execution represented a good value at $15, I just think she has to shelve the idea of comparing them to VNH.

Since the night was cool and wet I decided to go for the Pho Beef Noodle Soup. Admittedly, I am a ramen whore. I admit it. I know - Pho is not ramen. The Vietnamese cousin to ramen melds its cinnamon kissed broth with the hardiness of ever-so-rare, ever-so-thin slices of beef that cook in the hot soup. Cinnamon is a weird thing with me, I like it in desserts but not savory dishes. I ran into this same problem at Burma Superstar in SF (thankfully it was just their appetizer - great BTW). I thought Bac's iteration was actually much better than some others I've had in Cleveland. In fact, I'd probably go so far as to say it's my favorite (#1 Pho might have to change their name to #2 or possibly #3 Pho), but then again pho is not my expertise.

All told I'd say there is enough stuff on the menu that would keep my attention during future visits. The setting was nice, but not stuffy. The waitstaff was attentive. And the food represented a good value.

Looking for more stuff in Cleveland? Check this link for our Cleveland page.

Bac Asian American Bistro
2661 West 14th Street
Cleveland, OH 44113
(216) 938-8960
www.bactremont.com

A Farewell to Strawberries: Momofuku Style

Strawberry season came late this year. It's a typical sort of thing for us - wait all winter and spring for the season's crop to arrive and then when it does - don't anything with them. There's no doubt we're making a concerted effort to take advantage of the summer's fruit.

A Lone Fragolina

We have some alpines growing in the MGG [Mobile Ghetto Garden], but the reality is that there's a reason you don't see fragolina (baby-sized strawberries) at the farmers market - they take too damn long to pick. This baby strawberries pack a certain "wow" factor into any summer tart, but it's hard to find enough ripe ones to harvest at the same time.

The Mobile Ghetto Garden: Waiting to be deployed to any patch of sunlight

This is our farewell to strawberries for the time being. The Christina Tosi version is like none that I've ever had before. If I had to describe it, I'd have to say that it's somewhere between the softness of a butter cookie, with the volume of a biscuit. The dough is basically rolled in balls, chilled overnight (highly recommended), and then right before they go in the oven, they are rolled in powdered sugar. The sugar adds a sweetness that wouldn't otherwise be there.

The Momofuku Shortcakes with Macerated Strawberries

If I had one word of advice it would be to not overmix the dough. Like a flaky pie dough that is over mixed, these suckers will not rise and became thin and dense - almost bullet proof. If you don't chill them long enough there is no doubt they spread like an oil slick. Christina's recipes are usually written very well, but the four minutes it takes to mix the butter with the dry ingredients was a minute and a half too long for me. I did the recipe by eye the first time with no problems. The second time I took it the four minutes she said and it was over mixed. I did by eye the last time (noting how long it took) and they came out fine. These are hard to overcook, but if you under cook them they are going to suck.

The Momofuku Shortcake is unique and easy to put together. I haven't tried them with any other fruits, but the salty/sweet shortcakes seem to be a pretty versatile item that can be pared with anything with a lot of sugar in it.

Here is a link to the recipe.

Looking for other desserts? Check out our Food page here with a complete listing of our past creations. Enjoy!

NEO Underdog #4

My next Northeast Ohio underdog is not in the nether regions of Painesville, the blue collar neighborhoods of the West Side, or even the southeast corner of the county - this underdog is sitting right underneath all of your noses, in of all places - TREMONT.

I can hear it now, "Oh, BS. I've either heard of it, or it sucks. In all honesty, if someone had told me to name such a place I would have probably said exactly the same thing - but a funny thing happened on the way to Fahrenheit.......

We typically stop in at Fahrenheit (or Fahrenheit's, as some of the older folk call it) every couple months for some appetizers and an order of short ribs. But on a visit late last year I took note of the pizza place that is attached to Edison's Pub, conveniently called Edison's Pizza Kitchen. I can't tell you how many times I've either walked or driven past this spot and not given it a second thought.

Edison's Pub, itself, is what I would consider a local spot for the Tremontonians. (Is that what they're called? Nope, commenter below says they're called Tremonters.) For the most part, many of the patrons seem to know each other. It's a low key younger crowd with nary a suit or tie to be found.

The three headed monster that is the Edison's Pub/Pizza Kitchen/Next Door Deli combines good pizza (I've not had the subs), great beer, and a fun venue. What you have is basically two originally separate spaces that have been joined together to make one congruent space. On the right side is the pub and on the left is the pizza and sub shop.

The bar area consists of a few different sections. The main bar is in the front and is relatively small (15 seats maybe), and has four microbrews on tap and an entire cooler filled with bottles. They do a really nice job of selecting good seasonal micros - over the winter they carried Bell's Hop Slam which you don't typically find at a four tap bar. For such a narrow selection they always seem to choose I nice variety of beers.

As you walk up a few steps you head toward the back of the building. Off to the left is the ordering window for Edison's pizza and sandwiches. If you're dining in, or having a drink while you wait for your food, you can pay for it and sit in any of the booths while they make it. If you call ahead for a to-go order you can just enter through the front of the shop. Cash and credit accepted.

The patio being graced by my pizza eating compatriot Cheesecake

From those same steps, if you go straight back, there are more booths and a room with a pool table. Directly off the back is a fantastic outdoor seating area. A covered shelter in the back offers protection from the lovely Cleveland weather. A grape vine covered arbor runs along the left side of the space, while a fountain dribbles in front of some octagonal picnic tables. The outdoor area is a great place to be on the few days we have beautiful weather. I love me a warm summer night with good friends, good beer, and good pizza.

Bountiful Toppings, Delicious Dusted Crust

The pizza is without a doubt my favorite in the downtown/Ohio City/Tremont area. The toppings are plentiful. The crust is cooked just right (crispy but not tough, chewy but not doughy). And as I mentioned before, they sprinkle that fine powdery cheese around the perimeter of the pizza. One other thing they do is include a couple packets of honey. I'm assuming it's for dipping the crusts in. This pizza seriously kicks ass.

Edison's pizza is for real. The music is good (indy rock). The outdoor patio area is cool. Edison's Pizza Kitchen/Pub should definitely be on the summer list of places to try.

Looking for more stuff in Cleveland? Check this link for our Cleveland page.

Edison's Pub
2373 Professor Ave
Cleveland, OH 44113
(216) 522-0006



Edison's Pizza Kitchen
2365 Professor Ave
Cleveland, OH 44113
(216) 298-4484

Ippudo

When we were in Hawai'i last January I was in ramen-ya heaven (Goma-tei, Tenkaippin in Honolulu, Sam Sato's and Noodle Star in Maui, all of which I have failed to complete posts on). With the heavy Japanese presence on Oahu, Honolulu in particular is a an izakaya hot bed.

When I go to New York, ramen is not really a huge priority for me. New York City is not Honolulu. This tiny Hawaiian island does Pacific Rim food exceptionally well - there's really not much reason to eat a whole lot of anything else. But New York? Wow. You can pretty much point at most any cuisine and there will be at least two or three practitioners of that particular genre who are held in high esteem around the world. Until the last few years the lowly ramen has languished in relative obscurity among the city's endless bounty of restaurants.

That is, until Japanese powerhouse Ippudo NY decided to open its only US outpost in this dining Mecca.

The New York leg of our East Coast trip was purposely left with loose dining plans simply because we knew that we were going to be eating an insane amount of food in Philadelphia.

The Bar/Waiting Area

While walking down through the the East Village, I noticed a lunchtime crowd of predominantly Asian people gathered around a front entrance passing time with their cell phones. With a crowd spilled out onto the sidewalk on a Friday afternoon at two o'clock, this had to be something good. Had it not been for the people outside, I would have walked right past it. With scaffolding obscuring the view of the packed bar area inside, there really isn't anything that lets you know that you have happened upon anything of any note. These people were waiting to get into Ippudo. A quick search on my phone reminded me that I had read about them once (along with nine million other "I have to try this place the next time I go to _____" restaurants.

Regional Japanese Ramen Bowls behind the bar

Since Regina and I had structured things so that we were flexible for dinner, Ippudo's "no reservations" policy was going to be just the ticket for the two of us. When we called at about 7pm the hostess said that the wait was about an hour. She said they'd take our name, quote us a time once we arrived, and even text when our table was up. By the time we got to the restaurant the wait had grown to an hour-and-a-half. Since we weren't really interested in eating dessert there, we decided to put our name down and go chase down some after dinner treats to take back to the hotel.

We walked down to Sugar Sweet Sunshine for pistachio cupcakes, Bisous Ciao for a sampling of macarons, and a few more macarons from The Dessert Truck Works for the infamous NYC Mini-Macaron Crawl. Okay, so maybe you're not into chasing down dessert, but there is no shortage of bars or coffee shops to pop into while you wait for your table to open up.

With desserts in hand, our table was ready. The music is fairly loud, but not so much that you can't hear your server or the people who are sitting next to you. We sat at a two sided bar that is located near the back of the restaurant. The kitchen is an L-shaped affair with low counters that offer a glimpse into what's being made and sort of how they do it.

With the Big Apple BBQ Block Party coming up the next day (and a bag full of desserts), we didn't want to order too much food and have to throw any away. I immediately zeroed in on the Akamaru Modern ($15)- The original "Tonkotsu" noodle soup (a pork based ramen) topped with Ippudo's secret "Umami Dama" miso paste, pork chashu, cabage, kikurage, scallions, and fragrant garlic oil. (Nitamago - Seasoned salt boiled egg $2, Kakuni - Braised pork belly $4 are suggested add-ons. Both of which I exercised my option on.)

Kamo Roast & Nasu Nibitashi

Regina wanted a little of my ramen along with an order of the Kamo Roast & Nasu Nibitashi ($12) - Japanese style simmered roasted duck and eggplant in a chilled dashi broth.

Let me start by saying that the broth in the ramen is one of the most luxurious bits of liquid richness that has ever touched my tongue. In all sincerity, I thought the broth at Goma-tei was about as good as it gets - no it gets better. Screw the egg, the pork belly, and all the other stuff - the broth is so complex, yet harmoniously satisfying, you don't even need the egg or the pork belly (I didn't say I didn't want them - that you didn't need them). Adding the vermicelli-like noodles, a touch of spice, and all of the other stuff and....well....you've just got to try it for yourself. Make sure to order Kae-dama (extra noodles) for $2. For this nominal amount the waitstaff drops an extra serving of the noodles in your bowl to use with any remaining broth.

Regina's Kamo Roast & Nasu Nibitashi was a very clean and simple dish that laid out the bare elements one on top of the other. Regina is very sensitive to spice and slide off the little dab of whatever was on top. I love spice so she just added it to the pieces I ate.

The food here is well crafted. I'd even go so far to say that it is something you have to see (or taste) to believe. As with many things (barbecue, pizza, etc.) I'm sure there are those that would downplay the merits of Ippudo. Regardless of whether you like it as much as I did, I think it's safe to say that you could do far worse and at the very least a must visit at least once.

The interior design is very sleek. The servers are very patient and friendly. The food is very memorable. In terms of ramen-ya in the US, Ippudo may just be ramen heaven.

Looking for more stuff in New York City? Check this link for our NYC Page.

Ippudo
65 4th Ave
New York, NY 10003
(212) 388-0088
www.ippudo.com/ny/

Shrimp Salad Rolls with Tarragon & Chives

I don't know anyone who enjoys buying those $2.50 packages of herbs in the winter time. Not only does it seem to be a crime to pay that much for something that you most likely only need about a quarter of, but it seems that the stuff just lacks any kind of flavor. There' s a sense that your purchasing "herbs in spirit", but not necessarily for flavor.

Needless to say, anytime I can go out to the back yard and pick herbs from my half-assed accidental herb garden or our MGG (Mobile Ghetto Garden more on that at a later date) which consists of 5 gallon buckets that are able to move in and out of full sun with the agility of a master ninja, I feel as though I am somehow stealing. Picking herbs makes me feel like I've gamed the system. You give the lady at the farmers market $3.50 for a plant and just for putting the thing in the ground you get a herbs with at least a street value (or supermarket value) of something in the vicinity of $50.

This a fresh little recipe that takes advantage of the limited palette of herbs in our sun challenged yard. We're flush with chives and tarragon, so I guess in a way I was able to save myself $5 in herbs on this one dish alone.

Shrimp Salad Rolls with Tarragon & Chives

You can use a roll or hot dog bun, but we feel the need to rock the New England-style split top hot dog buns with the flat sides like they use out east on lobster rolls. Butter up the sides. Quickly crisp them on a skillet and toss together shrimp salad. This is about as easy as it gets folks. Summer in a bun.

Here's the link to the Fine Cooking Recipe. To make shrimp rolls just substitute 2# of shrimp du jour for the 1.5# of cooked lobster meat. Would I prefer lobster meat? Sure, but for the money wild caught American shrimp works fine, too.

Looking for other desserts? Check out our Food page here with a complete listing of our past creations. Enjoy!

NEO Underdogs: La Mexicana Grocery & Señor's Tacos

It's been a couple of weeks since I divulged a NEO underdog, so today I'm digging really deep and pulling out one of my most under of underdogs - La Mexicana Grocery & Señor's Tacos, in Painesville. Since I know most of you aren't going to venture this far east, admittedly it is a drive even for a lot of East Siders, I'm putting it out there for the truly adventurous souls. I say adventurous because even my wife isn't that high on this place - it's a little to Mexican for her.

Señor's Tacos is actually in the front right corner of the La Mexicana Grocery. With a small counter space and a couple of tables this isn't your typical chip and salsa Mexican. If you want chips and salsa you'll have to buy them inside the grocery store. The staff of two speaks spotty English at best, but somehow manage to piece together your order. Make no mistake, the majority of the customers here are Mexican.

That's it folks! That's the dining area. They ARE underdogs.

The few comments I can find on the internets imply that this is authentic Mexican. I'm not going to try and mislead anyone hear and make that claim. The last time I checked, mozzarella is not a traditionally used cheese in Mexico, but here they put it on their tacos. While this might sound weird, it tastes really good because the cheese browns on the flat top and then they slap the melty, crispy goodness on the rest of the soft taco. My favorite is the mozz on chirozo.

Chirozo Taco

My suggestion would be to get a taco or the daily special they offer. The special could be anything from a pork chop to a Mexican stew. While there is an element of the unknown, this is definitely where you're going to find something authentic. I got this sense when I tried to get them to translate what exactly it was, they had a hard time explaining its contents. Usually ranging from $6-$8, there really isn't a fear of losing a lot money on something you don't end up liking.

A Tall Mexican Coca Cola

Let's be real, the Mexican options in Cleveland are pretty limited. I can count on one hand the places I think really do a good job. Señor's Tacos is pretty cool. (Plus they have tall Mexican Coca Colas for less than $2.) I'm not trying to pretend that it's a fancy restaurant. Hell, it's not even a stereotypical Mexican sit-down kind of place. If you come for dinner you're probably going to be disappointed. When you consider it's location it's a long way to drive for a meal that is going to last about twenty minutes. I would suggest stopping out here for lunch. Of course the hard part is finding a reason to come all the way out to Painesville.

La Mexicana Grocery & Señor's Tacos
170 E Washington Street
Painesville, OH 44077
(440) 358-1164

Hill Country Chicken

I was on the ass end of lunchtime and just wanted something not quite light but not heavy either. Since I knew Regina was making a beeline Waverly Place for the über delish falafel paradise known as Taïm, I knew lunch was going to have to be something that Ms. "I'm allergic to chicken" wasn't able to eat.

*A side note here: Waverly Place is also the home to Mad Men's Don Draper. I am extremely bummed that Don, Roger, Peggy, Lane, and associates will not be with us this summer. The show's premiere typically fell on my birthday, but alas, this year Netflix will be the best I can do. Here's an interesting story about locating Don's address from one of the episodes.

The Alice Doesn't Live Here Anymore-esque Interior

I decided on Hill Country Chicken. Since I was going to be in the area the following day for the Big Apple BBQ Block Party, I knew HCC wasn't going to be in the plans.

When you walk in the first thing you notice is the decor. I don't know who did the interior design of this place, but it had a brilliant late 60's early 70's country diner flavor that is superbly put together. With creamy yellow, bright red, and faded blues, the space really sets up the style of its food.

Hill Country Chicken obviously sells chicken along with a host of homey sides, milkshakes, and a plethora of pies. I think the most common gripe I seemed to hear when people walked in was their prices. These guys aren't cheap - if you want to go to KFC it's going to be cheaper - I don't think the people at HCC will argue with that. I think it should be noted that it's not exactly located in a podunk town where you're likely to find podunk prices (even if the interior suggests otherwise). It's Manhattan and I'm sure they're not getting free rent here.

Since it was a late lunch and I knew I was heading to Uppido dinner, I just ordered the three piece chicken tenders ($7.50) and a small side of broccoli salad ($2.50). The chicken's good. Is it the best I've ever had? No, I can't say that it is, but I do think it's good. Nothing in here is cheap, but when you consider the location and the quality of the product, I think the price is in the ballpark.

Will I go back? I doubt it. With sooooo many places to go, here in the city, decent or sometimes even good isn't enough to bring me back. Now my wife and Taïm? That's a different story.

Looking for more stuff in New York City? Check this link for our NYC Page.

Hill Country Chicken
1123 Broadway
New York, NY 10010
(212) 257-6446
www.hillcountrychicken.com

The Peppered Chicken Wing with Soy Blackberry Glazed Sandwich

I bought a couple packs of the Tea Hills Farms chicken wings last week at the North Union Farmers Market at Shaker Square. I prefer these mainly because they're pretty small and already cut into drumettes, mid-point wings, with points removed.

I've had some onion rolls from Zingerman's Bakehouse that have been sitting in the freezer forever. Remarkably enough, once thawed these things have held up really, really well. With some melted butter and a spell in the skillet, it's go time with a nice crisp.

I had bought the wings with the intention of smoking them, but decided I wanted to make a sandwich out of them. The logical question would be, "Why?"

I'm a sucker for skin. I love pork cracklins, chicharrones, turkey skin, chicken skin - it doesn't really matter. I like the way it tastes. I like the way it sounds between my teeth. I think South Carolina is still trying to recover from all the cracklins I consumed last April. However, a wing roasted in the oven is much different than one smoked in a cooker. When smoked, the skin tends to dry out a little bit and takes on a little more chew than I like. In an oven it seems to crisp up really nice. When you pull them out you can see that fat bubbling under the translucent skin.

The Soy Blackberry Glaze Chicken Wing Sandwich

Add the vast outer surface area of a wing (as compared to the skin:meat ratio of say a chicken leg or breast, and you have the beginnings of a great sandwich. Toss that with the Blackberry Soy Glaze and you've got fun on a bun. The small shreds of wing meat are a lot like a pulled chicken sandwich only there's copious amounts of skin deliciousness on board.

I took the recipe from The Big Bob Gibson's BBQ cookbook and instead of using the smoker - cooked them in the oven. Once the chicken has cooked and cooled down a little bit, I picked the meat off the bone and tossed it with the glaze (which is also in this post). Butter up you favorite bun (in my case a New Yorker poppy seed roll with a pocket of slow cooked onions inside from Zingerman's Bakehouse, and toast it on a griddle. Put chicken to bread. Grab an ice cold beer. You're good to go.

Looking for other desserts? Check out our Food page here with a complete listing of our past creations. Enjoy!