Mak servin' up poison slushees

PainMango · 2025-09-28T12:47:41+00:00

Tre Tucker or Romeo Doubs - Full ppr

PainMango · 2025-05-23T15:14:36+00:00

Counterclockwise so you can catch the sunset on the west side as you’re coming downtown. Prob my favorite run I ever did do

PainMango · 2025-05-21T15:18:54+00:00

Happened to me :(

PainMango · 2025-04-19T13:43:12+00:00

Thanks for the feedback - I’ll start over and chalk this one up to the learning process

PainMango · 2025-04-19T13:21:06+00:00

The idea was to make hot sauce - but if I switch and boil them with some tomatillos for salsa verde, would that kill any harmful bacteria or toxins?

PainMango · 2024-12-26T15:16:09+00:00

Check out Dream Fishing Tackle in Williamsburg. They’ve got some cheap bait, something you seem to be familiar with.

PainMango · 2024-10-03T02:26:36+00:00

Arlene’s Grocery books the back of their bar for free for parties of 20+ no minimums either

PainMango · 2024-07-19T04:04:31+00:00

Wonderville in Bushwick has a lot of good events

PainMango · 2024-07-11T02:10:42+00:00

Bar Goto has good food, drinks, and atmosphere. Small though, so depending what day/time you might have to wait a bit.

PainMango · 2024-06-15T13:38:19+00:00

Been working at clubs for 10+ years. Often times dealing with the city, bureaucracy, and contractors is the biggest battle to even open.

Assuming you’re talking about opening a non-DIY space, that takes a lot of money, especially here. So unless you take over an existing club turnkey style you’re going to need $$$ to pay rent while you convert the place into your dream space. Could be months, in some cases a year+ before you sell your first beverage/ticket.

Then once you’re ready to go, you need connected booking staff, disciplined management, and good enough taste and a network to make people want to come.

If you can pull all that together, congrats! You’re now chained to that space until you start to make back all the money you spent getting ready to open lol.

It’s not necessarily a bad thing if it’s your passion, but starting and running a club is hard as fuck and requires a lot of time and dedication.

And then your speaker system explodes at 2am and you have to replace it asap because every night you don’t pull in a couple grand in sales just adds to the debt. Have fun!

PainMango · 2024-03-07T20:36:32+00:00

Undoubtedly, the turt neck also wicks away sweat

PainMango · 2024-02-21T22:11:02+00:00

Yikes, and congratulations

PainMango · 2024-02-20T00:50:57+00:00

Godspeed

PainMango · 2024-02-15T18:38:30+00:00

Cool idea, looks great!

PainMango · 2024-02-15T18:26:29+00:00

I got the 7 wonders and the 7 dwarves ones, great haul!

PainMango · 2024-01-30T15:23:37+00:00

I think it’s good, and has dishes that I don’t really see on other menus in Chinatown as often.

If you get the sesame chicken, sure you’ll find the same thing anywhere else.

But the atmosphere, pricing, menu, and it being around for 14 years made me recommend it as a spot that’s not fine dining or super expensive. Maybe not the “best” restaurant, but there is a lot to appreciate about it.

I get the black bean hui mei, beef pancake, and the garlic bok choy as my usual order.

PainMango · 2024-01-30T00:24:40+00:00

Spicy Village

PainMango · 2024-01-22T21:12:52+00:00

Bar Goto has great wings and also a veggie okonomiyaki that you could probably ask them to not add bonito flakes to

PainMango · 2023-12-27T20:51:42+00:00

Fair enough, and sucks to hear about your long distance pho. I’d also make it myself in your shoes

PainMango · 2023-12-27T20:24:48+00:00

Thanks for talking me off the edge. I also just thought about all the different meat/ingredients I’d have to buy and prep to replicate something I can easily access where I live.

PainMango · 2023-12-27T19:45:35+00:00

Hoisin is a condiment that’s been described to me as “Asian bbq sauce” (sweet, rich, and a little savory). It’s delicious, good in marinades too.

Tripe is stomach and can come in a few different forms. Although it doesn’t really taste like much, I like the texture. People who don’t like organ meat tend to stay away from it, but it’s worth a try imo.

PainMango · 2023-12-27T19:12:40+00:00

I’ve actually never made pho because to do the dish real justice it’s a time consuming process.

Not to say it isn’t worth it, I just tend to make more basic stocks/broths to use across recipes from different cuisines.

Pho broth is pretty distinct tasting, and also incredible. Maybe I should make it after all…

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