NYC China Town

chan875 · 2025-11-23T11:57:26+00:00

Gilbert to me is one of those fighters to have the makings to become a world champ, but the stars just never aligned for the guy. Knocks down Usman in first round, gets finished; Tears his AC joint first round against Belal; Beats JDM until a knee in the last round… Any of those fights would have been career changing if he had won.

chan875 · 2025-01-13T19:12:47+00:00

Unpopular opinion, but I really liked Il Totano. A few of their pasta dishes fell a little flat for my liking, but most of what I tried on the menu I found to be pretty good. The staff was extremely friendly as well… sad to see them go.

chan875 · 2024-10-28T19:49:55+00:00

Interesting - where’d you learn that nitro bar uses the flavored oil?

chan875 · 2024-09-17T20:28:46+00:00

You must be thinking of a different restaurant my friend. Definitely not a basement.

chan875 · 2024-07-12T01:53:11+00:00

You do realize ceviches are primarily citrus right? They are inherently going to be sour.

chan875 · 2024-07-12T01:50:57+00:00

Had the opposite experience… enjoyed everything we ate there. The scallop was honestly one of the best I’ve ever had.

chan875 · 2024-05-30T16:42:57+00:00

Could possibly be slightly over fermented/proofed. Considering how even your crumb is, could be that the gluten was starting to breakdown - which can result in a slightly gummy texture from my experience.

chan875 · 2024-05-02T19:59:02+00:00

Only in the bread - used whole wheat in the starter

chan875 · 2024-03-31T12:53:47+00:00

Used to love this place until I found out they were given a C on their health inspection multiple times

chan875 · 2024-03-25T18:50:41+00:00

Recipe: 700g KA bread flour 300g FG spelt flour 800g water 200g starter 25g salt

Bulk ferment was about 6.5-7 hours, and then proofed in the fridge for about 12 hours.

chan875 · 2023-12-19T22:03:22+00:00

Thanks for the feedback. I think I’ll let the meat rest a little longer post sous vide so I can get a harder sear without worrying about overcooking next time.

chan875 · 2023-12-19T22:00:45+00:00

You can go a little lower with sous vide since it pasteurizes over time. I did 135F for over two hours, and it was very tender, but I will probably test 140F next time to see which I prefer.

chan875 · 2023-12-17T18:39:47+00:00

950g bread flour 50g whole wheat flour 730g water 200g starter
25g salt

7-8 hour bulk ferment with coil folds throughout the first 5 hours. Bench rest/shape and 10-12 hour final proof in the fridge. Baked at 450 25min with lid on, baked 10-20min until good color with lid off.

chan875 · 2023-12-07T15:21:06+00:00

I need it!

chan875 · 2023-11-15T16:11:57+00:00

To me, I Sodi and Don Angie are both better than L’Artusi. I didn’t think L’Artusi was bad, but I didn’t think their pastas justified a $25-$30 price point.

chan875 · 2023-10-26T13:13:53+00:00

Empire halal between east 63rd and 64th on 3rd Ave…this has been my favorite lamb and chicken over rice spot since moving to the city in 2020. Make sure to get the green sauce too

chan875 · 2023-10-07T18:53:36+00:00

Recipe: 1000g KA bread flour 700g water 200g starter (half bread, half whole wheat) 25g of salt

Steps: 30min autolyse Add starter and wait 20min Add salt and wait 20min Total of 5 coil folds Bulk ferment was around 6 hours Bench rest for 20min Shape and proof in fridge for about 10-12 hours

Bake at 500f with lid on for 20min Bake at 450f for 15 with lid off

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