Category Archives: Product Reviews

Myers of Keswick

At the conclusion of a short British food tour, my friends and I wandered into Myers of Keswick. This place is a grocery store of sorts, that specializes in British imports of all types. Canned foods, dry foods, soft drinks, candy, etc. But they also have a gorgeous deli case with fresh foods, and they’re known for their meat pies.

First we broke into the steak & ale pie, which was my favorite of the two we tasted on site.

Absolutely perfect, buttery, flakey crust. Deliciously tender, juicy beef and gravy inside. Awesome.

Next up was the curry lamb pie. This was beautiful.

It, too, was masterful, with great spices and flavors.

For dessert, a scone with clotted cream and jam. So British! It actually reminded me of the creamed cheese and jelly sandwiches that I used to eat as a kid, only much better.

I really enjoyed this stuff. I even took a pork pie home to heat up later on.

MYERS OF KESWICK
634 Hudson St
New York, NY 10014

Tuo Cutlery + Valentine’s Day Steak

Meat maniacs! I recently got my hands on some sexy knives from Tuo Cutlery. Check out this quick video to see which blades got:

My first use of these was with a thick bone in rib eye from Babylon Village Meat Market. Since it was close to Valentine’s day, I figured I would make a heart-shaped steak presentation. But instead of just butterflying a boneless rib eye and making a heart, like everyone does, I wanted to play around with something on the bone and make it a pretty pink roast rather than an ugly brown monstrosity.

Here’s what I did:

The knives made it easy to accomplish this goal. After opening the thick vac seal plastic with my kitchen shears, I used the sharp and versatile paring knife to score or “scruff” the steak, making use of an Adam Perry Lang technique for obtaining more surface area for a better Maillard reaction crust on the seared sides. After searing and roasting to completion, I split the rib eye down the center along the bone, using the long carving knife to make two halves. That thing is meant for massive roasts and raw butchery work, so it was a little bit overkill. Fun though. Lucky for me, the bone favored one side of the cut, so I was able to leave it attached to one half of the heart. Opening this up to reveal the medium rare center created the pink heart shape that I wanted. But since I was sharing this with my wife, I used the nimble boning knife to slice one side up.

Anyway that’s it! The knives were great, as was the meal!

Chick n Skins

These snacks are amazing!

My wife and I have been crisping up our chicken skin into chips like this for years, ever since we found some chicken skin bag snacks in Hawaii a while back that we liked. But that brand went stale and took on a weird taste very fast. We had to throw a bunch away, unfortunately. Ultimately they were just too greasy and not packaged well.

This product, however, is a different story.

Each bag has a salt packet inside to absorb excess moisture and prevent spoilage or overly greasy “discharge.” They also seem less fatty or fried than the other brands we have tried, and less aggressive with the salt content. Also, great flavor variety! I highly recommend this snack.

Romeo Meats “Stingray Steak”

Romeo Meats has been serving the local Bensonhurst Brooklyn area and surrounding restaurants since the 1950s.

I recently had the pleasure of trying one of their gigantic dry aged tomahawk steaks.

This friggin’ thing was 2.5″ thick!

Needless to say, I was worried about overcooking the outside and simultaneously undercooking the inside, so I tried something a little different than my usual pan searing or sous vide techniques for thick cuts.

First I coated both sides with salt and “dry brined” it in the fridge for a few days. Then I massaged some Res Antiqva olive oil onto it once it got back up to room temperature, and then added some cracked black pepper. I seared it on a cast iron grill pan for about six mins each side (three mins, turn 90 degrees, three mins, FLIP, three mins, turn 90 degrees, three mins, OFF/REST). After that, I let it rest for a few minutes before roasting it low and slow for about an hour at 170F. Finally, I blasted the fat side under the broiler for about 5 minutes just before removing it from the oven. It rested up to about 125F-130F. The result was like prime rib on the inside, but with a steakhouse crust on the outside. Watch:

Absolutely amazing! I hope you give this preparation and plating a try with your next monster sized rib eye. I call it the broken hearted tomahawk, or the stingray.

Wagyuman

The Wagyu Man e-shop is currently offering 10% off all orders, and a free order of chuck roll wagyu shabu shabu with each wagyu beef order!

The otoro tuna is insane, and has marbling that looks more like beef than fish. And the beef? Well, check out these flat iron steaks. INSANE!

Babylon Village Meat Market

If you’ve been following along with my meat adventures on Instagram, you might have seen me tag or mention Babylon Village Meat Market in some of my posts since the summer. This market carries some really high quality beef, including rare beef from Japan like snow beef, olive fed wagyu, etc. Marbled to holy hell.

 

In addition to the rare stuff, they also have plenty of prime, dry-aged steaks, and everything else you might expect to find at a village meat shop, from salami to sandwiches, from porchetta to potato salad to produce to prepared pasta. They’re even launching their own brand of jerky, which is insanely tender and delicious.

Below is a nice unboxing video I made, from when the owner sent me a care package wishing me good luck in the new apartment. I was blown away by his generosity.

I can’t wait to dig into more of this stuff!

BABYLON VILLAGE MEAT MARKET
85 Deer Park Ave
Babylon, NY 11702

The Otto Wilde Grill + Promo Code

This thing is a BEAST!

This is pretty much as close as it gets to having a professional level steakhouse broiler at home. With ripping flames that reach as high as 1500ºF, you are putting a serious crust on your steaks when you toss them in here.

The best thing is to see for yourself just how incredible this monster is in action:

More here, from when we christened it at our annual “Meatfest” in the Summer:

I’m so into this thing that I have two of them, the “Otto Lite” and the Pro, yet I have nowhere to use them. I stashed them at friends places, and they reap the benefits more than I do. HA! But if you’re interested in this amazing piece of equipment that will take your steak game to the next level, you can get 10% off with promo code Johnny10. DO IT! You are going to love this thing. Click HERE to explore the Otto Wilde products.

Strassburger Steaks

Strassburger Steaks‘ “Steakhouse Collection” of home delivery chops is wonderful. Thick, aged cuts of highly marbled beef are vac sealed and shipped right to your door in tight styrofoam coolers, surrounded by ice packs.

The first thing I made was a rib eye. I overcooked it a little, but here’s my video:

It was really flavorful, and the aged profile really came through nicely.

Next up, I did a Philadelphia Italian-inspired twist on taco night: ground beef, blue cheese and broccoli rabe.

These were incredible! The beef was 80/20, really brightly colored pink and delicious.

Then I tried a “dry-brine” on a highly marbled porterhouse. Here’s a pic before brining.

And after:

Check out the video:

As you can probably see, with the exception of the area right near the bone on the strip side, this technique made for a really great Maillard brown crust.

I undercooked it a bit, but thoroughly enjoyed.

I still have a lot more to try, but this is a great start. I definitely recommend these steaks for home delivery. And don’t forget, I wrote an article about Suzy Strassburger and this company way back. Check it out HERE if you haven’t read it yet.

The Stand

Wyoming Whiskey teamed up with pitmaster Tyson Ho (from Arrogant Swine in Brooklyn) for a killer meal at The Stand near Union Square.

To get the juices flowing, we sipped on the Wyoming Whiskey bourbon as well as a cocktail made with Delirium Tremens and the whiskey. Very nice.

We started with a delicious Brazilian style elk tartare that was paired with a herbaceous frozen cocktail called a batida that featured the whiskey.

Then we moved on to a Filipino style BBQ quail with a smoked old fashioned. This course was awesome.

The smoked leg of venison was nice, tender and thinly sliced, served with Bengali spices and a fat washed whiskey sour.

Next up was nori wrapped rib eye and BBQ sweetbreads. An odd combo for sure, but the sweetbreads were my favorite bites of the meal. This was paired with a nori and mushroom infused Manhattan.

Dessert was a nice blackberry and vanilla ice cream pie/crumble with a swig of the single barrel.

I really dug this meal. Most of this is not available on the regular menu at the Stand, but based on tasting chef Harold Villarosa’s cooking alongside Ho’s cooking, I would go back for sure.

THE STAND
116 East 16th St
New York, NY 10003

Zoe’s Meats

These chubby little meat stick snacks were good!

Apparently they own or partially own Two Hot Chick’s jerky as well, which I have yet to try. I will get on that soon. But as far as Zoe’s goes, I liked the jalapeño stick the best of the three pictured here.