Edward's kitchen
Edward’s Restaurant Review
Hello Readers.  I know what you’re thinking - it has been awhile on the Review.  In honor of NYC Restaurant Week we here at the Kitchen have been releasing a new blog post every time. New York Restaurant Week is actually July 21st to Aug 15 which is actually 4 weeks (a month) so indulging was not a problemo for us here at the Kitchen
Tonight the sights and sounds of New York take us to the up and coming neighborhood of Bushwick, located in the center of Brooklyn for New York’s own restaurant week.
Let’s eat!

Tater tots…  Dont use your imagination: nothing new here friends. Tastes like Ore-ida bag. This started me off on a sour node. I ordered the cheese sauce (2 dollars extra) And what can I say? Like a watery  buttered down coule of swiss cheese slices in a stoneware bowl they put in the microwave. Pass!    I shared them with my friends.

Salad. A side at best. Mesclun mix, toothpick cut sized carrots, cherry tomato halves, whoopdedoo! Seen this one about a zillion times before. Would rather be at a salad bar with a pair of tongs glued to my hand. Dressing was just some light vinegar and maple syrup(?) mix. No choice offered for the sauce, salad came with it already in. My friend spilled bbq sauce in his salad bc he assumed the brush metal ramakin full of sauce must be the dressing on side for the salad but it turned out it was a side of bbq sauce for his main course burger. I dont blame him for confusion. (Looked like their bbq sauce was extremely runny at that.)

Blt tasted good i guess. Wheat toast with oats or dry oatmeal crusted upon rim. Nothing special about it. It literally was a bacon lettuce and tomato, nothing else, was hoping theyd sneak something extra on it for a price tag of 11 dollars, get out of town
Toothpicks extremely long
Now I’ve had applewood smoked meats before and this bacon beared no resemblance, to the eye or the mouth. No one I was near could tell me if the meal’s “L” was an iceberg cut or a heart of romaine, not a soul. I have a pretty good idea it was neither though. Pale green leaf reminded of getting sick in the car or a peace lily in between stem and flower.  Tomato was fine can’t fault them for that. (Looking now at their online menu there was also quote unquote garlic mayo on it.  I cant remember, maybe there was.)

French fries: reminded of frenchs potato stix the way they were cut. Cant remember what those are used for. Thousand island was rudimentary. Tasted like a salad bar thousand island.

Stella Artois. A flavorful beer. At least they couldnt majorly screw this one up.   I’m not a big fan of Stella though.
Bushwick’s Living Room had a milkshake mixer on display at the bar. Still had warning stickers on it like it was never used, or, if it was used, thats disgusting to keep the stickers on it. Probably a prop.
I dont know what the theme or ambiance was supposed to be here. Staff wore no uniforms so it was hard to tell when someone was talking to you if they were your waiter or just making conversation. Surprisingly this restaurant was crowded.
Overall a decent meal in the up and coming Bushwick.  Can’t wait to see you next time on the Review!
OVERALL SCORE: 3.5 out of 10.0

Bushwick’s Living Room, 983 Flushing Ave, New York, NY 11206

http://983bk.com/
Special thank you’s go out to our partners, Shazam, Spotify, Pandora Radio, Scapegoat Wax, Scapegoat Wax Radio, Jimmy Buffet, Stereo Gram Brooklyn, The Afghan Whigs, The Afghan Wigs, Jimmy Buffet and Pandora, and

Edward’s Restaurant Review

Hello Readers.  I know what you’re thinking - it has been awhile on the Review.  In honor of NYC Restaurant Week we here at the Kitchen have been releasing a new blog post every time. New York Restaurant Week is actually July 21st to Aug 15 which is actually 4 weeks (a month) so indulging was not a problemo for us here at the Kitchen

Tonight the sights and sounds of New York take us to the up and coming neighborhood of Bushwick, located in the center of Brooklyn for New York’s own restaurant week.

Let’s eat!

Tater tots…  Dont use your imagination: nothing new here friends. Tastes like Ore-ida bag. This started me off on a sour node. I ordered the cheese sauce (2 dollars extra) And what can I say? Like a watery  buttered down coule of swiss cheese slices in a stoneware bowl they put in the microwave. Pass!    I shared them with my friends.

Salad. A side at best. Mesclun mix, toothpick cut sized carrots, cherry tomato halves, whoopdedoo! Seen this one about a zillion times before. Would rather be at a salad bar with a pair of tongs glued to my hand. Dressing was just some light vinegar and maple syrup(?) mix. No choice offered for the sauce, salad came with it already in. My friend spilled bbq sauce in his salad bc he assumed the brush metal ramakin full of sauce must be the dressing on side for the salad but it turned out it was a side of bbq sauce for his main course burger. I dont blame him for confusion. (Looked like their bbq sauce was extremely runny at that.)

Blt tasted good i guess. Wheat toast with oats or dry oatmeal crusted upon rim. Nothing special about it. It literally was a bacon lettuce and tomato, nothing else, was hoping theyd sneak something extra on it for a price tag of 11 dollars, get out of town

Toothpicks extremely long

Now I’ve had applewood smoked meats before and this bacon beared no resemblance, to the eye or the mouth. No one I was near could tell me if the meal’s “L” was an iceberg cut or a heart of romaine, not a soul. I have a pretty good idea it was neither though. Pale green leaf reminded of getting sick in the car or a peace lily in between stem and flower.  Tomato was fine can’t fault them for that. (Looking now at their online menu there was also quote unquote garlic mayo on it.  I cant remember, maybe there was.)

French fries: reminded of frenchs potato stix the way they were cut. Cant remember what those are used for. Thousand island was rudimentary. Tasted like a salad bar thousand island.

Stella Artois. A flavorful beer. At least they couldnt majorly screw this one up.   I’m not a big fan of Stella though.

Bushwick’s Living Room had a milkshake mixer on display at the bar. Still had warning stickers on it like it was never used, or, if it was used, thats disgusting to keep the stickers on it. Probably a prop.

I dont know what the theme or ambiance was supposed to be here. Staff wore no uniforms so it was hard to tell when someone was talking to you if they were your waiter or just making conversation. Surprisingly this restaurant was crowded.

Overall a decent meal in the up and coming Bushwick.  Can’t wait to see you next time on the Review!

OVERALL SCORE: 3.5 out of 10.0

Bushwick’s Living Room, 983 Flushing Ave, New York, NY 11206

http://983bk.com/

Special thank you’s go out to our partners, Shazam, Spotify, Pandora Radio, Scapegoat Wax, Scapegoat Wax Radio, Jimmy Buffet, Stereo Gram Brooklyn, The Afghan Whigs, The Afghan Wigs, Jimmy Buffet and Pandora, and

Edward’s Restaurant Review #4

Us New Yorkers know: This city has a history of pizza.  Well known for its Italian districts, New York provides a home for purveyors in both pizza and pasta from around the globe. It is not uncommon to see a busy businessman or woman chowing down on a slice or two on their paid lunch breaks, or pizza cars and bicyclists manuerving past pedestrians to ensure deliveries arrive on time. Today we’re gonna “have a slice” Big Apple style on ERR, so join us won’t you? Seamless and GrubHub are now one in the same, teaming up to guarantee only the best possible web-to-door food delivery.
With just a few short clicks and I had ordered a large pineapple pizza, peppers, sausage, and cheese calzone, and a specialty soda from none other than Rocco PIzza located in the heart of Brooklyn neighborhood Bed Stuy.
Pizza is traditionally a round thrown dough, coated with shredded cheese and pizza sauce, each pizza restaurant closely guarding their secret recipe, oftentimes passed down from generations.  Calzone is a French term for Stromboli.  They arrived within the 30-45 min window.
If youre like me, you unflap the hot cardboard box as soon as you close the door, expecting to see not only that bubbling-hot pie, but also those 2 classic sauce containers under the lid.  We’re of course talking about ranch and garlic.  With Rocco’s Pizza—dont bother.  You will not find a single sauce to come with any pizza! (Checking back now with their menu it seems as though we must not only go out of our way to request these sauces, but also pay extra.  Looks like they only have those packets of Ken’s Steakhouse ranch, which is a subpar ranch dressing—Ken’s Steakhouse is well known for their visscous dressings that come in those phone-sized packets and most people get away with highway robbery charging the consumer upways of a dollar for something that should be as free as ketchup.  They also coagulate (like blood!) way too fast.   Ken’s Steakhouse and Newman’s Own both make a sorry excuse for ranch dressing. Stick to your Hidden Valley’s and store brands.  Wishbone is also problematic.)

Despite this flaw I kept my chin up and dug into the pie.  Pineapple is a must-try for the causal pizza goer.  With Rocco’s the flavors were there—that tangy red sauce, the hard yet soft crust, the white mozarella cheese- but the topping could use improvement.  These pineapple hunks, while plentiful, I will give them that, were just sitting on top the pie, not among the ingredients as they should be.  (Probably just threw pineapples on some cheese pizza they already had laying around.  The pineapples were definitley from the can, unmistakeable cut by machine not mankind.  They looked like little yellow trapezoids-  Despite this, despite everything, Rocco’s makes a tasty enough slice.)

I turned to the soda, a root beer.  Never had this one before—the company is Stewart’s. Pretty good.

Lastely I tried the calzone.  Pretty good. This one came with a side of sauce.  Looked really fascinating inside.  This one was a better deal than the pizza (5 bucks).  Hot or cold, tastes the same.  Delicious.
Thanks for reading along on the Review.
OVERALL SCORE: 6.8 / 10

Rocco Pizza, 765 DeKalb Ave, Brooklyn, NY 11216

Special thanks to Seamless, GrubHub, Shazam, Pandora.  Thanks to “Middle Class Rut”  “Wigger Mom” and “Pitbull” for providing music.
#ERR #EK

Edward’s Restaurant Review #4

Us New Yorkers know: This city has a history of pizza.  Well known for its Italian districts, New York provides a home for purveyors in both pizza and pasta from around the globe. It is not uncommon to see a busy businessman or woman chowing down on a slice or two on their paid lunch breaks, or pizza cars and bicyclists manuerving past pedestrians to ensure deliveries arrive on time. Today we’re gonna “have a slice” Big Apple style on ERR, so join us won’t you? Seamless and GrubHub are now one in the same, teaming up to guarantee only the best possible web-to-door food delivery.

With just a few short clicks and I had ordered a large pineapple pizza, peppers, sausage, and cheese calzone, and a specialty soda from none other than Rocco PIzza located in the heart of Brooklyn neighborhood Bed Stuy.

Pizza is traditionally a round thrown dough, coated with shredded cheese and pizza sauce, each pizza restaurant closely guarding their secret recipe, oftentimes passed down from generations.  Calzone is a French term for Stromboli.  They arrived within the 30-45 min window.

If youre like me, you unflap the hot cardboard box as soon as you close the door, expecting to see not only that bubbling-hot pie, but also those 2 classic sauce containers under the lid.  We’re of course talking about ranch and garlic.  With Rocco’s Pizza—dont bother.  You will not find a single sauce to come with any pizza! (Checking back now with their menu it seems as though we must not only go out of our way to request these sauces, but also pay extra.  Looks like they only have those packets of Ken’s Steakhouse ranch, which is a subpar ranch dressing—Ken’s Steakhouse is well known for their visscous dressings that come in those phone-sized packets and most people get away with highway robbery charging the consumer upways of a dollar for something that should be as free as ketchup.  They also coagulate (like blood!) way too fast.   Ken’s Steakhouse and Newman’s Own both make a sorry excuse for ranch dressing. Stick to your Hidden Valley’s and store brands.  Wishbone is also problematic.)

Despite this flaw I kept my chin up and dug into the pie.  Pineapple is a must-try for the causal pizza goer.  With Rocco’s the flavors were there—that tangy red sauce, the hard yet soft crust, the white mozarella cheese- but the topping could use improvement.  These pineapple hunks, while plentiful, I will give them that, were just sitting on top the pie, not among the ingredients as they should be.  (Probably just threw pineapples on some cheese pizza they already had laying around.  The pineapples were definitley from the can, unmistakeable cut by machine not mankind.  They looked like little yellow trapezoids-  Despite this, despite everything, Rocco’s makes a tasty enough slice.)

I turned to the soda, a root beer.  Never had this one before—the company is Stewart’s. Pretty good.

Lastely I tried the calzone.  Pretty good. This one came with a side of sauce.  Looked really fascinating inside.  This one was a better deal than the pizza (5 bucks).  Hot or cold, tastes the same.  Delicious.

Thanks for reading along on the Review.

OVERALL SCORE: 6.8 / 10

Rocco Pizza, 765 DeKalb Ave, Brooklyn, NY 11216

Special thanks to Seamless, GrubHub, Shazam, Pandora.  Thanks to “Middle Class Rut”  “Wigger Mom” and “Pitbull” for providing music.

#ERR #EK

Restaurant Review # 3
Welcome back to another Edward’s Restaurant Review  Where the Kitchen turns outward to take a bite out of the Big Apple.
I ate at this restaurant, Chickpea, for the first time the other day.  Chickpea is a popular haunt in NYC well known for their Middle Eastern and Mediterranean cuisine.  The aroma greeted me the second I walked in the door.  After perusing the menu, I stepped in line and prepared myself for what they had to offer.

Wow. The choices were everywhere.  Chickpea has been heralded for its variety of food and its ability to accomodate the dietary customs that vary from patron to patron.  Chickpea boasts gluten free fare, as well as ‘vegan’ (an abbreviation for vegetarian) cuisine.  They also bring to the gauntlet different flavored hummuses, including sun- dried tomato and chive infused versions. Someone in the restaurant told me to try the chipotle flavored hummus.
I perused their menu.  Two of their most popular dishes are the falafel and the shawarma sandwiches.  Falafel is well known by this point so no point in getting in to all that but “Shawarma” may be a new one to some of our readers.  It originates in the Mid East and is commonly a shaved meat of chicken or lamb. It is carved, (or “shaved”) from a vertical spit and is cooked with sauces and spices.  I wanted to try both. I was in luck! Chickpea boasts the “Shawafel”, a made up word and combination dish of the falafel and shawarma all in one sandwich.  This one’s for the sampler at heart folks.
You get to choose between a wrap, pocket pita bread, or a black plastic tray.  I went with the wrap.  Let’s Eat!

Then you only get to choose 4 additives to your wrap (which honestly looks more like a burrito than anything else) and they charged extra ($0.75!) for feta cheese which should be a shoe-in for this sort of thing in my opinion.  I chose that, the diced cucumber and tomato mixture, succulent roasted red  peppers, and red onion.  Luckily the craisins were free.  (If I’m being honest, I felt quite rushed in line.  The wait staff seemed less interested in the quality of the meals they were churning out on that long plastic industrial cutting board, and more interested in the number of customers they could serve.)

The shawafel is terrible !  Extremely messy.  The less said about presentation: the better.  This wrap is too spicy. Spicy for the sake of being spicy - NOT flavored.  Aggressive, yet bland. I dont know if its the hummus of the shawarma or what.  When I drank my Coke to put out the burning flavor, my mouth was already so raw, the usually subtle soda taste felt like a madhouse on my tongue.  Completely inappropriate.
Everything, from presentation to price to the courtesy of people in line ahead of me was poor at best.  I barely had time to wolf down the wrap before my lunch break was over and I had to return to work building this wall.
OVERALL SCORE: 1 / 10

Chickpea, 42-09 28th St, New York, NY 11101

See you next time on Edward’s Restaurant Review!

Restaurant Review # 3

Welcome back to another Edward’s Restaurant Review  Where the Kitchen turns outward to take a bite out of the Big Apple.

I ate at this restaurant, Chickpea, for the first time the other day.  Chickpea is a popular haunt in NYC well known for their Middle Eastern and Mediterranean cuisine.  The aroma greeted me the second I walked in the door.  After perusing the menu, I stepped in line and prepared myself for what they had to offer.

Wow. The choices were everywhere.  Chickpea has been heralded for its variety of food and its ability to accomodate the dietary customs that vary from patron to patron.  Chickpea boasts gluten free fare, as well as ‘vegan’ (an abbreviation for vegetarian) cuisine.  They also bring to the gauntlet different flavored hummuses, including sun- dried tomato and chive infused versions. Someone in the restaurant told me to try the chipotle flavored hummus.

I perused their menu.  Two of their most popular dishes are the falafel and the shawarma sandwiches.  Falafel is well known by this point so no point in getting in to all that but “Shawarma” may be a new one to some of our readers.  It originates in the Mid East and is commonly a shaved meat of chicken or lamb. It is carved, (or “shaved”) from a vertical spit and is cooked with sauces and spices.  I wanted to try both. I was in luck! Chickpea boasts the “Shawafel”, a made up word and combination dish of the falafel and shawarma all in one sandwich.  This one’s for the sampler at heart folks.

You get to choose between a wrap, pocket pita bread, or a black plastic tray.  I went with the wrap.  Let’s Eat!

Then you only get to choose 4 additives to your wrap (which honestly looks more like a burrito than anything else) and they charged extra ($0.75!) for feta cheese which should be a shoe-in for this sort of thing in my opinion.  I chose that, the diced cucumber and tomato mixture, succulent roasted red  peppers, and red onion.  Luckily the craisins were free.  (If I’m being honest, I felt quite rushed in line.  The wait staff seemed less interested in the quality of the meals they were churning out on that long plastic industrial cutting board, and more interested in the number of customers they could serve.)

The shawafel is terrible !  Extremely messy.  The less said about presentation: the better.  This wrap is too spicy. Spicy for the sake of being spicy - NOT flavored.  Aggressive, yet bland. I dont know if its the hummus of the shawarma or what.  When I drank my Coke to put out the burning flavor, my mouth was already so raw, the usually subtle soda taste felt like a madhouse on my tongue.  Completely inappropriate.

Everything, from presentation to price to the courtesy of people in line ahead of me was poor at best.  I barely had time to wolf down the wrap before my lunch break was over and I had to return to work building this wall.

OVERALL SCORE: 1 / 10

Chickpea, 42-09 28th St, New York, NY 11101

See you next time on Edward’s Restaurant Review!

Edward’s Kitchen 2014
Welcome back.  It’s April in New York City and spring is right around the corner. You can feel it in the air.  People take to the sidewalks leaving their parkas and scarves at home.  Birds perch in the neighborhood trees singing louder than usual as the taxis roll on by below.  Instead of a stuffy commute on the subway, businessmen and women ride their bikes to meetings.  Today we will be making the Late Night Breakfast Tacos. 
You will need:

La Banderita corn tortillas, fresh eggs, beans, 5x6 tomato, Daisy sour cream, butter, assort. sauce, parsley, dillweed, milk, Sargento Sharp Cheddar


Preparing the soft taco shells is so simple. Decide how many you want. I like to go to bed on a full stomach so I always start with at least 4.  The soft shells are so puny so don’t be afraid to splurge.  Stack them on a plate. (If bag condesnsation has made them a little damp this is of no worry to us- the moisture acts as steam in the microwave and makes tortilla even more malleable than you’re used to).  Heat high for 20 seconds.
Two kinds of beans work.  You can use either black beans or refried beans.  
I had to use black beans.  Lets take a moment and learn a great way to prepare your black beans for this and other Mexican dishes.  Begin by straining your beans under cold water until the skin appears shiny and the gray slime is gone. Heat in pot with tablespoon butter, several generous shakes of worchestire sauce, 3 Tablespoons A1, 3-6 drops Liquid Smoke, and a squirt or two of mustard.  Stir occasionally.  As you heat you will begin to notice the beans taking on a carmelized appearance.  The Liquid Smoke really helps seal the deal. The beans will smell like they‘ve just come straight from over the bonfires from the campsite trips of your youth.
Crack 4 eggs (1 taco = 1 egg) into a glass, add a splash of milk and whisk.  Dump it into a heated and buttered frying pan.  While the eggs are still wet add your bits of cheese and a couple pinches of dillweed.  It’s nice to watch as the eggs cook and see the cheese and spice become trapped under the skin of the scrambled eggs, as if looking at the insects from the prehistoric period become trapped in amber. 
DICE the tomato.  Get your favorite hot sauce ready. 
While still hot spoon equal parts egg and beans into each tortilla and pinch.  Add tomato and sour cream.  A few generous shakes of parsley per each taco will help liven up some of the lesser flavors to be had.  Add your favorite hot sauce.   The wooden capped kinds are the ones to use this spring. 
Enjoy and see you next time in the Kitchen.  Don’t forget to share and “like”!

Edward’s Kitchen 2014

Welcome back.  It’s April in New York City and spring is right around the corner. You can feel it in the air.  People take to the sidewalks leaving their parkas and scarves at home.  Birds perch in the neighborhood trees singing louder than usual as the taxis roll on by below.  Instead of a stuffy commute on the subway, businessmen and women ride their bikes to meetings.  Today we will be making the Late Night Breakfast Tacos. 

You will need:

La Banderita corn tortillas, fresh eggs, beans, 5x6 tomato, Daisy sour cream, butter, assort. sauce, parsley, dillweed, milk, Sargento Sharp Cheddar

Preparing the soft taco shells is so simple. Decide how many you want. I like to go to bed on a full stomach so I always start with at least 4.  The soft shells are so puny so don’t be afraid to splurge.  Stack them on a plate. (If bag condesnsation has made them a little damp this is of no worry to us- the moisture acts as steam in the microwave and makes tortilla even more malleable than you’re used to).  Heat high for 20 seconds.

Two kinds of beans work.  You can use either black beans or refried beans. 

I had to use black beans.  Lets take a moment and learn a great way to prepare your black beans for this and other Mexican dishes.  Begin by straining your beans under cold water until the skin appears shiny and the gray slime is gone. Heat in pot with tablespoon butter, several generous shakes of worchestire sauce, 3 Tablespoons A1, 3-6 drops Liquid Smoke, and a squirt or two of mustard.  Stir occasionally.  As you heat you will begin to notice the beans taking on a carmelized appearance.  The Liquid Smoke really helps seal the deal. The beans will smell like they‘ve just come straight from over the bonfires from the campsite trips of your youth.

Crack 4 eggs (1 taco = 1 egg) into a glass, add a splash of milk and whisk.  Dump it into a heated and buttered frying pan.  While the eggs are still wet add your bits of cheese and a couple pinches of dillweed.  It’s nice to watch as the eggs cook and see the cheese and spice become trapped under the skin of the scrambled eggs, as if looking at the insects from the prehistoric period become trapped in amber.

DICE the tomato.  Get your favorite hot sauce ready.

While still hot spoon equal parts egg and beans into each tortilla and pinch.  Add tomato and sour cream.  A few generous shakes of parsley per each taco will help liven up some of the lesser flavors to be had.  Add your favorite hot sauce.   The wooden capped kinds are the ones to use this spring.

Enjoy and see you next time in the Kitchen.  Don’t forget to share and “like”!

Edward’s kitchen turned 1 today!

Edward’s kitchen turned 1 today!

Edward’s Restaurant Review #2
Thanks for joining us again as we here at the Kitchen step out into the evening to taste what New York, New York has to offer on another edition of Edward’s Restaurant Review.  Tonight our tastebuds take us out to a little hole-in-the-wall called Romans, a unique restaurant known for its bar, atmosphere, fresh bread and menu.
Romans is located in the heart of Brooklyn.
There were several things I noticed upon entering this classy, vintage style establishment.  The candlelight, the atmosphere, and the smell of oil and fresh crack pepper in the air.   I was seated without any problems. I sat at the bar—new experience for me. The waiter was a genius. It was weird at first I thought he was a foreign American based soley on his language but he spoke English, he was just well taught in kitchen and foodie terminology and had come at me with the specials without introducing himself.   I was brought a butt of a homemade sour dough loaf as i perused their eclectic menu.  A delicious way to start the evening.  no butter.
Alright, let’s eat!

Crostino of Beans and Little Neck Clams
Wow!  What a dish.  This dish contains a bread base, one slice of it that is toasted, fried, and then spiked with an aged garlic.  It is then adorned with sauce, smokey flavored beans, and little neck clams.  One spoonful and I was hooked!  I’ll admit that I’d never had considered clams alongside something as rudimentary as bean dip but this odd combination comes thru in the end in a BIG way.  The price tag of 12 dollars will, however, produce double-take’s considering the proportioning.   The green stuff on top is cooked parsely. Onto the main course!




Agnolotti with Pork Ragu

Basically just bite sized ravioli.   Resembled wet cheez its but did not taste like them/a delicious meal! These flavors were to die for.  An indescribable meal.  The insides of the noodles tasted like a very tender but sweet meat: a maple syrup but sugary sweetness to this beef. A bit hard to describe if I am being serrious with myself/not overly chewy. While eating, I was reminded of when they would pour sugar into meats on the old Oregon trail to preserve their food for their long stay on that western bound trail. Absolutely delicious!  Strange cost of 16 dollars to proportioning better suitable to an appetizer for one.


Ziti with Leeks, Artichokes and Parmigianno
I *loved* this dish. A completely disferent flavor than my main course (above). I only got a few bites, it was delicious—A delicate balance—the consistency reminded me of aspic.  A light and mushy pesto taste.  Mmm!, just thinking about it!  It also seemed like an easy dish to make at home.  Bigger proportions than mine. Finalizing this I thought that I could indulge myself in a little dessert.


Orange Crème & Chocolate Sorbet
Tastes like crap. An untimley end to an otherwise perfectlty tastey meal. Orangesickle one was too sweet like eating Equal.  The chocolate one tasted like someone played an April Fool practical prop joke gag and unscrewed a salt shaker over of someone’s watery chocolate.  I’ll pass.
I settled up.
Great food!  The price is not right.

SOUNDTRACK FOR EVENING (courtesy of Shazam:)
Nina Simone - “Sinnerman”
Thom Yorke - “Eraser”
Primus - “Professor Nutbutter’s House Of Treats”
Ours - “Sometimes”
VAST - “Touched”
Peaches - “I’m The Kinda”
Vivaldi - “The Four Seasons”
Andrea Bocelli - “Con Te Partiro (Time To Say Goodbye)”

OVERALL SCORE: 7.5/10

Romans, 243 Dekalb Ave Brooklyn, NY 11205

See you next time on the Review!

Edward’s Restaurant Review #2

Thanks for joining us again as we here at the Kitchen step out into the evening to taste what New York, New York has to offer on another edition of Edward’s Restaurant Review.  Tonight our tastebuds take us out to a little hole-in-the-wall called Romans, a unique restaurant known for its bar, atmosphere, fresh bread and menu.

Romans is located in the heart of Brooklyn.

There were several things I noticed upon entering this classy, vintage style establishment.  The candlelight, the atmosphere, and the smell of oil and fresh crack pepper in the air.   I was seated without any problems. I sat at the bar—new experience for me. The waiter was a genius. It was weird at first I thought he was a foreign American based soley on his language but he spoke English, he was just well taught in kitchen and foodie terminology and had come at me with the specials without introducing himself.   I was brought a butt of a homemade sour dough loaf as i perused their eclectic menu.  A delicious way to start the evening.  no butter.

Alright, let’s eat!

Crostino of Beans and Little Neck Clams

Wow!  What a dish.  This dish contains a bread base, one slice of it that is toasted, fried, and then spiked with an aged garlic.  It is then adorned with sauce, smokey flavored beans, and little neck clams.  One spoonful and I was hooked!  I’ll admit that I’d never had considered clams alongside something as rudimentary as bean dip but this odd combination comes thru in the end in a BIG way.  The price tag of 12 dollars will, however, produce double-take’s considering the proportioning.   The green stuff on top is cooked parsely. Onto the main course!

Agnolotti with Pork Ragu

Basically just bite sized ravioli.   Resembled wet cheez its but did not taste like them/a delicious meal! These flavors were to die for.  An indescribable meal.  The insides of the noodles tasted like a very tender but sweet meat: a maple syrup but sugary sweetness to this beef. A bit hard to describe if I am being serrious with myself/not overly chewy. While eating, I was reminded of when they would pour sugar into meats on the old Oregon trail to preserve their food for their long stay on that western bound trail. Absolutely delicious!  Strange cost of 16 dollars to proportioning better suitable to an appetizer for one.

Ziti with Leeks, Artichokes and Parmigianno

I *loved* this dish. A completely disferent flavor than my main course (above). I only got a few bites, it was delicious—A delicate balance—the consistency reminded me of aspic.  A light and mushy pesto taste.  Mmm!, just thinking about it!  It also seemed like an easy dish to make at home.  Bigger proportions than mine. Finalizing this I thought that I could indulge myself in a little dessert.

Orange Crème & Chocolate Sorbet

Tastes like crap. An untimley end to an otherwise perfectlty tastey meal. Orangesickle one was too sweet like eating Equal.  The chocolate one tasted like someone played an April Fool practical prop joke gag and unscrewed a salt shaker over of someone’s watery chocolate.  I’ll pass.

I settled up.

Great food!  The price is not right.

SOUNDTRACK FOR EVENING (courtesy of Shazam:)

Nina Simone - “Sinnerman”

Thom Yorke - “Eraser”

Primus - “Professor Nutbutter’s House Of Treats”

Ours - “Sometimes”

VAST - “Touched”

Peaches - “I’m The Kinda”

Vivaldi - “The Four Seasons”

Andrea Bocelli - “Con Te Partiro (Time To Say Goodbye)”

OVERALL SCORE: 7.5/10

Romans, 243 Dekalb Ave Brooklyn, NY 11205

See you next time on the Review!

Edward’s Kitchen 2014
Welcome back to an all new year of Edward’s Kitchen! Hope you had a great new year. Have you been confused about what to make for lunch tomorrow?  A healthy sandwich will do the trick. This is my twist on hor d’oeurve appetizer trays that I call the Fruit, Veggie, & Cheese Sandwich. you will need:


Fresh plucked black berries, 1 cucumber, 1 radish, Western Beef raisin bread, 1/2 block Western Beef cream cheese, Brie cheese, mayo, mustard


To begin put the cream cheese in a bowl along with a dash or two of mayo (this helps for viscosity) and squash your black berries into there. 15 should do. Mix.  You’ll notice the delicious hue your spread becomes.   A nice lilac color, maybe like an easter egg or flowers.  (NOTE: The cream cheese should be allowed to soften for a couple hours before mixing)

TOAST bread.  Ideally you will be using raisin bread to cater into our theme of fruits and vegetables (grapes) but use what you have. Cinnamon-raisin bread also works.

Get out your cutting board.  We’ll return to an old favorite the cucumber slice.  (You may remember this from EK’s “Morning Breakfast”, the premiere dish of Edward’s Kitchen.).  Next is the radish. Cut into VERY THIN slices. You don’t want to add to much bc its too spicy.

Slice a few lengths of Brie cheese. Use a cheese knife here so you dont collapse the delicate skin and insides of the Brie with your jerky motion.  cheese knives have special indentations on the side so as to aerate the cut as you saw the slices off and you’ll notice how the Brie no longer bunches up like pieces of tape when you do so.  (I recommend this utensil, preferably in forged or stamped German steel.) I don’t have a cheese knife so I used a diffferent one.

WIPE your spread onto the toast.  Add the cucumber, radish, and Brie cheese.  A little fresh ground pepper and table salt goes a long way.  Serve with brown mustard on the side for dipping and whatever else you like.  Garnish the meal with black berries.  Now i know what youre thinking: didnt we already USE black berries?  Yes but sometimes keeping some things solid that are also in a mixture in another part of the dish and serving them together allows for diner to remember the ORIGINAL taste and go back and forth between the two. This gives the eater a false sense of participation, or choice. Serves two to three.
That was a painless way to start your day. It’s not my best but there you go.

Edward’s Kitchen 2014

Welcome back to an all new year of Edward’s Kitchen! Hope you had a great new year. Have you been confused about what to make for lunch tomorrow?  A healthy sandwich will do the trick. This is my twist on hor d’oeurve appetizer trays that I call the Fruit, Veggie, & Cheese Sandwich. you will need:

Fresh plucked black berries, 1 cucumber, 1 radish, Western Beef raisin bread, 1/2 block Western Beef cream cheese, Brie cheese, mayo, mustard

To begin put the cream cheese in a bowl along with a dash or two of mayo (this helps for viscosity) and squash your black berries into there. 15 should do. Mix.  You’ll notice the delicious hue your spread becomes.   A nice lilac color, maybe like an easter egg or flowers.  (NOTE: The cream cheese should be allowed to soften for a couple hours before mixing)

TOAST bread.  Ideally you will be using raisin bread to cater into our theme of fruits and vegetables (grapes) but use what you have. Cinnamon-raisin bread also works.

Get out your cutting board.  We’ll return to an old favorite the cucumber slice.  (You may remember this from EK’s “Morning Breakfast”, the premiere dish of Edward’s Kitchen.).  Next is the radish. Cut into VERY THIN slices. You don’t want to add to much bc its too spicy.

Slice a few lengths of Brie cheese. Use a cheese knife here so you dont collapse the delicate skin and insides of the Brie with your jerky motion.  cheese knives have special indentations on the side so as to aerate the cut as you saw the slices off and you’ll notice how the Brie no longer bunches up like pieces of tape when you do so.  (I recommend this utensil, preferably in forged or stamped German steel.) I don’t have a cheese knife so I used a diffferent one.

WIPE your spread onto the toast.  Add the cucumber, radish, and Brie cheese.  A little fresh ground pepper and table salt goes a long way.  Serve with brown mustard on the side for dipping and whatever else you like.  Garnish the meal with black berries.  Now i know what youre thinking: didnt we already USE black berries?  Yes but sometimes keeping some things solid that are also in a mixture in another part of the dish and serving them together allows for diner to remember the ORIGINAL taste and go back and forth between the two. This gives the eater a false sense of participation, or choice. Serves two to three.

That was a painless way to start your day. It’s not my best but there you go.

Happy New Year!

Please enjoy this playlist looking back on all the songs from the Kitchen this past year. Looking forwad to another great year cooking alongside you!

~EK

#shazam #pandora

Edward’s Kitchen 2013

Hello guest.  Here we are again in the Kitchen.  Tuna salad is a hearty and healthy dish with a lot of applications.  But wheather on a sandwich or just as a side, it is important to make sure it is done right.  This is one of my favorites.  Simply blending it with mayonaisse will not do. Today let’s make the Advent Tuna Bagel Sandwich.  You will need:

Bagels, 2-3 cans chunk lite tuna, Duke’s mayo, cucumber, two handfuls green olives, capers (optional), Balsamic Vinegar of Modena, Extra Virgin Olive Oil, lemon, onion, scallions, dillweed, yellow mustard, French’s sweet relish, celery, fresh monster cheese, Jane’s Krazy Mixed-Up Salt

This is one of my favorites.  I used to order it as a kid at a breakfast place before they removed it from the menu.
So we have to make tuna salad. There are so many ingredients in this. First things first, pry open your tuna cans.  I like to get the ones that say tuna in oil AND tuna in water to mix it up.  Strain these while pushing down on the aluminum lid (it doesn’t matter). You can also use a colander or strainer for for this part with a cold water rinse bath.  Place your tuna in a bowl along with 4 teaspoons sweet relish, 5 Table spoons Duke’s mayonnaisse, and a couple liberal dashes yellow mustard.  Mix it.  Turn to your cutting board now.
You have all kinds of food here.  DICE your green olives, onion, scallions and celery.  (My general rule of thumb is to keep the chunks smaller than the size of an average persons’ tooth,  Otherwise they become too flavorful and cause problems overtaking the  heterogenous mixture of your salad). Dice finely your capers. Capers are basically impossible to dice so do your best (this is where a very sharp knife comes in handy, as always.) Add to bowl
Wash your zester tool with hot water and dry. Scrape it against   the lemon to zest the otherwise uneatable peel into your tuna salad bowl. The fine, yellow dust will add a lovely zest to your meal.
Add 1 dash Balsamic vineger, Extra Virgin Olive Oil, and Jane’s Mixed-Up Crazy Salt to taste, apply more than enough dillweed.  This is the perfect tuna salad mixture: I eat this all the time.
Either toast the bagel or heat oven to 350-450 degrees Farenheit and allow to warn for approximately 2 minutes.  Plop tuna on it and garnish with cheese.  We’ ll return to an old favorite the cucumber slice.  (You may remember this from EK’s “Morning Breakfast”, the premiere dish of Edward’s Kitchen.  I still enjoy that one in my spare time.) Add cucumber slices.
An extra squirt of mustard will help seal the deal and your are ready to eat!  This is a delicious meal for every and any occasion in the kitchen. (I apologize for the hasty delivery of this one. there are countless construction workers and jackhammers going to town outside my window as I post this at this early hour (check the timestamp on the posting) and it is causing me trouble properly relating this delicious recipe. Ridiculous!)  Enjoy.
Thanks again to Pandora and Shazam for drowning out the ridiculous sounds of the inappropriate construction work.  But as we know in the Kicthen it is good to keep a positive attitude no matter what.   Thanks again. Join us again next time!

Edward’s Kitchen 2013

Hello guest.  Here we are again in the Kitchen.  Tuna salad is a hearty and healthy dish with a lot of applications.  But wheather on a sandwich or just as a side, it is important to make sure it is done right.  This is one of my favorites.  Simply blending it with mayonaisse will not do. Today let’s make the Advent Tuna Bagel Sandwich.  You will need:

Bagels, 2-3 cans chunk lite tuna, Duke’s mayo, cucumber, two handfuls green olives, capers (optional), Balsamic Vinegar of Modena, Extra Virgin Olive Oil, lemon, onion, scallions, dillweed, yellow mustard, French’s sweet relish, celery, fresh monster cheese, Jane’s Krazy Mixed-Up Salt

This is one of my favorites.  I used to order it as a kid at a breakfast place before they removed it from the menu.

So we have to make tuna salad. There are so many ingredients in this. First things first, pry open your tuna cans.  I like to get the ones that say tuna in oil AND tuna in water to mix it up.  Strain these while pushing down on the aluminum lid (it doesn’t matter). You can also use a colander or strainer for for this part with a cold water rinse bath.  Place your tuna in a bowl along with 4 teaspoons sweet relish, 5 Table spoons Duke’s mayonnaisse, and a couple liberal dashes yellow mustard.  Mix it.  Turn to your cutting board now.

You have all kinds of food here.  DICE your green olives, onion, scallions and celery.  (My general rule of thumb is to keep the chunks smaller than the size of an average persons’ tooth,  Otherwise they become too flavorful and cause problems overtaking the  heterogenous mixture of your salad). Dice finely your capers. Capers are basically impossible to dice so do your best (this is where a very sharp knife comes in handy, as always.) Add to bowl

Wash your zester tool with hot water and dry. Scrape it against   the lemon to zest the otherwise uneatable peel into your tuna salad bowl. The fine, yellow dust will add a lovely zest to your meal.

Add 1 dash Balsamic vineger, Extra Virgin Olive Oil, and Jane’s Mixed-Up Crazy Salt to taste, apply more than enough dillweed.  This is the perfect tuna salad mixture: I eat this all the time.

Either toast the bagel or heat oven to 350-450 degrees Farenheit and allow to warn for approximately 2 minutes.  Plop tuna on it and garnish with cheese.  We’ ll return to an old favorite the cucumber slice.  (You may remember this from EK’s “Morning Breakfast”, the premiere dish of Edward’s Kitchen.  I still enjoy that one in my spare time.) Add cucumber slices.

An extra squirt of mustard will help seal the deal and your are ready to eat!  This is a delicious meal for every and any occasion in the kitchen. (I apologize for the hasty delivery of this one. there are countless construction workers and jackhammers going to town outside my window as I post this at this early hour (check the timestamp on the posting) and it is causing me trouble properly relating this delicious recipe. Ridiculous!)  Enjoy.

Thanks again to Pandora and Shazam for drowning out the ridiculous sounds of the inappropriate construction work.  But as we know in the Kicthen it is good to keep a positive attitude no matter what.   Thanks again. Join us again next time!

Edward’s Kitchen 2013
Welcome back from the holidays to EK!  Seafood dishes are always a fan favorite in the kitchen.  This Black Friday, instead of leftovers, suprise a guest with a seafood dish.  We turn from the farms to the seas and ocean on this edition of Edward’s Kitchen. Were making the elaborate  Shrimp Cocktail Helgoland.

1 pound shrimp, asperagus, Mandarin oranges, pineapples, bread, mayo, ketchup, mustard, Barefoot Sauvignon Blanc white wine, brandy, pepper


First get out your shrimp. Pull off the hard exteriors and fins and discard. Rinse with cold water. (Make sure there isn’t any fecal matter in the shrimp’s spines with a fork as this can ruin meal presentation and be a huge turn-off to a guest. they say that 90% of a meal is presentation but i dont know if I agree with that.)
  PUT about 20 stalks of asparagus on a shallow bowl with some water and put it in the microwave for a minute or 2 (this softens it) and cut them up into segments 1 inch long.  Drain the water and be sure to rid of the hard white bottom parts.
GET a medium to large mixing bowl and put 1 and 1/3  cup of your favorite mayo.  Add a Tablespoon of brandy and ¼ cup chilled Barefoot white wine.  Squirt ketchup and brown mustard in there- teaspoon give or take for each.   Add peppper to flavor and stir liberally. 
Drain the cans of Mandarin oranges and pineapples.  The pineapples might be chunked or in rings but cut em up and use half to a whole can depending on how much you like pineapples.
Now it’s just a mmatter of putting everything into that mixing bowl with the sauce and  stirring it all around until all the indredients are coated equally.  Refridgerate for 30 minutes or longer.
The only other thing U have to do is toast bread and chop it into triangles, or “points”, and decorate the platter with them when you serve this to your guest.
I would like to personally thank Pandora and Shazam for livening up the Kitchen with music as always.  Today we enjoyed the hard rock of Theory Of A Dead Man.
Save your appetite for next time on the Kitchen!

Edward’s Kitchen 2013

Welcome back from the holidays to EK!  Seafood dishes are always a fan favorite in the kitchen.  This Black Friday, instead of leftovers, suprise a guest with a seafood dish.  We turn from the farms to the seas and ocean on this edition of Edward’s Kitchen. Were making the elaborate  Shrimp Cocktail Helgoland.

1 pound shrimp, asperagus, Mandarin oranges, pineapples, bread, mayo, ketchup, mustard, Barefoot Sauvignon Blanc white wine, brandy, pepper

First get out your shrimp. Pull off the hard exteriors and fins and discard. Rinse with cold water. (Make sure there isn’t any fecal matter in the shrimp’s spines with a fork as this can ruin meal presentation and be a huge turn-off to a guest. they say that 90% of a meal is presentation but i dont know if I agree with that.)

  PUT about 20 stalks of asparagus on a shallow bowl with some water and put it in the microwave for a minute or 2 (this softens it) and cut them up into segments 1 inch long.  Drain the water and be sure to rid of the hard white bottom parts.

GET a medium to large mixing bowl and put 1 and 1/3  cup of your favorite mayo.  Add a Tablespoon of brandy and ¼ cup chilled Barefoot white wine.  Squirt ketchup and brown mustard in there- teaspoon give or take for each.   Add peppper to flavor and stir liberally.

Drain the cans of Mandarin oranges and pineapples.  The pineapples might be chunked or in rings but cut em up and use half to a whole can depending on how much you like pineapples.

Now it’s just a mmatter of putting everything into that mixing bowl with the sauce and  stirring it all around until all the indredients are coated equally.  Refridgerate for 30 minutes or longer.

The only other thing U have to do is toast bread and chop it into triangles, or “points”, and decorate the platter with them when you serve this to your guest.

I would like to personally thank Pandora and Shazam for livening up the Kitchen with music as always.  Today we enjoyed the hard rock of Theory Of A Dead Man.

Save your appetite for next time on the Kitchen!