Cartoon of the night. For more: http://nyr.kr/MAA0pm
This is the cooking and eating (and occasional drinking) blog of professional photographer, amateur cook and general food enthusiast Noah Devereaux
You can see more of my photography at my website noahdevereaux.com and my other tumblr at visualmumbling.com
Eating Things with NoahIt’s been really fascinating seeing how my neighborhood restaurant Do or Dine has developed in the year it’s been open. It immediately got a huge burst of PR from online protests about its foie gras donut made in partnership with nearby doughnut bakery dough. Shortly after it opened I got to photograph the place for Time Out New York but didn’t get the chance to eat much because it was in the middle of a Saturday dinner rush and I was photographing the food as it left the kitchen bound for the tables of hungry diners. A little while later I suggested it as a second date with my now girlfriend. After chowing down on Do or Dine’s whimsically re-imagined dishes like the pictured ‘nippon nachos’ and ‘a fish and chips’ I planted a kiss on her for the first time and the rest is history. Now the latest news is that Do or Dine’s chef and co-owner Justin Warner just won Next Food Network Star and will have his own show debuting in the fall. Pretty crazy how far this little place has come in so little time.
Lobster takes some time to prepare so to start I got a dozen oysters. I should probably be more particular about my raw shellfish but I don’t seem to have food poisoning yet. Aqua Best on Grand Street in Chinatown has great lobster but thanks to the language barrier I wasn’t able to get good answers about where the oysters came from.
When I was in Massachusetts earlier this month I gorged on seafood but I also got the jones to make lobster mac and cheese. I like to get really hands on with cooking so of course I wanted to go buy my own live lobster rather than buying one already steamed. My friend Jeff came along for the ride and made a few photos from a safe distance as I got hands on with the giant sea bug. I pretty much winged the mac and cheese part but when I do this again I might be a little more meticulous. Basically it’s just a mac and cheese with a bechamel and some fontina and pecorino romano. I sauteed the lobster in some butter but that might not have been necessary. It was plenty rich.
