I can't stop .... eating all over the eastern seaboard pt. 2

RJD2 - Good Times Roll (part 2) Whereas part one concentrated on Philly, part two hits some spots I tried on recent trips. Last weekend I went up to NYC for all of 16 hours. What followed was a non-stop food and booze bonanza. Friday, we had a feast in house. My buddy introduced me to Moe the butcher and his amazing dry-aged steaks. I showed him a new way to do scallops that I got from Thomas Keller's awesomely accessible cookbook. What was new to both him and I wasn't the simple presentation or the searing, but the use of clarified butter and a brine. The result is awesome. No sauce needed, the scallops are crazy flavorful by themselves. If you're like me and grew up with somewhat of an aversion to scallops because of the texture, this will change your mind and make you realize your mom couldn't cook for shit. The recipe is excerpted here. One note of caution, product does matter here. Since there are basically no other ingredients involved, splurge on decent diver (dry-packed) scallops. LCD Soundsystem - All my Friends

After getting him hooked on Tito's Vodka and staying up till 5 drinking them on the rocks, I figured the only way to start the morning was with a trip to the Doughnut Plant in the Lower East Side. Neither of us had been before, but I had heard and read really amazing things. As we got in line, we saw a woman emerge with a monstrous coconut cream doughnut. After she took her first bite, her eyes rolled back in her head and her limbs went limp in what I'd certainly describe as the mythical female orgasm, if I knew what one of those looked like. Needless to say, I was convinced after that the place would live up to the hype. Jurassic Five - Great Expectations

I can't stop .... eating all over the eastern seaboard pt. 1

With Mike, there's always the risk that he's going to turn the blog into imsofuckingintoyou.com. Of course, that would require that he wasn't currently eloping, or honeymooning (I'm not sure which part of trip he's currently on) in Australia. With me, there's always the risk that I turn the blog into imanobnoxiousfoodie.com So since Mike is gone, for this post, that's what the blog's going to be. I've been on a rampage lately with new places so here are a few that I can't stop raving about split into two posts with random music interspersed throughout.

The first is Taqueria La Veracruzana, a gem on 9th and Washington, in the Italian Market here in Philly. I discovered the place when looking for a Mexican grocery store way back in November, but forgot about it until I recently started running past it. Murs - Yesterday and Today Finally, I drug someone out there last week to try it for the first time. It definitely delivered. The chips and salsa were complimentary and bottomless so as not to violate the cardinal rule of Mexican restaurants. They came with a tomatillo salsa and a salsa picante that was top drawer. I got three tacos (a chorizo, a carnitas, and an al pastor) all for 6 bucks. They're served the way tacos should be, fresh masa tortillas, some onions, a little cilantro, and lime wedges on the side. My only complaint was no queso fresco, but I'm sure I could've asked for some. I definitely want to go back to try some of their tortas and the choriqueso dish. To top it all off, they actually serve both American, and Mexican coke on the menu. May god have mercy on the soul of the person who orders American Coke around me.

Laura Marling - Rambling Man The second isn't so much of a place as it is a new recurring event here in Philly. Last week was the second of collaborative dinners among five of Philly's most up and coming chefs. The event, named Chefs Gone Wild, puts together David Katz of Meme, Peter Woolsey of Bistrot La Minette, Mike Solomonov of Zahav, Pierre Camels of Bibou, and John Taus of Snackbar (correction, now formerly of Snackbar). The first event was this past summer and the chefs each designed a course involving a different part of a pig, yes even dessert.