Steak Primer Before Visiting 3BROS

In a shamelessly self promoting way, I will steer you to 3BROS Butcher BBQ to select the best cuts of dry ages and gourmet steaks. However, before that visit, it wouldnt hurt to watch this short primer on basic cuts of beef.

Wedding Cakes, Birthday Cakes, Gobblin Cakes

A post about my friend Lauren, baker of the finest custom made cakes you can find. Here's the deal...she, like many other foodies, consider fondant as Fon-DONT. As a visual, fondant cakes are striking, but when all the photos are taken, the candles are blown out, the guest of honor makes the first cut, the question that usually follows my first bite is "This bakery found my old playdough!"
Fondant cakes don't have much flavor past the actual cake. This is what sets Lauren and her fledgeling Gobblin' Cakes apart, she designs her wonderfully creative cakes and cupcakes using CHOCOLATE. At first glance, you would think they were fondant, but upon tasting the real buttercream frosting, the hand crafted chocolate, there is no question that these are unique baked goods with exceptional flavor. Available for Wedding Cakes, Birthday Cakes or just for a special occasion, Lauren's Gobblin' Cakes will impress.

Szechuan Safari

Left 3BROS BBQ last night in the torrential rains New York was experiencing, fiending for some Szechuan food. Headed to my favorite flushing spot, Golden Szechuan, only to find it closed. I can only imagine that it was due to the unbelievable amount of rain, and the fact that its located in a basement. (This basement location adds to my love of this restaurant) So, I drove around the block to my friend Hong's recommendation, Spicy Tasty. Place was packed. Got some takeout and hoped it would be similar to my go to spot. It was passable, tasty, and definitely spicy. I now have a suitable backup Szechuan spot. The meats in the dishes were very smokey, and it made me think of a possible sauce variation for Three Brothers Barbeque, a Szechuan inspired barbeque sauce that includes the mouth numbing Sichuan peppercorn. The question is...how? Looks like Ill be headed for my secret food lab to experiment.