Chow Time: bar food, fine dining, street eats

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Peter's Seafood - an Uptown Hot Spot | Affordable Fried Chicken and Seafood Platters ($10 and less)​

Sep 12, 2025 PHILADELPHIA
Peter's Seafood located at 19th and Cheltenham ave Phila is a popular casual eatery specializing in fresh, made-to-order fried dishes.
13:32
 

Making Philly Cheesesteaks at Steve's Prince of Steaks | United States of Plates​

Sep 15, 2025 #philly #PhillyCheesesteak #gobirds
In this episode of United States of Plates, I head to Philadelphia — home of the world-famous Philly cheesesteak.
At Steve's Prince of Steaks, a true family-owned spot, Jason and the crew take me behind the grill to show how they’ve been making cheesesteaks the same way for decades. From their exclusive bread recipe to perfectly sliced ribeye and melted cheese, I learned the secrets of what makes a Philly cheesesteak authentic.

11:41
 

16 hours in the life of a yacht chef (my hardest charter yet)​


Sep 21, 2025
Long days in the galley have been the norm on this charter we recently completed... tag along to see what really happens behind the scenes onboard.
14:13
 

Wagyu Sukiyaki - High-end Food in Tokyo​

Oct 2, 2025
A visit to Hiyama to have Wagyu Sukiyaki prepared
15:20
 

Mike Colameco's Real Food BOUCHON NYC / Pastry Chef Sebastien Rouxel​

Sep 30, 2025
I first met Sebastien while we were filming at Thomas Keller's restaurant The French Laundry years ago. He was, and still is, one of the best all around Pastry Chefs on the planet, so we spent a day with him and his team in the kitchens at the always excellent Bouchon NYC.
21:44
 
I worked in McLean, VA for nearly 34 years. Lots of good, fancy restaurants in that high end area. But one of my favorites was a tiny little hole-in-the-wall place tucked into a strip mall in Tyson's Corner. It was called Thai Pilin. Family run and some of the most authentic Thai I have ever had.

Sadly, it became a victim of the "covid" scamdemic and is no longer there. One of my favorite dishes there was Pad Prik King. I managed to recreate it in my own kitchen just as they made it. This is considered a "dry curry" and will melt your face off. We grow lots of green beans in the summer just for this dish.


 
Another of my favorite restaurants in McLean was a Chinese place called Peking Imperial. Sadly, it too fell victim to the "covid" scam and is no more. I had two retirement parties at this restaurant.

Over a period of 34 years, I cannot even begin to count how many lunches I had there. Both eat in and take out. I ate there at least once per week. One of my favorite dishes was their Kung Pao Chicken. As some of you may have guessed, I am a bit of a foodie. I strived for years to duplicate their Kung Pao but always fell short. I simply could not get mine to caramelize and get sticky like theirs did. I thought that plum sauce may have played a role but couldn't get it to duplicate the original either.

Then, one day perusing recipes online I found the secret. It was so simple. Three tablespoons of sugar in the sauce and turn the heat on as high as it will go. Residential stoves do not get as hot as commercial kitchen stoves, so you have to turn it up all the way. Now, we enjoy quality Kung Pao anytime we like.

Here is the mise en place followed by the finished product.




 

What Mobsters Really Ate (It’s Not What You Think)​

Oct 3, 2025
Full video: • Favorite Mafia Foods | Sit down with Micha...
Everyone wonders what mob guys actually ate. Was it always pasta and Italian food? In this video, Michael Franzese takes you inside the restaurants, recipes, and favorite dishes of some of the most famous mobsters — from Al Capone’s spaghetti with walnut sauce to John Gotti’s love for Cracker Barrel. Plus, Michael shares what he and his father Sonny Franzese really loved to eat, and how his own tastes expanded beyond Italian food.
Grab a seat at the table — this is mob history with a side of food.

11:35

0:00 – What mob guys really loved to eat
0:55 – Al Capone’s favorite dishes
2:10 – Lucky Luciano & kosher pickles
3:05 – Meyer Lansky’s deli favorite
4:30 – Carlos Marcello & spaghetti with meatballs
5:35 – John Gotti at Cracker Barrel
6:25 – Mickey Cohen’s go-to sandwich
6:55 – Henry Hill & chicken soup
7:20 – Raymond Patriarca’s favorite pasta
8:05 – Sonny Franzese’s signature sauce
9:00 – Michael’s own favorite foods
 
I own this cookbook. Written by Joseph "Joe Dogs" Iannuzzi. He was a mobster who liked to cook, and the mob bosses always wanted him to cook for them. Somehow, he got on their bad side, and they beat him nearly to death. When he recovered, he turned States and went into witness protection. The book is full of recipes but is also a running story of his misadventures. Some of the recipes are pretty good and the story is interesting enough to keep you reading.

 

Mike Colameco's Real Food Blind Tiger & Baked​

Oct 15, 2025
Blind Tiger Ale House / Bleecker St NYC, this spot opened in 2006 as the Craft Beer Scene in the USA was really taking off and has never looked back. Great selection of brews in all formats, tasty food, open till 4AM, what's not to like.

23:34
 
Onboard a ship some where

9.8K views | Reel by Juan lakawan

ganito ang mga tropang makinista one for all ,all for one sa kainan 😅😅 #juanlakawan #seamanslifeonboard #marineengineering #followerseveryonehighlights...
www.facebook.com
 

I went to hoagie boot camp to prepare for the ultimate Philly sandwich smackdown​

I should have read the fine print before I agreed to participate in a recent “Hoagie Throwdown” at Other Half Brewing in Fishtown, produced by my friends at the Delicious City Podcast. I assumed they’d drafted me simply to be a judge and taste their lineup of sandwiches from 20-plus restaurants vying to be Philly’s hoagie champ.

Eating hoagies is something I’m very good at. I’ve chronicled the craft and culture of Philly’s greatest sandwich for more than two decades, from the oregano-dusted Italian classics and veggie-hoagie underdogs of South Philly to the “meat wrap” monsters of Delco and the one-meat, never-lettuce cousins of the Norristown Zep.

More:

https://www.msn.com/en-us/foodanddr...ndwich-smackdown/ar-AA1OPfoL?ocid=socialshare
 

Best Halal Chicken over rice? Halal Cart showdown in South Philly​

11:51
 

Sunday Brunch in Malta onboard SV Paquita​

Nov 2, 2025
Never thought you'd want a cooking video, but here goes!

16:53
 

Relaxed mornings onboard a Super Yacht​

Oct 12, 2025
A MUCH more relaxed trip onboard this time, and we're taking a look a breakfast.

12:41
 

Ex-Mob Boss Cooks Real Italian Meatballs (Grandmother's Secret Recipe Finally Revealed)​

I’ve been asked to share this secret for 20 years, and I’ve always said no. But today, I’m finally revealing my grandmother’s Italian meatball recipe — the one that made our Christmas Eve dinners legendary and had her chasing us out of the kitchen with a wooden spoon. What makes these meatballs different? Three secrets that most people don’t know: the cheese, the garlic, and the biggest secret of all — ( Watch the Video to find out). I guarantee you’ve never tasted meatballs this good. These will beat any restaurant meatball you’ve ever had. While I’m cooking, I’ll be sipping my newly released fruit wines and answering your questions about everything from Frank Sinatra to the golden years of the mafia. This is something I never thought I’d be doing at 74 years old — making meatballs on camera and sharing family secrets. But here we are. Salud!

55:58
 

Ex-Mob Boss Cooks Mafia Style Pasta Pomodoro (Old Family Recipe)​

Nov 18, 2025 Sit Down with Michael Franzese
After you loved the meatball video so much, you kept asking: “Michael, where’s the pasta? Where’s the sauce?” So here I am, back in the kitchen. This time I’m sharing my wife’s famous Pasta Pomodoro — the dish she whips up when I come home and want something fast and delicious. Here’s the crazy part: when I met my wife 42 years ago, she was Mexican and had never eaten Italian food. Now? Italian is her favorite, and she makes pasta better than restaurants in Italy. I’ve been all over the world eating at the best places, and I’m telling you, this 20-minute recipe will beat them all. No delivery fees robbing you, no complicated ingredients — just olive oil, fresh garlic, tomatoes, basil, and pasta. My grandmother used to make heavy “gravy” with everything in it. This is light, simple, and absolutely delicious. I’m challenging Gordon Ramsay to make better pasta than this. Week by week I’m sharing all my family secrets. Pair it with our Franzese Areni wine, and you’ve got a meal you can’t refuse. Don’t order out — make this at home for 30 bucks.

40:24

Chapters time stamps can be found below the vid on youtube.
 
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