Chow Time: bar food, fine dining, street eats

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What Goes Into Feeding the Giants During the Season? | New York Giants​

Dec 26, 2025 #NYGiants #NFL #Giants
In the latest episode of "Behind the Blue," meet the New York Giants' kitchen staff and follow a day in their life preparing players' meals during the season. Presented by NOBULL.

What Goes Into Feeding the Giants During the Season? | New York​

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High-end Fried Rice - Chef in Macau shares Recipe​

Dec 30, 2025
A visit to Pearl Dragon in Macau to watch executive chef Otto Wong prepare their Signature Fried Rice with Premium Seafood and Vegetables Michelin: 1 Star


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Trying All Three Michelin Recognized Cheesesteaks in Philly​

Dec 20, 2025
Philly finally has Michelin recognized cheesesteaks, so I went out and tried all three to see how they actually compare.
Dalessandro’s: I ordered a cheesesteak with a mix of American cheese and sharp provolone on a seeded Italian hoagie roll. The roll is soft and traditional, the cheese is balanced, and the beef still comes through clearly. It’s a classic Philly cheesesteak without going overboard, though it could have used a little more seasoning and came off slightly bland. I gave Dalessandro’s an 8 out of 10.
Del Rossi’s: Del Rossi’s is very cheesy. They use Cooper Sharp, and the beef is heavily coated in cheese. The seeded roll is firmer and chewier, which helps hold everything together. The flavor is rich and intense, especially if you like a lot of cheese. I rated Del Rossi’s a 9.5 out of 10.
Angelo’s: Angelo’s uses Cooper Sharp on a seeded Italian hoagie roll from Sarcone’s, lightly toasted for structure. The cheese to meat ratio is dialed in, and the roll adds crunch without overpowering the filling. Everything feels balanced and intentional. Angelo’s earned a 10 out of 10.


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Dalessandro’s Steaks: 600 Wendover St, Philadelphia, PA 19128
Del Rossi’s Cheesesteak and Pizza Co: 538 N 4th St, Philadelphia, PA 19123
Angelo’s Pizzeria: 736 S 9th St, Philadelphia, PA 19147

 

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$33 Steak Frites Worth It? | Medium Rare Philly​

Dec 27, 2025
I decided to check out Medium Rare in Fishtown, located right next to Suraya. The menu is simple and prix fixe with one main offering: steak frites served with a salad and artisan rustic bread. We also ordered some wine to pair with the steak.
Read more below the vid on youtube.


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Mike Colameco's Real Food Lyon / Buchon​

Jan 1, 2026
Two really solid bistros from the mid 'Aughts that really stood out in that era when Italian food was taking over Manhattan.


23:40

 

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The BEST Chicken Cheesesteak We've EVER MADE - on a Homemade Hoagie Roll!​

Jan 4, 2026 #griddle #cooking #cheesesteak
If you love cheesesteaks on the Blackstone, you've got to try this chicken cheesesteak! We're taking everything you love about a traditional Philly cheesesteak, but we're replacing the beef with chicken. With thinly sliced chicken breasts, peppers, and onions, this chicken cheesesteak is easy and quick! And if you don't have great bread for cheesesteak in your grocery stores, then stay tuned - our hoagie roll recipe will be coming soon!
Recipe here -- https://theflattopking.com/chicken-ph...


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Mike Colameco's Real Food I Trulli​

Jan 12, 2026
I Trulli : Owner Nicola Marzovilla tapped the talented Chef Patti Jackson for his tribute to the food of Puglia. An all around great menu with homemade fresh pasta shaped and rolled daily by a real Grandma too. This space is now home to the excellent Borgo.


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Spicy Beef Hunan Style - Chef in Macau shares Recipe​

Jan 10, 2026
A visit to Feng Wei Ju in Macau to watch the preparation of Wok Fried Beef Hunan Style prepared by Chan Chek Keong, Assistance Vice President of Food & Beverage Culinary of StarWorld Hotel and Executive Chef of Feng Wei JuMichelin: 2 Stars


6:16

 

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No Gimmicks! Gray's Papaya NYC! | NYC Hot Dog Stands​

Jan 12, 2026
Want the real NYC experience? Join me as I explore the best of New York! I will be visiting various food spots, and providing a fun food review. Love giving you the real NYC experience!
No crazy intro, no prep time, just hit record and see what happens. Love giving you the real NYC experience!


8:33

 

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Eggs Benedict - Easy Hollandaise Sauce​

Jan 16, 2026 #travelsbynarrowboat #narrowboat #liveaboard
In this video I attempt something that I've only cooked together with my girlfriend - Eggs Benedict. Made with Pigs Might Fly back bacon, I can't think of another breakfast which is both extremely involved to make, but absolutely worth the effort.


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Bonus Video! Mahi Burgers underway

 

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This one is in Japanese with English subs.

Jan 25, 2026
She cooks from this micro kitchen at just 4m in the Japan Coast Guard ship and feeds the whole crew at sea! We were lucky enough to get access to the coast guard ship to see how they cook meals at sea and the various optimizations that need to be made to the kitchen to accommodate the rocking of the ship!

Japan Coast Guard! How to FEED the crew from the ship's MICRO

 

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The Real NYC Experience | Flushing Queens Chinese Street Food | NYC Hot Dog Stands​

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How to have a perfect Philly day, according to Di Bruno Bros’ Emilio Mignucci​

Emilio Mignucci’s name is synonymous with cheese in Philly. The third generation Di Bruno Bros. owner-turned-vice president of the brand, now owned by Wakefern, lives in Center City but his heart is still in the Italian market. The legendary importer and cheese connoisseur is also a sometime cheese tour guide, taking cheese-obsessed guests on culinary adventures in Europe with Cheese Journeys. But he’s just as passionate a guide in his hometown. Here are his favorite places to grab a bite on a perfect Friday in Philly.

More:

https://www.msn.com/en-us/foodanddr...-emilio-mignucci/ar-AA1USEkR?ocid=socialshare

 

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Guest Lunch onboard a Super Yacht - Full service - prep to dessert!​

Jan 25, 2026
Follow along on arrival day whilst I prepare and serve our return guests a welcome lunch. Simple, fresh, and seafood focused with a easy dessert you could recreate at home!


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Ex Mob Boss Cooks Authentic Shrimp Alfredo (How to Impress Your Girl)​

Jan 30, 2026
For this Valentine’s Day special I’m back in the kitchen cooking one of my wife’s favorite dishes: real Italian‑style fettuccine Alfredo with shrimp, the way we enjoy it at home. While the pasta’s boiling, I’m telling the story of how we met on a movie set in 1983, why she stood me up the first time, and how a mob guy ended up married to the same woman for 40 years.
We talk about how to recognize a good woman, red flags that tell you she’s not the one, and why being a man means protecting, providing, and showing her she’s special—on Valentine’s Day and every other day. I also share why I believe men should cook for their wives once in a while, what really keeps the spark alive after decades together, and answer questions from my school about mistakes men make in relationships and how I knew Cami was the one.
If you want to steal this Valentine’s idea—fettuccine, roses, chocolates, and a good bottle of wine—I promise it’s an offer she can’t refuse.


51:04

 

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Who won big at the Tasties, Philly’s homegrown culinary awards?​

How does Philly celebrate Philly’s food scene? With an awards show that includes a special category for condiments, an honor for the best neighborhood restaurant, and an after-party with an Italian Market-themed speakeasy.

Those were some of the highlights from the Tasties, the second edition of the Philly-based culinary awards for hospitality professionals. The party is thrown by the hosts of the Delicious City podcast (James Beard award-winning chef Eli Kulp, food influencer Dave Wez, and 93.3 WMMR radio host Marisa Magnatta). Chefs, bartenders, and dishwashers were among the more than 600 attendees at Sunday night’s event at South Philly’s Live! Casino.

More:

https://www.msn.com/en-us/foodanddr...-culinary-awards/ar-AA1VAVpF?ocid=socialshare

 

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Day in the Life of a Private Chef for Future NFL Stars ​

Jan 31, 2026 ORANGE COUNTY
Step inside a high-performance NFL training camp where a private chef is responsible for feeding 25 top NFL prospects during their intense 90-day draft preparation camp. In this Day in the Life episode, we go behind the scenes with Chef Beeta to see what it really takes to cook every meal for elite athletes preparing for the NFL Draft and NFL Combine. From macro-balanced meal planning and high-volume food prep to performance nutrition and recovery-focused menus, this is a rare look at the real chef life inside an exclusive football training environment.
You’ll see how future NFL stars are fueled every day with hundreds of pounds of protein, carefully designed meals, and precision timing to support workouts, mobility training, and recovery sessions. This behind-the-scenes look at a private chef for NFL prospects shows the scale, pressure, and purpose behind feeding elite athletes — and answers a question I’ve always had: what do top football prospects actually eat to perform at their best?


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Day in the Life of a Private Chef for Future NFL Stars

Those steaks look good. I don't see huge marbling, but I would be glad to give it a try.
I did not watch the video, but I hope the lady cook understands that medium-rare is the correct way, but rare is also an acceptable option. A good cut speaks on its own with salt and pepper. Garlic and onion can help a lesser cut.