Daisy’s pupusa topped with curtido and a housemade relish.
Yesterday I had the pleasure of dining in Flushing’s only pupuseria. El Ranchito De Daisy Salvadoreno sits mere blocks away from the bustling K-tropolis that is Northern Boulevard. It is by no means the best pupusa I have had in Queens, but it gets extra credit for its improbable location in what is otherwise a Korean stronghold. (more…)
In the dark ages of bánh mì, there was no place in Queens to get a decent Vietnamese sandwich. Then came JoJu, which continues to turn out some amazing bánh mì. Now Astoria has its very own Vietnamese sandwich shop, Saigon Café. In the grand New York City tradition of bánh mì, shops popping up in improbable locations—jewelry stores, under bridges, etc.—the three-month old joint is situated on a residential side street adjacent to a realtor. (more…)
Is that chicken crackling atop my rice rolls? Why yes, yes it is.
I can trace both a passion for Chinese food and a tendency toward dietary excess to my old man, who was of the more is more school of cooking and eating. Oh Craig Claiborne’s recipe calls for a teaspoon of preserved black beans? I’ll put three it’ll be better, right? Wrong! Which brings me to the subject of today’s post, a calorific, cholesterol-laden little number I call hung jiang chang fen ji pi, or mixed sauce rice rolls with crispy chicken skin. (more…)
A couple of weeks ago I had the pleasure of dining at Momo Sushi Shack with my good friend Tyson Ho. While everything was excellent—especially the red wattle pork chop with greens—the standout of the evening had to be the live uni. With its creamy texture and marine flavor with a touch of funk it was like the triple crème brie of the sea. Tyson pronounced it his “best bite of the year.”
Served in the shell atop a bed of ice lined with shiso leaves with a teeny pitcher of aged Japanese soy sauce it was truly outstanding. An old friend once characterized bad uni as tasting like it was scraped from the bottom of an oil tanker.
After eating it I am pretty sure that my favorite way to eat uni would be to dive for it myself. So here’s what I’d like to know. What’s your favorite way to eat uni? For that matter, what’s the best uni dish you’ve ever had? Let me know in the comments or hit me up on Twitter.
Chef Joey Campanaro’s bacon, lettuce, and kiwi sandwich.
I haven’t thought this about much about kiwis since I used to pack them for lunch. Back then they were cheap and relatively tasty, if somewhat tart. It’s been years since I’ve had one of the fuzzy fruits once known as Chinese gooseberries. Last night the good folks at Zespri Kiwifruit and Chef Joey Campanaro of Little Owl changed my mind about the fruit. For one thing a properly ripened kiwi is quite tasty, sweet and juicy with just a hint of tang.
The coolest thing I learned about the kiwifruit last night though was its culinary applications: as a meat tenderizer, in prosciutto wraps, tacos, and the BLK. That last a bacon, lettuce and kiwi sandwich that I would gladly eat for lunch daily were not most of days spent chasing down noodles, dumplings, offal and other delights in the culinary wonderland that is Queens. (more…)
In Manhattan som tom poo plara comes with a nutcracker.
One of my favorite cuisines to eat in the dog days of summer is Thai. And one of my favorite dishes is som tom poo plara. There are many types of som tom, or Thai papaya salad. This one though, with its addition of salty preserved crab and pickled fish, is particularly bracing. The chili heat and fishy funk along with the cool crunchy papaya are most restorative on a sweltering day.
My favorite spot for som tom poo plara used to be Poodam’s in Astoria where Ratchanee “Poodam” Sumpatboon made a bangup version. Multiple napkins where involved as I’d pick up the blue crab and suck out the salty flesh dredging balls of sticky rice through the liquor at the bottom of the plate. (more…)
‘Sweet noodles’ lashed with sesame sauce and topped with garlic paste.
Cold sesame noodles are an American Chinese staple that I haven’t eaten in quite some time. It’s not that I don’t like them. It’s just that the hyper-regional, hyperauthentic hawker stands that I frequent don’t serve them. Yesterday I learned that there’s a warm Sichuan version of this dish. It goes by the moniker sweet sauce noodles. Or at least it does at Cheng Du Tian Fu, my favorite Sichuan snack stall in Flushing’s Chinatown. (more…)
Cornbread with salted caramel syrup and burnt sugar.
Last Saturday was sweltering. It was even hotter if you were waiting on line to view Kara Walker’s “A Subtlety, or the Marvelous Sugar Baby,” at the soon to be demolished Domino Sugar Factory. As we left the domain of the massive sugar sphinx-mammy I tasted a few grains of what I presumed to be some ancient turbinado sugar that was laying on a girder. Back outside in the heat I pondered whether that was a good idea, and my crew and I decided to chill out with something sweet and cool at the nearby OddFellows Ice Cream Co. (more…)
It’s hot in the big city children. As much as I like to sweat over a bowl of mapo tofu or tuck into a bowl of Thai soup, sometimes the best way to cool off is the tropical way, by sipping on the cool hydrating milk of a freshly hacked open young coconut. And there’s no better place to get one than the decidedly laid back Dominican gentleman who his fruit stand sits on the north side of Rooosevelt Avenue near 104 Street. I’ve been waiting for him to set up shop and was glad to see that he’s back on the street food scene. (more…)
If I could up and leave New York City right now I’d hop on a plane to Japan. This sudden burst of wanderlust stems not from a desire to eat sushi in its homeland, but rather to savor a sandwich. What sort of sandwich is worth flying halfway across the world you ask? Why a glorious looking deep fried wagyu steak sandwich, naturally. (more…)