The other day I was quoted in a Wall Street Journal piece on the staggering diversity of Asian fried chicken now available in New York City. Besides Korean, there’s now Filipino, Taiwanese, and Thai, to name just a few. The reporter and I talked about how most everybody loves fried chicken, but how their are other Asian dishes that aren’t as easily accepted by Western palates.
“Korean Fried chicken is an easier sell than Korean blood sausage,” I quipped. You don’t have to try too hard to sell me on soondae though. I like the Korean blood sausage shot through with dangmyeon or glass noodles plain with salt and red pepper as it’s served at many Korean takeout spots in Murray Hill. I also like it in the hearty pork bone soup soon dae gook, which I enjoyed for dinner last night at Tang.
Like fried chicken though, in Queens there’s a blood sausage for almost every culture: Argentine morcilla, Irish black pudding, and Tibetan gyuma are among my favorites. So here’s what I’d like to know what’s your favorite way to enjoy this delicacy?
It’s been a while since I’ve had sandwiches de miga, the dainty crustless Argentine triple deckers. Leave it to Youtube to stoke my hunger for them. La Cocina del Sandy makes several, including a lovely looking one with one ham and, hardboiled eggs, and pimento.
Before getting down to sandwich making she goes over miga mise en place—ham, roasted peppers, cheese, eggs, etc.—and then spends a good two minutes describing how to prepare a special mayonnaise in which manteca plays a crucial role. My Spanish is just good enough for me to understand some of what she says, but not good enough to understand the entire recipe. All of which makes me very glad to live just a short subway ride away from La Nueva Bakery in Jackson Heights.
At heart—and stomach—I am a glutton, but I’m no fan of all you can eat buffets. That’s because I often reach the point of diminishing returns and indiscriminate eating simultaneously. Over the years though there has been one AYCE concept I can get behind. That’s the Brazilian rodizio/churrascaria, a carnivorous carnival wherein one is served various delectable meats carved off skewers by roving waiters. Each diner is given a chip, green on one side to signal, “Bring on the meat,” and red on the other to signal, “No, thanks.”
When Texas de Brazil—a national chain of Brazilian churrascaria steakhouses—opened in New York City I was intrigued. I forgot all about it until a few weeks ago when someone from the company reached out to invite me and a guest to a meat fest. So I put on my fat pants and made the arduous trek to the Upper East Side. (more…)
The draw at the half dozen or so Argentine parilladas scattered throughout Queens is meat, specifically beef in the form of steak, or mixed grills consisting of short ribs, sausage, blood sausage, and other goodies. Many of these casual steakhouses/butchers also offer sandwiches. I love La Fusta’s skirt steak sandwich. When I’m in the mood for something a little more adventurous though, I head over to La Esquina Criolla for a sandwich de molleja, or sweetbread sandwich ($9). (more…)
Frankenfood mash-ups are everywhere these days (ahem, Cronut-mania and gonzo ramen burger lines). So Desify is jumping on the bandwagon and offering up yet another improbable, over-engineered edible creation.
Introducing: the empanosa, an Argentine-style, baked empanada made with Indian roti dough and stuffed with Indian leftovers (like a samosa, get it?).
Indian lentil and vegetable dishes lend themselves to mashing, so it’s easy to get them neatly tucked into packets of dough. Making the wrappers with Indian roti dough is a healthier option than typical empanada wrappers, which are usually very rich (hello, butter or shortening). (more…)
Thanks to Gary Stevens for turning me on to this great piece on Wai Wai, the Nepalese snack that’s become something of an obsession for me. In it the author describes how the noodles eaten raw were the province of the cool kids in his school. Nice to know I’m finally one of the cool kids.
Max Falkowitz waxes rhapsodic about his favorite steakhouse, and it’s not Peter Luger’s, but rather Argentinean steakhouse El Gauchito in Corona. “The crust is a rich, purple-tinged mahogany, heavily dosed with salt; it gives way to a buttery, resoundingly beefy interior without a trace of chewiness,” he writes of the skirt steak. Have a feeling I’ll be going there soon. (more…)
A slather of chimichurri makes this sandwich even more delectable.
I have come to love equestrian-themed Argentine steakhouse La Fusta because it does right by shell steak. I’ve eaten one too many tough specimens at other Argentine steak houses. Now I have another reason to love La Fusta, an off-menu skirt steak sandwich ($7.50) that I discovered the other day. “Yes, we have sandwiches,” the maître d’ said. “Chicken and skirt steak, they’re not on the menu, but many people from the hospital get them,” he said referring to nearby Elmhurst Hospital. As if on cue an EMT walked in to grab a takeout lunch. The skirt steak sandwich is excellent and contains just enough red meat to satisfy a carnivorous craving without inducing a food coma. It is even better with a generous slather of garlicky chimichurri sauce. That sauce also comes in handy for French fries, should you order them. La Fusta, 80-32 Baxter Ave., Elmhurst, 718-458-7747