“Have you tried mango sticky rice?” the kid who makes my Thai coffee at Sugar Club asked one Saturday afternoon. “Yeah sure,” I thought to myself as I sipped my coffee. “It’s just mango and warm sticky rice with condensed milk.”
He seemed inordinately excited about it though, so one day a few weeks later, after having some noodles at Pata Paplean and paying my respects to the Emerald Buddha at Wat Buddha Thai Thavorn Vanaram, I returned to try Sugar Club’s take on the classic Thai dessert. When it landed on the table I immediately saw why my young friend was so jazzed about. With its cloud of whipped cream atop homemade mango ice cream and fresh cubes of mango all surmounting pale green sticky rice, Sugar Club’s creation is part Thai dessert, part sundae. (more…)
Foie gras, the rich decadent fatty liver of a duck or goose, always pairs well with something sweet like a glass of Sauternes, or perhaps some maple syrup. Leave it to Sam Mason and his crew at OddFellows Ice Cream Co. to turn it into a frozen confection. Last year the scoop shop served foie gras ice cream paired with a tart blueberry soda. This year Mason created something a little more playful, a drumstick that childhood staple. The inside of the cone is lined with dark chocolate and the scoop of foie gras ice cream is also covered in chocolate and then sprinkled with peanuts. The adult treat comes with a grownup price too, $7. It was well worth it last Friday on what I am pretty sure was the last day of Indian Summer.
OddFellows Ice Cream Co., 175 Kent Ave, Brooklyn, 347-599-0556; 75 East 4th St., 917-475-1812
My love of Filipino breakfast—garlic fried rice, eggs, a buttery toasted pan de sal, and any of several proteins, including dried milkfish—is no secret to readers of this blog. I am especially fond of getting my log on at Manny’s Bake Shop. That’s because the good ladies at Manny’s serve the most important meal of the day with a slice of cake for dessert. One day it might be purple ube cake and the next it might be an exquisite slice of brazo de Mercedes.
About a month ago I noticed a sign on the door advertising halo halo, the psychedelic Filipino snow cone. I couldn’t possibly have the mixture of shaved ice, young coconut, jackfruit, palm fruit, and ruby and emerald cubes of gelatin for breakfast. Or could I? (more…)
Ken Lo and Paul Kim, the boys behind Vendy Award finalist Ice & Vice aren’t kidding when they say their ice cream is experimental. Flavor creations include Movie Night: buttered popcorn, toasted raisin, and dark chocolate flakes; Burning Love: cocoa, milk chocolate, hickory smoke, and Sichuan peppercorn; and Three Little Pigs: salted caramel, bacon butter, and bacon praline. It was only a matter of time before they turned their attention to the ice cream sandwich. (more…)
“Best what we have,” from Mother Russia and Dadu via Rego Park.
When it comes to Russian luxury the first thing that comes to mind is caviar and Faberge eggs not ice cream. Nevertheless I could hardly resist this new brand of Russian ice cream I spotted yesterday at one of the many gourmet shops that line the Bukharian Broadway that is 108th Street in Rego Park. Russian ice cream is one of the reasons I love living in Rego Park, but honestly the packaging is usually more interesting than the ice cream itself. And so it proved to be with Dadu’s Luxury ice cream.
The package container a wafer cone packed with decent chocolate ice cream, hardly the equivalent of Magnum’s level of luxury. I’m just glad it didn’t cost more than $1.75. The real luxury was to be found in eating it as I walked down the street on the first real day of spring
To submit your delicious finds to Photo Friday simply tag your Instagram photos with #CMSHUNGRY. And while you’re at it, check me out on Instagram, joedistefanoqns.
The line for genuine Sapporo style Ramen from Ramen Ezo Fukuro.
It’s been about a decade since I visited Mitsuwa, the sprawling Japanese supermarket located just across the river in New Jersey. I remember being intrigued but not terribly impressed by the megamart’s food court. So when my friend Kaori—who is my go-to gal when it comes to Japanese food—told me about Mitusuwa’s Hokkaido Gourmet Food Fair, being held this weekend I decided to check it out. Yesterday was the festival’s first day. So after pregaming with an early Filipino breakfast, I was soon on my way to Port Authority’s Gate 51 to the board the complimentary shuttle to the mystical land of Edgewater, N.J.
The first thing I noticed when I entered was the line for Ramen Ezo Fukuro. It stretched to the exit door beneath a banner proclaiming, “We are open this weekend only! Miso ramen from Sapporo, Japan. The chefs flew in from Japan just for this weekend! That’s how special this is!” (more…)
“This would be really good over vanilla ice cream,” my friend Anne Marie Cruz said as she munched on a handful of kering tempe, a spicy Indonesian brittle made from tempe, potatoes, and peanuts. Crunchy, garlicky, and singing with sweet spicy flavor, it’s the only way I can abide the fermented soybean noxiousness that is tempe. Abide is an understatement. I can easily polish off a $7 box of the stuff in a sitting.
We scored the highly addictive snack at OK Indo, one of the stops on a food tour of Southeast Asian Elmhurst and Himalayan Heights that I took Anne Marie, her boyfriend Brant, and their friends on for Brant’s birthday. By the time we got to the Thai-run Tea Cup Café, I’d forgotten all about the kering tempe. That is until Anne Marie ordered some durian ice cream. (more…)
I am not one to wait in Soviet-style lines for Cronuts, Nutcros, or Empanosas. And, if I am going to spend my valuable time waiting in line for the latest edible sign of the end of the apocalypse said time will not commence at 5 a.m. I suppose that’s why I thought it would be a good idea to wait in line for the Ramen Burger last Saturday morning at Smorgasburg. The Williamsburgh waterfront is a mere 45-minute ride away from my house and the rain will likely keep the crowds down I reasoned.
Curiosity to try the burger with ramen noodle bun caused me to break two of my rules: travelling to Brooklyn and engaging in food faddery. When I got on the bus I heard that line was already 50 people deep. Then my friend Sam Kim texted me to say he was number 110 on the line. When I got there the line snaked all over the market. Sam told me that the Ramen Burgermeisters had been through the line twice and assured him that he’d get a burger. Wrong. After about an hour on the line a gent came by to tell everybody that the Hype Burger—I mean Ramen Burger—was sold out. I seem to remember chanting “Attica!! Attica!!” upon hearing the bad news. All of us briefly entertained the idea of slugging someone and snatching their Ramen Burger, but reason prevailed. (more…)
I doubt Hugue Dufour knew yesterday was National Ice Cream Day. I didn’t think to ask as I watched him dress a ceviche with olives, jalapeño, olive oil, cilantro, and red onion and then place it in a waffle cone. Before handing it off he drizzled it with coconut milk and condensed milk and showered it with sesame seeds.
Dufour’s wife and partner in culinary crime, Sarah Obraitis, had told me to come to LIC Flea to check out the $10 M. Wells Sweet Fish Ice. She described the cone as “water-proofed with a white chocolate jalapeño sealer.” I envisioned it as something of a pescatarian King Cone. That white chocolate sealant was in the bottom of the cone, not on top though. (more…)
As a habitué of Japanese eateries I am familiar with the word age, meaning fried, as in kara age, or fried chicken. For about a year I’ve been meaning to try the age ice ($2.99) from Japadog, the Japanese hot dog shop on Saint Marks Place. Thankfully it is not the same thing as the fried ice cream one finds at certain South of the Border restaurant chains. It is instead “ice cream with fried buns,” which resemble hot dog rolls in their shape and size. Three scoops of your choice vanilla, green tea, strawberry or black sesame are cradled in the bread. You could call it a cold dog, but that’s not entirely accurate, so age ice it is.
“Think of it like a donut,” the kid behind the counter said as he made my age ice kurogoma, black sesame ice cream sandwich. After the requisite photo frenzy I dug in. The bun’s glaze had some texture to it thanks to a crunchy coating of sugar. The combination of the cool ice cream and the warm fluffy donut was simply delightful. It was way better than the donut sandwich I had last week. Fueled by a sugar rush I envisioned a warm pretzel bun cradling a savory meat-based frozen confection. Do you feel me OddFellows?