tag:blogger.com,1999:blog-67038538849831170822024-02-21T21:27:11.846-08:00Destination EatsAll things foodAaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.comBlogger212125tag:blogger.com,1999:blog-6703853884983117082.post-44521945150011267102016-08-10T10:05:00.000-07:002016-08-10T10:05:04.734-07:00Soda Series Round 4<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGn9XOmHdvZLjZoI0oUM2gd1C5k1FufRgEnV1bqD0DY1f2r_bQhLUaKXfZDZtoaIbhVkso9S8AcSm5F8Eq_Nx50rt_oLiRvBf4OlZnXrFWYthuqqfdn0UTOTbuUhH2YPrJt8Y51jNiGQG/s1600/IMAG2132.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGn9XOmHdvZLjZoI0oUM2gd1C5k1FufRgEnV1bqD0DY1f2r_bQhLUaKXfZDZtoaIbhVkso9S8AcSm5F8Eq_Nx50rt_oLiRvBf4OlZnXrFWYthuqqfdn0UTOTbuUhH2YPrJt8Y51jNiGQG/s640/IMAG2132.jpg" width="560" /></a><br />
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We're off to Round 4 of the Soda Series! This time I went for a blend of seemingly more conventional sodas and a few odd novelty flavors. While I'm all for trying something new, it's probably best to iterate on traditional flavor profiles rather than going completely off the track.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZGo4s2hHIHNXFEqRIi4HY2xZRIw754fSHIEmH9XgEz6F_5G7LipHMNiUs3di4tCpHvXO0IYyafF4W5hqoZv5-peipNs-JnWLTD2cWHT7NPHovivpstvtdMDfZ4vpW-l-KBlPIDl-iHw/s1600/IMAG2149.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZGo4s2hHIHNXFEqRIi4HY2xZRIw754fSHIEmH9XgEz6F_5G7LipHMNiUs3di4tCpHvXO0IYyafF4W5hqoZv5-peipNs-JnWLTD2cWHT7NPHovivpstvtdMDfZ4vpW-l-KBlPIDl-iHw/s640/IMAG2149.jpg" width="361" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZGo4s2hHIHNXFEqRIi4HY2xZRIw754fSHIEmH9XgEz6F_5G7LipHMNiUs3di4tCpHvXO0IYyafF4W5hqoZv5-peipNs-JnWLTD2cWHT7NPHovivpstvtdMDfZ4vpW-l-KBlPIDl-iHw/s1600/IMAG2149.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><br /></a></div>
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<b>Spiffy </b></div>
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"A swell cola" describes this drink fairly accurately. It had all the hallmarks of a generic cola drink. It tasted a bit more acidic and less sweet than Coca-Cola. Other than the retro bottle, Spiffy lacked much of its own unique identity. I couldn't pick Spiffy out of a lineup, nor would I ever care to. </div>
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<b>Grass Soda</b></div>
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Up until now, I've generally been avoiding the more niche flavors that rely more on shock than actual appeal, e.g. buffalo wing soda. However, I actually like the grass flavored jellybeans in the Harry Potter branded <a href="https://www.jellybelly.com/harry-potter-trade-bertie-botts-every-flavour-beans-1-2-oz-box/p/98101">Bertie Botts</a> jellybeans so I thought that grass soda would be delightful as well. Yet when I tried it, I honestly couldn't describe the flavor to you besides it was somewhat herbal with an odd aftertaste. It wasn't a huge departure from normal soda flavors. While not terribly off-putting, I felt no compelling need to revisit this flavor in the future. </div>
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<b>Rosa's Arroz con Leche</b></div>
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High hopes accompanied this soda. I'm a big fan of horchata and hoped that the arroz con leche would be similar. What I hoped would be a carbonated horchata was just extremely bland rice water and not much more. There was no creaminess of an horchata. What I, and perhaps most ambitious owners of Soda Streams, failed to realize was that adding carbonation also adds acidity, which throw off the flavors of the liquid. The result is sour rice water, a description you can probably imagine pretty easily and just as easily dismiss. </div>
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<b>Nichol Kola</b></div>
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I was drawn to the Soviet-sounding name and label design reminiscent of propaganda posters. Unlike Spiffy, this cola was much more layered in flavors than a generic cola. It was certainly spicier, with hints of coriander, cinnamon and bitter orange, but not so much like the flavors of a root or birch beer. I would gladly buy Nichol Kola again when I'm looking for a complex cola, as this is one of the better colas I've tried. </div>
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<b>Hank's Vanilla Cream</b></div>
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One of my favorite bottles due to the vintage embossed label and contoured glass molding, the vanilla cream soda was also quite enjoyable. It was bright, almost fruity, in its sweetness, though not as creamy as some of the cream sodas I've sampled. I'm eager to try <a href="http://www.hanksbeverages.net/">Hank's</a> root and birch beers as well. The company has only been around since 1996 though, so they are not be as vintage as the label suggests. Still, I appreciate when soda makers take new ingredients and techniques and apply them backwards looking at some classic flavors. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEdCkPMPBJ93SG9mYrjyILOSFVSi5lQQwkagPjwNxjhyjf1EKV1CRSqwZuD5wKfEX1O3KYVgxzOM-fWbcTfX8zXyPbRwoh2Jow8ggMQov9evh7qMwFwKrhJqB9XvFVTXWsmgQ-4zGZa0Y/s1600/IMAG2218.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEdCkPMPBJ93SG9mYrjyILOSFVSi5lQQwkagPjwNxjhyjf1EKV1CRSqwZuD5wKfEX1O3KYVgxzOM-fWbcTfX8zXyPbRwoh2Jow8ggMQov9evh7qMwFwKrhJqB9XvFVTXWsmgQ-4zGZa0Y/s640/IMAG2218.jpg" width="362" /></a></div>
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<b>Johnnie Ryan Birch Beer </b></div>
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Hits all the flavors of birch beer but a bit too sweet. It wouldn't be my first choice for a birch beer, but I'd be perfectly content with a six-pack from <a href="http://johnnieryan.com/">Johnnie Ryan</a>. If you're going for a birch beer, you might as well go for one with stronger herbal flavors like <a href="http://fooddestination.blogspot.com/2016/04/soda-series-round-1.html">Reading Draft's</a> or <a href="http://www.foxonpark.com/">Foxon Park's</a> White Birch.</div>
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Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com5tag:blogger.com,1999:blog-6703853884983117082.post-89631485629666276822016-07-05T11:58:00.005-07:002016-07-05T12:00:11.833-07:00Soda Series Round 3<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP51eNE9CrI_uUcTjJ5z73IZfYyjLQI0uzbjddLYxBE0BoS6z4yc8_vr5Ib2gGUoIr3FTidOpCpo8PhGEij9dF59CveMdHokAKiBz78ZGsDhB2kT3S9amyY7K3VXKbvq_LfHEnZDoyRHs/s1600/IMAG1959.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP51eNE9CrI_uUcTjJ5z73IZfYyjLQI0uzbjddLYxBE0BoS6z4yc8_vr5Ib2gGUoIr3FTidOpCpo8PhGEij9dF59CveMdHokAKiBz78ZGsDhB2kT3S9amyY7K3VXKbvq_LfHEnZDoyRHs/s640/IMAG1959.jpg" width="560" /></a></div>
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This round dived into some more unique flavors than before. Find out which soda I envision drinking in Santorini and which one was so awful I actually poured it out below. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKKuiUUJ4i8iIyV-ne6hVWosxlwqvgFNSSzsuavr2pnFqRWd55rubBUwNsVbbT55sfQynEc9jhBoXUIZZFaZcTM2Umt_Nl6mb-VY37WEmt6HRbildqfiQVG3MQUgPG2RviFBHJUl6POE/s1600/IMAG1958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKKuiUUJ4i8iIyV-ne6hVWosxlwqvgFNSSzsuavr2pnFqRWd55rubBUwNsVbbT55sfQynEc9jhBoXUIZZFaZcTM2Umt_Nl6mb-VY37WEmt6HRbildqfiQVG3MQUgPG2RviFBHJUl6POE/s640/IMAG1958.jpg" width="361" /></a></div>
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<b>Sprecher Orange Dream</b></div>
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I've never been a huge fan of orange Creamsicles. The combination of citrus and cream never held the same appeal as say strawberries and cream. I fully expected this soda to be overwhelmingly sweet and artificial tasting, but was actually quite pleasantly surprised by its relatively subtle approach. Considering the loud neon orange color, this was pleasantly drinkable and refreshing. </div>
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With such a deft hand at such a seemingly difficult soda, I'd gladly jump on any <a href="https://www.sprecherbrewery.com/soda.php">Sprecher</a> sodas in the future. I'll be on the lookout for its Puma Kola, among others. They actually are a beer brewery but they have an odd product line including a root beer mustard that might be worth searching out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttqCezNUz-BTi2Jb3uSMw8r_C5TqiVspXV8DQRRVmbGgSz2nWNVWe4D7BRYEKFla_HiuACdYZPCSC-LPpnrHuc_Pja68xPVOrzKIL7dZKgfMLhJrahFNLv1Hkpv4rZTS2U3R1G0qTuhQ/s1600/IMAG2091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttqCezNUz-BTi2Jb3uSMw8r_C5TqiVspXV8DQRRVmbGgSz2nWNVWe4D7BRYEKFla_HiuACdYZPCSC-LPpnrHuc_Pja68xPVOrzKIL7dZKgfMLhJrahFNLv1Hkpv4rZTS2U3R1G0qTuhQ/s640/IMAG2091.jpg" width="362" /></a></div>
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<b>Zuberfizz Durango Soda Company Chocolate Cream Soda</b></div>
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<a href="http://www.zuberfizz.com/">Zuberfizz</a> is actually a new company, bottling sodas since 2002. Trying to jump on the microbrewing trend in beer, Zuberfizz focuses on small batch gourmet sodas. They might've actually discontinued the chocolate cream soda, or renamed it their Coco Fizz, but it was absolutely awful. It tasted like a carbonated liquefied Tootsie roll. That's all I need to say about this one.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3Ag4geyTsMTEuq-CYm6vIi1Y75x5i8oGxogf_qhFwRPF6yjZSXYHD3jo3enAHeM1u6y7zRNRB9YUqsq1LN9pQWmc62CFAA2ImAHTRhD6m5fQi1bX95PvyDzt-nj0FwtB1OsyEfR0RZ4/s1600/IMAG1961.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid3Ag4geyTsMTEuq-CYm6vIi1Y75x5i8oGxogf_qhFwRPF6yjZSXYHD3jo3enAHeM1u6y7zRNRB9YUqsq1LN9pQWmc62CFAA2ImAHTRhD6m5fQi1bX95PvyDzt-nj0FwtB1OsyEfR0RZ4/s640/IMAG1961.jpg" width="361" /></a></div>
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<b>Frostop Root Beer</b></div>
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<a href="http://www.frostop.com/">Frostop</a> has been producing root beer out of Ohio since 1926. Upon opening the bottle, the first thing I noticed was a remarkable foamy head. It was refreshing and had bright sweet notes at the top. Overall it had little complexity but made a solid root beer. </div>
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<b>Silk Road Cucumber</b></div>
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Given the labeling and flavors such as cucumber, pear and pomegranate, I suspected that <a href="http://silkroadsoda.com/">Silk Road</a> was aiming for the adult soda drinking market, similar to Boylan's <a href="http://drinks.seriouseats.com/2013/01/we-try-mash-sodas-soft-drinks-review.html">Mash</a> line or <a href="http://drinkgus.com/">GuS</a>. While this cucumber soda was still plenty sweet, it also had a pronounced mint taste that made me immediately think Greek salad. After a few more sips, it tastes too herbal, like a full meal for me. </div>
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<b>Americana Huckleberry</b></div>
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The light purple soda has the color of pale grape but the flavor of a tart berry. It is like an adult version of grape soda (besides sparkling wine, clearly). I advocate it as an alternative when you don't want the heavy sweetness of most grape sodas. </div>
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<b>NuGrape</b></div>
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NuGrape is a vintage 1906 formula, which may explain why it is possibly the most generic grape soda I have ever had. It is a prototypical grape soda and not at all remarkable.<br />
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Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com0tag:blogger.com,1999:blog-6703853884983117082.post-8486146006187572782016-05-06T15:18:00.003-07:002016-05-06T15:18:16.752-07:00Soda Series Round 2<div dir="ltr" style="text-align: left;" trbidi="on">
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Last month I started my soda reviews with <a href="http://fooddestination.blogspot.com/2016/04/soda-series-round-1.html">Round 1</a>. I followed a similar process of randomly selecting bottles around the store. For Round 2, I picked Columbia Soda Works Sarsaparilla, Jackson Hole Snake River Sarsaparilla, Nesbitt's of California Honey Lemonade, Green River, Faygo Rock N' Rye and MacFuddy's Pepper Elixir. </div>
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<b>Columbia Soda Works Sarsparilla</b></div>
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I grew up drinking <a href="https://en.wikipedia.org/wiki/HeySong_Corporation">Hey Song Sarsparilla</a> from Taiwan. As such, it has always been the standard marker for me for these types of sodas. As polarizing as root beer typically is, I've often found sarsaparilla to be even more off-putting to those who don't like it. Columbia Soda Works' sarsaparilla was exceedingly bland, tasting like a weak root beer with some little flecks of liquorice. Maybe this was an old bottle, since it also tasted a bit flat, but it was completely underwhelming. </div>
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<b>Jackson Hole Soda Snake River Sarsaparilla</b></div>
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Fortunately, the Jackson Hole sarsaparilla made up for Columbia Soda Works' failing. This one was complex and varied in flavor. I got much anise on the tongue. It's merely decent at first but grows on you over time. I found myself wishing I had more the deeper into the bottle I got. <a href="http://jacksonholesoda.com/">Jackson Hole Soda</a> produces a variety of "old West" type sodas that I'd be eager to try. </div>
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<b>Nesbitt's of California Honey Lemonade</b></div>
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I picked this honey lemonade to break up the dark sodas I've been drinking thus far, but this raised an interesting question--how is soda defined? At its most basic, a soda is carbonated water with sweetener and flavoring. So this honey lemonade fits that definition, though most people would hesitate to call it a soda. It's really a sparkling lemonade. Funnier yet, it's bottle in Texas, not California, and its main sweetener is sugar, not honey. This bottle of contradictions had little appeal flavorwise. I would've preferred a better quality lemonade; adding carbonation did little to improve it. </div>
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Nesbitt's of California was initially out of Los Angeles and was a leading orange soda producer in the 1940s and 1950s. After changing hands several times, the brand landed in the hands of Big Red.</div>
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<b>Green River</b></div>
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Green River grew out of Prohibition by yet another brewery pivoting to stay in business. It has a vividly bright green color, which makes it more of a nostalgia or St. Patrick's Day prop than an actual drink. The lime flavor is unremarkable, though the flavor was not as artificial as the color might suggest. </div>
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<b>Faygo Rock N' Rye</b></div>
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Encouraged by the suggestion of one of my law school <a href="http://cruciverbalistatlaw.blogspot.com/">friends</a> from Michigan, I tried Faygo's Rock N' Rye flavor. The grape Faygo I had gotten in the last round was awful, but this vanilla cherry cream soda had a spicy tang that kept it interesting. Still a tad on the sweet side, but I'd certainly seek this out in the future as it kept my taste buds engaged. Great for fans of cream sodas. I've also been told that Redpop Faygo is worth checking out. </div>
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<b>MacFuddy Pepper Elixir</b></div>
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T'was MacFuddy's Miracle Elixir, that's what did the trick, sir; true, yes, true. I'll admit that the labeling attracted me to this bottle. I was hooked by the "distinctively strong" description and the throwback label design. It reminded me of a potion that snake oil sellers would hock or a video game item that would give a temporary stat boost. It does give 24 hours of luck, after all. The flavor is black cherry but with a strong ginger spicy kick. Think a cross between Dr. Pepper and a potent ginger beer. </div>
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Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com2tag:blogger.com,1999:blog-6703853884983117082.post-75996594900750842122016-04-14T12:37:00.000-07:002016-04-14T12:37:07.792-07:00Soda Series Round 1<div dir="ltr" style="text-align: left;" trbidi="on">
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I recently explored San Jose suburb Campbell for the first time. The downtown has a charming small town throwback feel. And look, there's even an independent <a href="http://recyclebookstore.com/">bookstore</a>! After a delightful cocktail at newly opened <a href="http://thevespercampbell.com/">The Vesper </a>(and yes, I did order the Vesper and it held up), I wandered into the <a href="http://rocketfizz.com/">Rocket Fizz Soda Pop and Candy Shop</a>. </div>
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Rocket Fizz is a national franchise chain, though you might not suspect as much given the character of the store. Though the chain started in 2007, the shop in Campbell felt more personable like a mom and pop shop. I suppose that's their corporate theme, but it worked for what they were selling. I picked the six sodas below--Moxie, Boylan's Birch Beer, Reading Draft White Birch, Faygo Grape, Rocky Mountain Soda Co. Evergreen Elderberry and Cheerwine. </div>
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<b>Moxie</b></div>
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Last year, I read Stephen King's novel <i>11/22/63</i>, now made into a Hulu miniseries staring James Franco. The book was long and tedious, but the brief mentions of this Maine mainstay stuck in my mind. One of the oldest mass-produced sodas in this country, Moxie is branded as an elixir, an echo to the drugstore days of fountains and jerks. Taking a sip, I immediately recalled medicinal qualities. Moxie is flavored with gentian root extract, which is an extremely bitter component. Although there are cola flavors, the root gives it a bitterness not unlike the Campari you might find in a Negroni. It's not so bitter to be unpleasant, but you certainly feel more like you're drinking a soda for adults. </div>
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<b>Boylan Birch Beer</b></div>
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Boylan Bottling Company has carved itself a solid niche in cane sugar sodas. It has never used corn syrup as a sweetener and you might find it in some fast casual restaurant chains with its own fountain. </div>
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I often seek out birch beer, the rarer cousin of root beer, wherever I can find it. It's much more popular in the Atlantic northeast; Philadelphia and New Haven come to mind. Think root beer but with an initial blast of spearmint. Boylan's first soda was its birch beer. I could see the appeal but its flavors are two-noted--crisp mint followed by lingering sweetness. </div>
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<b>Reading Draft White Birch</b><br />
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On the other hand, the Reading Draft White Birch Beer had much more subtlety and complexity in its flavor profile. There's less of that overwhelming mint upon first sip and much more calm balance. Granted, this bottle was white birch, compared to the black birch for Boylan's so this isn't a one-to-one comparison. This is a refreshing sipping soda that would feel terrific on a hot and humid day.<br />
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Reading Draft & Universal Carbolic Gas claims to use a low pressure slow carbonation process that keeps smaller bubbles in the sodas longer. I couldn't say I could tell the difference, but it did make for a smooth drink.<br />
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<b>Faygo Original Grape</b><br />
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I first heard of Faygo as the beverage associated most with juggalos, the fan culture of the Insane Clown Posse. While I know next to nothing about juggalos or ICP, I did remember the name of the soda and reached for it when I had the opportunity. The quick verdict is that it is reminiscent of a liquid purple Otter Pop. It left my mouth cloying and dyed a dreadful shade of vampire purple.<br />
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Faygo calls the Midwest its fan base and home. Although the grape is one of its original flavors, the root beer has drawn rave reviews so maybe I'll give it a shot.<br />
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<b>Rocky Mountain Soda Co. Evergreen Elderberry</b></div>
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I'm a big fan of St. Germain and elderflower. To me, the herb flavors make balanced and refreshing cocktails. Rocket Fizz actually had a variety of elderflower or elderberry sodas, so I picked one at random. This was one of my favorites of the batch. It was very drinkable by itself, not needing food to cut the sugar. It wasn't too sweet and tasted of slightly woody raspberry. </div>
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Rocky Mountain Soda Co. prides itself on its natural, vegan, GMO-free and kosher ingredients. While none of those designations matter to me in soda selection, I do appreciate that they, like all the other soda makers on this list, use real cane sugar. According to their website, they also offer a prickly pear flavor that intrigues me. </div>
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<b>Cheerwine</b><br />
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While many people in this part of the country probably aren't familiar with Cheerwine, this is a North Carolina mainstay. Whenever I meet people from North Carolina, I often ask for their opinion on Cheerwine and Bojangles', the <a href="http://www.bojangles.com/">chicken place</a>, not the <a href="https://en.wikipedia.org/wiki/Bill_Robinson">entertainer</a>. Cheerwine is a cherry soda. It has a deep burgundy color and none of the cola flavors you'd get in a cherry Coke or Pepsi. It's too sweet for me, no surprising considering it also comes the same general geographical area as sweet tea.<br />
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Do not confuse Cheerwine with Big Red, another Southern soda that while sharing the same color, has a completely different flavor. </div>
Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com0tag:blogger.com,1999:blog-6703853884983117082.post-19117814228444067422015-05-04T12:54:00.000-07:002015-05-04T12:54:10.931-07:00Destination Maui: Feast at Lele<div dir="ltr" style="text-align: left;" trbidi="on">
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While I can't speak to the authenticity for native Hawaiians of any of the luaus on Maui, I can say that the luau has become a tradition for Hawaiian tourists. As with all such tourist traps, no matter how noble the origins, luaus have generally become more like Medieval Times--entertainment for kids while the parents get too drunk on watered-down piña coladas--rather than anywhere an adult would actually want to be.<br />
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Because of these pitfalls, I relished that I had no children to amuse or their picky appetites to satiate. For my luau experience, I traded picnic tables for private white tablecloths, a buffet for sixteen courses, and arts and crafts demonstrations for live music. The Feast at Lele in Lahaina is about 20-40% more expensive than the other luaus on Maui. Its focus on fine food, highlighting dishes from the four regions of Hawaii, New Zealand, Tahiti, and Samoa, with accompanying performances, catered to those who were tired of teriyaki chicken and poi served out of steam tables. There were few kids at this luau, and you could stay seated comfortably while the attentive and friendly waiters made sure that you had whatever luxury you needed.<br />
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The dishes are divided into regional specialties highlighting four Polynesian areas. Pictured above are the famous locals, <b>pohole salad</b> and <b>kalua pork</b>. The pork was among the most succulent roast pig I've ever had, carnitas and barbecue pulled pork included. As the sun set, the dishes were too dark to photograph and I refused to intrude on the romantic atmosphere with flash photos. Among some of the other dishes were <b>locally-caught coconut fish</b>, <b>baked scallops</b>, <b>passionfruit shrimp</b>,<b> grilled squid</b> and <b>duck salad</b>. Much of the food may have been too exotic for all but the most adventurous or prodigious kids' palates. Almost all dishes had some sweet component, such as a fruit glaze or sauce. Yet nothing was overwhelmingly sweet. Each of the sixteen dishes could have stood on its own on a menu, far from the lukewarm concoctions spooned out of steel chafers.<br />
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Gentle island tunes set the scene for an amazing sunset. Lahaina, on the west coast of Maui, receives very little rain so the outdoor venue was ideal. All the luaus start about an hour before sunset and are located to take advantage of the gorgeous oceanside views. I felt especially thankful that I could enjoy such a magnificent scene free from the scampering and noise of little children.<br />
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As required for any luau, there were hula and other Polynesian dances. The performances were increasingly energetic, culminating in a thrilling fire knife dance. By the time the fire dancer brought out the flaming torch, he had to allow enough clearance between the flames and the guests, who gave off alcoholic fumes from too many of the delicious tropical drinks.<br />
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As thankful as I was to be able to enjoy a luau the way I wanted, I recognize that Hawaii holds magic for everyone, whatever their circumstances. Luau, as feasts or parties, are family affairs at heart. Whether a big family vacation, a romantic getaway, or something in between, you can find your own aloha whatever you decide to do.<br />
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Make sure to book your tickets early. The Feast at Lele sells out early and never at a discount, which should indicate to you its popularity despite its premium price.<br />
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<b><a href="https://www.feastatlele.com/">Feast at Lele</a></b></div>
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Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com4tag:blogger.com,1999:blog-6703853884983117082.post-45305185541005735532015-04-22T08:31:00.000-07:002015-05-04T12:29:31.880-07:00Destination Maui: 808 Grindz Cafe<div dir="ltr" style="text-align: left;" trbidi="on">
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Don't let the name deter you. Yes, 808 Grindz Cafe sounds like the concession stand attached to a community-run skate park, but the breakfast surpasses anything you'd find on the mainland. Open only for breakfast and lunch, the restaurant is off the beaten tourist path. Nestled away from street view in an unassuming shopping center, nothing about the exterior of the restaurant would attract the skeptical traveler. Note that the photo above was taken from the balcony of my hotel, not the restaurant, the interior of which you'd find in any coffee shop in the country.<br />
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Time seems to run at a different pace in Hawaii. Here especially, the waitstaff were friendly and laid back, not at all perturbed by the three unbussed tables despite several waiting parties standing outside. Perhaps the slow service is a throwback, much like their <a href="http://www.808grindzcafe.com/">website</a>, decorated by spinning and sparkling gifs. More likely, those who run 808 Grindz simply know that this place survives on the strength of its food and word-of-mouth alone, even though this Lahaina location has only been open for less than a year.<br />
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Come for the <b>macadamia nut pancakes</b>. Ask for the nuts in the pancakes and on top as well. Indulge in the <b>sweet cream mac-nilla sauce</b>. It isn't as cloying as you might expect. The pancakes are light and fluffy, even after sitting in a takeout container for close to half an hour before consumption. Get at least a full stack. You won't be able to get enough...<br />
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...unless you order the <b>rainbow French toast</b> as well. The bread itself is sweet and chewy, before being dusted in a cinnamon-vanilla mixture set loose on the griddle. Again, get the sauce on top and skip the syrup or powdered sugar.<br />
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Besides the sweet, also try some of the savory dishes. We ordered the <b>crab cakes</b>, which came with a generous portion of crab meat, and the <b>fried rice moco</b>. The loco moco here is a bit sweeter than the other ones I had; the sauce is more similar to a teriyaki.<br />
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If you're in Maui on vacation, set aside a leisurely morning for breakfast at 808 Grindz. Get away from the glitz of the beach resorts and opt for the better food at an even better price. These days, local gems like these don't stay secret, so expect a modest wait. But hey, you're in Hawaii. What's the rush, brah?<br />
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<b><a href="http://www.808grindzcafe.com/">808 Grindz Cafe</a></b><br />
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Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com3Lahaina, HI, USA20.8783333 -156.682520.8189928 -156.763181 20.937673800000002 -156.601819tag:blogger.com,1999:blog-6703853884983117082.post-5124763378072132582014-08-15T19:20:00.000-07:002014-08-15T19:20:52.463-07:00Destination New Haven: Evolution of Clam Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzRa85V15fSitx2FL_oS6x-Cw6KhfeJqpMTr7S3oQTOPL-hgGRwAqX4s2tB7zYTrSUjinjdCF56kHoR_e4WReEWnK6sT2VVf6_6Hkx6NqifTzEfvndjWssyk25_9no4t4I72XmwYiYLI/s1600/20140811_213154.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzRa85V15fSitx2FL_oS6x-Cw6KhfeJqpMTr7S3oQTOPL-hgGRwAqX4s2tB7zYTrSUjinjdCF56kHoR_e4WReEWnK6sT2VVf6_6Hkx6NqifTzEfvndjWssyk25_9no4t4I72XmwYiYLI/s1600/20140811_213154.jpg" height="476" width="640" /></a></div>
<span style="font-size: x-small;">Fresh tomato and white clam pizzas from Pepe's</span><br />
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I was recently roped into a recruiting trip to Yale University in New Haven, Connecticut. Having never been, I did some research on the one distinctive aspect of New Haven cuisine that the area is renowned for--pizza, or "apizza" as it is sometimes referred to locally.<br />
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New Haven is home to the Big Three pizza joints. Sally's Apizza and Frank Pepe Pizza Napoletana (affectionately referred to as Pepe's) are within blocks of each other, not too far from Yale's campus. Modern Apizza is off on its own, but still close to school. My original plan was to taste test at least two of the Big Three, but Modern was under renovation and Sally's was closed on the days I was in town. Instead, I pivoted to a comparison between the oldest, Pepe's, and one of the new kids on the block, Bar. <br />
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<h3 style="text-align: left;">
<b>THE ORIGINAL: FRANK PEPE PIZZERIA NAPOLETANA</b></h3>
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Even on a Monday night at 9:30 when school is out, there was still a line out the door at Pepe's. Perhaps because Sally's is closed on that day, the wait may have been longer than normal, but I imagine any weekend would bring huge crowds to the inventor of the white clam pizza. The brick coal oven is the most dominant presence in the restaurant. Staffed by cooks with enormously long pizza peels, the kitchen was white and looked a bit sterile. We ordered a forgettable beer and a Foxon Park White Birch Soda, another main draw. All of the Big Three serve this Connecticut soda. Think refreshing spearmint sarsaparilla.<br />
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Of course we ordered the white clam pizza, a combination of romano cheese, littleneck clams, oregano and garlic. The clams were unfortunately a bit sparse for the $12 twelve-inch pizza. While solid, the clam pizza's flavor was almost completely dominated by garlic. My favorite aspect was actually the chewiness of the crust. In addition, we ordered the fresh tomato pie, a seasonal pizza topped with locally grown tomatoes. This tomatoes were deliciously sweet, a perfectly serviceable pizza.<br />
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<h3 style="text-align: left;">
<b>THE NEW KID: BAR</b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwyNkF0SGyeUd0BZ9AeSeSmuUTPIlwjrjK4BF2ldkFtGBEvAgtuMFWdtx97fVy9Kn0Qf-pI4MeZVW3rUCCH8-DRFQAJtDAoJML6CAYL_6tmQ6BorbZ0Ucg3id8j4aTSGvcp-69UhNKOwM/s1600/20140812_174808.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwyNkF0SGyeUd0BZ9AeSeSmuUTPIlwjrjK4BF2ldkFtGBEvAgtuMFWdtx97fVy9Kn0Qf-pI4MeZVW3rUCCH8-DRFQAJtDAoJML6CAYL_6tmQ6BorbZ0Ucg3id8j4aTSGvcp-69UhNKOwM/s1600/20140812_174808.jpg" height="640" width="620" /></a></div>
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Even though I say "new," Bar has been open since 1996, which, in the restaurant business, is long enough to develop an impressive pedigree. But compared to the Big Three, from the 1920s and 1930s, Bar was the hip, youngster. Even though it is relatively new, Connecticut food writer Amy Kundrat thought to include it in her <a href="http://eater.com/archives/2014/03/18/new-haven-ct-pizzerias-pizza.php">Definitive Guide to New Haven Pizza</a>, which was good enough to bring here.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIs7wEJiQhcev18ckUrbmiPCegPezcywWXzrUUR4WQMdw03hHI_XwKdIAqsZSEaLnNHK1FTCFLagqMagqb388X5BwG19XmuJBcYVMIVMupfIEwekq9eMjyDqHtAX0pwfgrVv0_U7pq40/s1600/20140812_180739.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIs7wEJiQhcev18ckUrbmiPCegPezcywWXzrUUR4WQMdw03hHI_XwKdIAqsZSEaLnNHK1FTCFLagqMagqb388X5BwG19XmuJBcYVMIVMupfIEwekq9eMjyDqHtAX0pwfgrVv0_U7pq40/s1600/20140812_180739.jpg" height="640" width="640" /></a><br />
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That stack of wood is just for show. This oven burns natural gas, unlike the coal and oil ovens of the Big Three. Unlike the other pizza places, Bar also brews its own beer and becomes a nightclub at night. The clientele are younger and probably the kind of people that the clientele at the Big Three complain about. Yet Bar doesn't detour too far from its main purpose. The only food on the menu is pizza and one salad.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIekH38yKh9msor04SzmT1y7fAQ2TdSWj273uZxj2XOutJQbTSRfnJIFYsEAFDsBWOAsmzlz7nr1r6xE3nVFAozPoATHXepzhBVn6V9SMSSDhP3NnopOhayQw6LPrBtRYLcAf8qjKCdU/s1600/20140812_183504.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIekH38yKh9msor04SzmT1y7fAQ2TdSWj273uZxj2XOutJQbTSRfnJIFYsEAFDsBWOAsmzlz7nr1r6xE3nVFAozPoATHXepzhBVn6V9SMSSDhP3NnopOhayQw6LPrBtRYLcAf8qjKCdU/s1600/20140812_183504.jpg" height="480" width="640" /></a></div>
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As a benchmark, we got the white clam pizza ($18.75). I was aware that Bar is famous for its mashed potatoes topping, but since it best accompanies a white pie and I couldn't stomach another white, I stuck with the white clam and ordered a red pizza with sausage, mushrooms and basil. While the ingredients in the clam pizza were essentially the same as the one from Pepe's, the key game-changer is that the clam pizza at Bar came with a wedge of lemon. The squeeze of citrus brought the seafood to life and cut through the grease and garlic. Stylewise, the pizza also featured an ultra thin crust, which could be a plus if you don't want to feel weighed down.<br />
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<h3 style="text-align: left;">
<b>VERDICT</b></h3>
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For me, Pepe's stood for the traditional. Little has changed over the years, though I believe Sally's has struck even closer to its roots. Bar, with its bare brick industrial styling, looked modern, and I daresay even more modern than Modern Apizza. Between Pepe's and Bar, I'd choose Bar, but I will say that Pepe's is worth a trip to get an idea of Bar's lineage. I suppose the true conclusion is to make sure you're in town long enough to eat at each of them.<br />
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<b>Frank Pepe Pizzeria Napoletana</b><br />
<a href="http://pepespizzeria.com/">pepespizzeria.com</a><br />
157 Wooster Street<br />
New Haven, CT 06511<br />
(203) 865-5762<br />
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<b>Bar</b><br />
<a href="http://barnightclub.com/">barnightclub.com</a><br />
254 Crown Street<br />
New Haven, CT 06510<br />
(203) 785-1111<br />
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Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com1tag:blogger.com,1999:blog-6703853884983117082.post-88569064036886512842013-10-09T22:22:00.003-07:002013-10-09T22:27:45.841-07:00Destination Croatia: The Best Lunch in Opatija<div dir="ltr" style="text-align: left;" trbidi="on">
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If you ever find yourself in the coastal resort town of Opatija on the Istrian peninsula in Croatia, you owe it to yourself to visit Tavern Istranka. Admittedly, I only had one meal while passing through Opatija on my way to Slovenia, but I was so confident in the quality of my lunch at Istranka that I challenge anyone to show me some place better. Of course, that means you might have to fly me back out to the Gulf of Kvarner to prove your point.
<br />With only an hour and a half in Opatija and knowing the laid-back serving speed in Croatian restaurants, we didn't have much time to find a place to eat. Luckily, we managed to find Istranka, guided by a snippet from my Lonely Planet guide. The restaurant's homey decor matched its relaxed and hospitable waitstaff. It even rubbed off on the patrons. A local man at a nearby table actually asked if we minded if he smoked, even though we were seated in the outdoor patio.</span><br />
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<span class="summary-main">Located along the Adriatic, the Istria region in Croatia is similar in climate to Northern Italy. As such, it is renowned for its wines, olive oils, seafood, and truffles. We had already sampled several truffle dishes in the region, but my brother and I had to follow our nose to that pungent, earthy scent each time. </span><br />
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<b>House made fuzi pasta with shaved truffles</b><br />
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From my seat out on the patio, I had a clear line of sight directly through the door to the kitchen. I saw the plate of Istrian <i>fuzi</i> pasta, something of a cross between <i>penne</i> and <i>farfalle </i>in shape, with a light cream sauce. The cook stood over the plate with a truffle in one hand and a grater in the other. He generously layered shavings until he put down the grater, satisfied that he had given up enough of the local bounty. He looked up, our eyes met, and he apologetically resumed grating for several more seconds. I'm not sure what expression I had on my face, but the meaning was universal. While each component--the pasta, the sauce, the truffles--were dominant in their own right, the strength in this dish came in the simplicity of the components. If you ever need a reminder that great ingredients make a great dish, here it is.<br />
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<b>Octopus goulash, polenta</b><br />
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Croatian cuisine also has a tradition of game. My eyes were drawn to the venison goulash immediately. Such a flavorful cut of meat in a slow simmered stew, I knew it would be a hit. Unfortunately, there was no venison that day, and the waiter's offering of beef failed to tantalize. Instead, we ordered the octopus goulash based on his second recommendation. Odd, you say? Slow cooked octopus would come out tough and the flavor would be cooked out of it? Those same thoughts ran through our head, but we rolled the dice and had no regrets. Whatever the cook did to the seafood, it came tender and the flavors permeated the stew.<br />
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<b>Monkfish in white wine sauce</b><br />
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If you've eaten with me enough, you'll know that I'm a fan of monkfish. To call it the "poor man's lobster" demeans the unique taste and texture of this ugly, <a href="http://en.wikipedia.org/wiki/File:Monkfish.jpg">ugly fish</a>. This tasty dish had the interesting effect of feeling light, yet also very filling at the same time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6rvBQrF6gEgkutS7pTZV1R1dn27EcDs3lGdQLbnoGaQZPhdOHqAYywex-Ma-B2FjDCebeG-4xRxzC9IIH5-9CQQqko4RyDwv0Q41Kd4LYSjKXK5TEWqjPzlE18lZ5bhgRc8wRip1qRE/s450/tripe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz6rvBQrF6gEgkutS7pTZV1R1dn27EcDs3lGdQLbnoGaQZPhdOHqAYywex-Ma-B2FjDCebeG-4xRxzC9IIH5-9CQQqko4RyDwv0Q41Kd4LYSjKXK5TEWqjPzlE18lZ5bhgRc8wRip1qRE/s450/tripe.jpg" /></a>
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<span class="summary-main"><a class="summary-link" href="javascript:return(false)" onclick="hide("istranka")"><b>Tripe in tomato sauce</b></a></span><br />
<span class="summary-main"><a class="summary-link" href="javascript:return(false)" onclick="hide("istranka")"><br /></a></span>
<span class="summary-main"><a class="summary-link" href="javascript:return(false)" onclick="hide("istranka")">I'm not as huge a fan of tripe as my brother. I prefer my tripe and my intestines in spicy hot pot-type dishes. While this didn't come spicy, the effect was the same. The tripe took on the flavors of the slightly sweet tomato and the other seasonings in the sauce. This was a delightful surprise for me. I didn't think I would be a fan, but I found myself going back to fish for more pieces throughout the meal. We were both disappointed when we came up with an empty fork.</a></span><br />
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<span class="summary-main"><a class="summary-link" href="javascript:return(false)" onclick="hide("istranka")">Istranka is not on Marsala Tita, the main street on which most of the hotels are located. Instead, it's just off a small alley. Keep your eyes peeled for a posted sign on Marsala Tita directing you up a slight incline. Given Opatija's typical visitors, there seemed to be plenty of mediocre restaurants catering to those with more money than taste. I highly recommend you take a few extra minutes to find Istranka and sit yourself down to a no-frills meal.</a></span><br />
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<span class="summary-main"><a class="summary-link" href="javascript:return(false)" onclick="hide("istranka")"><b>Tavern Istranka</b></a></span><br />
TripAdvisor <a href="http://www.tripadvisor.com/Restaurant_Review-g297515-d2354978-Reviews-Tavern_Istranka-Opatija_Primorje_Gorski_Kotar_County.html">link</a> since the Istranka website seems to be down<br />
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<span class="summary-main"><a class="summary-link" href="javascript:return(false)" istranka="" onclick="hide("><span style="background-color: white; color: #2c2c2c; font-family: inherit;">Boze Milanovica 2</span></a></span></div>
<div style="text-align: left;">
<span class="summary-main" style="font-family: inherit;"><a class="summary-link" href="javascript:return(false)" onclick="hide("istranka")"><span class="extended-address" style="background-color: white; color: #2c2c2c;">Gostionica Istranka</span><span style="background-color: white; color: #2c2c2c;"> </span></a></span></div>
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Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com1tag:blogger.com,1999:blog-6703853884983117082.post-40003897910467248682012-11-12T17:43:00.001-08:002012-11-12T17:43:12.387-08:00Chow Mein Means Stir-Fried Noodles<a href="https://lh5.googleusercontent.com/-2QZ5iDmlvgE/UKGfnGAHwwI/AAAAAAAAFvw/ndFp1xSKBWs/s408/12+-+2" imageanchor="1" style=""><img border="0" height="306" width="408" src="https://lh5.googleusercontent.com/-2QZ5iDmlvgE/UKGfnGAHwwI/AAAAAAAAFvw/ndFp1xSKBWs/s408/12+-+2" /></a><br>
This is not chow mein<br><br>
These days it seems like I only blog when I have something to <a href="http://fooddestination.blogspot.com/2012/10/macarons-vs-macaroons.html">rant</a> about. If I keep it up, this might just merge with my other <a href="http://digressionblog.com">blog</a>. But nothing raises my ire about Chinese restaurants as much as serving "chow mein" without noodles.<br><br>
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Recovering from a wicked bout of the flu, I was anxiously awaiting my first meal in three days. At some point after the nausea was gone, I was just trying to see how long I could go without eating. Once I finally regained my appetite, I ordered Chinese. <br><br>
Growing up on the West Coast, ordering "chow mein" meant only the slightest bit of ambiguity. You're either getting the thick, soft noodle, or the crispy, thin noodle. The thin, crispy noodle is also known as Hong Kong style chow mein. Out here on the East Coast, through whatever asinine etymological perversion, apparently chow mein can mean no noodles at all. Instead, what I got was a glob of brown sauce and mixed-in bits and pieces, known in Chinese as 雜碎. Yes, this was chop-suey.<br><br>
This is not the first time I've seen this monstrosity in Chinese kitchens. And to add insult to injury, I even found this order slip in the take-out bag. <br><br>
<a href="https://lh5.googleusercontent.com/-QbUoRnsg1co/UKGfnNdHq-I/AAAAAAAAFvw/o2HQyXb6H7w/s408/12+-+1" imageanchor="1" style=""><img border="0" height="408" width="306" src="https://lh5.googleusercontent.com/-QbUoRnsg1co/UKGfnNdHq-I/AAAAAAAAFvw/o2HQyXb6H7w/s408/12+-+1" /></a><br><br>
The restaurant had even written on there "large pork fried noodles." Well technically they wrote "large meat fried face" but the Chinese word for face (面) is a homonym for the word noodle (麵) and was probably substituted for kitchen short-hand. Either that, or they realized the sick joke they were playing on the unsuspecting customers.<br><br>
Having lived in New York for several years now, I've known that East Coast chow mein is actually called "lo mein." I just thought that this restaurant, which billed itself as authentic, wouldn't stand for this sort of linguistic atrocity.<br><br>
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</span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com4tag:blogger.com,1999:blog-6703853884983117082.post-36568081998245268602012-10-15T09:19:00.001-07:002012-10-15T09:19:45.053-07:00Macarons vs. Macaroons<a href="http://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Coconutmacaroons.jpg/800px-Coconutmacaroons.jpg" imageanchor="1" style=""><img border="0" height="200" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Coconutmacaroons.jpg/800px-Coconutmacaroons.jpg" /></a>
<a href="http://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Macarons_001.jpg/348px-Macarons_001.jpg" imageanchor="1" style=""><img border="0" height="200" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Macarons_001.jpg/348px-Macarons_001.jpg" /></a><br>
Macaroon (above left) ≠ macaron (above right)<br><br>
Normally I am not one to harp on my dining companions pronunciations of foreign foods. I say "bru'sket-ta" when eating at an osteria, but "brushetta" when eating at Applebees. For the most part, pronunciation is just a pretentious aspect of gastronomic culture that aggravates me the same way food fetishism does. However, I do make an exception when it comes to the popular pastries macarons because the mispronunciation or misidentification of these almond flour cookies as macaroons results in a completely different product. <br><br>
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I won't go into the rise of the popularity of macarons in this country. Suffice it to say, if someone's talking animatedly about a cookie, she's probably talking about a macaron. I don't think anyone gets excited about macaroons. Macarons are made with almond flour and powdered sugar and usually have a sandwiched filling of ganache or buttercream. Macaroons are more like small cakes or meringue cookies, typically coconut flavored in America.<br><br>
Macarons are sexy and expensive, partly because of hype, partly because of the difficulty in preparation. Macaroons are what your grandmother buys in bulk at Costco (not to be confused with madeleines, which are sponge cakes). We've just been exposed to macaroons for so long, we're more familiar with them and I would guess that is why many people mistake the two. However, the proper pronunciation of macaron is something like "<i>maka-ron</i>" with a fancy French guttural <i>r</i>. Overexaggerate the pronunciation if you must, but don't feel like you're putting on airs because you don't want to sound too pompous. Otherwise, you might end up with the wrong pastry, a disaster of far greater proportions than the harm to your ego. Besides, you're idolizing a cookie; might as well jump in feet first and go full Francophile.<br><br><br>
Photo credits: <a href="http://www.flickr.com/people/97844767@N00">Jessica</a> and <a href="http://flickr.com/photos/66164549@N00">Keven Law</a> via Flickr
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</span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com4tag:blogger.com,1999:blog-6703853884983117082.post-13148703805527892582012-09-29T09:51:00.000-07:002012-10-15T13:25:05.642-07:00Horatio Alger, with a Side of Fries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZjLx7xPcYFh5sozZlWX2dJHBjMDCJv1M-n_KOdswmknksba1kZe1Sh8KdOSWIZKZVrxZ0z-h-QUvZMlesVVDUb1Zj7X7FAxNlT8gCy-7CDpims4mkm3SViPn6Hha2UEU5lv21HqP0qKA/s1600/Monopoly_McDonalds.jpg" imageanchor="1" style=""><img border="0" height="300" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZjLx7xPcYFh5sozZlWX2dJHBjMDCJv1M-n_KOdswmknksba1kZe1Sh8KdOSWIZKZVrxZ0z-h-QUvZMlesVVDUb1Zj7X7FAxNlT8gCy-7CDpims4mkm3SViPn6Hha2UEU5lv21HqP0qKA/s400/Monopoly_McDonalds.jpg" /></a><br><br>
It's that most wonderful time of year once again--Monopoly is back at McDonald's! Though McDonald's is promoting this year as the 20th Monopoly sweepstakes, the restaurant has been collaborating with Hasbro since 1987 all over the world. We all know about the elusive Boardwalk piece and the 1,000,000 <a href="http://fooddestination.blogspot.com/2008/12/rise-of-mcdouble.html">McDoubles</a> it would buy. Besides that top prize, the rest have shuffled over the years. Yet, the allure of the money has never been my main excitement over Monopoly at McDonalds. I decided to analyze the aspects of the promotion that make it so appealing.<br><br>
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Monopoly has always been about the American Dream. With some luck and saavy investing, you can become rich and powerful in your own little world. This concept is what drives American ideas of economy and power--we don't mind inequality, as long as everyone has a chance to make it big. We're inundated with individual success stories, despite the fact that real life odds are heavily stacked in favor of certain individuals. We celebrate that poor, come from nothing individual. This had special resonance during the Great Depression, when the game experienced its greatest growth. While there are plenty of iconic American board games, this is what makes Monopoly the most "American."<br><br>
Pairing Monopoly with McDonald's was a stroke of marketing genius. If Monopoly is most representative of this country within the game sphere, then McDonald's dominates the food. These two powerful brands form a successful synergy, despite the fact that Monopoly at McDonald's is completely a game of luck, disregarding any semblance of strategy (unless you make tactical menu choices to optimize your game pieces, like me). If anything, Monopoly at McDonald's involves teamwork, pooling your pieces and splitting the winnings. <br><br>
What Monopoly at McDonald's gives you is not just the sliver of hope of winning one of the prize. While that lottery mechanic's effect on behavior is well-documented and intuitive, the best aspect of the game is that <b>it gives you a justification for eating at McDonald's</b>. We have the chance to eat our way to fortune. How cool is that? If Monopoly is an analogy for life, Monopoly at McDonald's is the gloss of the American obsession with unhealthy food. We're all dreamers, now we can channel our dreams through fast food.
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</span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com1tag:blogger.com,1999:blog-6703853884983117082.post-87146780084390004322012-09-05T06:24:00.001-07:002012-09-05T06:25:07.401-07:00Radio in Copenhagen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPf6wbpUlhJN7TBdZ7wzstfc3B0PqFLoe2_GHPMVo2TTha-l23GIbXHf6fd3QUOOIQu4sm96qqZPJyNbXygy-LM-vL5aWc8Efl7Dv_Zp7fROJZkGoOezGyYrbojEf-gRzLUBS0ZLdQps8/s1600/20120825_185048.jpg" imageanchor="1" style=""><img border="0" width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPf6wbpUlhJN7TBdZ7wzstfc3B0PqFLoe2_GHPMVo2TTha-l23GIbXHf6fd3QUOOIQu4sm96qqZPJyNbXygy-LM-vL5aWc8Efl7Dv_Zp7fROJZkGoOezGyYrbojEf-gRzLUBS0ZLdQps8/s400/20120825_185048.jpg" /></a><br>
Salted cod, cabbage, parsley, brown butter<br><br>
We here in the United States have long been exposed to the modernity of Scandinavian design in furniture, the sleek lines, clean surfaces, and wooden accents, but only recently has Scandinavian food made an impact in this country. With the rise of Marcus Samuelsson, Noma, and even the Swedish meatballs in the Ikea commissary, the recent emergence of Scandinavian cuisine has put Norway, Sweden, and Denmark on the map as modern dining destinations. A large part of my decision to visit Copenhagen was for the food; though because of late planning, a reservation at Noma was out of the question. Instead, I chose Radio, one of the Noma-alum restaurants focusing on local ingredients.<br><br>
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Radio, self-described as "unpretentious," has that casual atmosphere well-suited for a restaurant on Berkeley's College Avenue. The facade is simple and unadorned, the interior unembellished, with a rustic flair in the wood paneling. Large photos of the nearby organic farms where most of the ingredients are sourced line the walls. Also notable, like much of the Scandinavian population, the waiters were impeccably handsome.<br><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm3C1I9fjJVFptX2tXPuhuINBBamTeJaNfa4CuyC-gRH4hWPWzuN2wlEksfCIYvvqxlBGm4CrpMzPfRlyz7VgJ6zQr-XJdpUcxj5HA3LcTxEDZouW3AkEpFopQ6fgEyFkZ2QeyH4753RA/s1600/20120825_182221.jpg" imageanchor="1" style=""><img border="0" height="400" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm3C1I9fjJVFptX2tXPuhuINBBamTeJaNfa4CuyC-gRH4hWPWzuN2wlEksfCIYvvqxlBGm4CrpMzPfRlyz7VgJ6zQr-XJdpUcxj5HA3LcTxEDZouW3AkEpFopQ6fgEyFkZ2QeyH4753RA/s400/20120825_182221.jpg" /></a><br><br>
The menu consists of five daily courses. Diners select either the full five-course tasting or pick and choose three of the five. You can also elect a wine pairing, or in my case, a non-alcoholic pairing. The waiter brought out an amuse of <b>green beans, sour cream, and crushed olives</b>. There was no preparation beyond tossing the ingredients together. It was all about the ingredients. This would set the tone for all of the courses--the chef's skill would come from combining the flavors more than the cooking technique.<br><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnZRek0X9B_FZkgbXUkiO7cCQMXLMDagAnjyLqQWIaH_gdZ2tK_5PIdduG9lKJCfLY2hokPbP4VIUA4wNLSJkCZZ9n79dZuEgUSVL-6_owR5U-g1zCS43UrfEKLRTOvmuYpLv0BpaZOua/s1600/20120825_183743.jpg" imageanchor="1" style=""><img border="0" width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnZRek0X9B_FZkgbXUkiO7cCQMXLMDagAnjyLqQWIaH_gdZ2tK_5PIdduG9lKJCfLY2hokPbP4VIUA4wNLSJkCZZ9n79dZuEgUSVL-6_owR5U-g1zCS43UrfEKLRTOvmuYpLv0BpaZOua/s400/20120825_183743.jpg" /></a><br>
<b>Scallop, lettuce stem, cucumber, whey</b><br>
<i>Paired with cucumber juice</i><br>
The first course featured excellently seared scallops. The dish's components clearly evoked sensations of the sea and surf. While I wonder whether seaweed featured in Danish cuisine before, I had no doubts that it was sourced locally. The cucumber juice pairing would characterize much of what the non-alcoholic pairings attempted. The juices would seize on a component flavor of the dish and try to highlight it. In this case, the refreshing cucumber beverage did just that.<br><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFz5M9uuqcWsN1Ri58mUItCrDo0Xuz71BYDQoy9qQDDiMbfSEG8n12tpOpKbov-ZRKv8040wAQyhDSLv3zb6BYOnzgZdFt39IS_YnIpjGowHddk76IRq0rpsQYbbv2iD4BRlJCl97qRw/s1600/20120825_185053.jpg" imageanchor="1" style=""><img border="0" width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFz5M9uuqcWsN1Ri58mUItCrDo0Xuz71BYDQoy9qQDDiMbfSEG8n12tpOpKbov-ZRKv8040wAQyhDSLv3zb6BYOnzgZdFt39IS_YnIpjGowHddk76IRq0rpsQYbbv2iD4BRlJCl97qRw/s400/20120825_185053.jpg" /></a><br>
<b>Salted cod fish, cabbage, parsley, browned butter</b><br>
<i>Paired with elderflower juice</i><br>
This dish wins the most beautiful plate award of the year. The wonderfully vivid cabbage had a crispness but none of the astringency associated with purple cabbage. The salt cod is actually uncooked, a preparation more similar to a crudo. Flavorwise, the cod held up, but I would've preferred for more of the natural flavor to come out rather than masked by the abundant use of brown butter. Cod is an oily enough fish without the addition butter. I've always been a fan of the slight medicinal quality of elderflower, and this pairing worked to cut through the fattiness of the cod.<br><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivajY8bRXSBJ74vLhj3k4dhBmF6koQwnq12DX7S5oxRIvYEkRZD15jpgLNP1oFiiZseN-O-z5RoVI87JUAleJXQEH4fyxU7dsGW5FU-k-t4dNyuWxSV54pSNRoBPxsxkV7MQwFprUq8CRi/s1600/20120825_191232.jpg" imageanchor="1" style=""><img border="0" width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivajY8bRXSBJ74vLhj3k4dhBmF6koQwnq12DX7S5oxRIvYEkRZD15jpgLNP1oFiiZseN-O-z5RoVI87JUAleJXQEH4fyxU7dsGW5FU-k-t4dNyuWxSV54pSNRoBPxsxkV7MQwFprUq8CRi/s400/20120825_191232.jpg" /></a><br><b>Mushrooms, ramsons, ølandshvede, cress</b><br>
<i>Paired with sparkling blueberry juice</i><br>
Despite the more exotic ingredients of this dish, the flavors were pedestrian. The waiter told us the mushrooms were wild chanterelles. Ramsons, also known as wild garlic, added little in flavor. And as far as I could understand, ølandshvede is a type of spelt wheat, manifested in the dish as little crunch granules. Although blueberries in the region are plump and delicious, the sparkling juice was too sweet to pair with this dish. <br><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xTnSy6OicSBUztdCspIU7kk-WnI3Q55YrvwGlvMwhypiHZCAxGsf1jtWLJvnTA3SgFbmotR63dFtEP-1CBMjmtb74WcAncMC8Lyui0I_TP2p7etT3pXeEjElyv1q8626LyVx_AGWnONf/s1600/20120825_192444%25280%2529.jpg" imageanchor="1" style=""><img border="0" width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xTnSy6OicSBUztdCspIU7kk-WnI3Q55YrvwGlvMwhypiHZCAxGsf1jtWLJvnTA3SgFbmotR63dFtEP-1CBMjmtb74WcAncMC8Lyui0I_TP2p7etT3pXeEjElyv1q8626LyVx_AGWnONf/s400/20120825_192444%25280%2529.jpg" /></a><br>
<b>Flank of veal, carrot, dill, smoked cheese</b><br>
<i>Paired with carrot apple juice</i><br>
The main course was the oddest tasting dish, though not necessarily in a bad way. Carrots prepared two ways, one fresh, the other pickled and steamed, were the predominant flavors. Although the smoked fresh cheese, with the consistency of cream, had such strong smokiness that a small dollop would flavor the entire dish. Veal flank was a little tough as can be expected with that cut. By itself, I don't think the meat was seasoned at all. Most of the flavor came from the cheese and carrot. Dill, the omnipresent Nordic herb, went well with the carrots. <br><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguy3i5120usp9_gcCP2ATi9Zfn7fjJtqOGvLoyOWhN2hiF7Li7JSLvA0zBwVF019VkeCl4a9gtFEUxnczHTzfJgmzW7WQV-HgFCiBbyVA8pkxmfjGBvkOHp2KCqHkUd18xceDDWIbT344P/s1600/20120825_195510.jpg" imageanchor="1" style=""><img border="0" width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguy3i5120usp9_gcCP2ATi9Zfn7fjJtqOGvLoyOWhN2hiF7Li7JSLvA0zBwVF019VkeCl4a9gtFEUxnczHTzfJgmzW7WQV-HgFCiBbyVA8pkxmfjGBvkOHp2KCqHkUd18xceDDWIbT344P/s400/20120825_195510.jpg" /></a><br><b>Plum, fermented plum, chocolate, malt</b><br>
<i>Paired with plum iced tea</i><br>
Dessert came in a soup bowl. The plum came in the form of a sorbet, floating in a white chocolate lake. Normally not a fan of white chocolate, I was pleasantly surprised by the mellowness of this dessert. It didn't have any of the artificial cloyingness I associate with white chocolate. The iced tea was also a refreshing way to cleanse the palate.<br><br>
The overall meal had some hits and misses. For a casual dining experience, more affordable than Noma, Radio was right on target. Speaking of price, at 400 DKK (~66 USD)for the five-courses, it was very reasonable. Meals in Scandinavia are outrageously expensive; so in comparison, this was actually a steal. The non-alcoholic pairings were a nice novelty, but the wine pairings were much more successful. While I don't know if I would choose Radio as an alternate to the Noma experience, it would make a nice supplement for someone who planned his vacation better than me.<br><br>
<b>Radio</b><br>
<a href="http://restaurantradio.dk">restaurantradio.dk</a><br>
Julius Thomsen Street 12 (Near the Forum)<br>
1632 Copenhagen V
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</span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com1tag:blogger.com,1999:blog-6703853884983117082.post-68567683613463389532012-08-02T06:49:00.003-07:002012-08-02T06:51:15.401-07:00Why The French Laundry Matters<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqwjDAawh0tsUH24-zVRWdlRhOzN8EKk8MSMCtupnOXZ6b1llLhhgmESGKj3ieFAptk3Kwx5iTBvKzc3Swjf_zYHdkwx4Gcmut1PmNd1ET5LWX0Lv3a3sUOrXdC5NNJFZHaeAwXexrLmg/s1600/IMAG1458.jpg" imageanchor="1" style=""><img border="0" width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzqwjDAawh0tsUH24-zVRWdlRhOzN8EKk8MSMCtupnOXZ6b1llLhhgmESGKj3ieFAptk3Kwx5iTBvKzc3Swjf_zYHdkwx4Gcmut1PmNd1ET5LWX0Lv3a3sUOrXdC5NNJFZHaeAwXexrLmg/s400/IMAG1458.jpg" /></a>
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It doesn't take long for a culinary tradition to emerge. Tradition is not measured merely by the passage of time, but by the tenacity of how a practice is preserved. We commonly see "tradition" at the more prosaic end of the dining spectrum--annual clambakes, family recipe dry rubs, chili cook-offs. So often, high-end dining chases innovation, caught in fads and burning out once the public tastes shift. We've all seen the latest "it" restaurant filled to the brim one month and empty the next. While there is a place for these restaurants to push the envelope, there's also a need for classic stalwarts that maintain quality and consistency of cuisine. The latter is where The French Laundry fits, and that is why it is still relevant even so many years after the height of its acclaim.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7gsQlUnBQlUqCq5_W3uU4m8pxyKK9wFiLjaQOwmj88Fm_Gy7XfesgqtVR8_NxvBo7-E8vl9SjzK2bAznqo1RO58l71XtMZSgBZ06lNoIAnLnc7kWnnIrjNk4SpQUv6uhp2Ku6DNnZic/s1600/oysters.jpg" imageanchor="1" style=""><img border="0" width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ7gsQlUnBQlUqCq5_W3uU4m8pxyKK9wFiLjaQOwmj88Fm_Gy7XfesgqtVR8_NxvBo7-E8vl9SjzK2bAznqo1RO58l71XtMZSgBZ06lNoIAnLnc7kWnnIrjNk4SpQUv6uhp2Ku6DNnZic/s400/oysters.jpg" /></a><br>
Oyster and Pearls - Sabayon of pearl tapioca, Island Creek oysters, white sturgeon caviar <br><br>
At this point, a play-by-play review of The French Laundry would add little value. The Internet is littered with such, accompanied by photos much better than mine. I could wax poetic about the <b>"oyster and pearls"</b>, how the savory sabayon coats your mouth, punctuated by the salinity of the caviar. I could go describing how the balance of spherical textures between the tapioca, caviar, and oysters gives the dish tactile variety that causes the flavors to linger as the orbs rolls around your tongue. Or I could simply direct you to the hundreds of reviews of this classic dish already permeating the ether. <br><br>
As of this writing, there are 1,155 reviews on Yelp boasting an impressive 4.5 stars. Most of the one-star reviews are from people who've never even dined there. Common complaints are centered around the difficulty in securing a reservation. Indeed, it took an inside connection for me to manage my own, despite calling two months in advance (the earliest reservations are available). The other related protestation is related to the pretentiousness of the restaurant and its patrons. Spurned customers are a vocal group, especially when they don't even have the opportunity to pay the $270 for a meal. <br><br>
I understand these complaints, but as one <a href="http://fuckyouyelper.tumblr.com/">tumblr</a> describes, Yelp enables anyone with an Internet connection, enough money for a meal, and a sense of entitlement to spew their vitriol. Yelp is a democracy; it is ill suited for The French Laundry, an institution that has never been about inclusiveness. What makes The French Laundry special is its exclusivity. If you want to dine there, you need to make a serious effort. Michelin describes three-star restaurants as those that are worth making a special trip for; that is indeed how you need to approach The French Laundry. Make your reservation, then book the flight. <br><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2SDHMHzxthpNYlkRYUOaHSOGgBgxVWbZNxGrpUUVvH5L_gETMOnRe3g966bckerSev4Tnus0O44_C75uwqx3XL1vlCVKUGfI5wmYlP8Of7NDDjXutVWILtxwbG0bMblTPrrKh845QG8/s1600/lobster.jpg" imageanchor="1" style=""><img border="0" width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2SDHMHzxthpNYlkRYUOaHSOGgBgxVWbZNxGrpUUVvH5L_gETMOnRe3g966bckerSev4Tnus0O44_C75uwqx3XL1vlCVKUGfI5wmYlP8Of7NDDjXutVWILtxwbG0bMblTPrrKh845QG8/s400/lobster.jpg" /></a><br>
Sweet butter poached lobster fricasee - Yukon gold potatoes, celery, spicy lobster nuage and tomato bullion<br><br>
Of course, merely exclusivity doesn't make a great restaurant. Among people who have actually eaten at The French Laundry, many of the complaints I hear are about how it isn't that unique. Looking purely at the cuisine, I agree that some dishes were overseasoned or unbalanced, especially the <b>braised Kurobuta pork jowl</b>. But these misses were minor compared to the transcendent <b>sweet butter poached lobster in a tomato bullion</b>, or the best <b>white peach sorbet</b> I've ever had. Innovative uses of global ingredients kept the flavors varied. When the lobster needed a spicy kick, the chef went to Szechuan peppercorns for a numbing heat rather than something more traditional. Was the food the best I've ever had? Probably not, but The French Laundry experience isn't just eating--it's dining.<br><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKE_ddcqe0OalKmlXJOPecP7qOX4vITiHQqgx74nDF3PcIKpGhPm7FyWPziPDvnb132g2t88DHHygSkKV0A3nik5bXGdYzJ_xN0sW0HqaTKYa0qXIkSI9XR0PzgfEE1JYGbEpVc9PDgwhK/s1600/IMAG1457.jpg" imageanchor="1" style=""><img border="0" width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKE_ddcqe0OalKmlXJOPecP7qOX4vITiHQqgx74nDF3PcIKpGhPm7FyWPziPDvnb132g2t88DHHygSkKV0A3nik5bXGdYzJ_xN0sW0HqaTKYa0qXIkSI9XR0PzgfEE1JYGbEpVc9PDgwhK/s400/IMAG1457.jpg" /></a><br>
The unassuming facade<br><br>
As you can imagine, the restaurant has a certain type of clientele. Most people who aren't already eating at this caliber restaurant can't even get a reservation. It caters to the people who are there, not to the people who want to be there. Speaking as someone with one foot in that door, who has his share of fine dining experiences, I was still surprised at the level of service and detail. The six top next to me stayed vacant for at least one seating, but rather than rush a dinner, the restaurant would rather keep it empty. There was a sense of no compromise. It was a place designed for special occasions. With the waiters speaking so softly and such small dining spaces, it was among the quietest meal I've had out. Intimate dining at its peak. <br><br>
What's truly amazing is The French Laundry's staying power. While some other famous restaurants like Spago can remain quality dining options, they haven't been able to consistently top best dining lists year after year. Other chateau-type restaurants have emerged in America, but The French Laundry will always be the epitome by which these restaurants are compared. It defines Napa Valley and Northern California cuisine. It is the three-word answer to American fine dining, and that's what creates a legacy.
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</span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com1tag:blogger.com,1999:blog-6703853884983117082.post-33154121798004814022012-06-26T22:26:00.001-07:002012-08-02T06:50:34.965-07:00Mission Chinese Food Accomplished<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkm-nIHmiifrQiUntnEj2fyYshffTEep5DUWcGx_IWAXjLtIUQQePl47vZMw9A6mpSrfxQz_nUDV5bEu5SIsKx2LzWuPzgbHJI4E7RsHzPnqeax_n4CXlzX4QKrCyg7zJLQZVQ-kqWEZo/s1600/IMAG1415.jpg" imageanchor="1" style=""><img border="0" width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkm-nIHmiifrQiUntnEj2fyYshffTEep5DUWcGx_IWAXjLtIUQQePl47vZMw9A6mpSrfxQz_nUDV5bEu5SIsKx2LzWuPzgbHJI4E7RsHzPnqeax_n4CXlzX4QKrCyg7zJLQZVQ-kqWEZo/s400/IMAG1415.jpg" /></a><br>
Mapo Tofu, Kurobuta pork shoulder, Szechuan peppercorns, chili oil<br><br>
I've been hearing about <b>Mission Chinese Food</b> for some time now. This former pop up that eventually took over a non-descript family restaurant has made "best of" lists all over the country. When I found out that one of my childhood friends was working there, I made it a point to drop in.<br><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGi1eWZyC-LK68m5yTE3qM6miawXPzhjje0U2DNmeElmBAlSjJYB6w3hPIyaFUQF64JGLncujsm1Xs4i22uBQAHZ_aycobvznJPIwLDvv1vu1nynBIs9c8Q7a7RaXugJDbjJgub71MJE/s1600/IMAG1412.jpg" imageanchor="1" style=""><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGi1eWZyC-LK68m5yTE3qM6miawXPzhjje0U2DNmeElmBAlSjJYB6w3hPIyaFUQF64JGLncujsm1Xs4i22uBQAHZ_aycobvznJPIwLDvv1vu1nynBIs9c8Q7a7RaXugJDbjJgub71MJE/s400/IMAG1412.jpg" /></a><br>
Look for Lung Shan Restaurant. The storefront's unchanged.<br><br>
By now, Mission Chinese's storied past is already well documented, but Josh at Food GPS did a great <a href="http://www.foodgps.com/mission-chinese-food-san-francisco">write up</a> last year on its history. From what my friend told me, Mission Chinese has completely displaced Lung Shan, though the former proprietors still staff the back. Instead, my American born Chinese friend was the only Asian face in the front of the house. <br><br>
Though the decor still consists of the tacky Chinese decorations that adorn Chinese restaurants worldwide, there were some ambiance changes of note. I'm assuming that Lung Shan didn't play The Strokes over minuscule speakers to dinners in Christmas light dim illumination. Chinese typically brightly light their restaurants, in contrast to Western mood lighting. The result is that Mission Chinese has a clash of moods, forcing the Chinese decor remnants to take on an ironic meaning.<br><br>
Now that the <a href="http://uptownalmanac.com/2012/05/gawker-food-critics-ruined-mission-chinese-food">hype</a> has died down a little, it's actually possible to get a table with a minor wait. I went on a Sunday and waited less than twenty minutes for a table for four at 6. Having an inside (wo)man didn't help me get to the top of the list, but it turned out not to be a problem at all.<br><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5aFairAVfpI1X3e9aLBf0YuDFU1Eg0aTr0SKuLiuqqXmNEMXDBoFMkwXgD2NvA4TQTtdWMsry182HKQlQjR9lw7-U5KJAeGrJGRHLW122MMM0CZlHordAhPKv_J6-yXcyyI3aCvLCHaI/s1600/IMAG1414.jpg" imageanchor="1" style=""><img border="0" width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5aFairAVfpI1X3e9aLBf0YuDFU1Eg0aTr0SKuLiuqqXmNEMXDBoFMkwXgD2NvA4TQTtdWMsry182HKQlQjR9lw7-U5KJAeGrJGRHLW122MMM0CZlHordAhPKv_J6-yXcyyI3aCvLCHaI/s400/IMAG1414.jpg" /></a><br>
Tea Smoked Eel, pulled ham hock, Chinese celery, rice noodle, cognac<br><br>
We started with the <b>tea smoked eel rolls, Beijing vinegar peanuts, and hot and sour cucumbers</b> as cold dish appetizers. While many of Mission Chinese's dishes were fairly traditional with some modern flourishes and ingredients, the eel rolls were unique to me. Unfortunately, my disdain for celery did not overcome the rest of the dish. <br><br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHa-pftfAgSr9qJckbgcGzUJsThPbNQUGtf6KYXpktaIeu370xGb4imEgalUQmRghm86cJ8kONXwNOb-Q61d-0qZ77b-eN_lqfx-nBhcGUmNXzPIThD3uOZufdlo8OaNs5a1bv2jBuP9k/s1600/IMAG1416.jpg" imageanchor="1" style=""><img border="0" width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHa-pftfAgSr9qJckbgcGzUJsThPbNQUGtf6KYXpktaIeu370xGb4imEgalUQmRghm86cJ8kONXwNOb-Q61d-0qZ77b-eN_lqfx-nBhcGUmNXzPIThD3uOZufdlo8OaNs5a1bv2jBuP9k/s400/IMAG1416.jpg" /></a><br>
Wild pepper leaves, pressed tofu, salted chili broth, pumpkin<br><br>
The above pictured <b>ma po tofu</b> is an example of the more common Chinese dishes with a little flair. Like the <b>thrice cooked bacon</b>, the ma po tofu had multi-layered flavors. So much of Asian fusion often boils down to adulterating Oriental cuisine by making it much too sweet. I didn't get that impression here. The thrice cooked bacon, which I imagine was derivative of twice cooked pork belly, consisted of amalgamations of tastes. I could get a savory sensation biting in, a smooth mouth feel of umami, then a lingering numbness due to the Szechuan peppers. The wild pepper leaves dish felt familiar enough to be identifiably Chinese, but yet it had a smokiness that I associated with Southern collard greens. It was flavor combinations like these that kept every dish exciting. <br><br>
That's not to say the more "traditional" dishes weren't stellar as well. For $11, you can get a heaping of <b<Guilin cumin lamb</b>, salt and peppered on a sizzling platter. Though the ingredients were more along the lines of the things you would've found on Lung Shan's menu, the execution was impressive. In a pure Chinese cook-off, Mission Chinese would be able to hold its own against the stalwarts of the cuisine. It may not win, but it would certainly demonstrate that it could innovate without denigrating Chinese food.<br><br>
<b>Mission Chinese Food</b><br>
<a href="http://www.missionchinesefood.com">missionchinesefood.com</a><br>
2234 Mission Street<br>
San Francisco, 94110<br>
(415) 863-2800<br>
No reservations and no parties over 8.<br>
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</span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com1tag:blogger.com,1999:blog-6703853884983117082.post-81159871838577071182012-04-06T13:36:00.003-07:002012-04-06T14:19:45.991-07:00Destination Austin: Franklin Barbecue<a href="https://lh3.googleusercontent.com/-IfCcn6PZBug/T2UXaCzOrzI/AAAAAAAAC8w/tA0d0YdFBS4/s1543/IMAG1302.jpg"><img style="cursor:pointer; cursor:hand;width: 600px" src="https://lh3.googleusercontent.com/-IfCcn6PZBug/T2UXaCzOrzI/AAAAAAAAC8w/tA0d0YdFBS4/s1543/IMAG1302.jpg" border="0" alt="" /></a><br />Brisket, sausage, potato salad, slaw, and a Big Red<br /><br /><a href="https://lh6.googleusercontent.com/-x2LhR5KHzUo/T2UXaIMvHBI/AAAAAAAAC8w/_411hLy-Tv8/s1543/IMAG1287.jpg"><img style="cursor:pointer; cursor:hand;width: 600px" src="https://lh6.googleusercontent.com/-x2LhR5KHzUo/T2UXaIMvHBI/AAAAAAAAC8w/_411hLy-Tv8/s1543/IMAG1287.jpg" border="0" alt="" /></a><br />On a dreary Wednesday morning I was sitting on metal patio furniture, hoping that the clouds above my head didn't bring rain. I was entering the second hour of my barbecue trials. Despite arriving at 9:30 in the morning, I wasn't first in line for a restaurant that didn't even open until 11:00. I wasn't surprised; I had done my research beforehand. You have to be prepared when you're pursuing the best barbecue in the country.<br /><a class="summary-link" id="franklinbarbecueReadmoreLink" href="javascript:return(false)" onclick='show("franklinbarbecue")'><br />More...</a><span id="franklinbarbecueMain" class="summary-main"><br /><a href="https://lh3.googleusercontent.com/-gynU1XNdP44/T2UXaM9g5GI/AAAAAAAAC8w/skPwyExl_y8/s979/IMAG1289.jpg"><img style="cursor:pointer; cursor:hand;height: 600px;" src="https://lh3.googleusercontent.com/-gynU1XNdP44/T2UXaM9g5GI/AAAAAAAAC8w/skPwyExl_y8/s979/IMAG1289.jpg" border="0" alt="" /></a><br />The line at 10:30. Photo taken from my spot below the ramp.<br /><br />Franklin Barbecue has been a gourmet press darling since its humble beginnings as a trailer in an East Austin parking lot in 2009. Since then, it has moved to a building off the 35 freeway. Every morning, besides Mondays when it is closed, Aaron Franklin gets up before dawn to prepare his daily ritual. While the restaurant is not a one-man operation, Franklin's involvement is critical, from stoking the flames of his hardwood smokers to carving up every single customer's order. <br /><br /><a href="https://lh4.googleusercontent.com/-sTF39zLX-QY/T2UXaIrZKYI/AAAAAAAAC8w/F8DlGOcAE_Y/s979/IMAG1300.jpg"><img style="cursor:pointer; cursor:hand; height: 600px;" src="https://lh4.googleusercontent.com/-sTF39zLX-QY/T2UXaIrZKYI/AAAAAAAAC8w/F8DlGOcAE_Y/s979/IMAG1300.jpg" border="0" alt="" /></a><br />Aaron Franklin, proprietor, chef, and all-around nice guy<br /><br />Because Franklin takes his time to chat up each of his customers, the line moves at a glacial pace. The restaurant's official hours are eleven until sold out. At this point, they don't bother removing the sold out signs anymore. If you're not already in line by eleven or twelve, you're going to have slim pickings of whatever meats are left, if any. <br /><br /><a href="https://lh4.googleusercontent.com/-Axczu2JNcr8/T2UXaJT7ISI/AAAAAAAAC8w/J56IRJpSsG8/s1543/IMAG1295.jpg"><img style="cursor:pointer; cursor:hand;width: 600px;" src="https://lh4.googleusercontent.com/-Axczu2JNcr8/T2UXaJT7ISI/AAAAAAAAC8w/J56IRJpSsG8/s1543/IMAG1295.jpg" border="0" alt="" /></a><br />Finally at the front of the line<br /><br />Around 11:30, I finally made it to the counter. As a Texas barbecue, Franklin's claim to fame is is brisket. Considering I had just done my <a href="http://fooddestination.blogspot.com/2012/03/lockhart-texas-barbecue-showdown.html">Lockhart barbecue marathon</a> the day before, I was hesitant to get more. But I had yet to try any Texas sausage. <br /><br /><a href="https://lh3.googleusercontent.com/-4ivxgOQcKrY/T2UXaBamurI/AAAAAAAAC8w/qabozdpnD3I/s1543/IMAG1306.jpg"><img style="cursor:pointer; cursor:hand;width: 600px;" src="https://lh3.googleusercontent.com/-4ivxgOQcKrY/T2UXaBamurI/AAAAAAAAC8w/qabozdpnD3I/s1543/IMAG1306.jpg" border="0" alt="" /></a><br /><br />At Franklin's suggestion, I got half fatty, half lean brisket. Keep in mind that lean is a relative term and does not imply any dryness or lack of flavor. The brisket was as good, if not slightly better than the brisket at Smitty's, my favorite of the Lockhart three. There is complexity to Franklin's barbecue that many places lack. While many barbecues have two or three flavor notes, the brisket at Franklin has a chorus. The sausage was phenomenal. I made very little progress cutting through the casing with my plastic knife, but when I finally punctured it, the juice squirted out from its cylindrical prison. I'm not sure what mix of meats went into that sausage and the seasonings were relatively simple. But the barbecuing process made it uniquely delicious. Franklin's also offers three signature barbecue sauces, but besides the chipotle flavored one, they weren't too notable. <br /><br />I'll have to come back and try the pork ribs one day. The bit of pulled pork, donated to me by my line compatriot, was bland. The big question is whether I think Franklin Barbecue was worth the two hour wait. For those visiting Austin with time to spare, it is worth a free morning. It would take even longer to drive out to Lockhart. <br /><br /><b>Franklin Barbecue</b><br /><a href="http://franklinbarbecue.com">franklinbarbecue.com</a><br />900 E. 11th Street <br />Austin, TX 78702<br />(512) 653-1187<br />$13 for a two-meat plate<br /><br /><a class="summary-link" id="franklinbarbecueCollapseLink" href="javascript:return(false)" onclick='hide("franklinbarbecue")'>^</a></span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com3tag:blogger.com,1999:blog-6703853884983117082.post-49766422745163181682012-03-21T15:40:00.005-07:002012-03-21T19:17:01.422-07:00The Lockhart, Texas Barbecue Showdown<a href="https://lh4.googleusercontent.com/-A-xx5NLYZZM/T1_a6GI4zgI/AAAAAAAACtE/DH_Xx7lIMcY/s1637/IMAG1247.jpg"><img style="cursor:pointer; cursor:hand;width: 600px;" src="https://lh4.googleusercontent.com/-A-xx5NLYZZM/T1_a6GI4zgI/AAAAAAAACtE/DH_Xx7lIMcY/s1637/IMAG1247.jpg" border="0" alt="" /></a><br />Served a beef rib and brisket at Black's Barbecue<br /><br /><br />As I <a href="http://fooddestination.blogspot.com/2012/03/destination-austin-south-congress-cafe.html">mentioned</a> before, Austin is not what I, as a California native and now a New York elitist, expected of the Texas experience. There were no big hats, pick-ups, rodeos or Southern drawls. Having lived in Austin for almost two years, my buddy with whom I was staying had never taken the Texas sojourn to The Alamo that is the prerogative of every red-blooded resident. Thus was born a day trip down to the tourist trap that is San Antonio. On our way, we would stop by the one Texas experience I couldn't leave without--Texas barbecue.<br /><br /><a class="summary-link" id="lockhartReadmoreLink" href="javascript:return(false)" onclick='show("lockhart")'><br />More...</a><span id="lockhartMain" class="summary-main"><br /><br />Lockhart is about a ninety minute drive south of Austin. Known as "The Barbecue Capital of Texas," this tiny town of twelve-thousand residents hosts three of the most renowned barbecue joints in the state. Speaking with several native Texans, each had flattering things to say about the town and its most famous landmarks. Yet, no two people I asked could agree on the best of the Big Three restaurants--Kreuz Market, Black's Barbecue, or Smitty's Market. After lengthy deliberation, and it was an arduous decision, I came to the epiphany that the sky's the limit...even if my stomach wasn't so limitless. We must try all three.<br /><br />To actually arrive at some sort of subjective opinion on the barbecue, we couldn't go in without a game plan. Since beef brisket is king in Texas barbecue, we decided to order that at each place as a control. And if given a choice, we would choose the fatty brisket over the lean. At the very least, we could compare the brisket for all three. Yet it would be palate-deadeningly boring to order the exact same thing at each place. Thus we would pick a variable meat at random as well.<br /><br /><br /><b>Smitty's Market</b><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFv2wgjoRLyCTefnz77iOlybHovm25YzII3_5QTHRZpQUFq67CIWQjJHJ5CkyefR8ihNNxueqQBpWcqCPMbunq6XMQf7J43tasd3rXtvnwl32mL9aWvunGZ07PoUcwycqeKoTmcGlGZ-c/s1637/IMAG1240.jpg"><img style="cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFv2wgjoRLyCTefnz77iOlybHovm25YzII3_5QTHRZpQUFq67CIWQjJHJ5CkyefR8ihNNxueqQBpWcqCPMbunq6XMQf7J43tasd3rXtvnwl32mL9aWvunGZ07PoUcwycqeKoTmcGlGZ-c/s1637/IMAG1240.jpg" border="0" alt="" /></a><br /><br />First place open in town was Smitty's Market. Given the small area of Lockhart, each restaurant was easy to find and within such close proximity, the scent of the smoke from one may be detectable in another. We were one of the first customers as we encountered most of the employees still winding up for the day. You enter through a hallway black with years of soot. In the back are two sets of barbecue smokers (pictured below). Order at the counter and the friendly workers pull out slabs of meat to be carved up and served on butcher paper. I had seen this service style at Hill County Barbecue back in New York, but it was reassuring to see that it deviated little from the Texas roots. Once you order at the meat station, you grab your fragrant bundle and bring it back to the brightly lit dining room where you can order drinks and sides.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzXy3yrRikJmnFqakpSxpcqhZHyIZL27vjy8US1iG225UkSpoXUmKyqCR9zkHhJMtmiO4bTqJ2h57VPNhGzOhRkOPyYUFNz58xHiya9i4fbC8RsRhR1Kl0fCQvSGikNGQZmjuoFrE3DO8/s1637/IMAG1245.jpg"><img style="cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzXy3yrRikJmnFqakpSxpcqhZHyIZL27vjy8US1iG225UkSpoXUmKyqCR9zkHhJMtmiO4bTqJ2h57VPNhGzOhRkOPyYUFNz58xHiya9i4fbC8RsRhR1Kl0fCQvSGikNGQZmjuoFrE3DO8/s1637/IMAG1245.jpg" border="0" alt="" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStOSBJyxeWIzEF92v7hryWlwwGyOqENVHaYNoz7BVedq8lyBzSTysi7XTVpHknATcK2d-Q6sIh5tfjgvG_DBRawcmXWPhO3FQjBx7jBlfMdBHVXV1HS8XgfkztAHm3FW6Gi9emgSaX9E/s1637/IMAG1244.jpg"><img style="cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStOSBJyxeWIzEF92v7hryWlwwGyOqENVHaYNoz7BVedq8lyBzSTysi7XTVpHknATcK2d-Q6sIh5tfjgvG_DBRawcmXWPhO3FQjBx7jBlfMdBHVXV1HS8XgfkztAHm3FW6Gi9emgSaX9E/s1637/IMAG1244.jpg" border="0" alt="" /></a><br /><br />At Smitty's, we opted for the <b>pork rib</b> as the variable. Keep in mind that this beautiful, slow-cooked meat was the first thing either of us ate that morning. My first impression with the brisket was that it wasn't quite as fork-tender as I had expected from reading reviews. It still had some solidity to it that required either a knife or a firm bite. Don't bother asking for a fork; they'll give you plastic knives but barbecue is a hands-on event. The meat was so extremely flavorful that I appreciated the extra time I had to savor as I chewed through each bite. A crispy outer layer with a moistly glistening center, this brisket was top notch. The firmness of the brisket was in sharp contrast to the fall-off-the-bone tenderness of the pork rib. To be honest, I could hardly control myself and soon found myself sucking on the bone eager for more. Were these the best baby back ribs I've ever had? I would need more to tell you for sure, but having eaten it so quickly that I have little recollection may be some indication. <br /><br />Smitty's also offered something Kreuz and Black's did not--barbecue sauce. Lockhart is part of the Central Texas barbecue tradition, one marked by spicy dry rubs and indirect wood smoke cooking. As such, the focus is on the quality of the meat and the zealously guarded secret rub and sauce, if served, is usually as a minor component for dipping. Smitty's did have a tangy tomato-based sauce, or what you might think of as "barbecue sauce." Kreuz and Black's had sauces too, but they were more hot sauces that lacked the sweetness of Smitty's. So if sauce is your thing, make sure to ask for it at Smitty's. <br /><br /><br /><b>Black's Barbecue</b><br /><br /><a href="https://lh3.googleusercontent.com/-jWpQWtY017A/T1_aiFQTY-I/AAAAAAAACr8/9svQZrI--60/s1637/IMAG1238.jpg"><img style="cursor:pointer; cursor:hand;width: 600px;" src="https://lh3.googleusercontent.com/-jWpQWtY017A/T1_aiFQTY-I/AAAAAAAACr8/9svQZrI--60/s1637/IMAG1238.jpg" border="0" alt="" /></a><br /><br />Of the three meaty stalwarts of Lockhart, Black's has seemingly engaged in the most marketing. Around town, and even from the highway, you'll see various signs directing you to the "famous" Black's Barbecue. Although all three restaurants sell t-shirts, Black's was fully engaged in the merchandising business. And while Kreuz and Smitty's seemed to adopt a no frills approach to interior decorating, Black's strives to give you the tourist's Texas experience.<br /><br /><a href="https://lh4.googleusercontent.com/-u76htmTltBo/T1_bHd8JNBI/AAAAAAAACts/ohqy8uMdtn0/s1637/IMAG1252.jpg"><img style="cursor:pointer; cursor:hand;width: 600px;" src="https://lh4.googleusercontent.com/-u76htmTltBo/T1_bHd8JNBI/AAAAAAAACts/ohqy8uMdtn0/s1637/IMAG1252.jpg" border="0" alt="" /></a><br /><br />Black's has a streamlined design. Unlike Kreuz or Smitty's there is a single line leading past a steam table of side dishes to the barbecue counter before depositing you in the dining room. The barbecue section is not as accessible, which gave the restaurant a more sanitized feel. For a cuisine that is best eaten with your fingers and a bib, the cleanliness was actually a bit incongruous. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74C23DcvzuqAFcNZMASpUqPx0H-iDTQPQ3uFeYkCZCSf-9EvL2HBrJPL2KGaO-lRPSqyLVEMdz4xyPE7niZ5LXjdDkeCgEOr8uCARKpm7d3I43IaDswyAYTxClylh165WAJYVFOJOia0/s1637/IMAG1250.jpg"><img style="cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj74C23DcvzuqAFcNZMASpUqPx0H-iDTQPQ3uFeYkCZCSf-9EvL2HBrJPL2KGaO-lRPSqyLVEMdz4xyPE7niZ5LXjdDkeCgEOr8uCARKpm7d3I43IaDswyAYTxClylh165WAJYVFOJOia0/s1637/IMAG1250.jpg" border="0" alt="" /></a><br /><br /><a href="https://lh4.googleusercontent.com/-8D56DctYffg/T1_bMjBoZHI/AAAAAAAACt8/VNtd3soB75k/s1637/IMAG1254.jpg"><img style="cursor:pointer; cursor:hand;width: 600px;" src="https://lh4.googleusercontent.com/-8D56DctYffg/T1_bMjBoZHI/AAAAAAAACt8/VNtd3soB75k/s1637/IMAG1254.jpg" border="0" alt="" /></a><br /><br />We ordered the <b>fatty brisket</b> and a <b>beef rib</b>. While most of the barbecue items are sold by the pound, the beef ribs are sold individually. We realized why when we received this twelve-inch wide monstrosity. Each rib is about a pound anyway. The brisket here was actually far too fatty. As you can see in the first picture, we received the end cut, one especially streaked with fat and gristle. Yet this was the tenderness I initially expected of the Smitty's brisket. It easily fell apart in my fingers. By the time we turned to the beef rib, we each had about a half pound of meat before 11 am. Neither of us were really up to the task, but we tackled that Brontosaurus rib and discovered the smokey flavor that comes in two stages. First, a hearty whiff of char, followed by lip-smacking umami. Eating a gigantic rib like this is a primal exercise that brings you closer to the essence of meat.<br /><br /><br /><b>Kreuz Market</b><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJdbBvHThzJTy3r4KQNzFTMNfCCifkfCIYSEjg-hf1RU85uxWKmetb2U8SzO09c3uSjSa2nwJwpaopzSUQPmj6azQ1TJrdAoU_YDme51iYnrDcMhbJnXrlWUE2ooxir2PvqtOqUjZGF8/s1637/IMAG1236.jpg"><img style="cursor:pointer; cursor:hand;width: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJdbBvHThzJTy3r4KQNzFTMNfCCifkfCIYSEjg-hf1RU85uxWKmetb2U8SzO09c3uSjSa2nwJwpaopzSUQPmj6azQ1TJrdAoU_YDme51iYnrDcMhbJnXrlWUE2ooxir2PvqtOqUjZGF8/s1637/IMAG1236.jpg" border="0" alt="" /></a><br /><br />Unlike Black's and Smitty's, which are both in the town center of Lockhart, Kreuz is actually a solitary structure right off the 183 highway. The massive barn, parking lot, and outdoor storage of hardwood betrayed a bigger operation than its rivals. The restaurant's interior seemed relatively modern, not cluttered like Black's or rustic like Smitty's. Helpful older women take your order near the barbecue pits just like at Smitty's and you bring your butcher paper wrapped tray to the dining room for sides and drinks. <br /><br /><a href="https://lh5.googleusercontent.com/-e1zJN-iS_so/T1_cdcsRvDI/AAAAAAAACxM/j8lFJnG5G8E/s1637/IMAG1280.jpg"><img style="cursor:pointer; cursor:hand;width: 600px; " src="https://lh5.googleusercontent.com/-e1zJN-iS_so/T1_cdcsRvDI/AAAAAAAACxM/j8lFJnG5G8E/s1637/IMAG1280.jpg" border="0" alt="" /></a><br /><br /><a href="https://lh6.googleusercontent.com/-stlShbxNr_Q/T1_cjDIPkuI/AAAAAAAACxc/1a0mgiGxPXI/s1637/IMAG1282.jpg"><img style="cursor:pointer; cursor:hand;width: 600px; " src="https://lh6.googleusercontent.com/-stlShbxNr_Q/T1_cjDIPkuI/AAAAAAAACxc/1a0mgiGxPXI/s1637/IMAG1282.jpg" border="0" alt="" /></a><br /><br />At our last stop, we ordered <b>brisket</b> and a <b>pork chop</b>. The brisket here was the leanest, even though we had specified for a fatty cut. The main flavor profile was salty without too much complexity or depth. I enjoyed the crust of the pork chop, though the center was a bit dry and could've used a good sauce. Both cuts of meat had a proper smokiness that indicates a long, indirect cooking process--key in Central Texas barbecue.<br /><br /><br /><b>The Verdict</b><br /><br />What is the best brisket in Lockhart? Both my friend and my number one choice is Smitty's. The brisket there had the most astounding, stop-you-dead-in-your-tracks flavor and just the right amount of bite. Dipped (optionally, of course) in the tasty sauce, your best bet for beef is at Smitty's. Additionally, we gave high marks to the pork ribs here and the beef rib at Black's. But why does it matter which one is the best? If you're going to be in Lockhart, you're obligated to try all three as well. Keep in mind that even the worst barbecue in town is miles beyond anything you'd find in New York or California. I am not going to get into the barbecue rivalries of the Southern states, but Texas has a lock on brisket so make sure that's on your plate.<br /><br /><b>Smitty's Market</b><br /><a href="http://www.smittysmarket.com">smittysmarket.com</a><br />208 S Commerce St<br />Lockhart, TX 78644<br />(512) 398-9344<br />$9.50/lb brisket, $9.50/lb pork rib<br /><br /><b>Black's Barbecue</b><br /><a href="http://www.blacksbbq.com/">blacksbbq.com</a><br />215 N Main St<br />Lockhart, TX 78644<br />(512) 398-2712<br />$12.98/lb brisket, $10.98/lb giant beef rib<br /><br /><b>Kreuz Market</b><br /><a href="http://www.kreuzmarket.com">kreuzmarket.com</a><br />619 N Colorado St<br />Lockhart, TX 78644<br />(512) 398-2361<br />$11.40/lb brisket, $12.50/lb pork chop<br /><br /><a class="summary-link" id="lockhartCollapseLink" href="javascript:return(false)" onclick='hide("lockhart")'>^</a></span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com2tag:blogger.com,1999:blog-6703853884983117082.post-80869479069846768222012-03-20T18:52:00.000-07:002012-03-15T19:21:54.034-07:00Destination Austin: Torchy's Tacos<a href="https://lh4.googleusercontent.com/-HFzOSWY4_MI/T155DkVFjVI/AAAAAAAACqo/NgZI0AF0NvE/s979/IMAG1228.jpg"><img style="cursor:pointer; cursor:hand; height: 500px;" src="https://lh4.googleusercontent.com/-HFzOSWY4_MI/T155DkVFjVI/AAAAAAAACqo/NgZI0AF0NvE/s979/IMAG1228.jpg" border="0" alt="" /></a><br />We've all heard the familiar story. A tremendously successful food truck upgrades to brick and mortar. Occasionally, as in the case of Torchy's Tacos in Austin, the little food truck that could expands around town and commands an eternally loyal following. I recall reading a list of top restaurants in Austin. The entry for Torchy's says that it is almost a cliché at this point to recommend Torchy's to visitors, but nonetheless, the praise is well-deserved.<br /><a class="summary-link" id="torchystacosReadmoreLink" href="javascript:return(false)" onclick='show("torchystacos")'><br />More...</a><span id="torchystacosMain" class="summary-main"><br />There were two types of cuisine I wanted to try on my brief visit to this capital city with a small town feel--Texas-style barbecue and Tex Mex. The barbecue requested would be satisfied many times over, but Torchy's was the only pseudo-Mexican food I had.<br /><br /><a href="https://lh5.googleusercontent.com/-js0tp8Ac5u0/T155Iw51IfI/AAAAAAAACq4/0cBsujbh_uE/s1637/IMAG1230.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="https://lh5.googleusercontent.com/-js0tp8Ac5u0/T155Iw51IfI/AAAAAAAACq4/0cBsujbh_uE/s1637/IMAG1230.jpg" border="0" alt="" /></a><br /><br />Yes, it is a chain. Yes, it looks like it was designed by a former store manager of a Hot Topic. Yes, it is fast casual dining. None of these factors took away from the fact that you'd be hard pressed to find a juicier carnitas taco. The tacos are large, one is equivalent in size to two taco truck street tacos in California. There are also offerings of breakfast taco fillings and <i>migas</i>, but the main draw comes in between the corn or flour tortillas. <br /><br /><a href="https://lh4.googleusercontent.com/-QJ6eMJ1GIUg/T155Quvaq7I/AAAAAAAACrQ/MXDRLLtGXm4/s1637/IMAG1233.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="https://lh4.googleusercontent.com/-QJ6eMJ1GIUg/T155Quvaq7I/AAAAAAAACrQ/MXDRLLtGXm4/s1637/IMAG1233.jpg" border="0" alt="" /></a><br /><br />Although I heard pleasant accolades of the odder tacos, the Jamaican jerk chicken or Baja shrimp for examples, I opted for the more traditional. <b>The Democrat, with shredded beef barbacoa, onion, queso fresco, avocado, cilantro, and salsa verde</b> was decadently flavorful. Although I prefer a goat or sheep barbacoa, the beef here surely put Chipotle's own barbacoa offering to shame. <b>The Green Chili Pork Taco, with roasted carnitas, green chilis, queso fresco, cilantro, onion, lime, and salsa verde</b> was essentially the same taco as The Democrat but with pork. Authenticity aside, I've yet to find better carnitas tacos. <br /><br />Torchy's is an Austin chain with eight locations in that city alone. They recently expanded to Dallas and Houston as well. If you're in any of these cities, just look for that devilish red baby signage. Grab some tacos and wash them down with some <a href="http://en.wikipedia.org/wiki/Dublin_Dr_Pepper">Dublin Dr. Pepper</a>. <br /><br /><b>Torcy's Tacos</b><br /><a href="http://torchystacos.com">torchystacos.com</a><br />2801 Guadalupe St. (multiple locations, this one is by UT Austin)<br />Austin, TX 78705<br />(512) 494-8226<br />~$3-4/taco<br /><br /><a class="summary-link" id="torchystacosCollapseLink" href="javascript:return(false)" onclick='hide("torchystacos")'>^</a></span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com0tag:blogger.com,1999:blog-6703853884983117082.post-65580205055731570382012-03-13T20:26:00.002-07:002012-03-13T20:55:17.056-07:00Destination Austin: South Congress Cafe<a href="https://lh3.googleusercontent.com/-cRs8GDSgUr8/T153wFm5eyI/AAAAAAAACnQ/Fl_12q2O0QY/s547/IMAG1201.jpg"><img style="cursor:pointer; cursor:hand;width: 327px; height: 547px;" src="https://lh3.googleusercontent.com/-cRs8GDSgUr8/T153wFm5eyI/AAAAAAAACnQ/Fl_12q2O0QY/s547/IMAG1201.jpg" border="0" alt="" /></a><br />Austin is an odd place. Having my fill of Brooklyn hipsters, I was somewhat dreading the people I'd meet in this Portland of the South. Yet, my expectations weren't met in the negative at all. Everyone has been exceedingly friendly and leading productive lives as contributing members of society. Also, having not spent any significant time in Texas before, I was expecting much more of the stereotypes of this Red state. There are no cowboy hats and boots here. No rodeos or plate-sized steaks. If anything, Austin seems fiercely democratic, and the independent nature of the state is reflected in its non-conformist population.<br /><a class="summary-link" id="southcongresscafeReadmoreLink" href="javascript:return(false)" onclick='show("southcongresscafe")'><br />More...</a><span id="southcongresscafeMain" class="summary-main"><br />Being the small town with the urban feel, I knew the food in Austin would be worth a trip in itself. My friend, with whom I was staying, showed me just how eclectic the cuisine could be with our first meal at South Congress Cafe. Congress is a main North-South drag through Austin, with much of the iconic Austin atmosphere South of the lake.<br /><br />From the outside, as depicted in the photo above, I was expecting a steak and grits brunch. Instead, the menu is a gastronomically-forward selection of New American cuisine with game meats and Southwestern flavors. Opting out of the <i>migas</i>, the local favorite scramble topped with tortilla chips, I decided on the <b>crispy quail sandwich with truffle remoulade</b>. My buddy ordered a sky-high <b>bloody mary</b> and <b>eggs benedict on crispy crab cakes topped with chipotle hollandaise</b>.<br /><br /><a href="https://lh3.googleusercontent.com/-meOZ6RbonfA/T153sx4rXyI/AAAAAAAACnI/hx2Idb3rJ_c/s914/IMAG1200.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="https://lh3.googleusercontent.com/-meOZ6RbonfA/T153sx4rXyI/AAAAAAAACnI/hx2Idb3rJ_c/s914/IMAG1200.jpg" border="0" alt="" /></a><br /><a href="https://lh6.googleusercontent.com/-79pMN-AwVfk/T153oXleuKI/AAAAAAAACm4/Xx4AgqL3ZWw/s547/IMAG1198.jpg"><img style="cursor:pointer; cursor:hand;width: height: 500px;" src="https://lh6.googleusercontent.com/-79pMN-AwVfk/T153oXleuKI/AAAAAAAACm4/Xx4AgqL3ZWw/s547/IMAG1198.jpg" border="0" alt="" /></a><br /><a href="https://lh4.googleusercontent.com/-lVvu-pf1Vyc/T153qnKiQ7I/AAAAAAAACnA/zgaNaxnEc_w/s914/IMAG1199.jpg"><img style="cursor:pointer; cursor:hand;width: 500px;" src="https://lh4.googleusercontent.com/-lVvu-pf1Vyc/T153qnKiQ7I/AAAAAAAACnA/zgaNaxnEc_w/s914/IMAG1199.jpg" border="0" alt="" /></a><br /><br />While both dishes were delicious, the quail was not as flavorful as I expected. It relied a little too heavily on the remoulade to impart flavor. Eggs benedict is my favorite brunch dish and this was no exception. Crab cakes may be a little heavy in the morning, but I had to indulge on my visit. <br /><br /><b>South Congress Cafe</b><br /><a href="http://www.southcongresscafe.com">southcongresscafe.com</a><br />1600 S Congress Ave<br />Austin, TX 78704<br />(512) 447-3905<br /><br /><a class="summary-link" id="southcongresscafeCollapseLink" href="javascript:return(false)" onclick='hide("southcongresscafe")'>^</a></span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com0tag:blogger.com,1999:blog-6703853884983117082.post-37495329665388660162012-03-07T10:56:00.001-08:002013-02-25T09:38:17.406-08:00Ramen Infographic<div dir="ltr" style="text-align: left;" trbidi="on">
Thanks to <a href="http://www.hackcollege.com/">hackcollege.com</a> for the following infographic!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWJQD10c33KBuwDRMlw1OfG-NxsQR9561nRgqmpyWEvImRWFlXpLW9qm5HzCzkAARozxPyvMTKmRu1BUQpVMScRL3PcgEyvrcSYO6VzytJPNca-we6szv6e2aGxTc4uh-YKg69wo-d1c/s1600/we-love-ramen-infographic.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWJQD10c33KBuwDRMlw1OfG-NxsQR9561nRgqmpyWEvImRWFlXpLW9qm5HzCzkAARozxPyvMTKmRu1BUQpVMScRL3PcgEyvrcSYO6VzytJPNca-we6szv6e2aGxTc4uh-YKg69wo-d1c/s1600/we-love-ramen-infographic.gif" /></a></div>
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Created by: <a href="http://www.hackcollege.com/">Hack College</a></div>
Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com0tag:blogger.com,1999:blog-6703853884983117082.post-13204823169993242252012-02-25T12:32:00.002-08:002012-02-25T13:00:55.409-08:00Taste of Maine at Luke's Lobster<a href="https://lh4.googleusercontent.com/-a22dHmKeeQg/T0eijBowtyI/AAAAAAAAChA/oe0c9TY_pgA/s1637/IMAG1156.jpg"><img style="cursor:pointer; cursor:hand;width: 600px;" src="https://lh4.googleusercontent.com/-a22dHmKeeQg/T0eijBowtyI/AAAAAAAAChA/oe0c9TY_pgA/s1637/IMAG1156.jpg" border="0" alt="" /></a><br /><br />I've always been more of a crab fan myself. Whether it's the roasted garlic crab at <a href="http://fooddestination.blogspot.com/2011/09/hometown-favorites-ppq-dungeness-island.html">PPQ</a> in San Francisco, the Indonesian crab at <a href="http://fooddestination.blogspot.com/2010/04/fatty-crab.html">Fatty Crab</a>, or the blue crab in Maryland's <a href="http://fooddestination.blogspot.com/2010/10/maryland-blue-crab-in-chesapeake-bay.html">Chesapeake Bay</a>, I've always been more partial to crab than lobster. But having been invited to Luke's Lobster by almost every one of my LA friends who swing by town, I knew I had to finally try it out. <br /><a class="summary-link" id="lukeslobsterReadmoreLink" href="javascript:return(false)" onclick='show("lukeslobster")'><br />More...</a><span id="lukeslobsterMain" class="summary-main"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfh5KkOejB2-SnpJTpSRj2u-THLBClYTVa25CdIEjEmQOQ6WOiXz0TqyMbaQoZLXcsaKPXtlm09w6JhTTaLodXZo7vkYpF-h0KsGGhELDwjYlFW1N7b_hr3p5DyR0-EV96ppAHWsEj8A/s979/IMAG1154.jpg"><img style="cursor:pointer; cursor:hand;height: 600px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfh5KkOejB2-SnpJTpSRj2u-THLBClYTVa25CdIEjEmQOQ6WOiXz0TqyMbaQoZLXcsaKPXtlm09w6JhTTaLodXZo7vkYpF-h0KsGGhELDwjYlFW1N7b_hr3p5DyR0-EV96ppAHWsEj8A/s979/IMAG1154.jpg" border="0" alt="" /></a><br /><br />You'll find multiple locations in Manhattan for Luke's Lobster. They're fairly spaced out on the island and most offer delivery too. Each restaurant's decor is simple, kitschy and casual, conveying Northeastern seafood shack.<br /><br /><a href="https://lh5.googleusercontent.com/-CyKUDwzOC1g/T0eigmqFMXI/AAAAAAAACg4/bh_boeduq0I/s1637/IMAG1155.jpg"><img style="cursor:pointer; cursor:hand;width: 600px; " src="https://lh5.googleusercontent.com/-CyKUDwzOC1g/T0eigmqFMXI/AAAAAAAACg4/bh_boeduq0I/s1637/IMAG1155.jpg" border="0" alt="" /></a><br /><br />Lobster rolls are expensive anywhere, but Luke's does provide a hearty amount on each roll. It takes 5-6 lobster calls for the meat of one roll. Luke's has a reputation for sourcing their lobster directly from sustainable fisheries in Maine. Seeing as how this was my birthday dinner, I had to order the Noah's Ark and split it with my friend. <b>Two 1/2 lobster rolls, two 1/2 crab rolls, two 1/2 shrimp rolls, four crab claws, two drinks, and two bags of chips</b>, the feast is pictured above. <br /><br /><a href="https://lh5.googleusercontent.com/--pkW2Y97KPU/T0eioyxZT-I/AAAAAAAAChQ/Ec5M736PNqQ/s979/IMAG1158.jpg"><img style="cursor:pointer; cursor:hand;width: 586px; height: 979px;" src="https://lh5.googleusercontent.com/--pkW2Y97KPU/T0eioyxZT-I/AAAAAAAAChQ/Ec5M736PNqQ/s979/IMAG1158.jpg" border="0" alt="" /></a><br /> <br />Luke's does make an excellent lobster roll. The dominant flavor is lobster, not mayonnaise or butter. As good as its namesake is, I still preferred the crab roll. The shrimp was boring, merely a shrimp cocktail on a loaf. I got a sarsaparilla with my meal, a happy find considering how difficult it is to find. <br /><br /><b>Luke's Lobster</b><br /><a href="lukeslobster.com">lukeslobster.com </a><br />Multiple locations in East Village, Upper East Side, Upper West Side, Financial District, and Penn Quarter.<br />$15 for just the lobster roll. $41 for the Noah's Ark pictured above.<br /><br /><a class="summary-link" id="lukeslobsterCollapseLink" href="javascript:return(false)" onclick='hide("lukeslobster")'>^</a></span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com0tag:blogger.com,1999:blog-6703853884983117082.post-91157491306585471432012-02-12T18:41:00.000-08:002012-02-12T19:11:08.593-08:00Thai Boat Noodles at Sanamluang<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELXBnKEbhWs0yBXN2sO7cH_GpP1EB5rjQKtZ0vNLuJySl39i3_np-U3KzwoQFL5L217OFaSra7Fb_Wwk7baBpYlkSPQvSOCJLkfTBqahbXJOYVKYEALd7jLpVLkYWWPoWcbzvYBloAOg/s1600/spicy+beef+noodles.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhELXBnKEbhWs0yBXN2sO7cH_GpP1EB5rjQKtZ0vNLuJySl39i3_np-U3KzwoQFL5L217OFaSra7Fb_Wwk7baBpYlkSPQvSOCJLkfTBqahbXJOYVKYEALd7jLpVLkYWWPoWcbzvYBloAOg/s400/spicy+beef+noodles.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5708447553142524882" /></a><br />I made sure to indulge in some of my favorite foods during my vacation back in California for the holidays. But I also made an effort to try out some things that I've heard so much about on the Twittersphere but don't have access to out in New York. Among those things are good <a href="http://fooddestination.blogspot.com/2012/01/ensenada-too-far-try-rickys-fish-tacos.html">fish tacos</a>. Yet, the hands down best thing I ate was a bowl of Thai boat noodles. I had heard so much about boat noodles, and the lack of authentic boat noodles in New York made the experience in Los Angeles that much more special.<br /><a class="summary-link" id="thaiboatnoodlesReadmoreLink" href="javascript:return(false)" onclick='show("thaiboatnoodles")'><br />More...</a><span id="thaiboatnoodlesMain" class="summary-main"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SNjafGyvHIZcV3xD_xP781lLbw6I4OdTR7N9qeWDDdlA255sgO9wafyHaRbvwVH4kZ6d8mNCdH0GOAeV61yvx9NHb5YsW7c3EtTk_VgB_OBuUjpj6RbEfLGSh_GWEbFkHbB0cc0-yXhH/s1600/sanamluang.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SNjafGyvHIZcV3xD_xP781lLbw6I4OdTR7N9qeWDDdlA255sgO9wafyHaRbvwVH4kZ6d8mNCdH0GOAeV61yvx9NHb5YsW7c3EtTk_VgB_OBuUjpj6RbEfLGSh_GWEbFkHbB0cc0-yXhH/s400/sanamluang.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5708447600886804802" /></a><br /><br />Although most people flock to the two heavyweights of the Thai boat noodle community in North Hollywood's Thai Town, Pa Ord and Sapp, I had my noodles at Sanamluang Cafe. It was only days after the New Year and many places were closed for the holidays. Sanamluang, with its 4 am daily closing time, was perfect for meeting up some of my familiar food friends <a href="https://twitter.com/#!/olivejina">@olivejina</a>, <a href="https://twitter.com/#!/djjewelz">@djjewelz</a>, <a href="https://twitter.com/#!/limer35">@limer35</a> <a href="https://twitter.com/#!/kungfoodpanda">@kungfoodpanda</a>, and <a href="https://twitter.com/#!/ravenouscouple">@ravenouscouple</a>. The restaurant is in a small shopping center with a parking lot that easily gets overwhelmed.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9fgO7fHFHKOMEySgyCqtdhIp5nadOPHwEB97ecCxSM41vjEzEJMf8iZAAHGBFq_3dmVq1bTDsU_nMSu_2Plz27_jYsApBIT0jSMg6yoovHoV59jVwrQ9Kgys4v1zLfEx5vUBdvB60EMmm/s1600/boat+noodles.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9fgO7fHFHKOMEySgyCqtdhIp5nadOPHwEB97ecCxSM41vjEzEJMf8iZAAHGBFq_3dmVq1bTDsU_nMSu_2Plz27_jYsApBIT0jSMg6yoovHoV59jVwrQ9Kgys4v1zLfEx5vUBdvB60EMmm/s400/boat+noodles.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5708448352526338178" /></a><br /><br />While it's not difficult to find a bowl of beef noodle soup at Thai restaurants all over the country, it's tough to find one made with all the offal that truly makes a great bowl of boat noodles. Thai food in America is so generic and the flavors are simplified to the point of easy replication at any pan-Asian fusion eatery. The name comes from the common serving style in Thailand, when vendors sell noodles directly out of their boats. The secret to a great bowl is the abundant use of pork blood, liver, and other cuts of beef. Though it's listed as <b>spicy beef noodles</b> on the menu at Sanamluang, you can also order it as boat noodles. They'll know what you're talking about. <br /><br />I've commonly heard of Thai boat noodles as pho on crack. It is the most flavorful bowl of noodles I've ever come across. Savory and sour are the main components, but a healthy amount of spice gives it a kick. Cinnamon and star anise are the key elements. However, the most memorable aspect of the noodles is the outstanding mouthfeel of the soup. <br /><br />If anyone knows where I can get a great bowl of Thai boat noodles in New York, please let me know!<br /><br /><b>Sanamluang Cafe</b><br /><a href="http://sanamluangcafe.menutoeat.com/">sanamluangcafe.menutoeat.com</a><br />5176 Hollywood Blvd<br />North Hollywood, CA 90027<br />(323) 660-8006<br />$5.95 for a bowl of "Spicy Beef Noodles"<br /><br /><a class="summary-link" id="thaiboatnoodlesCollapseLink" href="javascript:return(false)" onclick='hide("thaiboatnoodles")'>^</a></span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com1tag:blogger.com,1999:blog-6703853884983117082.post-2594953395325970492012-01-30T10:47:00.000-08:002012-01-30T11:26:11.762-08:00Ensenada Too Far? Try Ricky's Fish Tacos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKX-36U4cDET6KOZDJnufoehO_LLFmjcQdg72wdJgKJuZZinI6xJ4LlD9-TH1eW54e1QhTbeQvsAjagsr1PCuBELD_94XgD56Yuur2QvV-jlMtc-QExNQsbPDrPPOp56DZxDi9FouDsLrh/s1600/IMAG1111.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKX-36U4cDET6KOZDJnufoehO_LLFmjcQdg72wdJgKJuZZinI6xJ4LlD9-TH1eW54e1QhTbeQvsAjagsr1PCuBELD_94XgD56Yuur2QvV-jlMtc-QExNQsbPDrPPOp56DZxDi9FouDsLrh/s400/IMAG1111.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703499801138060946" /></a><br />Originating from sunny Ensenada, fish tacos are a common sight in California. On my visit back to Los Angeles, I finally got the chance to see what the fuss was all about. Ricky's Fish Tacos, a stand that would be perfectly for a futbol tailgate, had been on my list for a long time. Since my previous experiences with fish tacos were at Rubios or Wahoo's, I needed some convincing that fish tacos were more than just overbattered and greasy messes.<br /><a class="summary-link" id="rickysfishtacosReadmoreLink" href="javascript:return(false)" onclick='show("rickysfishtacos")'><br />More...</a><span id="rickysfishtacosMain" class="summary-main"><br /><br />Since I had trouble finding Ricky's, I will devote time to explaining how to find it. Luckily, Christine, the older sister who I never wanted, was an expert and guided me in the whole process. First, check Ricky's Twitter <a href="https://twitter.com/rickysfishtacos">@rickysfishtacos</a> to see if he's open that day. For the most part, he is open Wednesday through Sunday afternoons. However, since he also caters private events, check the Twitter feed for more accurate information.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvUS-dt_GjZxQA1f-g1rVPR0WPlwLX43VeFrus5mzNPgiXImMGGd_7N1M4E5KCgbLKiFaXK-jo8GJXylZBzCb7j0U6H2Vs0abmoiPQPW4EmMYvQ9mdBNFcr4sCVAaKLgybnCPexgpR1I/s1600/IMAG1112.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvUS-dt_GjZxQA1f-g1rVPR0WPlwLX43VeFrus5mzNPgiXImMGGd_7N1M4E5KCgbLKiFaXK-jo8GJXylZBzCb7j0U6H2Vs0abmoiPQPW4EmMYvQ9mdBNFcr4sCVAaKLgybnCPexgpR1I/s400/IMAG1112.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703502174864885682" /></a><br /><br />Second, as I mentioned above, Ricky's is not a traditional restaurant. As you can tell from the picture, it is an outdoor stand of not more than a few tables, a frying vat, and some coolers with fresh seafood underneath a canopy. That said, he's in a small yard at the corner of North Virgil Avenue and De Longpre Avenue, across from the Vons parking lot. <br /><br /><iframe width="425" height="240" frameborder="0" scrolling="no" marginheight="0" marginwidth="0" src="http://maps.google.com/maps?q=1400+N+Virgil+Ave+Los+Angeles,+CA+90027&layer=c&sll=34.096716,-118.287336&cbp=13,55.25,,0,14.95&cbll=34.096834,-118.287391&hl=en&ie=UTF8&hq=&hnear=1400+N+Virgil+Ave,+Los+Angeles,+California+90027&t=m&panoid=GMykMMPJMBiosntgo0E0mw&source=embed&ll=34.091905,-118.287435&spn=0.017059,0.036478&z=14&output=svembed"></iframe><br /><small><a href="http://maps.google.com/maps?q=1400+N+Virgil+Ave+Los+Angeles,+CA+90027&layer=c&sll=34.096716,-118.287336&cbp=13,55.25,,0,14.95&cbll=34.096834,-118.287391&hl=en&ie=UTF8&hq=&hnear=1400+N+Virgil+Ave,+Los+Angeles,+California+90027&t=m&panoid=GMykMMPJMBiosntgo0E0mw&source=embed&ll=34.091905,-118.287435&spn=0.017059,0.036478&z=14" style="color:#0000FF;text-align:left">View Larger Map</a></small><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcVF8wYbwdHutqyfwLjnp-KE2rXtFq7qJLcocfjCRjp2yLQeUlEsDsgd5UpgWFf66uU1_pNxFJ5hwb2tbTaQro4dOeEzGB5dk6P9qjQ0KN9cz0uTby19hrEwAjaWoRa9LQlW5PV1ctdKX/s1600/IMAG1109.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcVF8wYbwdHutqyfwLjnp-KE2rXtFq7qJLcocfjCRjp2yLQeUlEsDsgd5UpgWFf66uU1_pNxFJ5hwb2tbTaQro4dOeEzGB5dk6P9qjQ0KN9cz0uTby19hrEwAjaWoRa9LQlW5PV1ctdKX/s400/IMAG1109.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703504176786045154" /></a><br /><br />Once you arrive, go up to Ricky or his assistant and place your order. He has fish or shrimp tacos. If you're lucky, he will also be serving lobster tacos. They are fried in front of you in a golden vat. If you stand too close for too long, you too will smell delicious.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuLEnOdmr5VG8WyXAQ99-UwQ3Yur9cSbiNIlW4Pp3eztnDp4O_rCI9XuqoojEtGSZXqe3Q0NanhNnUR5ABvLJ9Fro5ZXQ93drKEMhjO47JByssTnuVEFAlpbh4wFh44lGgumFc0RT1YiQ/s1600/IMAG1110.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuLEnOdmr5VG8WyXAQ99-UwQ3Yur9cSbiNIlW4Pp3eztnDp4O_rCI9XuqoojEtGSZXqe3Q0NanhNnUR5ABvLJ9Fro5ZXQ93drKEMhjO47JByssTnuVEFAlpbh4wFh44lGgumFc0RT1YiQ/s400/IMAG1110.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703506119519641346" /></a><br /><br />I ordered one shrimp and one fish. I was not lucky that day. A person of normal appetite will probably be okay with two or three. I can report that Ricky avoids the main problem with battered and fried fish, the batter does not dominate the flavor. Also, it felt surprisingly light; you don't get the uncomfortable feeling that usually accompanies a meal of fried fare. The pico de gallo and cabbage give some textual variety while the crema and salsas added flavor dimensions. None of the accompaniments overpowered the centerpiece seafood though. If you do feel like throwing the flavors out of balance, additional sauces are available for self-dispense. <br /><br />That day, Ricky was also serving <b>cucumber and spinach agua fresca</b>. This was an odd combination for me, but perfect for the unseasonably warm January day. <br /><br /><b>Ricky's Fish Tacos</b><br /><a href="https://twitter.com/rickysfishtacos">@rickysfishtacos</a><br />1400 N. Virgil Ave.<br />Los Feliz/Hollywood/Silverlake, CA 90027<br />$2.50 for the fish, more for the shrimp and lobster.<br /><br /><a class="summary-link" id="rickysfishtacosCollapseLink" href="javascript:return(false)" onclick='hide("rickysfishtacos")'>^</a></span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com0tag:blogger.com,1999:blog-6703853884983117082.post-67071966571184317452012-01-19T09:53:00.000-08:002012-01-19T10:33:29.643-08:00California's Pizza Kitchen: The Cheese Board Collective<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gJewfyCt1wIHiZOP_a9KgLolmv7HPu3w6S7wt5PmFs6yZ7VaC30OJg2o9ge3V4p11EfLUBdRd-4-_a86EMleO2HqEN3KJ4tVPtVf5YyvVhyphenhyphenxEwoJIje7CGDtn6sjv4ck3QQ9gh7Xkz0/s1600/IMAG1088.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-gJewfyCt1wIHiZOP_a9KgLolmv7HPu3w6S7wt5PmFs6yZ7VaC30OJg2o9ge3V4p11EfLUBdRd-4-_a86EMleO2HqEN3KJ4tVPtVf5YyvVhyphenhyphenxEwoJIje7CGDtn6sjv4ck3QQ9gh7Xkz0/s400/IMAG1088.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5699403985451000738" /></a><br />Cheese Board's pizza of the day with gratuitous extra slices<br /><br />Being a transplant from California to New York, I am often asked to verify New York pizza claims. Is it really that much better? Does it put California pizza to shame? I always respond with the politically calculated answer--they're different. Those who know me know that I don't need to hedge my response to save feelings. If something is objectively better, I'll say it. But pizzas from California and New York really are different. Too often people only make the distinction between Chicago style deep dish and the Neapolitan thin crust as the only two kinds. Yet, my recent trip to Berkeley's famous Cheese Board Collective reaffirmed my conviction that the differences even among thin crust pizzas need to be highlighted and celebrated.<br /><br /><a class="summary-link" id="cheeseboardReadmoreLink" href="javascript:return(false)" onclick='show("cheeseboard")'><br />More...</a><span id="cheeseboardMain" class="summary-main"><br />Breaking it down simply, New York pizza is all about simplicity and execution while California pizzas are about complexity and creativity. Both types emphasize the importance of quality ingredients, but the East Coast cares much more about the fundamental building blocks of the pizza--dough, sauce, and cheese. California pizzerias don't cling to tradition; of course they don't, there is no pizza tradition in California. Starting with Wolfgang Puck, the pizza in California has always been innovative and new. The focus is on the ingredients, often a blend of the unexpected. In fact, if you look for a "traditional" pizzeria in California, you're likely to be steered towards New York or Italian transplants. <br /><br />Just as a personal anecdote, during my first New York pizza experience years ago at Grimaldi's, I had a plain cheese pizza. I hadn't had pizza with no toppings since it was forced on my as a kid at party's thrown by picky eaters. It was then that I realized New York and California pizza just don't compete in the same field. Just as you don't order a pizza with no toppings in California, you don't order a combination pizza in New York. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrkovAZUIaNjzzXoyx98i2zxmVsRt3NnQkLu2LKvWvSaWuZIPukv1GDJRalOy4LNVTP5R8995DUv2Cl8Rcbpr0TCJG5PNFPBG_Bl0ycsUkjeW_EOe0UNAQ6coJWQ-iAXxdTmH0wYGyi2H/s1600/IMAG1085.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrkovAZUIaNjzzXoyx98i2zxmVsRt3NnQkLu2LKvWvSaWuZIPukv1GDJRalOy4LNVTP5R8995DUv2Cl8Rcbpr0TCJG5PNFPBG_Bl0ycsUkjeW_EOe0UNAQ6coJWQ-iAXxdTmH0wYGyi2H/s400/IMAG1085.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5699408999284669570" /></a><br />Long lines, but fast moving customers<br /><br />The Cheese Board Collective started in 1967 as a cheese shop. In the 1970s, it began baking bread and earned renown for its baked goods. It actually wasn't until 1990 that it began selling pizza, the draw by which I first discovered it. In an informal poll among my friends, any reference to the Cheese Board was always followed by, "the pizza place." <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-WFzrHhgMuzvQBl62ixw_pVL4_1IH3xtKeKIPEpmzKMEClIXryd_gubgMsWYHA2PWQdJx3FAjQumC7bC4An-g7RwqDx6CP-Ybv14PGJpmaAm7mSbg0b1lnO2UuqU6wWTDOs2KT3PJuQ/s1600/IMAG1083.jpg"><img style="cursor:pointer; cursor:hand;width: 239px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-WFzrHhgMuzvQBl62ixw_pVL4_1IH3xtKeKIPEpmzKMEClIXryd_gubgMsWYHA2PWQdJx3FAjQumC7bC4An-g7RwqDx6CP-Ybv14PGJpmaAm7mSbg0b1lnO2UuqU6wWTDOs2KT3PJuQ/s400/IMAG1083.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5699407862003006946" /></a><br /><br />The Cheese Board offers one pizza selection a day with no substitutions. Its emphasis is on fresh, local ingredients, no surprise given the store's location on the other side of the street from <a href="http://fooddestination.blogspot.com/2009/01/chez-panisse-berkeley.html">Chez Panisse</a>. While many California pizzas strive to impress you with over-the-top exoticism (hello, Jamaican jerk chicken and Peking duck), this pizza was comparatively plain. The pizza was outstanding, with lemon citrus notes and cilantro playing up the garlic and roma tomatoes. Sharp hints of feta gave some variety to the workhorse mozzarella. Best of all, the pizza was accessible, something you think you can make as long as you have the best ingredients.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT78kCaqb4sWsajtndLtB0BHBdmkJn916Tuja-IZpPJhyphenhyphenY71HngYZ6WrDdYEAKTU1a0C5KDq_-_s8vdHfQP6GCMVlVFnrhx8h5M84gO1uzc7OtSQZoDUjZZoj-ErZAsnlAlli1mrR66gHF/s1600/IMAG1087.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT78kCaqb4sWsajtndLtB0BHBdmkJn916Tuja-IZpPJhyphenhyphenY71HngYZ6WrDdYEAKTU1a0C5KDq_-_s8vdHfQP6GCMVlVFnrhx8h5M84gO1uzc7OtSQZoDUjZZoj-ErZAsnlAlli1mrR66gHF/s400/IMAG1087.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5699410857684018450" /></a><br />Live jazz music<br /><br />The appeal of the Cheese Board is beyond just a solid appreciation for its food. It is a collective, owned and operated by its workers. The open store front and live music play up the atmosphere and it's hard to come out of the experience without a smile. And of course, a healthy amount of civil disobedience was thrown in across the street by patrons without a table at this busy joint. Let's not forget where we are boys and girls.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFndM6pW32EBOq1iVw6Ju94xEmxnx2Xo7PSN0yPENJwD0SWB0BBS2m4BiHB36UxegirECI5kex7Btklwu4LgxXJoudZaXq9QWuBDba3WClEBi3GfcwhZ3XnO2-9JLSiLcsh70Sqy6128/s1600/IMAG1089.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFndM6pW32EBOq1iVw6Ju94xEmxnx2Xo7PSN0yPENJwD0SWB0BBS2m4BiHB36UxegirECI5kex7Btklwu4LgxXJoudZaXq9QWuBDba3WClEBi3GfcwhZ3XnO2-9JLSiLcsh70Sqy6128/s400/IMAG1089.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5699411416720003650" /></a><br /> <br /><b>The Cheese Board Collective</b><br /><a href="http://cheeseboardcollective.coop/">cheesboardcollective.coop</a><br />1504 Shattuck Ave.<br />Berkeley, 94709<br />(510) 549-3183<br />$2.50/slice, $20/whole<br /><br /><a class="summary-link" id="cheeseboardCollapseLink" href="javascript:return(false)" onclick='hide("cheeseboard")'>^</a></span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com1tag:blogger.com,1999:blog-6703853884983117082.post-30773352944387913432012-01-10T18:05:00.001-08:002012-01-23T05:18:23.655-08:00Iceland: Saegreifinn (Sea Baron)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcFk1NFG-si7OYP_0W2NtYzx9dFjLMy6UuMVouOBTaHxY6BfRk1l0M0EnZOGLgk3eS6zvzdjSFBvhRSIihRzd0lMVA2pVjCE-PuA40EcgKrxnBeUwpZVfVZl0BpZVZBXeXVafsfiZWpB4/s1600/IMAG1059.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcFk1NFG-si7OYP_0W2NtYzx9dFjLMy6UuMVouOBTaHxY6BfRk1l0M0EnZOGLgk3eS6zvzdjSFBvhRSIihRzd0lMVA2pVjCE-PuA40EcgKrxnBeUwpZVfVZl0BpZVZBXeXVafsfiZWpB4/s400/IMAG1059.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5696190084979976130" /></a><br />Besides <a href="http://fooddestination.blogspot.com/2011/12/iceland-baejarins-beztu-pylsur.html">Baejarin Beztu</a>, the other name I kept coming across on Chowhound posts about Iceland was Saegreifinn, a.k.a. Sea Baron. This casual restaurant is more fish shack than fine dining. Customers order at the counter then sit on narrow fish barrels along communal benches. Still, even Mark Bittman has <a href="http://travel.nytimes.com/2006/11/12/travel/12bite.html">called</a> out Saegreifinn for its outstanding lobster soup. <br /><a class="summary-link" id="SaegreifinnReadmoreLink" href="javascript:return(false)" onclick='show("Saegreifinn")'>More...</a><span id="SaegreifinnMain" class="summary-main"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazcqe99dIscG2TP6-gMgimZsYDcVu5x9P7mYqHG5x5xh1n2c5CMWB0lArKXqIezOX0MZZjRhIyaSGsEhuEDO22BQ_7YbzL2YpZPqjCja24XfRJD5KixsIbK4N6wPdqI7e9shv1CZJTKY/s1600/IMAG1067.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazcqe99dIscG2TP6-gMgimZsYDcVu5x9P7mYqHG5x5xh1n2c5CMWB0lArKXqIezOX0MZZjRhIyaSGsEhuEDO22BQ_7YbzL2YpZPqjCja24XfRJD5KixsIbK4N6wPdqI7e9shv1CZJTKY/s400/IMAG1067.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5696191233996416178" /></a><br /><br />The entire dining area is tiny. At the time I went, there weren't very many customers and people rotated in and out fairly rapidly. I imagine during high tourist season in the summer, the place is packed to the gills. As with almost anywhere else in Iceland, the proprietors speak perfect English. Their English was so good in fact that I frequently forgot to practice the Icelandic phrases I picked up for the trip. I did however, satisfy my goal to be able to pronounce Eyjafjallajökull, the volcano that erupted last year.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYLCxoFWgK-sq79zKl1LgN2MVIRB6hjtv2aA5LE1nDG6DRMuHVDd2_aarMr4uS3rNFz7NaJiPgVnBZuoKpUUBMD89QpKLiE3BfHymjelTOWlYb96-hFt4KHRgHJvy_rXHMoLxEDnEJ1Qn/s1600/IMAG1061.jpg"><img style="cursor:pointer; cursor:hand;width: 239px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCYLCxoFWgK-sq79zKl1LgN2MVIRB6hjtv2aA5LE1nDG6DRMuHVDd2_aarMr4uS3rNFz7NaJiPgVnBZuoKpUUBMD89QpKLiE3BfHymjelTOWlYb96-hFt4KHRgHJvy_rXHMoLxEDnEJ1Qn/s400/IMAG1061.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5696192272620692674" /></a><br /><br />I believe Saegreifinn serves their famous <b>lobster soup</b> year-round, but check the display case for the local catch of the day on kebabs. The soup has a Nordic flavor profile, rich and hearty with some slight sweetness and ample amount of lobster. The locally fished lobster is smaller than we're used to, but sweeter in taste. It actually reminded me more of crawfish. I've been told it is specifically langoustine. Indeed it does have that same taste. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7ObFsEQzhov5gT5Agbrq3MSSyTMwA00HE0ud2gxVcd0RcIvQ1zd1Xr3oSv3f4wXsyy5fItDIrFd3CcQm39SINxAQn4u58fiK3ncO_WMP9XkmtYAErZGu3xYIJyIHagimIjTvorWkEh8/s1600/IMAG1063.jpg"><img style="cursor:pointer; cursor:hand;width: 239px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7ObFsEQzhov5gT5Agbrq3MSSyTMwA00HE0ud2gxVcd0RcIvQ1zd1Xr3oSv3f4wXsyy5fItDIrFd3CcQm39SINxAQn4u58fiK3ncO_WMP9XkmtYAErZGu3xYIJyIHagimIjTvorWkEh8/s400/IMAG1063.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5696193919010100866" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47INEbFLmt9RHdsv8U_uh9VC36KIJGECx8f8QhGJI6abA-Bgvoi0RC9XZJAw_9j0HUZwuLypOgbuGa6RmfBVwJ1g6_HBiw-mICQTqejpTdZOqleI5jBqyGTd1Cimg9pMvErDISOgtZ1M/s1600/IMAG1068.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47INEbFLmt9RHdsv8U_uh9VC36KIJGECx8f8QhGJI6abA-Bgvoi0RC9XZJAw_9j0HUZwuLypOgbuGa6RmfBVwJ1g6_HBiw-mICQTqejpTdZOqleI5jBqyGTd1Cimg9pMvErDISOgtZ1M/s400/IMAG1068.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5696193590925144450" /></a><br /><br />From the fridge, we picked out a <b>halibut kebab</b>. The waitress brought the kebab to the back to be grilled while we warmed up with the soup and heaps of crusty bread. The soup and the complimentary bread would be enough to make a light lunch, but we were about to head for the airport. While the fish was certainly fresh, it lacked the flavor of the outstanding Pacific halibut I had in Alaska. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHY_I751eIlpzOHCWY7Fs_Dhzg1ipn6W3xEuG0P0SgxWu8LMCwKOJhyyV_XbJ48I49nA6UX8vbBbXJmYyupbvkSRO7gPvwB-tUE499scbE-9R7OG53vzbpwofMCQorygL_x5jtLEUZWM/s1600/IMAG1062.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHY_I751eIlpzOHCWY7Fs_Dhzg1ipn6W3xEuG0P0SgxWu8LMCwKOJhyyV_XbJ48I49nA6UX8vbBbXJmYyupbvkSRO7gPvwB-tUE499scbE-9R7OG53vzbpwofMCQorygL_x5jtLEUZWM/s400/IMAG1062.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5696194480243232130" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9C8z4ja_mDeUWROB3DxKrARHFRSxocr7UpGqxl0qZRi73wQeCdWF1djjA7LsCVJxh6n5jxoSFodiy1vGWNyxmdsZOVkCyUUSYY7_tFHIJ1YHGW9-gdWVrBDO19FLCN9o9SqNraunazA/s1600/IMAG1071.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU9C8z4ja_mDeUWROB3DxKrARHFRSxocr7UpGqxl0qZRi73wQeCdWF1djjA7LsCVJxh6n5jxoSFodiy1vGWNyxmdsZOVkCyUUSYY7_tFHIJ1YHGW9-gdWVrBDO19FLCN9o9SqNraunazA/s400/IMAG1071.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5696194627484399954" /></a><br /><br />While in my trip, I had plenty of delicious food, I didn't partake in much of the exotic fare. I avoided <a href="http://en.wikipedia.org/wiki/H%C3%A1karl">hakarl</a>, the Fear Factor-esque fermented shark that is described as licking a urinal. I also didn't have reindeer or puffin, which I hear tastes very fishy. I did however, eat a <b>whale kebab</b>. Iceland and Japan are two of the few countries that still whale. They are also two countries where you can find whale on the menu. The texture is easy to describe--tough, like an overcooked steak. The taste is much odder. Imagine a cross between tuna and beef, or if a cow was only fed a diet of fish. Whale is one of those things you can say you've tried, but you're not likely to go back.<br /><br /><b>Saegrefinn (Sea Baron)</b><br />354-553-1500<br />Geirsgata 9, 101 Reykjavik<br />The restaurant is located in the Northwest of Reykjavik by the harbor. <br /><br /><br /><a class="summary-link" id="SaegreifinnCollapseLink" href="javascript:return(false)" onclick='hide("Saegreifinn")'>^</a></span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com2tag:blogger.com,1999:blog-6703853884983117082.post-25621669495940895902011-12-18T13:08:00.000-08:002012-01-10T17:59:04.044-08:00Iceland: Baejarins Beztu Pylsur<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pESaX_RRay-lIKCtYjtY8t4hr8rOZ5fkz6f6v20lXdQb6_zfCEpnfL13_psDYlZdgusVD0OcRLewNcW2higzQy4ZPcznUWJD1601VO3VPa_9qbYr-rpCF3RnBglqWwmBFPeLzsgDsRCM/s1600/IMAG0899.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pESaX_RRay-lIKCtYjtY8t4hr8rOZ5fkz6f6v20lXdQb6_zfCEpnfL13_psDYlZdgusVD0OcRLewNcW2higzQy4ZPcznUWJD1601VO3VPa_9qbYr-rpCF3RnBglqWwmBFPeLzsgDsRCM/s400/IMAG0899.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5687579024921601090" /></a><br />A whole post on a hot dog stand? Of course, especially when Baejarins Beztu Pylsur is one of the most famous restaurants/stand in a parking lot in all of Iceland.<br /><a class="summary-link" id="baejarinsbeztuReadmoreLink" href="javascript:return(false)" onclick='show("baejarinsbeztu")'><br />More...</a><span id="baejarinsbeztuMain" class="summary-main"><br />In my research for Icelandic cuisine, one place kept reappearing. Both locals and foreign tourists alike stop at Baejarins Beztu Pylsur ("Town's Best Hot Dog") for the 300 korna frank. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEeARQNe6-H90bO7qTdrXupVxVuLQwHjf0J-ju-ZFgk2a8nWcBfRPVx2VJtGwFElLkW1GsJcj9fHNp8CQ1uVeZGGD96p1DYYpjemGa8SqddbXNu3-G22ohxR4IVLE-fE4zLg1kLKLiYA/s1600/IMAG0955.jpg"><img style="cursor:pointer; cursor:hand;width: 239px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEeARQNe6-H90bO7qTdrXupVxVuLQwHjf0J-ju-ZFgk2a8nWcBfRPVx2VJtGwFElLkW1GsJcj9fHNp8CQ1uVeZGGD96p1DYYpjemGa8SqddbXNu3-G22ohxR4IVLE-fE4zLg1kLKLiYA/s400/IMAG0955.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5687579944843645874" /></a><br /><br />Ask for it with everything and you'll get ketchup, sweet mustard, fried onion, raw onion and remolaði, a mayonnaise-based sauce with sweet relish. The sauce is striking. As with much of Iceland's saucy cuisine culture, it is bold and sweet like a tangy gravy. I've <a href="http://fooddestination.blogspot.com/2011/11/iceland-blue-lagoon-and-smoked-lamb.html">mentioned</a> before that Icelandic lamb is special. The addition of lamb to the mix of beef makes the sausage unique. There characteristic flavors of lamb shine, even through the sauce and other toppings. <br /><br />Considering how expensive food, among other things, is in Iceland. Baejarins Beztu makes an excellent cheap meal. Find it near the water in the old Northwestern part of Reykjavik near the port, across from the Radisson. <br /><br />Baejarins Beztu Pylsur <br />Tryggvagata 101, Reykjavik<br /><br /><a class="summary-link" id="baejarinsbeztuCollapseLink" href="javascript:return(false)" onclick='hide("baejarinsbeztu")'>^</a></span>Aaronhttp://www.blogger.com/profile/11416750618176810371noreply@blogger.com1