I tried out Ben’s new “Underground Lobster Pound” the other night. It’s a secret Brooklyn underground spot where you can get a lobster roll at night. Usually around 5-10pm …and after hours he can slide you a roll through the mail slot. Dang, I don’t know if I just gave away too much information. Anyway the lobster roll was really awesome. There was a lot of fresh meat on that sucker. Ben then proceeded to cook up several live lobster in front of us for future rolls and bisque (which is available tonight if you’re quick enough to find out where it is). Right now it’s close company that have access, so he doesn’t get shut down (at least so soon). You can contact him on his site Brooklyn Chowder Surfer to inquire. Don’t be shy.
I hope you guys get to try it, because it’s really good, he’s a great guy and you’re getting something homemade from a celebrity chef here –Throwdown with Bobby Flay: Chowder episode, organizer of the Brooklyn Fishing Derby, guest on Martha Stewart Living, Heritage Radio host – “Catch It, Cook It, Eat It”
Has anyone noticed Mesa Coyoacan has been in Time Out New York for at least the last four issues in a row under the New & Approved section? I keep thinking they are forgetting to take it out. Plus it’s been opened for a while, so I’m not sure what’s new about it. I do eventually want to check it out since it’s so close to me, but not until they stop putting it in Time Out’s New & Approved. I thought that day would be today when I got my new issue …only because hell did freeze over.
Met up with friends at Gamal Hennessy’s release party for his book “Seize the Night” at Happy Ending. I had a good time. I saw girls making out with each other in the sauna room …it was only 7:30pm. We then heading over to Congee Village House for some Chinese grub. Plenty of food here, but no one ever seems to be thrilled with my suggestion of steamed bread with the condensed milk dipping sauce. That and no one ever wants to try my Pork Liver Congee rice porridge. I gotta say, the tofu in the Tofu/Mixed Vegetables was silky smooth and melted in my mouth. We paid $12 each after tip amongst the five of us. One of these days I’m going to rent out one of the downstairs private dining/karaoke rooms -banquet style. Even if I have to eat all the pork liver congee and steamed buns myself.
$5 Fried Fish over rice special on Fridays at the halal cart on 6th Ave and 23rd St (NW corner by Citi bank). I was able to get the last one two weeks ago. He pulled out the marinating raw fish from the cooler and dropped it into its own special frying oil pot. The fish seems popular. The cabbie in front of me got one and the guy behind me tried to order it too. The fish was overcooked, but it seems promising if done right. This is my first fish from a cart. Where are the other ones?
Dinner and conversation with Marcellus at House of Vegetarian, a Chinatown restaurant with dishes that are substituted with mock meat. I’ve never been a fan of mock meat and don’t understand why you’d want to eat it outside of health & dietary reasons. It’s doesn’t taste as good as real meat and why would you eat something that is made to look and taste like something you are repulsed by? I can’t see myself eating Mock Human Honey-BBQ Ribs or Mock Fried Roach Legs. …Okay, maybe I’d try it, but I don’t think I’d like it.
Anyway, I went in thinking that I’d rather eat the vegetable only dishes (sans mock meat). But once we sat down and looked at the menu, I figured we’d better get mock meat. You don’t go to Peter Luger’s for the salad. We should live a little. We split Combination Triple Vegetable with Mock Roast Pork and a dish called “Wealth and Fortune.” No description on the menu. The waitress said it was mushrooms. I asked what the “Lucky Season” was. She said cabbage.
The dishes were Chinese stir-fried mixed vegetables with sauce. Both of them similar in context, but different in ingredients. Wealth and Fortune had tofu. Every piece of mock roast pork tasted different. One would be buttery, another salty. But it wasn’t as bad as I expected. I don’t think I would mistake this for pork, but it was a pretty good stab at it. It gets me wondering how these future lab-grown meats will taste. But if that does work out, maybe we could engineer Human Honey-BBQ Ribs without ethical or moral questions. What if it could taste like the race or ethnicity? It would give more meaning to eating Chinese, French or Mexican cuisine.
House of Vegetarian – 68 Mott St (btwn Bayard & Canal St) New York, NY 10013
Grabbed these Coffee Jelly packs from Jasmart Japanese grocery. When you peel the lid off, it squirts you with juice on the top. I asked my roommate Bonnie how she was able to peel it off without getting any juice on her. She said she didn’t. It did get all over her. Oh yeah, I forgot to tell her. The juice is what makes it taste like coffee. The gelatin is bland. It comes with a little cup of cream, which puts it over the edge. I could only eat two bites. I don’t know how to describe it other than eating bland jello with sweet coffee flavored juice and strong instant coffee creamer.
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