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Archives for ME SO HUNGRY – FOOD BLOG & REVIEWS

Oreo Creme Filled Chips Ahoy! Cookies …and Birthday Frosting

Sam brought these work –Chips Ahoy! cookies filled with Oreo creme and Birthday frosting. One tasted like Oreos and the other tasted like Birthday Cake. So sweet! LOL.

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April Bloomfield Breslin Burger x Shake Shack

Anyone that works in the Flatiron District knows that when you want a Shake Shack burger, you go when the weather is complete shit. There’s no line. Luckily, it was storming last Friday when they were offering the special 1-day April Bloomfield Breslin Burger for Shake Shack’s 10th Anniversary.

It was a Breslin beef-blend burger topped with all-natural applewood smoked bacon and Tickler English cheddar cheese sauce. It was really good. I think it’s better than Breslin’s lamb burger …and better than Shake Shack’s burger. They should just sell this all the time.

April Bloomfield Breslin Burger Shake Shack April Bloomfield Breslin Burger x Shake Shack

How to Make Delicious Vietnamese Iced Coffee

Tio Wally Eats America: Saya Restaurant

I’m happy to have Tio Wally (long-time Me So Hungry reader) aboard to send in his eating adventures from across America. Here he is in Kent, Washington.

Tio%20Wally%20Eats%20America%20truck2 Tio Wally Eats America: Saya Restaurant

Greetings from Kent, Washington
N 47° 24.7214’ W 122° 13.636’ Elev. 30 ft.

I came here often years ago. Kent is notorious for being a heavy shipping area with virtually no parking for anything larger than a Checker Special, and even it can’t be parked on a street. As a result, it’s nearly impossible to get anything to eat.

Long ago I had a favorite teriyaki place here. It was a favorite because there was street parking and the food was pretty good. Then Kent nixed the street parking … just as a new “For Lease” warehouse was completed directly across the street. But alas, that parking became verboten once occupants moved in. And so it goes with life aboard a land yacht.

On this trip, however, I really scored. I delivered to a place that not only had parking but is located in a complex with multiple warehouses. That means I could park there without getting run off because nobody knows what business I’m going to. Oh, the ecstasy!

After checking in, the lady in the receiving office said I would have time to go eat if I wanted. So off I hoofed … and found Saya, an amazing Japanese/Thai restaurant about a half-block away.

Saya has a very diverse menu. Although it’s mainly Japanese and Thai, it also features a sampling of other Asian cuisines, from Phở to Mongolian Beef. It’s as if the owner left Thailand, made his way up the east coast of Asia and hopped over to Japan before heading to Seattle, picking up recipes all along the way.

The first time I went into Saya I asked the guy at the counter what was more fun, the Spicy Katsu (“Katsu pork or chicken cooked in Supreme sauce, onions, mushroom”; $9.95) or the Pad See Ewe (“Stir-fried fresh wide noodles with choice of meat, broccoli, carrots, sprouts, cabbage and sweet soy sauce”)?

“It depends on what you’re in the mood for,” he said. Umm, okay then …. l’ll have the Pad See Ewe with pork ($7.95).

08 Saya Pad sSee Ewe Tio Wally Eats America: Saya Restaurant

This dish is fantastic! Thin, tender slices of pork and rice noodles about the size of lasagna noodles, along with the aforementioned vegetables. The sauce has a flavor similar to the taste of Pad Thai. I ordered it Two Stars (on a 1-5 scale). At first I didn’t it was spicy at all … then my nose started running; always a good sign. And it was a lot of food.

After delivering I went to the next port o’ call to learn they hadn’t yet unpacked the shipping containers (those big metal trailer-size boxes that are occasionally lost off the decks of ships, often washing ashore vast riches of consumer goods to delight John Frum cargo cults the world over) that were fresh off a boat from China. Because of the delay, and I could drop my box (trailer), I decided to hit Saya again.

This time I went in and told the young lady at the counter that I wanted Swimming Rama (“Spinach or steam broccoli with choice of meat or tofu. Top with peanut sauce”; $8.95). My thinking was that it would be similar to the Param Chicken from Thai Classic in San Luis Obispo that I love so much.

Before she could put my order in I heard a woman say “Hello. So nice to see you again.” I wasn’t sure where the voice was coming from at first, but I could tell it was directed at me. I looked around to see an Asian woman of indeterminate nationality smiling at me from the kitchen. She turned out to be the owner’s wife, Denise, who is also the cook. She remembered me from my earlier visit, telling me that she had cooked my Pad See Ewe.

I told her how much I loved it, and that I wanted something with peanut sauce this time, the Swimming Rama. “Okay,” she said, “but I don’t have any spinach. I don’t carry it in the summer because it just doesn’t keep well. It gets soggy, wilt-y, you know?”

As we discussed what other peanut-sauce dish I might have she put this great looking bowl of food up in the window. What’s that? I asked. “That’s Katsu Don.” Ooh, I said, I want that!

Sayeth the menu: “Katsu Don (pork) Oyaku Don (chicken) served on rice. Deep fried pork or chicken cutlet cooked in sauce with egg, and white onions.” ($7.50 lunch; $8.25 dinner.).

Denise explained it was a Japanese dish. I ordered the Katsu Don so she took a deep-fried pork cutlet and chopped it into strips. She then sautéed the cutlet with white onion, adding some sort of sauce to it. After the onions were wilted she added beaten egg, covering it with a lid. “Like an omelet,” she said.

After the egg was cooked she slid the contents of the pan over a bed of rice she had previously dressed with a bit of sauce and pepper flakes, adding a generous garnish of chopped green onion atop.

The Katsu Don was quite good. The pork cutlet was tender yet retained the integrity of the crust. I’m not sure how this was accomplished; all logic says the crust should fall off during the sautée. I also couldn’t really determine what the overall flavor was. I guess it was probably too subtle for my slum kid palette. I do know that it didn’t set the boat a-rockin’ like the Pad See Ewe.

As I was leaving with my second bag of booty, Denise said something that really bummed me out. I’d told her about the food blogging — she didn’t know what a food blog was so the young lady at the counter ‘splained it — and how I’d found a new secret parking spot nearby, and she said:

“Oh. Well the next time you come you have to have the …”. I can’t remember what she called it. I do know it involved marinated chicken, curry and coconut milk, though. “It’s been our signature dish for 22 years!” she crowed. “You’ll love it!”

So now she tells me.

Denise is very engaging, very much (as the young lady at the counter described her) “a people person.” She even had the young lady throw in a side of peanut sauce; “Don’t charge him,” she instructed. I guess I warranted it.

Denise was such a delight that I again forgot to ask a question I’d meant to ask the first time I was in: What the hell is Bubble Tea?

I’ve since Googled the Bubble Tea and, as long as it doesn’t taste remotely like Thai iced tea, which I find abominably gross, it doesn’t sound too bad. The Bubble Tea sign and poster looked great anyway.

Honestly, I find anything flavored with hazelnut, like Thai iced tea, so sickening that I truly believe that flavor would gag a maggot! Indeed, I suspect even a desperate, starving congress of vultures would turn up their fetid-flesh-shredding beaks at any carrion that had consumed hazelnuts; even buzzards have standards, you know.

That said, I can’t wait to try Saya’s signature dish and, perhaps, some Bubble Tea. Next time.

And so we roll.

Saya Restaurant, 8455 S. 212th St., Kent, Washington

Tio Wally pilots the 75-foot, 40-ton(max) land yacht SS Me So Hungry. He reports on road food from around the country whenever parking and InterTube connections permit.

Dutch Boy Burger

After Tim’s party, we ended up at Dutch Boy Burger in Crown Heights. The place is so deceiving. It looks small from looking at the front. But then you go through a back door into a big bar and then a huge outdoor patio. It’s crazy big.

I got the signature Dutch Boy Burger (cheddar, sauteed mushrooms and onions $9.50. The burgers are big and look great, but could use some salt. The Mac and Cheese was great though.

Dutch Boy Burger – 766 Franklin Ave (btw St Johns Pl & Sterling Pl) Brooklyn, NY 11238

It was really nice that when I came back from the restroom, the bill was already paid for. It happened the week before with my sister too. I think it was The Secret.

Top Ten Pastry Chefs in America 2014

DESSERT PROFESSIONAL MAGAZINE
TOP TEN PASTRY CHEFS IN AMERICA FOR 2014

Georges Berger, MOF, Owner, Chocolate Fashion, Miami, FL
Pistachio Brittle & White Peach Mousse with Griotte Macarpone Sorbet

Ebow Dadzie, Pastry Chef, NY Marriott Marquis, New York, NY and Pastry Instructor, Monroe College, New Rochelle, NY
Coconut Lime Dacquoise with Mango Olive Jelly, Coconut Mousse, Mango Pineapple Compote, and Banana Lime Sorbet

Della Gossett, Executive Pastry Chef, Spago, Los Angeles, CA
White Chocolate “Crottin” with Surinam Cherry Preserve

Katzie Guy-Hamilton, F&B Director and Corporate Pastry Chef, Max Brenner Worldwide
“Suntory” – Chocolate Torte with Toasted Matcha, Pistachio Gelato, Coconut and Cherries

Cher Harris, Executive Pastry Chef, The Hotel Hershey, Hershey, PA
Mandarin ‘n Chocolate Hazelnut Sponge, Ginger Caramel Macaroon, Smoked Hazelnut Crumble, and Mandarin Foam

Joshua Johnson, Executive Pastry Chef, Vanille Patisserie, Chicago, IL
Sur del Lago Chocolate Mousse, Chocolate Cremeux, Cherry Compote and Chocolate Pound Cake

Ghaya Oliveira, Executive Pastry Chef, Restaurant Daniel, New York, NY
“The Cherry Tart” – Rosemary Sour Cherry Compote, Chocolate Financier, and Tainori Bavaroise

Derek Poirier, Ecole du Grand Chocolate Pastry Chef Western USA, Valrhona USA
“To The Five Boroughs” – Hazelnuts, Pralines, Opalys, Bahibe and Coffee

Rudi Weider, Master Pastry Chef, Hilton San Diego Bayfront, San Diego, CA
Chocolate Espresso Crème Brûlée with Bourbon Vanilla Gelato and Salted Coffee Caramel Sauce

Jennifer Yee, Executive Pastry Chef, Lafayette, New York, NY
Assorted Mini Eclairs

Tio Wally Eats America: Virgin River Casino

I’m happy to have Tio Wally (long-time Me So Hungry reader) aboard to send in his eating adventures from across America. Here he is in Mesquite, Nevada.

Tio%20Wally%20Eats%20America%20truck2 Tio Wally Eats America: Virgin River Casino

Greetings from Mesquite, Nevada
N 36° 48.8928’ W 114° 4.0164’ Elev. 1663 ft.

This is a pretty sleepy place. Located on I-15 just south of the Arizona-Nevada state line, Mesquite seems to exist only as home for a few casinos, a few golf courses, and a host of condos inhabited mostly by “Snowbird” retirees.

As you drive along I-15 the Virgin River Casino has billboards advertising two specials: a 16-oz Ham and Eggs breakfast for $4.99 (served 24 hours), and a Prime Rib dinner for $6.99 (served between 4-10 p.m.).

Being as I was “in the window” time-wise, I went for the Prime Rib dinner at the River Cafe. I’ve had it before and, I must say, it is one of the best deals I’ve ever come across in all of Nevada. The dinner consists of a 16-oz cut of prime rib, your choice of potato (baked, mashed or fries), a steamed vegetable medley, and two rolls.

06 Mesquite plate Tio Wally Eats America: Virgin River Casino

As always, the prime rib was perfectly cooked (I ordered medium rare). Both the au jus and creamed horseradish that accompany it are likewise outstanding; the au jus isn’t salty and the horseradish has just enough bite to be satisfying without being overpowering.

The baked potato has a wonderful Kosher salt rub that’s really great. I usually get a side of ranch dressing for my baked spud but forgot to ask for it. I was kind of surprised — I’d forgotten how great sour cream is on a baker.

The vegetable medley, however, was kind of disappointing. It consisted of a couple of pieces of cauliflower, some carrots and green beans, and slices of red and yellow bell pepper. It’s not that it was bad, just that the cauliflower was really undercooked. I love properly cooked-to-tender cauliflower.

In all of the photo representations of the dinner it is shown served with broccoli, another favorite of mine. I’ve had the dinner served with that and it, too, was undercooked. If I had my druthers I would go for overcooked rather than undercooked.

Although total cost of this unsurpassable Prime Rib dinner was only $7.56, I’ve now decided it has become overpriced. Here’s why: Across the street from the Virgin River (which has no land yacht berthing) is a 24/7 gas station (which does). It used to be free to park there but now they charge. They threaten those who don’t pay with being towed away.

I understand property costs money, and paving it to withstand a bunch of putzes dragging 40 tons of crap over it day after day costs even more. But geez, do they have to charge 50¢ per hour (three hour minimum)? This raises the cost of a phenomenally prime 16-oz Prime Rib dinner to a whopping $9.06!! Sometimes I think people believe street sailors are made of money.

And so we roll.

Virgin River Casino, 100 Pioneer Blvd., Mesquite, Nevada

Tio Wally pilots the 75-foot, 40-ton(max) land yacht SS Me So Hungry. He reports on road food from around the country whenever parking and InterTube connections permit.

Oh! Taisho’s Deep Fried Baby Horse Mackerels

I went to see Andrew WK’s book reading/interview at the Strand for the new 33 1/3 book about his hit album, I Get Wet. Half way through, I realized I knew the author! …back from college and some early years of NYC. I felt so stupid that I didn’t recognize him. Well, glad to see he’s doing well.

03 Andrew WK I Get Wet Book Phillip Crandall Oh! Taishos Deep Fried Baby Horse Mackerels

Then afterward, I went to Oh! Taisho. I got a few skewered things, like liver, scallions, garlic and quail eggs. Then I decided I needed one more thing on the menu. I got the Deep Fried Baby Horse Mackerel with Curry Seasoning. They were great. You can eat the heads and the skeletons —all of it!

01 Deep Fried Baby Horse Mackerel Oh Taisho Oh! Taishos Deep Fried Baby Horse Mackerels

Oh! Taisho – 9 St. Marks Pl (btw Cooper Sq & Astor Pl in East Village) New York, NY 10003