Excellent Pork Chop House Excellent Pork Chop House is not a full-on Taiwanese restaurant but they do serve quite a few Taiwanese specialties. It’s pretty ghetto, serving tea and water in Styrofoam cups, but at least there’s an adequate amount of elbow room.
Stick to Chicken Leg over Rice or Pork Chop over Rice, deep fried but not greasy, comes with Swan Tsai (pickled mustard greens) and minced pork, you can add the red cooked egg. These are classics I grew up with and I just need to eat it every once in a while. The places in Flushing are better but this will fill the craving.
For something lighter, have the Shredded Pork and Preserved Vegetable Noodle Soup. It’s a clear pork broth (you can ask for extra) with a generous amount of noodles, pork, and Dza Tsai (preserved vegetable).
We also ordered Spicy Wontons and Stir Fried Rice Cakes but they very mediocre. Neither had too much flavor and the wontons were a bit watery.
For those unfamiliar with these dishes, they do have a nifty photo menu to help you order. The staff doesn’t speak much English so just point. It’s Chinatown prices, $34 for 4 people (including tax and tip), Chinatown service (you have to be proactive), and Chinatown decor (pretty ugly).
posted by jessica at 11:48 AM
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This may be shocking but I had never eaten White Castle before. I know you are already laughing at me but in case your interested in this unique perspective…I just tried it for the first time yesterday. After eating a cheeseburger, 2 burgers, and a few sides, I have two major complaints and one pro. You want the pro first? It’s not oily and greasy. That was a relief. I guess they steam them, which made my cheeseburger too soggy, but the other two burgers were ok (in that regard).
Here are my two major complaints: The burgers were inconsistent and fast food has only one job, be consistent. I ate the cheeseburger first, which tasted pretty much like nothing, just hints of all the flavors, and aroma of bread, cheese, and onions. I got no sense of meat being in there although I could see it. Next, I had a hamburger, which was drenched in ketchup and tasted only like ketchup. Then, another hamburger, with barely any ketchup, but tons of pickles. What happened to consistency?
My other major complaint is that their French Fries suck!! Totally suck! They are soggy, not fried enough, and taste like crappy frozen ones that are baked.
The onion rings and clam strips aren’t that good either, but at least they are a little crispy, the way fried things tend to be. Both were more like fried batter though, leaving out the onion or the clam.
The mozzarella sticks were too salty but otherwise decent. The Vanilla Shake was super thick and nearly impossible to suck up a straw, which I kind of like, but the flavor was too fake.
Yea, I’m not a fan of fast food to begin with but at the very least, I do like McDonald’s and Burger King French Fries, and here you can’t even get that. BTW, Lon loves White Castle.
posted by jessica at 11:05 AM
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Lon’s mom lives right by Maureen’s Kitchen Maureen’s Kitchen, a popular breakfast place, decorated with cows, and long long lines. The day after Thanksgiving is no exception to Lon’s disdain for lines so we got up bright and early and made it to Maureen’s around 8:15am. By the time we left, there was a wait.
Large coffee mugs and large water glasses made a good impression. (I really hate little coffee saucers that get cold in 1 minute.) The service was friendly and pretty quick. The food was hit or miss. Lon ordered banana pancakes and Lon’s mom ordered blueberry pancakes, both adding a side of sausage. The pancakes were the miss, being rather dry, needing lots of syrup to drench. The sausage was a hit, flavorful and lightly crisped without being burnt.
My pancakes, the Pumpkin Walnut topped with bananas, were really moist (almost cake-like) and nicely spiced. They were perfect for me because they were already sweetened so I didn’t have to use syrup. (I don’t like syrup cause it makes it soggy and sometimes too sweet.)
Stephen’s pancakes, Whole Wheat Blueberry Pecan, were pretty good too, including the side of bacon.
Kasi’s Croissant Stuffed French Toast was really good. I would’ve expected it to be too sweet but the cream cheese wasn’t sweetened and the bananas were left natural, balancing the chocolate nicely.
Ultimately, nothing is great enough to wait on a long line for but if you’re an early bird, stick to the specials. The prices are cheaper then Manhattan and the portions are larger.
posted by jessica at 12:24 PM
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Happy Thanksgiving!
Both of us (Lon and I) don’t like Pumpkin Pie. I know. I know. So anti-Thanksgiving but…it’s the truth. One of my problems with pumpkin pie is that the filling is too much for me. Too what? I’m not sure, just too much, so I figured I might like it more if I made mini pumpkin pies so that I could work the ratio so that it’s more crust, less filling. I think it worked. I do like this more and so does Lon. Yippee!
Mini Pumpkin Pies
~24 mini pies
crust
- 1/2 cup butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 cup all-purpose flour, spooned in and leveled
- 1/8 teaspoon salt
filling
- 1/2 cup pumpkin puree
- 1/4 cup sugar
- 1/4 cup heavy cream
- 1 large egg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon all spice
- 1/8 teaspoon nutmeg
1. In a large bowl, use a wooden spoon to blend butter and cream cheese. Mix in half of the flour, then half of the remaining flour, with the wooden spoon. Knead in the remaining flour just until combined. Do not over work. Press into a 4×6 inch rectangle and wrap with plastic wrap. Refrigerate for at least 4 hours (up to 3 days).
2. Preheat oven to 350 degrees F (325 degrees F with convection) 20 minutes before you start cutting the dough.
3. Cut the dough into 24 one inch cube pieces. Press each piece into the mini-muffin tin. Use your fingers to press it up the sides, trying to make as even as possible. Put it in the fridge while you mix the filling.
4. Beat filling ingredients together. Divide filling into crusts. Bake for 5 minutes, rotate the pan, and lower the oven by 25 degrees. Continue baking for another 10 minutes or until the crust looks lightly golden and the filling doesn’t move when you shake the pan.
5. Cool completely before removing from the pans. They are soft and must be removed carefully. I use two pairing knives at opposite ends, to gently squeeze the mini pie in between and pick up.
The Mini Pumpkin Pies and these Pecan Tassies (recipe in Carol Walter’s, Great Cookies) are what we are bringing to Thanksgiving at Aunt Heather’s. Minis are always great for traveling, but a lot more work. Well, it’s family….
posted by jessica at 10:48 AM
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This soup has some of my favorite stuff, beef oxtails, sa cha sauce, and a plethora of mushrooms. Obviously, Lon was not home for dinner tonight. (Lon is slowly easing them into his diet though.) This big pot of soup will store well in the fridge and reheat well any time. It’s comforting and diverse, good for any family. Serve with rice, noodles, rice cake (the Asian one, not the styrofoam stuff), or even bread.
Oxtail Mushroom Soup
- 3.4 pounds beef oxtails
- 12 cups of water, divided
- 1 (28 oz) can crushed tomatoes
- 2 1/2 cups sliced onions
- 2 cups diced carrot
- scant 1/2 cup sa cha sauce
- 8 ounces crimini mushrooms, sliced
- 7 ounces enoki mushrooms, bottom cut and broken apart
- 5 ounces beech mushrooms, bottom cut and broken apart
- kosher salt and pepper to taste
1. Cut any large chunks of white fat (usually only on the large pieces)off the oxtails.
2. Put the oxtails, 8 cups of water, crushed tomatoes, and onions in a large pot. Throw in some salt and pepper. Cover and bring to a boil on hight heat.
3. Stir, reduce heat, and simmer uncovered for 45 minutes, stirring occasionally. Skim oil off the top with a spoon ( I got about 3/4 cup out). This will take about 10 minutes.
4. Stir in carrots and sa cha sauce and continue simmering for another 4o minutes, stirring occasionally. Add 4 cups of water and bring back to a boil. Bring down to a simmer and cook for another 30 minutes. Taste and adjust seasoning.
5. Stir in the mushrooms and simmer for another 10 minutes. Taste and adjust seasoning as necessary. Serve.
posted by jessica at 07:47 PM
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We’ve mentioned several times now that Chinese food is better in Queens (mostly Flushing) and that Chinatown in Manhattan is a real disappointment these days. We’ve been hearing the same from our Korean friends about Korean food. The restaurants in Queens and New Jersey are now favored over K-town (32nd Street between 5th and 6th avenues in Manhattan) for both quality and quantity/price.
Last night, our friends, Angie and Scott, took us to Hahm Ji Bach (Bayside location)Hahm Ji Bach to witness the differences for ourselves. Right off the bat, there’s at least 30% more panchan. Yet Angie complained that they must have cut back, not offering the steamed egg and whole fish panchan. Lon hovered over the tiny dried fish while I ate lots of bean sprouts. The kimchee was also nice, lighter than usual and rather refreshing. The rest was pretty standard.
Our favorite offering was the complimentary soup. A full bowl was given to each person. (You get less when you pay for soup at most Western restaurants.) My best guess is that it’s made of beef, escarole, and some kind of crushed bean.
On to stuff we actually ordered: We saw lots of people having pork belly so we gave that a shot. It’s not marinated, just sprinkled with a bit of sea salt, grilled at your table, and served with a dipping sauce.
My favorite at Korean BBQ is always Galbi, marinated beef rib. The meat was extra moist. Good thing we got 2 orders.
Of course, the regular accompaniments were given: lettuce to wrap it in, dressed scallion curls, thin slices of pickled radish, fermented bean paste, jalapeno and garlic.
We asked for extra garlic. It’s so awesome on the grill, caramelized into garlic candy.
You also get a choice of white rice or “brown rice”, that isn’t really brown. It’s white rice mixed with some purple-ish/dark red-ish rice, which is still as soft as white rice but gives a little nuttiness.
The only thing I wasn’t a fan of was the Haemool Pajeon, seafood pancake, because it was a lot thicker than usual, making it too doughy and kind of chewy, rather than crispy. Lon liked it though.
All this food for the 4 of us came out to $92.07, which is similar to what you’d pay in K-town, but you get a lot more here, more pan chan and more meat in each order. The service is a lot better too, friendlier and faster. Scott has a place he favors in NJ, so we’ll be heading out there next time.
posted by jessica at 11:46 AM
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I’ve mentioned Trader Joe’s Sweet Apple Chicken Sausages before and for someone who hardly buys any pre-made food, I’m kind of embarrassed to be mentioning them again. But, this weekend, Lon decided to wrap some in bacon (we saw this all over Germany) and it was so darn good.
I don’t even consider this cooking, so all those non-cooks out there, you can do this. Just wrap it up like a ribbon and throw in a pan or on the grill. You can do this with a hot dog too but if you have a Trader Joe’s near you, this is a killer combination. The sweetness just works so well with the salty bacon. With some good bread and a mustard-y remoulade, you get one hell of a sandwich.
posted by jessica at 10:28 PM
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If you like Japanese Curry, that’s what Curry-Ya Curry-Ya serves, and not much else. There is a pretty long list of options though: pork, chicken, veggie, hamburger, etc. and you get to choose the level of spiciness. I chose the Seafood Curry (hot), which comes with a large shrimp, 2 scallops, 2 pieces of calamari, a few string beans, and a strip of red pepper. All of it is cooked perfectly. (I’m quite impressed.)
I like the set-up too. You sit at a bar with just 14 seats, where you get a clear view of your food being made. You get a little pot of your curry with a ladle, so you can drench your rice as you like. The rice was a bit too sticky though, almost gummy, but that can easily be rectified (so I hope they do).
I didn’t care for the pickled radish and shallots (supplied with each order of curry).
For an additional $6, you can add the appetizer and a drink or dessert to your curry. While that’s pretty cheap, I don’t recommend it. The shrimp on the left were rubbery. The sweet potato torte on the right was cold. The seaweed salad was decent but over-sauced.
The Lychee Lassi was pretty good, thick and rich, but not necessary, so just stick to the curry. You can also just order the Lassi for $4 separately.
I’m a little torn because while the curry was comforting, perfect for a cold winter night, Japanese Curry is so simple, I can’t really justify paying restaurant prices ($13) for the modest portion. I would feel a lot better if they threw in a few more pieces of seafood. (Hint to Bon Yagi, co-owner of Curry-Ya and many other restaurants.)
posted by jessica at 11:48 PM
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Lon’s not a big fan of pumpkin. I like pumpkin but I don’t like pumpkin pie. So, for Thanksgiving, I had to come up with an alternative. This is a beautiful cake and perfect for those who don’t like things too sweet. The light cake, mildly pumpkin flavored, is topped with tangy cranberries and crunchy pecans, a very adult cake (but I bet kids will like it too).
Upside Down Cranberry Pumpkin Cake
~8-10 servings
Topping
- 2/3 cup packed brown sugar
- 1/3 cup butter
- 1 1/2 cups cranberries
- 1/2 cup chopped pecans
Cake
- 1/4 cup butter, softened
- 1/4 cup + 2 tablespoons sugar
- 1 eggs
- 1/2 cup sour cream
- 1/2 cup canned or cooked pumpkin
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- pinch ground ginger
- pinch ground all spice
- pinch nutmeg
1. Preheat oven to 325 degrees F (300 degrees F with convection). Wrap the outside of a 9″ springform with aluminum foil. Spray the sides with non-stick. Place it on a try with an edge (just in case).
2. In a small saucepan, combine brown sugar and butter. Bring to a boil. Pour into the springform and sprinkle with cranberries and pecans.
3. In a stand mixer, cream butter and sugar. Add eggs and beat well.
4. In a small bowl, combine the sour cream, pumpkin and vanilla; mix well.
5. In another small bowl, combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter on the cranberry mixture in the pan. Try to level it out.
6. Bake for 40 minutes or until a toothpick inserted near the center comes out clean. (Not that pretty this way, but just wait till you turn it over.)
7. Cool for 10 minutes. Remove the side of the springform pan, Put a plate on top and turn it over. Remove the pan bottom and foil. Serve warm.
posted by jessica at 02:13 PM
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I read about Butter Lane Butter Lane on the blog, Cupcakes Take the Cake. They have serious cupcake coverage. So, when they claim that the Banana Cake with Cream Cheese Frosting is one of the best cupcakes in NYC, I was certainly curious. I’ve almost given up on NYC cupcakes, finding I much prefer making my own (so they’re not so sugary), but how could I resist possibly tasting “the best”?
The funny thing is that they have a sign explaining the difference between French Buttercream and American Buttercream so I wanted to get some of both but they didn’t have any French Buttercream available yet. (Sorry about the pic. It was a spontaneous decision to go and all we had was a camera phone.)
We picked up 4 flavors and headed over to my friend Zoe’s apartment (about 2 blocks away) to share with her. The Banana Cake with Cream Cheese Frosting is good, a wonderfully moist cake that tastes like fresh banana, and I always love cream cheese frosting. I would definitely prefer it less sweet and less of it though. The other three were either vanilla or chocolate cake, generally pretty moist, but the tops of the cake formed a slightly crunchy sugar crust, like a layer between the cake and frosting. All three of us noticed and were not a fan. Otherwise, the Chocolate Cake was appreciated for being dark chocolate but again, the frosting was too sweet and too much. The Vanilla Cake was also a nice flavor, but the Blueberry Frosting didn’t taste like much blueberry and the Key Lime Frosting was also too sweet.
I like that Butter Lane cupcakes are all natural, and they do taste fresh and natural, but only the Banana Cake with Cream Cheese Frosting is notable. At $2.50/$2.75 per cupcake, I don’t think it’s worth it, but that’s because I can make them.
posted by jessica at 08:21 AM
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