HLing's Profile
Jin Ramen on Broadway and 125th street
For anyone interested, Jin Ramen is now serving lunch.
I went back the other night to have Tonkotsu. It seemed that the thinness of the pork slices weren't able to hold up to the richness of the broth. I'm thinking I'd go back to ordering the shio ramen next time. unless they make the pork slices different for different broths.
Hot steamed peanuts in the shell - Chinatown
Walking down E. Broadway today I caught a whiff of a very familiar smell from Taiwan. Followed my nose I came to 51 E Broadway. There were sugar canes, and other fruits on the stand, and facing them, the peanuts are at the lower left in a slow cooker. $3 for a pound of piping hot peanuts in their shells!
Boiled Peanuts!
Freshly steamed/boiled green peanuts are at the top. Then comes the semi-dried, still in shell, soaked then steam/boiled ones.
I think with both you can control the saltness if you cook it yourself.
Canned anything always seem just a bit dulled and metallic.
My local Fairway still carry the Hampton Farm peanuts both raw and roasted. Else where you can order them. http://www.hamptonfarms.com/shop/raw-in-shell-jumbo-24-oz/
Famous Sichuan is the Real Deal
Pat! So glad to hear from you! I hope to hear your opinion on those dishes before a whole year goes by.
Famous Sichuan is the Real Deal
Thanks ScoopG for the info on Best Fuzhou!
I had another meal at Famous Sichuan the other day. It was a warm day. I wanted to try another dish with pork intestine in it. (since they didn't have rice-powder steamed pork available that day). I ordered C38 or C39, the Sichuan Pepper Pork Intestine. It was better than i'd imagined. The slices of intestines are fried to crispy on the outside and tender on the inside, with dry fried sichuan pepper pods, garlic slices, leek bits. The numbing sichuan pepper and the pork rind -like texture made for good combo.
Savory sweet sponge cake from Tao Hong Bakery in Chinatown 稻香西饼屋
Tao Hong Bakery at 79 Chrystie Street (btw Grand and Hester) has been changing my impression of the pork song sponge cake for the better. Pork song 肉鬆, or soft pork jerky is sort of like bacon bits, but soft, and savory sweet. I'm attaching a picture instead of attempting to describe it. Let's just say, this version has very good proportion of the creamy sauce they use to the kind of song, and the fragrant and amazingly soft, eggy, and cool sponge cake - very easy to eat. When you step into the shop, it's in the top case straight ahead but not too visible.
Their egg tart has been quite the item, too. often sold out, especially delicious fresh out of the oven. The crust is thinner and lighter than my other egg-tart place Kawah bakery ( http://chowhound.chow.com/topics/587112). ( Though I was impressed with Kawah's use of special brown paper cup made from recycled paper the other day. such a small shop, yet much more responsible than those big starbuck chains...but that's another topic)
Tao Hong Bakery
稻香西饼屋
79 Chrystie Street
New York, NY 10002
Tel: 212 219 0981
Fax: 212 219 0983
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Tao Hong Bakery
79 Chrystie St, New York, NY 10002
Shanghai Asian Manor
Dave, I'm not 100% sure, but I think a while back I got an order of fried tiny buns to try. This particular kind of 生煎包 buns should be pan fried +steam(same method for cooking potstickers) from a risen but still raw state, so that when done the buns are soft except for the slightly charred bottom layer, the filling juicy from the steam. Instead, I got a version that I suspect was from a frozen pack that was precooked, no oil. Too delicate. (Nice Green Bowl has a good version of this)
That's the only thing I've tried here though, for what it's worth.
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Nice Green Bo
66 Bayard St, New York, NY 10013
Everything Frosted For Afters
This place is so well hidden, being on the short hill street, Moscoe, between Mott and Mulberry, across the street from the $1 dumpling place. On the days when the dinner budget is small, $1 fried buns, $1 hot and sour soup, and then $2.5-$3 for a moist and fluffy, flavorful cupcake...probably the most reasonable gourmet meal around. I enjoyed the Lychee flavor cupcake from Everything Frosted today. My other favorite isn't on the menu any more though (Taro).
Famous Sichuan is the Real Deal
(For Pat Hammond):
I've been eyeing this dish every time I pass by the place: 五更肠旺 /Pig Tripe Blood Cake w. Sauce. It is a dish that's supposed to warm you up from the inside out. Their version of it comes to the table heated with the flame underneath.. Instead of Pig Tripe though, it's pig intestine, tender but still have good texture, with slices of blood cake that look like dark burgundy colored tofu slices. There were slices of chicken, too. I would have preferred mine with some extra intestine instead of chicken.
It's not for everyone, but if you like offal this is a good version. Also, we probably don't have many more cold weather left this year, so enjoy while you can!
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Famous Sichuan
10 Pell St, New York, NY 10013
Jin Ramen on Broadway and 125th street
Rose Water! It's so nice to see a familiar name and the ever-welcoming kindness :)
Jin Ramen on Broadway and 125th street
This store front had not been lucky for business in the past but maybe it's because they weren't food related before. Right off of the 1 train at 125 street stop, between 125th and Tiemann Place there is now a Ramen shop next door to the newly relocated pastry/coffee shop, Chocolat.
They offer five Ramens: Shio, Shoyu, Tonkotsu, Spicy Tonkotsu and Miso. My last ramen was Setagaya Ramen on St. Marks. The time before that was Santoku Ramen in Mitsuwa's food court in NJ. While I'll wait for the Ramen experts on the board for definitive reviews, I favor the pork slices from Jin Ramen the most so far. Thinner slices but with such delicate and tender flavorful fatty bits. Jin's Shio broth is lighter than Santoku's Shio broth, but well balanced. In fact Jin's Tonkotsu broth (their "creamy 6-hour pork broth") is rich like Santoku's basic broth. The egg is cooked medium in the yolk, similar to Setagaya. The noodle is another area I hope to hear from the experts: seems that every Ramen place uses a different type of ramen. What I had tonight is promising but might have been a bit under soaked. One plus for Jin Ramen is their willingness to accommodate vegetarians with vegetarian broth for both the shio and shoyu ramen. In any case, the neighborhood is happy to finally have its own corner noodle shop. Business is good!
3187 Broadway. 646 559 2862. http://www.jinramen.com/comingsoon
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Jin Ramen
3187 Broadway, New York, NY 10027
2 Taiwanese snacks: Tai Yang Bing 太陽饼 , and Wu Xiang Dougan 五香豆干
I think Hong Kong market must have just gotten a new shipment today. I found both the Tai Yang Bing 太陽饼 ("sun cake", $4.49) and the Dougan in the basement section, aisle B4.
Also tried two varieties of candied pomelo peels, (pictured) one with honey. Both quite good. I think pomelo skin (and the white flesh just under the skin) is becoming more available. Either that or just because last year this time when I was in Hong Kong (not the market ;) ) I had the unusual, and difficult-to-prepare, but oh-so-good-for-you dish of poached pomelo flesh (of the skin) with shrimp roe, and have since seek out more food made with it..
2 Taiwanese snacks: Tai Yang Bing 太陽饼 , and Wu Xiang Dougan 五香豆干
Sorry to not have seen the queries from this post until now. The Hong Kong market where I got the Tai Yang Bing in Manhattan is the one at 157 Hester between Bowery and Elizabeth, in the basement section. I've not been there in the last few months. I think they get bought out rather quickly. Good luck all!
Burmese Food Fair Sunday - fantastic
Once upon a time, there was this that was new, but now longer. You might still find traces of information: http://chowhound.chow.com/topics/238276
Maybe look for that place on 45th ave? Or look for Yunnan restaurants.
Giant Kimchi Buns from the borders of China & korea
wow, time flies....Thanks for the updates, Big Jeff, Ike....et all ! It's good to see the pictures but bad, too, since now I want to go back. It's been too too long...!
Basil Brick Oven Pizza in Astoria
Just two days ago I was lamenting the lack of decent pizza as a reaction to getting a slice of a overly thick dough artichoke slice from the place called "Artichoke" down near W 4th street. There were no real artichoke, only a hint of the tartness from the marinated artichoke....bleh.
Yesterday, I needed to make my Greek Olive Oil trip to Astoria for a 3 litre can. Living on the upper upper westside the M60 bus is the straightest and quickest way to Astoria.
As with most of my lucky chow times it was for no particular reason that I strolled down Astoria BLVD before going to Titans for my olive oil. I passed by Basil Brick Oven, where there was a sign out front saying "Opening Soon". It looked nice and airy inside. I continued on quite a ways looking for I don't know what before turning back this way again.
I poked my head in to see if there's a menu. Two women sitting in by the window sharing a pizza. Oh, so they're open then? The mystery. I went up to the counter and asked. No menu yet. The tall young man said I could have whatever pizza, he'd make it. He rattled off some combo..."Wait, you have mussels?! Is it fresh? OK, that's what I'll have then...how much is it?" I asked. Somehow there wasn't a clear answer. I thought ok, let's wait and see.
I saw the portioned doughs and the mozzarella cheese and how he worked the dough so expertly before I headed to my table.
The pizza came (see pic). Probably the freshest mussels I've ever had. They are not the large and rubbery kind, but small and juicy and really, fresh, as he'd said. My reason for preferring clam over mussels in general has at that moment become non-reason. I carefully drank the juices off of the shells. Simple preparation of garlic and basil, and wine. The tomato sauce is just right, bright and cheery and not over powering.
By now, I realized that this place is not officially opened, yet. It's sort of a dress rehearsal and I was just lucky to be walking by. I had wanted to taste something with cheese on it. so, I asked for one with arugula, mozzarella, and mushrooms. Lightly sauteed shitake mushroom with some crisp edges, just right amount of mozzarella (which I learned later the chef makes in store fresh daily!), and ample fresh baby arugula. (see pic). As with the previous pizza, I love how the sauce and juices of the ingredient are well balanced with the olive oil so that it's wholesome and balanced without being greasy or watery.
I found out that the chef, Danielle, makes his own dessert there, too. A slice of Tiramisu was offered. I couldn't turn it down. It was light and aromatic, and just the right temperature. I asked about the fragrance, but the chef says he doesn't use liquor for he wants the kids to be able to eat it. It's coffee he said. Pressed for more reason, he said, 'It's fresh!" Yeah, that's one magic wand that coupled with simplicity does wonders.
Well, I had asked about what coffee they serve there after finding out the chef is from the Piedmont area. I was hopeful... and Yes, it's Lavazza! An espresso was brought to me. One sip and I remembered one of the few times when espresso isn't bitter, it was when I visited Santa Margherita long ago, near Genoa. It was full of flavor: the reason I'd always bring back bricks of Lavazza D'oro by when I visited Torino. I'm sure it was also enhanced by the Tiramisu i'd just had. All around a delicious meal!
I left wishing them much luck though I know they'd do well if they continue to offer quality food like this.
They have a website already, just waiting for everything in store to get set up online for "seamless web"(? its' the first I've heard of this). "Official grand opening?..Maybe Wednesday ....."
I'll be back. It will be before my next Greek Olive Oil task is due, I'm sure.
Basil Brick Oven Pizza
28-17 Astoria Blvd
718 204 1205
www.basilbrickoven.com
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Basil Brick Oven Pizza
28-17 Astoria Blvd, Queens, NY 11102
Why the Japanese slurp their noodles
One can reap the benefit of inhaling the aroma and eating at the same time without making the noise actually. The silent slurp. ;)
Boiled Peanuts!
Last month i was at Fairway in NYC when I picked up some Hampton roasted peanuts in the shell. It was unlike other roast peanuts in that they were flavorful, almost peanut buttery, and not as dry. Last night I went back to get more and saw that they also have Raw Peanuts in the shells. Same green and red packaging , with instruction to soak them in brine overnight and then cook for 4 hours.
This morning's breakfast is...boiled peanuts in their shells! Reminded me of Taiwanese food stands. Delicious. They are fuller and plumper than the raw peanuts in the shell I get in Chinatown.
Anyone attended the 6-course dinner on the L-Train?
Thanks coasts for the link. I was puzzled at the lack of coverage on Chowhound.
Not meant to be anything except observation: Chowhound isn't New York home grown any more.
Anyone attended the 6-course dinner on the L-Train?
http://www.gadling.com/2011/05/09/6-course-mobile-gourmet-meal-served-aboard-nyc-subway-car/?icid=maing-grid7|maing11|dl3|sec1_lnk2|61885
What fun it would have been to walk in on this!
home made $2 metal filter for Aeropress +manual open hopper grinder for $8.99.
Hi Okulcz, Yes it's metal. If you look at my first picture, on the upper left side you'll see the skimmer for use in skimming floating bits on the surface of broth.
The folks at Coava have since come out with yet another metal filter that is finer than their first one, should you be interested. I'm still using my home-made one.
2 Taiwanese snacks: Tai Yang Bing 太陽饼 , and Wu Xiang Dougan 五香豆干
The dried bean curds similar to what's called baked tofu here in the US are used for cooking. If someone just said Dou Gan, it could be the baked tofu type, or the snack (uncookable) type.
2 Taiwanese snacks: Tai Yang Bing 太陽饼 , and Wu Xiang Dougan 五香豆干
Ipsedixit, you're right, it was hot water, not milk that we use to make it hot breakfast cereal. oh, and it's never too late to be a child again....
K K, I'm attaching the photo of the dougan snack, as opposed to the ones we cook with. I think the snack type vs the cooking type is sort of like, say, the deli roast beef vs beef jerky. So, the snack type is a LOT chewier, like a beef jerky, which may be hard to eat, BUT, it's portable and no refrigerating necessary...sort of a savory energy bar for me.
"...The brand and box pictured of the Tai Yang Bing (from Taichung) is the best one I've had to date. ..." Yes, the original one is delicious. When you open the package, there's a note on the plastic bag that covers the 6 packs, and big writing over it advising to Eat it all up within 7 days of opening. I'm just glad to have spotted it this time. Who knows how often and when they have it in the stores!
2 Taiwanese snacks: Tai Yang Bing 太陽饼 , and Wu Xiang Dougan 五香豆干
Today was a good day for this native Taiwanese : I walked into Hong Kong Market in NYC and saw the famous Tai Yang Bing (Sun Pastry?) in the familiar but for me "long-time-no-see" boxes of 6 on the shelf. Then in another isle I saw something I've been craving for 30 years. (warning, you won't like it unless you grew up with it!) It's the five-spice bean curd, extra hard, 10 mini packs (4 squares per) in one long package.
At home I had the Tai Yan Bing. In Taiwan people break one of this apart and dunk into milk, like how morning cereals here. If eaten alone, one needs a cup of hot tea or coffee, otherwise it's a bit dry. Though it's very flaky and with a thin layer of maltose in the middle. This brand is the original. Even though it's not as fresh as if you eat it in Taiwan, the quality is still better than ones made in the States. Probably due to native ingredients used.
The dougan is good as tea or beer snack. It's chewy and savory, though could be "leathery" if one didn't grow up eating it.
What is good to eat at the Hong Kong Airport? Have a six hour layover
I've only had good goose in Sha Tin. The ones in Wanchai wasn't too good. Also, the soy sauce ones aren't as tasty as the roasted ones. While in Hong Kong I was talking to one of my assistants who lived in Sha Tin. She said the famous one near Sha Tin, in Tai Wai had gone down hill, but said the one I had gone to, "Praise House Congee and Noodle House" IS good, and is a newer one.
She said that she'd heard it was good (the one in Tsim Sha Tsui, but that she didn't know one opened up so close to her!
http://www.openrice.com/english/restaurant/sr1.htm?tc=top2&inputstrrest=Praise+House&district_id=&inputcategory=all
I think a good strategy for goose is to eat it while it's hot, which means eat it for lunch over rice, so that you're not distracted with other courses. Even within Sha Tin, within the same block, there were difference in quality. A good goose should not be greasy. The skin will be thin and light, without heavy layer of oil underneath. What fat there is, is sweet and tender. The meat is silky, tender and delicate. In this respect the Praise House in Sha Tin was fantastic. One of my assistant who had the BBQ pork rice commented that he now understands why it's special, that most other BBQ pork is too lean, too dry, unlike this one where the meat is well-marbled, and tenderly flavorful.
(It's nice to get goose leg rice, though they usually charge $15 HKD extra for leg request)
What is good to eat at the Hong Kong Airport? Have a six hour layover
Yimster, it can be confusing with exiting and re-entering a foreign country. I know for US passport holder to visit China it matters whether you have single entry Visa or Multiple entry so that if you cross the border you might not get back in. Hong Kong though could be a different story, but better be sure to check all the exits and entries your chow hunt might involve.
What is good to eat at the Hong Kong Airport? Have a six hour layover
If you're from the west coast then eating Popeyes Fried Chicken is totally understandable. They're good in NY, but I can't imagine how much better they'd be in HK with Hong Kong's delicious, "real " chicken.
The wonton place is probably this one "Wong Chi Kei" in terminal 2 (thanks to k k's link). I'm assuming you speak/read Chinese? I've not eaten here, but at another place (in Wanchai" where the "traditional bamboo method " was used for the egg noodles. If you're not going into Hong Kong, this would be appropriate.
http://www.hongkongairport.com/eng/shopping/dining/t2/chine/wong.html
or it could be here at La Palace. http://www.hongkongairport.com/eng/shopping/dining/t1/asian/lapa.html
My other choice based on un-availability in the east coast would be this "Healthy Dessert" place that usually has refreshing desserts made from fresh and fragrant Mango and coconut and pomelo. This is Hui Lau San in Terminal 1, though you would have to go into the unrestricted area, which may be a big hassle.
http://www.hongkongairport.com/eng/shopping/dining/t1/desse/huil.html
If there's a chance of eating Roast Goose over rice, it'd be another HK experience not to be had anywhere else. maybe here? http://www.hongkongairport.com/eng/shopping/dining/t2/chine/qian.html
Lastly, if you drink coffee, McCafe (I know, I know) there in HK airport actually made decent "Long Black" (I think that's how it was on the menu) coffee, cheaper and better than most here.
Good luck!
Must-eat in Hong Kong? A ravenous traveler inquires.
Here's a link to the photos from Hong Kong this year. I don't think the slide show would work here.
https://picasaweb.google.com/HLingHLing/Apr92011HongKongEats?feat=directlink
Must-eat in Hong Kong? A ravenous traveler inquires.
(tried to post pictures, but didn't work.)
