5 Star Foodie on the road: Ethnic eats in SF

Whenever I travel somewhere, I like to try ethnic foods that I can't easily find in Chicago. This has led to meals such as Cambodian food in Cleveland (of all places).

San Francisco is a treasure trove of ethnic cuisine. The various Asian and Latin influences gave an exploring foodie many options.

Contras? Sandinistas? I don't know...I just want some food!

First, I headed down to the Mission District to try some Nicaraguan food. There are several Nicaraguan restaurants there, but I went to El Trebol Restauraut, which got nice reviews on Yelp.

The place is VERY no frills and half the menu is Mexican food, with half Nicarguan. I ordered the fried pork dish, which came on a heaping plate with plantains, beans, salad, and rice.

Other than being colorful and plentiful, the food was extremely tasty. I expected it to taste like a variation of Mexican food, but that was not really the case. There was really not much spice used and the flavors were much more subtle than I anticipated. In this case "subtle" is a good thing, as with such a mix of options, everything goes together well. A bit of pork and a plantain with some rice blended together perfectly.

No Coke for me. For $1 each, I got a cup of a cocoa drink and a tamarind drink. The former tasted like Yoo-Hoo, while the latter was a very sweet juice drink. It was interesting that with the flavors of the food being so subtle, neither of the drinks really was.

The cost for my large meal and 2 drinks, including tax and tip, ended up being barely over $10. If this place was in Chicago, I'd go often. (Am open to suggestions of similar Mexican or other Latin places though.)

Bombs over Baghdad

A few days later, I found an Iraqi place in the Lower Haight district. I've had Persian food and Turkish food at various times, so expected similar. As you can see from the menu, there are some similarities, but also differences. They have the hummus, babaghanoush, and kebabs of other Middle Eastern places, but also many dishes made with yogurt that are more similar to Indian entrees.

I went off the radar some and ordered the Quzi ("boneless lamb shank cooked in an aged yogurt sauce, served with rice and served with toasted almonds").

This was NOT what I was expecting. The lamb and spices (and mushrooms apparently) are the top and outside, covering the hockey puck of white rice, an island in a sea of yogurt.

I wanted to like it much more than I did. There weren't many almonds, too many mushrooms, and the yogurt sauce just didn't go so well with the lamb I thought. It tasted different than any Indian yogurt sauce I've had in the past, as it was a bit tangier. I wish I had ordered something else.

The place has only been open a few months and is nicely decorated with Iraqi artifacts and drawings. To my annoyance, they adjusted the lights 4-5 times throughout my meal, making it progressively darker. I'm not really sure why.

Had a dessert dish, which was even less notable. It was a warm cooked cheese dish on some sort of "nest" type thing with various spices and other stuff. Just didn't work for me. Part of the nest was slightly burnt.

The cost ended up being around $25, and I didn't order any drinks.

So one hit and one miss. I'm looking forward to going back to the City by the Bay and exploring some more. There are several notable Burmese restaurants in the area, along with cuisines from other Latin countries.

5 Star Foodie on the Road: NYC ice cream

Being New York born and bred (save your scorn for later), whenever I go home, the first place I go to is the Chinatown Ice Cream Factory.



To understand this place, you only need to look at the list of flavors. Focus on the "regular flavors". Chances are that you're not going to find almond cookie or durian or pandan at your local ice cream shop. Here's the thing: the flavors aren't just exotic, but they're really tasty. Lychee has a mild almost melony flavor.

On a recent visit, I had 1/2 scoop almond cookie and 1/2 scoop black sesame.

The almond cookie (the yellowish mass on the left) has finely chopped or smashed tiny bits of cookie in it and has a definite almond flavor to it. It's very creamy and smooth. And addictive.

Meanwhile, the black sesame (the darker mass on the right) is even creamier. When you bite into it, it has a flavor similar to peanut butter. Still, it's smooth and extremely tasty.

You can get cones or cups. They sell merchandise as well (my t-shirt with the dragon eating ice cream logo always draws comments).

While it's often crowded, usually you'll be served within 5 minutes. There's nowhere to sit, but that's fine. It's in the middle of Chinatown and you can walk and eat.

The one thing I beg of you if you go, dear reader: even though I'm sure it's very good, PLEASE PLEASE don't order vanilla or chocolate.

I'll have a glass of salad, please.

Hey, Internet, do you know what this picture is?



Take a guess. Seriously, guess what this is. Go ahead. Guess. REALLY, give it a go!

Give up? Annoyed? Both?

It's salad, I'm not kidding. In fact, moto called it "Greek salad, again," and it was my favorite of the ten courses we ate at that little hipster hangout, although the S'mores was a close second (the S'mores course sparked a somewhat heated discussion of the relative im/politeness of bowl-licking).

But I digress.

The Greek salad, again was just a shot of clear liquid, and that dot in the middle was (methinks) olive oil. The idea was to shoot it (or maybe sip and I was just really thirsty at the time and didn't understand the directions). I let it sit in my mouth for a while, and I can honestly say that I was surprised by a beverage. Because that beverage didn't look anything like V8, but it sure did taste like tomatoes and cucumbers and a little bit of saltiness and, well, like salad.

Pretty cool for a salad course. And pretty nifty for a restaurant whose laser was out of season. I mean, really: How can a CLASS 4 LASER be out of season? It was, unfortunately, so we didn't get to eat food cooked with a laser (but I did get a picture of the laser - check out my photostream on flickr). We did, however, eat food frozen with liquid nitrogen. So, ok, bonus points shall be awarded. For more pics, check out the moto section of my flickr pics.

In a word: Yum. In two words: But pricey.

What’s in my pantry: Black goo

This little glass jar packs the tastiest black goo you’ll ever eat: Wari goma. Wari goma is sesame paste, basically the same concept as tahini. The goopy mess in question is made with black sesame seeds, and so has a gorgeous sheen and a slightly earthier taste. I bought this jar (Kadoya brand) at Mitsuwa, although it can be found in pretty much any grocery store that carries a decent variety of Japanese victuals. It’s worth every penny of its exorbitant price.

A little goes a long way, and makes for a very easy, sophisticated-looking Japanese side dish. I learned the following sauce from a friend in Japan, and have never had any complaints. Note that all amounts are eyeballed; taste as you go along:

Mix a teaspoon of wari goma with two tablespoons of soy sauce, one tablespoon each of rice vinegar and sake (or mirin if you want a sweeter taste and less bite), and one teaspoon of black sesame seeds. You may want to throw some kombu dashi in there for a bit of savory or wasabi if pungent is more your gig. If you can buy or make suri goma (crushed sesame seeds), its addition will improve matters.

This goes well on asparagus, spinach boiled in kombu dashi, fresh tomatoes (use sake instead of mirin and consider adding the wasabi), and wakame. I’ve also used it as a dipping sauce for soba, although I prefer it watery and sans suri goma when used with noodles.

Review: Lao Sze Chuan

2172 S. Archer Ave. Chicago, IL 60616

312-326-5040

http://www.laoszechuan.com/

Have you eaten the hot pot at Lao Sze Chuan? Have you? Because if you haven't, then you should. In fact, you should reevaluate your New Year's resolutions to include "Eat the hot pot at Lao Sze Chuan." I mean it. It's that good.

Even the picture is a feast for the eyes...

It's the kind of tasty goodness that makes me want to wait until the wind builds to a scream and icicles form in my nose before I make the trek to the land down under Madison Street. Then, when the Weather Channel confirms it's the month of February, I plan for a late lunch and don't eat breakfast because I want to be good and empty so that 1) I can eat more and 2) it just tastes better when I have earned it, say through short bouts of hot-pot-inspired fasting and the extreme endurance sport that is called February in Chicago. It really is that good, I'm not kidding.

There are three choices of broth, but I've only had two: The consommé and the hot spicy. The consommé is neutral, while the hot spicy broth provides just the right amount of heat, reaching that sublime balance between pleasure and sadism that is found only in Asian cuisine. Yum. Yum, yum, yum. Oh, and, um, yum.

The list of ingredient options, much like my dating history, has great variety, is at times confusing, and has several choices of meat. (And vegetables.) I can't even begin to say, "Choose X." Once I try them all (including the pork blood cake, yippee!!!) I'll make some recommendations. So far, everything I've sampled has merited worshiping Chef Tony Hu as a demigod of hot-pot-o'liciousness. I've even considered rushing home and building a shrine.

Well, after I take a nap, of course. All that hot pot makes me warmy-swarmy inside and the only cure is a leisurely nap with the cats, so the altar will just have to wait awhile.

And now for my navel: Shannon

This post is all about me, me, and me. I thought I’d share a little about yours truly so that the foodies reading subsequent posts will know a wee teensy about the author. Hopefully, a bit of background will help fellow foodies understand my unique, and sometimes warped and twisted, perspective on all things at least nominally digestible. And, well, to be honest, the lists presented here will allow me to get a tad more acquainted with my own button o’ the belly. Always a useful endeavor, stoking the Great Flame of Narcissism.

So, without further ado…

Shameless plug: Musings of a Fat Chick is a FANTASTIC read.
Food philosophy: If it no longer moves of its own accord, I might eat it.
Chef I most admire: Homaru Cantu
Chef I’d most like to do: Anthony Bordain, OMG

God so loved the world that He gave us:

Apple: Fuji
Cocktail: Umeshu sour
Dessert: Apple tatin
Food: Matsupanis soup (family recipe, think minestra meets oregano)
Restaurant: Lao Sze Chuan
Cuisine: Fusion (Latin American or Asian) and upscale new American
Cookbook: How to Cook Everything by Mark Bittman (thanks Julie!)
Grocery Stores: Mitsuwa, Fox & Obel and Dean & Deluca
Spice: Cardamom
Curse: DumbAssMotherFucker (but motherfucker will do in a pinch)

I could live without the following:

Orange foods
Mushy textures
Ben & Jerry’s
Dominick’s / Safeway
Fast food
The Olive Garden/Appleby phenomenon
Hamburgers
Uni (it’s orange)
Dirty dishes
DumbAssMotherFuckers

Welcome to 5 Star Foodie! I encourage your comments and feedback and hope you enjoy my blatherings. Thanks for reading!

Worms and ant eggs....why not?

Please don't throw up....please don't throw up...

I'd been both looking forward to and dreading my dinner at Sticky Rice Thai Restaurant all day. The Northern Thai menu was not exactly your typical Pad Thai noodles. At the same time, "Deep fried bamboo caterpillars worm" and "Thai omelets with ant eggs served with chili sauce" sound more like something out of Fear Factor than something I'd chow down on for pleasure.

Still, I knew I was going to try it, especially with the sign at the entrance taunting me. Yes, fried worms are indeed here.

As you can see, the worms aren't exactly hidden. It's a plate of, well, worms. After some hesitation, I picked one up. They were surprisingly light in weight, as the worms were hollow inside. Not sure if this is standard preparation, as the server answered "yes, nothing inside. Just worms". OK.

They had a texture and taste almost like potato chips. Quite salty, and crunchy. The salt overwhelmed any other flavors, which might or might not have been intentional. I couldn't much "taste the worm". They weren't so bad and I snacked on them throughout the meal. It wasn't even Slimey. And no, I didn't throw up.

Next on the Fear Factor food tour of Northern Thailand was the omelet with ant eggs.
On first look and taste, it appears to be a normal omelet. (It bears clarifying that the omelet itself was made of regular eggs, with ant eggs inside.) Separating a few of the small pearly white ant eggs and eating them alone, the flavor is slightly bitter and very mild. I'm not sure how much effort it takes to acquire and prepare ant eggs, but it didn't seem to add very much to the dish.

Since I ate with a group, I should mention that some of the more "normal" dishes I sampled were very tasty as well. The mango chicken was especially tasty.

As you can see from the menu, a meal at Sticky Rice is quite inexpensive. The variety offered is quite impressive and there is truly something for everyone, including the old standby Pad Thai Noodles.

Location: 4018 N. Western Ave. (near corner of Irving Park), Chicago
CTA: #49 Western bus to Irving Park or #80 Irving Park bus to Western; can access either bus line from several Brown or Red line stops.
Hours: Monday - Thursday, 11:30 am - 11:00 pm; Friday - Saturday, 11:30 AM - midnight; Sunday, noon - 10:00 PM
Cost: Most entrees under $10.
Reservations: Doesn't appear to be necessary.

Hot Doug's: a true Chicago foodie landmark

To understand the Hot Doug’s experience, you need to be aware of 3 things:

1. In January, in 15 degree weather, there was a 30-minute line OUTSIDE the place.
2. Their current “Game of the Week” special is Goji Berry Pheasant Sausage with Jerk Dijonnaise, Pappadew Peppers and Butterkäse Cheese.
3. Hot Doug’s website features a theme song performed in rock, techno, and hybrid mixes.

There is a certain irreverence to Hot Doug’s, complete with kitschy hot dog related decorations and pictures on the walls. Yet, underneath this veneer, is a man who takes his encased meats seriously and puts ingredients inside a hot dog bun that many do not knew even existed.

Most importantly, it all tastes damn good.

On a trip this past Friday, I started with the Game of the Week, which had warm cherries in place of the dijonnaise and peppers mentioned above. The pheasant initially tasted like poultry (yeah, yeah, “tasted just like chicken”), but had a bit of a meatier aftertaste. The cherries gave it a bit of tartness that complemented the meat well. The cheese was smooth and quite mild, which served to bring out the flavors of the pheasant, rather than overwhelm it. It tastes (and looks) much better than my poor camera skills would indicate.

It’s worth noting that pheasant is relatively tame, literally and figuratively, compared to some previous meats on the menu. On prior trips, I’ve consumed sausages made of alligator, rattlesnake, elk, and antelope.

Some of the less exotic items are tasty as well. The menu includes the traditional Chicago-style dog, Polish sausage, and even a veggie dog for if you have to drag an herbivorous friend.

I tend to avoid normal, so also had the Blue Cheese Pork Sausage with Pear Crème Fraîche and Smoked Almonds. On the surface, that too sounds like an odd mix of flavors that might overwhelm the meat itself. Not so. The blue cheese is served in moderation, while the smokiness of the almonds works extremely well with the pork. The pear crème fraîche is barely even noticeable, but I didn’t mind that very much. The mingling of the flavors and textures made for a party in my mouth. (I promise to never use that phrase ever again in this blog.)

On Fridays and Saturday, Hot Doug's also serves duck fat fries. Some rave about it. I've had it a few times and it doesn't do much for me. Tastes a bit salty and greasy for my liking, and I'd rather get another sausage than fill up on fries. Your mileage may vary.

Hot Doug's is a truly Chicago experience. Be aware that there will likely be a long line if you go and that line gets even longer in the summer. Lines are shorter very early in the day.

If you want to try rattlesnake sausage with a bunch of friends...or even better, with a bunch of strangers...Hot Doug's is the place to go. Doug even takes your order. And he does look somewhat like the logo of his establishment (although he has hair. If your sausage has hair, then there are some problems).

And for the record: I like the techno version of the theme song the best.

Location: 3324 N. California Ave. (corner of Roscoe), Chicago
CTA: Blue line to Belmont then 77 bus east to California OR Brown/Red line to Belmont then 77 bus west to California. Walk 2 blocks north.
Hours: Monday - Saturday, 10:30 am - 4:00 pm, closed on Sundays
Cost: Sausages range from about $2-$8. Cash ONLY.
Reservations: Not accepted. Obviously.

Mythos: I want you to go to this restaurant

If you've spent any time at all in restaurants, you know this is not an easy way to make a living. How many other businesses require you to work crazy hours (and holidays) on tight profit margins for the happiness of total strangers who expect you to treat them like royalty? And in a way, you don't get to pick the people you do business with: your customers pick you, and if they don't like what you serve up, they don't come back and you may never know why.

It takes a rare type of operation to greet you, seat you and treat you like a long-lost family member, and serve some really delicious food to boot. And when you find this unique little gem, especially in this age of McStarbucks, you want the place to not just survive, but thrive. So go see the ladies at Mythos and tell them Maria sent you.

You longer have to go to Greektown to get Greek food. Now you can go to Lincoln Square and visit with Toni and Vicki, the sisters who run the place. Vicki manages all BOH (back-of-house) operations and Toni works up front, visiting and chatting with everyone like the hostess of a big family reunion.

Mythos is a little more expensive than the average Greek restaurant on South Halsted, but then the food is above average too. Pastichio, a comfort food casserole of lean ground beef, creamy bechamel sauce and macaroni, comes in a clear glass serving dish so you can see the bubbling sauce as it arrives tableside. It's a big portion with enough to bring home, but if you get too chatty you may find you've eaten the whole thing.

Lamb chops are great. Basically a rack of lamb with individually sliced chops fanned out on a round serving dish like sun's rays with a portion of rice and mixed vegetables.



Mythos is BYOB and is located at 2030 W. Montrose, just west of Damen. For reservations, call 773-334-2000.

Is There Anybody Out There?

To quote Pink Floyd, "Is There Anybody Out There?". I couldn't see any blog posts; so, I'm posting one.

This is JDFUN. Come in food bloggers from Chicago Dining Out (CDO).. Over.