Tough birds need some special care. ... WATCH THE VIDEO
You'll want at least three. ... WATCH THE VIDEO
From the streets of Taipei to downtown Manhattan comes the gua bao. This steamed, stuffed wheat bun is the specialty at Baohaus, a little shop that opened around Christmas on the Lower East Side. Lau, wary of the glut of faddish Asian sandwich joints, was pleasantly surprised.
The Chairman Bao, filled with slow-braised Niman Ranch pork belly, pickled vegetables, crushed peanuts, and cilantro, boasted tender, flavorful, uncommonly light-tasting meat in a fluffy, slightly sweet bun, he reports. Other choices are skirt steak and pan-fried tofu. Baohaus also serves boiled peanuts, another typical Taiwanese street snack. Its version, flavored with vinegar and maybe star anise, is tasty. "I was pretty skeptical," Lau says, "but I was very pleased by this place and they're doing a really good job bringing real Taiwanese food to Manhattan."
wew seconds Lau's recommendation, describing rich, delicious pork; zippy seasonings and garnishes; and "jumping fresh" bread. But he says it's a pretty pricy bite at $7.95 for two smallish buns. "The very bad news is that they are just so good as to put a smile on your face," he concludes.
At Xian Famous Foods' two-month-old Chinatown branch, the news has been mostly good, as mainstream media attention has brought a flood of business. HLing thinks the strain may be showing; the popular lamb and pork burgers were disappointing on her recent visit, she writes. But she adds that another menu item, Chang-an spicy tofu, is quite good; it's a savory dish of soft tofu with a layer of chile oil, pickled turnip, and a few whole soybeans.
wew has sniffed out some other highlights here, including spicy-sour Mount Qi pork noodles and the richer zha jiang noodles in savory-sweet beef sauce. Despite the suddenly long lines, he says, "my romance with the food remains intact."
Baohaus [Lower East Side]
137 Rivington Street (near Norfolk Street), Manhattan
Xian Famous Foods [Chinatown]
88 E. Broadway (entrance on Forsyth Street), Manhattan
No phone available
Flatten and fry two slices of green plantain, put some meat and cheese between them, and you've got the Venezuelan patacón. Patacon Pisao in Queens makes a fine one, says Miss Needle. She recommends the "full" option (beef, pork, and chicken), with a meat-to-plantain ratio she finds superior to that of the straight pernil (roast pork) sandwich. Besides patacónes, Miss Needle likes the big, flaky, meat-filled pastelitos.
Manhattan night crawlers may recognize the menu from the owners' original venture, El Dugout Patacon Pisao, a truck that parks up in Inwood and feeds hungry club-goers till dawn. Longtime fan foodyum2008 goes for its cachapas, sweet corn cakes served with meat, cheese, or both. "Other places put a lot of flour in their cachapas," foodyum observes, "but at Patacón Pisao they are perfect, more corn than flour!"
Just a couple blocks from the truck is the brick-and-mortar rival Cachapas y Mas, whose version of its namesake specialty is big, heavy, and "absolutely delicious," bottomlespit reports. The one with chicken, cheese, and salad delivers "the perfect combination of sweet and salty." (The "Mas" in Cachapas y Mas includes patacónes, empanadas, burgers, and the burritolike tacuchos.)
DaveCook notes that the cachapa is a not-so-distant cousin of the Colombian-style arepa de choclo, little cornmeal cakes griddled up by the beloved Queens street vendor known as The Arepa Lady. When this snowbird returns from her annual winter trip home, Dave suggests, a taste-off might be in order.
Patacon Pisao [Elmhurst]
85-22 Grand Avenue (between Haspel and Vanhorn streets), Elmhurst, Queens
El Dugout Patacon Pisao [Inwood]
431 W. 202nd Street (between 9th and 10th avenues), Manhattan
Cachapas y Mas [Inwood]
107 Dyckman Street (between 9th and 10th avenues), Manhattan
The Arepa Lady [Jackson Heights]
Roosevelt Avenue and 79th Street, Jackson Heights, Queens
No phone available
Astoria doesn't do great pizza, most Chowhounds agree. But it does something delicious and not so different from pizza, the focaccia at LoRusso. As zemilideias puts it, "the best pizza in Astoria isn't exactly pizza."
These surprisingly light flatbreads come with toppings that might include tomato, olive oil, and herbs; mushroom and ricotta; Bolognese meat sauce; or eggplant (recommended by MarcInSunnysideGardens). "It is probably the only place I'll go out of my way for pizza (or not exactly pizza) in Astoria," says E Eto.
18-01 26th Road (at 18th Street), Astoria, Queens
Discuss: Pizza in Astoria
"I have not liked it as much anywhere else...those crispy bits, full of sichuan peppercorns and cumin, WOW, major buzz!!!" - prunefeet on hot and spicy cumin lamb at Little Pepper
"[T]he single best sea urchin pasta in NYC is at Le Bernardin, which has a linguine dish in a obscenely rich sea urchin and butter sauce, topped with a generous heap of Osetra caviar. Unfortunately, it is an off-menu item and carries a very hefty supplement (like in the neighborhood of $100)." - hcbk0702
Does the introduction of the McItaly burger mean that McDonald's is finally tuning in to the higher themes of gastronomy on the Italian Peninsula, or that civilization itself is under attack?
McDonald's would argue that the McItaly burger is a big step forward, as it's made from "all-local ingredients, including the artichoke spread and the Asiago cheese." Critics such as Matthew Fort at the Guardian in the U.K. say the Italian government's endorsement of the new product is nothing short of a "monstrous act of national betrayal."
Dan Mitchell at Slate moderates, sort of, but it seems pretty clear everybody's talking about different things. McDonald's sees itself as embracing Italian food and culture by making a burger tailored to local tastes using local ingredients. Points for the company: The move doesn't make McDonald's a local trattoria, but it does show that the company's paying attention to its critics and putting a bit more money into the local economy.
If you've ever pickled, made your own sauerkraut, or experimented with growing your own sourdough starter, you've probably read Sandor Katz's book, Wild Fermentation, or been helped by someone who did. Now the granddaddy of today's DIY fermentation craze (and one of our inaugural CHOW 13 food trend influencers) is penning a follow-up. Katz, who lives in an intentional community in the hills of Tennessee, is collecting anecdotes and info for his new book, and would love to hear from fermentation hobbyists and pros. He sent out this questionnaire this morning. You can email him with your responses at sandorkraut at wildfermentation dot com.
QUESTIONS FOR FERMENTERS
1. Can you think of any practical tips you wish you had had when you
embarked upon a fermentation project?
2. Are there any common misunderstandings or fears that you have
encountered talking to people about your fermentation projects?
3. Can you describe any unusual flavor, ingredient, or process
variations that you have tried and especially liked?
4. Can you articulate any important life lessons you have learned
from your fermentation practice?