Apparently it's a bad idea to talk up how delicious cats are in Italy, notes the Daily Beast, particularly if you're on television. The article is brief, but raises the haunting possibility that cats are, in fact, delicious (a theory aggressively championed by 1980s television star ALF).
"It ended up tasting very gamy and the fatty texture was a turn off. A shame since everything else I have cooked from the book tasted delicious." - TommyJay, on pig's head torchon from the Momofuku cookbook
"Teaberry is first choice, and thankfully it's usually in stock at the local grocery. After that it's Adams Clove Chewing Gum, found at the gas station. I fondly remember Fruit Stripe gum and recently bought a pack. Beware! It's not the same as when we were kids, neither is Juicy Fruit. JF used to be gray, remember, but now it's a sickly yellowish-green and the flavor lasts about as long as it takes to throw the wrapper away. Ugh." - cuccubear, on preferred flavors of gum
"A lot of canned food labels say there are 2 servings—tuna, soup, etc. I think it's just a ploy to make things look like they have fewer calories than they do. Same goes with indie bottles of juice etc." - tatamagouche
Minnesota has one of the highest rates of volunteerism in the nation (sorry Tennessee, you're actually 38th), a fact that helps the following story make a bit more sense. The St. Cloud Times reports on a six-person church group getting together after the Haiti earthquake and deciding to do something. The result: they raised $64,000 to buy food, then organized 3,000 volunteers to pack an astounding 800,000 meals for Haitians in need. It's a heck of a tale.
Pictured: U.S. Army soldiers bundle ready-to-eat meals for distribution in Haiti.
"If it's tough old stringy bird you crave, I'd suggest the sopa de gallina served on Sundays at Pupuseria Mama Blanca in Eastie. Not sure if that's an old rooster; the name suggests it might mean 'old hen,' but I'm not certain of its connotation in Salvadoran Spanish. Regardless, mighty tasty!" - MC Slim JB, in a discussion on coq au vin
"I like the pop tarts—honestly tender and flaky, with acidic/sweet fruit inside. The pastry has a nice amount of salt." - enhF94 on the housemade fruit pastries at Flour
"Penang in Chinatown is offering Yee Sang for the very first time. It's a Malaysian/Singaporean new year salad with around 20 ingredients (including raw fish) best shared with a group of people." - nasilemak on a Chinese New Year special dish
La Descarga is Los Angeles's first true rum specialist. The name means "the discharge," and La Descarga "oozes the jazz of the cabarets, bars, and clubs in La Habana, both past and present," says streetgourmetla. It's a dance club, too, but "La Descarga is first and foremost a rum bar, and if you aren't diving into the hand selected rums ... then you are missing something unique," explains streetgourmetla.
It's also a speakeasy, with a reservation system and high-class service and style. There's a beauty in a vintage dress to usher you through the secret door into a nicely crowded room. "This is a place to drink but don't forget to buy a round for the welcoming eyes across the bar, celebrate with your set, or strike up a conversation with a perfect stranger," says streetgourmetla. "Dolled up beauties in vintage clothing reach in their purses for a cigarette, a guy in a bow tie knocks back a drink, and the adult amusement park that is La Descarga stirs in the rhythms and spirit of Cuba and rum."
But most of all, there is rum. There are rums for the novice, and rums for the fanatic. Ron Zacapa and Ron Zaya, both from Guatemala, will please everybody with their sweet, pretty charms. There's La Favorite, a Martinique rhum agricole, made with sugarcane instead of molasses, with "wonderful earthern flavors and that delicate sweetness," says streetgourmetla.
Should you care to delve deeper, there's also a cigar bar, with quality hand-rolled Dominican leaf cigars and neat spirits only. This is where you get the more bold rum adventures, like Scarlet Ibis, strong and spicy, and the fruit and orange peel flavors of Barbados's Cockburn 12-year.
Reservations can be made on La Descarga's website.
La Descarga [Koreatown]
1159 Western Avenue, Hollywood
"There are some ingredients that just work naturally together. Olive oil and balsamic. Milk and eggs. Peanut butter and jelly," says elmomonster. "But soy sauce and butter? On pasta? Believe it or not, it's a pairing short of heaven sent."
You'll have to thank the insane imagination of the Japanese for this combination. You can get it at Japonaise Bakery & Cafe, which has recently been transformed into a donburi, pasta, and curry joint.
Japanese experimentation has brought us such standard classics as uni spaghetti. But this is the first time elmomonster has ever heard soy sauce and butter uttered in the same breath. "Together they amount to a pasta sauce that has a surplus of umami… The butter rounds out the soy sauce's saltiness; and the soy keeps the butter from becoming too rich. And then there are the sautéed mushrooms, which soak up and marry the two flavors in an even more concentrated form inside themselves."
Japonaise Bakery & Cafe [Orange County]
600 El Camino Real, Tustin
Russian Gourmet just opened up about a week ago, and it's well worth a visit, says mikester. There are all sorts of Russian items: juices, sodas, truly delicious chocolates, teas, and butters. There's also a range of frozen dumplings, including pelmeni, and Russian cheese and charcuterie.
There's a cold case, too, with a wide variety of very reasonably priced caviar. Some of it's only $6 for a good-sized tin. There are even bags of branches, for beating your fellow comrades with at the sauna, says mikester. Elena, the lady in charge, is very welcoming and gracious, happy to answer questions.
There's a small lunch menu, and a few tables and chairs. No Chowhounds have yet tried it though. So go! Try!
Russian Gourmet [Orange County]
22722 Lambert Street, Suite 1701, Lake Forest
Discuss: Russian Gourmet, Lake Forest
"By that time, all of the other vendors had huge lines and at this point we didn't see the situation improving at all, especially when we could see 1000+ people in the GA line still waiting to get in." - mke2lax, on the insane crowds at the first annual LA Street Food Festival
"Croissants are flaky and have the real butter flavor... it's not margarine." - lil mikey, on his new favorite bakery, Hygge
"Lent is upon us and many Church Ladies across the southland are preforming a service for the Flock who must abstain from meat, among other things, for the Lenten season." - Mattapoisett in LA, on the start of Friday Fish Fry season in LA's churches
What if food bloggers rewrote all of Midtown's lunch menus? The result might be a welcome upgrade, if the new Chubby Chinese Girl sandwich at Cer Té is any indication. Named for its omnivorous, contest-winning inventor, it features soy- and citrus-marinated roasted duck seasoned with hoisin and a gentle hit of Sriracha, topped with pickled cucumber and radish, lettuce, and cilantro, all tucked into a grilled baguette. Call it "the love child of Peking duck and banh mi," as she puts it.
The Chubby Chinese Girl (expect funny looks from others in line when you order, advises carcrash) is on Cer Té's menu at least through this month and possibly beyond, if it catches on. The early response suggests it's a keeper.
Cer Té [Midtown]
20 W. 55th Street (between Fifth and Sixth avenues), Manhattan
Something's up on Jerome Avenue in the Bronx, where Pho Saigon No. 1 has settled into the space once occupied by World of Taste, a Chowhound destination for Vietnamese soups and noodles. You'd hope for first-rate pho there, but Joe MacBu found the broth one-dimensional and clove-heavy. However, he loved thit heo gia cay, a stew of roasted pork belly and mushrooms in a rich, complex broth funkified by fermented shrimp paste. Add heat and zing, if you like, with chile paste and pickled chiles. Joe's advice: Pass on the pho and order instead from the handwritten menu.
As for the old World of Taste, its owner and cooks decamped last year to open a new place across the street called Com Tam Ninh Kieu. Its pho is the best Joe's had in New York, distinguished by the broth, "beefy, complex and appropriately spiced." As the restaurant's name implies, though, its specialty is com tam, or broken rice. This is good too, or at least acceptable to Joe's discerning Vietnamese friend from California. The rice itself is solid, but the accompaniments inconsistent: tasty pork skin, grilled pork chop, and shrimp cake; stale, dry egg-pork cake.
Pho Saigon No. 1 [Bronx]
2614 Jerome Avenue (near 193rd Street), Bronx
Com Tam Ninh Kieu [Bronx]
2641 Jerome Avenue (between Kingsbridge Road and 192nd Street), Bronx