The Bivalve Whispers

From the Chef down to the Garde Manger, there is an appriciation for the mastery of bivalve cookery.  Yes, quality, perfection, and timing is the status quo in the kitchen but there is an understanding between us cooks, that although 100% focus is required from each of us, when the bivalve hits the pan, there are no mistakes.  An over cooked steak, a bad schnitzel, or a cold potato, all unforgivable indeed, but a bowl of mollusks cooked to oblivion with no thought or heart for the liquid in which they cook in speaks novels.  A seafood so fresh, so simple, and a margin of error so thin, should not be taken lightly and when done well, is simplicity at its finest.

Being a serious cook has its advantages.  Being a line cook has even more.  The key is tasting your food and knowing the product in which you are serving.  They say knowledge is power...that could not be any more appropriate then when you are cooking for individuals.  A human being has put a certain level of trust in you to make them a meal that they will be consuming.  Knowing what they are going to be tasting, the quality of your ingredients in which you are serving , and the degree of skill you will put in is paramount.  That said, these mussels are not going to be at their peak for the next service (wink wink) Lets eat!

The numbers were good, service went extremely well, and like the kitchen version of a Pavlov's conditioning experiment, the cooks were rewarded...ok maybe the runner too but he's one of us.  No meat powder in today's experiment, and without giving all the details, the jubilant mussels were bathed in a gruel of pork, tomato, butter, and vegetation.  Grilled sourdough bread, sure, but I opt for some frites and the only condiment a fried potato should be served with...sauce choron. (if you haven't, you really should...enough said)  I make eye contact, give a nod, and break it all down.  Out on time, and happy to be a cook!                                                                                            

A new meaning to the "Trash" sandwich

I carry an exceedingly abridged draft of food stuffs that I could consume on a day to day basis and if done well, the all mighty, influential, and preeminent sandwich tops the list.  I am, in some ways, on a sabbatical for finding a real live delicatessen in Orlando.  I have been in countless deli's, sub shops, hoagie stands, and "sandwicheria's" (please explain that last one to me) only to witness Boar's Head or worse in the case, chicken tender sandwiches on the menu, and monogrammed deli paper.  Not that Boar's Head is an inferior product or a chicken tender sandwich does not have its place, but I want to see a meat or two hanging from the ceiling, house made roast beef and pastrami, maybe at least one fresh baked bread or a homemade pickle, and please just roll it in some butcher paper and save me the cost of your advertising.  I digress...

Just for now, I am going to pause, and assume that Orlando is comfortable with the fact that the deli is best in the hands of the Northeast and look for shops with potential right here in my own city. That being said, Pom Pom's "Teahouse and Sandwicheria," will be the first I write about.

With two locations in Orlando, I find myself stopping in at their newest location on University.  One foot in the door and your surrounded by wall to wall "chalkboard" tagged with graffiti art and your daily specials.  The crowd, prodominantly indie, plaid shirts, ripped jean shorts, and chucks.  The music in the background is streaming from the MacBook on the bar playing various artists from Patsy Cline to Modest Mouse. A good vibe here but its has one too many college students for me to have my meal here.  I ask for a menu and tell them I will be taking it Togo.

I fire off  twenty questions and get the skinny on this place.  All the meats are purchased but the chutney's, slaws, aioli's, dressings, and salsas are all made in house.  As the eclectic, reserved, and baffling teen was giving me the low down on the menu, I am looking past her and sketched on the wall was a blueprint of a sandwich, "Mama's lil Linebacker," it was dubbed and I am instantly intrigued.

Beef Heart, the other red meat.

You did it again Cosentino...Not for the rookie food enthusiast.


I wonder what will be on his menu during my visit next week.
http://www.incanto.biz/index.html

La Bonne Crepe, c'est bonne...

Like my partner in crime had mentioned in a previous post, it is hard to find a decent breakfast joint in this city. As a person that usually skips this "oh so important meal of the day", whether is time restraint, or just simply not hungry at that time of the day. Surprisingly enough, it seems that we both have found good experiences in Ft. Lauderdale. Figures, I had to drive 2.5 hours just to find a delicious, well-prepared breakfast.

Taking a stroll through Las Olas Blvd., I happened to spot this small creperie by accident. The thought of a soft, thin pancake, stuffed with goodies sounded like a deal too hard to pass up, and my appetite soon convinced my brain to give in.

We took a seat outside the patio, the gloomy weather deemed it appropriate to just relax in the open air, taking it all in. The server came by, and with her beautiful, thick french accent proceeded to take our order. As diminutive as this observation seems, it somehow raised my expectations that this place surely was authentic and probably as close to traditional as you can get.

We started with a cafe au lait, and a cappuccino. Both with just the right amount of dairy, and with enough kick to bring us back from the dead. The toasted baguette points came soon after. What to eat, what to eat? We decided to go with the smoked salmon appetizer(saumon fume). Served with caper berries, pickled white onions, and a horse-radish cream. God knows I love to play with my food, and this appetizer was perfect for that purpose. One had to build their own canapes with as much, or as little accompaniments as one desired. I enjoyed eating this little snack, just as much as I enjoyed preparing each delicious bite.





We followed the salmon appetizer with, of course, a crepe. Stuffed with home-made fennel sausage, scrambled eggs, and gruyere cheese, it was everything I felt I was missing from skipping many-a-breakfasts. The crepe was light and just slightly crispy, the sausage was super aromatic and perfectly seasoned, the eggs were cooked to perfection, tender and soft. For the size of it all, it seemed like a bargain, I thought.


I can say I left a happy patron that day, without a dent in the wallet, and a belly full. If you are ever in the area, I would recommend you take a walk down this street for many other small restaurants. Time and weather didn't allow me to explore more, but I'm sure there are more jewels to be found. As an Orlando resident, I can only compare this street to our very own Park Avenue, Winter Park. Also, if you get a chance, check out Schokolad, an interesting chocolatier shop with many treats to offer.

Breakfast has just gained a mustard grain of hope, as far as I'm concerned. Let's see if I can find an interesting breakfast joint I can call my own in my own city. This food enthusiast only hopes.

Your truly,
Happy Patron.

Obrigado Brazil 24!! Tasting Sao Paulo

It's 11:30pm on yet another Saturday night, and your usual suspects are back on the prowl for something new to devour. This time on our radar we find Brazil 24, on the corner of Kirkman and International. A busy tourist filled street, with the blinding lights of signs, banners, and Disney propaganda ( our city is practically infested with it ). But hidden at the near end of International Drive we find this precious gem. Its location could easily be missed and over-looked, since there are many other Brazilian restaurants and boutiques surrounding that particular area. So what draws us to Brazil 24 amongst all the choices we have? Well, they are the only 24hr, family owned and operated small restaurant open serving the best street-style food ( characteristics that we seem to favor), and as cooks we love the fact that they are our savior from your common 24hour "Danny's", and "International House Of Pies". Seriously, these guys are serving the type of food that will make a single tear run down the side of your cheek good kinda food ( i.e. beef stroganoff, liver and onions, steak and onions, rice & beans with fried eggs, and empanadas, not to mention traditional pastries), with more love and passion for food than any one of the previously mentioned joints.
We decide to take a seat at the the bar-style counter, and it's not hard to tell that this will be a good experience based on the smells that are coming from the kitchen. Intoxicating!! We are soon greeted by the owner/cook/butcher/host/server Nelson with menus and a welcoming smile that makes you feel pretty much at home. After a quick introduction he begins to tell us about his restaurant, and how it came from humble beginnings, and the painstaking hours he put into it. A topic any cook knows oh so well: the long hours, the tears and sweat, the mistakes, discoveries and success that come with it. He tells us a short bio of himself and how he started as a cook in Sao Paolo, Brazil, then as a butcher for a small Brazilian churrasqueria, and as he's talking I realize he hasn't even taken our order yet, and it doesn't even matter because we are enveloped in a conversation of the common love for food. A topic we could share for hours if you ask us. At some point in between the tales of the trade we decide to order some appetizers to start our culinary experience of the night. Papas rellenas ( stuffed potatoes ) and a cheese & beef empanada are our first choice of the evening. The papa rellena comes to us as a surprise, much bigger than u would expect this croquette-like snack to be, about the size of a pool ball to be exact. Inside we find a moist pulled chicken and queso blanco filling. Perfectly seasoned, cheesy goodness, with a perfectly cooked potato crust. At that point our bellies are craving for more.

Chicken and cheese papa rellena.

Next up, beef and cheese empanadas. This was probably the flakiest empanada we have ever had in town, and lets not even begin to talk about the filling. Sauteed beef, onions, and garlic seasoned with cumin, green olives, and a mozzarella style cheese. We simply cannot find a flaw in this combination. Another great appetizer brought to us in record time if I may add. Nelson, of course, has a grin on his face, he knows by the obvious "eyes-rolling back syndrome" that we're in a culinary nirvana. God help us, we haven't even ordered our entrees yet.

Beef and cheese empanada, in a flaky shell.

Shin Sushi...Fish Oil and Omega-3’s

Since the roll out of the blog and the creation of the LBC, we have had a good turn out with food find after food find.  As posted in a previous blog by frank, eating out of “grease trucks,” and indulging in a burgers larger than your grip, it can start to take a toll. 

Among the “healthiest” cuisines in the world, Japanese fare fights to be in the top 5, only to be pushed out by Vietnamese and the territories that fall into the “Mediterranean diet.”  I got a tip saying that “Shin Sushi,” Sushi and Sake Bar, just one block north of Colonial on Orange Ave, is doing justice to the art of sushi and have the freshest Uni in town.  Ok I’m in.

We arrive at 1:00; just an hour shy of them closing up shop for lunch service and the place is packed.  Good sign to me, I love to see a line of locals pouring out of the front door.   Means a steady fish rotation, which in my book is great to see for a place that sells raw product.  Opt for sitting outside with the newest members of the season “the love bugs,” we are seated right away and had the first round of beers before the line at the reception desk even sees hope of being seated.  Two fans blowing over the table, under the black awning on an already overcast day, the cold taste of my Asahi, and I have no envy for those inside.  Our server comes over to greet us with her thick accent “ELLO!” Bets go down on the table, is she British or Australian?  Let’s just say I lost.

Orders are in and I went with the nigiri tokujo moriawase, “for the adventurous sushi connoisseur,” it says…why yes I am, thank you.  Around the table, salmon skin roll, a roadhouse roll, and a spicy sandwich are also ordered, more on that in just one second.  My plate comes with the usual miso soup and ginger salad.  Miso soup is like olive and balsamic served with your bread at an Italian restaurant, you really cannot go wrong unless you have a poor quality olive oil.  Their ratio for hondashi and miso seem to be spot on and I quickly slurp my bowl and move on to the salad.  Now I have never been to Japan, but I would like to think that while you were waiting for your sushi, they would not serve you a glass of lettuce with ginger dressing on it.  Not very interesting is all I am saying, but the dressing is made in house and has a fresh ginger flavor.

Hats of to the Sushi Chef, he did not hold back putting together my plate and I now realize that it was worth the 30 minute wait.  At a glance I spot, eel, shrimp, scallop, and crab legs (that's crab with a capitol C not krab.)  Nose to flesh, and I do not smell a thing, just clean, fresh, sea notes, and I am ready to dig in.  The eel was delicious, you can tell that they just did not open the package and toss it on my rice.  The shrimp, probably my least favorite, was still clean tasting and the rice it was sitting on was fantastic.  The crab legs were my surprise for the afternoon, a little Japanese "mayo," and a dollop of caviar, this nigiri was perfect in ever sense.  Next, my scallop, lightly charred on the top and medium raw underneath, thank you Chef.  Now I traded off my conch for a spicy sandwich but in some aspects I feel it was worth it, but the reaction I saw as my nigiri was being devoured I start to regret my barter to the one on my right.

I cannot express how fresh the fish was at Shin, how well seasoned the rice was, and how much I appreciated that they didnt bother with the red beet nests, match stick carrots, or cucumber fans on my plate.  Just simply nigiri, and the usual condiments; wasabi and ginger, which stayed right on the edge of the plate, no need to muck up a already perfect meal.

To the left:  Salmon skin roll; charred to perfection, and intense salmon flavor.
To the right: Roadhouse roll; Seared beef, shiso, plum sauce.  What made this roll was the roasted garlic chips on top.

Last in the "food" category was the "spicy sandwich."  Spicy tuna (or you can opt for shrimp), with fresh avocado, Japanese mayo and rice all held together with a sheet of bean curd.  Sliced in little (and I say little loosely) triangles, so you can call it a sandwich and you got the perfect finger food.  Eating this wedge of tuna and rice, this concoction screams breakfast for me, I do not know why, and another thing...how come I did not get this sandwich in my lunch box back in grade school?  I know what my kid will be getting....lucky!

Now before I ask for a check and depart, I realized that you cannot come to a sushi and sake bar without...well without having sushi and sake!  Menu please!  I have to say that this place has the biggest sake menu than any other Japanese restaurant that I have been to.  I ask for the most popular and something chilled since it is just a touch on the warm today.  I love the traditional "generous" pour of sake into the masu, a small display that they might actually care about their customers.

Another one chalked up as being a good find in Orlando for the sushi and sake connoisseur's alike.  Before I forget, enough with the Andes Mints, they are made with crap chocolate and seriously over rated.  That said, ginger mint is where it's at!  Super ginger flavor, I am talking intense here, and mildly sweet.  Oh by the way...she was from the U.K.       

Store bought pasta? Not never we say..

When it comes to food in general, any good cook, or simply anyone with common sense would know that fresh is always best. Whether is pork from a nearby farm, strawberries from Plant City Florida, oranges from a mile away. You want the best flavor out of something? Then eat it at its freshest state, at it's peak of flavor.

In this instance, we are referring to pasta. Yes, we are aware that you could easily purchase boxed ready to cook pasta, but why should we? We love food, and we personally love to make things by hand. You can too, and you would actually be surprised how easy it is to make your favorite pastas right at home. So don't be afraid to get your hands dirty and give it a shot, your hard work will be rewarded with a soft, delicate pasta that will make u hesitate purchasing it again. We hope.

Quick Pasta Recipe

1lb. Dry mix ( half all purpose flour, half semolina flour )

1cp. Egg yolks

S&p To taste

Place all dry ingredients in mixing bowl.

Mix with a paddle on slow speed, and slowly add the egg yolks.

Dough should come together when squeezed with hand.

Knead into a smooth ball, and let rest covered in plastic wrap for 20-30min.

At this point you can either go into the pasta attachment of your mixer, or roll our with your standard rolling pin.

Use this recipe to make raviolis, fettuccine, pappardele, lasagna, cannelloni even.

QimiQ good for the house wife better for the Garde Manger

As a member of the ACF I attend my local chapters monthly meetings. A great means for meeting local chefs, staying current with trends in the industry, hear about new products from local vendors, and just staying connected all together.  We just had a new roll out of members in office and they are sticking to their main platform...education.  Meetings since have been integrated with demonstrations and mini seminars ranging in topics from strudel dough to jamón ibérico tastings.

Chef Helmut Holtzer, CMC and Chris Drogos from Atlanta Foods/Gourmet Foods International, presented QimiQ, one of their specialty brands that they carry. Basically a sauce base for hot and cold sauces made from cream and gelatin.  The demo was a display of the more popular applications, you can find a list of them on their website.  As Chef Helmut Holtzer was running through all the ways you could use this product, he threw out a couple unconventional uses that one might be intrigued to hear.  Instant chemise anyone? Yes please! Chaud Froid in a box? Sign me up!

For the ones who find peace in long nights staring at food with the smell of aspic in the air, hands painted white from gloves, and on the edge of either going insane or truly defining yourself as a serious cook i.e cold food competitors, this is a product you might want to play with.

QimiQ
Classic:  Like I said before this is basically cream and gelatin which in my book is "chaud froid."

Chaud froids really did not come about until the beginning of the 19th century and had about a 100 year run before dying out.  It being a dying skill and technique is the very reason why I commit myself to the art of Garde Manger. The salmon piece in the picture is wrapped with a green and white chaud froid.  I snapped this photo at the 2012 ACF Culinary Olympic Team tryouts.  Ben Grupe presented this for the cold food portion of the tryout.  Beautiful piece, one of the best platters there that evening.

Whip:    
Melt, pour, let set, he says.  I am talking about a chemise.  Cold platters, traditionally displayed out on silver or ceramic had a thin layer of gelatin that you laid your food on.  Your ability to pour a even, clear, and thin chemise is taken into judgment and will reflect on your score.  This picture was the first platter I entered into a cold salon, it has a clear chemise under the food for an example of what I am talking about.  It was a representation of American shellfish and being seafood I went with a clear chemise.  Now as you get into other meats and other displays of cooking methods such as a braise or a roast, it would be suitable to pour a colored chemise down first.  White, tan, and brown are most common.  Now in most cold food competitions the food is not tasted, it is a display of the craft and art.  So there are trick of the trade, and I am thinking that QimiQ might soon be in my bag of tricks.   
 

New Name, Bigger Things, Same Peeps!!!

Welcome back!! We have officially adopted a new name ( Lunch Box Crew), and with this a more serious approach to what we want to be doing. Feel free to leave comments, email us suggestions, follows us, get our feeds, or simply just enjoy reading about food. Thanks again for your support, expect better and bigger things from us.
Eat well,
Frank G.

....how about "Duck in a Blanket"

In the phrase "___ in a blanket," Pig was king.  Well move over sus domestica, your crown has just been renounced and it pains me to do it.  The pig is a culture within itself, the beast has a cult following, and causes foodies and gastronomes to weep like little girls at opening night of Twilight.  Ladies and gentlemen, I present to you the "Duck in a Blanket!"   

Seared cuts of foie gras sandwiched between slices of brioche with champagne grape compote, and all wrapped in a flaky puff pastry dough. 

So we had a 120 person, seven course (platted) banquet.  This was the second course except you would have to imagine quail nestled in there as well, served with roasted grapes and a red pepper coulis.  Leave a little M.E.P. laying around and a cook left alone in the kitchen and you get a snack that has a little less quail (none) and a little more foie.

To date this flaky, buttery, rich, and sweet concoction beats any cut of pig wrapped in anything that can be construed as a "blanket."  No fret my four legged friend, your still number one in my book, but here...for now, the only thing that belongs in that blanket is a piece of gavaged duck liver.  

Making your own pectin

http://www.chow.com/videos/show/all/59078/how-to-make-homemade-pectin-for-jam

Beer for Breakfast

Beer for Breakfast
That's right, you read correctly, beer for breakfast. I know what you're thinking, but my mouth watered at the thought of that harissa pizza and a cold one at about 11:30am'ish. Don't judge me. LOL

Enjoy this post from CHOW...

Kitchen Recipe: Cherry Chipotle Glaze.

Cherry Chipotle Glaze

Yield 1ea. 6" pan.

4oz. Reconstituted chipotle chiles ( preferably in adobo)

2cp. Brown sugar

3cp. Black cherry puree ( or cherry compote )(one can also substitute for a diff. fruit puree)

8ea. Garlic cloves, smashed

1.5oz Fresh thyme sprigs

1cp. Tomato paste

2oz. Dijon mustard ( not the cheap stuff, trust me )

Combine all ingredients in a large saucepan.

Simmer and reduce by 2/3

Puree in vita prep, kitchen blender, or beurre mixer.

Apply to chicken, pork, fish.

Wok this way

I ended the food show with a bang.  A last glimpse at the booth's and vendors that I missed the previous day, a few more stops at the Orlando Brewery, and a round of applause to the "Taste of Elegance," (pork) competition winner Wendy L.  I bid adieu to another successful food show and head out the double doors, through the sea of white coats, shirt and ties, and Segway's.

The day is young, the portions were small at the show, and Colonial is on the way home.  Well not exactly but Chinese sounds fantastic right about now.  A drive down 50, a stop at a traffic light, and I spot our lunch...Tasty Wok, A Chinese BBQ & Noodle House.  We walk in, I throw up a peace sign and a Cantonese greeting and I feel at home...not that I am Chinese but I now realize that maybe I should be.  We get seated, open the menu, flip passed the American section, and start with the real stuff.

 In the pork mood, seeing that awesome pork trophy at the food show, I decided to order up some fried and braised pork skin.  Couple that with some scallion pancakes and a Hong Kong milk tea then we are down to business.  You know your ordering the good stuff when they ask you "Have you had this before?"  Yes, yes...I know what I am getting myself into, gelatinous goodness of pork and fat, fried then braised in soya sauce, brown sugar, and cornstarch.  Toss in some turnips and scallions and that is a dish my friend.
The scallion pancake was dense, slightly sweet, and full on scallion flavor.  Scallion in the cake, scallion in the pork...that is called bridging.  On to the next course.

Combination platter on fragrant rice.  Soya chicken, sliced BBQ pork, and roast duck with the most succulent crispy skin that I have seen and tasted in a long time.  Chinese broccoli and a side of dipping sauce and your doing well for only 7 bucks!  mmmm five spice, how I love thee.

   You cannot walk into a shop like this and not see what they have on the special board.  "Crispy Quail," some of my two favorite words put together.  The bird comes out, fried to perfection, and a side of salt laced with MSG.  I am sorry for the 1% that has a reaction to the miracle salt but a salt that taste like meat, belongs on meat...that's all I am saying.  There was not much left of this bird when I was done with it...meat, bones, cartilage, all the same to me.

Our waitress comes over, I tell her (in Cantonese) "It was great, we are full," so she knows that I know what's up and she fires back with a bow and a "thank you!" That my friend is how you get the Chinese discount.  Walking out the door, my eye catches a whole plate of chopped up peking duck, and a big bowl of noodles.  Oh I will be back....I WILL be back!

Congratulations!!!!

Congratulations Wendy L. , winner of this year's ACF pork competition. Your hard work and dedication is an inspiration to us. Told you there was nothing to worry about, you killed it kiddo!!

Florida Restaurant & Lodging Show experience 2010...

So once again the FRLA show is here. I didn't really get to experience the opening day on Sunday, but I sure wasn't going to miss it on Monday. With the little bit of energy I had left in my body form the night before, i dragged myself out of bed, and quickly headed out to meet up with my friend Brian. I arrived at the designated meeting spot, MCD's, and fatboy decided to indulge in a " griddle breakfast sandwich". Although greasy and fatty, I inhaled the concoction and washed it all down with a fresh squeezed orange juice. Ah, the ride is here, time to jet and for some real treats in my belly.

After having paid the painful $11 for parking, we quickly scurried inside into some much underestimated air conditioning. We get our validations, and enter into a world were pretty familiar with: the kitchen and restaurant life. What to get, what to eat, where to start? God knows where, this place is bigger than your average wholesale super store. We veer right and soon enough were indulging into a world of free snacks and tasty samples. We drink wine, sangrias, margaritas, frozen lattes, organic beer (check out http://www.orlandobrewing.com/); we eat pizza, fromage (cheese), charcuterie (sausages, cured meats), gelatos, sorbets, prime rib flat breads, tacos made by a Korean gentleman ( culinary oxymoron lol), cupcakes, herbs and even insects. Yes you read correctly, insects. Crickets and worms to be exact. I can only describe this experience as a must try, just to say you have done it. Not the most delicious thing you will ever taste, but the inner risk taker will be satisfied.

As we walked towards the back of the annex, we checked out some ACF competition plates. Beef and alligator were today's main ingredient. We saw some recognition worthy plates, and some not-so-worthy. But that's neither here nor there. We left the judging up to the proper judging authorities. Moving along.

All in all it was a good experience, we looked at some innovative ideas and products, and only excites us in thinking what's to come in the near future for the restaurant world. Maybe smoother ordering systems, or faster ticketing systems for quicker plate-ups, maybe more modern food presentations, or new amazing ingredients that will be in our plates sooner than later. Who knows, all this guy knows is that it left me with a lot to think about and a lot to look forward to. See you next year FRLA!!

O.B.T. , you have yet to let me down...

  It's 9pm on a Saturday, just got home from work. Take a quick shower, and start getting ready for tonight's exciting event. It's been on his mind all afternoon and all night. At first you might be thinking, "He's in his 20's, its Saturday night, its before midnight, he must be talking about some bar or some club". Erroneous! you forgot that he's a line cook, and food is his passion. Whether it's making it, talking about it, thinking about it, reading about it, or simply eating it; this young man has sacrificed his own body for the sake of what he loves. Yes my friends, tonight's main event is dinning out at your not-so-obvious choice, the "grease trucks" or food trucks as they are more commonly known.


  We start the night by meeting up at our usuall rendez-vous (7-11 gas station, corner of Central Fl. Pkwy and OBT), Brian gets the preferred drink of choice ( insert a name of any delicious microbrewed beer here), and with cash in eager and hungry hands, we carpool to our night's destination. (Did I mention they only accept cash?). We arrive at about a quarter till' midnight, and as you wouldn't expect it, the place is already packed. An array of lights, cars and people are seen everywhere. You would think it was a mini carnival of some sort. Next order of business, figuring out what delicious morsel to purchase and ingest.

Food and restaurant show!!!!!

If they can do it, why can't we?

So I have yet to find a place worth eating for breakfast in Orlando.  Granted I am rarely up at the crack of dawn, but I figured that by going to a place that is 100% focused on the sole preparation of breakfast cookery, I might be able to find a good meal, or at the very least a good cup of coffee and toast.  Nope, nothing, any suggestions?

A recent trip to Ft. Lauderdale had me loving breakfast again.  We stayed at a "W" hotel and Steak 954 was featuring breakfast, lunch, dinner and the occasional brunch.  They did well by my pulled pork, cuban egg sandwich with swiss.  Now the greens were wilted and dying on my hot plate (at least I got a hot plate) but a small price to pay for satisfaction.

I had to go back, a good breakfast is to hard to pass up, once you find one.  This dish is more my style, as soon as you get passed the allure of words such as "fried egg" and "pulled pork." Serrano ham crepes, membrillo, manchego, and dulce de leche.  Sweet, salty, and rich, perfect with my black coffee.  If I "had" to complain, it could lose the powdered sugar and the rotting fruit that they decided to serve me. The menu is pricy if you take a look at it but the 50% off hot food card brings it down to reality.  I tip my hat to Ft. Lauderdale and look forward to a find in Orlando.

Last week Puerto Rico...this week Argentina

So last week we decided to check out the food stalls on OBT.  I have to say we were greatly rewarded.  Just take a look at that sandwich! (tripleta)  There is nothing like some cuban bread stuffed with pork, vegetation, and you want to know the secret ingredient?  We figured it out...sour cream and onion ruffles.  Juicy, delicious, pork goodness.  The alcapurrias and the empanadias were nothing to write home about but the mofongo con carnita is another story.

Smashed plantains loaded with garlic with some fried, grilled, then fried again pork, how could you go wrong?  That section with the iceberg and mystery sauce...didn't touch it.

We will be back but we are moving up the street for some arepas and argentinian fare.

Thai House (50)

When going to any restaurant that is not part of your background especially if you do not speak the language...please do yourself a favor. Bring someone who does, close your menu, order a beer, and let them order for you.  You will be greatly rewarded.  Case in point, I ordered the steamed dumplings and see what I got?  Frozen dim sum shu mai from the market across the street.  Next to it, ground chicken floating in a delicious pool of lime, fish sauce, and cilantro.  Throw in some cellophane noodles and some fresh vegetables, and now your talking appitizers!
 

Having learned my lesson with the ordering.  I let my Thai speaking brother in law order the rest of my meal.  Simple, tasty, authentic!  My dish was all about the gravy, and the char taste the noodles got that you can only get from a screaming wok.  "hot plate?" yes please! I am convinced that every meal should come with these condiments.  Fish sauce, chili's, crushed peanuts, and what I like to call... Chinese ketchup.

http://www.thaihouseoforlando.net/home.html

Fun with Foie

Grilled burger, foie, lingonberry compote, gorganzola, toasted brioche.  Just a little snack to start the shift.