Sushi Pop...page 1 (apps)

F: Its about 7:30pm, and I'm getting ready to leave my house when I decide to drop a line "Hey, is it rainig bad over there? It's pretty bad over here.
B:"No, it's not raining "bad"
F:"Ok", I say and I jump on Orange Ave, and blindly start driving to damn near Georgia it seems. 408 East, 417 North, 417 North, 417 North, wait a minute, this is way further than what I expected. "This place better be worth it". "Am I heading the right way bud?"
B:It's easy, 417 to Redbug, make a right, pass one traffic light, and it is in a plaza on your right. You will see the big pink sign that says "Sushi Pop," ironic...don't you think? O, and I know I lied about the rain, but come on it has been like this all day. I ordered a warm sake for the table, it will be fine. Speaking of sake their list is quite impressive, sparkling sake, saketinis, wait I think I see you pulling in.
F: Forget the irony man, I'm soaked Lol. Yes, yes you did lie about the rain...oh look, Ponyo is playing on the flat screens. I'll take a Magic Hat #9 myself please, domo.

B:I can't get passed page one, I think I am going to stop here, if this place is good I will come back and hit up page two...decisions, decisions...here is what I am thinking. Although I am diggin on the Tako and the Bahamian Conch salads, it is raining...again, sorry, and I am going to hit up the "hot tastings" portion of the menu.
F: I'm literally "on the same page with you", if this place is any good, page 2 blog post is in effect. Impressive cold/hot appetizer selections, I think I will go with the hamachi crudo, can't pass up some pork belly tacos, and I guess ill try one of their signature maki.

The waitress approaches us, and little does she know, we are professional eaters, so the ordering takes place.

B:You have a pen? Because this is what we are thinking: Hot Rock, Shishito Peppers, Kurobuta Tacos, It's no Yolk, Godzilla, and Hamachi Kama. Oh, and whatever he is having.

.........."wow you guys really know how to order", says the petite waitress in part shock, part excitement...........Just as fast as we placed our orders, they were flying out the window with them. She introduces each and every plate, and even lets us know about what makes each plate unique. She even impressed me once she started talking molecular gastronomy in a way that I knew for sure she researched her stuff.

B:"Hot Rock." Ok, they were not kidding, that river rock is no joke. I have to tell you, I am impressed with the sear the wagyu got off that rock. You know what? I would have to say that this is an acceptable medium of cooking for wagyu. If you are going to eat something so fatty, so rich, and so delicious, you do not want to confuse the product in the way of preparation. Sear it hard...enjoy it rare. Raw would be the only other acceptable way. The dipping sauce....appropriate for the touch of salt the beef could use.

F: You're right, those things are blazing hot. I would hate to drop one of those hot rocks on myself, although I'm sure my skin would instantly caramelize and it wouldn't feel a thing. Real interesting way of presenting this dish, everyone knows I like to play with my food. Back to the food, I'm guessing they lightly marinate the beef, as to not disrupt the natural flavors, and with that quick sear it does seem like its the only sensible way to go. A dip in the sauce, and like Houdini, the whole thing disappears into thin air.

B:"Shishito Peppers," lighter than I expected. Never had a shishito pepper before, it is like pepperoncici meets serrano, but without as much heat. Nice twist on the more popular "southern," jalaepno with cream cheese and bacon.

F: "Is it hot?" You see, I have to ask as I have a low threshold for spicy foods. I get the nod, and pop one of those little suckers. "Not bad at all". It's exactly like you described them, like a light serrano, with a real creamy filling and crispy batter on the outside. "I could definitely come back just for beer or sake and a ton of these".

(no photos for this one, they were the first to come out and off the plate before the plate hit the table)

B:"Kurobuta Tacos," So first thought....I am looking at those shells and thinking that you can fit some more pork in there. I bet they get a lot of orders for entrée size tacos, which would explain the size of the shells. I would not want to keep two sizes in the restaurant either. The belly is cooked nice, and it is a touch on the sweet side for me, but damn tasty.

F: I'll agree, could've used a little more pork belly, but overall extremely tasty. I'm assuming they're curing their own belly because I noticed subtle Asian spices and flavors (hoisin, 5 spice, ginger, etc). Crispy yet tender, and gotta love that melt-in-your-mouth fat thats associated with the belly.

B:"It's No Yolk," Ahhh, some molecular gastronomy. That explains the name now. I can only assume the "egg," on my tartar is the coconut milk and mango puree...smart. The salmon has bite, so either they are putting a cure on the fish or it is marinated with some lime before service, but since it has no discoloration, my cards are on a cure. With the flavor profile they decided to go with, salmon would not have been my first pick for a fish, but after eating it...I stood corrected. It makes all the sense in the world and the seaweed rice cracker....again....smart.

F:"Hamachi Crudo." Although its kinda chilly outside, I wanted something fresh and light. Seemed like the perfect dish to order. Thin slices of hamachi, toasted garlic chips, dill, apples, and blue cheese powder. I know it sounds like a strange combination of flavors to pair up with fish, but it was quite good and I just gave up trying to figure it out and enjoyed it.

B:"Godzilla," Here is how I see this, and I am sharing with you why I ordered this particular dish. It is almost a sin eating sushi in Florida. I mean Japan is some 7,000 miles away, and fish were never meant to have a carbon footprint. They were thoughtful enough to put on something local so I ordered the gator. Pretty, and much props for the parsley and celery leaf salad. How many people do you know that lop off the head and tail end of a stalk of celery and throw it away in the kitchen? The salad is light and refreshing as well as the gator...tastes like chicken (had to say it.) I got to say, they have the art of frying down to a science here.

F: Oh man, it does taste like chicken, and surprisingly tender for gator. Sous vide maybe? Awesome combination of marinated hearts of palm, radishes, celery, parsley, and red onion. Perfect contrast to all the other heavy dishes we've had or yet to come.

B:"Hamachi Kama," This yellow tail proves a point for me. Find a reliable source for your product, apply the proper technique, and respect for the food. What you will end with is a simple, grilled, sweet, smoky, salty, juicy, fatty, succulent, piece of fish that no amount of smoke and mirrors of molecular gastronomy can hold up to. The ponzu sauce is just the right amount of acid to cut through the dish. Perfect,
absolutely...perfect.

F: I can only describe this as the "pork belly of fish". Salty, crispy and fatty, YUM!!

(ok this last section is not on page 1, but it was compliments of Chef Mike...thank you Chef! We also left out the Maki, want to save it for the sushi post)

B: Hey!.... Hey! Eyes off the Ponyo...dessert is coming.

B:"P.M.S. & Pina Banana," I love a good molten cake when executed perfectly. Cake on the outside, molten chocolate on the inside. Not pudding on the inside, not custard on the inside, but a flowing river of hot chocolate. The peanut butter powder makes for a great condiment if you use it as such. What brings it all together for me is that salted caramel ice cream, fo sho. The raspberry sauce, just let it sit there and be pretty, not needed.
As for the Pina Banana, they really nailed the banana spring roll, I'm telling you...these guys mastered the art of frying. Crispy on the outside and they maintained the texture of the banana on the inside. Creative way of letting a ripe banana speak for itself short of just sending a banana to the table. Oh look! Who needs agar when you have tapioca? Love it! The coconut "noodle" really has the same texture as the banana so it plays well. If you were to close your eyes and eat a spring roll in one bite, you would swear you were eating a coconut flavored banana. I am hesitating trying the ice cream, because I just do not like "shredded coconut," (its a texture thing.) Ok, ok, that is good, that is really good, and eat it with the banana and pineapple compote...even better. You know if you were to take this whole dish and throw it in a bowl, it would probably be the best fried banana split I ever had.

F: Going against my instincts, considering how full I am, I decided to dive into the "Happy Endings". (Love the casual/creative names on the menu by the way).
B: "Pho You!" (you'll see once you guys check this place out.)
F: The P.M.S. was outstanding. I think my favorite part of the dish was combining the salted caramel and the peanut butter, perfect if you're like me and you don't like to over do it with sweets.
Hands down, the piña banana was my favorite. The banana spring rolls won me over, and don't get me started on the coconut ice cream. Well executed dessert, and perfect amount to keep you interested in each and every bite. I was definitely digging on the tropical flavors throughout this dish

B: Ok, so really good find, and we definitely have to come back. In fact since we only really ate off the "tastings," portion of the menu, we should just write about "page 1," and make it a three part post. Next time we come it let's plan on eating our weight in sushi, then to complete the trilogy either do the tasting menu or order a few entrees from the kitchen.

F: I know,really good find. The menu has plenty to catch the eye, and please the belly. I'm down, as always. I can't wait to try some of the most creative maki sushi I've seen in a while, with the original/quirky name to match (choleste-roll, Bananarama, Hot Mess, and the Anaconda).


B: Food aside, I was really impressed with the service. I have never dined, or worked for that matter, in a place where the server knows so much about the menu. Come on, she gave us a history on wagyu, talked to us about molecular gastronomy and preparations, from what was being used (aka maltodextrin) in the dessert to foodie clubs she has found where they meet up to just play around with ideas and techniques. She knew where the restaurant procures all of their fish, when the orders come in, and how fresh the product is, and she could also carry on a conversation about the breed of Kurobuta pigs. Impressive to say the least.

F: If only she could clone herself into about 10, and come work with us. Real friendly and knowledgeable service, totally made the full experience come full circle. I will also add, the manga art and decor in this place definitely is an eye catcher. They clearly have put a lot of thought into the aesthetics of this place, I'm going to describe it as "modern Tokyo-ish".

B: Next stop, a seat at the sushi bar for some sake/beer and plate after plate of fish and rice.

.........to be continued.

2011foodandfitness (Jan-March)

O.k. so I know what you are thinking.  If we are focusing all of our extracurricular energy on eating out, finding trucks, and taking a seat at the bar, then we must be on a path for self destruction.  You would normally be right, but "awareness," is half the battle my friend.  We think we can have our cake and eat it too.  So for 2011 we decided to launch a new idea, and put ourselves up for public humiliation.  A scare tactic to get us in shape and keep us that way, and who doesn't like to see a little competition between to friends?

bmoll 
January "operation: awareness"


Since I lack time, effort, and patience in counting calories, nor do I believe in the practice, I am going with a high protein, low carb diet.  I will also seek out a high intake in vegetation and non animal proteins. I am allowing myself any alcohol beverage in moderation that is distilled but not aged in barrels (sugars found in the wood could throw off my progress.) Since I am not a fan of soda's or artificial sweeteners, water and "black," coffee will be the majority of the liquids I will consume. Red wine well be included but will only limit myself to one glass on any given "non" cheat day. The cheat day will be once a week where I will actually attempt to break all rules, push myself to the limit, and keep myself sane!

January will be my attempt to track my size, weight, and be aware of the food that I am feeding my body, nothing else.  No exercise, no supplements, no cheating (except the one day.)
  
I have included a slide show of my daily intake of food.  It has been said that if you recapture what you have been consuming on a day-to-day biases you are more likely to make smarter or healthier decisions throughout your day. It is a subconscious thing I'm told.







Jan 3:  I started the new year right with an all out free-for-all on food and drink, so here all my results after three hardcore days of 2011.

All my measurements will be taken every Monday morning as soon as I wake up.  I am using a home digital scale and will continue to use the same one for each weigh-in to keep progress accurate and consistent. 

Left Leg    (LL):  21½"    @ Belly Button    (N): 39½"    Weigh in: 180 lbs! (no goody)
Right Leg  (RL): 22"       Chest:                  (C): 42"  
Left Arm   (LA): 14"       Gluteus Maximus (jlo): 40½"
Right Arm (RA): 14"      Pant size: 34

Jan 10:  Weighed in @ 173# this morning, I assume it was mostly water weight since I am being very diligent with my high protein diet.  Mondays are my "there are no rules," cheat day since I am not at work.  I have been craving a sub, too bad I have not found a decent delicatessen in Orlando, but I will seek out meat and cheese between some bread today.

Jan 17: Jumped on the scale this morning  and was kind of disappointed. 171 lbs. the scale says, so I break out the tape to see what is going on.

Left Leg    (LL):  21½"    @ Belly Button    (N): 39"        

Right Leg  (RL): 22"       Chest:                  (C): 40"      

Left Arm   (LA): 14"       Gluteus Maximus (jlo): 39½"  

Right Arm (RA): 14"      Pant size: 33                        

O.k. so it was not a total loss, I am losing inches in all the right places.  I guess I was right about the water weight in the first week. Cheat day on! Cheeseburger, pizza, fries? or all three =)

Jan 24: A little upset this morning.  I am at the bottom of 170 but did not break it this passed week. I told myself in the beginning that I would not concern myself with the pounds but I really wanted to get in the 60's, I've been there before...I like it.  To keep myself discouraged and motivated I am not going to measure up this week.  Headed into week four, 10 pounds dropped, and not a single act of exercise.  Keeping it simple.

Jan 31: I have hit my plateau. Measurements have not changed so no need to post them.  I have been true to my diet, except I did throw in an extra cheat day this week but it was well worth it I assure you. It was one of those "an offer you can't refuse," situations.  After fighting with the scale this morning I did manage to get it to say that I have made my way into the 160's.  I will spare all of you the details of this accomplishment.  Just under 4 weeks and a total loss of 10 pounds and just shy of 5 inches.  Not bad for no exercise, tracking what you eat and drink, and being "aware" of where your body is at every Monday morning.  I would have to say being the lazy healthy guy as been successful.  Operation: awareness... mission accomplished.  

My plan is to carb up on my cheat day and move into February with a whole new mission and goal in mind. You can follow in the 2011 Food and Fitness section located in the tabs under "The LUNCHBOX."

Be mindful, eat well, do nothing!

February: I used this month as base line.  It appears that I hit my cap for weight loss using diet and awareness alone, but could I maintain my weight with little to no effort? The verdict...yes!
Following my high protein, low carb, and no exercise diet that includes a cheat day that is nothing more than shameful, I was able to stay at 170 +/- and no added inches.  Not bad, but now its time to go "super sane."

March: So I came across a unique situation.  The company that I work for has an event every March and requires my presents beyond my normal shift.  Since I would be practically moving into the kitchen for the month I wanted to use this as an opportunity to run a test I was waiting to do towards the end of the year. I know life can get hectic from time to time and throw you off your game or special occasions come up that pull you off your routine.  I used March to mimic these situations and decided to record the results.  I wanted to track just exactly how long would it take for me to reverse my results.  As I moved into March I started to strip away the walls of my diet. First thing to go....breakfast.  The earlier shifts came and so did breakfast pastries with my coffee.  Lunch never really changed, and although I knew I tossed out all the rules for the month I actually enjoy eating the way I do on my "diet." Dinner was the biggest change, working long hours practically eliminated dinner and left me with bad decisions to fill the void when I got home.  Nobody wants to cook a meal when they get home at 2 a.m.  All I wanted to do was eat something and get in the bed.  Sandwiches from p.b.&j's to Italian cold cuts on ciabatta, needless to say I was carbing up hard.  Now I did not want to totally undo all of my progress so I stopped at halfway.  It took 3 weeks, each one progressively
worse than the next, to start adding pounds (with no change in inches.)  I now know that I can hit up a cruise or take a much needed vacation, pull all stops, and not undo "all" my hard work.  My five pounds will be easy to shed again, and I have one week left in March to do it.  How do you rebound from a blow to your regime?  Find out in April.  

Space Brain @ Odin's Den

I am breaking out, got to change, 5 min and I am gone.  So what am I in for tonight, I got your link and I listened to some of their tracks...I dig, they sound pretty hardcore :B

F: When the topic of metal and hardcore come into a conversation, one would usually name bands such as Shai Hulud from New York, Pantera from Texas, Hatebreed from Connecticut. But what about Florida? Better yet, why not Orlando? Your impatience need no longer wait I say. Introducing Space Brain, a multi cultural, multi talented band that comes at your eardrums with no apologies and with a double dose of brutal, in your face sound and attitude that metal is loved/hated for. As they have stated themselves, they bring a heavy, yet soulful style of metal that eerily reminded me of bands such as A.N.I.M.A.L., Soulfly and Sepultura, and the "back off, get the f#@ out of my face" attitude from their southerncore alter ego, reminded me of great bands such as Maylene and the Sons of Disaster, Throwdown, and of course the great Pantera.

F: @Brian. So where are you? This thing is about to start, the crowd here is waiting impatiently and the beers are flowing like wine. Did I mention they serve premium domestic brews? Oh and don't worry about food, I noticed a food truck by the door.

S#^t, am I missing sound check?!?! and I get it...they are going to be awesome, I am  in my car. By the way, glad you're having fun... I am unbuttoning my jacket with one hand, (second gear,) and throwing on my chucks with the other, (third gear,) GPS is saying I am not going to make it to Odin's Den on time, (fourth.)  Everyone at work is blowing up my phone cause I bounced without saying goodbye and they think I am somewhere downstairs. 

:B

I am in the parking lot, I already like this place, I am 5 yards from the door and the sign says I am only going to be out $5 to stick around for the show...damn good deal, be inside in a second. 

:B

The guy at the door cant break a $20, so I had to run back to the car, but you know what I saw on the way out? FOOD!  Order me a Jai Alai, taking your advice from your review on the blog (check it out HERE,) and I will be in a second.  I am feeling the crowd, my kind of people... the street kids, indie's, and I think I saw a old guy in a trench coat....should be fun.

:B

F: ( Insert about an hour of gruesome, brutal metal in here).............          

So what did you think? :B

F: From start to finish, they brought it on mercilessly, not holding back. The Venezuelan guitar duo of brothers Gustavo and Nelson seem to be in perfect sync, and with matching anger and energy. Bass player Carlos, really lets a heavy rhythmic bass fall on all tracks and plays flawlessly at a blink-of-an-eye speed. Drummer Kevin, keeps the whole group in check with a double pedal machine gun metronome that is on point a-la Vinnie Paul circa Vulgar Display of Power. Last, but not least, we have Denni, lead singer, with his gut wrenching vocals, this banshee of a man brought the pipes and attitude that sets this band apart in my opinion. Climbing on chairs, amplifiers, tables, even bar booths, he made sure you knew what band was playing and that you would not forget who they are for a long time, SPACE BRAIN.

Agreed, and what did I tell you?...it is not a mosh pit until some white guy takes off his shirt.  Good times!  Good show!  Space Brian delivered. Tell you what though, the bar being the size it is, they did an awesome job with keeping the drinks coming.  Hard to do with the vocalist on the bar, so props to them. This just might be my new hideout.  

:B  

Now finish that beer, Bruno Bites is calling my name, his chalk board menu says "Gypsy Steak," has to be good...right? 

:B

Toasted bun, cheese whiz, steak, peppers, and sriracha...perfect after a kick a$$ band, some great beers, and a good crowd.  I am just about home, tell the bass player not to be so modest next time, he and the rest of the band f^ing rocked!  Good find, even better music...out.

:B 

F: If you would like to know more about Space Brain ( i.e. tour, mp3's booking, etc), please visit the artist's pages at : Purevolume , Reverb Nation , and Facebook .

"Jam" with Doc Williamson

Blues Jam that is...

I stumbled across Doc Williamson on a open mic night that he coordinates for Rooster's "Club N Global Grill," in Winter Park.  I have to tell you, we went for the food but stayed for the music.

A  hookah joint dressed as a bar and grill, had a stage to the right, a bar to the left and a kitchen on the back wall.  Service was great from the get go, and there is nothing like a thick accent and some British charm to make you feel welcome. Plus any server who will take a hit off your hookah is top rate in my book.  She was assured we picked a primo blend (she mixed three flavors for the table; nice right? Think dream sickle) so how could she resist. They had $2 draft Magic Hat No. 9's all night as a special, so needless to say...pretty excited about that.

People were rummaging on stage, sound checks were going on, and a bearded man with a beer in his hand was taking seat behind the keyboard labeled "Doc Williamson," across the front. As the lights were dimmed and the intros were being said, I noticed more and more people with instruments walking in, making their way to the foot of the stage, and writing on this clipboard sitting on a music stand.

 Now Doc can play, oh he can play, and he has a wickedly awesome voice.  Also on the stage was a bass player, electric guitar, a guy behind the trap set, and a saxophone player.  We were about 20 minutes into some blues and then Doc stands up reintroduces the players and they walk off and a new group comes up and plugs in.  The list is starting to make sense now, Doc organizes, what I am calling, a "roll call," style gig.  When they open up, you get a 20 minute spot, and then the next group of players take over.  A new bass, a new drummer etc, etc.  Now if there is no one else signed up to play saxophone then your still on for another set (from what I can tell.)  Needless to say the format was new to me, it kept things interesting, and like I said I went their to eat but I stayed for the music.

Cannot describe how much talent was in this one room.  Everyone played their ass off, and you can see on each of their faces that they were there to jam, and that is exactly what they did.  For the most part, blues was the focus, a little jazz, and some classic rock would sneak in there.  The caliber of musicians they had there that evening is so hard to illustrate, all I am going to say is that you  are just going to have to go down and visit Doc on wed or....head out to Sanford.

Doc puts on the same gig every Sunday at The Alley, Sanford Fl and I also hear that they serve free bbq from 5-9, smoked right outside the back door...score!  I got a chance to talk to Doc just before I departed, nice guy, compassionate about his music, and did I mention his wickedly awesome voice?  He says  you can obtain yours by drinking heavily and smoking regularly.  Doc your curse is your blessing, keep it up and LBC will be out to see you in Sanford.  Hope you have room for all of our friends.

Little Saigon

If you consider yourself a resident of Orlando and you have not found your way to Little Saigon on 50, then you might want to reevaluate your status as far as I am concerned.  If you cheer for the Orlando Magic, then you have had to have a bowl of (pho) from Little Saigon.  Which brings me to the very point of this entry.  Little Saigon does not need me telling O-town how good they are, because, well...they already know.  So here is what I am suggesting.  Little Saigon probably has the best bowl of pho or bowl of noodle in Orlando and I am open for any suggestions to lead me to believe otherwise.

Seeing as Orlando has hit record lows this winter, it only seem fitting for LBC, and well you the readers, to find the best bowl of noodle in town.  You can leave your findings in the comments to this post, hit us up on our facebook, or shoot one of us an email. We will scope out your discoveries and post them up.

Here is what you are up against:

Here is the setting.  A lady near and dear to the hearts of the LBC went to  the restaurant, got us a table and waited for her "children" to  arrive.  We were accompanied by Wendy and Angie this time around and we are all in need of a cure.  Now this post is a little late, I do have to admit, but was held back for a reason...winter. A round of beers and a pot of hot tea and we are ready to get started.  To my left, frank g, and he looks like he is in need of a cure of the night before.  To his left, Wendy L, and she is looking for something to cure her mental block of creative ideas for up and coming competition (more on that later.)  Angie, next one over, unfortunately caught, will be the "flu" of the winter season, and is looking for something hot, soulful, and rejuvenating to cure her cold.  Anu, our Chinese Grandmother, is using "lunch out with her children from work," as her cure away from her husband.  He is a meat and potatoes kind of guy and would rather stay home.  Fine by me, so we do not have to see "sweet and sour chicken," or "General Tso," at the table.  That leaves me, looking to cure my need for some fantastic food, with really good company, and another spot to tell all of you about.  Let's get on with it.

To the right: A round of summer rolls, and I had them ordered just so I can compare them to the ones Anu makes at work, arrived at the table with fish sauce as it's sidekick.  The rolls were good, refreshing, and had everything we were looking for.  Rice noodles, thinly cut raw vegetables, and little shrimp and pork and viola, summer rolls.  Eaten on their own, a little bland, and desperately in need of the condiment, and when eaten, makes all the sense in the world and you would not have it any other way.

This one was ordered by Anu for the table and I will have to ask here again what exactly was on the plate (it is hard with the language barrier to get the English translation of what some of the items are.) I do know that it was topped with hard boiled eggs, scallions, and dried shrimp....umm yum!  Following that was one of my personal favorites, Vietnamese pancakes, or more commonly know as banh xeo.  Imagine a uber crispy crepe packed with shrimp, pork, and vegetation served with, yet again, fish sauce.  Cut yourself a wedge, pack it with mint and Thai basil fold it like a New York pizza and dunk it in the bowl of fish sauce.  Which I do have to say, if you get this stuff on you, it is a wrap on your day.  You will need to go through your daily routine, including but not to exclude, changing your clothes, shaving, brushing your teeth, (twice) back to the shower, and you might want to re apply the after shave and cologne.  Ladies, your man should only wish you coming home smelling like fish sauce. Your good.

Here is what I ordered.  Since I was a few Asahi in and can not recall the actual name or the contents of this dish, yet I do remember discussing it with Anu, and she assured me it was good (but she could make it better...I love her)  I am going to give you the rundown on what your expectation of a quality pho should  be.  Being a "soup," the broth or stock has to be key.  Weather it be made from, chicken, pork, beef or vegetables, it is usually clear and gelatinous on the tongue.  The background flavors will be charred onions, ginger, and some toasted spices.

One can find a "pho spice kit," at their local Asian market but if you wanted to be true to thy self, one would toast off some, cinnamon, cardamom pods, and star anise, tie it up in some cheese cloth and let it steep until just perfect.  Once the broth is just right, you will want to add the protein of choice ( I suggest thinly slices of your meat "raw" and let your hot broth do the cooking.  Unless you are wanting chicken of course.  Cook it, and add it last minute.)  Now at our table, accompanying the bowls of noodles, was a plate of additions one could add to

enhance the flavor of your pho.  Thai basil, cilantro, lime wedges, slices of jalapeno, shaved white onions, and bean sprouts.  For me, and my soup is the one garnished with spring rolls...yesss, a heavy dose of lime, a slice of jalapeno, all the cilantro and onion I can fight off from the table and a few pieces of ripped basil.  As for the jalapeno, I suggest treating it like the worm in the tequila bottle.  Shoot it back with the last bit of broth when you bring your bowl up to your chin to seal the deal.

 To the right, a hot pot of protein, to cure any ailment one might have.  In this case, pork, shrimp, and other tid bits will do the trick. Toss it all in some spring onions and fresh vegetables and serve it all over a bowl of rice, ( in a traditional pot of course) and you have the cure for the common cold, or "Florida Flu," in this case.  I did not get to try this one personally, but it was described as, succulent, filling, and wholesome, with a touch of spice that warms you from the inside out.  But with good company, and good food, your bound to be cured of anything plaguing you.

Stuffed and ready to pop, we cannot leave this place yet.  Everything has just been good, consistently good. We decide to go for a form of dessert that should be followed with any Asian meal, if you ask me, smoothies.  From the left to right, to front:
Durian smoothie: Now I know what your thinking "they do not even allow that fruit on public transportation!" True, but in this form the smell is muted and the fruit shines.  The taste of a over ripened fruit but all the sweetness you would expect for being in that state.

Jack Fruit smoothie: Sweet, tangy, and look...I got mine with "bobas," the black tapioca balls you see at the bottom of the glass.  Love the texture for some reason.

The drink in front is something that is not on the menu.  I guess it is one of the perks of speaking the language of the people who own and operate the restaurant.  Anu had this brought to her and what she could tell me in English, was a drink composed of coconut milk, tea, and gelee pieces.  I gave it a try and I will tell you this.  I will have her order it for me next time....delicious!

So there it is Orlando, a though task at hand before the close of the winter season.  Lets see what you can come up with and we look forward to your findings.

What the Pho? Pho 88 that is

Taking advantage of this cold weather we cant seem to get rid of, I decided to indulge in one of my favorite "warm-me-up" dishes, the Vietnamese pho. Highly aromatic, light and full body all at once, fresh and deep flavored. Going out of my way, I decided to venture into a new place for this delicacy. Enter Pho 88 on the corner of Mills Ave. and 50.

Looking at the place, I noticed that it was filled with a much younger crowd than what I'm used to at my regular spot of choice. This made me think that it must be a good spot, where fresh minds found something they truly enjoy and call their own. The building itself was no big deal, lots of tables, a little Asian decor here and there and lots and lots of windows. On the outside, some of the best graffiti murals I've seen in a while, good enough to catch the attention of the Orlando Sentinel, and other art blogs and e-zines. Apparently they allow local artists to "decorate" their walls every so often, and changes from time to time. For the graffiti enthusiast, or simply for the big city nostalgia, I'd say come and check it out.

Back to the topic. The waiter greeted us, broke down the menu for us, and told us of the daily specials. I'd say it was the fastest service I've seen in a while, I imagine they must do a good turaround during the lunch hours of the busy downtown. After we got our drinks the real fun began.

I started the meal with a few shrimp and dried pork summer rolls. Filled with vermicelli noodles, lettuce, carrots, cilantro and of course the previous mentioned proteins. If I had to compare between pho 88 and Little Saigon, my vote would go to little Saigon on this one. I think they lacked a little in flavor and moisture, but the peanut sauce totally made this dish.

Next up was the pork bbq bahn (aka Viet sub). I was actually very impressed with such a simple sandwich that this was. The pork was sweet, sour and moist, and the pickled vegetables inside were perfectly crunchy and fresh all inside a lightly toasted sub roll. I would definitely come back just to order this one again.

Finally for the main dish, my beef pho soup. Think cuts of rare strip steak, thick rice noodles, thinly sliced onions, bean sprouts, Thai basil and mint, lime and fresh jalapeños. All I added was a touch of sriracha and began to inhale my bowl. I will say this, the soup did have a lot of flavor and richness to it, yes the vegetables were fresh, but would I call it the best pho in town, umm not quite. My money is still on little saigon and their bolder flavored beef pho. Care to prove me wrong, check and compare for yourself.

2011

What do you think? Different...right?  Despite still being under construction, we are fully operational and our  focus is back on our blog and our city.

We are doing it big this year!  A fresh look, some great ideas, and a whole new motivation.  Stick around, we have a few surprises this year, and a couple of projects in the works.  Just take a look in the tabs to get an idea of our new direction.  We are also open for any suggestions on what you want to see this year.  Let us know via email or facebook.  

Don't forget to subscribe in the top right hand corner for your convenience.

We wish you all a happy new year, and hope you follow us into 2011.

LBC at World of beers on sandlake...

Beer Review #2...

Well, I know its slightly overdue,but nevertheless, here it is. This second set of beers reviewed took me a while to get some free time to actually sit down, taste, and write down my thoughts. It's been pretty hectic at work lately with thanksgiving, a couple of banquets, and some family/friend events, but I think it was all worth it in the end. On with it!!

1. Ten Fidy Imperial Stout, from Oskar Blues brewery in Colorado. Talk about a strong, dark beer. So far, this one takes the gold on being the strongest, and hardest to drink beer I've ever encountered. Imagine, if you will, drinking a triple espresso, no cream, no sugar, and a slightly burnt flavor that refuses to go away. Not saying that its a bad beer in any way, in fact I enjoyed it because of the challenge I felt it was throwing my way. Super rich, heavy mouth feel, surprisingly dark head. I'd like to try this one again paired up against a 70-90% dark cacao chocolate maybe? I'm sure Brian will take me up on this.

2. Gonzo Imperial Porter, Flying Dog brewery in Frederick Maryland. Right off the bat you can notice the dark/golden color and the sweet smell it pertains. It starts of a little sweet, and after a couple of sips you start to taste all the "burnt" nuances from roasted malt. Super clean finish at the end. Although it is in the porter style, it reminded me of the sweetness of Belgian style beer, with the bitterness of a more common stout (Guinness per say).

3. Celebration Fresh hop ale, Sierra Nevada California. What can I say about this one. Possibly the perfect beer for this cold season. It's semi-intense hoppiness makes me think of herbs more commonly used during fall and winter (i.e. rosemary and thyme), containing 3 different distinct hops, and two different malts, its complex and subtle all in one. Much lighter than its cousin the Pale Ale. Give this one a shot, and don't be intimidated with its triple hop attack. I promise you, the reward will be most enjoyable.

4. Broklyn's Pre-Prohibition style Lager, Brooklyn New York. Using only the basic simple ingredients found in most beers, they manage to produce a superb product that sets them apart. The dry hopping definitely imparts a huge floral characteristic, and the malted barley adds a subtle sweetness. Rich, golden and so easy to drink.

5. Jai Alai India Pale Ale, from Cigar City brewery, Tampa, Florida. It's hard to believe this awesome beer is overlooked when it is brewed in our own backyard. Definitely intense, hoppy, slightly bitter, citrusy, crisp, with a long lasting after taste. It took me a while to get past the hops, and the bitterness, and I would definitely recommend having this one with a meal. Although I consider myself a hop head, this is one felt like it was a little unbalanced and a little too extreme in the hops department. I would consider having this one again, just not anytime soon for now.

6. PranQster Belgian style ale. North Coast brewing company, Fort Bragg, California. Super refreshing golden beer, with hints of citrus and spices. Apparently they use old-strain yeasts that give it its super aromatic qualities, and perfect levels of carbonation. Slightly sweet, clean crisp finish, and almost a "wine-like" feel to it. Maybe this one would be a better wait for the spring/summer season because it was definitely refreshing and highly drinkable.

7. High and Mighty's Home for the Holidays, from Holyoke ,Massachusetts. So after a long night at work, me and Brian decided to hit up the ol' watering hole aka Redlight Redlight (Bennet Rd. )to quench our thirsts and to subdue all the craziness from a busy night at the restaurant. We took a seat at the bar and decided that we must taste all the seasonal brews available at this location. Out of the 6 beers we tasted that night, this one really caught my attention. First thing that came to mind was bananas foster. I can explain, really. This specific beer had a rich caramel flavor, with hints of raisin, cinnamon, and orange, and I swear I even smelled hazelnuts or almonds. It's neither sweet or bitter, but its so complex I really took my time to finish this one. Definitely go and try this one, and when you do, close your eyes and try and deny that it reminds you of a delicious bananas foster. If you disagree, you're an untrustworthy person and a liar!!

Sippin on some sizzurp...

Not actually, but it's so delicious it can cure any ailment if you ask me. So last month we asked our readers to let us know what they were all drinking for the holidays. Some named their favorite cocktails, wines and beers, I personally had the traditional puertorrican drink, the Coquito. It's like eggnog to the tenth degree. !!
Rich velvety, creamy, and full of flavor with hints of nutmeg and cinnamon, and a surprising kick of a smooth aged rum. Seemed perfect for the cold nights we're having this season.
So it starts off as an ice cream base would, whipping eggs on a double boiler, and warming up your cream with the above mentioned spices and vanilla. You incorporate the cream mixture to the egg mixture, then back to warm up until it nappes the spoon. Once cooled, it gets mixed with top shelf rum, toasted coconut flakes and quickly gets bottled and labeled. I happened to witness the making of this wonderful drink one night and purchased 2 bottles for my thanksgiving dinner. My friends and family were hooked immediately and they also placed their orders from the next batch for Christmas eve.
So whether you're drinking sangria, vino, beers or cocktails, it will always taste better surrounded by good friends and family.

If you would like to place and order or have any questions, feel free to contact at:
Eggnut Coquito by Mimz
(407)879-1668 or email at m.martinez85@yahoo.com

Seriously, you won't be disappointed.