tag:blogger.com,1999:blog-88859728330605761652024-03-19T03:46:37.950-07:00Much Ado About FoodingMuch Ado About Fooding (MAAF) is a site produced by Minerva Thai of exploration with ingredients, the learning experience of how food helps define a culture, and the beauty of food as captured through a camera lens. It features original recipes, chef interviews, restaurant news, and more.Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.comBlogger1178125tag:blogger.com,1999:blog-8885972833060576165.post-49033595550998161382017-07-08T00:01:00.000-07:002017-07-13T19:21:07.553-07:00Indian Fusion Food at a(n ex-)Gas Station? The Good Ol' Whip In<div class="separator" style="clear: both; text-align: center;">
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You read about the good ol' <a href="http://www.whipin.com/" rel="nofollow" target="_blank">Whip In</a> all you want but the experience is what you want. I had flagged this spot on my list of places to visit even before we moved to Austin. Countless drives up and down I-35 would have me turning my head to look at the old-school sign out front and thinking, "We still need to go there." Well, we finally did. The former gas station turned craft bottle shop in 1986 (the original sign is still up!) has been servicing not only the thirsty but the hungry as well once it developed into a grocery market and then restaurant. Here's the catch though - it's not your typical gas station food; it's <i>Indian-Texan</i> cuisine.<br />
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With more than 65 drafts, 300 retail craft beers, and 400 bottles of wine, the Whip In (owned by the Topiwala family) is one stop you should make whether or not you're planning on eating there. There are many choices inside to slake your thirst, and with their layout including an extensive bar, you have the option of relaxing with your beer, wine, or cocktail inside with many others or outside under some makeshift overhangs, enjoying live music. There was a casual DJ out on the small stage when we went for brunch, playing some tunes for us to enjoy with our pints.<br />
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In addition to alcoholic beverages, we ventured around the corner with the refrigerators and saw that in another area, they function almost like a cafe with some coffee and tea options. At any point, we were able to put in our food orders too so we did and went outside to sit comfortably with our brews to listen to the music.<br />
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The menu itself was a fascinating fusion of Texas-style food with Gujarati influence. Put together by the mom (Chandan Topiwala) of the owning family, the dishes are made from locally sourced produce and combine Indian pub staples with the southern U.S region's flair which is only fitting for the community in Austin. Some examples included switching out spices to include turmeric, saffron, and cardamom. Curry found itself in the mix somewhere too. Overall, it spoke to us of comfort food, perfect for the location and paired with craft beers.<br />
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To begin, we chose the very popular <b>Elegant Stoner Snack</b> ($7.95 - fresh cut fries topped with Kashmiri pepper queso, crisp bacon, pico de gallo, sour cream and green onions) which were enough to pick at throughout our meal. The fries were thin but skin-on and had a great balance between crisp on the outside and soft on the inside. There was certainly a kick to it from the Kashmiri pepper but overall, a solid hit.<br />
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Duc's brunch order was the <b>Bangalore Biscuit Sandwich</b> ($12 - ajwain-seeded biscuit, goat chorizo patty, Vital Farms fried egg, melted cheese, grilled tomatoes and mixed greens served with grilled crushed coconut potatoes and curry hollandaise), a beast of a sandwich that was rightly served with the top biscuit bun on the side. With the generous amount of curry hollandaise slathered atop the patty, the "sandwich" was more of a fork-and-knife affair than a two-hander. We really enjoyed the inclusion of the ajwain seeds in the biscuits; they resemble caraway and added a different dimension to the buttery, flaky goodness. Additionally, the crushed potatoes were a pleasure as there were creamy from the coconut.<br />
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I spotted potato cakes in the <b>Pork Belly Aloo-Tikki</b> ($13 - Richardson Farms house smoked pork belly, coconut curry potato cakes, poached eggs and curry hollandaise topped with fried shallot & caper gremolata) description and couldn't resist. Though we don't typically have heavy breakfasts, I'm a sucker for potato cakes and theirs was one to come back for. The eggs were perfectly poached, and the beautifully vibrant, almost neon curry hollandaise held a savoriness that traditional hollandaise is missing. The pork belly balanced between tender and crunchy in all the correct places, and I really appreciated the occasional zesty bursts from my capers.<br />
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Are you going to find fine Indian cuisine at this changed-over gas station at <b>1950 S Interstate Hwy 35, Austin, TX 78704</b>? Not necessarily but you'll definitely find creativity and dishes that you can easily imagine drinking a beer with. So next time you see Whip In's old sign as you drive up or down I-35, make a quick stop for a bite or sip and whip right in.<br />
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<b>Photos by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1451370094906145.1073742105.352515868124912&type=3" target="_blank">Facebook here</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-42022426754643339812017-06-30T00:01:00.000-07:002017-07-04T08:44:48.282-07:00Chicken-Based Broth Lays Claim to Downtown at Daruma Ramen<div class="separator" style="clear: both; text-align: center;">
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A hot afternoon walking around downtown Austin somehow made us crave ramen. It's odd - hot noodle soups seem to be good in any weather. <a href="http://www.darumaramen.com/" rel="nofollow" target="_blank">Daruma</a> on 6th Street happened to be on my list of places to check out, particularly because they are a ramen shop that has a less common type of method to their dishes. With so many versions of ramen in Japan itself, it's always interesting to see which types of prevailed in America; any time I see a restaurant touting variety, I'm curious to see how it turns out. For the hot day we were experiencing when we popped into Daruma, their base was ideal.<br />
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The inside of this restaurant is quite cozy, as is the case with most ramen shops. The bar seating allowed diners, ourselves included, to watch the cooks make up the dishes as orders were placed. What makes Daruma a little different from other ramen spots was that their specialty was in ramen made with whole chicken broth and accompanied by eggless, tapioca-based noodles. Most commonly, we see pork bone bases for broths and iconic yellow flour noodles so this was a change of pace. They boast making their bases and stock every day, and their menu focuses on the lightness of the broth.<br />
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Ordering is made simple by giving diners just a handful of choices. Four options of ramen, actually. There are few sides as well, and the only dessert you can get is some ice cream. How's that for making your decisions easier? We eyed and ordered the <b>Tatsuta-age</b> ($5.50 - fried chicken thighs) to start, knowing that a place focused on chicken broth should know how to make a chicken appetizer. Did they? Absolutely. The bite-sized pieces had the right amount of crunch to them and seasoning, not even needing the thick dipping sauce they came with (though that was tasty as well). We would have ordered a second round of this had we not seen how sizable the ramen bowls were.<br />
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I went for the <b>Shoyu </b>($10 - chicken-chashu, aji-tamago, bok choy, scallions, menma, naruto, sesame, and anchovy oil) and Duc for the <b>Miso </b>($10 - miso base + chicken broth; shredded chicken breast, aji-tamago, bean sprouts, scallions, chili threads, chili oil). Both came out warm enough but not the steaming hot they ought to have been. The broth was visibly light for both so we were excited to see what flavors a chicken-based broth would impart on the rest of the whole dish. My chicken chashu was a fantastic change-up from the typical pork chashu; it looked to be compressed moist chicken leg that had been thickly sliced and salted. In both cases, the aji-tamago (soft-boiled egg) had a great runny yolk but was lighter in flavor than preferred; perhaps they were done so to not overwhelm the delicate broth. Because the stock was less fatty than pork-based stocks, we had to pay closer attention to the nuances of the base which was slightly sweet, light-bodied, and certainly built to express the other ingredients per bowl. Overall, certainly a style befitting of those wanting their ramen without all of the fat!<br />
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You can find Daruma Ramen at <b>612 E 6th Street, Austin, TX 78701</b> in downtown Austin. I'd think that a chicken-based broth would make this the perfect spot to go to if you're also feeling under the weather but want something more fun than just plain chicken soup.<br />
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<b>Photos by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1441042132605608.1073742104.352515868124912&type=3" target="_blank">Facebook here</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-79028366754327082722017-06-23T00:01:00.000-07:002017-06-24T18:08:32.120-07:00Hearty and Homegrown Hits at Vinaigrette Austin Make Us Want More<div class="separator" style="clear: both; text-align: center;">
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I'm going to venture out there and say that for the most part, people don't make plans to go out and eat salad with friends. Do you call up your buddies and say, "Hey y'all, let's get a salad tomorrow!" often? Likely not but maybe you will once you dive into the self-proclaimed "salad bistro" known as <a href="http://www.vinaigretteonline.com/austin" rel="nofollow" target="_blank">Vinaigrette</a>. I first laid eyes on the restaurant's photo while going through a large event planning industry magazine which featured the unrivaled oak tree in the back patio as a stunning centerpoint for diners in Austin. The restaurant itself has roots in other locations, having begun in New Mexico (Santa Fe and Albuquerque), but more specifically, its beginnings boast homegrown sourcing paired with an attention to balanced dishes.<br />
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The menu has more than just salads (soups, sides, sandwiches, etc) but these entrée salads are nothing to push aside. Their ingredients are tossed with just the right amount of dressing (mostly vinaigrettes...hence the name) and can be accompanied by a variety of generous protein portions. Aside from the culinary execution, what makes the salad-centric dishes special is the ingredients' origin. 70% of the produce used in the New Mexico locations come from the owner's own 10-acre farm, and a farm in Bastrop hosts the produce for the Austin location; all of the restaurants attempt to minimize food waste by returning it to the farm to feed the animals and/or composting, depending on what it is. Not only would your dining at Vinaigrette fill up your own stomach but anything remaining would be repurposed to continue the farming cycle. All of that is just the bonus to the lovely atmosphere inside and outside the restaurant of course which is welcoming and friendly throughout.<br />
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When we arrived with our friends, there weren't as many diners in the late morning but it filled up quite quickly. Blame the good weather and the enticing menu, especially the beverages. We ended up choosing a colorful variety that made for refreshing sharing as we all wanted to taste each other's choices. There was the <b>Earth Bite </b>($4.75 - golden beet, grapefruit bitters, soda, pineapple and lime), <b>The Pepino </b>($4.25 - cucumber, lime juice, club soda, lightly sweetened), <b>Ginger Turmeric Tonic </b>($4.50 - turmeric, ginger and carrot juice with
lemon and seltzer), and <b>Moscow Mule </b>($8 - ginger beer, vodka, fresh ginger and mint). Each one was thirst-quenching, sweetened seemingly only by the fruits' natural sugars. There were plenty of other options we didn't get to try so if you're wanting to drink a bit of each, make sure to bring a couple of friends with you!<br />
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Our friends' opted for some savory salad choices, one getting the <b>Arugula Duck</b> ($14.95 - duck confit tossed with baby arugula, creamy goat cheese, balsamic roasted pears, and hibiscus vinaigrette) and the other choosing the <b>Tuna Salad Salad</b> ($18.95 with seared tuna steak added, $11.95 without - baby greens with shaved carrots, cucumbers, tomatoes and pickled fennel tossed in a Romesco dressing). The duck salad was extremely hearty as the heft of the duck confit combined smoothly with the goat cheese's creaminess and roasted pears' caramelization. As for the seared tuna steak, it was so tender that it came away with a gentle push from a fork and was a soft accompanying contrast to the crispness of fennel and carrots. Both were excellent choices.<br />
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We also added some protein to our own dishes, and when they arrived, we were surprised by just how generous the additions were. Duc's <b>Apple Cheddar-Chop </b>($15.95 - grilled pork tenderloin over baby arugula, julienned green apples, pickled fennel and sharp cheddar, chopped and tossed in a ruby port vinaigrette) featured very moist pork tenderloin. Many places tend to err on their pork being dry and tough but somehow, Vinaigrette got their piece perfectly. Combined with the green apple tartness and pepperiness of arugula, the pork was a fantastic match.<br />
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I got ahold of their <b>The Omega</b> ($18.50 with cilantro lime shrimp added, $11.50 without - leafy greens chopped and tossed with sweet corn, diced bell pepper, tomato, avocado, red onion, cilantro and toasted pine nuts, dressed with blue cheese vinaigrette) which I happily took up on the suggestion of adding shrimp. I didn't expect near prawn-like shrimp that was quite large and meaty. They could have been seasoned more strongly but were still a great combination with the sweetness of the corn and bell peppers along with the creaminess of the avocado. The salad actually was quite thick once you mixed together both a blue cheese-based dressing with avocado that inevitably got mashed as I forked around the mix.<br />
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The portion sizes of these entree salads seemed nearly insurmountable when they arrived at the table but because of their make-up, it wasn't long before we had cleaned our plates. If you're hankering for a solid, healthful salad spot, Vinaigrette is located at <b>2201 College Ave, Austin, TX 78704</b> near SoCo. It's lively in design, hearty in dish, and vibrant in service. I'm thinking about the next time we'll go back already!<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1429853453724476.1073742103.352515868124912&type=3" target="_blank">Facebook here</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-53779011201121613862017-06-16T00:01:00.000-07:002017-06-16T00:01:11.714-07:00An Indian Food Feast in Austin at Asiana Indian Cuisine<div class="separator" style="clear: both; text-align: center;">
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I had stuck <a href="http://asianaindiancuisine.com/" rel="nofollow" target="_blank">Asiana Indian Cuisine</a> on my list a long time ago when I was first planning on visiting Austin for a few days because I had been looking for good ethnic food in the area. Indian cuisine is something I crave frequently so when this popped up as a good option, it was bookmarked. However, we never got to go on our visit in 2016. Now that we live in the area, there's no excuse. We had a friend come into town and when I suggested Indian, his face lit up with a resounding, "Let's do it!"<br />
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The restaurant is unassuming. It sits in a large plaza with a casual-looking sign for its name but from the outside, we could see that it could likely seat quite a handful of people. Our dinner time was early by most standards so there was only one other table of diners when we walked in. The menus placed in front of us were extensive with a lot of dishes I actually had never seen before. That's not a bad sign at all! In fact, we were excited by the options to the point of just deciding we'd choose a variety.<br />
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That came in the form of the <b>Mughalai Special Dinner</b> ($29.99 - reshmi kabob, lamb khorma, aloo gobi curry, saag paneer, chicken tikka, sheek kabob, rice and nan) which is meant for two people and comes with one dessert each. The first dish out was the <i>reshmi kabob</i> which was ground seasoned chicken (with holes in the middle from the skewer); this one reminded me almost of a curried breakfast sausage because of its texture and heavy seasoning.<br />
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Then all the rest came out including the juicy chicken tikka and sheek kabob sizzling on a hot cast-iron skillet over onions that we left to caramelize. The lamb khorma was fantastically flavored and generous in pieces of lamb while the aloo gobi curry left us without worry about how many chickpeas we'd have that night. I was particularly enchanted by the saag paneer which tasted so different from any other that I'd had before; this one was heavier on the creaminess and the spinach was more finely chopped. It felt almost buttery in my mouth, and I couldn't stop eating it.<br />
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For dessert, we chose the <b>Rasmalai </b>($2.99 - Cheese patties served in condensed sweet milk) and <b>Pistachio Ice Cream</b> ($2.99 - homemade pistachio ice cream) to round it all off. The rasmalai was the perfect ending bite to the feast as it was light and bright with just the right amount of sweetness. The pistachio ice cream felt more like a pistachio shave ice due to its texture but we enjoyed it as well as it seemed to be made with rosewater.<br />
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Not thinking that the "dinner for two" option would be enough, we had ordered also their <b>Masala Dosa</b> ($7.99 - thin rice crepe stuffed with seasoned potatoes and onions) and picked at it a lot throughout the meal though it had to be taken home in the end. The crisp crepe edges were great pieces to dip into their many sauce options, and inside, the curried potatoes and onions really made for a comfort food feel-good experience. Once we had taken all of the crunchy pieces, we used this for a breakfast the next morning and that only gave it more time to marinate in its own flavors. So tasty.<br />
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Find Asiana Indian Cuisine at <b>801 E William Cannon Dr, Ste 205, Austin, TX 78745</b> where they serve both lunch and dinner. From what we saw, the lunch buffet seems quite popular and affordable too. Come to think of it, maybe we should go there sometime for lunch...<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-33453046720981978472017-06-09T00:01:00.000-07:002017-06-14T19:16:42.147-07:00Be Still, My Heart - A Board Game Bar! Vigilante Bar FTW<div class="separator" style="clear: both; text-align: center;">
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Is this the real life...or is it fantasy? Oh, it's real. The moment we learned about <a href="http://www.vigilantebar.com/" rel="nofollow" target="_blank">Vigilante Bar</a>, we knew we had to go. It's more than a bar with food. It's a unique experience that recently opened to the excitement of those who enjoy gathering for board games. However, rather than just be a ragtag location with a jumble of used board games for the public, Vigilante has done something more special. It has elevated the recent enthusiasm that many have found in the hobby and has designed itself to befit the "modern, grown-up nerd," as they claim. There is quality to the food and drink menus, service, and furnishings in addition to innovative uses of technology that cater to the guests.<br />
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When we first stepped in, we were immediately impressed by the decor. Well-designed and modern with a flair of geekiness, the interior looked carefully curated to appeal to small and large groups. In one section, you'll spot the board game library where shelves are lined with custom-built boxes with engraved game titles. Boasting several hundred games, Vigilante Bar takes their stock seriously and the presentation is akin to serving a platter of delightful bites in front of a diner - when the waiter/waitress slides open the box, you'll see your tantalizing game inside. In fact, you even order the games from a tablet menu where you can select how many players you have, how much time you have, and more.<br />
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Not only is the library impressive but so are the custom-made tables. Each table features cup holders, food trays, card holders, meeple drawers, outlets, a switch to let others know you want more players, and service call buttons that are charmingly labeled, "Accio server!" (for the Harry Potter fans). Above your table is a unique icon (such as Pac-man) and a light-up indicator; when you hit the service call button, the indicator's "wings" light up and raise so the waiter/waitress knows you need something. Why do it this way? They don't want to interrupt your game if you don't want to be disturbed!<br />
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We've been back to Vigilante Bar several times now, bringing people to see how impressed they are with the set-up. So far, raving reviews! Not only are there hundreds of games to choose from, there is also a great selection of libations and food items that can be eaten without worry of distracting from gameplay. We've tried out their <b>Elote Taquitos</b> ($5 - chef's creation: fresh roasted corn with bell pepper and onion wrapped in a tortilla and fried, served with green chile ranch), <b>Honey Walnut Shrimp Roll</b> ($6 - crispy shrimp and candied walnuts drenched in a sweet sauce with seasoned rice wrapped in nori and topped with sriracha aioli), and <b>Falafel Bites</b> ($4 - with cucumber mint sauce) before on separate occasions. Of the three, we favored the honey walnut shrimp roll the most due to its balanced mix of textures and the play of sweet with savory. All of them made for easy snacking while drinking a cold brew and beating each other at our games of choice.<br />
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If this has you chomping at the bit to go to Vigilante Bar with some friends, you can find them at <b>7010 Easy Wind Dr, Austin, TX 78752</b>, open until the wee hours of the night. It costs $5 per person to make use of their board game library but last we saw, they also are open to people bringing in their own games to play. If you're looking for more players, the people we've met there are a jolly bunch and would probably join you!<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1420398898003265.1073742102.352515868124912&type=3" target="_blank">Facebook here</a>.</b><div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com1tag:blogger.com,1999:blog-8885972833060576165.post-3044649575547201332017-06-01T00:01:00.000-07:002017-06-04T21:11:06.349-07:00Wander Over to Salt Lick in Driftwood for BBQ with a View<div class="separator" style="clear: both; text-align: center;">
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It's not quite in Austin but it's not so far away that people would skip the drive out there. <a href="http://saltlickbbq.com/" rel="nofollow" target="_blank">Salt Lick</a> in Driftwood (Texas Hill Country) has more than just tasty barbecue to keep you there; it's set up to accommodate quite a lot of folks who might want to spend special occasions there on account of its ideal layout. It's beautiful out that way actually, and with the Salt Lick Cellars next door, you'll have a grand time. We went out here after an ATV adventure with a group of people and partook in the Roberts' family recipes (from the mid-1800s!) wholeheartedly.<br />
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One thing to note as you make your way to this Salt Lick location is that there are plenty of signs to help you point to the right entrance. If that doesn't work, well just follow your nose...or the many, many cars turning down a certain driveway. The parking lot is massive, and considering the amount of seating on-site, it makes sense. With the thousands that descend upon the restaurant weekly, Salt Lick has a lot of barbecue to make and mouths to feed. There is always a line no matter what time of day you go. Maybe that's also why the grounds have some quirky parts to them like a seemingly random Tardis near the pick-up area. You probably want something to look at as you loiter about, sniffing in the smell of smoking meat.<br />
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If you can't wait without quenching your thirst, make your way around the back area to where they have plenty of wine and cold beer. You can wait among the century-old oak trees and rest on any of their multiple wooden picnic tables while listening to live music. If you're curious like us, you might even just peek into the restaurant itself where several open pits of barbecuing meat are visible. The sight is enough to make your mouth water (see top photo).<br />
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When we finally got seated, it was difficult to make a decision with such great options before us. To be fair, there weren't really a large number of choices but everything sounded wonderful. In the end, we opted to go all in and get their <b>Family Style</b> for the table which puts you out $24.95 per person but pits you against an all-you-can-eat situation of beef brisket, sausage, pork ribs, potato salad, coleslaw and beans. Bread, pickles and onions are also unlimited and available on request. How does one say no to AYCE barbecue? Everyone dug so quickly into the moist brisket which was tender, smoky, juicy, and oh-so-satisfying. The pork ribs too were moist and flavorful though; while we didn't add sauce to the brisket, we could with the ribs and it merely enhanced the flavor overall. The sausage was hefty and a tad salty so we ate those sparingly (or as little sandwiches between bread) but still quite tasty.<br />
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I was also quite impressed with the sides accompanying the feast. The potato salad was unlike any that I had had before because it was, first of all, orange-brown and more savory than not. Could they have mixed some of the sauce into it? Regardless, it was the right amount of both smooth and chunky so acted as a binder in between bites of slow-cooked meat. Their housemade pickles and onions helped cut through the fattiness of the meat as well and were not overwhelmingly acidic. The beans had a brightness to them that made it okay to keep scooping more onto the plate. My favorite of all the sides was their coleslaw however because of its simplicity; it was thinly sliced, crunchy, and well-seasoned.<br />
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As we were fitting to burst, we ordered individual servings of the <b>Blackberry </b>and <b>Peach Cobbler</b> dessert options ($5.95 - with scoop of ice cream, additional $1.00) which were enormous. They were so rich in their own right, neither too sweet nor fatty, and required ice cream to finish up after overindulging in meat. I think everyone preferred the blackberry over the peach between the two. If you want to dive your face into the meats at this Salt Lick location which has stood ground since 1967, find them at <b>18300 FM 1826, Driftwood, TX 78619</b> and make sure to give yourself plenty of time. There is always a line!<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1410044249038730.1073742101.352515868124912&type=3" target="_blank">Facebook here</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-19900032778851113352017-05-27T00:01:00.000-07:002017-05-30T17:20:01.924-07:00Veracruz All Natural Steals Our Hearts with Refreshing and Healthful Ingredients<div class="separator" style="clear: both; text-align: center;">
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We've been on a quest to find our favorite taco spot in Austin, and I think that search is now over. A stationary white bus has won. Parked in an enclosed space, the <a href="http://veracruztacos.com/" rel="nofollow" target="_blank">Veracruz All Natural</a> "food truck" (a revamped school bus, really) serves up not only the town's favorite food (tacos) but also an assortment of fresh juices and housemade salsas. All of their attention to ingredient details make for the great bites they produce. If you're going to find your way to this stellar spot, make sure you also grab yourself a refreshing huge cup of their aguas frescas!<br />
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The restaurant itself has a brick-and-mortar up north but are visited mostly where they started - on East Cesar Chavez. What started off in 2008 as a small trailer slinging cold drinks and smoothies grew into a beloved operation that touted noteworthy tacos. Once the food came, so did the salsas and housemade tortilla chips. They've set up a welcoming space for themselves undoubtedly; we were drawn in by the ample seating and laid-back attitude of everyone around. We were all here to enjoy some good eats and relax.<br />
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Veracruz makes it easy after all. If you aren't going for any of the many natural drinks and smoothies they have, you could always supplement your taco order with a tall 32 oz cup of <b>Aguas Frescas</b> ($4.00 - mango, canteloupe, orange, pineapple, strawberry, strawberry banana, watermelon, or cucumber). Of the many variations they offer, we've had their mango, pineapple, and strawberry ones. The mango was a popular choice and ran out at least one of our visits there; it is thick and sweet like a whole mango would be. The pineapple is very refreshing and balances the line between tart and sweet. The strawberry is refreshing and so satisfying if you just want a bit of sugariness with each swallow. As a whole, these are just fantastic for being mainly the fruits themselves rather than a lot of additives.<br />
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Though only three tacos are pictured below, we've tasted quite a few items on the menu. One of their famous tacos is the <b>Migas</b> ($3.50 - eggs, tortilla chips, pico de gallo, Monterey Jack cheese), a savory breakfast taco that takes care of your need for something savory, crunchy, and cheesy. I'd guess this could be a hangover favorite. The <b>Chicken Fajita taco </b>($3.00 - chicken, cilantro, onions, queso fresco, avocado) carried the characteristic fajita "char" throughout, making for a smoky, hefty taco. If you are into some sauciness, you might want to check out the <b>Al Pastor</b> ($3.00 - pork marinated in pineapple juice and chile guajillo, cilantro, onions, queso fresco, avocado) for its tender juiciness and flavorful marinate. Ah, and the housemade tortilla chips previously mentioned? Get them in the <b>Chips and Guacamole</b> ($5.00 - avocado, tomatoes, cilantro, onions, lime, salt) for a generous amount of chip and dip.<br />
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On our very first visit, we went for the <b>Vegetarian </b>($3.50 - spinach, avocado, carrots, mushrooms, red bell pepper, queso fresco, pico de gallo), <b>Chicken Mole</b> ($3.25 - onions, queso fresco), and <b>Fish </b>($3.75 - grilled tilapia, cabbage, mango pico, avocado, Monterey Jack cheese, chipotle mayo salsa) tacos. If you are not the carnivorous type, you'd likely be happy with the vegetarian option at Veracruz because they do not skimp on filling up the tortilla with plenty of grilled goodness. The mushrooms were plentiful and bell peppers just a tad caramelized. The only thing to be warned about with this one though is to keep your foil beneath your tortilla because the small pieces may fall out.<br />
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The chicken mole taco was rich and hefty. Two of those would probably be enough to keep you full for the day because of how savory the mole was and how much chicken was included. I liked the inclusion of onions too to add a little texture to each bite and also cut through the inherent smoky sweetness of the mole. This one is on Duc's top tacos list BUT the absolute favorite for both of us (and other Veracruz lovers we've talked to) is their <u>fish taco</u>. It tastes fresh and is piled high with healthful ingredients. The mango pico adds great bursts of brightness, the avocado helps meld every component together, and the chipotle mayo salsa adds a zippiness that I think seafood always needs a touch of. It is a given that I'll order this one every time.<br />
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If you need to taste the tacos that have won us over, find them over on <b>1704 E Cesar Chavez Street, Austin, TX 78702</b>, visible streetside. There will likely be a line but it will be worth your time. Maybe just grab an aguas frescas for the wait!<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1404865719556583.1073742100.352515868124912&type=3" rel="nofollow" target="_blank">Facebook here</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-14882749263611897542017-05-21T00:01:00.000-07:002017-05-21T00:01:30.635-07:00Pueblo Viejo Food Truck Knows Its Meats and Tacos<div class="separator" style="clear: both; text-align: center;">
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Austin loves its tacos, and we love how you can eat all the pieces of your meal, tortilla and all. What's a better way to clean up than to eat the very thing holding your food together? Alright, well, that is usually the case unless you're snagging a tasty bite from the <a href="http://www.puebloviejoaustin.com/" rel="nofollow" target="_blank">Pueblo Viejo</a> food truck. You can certainly still eat the tortilla but considering just how much of their perfectly cooked meat they give you per taco, you'll likely need a knife and fork to get you through everything. Of all the tacos we've had anywhere so far, Pueblo Viejo by far has impressed us the most with its expertise in handling all its proteins; throw in one of the best horchatas as well and you have a favorite taco spot in our books.<br />
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Like most great finds, this stationary food truck is hard to find and unassuming at first. You enter an expansive area on 6th street where there are several other food trucks parked around a multitude of brightly colored picnic tables. There in the far back right is Pueblo Viejo which has been opened since 2010 and focuses on traditional, fresh Mexican flavors. They serve more than just tacos and have some addictive housemade sauces you can douse your meals in. In addition, they're just good company; we had friendly service from order to pick-up, complete with suggestions and warmth.<br />
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Our eyes went wide when we got our loaded trays of overflowing tacos. Yes, utensils, please. The aroma was tantalizing and the colors brilliantly tempting. How do you make a taco beautiful while still making it look edible? We had picked up these three as part of "taco tour" day where we'd be trying out several establishments but with how generous each serving was, it was likely our last stop. When it came to our choices, because of the grilling we smelled and saw in the truck, we had gone with meat-heavy orders. The first, <b>Taco Nes</b> ($3.50 - steak, chorizo and lots of grilled onion served with fresh cilantro and lime), made good on the promise of <i>meat</i>. The vibrant, signature orange color of chorizo was enhanced by fresh chopped cilantro and brightened by citrus bursts of lime. The steak was utterly tender and complemented very well by grilled onions that had caramelized edges. A perfect start.<br />
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Then, we of course had to try out a namesake item so the <b>Pueblo Viejo Style</b> ($3.90 - steak, mushrooms, cheese, lettuce, tomato and avocado) taco was next. The balance of heavy savoriness from the steak and mushrooms with the freshness of many vegetables and fat slices of avocado made for hearty, healthy bites. It never felt overwhelming despite how much umami there was per chew because the crunchy lettuce and juicy tomato cut through it all.<br />
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My <i>favorite</i> of the three, though, was their <b>Chicharron Salsa Verde</b> ($3.00 - pork rinds with green sauce, onion and cilantro) taco which was a very pleasant surprise. Who knew that pork rinds would make for a good taco? These were tossed in a tangy salsa verde while maintaining their internal crisp so there was fun play between saucy zippiness and fatty crunchiness. In addition, there was the accent of finely diced onion and generous amounts of cilantro. I loved how light the whole taco felt in my mouth despite being very filling.<br />
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If you like your meats done well where they are well-seasoned, tender, and complemented very well with accompanying chopped herbs and vegetables, you'll want to seek out Pueblo Viejo at <b>1606 E 6th St, Austin, TX 78702</b> and get ahold of their tasty tacos. We're adding them to our list of places to visit over and over again and are just excited to see what more they could impress us with. Enjoy!<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" rel="nofollow" target="_blank">Duc Duong</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-18527051910299974722017-05-16T00:01:00.000-07:002017-05-16T00:01:09.580-07:00Local Favorite, Juan in a Million, Has Us Curious<div class="separator" style="clear: both; text-align: center;">
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The first time I saw <a href="http://juaninamillion.com/" rel="nofollow" target="_blank">Juan in a Million</a> was during a drive down Cesar Chavez; I spotted the name and had to point it out while I chuckled because I sure do love myself a good pun. We started to see it more often as we kept going down that way for a variety of reasons but never made the detour to stop in. Then one day, we decided we really ought to do a "taco tour" where there was a cluster of restaurants doing tacos within walking distance of each other; Juan in a Million fell onto our map. When we got there, we saw a line that wrapped around the building and a full, full parking. Good sign?<br />
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Since 1980, this local restaurant has been serving up Tex-Mex to the joy of the community. The menu apparently hasn't changed much since then as there are favorites filling the menu's pages for many. That includes breakfast tacos that are served daily, an item type that seems to fuel Austin dwellers no matter where they get them. In addition to the variety to choose from, Juan in a Million also sates stomachs with affordable prices and loaded plates/tacos. Since the line was so intimidatingly long, we popped inside to ask the counter if we could just order to-go...and we could! So we threw together a quickly decided-upon order of three tacos to give ourselves a spread of options and waited not long before we got the foil-wrapped treats.<br />
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They were the <b>Guacamole Taco</b> ($2.80), <b>Carne Guisada Taco</b> ($2.99), and <b>Barbacoa Taco</b> ($2.99) in addition to <b>Horchata </b>($2.00) for the blazing sun that was already beating down on everyone that day. Now here was where we were surprised - they were <i>okay</i> but likely not tacos we'd wait such a long time for. The guacamole taco was simply guacamole sitting heavy-handedly in a tortilla and lacking distinguishing pizzazz; in fact, it tasted more like mashed avocado than anything seasoned in the mix. We all really enjoyed the carne guisada though as the beef was tender and the sauce extremely flavorful. The barbacoa was moist and generous though saltier than desired and seemed muted in flavor.<br />
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So now we're curious. The establishment is coming up in a few years on their 40th anniversary so perhaps we didn't order the right things! You can find them at <b>2300 E. Cesar Chavez St., Austin, TX 78701</b> and maybe should let us know what you decide to get there...or if you've been, what's your favorite at Juan in a Million? What are we missing out on?<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>.</b><br />
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<a href="https://www.zomato.com/austin/juan-in-a-million-east-cesar-chavez" target="_blank" title="View Menu, Reviews, Photos & Information about Juan In A Million, East Cesar Chavez and other Restaurants in Austin"><img alt="Juan In A Million Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16913004/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> </center>
<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-68735374726200208782017-05-12T00:01:00.000-07:002017-05-14T18:13:10.126-07:00Whiskey and Barbecue Lovers, Rejoice at Freedmen's Bar<div class="separator" style="clear: both; text-align: center;">
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Trust the locals when you're in the town and are looking for a dish they're known for - when in Texas, you ask them where to find the great non-touristy barbecue. When a friend visited us in town, he got the hat tip from a friend who was told by locals to visit <a href="http://www.freedmensbar.com/" rel="nofollow" target="_blank"><b>Freedmen's Bar</b></a> for tasty brisket and a good time. We were curious too so made our way to the spot that touts both a dedication to barbecue as well as to whiskey - two things we enjoy quite much.<br />
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With more than 160 whiskeys on hand, Freedmen's sure has a lot to consider and not only do the food and bar menus impress but the venue itself also does. The smokehouse resides in a historic Austin building that once served as a home, church, publishing house, and even grocery store; it is completed by a cocktail lounge and beer garden these days.<br />
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The building's name is a tribute to its residents when it became the center of Austin's first "freed man community" (Wheatville) and was built in 1869 by freed slave George Franklin. It became a central location for other businesses and ventures from that point forward, including housing the influential Reverend Jacob Fontaine who created some of Austin's earliest churches and was involved in one of the nation's first black newspapers, The Gold Dollar. The history baked into the building added to the overall charm of our dining experience as we saw much of it preserved in the structure and paid homage to via signage. Though going from a house with much social progress history behind it to a dining establishment seems less impactful, I would think that future communities will appreciate the use of the building to perpetuate the fine art of Texan barbecue.<br />
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In keeping with the focus on history, Freedmen's Bar now serves up a side of their beverages menu to old-fashioned drinks. You'll have plenty of opportunity to get a variety of whiskies neat but if you don't know what you like, your waiter/waitress can help you pick one out or you can select a whiskey flight. For those with an eye on cocktails, the ones we tried were the <b>Freedmen's Gin & Tonic</b> ($8 - Aviation gin, house-made tonic, lime) and <b>Ol' Schmokey</b> ($9 - Evan Williams bourbon, smoked orange, smoked pecan bitters, oak smoke), the restaurant's spin on old-fashioned drinks. The gin and tonic was extremely easy to take down as it was smooth with a little zestiness from the lime; it was absent of the typical bitterness that tonic water can bring to such a cocktail. The Ol' Schmokey is their riff on an Old Fashioned and highlighted by their own smokehouse's smokiness in some ingredients. I really enjoyed this one too for its musk and balance.<br />
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We prepared our stomachs for the incoming barbecue with an appetizer order of the <b>Smoked Beets </b>($9.50 - herbed chevre, balsamic glaze), another area where they decided to take advantage of their in-house smokehouse. While the combination of beets with chevre was a good choice, the tart zip from overwhelming balsamic made the overall dish hard to eat much of. We picked at this one throughout the night as it just needed to be tackled slowly. The smokiness, however, was a lovely treatment to the beets as it kept the dish on the savory side.<br />
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The star of the show came from a selection of many meats. Since there were three of us that night, we decided to go whole hog (though not literally) and load up on about half a pound or more of meat per person. That included grabbing a half-pound of <b>Brisket</b> ($10/half lb - fatty, lean, or mixed), fatty of course, and the <b>Holy Trinity Plate</b> ($25 - brisket, pork spare rib, and house-made sausage served with assorted housemade pickles, barbecue sauce, and focaccia bread). Each metal tray that came out also treated us to a small bit of burnt end to round out the orders beautifully.<br />
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The brisket was extremely tender and gloriously fatty as we desired, not even needing any of the barbecue sauce that accompanied it. We found the ribs to be quite tender as well and seasoned well with the black pepper brushed on the surfaces though not nearly as satisfying as the brisket. As for the sausage, it had a good balance of flavors in its mixture which we've found other barbecue restaurants have fallen short of doing when it comes to sausage. It was neither salty nor dry; we'd all come back for more of those links. If you needed barbecue sauce as well, a full squeeze bottle came with the plate for additional saucy goodness but with how juicy each meat was, it wasn't necessary. Oh and did I mention how lovely the pickles were?<br />
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If you want to stumble into Freedmen's Bar, find them on <b>2402 San Gabriel St, Austin, TX 78705</b> and be very mindful of the limited parking behind the restaurant. You might be better off going across the major street to the neighborhoods where there are parking meters. Also, make note that Tuesdays-Fridays from 4-7pm are the Happy Hours when you can get $2 Lone Star on draft, $2 Pabst Tallboys, $3 Whiskey of the Month pours, $5 BBQ sandwiches, and more (not that you need more reason to go)!<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1387996251243530.1073742098.352515868124912&type=3" rel="nofollow" target="_blank">Facebook here</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-35538128165271089882017-05-08T00:01:00.000-07:002017-05-08T00:01:03.774-07:00Get Some Tropical Heat with Pika Este's Donne Dinanche Pepper Paste<div class="separator" style="clear: both; text-align: center;">
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Do you like a little kick in your food? A tasty heat, a quick zip, a bit of pizzazz? I'm not sure you would jump to think of Guam first when you're seeking some spiciness but maybe you should. The husband-wife duo over at <b><a href="https://www.etsy.com/shop/LaynaSaPikaEste" rel="nofollow" target="_blank">Layna Sa Pika Este</a></b> recently reached out to us about an intriguing product of theirs which uses a hard-to-find and hard-to-grow pepper: their traditional donne dinanche hot pepper paste. Though the creators operate just outside of Portland in Oregon, their inspiration comes from their roots (or as the husband, Jorge, claims, he is "chamorro by marriage") and that type of inspiration begets authenticity. We were excited to see what this pepper paste was all about and how we could incorporate it into our own meals.<br />
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The basis of the paste is the Boonie Pepper of Guam which is hard to find on the mainland, a fact we could believe as we and others hadn't heard of it before. After what seemed like endless attempts at growing the plant itself in Oregon, the couple were able to finally get some going at a rate that made it possible to begin offering live plants, peppers, and pepper paste to their community. We got a lovely 8oz. jar to try as well as some infused sea salt to perk up some dishes.<br />
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I asked what the creators like to use the paste on in particular, and they shared their favorite: a dipping sauce called <i>finadene</i> composed of soy sauce, cane vinegar, diced onions, and a dab of the dinanche. Additionally, others have found success in mixing it into spicy poke bowls, congee, Thai curries, pho, smoked sausage, riblets, and empanadas. Traditionally, the paste in Guam is used in dipping for primarily BBQ meat but also shrimp patties, lumpia, dried beef, and more. The possibilities seemed as endless as many other hot sauces but the key difference in this paste versus other pepper pastes seemed to be the island influence.<br />
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Specifically, <b>coconut cream</b> plays a big role in the base of this paste. We noticed it right away when we opened the jar of it and then tasted it. The coconut cream mellows the heat out just a touch. Don't get me wrong - it still is quite spicy in its own right but the cream helps. It also gives a different aftertaste than most pepper pastes because of the lingering nature of coconut cream. Garlic, shiitake mushroom, and bonito are also ingredients in the paste whose inherent umami traits shine through. I knew that to use this, we'd need to play along with those particularities.<br />
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The first approach was to brush it all over a large pork roast I was putting in the oven one night. The paste seeped into the meat beautifully and actually caramelized a little, likely because of the palm sugar. That left a sweet-and-spicy crust on the roast along with the coconut-y aftertaste. Next, I combined some paste with soy sauce, garlic, brown sugar, and rice wine to saute Japanese mustard greens - it played well with the brown sugar to cut through the mustard's bitterness while contributing a lingering heat. Predominantly, we've been brushing it onto slices of pork belly we roast so it melts into the fat and caramelizes around the meaty sections for a tasty crust. That pork belly then either becomes a part of a variety of tacos or mixed into braised greens. I'm excited to see what more we can use it for, seeing as little goes a long way. Its coconut undertone makes it a fantastic fit for Asian dishes overall.<br />
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We are by no means hotheads/pepper seekers but the uniqueness of this particular paste had us curious and it all came down to one little pepper: the Boonie Pepper, or Donne Sali as it is known on Guam. Small, bright red, and quite pungent, it is a powerhouse packed into an unassuming size and shape. Grown since the time of Spanish arrival on Mariana Island, the pepper's spread and cultivation are told through a legend that said the Sali (local birds) took the seeds to nearby islands after feeding on them. Layna Sa Pika Este wants to continue this spreading of the pepper by building <a href="https://www.etsy.com/shop/LaynaSaPikaEste" rel="nofollow" target="_blank">their many products out</a> with strong, unique recipes built from high quality ingredients. Having had their flavorful and versatile paste now, we can see that this spin on pepper pastes could definitely gain some ground, especially for those who want some island flair to their heat.<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>.</b><div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-36685733342812852462017-04-10T00:01:00.000-07:002017-04-10T00:01:17.921-07:00Pupusas Galore at Austin's Costa Del Sol<div class="separator" style="clear: both; text-align: center;">
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Whenever you find a good pupusa, you should let me know because I am a pupusa fiend. There is something so irresistible about the luxuriantly soft dough of a freshly-made pupusa around luscious cheese. My favorite pick? Queso (of course) with loroco (traditional). Not only is the item itself hard not to love but the accompanying slaw is always a home run. We wanted to find a go-to in Austin and <b>Costa Del Sol </b>popped up in our online search as the most viable candidate. It was assuring to know that the restaurant focuses on classic Mexican and Salvadorian food, not Tex-Mex or fusion creations.<br />
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Before you set expectations of a wondrous place, I wanted you to know that it is usually the case that quality food comes from sparse spots that spend their time and energy in making the food good, not beautifying their restaurant space. The hole-in-the-wall, mom-and-pop establishments often produce some of the best stuff. With Costa Del Sol, if we weren't looking for it in particular, we could have skipped over it during any drive in the area. It does not stand out whatsoever and the back parking lot where we parked had an odor to it along with plenty of potholes and refuse on the ground. Outside the restaurant was plain; inside it was colorful but casual. We hunkered down in a corner.<br />
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The goal of the meal was to stuff our faces with pupusas. A restaurant that offers Salvadorian food as well as traditional Mexican, Costa Del Sol had an extensive menu that featured items more commonly found in a household. We saw many plate options that came with healthy servings of rice, a few sides, and protein. They were simple but that's the point - you aren't fancying up your meals at home all the time, are you? I was tempted by the other dishes but chose what we had come for - <i>pupusas</i>. While I had a favorite place in southern California, the moment I bit into one of the pupusas here, it instantly became my favorite. Two topped generously with slaw will keep you full for a little while and set you back about $5 or less.<br />
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In addition to pupusas, you can find the delightful treat of a <i>tamale de elote</i> at this restaurant located at <b>7901 Cameron Road, Austin, TX 78754</b>. This would be a simple tamale without filling but which has been made sweet and with corn baked in; it is light, fluffy, and addictive. We also enjoyed <i>horchata </i>that was heavy on cinnamon and flavor but also contained some natural grittiness we assumed was a part of the homemade process. All in all, I'm looking forward to our next visit to try the other dishes...if I don't succumb to the pupusas again!<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>.</b></div>
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-923426834503428812017-04-03T00:01:00.000-07:002017-04-03T20:34:52.703-07:00Fortunate to Find Dim Sum in Austin at New Fortune Restaurant<div class="separator" style="clear: both; text-align: center;">
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We haven't been in Austin long now but cravings for Asian food seem to pop up more frequently now that it isn't as ubiquitous as it was in Orange County back in southern California. One option is to make it at home which we've been doing but there are some dishes/cuisines that require an experience to follow. Dim sum is one of those. When we had easy access to Los Angeles (specifically the San Gabriel Valley area) restaurants, we could venture up to dig into delicious, skillfully-made dim sum any weekend we wanted. It isn't as widespread here but dim sum <i>can </i>be found. We took our chance with <b>New Fortune</b> out in Chinatown and were pleased to find some familiar grounds.<br />
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First was the familiar wait when it comes to dim sum. Though the food is readily available and swings around in carts to be handed out, there is only so much capacity at any given time in a restaurant to attend to the hungry bellies needing to be filled. We had gotten there early enough not to wait long, and having a table for just two people helped. The dim sum service is just part of New Fortune's operations; they are a full-fledged restaurant in the non-morning hours, complete with live seafood tanks near the entrance to entice diners.<br />
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The hustle and bustle inside were just as expected - crowded tables pushed together to allow for aisles for carts to roll down. Some features we noticed here that we hadn't seen before was a hot "bar" area in the back that had additional dishes you could order as well as desserts. Also, our stamp sheet for each item actually had sections that would tell you the sum per category that you've ordered so far. That's new and a great way to keep an eye on your bill!<br />
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The selection was not as varied as we're accustomed to but it didn't matter when the most popular dishes were still available. Those would be the <i>shu mai </i>and <i>har gow</i> pieces everyone knows and loves. We also dug into their <i>ha fun </i>(shrimp rice noodle rolls) that are my favorite dim sum offering, and who can say no to <i>dan ta </i>(egg tart)? The carts at New Fortune came around frequently, and the service was polite and patient. The shrimp was of a different variety than we've had before, and I think it actually enhanced the dishes. The egg tart was put together quite well too with flaky, buttery crust.<br />
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The main difference we saw in this experience and other dim sum ones we've had was that the location of New Fortune in Austin rather than a heavily populated Asian area resulted in a major price discrepancy. While we were used to dim sum courses ranging from 2.19-3.59 on average, courses here could start at 4.95 for the same foods. It certainly reduced the amount of food we ordered that morning and the bill at the end (for less food) nearly equaled what it would have cost for my whole family to go out. However, that isn't a deterrence; geography matters! If you want to find New Fortune to sate your dim sum craving, they are at <b>10901 N Lamar Boulevard, Suite A1-501, Austin, TX 78753</b> in Chinatown. If you want to make some of the dishes yourself afterward, you could hobble over to MT Supermarket next door for some ingredients and walk off the tastiness!<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1340596839316805.1073742097.352515868124912&type=3" rel="nofollow" target="_blank">Facebook here</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-80798611491678388152017-01-24T00:01:00.000-08:002017-04-02T14:02:39.487-07:00Ramen Tatsu-Ya Shows Off Stellar Broth and Innovative Attitude<div class="separator" style="clear: both; text-align: center;">
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There is something so comforting to be found in a bowl of steaming ramen when done right. It is a <a href="https://vimeo.com/58054876" rel="nofollow" target="_blank">complicated process</a> that takes a lot of hard work (I've tried it at home, and the going was rough!) and an extreme amount of patience. Our own favorite broth style is <i>tonkotsu </i>which also seems to be the most complicated; it requires many steps and much love but the product of this pork bone broth is spectcular. We asked Austin locals if there was a ramen-ya in town that clings to the traditions and quality of the art of ramen, and they pointed us the way of <b><a href="http://www.ramen-tatusya.com/" rel="nofollow" target="_blank">Ramen Tatsu-Ya</a> </b>so we had to visit. It certainly hit the spot.</div>
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Is waiting in line for food a thing in Austin? I'm half-joking but it seems like the tasty places that we have been visiting always have the prerequisite of us standing in queue. Ramen Tatsu-Ya was no different and actually had a bonus line; you waited outside to be let inside to wait to order. It was not a big deal however. Most people would slurp up their noodles quite quickly and be on their merry way. Once we got our bowls, it became clear why: the food was <u>good</u>. </div>
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The interior was sparsely decorated but didn't need to be lavish by any means. The focus was on the menu which had a traditional feel to it with the offerings but still had splashes of modernity. In fact, here was not an uptight stiff-collared restaurant but rather one that was relaxed and full of vibrant team members. There were also several showcases of their unique flair on the menu by way of their toppings, "bombs" to add to ramen, appetizers, and even drinks. We happened to arrived during their <b>Slurpin' Hour </b>which takes place 2-6PM daily and offers $2 house sake, $3 specialty drinks, and $3.50 Sapporo draft. Duc snagged at <b>Hibi-Gibi Punch</b> (w/sake - hibiscus lemongrass tea and simple syrup) and I their <b>Kimchelada</b> (Sapporo, Bloody Mary mix, kimchi, bonito, katsu sauce, and togarashi salt rim). The punch was a refreshing and easy-drinking cocktail, and the kimchelada was definitely an innovative concoction. Who would have mixed all of those ingredients together? Well Ramen Tatsu-Ya did, and it was quite tasty.</div>
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The main broth at this ramen-ya is tonkotsu, a broth made from pork bones that takes many, many hours to make. There are other ramen styles here as well such as tsukemen (dipping ramen), chicken shoyu, and veggie but the focus is on the tonkotsu. Those wishing to spice up their bowls even more can opt to add on "bombs" like the Spicy Bomb or Yuzu Kosho Bomb which range from $1 to $1.50. We wanted ours straight to best gauge what made this restaurant so beloved.<br />
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Duc ordered the <b>Mi-So-Not</b> ($10 - pork bone broth, miso blend, goma pork, ajitama, scallion,
napa cabbage, bean sprout, and corn) and added on kikurage for $.50; there is also a spicy version of this bowl called the Mi-So-Hot if you are so inclined. Stacked high with quality toppings, the ramen had a sturdy broth base that coated one's palate with just the right amount of creamy smoothness. It was different to not have chashu be the main protein but the minced goma pork was a welcomed change; it was seasoned well and mixed into everything perfectly to give you some meat per spoonful.<br />
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I was particularly fond of my <b>Tonkotsu Original </b>($9.50 - pork bone broth, chashu, ajitama, woodear mushroom, and scallion) to which I added on marinated bamboo for $.60. Since this one did not have additional miso added to it, the broth was purer and gave us a stronger sense of its prowess. Here was a <i>good</i> bowl of ramen. The chashu was thicker than I am accustomed to but still flavorful and crisp in the right places. We both also noted that they made delicious ajitama (the marinated soft eggs) that came out as hot as the broth with a molten, bright yolk. I'm looking forward to checking out more of their broths in the near future.<br />
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If you are craving a hot bowl yourself, visit them at <b>8557 Research Blvd #126, Austin, TX 78758</b> and be prepared for some lovely comfort food. Heck, take us along why don't you? My meals need more ramen in them!<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1283841948325628.1073742096.352515868124912&type=3" target="_blank">Facebook here</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-21771380208616301312017-01-19T00:01:00.000-08:002017-01-22T08:17:20.487-08:00For Franklin BBQ's Brisket, Risk It - Worth the Wait<div class="separator" style="clear: both; text-align: center;">
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Smoke surrounded us for hours on end as we waited in anticipation for the doors to open and let us in. All the times that we had heard about <b><a href="http://www.franklinbbq.com/" rel="nofollow" target="_blank">Franklin BBQ</a> </b>and its infamous wait, we would scoff and say we'd never wait for hours to eat. The commitment was at minimum <u>three</u> whole hours, and who wants to stick around that long to get some lunch? It was a tourist trap, right? The more I read about Franklin BBQ though, the more I saw some other values in sitting there - meeting other folks who are waiting, spending some offline time with friends, and eventually getting some great barbecue. We finally agreed when asked to join our friend in the wait, and with our lunch pack and foldout chairs in tow, we made our way over to the iconic barbecue joint one morning.<br />
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What a fluke! Perhaps it was the blessing of recent resolution-ers who may have sworn to be more health-conscious that found us second in line at Franklin. We had arrived just a little after 8AM (the restaurant opens at 11AM) to find that there was only one other sole person waiting, and he had been there since 6:45AM. Eventually the line did start to build but not before we had already claimed our spots as the second group to get in and feast on the cared-for meats. If you do decide to go yourself, I highly recommend bringing along others and treating it as time to catch up. If you don't have chairs of your own to haul over, don't worry; there are spare ones underneath one of the staircases outside the restaurant.<br />
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Because of Franklin BBQ's reputation, many get there early to reserve a spot in line with the hopes that they will be able to get ahold of some delicious barbecue. The restaurant only serves a set limit of pounds of meat per day (a tad more than one full ton's worth) and because they have several offerings, there are many times when the options start running out. We heard that food can even be gone two hours after opening if the crowd is thick enough. Choices are served by the pound and slammed onto metal lunch trays after being expertly sliced into weighed portions; while you are in line, a staff member comes out to get an idea of preliminary orders so they know when to start flagging potential end points in the line. To be honest, it was hard not to get a little greedy, even knowing that we wouldn't be able to finish everything...<br />
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We did manage to restrain ourselves though. After three hours of waiting, our little group pulled together 1.5 pounds of <b>moist brisket </b>($20/lb), 3 bones of <b>ribs </b>($17/lb), 1/4 pound of <b>pulled pork </b>($17/lb), 3 links of <b>sausage </b>($12/lb or $3/link), and a single portion of <b>potato salad </b>($2.50). The experience comes with plenty of white bread to help sop up all the juices and oils, and a condiment station inside lets you snag miniature boats of pickles and thinly sliced white onions.<br />
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The brisket was <i>glorious</i>. Easily the best we've ever had. It was extremely moist and fatty in all the right ways, imbued with a long-lasting smokiness and the right balance of savory and salty on the edges. The meat was so tender and hot that it neatly fell away with each fork thrust. No wonder that people line up for this - it is not just the experience of waiting for Franklin BBQ but it is the brisket that makes up for the queue. As a whole, we also really enjoyed the mild meatiness of the sausage which lent itself to be a great companion to the bread. The pulled pork had a good crust on its edges where its succulent inside meat wasn't, and the ribs had a beautiful flavor but came out a little tough on the bite. The potato salad was a pleasant break from the juices of our pounds of flesh as well.<br />
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Find Franklin BBQ at <b>900 East 11th Street, Austin, TX 78702</b>. If you must bear with others on the wait time, know that the moist brisket will be the ultimate focal point of your meal so definitely order up!<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1273414939368329.1073742095.352515868124912&type=3" target="_blank">Facebook here</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-85044723748580830352017-01-15T00:01:00.000-08:002017-01-15T00:01:01.069-08:00Bouldin Creek Cafe Boasts Art and Vegetarian Friendliness<div class="separator" style="clear: both; text-align: center;">
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Wholesome vegetarian food coming atcha by way of <b><a href="http://bouldincreekcafe.com/" rel="nofollow" target="_blank">Bouldin Creek Cafe</a> </b>and their artsy ways. Had it not been freezing the morning that I came here with my friend, I would have likely taken more exterior shots to fully showcase all of the walls of the restaurant so creatively covered in art but alas, the chill was too unbearable. I retreated into this fully vegetarian hot spot with curiosity and excitement as I always enjoy vegetarian/vegan menus even if I am not fully following the lifestyle.<br />
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The intrigue of the art on the walls outside is carried into the inner walls as well. Everything imaginable aside from the furniture is covered with creative works including a full room with hung artwork by local artists. These were for sale too should one catch your eye. There was also a shelf full of books that touted a "Take One, Leave One" policy for the avid reader. I found the multicolored amalgam of art styles, media, and more to actually give Bouldin Creek Cafe quite the charm rather than looking like an abandoned junkyard sale. Everything just worked well together and had I wanted to meet some interesting folks, I'm pretty sure I could have talked to anyone there and heard some fantastic stories. Instead, I sat down with a thick mug of the <b>Tokyo Fog </b>($3.75 - green chai, steamed milk, splash of vanilla) and people-watched a bit as more and more came in for their breakfast fill.<br />
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We'll have to return here one day for more perspective on the menu as I only had my one entree and my friend his. My tasty plate was their <b>Tamale Breakfast </b>($8.75 - two organic, pasture raised eggs or tofu scramble, two sweet potato & pecan tamales, house-made salsa, warm tortillas & choice of red & black organic beans or refried organic black beans) of which choices I made were the eggs scrambled and red & black organic beans. The stars here were definitely the tamales themselves because their make-up led to a sweet masa that played off of fall spiced flavors; I really enjoyed the nuttiness from the pecans as well. I was also surprised by just how tasty the eggs were on their own, scrambled to a perfect consistency and complementing the beans very well. My friend who has visited several times before settled on the <b>Breakfast Tacos </b>(range $2.50-$3.75) and claimed they were also solid choices here.<br />
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If you're curious about visiting, Bouldin Creek Cafe is located at <b>1900 S 1st Street, Austin, TX 78704</b>. I think the best part of the restaurant is that despite a vegetarian menu, it still consists of many hearty, savory dishes that can stand against the best of the meaty breakfasts/lunches. Plus, all the neat art doesn't hurt either!<br />
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<center>
<a href="https://www.zomato.com/austin/bouldin-creek-cafe-bouldin" target="_blank" title="View Menu, Reviews, Photos & Information about Bouldin Creek Cafe, Bouldin and other Restaurants in Austin"><img alt="Bouldin Creek Cafe Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16912149/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> </center>
<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-40331284033358537272017-01-11T00:01:00.000-08:002017-01-12T09:59:59.271-08:00Greater Goods Roasting Co. Celebrates Tasting Room Opening<div class="separator" style="clear: both; text-align: center;">
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Part of our transition to Austin includes getting ourselves familiar with great eateries and vendors doing wonderful things. That may involve looking up some events happening around town; luckily, we came across a roastery hosting their tasting room's open house, and we really liked their mission and goals! <a href="https://greatergoodsroasting.com/" rel="nofollow" target="_blank">Greater Goods Roasting Co.</a> is named so for a reason, and it looks like they have really found a lot of headway by sharing their goods to Austin at farmers' markets, fairs, and the like. A congratulations goes out to them for the opening of their tasting room where their expert barista(s) can make the coffees just the way they ought to be made.<br />
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To share a little bit about what we ourselves learned about Greater Goods Roasting Co. is that their products are put together on a model of responsible and quality sourcing. They proudly (and rightly so) boast that less than 2% of all coffees grown internally meets their standards for what they decide to carry. Additionally, as members of the Alliance for Coffee Excellence, Specialty Coffee Association of America, Roasters Guild, and Baristas Guild, they prove through their dedication to the coffee that they are serious in making sure everything is perfect and consistent. We were intrigued to learn about their small-batch roasting process as well which allows for optimal freshness but also clean emissions (smoke-free roasting, 80% less energy used during process, etc). Not only that, a percentage of purchases go toward charitable causes!<br />
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The lovely Open House was celebrated on January 7, 2017 and well-attended. Guests enjoyed live music in the warehouse by Hot Texas Swing Band and set up all around the roastery were tables featuring food items from Chaiwalla, Batch, and Skull & Cakebones. We tried out two drinks ourselves as well as some delectable pastries (Naan Bear Claws; yes they were delicious) - both of which were well-made and unique as they included ghee in their construction. Though it was our first exposure to Greater Goods that morning, it certainly left an impression! Check them out at <b>160 McGregor Ln, Dripping Springs, TX 78620</b> for the tasting room/roastery and find them in various areas around Austin.<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a> & Minerva Thai. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1264614243581732.1073742094.352515868124912&type=3" target="_blank">Facebook here</a>.</b><div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-12530160859572726912017-01-07T00:01:00.000-08:002017-01-12T09:33:57.176-08:00Chi'Lantro BBQ Opens in South Shore with "Giving Back" in Mind<div class="separator" style="clear: both; text-align: center;">
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A huge congratulations goes out to <a href="http://www.chilantrobbq.com/" rel="nofollow" target="_blank">Chi'Lantro</a> for opening yet another location, this time in South Shore in Austin. What had started out as a food truck has now expanded to include multiple brick-and-mortar locations; it reminds us a little bit of the success story of one of our favorite fast casuals back in Orange County - Slapfish. Chi'Lantro brings something unique to the land of barbecue and that is the Korean inspiration. Korean barbecue (fondly known as KBBQ many places) gives a different flair to the meats here, and when we saw that they were having some soft opening events, we decided to hop to them and check them out.<br />
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Chi'Lantro hosted events yesterday January 6 from 12:30pm-2:00pm and 6:00pm-9:00pm and will host one later today, January 7 from 5:00pm-9:00pm. At a maximum of one entree per person, the menu will be free during those time periods to those who attend to show their support of the opening. Though the food and drinks were complimentary, guests are presented the option to make a donation in exchange for the freebies - all donations go on to assist local charities Carebox Program, Austin Animal Shelter, Mobile Loaves & Fishes, and Children's Tumor Foundation. It was certainly a kind gesture to contribute back to the community.<br />
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We had experienced Chi'Lantro before, via their food truck, during a conference and really enjoyed what they had to offer. The in-store experience is much like the widespread build-it-your-own fast casual restaurants out there these days; you select bases, proteins, toppings, and sauces to fit your fancy. We began with an order of their <b>Korean Fried Chicken Wings</b> ($7.50/6 piece - Gangnam sauce) which came out wonderfully crunchy on the outside, moist on the inside. Whenever I have Korean fried chicken, I always marvel at how they can maintain two such differing textures within one piece. The Gangnam sauce added a pleasant sweet and spicy kick to each piece. Overall, a definite must.<br />
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Then I stuck it out for a traditional set-up of <b>The Original Kimchi Fries</b> ($7.99 - spicy pork, caramelized kimchi, Cheddar, Monterey Jack, onions, cilantro, magic sauce, sesame seeds, sriracha) which meant I let the experts choose their magic. Though the restaurant is a build-your-own style, I wanted to experience what fully entailed their signature dish that put them on the map. My initial impression beyond just the first look (so colorful and rich!) was that they stacked this high; it easily was an entree of its own. With all of the pieces together, the fries made for a spicy meal though - you got hit with spicy protein, spicy kimchi, and even a generous dosage of sriracha. This is a knife and fork dish, folks.<br />
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Duc's <b>Burrito </b>($7.99 - spicy chicken, lime buttered brown rice, black beans, lettuce mix, homemade kimchi, salsa, grilled corn salad, magic sauce) was no joke either but we wished it had been wrapped tighter. Sorry for the flat, spilling shot; the stuffed innards just fell out once we split the burrito in half. Regardless, the flavors played well together and made for a solid meal. I can see this being a fantastic to-go option for those lunchers that need to dash.<br />
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If you want to check out the newest location of Chi'Lantro, visit them at <b>1414 Shore District Drive, Suite 102, Austin, TX 78741-1328</b>. They are located at the end of the building and have ample seating space inside.<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1264571550252668.1073742093.352515868124912&type=3" rel="nofollow" target="_blank">Facebook here</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-61020153987439811872016-11-23T00:01:00.000-08:002017-01-03T19:50:08.327-08:00San Francisco's New Ramen Spot - Mensho Tokyo - Worth the Wait<div class="separator" style="clear: both; text-align: center;">
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Captivated. Utterly, unapologetically captivated by hearty noodle soups are we. You tempt me with a savory broth that speaks volumes about the tender love and care that has gone into its birth, and I will find myself a reason to fall into its depth with aplomb. It was that temptation that drew us into waiting for an hour in line at <b><a href="http://mensho.tokyo/" target="_blank">Mensho Tokyo</a></b>'s San Francisco spot, the first U.S. outpost of the acclaimed Japanese ramen-ya that focuses purely on a beautiful dining experience. Opened just this year, the restaurant features ramen, tsukement, and mazesoba but really, we were there for the first on that list, and we were absolutely not disappointed.<br />
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<b><span style="font-size: large;">"Ramen is always bubbling with the love of all." - <i>Owner Tomoharu Shono</i></span></b></blockquote>
Though the wait is long outside, it is for good reason. The restaurant only seats a handful of guests (under 30, it seemed), and its menu begs diners to stay a while and enjoy the dishes. There were just a few options to choose from, and it looked like many there opted for the same things. On occasion, there are specials that are done in unusual ways but we were on a mission: to try <i>paitan</i>. Once we had entered, it was comforting to see the walls decorated in such a way that explained the owner's philosophy and outlook on his food as well as the science behind making the perfect bowls. The arrangement inside encouraged community tables so if you aren't one who enjoys rubbing elbows occasionally with your neighbor, you might want to ask to sit on an end.<br />
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Though that evening there were three of us enjoying the restaurant, we all ordered the same thing because of all of the accolades - the <b>Tori Paitan Ramen (Double Chashu)</b> ($18 - 鶏白湯チャーシューめん - rich and creamy chicken soup, pork chashu, duck chashu, menma, kale, burdock, and Katsuobushi sauce). Compared to other ramen places we regularly visit, this was certainly at a higher price point but for good reason; it became apparent quickly that the cost was worth the broth alone. Despite the variations of ingredients that may have deviated from our notion of a traditional ramen dish, the bowl here was fantastic. It wasn't the wait that made it feel worth it; the ramen was just worth it. The rich and creamy broth was not a component to belittle as it touched on every sense in all the right ways. This was easily one of the best bowls of ramen I have ever had. The pork chashu melted in your mouth, and the duck chashu had a taste not too unlike duck prosciutto. I actually wish I had toured more of the menu in that moment but we were all getting so full from the ramen itself. If you have the time, certainly make your way to <b>676 Geary Street, San Francisco 94102</b> to experience Mensho Tokyo.<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1257901710919652.1073742092.352515868124912&type=3" target="_blank">Facebook here</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-57215530726272295652016-11-19T00:01:00.001-08:002017-01-03T19:35:29.529-08:00San Francisco's Mama's on Washington Square - Community Favorite or Tourist Attraction?<div class="separator" style="clear: both; text-align: center;">
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We missed going to <b><a href="http://www.mamas-sf.com/" rel="nofollow" target="_blank">Mama's</a></b> on our first trip to San Francisco not because we forgot about it; no, we took one look at the line wrapping around the building and up the street and decided we'd try our luck elsewhere. It constantly pops up in searches for favorite breakfast spots in the iconic city so eventually, we decided we'd need to give it a try. Also, if the lines are long, there must be a reason right? Our recent SF trip found time for us to snag spots before the opening hour and even then, there were quite the number of guests ahead of us. When we started moving and were the first people to have the door shut on us due to capacity, we wondered if it would take much longer; luckily, it was preemptive and we made it into the first round of people!<br />
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Surprisingly, for an established place with such acclaim, Mama's is a cash-only business so keep that in mind before you enter its quaint doors. The decor is darling, and the entire design makes you feel like you certainly stepped into a home and kitchen by someone you would call Mama even if she wasn't your own. Artwork and photographs lined the walls, giving you curious sights to browse as you waited to put your order in. Oh yeah, of note is that you just place your order and they bring the food to your table later...without giving you a buzzer or table number. They just know - pretty neat. Anyhow, the restaurant seemed to fill up quickly with two types of parties: the lone, contemplative native (I assume) and the cheerful group of visitors who had also heard much of the place.<br />
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The line outside was merely to get into the line inside where you could contemplate the menu while watching the open kitchen (well, barred by some glass) work on slinging multiple breakfasts in efficient time. We saw the portion sizes and opted to just have single entrees each rather than stock up on juices, mocktails, additional sides, or starters. Duc chose from the M'Omelette's menu which is served with Mama's grilled potatoes and choice of toast - he went for the <b>S.O.B. (South of the Border)</b> which came with Spanish chorizo, black beans, homemade salsa, and Pepper Jack. The omelette was generously full of its gooey chorizo and black bean goodness but lacked a certain panache to make it stand apart from other breakfast staples; the eggs did come out beautifully though.<br />
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I, on the other hand, had to get my mouth onto one of Mama's Benedicts because benedicts entice me anywhere they are available. Orders from this menu section are built from two poached Petaluma Farms eggs served on a toasted English muffin with hollandaise sauce and Mama's grilled potatoes. I chose the <b>Norwegian
Smoked Salmon</b> bit and was greeted by two healthily wobbling eggs quickly. They themselves were a treat but the hollandaise erred on the too-lemony side (ah, my mouth is salivating now thinking about the tang!) and the smoked salmon too thick instead of being delicate. I did enjoy the accompaniments though, and the muffin possessed a great texture to meet the other, softer substances.<br />
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If you personally want to give Mama's a try, find the restaurant at <b>1701 Stockton Street, San Francisco, CA 94133 </b>and come to your own verdict. After all, there's a reason they are frequently visited - perhaps our particular orders couldn't enlighten us just quite but yours will.<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1257894724253684.1073742091.352515868124912&type=3" target="_blank">Facebook here</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-50905207024202724822016-11-12T00:01:00.000-08:002017-01-03T19:13:50.786-08:00Hakata Ikkousha Serves Up Stellar Ramen in Orange County<div class="separator" style="clear: both; text-align: center;">
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The noodles, the broth, the ambiance - <b>Hakata Ikkousha </b>in Costa Mesa boils it down to a pure love of ramen. If you just about worship the dish, you might want to wander on down to this spot in the burgeoning plaza because it is superb for tonkotsu lovers. In fact, it has turned into our favorite ramen spot in Orange County, supplanting the beloved SSG and Santouka eateries that grace the top lists of many. When we first visited Hakata Ikkousha, we were struck by how the walls told the restaurant's story (derived from other locations in the world) but also how the monitors shared the journey.<br />
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There is usually a wait but the service is quick and the staff ready to serve the moment you finally get to sit down. Options are simply displayed in a menu that features a small number of broth types (a good sign - they are focused!) and accompanying dishes. While many have spoken highly of their God Fire Ramen choices, we are wimps and opt for something less burning each time. Also, though the portions are substantial enough for our appetites, we often order at least one appetizer because despite the few choices they offer here, each is delightful. We normally choose the <b>Hakata Specialty Hitokuchi Gyoza</b> ($3.50 for 5/$6.00 for 10 - Ikkousha-style pan-fried dumplings) which comes with a pleasantly tangy and spicy dipping sauce but on this occasion, we needed to capitalize on the solid crunch of their <b>Special Fried Chicken</b> ($3 for 1/$7 for 3 - marinated with Ikkousha sauce on deep-fried chicken). It is perfectly juicy and tender inside despite its loud, crisp exterior (so satisfying!), and the pieces themselves are adequately sized to share or feed a hungry person.<br />
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The stars at Hakata Ikkousha, however, show up as delectable, downright scrumptious bowls of ramen. You could start off with the Tonkotsu Standard ($7.90 - signature tonkotsu broth, thin straight noodles, housemade chashu, wood ear mushrooms, and green onions) to get a feel for the place but if you seek a heavier, heartier meal, you might want to snag my go-to, the <b>Tonkotsu Black</b> ($8.90 - garlic tonkotsu broth, thin straight noodles, housemade chashu, wood ear mushrooms, and green onions). Add on some bamboo shoots ($1) and egg ($1.50) for more oomph, and you've got yourself a stellar meal. The black garlic tonkotsu broth is presented steaming hot, practically hiding all of the other components underneath the thickness. It is rich and savory, wholesome and sultry in your mouth. With every sip, it is obvious that much time was dedicated to making it. You would say the same about their <b>Tonkotsu Mentaiko</b> ($8.90 - tonkotsu broth with mentaiko flavor, straight noodles, housemade chashu, wood ear mushrooms, and green onions) as well which has limited quantities daily. This one was certainly less heavy but the mentaiko flavor really brought out other elements of the broth not experienced in the other; the fish accent highlighted the broth's saltiness to an appreciative amount, and be assured that we slurped this up without hesitation.<br />
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If by now, you need to get your hands on a bowl, find Hakata Ikkousha at <b>3033 Bristol St, Costa Mesa, CA 92626</b> and get there early. We've been several times and the shortest waits are when we arrive just after opening. Trust me - you'll enjoy it.<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1257887120921111.1073742090.352515868124912&type=3" target="_blank">Facebook here</a>.</b><br />
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<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-64446919337703602812016-11-07T00:01:00.000-08:002017-01-02T16:56:35.911-08:00Pho 79 Remains Favorite OC Pho Spot Year After Year<div class="separator" style="clear: both; text-align: center;">
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It has nearly been a decade since I first dined at what would become my favorite phở restaurant - <b><a href="http://www.pho79.com/" rel="nofollow" target="_blank">Phở 79</a></b> in Garden Grove. Then I discovered it was Duc's favorite as well. The more people we asked who had lived in Orange County for some time and enjoyed the traditional Vietnamese noodle soup dish, the more we heard that this restaurant, established back in 1979, was their favorite spot as well for the iconic bowl. I've written a <a href="http://www.muchadoaboutfooding.com/2011/01/eatery-pho-79-restaurant-ca.html" target="_blank">handful of times</a> about this <a href="http://www.muchadoaboutfooding.com/2011/09/eatery-pho-79-restaurant-ca-revisited.html" target="_blank">eatery</a> in the nascence of Much Ado About Fooding but never followed up with photos that did the food more justice. We decided we needed to confess once again that even after all of these years of trying out other phở places, we still hold Phở 79 in the number one spot for phở in Orange County. The potholed parking lot and constant fullness inside are just a few testaments to its greatness.<br />
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We frequent Phở 79 fairly often but rarely on the weekends; when we did arrive to bring another group of friends to our favorite joint (this time on a Saturday afternoon), we saw the long, wrapping line that would easily attract others to the restaurant. I say "would" though because one of the unfortunate (and also somewhat fortunate) features of its location is that it is hidden from a view from the nearest major street. The cash-only bustling eatery is situated tucked behind a liquor store-focused strip of buildings, and the parking lot is in quite a state of disrepair. On a rare occasion will you find a parking spot immediately; most of the time, you may opt to go into nearby neighborhoods to park and just over.<br />
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Also, to note, this <i>is </i>what you would expect of an old school Vietnamese restaurant. You enter, they yell at you asking for how many seats you need, they wave you in the general direction of an empty area, and you receive menus unceremoniously. The wait staff will usually also give you about one minute to make a decision before whisking away the menus with a quick about-turn. This isn't about being rude; this is just how service commonly is in a family-run business like this and frankly, we like it. If the lack of service starts to rub you the wrong way, just assure yourself of getting phở here by glancing at the wall <u>full</u> of high Zagat ratings. You know you're in for a treat.<br />
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While we do point out that we love the phở here, we cannot dismiss how rock-solid the other dishes at Phở 79 also are. On this particular visit, we brought some friends who had never been and made sure to order more than just the phở. For starters, the table opted for <b>Tàu Hũ Ky</b> (bean curd with ground shrimp) and <b>Chả Giò </b>(Vietnamese egg rolls). These were perfectly executed with a generous amount of greens to wrap the fried pieces with. I especially loved how flavorful and stuffed the bean curd was, and everyone really enjoyed the filling and resounding crunch of each egg roll. The right balance of savory and salty was in each as well; we often find that other restaurants are overly salty but these were just right.<br />
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Also, to be a little different, Duc decided to get one of his favorite orders which is the <b>Bún Riêu</b> (ground shrimp and crab rice noodle soup), a traditional Vietnamese noodle soup dish that not every restaurant offers. It has always been more akin, to us, to eating a home because there are a few components of the soup that make it less appealing for restaurants to serve. The places we have found that have this on their menus seem to take shortcuts in building out this comfort food but Phở 79 takes care to do it right. Full of tomato tang and rich crab umami flavor, their version is wholesome and hearty, perfect for a rainy day or any craving for good ol' fashioned comfort.<br />
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The rest of the table went ahead and ordered varying types of <b>phở </b>based on what they liked. The beauty in this when it comes to choosing the meat components is that you actually have a choice. I personally like my phở with tripe and tendon but others may just enjoy the brisket and meatballs. What Phở 79 also carries on a limited first-come-first-serve basis is <b>oxtail </b>either as part of the phở process or on the side. This giant serving of braised, melt-in-your-mouth goodness requires another large bowl to come out in and can be enough for the whole table if ordered once. It is always tender and fatty with more flavor than just beef itself. If you ever are there when these are available, you must try it at least once. As for the phở overall, the broth is always steaming hot when served and tastes of dedication and skill. It is never too oily, and the noodles have always held the exact right amount of bite for us. Every person we've ever brought to the restaurant has deemed it now their favorite as well, and that is a hard claim to make when we live in the land of phở in Orange County.<br />
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Phở 79 can be found at <b>9941 Hazard Ave, Garden Grove, CA 92844</b> behind a liquor store most visible from Brookhurst St. Remember to bring cash for your meal and get ready to seep in the aroma of phở from the moment you walk in. Yep, you'll probably wear that smell on your clothes as well once you get home.<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1257020121007811.1073742089.352515868124912&type=3" target="_blank">Facebook here</a>.</b><br />
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<center>
<a href="https://www.zomato.com/orange-county/pho-79-garden-grove" target="_blank" title="View Menu, Reviews, Photos & Information about Pho 79, Westminster and other Restaurants in Orange County"><img alt="Pho 79 Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/17003230/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> </center>
<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-27660688599953293442016-11-02T00:01:00.000-07:002017-01-02T16:23:46.684-08:00SoCal VegFest Celebrates Healthy Lifestyles as Largest Southern California Vegan Food Festival<div class="separator" style="clear: both; text-align: center;">
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Did you miss it? From October 29-30, 2016, the largest vegan food festival in southern California took place in Costa Mesa at Orange Coast College, this being the second year in a row that the <b><a href="http://www.socalvegfest.org/" rel="nofollow" target="_blank">SoCal VegFest</a></b> occurred. The festival was initially created to educate and introduce residents of southern California to the health benefits on adopting a vegan lifestyle as well as support and showcase those producers and restaurants who have taken this on as their own mission. The goal is "<i>to</i> <i>inspire and support anyone who wants to learn more about living a more healthy, environmentally conscious and compassionate life</i>."<br />
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The free festival anticipated more than 15,000 attendees over the two days, and in the brief moments that we attended, it seemed entirely possible for such a turnout to happen. There were quite the number of guests milling around the large campus, a great location which allowed the festival to sprawl out and take over the space. This family-friendly weekend conducted a lot of lectures from experts and doctors, cooking demonstrations, and musicians in a main tent "stage" area as well as some side tents with other types of presentations. At nearby booths, guests could purchase merchandise featuring the vegan lifestyle, learn about publications and vacations that focus on the lifestyle, and even get more information on nonprofit/charity causes to support.<br />
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Even with all of the features on the active, health-conscious lifestyle, the majority of the festival was focused on food. Food trucks circled designated areas where people could indulge in plant-based meals, and booths for retail vendors were always bustling. Representatives were helpful in sharing with everyone where their products could be found, and the samples helped lure people into learning more. We were enamored with Miyoko's Kitchen for their faux cheeses and spreads as well as the lovely mock meats from the Vegan Tiramisu Factory.<br />
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In addition to the 70+ vegan food vendors who were sampling out their products were booths that allowed guests to purchase ready-to-take products out to enjoy then and there. We got our hands on a few items to give a try ourselves so will have to share with you if we make any discoveries that must be given more notice! If you're interested in visiting next year's festival, keep an eye out for the fall timeframe. The SoCal VegFest is run as a project of Animal Protection and Rescue League (APRL) and aims to be an annual tradition to continue sharing the message of plant-based, health-conscious lifestyles.<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1257002397676250.1073742088.352515868124912&type=3" target="_blank">Facebook here</a>.</b></div>
<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-19768915490423756662016-10-29T00:01:00.000-07:002017-01-02T14:37:53.166-08:00The Smoking Ribs Brings Southern Tang to Garden Grove<div class="separator" style="clear: both; text-align: center;">
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We kept hearing the name - <b><a href="http://www.thesmokingribs.com/" rel="nofollow" target="_blank">The Smoking Ribs</a></b> - and how it was a prime spot to find barbecue to knock one's socks off. Followed quickly by those sentiments was also the footnote on how the restaurant was not somewhere one would expect to find a tasty joint in Orange County; The Smoking Ribs (or as they emphasize it, the smoKING ribs) is in Garden Grove. Interesting. In a land of phở and bánh mì, why would a smoked meat kingdom try to establish grounds? Having grown up in Garden Grove, I was curious where the restaurant was located and surprised to see it just down the street; after driving around the plaza, it became obvious that what once stood in these suites were being taken over by the needs of the modern. It looks like The Smoking Ribs is one of those pioneer takeovers!<br />
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To ensure a full spread, we were not the only two dining that early afternoon. Our table of four made sure that we would be able to try just about everything on the simple menu so that we could experience the full range that the restaurant had to offer. The dining area was simple with some tables made of dark lacquered wood and the bar made of red brick. The majority of the space inside was dedicated to the smoker though which is only to be expected of a barbecue joint. After sitting down, we began our meal with the raved-about <b>Blueberry Cornbread</b> ($4). They were hearty but perhaps their rarity in Orange County led to the mass accolades; we found them fair but not extraordinary but then again, I tend to favor coarser grit cornbread like that made in the South.<br />
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Now I wasn't kidding about getting the full spread. With four people choosing main entrees, you can easily catch the entire array of their side offerings. We ordered the:<br />
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<ul>
<li><b>Pulled Pork </b>($13) with Onion Rings and Corn on the Cob</li>
<li><b>Angus Beef Short Rib </b>($24) with Smoked Beans and Coleslaw</li>
<li><b>Angus Beef Brisket </b>($21) with Mac & Cheese and Mashed Potatoes</li>
<li><b>Beef Ribs </b>($35) with French Fries and Twice-Baked Potatoes</li>
</ul>
<div>
If it comes down to one overall point in memory, the sides were spectacular. The smoked beans were perfectly balanced between flavor and scent in its smokiness. The mac & cheese was cheesy with a crunchy crust that played well with the softness of the macaroni. The mashed potatoes had us craving more. The French fries were absolute stars - I crave them from time to time. When it came to the meats, the pulled pork fell short of a true Carolinian style which it seemed to strive for; however, they were still exciting in comparison to other offerings in Orange County. The short rib had plenty of fattiness to bolster its flavor though the brisket could have used some of that, having been a little drier than preferred. The beef ribs were rich as well and swathed in a lovely sauce that hung at the right point of sweet and spicy.</div>
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<br />
The Smoking Ribs is a fine place to explore a range of barbecue even if you wouldn't expect to find it at its place at <b>14211 Euclid St, # D, Garden Grove, CA 92843</b>. Perhaps I am biased, having spent a few years in North Carolina where barbecue is part of life out there, so I wouldn't give this restaurant an enthusiastic two thumbs up. However, you can still snag a bit of the smoked meat flair here with plenty of rocking sides to go with it!<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available on <a href="https://www.facebook.com/media/set/?set=a.1256952621014561.1073742087.352515868124912&type=3" target="_blank">Facebook here</a>.</b><br />
<br />
<center>
<a href="https://www.zomato.com/orange-county/the-smoking-ribs-garden-grove" target="_blank" title="View Menu, Reviews, Photos & Information about The Smoking Ribs, Garden Grove and other Restaurants in Orange County"><img alt="The Smoking Ribs Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/18233402/biglogo" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> </center>
<div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0tag:blogger.com,1999:blog-8885972833060576165.post-44332916611308462942016-10-25T00:01:00.000-07:002017-01-02T13:40:32.038-08:00Acclaimed Chef Pascal Olhats Hosts "The Gray Event" for Save Elephants Foundation<div class="separator" style="clear: both; text-align: center;">
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In the late afternoon and early evening of October 23, 2016, more than 100 people gathered at the beautiful Sherman Library & Gardens in Corona del Mar for <b>The Gray Event</b>, a fundraising reception and dinner conducted to raise donations for the Save Elephants Foundation. This lively event was hosted by Chef Pascal Olhats and featured guests Cathy Thomas and Sangdeaun Lek Chailert for a four-course dinner, cooking demonstration, and information about the amazing work the Thailand-based foundation is doing for elephants. At $100 per ticket for the reception and $250 per ticket for the reception and dinner, the fundraiser attracted plenty of supporters around Orange County who wanted to contribute to the conservation cause and did so to the tune over over $25,000 raised from ticket sales and auction items.<br />
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Not only was there support for the organization for what it does but there was also much support that evening for Chef Olhats as this pet project fundraiser was entirely motivated by a personal trip and put together by a dedicated committee looking to help - a true effort of community action. After an ecotourism vacation in Chang Mai, Thailand, Chef Olhats and his wife were inspired by what they had seen at the Elephant Nature Park held by the Save Elephants Foundation. The elephants there being saved had been abused and mistreated in the past for entertainment and other purposes; this was a way to support the mission of the restoration park.<br />
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The Gray Event was supported by plenty of sponsors including Melissa's Produce, Newport Meat Company, Superior Seafood, Thai District Restaurant, Southern Glazer's Wine and Spirits, Sweet Charity Cookie Company, Signature Party Rentals, Bow & Arrow Public Relations, and more, all of whom were showing their support for a locally-driven effort to contribute to the global community.<br />
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During the reception, hors d'oeuvres were prepared by Chef Ty Theara and Andre Angles, owners of Thai District Restaurant in Long Beach; seasonal vegetable potstickers, Thai cucumber salad, vegetarian green onion spring rolls, chicken satay, and lemongrass curry were tray-passed amidst a bustling crowd of eager attendees. A signature cocktail was available at the bar, and plenty of participants took advantage of the photo wall with a backdrop of a photograph of an elephant from the Nature Park. The <a href="http://www.saveelephant.org/" rel="nofollow" target="_blank">Save Elephants Foundation</a> (SEF) is a Thai non-profit founded by Sangdeaun Lek Chailert with a mission to provide care and assistance to Thailand’s captive elephant population.<br />
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Guests were regaled with performances by several Thai dancing groups and musicians throughout before proceeding with dinner. The multicolored tables were decorated with elephant-themed items and descriptions of each unique animal at the nature park in Thailand. Dinner attendees enjoyed a beautiful menu composed of Thai Tom Yum Soup with Rock Shrimp, Somtam Green Papaya Salad, Red Curry with Kabocha Pumpkin & Tofu, Green Curry with Thai Eggplant & Bamboo Shoot topped with Thai Beef Skewers, and Coconut Milk Sticky Rice with Fresh Mangos along with a cooking demonstration by Chef Olhats and Cathy Thomas, using recipes from Lek Chailert's own cookbook.<br />
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Silent auction and live auction proceeds grew the funds raised that night even higher, and all for the sake of SEF. It was heartening to see the amount of support out on the 23rd, and perhaps The Gray Event will become an annual occasion to band together to save the elephants.<br />
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<b>Photography by <a href="http://www.duc-duong.com/food-and-drink/" target="_blank">Duc Duong</a>. More photos available at <a href="https://www.facebook.com/media/set/?set=a.1256923131017510.1073742086.352515868124912&type=3" target="_blank">Facebook here</a>.</b><div class="blogger-post-footer">Content copyright © 2010-2016 by Minerva Thai. All rights reserved.</div>Much Ado About Foodinghttp://www.blogger.com/profile/14145424056890589095noreply@blogger.com0