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Archive for June, 2006

I’ve been very bad lately.  My dating rut has caused me to be camera-less these past few days and I’ve been taking minimal [and visually crap] pictures with my Treo phone as of late.  I promise starting tomorrow, I’ll start carrying my camera with me at all times again.  Really.

So let me start at the beginning.  Thursday, Alan and I met up to go to St. Mark’s b/c he’s been having these ridiculous cravings for soba.  Apparently, no one wanted to go sastiate his craving with him except yours truly, the food whore.  Okay, so this is the bad foodie part.  Idon’trememberthenameoftherestaurant.  Seriously.  It’s the place with the good fried ice cream and the small grill in front.  There’s only one place I ever get fried ice cream from and it’s the only place any of my friends get fried ice cream from- so I’m assuming if you go to St. Marks, you ought to know what I’m taking about.  The one across from Kenka’s.  Help with the name or wait til I get around the area again. 

Here’s what we ordered [as in.. mostly I]:

  • miso cod 
  • spicy tuna roll 
  • eel roll
  • Omu-soba x 2
  • green tea fried ice cream

The grilled cod with miso paste was disappointing.  I still remember having the one from Nobu a year ago and still can’t get it out of my mind cuz it was so mindblowingly good.  Yes, St. Mark’s and Nobu are worlds apart, but you’d think the authenticity of a St. Mark’s restaurant would mean that it was good right?  Nope.  I mean, it wasn’t bad but it didn’t taste the way it was suppose to.  it was salty and the miso was nonexistent.  A unique thing about this place is that they make their own special spicy mayo- it’s yellow, not orange.  I don’t know what’s in it but it’s spicier than the regular one I’m used to and had more of a liquid consistency.  Me likes!  The omu-soba was good.. I’m officially obsessed with Japanese [asian?] mayo.  For those of you who don’t know what omu-soba is- it’s fried soba [Soba noodles are made of buckwheat flour (soba-ko) and wheat flour (komugi-ko)] with pork and veggies wrapped in an omelet with some unidentified brown sauce and the infamous mayo with fried union peels sprinkled on top. 

          
black miso cod  //  omusoba

Here’s to you, John, who swears I am anti-real-Japanese food.  [just gotta be in the mood, remember?]

Saturday night, Jon, Daniel, and I went to St. Mark’s again.  This time to Sushi Lounge.  3 Rolls and Ramen.  Again, I didn’t bring my camera out.  Bad bad Tina, I know.  Basically, Jon and I split 3 rolls:  Orange Dragon, Christmas, and Titanic [all specialty rolls from Lounge].  Descripts to come with pictures next time I go.  Promise.  [ummm yea.. I may have made this promise the last time I posted about Lounge]. 

What follows dinner?  Dessert!  Chikalicious had too long of a line [it’s yummers btw, all who haven’t been should definitely go] so we hit up Veniero’s.  I got a slice of tiramisu while the boys got a chocolate canoli and cheesecake.


pic courtesy of lovescool.com

What do you do on a Saturday night when the soju place you’re thinking of going to is closing in 15 mins?  Walk off the calories from the previous two stops and go for some more dessert!  Where’d we end up?  Room 4 Dessert.  We got to sample its tasting menu.  $12 for 4 courses served all at once.  They change the menu constantly, so be sure to check it out!  The chocolate ice cream was way too dark for me, especially since I’m not a big chocolate fan [I know, I know].  The mousse was good though!  Jon had some apricot sorbet and that was sooo yummers.  The beet sorbet was not very good, but the flakes were good [it was sugared].  The shrink wrap bread was very interesting and very good.  It tastes like real raspberry space food cotton candy stuff. 


chocolate everythings: nutella & bread/ chocolate shake/ chocolate mousse/ chocolate ice cream


red: raspberry vanilla parfait| beet sorbet w/corn flakes| raspberry bread| hibiscus vodka jello

And that concludes Saturday night.  Sunday, the guys and I hit up Bounce– this semi-new sports bar in the East Village and saw some of the Portugal world cup game.  This is definitely a hot place for guys, I’m sure cuz all the waitresses are tall and hot. 

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big apple bbq

I have started to eat meat a whole lot more than I used to.  I even ate ribeye without an once of disgust in my eyes but there are limits.  That limit is reached when I am faced with tons and tons of … bar-be-cue.  I reached that limit easily at the Big Apple Bar-be-cue Block Party at Madison Square Park two weekends ago.  See, I was originally under the impression that I would eat a lot of ribs [which I lurve, btw] but I realized that there is a LOT of meat involved in this event- ex. pulled pork. 

There are approximately 10 vendors and Eva and I had an original plan of hitting up all of them to sample some of the country’s best bbq.  Wellll… that didn’t go over very well.  By the third vendor, I was already sick of looking at meat, much less think about having to eat it.  Eva, Jack, and I managed to get through 6 vendors before calling it quits.

We decided on the divide and conquer concept.  First, we establish a rendevous  point; the corner of 24th & Madison

I hit up Blue Smoke [St. Louis ribs w/ dill pickles] while Eva goes to Big Bob Gibson’s [pulled pork shoulder w/ spicy crisp southern mustard coleslaw].  You may notice the extremely small portion of food from Blue Smoke- but that’s only b/c we forgot to take the cam out until we were halfway through the “meal.”  Both Eva and I have actually had ribs from Blue Smoke before.  She thinks it’s one of those “hit or miss” places because she says that sometimes they actually screw up the ribs [so sad].  Jack commented that he went to Virgil’s the night before, but the ribs were nothing like these [duh- I could’ve told him that!].  Not to knock Virgil’s or anything; they are good but Blue Smoke still takes the cake in my book.

     
Blue Smoke Ribs // marinating ribs


how much sauce is too much? [Big Bob’s]
Another thing I kept doing is eating the bread.  I am such a sucker for potato bread and that’s what all the vendors were using in both bun and slice form!  I had to be stopped… multiple times. 

Since the line for Big Bob’s was long… so I went onto Dinosaur BBQ’s line.  They had pulled pork shoulder with beans.  The most memorable part about this?  The beans.  They were slammin’.  Holy smokes.  I don’t know what I’ve never ordered beans from them before.  Have I?  Must recheck old photos.


*slurp

Jack finally decides to join us so we make him go on the longest line; the link for the Salt Lick [it was a 1.5 hr wait btw].  While he did that, I hit up Mitchell’s, Eva hit up Tabla and Smoki O’s.  Tabla wasn’t an official vendor at Big Apple BBQ but they had some interesting Indian bbq fusion stuffs.  Chutney pulled pork burger for one.  For the record, I did try the sausage cuz Jack was convinced it was sooo good and ACK!  I’ve always hated sausage and even sausage from one of the best bbq joints still doesn’t do it for me.  Sorry.  At least I tried? 


Mitchell’s: Whole Hog w/ Mustard Coleslaw [love that there was slaw in the hog.. there was also pork rind]  sorry for the awful pic- I couldn’t see the shadows- it was wayy sunny

   
line at Salt Lick // brisket, sausage and slaw [slaw was bleh]


Smoki O’s ribs; good but so stuffed at this point


Don’t know where the Tabla food pix went so here’s the vendor! 
The restaurant is actually directly in back of the vendor.

We couldn’t even finish the last couple of dishes.  It was too difficult.  Too much meat.  Soo full, we didn’t even leave room for …. dessert! 

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It was a big bar-be-que weekend for me last week.  On Saturday, the gang and I got together to celebrate Daniel [Nasdaq’s] birthday … with what else.. FOOD!  The day after, Eva, Jack, and I hit up the Big Apple BBQ event in Madison Square Park [photos to come].  Actually, the week before, I went to a bbq in Phoenix.  The meet of choice at both events?  RIB-EYE.  I didn’t touch it this time around [most of you know why] but there wasn’t exactly a choice the first time.

 
3 humungo slabs of ribeye       


 phil seasoning them [he looks like he’s having difficulty]


loin of roast cooked

    
marinating loin / kalbi up top right


while the boys worked; the twins battled it out: chopsticks vs. corkscrew


box cake by twin

   
claiming of the cake

 
will proves he’s claimed his piece

      
cupcakes with layers of frosting to be caked at Daniel 
 

 
cupcake splatter aftermath [see the dead candles?]


me and the birthday boy!

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