Tag: fish

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asian

Lan Sheng’s Braised Fish Filets & Napa Cabbage W Roasted Chili

I stopped in at Lan Sheng Chinese Restaurant in Midtown for lunch. Ordered the Braised Fish Filets & Napa Cabbage W Roasted Chili ($14.95). Lots of fish there. Pretty good dish.

Service is a little awkward though. The waiters seemed distracted by Who Wants to be a Millionaire on TV. But it’s fine, because I really got into Jeopardy afterwards. But why did Alex Trebek tell the Asian girl she was good at math seemingly out of nowhere? Maybe I missed the part where they said she was a mathematician. Anyway, that’s probably the nicest racist thing you can say about someone –that they are good at math.

It did take a while to get my bill, because the staff was eating lunch. I just went up to them and gave them my credit card, because I had to get back to work.

Lan Sheng – 60 W 39th St (btwn 5th & 6th Ave) New York 10018

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Uncategorized

Tio Wally Eats America: More Feesh!

I’m happy to have Tio Wally (long-time Me So Hungry reader) aboard to send in his eating adventures from across America. Here he is in Morro Bay, California.

Greetings from Cambria, California
N 35° 33.8681′ W 121° 4.9141’ Elev. 75’

Here’s another installment from my recent Central California Coast adventure.

Some friends and I made a trip up the coast to see the San Simeon “home” of still-deceased spoiled-brat megalomaniac and all-around dangerous weirdo William Randolph Hearst.

Hearst Castle is a massive, rambling hacienda-on-steroids that sits atop a 1,600 foot high hill overlooking the teeny-tiny oceanside village of San Simeon. While the views are spectacular, the estate itself is so massive and so over-the-top that I suspected it was probably a pitch-perfect reflection of Hearst’s personality. In other words, the place was kind of creepy.

11 Linn's_sign

Afterward we made our way to Linn’s Restaurant in Cambria, a local institution that’s been here for 25 years. Linn’s is famous for its pies as well as its fruit preserves, especially its signature Olallieberry, a hybrid cross between a blackberry and a raspberry.

They first brought out slices of baked-on-premise whole wheat bread and a wonderfully garlicky focaccia, along with butter and a ramekin of Olallieberry preserves. The Olallieberry preserves are so great that I really should’ve bought a jar. Unfortunately, I’m just not that forward thinking, especially after dinner when I’m stuffed.

One of my friends ordered Polenta with Roasted Vegetables ($18). The polenta was topped with what looked to be mostly roasted zucchini and yellow squash, with a little red cabbage and mushrooms, dressed with “Linn’s Sun-dried Tomato Vinaigrette, Swiss cheese, Parmesan shavings and a balsamic glaze.” She said it was very good but bemoaned the fact that she’s been eating squash from her garden for the last couple of months and was getting kind of tired of them.

My other friend — designer of the TWEA graphic header — ordered a Hearst Ranch Burger ($15), “Half-pound patty, Brian’s artisan bun, smoked Gouda, lettuce, tomato, onion, garlic aioli, french fries” [on the side]. Judging by the way he kept saying “Oh, man!” after every swallow, I’m guessing that he enjoyed it immensely. I was sort of disappointed, however, that he didn’t opt for the Apple-Olallieberry Slaw instead of the fries. It sounded sort of interesting and I’d have liked to’ve tried it.

Hearst Ranch Beef is quite a big deal locally. (The 80,000 acres surrounding the Castle is still a working ranch; they have another 71,000-acre spread on the other side of the Santa Lucia Range near Cholame, California, site of James Dean’s fatal car crash. The ranches, by the way, are operated by Hearst’s great-grandson, Steve, who is renowned for NOT being a spoiled brat nor a quintessential weirdo. Indeed, he’s regarded by everyone I know who’s ever met him as being a “normal guy.”) Billed as free-range, all-natural, grass-fed and grass-finished beef, I can personally attest to the superb quality of Hearst Ranch Beef. Its reputation and cachet are well-deserved to the uttermost. I can also attest to it being somewhat pricey.

I ordered one of the day’s specials: “Locally caught Albacore tuna, blackened (medium rare), served with pineapple salsa, Jasmine rice, black beans and Linn’s grilled Shishoto peppers.” I think it was $28.

21 Linn's_albacore

I don’t remember if the giant hunk of Albacore was 6 or 8 ounces, but it was a very big, very thick steak. It had a nice outer crust while the inside was largely uncooked; I would have preferred it to’ve been a little more done. Still, it made for a nice combination of textures, alternately crispy and buttery. The melt-in-your-mouth tuna was complimented nicely by the tanginess of the pineapple salsa.

Equally tasty were the grilled Shishoto peppers. I’d never heard of these Japanese peppers before. They were very fresh, probably grown on the Linn’s Original Farmstore farm located five miles east of town. Although slightly salty, these mild peppers were very tasty, somewhat like a cross between a green bean and a pepper, and went nicely with the rest of the accompaniments.

Behind the restaurant, Linn’s has three outbuildings: the Easy As Pie Cafe, Linn’s Gourmet Goods, and Linn’s Homestyle Gifts & Sale Loft. Because of the theme-park looks of the buildings I kept thinking that if they had a narrow-gauge train chugging along the perimeter they could be well on the way to establishing something akin to a Knott’s Berry Farm North. Thankfully, they don’t.

While both the food and service at Linn’s was exemplary I think I would go somewhere along the coast next time. It’s going to be about the same price and, more than likely, of similar quality. Moreover you could enjoy a view of the Pacific and have a much better possibility of seeing large marine mammals, like otters or seals or whales. There were no otters or seals or whales on Main Street in Cambria.

And so we roll.

Hearst Castle, 750 Hearst Castle Rd., San Simeon, California
Linn’s Restaurant, 2277 Main St., Cambria, California

Tio Wally pilots the 75-foot, 40-ton(max) land yacht SS Me So Hungry. He reports on road food from around the country whenever parking and InterTube connections permit.

Categories
tio wally

Tio Wally Eats America: Feesh!

I’m happy to have Tio Wally (long-time Me So Hungry reader) aboard to send in his eating adventures from across America. Here he is in Morro Bay, California.

Greetings from Morro Bay, California
N 35° 22.2203’ W 120° 51.3771’ Elev. 20 ft.

I had a hankering for fresh fish — Feesh! — so me and some dear friends meandered over here, landing at the Great American Fish Company (known to the locals as GAFCO). The restaurant is located right on the embarcadero (pier) just a stone’s throw from The Rock. Morro Bay used to be home of a thriving, bustling fishing industry but, alas, not so much anymore. Still, it’s an idyllic setting and a great place to get fresh, locally caught seafood.

Great American Fish Company has been here for as long as I can remember yet I’d never eaten here. Its claim to fame is mesquite grilled fresh seafood. Our food was grilled by a surly looking Latino or, at least, that was the impression I got every time I looked in at the plexiglass-enclosed grill. He seemed even surlier, scowling, when I took a photo. I could almost hear him saying, “¡Vete a la mierda, turista gringo!. Of course, he didn’t really say anything. But who could blame him if he did? He’s probably grossly underpaid for his very hot, highly skilled work!

27 Grill

I didn’t pay a lot of attention to what my friends ordered — one ordered Halibut, the other a Ling Cod special, I think — because I was preoccupied by the fact that I could actually order off the Senior Menu legally! I almost hate to admit that there was no fudging of facts or taking advantage of a restaurateur’s largesse. On second thought, it’s depressing. Getting old sucks. “Waaaaaaaaah!!!”

They had a couple of great things on the Senior Menu, so I got both. I first ordered the fresh, locally caught Red Snapper ($9.95). If it was caught locally, which I’m sure it was, it wasn’t actually Red Snapper. Red Snapper is an Atlantic and Gulf of Mexico fish. More than likely it was a rock cod that happened to be red. But who cares? It’s kind of a given, substitution-wise. Besides, all West Coast rock cod are exceptionally delicious. This was no exception.

10 GAFCO_plate

The “snapper” was outstanding. Firm yet flaky, moist, perfectly cooked con un gruñido, served with a really decent tartar sauce that it didn’t require at all. It was a small but satisfying filet, accompanied by a sweet-and-sour red cabbage salad and a choice of rice pilaf or French fries. I went for the pilaf, which was marvelous.

Also offered on the Senior Menu was a skewer of either shrimp or scallops with bacon, bell peppers and onion ($9.95). So I ordered one of them, too, with scallops. The waiter asked me if I wanted the sides with it. If not, it would be $4 less. Well hell, I thought, How many sides do I need? So I just got the skewer of four mid-sized scallops. Although they weren’t local — scallops are also an Atlantic Ocean habitué in America — they were great! They weren’t overcooked and rubbery — abused, I call it — with that buttery firmness well-prepared scallops are known for.

This perfectly prepared, mesquite-grilled pairing of fresh feesh and scallops came to a whopping $15.90! Evidently it pays to be old sometimes. Plus, GAFCO is situated right on the water with a million dollar view of Morro Rock. Could life get any better? Well …

On the way back to San Luis Obispo I had to make a stop up the hill — a 60 foot climb, mind you — at Taco de Mexico. I knew I was going to want one of their incredible food tubes later. And they are the purveyors of the best burritos on the Central Coast and, quite possibly, the world!

“Taco de Mex”, as the locals fondly call it, has likewise been here ever since I can remember. Because the food is so great and the prices so reasonable it’s always busy, often with a line queuing well outside the door. Moreover it doesn’t matter what you order, it’s going to be great. Hell, the place is so good the Latinos eat there.

My favorites at Taco de Mex have always been the al Pastor ($5.50), a spicy marinated pork affair, and the Lengua ($6.25), the lip-smackingly good beef tongue. Because I didn’t want to end up with too much food, I ordered a half Pastor/half Lengua, with everything. “Everything” at Taco de Mex is rice, beans, onions and cilantro, avocado sauce (not to be confused with guacamole) and your choice of mild or hot hot sauce (get the hot!). Unlike many burrito vendors Taco de Mex is very generous and never skimps on the meat. As a result you can actually taste whatever meat the burrito is supposed to be.

22 GAFCO_burrito 3

I also always order extra sides of onions and cilantro (they come combined), and hot sauce. There is no charge for those. Unfortunately, Taco de Mex failed me this time and only included the extra hot sauce. I should’ve checked the bag before I left, but they were very, very busy.

I didn’t know what they would charge me for the burrito, there being a 75¢ price differential; I was surprised to see that the Lengua cost substantially more as all the burritos had been priced identically forever. The nice young lady ended up charging me only $5.50. It wouldn’t have mattered. The burrito was every bit as fantastic as I’d remembered.

I also ordered a half-liter bottle of Coca Mexicana (Mexican Coca-Cola®) which was $2. The difference between Mexican Coca-Cola® and American Coca-Cola® is that the South-of-the-border version is made with cane sugar rather than High Fructose Corn Syrup. Fun fact: High Fructose Corn Syrup is found in virtually every soft drink as well as every processed food in America. It has been blamed for being largely responsible for America’s obesity and diabetes epidemics. Sweet, huh?

25 GAFCO_coca mexicana

Another major difference between the two versions, of course, is that occasionally some people — Jason Lam comes to mind — orders a Mexican Coke® and gets a little something extra for his $2. Sweet.

And so we roll.

The Great American Fish Company, 1185 Embarcadero Rd., Morro Bay, California
Taco de Mexico, 980 Main St., Morro Bay, California

Tio Wally pilots the 75-foot, 40-ton(max) land yacht SS Me So Hungry. He reports on road food from around the country whenever parking and InterTube connections permit.

Categories
asian

Oh! Taisho’s Deep Fried Baby Horse Mackerels

I went to see Andrew WK’s book reading/interview at the Strand for the new 33 1/3 book about his hit album, I Get Wet. Half way through, I realized I knew the author! …back from college and some early years of NYC. I felt so stupid that I didn’t recognize him. Well, glad to see he’s doing well.

03 Andrew WK - I Get Wet Book - Phillip Crandall

Then afterward, I went to Oh! Taisho. I got a few skewered things, like liver, scallions, garlic and quail eggs. Then I decided I needed one more thing on the menu. I got the Deep Fried Baby Horse Mackerel with Curry Seasoning. They were great. You can eat the heads and the skeletons —all of it!

01 Deep Fried Baby Horse Mackerel - Oh Taisho

Oh! Taisho – 9 St. Marks Pl (btw Cooper Sq & Astor Pl in East Village) New York, NY 10003

Categories
chinese

Food World Restaurant

I feel like there’s more restaurants on Eldridge Street, but they look like hole in the wall places that have been there for years. I walked into this one where everything was written in Chinese. I didn’t know it had a name, but it says “Food World Restaurant” on the menus. This is right next door to Young City Fish Balls.

06 Chrysanthemum Fish with Assorted Sauces - Food World Restaurant

I got the Chrysanthemum Fish with Assorted Sauces, which is basically a fried whole fish with sweet and sour sauce. It looks rather impressive. The fish was a little off tasting until I made sure each bite was covered in sauce, then all was well. Pretty good.

I’ve had Chrysanthemum Fish at another Chinese restaurant a long time ago. I remember that one was much more crispier to the point where it was hard to eat. This one was much more edible.

Food World Restaurant – 19 Eldridge Street #b. New York, NY 10002

Categories
asian

Iroha Japanese Restaurant

Here was a day I assumed I was going to get VIP to an event. I just assumed I would. I’ve been getting VIP all summer. Although I didn’t get it this time. I was dumbfounded and acted like a little brat. I figured I was entitled to VIP.

So I went nearby to said event in Midtown to contemplate if I should even go. I decided on this Japanese restaurant, Iroha. I got some sake. I ordered the Seabass Miso Yuan. It was recommended on the menu. Really tasty even though on the small side. Also got a skewer of grilled garlic and shishitou peppers. Good. Then ordered another sake and California Roll while I decided if I want to go.

I said fuck it and manned up. Why am I so entitled to VIP? Who am I? I’m just like everyone else. So I walked over to Roseland Ballroom and there was a line going around the whole block almost full circle. I went home.

Iroha – 152 W 49th St (btwn 7th & 6th Ave) New York, NY 10019

Categories
asian restauranting

Ootoya Japanese Restaurant

We went to lunch at the Japanese restaurant, Ootoya. It seems to be popular. We waited over twenty minutes to be seated. They gave us hot towels when we sat down to wash our hands.

The carafe of sake came out pretty fancy in a bowl of ice. And we got to choose our own sake cup. I can’t stop drinking sake.

Looking at the menu, it looked pretty expensive. But when I saw the food we got, it actually seemed like a good deal. My grilled fatty Mackerel was $16, but came with Homemade Pickles, Steamed Egg Custard, Miso Soup and Rice (topped with Grated Japanese Yam for an extra $2). The Grated Japanese Yam was interesting. I don’t think it really had much of a flavor, but it sure made the rice all gooey.

I liked Ootoya. Next time, I feel like I should dress up like a Japanese businessman though.

Ootoya – 8 W 18th St (btwn 5th & 6th Ave) New York, NY 10011

Categories
tio wally

Tio Wally Eats America: White Bass are Freakin’ Delicious!

I’m happy to have Tio Wally (long-time Me So Hungry reader) aboard to send in his eating adventures from across America. Here he is in Galena, Missouri.

Greetings from Galena, Missouri
N 36° 47.079’ W 093° 30.350’ Elev. 885 ft.

WARNING: This post contains sexual content of a primal nature.

To some people in the Ozarks the middle of March signals only one thing: White Bass!

The white bass come up the James River en masse to spawn only to be greeted by a phalanx of fishermen. It’s hard to tell which is more primitive: Fish or man? Sort of explains the internationally recognized description for the rabid class of people known as “fisherman.”

The male white bass come up the river first ready to, well, splooge for any arriving females. The males are larger than normal this year, meaning the females will be even bigger. The real question, though, is who’s hornier: The white bass making their way to their spawning grounds or the fishermen with a hard-on for white-bass action?

I’m not from here. But I’ve learned what’s important, what’s essential: White bass are freakin’ delicious!

And humans aren’t the only ones who think so. After the fish are filleted it’s cool to take the guts out back, dump them out and wait for a flock of feathered friends. It only takes about 20-30 minutes for a colony of turkey vultures to show up out of nowhere and discover the gold mine of fish offal. It’s pretty fun to watch them fight over the bounty until, inevitably, the buzzards are rudely interrupted by the dogs. They’re undeterred, however, and keep coming back until their work is done; they do remarkably efficient clean-up.

After an ill-fated first attempt at frying hushpuppies went hopelessly awry, we regrouped. We took the operation inside where the temperature of the oil could be more properly regulated, and, voilà, it worked out splendidly.

The hushpuppies were made with a bunch of stuff: the miracle product Jiffy Mix®, cheese, diced pickled jalapeños, onion, red and green bell pepper, diced bacon, and eggs. They were unbelievable. Spicy with the perfect inner-consistency of cornbread. Good Gawd, y’all, the folks further South could learn something about making hushpuppies here.

We had both white bass and crappie (pronounced “craw-pee”) fillets. The fish were battered in a basic corn meal mix and fried quickly, to perfection of course. And the Duke of Earl made his award-winning homemade tarter sauce; actually it’s just mayonnaise, pickle relish and onion, but it sure goes great with the fish.

Unfortunately, I wasn’t able to get pictures or videos of the fish and hushpuppies frying because the camera battery died. (Note to self: Keep recharging.) Moreover, because of low battery issues, the camera stripped the color out of some of the videos. Such a bummer because I was hoping to show off the beauty of the James River basin in the waning days of winter. Thankfully you can still see it in the still shots.

In all it was a great time, a regular deep-fry bacchanal with great food and great company. But now I need a nap.

And so we roll.

Tio Wally pilots the 75-foot, 40-ton(max) land yacht SS Me So Hungry. He reports on road food from around the country whenever parking and InterTube connections permit.