I met up with my parents to see my new nieces in Seattle. We first picked up some BBQ Pork and Roasted Pig at Kau Kau. The slabs of meat were huge. It lasted several meals.
Kau Kau BBQ – 656 S King St (@ S Maynard Ave) Seattle, WA 98104
My sister took me to The Spotted Pig. My first time. Was thinking about getting the Burger, but I kinda don’t like shoestring fries. We got a bunch of other shit though –Bacon-wrapped Dates, Deviled Eggs, Chicken Liver Toast, Sheep’s Milk Ricotta Gnudi, and the special –Milk Braised Pork Shoulder, which was too salty …but the small plates/appetizers ruled. The Chicken Liver Toast is the best dang thing. Ended it with the Banoffee Pie (Banana/Coffee). Too much food.
Next time, Chicken Liver Toast party …or maybe trying the burger.
The Spotted Pig - 314 W 11th St (between Hudson & Greenwich) New York, NY 10014
This past weekend, I visited Rik and Nancy while they were shooting a tribute video for their good friend Seth, who’s recovering in the hospital. It was very touching how many people came to support. I can tell he’s very loved and there are many people that are very loving in this world.
On my way to the train, I stopped in for Filipino lunch at Sa Aming Nayon in the East Village. Service was a little weird. I think they just forgot about me. And when I asked for a menu, it was really awkward. They were very apologetic.
I went with the Dinuguan (Pork Cheeks with Pork Blood cooked in vinegar). I’m not sure what pulled me in –the Pork Cheeks or the Pork Blood? I started to regret my decision immediately after I ordered.
It came out. Looked pretty good. Tasted really good. The bloody vinegar sauce complimented the tender pork cheeks. The sauce had a bit of a livery taste and grainy texture. I didn’t regret it after.
Sa Aming Nayon - 201 1st Ave (btwn E 12th & 13th St) New York, NY 10003
Here’s the tribute video…
Anthony and I were out for a Boyz Night Out. Only thing was that we couldn’t remember what we were supposed to do. Wondered around the lower east side and after two beers, gave in for food at El Castillo De Jagua (see Mofongo and Sancocho soup).
Ordered the roast pork and oxtail stew. Bread was loaded with slaps of butter. The heavy food really got to us. We had one more beer and watched Dave play at Cakeshop. In bed by 11. Boyz Night out in NYC …some wild shit.
El Castillo De Jagua – 113 Rivington St (@ Essex St) New York 10002
The weather’s been nuts lately, but there’s street vendor still out cooking it up. I got a pork torta sandwich from the lil taco cart man on 6th Ave between 28th & 29th St. I watched him grill up my pork, mayo the bread, scooped fresh avacado, etc. Another man tugged his food cart by and stopped to chat with the lil taco man. The guy looked drunk or homeless. He asked, “Mucho dinero?” The taco man responded, “Mucho frio!” Yeah it was mucho frio.
The pork was cripsy and tasted like a cross between bacon, Scrapple and maybe chicken? It was good greasy mess for $5. My office chair has never seen so much pork.
Some nice bits of cracklin skin in there.
Latin American Restaurant – 29 W 26th St (btwn 6th Ave & Broadway) New York, NY 10010
Years ago, I once saw a package of Scrapple at a C-Town in Park Slope. On the label, it had a cartoon of a kid that was asking his mom for “More Scrapple please!” The ingredients: a bunch of pork scraps (Pork Stock, Pork Skins, Corn Meal, Wheat Flour, Pork Hearts, Pork Livers, Pork Tongues, Salt and Spices). I haven’t seen Scrapple since, until I went to a Publix down in Orlando last week.
I sucked at cooking it. The mush crumbled when i sliced it and it splattered everywhere all over the kitchen and my camera. The one crispy slice I cooked was pretty good …the one that wasn’t sitting in oil on the non-stick pan.
Tasted like pork rinds but even more porky. Like Roast Pork Pernil with that rich horse-aroma stank. Not to make it sound bad, but that’s the only way I can describe the kind of roast pork I’m talking about. You might know what I mean. I like it. Mama, more Scrapple please!
My dad said he was going to save the rest to make soup.
The New York Times called Rhong-Tiam’s Pork on Fire a “contender for spiciest dish in the city”. They recently opened up an Rhong-Tiam Express in my work area of the Flatiron District, focusing on Thai take-out, roti wraps and fruit juices.
I went there to get the Pork on Fire ($13). The people there were really nice. Now for the bad news. I didn’t think it was spicy at all. It was strange. I could see the spices and peppers in it, but couldn’t taste anything in my mouth except for the heavy soy sauce-flavored sauce. My head did have a nice cooling sweat, but I still couldn’t taste the heat. I don’t think I’m a tough guy with a high tolerance for spiciness, so this is very strange. Is my tongue dead? Does Express not deliver the heat? Are the NYTimes pussies?
Looks like the Amatuer Gourmet thought it was spicy. I think my tongue is dead. Anyone else tried this? Do I make this dish sound less intimidating or not daring enough?
Rhong-Tiam Express – 31 E 21st St (btwn Broadway & Park Ave) New York 10010
