Pork Belly once again, Bunny is currently away on Holiday in Costa Rica so if the pictures don’t look up to par, it’s because she is a better Photographer and Adobe Lightroom user than me. We just got rid of our Fuji X100s and picked up a Sony A7 with a MetaBones IV adapter to use our assortment of Canon EF lenses. So far the Sony A7 has completely exceeded all my expectations. If you’re looking for a small camera that really packs a bunch buy this camera! It’s amazing how this little camera takes pictures just as good as our Canon 5D Mark II.
Since Bunny is away, I am left to find food on my own. Growing up in Northern Virginia, my parents would buy the family Banh Mi weekly, I have fond memories of getting it straight from the store, often the stores would make their own baguettes, it was best when it came straight from the store still warm. I believe the baguette makes at least 60% of a Banh Mi.
Today I wanted to test out my camera and get something quick to eat. I stopped by New Saigon Sandwich in Chinatown, down the street from empire garden. ***Warning Snob moment** Vietnamese food in the Boston area isn’t as good as the Vietnamese food back home in Northern Virgina, or the mecca of Vietnamese food in the US, Westminster, California. It just isn’t, even Dorcester, MA the supposedly Vietnamese town in MA, in my opinion is not as good…….When I say these places are good, I mean good for Boston……
No Vietnamese on the menu, a sign for me that makes me question their authenticity. In my travels I have eaten at many Vietnamese restaurants owned by non-Viets, such as Korean, Chinese, or Chinese-Vietnamese(but raised in Vietnam). The workers were speaking straight Cantonese and didn’t respond to me in Vietamese…..(Also not trying to say only Viet people can make Viet food…..) **Warning, that was snob moment number 2**
The place is pretty much a hole-in-the-wall
Back to the food….
I got the bbq Beef (I’m guessing Thit Nuong), always a solid choice at most Banh Mi places
The bread is nice, crispy, and flaky. The meat was okay, the bbq beef could of been more marinated or at least grilled more. Usually bbq Beef is supposed to have a nice and brown/blackish color, not gray. The sandwich was heavy on the Nuoc Mam, (fish suace), taste like squid brand (we Vietnamese know our fish sauce), the pickled veggies were on point (who can mess that up?). Overall, it was okay. I like the bread from this place, but I like the meats from the place down the street. At $4 a sandwich I can’t really complain much more. On the scale of things, it’s a Boston good, but a National okay.
New Saigon Sandwich
696 Washington St Boston, MA 02111
Porkbelly again, another one of my food-business adventures. Last Month I went to Yuji Ramen in NYC, discretely located in a Whole Foods Market Food Court, next to big commercial chains such as Jamba Juice (Not Hating on you Jamba). I went with a friend and we were greeted by friendly staff. Yuji Ramen started as a pop-up and has since turned into this semi-permanent location, more on this later……
Yuji Ramen is known for their Mazemen, they also offer full broth Ramen.
Like many Ramen shops now, they offer mixed broth Ramen.
I went with the Bacon and Egg Mazemen, Who can resist Bacon……. (As cliche as that sounds)
All mixed up
My friend went with the Spicy Tuna Mazemen
I like how the noodles are thick and chewy. The server told us they use Sun noodles…..
Overall I thought Yuji Ramen was decent. The portions are a perfect size for a quick bite, I like how the noodles are thick and chewy. The Bacon and Egg Mazemen was a bit salty for my taste, however they use thick cuts of bacon instead of the typical supermarket stuff which is a plus. The Spicy Tuna Mazemen was on point, the flavor had lots of depth. Remember how I said this location is semi-permanent….. I went in July, the server informed me that they were closing down this location by the end of the month and moving shop to Okonomi in Brooklyn. The server also informed me that Okonomi is a “Japanese Breakfast” restaurant, Yuji ramen will still be there serving out Ramen. I was also informed that they are offering a Ramen Omakase at this location. Personally I think the idea of a Ramen Omakase is some hipster shit, but maybe I will give it a shot one day….
150 Ainslie St, Brooklyn, NY 11211
chilipa is a newly opened spicy pot joint in super 88 food court in allston, replacing one of the kind.
spicy pot, mala xiang guo, is a popular spicy sichuan dish in china. you get to choose the ingredients such as veggies, meat, and seafood, and then will stir fry them for you in special sauce/seasoning with a spicy level of your choice. ‘ma’ means the numbingness of the peppercorns and ‘la’ means spicy.
the veggies are sold by baskets and meats are sold by lbs. the choice of ingredients are rather limited at chilipa
mala xiang guo should smell really fragrant because of various spices that go into the pot, but when pork belly brought this mala xiang guo to the table, all i smelled was old meat smell. the spices couldnt even cover the old smell of the meat, thats how strong it was.
the food overall didnt taste bad. i asked for the most spicy, but it wasnt spicy and numbing enough. there’s a pool of oil on the bottom of pot. the meat def was NOT fresh. i had mild diarrhea afterwards. my friend reported the same thing after she went: the meat was really not fresh.
despite of not fresh meat, i would still come back for the veggies when i crave mala xiang guo. it is still much better than what wow bbq has to offer.
on a side note: i was commenting on my friend’s instagram pic of the mala xiang guo that i agreed that the flavors were rather weak and the meat was really not fresh. one of the owners of chilipa happened to see my comment. instead of taking in my feedback, he rudely interrupted our conversation, got super defensive, and argued back with very mean and sarcastic comments which i didnt really appreciate. i am not sure how would a restaurant improve if they cant humbly take feedback from their customers.
1095 Commonwealth Ave
Allston, MA 02134
last weekend, we did a crawfish boil at a friend’s place.
we ordered 30 lbs of crawfish off internet. 30lbs was wayyyy too much for 10 ppl. probably 15lbs would have been enough. the crawfish came in pretty much all alive. we put ice on them and they survived overnight.
before cooking them, the crawfish needs to be cleaned really well. they are super dirty animals that grow in dirty water. right before washing them, pour a lot of salt over the crawfish. salt will make the crawfish vomit and purge any dirt and waste in their digestive system which minimizes any fishy taste and smell.
you could stir them so the salt can get in evenly, but be careful dont kill the crawfish.
if you had been to boiling crab in LA, you probably know how amamamamamammazing whole shabang sauce is. here is how a recipe to make some at home and it tastes pretty darn close.
here is how to make the whole shabang sauce:
you will need:
a lot of garlic
a lot of butter – we used 6 sticks
old bay seasoning
A LOT LOOT LOOOOOTTTTT of garlic!!! this is very important! if you dont like garlic, dont even try to make this sauce. this was 3/4 of the whole container garlic. it can never be too much garlic! more garlic please!
then heat all your butter in a pan, then when butter all melted and simmering – add in all garlic.
then add all the seasonings (old bay seasoning, lemon pepper, paprika, cayenne pepper, cajun seasoning). i added about 1-2 spoons each, you can do whatever you want to taste.
put the heat on low and stir constantly so the bottom doesnt burn/stick
here’s a video how i made mine
i added some cooked crawfish in the whole shabang sauce that i made and coated the crawfish evenly with the sauce. super delish, only if i werent on a diet. fml. the sauce is seriously good with anything, seafood, corn, potatoes. ANYTHING!
we never finished the 30 lbs of crawfish
i tried to catch uyghur kitchen food truck a few times but no luck. it’s really hard to track them down since they dont seem to follow their schedule and cancellations are not noted on their social media. one night, we were driving to our dinner and we spotted uyghur kitchen food truck so we had to stop immediately.
since we were on our way to dinner, we only tried the lamb kebab which is the only thing i care for anyways. at 3.49 per kebab, there’s def more meat on the stick than wow bbq.
although the meat was not as tender and juicy as i wished, i appreciated that there was way less fat on each stick unlike wow bbq. i’d say the flavors were on point.
we went to check out crave mad for chicken soft opening last night. crave mad for chicken is a korean fried chicken joint, part of a chain from new york. it took over the conveyor belt enso sushi on kneeland.
besides fried chicken, their menu was only limited to some apps and sushi unlike the new york location. so we only ordered some chicken.
MFC claims their chicken to be all natural, farm raised with no hormones and no antibiotics, always fresh, never frozen. comparing to bonchon, the chicken def tasted much fresher.
the service wasnt exactly on point yet as they are still working out their kinks especially for their first night, but they were very friendly overall. i’d def come back again when i crave for some chicken.
75 Kneeland St
Boston, Massachusetts 02111
There was an error retrieving images from Instagram. An attempt will be remade in a few minutes.