Here I am writing short features for different categories of eateries. As these places are ones I’ve found on-the-go, I had to use my iphone to take pictures, unless I had my camera with me that day.

This post is broken down into 3 features:

• Food-ist Attractions
• Snacks-On-The-Go
• Street Food

FOOD-IST ATTRACTIONS

#1 Lombardi’s

Lombardi's margherita pizza

New York style pizza is world famous, and what better to try some than at NYC’s first pizzeria, Lombardi’s. Located in Nolita, we ordered the classic style, “Margherita” pizza, a tomato based pizza topped with buffalo mozzerella cheese and basil.

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Read the rest of Hello From NYC #3 – The Short and Sweet List (716 words)

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Post tags: food trucks, Hello from NYC, street food

Happy Belated Independence Day!

Yes I know it was back in July and now it’s August. Independence Day in the US reminded me of how we spend Australia Day. It started off with a breakfast of homemade margaritas (with my new blender), sitting on the rooftop with my feet burning on the hot roof, beer and rice paper roll lunch then a night of burgers, cheese, wine and fireworks! As you see in the photo above, it feels like NYE in Sydney.

So for the past few months, I have been hard at work eating my heart out. Luckily I don’t own scales so I cannot say whether my body size has been affected by this, but I’m pretty sure it has. That’s one thing to watch out in NYC… the heaviness of the food!

Happy Independence Day!

(...)
Read the rest of Hello from NYC #2 – My Food Trail (1,898 words)

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Post tags: Hello from NYC, Momofuku

Naturally, F’s a drooling mess by the end of the episode and is insanely hungry for something (anything) as satisfying as what Adam’s just eaten.

In one of the episodes (episode 18 from season 1 to be exact), Adam visits Minneapolis in search of the birth place of the Juicy Lucy burger – the burger where the cheese is on the inside. There’s been of a bit of a debate on how to spell the burger’s name, one restaurant claims “if it’s spelled right, it’s done right!” and another: “if it’s spelled wrong, you’re at the right place!”.

Anyway, after watching the Minneapolis episode, F could not get the Juicy Lucy burger out of his mind. Not being able to travel to Minneapolis to try the burger, he did the next best thing: plot and plan on how to reconstruct it.

The Juicy Lucy Burger Experiment

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Post tags: beef, burger, pork

Since my last blog, besides the monthly Daring Baker’s Challenges, I’ve been quite busy with work, going overseas, spending time with friends before they move overseas, and playing/teaching my puppy new tricks. I purchased Max as a Birthday gift for myself, I know it’s quite strange, but just within the week that I’ve had him, he has filled my days with so much joy and happiness.

He’s just too cute.Please say hi to Max.    

Now on to other important things. For my Birthday a couple of weeks ago, Howard purchased me a couple of Kitchen tools, namely a Kitchen Aid and a Food Processor. What better way to make use of my gift then re-ignite my flame for baking. It appears that the hottest name in the food industry right now is David Chang and his Momofuku restaurant and Cook book. Everything this man touches becomes an instant phenomenon, with nothing more popular at this stage then his “crack pie.” I’ve had the pleasure of sampling a couple of food blogger’s interpretation of his pie, and both time have been addicted to the rich buttery crust. Upon reading Squishies post on South Restaurant, I’ve been quite intrigued by the Pecan Pie. To enjoy the best of both worlds, I’ve decided to combine a pecan pie filling with the rolled oats crust.   

Pecan pie with rolled oats crust

Crust Recipe – Adapted from Los Angeles Times

The recipe is adequate for making 2 pies. Cookie for crust    

2/3 cup plus 1 tablespoon (85gm) flour

Scant 1/8 teaspoon baking powder

Scant 1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) softened butter

1/3 cup (71gm) light brown sugar

3 tablespoons (35gm) sugar

1 egg

Scant 1 cup (100gm) rolled oats

Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

1. Heat the oven to 375 degrees.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.
4. Whisk the egg into the butter mixture until fully incorporated.
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

Pie Crust

As I’m using the crust for a pecan pie, I’ve adjusted the original recipe a little. To the LA times recipe, I’ve added 1 cup of plain flour, and 60gm of butter.  

Crumbled cookie for crust

1/4 cup (1/2 stick) butter

1 1/2 tablespoons (21gm) brown sugar

1/8 teaspoon salt

Set the prepared crusts aside while you prepare the filling.

Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins

1. Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together).
2. Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins
3. Set the prepared crusts aside while you prepare the filling.

Pecan Pie filling

Adapted from pioneer woman cooks

2 cup White Sugar

4 Tablespoons Brown Sugar

1/2 teaspoons Salt

2 cup Corn Syrup

2/3 cups Melted Butter (salted)

6 whole Eggs Beaten

1/2 teaspoons Vanilla

2 cup (heaping) Chopped Pecans

1. Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
2. Pour mixture into the crust
3. Liberally scatter pecans over the top of the mixtures, cover the top with a piece of foil before baking.
4. Bake the pies in a 190 degrees celsius pre-heated oven for 30 minutes, then remove the foil and bake for another 20 minutes.
5. Dip a clean knife into the pie to check if it’s ready. Filling on the knife should be thick and caramel like texture. If mixture is still cream like, return to oven and check every 5 minutes interval.
6. When done, remove and leave to room temperature, serve with freshly whipped cream.

I was very pleased with the result, the gooey rich filling, combined with the toasted pecan nuts and the buttery crust was just perfect. So much so that my mum who absolutely dislikes desserts that are overly sweet has requested that I bake her a couple more for her friends to try. If you’ve never had pecan pie before, I’d recommend that you give this recipe a go, the rolled oats crust just gives it a bit of a decadent twist.       

Just before I go, here is another picture of Max who’s had enough for the day. 

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Post tags: cake

But where in Sydney could one find such a place? I’m not too sure who recommended this restaurant first, but with a quick glance at the online menu, F and I agreed that this should be our next stop.

Upon entering the cosy-sized establishment we are greeted with a large mural of tabasco sauce and immediately I have a southern accent in the back of my head screaming ‘Hot Sauce!”.

It wasn’t for a while til we decided what to get, despite already perusing the menu online.

Edit: I would like to point out, before I go on with my post, that I am pretty chilli intolerant and am pepper-sensitive too; the rest of table has no problems in dealing with the heat.

Corn Bread ($6 for 4, $1.50 for extra one serving)

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Post tags: chicken, Dessert, pork, Seafood

With a such a range of burgers to choose from, I found it difficult to choose the first time we went. I wished that we could have rallied more (i.e. any) of our friends to join us just so I could taste more than just two burgers. Sigh, if wishes were burgers and stomach space.(...)
Read the rest of Moo Gourmet Burgers, Coogee (1,574 words)

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Post tags: beef, pork

This afternoon, I decided to do the new york-touristy thing and walk across the Brooklyn Bridge and have my first sample of what’s been voted in a number of circles as New York’s “best pizza” at Grimaldi’s Pizzeria. A reputation such as this, comes with certain things (i.e. lines, long lines).

After braving the brisk early autumn weather to cross the bridge, my dining companion and I chose to brave the approximately thirty-minute long line outside for a chance to sample New York’s best.

The interior of Grimaldi’s is quaint and reminiscent of most old-school Italian pizzerias. Plenty of red and white checkered tablecloths and pictures of Old Blue Eyes (Frank Sinatra).

The seating was rather cramped with my friend and I sharing a a long table with a number of other diners. Service at the restaurant was prompt and helpful. The menu options at Grimaldi’s were small, 16-inch pizza, or a large 18-inch pizza. We went with a large pizza with anchovies and capers on half and sausage, mushrooms and black-cured olives on the other half and…a couple of Brooklyn pilseners.

The pizza’s are said to fire in a coal oven that blasts the food at 1000 F. Which is over two times as hot as your conventional oven. Fire makes pizza good, may be considered their philosophy. We’re kind of going out of my culinary depth here, to be honest, I’m just speculating. The pizzas are baked in the oven for probably about ten minutes, it’s hard to say, the sparkling conversation I was sharing with my dining companion made it hard to tell how much time had passed.

The pizzas were brought out to our semi-cramped tables and were placed on a pizza rack that left the pizzas nearly in our faces. We dug into our first slices of pizza, me starting with the sausage/mushroom/cured olive combination and my lovely dining companion digging into her anchovies and capers.

My first reaction to the pizza after the initial bite was “these olives taste strong.” I continued to think that halfway through the slice and by the end of my first slice of pizza I was picking off the olives. They are strong black olives with a bit of a bitter taste that permeates throughout the pizza. I don’t highly recommend ordering the olives on your first visit here unless you really love olives.

Anchovies and capers. Two technically salty ingredients did not overpower the other half of the pizza and we found it to be the better side of the pizza. The experience overall was good. The crust on the pizza was chewy, not crispy and the fresh mozzarella and basil they used on the pizza really made it something to remember. If I had to rate this pizza on my overall experience, I would say it’s good, but it’s not worth the wait. If you find yourself in New York City and are crossing the Brooklyn Bridge definitely give Grimaldi’s pizzeria a shot. Make sure to visit during off hours. Visit early and on weekdays. The reputation for this pizza was too tough for any food to live up to. If you find yourself in the area and you find the line’s not that long at Grimaldi’s pizzeria, give it a go, but remember New York has too many great restaurants to be waiting around for a good pizza, not a great pizza.

There are a few stores around the New York state area, but I hear the original one in Brooklyn is the best. Plus, what’s better than a brisk walk across the Brooklyn bridge then devouring over some warm tasty pizza.

Grimaldi’s Pizzeria
19 Old Fulton Street,
Brooklyn, NY 11201
Ph:718.858.4300
Opens…
Sun – Thurs 11:30-11:00
Fri & Sat 11:30-12:00
Web:http://www.grimaldis.com/

© teresa for eatshowandtell, 2009. | Permalink | 5 comments | Add to del.icio.us
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Day 2, Moeraki to Wanaka

Our eating adventures in Moeraki at Fleurs Place took somewhat longer than expected, by the time we leave its almost 2pm! The decision is made to skip over Queenstown and head straight to Wanaka. Unfortunately our gorgeous weather has ended and things are looking decidedly overcast by the time we roll into town. Wanaka is essentially a ski town and driving around I’m immediately reminded of Jindabyne as the town is built around the shore of Lake Wanaka.

The Cow. Not sure what the Queen has to do with the Cow but I loved their menu!

A little eaten and worn out by the driving we decide to take a local recommendation and keep it simple with Pizza at The Cow. The directions seem simple enough, head down until you see the Post Office and take a right. Somehow we drive past 3 times before spotting a tiny alleyway and the entrance to The Cow. I’m immediately charmed by the exposed ceilings, the booths tucked along the walls and the sight of the open fireplace and we decide to relax and eat in rather than take away as per our original intentions.

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Read the rest of The Cow, Wanaka, New Zealand (488 words)

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Post tags: Dinner, New Zealand, pizza

In the ring we have the newly found (i.e. we just found it) Red Star Luxury Burgers challenging the old favourite Fergburger for the title of EST’s Burger Champion of New Zealand.

The opponents are rearing to go, so… let’s get ready to ruuuummmble!

In the Red Corner…

Hailing from Wanaka, we have the challenger Red Star Luxury Burgers – a place that has just come onto our radar this year. I’m not sure how long it’s been around, but if it’s been there for a while I have no idea why we never noticed it before during all the years we’ve visited!

Our first day in New Zealand’s lovely South Island consisted of a very early morning wake-up followed by a 3-hour flight and a 6-hour drive. It was late by the time we drove into Wanaka, all bleary-eyed tired and hungry. We were going to settle for cooking instant noodles in the apartment once we checked in (but really didn’t feel like it) until someone pointed out the burger joint on the opposite side of the road.

Just as we trooped inside, the waitress came out with a couple of the burgers. Our eyes fairly popped out of our heads – the burgers were humongous! And oh they looked ever so tasty. With heightened expectations, we ordered and were not the least bit disappointed. We were all astounded by the freshness and deliciousness of the burgers.

I was too tired to take photos that night, so we went again – this time with some more friends in tow.

Virgin - Chickpea Patties, Salad, Sundried Tomato Hummus, Sweet Chilli and Minted Yoghurt ($12)

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Read the rest of Burger Battle, New Zealand Style (1,890 words)

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Post tags: beef, vegetarian

There use to be a time when I didn’t feel too guilty eating Macca’s. Life was so much simpler as a kid, when Macca’s was a treat every few weeks. I use to get really excited when we we went for breakfast or for a meal after Thursday night shopping. There was a time when all the burgers came in styrofoam boxes too, ah those were the days. These days, Macca’s is more of something which I grab if I’m in a rush or if I’m after a snack after a big night out.

In recent years, Macca’s has come out with a few new burgers. Some have triumphed (McChicken) whilst others have not. This month, Macca’s introduce a new range using Angus Beef and I am luckily enough to try it before it hits the stores (though they have now started appearing on menus).

The Grand Angus

Grand Angus burger ($6.45)

All burgers have 100% Aussie angus beef. In between we have classic Macca’s cheese, spanish onion, baby salad, tomato, mustard, pickles and mayo. All this is served on soft sourdough bun, in a square like form.

My first impressions of the burger was good, it still had the element of classic ‘macca’s to it. The beef tasted less dry, but still retained the Macca’s beef taste because of the cheese. Whether this is a good thing or not, is up to individual taste buds but it was a winner for me. I did find the spanish onion a tad overwhelming, but onion breath cannot be avoided when having a good burger.

I’m quite surprised by the size of it too. For $6.45 you get a pretty good sized burger, I might even get away with having one burger instead of the usual two.

The Mighty Angus

Mighty Angus burger

The Mighty Angus burger is deemed a ‘blokier’ burger by Daniel Gould, Executive Chef of McDonald’s test kitchen. Out of the two, it is my favourite by far. Gone are the vegetables and in comes the bacon. This burger is filled with angus beef, two slices of Macca’s cheese, onion relish (caramalised onions) and spanish onions.

A few bites in and I am quite happy, it tastes like a real burger. It’s up there with the qtr pounders and the Whopper’s of the world, but whether it can stick around for as long remains to be seen.

For research purposes of course, it’s a tough life for some.

There you have it, another new range of burgers from McDonald’s. Is it just another burger which will come and go or will it embrace the burger loving public ? The prices are creeping up each year, but if the burgers are good then people will be happy to pay for it. Would I buy the new burgers ? I’d definately go for the Mighty Angus, but it’s a hard task to move me away from the classic qtr pounder.

Available in stores now at your local McDonald’s
For more info visit http://mcdonalds.com.au/#/angus-beef

eatshowandtell dined as guests of Zing and McDonald’s

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Mad Cow Outdoors Terrace

The decor is very charmingly full of canary yellow and whites almost making me feel as though I’ve stepped back into the 50′s. Our booking is for a relatively large group of 8 people and the Mad Cow staff ask if we’re alright with sitting outside on the terrace. As I’ve left the booking til fairly late in the week I’m just relieved they can fit us in. On the day Sydney seems determined to beat Winter, and the sun is shining down on us outside.

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Read the rest of Merivale Winter Feasts, Mad Cow, Sydney (1,230 words)

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Post tags: CBD, cheap eats, lunch, mad cow, merivale, steak, Sydney, wagyu

I adore burgers and although I know they’re not good for me, I sometimes have to sate my cravings with McDonalds or Hungry Jack’s / Burger King (all the other times I can hold out, but just barely).

When a couple of my friends recommended Paul’s Famous Hamburgers of Sylvania, I was pretty excited, but somehow I never got to actually go. Eventually the stars and planets aligned and I finally ended up visiting Paul’s, despite the terribly cold and windy night.

Inside

With their brazen claim of “You’ve tried the rest, now try the best!”, I have to be honest and say that whenever I see places (or books or anything else for that matter) that claims to be the “best”, I get a bit wary but at the same time slightly hopeful. Maybe this time around, it will be the best I’ve ever tasted/read/seen.(...)
Read the rest of Paul’s Famous Hamburgers of Sylvania, Sylvania (630 words)

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On our way down to Kiama for the long weekend, we stopped by Thirroul to check out the ‘Princess’ Pashley bike at one of the few stores in New South Wales that stocks that brand. It also happened to be lunch time and afterwards we hungrily prowled the streets for a place to eat.

Well, okay, that’s not quite true.

We ambled along the road and a couple of stores down from the bike shop, we found ourselves at a pretty big sit-down, take-away corner store called Kings Charcoal Chicken (imagine your average kebab store and multiply that space by 5).

Southern Fried Chicken Burger (Chicken Fillet, Lettuce, Tomato, Mayo)

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Post tags: chicken

In continuing our foodie weekend in Melbourne, and despite being still relatively full from breakfast at European, we lazily headed towards the heart of Melbourne’s CBD for lunch.

Lord of the Fries, I belatedly found out, is a vegetarian burger joint. It has two burger joints actually: one is a store front with two sides opened towards Flinders St and into Flinders St Station, and the other is a tiny store on the corner of Elizabeth St and Flinders St. It is unmistakeable with its bold white on red sign and the line of people impatiently waiting for their turn. The lack of seating on the Flinders St side (there are several communal benches inside the station) had us finding a shady spot on the steps of Federation Square (off to the side of course to avoid being trampled on). It was kind of fun actually – kind of like a fast food picnic!

The restaurant boasts of having a lot of yummy sauces to go on your hot chips, as well as two sizes of burger to choose from. Their website proudly shows off the dimensions of the burger, but like with everything else, it’s kind of hard to really grasp how big they actually are until you see it for yourself.

Regular-sized Burger with Spicy Patty ($5.45), and Mini-sized Burger with Original Patty ($2.95)

How to hold your Regular-sized Burger *nom*

(...)
Read the rest of Lord of the Fries, Melbourne (784 words)

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Post tags: vegetarian

Drinks Menu

In finding a restaurant to take me to, my cousin found a website that listed White Trash Fast Food as one of the Top 10 restaurants in Berlin. Its quirky name and even more quirkier (and cluttered) website (that announced dates of live acts and movies shown) reeled me in… okay, I have to confess that it was really the Chinese-style font used that cinched it, piquing my curiosity.

I didn’t know what to expect from a restaurant with such a funny name in an ironic font and I was surprised any way with 2 massive gold-coloured Chinese lions flanking its front door:

Left-Hand Side Chinese Lion

The inside decor was amusing, warm, funky, quirky, dim, and pretty confusing: parts of it looked a traditional Chinese restaurant, but then there was a massive bar, that was clearly European/American, with red and white chequered clothed tables and really non-Asian decorations. It was such a mess and I loved it… once I got use to it.

(...)
Read the rest of White Trash Fast Food, Berlin (Germany) (1,365 words)

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Post tags: Berlin, burger, Dessert, Soup, steak

When I think of junk food and obesity, the first thing that comes to mind is the Americanism of junk and fast food. Being brought up in the 80’s and 90’s meant being exposed to American sitcoms and dramas and it’s vast use of fast food and junk food as props in many scenes. I’ve always been intrigued by the variety of American junk food, so when a colleague of mine received a box of goodies she ordered from USA Foods I was naturally curious as to what lies inside the massive box. I actually told her to hold off from opening everything so I could bring in my camera the next day, how selfish of me ? 

USA Foods are a Melbourne based American confectionary specialist. Ordering from their website is easy and delivery is quite quick with a turn around time of only a few days. They could probably do with a re-design of their website as it looks quite out-dated albeit being fully functional and informative. Information is plentiful and I do believe the stock indicators are quite accurate. 

Herr's Kettle Chips - Jalepeno flavour ($4.99)

Specks of jalapeno flavour

The first packet I had to open was these Kettle chips. The Kettle chips we have here in Australia were the first ‘deli’ style chip I was exposed to as a kid. I remember being addicted to the honey baked ham flavour, however in the last couple of years I have remained loyal to the chilli flavour. I still love the honey baked ham flavour, but it leaves a pungent after smell on my fingers which is annoying. Things got a bit fancy with the tangy herb flavours, but they never got me hooked. I prefer my chips with basic flavours. It’s either plain, chilli or salt and vinegar for me. I like keeping it old school, just like Don Burke and his wooly jumper’s on Burkes Backyard.

On first bite, you can definately taste the jalapeno flavours. It’s not too spicy, but the flavour is strong and plentiful. It immediately screams “eat me, or I will burn you regardless”. Texture wise, it tastes the same as the Kettle chips we can find at any corner store or super market. At $4.99 these are actually pretty good value considering normal Kettle chips are in the $3.xx range these days. Gone are the days of $2 specials for Kettle chips, they are now atleast $2.99. With the introduction of Red Rock chips, they cost even more. These days, the old chip sandwhich isn’t so cheap after all.

In contrast to the ‘nutritional’ content of our Kettle chips : 

2250kj / 35g (fat) / 3g (sat fat) / 50g (carbs

Herr's Habanero Salsa dippers ($3.95)

Texture wise, these were very crunchy. But flavour wise, I was a bit dissapointed to find that they taste almost exactly the same as Dorito’s. It takes more than a fancy name to impress me, a self confessed and labelled chip connoisseur. Am I being a little unreleastic. Just because they come from USA, doesn’t mean they need to taste like the best chips ever ? Perhaps we make the best chips in Australia ? 

TGIF Potato Skins ($12.99 / 600g)

This is perhaps the biggest pack of single serve chips I have ever seen. 624.8 grams of carbs, guaranteed to make you go for a 10km jog to ensure you burn it all off. I was very excited upon opening this packet, what better combination than cheese and bacon ? Well, to tell you truth I was rather disappointed. Flavour wise, it tasted great. The cheddar and bacon flavour was very strong, tasted quite nice. But the texture of the chips was a bit ordinary as it tasted a bit like Pringles and I find Pringles to be rather over-rated. I’m not sure if I would pay $12.99 for these again, not to mention it probably took up the bulk of shipping costs.

624.48 grams of weight gain assistance , definately save these for a Friday

Lollies

These were pretty average and tasted like the lollies I use to get at a 6 year old’s birthday party.

Hersheys miniatures bag ($7.99 for 40 pieces)

Everyone loves Hershey’s chocolate. When you think of Hershey’s you generally think of cookie’s and cream. But wait, there’s more! The miniature’s bag came with peanut butter, milk and dark chocolate and krackel flavour Hershey’s. My favourite was probably the peanut butter flavour, followed closely by the original milk chocolate. These minitures are definately very addictive, I could probably finish these easily in no time with a glass of ice cold milk.

Twizzlers chocolate twists ($5.99 for 340g)

These were surprisingly full of flavour and can be quite addictive. It was chewey, but also quite soft at the same time. I love how it says “naturally and artificially flavoured”, it’s a lose-lose situation either way. 

USA Foods allows you to feel like a kid in a Chicago apartment watching re-runs of The Simpsons after school. Their snack catalogue is huge, perhaps I’ll try my own order next time and try their peanut butter and jelly. Join me on my one way ticket to looking like Homer Simpson and Peter Griffin.

USA Foods Melbourne
146 Cochranes Rd
Moorabbin, Victoria
Australia 3189
Phone: (03) 9555-0288
Fax: (03) 9532-0580
info@usafoods.com.au
Web : http://www.usafoods.com.au

© Howard for eatshowandtell, 2008. | Permalink | 12 comments | Add to del.icio.us
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