Eat 'em and weep

Food writing, ahoy~! Melissa: 21, Cook, reader, writer, and former artist. Trying to share some brain food with what I know and experienced. This blog also consists of eateries and foods to check out. Maybe a few recipes, but don't worry, it's all about food! If you have something to say, I won't stop ya. Go ahead and discuss with me in my ask box, or email. Try and add me in these social groups down below (ﾉゝ∀･)~♥

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ha-lo-gen replied to your photoset: #3 & 2 BBQ(korean & southern) In 2012, I...

aaah this makes me hungry

i'm sorry! 

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#3 & 2

BBQ(korean & southern)

In 2012, I encountered a lot of barbecue. Whether it was eastern, or western, I enjoyed them both equally. The reason I made this post as three AND four, is because they are different sets of dishes, but with the same idea. I feel as though food like this being put on a grill, or cooked slowly to perfection, really shines when it comes to having people gather around for a good time. Last year was splendid in the fact that get togethers were ample. It just shows that food spans across the globe effortlessly, bringing different people and their cultures together, so that everyone can have a little piece of the world and something good to eat.

<< #4 Bun bo Hue

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pandoken answered your question: Oh gosh!

Favorite dish?

hmmm... it's really hard for me to decide because i'm not really a picky eater and I just can't seem to pinpoint a SUPER favorite dish I love to eat hahaha. 

But I guess i'll choose one of my favs, and that is any seafood with sauce americaine. 

Americaine is basically like this lobster bisque, but a little but thinner, and more compacted with the taste of lobster. My personal choice of seafood to go with this sauce are muscles, shrimp, barramundi, and of course lobster with some potatoes on the side. I don't know, I just love cream sauces on my seafood~

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Oh gosh!

Sorry it's been a long while since i've posted something! I feel horrible for not being able to keep up with my "Best of '12" food list, and for that I am sorry. I have been busy outside of the online world, especially during the holidays! I'll finish the last top three foods of 2012, but I won't be lengthy like usual. 

But, happy new years everyone! Very late on my part, but I hope to share more food related happenings with you guys! And I hope you keep up with me here and there as well! 

I'm on(at the wrong time), and feeling like having a conversation/discussion. Anybody have any questions about food or anything else? :)

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#4

Bún bò Huế

Sticking to the essentials I thought i'd share one of my favorite Vietnamese dishes. Pho, is something almost everyone comes to love. Whether you are of actual Vietnamese descent, or not, it's a bowl of lovely people seem to enjoy. My particular favorite is a spicy and sour mix of soup and noodles. Bún bò Huế is like an extension to Pho that seems to have more depth in flavors than its counterpart.  Unlike pho, it has more of a kick and a few more extra ingredients, depending where you go. Oxtail, pig knuckles, congealed blood, it may sound like an experiment gone wrong, but trust me when I say it's a bowl of noodles that keeps you wanting more. Sweet, sour, spicy, salty, I think this dish touches almost every part on your taste buds, so what's not to like? The place I like to get this particular bowl of goodness is at Pho Kim Long. Yes, Vietnamese restaurants have quite peculiar names that can be warped with the imagination, but that doesn't change the fact that they dish out good food. Hot spicy soup, cold cilantro, fresh lime and basil, isn't that all a contrasting dream come true? 

<<#5 Californian Halibut with beurre blanc

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#5

Californian halibut with beurre blanc

I usually don't like gastropubs too much due to the fact that sometimes I believe that bars/pubs should just be for merry drinks and cheap food. They tend to be filled with a different scene of eaters, but I won't get too much into that in this post. Hay Market is one of those places, and what they have isn't just their own brews, but also an array of fresh local eats that the owner himself grows and picks after. After having a couple of pints, I decided to order something that wasn't too much of a hassle. Though as expected from a gastropub, everything was seasonal, over done, and expensive. I got a nicely poached Halibut atop of some figs and baby white asparagus, coated with a beurre blanc(overall it was a light note of sweet and savory). If you haven't noticed by now, i'm a bit of a minimalist when it comes to food. I tend to eat things that are simple yet pleasing to the eye and taste buds. This dish doesn't look like much, but sometimes less is more, and I feel as though people should opt to go for something basic rather than a loaded question of a plate. That being said, this dish made me see gastropubs in a different light - as it is a bit pretentious, the chefs go out of their way to have fresh local/seasonal ingredients on their menu to show people that even if you're getting drunk, you can still have good food. That was the lesson that I learned just from that meal alone. 

<<#6 Short rib fries

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Wow this blog is so hipster

Yeah, it's pretty hip and happenin

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#6

Short rib fries

The name basically describes the dish itself - fries with short rib on it. This is the best grub food I have gotten this year. Normally I don't give too much enthusiasm when it comes down to food that's been over done, or just plain ol' "chow down" type of foods. But at Park Place, this was pretty notable. It's a simple appetizer plate with only two things that go onto it, making it great - short ribs braised in a red wine jus and melted white cheddar. Tender rib meat and melted cheese on top of fries, who wouldn't like that? It's hearty, it's savory, and it's gluttonizingly good. It just takes two things to make it good. Two things! None of that loaded fries crap with a bunch of kraft cheese, canned chili, guacamole, and daisy sour cream to make a good meal. You don't need too much to make it a food lovers dream come true. Sometimes little things come in big packages. No?

<<#7 Foie gras and cherry compote

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#7

Foie gras and cherry compote

Foie gras is one of those luxury items that is a must have on any food lovers bucket list. The thing that saddens me is that foie gras has been actually banned in California due to the fact that animal activists have dubbed this delicacy to be a part of animal abuse. In my opinion, it's just utter nonsense when you have a great product such as foie gras. What I have today is a little canapé of said delicacy - a velvety foie on some toasted bread topped with some cherry compote. It may sound little, but everything about it was this harmonious symphony of flavor. The smooth creamy foie gras was savory like butter, but the cherry compote gave a sweet, yet tart, accent to it all, toning down the richness but at the same time accenting the foie itself. The toasted bread really brought everything together as you bite into it. It gave your mouth the needed texture and realization that something heavenly was actually being eaten. As controversial as it is, don't give up on finding this gem of a treat. Some restaurants still serve it, but they aren't technically "selling" it. On some menus, you'll find toast points to be at price you don't want to pay for, but on the side is a "free" spread of foie gras that comes with said bread, making that the most delicious loophole you will ever come across. So I urge you to make effort and look for this forbidden fruit. Though it might be a tad bit pricey, I find it all to be worth it.

<<#8 Pork tongue tacos | #6 Short rib fries>>

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#8 

Pork tongue tacos

Street food is what brought up my pallet for food. It's always the things that are so simple that lead to the great, which is why I consider street foods to be up on the list. But what's sad is that people here get scared of anything that has to do with other animal body parts that isn't a main muscle. Intestines, tongue, cheek, feet, all these miscellaneous bites tend to ward off anybody who is content with just a steak. An animal that has be slaughtered should be used to the fullest. In San Jose, Mexican food reigns, and the streets are filled with food trucks and stands that line up the forgotten goods of animals. These tacos are something everyone must try. The tongue is one of the softest, if not tender, part of any animal. To put these on tortillas and top them off with fresh ingredients and sauces is just sin. Cilantro, chopped onions, pico de gallo, a squeeze of lime and hot sauce, and you got yourself a winner. If you don't even want to try this, i'd force you to. Ignoring such a plate as that is just something you should never pass up - especially if you say you love food. The most underrated parts are the ones that we carelessly toss out thinking it's scrap. In my opinion, they're the best. 

<<#8 Duck confit w/raspberry gastrique | #7 Foie gras and cherry compote>>

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#9

Duck confit with raspberry gastrique 

Duck confit, in itself, is magical as it gets. A leg of duck is poached in its own fat, and then taken out to be pan seared, in its own fat again, for a crispy exterior of skin. The end result is fork tender duck meat on the inside, and a crunchy delectable outside. Left Bank is a new American/classic French restaurant which takes old techniques of classic French cooking and pair them up with Californian flair. Their duck confit dish is the definition of what I just described the restaurant to be. The hot duck enveloped in a seasonal raspberry gastrique gave a burst of sweet, sour, and salty all at the same time. Add on the mixed seasonal greens from the side, and your mouth will be in luxury of flavor. Hot and cold, crisp and delicate, this dish was a medley of all things contrasting in goodness, which is why this is number nine for me. 

<<#10 Roy's Carbonara | #8 Pork tongue tacos

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#10

Roy's Carbonara

Until this year, I had never gotten my fork around this Italian dish called carbonara.  I got to try it out for the first time when some friends and I went to 54 Mint, in San Francisco. Reading the description from the menu, it sounded creamy and peppery. My friend Roy told me the dish in general was good and is like one of those "must have" classic Italian dishes people tend to try first. so I got that and was actually upset after taking the first bite - It was really salty. Upon seeing the disdain on my face, Roy told me I should be feeling that way because it was just not what carbonara should be.

"It's like they over did it with the guanciale(like an unsmoked bacon), which made it salty", he told me after tasting what I got. "Carbonara is as simple as simplicity gets. It shouldn't be over done, and one ingredient shouldn't overshadow the rest of the dish - It should all meld".

Roy was right. After having what I had, I believed everything he said about carbonara was truth. He then promised me he would make me better carbonara, which would reset all memory of that particular dish I had in the city. And boy, did he keep his word. Roy's carbonara was just what I wanted back at 54 Mint, but couldn't get. Creamy and eggy, cheesy, light salt from the bacon, a punch of garlic, and big undertones of pepper. Yes, this was what I was looking for. THIS was the carbonara I had imagined in my head. It didn't look like much from a glance, but it was minimalistic pasta at its finest, and went easily in my top ten. Best of all, it's not hard to make. If you like quiche, you can say that his carbonara is like the pasta form of quiche since the noodles are combined with just cream, egg, and cheese. People think it's so difficult to make something like this just because it has a funny name they have never heard of, but if you actually try, it's a snap. This is what this pasta dish represents, to me - this was what simple food is like. 

<<#11 Pork belly slider | #9 Duck confit w/raspberry gastrique

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#11

Pork belly slider

This year seemed to be the year of the pork belly. Where ever I went, it was evident in many dishes and was just THERE. Now, when they served it as a burger of some sort, they cheat you by just laying a thin strip of it on top of the burger patty itself. That's not what I want when I order a pork belly burger. Blast Off!, a food truck roaming around San Jose, made exactly what the name implied. Okay, so it's a slider. A mini burger. Either way, it's a type of burger and it was just delicious for such a small thing. What was so great about this truck treat was that they were actually generous with the pork belly. Not a slice, but a cube of it. The cube of belly was fried in tempura batter, topped off with arugula, Japanese mayo, and their house made pickled radishes. This was all safely tucked in between a brioche bun, that they also bake themselves. Savory fried pork belly contrasting with the sharp acidity of the tossed arugula and pickled radishes, it still makes my mouth water to this day. When people think bacon is from the skin of the pig, and it's in its own category, they're wrong. Little do some people know, bacon is actually pork belly. So basically, I was eating a thick bacon slider. You want real bacon? Buy a slab of pork belly and cure it in some salt, sugar, dry it, and you got yourself some nice bacon. And none of that thin stripped cheap stuff. So next time you see something on the menu that includes this certain part of the pig, remember that it's basically bacon - unsliced, thick, unprocessed bacon.

<<#12 Toro and Uni | #10 Roy's Carbonara

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#12

Toro and Uni

Another Japan Town trip has taken me to another great place to eat. There are numerous restaurants that specialize in the same cuisine, so I wanted to find one that was different; And when I mean different, I was looking for a place that still did things the good old fashioned way. A lot of the eateries in Japan Town cater to  American/touristy tastes, so it took awhile with some digging around. But I knew I wanted sushi - Old styled sushi. And when I say sushi, I don't talk about the "dragon rolls" or those baked ones that have mayo on them. I'm talking about traditional, plain and simple, sushi. I found all of that near the end of the square at a place called Ino Sushi. I sat down at the bar area, and that's where I met the chef. He was an actual Japanese guy, for once. Not Korean, not Chinese, Japanese. He was old, but he knew his stuff. I ordered a nigiri plate of toro and uni (fatty tuna and sea urchin), and I knew it was going to be good just by looking at the way he handled the fish and rice. I took all of the toro in my mouth and my god, it melted in my mouth. The slight brush of sweet soy sauce on the tuna added that depth of flavor where you still taste the fish itself, but it get's intensified by the sauce he dabbed on. It was buttery and sweet, and just what I was looking for. The uni he gave me was just as good. The minute you put these morsels in your mouth, you can taste the care and experience in each dish. Knowing that you're eating something that has been handled with thought and care can make SUCH a difference to your dining experience. Trust me - all the hard work of finding the diamond in the rough is worth it. Always go the extra mile to find that little gem of a place to eat at.

<<#13 T.M.O(teri-mayo + oroshi) hot dog | #11 Pork belly slider>>

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I was scared to follow this blog of yours because I'm usually hungry on tumblr. I thought this would make my hunger worse and after reading three posts - my tummy was indeed grumbling. Oh well, I want to see more! Hopefully your food adventures will take me where I have yet dared to go!

I'm glad you're hungry(I know that sounds mean)! But i'm not just on here to make your tummy rumble, I also want to feed your brain with the good stuff. It won't be just about food, so don't be shy, go ahead and pry through anything that is food. You may go hungry from following me, but knowing where to go and venture off to try new things is what I try to get peeps like you to aim for.

Sharing is caring, especially when it's food~ 

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#13

T.M.O - Teri-mayo + oroshi hot dog

Now I remember having this hybrid of east meets west in San Francisco's little Japan Town, where a festival took place coincidentally the same time I was staying over in the city. The hot dog started off as just emulsified scrap meat tucked away in bread bun split almost in half. Condiments, such as mustard and ketchup, added on that taste we Americans come to know and love. It was a popular item, and other countries started to come up with their own concepts on the American classic. On this particular dog, Japanese influences came in together to form this delicious street treat. Instead of the usual western choice of mustard, Kewpie mayonnaise took its place, leaving a creamy yet savory aspect to the hot dog. The oroshi(grated daikon) was like horseradish, so it was a familiar just like the pickled radishes. Toasted smoked nori strips added on that Japanese feel to it. Overall, the sausage itself was just your everyday run-of-the-mill hot dog, but what made it special were the toppings - sometimes, influences from country to country can be a good thing. 

<<#14 Rose cake | #12 Toro and Uni>>

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#14

Rose cake

 Petite and pink, this rose cake from Amour Patisserie is such a sweet little treat. You see cakes covered in fondant and think, "all i'm going to be eating is a mouthful of fondant." But that's where your thought will be wrong, because this little flower is full on cake, and short on fondant. Yeah, you see the petals are encasing the cakey goodness, but the petals are rolled out quite thinly, giving you maximum over drive in flavors. The cake itself is a simple plan yellow cake. Actually, let me start over again explaining each layer starting from the petals. So it starts off with the pink fondant, coconut frosting, yellow cake, and raspberry preserve in the center. It's not too overbearing in sweetness, and it's the perfect companion to tea. Contrasting flavors like the tart-tangy raspberry mingle well together with the floral savory flavors of the coconut. From the design to the taste, this dessert was something I wanted more of.

<<#15 shrimp scampi pizza | #13 T.M.O(teri-mayo oroshi) hot dog>>