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Pork You Can Eat With A Fork

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Buenos dias a todos y bienvenidos a un nuevo capitulo de Mastication Monologues!  Alright, enough with the espanol for all you non-Spanish readers.  I was just welcoming everyone to today’s chapter which features some Caribbean treats in Delray Beach, Florida.  “Florida” is actually a Spanish name given to the peninsula by explorer Ponce de Leon.  It means “Flowery land”, and the culinary landscape of the state is filled with beautiful blooms reflecting the ethnic seeds that were sewn throughout the history of the territory.  From soul food eateries that are remnants of its history as a slave state to the many Cuban restaurants that are a more recent reflection of the politics in the region.  Today’s entry involves Zucra which is a Latin establishment that is a bit hard to find but worth the trek.

They have ample parking which is nice in comparison to most restaurants in downtown Delray Beach.  It’s a very cozy place with indoor and outdoor seating.IMG_2910  They seemed surprised that we wanted to sit outside but indulged us nevertheless.  The view isn’t much to boast about, but we did watch a guy drive a car with the emergency brake on the entire time.  We told him about it as he passed by, and he said, “I don’t care.  It’s only my friend’s car.”  Some friend he was.  Looking over the menu, we could see that they mainly specialized in Cuban cuisine that ranged from sandwiches to soups.IMG_2912 IMG_2911  My meal started off with a step into the unknown with a drink that my waiter couldn’t accurately describe aside from the name, Malta, and that it was good.  Great.  It came out with my parents’ waters, and it simply looked like a glass of Coca Cola.  IMG_2913However, the bottle said otherwise as I tried to decipher what this “Hatuey” ($2.50) truly was.  I could only describe the taste as a semi-flat soda that had hints of some type of cereal and caramel.  Upon looking at the bottle closer and on Wikipedia, it turns out that it is a non-alcoholic drink that is essentially non-fermented beer.IMG_2914  It originated in German as a “Malzbier” or “malt beer” but now is made throughout Latin America and even Africa.  My mom didn’t care for it too much when she tried it, and I agree that it’s an acquired taste that I came to love by the end of the glass.  As for the food, I got the lechon asado or grilled pork ($11.95); my mom got the ropa vieja ($10.95); and my dad got a bowl of the black bean soup ($4.95).  Our meals came out, and they all looked muy sabrosos (tasty). IMG_2915 My grilled pork was tender and succulent which I couldn’t say the same about a lot of other types of grilled pork meals I’ve had.  On the side, I loved the grilled plantains that seemed to be roasted to a crisp, but in reality, they were simply black, soft slices of banana flavored fiesta.  The arroz moros was the only weak point of my platter.  While there were plenty of black beans cooked into the rice, it was on the dry side that didn’t help the blandness that permeated through every grain.  It went down easier when mixed in with my roasted pork.  I tried a bit of my mom’s ropa vieja, literally “old clothes” but really shredded beef, which was amazing from the small forkful I pilfered.IMG_2916  Not only was it melt-in-your mouth good, but it had a spicy ole! that really took the dish to another level.  I didn’t try my dad’s black bean soup since I was stuffed by the end of the meal, but he seemed to be greatly satiated.IMG_2917

So if you want a taste of Cuba without having to rumba on down to Miami or pay a brazo and a pierna at another nearby eatery Cabana, pay a visit to Zucra.

<a href=”http://www.urbanspoon.com/r/12/1575333/restaurant/Miami/Zucra-Cuban-Cafe-Delray-Beach”><img alt=”Zucra Cuban Cafe on Urbanspoon” src=”http://www.urbanspoon.com/b/link/1575333/biglink.gif&#8221; style=”border:none;width:200px;height:146px” /></a>

Burgers That D-Fi Hunger

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Boom!  This is my 160th post!  Thanks everyone for your support, and expect me to keep on supplying quality restaurant reviews far into the future.  So, let’s start with a welcome to Mastication Monologues for first time viewers and long-time fans.  Today’s post is part two of my Florida trip.  My previous post features an off-beat pizzeria that can satisfy even the most square food lover (as if there existed such a thing).  As for today, I’ll still be pushing the boundaries of my culinary fortitude as I recount my visit to BurgerFi, a place that reinvents both burgers and desserts.

During our stay in Delray Beach, Florida, we did a bit of walking up and down the street lining the beach, and obviously there were plenty of restaurants to take advantage of the hungry swimmers and tanners.  One place that caught my attention was BurgerFi due to its modern exterior and warmly lit interior.IMG_2841  IMG_2840 IMG_2839We waltzed past their outdoor patio to find an extensive menu that focused mainly on burgers but also offered hot dogs, sides, desserts, beer, wine, and a “secret” menu that boasted some interesting choices like a quinoa burger for all those vegetarians out there. IMG_2837 I, however, went for the Breakfast All Day burger ($5.25) with a Coke de Mexico to drink ($3).  They employed a buzzer system for orders where I just took my drink back to my table to wait for my burger to emerge from the back like a tasty bear emerging from its den after a long winter.  While it was being crafted, I sat at the table enjoying my Mexican Coke that I had never tried before. IMG_2824 What separates the Mexican Coke from good old ‘Murikan Coke is that the former still utilizes regular sugar as a sweetener.  In comparison, the American entry we now imbibe is laden with unhealthy high fructose corn syrup due to our country’s ability to grow a surplus of corn and the overall bottom line for the company in regard to production costs.  What does this mean for me?  Well, a definite taste contrast for one thing.  While the American Coke could be described as a sweet but slightly acidic tasting cola, the Mexican Coke tasted a bit cleaner with a richer flavor.  Eventually, my burger was ready, and it was slightly frightening. IMG_2825 According to the menu, they start with an Angus burger and then pile on American cheese, hickory bacon drizzled with maple syrup, a fried egg, hash browns, onions, and ketchup.  With the bacon strips sticking out like crimson tongues from the mini-monster sitting in front of me, I saddled up my taste buds and rode into the maw of the beast.

Open wide

Open wide

The crunchy pieces of bacon crumbled beneath my full frontal assault, but I nearly lost my senses as the sweet mixed with the smokey and salty pork sent my head spinning…either that or I had a mini-stroke.

Doing work

Doing work

Once I passed that trial, I moved into the actual burger and was greeted with a liberal douse of egg yolk and meat juice.  This was a testament to the quality of the meat that was grilled to perfection, and the egg that added an extra texture dimension to the meal.  As for the hash browns, they were lying in wait at the bottom mixed up with the onions and ketchup to provide body to the burger.  The only downside was the bun that quickly faded away with each bite, and the aforementioned hashbrown mixture contributed to the burger succumbing to Hot Mess Syndrome or H.M.S.

Lookin' pretty rough

Lookin’ pretty rough

If H.M.S. reaches critical mass, i.e. it’s a matter seconds before your burger falls apart in your hand, then you either have to make the decision to stuff it into your mouth or let it tumble to the table.  Before long, I had reached this point, and I opted for the former option instead of letting it fall into the basket.  This lack of burger integrity left me disappointed and covered in the remnants of my meal like a lion who just polished off a zebra.  Once I wiped the scraps away from my hands and mouth, I decided to go for dessert because I was in vacation mode.  I went over the ice cream options, and I plumped for the O.M.C. or Oh My Chocolate concrete ($4).  This treat was absolutely ridiculous in construction and would probably be a tasty way to illustrate the layers of the earth.IMG_2838  They alternated between layers of chocolate custard and then accompanying layers of peanut butter, chocolate chips, sprinkles, and brownie chunks.  It was as decadent as it sounds, but I didn’t feel sick by the end of it.  It was like eating a giant, liquified Reese’s peanut butter cup with occasional crunchy chocolate chips or chewy brownie bites.  Needless to say, I was greatly satisfied by the meal as a whole as I cleaned up the slobber on the table when I finished.

So if you want to try a burger place that provides high quality and creative meals at a reasonable price, then BurgerFi is the eatery for you!
BurgerFi on Urbanspoon

Bacon, Potatoes, and Pinapples Oh My!

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Hello everyone and welcome to another installment of Mastication Monologues!  So I’ve officially been in Korea for one month, and it seems like it has flown by even though every day felt like it was moving as slow as molasses.  When it comes to culinary adventures, however, it has been quite a whirlwind tour.  I’ve had a plethora of Korean specialties and so many different types of rice cake that they could probably fill a phone book.  However, today I will be relating my experience of trying Korean pizza for a second time.  In comparison to the first time trying Korea pizza from Pizza Maru in my previous post, “A Slice of the East”, the pizza from Pizza Etang was delicious yet peculiar in wonderful way.IMG_0002

First, there were the circumstances in which I consumed said meal.  I had just finished a day of teaching 5th grade, and everything went quite well aside from witnessing some intimidating Korean teacher discipline after the bell rang in one class.  After eating a large Korean lunch of random rice dishes and a soy sesame sauce that was way too salty for its own good, a delivery man came into our teacher room in with a bottle of Coke.  I went back to work in my cubicle thinking nothing of it, but next thing I know, I’m being invited over for a group meal of pizza and Coke with my co-teachers.  Turns out my 5th grade teacher ordered it to celebrate my first month in Korea and because she was angry at students (I think that was lost in translation haha).  Anyway, the first pizza I tried was the potato and bacon pie.  It was very decadent since it combined fatty meat, starches, and a ranch sauce.  The bacon was on the chewier side and had little to no seasoning (neither smoking nor encrustments).  Crunchy bacon lovers look elsewhere if you’re getting this pizza.  It was like having a loaded baked potato sans sour cream on a pizza because there wasn’t the traditional layer of tomato sauce underneath the cheese.  I’ll comment on the crust at the end since it’s unlike anything I’ve ever had.IMG_0003

The second pizza consisted of the same crust and was sporting not just cheese but zucchini, sausage, and pineapple.  The cheese and lack of sauce was similar to the previous pie, but the other toppings were surprisingly tasty together.  Now I, along with one of my heroes, Anthony Bourdain, think that Hawaiian pizza is one of the worst creations in the world.  I mean, who puts ham and pineapple on a pizza?  Blasphemy, I say, but with this Pizza Etang pinapple pizza, it somehow changed my mind in regard to pineapple’s status in the hierarchy of pizza toppings.  I think that it helped that the sausage crumbles it was paired with had slight bacon and herbal tones to lessen the saccharine overtones of the pineapple pieces.  The zucchini also managed to contribute a complimentary, earthy springboard from which the previously mentioned flavors could fully express themselves on my palate.  As the first pizza had a drizzling of ranch dressing in a spiral pattern, this pineapple pizza had barbecue sauce.  This savory element with the pork sausage and pineapple made it taste like I was at some sort of Hawaiian luau.  Take notes American pizza chains!  Now to the oddest part of the pizza:  the crust.

Coming from Chicago, I’ve seen my fair share of pizza crusts from the worst frozen cardboard disks to deep dish wonders of flour and buttery perfection.  Now that I’m in Korea, some of the creations I have tried have been complete game-changers.  Pizza Maru promoted their healthy dough that contained green rice and black Korean rice, but Pizza Etang went in their own direction with the actual construction of the crust that seemed to be flour based (I wouldn’t be surprised if it was rice-based, though).  Right after the cheese/toppings ended on the slice, I entered an area that was somewhat amorphous with the actual crust handle of the slice.  It was dusted with minuscule, toasted potato shavings and beneath it was an extremely thin layer of Korean sweet potato baked into the crust.  I had to closely inspect a slice to see what was causing the crust to taste so scrumptious, and when I found the lurking tubers, it made sense why the crusts provided the perfect semi-sweet flourish to each slice.

So if you’re looking to try some pizza with a unique crust and fresh toppings in Incheon and probably Seoul, try Pizza Etang!

A Curse of Deliciousness

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Hello to everyone to another edition of Mastication Monologues!!  Today I will be talking about a Chicago institution that was immortalized in a Saturday Night Live skit with John Belushi:  The Billy Goat Tavern and Grill located at 430 N. Michigan Ave at Lower Level, Chicago, IL.  Chicago__Billy_Goat_Tavern_1b

Upon walking into the restaurant, I was greeted with a sign that said, “Welcome to the Billy Goat Tavern.  Enter at your own risk”.  Lovely.  However, it’s just another part of the overall ambiance of the place that started all the way back in 1934 with the original owner, William “Billy Goat” Sianis.  He was a diligent business owner and placed a curse on the Chicago Cubs that has to this day prevented them from winning a World Series.  Upon closer inspection of the decor, you can see rows upon rows of pictures of Chicago history and a veritable who’s who of famous people from all over the world.  However, let’s get back to the food.  Upon approaching the lunch counter, I was expecting to go through the Saturday Night Live dialogue of, “Cheeborger Cheeborger!  You want fries?  No fries, chips!  You want Pepsi?  No Pepsi, Coke!”.  Instead, I was confronted with a very mild mannered worker who went about his business while I ordered a double cheeseburger and a Sprite and no chips.  I’m quite sure if Mr. Belushi was behind the counter, he would have jumped over the counter like the madman that he was and scold me for my unorthodox choices.

"ONLY CHEEBORGERS!!"

“ONLY CHEEBORGERS!!”

Once they grilled up my burger on a classic greasy spoon type of griddle, it was served to me on a simple sheet of wax paper.  Even though it was spartan in presentation, I kind of liked it since it brought me back to a simpler time.  I then made my way over to the condiment station where they have bottles of ketchup and mustard, diced and slices of white onions, sweet relish, and slices of dill pickles.  I decided to pile it high with a handful of dill pickle slices and a thick slice of onion topped with a moderate amount of ketchup and mustard.

Bulls, Bears, Burgers...Ditka

Bulls, Bears, Burgers…Ditka

The first bite I took was fantastic.  The kaiser roll was thick and fresh, and the beef was succulent with slightly greasy undertones.  As for the pickles, they were just the right amount of sour, and the onion slice provided a nice change of texture.  Plus, it wasn’t very overpowering in terms of taste which made me think that it was probably a Bermuda onion.  Each slice of American cheese was perfectly melted to hold the juicy patties together to form one delicious hamburger.  The only downside was of my own creation because the ketchup and mustard made the onion slippery which in turn made the top bun slide everywhere.  It was a rookie mistake by yours truly, but it did not take away from my experience.

So if you’re looking for a good, old-fashioned diner in Chicago to get a solid cheeborger, check out Billy Goat Tavern.  As they say at the restaurant, “Butt in anytime!”

 

Billy Goat Tavern on Urbanspoon

World Famous Billy Goat's Tavern & Grill on Foodio54

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