Today I visited Silk Thai. I've been interested in Pad Thai after a few failed attempts at creating my own Pad Thai. My main problems have stemmed around not soaking the noodles long enough and buying a tamarind concentrate that while brown, is NOT sweet and delicious. So I thought I would try the Pad Thai at Silk Thai and My-o-my (sorry I couldn't resist). It was disgusting, first the overwhelming stench of vinegar and fish sauce made it innedible, also the sheer amount of sauce made it more a soup than stir-fried noodles. My head hurts and I fear my digestion system will be out of wack for a number of days after this experience.
Also had were lettuce cups (not very good, reheated in microwave) and ginger chicken (bland, by ginger they mean wimpy brown sauce). Seriously come on guys! I dropped 20 bucks for what? A whole lot of belly ache... Boo, three thumbs down, and yes I used one of my big toes to round out that third thumb down. Step up your game Silk Thai, step it up.
Thursday, March 26, 2009
Thursday, March 19, 2009
Southern vs. Northern
The epic battle is staged. Two dominating forces stand poised across from one another ready to put their lives on the line. They alone hold the truth to the timeless question that is: What is better? Southern or Northern style Pho?
I have had the opportunity (growing up in the mecca of diversity that is CA) to sample a number of different Pho "styles". From homemade Pho with beef bones still floating around, complimented by numerous veggies besides the basic trifecta of: bean sprouts, basil, lime. To classic Southern style, both with broth and on the side. To the enduring Northern style that most are familiar with. My personal choice? Well, since all good food comes from the South, I tip my hat to Southern style Pho. Hear is why.
1) Garlic, garlic, garlic. You gotta love having floating fried garlic on you soup, whole cloves of roasted garlic in the broth, and ground meat mixed with fresh garlic. I could knock over a sumo wrestler due to my garlic breath after a bowl of this stuff.
2) Cilantro! Love it; while present in Northern style pho, Southern style puts a big emphasis on it including it in the trifecta of fresh veggies.
3) Toppings, i'm done with beef for now. God said let them eat pork! The glories that is pork is readily apparent in Southern style, along with emphasis on shrimp, wontons, uhhhhh delicious.
That's it, i'm not discounting Northern Pho by any means. But when given a choice I will choose the South. Alas not many places offer these two distinct 'styles' get it while you can. Where can you get it? Vien Dong, woot woot. Cheers and happy slurping all! (if anyone actually reads this)
I have had the opportunity (growing up in the mecca of diversity that is CA) to sample a number of different Pho "styles". From homemade Pho with beef bones still floating around, complimented by numerous veggies besides the basic trifecta of: bean sprouts, basil, lime. To classic Southern style, both with broth and on the side. To the enduring Northern style that most are familiar with. My personal choice? Well, since all good food comes from the South, I tip my hat to Southern style Pho. Hear is why.
1) Garlic, garlic, garlic. You gotta love having floating fried garlic on you soup, whole cloves of roasted garlic in the broth, and ground meat mixed with fresh garlic. I could knock over a sumo wrestler due to my garlic breath after a bowl of this stuff.
2) Cilantro! Love it; while present in Northern style pho, Southern style puts a big emphasis on it including it in the trifecta of fresh veggies.
3) Toppings, i'm done with beef for now. God said let them eat pork! The glories that is pork is readily apparent in Southern style, along with emphasis on shrimp, wontons, uhhhhh delicious.
That's it, i'm not discounting Northern Pho by any means. But when given a choice I will choose the South. Alas not many places offer these two distinct 'styles' get it while you can. Where can you get it? Vien Dong, woot woot. Cheers and happy slurping all! (if anyone actually reads this)
Friday, March 13, 2009
Fried Chicken @ Terry's
God, fried chicken good. Waiting 3 hours for?!?!?! Terrible. Thats all that needs to be said. 3 freaking hours. Hmmm, maybe thats why the chicken was so good, because I consumed 4-10 beers over the three hours. Goodness.
T-Town Taco Trucks
Growing up as a teenager in California led to a certain father-son ritual which revolved around eating; well as a teenager, all father-son outings involved food. One, however did endure over the years, visiting and sampling various Taco trucks around the area. Now, for the past six years I find myself here in Tacoma. A place where my father does not live, the Mexican food is consistently decent (at best), yet the yearning for a plate of dollar tacos of various and questionable meat origins, still exists. So I present you this, my story of long lost love, of midnight eats, and an attempt to rekindle that feeling in your stomach that only 10 bucks worth of cheap, delicious tacos can fill.
The smell that triggers the memory:
It was 1:00am, I depart with several lovely friends from the New Frontier bar downtown. My head is filled with thoughts of grandeur, success, dreams & inventions on the horizon, and for some reason terrible jokes about Jesus & Heaven. I know tomorrow I''ll be flat on my back disowning my lovely friends, and swearing off alcohol for 10 hours. Then the noise begins, it starts in my stomach and soon spreads to my soul. It represents a hunger, a need, for cheap, delicious, soul-satisfying food. As we open the door to leave, the light shines upon us, blinded the smell hits me first, I know this smell. Composed of a certain type of grease, fresh cut limes & onions mixed with cilantro, add to that a hint of exhaust. This is the smell of a taco truck. Enriques taco truck to be exact. 3 Tacos later (damn those bartender tips, alas that's all the cash I had), uno de birria, uno de carnitas, y uno mas de pollo. I was satisfied. What I remember from the experience? Not much, but i'm in doubt as to whether or not the experience happened, after all how often do you wish a taco truck into existence? And it works?
South 12th & Junette
I've consumed ~ 15 Tacos from this truck. Good? Yes, they add the nice compliments of a roasted jalapeno, pickled carrots, spicy verde salsa. Carnitas were delicious, not dry, Birria (consistently my favorite) was good with ample amount of grease/fat (growing up Chinese, you gotta love it). I stayed away from the chicken, because seriously? Who would get chicken when pork is available? My co-worker/friend/fellow fried chicken lover, had a burrito. Skip the burrito, this truck has TACO written on the front for a reason. One regret, it has been to damn cold to eat tacos outside.
The smell that triggers the memory:
It was 1:00am, I depart with several lovely friends from the New Frontier bar downtown. My head is filled with thoughts of grandeur, success, dreams & inventions on the horizon, and for some reason terrible jokes about Jesus & Heaven. I know tomorrow I''ll be flat on my back disowning my lovely friends, and swearing off alcohol for 10 hours. Then the noise begins, it starts in my stomach and soon spreads to my soul. It represents a hunger, a need, for cheap, delicious, soul-satisfying food. As we open the door to leave, the light shines upon us, blinded the smell hits me first, I know this smell. Composed of a certain type of grease, fresh cut limes & onions mixed with cilantro, add to that a hint of exhaust. This is the smell of a taco truck. Enriques taco truck to be exact. 3 Tacos later (damn those bartender tips, alas that's all the cash I had), uno de birria, uno de carnitas, y uno mas de pollo. I was satisfied. What I remember from the experience? Not much, but i'm in doubt as to whether or not the experience happened, after all how often do you wish a taco truck into existence? And it works?
South 12th & Junette
I've consumed ~ 15 Tacos from this truck. Good? Yes, they add the nice compliments of a roasted jalapeno, pickled carrots, spicy verde salsa. Carnitas were delicious, not dry, Birria (consistently my favorite) was good with ample amount of grease/fat (growing up Chinese, you gotta love it). I stayed away from the chicken, because seriously? Who would get chicken when pork is available? My co-worker/friend/fellow fried chicken lover, had a burrito. Skip the burrito, this truck has TACO written on the front for a reason. One regret, it has been to damn cold to eat tacos outside.
Yakima & South 38th
My bud and I stopped here to refuel before heading into the East Asian Supermarket (more on this establishment later). Wolfed down a carnitas & birria (the staples) taco in 35 seconds. Delicious, they also have a 2 for a buck deal on puerco y pollo tacos... I'm wary of this. Not great tacos I would say, use a red salsa, skimped on the cilantro and onions. Birria was good though, stewed and cooked much longer than other taco trucks, had that delicious red look to it. Damn, i'm getting hungry.
I know there are more Taco trucks out there. I will find you, believe me that, I will find you...
Side note: Thanks Pops for getting me hooked on these
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