Dinner: Wednesday, April 22, 2009

photo59Hot damn I’ve been eating a lot of sandwiches lately, but this one really was a new one in the mix. 

A Baoguette Cafe opened relatively recently (I’m pretty sure I knew that) on St. Mark’s Place, after the success of the Lexington Avenue location, which was opened after chef/owner Michael Huynh came up at Mai House, a that point which I don’t know enough about Mr. Huynh to know about what came before that, but it sort of sounds like he’s had some good ideas here and there so I’d expect there are others … and all of which is to be followed soon by a Baoguette Cafe opening in another neighborhood where I end up spending quite a bit of time, on Christopher Street in the West Village, between Bedford and Bleeker, due open later this summer. 

photo-115photo-210                                                        I had the classic banh mi — which, in terms of a technical description, I really can’t do better than this post by Ed Levine who describes it as:

“elevated by a house-made pork pate, house-made terrine, and thin slices of house-roasted pork belly. Hyunh’s house-made pork products beat the hell out of the usual canned and purchased stuff used by just about every other banh mi place I know in New York. The sandwich is filled (but not overfilled) out by pickled daikon, cilantro, and jalapeño, and then dabbed with house-made mayo, meat pan drippings, fish sauce, and optional hot sauce (Sriracha).”

See what I mean? Just wants to make you say, “Yeah, what he said.” I think it was the first time I consciously ordered terrine, I know I’ve had it before, so it was a big night. My gut reaction? Mmm … salty, a little Spam-y (on a good day) and not unlike some sort of has or decased sausage. 

photo-38The flavors overall were complimentary — and I’m sure this has been said before — the freshness of the herbs, the jalapenoes, then the sticky-sweetness of the terrine, I’m assuming, then finally the savory of the pate and pork belly. 

It was a good first. I’ll be back. In the meantime I leave you with the question I posed on Twitter just a bit ago, why do I like to take pictures of condiments?

COST: $5. a steal. 
PREP TIME: anticipation.

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Lunch: Wednesday, April 22, 2009

Color riot all over my plate.

And it was a colorful plate to begin with.

The Grilled vegetables I made last night ended up between two slices of Pumpernickel, one smeared with hummus the other mayonnaise, plus some grilled chicken breast strips and greens from a deli nearby.

Lentil and avocado salad from the deli looked just too good to pass up. This is seeming suspiciously like the beginning of a health kick …

COST: $3.68 for misc. deli items
PREP TIME: few minutes assembly in the office “kitchen.”

Breakfast: Wendesday, April 22, 2009

So I don’t know the whole story of TenRen teas and I don’t have the time to to hunting now.

But what I do know is that when I finally got back around to visiting my old East LA (I use that broadly) stomping grounds, and stopped in at Tea Station in Alhambra, Calif., which I always had the best boba (“bubble tea”), they still absolutely rocked it.

Tea Station uses all TenRen tea, although I think part of the secret is super-fresh tapioca pearls. I bought this mild Hibiscus Spice Tea there in December. Memories …

COST: $2.50 / box
PREP TIME: Years in the making.

Dinner: Tuesday, April 21, 2009

So I sort of knew how this would turn out tonight, but I was just being lazy. 

photo58photo-29

Roasting vegetables of different densities equals semi-mushy squash and roasted potatoes. Cooking bacon in the oven on a baking tray doesn’t make it as crispy as when pan-fried over a higher heat for less time (not in crispy bacon camp — like bits of crisp, though). Piling layers upon layers of soft, lightly oiled, small misshapen items a mess to eat doth make. 

photo-54That doesn’t mean it wasn’t good, though. I would generally prefer to keep the “L” of BLT in tact, but I forgot to buy any on the way home and so decided to get resourceful. My favorite surprise about tonight’s BT+ sandwich was the small bits of roasted garlic.

Made me think of the amazing garlic white paste sauce, legendary in some circles, from Zankou Chicken in Los Angeles. … That white paste, spread on one slice of the bread, would make a BLT absolutely out of this world. 

COST: <$5
PREP TIME: +/- 1 hour