Earl of Sandwich

Im breaking all the rules.

Im going to talk about our old friend, Thanksgiving. If you work in the retail marketing world, it is THAT holiday that you curse with a vengeance. Black Friday and Cyber Monday... I hope you stay in your graves!

You can argue its a complete faux paux, but Im not over it just yet. I know youre screaming "Christine! We're on the Christmas bandwagon now! What is this turkey you speak of? Who are these cranberries?"

Well, hold on one sec. While there is this whole love/hate relationship with me and Thanksgiving, there is one thing I sing sweet words to and am completely engulfed in at first sight. Let me tell you a little something known as the post thanksgiving sandwich. A joyous marriage of stuffing, cranberry relish, sharp cheddar, lettuce and turkey on a toasted multigrain. This sandwich is no ordinary sandwich.

It's franchise worthy where it deserves a prime spot on the Panera's menu. Make it, the 2nd Avenue Deli menu. Although... pastrami is up there, but thats a whole other story. With a side of iced tea, I was a happy woman.

The burger that has changed my life

If I named you the burger that changed my life, you must have really hit the mark high on Christine standards.

I love burgers. But, its not something I get all the time at a restaurant. For me, I order burgers bases on two premises; one, the spot's menu is comprised about 60% burgers and two, the name of restaurant has the word burger in it (Burger King... you did not make the cut. Sorry).

As for New Yorkers, we have one place that we hold dear in our hearts that blows the rest of the burger places out of the waters. You know who you are. My dear, Shake Shack... You are the winner and you know it.

My usual is a shack burger, cheese fries and a black/white milkshake.

OH NO ITS NOT GLUTTONY.

Dont call it that.

Its clear, cut bliss.

And, some measly calories. No biggie.

I have never gotten the custard. Curse me! I should be punished in the corner!
Do give it a shot. The masses have sworn by it.

King of the world

Sometimes, pictures speak louder than words.

This one can hold its own in any stage.

Let's have it. The great king crab.

Paired with shallot garlic noodles.

For such a strange looking crustacean, you clean up quite nice.

Duck Tales

Duck.

What thoughts come to your head when you hear that 4 letter word?

Some would think its a pretentious bird and that anyone with a right mind would curse such things as foie gras and duck fat fries. Why dont you just go back to the land of the French to make things easier.

Well, hush those heinous thoughts!

Im a lover of the bird.

There comes a time and a place where duck is always the food of choice.

You know what I mean.

Its one of those great back ups. Where you find yourself at a restaurant not knowing what to get after perusing through the whole menu about 3 times. Make it 4. You really are trying your hardest to find something. Then, the handy waiter/waitress comes over to save the day with the specials of the day.

"So, the house specials tonight are... Chicken blah blah blah."

"Boringggg..."

"Butternut squash soup..."

"Drabbbbbbb..." (Although I do love you, butternut. Im not turning my back on you. I promise)

And then finally, the answer you were looking for....

"We have a duck confit with..."

"Yes, say no more! The duck confit it is!"

My point is... duck is the poultry I just cant say no to. Its just not going to happen.

While I had no duck confit this weekend, I was happy enough to be served by my mom with a little homemade duck goodness. The duck Im talking about is the Peking duck, an all star in Chinese cuisine.

Traditionally, the duck is sliced and served with thin cucumber strands, scallions, hoisin sauce all on a white, fluffly bun. Do I hear McDonalds Dollar menu???

If sandwiches could only be like this everyday. Lets keep dreaming. Maybe when the banh mi storm dies down. Give it 3 more years and Ill see this in the lunch box.

To sin or not to sin...

You know what Im talking about. You know where Im going with this.

Yes.

SHOPSINS.

I live by it.

Ive walked by it.

Ive seen it.

Ive read numerous boasting reviews and experiences bloggers have had at the 12 seat gem.

But... Ive never made it there once. Many failed attempts and not one, measly time!

Although I can only blame myself for such a crime, its T-F 9am to 3am sure doesnt help. Shopsins... you push me into this little corner and you force me to do some things that can take a bite at my professional career (what about marketing career? I didnt hear a thing). With food, there is always a way.. And that way, was the personal day way.

What you need to know about Shopsin is that...

Its a place where you find your dream food meal.

Was there ever a time you wanted eggs, bacon and some sausage but at the same moment you wished you could also get the french toast with that lovely fruit compote? Yes, we have all been there and we have wish we could just get both in a meal. Meals like you have in Disneyland where you can get anything you want without anyone asking any questions. And now there is. You can have your french toast, eggs and bacon wrapped in some kind of sandwich form and it doesnt come in Mickey Mouse shapes!

My best gal Juanita decided to participate in the Shopsin experience. She was a proud customer of the French Toast sandwich with eggs and bacon. Amen!

Look! It's Kenny in the back! And if you dont know Kenny, then thats a poor mistake. Get to know him some more over on Conan Obrien.

We managed to uncover the holy grail while at Shopsin. Yes, IT IS that colorful. About 38572384104901 options to choose from. I wish I had a wheel of fortune wheel to help out with this part.

Happiness comes in many forms. This was version 1.0 of it. Chorizo and eggs; you have my heart. The home fries were not far behind.

Ill take another personal day.

Hail thee Bourdain

There is one thing that most people know about me. Im my own beat. That being a broken chord or some intense, metal solo, I feel like there isnt a replica of me out there. Or, hope there isnt because one, thats creepy and two, Im not follow or mimic worthy. Ive even been coined... "Thats so Christine" by many, and I laugh at it knowing that Im a definition in someone's vocabulary. That the term "Thats so Christine" could be a reference to sweater vests, eating peanut butter, 80s music, ginger beer, asian fury and many other gimmicky things.

But, one thing I definitely do not have a mind of my own is my love for Mr. Bourdain. Whatever Anthony Bourdain says, Christine will do. Whatever Anthony Bourdain wants, I probably want too. And, if Anthony Bourdain wants me to jump off a bridge, Im most definitely not jumping off any bridge. The point is... the man is an influential one and I had a chance to hear him speak at the NYC Food and Wine festival with one of the city's favorite chefs; David Chang.

Right off the bat, Bourdain was honest and truthful. He was no bad boy chef that everyone made him out to be. He's just verbal and he just doesnt agree with Rachel Ray or Paula Deen. Hey, its okay. Only so many people can be fans of donut hamburgers.

The talk was one of many laughs, curses and attacks. What it is to be in the culinary world! Ahhh.. More than ever, I need to open up my business. Whatever it is, I need to open it. Truck, bar, chain restaurant (I dont mean that), shop... Im all for it. Who's in for being my employee? Im paying minimum wage!

It's official. Im a child and happy about it.

Dont get me wrong. Yes, I DID just turn 24 two weeks ago.

Yes, I CAN tell you which one is Mary Kate and which one is Ashley Olsen. (I have a knack for celebrity sightings. NYC has trained me well)

YES, I DO believe in the resurrection of the publication industry (GO PAPER!)

But, NO. ANIMATED 3D MOVIES ARE NOT JUST ANIMATED 3D MOVIES!

While I might vouch for my aging; gaining wisdom and knowledge after turning a ripe 24... Im a child. A child at heart.

Isnt it good? Now, just multiply that goodness by 35436983949 with the X element of 3d glasses. Now, you have the most amazing food movie (just movie) of all time! Beat that Julie & Julia!

My girlfriend and I couldnt keep our composure together. The movie was absolutely heartwarming, silly, grand, cheesy (we had nachos and cheez doodles), spot on and amusing. Plus, we just didnt want to take off the 3d glasses. They look too much like hip Rayban wayfarers.
Im keeping them on.

Ringing in 24 years

I turned a remarkable 24 years old, exactly 2 weeks ago. Phew... How did I get here? Some would say (me particularly), its actually just 23 again. Yes, denial set in! Was that a white hair???! Or was it gray? Or red from that one year way back?

Anyways, Im officially 24 and couldnt be happier about it. HONESTLY, Im sooooo over 23. Instantly, some things inside me clicked together. Financials. Insurance. 401K plan. Health. 2nd career. Getting the age thing wrong on the elliptical. And then I thought, I will enjoy today for what its worth... Endless cupcakes! And great friends, of course.

Dinner started at a new izakaya joint called Robataya. Brought to you by the same people who own Sakagura (who knew eggplant could be taken to a whole other level far beyond eggplant parmesan!), I had great hopes for this new start up, especially on the birthday. An izakaya can be roughly defined as a Japanese bar. Light snacks and small courses are accompanied by drinks, making it ideal for a relaxed night out after work.

Upon entering, it was the most amazing thing I laid my eyes on. Better than diamonds (in my eyes. Yes... Im that easy), these chefs, with long paddles, passed the food to the consumers.

Look, how happy she is to get her seaweed salad.

Super into their soups. What can I say. Plain ole' soup can even be king.

Too happy over champagne.

I think everyone already knows this. More things should come on sticks. Especially, chicken meatball.

This dish was like... having green tea soup. It was strangely, addicting.

Yes... Money shot. Cupcakes galore. Sugar Sweet Sunshine marry me.

The environment and people proved to be better than the food. Cupcakes and champagne were enough to compensate for any downfalls. I had to give it up for their patience of our 3.5 hour dinner. Just wanted to be European for one night.

24... You have done me right. Not bad. Not bad, I say.

Am I secretly Indian?

I have to admit. I pretty much eat anything. Im not shy about it. It flies, swims, crawls and shimmies... Im there. Im no Andrew Zimmern, but, when it comes down to it... Im not afraid to try new cuisines.

Im no expert in Indian food. Tikki masala, garam masala, basically all the masalas under the sun I knew about. Could that been the beginning and the end of Indian food in my book? I think not!

Enter my friend, Shivani. Praise the lord I met you girl! I promise to swap you equal knowledge on chinese food. And, it wont just be stir fried vegetables and kung pao anything.

From chikki to aloo, Ive been enlightened with a word of spices and aromatics that I cant sum up in a sentence. I just cant help myself. I think Im Indian.

As a result of this newfound fondness for Indian cuisine, Shivani and I started a little date night cook night. Let me introduce to you our attempt to be culinary masters: Tasty Thursdays.

On Tasty Thursdays, we cook whatever we like. And this Thursday, we chose Eggplant charchari, an Indian dish that neither of us were familiar with. And an Indian dish that required about a list of spices of scroll length (which most Indian dishes are of, giving it such a robust flavor profile) and two potatoes. Paired with Malaysian paratha, a flaky, layered bread used to dip in curries, daal and other liquidy substances, we were on our way to a good meal.

Shivani and her paratha skills while, Im charring eggplant and potatoes on the right. Team effort at its best.

Our meal comes together. Paired with a side of mint yogurt.

What I give to have some Malaysian paratha right now!

And, thats how you do it on Thursdays. No television or boozy happy hour required.

For the love of all things holy.

I don't know how the world ever ran without Artichoke Basille's Pizzeria. Seriously, where were we without a helping of spinach artichoke slice? Were these days the pre-era of the internet boom? No Twitter? No apps? No Itunes store???!!

The world was crazy then. And, the world is a better place now.

THIS.

STUFF.

IS.

ABSOLUTELY.

RADICAL.

Im not sure if words can express the joy of such a slice. All I can recall is the lack of conversation between my girlfriends during the consumption process.

Our makeshift plates. You, clever girl.

It hit the spot. Every single spot. From knee bone to the head bone, I had some happy bones in me.

And then, the poor crab slice... Neglected. Left out to be criticized for not being as good as the artichoke slice. I'm sorry. You would have had your chance in the spotlight if a pizza shop called Crab opened.

How much grilling is too much grilling?

I was wonderfully surprised with an early birthday present this week by my brother (who makes the league of most wonderful brothers of the universe, by the way. He plays shortstop).

"WHAT? A birthday gift? Nooooo...."

"Ignore the price tag."

(I look straight at price tag)

(Then, at the actual gift itself)

"OH!!!!!!! A cast iron grill! And a tong! And, some real salt and pepper shakers!"

And this ladies and gentlemen is what set loose a crazy night of grilling everything that you can possible put grill marks on. This was also the night where I realized life is about 33% easier with a tong. The utensil is like a third arm.

The night was young and there were things to be grilled. We started with rounds of vegetables:

Peppers, zucchini, corn and onions were all present at the meeting.

Shrimp and chicken also made personal appearances.

Mojitos always stop by. Thank god no one decided to char-up the mint leaves.

I can do this grilling thing. It's not all too bad. In fact, at one point, I actually got a sense of quaint, suburban life... hosting little grilling parties. Being a master of flames...

And then the apartment got way too smokey. And the eyes, a little teary.

But still... I have myself a cast iron grill!

Who's that lady?

That mother of mine, a fine lady she is!

Ms. Liang turned a wonderful 48 this past weekend. In celebration of it all, we took everyone out for a little Korean bbq in Flushing. We are all well aware that when it comes down to korean bbq, there is no way that one cannot find him/herself enjoying. You would be lying to yourself if you were against the spectacle of cooking thick slabs of meat on an open fire. And to add the cherry and whip cream on top of that, all in the comforts of your own dining table! Now, thats a clear cut gold medal.

The little plates start to arrive. Yes, we all love those little plates. A tease for the appetite I would label it. On top of that, the tea was one of my favorites. Toasted rice or some kind of barley tea. Cant fight the grain teas. No way jose.

One minute, all peace and quiet.

And the next, voila! Those ladies were a force to be reckon with. Snipping, flipping, razzle, dazzle... Im surprised one didnt lose an arm in the midst of it all.

The beef was the best of the breed of edibles we sizzled.

The eel was questionable by most, but my brother and I were fans. I guess it takes years of eating experience to like eel. Or maybe we are just pretty much open to eat anything in front of us. I think it was the latter.

To wrap it all up, we ordered a serious pot of boiling seafood, ramen and everything under the kitchen sink kind of thing. It was some spicy marriage of sorts. Good for the senses.

All in all, it was a solid birthday. Cheers to you, mom.

Let's do the Huevos Rancheros

This Saturday, we were struck by the mostly deadly question of all deadly questions. What do we eat for breakfast?

Breakfast is breakfast. The classic toast, coffee, some cereal perhaps? What about a little oatmeal? How about no oatmeal cause it's on my worst food list? This question normally wouldn't put our backs against the wall, but being that it was 4 o'clock in the afternoon (Damn, lazy teenagers!) and we were battling the Friday night crunch, our groupie was left in some sore state.

"We want eggs!" barked some. "Bagel with lox and cream cheese!" cheered others. "Let's just go to brunch!" screamed those who were tired of figuring out the decision between eggs, lox and no response. Conclusively, we combined all the thought processes and came up with...

Huevos Rancheros!

For such spontaneous, last minute cookers, we pull off a hell of an egg. You are earning your street cred, egg. You haven't failed me yet.

The Language of the Wonton

I think when my mother decided to buy wonton ingredients to be made at home, she had an ace card up her sleeve.

Dont get me wrong. My mother is an amazing cook, the definition of a futuristic vending machine. Able to dispense gourmet meals on demand.

But, when it came to wonton, her face spelled out something like this:

??\\\:-\????

Yes, she was made up of some question marks, slants and colons. She was always a woman of expression.

I knew all too well, when the enrollment process was calling for Wonton Making Day, she was in need for a girl who had ex-skills in the art crafting department. Eyes on me, I was that girl! Why did I have a knack for detail? Why did I ever show off those slender fingers that were dough sculpting ready, but when it boils down to it, really just good for typing fast on the iphone? Hook, line, sinker, I caved in... I mean, did you not hear wontons were at the finish line? My dear, wontons...

The ingredients:

The stuffing, adhering, twisting:

The cooking:

The money shot:

Maybe these hands actually do have some purpose! And, I thought it was all internet/technology related.

When watermelon goes wrong

And right!

Wrong candidate first:

This is what happens when a little friend know as Mini Fridge decides to not cooperate.

Frozen! Cutting this thing was a hazard of its own.

And the winner:

Non frozen fruit could be so enjoyable.

Yellow watermelon. You're a rock star.

I want thai curry, tonight!

There are a number of things one does not attempt to cook. These things take way too long and involves reducing, puree-ing, condensing and about a list of ingredients you can't find in ONE supermarket. You know the culprits and you should let the professionals handle it when you can.

Peking duck, osso bucco, coq au vin, tamales...

And thai curry!

Alright, alright... Maybe thai curry isn't the hardest thing to make in the world. In fact, it's pretty easy if you can follow a 13 step by step process printed off About.com titled "How to Make Vegetarian Thai Curry". It's definitely not a hassle with today's search engine results (Always for Google! Never Bing!). But, it's complex flavors and layered ingredients make it a cooking project and less a quick, fix meal.

I had my best partner on board and tackled the two page print out and our asian goods. Enjoy the storyboard interpretation by Ms. Shivani.

Step 1: Chop up ingredients.

First time cooking with lemon grass! We are growing up Im telling you.

Step 2: Blend up the ingredients and then add it to the wok.

Step 3: Simmer the sauce and then add tofu, broccoli, snow peas and more essential thai basil.

Step 4: Serve and consume rapidly. This stuff does not last long. Watch those sneaky fingers.

Peking duck tomorrow night?
I'm sure we can take it.

Can I really cook?

To answer that question, I think you need to answer this question...

Does knowing how to cook mean you cant use somewhat prepared ingredients?

If your answer is no, then, victory is mine! I am a Chef de cuisine. Hands up for Rachel Ray! And if its yes, then you're a liar. Sometimes, you just need a little backup team.

This Friday, I had the great opportunity to cook for my favorites. The boyfriend, the brother and his girlfriend. My recipe memory bank was going in overdrive, but being that I had not shopped for any ingredients and still at work... Corners were tight and time was ticking. And then, I turned to my best friend; frozen puff pastry.

Do you have any idea how amazing this stuff is? I don't know why they just dont call it magic in a box because that is exactly what it was. The most magical $10.99 that taste like million dollars gift from the frozen food gods.

My menu was set. An italian feast. I couldn't help myself. No excuse to use the balsamic vinegar I got from Bologna. Not one bit.

I trusted my wing man site, Serious Eats, for a recipe for a goat cheese, zucchini & mushroom tart. Second appetizer; caprese salad. Main course; kale & white bean pasta. Dessert; lime jello shots. What went wrong there? Probably couldn't locate the tiramisu flavor.

The tart was an instant hit! Buttery, flaky... Why have a main course and another appetizer? Those would only fall last place to this delight.

A joyous Christine realizing her puff pastry didnt burn down the house.

And, the rest of the meal party...

Oh yes, we're very classy. Serving guest drinks in plastic Budweiser cups. We even gave them straws.

The meal rounded out to be a full on "I have no leftovers. Thanks for coming. Please find yourself to the door." kind of night.

No way. It was a complete success! Believe in the power of prepared ingredients. I wonder what other wonderful things lurk in the frozen food woods. Off to my next dinner party adventure. How about... Hot Pocket surprise?

The Final Countdown

I'm almost there.

Headed to the land of way too many good things.

I wonder if Paris & Italy are ready for me. Or is that the other away around? Definitely the other way around.

I'm off in less than 18 hours and while I am suppose to be sound asleep counting lambs jumping over the fence, I am perusing gossip blogs and listening to electro jams. "Attention celeb sites... NO MORE JOHN GOSSELIN and his Ed Hardy t-shirt collection!"

So, in an attempt to prepare myself for this trip, I stuffed myself with all the asian food I'm not going to eat on the trip because, hey, it's only natural that a chinese girl craves chinese food. I am ready to consume. I'll be happy to consume these next 8 days. Sweatpants can be my new best friend, but in the Italy heat, lets make it moo moos.

Just a few more sites, another look at the closet to see what else I can not bring and Ill be on my way.

The excitement hasn't set in but its there.

I am off!

When life hands you eggs...

You don't make boiled eggs. Not scrambled. Not poached. Not even an omelet. You make what you call the boyfriend girlfriend Sunday special.

I don't know why the boyfriend and I ever think it's a good theory to make breakfast after a hard night out. The brain doesn't work and we can easily be confused by what the heart wants and what the arms and legs can't do. But, occasionally, this disaster of an idea follows through.

Hence, the guacamole, egg, salsa, cheddar, fennel onion loaf of a creation.

Why we didn't just eat it as it is... I don't recall. Why we wanted bread... Probably to soak up those tainted stomachs. Why we still kept going with the idea and didn't just hit up Clinton Street Bakery for some pancakes... we were probably cheap. We went ahead with it. The bread, the egg, the whole nine yards.

While piling the sandwich, we noticed an overwhelming Jenga effect. I'm all for bread, all the time but in this scenario, we had to ditch the other half.

The failure of a west coast style sandwich = a success of an open face sandwich!

I'm into it. I'm so into it.

Move over, sandwiches. I only have room for overspilling, one slice sandwiches in my life now.