Izzy's Culinary Adventures in Queens

One Ride!

2010-10-31T19:29:00.000-07:00

What a fabulous night out I enjoyed! I celebrated my 16th wedding anniversary on Friday and my wife arranged for child care, so I arranged a surprise. In my line of work I meet many people and earlier in the week I met a Mr. Rosenstock, Executive Director of Queens Theater In The Park. He raved to me about a show opening in his theater on the same day as my anniversary. I decided to take a chance and go for it. I managed to get two front row tickets for $60.00 using my wife's student discount, which isn't bad for a live show. Now the question was whether it was worth the money and the time.

I drove up to the place--free parking--and was pleasantly surprised. It's a very nice building. It's not too large a theater. It seats over 400 persons, which is still cozy by Broadway standards. Our seats were so close we could touch the performers. The show was a dance musical conceived by a gentleman, Robert Royston, who apparently served as a choreographer to Taylor Swift whose music I like, but I don't recall her doing much dancing--perhaps I haven't been paying much attention. Either way, he and the gorgeous dancers he chose did a spectacular job! The theme was country-western, not the first thing that comes to mind in Queens, but when something is good it's good! The show was an interpretation of the music and life of Chris Le Doux, country music performer as well as a professional rodeo rider. The man himself is deceased--an early death from liver cancer. There is a band onstage playing his music (some from Le Doux's actual band) and a troupe of dancers who are not only talented and extremely athletic, but also hold up their end in the dramatic presentation arena. Heck, they evoked a few tears from my wife, which is admittedly easy, but you get the picture.

I discovered Queens Theater In the Park, which receives considerable corporate and gov't. support and results in affordable theater. Even better, I discovered that it's good theater! Catch "One Ride" before it's gone!

Evening Hours

2010-10-31T18:53:00.000-07:00

I have been working late and my wife has been going to school at night and working at a new more demanding position--she is exhausted! I respect her efforts and dedication--she's teaching reading! It's her first year at it. Meanwhile, the home front is not holding up well. I was never good at the domestic stuff outside the kitchen, so things haven't going so well. Furthermore, once I get home it's late to start cooking. The food front is coming apart as well. I'm not sure what to do. There aren't easy solutions. The kids need to do homework and I need to make sure they do it.

One idea is getting the kids cooking. My daughter is ten and my son is thirteen. She's interested in cooking, him, not so much. I am preparing sofrito tonight so they have no excuses. If I arrange it so that they don't have to do too much, especially anything dangerous, it should work well. Putting something in the oven before it is pre-heated and avoiding anything like hot oil helps. Also minimizing cutting is important. I've considered getting that gimmiky "Slapchop," but a food processor is a better tool. I'll have to break out the one I have.

I think getting the kids to help out this way is good for them and good for me. I think of the responsibilities I had as a youngster and how good it was for me. It's missing from children's education today. I'll let you know how it goes.

Quick and Dirty Queens Culinary Tourism

2010-10-31T18:44:00.000-07:00

Okay, you're visiting NYC and looking for something unusual, yet affordable, to do in the city. It's not for everyone, but if you're into food--real food, not processed, mass produced food stuff--and you've got an adventurous palate, then come to Queens. It's so close to Manhattan--all my suggestions are close to subway stations and some are only a few stops from midtown. Manhattan housing prices are such that Queens is the new immigrant mecca and where all the authentic ethnic food is at! The tastes and communities run the range from European to Asian. The thing to remember is that these are communities, not tourist attractions, but then the experience is real, not contrived.

Astoria

From the 59 Street and Lexington Avenue station one can catch the Q or the N train and in four stops arrive at Broadway where the train runs elevated, not subterranean. As one descends to street level no further explanation is needed. This section of Broadway is virtually a "restaurant row." Of course, mixed into the restaurants are other shops that cater to everyday living, however, our immigrant communities take food seriously--even the supermarkets stock products that are less than common. The neighborhood has been known as a major Greek hub, but that community has diversified so much that the range of culinary tastes served is quite varied. A place still worth visiting for Greek food is called Uncle George's--it is right on Broadway, as are many others. One will notice an interesting phenomenon here, it is the number of cafes. The restaurants don't have much of a dessert menu. That is because coffee and dessert is an outing and specialty unto itself in Astoria.

Jackson Heights

At Times Square or Grand Central, one can catch the 7 train into Queens. This train line can lead on a number of adventures into Queens--it has been called the "International Express" and also the "Orient Express." The latter probably refers to the fact that the last stop is Main Street in Flushing, Queens, which is home to the largest Chinatown/Asia Town in the city. We'll work our way there, but not yet. Once the 7 train clears the hub of Queensboro Plaza and gets over into Sunnyside or 46th Street, a number of restaurants appear--mainly along Queens Boulevard, but things really get cooking around 74th Street, which leaves you at the beginning of a town called "Jackson Heights." The range of eateries will hit you immediately. There is a "Roti Boti," and also a Vietnamese restaurant in sight of this station. The real restaurant row of this neighborhood is 37th Avenue where everything from Indian to Argentine Steakhouses can be found. The streets are full of locals. You will be eating with folks from all walks of life. The neighborhood is safe, the service is good and the prices are quite reasonable.

Flushing

I called this Asia Town and it is, though demographically the Chinese are best represented. The place is great for Dim Sum, but the Chinese and the Indians have an impressive diaspora that has been affected by world cuisine, so there are always surprises. As a Latino, I am quite aware of the Chino-Cubano, but also of Chinese living throughout Latin America. There is a restaurant nearby that serves a mean chicken--they're Chinese from Peru and they haved quite an extensive Latino clientele. They speak excellent Spanish. The same has occurred throughout Asia, so never count out or sum up the Chinese.

Another large community in this neighborhood are the Koreans whose style of barbeque has become very popular. It is a tad bit expensive, but grilling at your table is fun.

Conclusion

It seems to me that the ethnic diversity of NYC ought to be to a tourist attraction. If this is a problem for you, then obviously stay away--no one will miss you. On the other hand, if you really want to travel the world, but can't afford to, come to Queens--it's the next best thing! Your Metrocard is a pass to adventure! Furthermore, you'll find that Queens has it's share of culture. The Flushing Remonstrance was in Flushing, Queens. Astoria was named after the Astors and the Maspeth/Newtown Creek area are the earliest settlements in the borough, or the country for that matter. For a Queens culture guide check out the Queens Borough President's website.

Dishwasher is fixed!

2010-09-02T20:28:00.000-07:00

I haven't been cooking or eating anything interesting of late. A large part of that has been my late work schedule, which means I don't get home until 6:30-7PM, which is rather late to start cooking. Another big part of the problem was the leak in my dishwasher--a pretty bad leak I might add. I awoke in the middle of the night to use the bathroom and decided to get a glass of water. I walked into a huge puddle of water in the kitchen. Needless to say, I spent some time cleaning it up that night. The dishwasher has been down for a while now, but finally I was able to fix it. The help I needed came from the internet in the form of this webpage. Before this my dishwasher wouldn't drain, so I searched and found that there is a stopper in the back of the dishwasher--easily accessed from the inside--that was the culprit. My repair involved replacing the pump connector, but I also have a minor leak from the pump shaft seal and the parts are on order. It is a pleasure to have the dishwasher back--the minor leak will be repaired but for the time being it is totally manageable.

Thakali Kitchen

2010-05-23T17:53:00.000-07:00

A rare night out opportunity came up--two of my three kids had sleepovers and only the youngest was with us--and the time seemed right to suggest an adventure. Between work, home and school we've been exhausted. With my dear wife's consent and my most willing child, we headed out to Jackson Heights. I had been there earlier with my two boys and enjoyed a meal from a Halal cart of chicken and lamb on rice and a nominal salad on the side. As mentioned in previous posts, this kind of fare may be found in much of Manhattan, and it's not bad, but this stuff was great! The boys scarfed it up! They did not complain about the spiciness. This surprised me because they can be sensitive to that. I learned to deal with spicy from my Dad who had a penchant for Mexican food. He had spent some time in Mexico as an evangelical missionary and returned with a liking for Mexican cuisine and music. Did I mention that Dad liked to cook? Guess those things had more influence than I realized.

Anyway, this section of Jackson Heights is home to quite an Indian population and as is often the case in NYC, there were people living together side by side that might not normally live quite so closely. Between 74th Street and 76st Street along 37th Ave. one could find vegetarian restaurants (including sweets)--catering to Hindus I suppose--and Muslim vendors right outside (identifiable by their wares), and Sikhs walking the streets everywhere (identifiable by their turbans)--a microcosm of India, and no hint of noticeable friction. There were a few markets open and busy. I stepped in briefly and was fascinated by the fragrances and sights I saw. I determined that I had to return on my own later for a better examination and exploration. Not only were there new products I never seen, but there was a section of prepared products, presumably for the use of housewives, that intrigued me. My wife spotted an Indian karela among the vegetables that piqued her interest and curiosity. My wife remarked on how folks were doing their vegetable shopping at 10pm. The only response I could think of was that these are the folks who drive the cabs and work the restaurants, gas stations, etc... that might require them to do such at these hours.

We went along checking for eateries and settled on a place called "Mustang" and/or "Thakali Kitchen." Actually, that name ("Mustang") was not apparent until we looked at the card. The cuisine was Nepali/Tibetan. I know that the region around Laos, Cambodia, Vietnam, etc... has been called "Indo-China" and it's easy to see why from a culinary point of view. The food was a cross between Indian and Chinese with a bent towards the Indian. I ordered a goat entree, "Farsee Goat," which was quite good. My wife ordered a variation of a vegetable samosa platter, and my son got the "Chicken Momo." The latter were chicken dumplings, about 8-9 of them and he ate them all! I would definitely go again! The total was about thirty bucks, which wasn't bad. I wrapped up the night with a mango lassi from one of several sweet spots in the area. It too was very good. What strikes me and I think many about Indian food, is the surprising combination of flavors that one generally wouldn't think to combine--from a westerner's perspective--yet they work. The mango lassi was fairly straight forward, yet there's always a surprise with Indian food and I could taste bits of something: cardamom? pistachios?--whatever it was, it worked to very nice advantage. All in all, a successful night out.

Water, The Great Global Crisis

2010-05-16T08:07:00.000-07:00

Clean drinking is water is one of the most basic needs of human life. It's easy to forget this is a problem here in NYC, the home of the best tap water in the nation. However, it is a very big problem elsewhere. Global warming contributes because there is less ice formed in the mountains to run down to the rivers in the Spring. These problems are not technologically insurmountable, but the costs, if they continue to be calculated in the way they currently are, will become unsustainable. The escalating world population only exacerbates the problem.

The fact is that really clean drinking water is not nearly so available, globally, as we might like to believe. According to Water.Org, only 62% of the world's population has access to even minimally clean water. (http://water.org/learn-about-the-water-crisis/facts/) Why is this a problem? Why am I writing about it here? Because the people who live in these places emigrate to the US and often they handle and prepare our food. In fact, here in NYC, they usually do. Couple this with the fact that a host of diseases, known and unknown, are water-borne and the problem becomes clear. Helicobacter pylori is one such bug and perhaps this article http://news.yahoo.com/s/ap/20100504/ap_on_he_me/us_med_stomach_cancer is indicative of what I suggest.

Increasingly, the fates of those across the sea or "South of the Border," are tied to our own. The sooner we accept and address this fact the better it will go for us and our children. If you're interested in learning more there are some good documentaries you can Netflix, some are even on "instant play"--I love that feature.

Still eatin'

2010-05-09T12:11:00.000-07:00

I haven't been cooking anything interesting or eating anywhere interesting either. I have been eating though. Nothing inspiring, but I figured I ought to write about those places instead. There are two worthy of mention downtown where I work. There is "Bangal Curry" an Indian/Bangladeshi place, and a food truck I go to when I can. Otherwise I just go to Subways--the stuff is not bad.

Bangal Curry is inexpensive and the food is fresh. It's a nice offering of Indian food staples like saag, daal, and curries, along with brown rice and some nice breads. The decor isn't fancy, but I go there to fill my belly, not for the atmosphere. A good meal takes care of my mood. I go for the veggie combo for five bucks--health and cost conscious. Sometimes I indulge in the goat or one of their breads. The place is located on Church Street between Park Place and Murray Street.

I understand the resistance some folks have to cart food. Unfortunately or fortunately, some of the best food and prices can be got this way. I eat from a cart, food truck to be exact, that sits parked on Ann Street and Nassau Street. I like this cart because not only is the food cheap, but it's good. It's also not the usual Pakiza cart, not that there is anything particularly bad about a Pakiza cart. That fare usually consists of lamb gyro, falafel, and chicken on a pita or rice with salad. Not bad, and I do indulge from time to time.

The food truck I am referring to offers this and more. He sells fish, chicken and beef stew--both of these taste home cooked. He sells a rice and chick peas that I haven't found elsewhere. Being a rice and bean man, I appreciate this. I don't know where the proprietor is from--it makes sense to ask. He is not South Asian, but seems from the Near East--he is black African in appearance. It's a white truck, so put the two together and you know you've got it right.

I love this guy!

2010-04-30T20:03:00.000-07:00

I was looking for a keema recipe and I found this. Not only is the recipe excellent, but I find the cook very entertaining! Between his animated personality, his accent and his notion of what "a little" is, I cracked up. Observe when he adds a little onion and pinch of salt. All kidding aside, I enjoyed the keema this produced. Here is the link: http://www.ifood.tv/recipe/keema_matar_1. Enjoy!

Thai Green Curry

2010-02-15T22:54:00.000-08:00

In my travels to my local Chinese grocery store, The Great Wall, I found some cans of Thai curry paste. These seemed like a low-cost and easy way to try preparing some of the curry dishes to see if I liked them. I don't have the highest opinion of canned goods, but for experimentation it should be fine and also, foreign folks cooking for themselves prize convenience as much as anyone else. These curry pastes were MAESRI brand, a product of Thailand, and not found in the usual supermarkets. I had a some boneless chicken breasts in the fridge (an extravagance my wife will spend on, though I generally won't. I probably should.), so I decided to try a green curry chicken recipe. I scanned my Thai cookbook (previously mentioned in this blog) for a recipe and quickly noted that it essentially involved making curry paste and adding a few other basics: like fish sauce and coconut milk. A key ingredient in the curry paste was cilantro, so I decided to boost the canned green curry paste with a cube of sofrito--also previously mentioned in this blog.

The process was roughly as follows: I sauteed the diced chicken breast in olive oil, ginger-garlic paste (previously mentioned in this blog, or PM), a diced 1/2 onion ( a shallot would be nicer.), 2 tbsp's of fish sauce and 2 tbsp.'s of green curry paste. I added a can of coconut milk and towards the end of the the cooking process I added a cube of sofrito--mission accomplished! I threw in some peas for color and to pretend I was getting my vegetables, but that's really optional. I served it over short-grain brown rice, which I think is a healthy choice and I like it. Use whatever rice you like. Oh, by the way, this stuff is spicy!

Durian "Mornthong"

2009-11-03T06:42:00.000-08:00

One of the best parts of living in Queens and going to my favorite Asian supermarket, "The Great Wall," is that the place has the qualities of an exotic food museum. Things I never see in a typical supermarket I will see there. One of the things I hope to do more of investigate these various food items and hopefully incorporate them into a recipe, at least once. One of the more curious items I found in the produce section was a fruit/vegetable (I was uncertain at the time.) that was large, with a rough, spiky skin. It was labeled "Durian Mornthong." In my down time I was inclined to learn more of this item and what I learned was quite interesting indeed.

A rather extensive internet search turned up a few things, but only a few recipe ideas. Apparently, the fruit is called the "King of Fruits" in Southeast Asia. It is also banned from hotels in Singapore because of it's powerful scent. Apparently, it is this scent that makes the fruit an Asian secret. It is widely assumed, probably more accurately than not, that non-Asians will not appreciate the smell. When I try recipes for this fruit, it will be when my wife and family are away, on the balcony, and I'll probably try this one from Recipezaar (A pretty mainstream site, so feel free to spice things up!): http://www.recipezaar.com/Durian-Cake-108709, or this one: http://www.recipezaar.com/Durian-ice-cream-49111. This article enlightens regarding the Durian: http://www.thaifoodandtravel.com/features/durian.html. I found another site of interest, "The Red Cook," which mentions durian puffs among Dim Sum items--the new link is to the right.

Chicken and snow peas

2009-10-25T16:34:00.000-07:00

I still had uncooked chicken breast left over from last night's visit to The Great Wall (My favorite Chinese supermarket--the only one near me as well.). While there, I saw some snow peas on sale, so I picked some up. Well, tonight I decided to try a chicken and snow peas dish. I knew I had most of what I needed in the cupboard already, so I did a quick internet search on snow peas and came upon a recipe for stir-fry beef and snow peas here: http://startcooking.com/blog/423/How-to-Cook-With-Snow-Peas. I got the basic idea and went to improvising. Ginger and soy sauce are a well known Chinese duo. The following is what I did.

Soy Sauce (1/4 cup)

Ginger/Garlic paste (2-3 cloves of garlic crushed and fresh grated ginger 1:1.5 parts, respectively)

Sesame oil 1/2 tsp.

White vinegar 1 tbsp. (Rice wine or vinegar is suggested, but I didn't have it.)

a shallot (well-diced)

tsp. of white sugar

2 tbsp. of vegetable oil

tsp. of cornstarch

1/2 cup of water

1 1/2 pounds of chicken breast (cut up into chunks)

tsp. of salt

snow peas (didn't weigh them, about 2 1/2 handfuls--sorry about that!)

I combined and the soy sauce, garlic, ginger, shallot, sugar, vinegar and sesame oil together in a bowl. I then coated my large, deep skillet with the vegetable oil and kicked on the flame. The chicken was cut up, salted and waiting already. The boys were washing the snow peas, so all systems were go. I added the mixture to skillet and sauteed it until fragrant. I dropped in the chicken and "stir-fried" that a bit. Once coated and starting to cook, I added the water and continued cooking. When all was properly cooked, I added the corn starch to thicken things up and then the snow peas. I mixed the peas into the chicken, cooking for a few minutes, then covered it all and let it steam for a few minutes. Voila! Served it over jasmine rice.

My wife thought it delicious! However, she loves me. I thought it could use more--more of everything. I could probably have doubled it all (except for the chicken and snow peas) and made it better. Next time I'll add peppers and water chestnuts as well. That said, it was pretty good.

Thai Red Curry (My Variation)

2009-10-25T11:03:00.000-07:00

Southeast Asia has been referred to as Indo-China in the past. One of the reasons is geography and the other is cultural. The influences of both India and China are evident, especially in the cooking. There is an Indian recipe I enjoy, Kozhi Moilee, from the previously mentioned book: Indian in 6 by Monisha Bharadwaj. It is a curry chicken recipe that employs coconut milk--very tasty! Thai red curry is similar, with exceptions, of course. The key difference between the two is the use of Thai red curry paste, and the use of ginger-garlic paste in the Indian recipe. There are ingredients that are particular to S.E. Asia, like galangal (which is ginger-like), fish sauce, kaffir lime leaves, Thai eggplants and Thai basil. I've combined the two styles, employed substitutions where necessary, and come up with a tasty version that is probably more Thai than Indian.

For the record, I did try to find to obtain all the original ingredients. I tried raising Thai Eggplant on my balcony, however, a spider mite infestation and the weather have frustrated my efforts thus far. It looks like I might get one eggplant before the first frost. I used chinese eggplants instead. I found galangal at my favorite chinese supermarket--The Great Wall--but it was in powdered form, so I stuck to Ms. Bharadwaj's ginger-garlic paste. I have been unable to obtain Holy Basil, as thai basil is referred to, but the growing season was much kinder to the sweet basil on my balcony, which is an acceptable substitute in thai cooking.

What I used:

1 1/2 pounds of chicken breast (cut into chunks)

3 cloves of garlic (crushed) and a 4" piece of ginger (grated) to make "ginger-garlic paste"

a can of coconut milk (12 oz., I believe)

Roland's Red Curry Paste (found it at the supermarket downstairs!)

a handful of basil leaves (chopped)

Fish sauce (about 1 1/2 tbsp.'s)

2 tbsp. cooking oil

2 diced shallots (an onion can be used)

2 chinese eggplants (cut into chunks)

1 cup of water

salt (for sprinkling on the eggplants to reduce bitterness)

a can of tomatos however you like 'em--whole, crushed, diced, etc... (from the Indian recipe also)

chillie peppers--if you like them 'cause you'll get a bit of spice from the ginger

I added some ground black pepper from my peppermill--always looking for an excuse to use it!

The process is as follows, add oil to a large, deep, skillet, which I am blessed to have, then add garlic-ginger paste, diced shallots and sautee briefly. When they become fragrant, add tomatoes, eggplant (previously salted and rinsed to reduce bitterness), chillies, red curry paste and fish sauce and sautee further. Once all is coated, add water. We are pausing between steps to allow the ingredients to combine and become infused with one another. When the water begins to bubble, add the coconut milk. Once these are combined and bubbling, you are prepared to add the chicken. Naturally, stir it about, see that it is all mixing and cooking. Add a little black pepper, if you like as it cooks. Lower heat to a moderate flame and stir occassionally. The chicken should cook fairly quickly, say 15 minutes or so. Add the basil at the end, like once it is cooked, and mix it in. Let it cool for a few minutes while the basil too infuses and serve over jasmine rice (You don't need a recipe for that, just buy the rice and follow the directions.).

Note: Fish sauce smells funny. It is made mostly of anchovies. Usually, I would never eat such a thing, but it really works in this recipe, as well as making up for not needing to add salt. Have faith and get past the smell and thoughts.

Taco carts

2009-10-12T20:16:00.000-07:00

I haven't done as much culinary exploring as I'd like, but in Queens exploring isn't hard. One thing I've done is explore some of the Mexican food carts. It's very convenient. There are two right at my train station: 61st and Woodside, on the #7 line. A taco on tortillas runs a mere two dollars. It comes with two tortillas and enough filling for two--most of the time. Quesadillas are about three dollars. Both are delicious! This stuff is spicy--some are spicier than others, and the preparers are willing to moderate the heat. I encourage folks to try it out. These carts are not in the most appealing of locations being by the elevated trains, but if you can get past the ambience the food is good, authentic and cheap! Embrace the heat!

I'm back!

2009-10-11T20:35:00.000-07:00

Those few still reading might have noticed that my entries ahve been few and far between. I just handed in my last assignment for my first college degree the night before last. Between school, work and looking after my family and community, it's a wonder I could think of anything else. Why I should've begun this project in the middle of all that is hard to say. It's still a good idea. I have done a little interesting eating here and there, but nothing to what I would've preferred. Still it's hard to eat dull food. I have also changed the deal a bit. Not only have I maintained an interest in food, but I have begun more health conscious and lost about thirty pounds! I estimate that I still need to lose at least 20-25 more pounds. The great thing is that there is no reason why a person cannot enjoy good food and still be a healthy weight. My little weight loss journey may be the source of future writing, but it's not done yet, so now I'll stick to food.

The latest experiment has been with granola, or rather making it. My mother used to make a mean granola trail mix, which was really quite enjoyable. I needed something nutritous and energy boosting after bike rides to work. There are numerous recipes for it online. Here I shall give my generic version, which is pretty standard. This idea is to add whatever you like. Its got whole grain, nuts, and you can control the content--especially with respect to sugar and fats. It's wonderfully simple and wonderfully flexible. As usual, I will not give you too many measurements--they are unnecessary in a case like this when what you like and actually will eat is more important.

2-3 cups of Old-Fashioned Oats (not minute oats)
brown sugar (to taste)
honey (to taste, of course, and maple syrup, or agave nectar works too.)
oil (which ever you prefer--experiment, I used soybean oil)
raw sunflower seeds
raw almonds (blanched, peeled, and sliced)
vanilla extract (1/2 tsp.)
cinammon (according to preference)
raisins (as many as you want)

This is a short list. You could add all kinds of things: peanuts, carob chips, dates, apricots, apples, currants, etc... Essentially you combined and mix the dry ingredients (except dry fruit) and wet ingredients separately, and then join and mix together. Place it in the oven in a Pyrex dish at about 300 degrees for about 30 minutes. Stir the mixture about halfway through. Allow it to cool some, then add the dry fruit and carob chips, if you wish. You've made granola! Enjoy with yogurt, as a cereal, or just as it is.

Lunar New Year

2009-01-31T17:33:00.000-08:00

Today I took my three children to the Lunar New Year parade in Flushing, Queens. It is more commonly referred to as Chinese New Year, but much of Far East Asia celebrates it. I took the kids to the one in Chinatown in downtown Manhattan once a few years ago, but the crowding was too much. I have since taken them to the one in Flushing, which is at least as large if not larger--certainly the Asian community is larger. Flushing is also in the only Councilmanic district in NYC actually represented by an ethnic Chinese Councilman, John Liu. Well, I attempted to attend this year as well. I was running late, but the parade was over early this year. It was cold, which was why I was delayed--trying to find the shortest, warmest route to the parade. I was initially disappointed, but decided to make the best of things and walk around Flushing a bit. There was bound to be an eatery that would be interesting.

Going to the parade with my children kills many birds with one stone. Naturally, I get to spend time with my children. I also get to see "the dragons!" Yes, I admit it, I go for me. I like those dragon and lion dancers. I also get to expose my children to the cultures of the world. These cultures will retain an air of the exotic, but not of the foreign or alien, as they grow older. I want them to be at home in the wide world.

My disappointment did not last long. I saw a pair of dragons dancing across the street with drummer and cymbalists in tow, as well as an entourage of following onlookers. We gave chase, and followed them to the Flushing Mall (39th Avenue and Prince Street). The dancers danced through the mall visiting each merchant's stall along the way. My impression is that it's for luck. I saw the dragon receive small gifts from some of the shopkeepers, which I assume is also traditional.

We roamed around the mall and found their food court on the lower level. The mall is like no other mall I've been to before. It's like being in Chinatown, but larger and more comfortable, though still relatively small and crowded. Naturally, I went where the folks were at. A bustling spot, rather "no frills," but not unpleasant. The only trouble I have when attempting to negotiate these surroundings is communication. There appeared to be multiple shops under one roof and one cashier. The appropriate system was not clear. Folks are usually quite pleasant, but they don't understand you, or their command of English is limited. In such cases, I ask, and ask again, until I find someone conversant in English--it usually doesn't take too long. The system is, pay the cashier, and wait by the appropriate kiosk for your number to be called--in Chinese! Folks were comparing numbers and tried repeating my number for me, so I'd understand it when it was called. I think i would've done okay, but luckily I didn't have to. The lady at the counter saw my face, asked for my ticket and took care to unite me with my order.

I got the House Special Chicken, I believe, for $7.50. The food was not bad, not great, though my kids really liked it and that's saying something. The best part though, was eating among ethnic Chinese, most of whom were not born in this country. It was especially good for the kids, though obviously it was good for me too. The Chinese, understandably, appear to have a different sense of personal space. Finding seating in the place was not easy. Someone observing my efforts to seat the kids suggested I take a seat at a time. My daughter sat first, she's a little shy, but she spoke to the man who assisted us. Next sat my youngest son, as space became available, and finally a couple arose and there was space for us all.

The resulting coziness was good. We shared the meal. The kids insisted on using chopsticks. I insisted on actually getting food in my mouth! We remained at the table with a gentleman from Taiwan who was good company, kindly assisted me in getting an extra bowl and spoons for the kids. I've made a number of queries regarding good Dim Sum places, and he gave me a tip to add to the others I've received. He referred me to a place on 37th Avenue between Main Street and Prince Street. This location is easily reached via the #7 train to the last stop: Main Street, Flushing. This gives four tips I have to follow up on: 2 Thai places, one Mexican, and now Dim Sum. Stay tuned.

What is authentic?

2009-01-13T06:10:00.000-08:00

My Thai cookbook prompted a field trip in search of ingredients for new recipes I must try. The first place I look when searching for all things East Asian is my local chinese supermarket--The Great Wall Supermarket on Queens Boulevard, not far from Jacobus Street. It's on the south side of the boulevard, and has a parking lot. I love this place! To tour this market is to tour another world. For me, it is more convenient and accessible than Chinatown in Manhattan--even though I often bike to work and ride right through it! The store is rather large and I take my children who are fascinated by the live food section (mostly fish and shellfish), and the meat section where chickens are sold with their heads attached. The store is full of Chinese and other Asians along with an occassional non-Asian face like my own. Although the products are mainly targeted to Chinese consumers, there are many others including Thai, Korean and Japanese, as well as a "Goya" (Spanish foods) section. In fact, this is where I found the requisite fish sauce last time I cooked Thai dishes.

This time I was looking for two items in particular, kaffir lime leaves and tamarind paste. These weren't the only things, but the main things. It was a very frustrating search! One of the problems with the store being so Asian is that no one speaks English. What made matters more frustrating is that I am certain it was there--I just didn't know where to look and exactly what I was looking for. I did find something interesting though: a Thai brand of chicken stock! Well, this called into question all my stock theories re: Thais and cooking. It also brings to the fore two questions: "What is authentic?" and "How much do cuisines affect each other in this shrinking world that we live in?" Both questions speak to the heart of the existence of this blog.

I am exploring new worlds through new immigrant populations more diverse and numerous than ever before, yet these populations, both here and at home, do not exist in isolation. The historian, Eric Hobsbawm, stated, "80% of the world's population emerged from the Middle Ages in the 1950's." The pace of change since then has been breath-taking! One can meet women selling ices and speaking on cellphones in Flushing-Meadows Corona Park (site of the World's Fair) who probably grew up in remote Amerindian mountain villages in Latin America. My parents visited some of these areas as evangelical missionaries in the 1960's, including jungle villages that probably no longer exist in shrinking Amazonia. I reflect on these things when I look at tons of "exotic" processed foods on local supermarket shelves. There is quite a paradox as many traditional peoples now straddle two worlds. This is reflected in food available, as fresh, traditional food is readily available, but obviously processed food has made its way into the home kitchen.

Just like most Americans, they are too busy working to cook. Sure, some folks were never fond of cooking, but most folks who remember the old ways know that cooking is not just work, but art. Your pots almost speak to you, urging you to create something new. They know that cooking is about love, not mere duty. There will always remain a faithful few who will not bend the knee before Baal! Okay, before I get all Luddite on you, let me take a breath and step back. It's not modern convenience that I object to, but the commercialization of our lives, which has extended to our very sustenance! It has become such that many now prefer processed food and find the taste of fresh food alien! Processed food can never be as good for you as fresh. It is also inevitable that we will use processed foods. I regularly use canned beans and tomato products. The latter can be found in many states of processing: from whole peeled tomatos to paste and sauce. Naturally, less processed is better, and jarred is better than canned, but that's just my opinion.

The other fact is that soup stock is a French concept that might have been passed onto the Indo-Chinese, as the region of Southeast Asia was formerly referred to, during French colonial rule. Thus, it may very well be a pretty authentic Thai adoption from nearby Vietnam. Vietnamese restaurants sometimes have frog's legs on the menu. Here's a recipe for chicken stock from ThaiTable.com: http://www.thaitable.com/Thai/recipes/Chicken_Stock.htm. It's a great site for Thai recipes!

My New Thai Cookbook

2009-01-11T06:55:00.000-08:00

I was shopping in Borders recently--in bargain cookbook section, it's where some of the best actual cookbooks are! I found a Thai cookbook called The Greatest-Ever Thai Cookbook by Judy Bastyra and Becky Johnston. It was only $7.99! The photography is beautiful and more to the point, it is full of fine recipes. I like the fact that these do not include silly substitutions like ketchup! As I thumbed the pages examining the recipes for signs of "watering down" I noticed that some of the recipes called for vegetable or chicken stock. I wondered if Thais used vegetable stock. One of the recipes involved was Pumpkin-Coconut Soup, which calls for the use of vegetable stock. I did a quick search on the internet to find a recipe without stock, since using soup stock to make soup seems redundant. I found one recipe at http://www.epicurious.com/recipes/food/views/Silky-Coconut-Pumpkin-Soup-Keg-Bouad-Mak-Fak-Kham-104372 that indicated "mild pork, or chicken stock." This suggests that pork is being substituted with stock. This substitution could be for various reasons, not necessarily bad. Vegetable stock turns this into a vegetarian meal. Also using pork means that the cooking time is extended because pork does need to be cooked. Chicken stock may be the difference in making a dish Kosher or Halal. I prefer fewer processed foods, and canned stock has a lot of sodium. When I make this recipe I will try pork the first time around.

What got this started?

2009-01-08T07:18:00.000-08:00

I like Indian food. I like to cook, which means I like the process of putting food together--it's essentially curiousity/love combination. I satisfied my curiousity a bit when I purchased a cookbook from the bargain shelves at Barnes and Noble called Indian in 6: 100 Irresistible Recipes That Use Six Ingredients or Less by Monisha Bharadwaj. The book was a bargain of the best kind. I don't usually like shortcuts, but in this book I got a feeling for the kitchen common sense of a woman with many roles banging out some stylish home cooking. Mrs. Bharadwaj lays out very user-friendly recipes while still using authentic ingredients. What was exciting for me, was that I could find these ingredients readily and locally. Turmeric took a little looking, but I found it both in healthfood stores and supermarkets. I found garam masala powder at an international supermarket (It was self-described as such.) in Astoria, Queens, right on 34th Avenue, not far from Steinway Street. I was looking for lentils to make dal and found myself turning to a woman from the Indian sub-continent (There are three major nations within it that are customarily pertinent to this culinary conversation: India, Pakistan and Bangladesh.) to ask advice. I thought to myself, this is pretty cool.

I found that this was the case for many ingredients, and half the battle with cooking is finding the ingredients. It's not just the abundance of fresh, authentic ingredients in Queens that excites me, but the eateries, from the most humble cart to the restaurants that cover cuisines I never thought imaginable. My wife and I rarely get a "date night." We work, go to school and have three wonderful children. My mother in the Bronx still works, and she's not exactly around the corner. My wife's parents and most siblings live outside New York State. However, when we do go out, it's not hard to find good, exotic, inexpensive food. The last place we went that met this criteria was a Burmese restaurant--one of the few in the state, let alone the country. Prior to this, we had gone to a restaurant which offered more than one ethnic type of food on the menu. Among the offerings were some Tibetan dishes! I ordered one, but I cannot remember which--I was too engaged in conversation with the wife, like a good husband. The total bill was a little over twenty bucks! What's even cooler is that there is actually a Tibetan community in the vicinity!

I learned this while eating my lunch in a playground in Jackson Heights--it was the only place with a bench where I could sit down and eat it. As I ate and took in the scenes, I noticed six boys, varying ages, sharing three bikes. The boys on the bikes would pedal around some while the unmounted boys would converse. After a few laps the bikers would swoop in and swap places. It caught my eye first because of the example of rather harmonious sharing, but also because while the boys were speaking another language, they did not look alike. Some looked more East Asian and others looked more Indian, so at one point I had to ask, "Excuse me, but what language are you speaking?" The answer was "Tibetan." These examples of the ethnic diversity of Queens took very little effort to find, and are almost taken for granted when you live here. That doesn't make it any less worthy of note.

P.S. I will update with names and locations later.

Beans

2009-01-02T19:42:00.000-08:00

Beans have been cooked in the New World for a very long time. Among Eastern Woodland tribes like the Iroquois they were one of the "three sisters": corn, beans and squash. Mexican re-fried beans are the descendant of Aztec cookery. Rice and beans are a staple of Puerto Rican cuisine. There are several staples that form the center of a meal in the Caribbean. Plantains are another one of these, and the many types of tubers the New World is so famous for, are yet another. As per my parents, in Puerto Rico in the old days, the principal staple was vianda or indigenous tubers like yucca, malanga, yautia, and others. Unlike the rest of the Americas, maize was not the principal crop of the Taino ancestors. Nevertheless, in my home rice and beans were the primary center of our meals. In America what was reserved for Sunday dinner became standard. Most folks use canned beans these days. This is because dry beans on the shelves of the Goya section of the supermarket take a long time to prepare. Nevertheless, it is always best to learn the right way. One can always take shortcuts later.

Dry beans are cheaper and fresher than the canned, pre-cooked variety. However, there are some steps in their preparation that cannot be avoided. The first is soaking. The beans must be soaked in clean, fresh water for at least 8 hours--the package may say six, but trust me, eight is better. They should be soaked in a large container with three to four parts water for one part beans. The water should be discarded--it contains indigestibles like "phytin." The beans ought to be rinsed before cooking. The recipe is as follows:

a half cup of beans (soaked it will increase to a cup)
2 tbsp. of tomato paste
two cubes of sofrito
salt to taste
a pork neck bone or jamon de cocinar (cooking ham)
1 tbsp. mojito (garlic cloves crushed with vinegar and olive oil)
Calabaza, if desired
Plantains, grated and rolled into balls--not unlike "matzoh-balls!" (Again, if desired)

The pork, tomato paste, and salt should be placed in about 5 cups of boiling water and simmered for about 15 minutes. The beans should be added and cooked for at least an hour. Now add the plantains, mojito and calabaza. Cook for an additional 20 minutes and add the sofrito. Continue to cook for another fifteen minutes, then remove and serve over rice. Canned beans reduces the time by about an hour, the water to about 2 cups and the only real cooking is that of the pork, plantains and calabaza (squash). Tender items, like sofrito ought not to be overcooked.

Sofrito

2008-12-22T05:54:00.000-08:00

Before I embark on my exploration of the international culinary treasures in Queens (Truly, an exploration that is already well underway.), I think it best to write on that which is closest to me. I grew up in the Bronx. My father is from Arecibo, Puerto Rico, and Mom grew up in "El Barrio" (Spanish Harlem). My Dad enjoyed typical Puerto Rican cuisine. My Mom was, shall we say, much more open to new things. My Dad not only enjoys a good meal, but relishes preparing it. His father was a baker and his mother ran her own restaurant in the states, so I guess he had lots of exposure to the kitchen. I guess my relish for food and cooking came from him, and my eclectic tastes from Mom.

The one thing that sets Puerto Rican food apart from other Caribbean fare is the beans. Rice and beans is pretty standard fare in much of the Caribbean region. There are a number of variations on the theme, and the Puerto Rican special ingredient is sofrito. Sofrito is a combination of herbs that add considerable flavor to the beans. The ingredients are as follows:

A bunch of Cilantro

A small onion

About three cloves of garlic

1 cup of ajises dulces (Sweet Scotch Bonnet Peppers--not the hot variety, which are marketed under the name "Jamaican peppers.")

Pick the leaves off the cilantro (a bit tedious, but not so bad.) and wash them. Put them into a blender. Add the peppers, garlic and onion, a little salt and maybe a 1/4 cup of water--to assist blending (weightier things on top help push these light things down to the blending blades). Blend it until it is pureed. Voila! You are done! A neat way of storing sofrito is to freeze it in an ice cube tray. My wife found one with a cover that prevents freezer burn.

Finding the ajises dulces may not always be easy depending on your location. In Queens it's not hard to find, and I've grown my own as well. If this is a problem, then substitute the pepper of your choice. Mingle proportions to your taste. I will always outline the most authentic recipe I can, regardless of the difficulty in obtaining ingredients, so you know the right way from the beginning. Nevertheless, the rule of this blog is that rules exist to be broken. They are only a set of guidelines that serve to inform us. NEXT: a general beans recipe.