This spicy tuna volcano was crispy and indeed spicy! I wasn’t sure what was going to be in this appetizer and I was suprised that they fried a ball of rice covered in batter and topped with spicy tuna. It is a intelligent concept and I enjoyed it very much. I would definitely go back to Gyu Kaku to order this again!
Gyu Kaku is a Japanese Barbecue franchise located in different areas on NYC and the US. Give it a try! You won’t be disappointed.
Waiting for our dumplings at Shanghai cafe in Chinatown 🙂
When I was in California, I had tasted intestines for the first time ever and I thoroughly enjoyed them very much. I normally can not take spicy foods but this one was so delicious I kept going back for more bites as my mouth was burning up and I sipped water every few seconds. The taste was truly real and is brought all the way from the Szechaun region of China.
This dish is spicy pork and beef intestines with Sichuan peppercorns, toasted sesame, and chili. Delicious spiciness. It was full of texture and flavor. The intestines were fried well with a nice crunch. Its crispy deep-fried exterior went well with a crunch to the meltingly pork inside. The flavor is quite delicate but also had heat to spice it up. Together with the sauce and chilis, it becomes sort of a gelatinous all combined, which many Chinese people like.
These days, real food does not taste like real food as it is said to be. It is unlikely to taste real Chinese food such as soup dumplings from Shanghai or ma po tofu. These tastes are just too accustomed to American people’s likings.
Di Palo’s
I decided to write my post on Lou because I admired his stories and enthusiasm about his fifth generation ownership of Di Palo. I learned a lot from what he told the class about how his business came about. Also, it is great to hear about family helping one another. It’s rare to see family help each other without getting greedy, especially in my experience. Culinary tourism is expanding diversely and it will continue to grow as fast it can soar. Di Palo’s mission is great and their products are authentic and cheeses are made in-house.
He will have his own book coming this fall too about his family’s storied establishment and a guide to the most beloved elements in his cuisine.
I have actually never even seen a mantis shrimp before and there it was in front me of me while I was at a friend’s house. The mantis shrimp is quite large, long and strange. These creatures are boiled whole and eaten out of the shell. I really liked the taste and texture of this shrimp. It was sweet and more tender than a lobster. It is a real delicacy to me and I would like to buy this shrimp and cook it myself.
I would like to try this creature with garlic sauce. I would even put it in a paella.
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