Wild Game Festival @ Henry's End Part 2

We went back to Henry’s End to try other items on the Wild Game Festival menu: turtle soup and ostrich. We tried to pry out of the waiter what kind of turtle meat they use for the soup, but it turns out the turtle meat already comes in ready-to-cook form, most likely from 1-800-ExoticMeats, Exotic Meats and More, Gourmet Wild Game or from any number of other online wild game and unusual meat dealers.


Turtle Soup: 5/10
WFC member Jaclynn said that “the turtle soup tasted like Chef Boyardee” -- a spot-on assessment! The turtle chunks were small and barely noticeable, and the soup itself was quite saucy. There was nothing special about this soup and it was tepid in temperature, so it gets a relatively low score.


Ostrich: 2/10
Whenever I try something that tastes bad, I have the urge to give it a 1/10 score. But then all I have to do is remember natto and huitlacoche to realize ostrich that tastes like rotten meat is relatively palatable. I’ve had ostrich burger before and it was fine (although on the dry side), but there was something seriously off with these ostrich filets. They were like the BeanBoozled jelly beans with rotten egg and vomit flavors that taste good for a few seconds, but then the actual flavor hits. The ostrich seemed tasty the instant you put it in your mouth, however, a few seconds later turned into something only a bear would eat (bears like slightly rotten meat). It was truly bizarre. Logically, most of the dish was left uneaten. We're not sure if all ostrich meat tastes like this or if we just got a bad batch. Anyone care to weigh in on this?

Wild Menu Plate: 7/10
This was a sample plate containing elk, quail, and boar belly. I second our earlier review of the elk chops – these are delicious. Boar Belly and Quail seem like an odd couple. One is very fat and wild, and the other is skinny and timid. Elk was just a third wheel in this dish but clearly the attention whore.

We knocked down a few points off the rating for this and other dishes for being served barely warm and for no signs of any thought behind presentation. Continue...

Wild Game Festival @ Henry’s End Part 1

Whatever you do, get to Henry’s End (44 Henry Street, Brooklyn) before the end of the month for the annual Wild Game Festival. Not only will you get to eat some unique dishes but you’ll get to do so in an elegant, yet comfortable atmosphere with above average service. Four star restaurant it is not, but it is definitely worth the trip.

We decided to pair our wild game with one of several Belgian beers available, which is recommended if you prefer a substantive beverage with your substantive entrée. Otherwise, make it a full bodied red.

Manuel ordered the bison, Merillat and Jessica the Elk Chops, and Antelope for myself. Unfortunately, I didn’t get to try any of the bison since Manual had a “no sharing” policy. It’s important to note that Manuel and Merillat came to Henry’s End on their first date, they are now married, and make the pilgrimage back once a month. It’s that good!

The Elk Chops were AMAZING! Tender. Juicy. Flavorful. Jessica claimed it was the best dish she’s ever had and that is some statement considering we have dined at many of the city’s top restaurants and her brother is a chef.



Elk Chops: "best dish ever!"












My antelope was very good, although just a tad shy of excellent. Is antelope, by its very nature, more gamey than elk? That got me wondering, what exactly is antelope? Sort of like reindeer? Will it taste like venison? So I did what I always do when I’m curious about something, I opened my Google homepage:

Antelope is a term referring to many even-toed ungulate species found in the family Bovidae. The term refers to a “miscellaneous” group within the family encompassing the species which are not cattle, buffalo, bison, or goats.

Thanks, Wikipedia!


Mmmm....Antelope, a "miscellaneous" animal


Very tasty!









In any event, the miscellaneous meat was terrific. However, don’t forget the Elk was better and the bison might win out. Continue...

What am I eating?

Continue...

"Ooh! This ice cream's on fire!"

I was in Minneapolis, MN last week for work, and coincidentally it was Minneapolis Restaurant Week. I went down to Oceanaire Seafood Room (1300 Nicollet Avenue), which is considered one of the best restaurants in Minneapolis to try their $30 prix fixe.

I was eating alone and had great oysters, Australian barramunda, and a panna cotta. All were stellar. While I was finishing my panna cotta, I struck up a conversation with a neighboring table, and somehow ended up migrating there permanently.

Our server was extremely friendly the entire night, and he said that since he rarely sees strangers start up conversations, he gave us a bottle of white wine and told us to prepare for another special surprise on the house.

The surprise was a Bombe Alaska, a.k.a. Baked Alaska Flambé. A Baked Alaska is a dessert made of ice cream (ours was chocolate) on top of a slice of sponge cake (chocolate again), covered in meringue. The entire dessert is then briefly placed in the oven to harden the meringue without melting the chocolate.

A Bombe Alaska is a Baked Alaska that is then lit on fire via alcohol (e.g. rum or cognac) that is poured over the dessert. He referred to our dessert as simply "Flambé" (French for "flamed"), which is a cooking technique in which alcohol is added to create a burst of flames (lots of things can be flambéed). I had to figure out the exact name of this dessert so I could recommend a place in NYC. You can get it at Sardi's Restaurant @ 234 W 44th Street in New York. They have a Baked Alaska (on fire) every day, $22.





The anatomy of a Baked Alaska

The dessert is absolutely stunning visually, and it is incredible that the ice cream remains cold after being lit on fire. The meringue acts as an insulator and protects the ice cream from the heat.

Our flambé was not only a show-stopper visually, it was also incredibly delicious. I am a huge fan of meringue in general (I tried to make it at home, so far without success) and the ice cream was yummy. I managed to eat a good portion of the flambé even after finishing my panna cotta. Actually, I couldn't stop eating it - it was that good. The Baked Alaska Flambé was one of the best desserts I've ever had: (10 out of 10).

Lesson learned at Oceanaire: talk to strangers - you might get a flaming surprise (although it might not always be the good kind) Continue...

Cocks and Quails at Casa Mono

Casa Mono is a small and fashionable restaurant @ 125 East 17th Street, occasionally graced by celebrities. Casa Mono makes the most of its tiny size by squeezing many small tables in, even in most unusual spots, but they don’t take reservations for large groups. If you end up waiting for a table, Bar Jamon around the corner is a good place to get a drink in the meantime. I went with two of my good friends, together we sampled cock’s comb, quail, a tagine special, rack of lamb, and razor clams.




Cock’s Comb with Cepes ($13)
This dish sounds more dirty than it really is – cock’s comb is the skin on a rooster’s head (the kind that has eyes and a beak). I’ve had almost every part of a chicken (except chicken assholes, a Korean comfort food, that I am looking to discover in New York) and I’ve never had comb before, so this was an exciting find for me. The comb is a rarely used ingredient, and I found out why – skin is difficult to make exciting. Casa Mono’s parboiled appetizer combs are heavily seasoned with salt and garnished with some greens. The presentation is beautiful and Casa Mono scores points just for experimenting. I was able to feel the texture of the comb (soft, chewy) and but the taste was obfuscated by the salt. I am normally against the cop out of deep frying, but cock’s comb would definitely have been better off dipped in batter and dunked in bubbling oil, but then it would taste like anything else deep fried and would lose all of its uniqueness. Overall, cock’s comb is worth a try, but it’s not a very appetizing dish (3 out of 10).




Quail with Gingered Cranberries ($16)
Quail is a small and delicate bird and tastes very much like pigeon. A whole quail is probably the same size as the whole frog I tried a few weeks ago, and has about the same amount of meat on its legs. Quail was a bit too timid, proper and delicate for WFC, but it is much loved in Mediterranean cuisine. I might have loved the quail too if it had been less salty. Actually, I might have loved every dish at Casa Mono more if they were less salty. Call Dr. House – we should check if the Chef has an unusual salt deficiency! (5 out of 10)





Tagine Special, Razor Clams a la Plancha ($15), Rack of Lamb (6 out of 10)
Tagine is a method of cooking food in a clay pot. A medley of vegetables or meat with couscous or rice is cooked over several hours, enabling all the juices and flavors to penetrate all parts of the meal. Casa Mono’s tagine was flavorful but not very substantial, the clams were unusual in shape but not in taste, and the rack of lamb was easily the most delicious of the four entrees but too small to be completely satisfying.

Like the restaurant itself, the portions of all the dishes at Casa Mono are notably small. Each of us ordered an entrée, but we all left hungry and thirsty (from the salt). Sad but true – we ended up going to Whole Foods to continue our dinner. Maybe only celebrities can survive on 2 grams of food for dinner.

Other items of interest on the menu include: Duck Egg with Mojama ($16), Sweetbreads with Fennel al Mono ($19), Tripe with Chickpeas ($13), Confit Goat with Rainbow Chard ($19), but we’re not going back there to try them. Tell us if we’re mistaken about Casa Mono (I really hope we are)!

Lessons Learned:
1. Casa Mono raises blood pressure
2. Cocks have skin
3. We are too fat to be celebrities Continue...

We found live octopus!

After our pathetic failed attempt at live octopus, I was in despair. But thanks to Alex, WFC member and avid fan of Anthony Bourdain's "No Reservations", we found a Korean restaurant in Flushing that is authentic enough for our appetites. (Although, I later discovered that simply typing in "live octopus" on yelp gives us Sik Gaek (16129 Crocheron Ave, Flushing, NY) as the second result but I digress...)

WE FOUND LIVE OCTOPUS!

AND IT WAS INCREDIBLE!



Live octopus lived up to our expectations for a truly bizarre food. I had never eaten anything that still moved in my mouth. Never did my food try to escape from my plate before. The tentacles wrapped around our chopsticks, the suckers stuck to our tongues and moved around our mouths. We couldn't ask for more from this perfect live octopus, so we award the live octopus sashimi at Sik Gaek a 10 out of 10 rating. The dish comes with jalapeno peppers, garlic, dipping sauces and is sure to incite curiosity, fear, excitement, laughter - all of the above.



We were also curious about the hot pot, which was highly recommended on yelp. We saw a neighboring table with it and the sheer gigantic size of it made us want to order it. We didn't realize how horrible it would be to watch a living octopus boil in front of our eyes until it was actually brought to us.

We did not feel good about it. It was sad to watch and we felt worse about ourselves.

We documented this dish on video just so you don't have to get it if you are ever faced with the option. Please be advised: this video is disturbing.



Even though "squeamish" is the last word to describe Weird Food Club members, we didn't have the stomach for this. Despite being absolutely delicious, the live octopus hot pot gets a 1 out of 10 for cruelty, and we do not recommend nor condone it. Perhaps we should have attempted to kill the octopus by striking it in the nerve center (between the eyes) but we were too shocked and ignorant of its anatomy to do so.

After boiling in the water, the octopus was cut up for us with large scissors. Its tentacles were juicy and tender, and we felt that we gave it justice by enjoying it.

RIP Mr. Octopus.

Although arguably equally cruel, the live octopus sashimi just didn't seem as evil as the hot pot, and we think it is an absolute must-try-at-least-once-in-a-lifetime for all adventurous eaters. Continue...

In search of live octopus...

When I came across Sushi UO's menu containing live octopus, live abalone, live scallop, live giant clam, live pen shell and live orange clam, I thought I hit the weird food jackpot. Sushi UO at 151 Rivington St is a hidden gem, most people say, so I could not contain my excitement and even brought a video camera to record my experience there.



Unfortunately for us, we discovered that Sushi UO's definition of "live" is merely "very fresh", and although the sashimi was delicious, this misnomer was a huge letdown for us weird food fanatics. In our opinion, if it doesn't have a heartbeat, it's not alive, and we don't like gimmicky marketing.

Sea Urchin Roe at Sushi UO

But we didn't let this ruin our night. We enjoyed the sea urchin roe (7 out of 10), which was delicate and creamy, but presented on a plain white dish rather than in the spiky urchin shell.

Their perfectly grilled sea eel on the other hand was truly sumptuous (9 out of 10, only because it is not "weird") and might be the item worth coming back for. Continue...

Bacon It In NYC

Bacon usually goes with pancakes, eggs, or some other breakfast entree. Occasionally, bacon is used with other dishes: scallops wrapped in bacon, bacon-wrapped cocktail wieners, the classic BLT, and also chopped up in salads and added to other veggies.

Coincidentally, I started coming across some non-traditional uses of bacon and wanted to dedicate this post to NYC-based baconites and their creations. Behold!

1. Chocolate-covered bacon

Sure, we've all had chocolate covered pretzels, chocolate covered cherries, and chocolate covered raisins. However, this wonderful marvel is sure to please. Sold at Roni-Sue's Shoppe at Essex Market, about a quarter pound (~$10) of this item will give you and your friends a fixation that you won't be able to shake. Coronary insurance not included. Recommendation: 8 out of 10.

Photo: Choco-bacon lover from Roni-Sue's Shoppe giving away samples at the 2009 Chocolate Show

2. The Bacon Martini

On Avenue A there's a joint known as the Double Down Saloon that serves up "booze, booze, and more booze" making one consider the reason or reasons people drink to begin with.

First, bacon-infused vodka. Second, Slim Jim garnish. Third, drink. Getting the drink down was tough. If you want to re-live the experience, it might help to have a few drinks somewhere else first, so you're prepared for the atmosphere as well as the actual beverage. Review: 5 of 10.

3. Bacon Bubble Gum

Okay, so there isn't exactly any real bacon in this one, only artificial flavoring. However, the trip to Dylan's Candy Bar on the Upper East Side is worth it. I found this gem on the lower level. Verdict: 3 of 10, only a must for the most hardcore bacon lovers.

4. Bacon Ice Cream

A few people cringed upon hearing this phrase. Do not. Embrace. Applewood in Park Slope has one of the greatest desserts ever devised (Its other food is exceptional as well). Bacon ice cream over a maple cake that was so heavenly, even this self-ascribed savory-salty tooth gobbled it down with delight. Word of caution: we were informed that the restaurant does not offer this item daily, so be sure to call head and tell them you're a bacon guy (or gal) as I did. Overall 10 of 10. This is arguably the best bacon incorporated item, ever! Or if you can't make it to Applewood, try making your own bacon ice cream at home

Continue...

Weird Food Club mailing list

Hello!

As the organizer of Weird Food Club outings, I am running into a now common problem of restaurant capacity. We often have lots of people who want to go (yay!) and too few reservation spots (nay!).
So... I am creating a WFC mailing list.

If you would like to be notified of the next WFC outing by email, please send a note to weirdfoodclub [at] gmail dot com.
Once a new event is organized, we will send an invite to everyone on the mailing list. The first people to respond get the spots!

We swear we won't send you any spam.

You can also use this email address to contact us about anything - tips, comments, ideas.

Thanks and I look forward to eating weird stuff with you! Continue...

Whole Frog at Kenka (22 St. Mark's Place)

Kenka is where it all started. I tried bull penis at Kenka on a dare and from then on, the weird food just wouldn't stop. Now when I think back, bull penis doesn't even seem so strange to me and when I recount the story, even though everyone generally tends to cringe they continue to ask with wide open eyes what it tasted like.

I went back to Kenka last night to try their whole fried frog. I've had frog legs before, but they weren't prepared well (too dry). Frog legs can often be found in French and Thai restaurants, but rarely can you find a place that will serve you a entire deep fried frog.

The frog at Kenka was lightly breaded, deep fried whole, placed on two skewers, served on a small mound of cabbage and lettuce, and covered in kewpie mayo. It was absolutely delicious. It tasted very much like tender fried chicken and its legs look a lot like skinny drum sticks.


I liked playing with the frog's feet and even tried chewing on those scary long curly toes. But more fun than anything is the fact that you can tell what animal you're eating because you can see it in its entirety. It was delightful! Playing with my frog and eating it made me feel like a wacky kid.

Not all frogs are edible. Edible frogs tend to be brown. Bright-colored frogs may be poisonous, so don't go out and eat your exotic pet frog.

Like alligator, in terms of taste, frogs could really be a great replacement for chicken, except they cost about $9/pound whereas chicken is $1-2/pound. Frogs are not very meaty, either. Someone should start a frog farm and feed them some roids to compete with chicken on equal terms. I can just see the future of frog meat markets: "Organic, free range frogs!" I'm actually not sure if this frog was steroids free - look how enormous it is. It's almost the size of my head.

A whole frog is definitely worth trying, and I rate it 7 out of 10. It's fun, not too bizarre, and tasty, plus at Kenka one whole frog will only set you back $8 (but order something else in addition if you're hungry). Kenka's awesome menu and prices continue to blow my mind. Next time I go, I'll have to try their turkey testicles, deep fried garlic, cow intestines, and pig feet. Continue...