Immigrant Song - A Global Food Thread

[tragabigzanda]

from the ashes of tonkotsu

[spike]

Not sure I can top that.

Spoiler: show

Maybe with some free range egg and bacon, heavy on the trichinosis?

[washing machine]

Still waiting for Nate's taco truck posts...

While we wait, here's something to let simmer in your brain for a while.

http://luckypeach.com/the-state-of-ramen-david-chang/

[LoathedVermin72]

i went to a syrian restaurant last night

[washing machine]

i went to a syrian restaurant last night

How was it?

[LoathedVermin72]

delicious...if anything, we need way more immigrants

[washing machine]

What was the menu like? I know nothing about Syrian food, sadly.

[LoathedVermin72]

What was the menu like? I know nothing about Syrian food, sadly.

Fairly similar to other Middle Eastern and Mediterranean restaurants I've been to - lots of hummus, rice, kabobs, shawarma. So good.

[Chris_H_2]

having this for lunch:



i really love authentic ramen

[tragabigzanda]

from the ashes of tonkotsu

[doug rr]

Still waiting for Nate's taco truck posts...

While we wait, here's something to let simmer in your brain for a while.

http://luckypeach.com/the-state-of-ramen-david-chang/

i used to eat at momofuku once a week for about 7 years..still the best ramen i've had..there is a place here thats close to being as good

[tragabigzanda]

from the ashes of tonkotsu

[doug rr]

Still waiting for Nate's taco truck posts...

While we wait, here's something to let simmer in your brain for a while.

http://luckypeach.com/the-state-of-ramen-david-chang/

i used to eat at momofuku once a week for about 7 years..still the best ramen i've had..there is a place here thats close to being as good

Yea, Momofuku was a revelation for me. His other restaurants have been various shades of disappointing -- I think Chang now relies way too heavily on gimmicks and a chic aesthetic -- but Momofuku Noodle Bar in its heyday was unlike anything I'd ever had.

Boxer Ramen in Portland is a worthy competitor. The technique isn't quite as perfect (once you have some of Chang's perfectly-cooked peas, you recognize when they're not). But the Boxer broths are just so amazingly good, full of depth and complexity.

his other restaurants never scratched my itch either

[Orpheus]

Ask and ye shall receive... (and I apologize if people already know all this).

Tacos from trucks and other hole-in-the-wall places have probably become my favorite food in the past three years or so. To me they are basically the perfect meal, since you can get them almost any time, for breakfast, lunch, and dinner, and you're getting a little separate, ridiculously good set of flavors with every $2 you spend. Everyone in town eats and loves them, and talking about them, getting them, even making art about them is something that cuts across every level of society in Austin. The best ones are usually made by families, and they're often named after somebody's grandma or simply the family name. I usually judge them on salsa and tortillas since the breakfast fillings and meats are usually pretty good, with the occasional shitty exception. The staples everyone has are:

Al pastor-bright red pork often served on a spit like gyro, crowned with onion and pineapple. This practice actually derives from Lebanese immigrants to Mexico. Will cover everything in an orange grease, including your soul.
Barbacoa-This and the word "barbecue" have the same roots. A cows head put in the ground, covered in leaves and smoked/steamed. Makes fatty, tender shreds that are also greasy as shit. Have seen this leave stains on solid matter ala that episode of The Simpsons where homer tries to get fat.
Bistek-Your basic marinated, grilled beef, which can be different cuts. Some places have a bistek/carne asada split and for some it's the same thing.
Campechano-Bistek mixed with chorizo. I only eat this every so often so I don't die at 40, but it's worth it.
Carne Guisada-Beef stew with cumin and chiles. Can be a salt-bomb if done wrong, best thing ever if done right.
Carnitas-Pork that is usually marinated in citrus, sometimes coca-cola, milk or other stuff, boiled, braised, and then fried til it's crispy. Often has grilled onions. Probably my favorite one if it's done right but people will run out of it some of the time, which is a minor tragedy.
Mole-Pretty rare since it's more of a plate dish, but you'll see it 1/10 times. Chicken with poblano/chocolate/seed/peanut sauce that is older than most countries.
Picadillo-What most people would thing of as your classic "taco night" ground beef filling, but much less red/spiced and usually has potatoes mixed in. Is usually salty as shit but in a good way.
Pollo-Your classic chicken. I usually don't get this since the beef/pork ones are much better IMO.

Other less common ones that can still be great are Lengua (beef tongue), Chicharron (pork skin), Buche (pork stomach), Tripe (...tripe) and even more that I don't even know about.

Breakfast things are what you'd imagine. I judge places on bacon/chorizo-potato-egg and chorizo-bean-egg to see if everything is cooked well. I prefer stuff mixed in but some places will layer in the eggs or bacon separately. Joe's Bakery on 7th is the rare exception where the layering is far superior since their bacon and gold potatoes are probably the best I've ever had in my life.

There should be a red salsa that's either tomato based or an earthy, almost brown chile base, and a green that has some mix of tomatillo/poblano/jalapeno/seranno. One should be spicy as shit and one slightly toned down. If the salsa is lame but everything else is great, I probably won't go back.

Best places in Austin, from North-South:
Tacorrido-North Lamar near Rundberg-Really great at everything.
Nonos Tacos-Georgian and Powell-Have Barbacoa de Chivo (goat) which I need to try.
Taqueria Gardenia-St. Johns and I-35-Super nice ladies, have blessed me as they handed me my food before.
Taquitos Anaya-Airport and Guadalupe-My main squeeze. Best salsas in town, best carne guisada as well.
Taco-Mex-Manor and Cedar-Tiny window joint. By all the theaters, have eaten hundreds of these before rehearsals.
Joe's Bakery-7th and Pedernales-Only open til 3 but the unquestioned best Mexican breakfast you'll ever have. Also has a Panaderia.
Rosita's Al Pastor-Riverside and Burton-Homemade flour tortillas, their namesake is awesome
La Mexicana-S. 1st and Mary-Brick and mortar with a full service Panaderia/bakery. Great Tres Leches cake.
Taqueria Morales-William Cannon and I-35-Everything is fantastic. They have suadero, a rare type of beef cut.

There's dozens of others I haven't tried but will soon. Thank you if you read this and enjoyed it. Tacos are love, they're democracy, they're life. I hope you enjoy one before too long.

[spike]

Tacos from trucks and other hole-in-the-wall places have probably become my favorite food in the past three years or so. To me they are basically the perfect meal

i'm sure things will pick up for you soon

[Orpheus]

[washing machine]

I've developed a taste for chewy and fatty taco meat over the years. Chiccarones and tripa are typically my go-to. With fajita or pastor tacos, I'll go for corn tortillas, but something about the texture of chiccarones and trips goes much better with flour.

Nate, have you had much experience with Latin American fast food chains in America? Pollo Campero, El Regio, El Rey...places like that? Are taco trucks and fast food spots any different than traditional American fast food? Are the ingredients any better?

http://remezcla.com/lists/food/latin-am ... s-we-love/

[LoathedVermin72]

Saag paneer

[tragabigzanda]

from the ashes of tonkotsu

[washing machine]

Well this is neat.

http://skytruth.org/mapping-global-fishing/