Archive for the ‘Review’ Category
While I was investigating Tai Pan bakery (31664 John R, Madison Height) I noticed that just a couple of stores away there was a Chinese BBQ Shop. I wandered in to investigate and tried to ask some questions of a gentleman sitting behind the counter. I was disappointed that he chose not to speak with me considering that I just wanted to write about his shop. Perhaps he thought I was the health inspector or something. In any case he did have the interesting fare. In addition to roast pork( very good) he had several roast ducks and chickens hanging up. As in many other culture nothing is left to waste and this place was no exceptions. Behind the glass showcase there were duck feet and wings, fried pork intestine, spare ribs and even BBQ squid. All items were available by the pound and several “lunch box’ combinations were available. Zhang BBQ is open 10 AM – 8 PM Monday through Friday and 9 AM – 3 PM Saturday and Sunday but bring cash as charges are not accepted.
31692 John R
Back around new Years I did a post called “My Top Ten” in which, amongst other things, I included a list of my favorite kitchen gadgets that I either had or wanted. Thanks to the generosity of my sister I can cross off one of the items on my want list.
The Rival Fold up food slicer is a great home slicer with lots of features including a safety button and an adjustable thickness plate. I have used it on a variety of Items including cold cuts and cheeses, as well as the Sunday roast. In each case the motor has proved itself strong enough to handle the task without much effort. Additionally cleanup is a snap as all the moveable parts (including the blade) come off for easy cleaning. On the negative side the slicer is small so it works best with smaller pieces of meats and cheeses. For about $40.00 It’s a neat tool to have around the house!
Many years ago, as a young man, I lived for a time in Ft. Worth Texas. My main motivation for this move was, on the surface, a college education. Deep down I always knew I just wanted to move out of my parents house and be independent. Not that there was anything wrong at my parents house. Sure I had my share of teenage misadventures but in spite of that I managed to graduate, so in the fall of 1977 off I went to Texas. During my years in the south my friends took satisfaction in showing me what Texas was really like (Bigger and better comes to mind). This extended to the food. Biscuits and gravy for breakfast, BBQ for lunch, Tex-Mex for supper became the standards. And then there was Chicken Fried Steak. Chicken Fried Steak not just from anywhere but from Massey’s. Massey’s had the best! Steak breaded and fried to a golden brown served with a some freshly mashed potatoes and topped with a peppery cream gravy, boy I’ll tell you there was nothing like it!
Although the ownership has changed hands Massey’s is still in operation just as it has been for the last 50+ years. They still serve Chicken Fried Steak, Fried Catfish, and an array of Texas favorite and you can be sure no one goes home hungry so if you find yourself in Fort Worth you should check it out! It’s worth the stop.
I have had and made Chicken Fried Steak several times since I moved from Ft. Worth although up here in Michigan they call it Country Fried Steak and serve it with brown gravy (I had one women who became furious when I tried to serve it to her with cream gravy). I still prefer Chicken Fried Steak.
Chicken Fried Steak
2x 4 oz portions of Cube steak
1/4 cup of milk
1/2 cup all purpose flour
1/2 teaspoon of salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1 cup vegetable oil or shortening
Mix the salt pepper and paprika together and sprinkle on both sides of each cube steak.
Blend together the egg and milk well.
Dip each cube steak first in flour, then in egg, and finally again in flour. Set aside.
Heat oil (or shortening) to a medium high heat.
Pan fry Cube steak in hot oil until golden brown and crusty on the bottom. Turn each steak and fry the other side until done.
Remove all but 2 tablespoon of oil from the pan and bring to a medium heat.
Sprinkle in 3 tablespoon flour and stir/cook for1 1/2 minutes. Do not burn!
Slowly pour in 1 1/2 cups of milk (whole) and stir until thickened.
Season with salt and freshly cracked Black Pepper.
Serve over your steak and potatoes.
Chicken Fried Steak comes with a cream gravy not a brown gravy.
When you bread your steak keep 1 hand dry. If both hands are wet the breading will stick to your hand ad will come off.
These days most versions of Chicken Fried Steak are deep fried for the convenience of the cook. Do not take this shortcut. Your product will suffer.
The amount of oil or shortening you use is proportionate to the pan you are cooking in. The oil should be about a 1/2 inch deep.
Use whole milk in your gravy. If you use a lower fat product you take the chance that your gravy will break.
I try to check and respond to my e-mail in a timely fashion. When I checked the other day I got a nice surprise when I found out that I was honored with The Sunshine Blog Award. Now I have only been blogging for 3 month and am very happy when I even get any comments on my posts so to have a fellow Blogger take this kind of notice meant a lot to me. For those not familiar the Sunshine Blog Award is awarded to bloggers whose positivity and creativity inspire others in the blog world.
As I stated earlier I like to respond to e-mails quickly so I immediately responded to the person who honored me. Her name is Jenn and she is the voice behind Defunkt Gourmet. This is a great site that originate ( I’m going out on a limb here because I saw a news headline on her site) Winnipeg Canada with great pictures, recipes and commentary. This was the easy part. I’ve read a lot of really great blogs and in order to single out twelve required some thought. I hope I will be excused for the tardiness. Please take the time to check out all these great sites. Without further delay I pass this award on to:
Cajun Chef Ryan – Chef Ryan is from New Orleans and brings his experiences working in the food industry, along with a wealth of recipes from the Big Easy, to his readers each week. Keep up the good work.
Deep South Dish – This very comprehensive site follows a Southern theme with recipes and tips that will have you preparing Deep South Classics in no time.
Fight the Fat Foodie – Let’s face it healthy is not always the tastiest. This site is dedicated to healthy food that tastes great. Scott Koeneman takes recipes and shows way to trim the fat without losing the flavor. Great job Scott.
400 Calories or Less – Another great site focusing on healthy and delicious recipes all with less than 400 calories!
Edible Aria – This site is devoted to healthy eating with an emphasis on sustainable products. I find recipes here with an variety of unusual product. I also appreciate the “from scratch approach I find here!
Preserving Traditions – This site is near and dear to me as it originate out of Ann Arbor Michigan. As the Blog name suggest this site is about preserving traditions. The blog contains information on workshops and events on a variety of subject from Home made condiments (Ketchup, mustard etc.),jams and canned vegetables to making tamales with members of the Mexican community.
Powderate – This site is put together by Lee Ann Foster, A Culinary School Graduate who lives in British Columbia. Lots of natural foods recipes , many of which were foraged for in the wild.
Beyond Salmon - Run by Chef/ instructor Helen Rennie this site dives into food with both hands not just focusing on recipes by why they work as well as vital information about the products she uses. She is particularly thorough about fish and seafood.
Equal Opportunity Kitchen – I would be remiss if I did not mention Gizmar and Psychgrad at Equal Opportunity Kitchen. They are my partners/mentors in the Adopt a Blog Program. There help and guidance keep me pointed in the right direction.
Dining in Detroit – This site helps me keep up with the goings on here in Detroit and the piece on the Taco trucks in Mexicantown was inspiring!
Stumptown Savory - Great recipe and proper technique!
In the Kitchen with Nick– For a Non Chef Nick’s got some nice recipes.
Well there you have it. Please note that I decided not to give the award to Bloggers that already had received it. Also there are many other Bloggers out there that I read on a regular basis but limited myself to the suggested number of recipients
If you have received this award please consider passing it along to others. Here what you can do:
- Put the logo on your blog or within your post
- Pass the award on to as many as 12 bloggers.
- Link the nominees within your post
- Let the nominees know they have received this award by commenting on their blog
- Share the love and link to the person from whom you received this award
Please note that these sites are listed in no particular order. To all of you out there reading this. Keep on Blogging. We all have something to say!
Although I have some experience with Korean food I never felt quite well versed in it. My early exposure to this cuisine was limited to several visits to a Korean restaurant because it had a sushi bar. My interest in Korean food was reborn when my daughter Kat moved to Korea (she teaches English there). Before she left she turned me on to a Korean Grocery/restaurant that she knew. At first I just stopped to pick up my usual array of Asian Foodstuffs (Sesame oil, Rice Noodles etc.) but in subsequent visits I have decided Hankuk Restaurant/Grocery is much more. In addition to the grocery part of the operation there is a small restaurant. I hope to eat in the restaurant in the near future but what I was I was out for was one of the homemade Korean specialties that are offered in the grocery each Saturday. This is fast food for the global traveler. At the register is an assortment of Korean sushi rolls,mung bean pancakes,dumplings,noodle dishes etc. available to take home.
As usual I couldn’t decide what to have so I had to buy one of everything and went home and had a feast
From left to right: Dumplings filled with sirloin and kimchee,mung bean pancake, omelette with scallion/krab and kimbap ( Korean sushi)
33717 S. Gratiot
Clinton Township, Michigan 48035
For a review of the restaurant I suggest: The Metro Times
With Christmas on the doorstep it was time to do some serious planning and shopping for the Xmas meal. With gift card in hand my wife and I drove off towards Nino Salvaggio International Marketplace. The idea was to buy food to munch on during our Christmas feast. There is no finer condiment than truffle oil and Nino’s had it (black and white) along with a wide variety of gourmet staples (dressings, marinades etc.). The cheese selection had my favorite (Maytag Blue) as well as selections from around the world. Although we didn’t avail ourselves of it there was a great meat and seafood counter, as well as an extensive deli, bakery and produce selection. We bought Truffle oil, shrimp, pizza, vegetables, cheese and crackers.
I would be remiss if I did not mention Giglio’s. Located right across the street from Nino Salvaggios Giglio’s is the best Italian market in the metro Detroit area. After Nino’s we ran across for a sub sandwich there (best in Michigan) but Giglio’s also has a full meat counter, deli and prepared foods. More on Giglio’s later.
Nino Salvaggio International Marketplace*
27900 Harper Ave
St. Clair Shores Mi.48081
Location in Troy and Clinton Township
27919 Harper Avenue
St.Clair Shores,Mi 48081
Everyone loves a sandwich. From the lowly grilled cheese to burgers, subs and beyond everyone has a favorite. Mine use to be the Italian sub. I used to salivate just thinking about eating one but it has been replaced. Replaced by a sandwich I had only been aware of but had never had – the Bahn Mi sandwich.
Say what you will about Colonial oppression but when the French left Vietnam two exceptional items remained, the baguette and mayonnaise. Take the baguette fill it with grilled pork, chicken etc. and spicy mayonnaise – add julienne cucumber, carrot, Cilantro and Jalapeno peppers (all Vietnamese ingredients). This is the Bahn Mi sandwich.
I had been dying to try Vietnamese food for some time and finally got my chance recently. After doing some research I ended up at Que Huong in Madison Heights Michigan. In spite of a full menu I was out for one thing, the Bahn Mi sandwich. Although there are numerous versions Que Hong offer 4 types of the Bahn Mi. The Bahn mi dac biet (Steam pork and belly roll), Bahn mi ga (chicken), Bahn mi thit nuong (grilled pork) and Bahn mi bi (shredded pork and pork skin). The first thing that struck me was the bread. The crispy outside complemented the extremely tender inside. This was the best baguette I have had anywhere. The filling was a masterpiece of textures and flavors.Salty, sweet, sour and spicy were perfectly complemented by the richness of the meat and the crunch of the vegetables.
In addition to the Bahn Mi sandwich Que Huong and extensive menu of traditional Vietnamese fare and take cash or charge. I am intending on working my way through the menu so check back soon!
30820 John R
Madison Heights MI. 48071
In my last post I prepared a menu that required crawfish but where in Detroit Michigan can you get them? I had to stop and think a minute. I remembered that I had bought them whole in the supermarket but I to get down to the meat of the matter (pun intended) I didn’t want to have to peel the little buggers (again pun intended). I thought about a store that I had visited a couple of times before – Butcher Boy in Warren Michigan. Butcher Boy is probably the best source, in Michigan, for a foodies wild game needs. On a previous visit I have purchased duck breast but Butcher Boy has so much more. In addition to the crawfish I was looking for Butcher Boy has a wide variety of wild game products including venison (cuts, sausage and jerky), buffalo, wild boar and game birds. They also process for Detroit’s hunting population. The regret I had about my visit was that they had some smoked wild boar and I didn’t take advantage.
13869 Herbert Ave
Warren, MI 48089