Nutella Fingerchips

Photo found at Eat Drink & Be Merry.

The nutella fiend in me couldn't stop staring at this picture. It's nutella fingerchips! Now, dipping into that thick, aromatic blend of hazelnut spread has gotten a whole lot easier. And more fun.

This should have come with a warning label: Use at your own discretion. May become your latest addiction.

Signs of the Times

It's only a matter of time...

Storm's a brewin.'

Sanctions.

Ghost footprints.

Animals attack.

Robots landing.

Photo montage taken July 1. Long Island & Manhattan, New York.

Fourth of July Highlights

Chicken wings.

Lychee.

Tomato-mozzarella-prosciutto bites.

Fruit salad.

Paula Dean's Chocolate Pudding with Butterscotch Whip.

Photo montage taken July 4. Long Island, NY.

Woo Chon: Spicy Delights

This review originally appeared on The Gotham Palate.

Woo Chon store front.

I'm pretty familiar with Flushing, having grown up there in earlier years. However, I'd never gotten around to checking out all the Korean restaurants that had shot up in the last five to 10 years. So when my friend from Boston decided to move to Flushing for the summer, I suggested we have lunch in her new neighborhood. What better time to get reacquainted with my old turf?

Woo Chon is one of those restaurants that's easy to miss. For one thing, it's hidden by a burly arm-like branch that dangles precariously in front of the red awning, hiding the sign. A huge "Coors" sign is pasted on dark windows that line the front of the restaurant, along with blown-up shots of various Korean dishes, from the spicy (soondobu chigae - soft tofu stew) to the scintillating (marinated kalbi ribs).

My friend and I were instantly greeted by a male host who showered us with greetings in Korean. Neither my friend nor I are Korean, so we just smiled and nodded in response. Our host led us to the cozy oaken table with a view of the chef's domain in the back. Two rows of small tables sat side by side, separated for privacy by floral glass dividers, with a total of eight or nine tables per side. On the far left corner were longer tables for bigger groups with more giant images of food and spirits on the wall to induce the salivation glands. Ancient Korean paintings depicting bamboo forests and other natural scenery hung on the opposite wall.

Traditionally, Korean restaurants have a grill attached to each table. This is to facilitate the cooking of kalbi or bulgolgi. Waitresses arrive with hearty slabs of raw marinated beef (or pork) ribs and slices. The customers then cook them over the grill to their desired taste. The grills are similar to the Japanese hibachi grills made popular by Benihana.

Bulgolgi Box.

Since it was lunchtime, my friend and I weren't hungry enough for barbecue. After much pondering, I ordered the Bulgolgi Box ($8.99) off the Lunch Special, which came with marinated Bulgolgi, miso soup, a cooling salad, two fried dumplings, rice and a small dish of soy sauce flecked with sesame seeds. The soup was hot and not overly salty; it reminded me of Mom's homemade. I received a generous portion of beef, which I quickly slathered in gochujang, Korean hot red chili pepper paste.

Ban chon appetizer.

Koreans are also known for their ban chon, or appetizers, and Woo Chon did not skimp on those. Our smiling waitress arrived with seven small pickled dishes, ranging from kimchi to seaweed. The ingredients were very fresh, the flavors sharp and tangy with a powerful garlicky infusion.

Daenjang Chigae.

My friend ordered the Daenjang Chigae, or Bean Paste Stew ($7.99), with medium spiciness. In Korea, this thick stew is known as a comfort food and is eaten during cold winters. Tofu, onions, mussels, squid and a variety of other vegetables peppered the stew with rich, pungent flavor.

Service was cordial, if a bit neglectful toward the end. Nobody came to give us our check, so I had to flag them down in person. I found my waitress sitting in the back table eating her lunch with a lady who looked like the owner. Two dainty Baskin-Robbins ice cream-flavored candies came with the bill. My friend popped the Cookies 'n Cream one in her mouth, leaving me with the Mint Chocolate Chip. All in all, not a bad dining experience. I would go again, perhaps for dinner, to try the kalbi and bibimbap. Dinner specials are also available.

Rating: 4 out of 5 stars.

Location:
Woo Chon
41-19 Kissena Blvd
Flushing, NY 11355
718.463.0803

Recipe: The Hemingway Daiquiri

In my mind, Ernest Hemingway was not just a prolific writer and a bona fide member of The Lost Generation - he was an icon that stood for "what was" and "what could be" (and conversely, "what can never be again"). His stories, penned with understated simplicity, often took place in exotic locations around the globe and involved people engaging in dangerous or licentious behavior...but always, always with style. Whether they were sipping a dry martini or chowing on French baguettes and caviar, he brought the visceral world into immediate eye level. You were there.

Now, references to absinthe are found in many of Hemingway's writings, as he was a well-known drunk, but the drink of choice for today is entitled, "The Hemingway Daiquiri" in honor of the drink Havana's Floridita bar used to serve Hemingway. In actuality, the original drink carrying his namesake was much stronger than the recipe below, but it will have to suffice.

Hemingway Daiquiri (aka Papa Doble)
Serves: 3

Ingredients:
-2 ounces light rum
-3/4 ounce fresh-squeezed lime juice
-1/2 ounce grapefruit juice
-1 teaspoon sugar
-1 teaspoon maraschino liqueur

Procedure
Pour all ingredients into a cocktail shaker, fill with ice, then shake and strain into a goblet or a champagne saucer filled with shaved ice.

Variations: You can skip the shaved ice, if you like, and just strain it into a chilled cocktail glass—or, you can go the easy route and just dump everything into a blender, ice and all, and zap it (but really, taking the long way around makes it kind of special). Plus, you'll find all kinds of variations in the amount of grapefruit juice, sugar and maraschino; it all depends on personal taste—use what tastes good to you.

Source: Serious Eats.

Summer Daze: Root Beer Floats

Photo by Bitter-Sweet.

Summer days are the perfect excuse for chugging sweet ice cold drinks. Why not whip up a root beer float? Veryculinary.com shows you how. Just gather a few key ingredients:

1. Root beer
2. Vanilla ice cream
3. Whipped cream (optional)
4. Tall glass
5. Spoon or straw (you'll want a wide straw)

Hankering for a twist on the classic? Be creative and try the reverse (ice cream on top)!


Or, The Adult Version:

-1¼ ounces vodka
-1¼ ounces root beer schnapps
-¾ ounce Godiva Chocolate liqueur

Add ingredients to a martini shaker, shake and pour into a martini glass. Garnish with a root beer candy stick.

Source: Cityscape Bar, Holiday Inn Chicago Mart Plaza

If you're on-the-go, Wendy's makes a pretty decent Frosty float. I usually get it with Dr. Pepper, but you can try the Barq's root beer if you like.

FYI, July is National Ice Cream month! Go spread the love.

Sour's "Tone of Every Day" (Hibi No Neiro)

I didn't know anything about this J-pop/rock band before Theme Magazine featured it on its "Things We Like" blog. There's something soothing and carefree about the singer's voice. The video's clever use of fans' faces from around the world brings together a diversity of people on the screen. Read the lyrics for some inspiration! A little hope for the future...

If we can embrace all the differences
It will shine the sky in rainbow colors
Your heart that gently reflects in the puddle
is your tone, as you pass through the maze of everyday

You can see it in any color, because of your clear feeling
Don't worry about it, lets just go as we are.
If we can embrace all the differences
The rain will stop, and the sky will shines in rainbow colors

Your heart that gently reflects in the puddle
is your tone, as you pass through the maze of everyday
You can see it in any color, because of your clear feeling
Let your tone shine like the rainbow

Pass through the maze of everyday
And start playing your tone