lamb, raisins, coffee, oh my

Everyone has a particular food he/she hates, sometimes an entire food group. Though I’m not picky, there are a few things that I absolutely can not choke down. But because I hate limiting my food intake, I made it a rule that I must try (and retry) my hated food items once a year. It started simple like pineapples and daikon radishes. I tried them once a year, year after year. And now they’re two of my favorite foods. Then I moved on to conquer goat cheese and lamb. Yes, I hated goat cheese and lamb before, hard to believe, but true… now I can’t resist ordering anything with goat cheese or lamb. I still can not stand raisins though…

Good thing I love lamb now. Or else how can I live with myself if I can not devour the delicious lamb tangine at Café Mogador? The tender and juicy pieces of lamb fall right off the bone (and right into my tummy). Fluffy cous cous tops off the dish – the perfect medium for soaking up the sauce. Of the five sauces they offer, I’m partial to Casablanca – chick peas, raisins, and onions. Raisins and onions both lend sweetness to the sauce and bring out the natural sweetness of the lamb. The dish is warm and homey, good for the soul. In case you’re wondering, I construct a raisin graveyard on the side of my plate when I eat this dish.

After the satisfying meal, you must have the Turkish coffee. The coffee comes in a miniature bronze pitcher, all swirling and dark and mysterious. Cinnamon-y and nutmeg-y, the coffee beckons for you to return.

village mingala

One of the greatest things about NYC is delivery. When you’re hungry and lazy, a great meal is just a phone call away. But contrary to popular belief, all deliveries are not created equal. For example, the most popular delivered food, pizza, tastes much better fresh out of the oven at a restaurant than after bathing in its own steam in a pizza box while the delivery guy bikes around in circles looking for your apartment. The crust gets soggy and the toppings (the same ones you spent 30 minutes arguing with your boyfriend over) slide off when you try to take a bite. You end up with stained jeans, mushy pizza, and a grumpy boyfriend.

On the other hand, many Asian foods deliver well. Your fried rice, chow mein, curry, stir fried dishes, even marinated salads (like Thai beef salad), all taste great right out of paper cartons. It’s no wonder then that Chinese, Thai, and Indian are some of the most popular take-outs. What if I told you that you can get all three flavors from one delivery? Get out! You must be thinking. But you can! The answer is Burmese.

Village Mingala is on my speed dial. I love their delicious and refreshing mango salad; actually, it’s more slaw than salad. Crispy young mango slices are tossed with shredded cabbage and lettuce then topped with ground peanuts and fried onions. This tangy mixture is the perfect refreshing accompaniment to their heartier pork fried rice. The bar-b-q pork slices are slightly charred on the outside but juicy and flavorful all around, complementing the naturally sweet rice. I also love their Nungyi Kyaw (#N6 on the menu) – stir fried rice noodles topped with an egg pancake. The rice noodle is much thicker than the type served in Chinese restaurants. It’s kind of like udon but made with rice. Chewy. Satisfying.

Burmese cuisine balances the sour/spicy/sweet Thai flavors with Chinese cooking techniques, and adds a dash of rich Indian spices like coriander and tamarind. It’s quickly becoming my new comfort food. When I moved from the East Village to LES (all 6 blocks away), I worried that the great Houston divide would deter Mingala from delivering to me. Then I called and the sweet delivery man came. When I opened the door, he smiled in surprise and said, “Hey! You moved!”

ode to old speckled hen

It is my firmest belief that beer is a fine art. No other beverage is so widely enjoyed, so easily enjoyed than beer. Beer is to Van Gogh (loved by all, understood by few) as wine is to Picasso (appreciated by all, understood by none). I love gulping a cold, crisp pilsner on a hot hot day just as much as I love nursing a complex ale while chilling with friends.

Unsurprisingly then, that one of my goals in life is to taste all the beers on tap at my favorite pub, The Ginger Man. Sadly to say, after 5 years, I’ve only tasted 1/10 of their repertoire. Partly due to the extensive list, partly due to the distracting rotation of seasonal beers, but mainly due to my one true love – Old Speckled Hen. How can I waste my belly room for other beers when Old Speckled Hen is available on tap? (note to OSH fans, DBA also offers it on tap)

OSH is named after a car. Quirky? Yes, but the fact that it’s English should explain it. The luscious amber color is set with a thick white head. The creamy consistency rolls down your throat, leaving behind a nutty richness offset by the faint fruity aftertaste. In cold weather, order the hearty and satisfying Guinness Stew at the Ginger Man. When it’s warm, have the perfectly assembled turkey BLT. But always leave some belly room for Old Speckled Hen.