Posts filed under 'Features'
Fast Food Unwrapped: A Pictorial McDonald’s History Tour
On a gray day in April 2006, I embarked on the McDonald’s History Tour led by McHistorian Chris Nichols. For many, the McDonalds were thought to be fictional characters and that Ray Kroc was the actual founder of McDonald’s. In actuality, Richard (Dick) and Maurice (Mac) McDonald were real people and they truly started the McDonald’s legacy. This tour tells some of their story.
The day started with over 50 of us meeting at the McDonald’s in Downey, which is currently the oldest working McDonald’s in the world, but is actually the 4th McDonald’s ever opened. To start off our tour, we had breakfast of what else but an Egg McMuffin, hash browns and a choice of OJ or coffee.
From there, we took our tour bus to Sierra Madre, the sleepy little town that first drew the McDonalds brothers from New Hampshire in 1920. In the 1920’s, Sierra Madre was a land of citrus trees and farmland. In fact, to get a taste of what Sierra Madre would have looked like in those times, we stopped at E. Waldo Ward Ranch, the only working orange grove in Los Angeles County. On this 3-1/2 acres of land, you will see the original red barn, built in 1902, which also houses old equipment and utensils of days gone by as well as a small grove of orange and kumquat trees. The fruit from these trees are made into various kinds of marmalades, jellies and jams all of which can be purchased at the farm.
Tired of working 9 to 5 jobs and inspired by the lush Southern California citrus industry, the McDonald’s opened up their first restaurant called the Airdrome, which sold orange juice, hot dogs, coffee and tea in 1937. This restaurant was adjacent to the Monrovia Airport, which used to be on Huntington Drive. In fact, the Albertson’s store across the street depicts murals in remembrance of the airport that finally shut its doors in 1953, which we passed by on our way to San Bernardino. On our bus ride to San Bernardino, we learned even more about the McDonalds brothers.
In 1940, the McDonalds brothers moved the Airdrome to San Bernardino and converted it to a BBQ restaurant. This BBQ restaurant had a 25-item menu, 20 car hops and made the McDonalds brothers a very comfortable living.
However, eight years later, it was time for a change. While studying the menu and tracking orders, Dick McDonald discovered that hamburger sales generated 80% of their business. Looking to simplify how their business was run and to maximize profits, the McDonalds brothers came up with their “Speedee Service System”.
This system was literally a diagram of how to run an assembly line kitchen efficiently and quickly and they actually worked on this system by drawing an exact chalk diagram on their tennis court in front of their home. While occasional rain bursts would wash out the check, it would just keep prompting them to redraw and refine their design until they got it perfect. It is this system that they put in place at the re-opening of their new concept restaurant.
In October 1948, McDonald’s Barbecue Restaurant was no more and in December, 1948, re-opened as McDonald’s Famous Hamburgers13 years later, Ray Kroc buys out the McDonalds brothers for $2.7 million dollars and through him, the McDonald’s Corporation was born.
The site of the original McDonald’s Hamburger restaurant is where our tour picks up again. The Airdrome, which went from, primarily a snack shop to than a barbecue restaurant and finally a hamburger restaurant was finally torn down in 1953 to make way for a building more in keeping with the McDonald’s restaurant in Downey. Finally, in 1972, that building was demolished as well and the current building was constructed in its place in 1974.
After changing hands a couple more times, the original site of the first McDonald’s as well as the current building was purchased in 1998 by Albert Okura, founder of Juan Pollo Restaurants. Mr. Okura converted half of the building to house his offices, but the other half is dedicated to McDonald’s memorabilia. Admission is free and Mr. Okura was even on hand for our tour to answer questions. At this unofficial museum, you’ll see everything from old pictures to a collection of Happy Meal toys to hats, uniforms and costumes. It was quite an eclectic collection.
Once we looked our fill, back on the bus we went. Another place of interest that we passed by was a machine shop where the McDonalds came up with a lot of the inventions that were utilized for speedier service like a hand-held pump that spurted a precise amount of ketchup and mustard on each burger or a lazy Susan allowed 24 buns to be dressed at a time at a staging area away from the grill.
Our last stop before heading back to Downey was the #7 McDonald’s in Pomona. What a shadow of its former self, this #7 store was. Compared to the beautifully restored Downey McDonald’s, this store, now a donut shop, was a bit run down and saw better days. At least, you could see hints of what was once there by the red and white striping of the building and if you can envision the red arch in the sign as yellow, that too, will take you back to days gone by.
This was a long tour, starting at 10:00 am and ending at 5:30 pm. At the same time, it was quite enlightening. Ray Kroc may have played a large part in the McGlobalization of over 30,000 restaurants worldwide and have founded the McDonald’s Corporation, but it was truly Dick and Mac McDonald’s innovative and forward thinking that founded the basic principles that McDonald’s was built on in the first place and for that, they truly deserve their due.
To see all the photos, go to:
http://www.flickr.com/photos/la_addict/sets/72157619666886712/
McDonald’s
10207 Lakewood Blvd.
Downey, CA 90240
(562) 622-9248
1 comment September 18, 2009
The Literally In Your Face Colombian Hot Dog
Are you a hot dog lover? Do you enjoy those delicious franks cradled in a soft bun and topped with a variety of ingredients? Perhaps, a little mustard and onions will do you. Maybe, you’re a ketchup lover. Then there are those times when nothing can make you happy except some chili, cheese and onions.
If you’re a Chicago hot dog lover, it’s all about the mustard, relish, dill pickle, a slice of tomato, onions and peppers. In Los Angeles, people will actually hunt for bacon wrapped hot dogs with a squeeze of mayonaise sometimes sold by local street vendors. But none of these hot dogs have anything on the Colombian Hot Dog. So what is a Colombian hog dog you may ask?
Simply, it’s a Hebrew National hot dog tucked with ham and mozzarella cheese into a bun with raw onion, crushed pineapple, sprinkled with crushed potato chips and finished off with a three-squeeze-bottle pattern of catsup, mustard and mayonnaise. You’re either cringing or entranced right about now. Suffice to say that it’s almost impossible to eat this Latin American dog without smearing condiments all over your mouth, chin and possibly up all in your nose, too.
When you first see it, you’ll be in awe because you’re not going to have any idea of where to start. You might even consider asking for a knife and fork, but come on. Just gut it out! Half the enjoyment is the messiness. One safe strategy that might work is to take a bite out of the top part of the hot dog, leaving a lower ledge of hot dog and bread. Then bite the lower part of the hot dog and just repeat. So what would a hot dog with all these interesting ingredients taste like? With each bite, you will taste sour, salty and sweet with both creamy, firm and crisp textures. If you’re able to find a restaurant that sells this hot dog, you’ll be in for quite an experience.
If you’d like to check out this hot dog for yourself, look below for some options!
Los Chuzos Y Algo Mas
6414 Roosevelt Ave
Queens, NY 11377
(718) 476-2017
MAO Colombian Fast Food
8438 SW 40th St
Miami, FL 33231
(305) 551-0506
Tutti Frutti
950 E Colorado Blvd, #105
Pasadena, CA 91106
(626) 793-3662
2 comments September 8, 2009
The Traditional Japanese Breakfast
When it comes to traditional Japanese breakfast, it definitely strays from the Western tradition of bacon and eggs, pancakes and waffles. In fact, it’s more like a meal you’d have for lunch or even dinner. So what’s on the menu for the AM? Simply, the types of dishes could include most of or all of the following: a bowl of rice, miso soup, Japanese pickles, dried seaweed, tamagoyaki (sweetened rolled omelet), natto and sometimes grilled or broiled fish.
There’s no real wrong or right away to enjoy this kind of meal, but there is a traditional way and that’s what I’m going to touch on. First, let me mention something about Japanese etiquette. Apparently, it’s custom to have the bowl of miso your right and the rice to your left. I don’ t know why, so if any of you know the reason, please leave a comment.
When it comes to the dried seaweed, the key is to either swirl it in your miso soup or dip it in soy sauce. Once it’s softened, wrap it around a little bit of rice and enjoy. If you’ve never had natto before, once you’ve had it, you’ll never forget it. Natto is fermented soy beans and for many, its slimy texture is difficult to take. When you get a bowl of natto, you season it with soy sauce and karashi mustard, mix, place some on your steamed rice and eat everything together.
One thing that may seem really out of place is the raw egg. What the heck do you do with that? Here’s the scenario. Break the egg into a bowl, add soy sauce, mix and than pour over your rice. Be sure your rice is really hot because it’s the heat that will help cook that egg so that it’s not completely raw before you taking a bite.
As for the fish, it can be eaten on its own or it can be cut in pieces and added to your rice bowl or even mixed in the rice before you wrap it with the seaweed wrapper. Last, the tamagoyaki can be eaten with or without soy sauce or grated daikon. Of course, these are all just suggestions, but if you’re going to eat a meal traditional to a certain country, you might as well go all out.
If you’re ready to check out breakfast the Japanese way, look below for some restaurant suggestions!
Fukagawa
1630 Redondo Beach Blvd.
Gardena, CA 90247
(310) 324-4306
O Izakaya Lounge
Hotel Kabuki
1625 Post St
San Francisco, CA 94115
(415) 614-5431
Tenhachi
1125 W.12th Ave.
Vancouver, BC
(604) 742-0234
2 comments August 20, 2009
Cooling Off With Asian Shaved Ice Desserts
While summer is usually the time for ice cream, Asian shaved ice desserts can not only beat the heat, but also do so with ingredients you may not necessarily think of when it comes to ice cream. Forget about chocolate sprinkles and gummy bears. Think sweetened red beans and grass jelly instead. So let’s find out more about these Asian icy treats.
Filipino Halo-Halo: Halo-Halo, from the Tagalog word halo which means “mix”, is a popular Filipino dessert. There is no specific recipe for Halo-Halo since it’s all about whatever one’s preference is for ingredients or simply, what’s available, but the commonality is that it’s a layered dessert. The types of ingredients that can be used is quite varied. They could include fresh fruit like papayas, avocados or cherries. Beans like red mung beans, kidney beans and garbanzo beans are also an option. Other ingredients could include sugar palm fruit, tapioca, gelatins and corn kernels. These ingredients would be placed at the bottom of the bowl or tall glass followed by the shaved ice. Then either condensed milk or evaporated milk is poured over the mixture just before it’s served and then could be topped with anything from leche flan (flan), ube halaya (purple yam) or ice cream.
Japanese Kakigōri: The kakigōri is shaved ice flavored with different syrups. While some flavors may be familiar like strawberry and lemon, other options also include green tea or sweet plum. Some shops will even add more than one syrup for a rainbow of color. Unlike a snow cone, the ice for the kakigōri has a slightly rougher texture. Traditionally, this shaved ice dessert is made using a hand cranked machine to spin a block of ice over an ice shaving blade. Currently, electric ice shavers are replacing the the more traditional tools of the trade. For an additional sweetness, condensed milk is often poured over the ice and sometimes, it’s even served with ice cream and/or sweet bean paste.
Korean Bingsu or Bingsoo: The bingsu has quite a pretty presentation. Usually the shaved ice is placed in a bowl and sweetened condensed milk is poured over it. Than it is topped with a variety of fresh fruit like strawberries, kiwi, bananas as well as rice cake and cereal similar to Fruity Pebbles or other kinds of kid’s cereals. Than it’s topped with ice cream or frozen yogurt. A version of the Bingsu is the Patbingsu. The only difference between the two is the addition of sweet azuki beans to the Patbingsu, which are usually placed at the bottom of the bowl before being topped with the ice.
Malaysian/Singaporean Ais Kacang: Formerly, ais kacang was made of only shaved ice and red beans. That’s not the case now since ice kacang now comes in bright colours, made up of a variety of ingredients like palm seed, red beans, grass jelly and cubes of agar agar, many of which will top a mound of ice. An interesting ingredient that sometimes comes in to play is aloe vera in jelly form. Evaporated milk is drizzled over both ice and ingredients.
Taiwanese Tsua Bing: Originally, the ice shavings for this dessert were done old school. Either a large mallet was used to crush the ice into fine pieces and than a large blade was used freehand to shave the ice or a hand-cranked machine was use for the same task. Currently, a special machine is used which makes the ice really fine. This Taiwanese shaved ice is prepared a few different ways. Sometimes, only a flavored syrup is used. Other times, the syrup is not used at all and instead, the ice is simply topped with a variety of fruits like mangoes and strawberries or other items like taro, red mung beans, sweetened peanuts and grass jelly. The more common way now is to pour condensed milk over ice and milk.
Although there are similarities between the 5 shaved ice desserts above, there are also some subtle differences like the aloe vera in the Ais Kacang, the cereal in the Bingsu or the kitchen sink in the Halo Halo to make it interesting. Regardless of which you prefer or which you can find locally to you, these shaved ice desserts are definitely a fun and unique culinary alternative to ice cream, so why not try something new? You just might find your new favorite summer treat.
Add comment August 7, 2009
The Delectable Korean Fried Chicken
For the past couple of years, a new chicken sensation has been hitting the culinary landscape all over the US and hails from Korea. Specifically, everyone is gaga over the Korean Fried Chicken. So let’s get the scoop on what the buzz is all about.
First and foremost, unlike its American counterparts, chickens in Korea run on the smaller side. As such, these chickens are usually small enough to be fried whole, cut into bite-size pieces and then served according. The way that Korean Fried Chicken restaurants handle the larger US chickens is that they serve just the chicken wings and/or small drumsticks.
When it comes to the cooking technique, the chicken is first coated finely with flour, dipped into a thin batter before hitting the fryer. In terms of the oil temperature, it’s usually at a low 350 degrees. What makes this chicken unique is that it is double-fried.
Initially, the chicken is fried for 10 minutes and it’s removed from the oil, shaken in a wire strainer to remove excess oil and allowed to cool for a couple of minutes. This first stage slows down the cooking process and ensures that the crust doesn’t get too brown before the meat is cooked through.
When it’s done resting, the chicken then spends an additional 10 minutes in the fryer. Once the chicken is fried and removed from the fryer, it’s glazed with either a sweet garlic-soy sauce or a hot red pepper sauce. If done correctly, the sauce is absorbed into the crust, which adds flavor but doesn’t make the crust soggy. The usual accompaniment to Korean fried chicken is cubes of pickled radishes and/or coleslaw with some kind of thousand island dressing.
One of the reasons that Korean Fried Chicken is so appealing is that the skin is thoroughly fried all the way through. That fatty layer between the skin and chicken doesn’t exist. Also, the chicken when eaten with the pickled radishes produces delicious flavor trails of salt and spice, cold and hot, briny and sweet and wonderful textures like crunchy and tender that run across one’s palate.
So if you’re looking to explore a new fried chicken frontier, Korean-style, than look below for some recommendations!
Chicken Day
301 S Western Ave # 108
Los Angeles, CA 90020
(213) 387-9933
Unidentified Flying Chickens
71-22 Roosevelt Ave
Jackson Heights, NY 11372
(718) 205-6662
Boom Boom Chicken
553 Main St
Fort Lee, NJ 07024
(201) 592-9700
Crisp
2940 N Broadway St
Chicago, IL 60657
(877) 693-8653
Bon Chon Chicken
161 Brighton Ave
Allston, MA 02134
(617) 599-4817
Kyochon Chicken
3833 W 6th St
Los Angeles, CA 90020
(213) 739-9292
5 comments July 31, 2009
BBQ vs Grilling and 4 Regional Styles of BBQ
When it comes to the word “barbecue”, confusion arises as to the exact use of the term. For some, the definition of barbecuing means to grill food directly over high heat (400 degrees and more) and over a relatively short amount of time. Grilling at such high temperatures means that the meat itself will be charred on the surface which could lead to it having a tough shoe leather texture, if you aren’t already cooking with more tender cuts of meats. That’s why the direct grilling method is more appropriate for burgers, hot dogs, steaks and chicken because they won’t toughen that much when exposed to high heat.
Barbecue afficinados have a differing opinion as to what it means to barbecue. To them, traditional barbecue is the process of cooking meat in indirect heat at very low temperatures. This process accomplishes four things. First, the long exposure to low heat renders the fat out of the meat. Second, the collagens and connective tissues dissolve making the meat more tender. Third, the surface of the meat caramelizes and becomes a flavorful crust. Finally, the juices aren’t cooked out, which makes for meat that’s both tender and juicy. As you can see, there really is quite a distinction between “grilling” and “barbecuing.”
Now that you’ve learned the difference between “grilling” and “barbecuing”, let’s talk a little about 4 popular regional styles of barbecue in the US.
Carolina BBQ
The emphasis for Carolina-style BBQ is on shredded or pulled pork. In this instance, the pork comes from the shoulder cuts or even from a pit-roasted whole hog and is slow-roasted for hours for a meat that has a deep smoky flavor. Once cooked and tender, the pork is pulled into shreds, sauced and served in a sandwich topped with coleslaw. While both North and South Carolina focus on pulled pork, there are major differences in regards to the bbq sauce. Eastern North Carolina BBQ uses a vinegar-based sauce. In Western Northern Carolina, their bbq sauce is tomato or ketchup-based while South Carolina bbq sauce is mustard-based.
Memphis BBQ
When it comes to quintessential Memphis barbecue, it’s all about pork ribs, whether it’s the spare ribs come from the pig’s belly or from underneath the its loins. Generally, Memphis-style BBQ ribs are slow-cooked in the smoke of a wood fire, but these days many rib recipes also call for braising the ribs until tender, then giving them a quick heating on the grill. Memphis style BBQ ribs are served “dry” (just as they come out of the smoker or off the grill) or “wet” (slathered with some sort of BBQ sauce before serving)
Kansas City BBQ
Kansas City, Missouri claims to have more barbecue restaurants per capita than any city in the country. No one meat predominates; the style is typified by a rather sweet sauce, but even here differences prevail from neighborhood to neighborhood and restaurant to restaurant. These sauces are rarely used on beef dishes but are common in pork and poultry dishes; therefore, Kansas City is ften associated with dishes like BBQ chicken or sticky smoked ribs.
Texas BBQ
There’s a distinct German influence on Texas style barbecue reflects a distinct German influence which includes food items like smoked sausages along with beef brisket and pork ribs. When it comes to brisket which tends to be on the tough side, Texans have made the cooking of it an art form. Texas-style barbecue brisket involves just the right rub (a mixture of sugar, salt, and spices that is rubbed into the meat before smoking), a good smoker and up to 20 hours of cooking time. The beef brisket is never sauced during the smoking/cooking process. If at all, the sliced brisket will be served with sauce on the side, to be applied in whatever manner and quantity the diner desires. In other parts of Texas, you’ll find lots of BBQ joints that don’t serve sauce at all. When it is served, Texas bbq sauce is tomato based and leans towards being spicy and tangy; yet, with a moderate level of sweetness.
Even with this information, there’s still lots of confusion to be had about the word “barbecue” which can be used in many contexts like “Let’s have a BBQ” or “Let’s BBQ some steaks on the grill” or “Throw some more BBQ on my chicken.” But you know what? In the end, it doesn’t really matter. Sit down and enjoy your ‘cue because whether grilled or slow-cooked, bbq is a true carnivore’s delight. If you’re not in the mood for cooking your own barbecue, look below for some bbq joints you can check out for yourself.
Bludso’s BBQ
Texas-Style BBQ
811 S Long Beach Blvd
Compton, CA 90221
(310) 637-1342
Dillard’s Bar-B-Que
Carolina BBQ
3921 Fayetteville St
Durham, NC 27713
(919) 544-1587
Payne’s Bar-B-Que
Memphis BBQ
1762 Lamar Ave
Memphis, TN 38114
(901) 272-1523
LC’s Bar-B-Q
Kansas City BBQ
5800 Blue Pkwy
Kansas City, MO 64121
(816) 923-4484
Sneaky’s BBQ
Carolina-Style BBQ
1383 Utah Street
San Francisco, CA 94110
Hill Country
Texas-Style BBQ
30 W 26th St
New York, NY 10010
(212) 255-4544
Honky Tonk BBQ
Memphis-Style BBQ
1213 W 18th St
Chicago, IL 60608
(312) 226-7427
Ribbins Bar B Que
Kansas City-Style BBQ
4435 A St SE, Ste C
Auburn, WA 98002
(253) 288-2019
5 comments July 19, 2009
Loco Moco: A Hawaiian Food Tradition
If you truly want a meal that will stick to your ribs, than the Loco Moco may be just the dish for you. For those of you unfamiliar with the Loco Moco, it is a dish that is unique to Hawaiian Cuisine. Although there are many variations of it, the essential ingredients include white rice, a hamburger patty and a fried egg with brown gravy. History has stated that the Loco Moco was created by the Inouye family, owners of the Lincoln Grill in Hilo, Hawaii in 1949. Apparently, a group of boys from the Lincoln Wreckers Sports Club were the inspiration for this dish.
Looking for cheap eats, one of the boys, George Okimoto, nicknamed “Crazy” because of the wild way he played football, was nominated by the others to ask Nancy Inouye if she’d put some rice in a saimin bowl along with one hamburger patty with brown gravy poured over both items. She charged a mere 25 cents, which was much more affordable than ordering a regular hamburger steak entree.
Since the word “crazy” was loco in Spanish, this new dish was named “loco moco” in George’s honor. Apparently, the word “moco” came into play simply because it rhymed. The boys didn’t know at the time that moco meant “mucus” in Spanish. This off menu item soon made it into Lincoln Grill’s regular menu and became widely popular all over Hawaii. The egg was actually added later. So if you’d like to give this hearty meal a try, than look below for some restaurant recommendations.
Gardena Bowl Coffee Shop
15707 S Vermont Ave
Gardena, CA 90247-4328
(310) 324-1244
Hula Hotties Bakery & Cafe
244 W Davis St
Dallas, TX 75208
(214) 943-2233
Kauai Family Restaurant
6324 6th Ave S
Seattle, WA 98108
(206) 762-3469
Aloha Eats
2534 N Clark St
Chicago, IL 60614
(773) 935-6828
Aloha Kitchen
4466 E Charleston Blvd
Las Vegas, NV 89104
(702) 437-4426
3 comments July 15, 2009
The History of the Pizza
Pizza, like so many other foods, did not originate in the country for which it is now famous and in fact, the idea for pizza is older than Italy itself. In its most basic form, pizza in ancient times was more similar to a seasoned flatbread and enjoyed by several cultures including the Greeks and the Phoenicians. Made from flour and water, the dough would be formed into round flat shapes, seasoned with herbs and then cooked by placing it on a hot stone. Referred to as plankuntos, the Greeks would use this flatbread as an edible plate that would be topped by anything from stews and a thick broth to meats and fruits.
Eventually, these plankuntos made its way to Italy and were renamed “pizzas.” The word pizza is thought to have come from the Latin word “pinsa”, which means flatbread. There’s still an ongoing debate as to whether this is true or not. Pizzas were sold on the streets and in the markets as street food to the poor all over Naples. The street vendors (typically young boys) would walk around the city with small tin stoves on their heads, calling out to attract customers. Cheap to make, these pizzas were only topped with olive oil and herbs and yet, they were tasty and filling. Before these pizzas would become more similar to modern day pizzas, two ingredients had to come into play: tomatoes and cheese.
Tomatoes were introduced to Italy in the 16th century by the Spaniards who brought them from Mexico and Peru, but they were thought to be poisonous and were originally grown only for decoration. It wasn’t until the 18th and early 19th centuries that fears were overcome and tomatoes started having more of a presence in Italian cuisine. When mozzarella cheese, which was made from the milk of Indian water buffalo, came to Italy also in the 18th century, pizza with tomato sauce and cheese was truly born.
Eventually, this peasant food started tantalizing the taste buds of the aristocracy which meant that the street vendors gave way to actual shops where people could order a custom pizza with a variety of toppings. By 1830 the “Antica Pizzeria Port’Alba” of Naples had become the first true pizzeria and is still in business today. In the 1800’s, the tools of the typical pizzerias included shelves lined with ingredients, a marble counter where the pizza crust was prepared and a large brick oven to cook the pizza in. Pizzaioli (makers of pizza) often assemble the entire pizza on a marble counter right before the customer’s eyes.
When it comes to the pizza known as the Margherita, it actually owes its name to Italy’s Queen Margherita. In the late 1800s, the Italian monarch King Umberto and his wife, Queen Margherita were touring the Naples area and decided to make a stop at Pizzeria Brandi. On duty for that visit was Rafaele Esposito and to show his patriotism created a pizza that best represented the colors of the Italian flag: red tomato, white mozzarella cheese and green basil. This pizza became such a favorite of the queen that it was named after her. Pizzeria Brandi, now more than 200 years old, still proudly displays a royal thank-you note signed by Galli Camillo, “head of the table of the royal household”, dated June 1889.
By the beginning of the 1900’s pizza made its way to the inner cities of the United States due to Italian immigrants, most notably New York and Chicago, which already had large Italian populations. Pizza was also sold as street food, similar to what was done in Naples and than small cafes began offering the Italian favorite. In 1905, Gennaro Lombardi, is thought to have opened the first US pizzeria in New York simply called Lombardi’s, which were followed by other pizzerias in other parts of New York, New Jersey and even Connecticut, but it wasn’t until after World War II ended that pizza really came into its own. Returning American soldiers having been exposed to pizza while serving on the Italian front were hooked and they were the ones who really drove up the popularity of this one time Italian only known and eaten food.
In 1943, Ric Riccardo and Ike Sewell opened up Pizzeria Uno in Chicago and in 1948, the first commercial pizza-pie mix called “Roman Pizza Mix” was produced in Worcester, Massachusetts by Frank A. Fiorillo. Chain pizza restaurants were soon on the rise as well. Leading early pizza chains were Shakey’s Pizza, founded in 1954 in Sacramento, California and Pizza Hut founded in 1958 in Wichita, Kansas. Both are now national companies.
While the American pizza business is dominated by companies that specialize in pizza delivery, such as Domino’s, Papa John’s Pizza and Pizza Hut, don’t discount your local pizzerias. Whether take-out only, a Mom and Pop joint or even a gourmet restaurant, pizza is truly a food for the masses and is versatile enough for any palate. So be sure to enjoy a slice or two tonight and below are pizza joints you may want to check out.
Bollini’s Pizzeria Napolitana
2315 S Garfield Ave
Monterey Park, CA 91754
(323) 722-7600
Frank Pepe’s Pizzeria Napoletana
157 Wooster Street
New Haven, CT 06511
(203) 865-5762
Giordano’s
730 N Rush Street
Chicago, IL 60611
(312) 951-0747
Lombardi’s Pizza
32 Spring Street
New York, NY 10012
(212) 941-7994
Pizzeria Mozza
641 N Highland Avenue
Los Angeles, CA 90036
(323) 297-0101
1 comment July 2, 2009
No, an Izakaya isn’t a Type of Motorcyle, Part 2
In No, Shabu Shabu Isn’t a Type of Dance, Part 1, we delved into a few types of Japanese dining options. What I find fascinating about Japanese restaurants is how they really make an effort to branch out into dining establishments that specialize in a certain type of food or cooking style. Previously, what was covered included restaurants that featured bento, curry dishes, pasta, ramen, shabu shabu and soba and udon noodles. Here are six more types of restaurants to add to the mix.
Sushi: By now, most people have either heard of or eaten at sushi restaurant. If you haven’t, what you’ll see on the menu of a sushi restaurant is raw preparations of fish and other seafood. The word sushi literally means “it’s sour”, which harkens back to the day when sushi used to be fermented fish and rice that was preserved through a salt process. There are four basic types of sushi that you’ll always see on the menu. First, there’s nigiri sushi which is basically an oblong mound of sushi rice with a topping draped over it like shrimp or fish. Second, there are two types of rolled sushi. There’s the maki sushi, which is a rolled sushi with the rice inside while the uramaki sushi is a sushi roll with the rice on the outside. Third, there’s the temaki sushi which are hand rolled and look like seaweed cones filled with fish, rice and vegetables. Finally, there’s the inari sushi which is deep fried tofu filled with sushi rice. Sashimi, on the other hand, is not considered sushi, since it’s raw fish eaten on its own and not with rice.
Teppanyaki: A teppanyaki restaurant may also be familiar to most people. In this type of restaurant, meat, seafood and vegetables are expertly prepared by a chef using an iron griddle in front of the customers. The word teppanyaki is derived from the Japanese words, teppan and yaki. Teppan means iron plate and yaki means fried or boiled. The preparation of the food is literally performance art with chefs who might juggle utensils, catch an egg in their hat or arrange onion rings into fire-shooting volcanos. Dinner and a show in one full swoop.
Teriyaki: Like sushi, teriyaki is a well-known Japanese food. Even with such a familiar food, there are restaurants that take pride in the way their teriyaki sauce is made and will build their menu around teriyaki dishes. Teriyaki sauce, referred to as tare, is made from soy sauce, mirin (sweet rice wine) and sugar or honey. Meats are marinated or basted with tare and then grilled until the meat’s surface has a glaze. In fact, the word teriyaki is derived from the noun teri, which refers to a shine or luster given by the sugar content of the tare and yaki which refers to the cooking method of grilling or broiling. The teriyaki sauce is also sometimes added to the meat after it’s cooked or offered as a dipping sauce.
Yakitori: In Japan, a yakitori is a restaurant or even just a stand that traditionally serves only chicken meat, including its organs. In fact, the word yakitori means grilled chicken. This chicken is usually seasoned with salt, tare sauce (see above) and/or lemon juice, put on skewers and then promptly grilled over charcoal. These days, the term Yakitori is now referring to skewered food in general which means that vegetable, seafood and other meat skewers will also be reflected on the menu. All the non-chicken skewers are called kushiyaki.
Yakiniku: Yakiniku is a Japanese term which means grilled meat and is a style of cooking thought to be influenced by Korean immigration to Japan after World War II. Basically, a yakiniku is a type of restaurant where customers can order several types of bite-size raw ingredients, both meat and vegetables, that they cook themselves at tableside grills. Like Korean BBQ, different types of sauces are provided for dipping the cooked meats in before eating.
Izakaya: When it comes to describing what an izakaya is, three words come to mind – Japanese Pub Food. The concept of izakayas originated from sake shops where sake shop owners would serve food to encourage customers to stay and continue drinking and of course, purchase more sake. In fact, the term izakaya reflects this history. The i means to stay while zakaya came from the word sakaya means sake shop. Izakayas soon evolved to become restaurants that are more drinking establishments than anything else that just happen to serve food. As for the food itself, they’re generally small plates or tapas sized. Food-wise, the great thing about izakayas is that you’ll be able to sample a wide range of Japanese cuisine all at one time, which could include grilled skewers, sushi, soba noodles and so much more.
Hopefully, this Japanese restaurant journey has left you eager to do some culinary explorations of your own. It’s so much easier to make choices when you can understand what the choices are. Whether it’s checking out the Japanese pub food of an izakaya or having the Japanese version of fondue by dining at a Shabu Shabu restaurant, go out and explore and take your taste buds on the ride of their life.
Add comment June 21, 2009
No, Shabu Shabu isn’t a Type of Dance – Part 1
When it comes to types of Japanese restaurants, it can get a bit confusing. Between an izakaya, a teppanyaki and yakitori, it could be hard to keep straight. Throw in a yakiniku, shabu shabu and a bento and you could get absolutely dizzy with confusion. The real difference between all these restaurants is that they tend to specialize in a specific type of Japanese cooking or type of dining. One example that many of you may be familiar with is a sushi restaurant. Having said that, it’s also true that there are Japanese restaurants that feature more than one kind of Japanese cooking. So a few blocks down, there may be another sushi restaurant that also serves teriyaki dishes or a Japanese restaurant that offers a little bit of everything from the Japanese food spectrum. To get a better understanding of your Japanese dining options, take a look at the breakdown below.
Bento: Bentos are versatile in that they can be sold specifically through a bento shop, but can also be purchased at Japanese supermarkets and convenience stores as well as being a part of a menu at a sit down restaurant. So what is a bento? Simply put, a boxed lunch is referred to as a “bento” in Japan and is usually a single portion take-out or a home packed meal. Traditionally, a bento consists of rice, fish or meat, and one or more pickled or cooked vegetables as a side dish, but other items could include croquettes, an egg, sushi, etc. Bento containers can range from mass-produced covered plastic containers to beautifully detailed lidded lacquerware. In a Japanese restaurant, when we order a bento, the food usually comes in an uncovered tray separated into various compartments.
Curry: Curry seems an unlikely ingredient for Japanese cooking, but it was actually introduced to Japan in the late 1800’s when Japan started to build an alliance with England. At the time, India was under the administration of the British, so that’s where the Japanese curry connection came from. Like its Indian equivalent, basic vegetables include potatoes, carrots and onions while meats can be beef, pork or chicken, but the Japanese curry itself tends to be thicker and even a bit sweeter. Japanese curry is generally served over rice, thick noodles or wrapped inside dough and deep fried. While you will sometimes see 2 or 3 curry dishes at a regular Japanese restaurant, the best way to experience a true variety is to find a Curry House, a restaurant that specializes just in Japanese curry dishes.
Pasta: Usually, when one thinks of Japanese noodles, ramen usually comes to mind, but how about wrapping your head around spaghetti instead? Yes, there are Japanese-Italian restaurants where the main focus is actually on different types of spaghetti. While you will see traditional Italian-style spaghetti on the menu, you might also see spaghetti dishes that you’d never expect to see coming out of any Italian Mama’s kitchen. Mama Mia! With ingredients like tuna, daikon, sea urchin, seaweed and even natto and shiso leaf, these Japanese spaghetti dishes will be ones you’ll definitely remember.
Ramen: Speaking of ramen, for those of you who think ramen comes only in a styrofoam container or in a plastic bag, you may be surprised to know that there are Japanese restaurants that feature primarily ramen soup on their menu. In fact, some ramen restaurants go as far to specialize in one type of ramen. While actual ramen ingredients can vary, the ramen can be differentiated by the type of broth that is used. First, there’s Shio Ramen which is made with a simple chicken broth. Tonkotsu Ramen has a broth made from boiled pork bones while Shoyu Ramen is made by adding a soy-based sauce to a chicken and vegetable stock. Last, Miso Ramen features a broth that combines chicken stock with a fermented soybean paste. Here’s a tidbit for you. Ramen actually originated from China.
Shabu Shabu: In Japanese, Shabu Shabu means “splash splash” which is a perfect description of what Shabu Shabu is all about. At a Shabu Shabu restaurant, customers will receive thin slices of raw meat and vegetables, which they can cook in a pot of boiling water. The cooked items can be dipped in a sesame sauce or a ponzu sauce before being eaten. Afterwards, the leftover broth is used as a soup for noodles or rice. Basically, Shabu Shabu is similar to eating fondue style.
Soba/Udon: Yes, we’re back to noodles and in the case of Soba and Udon, both are noodles that can be served hot in a soup or cold on its own with side dishes. Soba noodles are made from buckwheat flour and water and kneaded into a dough and than rolled out and finely cut. Udon is made from flour and salt, also kneaded into a dough, but cut into thicker noodles. The characteristics of the Udon noodles are that they are white and have a smooth texture. Both Soba and Udon noodles are offerings you will see on regular Japanese restaurant menus, but if you can find a Soba or an Udon shop, hit those first because that’s where you’ll usually get the best rendition of either noodle.
Hopefully, you’ve learned a little more about Japanese dining. Stay tuned for No, an Izakaya isn’t a Type of Motorcyle, Part 2.
3 comments June 19, 2009
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