Food for Thought | Craig Claiborne

“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food. ”

--Craig Claiborne

Lunch | Japadog

To celebrate the first weekend this year that I didn't have to work, Marcus and I hit up the newly opened Japadog over in St. Marks Place for lunch on Saturday.

A brick-and-mortar import from Canada, Japadog was started by a Japanese couple that had moved to Canada with a dream of creating a world famous food stand. With many challenges, especially with the language barrier and initial operations, and lots of hard work, Japadog soon became popular with the general public, particularly during the 2010 Winter Olympic Games in Vancouver, where it had two stands with hundreds of people lining up every day. By then, Japadog had expanded to three stands as well as to its first shop, which allowed it to explore different concepts for "the Japanese-style hot dog." This past January of this year, Japadog opened a location right here in New York City, its first "global" location -- just a month old!

The condiment station at Japadog.

Initially from looking at the hanging menu outside, Marcus and I desperately wanted to try the Yakiniku Rice hot dog (i.e., flavored rice with barbecue-style beef on top of an arabiki sausage) and the Okonomi hot dog (i..e, a Kurobuta sausage topped with bonito flakes), but these two menu items were in actuality "coming soon" -- not yet available to order.

Alternatively, Marcus had the Love Meat hot dog with homemade meat sauce fused together with melted cheese, and I had Japadog's signature hot dog, the Terimayo with teriyaki sauce and mayonnaise topped with shredded nori (seaweed). The first thing we noticed about these hot dogs was that they were pretty sizable -- not petite like the ones offered at Gray's Papaya or the Asian-inspired hot dogs we've had at Asiadog. The bun was definitely hero-sized, and the hot dog itself was pretty hearty as well. Considering we were going to order two hot dogs each, I'm glad we just stuck with just one instead.

Another nice thing about the hot dogs at Japadog is that the hot dogs are cross-cut with small slits along its length, making for easier eating and better cooking and perception of flavor. The terimayo was absolutely delicious -- a well-balanced fusion of teriyaki sauce and mayonnaise with a nice subtle crunch from the julienned nori. The bun-to-dog ratio was exactly what I look for in a hot dog -- just enough bun to go around with each bite of meat. I only urge you to eat any hot dog from Japadog as soon as you get it because the condiments/sauces/accoutrement can quickly become really drippy and cause the bun to become very soggy. Otherwise, the hot dog itself is incredibly juicy and flavorful, so much so that even without all of the Japanese-style toppings, the hot dog would be amazing standalone.

The Love Meat hot dog was great, too. I was a little surprised how the cheesy meat sauce worked so well as a hot dog topping (though, I suppose it's pretty much like a Japanese-style chili dog). The homemade aspects of the ingredients make this a very comforting hot dog, bringing me back to the days of my childhood. I liked that it wasn't overly cheesy because that could turn me off very quickly.

We each ordered a "value meal" which came with a side of fries. For the choice of seasoning over the fries, Marcus and I both went with the shichimi and garlic -- roasted garlic with nanami togarashi spice (Japanese hot pepper). Oh man, the seasoning made these fries pop with even more flavors. The golden, crispy exterior and the soft potato interior matched with the garlicky spice made for an incredibly winning combination. It reminded me of the American snack, Andy Capp's Hot Fries -- only this was Japanese-style. Highly recommended to accompany any hot dog at Japadog!

Findings: Overall, Marcus and I really, really enjoyed our quick lunch at Japadog. The hot dogs are incredibly flavorful, and the menu offers a variety of Japanese-inspired toppings that will sate those with a palate for the flavors, ingredients, and spices of Japanese cuisine. Though, in my honest opinion, the best part about Japadog is the portion size: a generously sized hot dog (juicy and delicious, too!) with a very well-balanced bun-to-dog ratio. I'm looking forward to returning for another quick lunch (hoping to try the Yakiniku Rice and the Okonomi) and some midnight snacks at Japadog. Make sure you order fries if you stop by here -- especially with the shichimi and garlic seasoning!

Price point: cash only -- $7.20 for each hot dog value meal, $2 for each can of soda.

--February 4, 2012

Japadog

30 St. Marks Place

New York, NY 10003

http://www.japadog.com

Toasts | dedication to Auntie Wynnie, ii

This post is dedicated to 九姑媽, my Auntie Wynnie. Around the same time last year, I've spoken very highly of her in my introductory "About Me" post as the woman who knew I was a lover of food before I did! As always, I'd like to thank her for always being there for me and for always encouraging me to believe in myself and to pursue what means the most to me -- Four Tines wouldn't be what it is today (or exist, in fact) without her.

The "family girls" (Auntie Cynthia, Auntie Wynnie, my mom, me, and Renee) enjoying a night out at my "old" favorite restaurant, fresh., in Tribeca (sadly closed now), March 2008.

Perhaps you'll remember my dedication to her last year included a recited poem of ee cummings, "i carry your heart with me," so I wanted to do something a little different here. At her memorial service, my cousins, Terry (her son) and Sara (her niece), and I performed our own rendition of The Everly Brother's hit, "Let It Be Me," as it had a special significance for her and her husband, my Uncle Alan.

The beautiful words written by the soulful duo always tug at my heartstrings and make me think of her, so here's to you, Auntie Wynnie, whose heart I'll carry with me always, whose love gave me the courage to get through so many hardships, whose kindness always showed that family didn't end at the bloodline. I see your spirit every day when I hear someone laughing and smiling (and when I'm eating and enjoying a wonderful meal), and I'll be sure to have some extra scoops of ice cream for you tonight (and any night I decide to sneak a bowl of ice cream in before bed :P). Missing you very much as always.

I bless the day I found you,

I want to stay around you,

And so I beg you, let it be me --

Don't take this heaven from one --

If you must cling to someone,

Now and forever, let it be me --

Each time we meet love,

I find complete love,

Without your sweet love what would life be --

So never leave me lonely,

Tell me you love me only,

And that you'll always let it be me . . .

Fresh Find | ceramic New York Coffee Cup

I have an obsessive fascination with the iconic New York Coffee Cup. Any time I spot one on the streets of New York, I light up and immediately have to say, "OMG -- New York coffee cup!" Law & Order and street food vendors tend to enable my vocal habit. I remember visions of it as a little girl, when I would visit my mom's New York City workplace. She'd pick up rounds of coffee for her colleagues, and most times, they were served inside these ubiquitous yet iconic cups. Since then, I've been forever entranced with them, mostly because it reminds me of the days of my youth.

Originally named "The Anthora cup," the original (and now iconic) "We Are Happy To Serve You" paper coffee cup was introduced in 1963 by designer Leslie Buck for the Sherri Cup Company in Connecticut. Its design was Grecian-inspired, with a tesselating meander spanning the circumference of the cup's top and bottom. At each side was a drawing of an amphora, a Greek vase, from where the name "Anthora" came to be as a result of Mr. Buck's Eastern European accent. The font in which "We Are Happy To Serve You" is inscribed further perpetuates the Grecian motif behind the cup's existence. The reason behind the creation of this cup, you ask? Mr. Buck's company, Sherri, was determined to penetrate New York's hot-cup market. As many of the city's diners were owned by Greeks, Mr. Buck brilliantly came up with the idea of a "Classical cup" in the colors of the Greek flag (blue and white), which became an instant success. Today, as Margalit Fox of The New York Times put it, "though the Anthora no longer dominates the urban landscape as it once did, it can still be found at diners, delis and food carts citywide, a squat, stalwart island in a sea of tall, grande and venti."

Now, you can forever honor the late Mr. Buck, his memory, and his beloved creation in a more permanent, less fleeting form -- a ceramic cup which mimics what he has bestowed upon caffeine fiends and warm beverage lovers alike. The environmentally-minded design group, Exceptionlab, in conjunction with the Sweetheart Cup Company, Inc. and Aid to Artisans, converted the design from disposable to permanent. This ceramic New York Coffee Cup was designed by Graham Hill.

This has been sitting on my wishlist for an eternity -- will need to pick it up one of these days for sure!

ExceptionLab by Graham Hill

ceramic New York Coffee Cup

Price point: $12 each, here at ExceptionLab

Q&A | Lisa

I noticed that I've neglected the "Q&A" posts that I said I would try to do with some relative frequency -- they somehow vanished with 2010. To make up for that, I'm going to post a monthly Q&A (I think 12 for 2012 is pretty manageable :P) with some of the important individuals in my life that share the same enthusiasm I have for food and with whom I go on all these gastronomic adventures.

That being said, I'm going to start off 2012's Q&As with a brief run-through of questions with my best friend, Lisa, whom you probably recall from all of the Table Conviviale supper club posts as well as some random dinner outings as well. Besides all of that, Lisa was one of the first people who really helped me discover my interest in food, culinary delights, and all of those wonderful things. For example, the restaurant that was my all-time favorite before I had visited Eleven Madison Park was at Tribeca's fresh (now shuttered), which also happened to be Lisa's favorite at the time as well (in fact, she was the one who introduced me to it in the first place!). Plus, She's always been knowledgeable in that field -- studying hotel management and some culinary arts (at the Cornell School of Hotel Administration) have certainly solidified that even further. I always feel comfortable and excited to dine out with her because it's always a pleasant experience -- stress-free with a total emphasis on the dining experience and the food at hand. She is a true gourmet at heart, and I absolutely love her for it. Thanks for always being there for me, Lisa :) I'm glad we've been friends for so long -- I'm so lucky to have you in my life. Here to many more meals to share together and over which to drool plenty :D!

Lisa (right) and me in the kitchen of our all-time favorite restaurant, Eleven Madison Park, for chef-made deconstructed cocktails!

NAME
Lisa

CURRENT CITY
New York, NY

FAVORITE ALL-TIME RESTAURANT

Eleven Madison Park! Stefie and I discovered this years before it was New York magazine's #1 restaurant of 2011. We clearly saw the potential and kept dining there to show our support. Did I mention that the general manager is a Cornell Hotelie? =)

MOST REGULARLY FREQUENTED SPOT(S)
Sushi Yasuda (I love uni!); in Chinatown, New Green Bo Restaurant for xiao long bao and Jin Fong for dim sum

DRINK OF CHOICE
It really depends on my mood -- I can never say no to a lovely cold glass of Moscato d'Asti. Riesling from upstate New York always has a place in my heart because it reminds me of the fun wine-tasting times I had at Cornell. I like Saint Julien wine from Bordeaux in the evening to enjoy and relax. I enjoy bellinis for Sunday brunch. And lastly, my kick-ass sangria that I make during the summer with the help of William & Sonoma (and I load it up with lots of fruit)!

SOMETHING YOU SECRETLY INDULGE
currently, fresh air-popped popcorn drizzled with my newly bought California Olive Ranch Limited Reserve Olive Oil and sprinkled with white truffle salt (see our olive oil tasting on Stefie's blog here)

DISH YOU MOST ENJOY PREPARING

Although it’s super hectic, I love planning Thanksgiving dinner weeks before, shopping for the ingredients, and finally brining the turkey and cooking it. The kitchen is the heart of my house and where we gather around for some quality family bonding and lots of laughter provided by my ridiculous brother! =)

THE HOMEMADE DISH YOU ALWAYS LONG FOR

my nanny’s stir-fried tomato and egg, stir- fried lima beans with bacon, and oxtail soup (with a bowl of white rice, of course)

GASTRONOMIC GETAWAY/ADVENTURE OF CHOICE
Italy -- everything from drinking in Tuscany and Piedmont to truffle hunting in Alba!

CULINARY ICONS

Anthony Bourdain is just soo f@#$ing hilarious! Considering the sh#% that comes out of his mouth, you just gotta say to yourself, “Did he really say that on TV?!”

MEAL YOU WISH YOU CAN REPEAT BUT SOMEHOW CANNOT

Chef Thomas Keller's "Oyster and Pearls" -- it's not that I cannot because I haven't tried, but I have a feeling that the first attempt will be disastrous!

ABSOLUTE "CAN'T-STANDS"
anything overcooked -- end of story!

FAVORITE DESSERT OF ALL TIME
banana mille feuille cake from Lady M -- OMG, to die for!

FAVORITE COOKBOOK/COFFEE TABLE BOOK
The Eleven Madison Park Cookbook that Stefie got me, and it's even signed by its chef, Daniel Humm, and its general manager, Will Guidara!

CULINARY WORDS THAT NEVER LOSE THEIR PANACHE
いただきます (itadakimasu, which means "Let's eat!" in Japanese)

FOOD BLOG(S) YOU JUST CAN'T GET ENOUGH OF
The Hungry Hedonist, a fellow classmate's blog that got me hooked on food blogs, and that obviously carried over to Four Tines and a Napkin! But seriously, Stefie, do you need to ask or are you just trying to toot your own horn? LOL