Restaurant Review #2: A NYC Gem... and by Gem, I Mean Falafel Ball

Name: Mamoun's Falafel Restaurant

Location: Two locations in New York, NY, and one in New Haven, CT

Prices: Pocket Change

Food: Looking for the perfect place to snack in the city for a reasonable price? Well, you've come to the right place. Vegans, you're gonna love this!

Anyone who lives/visits New York City knows that finding reasonably-priced food can be near impossible. However, this statement does hold some falseness when one visits St. Marks Place. This area of New York City, along with Chinatown, contains the thousands of students attending New York University, pseudo-hipsters, and artsiest of the artsy, looking to put their dollar to the best use. Not only do they wish to fill their stomachs with something cheap, but also with something delicious. No duh there. This location is where I was taken one late winter night around a year and a half ago for falafel. Since then, I've been back two more times, and plan an infinite number of returns.

St. Marks Place's Mamoun's, from the outside, is just a small hole-in-the-wall dive. Outside are a few tables, and inside, there are even less. To give you an estimate, there are only three or four inside. To the side, there is a wooden bar, where a few bottles of hot sauce (we'll cover this later), a napkin dispenser, and a straw dispenser are positioned. Then there's the counter. Simple layout, nothing special.

However, what the joint lacks in pizazz, it makes up for tenfold in edible wares. I ordered the falafel, the restaurant's specialty, something that was recommended to me by my boyfriend, Michael, who is just as into exploring the culinary world as I am. For those of you who are unaware of what falafel is, it is a mixture of ground-up chickpeas, garlic, onions, and spices, which is then rolled into bite-sized balls and deep-fried until golden and crispy on the outside, and hot and fluffy on the inside.

After paying the equivalent of my usual spendings in the arcade (for Dance Dance Revolution) on the falafel (which is not very much, considering my lack of desire to be physically active), around $3, it was handed to me, in all its golden-delicious glory. The falafel were stuffed inside of a warm, fluffy pita, and was nestled safely under a bed of chopped lettuce, tomato, and onion, followed by a healthy drizzle of tahini-based sauce, a cool, creamy, sesame-based condiment used often in Middle-Eastern foods. It was the perfect package: crispy falafel, with the fresh crispness of the veggies, and creamy tahini sauce, all bundled up in a warm pita and wrapped up in parchment paper. Sweeeet...

First bite: like heaven~

I even invested an extra dollar (yes, one dollar) for a healthy cup of mango juice. You can choose between mango and tamarind if water or soda isn't your forte.

Now, for the kicker of my visit. Quite literally. Remember the bottles of hot sauce I mentioned earlier? Well, when you come to Mamoun's, there will only be one or two of those bottles out for customer use. Hefty bottles, too, and I have a good feeling that's all they go through on a regular business day. This hot sauce is, by far, unlike anything I've ever experienced, and can vary from 'not too bad' to 'blistering my lips and tongue for over an hour.' USE SPARINGLY IF YOU HAVE VERY LITTLE EXPOSURE TO SPICY FOODS. Here's how it goes: you have one bottle of hot sauce, which isn't entirely liquid. At the bottom of the bottle are the atomic bits of pepper, as well as the seeds of it. The lower your serving you used is in the bottle, the hotter it'll be. Don't try shaking it, because the bottles are, plain and simple, somewhat flimsy-looking. The last thing you want is to possibly burn a hole in your clothing. Or your skin. Mamoun's also sells bottles of the hot sauce to bring home for $3.50 a piece, just in case you miss the burn once you return home. I bought my own mother a bottle, and she hasn't opened it. She says she's waiting until she eats falafel again, but I just think it's because she's a bit scared from her own experience.

Apart from the falafel, Mamoun's carries various other Middle-Eastern specialties that are sure to be a delight to your tastebuds, such as hummus, a puree also made from chickpeas; or tabouleh, a salad-like dish made with bulgur wheat, mint, and chopped tomatoes. If you feel more carnivorous on your day, I recommend the shawarma, or rotisserie lamb. It has won critical acclaim for being some of the best in all the city, and of course, being matched with incredibly low prices. There are also the combo platters, where you can mix and match to your heart's desire. Or rather, to the limits the menu item gives you.

While eating at Mamoun's, and especially while waiting in line, I let my eyes wander over the walls, where various news articles and reviews were posted for the public to read. Best Falafel by the New York Press: Best of Manhattan, #81 out of 6718 restaurants in NYC by TripAdvisor (damn...), as well as a listing in the book 1000 Places to See Before You Die by Patricia Schultz (2003). Yet again, I am amazed at how something so simple can win the hearts of so many people. It makes me feel all warm (and hungry) inside that people can still learn to appreciate the basics of life, and the treasures that a dollar can possible get you. For more information on Mamoun's Falafel Restaurant, you can visit their website, mamouns.com, visit them at one of their three locations, or call them at the following numbers:

212-674-8685 (119 MacDougal, New York, NY 10012)

212-387-7747 (22 St. Marks Place, New York, NY 10003)

203-562-8444 (85 Howe St., New Haven, CT 06511)

Peace, love, and chocolate

Kayla~

Antipasto...in an OMELET?! (Recipe)

What started off as a harmless little experiment, soon turned into one of my favorite breakfasts. Here's the story: one Thursday ago, my mother had purchased a pretty large amount of cold cuts and cheeses for an antipasto she was to bring to my grandmother's house. Fortunately, she didn't have to use a good deal of the stuff for the dish, which left me to profit from her leftovers. While the concept for the interior of was that of my own design, the egg mixture was inspired by a little tip my best friend, Wesley, told me one day. The dude is a genius. Anyway, enjoy!

ANTIPASTO OMELET

2 large eggs

1/2 cup prosciutto, chopped

1/4 cup pickled hot cherry peppers, chopped roughly (TIP: To prevent too much pickling liquid from getting into the omelet, pat them dry with a paper towel before chopping)

1 Tbsp milk or half-&-half

1/2 tsp dried basil

1/2 tsp dried parsley

1/3 cup plus 2 Tbsp smoked mozzarella cheese, grated

Dash salt and pepper

For egg mixture: Combine eggs, milk/half-&-half, salt, pepper, and herbs in a small bowl. Beat with fork until well combined. Do NOT let it become too frothy.

Stove Preparation: Spray pan with cooking spray, or let 2 tsp of butter melt. Set the heat beneath the pan to medium-high. After butter melts completely and pan heats, pour egg mixture in the pan and allow them to set for several seconds.

Cooking: As the edges of the egg mixture in the pan begins to turn light and appears dry, use a spatula to push the edges in, allowing more of the wet egg mixture to flow into the empty pan space and cook. Continue until most of the mixture is set, but the top is still slightly moist. Bring the heat down to medium. (The egg mixture may seem just a teensy bit wet, but this is alright; it will cook once folding occurs.) Place 1/3 cup of the cheese, the cherry peppers, and the prosciutto on one side of the omelet. Carefully using a flipper (shut up, it's called a flipper), bring the bare side of the omelet up over the side with the toppings. Let sit in the pan for 1-2 minutes.

Now comes the cool part...

Sprinkle the top of the almost-complete omelet with the remainder of the cheese. Now, you know how that cheese is gonna melt? Take 1 tsp of water and pour it into the pan (not on top of the omelet), and cover quickly with a lid. After 60 seconds, check the omelet. By creating steam in the pan, you can melt the cheese on top of and inside the edges of the omelet without burning it.

Serve up the omelet with a glass of orange juice, or whatever you'd like. I personally like a side of fruit salad and a cup of coffee with my omelet.

NOTE: For those of you who don't necessarily enjoy things too spicy... Have no fear! Cherry peppers have about 20% less heat than your standard jalapeno pepper, with only a medium-hot strength. Try a cherry pepper before using it; if it is too spicy, finely dice the peppers, and reduce the amount by half. This will assure smaller kicks and equal distribution of spice throughout the omelet.

Peace, love, and chocolate

Kayla~

Really, Burger King...? Really?

What kind of BLASPHEMY did you just have parade across my TV screen? Does it LOOK like anyone would be willing to buy and/or consume fast food ribs? And from a burger joint? What, is the Whopper not a big enough hit for you anymore?

First you had the Whopper, then you had Chicken Fries, THEN you had the Steakhouse Burger series, and now RIBS?!

D'aww, is someone trying to be creative? Well, stop it. You knew that as soon as you stopped selling kids meals with Pokemon toys, it would be all downhill from there.

...This is the otaku part of the blog speaking. Shutting her out now...

Honestly, I'd love to meet the daring goob who decided to put ribs on the menu of a fast food restaurant. Now a fast food restaurant devoted entirely to ribs, that I would pay money for. But Burger King, this place will never be you. It's BURGER KING, not RIB RULER.

...I'm patenting that. Hehe.

Peace, love, and chocolate

Kayla~

Restaurant Review #1: Too Much to Handle

[A'ight, so this is my first restaurant review. Before we get into our first review, there are a few orders of business to cover.

Before each review, I will give what I believe (note: I'm only a teenager here, so the budget will be a bit...biased) is a reasonable grade for the following categories:

Prices: (Pocket Change, Very Reasonable, Reasonable, A Bit Pricey, Expensive, WHOA-NELLEH)

Food: Will vary; usually will have an original comment on the food.

Now that that's out of the way, let's get this rib train rollin'. Quite literally, considering where my first review focuses...]

Name: Mahoney's Smoke House

Location: Wappinger's Falls, NY

Prices: Pretty Reasonable

Anyone who knows me for more than five minutes will soon learn that I love a good barbecue joint. Among the delicacies that can be found at one, I am most in love with ribs. St. Louis, baby back... I can take 'em and eat 'em any way. Pulled pork is a close second, which I gladly devour on a hard sandwich roll, slathered in BBQ sauce of one brand or another.

This little strip-mall restaurant was one my family had decided to investigate without any prior knowledge. Usually, we wait for some form of critique to be posted in the newspapers or online, but we arrived at this joint blindly.

The second we walked into the spacious, air-conditioned room, we were immediately greeted with a comforting atmosphere and the sight of a large bar parked in the center. Large TV monitors decorated the walls, about four or five in total, and my family and I parked our posteriors near the door to get started on our purpose for being there.

The wait staff consists of two or so people behind the bar, a handful of people working in the kitchen to prepare the food and bring it out to customers, and one single waitress. She was very friendly and courteous of each table full of customers, but it took a while for each to get her attention, including mine. The tables were grouped together at the front of the restaurant, yet it took us ten minutes to get her attention. Our drinks also took a period of time to be delivered.

Other than the mediocre help, the food was rather impressive. When they say that the place serves "Genuine Southern Barbecue," they are not kidding around. I recommend, instead of committing to one single barbecue specialty, ordering one of the the meat samplers platter that serves one or two people, depending on your level of hunger/girth. I picked a platter that included the choice of three of their signature meat items, plus two sizes. My order included pulled pork, baby back ribs (big durr to this selection), and brisket, the usual favorites of mine in barbecue fare. I ordered it with cole slaw and sweet potato fries, waited a few more minutes, and out came a feast.

Holy. CRAP. Originally, I expected to see a small platter of meats with a small pile of sweet potato fries and a dish of cole slaw. WRONG! What I got was ridiculous, for lack of a better word. Portions of the meat were stacked high on the plate. A large pile of brisket, another of pulled pork, and at least a half rack of ribs took the main stage, with a whole basket - yes, a basket - full of sweet potato fries. The dish of cole slaw was standard sized for most restaurants, but I didn't complain. It'd be a miracle if I could finish what I have in front of me, and anyone who knows me knows I could possibly have a second stomach. For just about $15, the meal definitely gave you your dollar's worth.

In regards to taste, the food was good, with the exception of the ribs, which were a bit too sweet for my taste. I prefer my ribs to be a bit more savory and spicy. The meat was also a bit dry. Regardless of the dry rub used, the meat was incredibly tender and fell right off the bone the second it was airborne in my grasp. I would highly recommend the brisket, which had a nice layer of spice and crunch on the crust surrounding the tender meat, and the pulled pork, which had a very appetizing, tangy vinegar-based BBQ sauce soaking it that had the faintest spicy kick. (Note: vinegar-based sauces are tangy, ketchup-based sauces are usually sweet). Vinegar-based sauces happen to be my favorite, and each bite was enjoyable up to the point of myself being stuffed. With the exception of my parents, who were able to finish the meal they were splitting, my brother and I could not even imagine finishing what was put in front of us. We ended up traveling home that night with a box full of sweet potato fries that equaled just a bit more than a serving, and a box full to the top lid with the leftover meat. It could probably still feed us for three more days.

Mahoney's won't go down in history as my favorite rib joint, but the majority of what the restaurant had to offer was quite fantastic. I would recommend giving it a visit for a calm lunch on weekdays, or even for a weekend dinner if you don't mind the awkward waiting time. If you're looking for authentic barbecue north of the Mason-Dixon, then you're in for a treat. For more information about Mahoney's Smoke House, go visit them yourself, look for them on Facebook or Myspace, or call (845) 297-3462.

Peace, love, and chocolate

Kayla~

Introductory Post

WELCOME TO MY LITTLE PIECE OF CULINARY HEAVEN

[Abandon hope, all picky eaters who enter here...]

Well, well, I supposed that since you've made it to this point, you have established to yourself that you are interested in one or more of the following things:

-to learn new things about food

-to hear one young woman's view on various restaurants in the Northeast US and beyond

-to experiment with various recipes my mind/mother/roommates/friends have created

-to learn the basics of cooking, whether you are a newbie on your own, or attending college and possess your own 'matchbox' kitchen

-to sit back and laugh as I make myself look either far too cocky or idiotic

Let me tell you about myself, so you all know what you are dealing with. My name is Kayla. I am a college student (at the time of the blog's creation), attending college it upstate New York for a digital media / studio art diploma. When I am not out with friends, doing schoolwork, or working on one art project or another, you can find me in the kitchen on online, researching new recipes to try.

I learned to cook mostly from my mother, who was taught by her mother, and the spreading of culinary knowledge across the generations goes on. I feel almost as if I'd let my mother's side of the family down if I didn't know at least something about putting a meal on the table. I have been learning how to cook since around the age of eight. Back then, I was just learning how to make box cupcakes and brownies. Now ready to break out of my adolescence, I have gone from struggling to make cookie dough from scratch, to making rouxs for soups and sauces. Heh, this is only the first post, and out comes the foodie mumbo-jumbo. No worries, it'll get easier as we go along.

My blog will be composed of several parts:

-Restaurant Reviews: My family is constantly traveling, constantly looking to try new restaurants. If you have a specific favorite (please, no TGI Fridays or other chain restaurants), send me the location and name, and I can go there myself. Please keep in mind - my opinion of the place might be the exact opposite of yours. Please don't accuse me of down-talking your favorite hole-in-the-wall. I know I'm no executive chef, but I do have a rather refined palate for someone my age.

-Recipes: Occasionally, I'll try something out in the kitchen. I loooove improvisation, and I can turn most leftovers into something quirky and tasty. If I have something truly revolutionary, I'll put it up. Also, if you have a recipe to share with people, please, by all means. I love trying new things. I'll eat almost anything.

-Foodie Terminology: From mirepoix to beure-blanc... Let's be honest; beginning cooks don't know all that much in regards to vocabulary unless they study the dictionary or watch Food Network religiously. I will have a few posts up, explaining terms used in recipes that I didn't explain previously. Makes everyone's life easier, no?

-Beautiful Basics: Want to learn how long it takes to boil an egg? How long do you cook pasta to keep it al dente? Well, hopefully, these posts will be some of the most helpful to you.

-(COMING SOON) Crazy Campus Cooking: My own little experiment. I know I'm no Emeril Lagase or Rachel Ray, but I figured a cooking show would be kind of fun. I also plan on enlisting the help of my roommates back at school for this section. Teehee. Anything I explain in my videos, be it recipe or terminology, will be put in a blog of its own for you to view. Rewinding a youtube video can be a major pain in the @$$.

-Q & A: Self explanitory. Got a question about cooking? Need help for entertaining? I might be able to help. ^_^

*pants* Whew, that's over with. Now that all this is out of the way, I hope I can be (somewhat) useful for any cooking expeditions, whether inside or out of your own kitchen, that you may embark on. Let the games begin~

Peace, love, and chocolate

Kayla~