The Mobile Muncher

It's been a long time but i got married.

munchmaster@mobilemuncher.com (Erich) — Thu, 20 May 2010 20:04:00 -0400

It's been a long times since I posted but I am going to get back on the ball in the next few weeks. And wow do I have a lot to write about. For starters I married my long time best friend Teresa. And we honeymooned in Italy.
Check out this link with tons of Photos from the wedding and honeymoon.
http://www.flickr.com/photos/worldthru1i/sets/

It is no all of them by far just a small sample that have been given to me by friends and family. There will be much much more.
Until I can get back and write a proper post enjoy!!!
E

Biggest slacker ever

munchmaster@mobilemuncher.com (Munch Master) — Fri, 2 Oct 2009 17:04:00 -0400

Yes, I know I promsed to blog about all of our adventures. And, well I haven't and for that I apologize. Truth be told all the other Jetblue AYCJ (All You Can Jet) folks I have met haven't had much time ethier. It has been a whirlwind of traveling. If you're not on a plane you are reseaching or making arrangements for the next destination. And while at times I am the self admitted procrastinator. I am not the only one experiencing this pattern.
But, I am going to have a few days of down time in the outerbanks of NC. I hope to do some catching up.
I can tell you we have met some really nice people on our trips. And I cannot say enough that up to this point the Jetblue staff has been amazing. From ticketing to inflight crew they have helped make this a wonderful experience.
And all the AYCJ members well, we are all as excited as the next to share stories over a cup of coffee during flights. Everyone has been nothing but kind and friendly. From some cool cats from san fran to the first AYCJer and fellow floridan I met. But, by far the most compelling story/person I have met is www.30daysonjetblue.com. He is traveling to raise awareness and money for a orphanage and school in Zambia, Africa. During his trips he is visiting orphanages all over. So check him out and FYI my friends from MS they have applied to the Gates foundation for a grant (I am just saying HINT HINT ;) ).
The journey isn't over we still have 7 days left. I am going to be a bit sad to see it come to an end. One other thing a trip like this changes you in a good way for the most part. You realize how privliged a life we as Americans lead and take for granted. How big and small this world can be all at the same time.
So to Jetblue thank you for making it all possible. And all those I have met and to those I will meet before it's over thank you and safe travels.
MM

The great american air trip

munchmaster@mobilemuncher.com (Munch Master) — Fri, 11 Sep 2009 06:43:00 -0400

Teresa and I awoke at 5:30 am to a gloomy rainy day in NYC. But that didn't get us down. Why you ask well we are on our first real Jetblue all you can jet adventure. We are headed out of this nastyness to sunny and warm Cancun Mexico. First stop, the largest most impressive Mayan ruins. The great city of Chichen Itza. We overnight there in a cute hotel with natural pools. Then on saturday it's off Playa Del Carmen. To spend a relaxing 2 days at a beautiful all inclucive resort on the beach along the Mayan Rivera. I am sooooo excited and hope to have some great food stories and adventures. Have a great day. I know I will, touch down in cancun T- 5 hrs
Later
MM

My Wing Sauce

munchmaster@mobilemuncher.com (Munch Master) — Sun, 6 Sep 2009 08:55:00 -0400

I am keeping this short and making good on my claim I. Like I said I would revel the sauce flavor today. It is going to be a spicy jerk strawberry. Now don't let the name fool you spicy sweet and love from the islands MON. So wish me luck I'll let everyone know the outcome somtime after 3pm.
Later
MM

Buffalo Wings Year 2

munchmaster@mobilemuncher.com (Munch Master) — Fri, 28 Aug 2009 08:31:00 -0400

When I woke up yesterday morning. I walked outside and realized something, there was a bit of a chill in the air. It made me start thinking that fall was just around the corner. One of my favorite times of the year.The time of year I get ready to grab gear for days on the mountains, Halloween and Thanksgiving. But wait lets not rush into fall and winter so fast! What was I thinking there is at least one more really good weekend of summer left. Ahh labor day bar-b-ques, beer oh and let's not forget chicken wings. Yes, that famous little "Anchor" Bar food we love so well. And one of my claims to fame. If you are bored and have looked though the past articles on this blog you will see that last labor day I spent in Buffalo, NY. Because this is the weekend of the National Buffalo wing festival. Thousands of wings and all different kinds of sauces from all different restaurants. They also have a lot of competitions that involve wings in some way shape or form. 1 in-particular I was interested in the "traditional sauce competition". Which my entry was accepted and I went on to win.
Well this year I decided to try my hand at it again but this time I entered the "creative sauce competition" these are the "other" sauces at your favorite wing place. You know like the bar-b-que or the honey Teriyaki. And my entry was accepted. I can't tell you right now what it is because of the competition. I will announce the flavor just before the competition on Sunday here on my blog. So before I start my "Great American Airtrip". I have to make my way to Buffalo, NY. So I hope everyone will wish me luck and I will keep you in the know on the outcome.

Later
MM

The Great American Airtrip

munchmaster@mobilemuncher.com (Munch Master) — Mon, 17 Aug 2009 18:25:00 -0400

I informed everyone yesterday I am about to embark on a Journey of large proportion. And in the spirit of Woodstock's 40th anniversary and it's anomaly of a happening. As well as all the folks who made road trips to the event, I have decided to dub the journey "The Great American Air Trip". While I realize this is not the magnitude of Woodstock, nor do I expect it to alter my views of politics (although Columbia might). It in it's own way is an anomaly of sorts. I mean really an all you can Jet pass for a set price for a month. It's the type of thing normal folks can't experience often. I also fully intend have some eye opening,taste bud pleasuring that in a way will be my own little "Foodstock" of sorts. With the knowledge that it will not in fact all be great and in some cases might be down right horrible. I will take the good and the bad and tell everyone about it.

That said I would like to enlist your help. To date I have booked flights to the following locations:

Bogota, Columbia
Seattle, Washington
Cancun, Mexico
San Jose, Costa Rica
Orlando, Florida
Richmond, Virgina (Driving to the outer banks)

these are in the works
San Fransisco, CA (Driving the PCH to Long Beach)
Long Beach, CA
Portland, ME
Boston, Mass
Jacksonville, FL

I need at least 2 things.
First, if you can think of anywhere Jetblue flies that is not on my list and should be let me know. With the exclusion of Vegas I'll be spending a week there for the Sharepoint Conference.
Second, If you are familiar with any of these places, and you know of good places to please the taste buds by all means inform me. Now, I don't mean chain restaurant's or touristy joints (unless they are touristy because of the food). I mean good Local places. I don't care if it is 5 star or a hole in the wall if it is good I want to know!!! So post them and maybe some details in the comments section.

I can wait!! Oh and you'll be able to keep track real time via my twitter if you want. It is on the left side of www.mobilemuncher.com :)

Jetting around the northern hemisphere

munchmaster@mobilemuncher.com (Munch Master) — Sun, 16 Aug 2009 13:51:00 -0400

Just wanted to do a quick post to inform everyone of the upcomming fun. last week www.jetblue.com put out a great deal. For the dates of Sept. 8th thru Oct 8th for $599.00 it's an all you can jet pass. Meaning, I will be going lots of places eating lots of wonderful food. And best of all blogging about it for all of you to read. So get ready, it is going to be a blast. And thank you Jetblue for the great deal!!!

The summer of lobster

munchmaster@mobilemuncher.com (Munch Master) — Sun, 19 Jul 2009 19:38:00 -0400

Good summer day to all. As I sure you have all seen my post on Maine. After that weekend it got me and the merry band of munch rovers on a quest. For what you ask? Well, the best lobster roll. I want compare them to the ones in maine and CT but maybe thats another post. We will stick to NYC for now. So far we have indulged in 2 establishments. Pearl oyster bar and Red Hook Lobster Pound at the brooklyn flea under the brooklyn bridge. And for once I am going to do my best not to put my own spin on it and just give you the facts. So you can make your own judgement.
1st up Pearl - nice little resturant in the village they premake their salad I was told daily. Also their menu is more extensive that just lobster rolls. Their rolls are to say massive is an understatment. You can hardly hold them to eat they are so large. And even when you do hold them they fall apart. lightly toasted roll. The salad compsted of a VERY generous amount of mayo, salt, pepper. the cost per roll is "market price" which when we ate there was 29.00 a roll.
Up next - RHLP
First they are at the brooklyn flea on sunday. They have not started selling them in red hook yet. So you can only get them once a week and get there before 3:00 pm because they do run out. They bring their losbster stright from maine daily. So it's fresh really fresh. Oh and they bring the rolls they use from maine with the lobster. Starting with the buns. Generously buttered and freshly grilled to a deep golden brown on the griddle in front of you. Their salad is also premade on sat night I am told. It is composed of fresh lobster, sliced green onion, salt, pepper, touch of lemon and a dash of paprika once it is placed on the bun. They do not have any mayo in their salad. The serving size is not nearly the size of Pearl (half at best) but the price of 12.50 a roll its a bit more reasonable as well. All they have is lobster rolls.
So there you have it the first 2 placed on the summer of lobster tour. I did my best keeping my opnion out of it. :) stayed tuned for more lobster.

Munch Master

P.S. for all who care I enterend the national wing festival again this year.

Portland Maine

munchmaster@mobilemuncher.com (Munch Master) — Mon, 30 Mar 2009 23:58:00 -0400

This is the first post in a series on Portland, Maine. Teresa and I spent the weekend in Portland. It was a dreary cold weekend. One you might see on a Maine postcard where the fog rolls in around a lighthouse (more on that later). We drove from NYC to Maine on Friday it was about a 5 hour trip, and one I highly recommend. Which is typically in the neighborhood of the amount of time where I don't really like driving anymore. We arrived approx midnight, so on Friday we didn't get to see anything but the Portland international Jetport. HA a "Jetport" guess they just had to be different it's just an airport people. The next morning we awake at around 7 to check out Chelsea's hockey game. They lost, oh well it wasn't a tournament so no worries. After the game we proceed to the Portland waterfront. Not really sure what we are in store for but it's Maine. What's the worst that can happen we get kidnapped by a giant lobster? Better bring a fork and butter just in case.
We arrive and start to wander around the wharfs. I am stunned to find, despite being the largest city in Maine it still feels like a sleepy fishing village. Every wharf lined with small fishing and lobstering boats. And right next to them are stacked the Lobster traps.
As we stroll we stumble on "Harbor Fish Market" a cool little seafood shop. It is a bit more pricey than the others we explored but their selection was also larger than the rest. Just look for the red door you can't miss it.
We saved the seafood shopping for Sunday. And I will save that for a later post :)
As we explore the water front better know as "Commercial St" we happen upon some pubs and a few great little gourmet and food stores. A couple of wine stores and even a shop that makes cool bags from recycled boat sails. Just tons of places to choose from to eat.
I didn't know until we got there, Maine was known for lighthouses. Makes sense I guess, rocky coastlines. If you have never seen a Maine light house in person. It's like standing in a postcard, and one of those things you don't realize you need to do it until you've done it. We checked out the Cape Elizabeth Head Light. Awe Inspiring to say the least. It's a shame it was soo cold. I would have loved to have spent more time there.

I admit, I didn't think I would like Maine as much as I did. It is an easy place to fall in love with. As the license plate says "Vacationland". I could see spending a lot more time there. In fact we are planning a trip in warmer weather. And I can't wait to tell you all about the wonderful food we ate. Not sure which was more shocking the good food or the scenery. Guess you'll have to judge for yourself. Not to worry, I am going to review each and every one of the places we munched at in the next couple of posts. I just felt the sights of Maine were more than deserving of their own post. Please enjoy the images and be on the look out for the Munching from Maine posts ;)

Later,
Munch Master

The Strip House

munchmaster@mobilemuncher.com (Munch Master) — Mon, 30 Mar 2009 21:00:00 -0400

So after a long day of great weather and beer, albeit warm beer. My friend John DeGiglio suggested we try one of his favorite places. It is called The Strip House . Now let me get this out of the way right now. I didn't know it was a chain when we agreed to go. As most of you know I am not a fan of chain restaurants. So maybe this review fared better because of my ignorance...lol...
The 6 of us hop in 2 cabs and go from Chelsea piers to 12th street at this point we have picked up a 6th person. A good friend, fellow foodie and proprietor of www.theuncommonkitchen.com Susie Tully (for the rest of the attendees see the previous post.) We arrive at the location a non descript white door with a red awing covering the sidewalk with the letters SH on it. But what is not said on the outside the interior decor makes up for. You enter, only to be overwhelmed with what can only be called a decor of "French Brothel Red". Not to say this is a bad thing it was very tastefully done, in fact I rather took a liking to it. There are hundreds maybe thousands of seductive black and white photos from the 1900's littering the walls as well as a few era nic nacks, the combination of which seem to almost transport you back to the speak-easy days. One could easily spend hours just looking at all the pictures, but we don't have time because I am hungry it's time to eat!!! After checking my coat we proceed to be seated at our table. Once seated Mr.D picks out a lovely red wine for the table to enjoy. The name of which escapes me at the moment. Mr.D please feel free to comment and reveal to everyone the mystery name of the bottle. :)
They also serve us onion soup shooters. Yes, I said onion soup shooters. It was a very flavorful thick onion soup (think really thick french onion soup) served in a shot glass. This soup although served in a shot glass should not be shot, instead sipped and savored. Besides who would shoot a defenseless soup anyway.
For the first course most of us order a mixed baby greens salad. Not much different than what you might receive elsewhere except for the cool little fried cheese bowl the salad comes perched in. It was great just salty enough to cut the greens and not have a need to add salt to the salad. Besides, who doesn't love fried cheese!!! It is like well... cheese porn....lol.. Carla had the lobster bisque with 1 ravioli which is all you need considering how rich, flavorful and filling this almost quart of soup was.
Ahhh, now for my favorite part THE MEAT otherwise know as the main course. Teresa and Carla decide to split a seafood special which consisted of a large plateau of seafood and contained a range of items from 3 types of raw oysters, steamed Maine lobster and King Crab legs, to a spicy scallop ceviche. All of it very fresh and was enough to feed 4 folks, although it was suppose to be for 2. JD, Simon and I order what the Strip House is famous for steak. Simon and I order the 22oz rib eye medium rare. And in case your wondering yes, I ate it all in one sitting. It comes bone in lightly seasoned and was very flavorful. Or so I thought until I tried John's NY Strip. It made our rib eye seem almost boring. Tender, juicy and damn tasty. If you find yourself peering at their menu and are having a hard time deciding might I suggest the Strip. It's what I would order.
As for sides, it is like all high end steak houses family style ala carte. We order a few to share the potatoes romanoff, crisp goose fat potatoes, and black truffle creamed spinach. I can't provide an opinion on the potatoes romanoff, I was unable to eat them because they contained "pork love" better known as bacon. As for the goose fat potatoes, they were like a ball of mashed potatoes seasoned and deep fried in goose fat until crisp on the outside. YUMMY. But as much as I love the goose fat the creamed black truffle spinach was the shining star of the 3. It was creamed spinach seasoned with S&P, cheese and a touch of black truffle which totally changes the flavor from just OK to "WHOA". Not your run of the mill Popeye verity... It was a lovely main course.
Now as we all sit in a slightly lackadaisical state the waiter asks if we would like dessert. John promptly orders the creme brulee. For anyone who doesn't know, this is one of my 2 favorite desserts. So please forgive the berating this one is about to take because, I am hard on a restaurant when it comes to brulee. I know what it takes to make one. It is not to awfully hard to make a brulee that is descent. Add some time, caring and and a good pastry chef and its easy to make a great one. But, I will jump off my soap box for the moment and get back to the brulee. So I had high hopes when John ordered the dessert. The rest of the meal was awesome. There was no reason to think the dessert would be any different. I hate it when I am wrong. This creme brulee was well uninspired. The top didn't really crack when the spoon was placed into it. It seamed a bit watery just below the crust and the filling was not as thick and creamy as it should have been. But the biggest travesty of all, and as anyone who loves creme brulee knows. There was no vanilla bean to be found. Not in the custard or at the bottom where it usually is. No none, zip, zilch, nada.
Ok ok, I know it was a bit harsh what can I say, I love my brulee. But in the Strip House's defense that is not their signature dessert. Their signature dessert is a 24 layer chocolate cake. Next time, this is the route I will take.
Would I go back, sure I would it was great. Great steak, sides and an ambiance makes "Ruth's Chris" look like "Steak and Shake". Just don't order the creme brulee.

Munch Master

The 3rd NYC cask festival

munchmaster@mobilemuncher.com (Munch Master) — Sat, 21 Mar 2009 23:46:00 -0400

We are at chelsea brewing company partaking in the 3rd. Annual nyc
cask festival. Nothing better than warm ale on a cool day... no really,
it brings out the flavor.
So the 5 muskateers are here; Teresa,Simon,John,Carla and of course,
yours truly. But enough about the drunks at the table including
me....lol and on to the reviews.
1st- Gwatkin 'norman cider' an uneventful hard cider easy on the
palette from Abbey Dore, Herefordshire, England

2nd- Pittsfield Brew Works 'chipotle brown' it's a nice brown with a
smokey beef flavor and a spicy finish. Great beer, but I am afraid I
would have heart burn after a few. Unique none the less.

3rd- Voodooo 'Big Black Voodoo Daddy'. All I have to say is STRONG
and DARK. 12.5% WOW. A bit bitter and very stout.

4th- Butternuts 'MOO THUNDER' boring bland and really no thunder and I
think they left the moo in the barn. Very disappointing, the name had
potential.

But there were great beers had by others at the table, for instance...
Carla had 'NUGGET NECTAR' yes you read it correctly and to spite the
name it was very tasty even though it's hard to order with a straight
face.
Teresa had a great american amber ale. John stumbled on a tart but
very tasty cuvee june and Simon didn't have a bad one to speak of.
But alass, as all good drunks must do it was food time, so off to the
'Strip House' with us. That's strip house as in 'NY strip' I don't know
what you were thinking. ;)
Up next strip house.
Munch Master

Employees Only

munchmaster@mobilemuncher.com (Munch Master) — Tue, 16 Dec 2008 15:09:00 -0500

To all our adoring fans who were on pins and needles (hehehe I crack me up sometimes) waiting for the second half of red hook adventures. I promise I will get back to that right after this post. But we ate at this place called employees only and I thought it warranted a post before the details became foggy. First, I have to tell you I love going to dinner with other foodies. Because we are all adventurous and don't mind sharing, so if everyone orders different meals you get to taste an expansive selection from the menu. So find a group who loves to eat and doesn't mind sharing. Food is always better with good friends. But on to more pressing matters. Employees Only, better know as EO. It is this small, almost unmarked restaurant in the village (205 Hudson). If you venture there you will, undoubtedly, walk past it at least once. I'll give you some help here, look for the tall, well dressed doorman waiting in the shadows. His name is K.C., and as if you are on some VIP list he will ask if you have a reservation and you better be because this place fills up quickly. We were a little early, so Tal and I walked around for a bit. Fast Forward - everyone is finally at the restaurant and we are being seated. The wait staff is in attire that resembles the 50's, which you soon realize echos the cocktail menu, which to say is extensive is the understatement of the evening. So many choices and only one liver...lol...what is one to do...Share with the other foodies..heheheh. Everyone at the table orders different cocktails. I ordered a "Ginger Smash" and after sampling everyone else's, determine mine was the best cocktail at the table. It was fresh ginger and fresh cranberries muddled with Gin if you want the recipe it is here. I highly recommend it. As far as the food, well it was out of this world; from Elk to Rabbit and a rib eye that would make a 12 inch plate look tiny. We had a spread that looked like Thanksgiving. If you have the chance and can get reservations, it is definitely worth it.

Later,

Munch Master

Adventures in Red Hook Part 2

munchmaster@mobilemuncher.com (Munch Master) — Sat, 6 Dec 2008 12:21:00 -0500

I know I said 'Strip House" would be next but this post has been sitting here so long in draft format I felt bad for it all lonely with no one to read it....But I promise 'Strip House' will be next.

Now ,once we ate until we were stuffed on authentic south American food, we decide to explore Red Hook. The First thing one might notice was it's disconnection with the rest of NY and all it's burroughs. By this I mean alot of the streets are still cobblestone, buildings along the river are Circa "Civil War' and have been refurbished to beautiful works of architecture, not seen in modern buildings. On a path that connects these beautiful civil war munitions warehouses were old street car rails that still boast old cars almost frozen in time and worn by the slightly salty Hudson air. Also, there is very little NY transit to or in Red Hook your best bet to get there is a subway 20 or so blocks away and take a bus to the heart of RH near the colossal "Fairways" market. We made a brief trip inside but nothing to write here about. I am planning a trip to write about this market in the future.(Yes Neel your invited) Or the IKEA water taxi it dumps off in RH at the ikea and it's free.
The 3 of us decided to explore this area we figured if were here might as well enjoy it, and found a cool craft fair where RH residents were more than happy to tell us of the great little places in the area. One of these places was "Steve's Key lime pie" which was a short walk along the river. We arrived at this large red brick building that had a single greenish-yellow door that has painted on it

"PIES HERE" (yes that is a link to his web site). Be mindful of 4 things when visiting.
1st. Their hours are random check their twitter feed here for updated daily hours
2nd. Its cash only
3rd. If you're looking for anything other than key lime pie and maybe a bottle of water you may want to adventure elsewhere. (like Baked)
4th. It is not fancy !! a small counter and bell for service. In the back was a garage with a motorcycle on a lift. A moto guzzy or a triumph I think.
Being mindful this is no boutique dessertery they do one thing and do it well 'Key Lime Pie' it was great. And, I am told the chocolate dipped pie on a stick is even better. I must say though being from Florida I am a bit bias when it comes to key lime pie. Although, it was good as good any KLP we made at the Ritz-Carlton. The 3 of us buy a small pie and scarf down about 3/4 of it. YUMMY. I can't describe it much more you have to try it. So with full stomachs and carb coma in tact we decide to explore the rest of the 2 block long building and walk along the river. This is where we stumbled upon Red Hooks Eden. This Eden goes by the name of "liberty Sunset Garden Center" . Of course, we didn't realize it was a garden center at first...lol.. I'll explain. We first walked in the back door and found this marvelous almost commercial kitchen surrounded by beautiful foliage & gardens. We continued through the "jungle" until we reached the other side of the building and someone who worked there. I sheepishly ask are we in the garden center or someones house? The lady at the desk said "the garden center" so I asked whats with the kitchen? She said "once a month a chef cooks a wonderful meal for $20.00 and its BYOB". Intrigued, so much so I stared asking questions. You know like who is the chef?, what kind of food?, ect...ect.... She says well Rick (that's the chef's name) will be here shortly you can ask him. As if she was clair voyant about 5 mins later there he was walking though the door. An Anthony Bordain looking gentleman who had for sure earned his stripes in the harsh food underworld of NYC. We chat for a few and he informs me of the planned dinner the next night and says I should attend. And with this invitation, I of course plan to attend you never turn down an invitation from a chef that looks like this. I would imagine he could cook circles around most.
I was told by Rick the dinner usually starts around 6:00. So, I arrive promptly at 6:00 p.m. to find only 3 people there. Myself, the owner of the garden centers wife and Rick. Lol...turns out I was early by about an 1.5 hours. No worries though, I love to cook and offered to help out. Graciously enough Rick puts me to work.I assit finishing his menu of fried pumpkin brie risotto balls, roasted whole chicken, braised pork butt and a chocolate peanut brittle moose. It was wonderful food and more than enough to feed an army twice the size we had in attendance. I also met some awesome food industry folks. A sous chef at one of Mario Batali's spots and his girlfriend a pastry chef at nobu north. (If your reading this I lost my phone and still would like to pull some shifts) It was a weekend of culinary heaven no doubt, and I hope to have many more of these adventures soon. If you want to have a great dinner with a wonderful view call the garden center and inquire about the dinners.

Later Munchers,

Munch Master

Adventures In Red Hook (part 1 of 2)

munchmaster@mobilemuncher.com (Munch Master) — Tue, 28 Oct 2008 19:45:00 -0400

Hello again all,
Our latest adventure took us to Red Hook Brooklyn (home of the new mtv "REAL WORLD"). The whole adventure started actually a few months ago when Teresa read about a park in Red Hook that was suppose to have all these authentic Mexican, Central & South American food vendors that gatherin a prak and have for years. Recently though they have been though a lot of issues with the City of NY and having to buy catering trucks and other red tape. So, needless I am glad they are still there although I am told there are no where near the amount there use to be.I assume due to the cost of trucks and carts. We took our crazy friend Carla who ironically happens to be from LA and El Salvadorian and was very familiar with a lot of the food there.Which helped because she suggested some of the food in this post. But back to the adventure. So as usual when we venture in the outer Burroughs we got lost for about an hour. Along we while tiring to find the park we found this huge market called "Fairways" it was huge and very cool and in this civil war era group of buildings right on the Hudson. We will get back to those buildings in a moment. So after asking directions in "Fairways" we drove around a little more and found the park. So we have ARRIVED it was a hella windy and overcast day and a bit chilly. So we paroused though the line of vendors like a Sargent would inspecting his troops. When we stopped at a converted bagel cart and I ordered a chicken tamale. It was pretty good moist, flavorful and huge for a tamale. At the same stand Teresa ordered what they called fried tacos. They actually remind me well the shape anyway of taquitos. The flavor was not of the store bought taquitos as you may expect. No no this was perfectly crisp corn tortilla with a chicken center draped in a wonderful picante garnished with fresh white onion and fresh cilantro.YUMMY in a word. So after the appetizers Carla spotted a EL Salvadorian truck and a food she has had many times called Pupusa. The best way I can describe them is savory corn meal pancakes with cheese and an
array of ingredients of your choosing so we ordered 3 . I had jalapeno, Teresa had what from the looks of it was a wonderful roasted pork.Carla had this on with veg that remained me of spinach. Other than the weather a beautiful day....to be cont

Outerbanks NC

munchmaster@mobilemuncher.com (Erich) — Wed, 8 Oct 2008 12:59:00 -0400

I know I know its been a while. I'm sorry it wont be that long before the next post. But enough groveling. Those of you who know me know I have some formal culinary training and those who don't know me now you know...lol.. I have also been know to cook up a great meal or 2. This post is about just that. This past week Teresa and I had the privilege of spending a few day in the Outerbanks of NC. Her sister invited us there for her wedding and let us stay in this marvelous beach house. THANKS HEATHER!!!!!!!
Anyway, if you have never been it should be on your list to go before you die. In a word "stunning". The wedding turned out great and I will post a link to the pictures later. So part of our wedding gift to them was: Teresa and Pam made the cake which was also beautiful if not way to large...lol. And I catered it can I tell you man there was a ton of wonderful seafood. From blackened & bacon wrapped scallops to 2 different kinds of crab legs and clams casino. It did take a little longer that I thought it would. But really great food and a wonderful family and atmosphere it was great. And if your brave go collect the conch on the beach in the morning or the giant crabs at night and chef it up. Like I said if you get the chance to visit the outer banks don't miss it. Just don't forget to pick up the seafood on your way. It always tastes better closer to the ocean.
Until next time,
Munch Master

National Buffalo Wing Festival

munchmaster@mobilemuncher.com (Munch Master) — Fri, 12 Sep 2008 18:03:00 -0400

Hello Everyone,
Well I had planned this blog entry to be about the festival and to be the first entry. Oh well better late than never...lol.. Well Here it is.....

It all started a few months ago when I went on the National Buffalo Wing Festival web site. While looking around the site in addition to the festival they have many competitions. One of these being the "Traditional Sauce Competition". After being told from lots of people that my sauce was wonderful. I figured what the heck, so I entered the contest.
Before I got any further I will explain the entry process. It starts by entering on their site. They review you recipe and then from all the entries they choose the finalist. Now I don't know how many entries they have, but I consider myself fortunate.
A few weeks went by and I had almost forgotten. Then one Friday I got an email they liked my recipe and I was entered in the contest. I was so excited I would be cooking my sauce on stage at the National festival.
What I didn't realize until Teresa had made all the plans was how close Buffalo was to Niagara Falls. How awesome is that Cooking Competition and getting to visit a natural wonder. SWEEEET.
The plan was to leave around 6 or 7 in the afternoon get to buffalo around 11. Ha now that didn't happen we didn't get to leave until 8 or 9 and both of us being tired we had to stop and nap for about an hour and a half.That made it around 5 A.M. when we got to our hotel. Now keep in mind I had to compete at 2:15 p.m.I guess like they say no rest for the weary. We checked and and got about 4 to 5 hours sleep and off to Dunn Tire Park.
My nerves were going a little wacky which is odd when it comes to me and cooking. Teresa kept me calm and had a great suggestion for calming me. A BEER and so I drank a beer on an empty stomach and voila calm nerves.
Fast forward an hour or so and on to the stage and on with the show. I first got to meet the other contests. There were 3 finalist in total. Myself a nice gentleman from Rochester, NY and lady from San Diego, Calf.
Allow me to introduce the cast of the competition. For the MC it was none other than the "FOOD DUDE" himself Kevin Roberts(From the next food tv star) and the "Wing King" and founder of the festival Drew Cerza. The Judges Sonny Andersen from the food network, The mayor of Buffalo.
I will forgo the grubby details of the prep, but I can tell you that every time I make the sauce and it tends to have slight differences and 1 in about 5 is perfect and well THIS WAS THE ONE.
You could have light the world with my smile when they announced I was the winner. I was on top of the world. I received rave reviews from the judges. Sunny said she was coming to our house to eat some wings...lol. She films her show in the city. The exact wording of the announcement I cant remember right now. But it went something like "it is a sauce like we have never tasted". So Look out buffalo you make go to Jacksonville and beat the jaguars. But this jacksonville native went to Buffalo and won the traditional wing sauce competition. Can't wait to defend my title next year. Thanks to everyone who has had my sauce and enjoyed it.
Later
Erich (aka the munch master)

Dakota Roadhouse (park place lower manhattan)

munchmaster@mobilemuncher.com (Erich) — Sun, 7 Sep 2008 16:15:00 -0400

So with the start of football season I feel the need to talk about one of my favorite places to watch the jaguars games. So you maybe asking what does this have to do with mobile munching well we will get to that. I guess the first problem is if you are asking what does football have to do with food . And to this I answer... Wings,burgers,fries, and a nice cold beer.
This post would be about the burger part of that answer. Dakota Roadhouse, I have to say has one of the best traditional burgers I have had in NYC. It all starts with this massive hunk of hand formed slightly spiced great quality ground beef grilled to perfection on a griddle just the way you like it. While they cook your massive burger they place a sandwich size English muffin in the broiler to toast. If your asking why, well they forgo the traditional burger bun for this muffin from our friends at the UN. It is all topped off with a large onion and tomato slice followed by a small leaf of iceberg. You can order fries with your order they are extra $$ and are nothing spectacular just frozen fries.
So the burger is good eats. What you may be surprised to hear is that this great little hole in the wall bar has a very extensive and eclectic menu. No more just bar food their menu has everything from great burgers to pb&j, edamame and empanadas. So if your your in the area need an NFL fix a great burger and beer it is not to be missed.
But lets hope the jags do better on the next visit.
Later
Erich

Havana Central (22 union sq)

munchmaster@mobilemuncher.com (Erich) — Thu, 4 Sep 2008 22:38:00 -0400

I didn't think my first official food post would be on anything other than this past weekends National Buffalo Wing Festival. Little did I know we would eat at this surprising little Cuban restaurant in Union Square tonight.

Caipiroska was the great drink I had. It was a cross between a strawberry daiquiri and a mojito. Now don't misunderstand, I am a purest for some things and a mojito is one, but this was an exception.

Now on to the meal. I had Ropa Vieja with black beans and yellow rice. The shredded beef was great - slow cooked with red bell peppers and a slight hint of mild other flavors. It could have used a little salt, but the house brand garlic hot sauce had just enough salt and vinegar to take care of that. This house sauce was also very tasty on the the fluffy, perfectly cooked yellow rice. You could tell the black beans were not out of a can; they had the slow cooked flavor and a firmness that you only get from properly cooked dried beans.

Now onto Teresa's meal. She had the same wonderful black beans and rice but her main dish, well let me tell you about it - a Cuban Burger that was ground beef mixed with chorizo sausage. What a great idea! It was wonderful and needed no sauce. All in all it was a great impromptu meal.

Now its off to bed.
Erich

The new mobile muncher blog

munchmaster@mobilemuncher.com (Erich) — Thu, 4 Sep 2008 17:33:00 -0400

Hi everyone well this is my first foray into food media. I hope everyone is as excited as we are. There are a few reasons I wanted to create this; First - I wish I could take everyone on our journeys and culinary endeavors, but alas, it is impossible. So this is our way of sharing with it our family, friends and whoever enjoys reading them. Second- it allows me to practice my food writing, photography, and publishing skills.

I hope you all enjoy it and leave comments and suggestions.
:)

Erich and Teresa