Archive

bloggers

P1050294

I’m always game for a road trip (especially when it involves food), so when Daniel suggested a detour into Old Forge, PA to try their pizza styles I jumped at the chance. We were armed with suggestions from NEPA Pizza Review, and off we went.¬† I just kind of tagged along with Daniel and his crazy list of must-try pizza places.

Northeastern Pennsylvania style pizza is unlike any I’ve ever heard of before. It reminds me of a cross of french bread pizza, Elio’s frozen pizza, and hot pockets. There are three different styles: red (tomato sauce + cheese), white (just cheese) & white stuffed crust (just white, but with a top crust of dough plus the bottom crust.
P1050273

First up was a tomato & garlic white pie at Colarusso’s. The bread dough was vaguely focaccia-y and the cheese was more of a cheese sauce. Order by the pies here.
P1050275
P1050276

$8.00 for a pie, though the menu listed a higher price for white pies over tomato pies. Any way, first pie down and we were off to the next stop!
P1050280

Salerno’s was up next. It’s a dark bar right next door to a funeral home, but yay, it has its own parking lot.
P1050278

We put in the order for two cuts of stuffed white. About 20 minutes later, we got these ridiculously cheap cuts (they call them “cuts” not “slices” in NEPA). Each cut was like $1.50 or $1.75. Crazy cheap. The bottom crust was soggy, but the top crust was almost pastry-like and flaky, and the thin burnished onion on top was nice. The cheese itself was fairly flavorless and had a gluey texture.
P1050283

Third stop was Arcaro & Genell, a restaurant whose name I’m still not entirely sure how to pronounce. This was definitely the ritziest restaurant of the tour. Very clean and well maintained inside, solid tables, and I think there was even a bocce ball court out front.
P1050286

We went with a red, a white, and a white broccoli. The white at Arcaro & Genell was of the stuffed variety. This was probably my most enjoyable overall cut of the entire trip. The cheese had a little bit of mozzarella, which added some stretchy texture and salt to the cheese sauce. The crusts were fairly crisp, but not as pastry-like as Salerno’s. The broccoli was enjoyable – still a bit crunchy and fresh, plus a hearty kick of garlic.
P1050287

So cheap. It took about 15-20 or so minutes to heat up these slices. I’m guessing most folks don’t just order a cut or two.
P1050289

Revello’s – the clunker of the day.
P1050297

Anazalone Special Lager – said it was local, so I wanted to give it a try. The first sip was refreshing, but after that it was like PBR & Budweiser. Basically like metal shavings. Not my fave. Thankfully the fussman helped me with this beer.
P1050300

The long-reheat times seemed to be a thing with NEPA style cuts, but Revello’s wins for longest wait. 30 minutes from order to table, and we were one of the only tables. The cuts were gummy and easily skippable. The red slice reminded me exactly of Elio’s frozen pizza. We got a white & a white broccoli. The broccoli was gummy and mushy.
P1050301

Ghigiarelli’s was the final NEPA pizza stop.
P1050302

Hmm, wonder what they use for their sauce?
P1050304

The red cut here featured a lot of tomato flavor, but somehow they transformed canned into a refreshing & bright (not metallic) flavor. Lots of onions in the sauce as well. Took about 20 minutes for the slices to come out, which is just so crazy cheap for the amount of time a patron sits in the restaurant taking up space. Overhead must be low in PA.
P1050306

ICE CREAM BREAK
P1050309

Fro-yo, actually. And this was a small. A SMALL. And they said people complain that their smalls are TOO SMALL. What madness is this? It was close to a pint for like $2.50.
P1050311

A few hours later we were in Oneonta, just in time for a few more slices. I was initially grossed out at the thought of cold cheese on pizza, but hey, I was game to try it, and the NEPA style pizzas hadn’t been my jam, so what’s another slice or two?
P1050313

Tino’s is the alleged inventor of cold cheese pizza. The slice itself was just okay. But the cheese strands on top were way too thick and bland. Kind of like play-doh noodle thickness. It didn’t melt at all on the reheated slices, and was just a heavy addition that detracted from the slice.
P1050314

And then we strolled Oneonta’s cute main strip. The Fuss man wouldn’t indulge my request to go into the Novelty Lounge, citing depressing reviews. But dude, LOOK AT THAT SIGN! And a 23+ age limit. Sigh. Next time.
P1050319

The final slice du jour was at Sal’s, which we shared because someone who wasn’t me was starting to get full. Sigh. Fine. This was actually a much nicer iteration of cold cheese pizza. Flavorful crisp slice below, and thin shreds of salty mozzarella that melted over time into the slice. I think I’m still personally more of an extra-cheese-over-cold-cheese type gal, but this was a nice way to round out the night.

If you told me when I was a kid that I’d grow up to spend a summer eating pizza I’d have thought you were fooling me.

Last weekend Jon in Albany and his two kiddos drove down to Princeton with me to eat as many tomato pies with Daniel B. as we could. The tomato pie is native to NJ. It is a dainty, delicate pizza compared to NY-style pizzas. The crust is incredibly thin, and the main star of the pie is the tomato, which usually plays second or third fiddle to the other components of a pizza (crust, cheese) in NY.

It was a whirlwind trip full of tomato pie goodness. I’m lucky to have such awesome folks in my life who are willing to ditch their real lives and go have foodventures with me.

Jon’s write up is here. Daniel B.’s is here.

A ton of pictures below:

P1040965

First up was Gennaro’s. This was probably the most upscale setting of the tour. Cloth napkins, and waiters dressed in blacks.
P1040971

We were some of the first customers of the day. Gennaro’s had the best tomatoes of the day (to me). So freshly sweet without seeming cloying. Jon took an “accidental” detour through the kitchen and saw that they were using canned tomatoes. We would all love to know how they got them to taste so fresh.

P1040973

Crust was okay. A nice and crackery crust. Overall, this was a solid example of tomato pie and probably my favorite of the day if I had to pick one.

P1040966
Halo Pub was literally right next door, so we made a stop in. You may have read Daniel wax poetic about this place, and it really is a well-priced gem. I would really love to get a look at their business plan and financials. I am really intrigued by how they can stay in business with the quality they have, overhead, and such low prices.

P1040974
P1040977

The Halo Pub van, restocking the ice cream stores from the farm. Golden cow on top. Sadly, I opted against ice cream since I saw they had soft serve, which they make on the farm, but it had just opened so it hadn’t had a chance to freeze and solidify.
P1040979

Pizza stop # 2 was good old Papa’s.
P1040981

Daniel and I were able to cross off the (half) anchovy mustard pie off our bucket lists. Mustard pies are a specialty of Papa’s, and well… I was imagining something different in my head. The reality of this pie is a swirl of mustard around the crust, and then the toppings laid as normal. I don’t really see the appeal, or what it really adds to the pie. It was something different to try for certain.

The mustard with anchovy was pretty decent, but the mustard pie plain/just cheese was pretty ho-hum. I don’t need to try it again.
P1040983

Half sausage, half plain. This came out a bit more burnished than the mustard pie. I brought some home for Albany John, and he declared the sausage very good as well. Papa’s reheated the best out of all of the tomato pie’s.
P1040987

Corleone’s. Oh, Corleone’s. Clunker. Skippable. Friendly folks, but not very good pies.
P1040990

Well, okay, their pizza was decent if a bit lackluster. Guess who was in charge of ordering and completely screwed it up and ordered a pizza? (WHAT? I’m from New York! It’s a reflex!).
P1040994

The deep fried calzone was on the list, though. $6.95, and the fried calzone came out looking like a burnished football.
P1040996

Daniel B stabs at it to divide it up.

P1040999

Full of ricotta, and a bit of mozzarella. I could have used a bit more mozzarella, as it was fairly heavy on the ricotta. But the fry job was spot on and deceptively light and ephemeral in an “oh god, this cannot be healthy” kind of way.
P1050003

The menfolk and the children tapped out after a few bites, so I ate a little over half of a football of fried calzone by myself. What? I love cheese and fried things. It wasn’t the greatest thing in the world, but it was pretty darned good for what it was.
P1050004

And then the tomato pie came out. Weaksauce. The tomatoes were too sugary-sweet, and the crust had major tip sag (as in, couldn’t even get it flat, so soggy and sad). Very bland, too. This reheated very poorly and when reheated the cloying sweetness in the tomatoes became more pronounced.

But I was drunk on deep fried calzone, and as I bade farewell to the counter dude, he told me I’d be ready for a nap. 10 minutes later I was glad Daniel B was hauling us around.
P1050012

But thankfully we made a stop at the Yardley Ice House for some water ice. Which is like Italian ice, but with a finer grain.
P1050008
P1050009
P1050011

I went with a “small” key lime pie. I don’t know how people can eat more than a small. It was tart, sugary, and refreshing. Enough to perk me and my growing pizza baby of a stomach up.
P1050035

The final stop of the tour was La Villa, which served more of a PA-style tomato pie.
P1050041

Rather garlicky, but pleasant in its own right. I don’t think I’d call it a true tomato pie like the Trenton/NJ pies are, but it was a good one.

I can’t believe how full I was after only a few stops, but then again, I did eat over half of a massive deep fried calzone on my own. I am blaming that calzone for taking up way too much space in my stomach and not leaving more room for pies.

This trip was just what I needed to recharge my batteries. Getting out of town for a day, doing something crazy with friends (don’t tell me it’s sane to decide to drive 8 hrs RT in one day to go eat some tomato pies). It’s just fantastic being around other pizza obsessives and, well, geeking out over the variations and nuances of each pie. I’m more of an introvert than an extrovert, but when you’re around people all day who have a lot of the same passions that you do, well, it’s just so darned refreshing. Extroverts, I think I kind of get part of what makes you tick.

The drive, aside from being long, was actually really easy. No traffic either way, and Jon was an awesome navigator and brought his GPS (and also cheddar bunnies! which are as tasty as they are adorable), which came in handy when my phone decided to crap out after leaving the 518 area code and take forever to do anything (oh, phone…). The kids were angels. Seriously. Parents like Jon & Daniel (and their respective partners) make me entertain the possibility of caring for some small human child in the future.

P1040337

The Fuj mentioned some new dishes on Taiwan Noodle‘s menu over the winter, and after the third or so mention, I asked him and Elise to meet Albany John and me there for a meal recently, and they kindly obliged.

First up: Spicy Shredded pork stomach ($3.95) on the left, 5-Spice Beef Shank on the right ($5.95). Hefty portion of beef in that dish. Served cold like deli meat, still very meaty. The pork stomach is served over a bed of peanuts. It’s can taste a touch gamey, but if you order the fried pig intestines it tastes mild by comparison.
P1040338

The onslaught of shareable plates. Wood ear in the fore front, adding in the fried pig intestine (the red stuff top left) and scallion pancakes. Woah, the pig intestine was some stuff yo’ A-ma or Yeh-Yeh would be eating. That stuff was intense. Albany John is an old man at heart and he loved them (thank god, because the rest of us were not into them).
P1040339

Squid rings! These had a nice breading and chew on the squid. I could eat a plate of these on my own. They had a side of seasoned salt, which was already in the batter. They said it wasn’t really necessary, and it wasn’t, but I guess they’ve had enough people ask that they now just bring some out.
P1040340

Wonton soup on the left, and a dish from a new part of the menu – baked rice. This baked rice was seafood. It was a gravy type dish over rice. Kind of like baked fried rice, but with gravy. I’m not a huge rice fan, but I was really into this dish.
P1040341
Pretty sure I ate close to half of this on my own.

Oh wait, did we also get Xiao Long Bao? I think we did, but I must have been too busy gobbling them down! Haha.

P1040236

Hodgson Mill posted a recipe for “Gluten Free Baked Beignets“. I used quotes because there is no way you can all these beignets in any way, shape, or form.¬† However, they are perfect as gluten-free scones. Not as light as wheat-based scones, but pretty decent for coconut flour scones. Hodgson Mill took my criticism well on Twitter. But seriously, don’t confuse these for beignets. It’s like calling a dinner roll a funnel cake. Two completely different things.

I don’t have any issues with gluten, but I will jump on any recipe that uses coconut flour. I can’t get enough of the stuff.

Baking in my Bathing Suit has been gluten-free lately, and she came over to help me make these.

Here are the ingredients you’ll need:

2T Warm Water
1 t yeast
1/2 t sugar
(Proof the three above ingredients if you want, otherwise just toss it all together)

1 C Gluten Free AP Flour
1/2 C Coconut flour
2 T Sugar
1 t baking soda1/2 t xanthan gum
3 T coconut oil, melted
1/2 C milk
1 t lemon juice
2 eggs
1 t vanilla extract

Combine all of the dry stuff, then drizzle in the melted coconut oil and mix so it evenly distributes and looks kind of clumpy. Then add in the liquids (including the proofed yeast, if not, toss in the yeasty trio now). Mix well.
P1040224
Here’s what it looks like when it’s all combined and mixed. Then you cover it and let it rise for about an hour.

P1040225

Put some parchment paper on the baking sheet you intend to use. Sprinkle with some gluten free flour
P1040226

Plop the risen dough on this sheet, then knead/fold it for a little while so the dough comes back together.

P1040227

Then roll it out into as much of a rectangle as you can make, he he. (Straight lines are not my strength)

P1040228

Then cut into triangles. Or however you want them shaped.

P1040229

Spread them out a bit on the parchment-lined pan. Then cover and let them rise another +/-30 minutes. (note: I made these in winter, so my house is cooler and a 30 minute rise time is normal. In the summer this may be reduced to less than 30 minutes)
P1040231

Here’s how they look after poofing for a half hour. Wow, lookin’ pretty scone-y.
P1040233

And here they are fresh out of the oven. 400F until the edges just start to get a slight tan. I think this was about 8 minutes for my in my convection oven.
P1040234

Figured I’d try them tossed in powdered sugar in the spirit of beignets. Also because these aren’t very sweet.
P1040235

They looked pretty, but you can leave the powdered sugar off your own. Not much stuck to them.
P1040237

But these gluten free scones were great with some freshly macerated fruit!

 

P1040246

Talk about a sweet week – on Sunday R came by with a whole bunch of delicious salted salmon roe from her trip to Mitsuwa the day earlier. Mitsuwa is one of those place I keep meaning to travel to. Any way, R hooked me up with a whole bunch of these roe for $34.99/lb!

P1040247

Delicious briny roe! I can’t find any salmon roe up here. The Asian Supermarkets have flying fish roe, but they’re not really well packaged and their turnover is poor, so the quality and flavors can be off. I was thisclose to sucking it up and paying $125/lb for a pound of salmon roe shipped from a website, so this was SUPER duper awesome!

Thanks R!

P1040272

And today R from Chopsticks Optional dropped off Monteal Banh Mi and Vietnamese cake from her mom! What a lucky girl with awesome friends I am!

P1040274

These were awesome banh mi. Albany John and I wolfed the first one down, but the second one we toasted on R’s suggestion and OMG, that brought the crisp crust back to perfect levels. Banh mi is all about the bread.

P1040275

Pandan, coconut, and mung bean cake! So delicious.

P1030874

Want fresh handmade dumplings? Northeast Dumpling House is your bet for freshly made squidgy dumplings. I think they still have some kinks to work out, but overall they’re a nice new addition to the Chinese food scene in Albany. Here are my experiences on two recent visits:

First visit:

P1030649

Woodear and cucumber on the left (aka cucumber & black fungus $5.99) and boiled dumplings on the right.

P1030651

I went with about 6 other people on this first trip – you want to bring a large group when you go to Northeast Dumpling House because there are 15 dumplings to each order. It’s kind of a crazy-large amount and it’s kind of weird that there isn’t a smaller amount available. Boiled dumplings are $7.99-8.99 and fried are $8.99-$9.99 per order. There’s beef, pork, and lamb options, and they are all pretty solid. I think my favorite so far are the pork and chive boiled dumplings.

 

P1030652

We got an order of the spiced potato and special pancakes on Jeff’s recommendation from All Over Albany’s Eat This article. They didn’t ask us how we wanted the potatoes done (hot or cold) and they came out hot. Eh, they were okay, but they tasted pretty bland to me, even with the occasional pepper slice in there to jazz things up.

P1030654

BAOS. BAOS. Get the baos when you go here. We got several orders (2 per order, $2.99) of beef baos and lamb baos. These buns were nice and squidgy (squidgy is very good when it comes to baos and dumplings), tender, fluffy soft baos, and there was a bit of juice inside each bao. They also weren’t stingy with the meat inside! I hate it when you get a big bao, and you’re all like “YEAH, bao!” and then it winds up being 90% bun with a dollop of meat inside.

P1030655

You also really, REALLY want to get the Spicy Sauce & Squid ($6.99). Most of their side dish items are cold, and this is no exception. Hot pepper slices, chili oil, chili flakes, and perfectly cooked squid.

P1030656

The fried beef dumplings were some of my favorite fried dumplings. I think the meat in the dumplings is a little smooth for my liking, but this is just my personal preference. I generally prefer coarse grinds of meat.

P1030657

2nd Visit:

Daniel B. came up for a weekend away from New Jersey and had Northeast Dumpling House on his list. Albany John, Jon in Albany, Chef Brian Bowden and his gal, and another pair of friends joined us on a Saturday night for a festival of eating.

P1030875

Daniel wanted to try the spicy potato & special pancake. I passed since it wasn’t my jam the first time around. The pancakes are cool, but I’m just not down with the potato.

We also got to try the pork & pickled veggie soup. That was really rockin’ soup, and I’m willing to bet the noodles are hand made since they’re making the dumplings to order. They were tender, but still had that delicate chew fresh noodles get. The broth was also solidly porky and balanced, although a jab of sriracha didn’t hurt.


P1030876

Cucumber & dried tofu ($5.99). This was sheet bean curd, and I think this should be easy to recreate at home. Basically just tofu sheet, cucumber, carrots, chili flakes, and a dash of chili oil and vinegar. Pretty refreshing to me, but meh to others.

P1030878

The beef omasum ($6.99) was another awesome dish from their cold side dishes menu. The tripe was very well prepared¬† with just enough heat to make it interesting (I wouldn’t really call it spicy. Yes, there was a little heat occasionally, but nothing that had me reaching for the tea). The texture was both tender and chewy, if that makes any sense. Sometimes tripe can be chewy almost to the point of being like chewing gum, but this was not like that. This had something more of a tendon amount of chew to it.

P1030879

The fry job on the dumplings was pretty heavy this time, lots of slick oil on the plates. We pretty much ordered one of each dumpling this time.

P1030880

P1030882

More spicy squid!

Another new thing we tried was the shrimp and egg boiled dumpling, which I enjoyed. The egg was pretty muted, it was more like a shrimp and veggie dumpling.

NE Dumps (my nickname for them) is still in the “new” phase. Both times I went in they were pretty dead. Which is kind of crazy for a weekend.

Here’s some areas for improvement:
Customer service – both times we had to flag down the waiter to order, then to get the checks. Tea refill on the first visit was inattentive on the first visit, and nonexistent on the 2nd visit, even though I did the “move the lid” trick to signal that we were empty. This slowness in service is also mind boggling to me, because Chinese service is usually quick, quick, quick. The dishes came out quickly once we ordered, this seems to just be a FOH issue. I’m guessing they are new to owning a restaurant and still learning the ropes as service was a little better on the 2nd visit.

Some specials listed only in Chinese. I am a “bad Chinese” and can’t read most characters, so like many of their other non-Chinese customers, I have no idea what the specials are on the board.
Consistency. The fried dumplings on the first visit were much less greasy than on the 2nd visit. The baos on the 2nd visit weren’t quite as tender as the first visit, and there was no soupy goodness inside.

Dumpling orders in quantities of 15. Orders of 8-10 would be easier for smaller groups of people to try more variety. The “Bull Paddywack” aka beef tendon is already crossed off the menu.

Cool Stuff they have going on :
BYOB

No huge rush, which is different from the “turn-n-burn” style most other Chinese restaurants have, so you’ll be fine to linger at the moment.

Some really delicious dishes on the “Side Dishes” menu that aren’t on any other menu in the Captial Region. I’ve never been much of a tripe fan, but NE Dump’s take on tripe (omasum) will bring me back here to try it out.

Cheap. If you go with a group, you can order most of the menu and still walk out for under $20 per person with tip.

Hand made to order dumplings!

P1030886

Daniel B. was in town for 24-ish hours from NJ and couldn’t help but arrange a mini tour of Disco Fries (fries, cheese, gravy). Chopsticks Optional also joined us! I was surprised by how many places use a cheesey sauce with their disco fries, and found out I am more partial to places that use just shredded cheese.

Our first stop was Junior’s, which I tend to find pretty “meh” and these fries lived up to that reputation. They started off looking pretty decent, if a bit sparse on the gravy (which was fine, because it tasted like jarred Heinz gravy).

P1030888
But closer inspection revealed cheese sauce underneath. Felt kind of like a cheeze dupe. Hey, here’s shredded cheese. Just kidding! Here’s some sour-tangy cheeze sauce. This was my least fave.

P1030889

Bomber’s was our 2nd visit, and my 2nd favorite.
P1030891

Hill Street Cafe had two gravy options – beef and turkey. So we obviously chose both. Holy neon cheeze, batman! This was the beef, which I thought tasted pretty made-from-powder-y.
P1030892

Turkey gravy fries were more of my preference. The fry job was really awesome on these fries, and they were the only location on the tour to use steak fries. But they stayed crispy the whole time! The gravy and cheeze also blended into its own thing. Kind of interesting. While these disco fries weren’t my favorite, the fry job is going to pull me back to try more stuff at Hill Street.
P1030894
The Ruck! These were my favorite, but I pretty much love everything at The Ruck. The fries got majorly soggy, but the gravy was the best of the bunch (it tasted like real gravy instead of instant gravy), and the pepper jack cheese was also a really awesome touch.

P1030896 P1030897

I did find the one thing at the Ruck I really, really don’t like, and it’s their Bloody Mary ($6). They took my twiticism (criticism via twitter) well and let me know it was from BP Brewing mix. Here’s why I didn’t like it: I asked the bartender for a Bloody Mary with extra horseradish and there was no visible horseradish in my drink. It was spicy, but the notes were a peppery heat and not the awesome nasal heat that horseradish brings. I’m surprised by this service blip from The Ruck – I expect better from them. This not the norm for service at the Ruck, which is why it stood out for me. Not for a bartender to hear “extra horseradish” and translate it to “spicy”. The BP Brewing Bloody Mary mix also has a strong celery flavor, which I really hate. So if you like celery and pepper, then this is the bloody mary for you, but for me it was pretty much full of all of the flavors I don’t like. I could only manage a few sips of this before throwing in the towel.

However, BBQ hot wings made everything better. Crispy skin, and that BBQ hot sauce is awesome. What? We had people there who had never been to the Ruck and tried their wings. And I have poor impulse control. Also, more people means I can order wings and they can help me eat it. Also The Ruck.
P1030900

The final stop on the tour was O’Toole’s, which has a Sunday special of 1/2 off all appetizers (which disco fries don’t fall under). These seemed to be covered in nacho cheese sauce, and a sparse amount of bay leaf & thyme flavored turkey gravy.

P1020916

Sometimes you need to get away from it all. Sometimes the location is important, but sometimes it’s the people that help you reset. Fall 2013 has been one heck of a doozy for me. Being an adult is a wonderful thing, but sometimes responsibilities and things like that toss in a few complications. I’d been planning on visiting Daniel in Princeton, NJ for a few weeks, and by the time I got there it was exactly the mental reset I needed. You can read his account of our adventures here.

P1020883

I left Albany Saturday morning, and by the time I got through all of the craptacular NJ traffic (seriously, it was smooth sailing until exit 17 on 87S, then a bunch of eye rolling until I got to Princeton) it was time for lunch. Greasy and so-bad-but-so-good sounded good to me, so Hoagie Haven it was!

P1020879

I loved the interior – one big open space with a menu and chips on the left, and the ordering line up front. You could customize any order you wanted, and they had a cute menu of their own custom sandwich combos.
P1020885

Daniel suggested we go with sandwich halves, which was a good call. Like, a really good call. Each half was about the size of my forearm. Dan and I split a Sanchez (fries, chicken cutlet, mozzarella sticks, cheese, special sauce) and a Wakeup Call, which is more of a breakfast sandwich that Dan customized as eggs, bacon, cheese, pork roll, .hash browns, and mozzarella sticks (mozz sticks in place of their “steak” slices). And we also got fried mac and cheese. The kiddos split a half sub which was a Sanchez, but with marinara sauce in place of the sweet sauce we got.

P1020886

Overall, the kids deemed the mac & cheese better than their sub, which I have to agree with. Those were freakin awesome fried triangles of mac and cheese. Just the right amount of crunch exterior and creamy interior. Get the mac and cheese bites from Hoagie Haven.
P1020889
We paired the subs with River Horse Hop Hazard beer.
The Sanchez. Meh. Not my thing. The sauce was way too sweet, and the fries were too heavy and didn’t add anything to the sub. The chicken cutlet was okay because it was meat, and how do you not like meat? But overall, just “meh” in terms of sub. Thank goodness Dan also got the wakeup call so I wouldn’t forever judge his select sub shop with a raised eyebrow. The wakeup call was pretty freaking awesome. Hash browns are a way better sandwich choice than fries at Hoagie Haven. If you see fries, just swap them for hash browns. But no, the pork roll, bacon, and eggs were pretty tasty. I didn’t think the mozzarella sticks added much flavor on either sandwich, which was pretty disappointing and weird that they didn’t add much flavor.
P1020906
After lunch, the food coma started to set in, so Dan made some of his super sugary Cuban coffee for me.
P1020908

The mixing of the espresso with some sugar, turning it into a creamy fluff of sorts.
P1020909

The pour

P1020912

Bam, energy shot in a glass
P1020914

And then, get this, we went for a WALK after coffee time! I know! The Veal of People wanted to go for a walk. I am so happy for the exercise addition in his life!

P1020918

Princeton’s grounds are beautiful.

P1020926
P1020939
P1020943
P1020946

Okay, enough of walkies, let’s get back to food. We went for two dinners, because that’s how we roll. The first place was Papa’s Tomato Pies.

P1020948

There was a magician at Papa’s, which the kiddos enjoyed, and was a nice distraction from the relatively short wait until our plain cheese pie came out. From what I can tell from this brief experience, Tomato Pie is kind of like a really thin (crackery) crust pizza with chunky tomato sauce, or chunks of sweet tomato sharing the spotlight with cheese.

P1020950

Papa’s crust was nicely thin. Not quite crackery, but quite ephemeral on its own. Papa’s tomato pie had a very short half-life in terms of enjoyability. The first slice was great. The second slice just a few minutes later was firmer and less enjoyable than the first as it cooled off. Still enjoyable, but just not as good as the first slice.
P1020951

Our second stop was DeLorenzo’s, which had one hell of a wait, and one hell of an inefficient hostess. The waiters were all taking peoples names and putting them on her list, telling her to seat people quicker. Yikes. And for some reason, she just kept telling the servers to wait, and slowly seating people. It was a weird experience. I’ve never seen waiters so openly tell the hostess they could handle more tables, and to seat more people.

P1020953
DeLorenzo’s pie was more of a crackery-crisp crust, which Dan and I preferred. The kids deemed Papa’s pie to be their preference of the two.

Compared to Papa’s the atmosphere at DeLorenzo’s was more chaotic – lots of TVs, bright lights, and not much in the way of noise control. It was a little overwhelming for me. BRIGHT LIGHTS, LOUD SOUNDS, AND PEOPLE EVERYWHERE. Bit the pie was a nice crackery crust, and the tomatoes shone through.

Prices for both of the pies were in the $13 range. Not expensive, but I could see an adult eating a whole pie with ease.

P1020954
Then we were off for two desserts for our two dinners. First up was The Halo Pub, which is an ice creamery and not a pub.

P1020955
I got a scoop of peanut and cashew praline. The cashew was really good. The peanut, eh. This was only like, $2.50 for the ice cream, though!

P1020956
Then it was off to the Bent Spoon. I suppose you could call the Halo Pub an old school institution. Lots of wood everywhere. The Bent Spoon would be like the hipster child of the Bent Spoon. They had banana “ice cream” and more non-traditional flavors than the Halo Pub (but Halo Pub had more selection).

P1020958

Wall of hard to read flavors (for old people. I could read them just fine).
P1020961

Flavors for the sampling! These seemed more like gelato than ice cream by how they had them displayed.

P1020962

I got their Wild Turkey & caramel flavored ice cream, along with the very locally sourced NJ pumpkin and NJ mascrapone ice cream. They were both so good. Expensive, but so good. Something like $4 for this small ice cream. But really good. Like, I couldn’t pick a favorite between the two. They just nailed those flavors.

One of my favorite moments here was when Little Miss Fussy almost started crying. Why? Because she was full and sad that she couldn’t finish her ice cream. So freaking cute.

So then we went and slept off our foodings. To prepare for more foodings the next morning:

P1020963
Nino’s Pastry Shoppe for their icing filled donut. Which Dan said was more of a frosting sandwich, so of course I was all in.

P1020965

Their portions were enormous. Every good here was gigantic.
P1020966
P1020967
P1020970

Then it was off to the Eet Gud Bakery. Love those signs.
P1020969

P1020971

Also very large portions.
P1020978
Here are the sweets we got from Nino’s: frosting-FILLED donuts, cream puffs, and cookies for the kids. The cream puffs were pre-filled, but maintained crisp exteriors. Nice job.
P1020975

We may have gone a little crazy at Eet Gud. So many things just looked so gud, though.
P1020984

So here is Nino’s frosting-filled donut on the left, and Eet Gud’s frosting-filled donut stick on the right. Nino’s frosting had more of a buttery feel to the filling, but it wasn’t great butter, so it had a bit of a greasy lingering thing going on in your mouth after you ate it. Not too sweet, either.

Eet Gud’s donut stick was my favorite of the two similar donuts. A slight shell of an exterior on the donut, cushy interior, and a sweet, thick frosting inside. Nice textural differences. Dan preferred Nino’s to Eet Gud’s for those same reasons, haha. He liked the softness of the whole dougnut and wasn’t a fan of the different textures of Eet Gud’s donut.

P1030007
Raspberry filled donut on the left, “mango” on the right. I say “mango” because that filling seriously tasted like Pez. There was no mango in there, but a whole lotta Pez.

P1030009
Pumpkin filled on the left, custard on the right. The pumpkin was awesome. Mixing the pumpkin with their frosting, Eet Gud churned out a donut with a great pumpkin flavor and a mousse-like texture filling. The custard on the right was like a Boston cream, but without the chocolate.

P1030011
I wasn’t a huge fan of the custard. It was kind of weak in the flavor department, so this was my wee dreg of donut.

And then I drank an entire pot of coffee, filled up with some cheap NJ gas and was on my way to Flushing, NY to see my uncle.

P1020527
Baking Suit invited me over for a night of gluten free pizza and girly shennanigans. Pizza? Shennanigans? I’m in.
Two kinds of pizza were had that day. Well, two different kinds of pizza crusts. And toppings.

P1020524

First up was Bob’s Red Mill. This crust required a lot of baking time (much more than it said on the package) in order to get it crispy and more pizza crust-like. The edges crisped up, the parts under the cheese were still a bit soft. Decent for a gluten-free option. Didn’t really taste “off” or weird.

P1020523

My favorite was the Bisquick gluten-free crust, though! This pizza was also white, which is one of my favorite pizza types, with red-wine mushrooms (Baking Suit’s family recipe). So good! The gluten free Bisquick crust was REALLY good. But maybe not really like a pizza. More like a biscuit crust. So buttery and delicious. But it didn’t taste gluten free at all. Had all the properties of Bisquick with gluten in it. I want 80,000 of these pizzas every week.

P1020416

I love the internet! One of my favorite bloggers, Wide Lawns, traded some of my young apples for some of her mangoes from her tree in Florida!

P1020413

First of all, I could smellthe fresh mangoes when they arrived and I opened the box. I can never seem to smell mangoes when they’re from the grocery store.

P1020412

These were so juicy and delicate. Very pronounced mango flavor, with a delicate floral finish (just a teensy hint).

P1020415

That was a good week for dessert and breakfast. Mmm. Fresh mangoes.

Follow

Get every new post delivered to your Inbox.

Join 1,676 other followers