October 2nd, 2017

Food Truck Series: Dee Dee Thai Food

Posted in Food Trucks, Restaurants, Reviews, Trailer/Street Foods

Food Trucks:
Dee Dee
Northern Thai Food

Thai Food

 

It’s time for a new Food Truck review and I’ve got a taste for Thai food today, lucky for me, Austin is always there to satisfy my whims. With all of the great Thai in town (seriously, there is some GREAT Thai food here), I wanted to venture somewhere new to me, but popular among the people. That’s what led me to Dee Dee.

Owned and operated by husband and wife team Justin and Lakana, Dee Dee (which translates to Good Good) focuses on serving street-style Thai food from the country’s northern region. Apparently, they’re doing a good job, because only 20 minutes after opening the line was 15 people deep and running a 45-minute wait on food.

So, let’s look at the food.

Moo Ping

Thai Food Austin

These expertly grilled pork skewers were tender, fatty, and full of flavor. As great Thai food does, this dish balances sweet, salty, spicy, and fishy umami flavors wonderfully. Fresh citrus and cilantro cut through all these flavors for a clean finish.

Pad Ka Pow

Thai Food Trucks Austin

Aside from being fun to say, the Pad Ka Pow packs a fragrant punch with ground pork stir fried with Thai basil and homemade chili paste. The perfect flavor comes with a combination of the fishy pik nam pla sauce and the runny fried egg for a bit of rich fattiness in with the pork and rice. This is my kind of comfort food.

Somtom

Best Thai Restaurant Austin

I truly love complex flavors, especially when you’re not expecting them. The somtom fits that bill perfectly. What looks like a simple vegetable dish is actually packed with sweet, sour, citrusy goodness that’s balanced perfectly with crunchy blanched peanuts. Super fresh and irresistible.

Om Gai

Food Trucks Austin

Ok, to be honest, I was a little underwhelmed when I saw this dish. At first glance, this one is a little bland, but once again, Dee Dee proves to be all about the flavor. The dill and lemongrass bring fragrance and elegance to a hearty, fatty bone broth garnished with zucchini and thinly sliced chicken. The side of sticky rice for dipping in the broth is a great touch.

Mango Sticky Rice

Great Food in Austin

This is a very simple dish, but executed very well. Sweet but not too sweet sticky rice cooked perfectly topped with bright, ripe mango, and finished with a drizzle of sweetened coconut milk. This didn’t disappoint, but I also thought it could use something to make it more unique. A fun spice, a crispy garnish? Maybe both? Room to improve here.

Dee Dee Thai Food: Conclusion

Dee Dee performs even better than its name describes, more like Great Great. Fresh, vibrant ingredients, complex yet well-balanced flavors, and expertly prepared sticky rice make Dee Dee my new go to restaurant for comfort food (don’t worry Ramen Tatsuya, you’re still up there too).

Feel free to comment below on your favorite Thai foods or places in Austin you think I should visit. I’m always looking for my next favorite meal.

Cheers!

 

Dee Dee
Northern Street Thai Food
1906 E Cesar Chavez St.
Austin, TX 78702
http://www.deedeeatx.com/

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August 21st, 2017

Food Truck Series: Via 313

Posted in Consumer Trends, Food Trends, Food Trucks, Restaurants, Trailer/Street Foods, Trends

Via 313 Pizza

Pizza Trends

Pizza is a staple food of life, I think we can all agree on that. No matter your preference or dietary restrictions, someone out there has made a pretty darn good pizza just for you.

One of the true beauties of pizza is its different adaptations. Thin crust, thick crust, white pizza, flatbread, Mexican style, Korean BBQ, New York, Chicago, deconstructed; the list can go on and on.

After seeing a rise in the popularity of Detroit style pizza, we here at Culinary Culture decided to jump on the bandwagon and see what it’s all about. And what better place to find out then the rapidly expanding pizza truck turned brick and mortar restaurant here in Austin, Via 313.

Detroit Style Pizza

The first question to answer was, “what is Detroit style pizza?” Via 313 owner Brandon Hunt was kind enough to answer that question in an interview with Austin Eater. In his description, Detroit style pizza refers to a square pie, cooked in pans that are actually used in automotive plants for spare parts, caramelized cheese crusts, and a generous pour of sauce on top of the pizza when finished.

The second question is, “is it any good?” After tasting the Detroiter, a pie made with smoked pepperoni under the cheese and natural casing pepperoni atop, the Smokey, made with Black’s brisket and tangy BBQ sauce, and the Rocket (my favorite), stacked with hot Sopressatta, arugula, and shaved Parmesan, I can emphatically say yes. Very good.

The caramelized cheese around the crust stands out with both great texture and flavor. The crust is thick and crispy on the outside, but chewy in the middle. It’s very filling but a little oily for my preference. Via 313’s red sauce was a standout though. Vibrant red, fresh tasting, and filled with herbs. It complimented the pies well and something about having it on top cleans the palate between bites.

I’m officially on board with Detroit style pizza.

Detroit Pizza

If your splitting hairs, the location I visited technically isn’t a food truck. But since it began as a food truck, and this location is much closer to me then where the truck resides, I hope you’ll overlook this.

Thanks for reading along, now get out there and eat!

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August 7th, 2017

Flavor Blasts: Jamaican Food

Posted in Celebrity Chefs, Food Trucks, Restaurants, Trailer/Street Foods, Trends

foods of Jamaica

Bold, Bright, Beautiful: Jamaican Flavors

When you think of Jamaican flavors you reflexively think of jerk, stews,

Jamaican Cuisine

Courtesy of Island Spice Grill

and curries. What do these dishes have in common? Rich, complex flavors.

The source of these flavors is Jamaica’s abundant use of garlic, ginger, cinnamon, allspice, nutmeg, a variety of chili peppers and citrus fruits, coconut, and soy sauce. You’ll also come across plenty of legumes, sugar cane, plantains, onion, and tamarind offering a plethora of flavor diversity.

This variety is what defines Jamaican cuisine. Influenced by Spanish, African, Indian, and Chinese ancestries, and supported by rich volcanic soil and a damp climate, it’s easy to see how Jamaican cuisine has evolved into such a complex and desirable cuisine. In the U.S., Jamaican and other Caribbean cuisines have boomed spanning the market from fast food (Pollo Tropical) to fine dining (Glady’s).

 

Jamaican foodsWith such progress comes culinary innovation. One example of this comes with Chef Nigel Spence of Ripe Kitchen and Bar in New York, who uses pimento wood chips to slow smoke chicken before seasoning it with jerk. This reaches back to the traditional essence of jerk, where pimento wood was used in fires to grill meats over high heat. Another is the roaming Island Spice Grill food cart in New York. They have combined traditional Jamaican jerk flavors with a masterful social media platform to create a cult following of diners who anxiously await daily posts to find out where they will be positioning their cart.

Time will tell what will come with the future of Jamaican cuisine as it intertwines with American culture and a fusion of other cuisines. Personally, I’m excited to see. But until then, get out there and explore what Jamaican food your city has to offer.

Cheers!

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March 13th, 2017

Food Truck Series: Kebabalicious

Posted in Food Trucks, Restaurants, Trailer/Street Foods

Austin Food Truck Consultants

Kebabalicious

Modeled after the European style Doner Kebab carts, common street food through the U.K. and greater Europe, Kebabalicious successfully brings that savory flavor to Austin.

Listed on Eater as a one of the “20 Essential Food Trucks in Austin,” Kebabalicious maintains similar accolades on Do512 also. For this reason, and the fact that I ate kebab at least twice a week while I lived in London, I knew I had to give this truck a try. 

Food

Restaurant consultants

With a smart, concise menu, ordering was made easy for me. With the “Spoiled Brat” plate, the K-Fries, and a side order of the Ka-baam sauce I was able to taste almost all of the menu items.

Commercial food consultants

The Spoiled Brat plate consists of beef and lamb shawarma, seasoned chicken, crispy falafel, humus, feta, tzatziki, and red sauce on a bed of greens with tomatoes and onion.

The chicken was delicious. Moist and tender with and excellent seasoning. The beef and lamb was underwhelming. The flavor was fairly standard with nothing to denote fine quality or uniqueness. It was also cut so small it was closer to ground sausage than traditional flanks of shawarma. The falafel, however, made up for that fully. Perfect balance of crispy exterior with a soft, rustic center. Great color, aromatics, and seasoning.

Corporate chefs

The K-Fries were a fun addition, but also let me down. While the sauce was excellent and the salty feta worked very well with the fries, the fact that they were soft undercut the dish. I will say though, the zatar spice is the perfect complement to fries. With hot, crisp potatoes this would likely have been a real winner.

Sauces

Let’s focus on sauce for a minute, particularly the chile sauces. The Ka-baam sauce is a smoky blend of jalapeno and poblano peppers in cool cream cheese with lots of aromatics. Delightful against the strong seasonings and charred meats.

Their spicy red sauce, on the other hand, is closer to a harissa chile blended with red curry sauce. Balance this with some powerful aromatics like coriander and cumin, ramp up with coarsely crushed black pepper, and then tone back down with creamy mayonnaise and you may have something close to this delicious sauce.

Other

To finish out the humus was wonderful, rustic, and delicate. The tzatziki was overly sweet and missed the crucial cucumber flavor, but the pita was wonderfully thin and chewy, a refreshing change from the usually puffy, dense pitas served at many kebab shops.

Final Thoughts

Recipe commercialization

Overall I was pleased with my visit to Kebabalicious. The chicken is well prepared and hearkens directly to the doner kebab shops of Europe. I’d like to see a stronger cut of the beef and lamb, a more balanced tzatziki, and crispy fries, but these I’ll chalk up to a simple miss. I’ll have to eat there 3 or 4 more times before I’m sure of anything. Next time though, I know to start with the falafel.

Until next time, good eating Austin!

 

Cheers!

-Chris

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November 1st, 2016

Food Truck Series: Cazamance

Posted in About Allison, About Christopher, Food Trends, Food Trucks, Healthy, New Foods and Flavors, Restaurants, Trailer/Street Foods, Trends

1

 

Ubuntu: I am because we are. This is the sign that welcomes you to Cazamance, a West African inspired food truck in South Austin. The word “Ubuntu” literally translates into “human-ness,” which is the African philosophy of universal human connection. It’s this philosophy that inspires the unique and approachable food produced here.

Owned and operated by Chef Iba Thiam, who brings culinary experience from West Africa, France, New York, and, of Course, Austin, Cazamance operates by the ethos that delicious beverages and great-tasting food are the secret to making life better. I certainly can’t argue with that!

So let’s dive in to the 2nd installment of the Dish Bliss Austin food truck series and talk food…

Dakar Lamb Wrap

 2

The fatty earthiness of the lamb is balanced well with a sweet acidic tomato relish to give the wrap a surprisingly light flavor. The melted brie adds a pungent, creaminess that, while unexpected, works well within this scheme. The creamy Sriracha sauce served on the side really took this dish to the next level. The lamb itself could, however, have benefited from additional seasoning and a pinch of salt. Overall quite nice.

Vegan Curry

 3

I truly appreciate when a vegan dish offers bold flavors and heartiness, which are characteristically lacking in this category. That’s exactly what the vegan curry brought. Offered in either a wrap or on a bed of fresh spinach, as many of Chef Iba’s dishes are, the curry was well-rounded with good spiciness. It, like the lamb though, simply lacked that dash of salt to fully bring out all of those complex flavors.

Mafe Vegetables

 4

I went off menu to get this dish, and luckily for me, the Chef had some leftover from a catering event from the night before. A nice medley of vegetables and white beans stewed in a peanut butter sauce made the mafe hearty and satisfying. I would have preferred a little more heat along with, yet again, a pinch of salt, but overall flavorful and filling.

Yassa Chicken

 5

This was by far my favorite item. Tangy and tender pulled chicken with smoky poblano peppers came together ceremoniously under a generous sprinkling of salty feta cheese. I could’ve easily eaten three helpings of this gem. I chose to have this served on a bed of spinach, which was crisp and wonderfully fresh.

Piri Piri

 6

What a treat the Piri Piri was. Aromas of cinnamon and clove emit from the juicy smoked pulled pork. Flavorful and well-seasoned with a slight heat from the serrano sauce and a great textural contrast between the crispy pieces of pork and the soft starchiness of the plantain. This is the type of dish that keeps you coming back for more.

Fresh Young coconut

 7

Just consider this the cherry on top. A fresh, butcher cut coconut served with a straw. The fresh, sweet milk was the perfect palate cleanser for the complex seasonings. And, as an added touch of hospitality, April and Iba will happily split the coconut open for you after you finish the milk so you can eat the meat for dessert. Delightful!

8

Thoughts

Aside from the under-seasoning of a few of the dishes I found Cazamance innovative, well executed, and crave-worthy. I appreciate the essence of their food and love its healthful qualities. In a landscape of tacos and chicken wings, Cazamance offers a deliciously unique alternative.

Location

4204 Manchaca Rd.
Austin, TX 78704

Located behind Radio Coffee and Beer.

512-769-9560

www.cazamance.com

September 26th, 2016

Food Trucks Series: Picnik

Posted in Food Trends, Food Trucks, Gluten Free, Healthy, New Foods and Flavors, Paleo, Product Innovation, Restaurants, Trailer/Street Foods, Trends

If there’s one thing we know Austin does great, it’s food trucks. These portable testaments to culinary dedication span the spectrum of culinary adventurism.

You can find everything from fancy Turkish breakfasts, savory fried bananas, and traditional African cuisine via a local food truck. Honestly, it’s a blessing and a curse. With all this amazing food at your fingertips the budget is always in jeopardy.

For this series we are going to explore some of Austin’s unique food truck options. Our first stop will be Picnik, which, admittedly, is more of a “trailer” than a food truck, but let’s not get hung up on the semantics.

1

About Picnik

Picnik focuses on healthful, gluten-free and paleo food options made with only the highest quality ingredients. They set themselves apart from the traditionally decadent food truck scene with a focus on nutrient dense, flavor packed options.

You’ll find no refined sugars or white flour on this menu, but what you will find are unique dishes that will satiate both your stomach and your spirit.

The Food

BUTTER COFFEE

2

Butter is back! Sporting a rich aroma with notes of hazelnut, this coffee offers hearty flavor with luxurious mouthfeel. Even with no sugar, the butter coffee hits sweet notes on the palate. The butter and MCT oil offer creamy texture without overwhelming the drinker.

BONE BROTH

3

I took the guidance of the barista on this one and ordered the classic beef bone broth with a hit of ginger and spicy pepper. Glad I did. Great flavor, rich notes of marrow, wonderful herbal notes and a kick at the end. In my opinion the ginger came on too strong but overall the broth was executed wonderfully with a beautiful fatless surface.

CHORIZO FRITTATA

4

I love eggs. Period. I really wanted to love this frittata. Unfortunately, the heavy cornmeal flavor and aroma snuffed out any taste of chorizo and left it flat. Very dense and a bit under seasoned I’d say the heart is in the right place on this one but it could use a revamp.

BROCCOLI CRUNCH

5

I was not expecting to enjoy this dish as much as I did. The broccoli was fresh and bright with great crunch and flavor. I loved the pairing of the creamy avocado oil mayonnaise with sweet currants, salty bacon, and tangy red onions. The only knock on this dish was that the chicken, while flavorful, was overcooked by a good 5 minutes. It was so chewy and fibrous that I pitched it in order to get more of that delicious broccoli.

BLONDIE

6

What a winner! Ultra-moist, soft, and bursting with flavor, this gluten-free gem makes you forget flour has purpose. The combination of coconut sugar and almond flour gives off a rich, almost fig-like flavor and texture. Just excellent.

Thoughts

I respect the heck out of Picnik. With an extremely difficult platform they manage to offer good, healthful food choices without skimping on flavor. They’ve got some hurdles to mount but I think they can get there. I would certainly return for a BBB lunch anytime (Bone Broth, Broccoli Crunch, and Blondie).

Where to Picnik

You can visit Picnik online at http://picnikaustin.com/ or at one of their following locations:

1700 S Lamar 400-B
Austin, TX 78704

4801 Burnet Rd.
Austin, TX 78756

 

CHEERS!