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Since Food Network was doing their food truck filming this summer, I think a few of the other local food truck folks wanted to get in on the show.
I’ve never been to the Touch Supper Club Food Truck (been to the restie, but not the truck) so I decided to pop on by.
Also secretly hoping they had some Spam on their mobile menu too.
Also huge kudos for using a local Cleveland company and local parts.
Having a short attention span and ready to try something different, of course I was going to bust out the 2 for $7 special…and maybe a shrimp taco too.
Touch crews working hard and sweating away
Pulled pork tacos: Apple rosemary BBQ sauce, Cheddar, lettuce, and crispy onions. (2 for $7)
They were OK as the BBQ sauce might have over powered the taco.
Glad to see an entire leaf of lettuce there too…not the usual shredded cheapo stuff from other vendors.
Apple rosemary BBQ sauce was nice…but I think it might have either been more of a chutney than sauce.
BTW-from what I know, that’s not exactly cheddar. Perhaps a “Colby” descriptor might better suit this taco.
Fried Mac and Cheese tacos: Crispy Fried Mac & Cheese, lettuce, pancetta, scallion, and sour cream. (2 for $7)
These were just we OK too.
In the first bite, it was kinda dry as I didn’t get much sour cream…the binding agent.
Good crisp on the Mac& Cheese, but insides were barely warm.
All the ingredients individually are great, but if there isn’t a binding agent then it’s a cobb salad without dressing.
Maybe an addition of some pancetta creme fraise?
Cilantro Lime Shrimp Taco: Marinated shrimp, bacon corn salsa, and lettuce. (2 for $7)
Shrimp was well cooked and I enjoyed the non-bacon corn salsa.
But there could have been a better binding agent to tie all these separate items together…maybe like more salsa in the corn or maybe goat cheese.
Having great ingredients is the foundation of great dishes…but if you don’t pinpoint the thread that binds them together, your tapestry of culinary genius will unravel before your eyes.
Jeez-I gotta stop reading fancy novels.
If you really want to know, I was unimpressed by the national food trucks that came here for the race. Nothing to write home about.
But good day to see our local Cleveland food types mob the scene and support our local food folks.
Reporting live from QuarryLaneFarms…
That’s right-this type of restie is our new favorite type of eating/drinking kinda place (Cleveland take note). It all started with Mac Mac, TracieMidori and Uncle Wes – all said that Izakaya was the awesome.
We thought they were dealing with their glaucoma issues, but apparently, they’re right – Izakaya is the shiznit.
Using Wikipedia as the answer to the world’s problems, izakaya means literally “to stay” and “sake shop”. Stay + #drinkydrinky = HAI!
And the first place we had a chance to check out an Izakaya place….Chizakaya in Chicago (Chicago + Izakaya = Chizakaya). Located at 3056 N Lincoln Ave this place is perfect anytime because of the $4 – Sapporo pints and $4 Kirin Ichiban pints all day-every day.
Confession: I love nasty bits. Nasty bits are commonly referred to the innards and the parts that no one wants to eat, I love them all: gizzards, skin, hearts, tongue, cheek, etc…Yes I said it…I love the nasty bits. Don’t you love the nasty bits too?!?!
If I was in Chicago right now…I’d be eating at @Chizakaya multiple times a week. Easily I’d vote this as MUST-EAT in Chicago.
Besides, who doesn’t want to eat Chicken gizzards, baby octopus, duck hearts, beef tongue, and chicken skin…I’m so in. As you know, @NoReservations loves the Nasty Bits too.
Reporting live from QuarryLaneFarms…