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This dog features Latin Infused shrimp ceviche salsa twisted with a mexican crema served on a chorizo sausage. Although the dog does capture the flavor of the shrimp ceviche, it does not work in hot dog form. The biggest problem with this dog is that the salsa will eventually soak the bun and break at the bottom. The best part is the Chorizo sausage. The sausage has a spicy undertone and a very bold flavor which makes the dish.
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An American Kobe beef dog with vietnamese shaking beef topped on lemon vinagrette watercress. This dog is not one of Calidog's better offerings. The beef has a good taste and light marinade, and the watercress is gives it a fresh flavor, but the problem is the vinagrette. The lemon vinagrette, although tasty, soaks the bun and makes the entire dog almost inedible as everything ends up falling out and making a mess.
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Latin Infused shrimp ceviche salsa twisted with a mexican crema served on a chorizo sausage. This Dog has a very interesting mix of flavors and they capture the essence of the ceviche, but it doesnt quite work in hot dog form. The biggest problem with this dog is that the salsa will eventually soak the bread and cause it to tear. The Chorizo Sausage itself is the best part of the dog with a spicy undertone
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This adaptation of the creole dessert is a great end to any meal. These little pastries are very crispy on the outside, but incredibly light and tasty on the inside. They are not as dense or as chewy as their New Orleans bretheren. The Thyme-Honey sauce is a lot thinner than normal honey but packs all of the flavor and sweetness you would ever need for this dish.
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This is an excellet side dish where the description may say burnt butter, but is was more of a browned butter. The dish was great where it was full of all of the flavors but, not drowining in either the butter or the Myzithra cheese.
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This celebration of everything pork is comprised of 6 different cuts over an Apple Puree, with tiny potatoes poached in pork fat, celery and almond. Here is the rundown of the cuts ( follows the picture).
In the upper right is the Terriene. Similar to Head Cheese, these small squares are comprised of various bits formed into a mold similar to a Pate, but with a firmer texture.
On the bottom right is the Pork Jowl. This is a very small cut with very big flavor. It has a very large fat cap, but worth every bite
Next up on the left is the Pork Confit. This has a very crispy top with an almost dry texture if left too long. It has very excellent flavor and reminds me of a good mexican Carnitas
Following up is the Double Cut Pork Chop. This had a great BBQ char on the outside with a simple but excellent seasoning.
Next up is the Pork Shoulder. The same cut as pulled pork, these pieces were not shredded, but whole. The marbling was intact that left the dish moist and there was an orange citrus glaze on the outside with left a subtle, but great flavor.
The finale is the Pork Belly. Different than most Pork Belly dishes, this did not contain a huge fat cap, but a very crispy skin almost the same as found at some chinese banquets.
This dish as a whole is an excellent representation of the different ways pork can be prepared and all of them were cooked to perfection. The plate may look sparse in the picture, but it is a very filling and full bodied dish.
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This dog is topped with Chinese spiced prok chili, melted with jack & cheddar cheese topped with green onion on a Kurobuta pork sausage. The chili really shines on this dog as the chinese spices lend a slight sweetness to the dog. This chili does contain beans, but they do not overpower the chili itself. The sausage itself is good, but the casing is a little tougher when compared to their American Kobe Dog, which isn't that much of a problem, but it is noticible. As with the rest of their fusion dogs, this one is also piled high with toppings, but the bun does an excellent job of keeping it all together.
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As their signature dog, this has Japanese inspired flavors of roasted seaweed, teriyaki-onion sauce, Japanese mayo, sprinkled with a little chili on an American Kobe dog. This has excellent flavor, and although I was skeptical of the seaweed at first, it does add an excellent twist to the dog. The American Kobe dog itself also has excellent beef flavor. This dog is piled high, so keep the napkins handy, but the bun is thick enough to keep everything together.
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Shoestring french fries tossed with a light Srircha sauce and topped with fresh Cilantro, these fries have a very subtle heat which is has great flavor and not burning. The only issue I have is the sauce does soften the fries so they loose a little crunch, but the flavor more than makes up for it.
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Crispy pieces of shredded pork and salsa surrounding rice topped with seaweed flakes. This dish is great as it is not the normal roasted pork with the huge fat-cap on it. As it is all meat, it is a little dry, but the salsa gives the dish the balance it needs. The topped rice also imparts a different but welcome flavor to the dish. Although not the healthiest to eat, it is quite enjoyable.
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