Tempeh
If you are an avid read of Meals Meals Food, you will know that I am on a journey to lower my cholesterol. This has made me experiment with various plant-based proteins, like tempeh. Tempeh seemed very appealing when I realized it is both very cheap and very high in protein. My first attempt to cook it was cut into strips, tossed in a mixture of spices and corn starch, then fried until crispy. Post-fry, this was then tossed in buffalo sauce, and enjoyed before watching the NFL playoffs. Consuming tempeh like this made me feel like one of those guys on TikTok: “I’m a former deer hunter and this is how I hit my macros as a vegan powerlifter.”
Tempeh holds imparted flavor better than tofu, and has a more appealing texture (to me) that is akin to savory candy. Instead of pressing and then marinating, tempeh allows you to skip at least an hour of food prep, with the added bonus of more immediate structural integrity in your chosen dish. I think one pack costs $3 at Trader Joe’s and contains 41g of protein with many healthy fats and carbs to boot. I’m not trying to convince you, but give buffalo tempeh strips a try.
Lox Spread
Sometimes you should not order “lox” from a bagel shop. This is because most bagel shops do not purvey actual “lox,” i.e., “belly” lox, but instead smoked salmon masquerading as lox. The best real, salty lox downtown is found at Russ & Daughters. Though on a weekend, it does not make sense to wait in that line. But what if you still want the lox experience?
Salty, umami, chewy: when I crave this at a normal bagel shop, I search for “lox spread.” This is just smoked salmon bits mixed into cream cheese, but cheaper than ordering both separately on the same sandwich. To imitate belly lox, at home I will open up my bagel with lox spread and sprinkle on a heavy pinch of kosher salt. Boom: salty, umami, chewy. Even better if you have onion and capers on hand.
Son Del North
This is a burrito shop that I am 99% sure is connected to the growing 7th Street Burger empire. Whenever I walk by, there is usually a line spilling out the door. It became popular for its “viral burritos,” which seem to just be normal burritos wrapped in homemade flour tortillas. Ok. I guess if there is ever a time when there is no line and I need to eat, I will try it. That day was last week.
I ordered just a bean and cheese, and was surprised that it took about 10 minutes to prepare. I was the only one inside: were the beans made to order? My order came out hot and was served with a small side of salsa. Upon first bite, I realized what had taken so long. The filling of the burrito was thoroughly combined, creating a beany, cheesy paste within the admittedly delicious tortilla. But, what good is a fantastic tortilla when it is merely a vehicle for a glorified bean and cheese burrito? Panchero’s clears, and those aren’t even actually that fresh. After each successive bite, the filling spilled out more and more, each time gloopier than the last. I really do not understand all the fuss with Son del North. No rice? Grow up.
