mistergrub Yeah it's that Salmon Sashimi kind of night 1w

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mistergrub Lobster Feast! Vermicelli Noodles on the bottom. So it soaks up all that lobster flavor! 1w

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Normal Steven L.
mistergrub The best thing about friends and family traveling the world are the goodies they bring back. Sakura Blossom Green Tea Match a Kit Kat! My oh my are they good. Have to resist from eating the whole box 3w

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mistergrub Homemade egg rolls anyone? Two different kinds. Name them. 1mon

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1mon mistergrub
Normal Steven L.
mistergrub Sammich. The Real Obama ~ Italian Beef Chicago Style. If I can't get it in Chicago, this is the next best place to get it. By far 1 of the best sandwich I've ever had! Everything from the bread to the meat n the condiment are PERFECT! They're great by itself here perfect together.
Beef- The brisket is slow braised in italian seasoning and other seasonings. Served Thinly slice.

Giardiniera- This is a Italian style pickle. Consist of Carrots, Celery, Bell pepper, Hot Pepper and Califlower

Look at how big this sandwich is! Had clutch that baby from the top n open my mouth as wide as i can. Bite into it and a symphony starts to play. I mean everything was working in harmony. The bread had a nice soft chew to it. Age Provo had great sharpness to it. The beef which was sauced with its own Jus was moist, juicy and amazing beefy flavor. The Giardiniera will hit you like a mack truck! All of the veggies pickled perfectly. Texture=CRUNCHY! Has a AMAZING Bite/Heat to it. If you're in Washington D.C, go to Bub and Pop's
1mon

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1mon mistergrub
Normal Steven L.
mistergrub Mirugai ~ Geoduck Sashimi. One of the best tasting clams you can eat. I call this clam "Sweetness". Sweet n tender makes my surrender . A bit expensive at $5.50 a piece, but well worth it. Have you tried it before? If not and you see on the menu, splurge a little. 1mon

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mistergrub DT. Modern American ~ Roasted Duck Breast with Wild Dirty Rice n Orange Gastrique. Oh lets get ducky n a little dirty today! Lol. Any duck lovers in here? *raises hand. I love duck, grew up eating whole roast duck(hanging behind the glass at the Chinese restaurant). The duck cooked here is completely different than the Chinese version, but just as luscious and rich. Think duck is more of a intense meaty flavor of dark meat chicken.  It is laying on top of a bed of wild rice. Even though its called rice, it is not(actually a grass seed). The Duck is nicely roasted and seasoned well. Can you see that golden duck skin? Hmm Crisy Skin *que Homer Simpson Drool*. You cant be dirty rice without that chicken liver in there! To finish it up we have mirepoix(celery, carrots n onions), chicken stock and seasoning. Both are nicely greeted with a drizzle of Orange gastrique. If you don't know what that is, pretty much a sauce that is made of caramelize sugar/honey n vinegar to make a balance sweet n sour sauce. In this one orange is used. Think of a consistency of syrup.
Bite into that duck n you hear that skin crack sound, your heart just moves a little. That medium rare duck is moist/juicy/tender. Spoon up some dirty rice and its a texture party! The rice has a chew to it and it has a nutty taste to it. The liver is subtle in flavor which gives the rice a added element to it. I smear that duck in some gastrique n gave that duck some accessories! The tang cut some of the fattiness the duck brought. But brings you right back in with its sweetness. All in all this dish was a ball.
1mon

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mistergrub DT. American Food~Crab BLT Sammy with Zucchini Fries. When its stupid hot n humid you kinda don't want to eat anything that is hot hot. Give me a ice cold beer and a cool summer sandwich like this. Who doesn't like a BLT. Simple n good. But if you throw in some lump n jumbo lump crab meat with garlic bread that sammy is "turnt up!" Lol.
The crab is lightly tossed in some mayo. At he back end of it, you get a hint of taragon(licorice/star anise like flavor). Plays well with the crab. The garlic bread is garlicky n toasty goodness. Take that bite and the 1st hit is that crunchy soft bread. The cold tomato n crab salad contrast perfectly with the bread n bacon. The spring mix takes some of the heaviness the bread n mayo could bring. The zucchini fries were crunchy n salty with a burst zucchini flavor. And guess what? $7 dollars!!
1mon

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mistergrub DT. Viet. Banh Cong ~ Homemade Shrimp n Green Brean Cake. Last week i talked about my Aunt Thi. Well today I'm presenting you my other Aunt Thanh(who also makes amazing Viet Food) specialty: Banh Cong. Living with her for my 1st decade/half, I was spoiled with her cooking. Learned a lot about Viet food n the culture. When she started to make Banh Cong, I wonder what these muffin/cupcake shape like cake were. I'm like huh "cake can be salty n not always sweet?" Well what we have here is a fried shrimp/green bean. Usually eaten with banh cuon(rolled rice roll) served as "the protein." Like any cake, starts with a batter. Same concept for banh cong. Ingredients consist of rice flour, baking powder, egg white, green bean(yellow mung when deshelled), Coconut Soda(Coco Rico! All of my Viet people knows whats up!), The coco soda makes the batter light n fluffy. Taro n Shrimp. Beans soaked overnight, grate the taro, make the batter n magic happens in this fried cake mold called a Khuon Banh Cong. Each cake is perfectly layered.

Banh Cong is served. 1st bite: Imagine dipping pieces of this savory flavor layered cake into some nuoc cham(fish dipping sauce) with rau ram(Viet Coriander leaves). That 1 bite packs a powerful punch of flavors n texture. The cake itself is crunchy, light n fluffy. Mixed with the subtle sweet n soft taro with crunchy sweet green beans. Instead of "with a cherry on top", its with a shrimp on top. Shrimp is tender n not lost in all of this. The rau ram brings in that spicy refreshing herbaceous element that is needed when eating something fried. Refreshes your taste buds for more. The nuoc cham ties everything up with its 5 flavors. Also moisten up the cake even more. Spark your interest?
8mon

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mistergrub DT. Spanish. Tacos de Lengua ~ Cow Tongue Tacos. Oh so tender and beefy meat serenading your taste buds. That's what some good tongue can do for you. My favorite taco by far. The kicker here is the pickled onions and habanero peppers here. Finally got my taco fix. 8mon

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mistergrub DT. Ethiopian. Kitfo Sandwich~Raw Minced Beef Sandwich. Intimidated? Don't be, I got y'all. Kitfo is raw minced beef mixed with seasoning and butta. Steak tartare Ethiopian Style. I fell in love with Ethiopian food with their bold flavors and bold spices. This is by far my fav. dish. When a chunk of raw meat is directly in your face, it's quite intimidating. But for those who never had raw beef, trust me theres nothing bad or bad tasting about it.
Beef Tenderloin is used for kitfo. Aka Filet Mignon one of the most tender cuts of the cow. The meat is mixed with mitmita. Mitmita is Ethiopian's chili powder. It has this orangy-red hue color. It uses African birdseye chili. Let me tell you It brings THE HEAT! But in a good way. The chili is grounded with cardamon/cloves and other spices to give it a aromatic chili powder. Once you try it, you will want to put it on everything. What's Old Bay on french fry when you can have Mitmita! The other major component is Niter Kibbeh which is a spice infuse clarified butter. Clarified Butter to dip lobster? Na we're off that, Niter Kibbeh for that lobster! The bread is also made in house. It is a lovely French style baguette.
Think the mitmita n niter kibbeh would overpower the beef with its heat and spices? Does not at all. First Bite: You get that crunchy exterior of the bread and that soft fluffy pillow interior. Then comes that raw, OMG you fall in to bliss seriously. That beef literally melts in your mouth. Imagine pure beef flavor lubricating your mouth. Then comes that heat punching your taste buds. Literally AMPS YOU UP! Its like like Mardi Gras in your mouth with its aromatic spiced up spices dancing within. 1st Bite=New Addiction. If you're still intimidated by it, try it by small bites. Give your mouth a demo. I promise you'll fall in love too.
8mon

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mistergrub DT. Vietnamese. Bun Tam Bi ~ Homemade Cold noodles with shredded pork/skin in coconut milk/fish sauce. My aunt Thi is by far one of the best cooks I know. I can't thank her enough for introducing me to this dish when I first met her. 1 of my fav Viet dish n 1 that not a lot know about. When I first saw it, I was a bit skeptical about it. Like "huh coconut milk mixed with fish sauce?" Strange as it sounds, it works amazingly!
Slurpy Cool Thick Rice Vermicelli(Not rude to slurp here!). The Bi(Shredded pork/skin) is homemade. She used pork chop and shredded pig skin. Marinated the chop in fish sauce, sugar, pepper  n touch of lemongrass. Pan fried that chop up! Mix the chop with the skin and toss it with roasted rice powder n garlic. The 2nd protein you see is Tom Tau Hu Ky(Fried shrimp cake). Usually not in this dish. HOMEMADE! I'll go in depth with this next time. Lets just say she pounded that shrimp to give you that amazing chew. Whats left are the condiments: Coco Milk/Fish Sauce/Pickled Carrots/Scallion Oil/Mint/Cucumber.

Toss the dish around with the sticks so everyone will be playing with each other... o_O. When you eat you it, remember to SLURP. Imagine cold noodles coated with coco/fish sauce coating your lips and mouth. The combo has a unorthodox style. The salty umami fish sauce getting dressed with rich subtle sweet coco. You get pieces or chewy salty skin and tender pork. That fried shrimp cake is AMAZING! Pickled Carrots with the zing n sour. The mint is the perfect herb for this dish. Just like the dish cool n refreshing. Was this enough to convince you to try coco milk with fish sauce?
8mon

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mistergrub HAPPY BIRTHDAY TO ME!!! And finally back on Instagram. Man was this a long hiatus. 1st off I want to thank everyone who commented and showed support when my grandmother passed away. I cant thank you guys/gals enough. I never would of thought that I would be off Instagram for this long. Trust me I tried numerous times of posting. But once I sat down trying to write on these delicious food I've ate, I just wasn't inspired. Nothing came out, so I just left it alone.
Since today is my Birthday I was like of what the hell, lets get back to my Instagram peoples! And here I am! Hopefully my followers are still here and continue to support my long ass writings on food.
I'll end this with dessert since it's a night over here. What we have here is a Concord Grape Grand Marnier Granita. Refreshing dessert that cleans the palette after 9 courses. When the spoon is near your mouth you catch the whiff of that aromatic orange Marnier. Cuts through the grapes perfectly leaving a nice aftertaste
8mon

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mistergrub R.I.P Grandma. The strongest woman I know. The woman who help raised me to who I am today. Grandma I've cherished each and every time during dinner at your house. Why? Because I got the seat right next to you. Always shoving food into my bowl even though I finished. Asking me multiple times making sure I have soup yet. Your cooking will forever cement in my heart n tummy. Grandma you raised yourself from a chubby kid, to a still chubs man. Lol. You taught me all about food and how to be a man. Im happy I got to spend my last vacation with you last year. Remember the time you wouldn't leave the slot machine? Lol. Also the fact that you practically out walked each n everyone on the Golden Gate Bridge? That shouldnt have been our last vacation. Grandma your strong, you wasnt suppose to leave us yet. I'm asking myself "why? why now?" Your home is like a 2nd home to me. When I walked into your room n didnt see you there. Just broke down. It didnt feel right. Grandma I miss you so much. Dinner wont be the same without you sitting next to me. I know you're watching over us. I promise you with everything you taught me about food I will make sure that will come into fruition with mistergrub.com. Grandma I LOVE YOU. 11mon
  •   chrisgat My Prayers r with u and your fam 11mon
  •   aaliyahtvo My condolences to you & the family 11mon
  •   dndtruong Be strong, carry on grandma 's legacy for our families. Our prayers with u and our families 11mon
  •   xocjen I am very sorry for your loss.. She's in a better place now watching over you.. May she RIP.. :( 11mon
  •   felbane Nice pic @hermes__bag 9mon
  •   fatraise I'm sorry for your loss. That's beautiful what you wrote! She's watching over you. Be strong. 8mon
  •   beach_tranquility Steven, where r u these days 6mon
  •   mistergrub @beach_tranquility I'm still living off university blvd. And you? Haven't seen in soooo long. How ya been? 6mon

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mistergrub Anything more relaxing than hearing the subtle waterfall while enjoying a nice smooth froz vanilla coffee from #smuji ? Think not. #getsmuji #smujicontest 12mon

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mistergrub DT. New York Italian Food. Spiedie Sandwhich. "The Bing". Spiedie is an italian word meaning spit which takes cubes or balls of meat cooked on a skewer. Spee*Dee Spee*Dee Spee*Dee!!! This is a Marinted cubed pork spiedie with Fresh Mozzarella, Tomatoes, Basil n Basil Aioli  served on a submarine roll. The sandwich was created by Italian Immigrants in Up-State New York and quite the popular sammich in Central Ny. I'm glad this sandwich was created and has fallen into my neck of the woods. I mean who can ever have too many varieties of sandwiches. The more the merrier.
The pork is marinated in a olive oil, vinegar n Italian herbs marinade. Marinated overnight n cooked on a open flame. Fresh Mozzarella, Tomatoes, Basil n Basil Aioli joins the vessel. Caprese Salad on a sammich? Hells Yes Please! People who are watching their diet rejoice! This sandwich has a freaking salad in it! This 1 is healthy right? right?...Maybe sub out the white roll n aioli...But hey half healthy is better than no healthy.
Taking a bite out of this sandwich is refreshing n bright to say the least. You get punched in the mouth with bright n herbaceous flavors. Get that aromatic smell with a subtle peppery note from the basil. And that marinade penetrated the pork immensely. Talk about not skimping on flavor. That zip n tang form the vinegar with the bold fragrant dry herbs from the italian seasoning made the pork wonderful. Porky Porky is happy happy. Tomatoes packs enough juice to refresh the mouth and the cheese is smooth with a mild cheesy flavor. The white n light bread of a vessel does its job. Only thing I wish for is some heat. Would have love that. All in all a really solid sandwich.
12mon

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12mon mistergrub
Normal Steven L.
mistergrub Snackin' Wednesday! Cilantro Lime Frenchie Fries! Who can shoot down this good ol snack. Compliments a ice cold brew :D. The fries are crispy on the outside, soft n potatoey on the inside. Comes out the fryer still hot, its sprinkled with chopped cilantro n sea salt. Squeeze some lime for ready to eat. Crunchy soft, herbaceous, zing and salty. So of course there are plenty of varieties to choose from when it comes to fries.  Everything to regular fries with salt, Salt n Pepper, Old Bay, Truffle, Poutine, Nacho, Chili Cheese n etc. Oh and theres different cuts of fries: Curly, Regular, Shoestring, Steak, Waffle, Wedges, Krinkle n etc.
Question: So fellow igers. What is your favorite way of eating fries and what cut of fries is your favorite?
Now go answer GO GO GO
12mon
  •   mistergrub @ardilla03 haha I do the same thing sometimes! I add some old bay with the mayo. Spicy n creamy 12mon
  •   vivalainfamous Hook a girl up homie!! Jeez stay eating at the good spots I swear.. take me on these adventures lol 12mon
  •   mistergrub @vivalainfamous haha what's up! We gotta hang out n go on a food run! 12mon
  •   vivalainfamous Definitely homie! I am so down except I ain't about the spicy food though 12mon
  •   ultra1618 Yum!!! 12mon
  •   melu103 This looks amazing 12mon
  •   dmyxoxo I want some'! 12mon
  •   goldielocksmeli These look so good! 11mon

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mistergrub DT. Turkish Food. Pide~ Turkish Pizza. I'm Boating! I'm Boating! Boating on this Boat shape pie/pizza dish that is :D. Pide is a Turkish style Pizza. Quite the staple in Turkey. If boats were literally made like this, I would not be allowed on any docks what so ever. Seriously can eat dozens of these at a time. Thats how good it is. Oh no this boat doesn't get saucy. Instead of sauce being layered in between the crust and the cheese, there is a hidden gem there. That gem will be revealed soon ;D.
The equivalent of your Pepperoni Pizza. Can I say better too. What we have here is called Sujak, a Turkish Sausage. OH MAN is it good! I mean seriously when I discover this I was in heaven. This dry spicy sausage is by far 1 of my favorite. Literally has everything you want in a sausage. High in fat content, tons of meaty flavors, with tons of seasoning complimenting each other. Bold, Spicy, Fatty, Aromatic. What more can you ask 4. This sausage is made from ground beef or pork. Has seasonings of sumac, cumin, red peppers, garlic n SnP. Oh don't let the darkness of the sausage fool you, its far from overcooked.  Comes from the drying the sausage. Once you taste it, that darkness pulls you in making you it's Biatch lol. You'll get addicted forreal.
Drum Roll Please... The hidden gem is a layer of Soft Velvety Fluffy Scramble Eggs ! OH YES it works out amazingly. Breakfast Pizza? Hells Na it's a every meal pizza! The crust is super thin. So thin it's farting out big n little air pockets! Imagine biting into a hot crispy n crackling crust. Thats how this crust is. Anatomy of a this Pide: Sujak-Cheese-Scramble eggs-Crust. Now picture your mouth biting through that anatomy. Fatty Bold In your face Sausage, Ooey Gooey Cheese twirling on your tongue, Fluffy Pillow-y Velvety soft eggs giving your mouth taste of a yummy cloud, Crackling hot crust sends you off into a pizza euphoria with its doughy thin yeasty crust. Now you go find this n turning you into its biatch
12mon

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12mon mistergrub
Normal Steven L.
mistergrub DT. Vietnamese Food ~ Com Do Ga Xoi Mo. Vietnamese Red Rice with Crispy Chicken. I have to say any flavor or ingredients that is use to infuse and enhance rice has a special place in my heart. I mean hey I am Chinese, freaking growing up eating buckets of fried rice n rice. From Fried Rice, Jollof Rice, Paella, Cilantro Lime Rice, Jambalaya, Biryani, Pillau and now to this Viet Red Rice. All falls under the same category: comforting deliciousness. What is/are your favorite rice dishes?

Do you see that vibrant orangy-red hue glistening on that crispy chicken skin. Can't find any better way to entice and to invite you 2 eat it up! That chicken is sitting on top of a bed of perfectly cook red rice. The chicken is perfectly cook. Meat is smooth, tender n velvety. The chicken is lightly seasoned due to the flavors from the rice and the fish sauce. The "red rice" is a tomato base rice. Uses tomato paste, garlic and Vietnamese herbs like Rau Ram Viet Coriander leaves. So you can imagine that fragrant rice just waking up your taste buds. The last but important piece is the Nuoc Mam Gung (Ginger Fish Sauce). Has that ginger kick with the chilies balancing out the sweetness of the fish sauce. Usually find this sauce paired up with chicken or boiled duck. Compliments it perfectly.
I like to do to tear off that beautifully crispy skin n dip it into that nuoc mam gung. PreSnacking FTW! Then tear off pieces of chicken and cut up the vegetables to mix it up with the rice. I know soo much work before eating. Trust me you'll get that memorable bite. When thats all done you drizzle that nuoc mam all sensual like you drizzle chocolate on strawberries. Hey the rice n chicken has to be physically pleased before your mouth gets too. Only Fair ;). That memorable bite of chicken n rice with pieces of ginger, Viet chicharon n veggies all plays a beautiful tone to your taste buds. I mean you get the aromatic fragrance of the rice, pieces of crispy fat, the velvety smooth tenderness of the chicken n that bite n zip of the sauce. Seriously get it all in 1.
12mon
  •   mistergrub @ladyonyi I'm glad you enjoyed it and made you hungry! Means I did my job lol. I appreciate it! 12mon
  •   romoney I got u son 12mon
  •   3monthfitmission Wow you've tried just about everything! What is your favorite? 12mon
  •   mistergrub @romoney you mess with balut? Im about to cook up a dozen. Let me know 12mon
  •   romoney that's hardcore son!!! Lol I'm down to try it tho! Lets do it 12mon
  •   mistergrub @all_is_on_me_ haha yay! Lol I know you like them chicks too ;). :D def agree about judging the places by certain dishes. They have a trio combo of piggie, chicks, n moo moo. Gonna eat it for you next time :) 12mon
  •   mistergrub @3monthfitmission haha thanks but I have ways to go. Definitely will have to say Vietnamese n Chinese since I grew up with it. But I must admit I love every cuisine thats put there. No favorite favorites lol 12mon
  •   tony_t That looks darn delicious. Gotta love rice and I too am glad there are so many varieties. My mom makes a wicked fried rice without soy sauce. The flavours come from little dried shrimps, Chinese sausage, salt and sugar. It's like crack. I also like Jamaican rice and peas (paired with Jerk chicken of course) and sometimes risotto when it's done right. 12mon

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