There are Asian desserts like bingsu, kakigori or baobing that are made from ice but are translated into English using various names. Shaved ice seems to be the most common although I’ve also seen crushed ice, snow ice and shaved snow. I also thought shaved ice meant ice shavings, basically that snow-like powder that is created when you shave a block of ice or when you stop with ice skates on a skating rink. But apparently shaved ice can be used to referred to snow cones which are made of small chunks of ice, sometimes called crushed ice, which has a crunchy texture.
Korean Fried Chicken vs Japanese Karaage vs Taiwanese Large Fried Chicken
As far as comparisons are concerned this isn’t really as fair as you would think. All three types of fried chicken present here are in different forms.
Korean fried chicken is served as whole pieces of chicken with the bone while karaage is boneless chicken fried pieces and the Taiwanese fried chicken here is a large fried cutlet with bone but flattened. I guess I could have even tossed in General Tao/Tso into this comparison but what really defines it is the sauce moreso than the fried aspect of it. I’m pretty much sticking to comparisons of fried chicken that isn’t sauced. I’ve never seen a sauce-less General Tao. I also completely forgot to consider torikatsu (panko breaded chicken) although that often also has sauce on it too.
Antonio Park was the first (and probably still the only) Canada-based chef to get a Kobe beef license. However, it seems the menu at his restaurant, Park, has changed from offering Kobe beef to Miyazaki beef. What’s the difference? Both Kobe and Miyazaki beef are high-end, marbled Japanese beef, otherwise known as Wagyu. Each comes from different parts of Japan. Kobe is most famous to foreigners but apparently Miyazaki beef has won two Wagyu Olympics in a row and the Prime Minister’s award at the last three most recent Wagyu Olympics (but Kobe doesn’t participate in it).
Park is one of the most well known Japanese restaurants in Montreal. Antonio Park himself is not Japanese. He’s Korean and grew up in South America and trained as a sushi chef in Japan. He has a lot of different culinary influences. His restaurant is highly regarded and its prices reflect that pedigree. I didn’t get any sushi or sashimi which is something I’ll have to do the next time I go. The reason for this is because 2oz of Miyazaki beef costs $99 and that’s the appetizer. There is a main dish of 4oz Miyazaki beef which is $199. Granted, I read somewhere that Park makes pretty much no profit on Wagyu and he does this because he wants to educate eaters in Montreal about Wagyu. So these prices are not inflated or outrageous at least by Wagyu standards.
Mong Shell VS Jos Louis
Here we have two very similar looking mini-cakes that are sold in grocery stores. We have Jos Louis currently produced by Vachon in Quebec, Canada. Then we have Mong Shell produced by Lotte in Seoul, South Korea.
Food Fight! posts will be totally biased where I compare the same or very similar foods and declare a winner (or not). For this inaugural edition of I have sacrificed my health and waistline to compare two Japanese cheesecakes that are currently available in Montreal.
Before we go on, it’s important to note that Japanese cheesecake is significantly different from traditional or Western cheesecake. Japanese cheesecake is perhaps more similar to a sponge cake than a traditional cheesecake. The Japanese version is also known to be very jiggly and fluffy. I’ve seen the terms “cotton cheesecake” or “soufflé cheesecake” to refer to the Japanese cheesecake as a way of differentiating it from its Western counterpart.
Mike Chen has started a new youtube channel dedicated to food videos. Rejoice!
He eats durian pizza in his first ep.
I used to think the idea of Mukbang (essentially videos of people eating) to be dumb and pointless until I watched Keemi & Dongdigity. For some reason, I enjoyed watching videos from both of them and these are videos that are often over 30 mins long. I think it’s more their personalities and what they talk about than what they are eating. Here are a couple of videos I watched.
Mike Chen of Strictly Dumping has been posting videos of his trip to Japan including some mouth watering food videos. He’s really good at advertising all the deliciousness. Makes me want to go to Japan just for the food.