Amazon recently launched a restaurant delivery service called Amazon Restaurants to compete with services like Seamless and GrubHub. They offered a few Instagram influencer friends and I some credit to try it out and post pics, give our thoughts, etc.
To make a whole night of it, we decided to order a whole bunch of Chinese food (and a little Thai) and make it game night as well with a Mahjong table and a deck of cards for Big Two.
Here’s a list of what we ordered, from three different restaurants.
Kung Fu Little Steamed Buns & Ramen: Pan Fried Pork Dumplings, Sticky Rice Shao Mai, Sliced Beef with Tripe in Chili Oil, House Special Ramen, and Sticky Rice Balls in Chinese Sweet Liqueur.
Spice: Maekong Aged Pork Chops and Emerald Vegetable Dumplings.
Hot Kitchen: Slow Grilled Lamb Ribs, Ma Po Tofu, Sliced Fish & Sour Cabbage Soup.
Since I’ve reviewed Kung Fu before, I will focus on the other items here. The big standout for me was the slow grilled spicy lamb from Hot Kitchen. The cumin and red pepper dry spice is just fantastic. I highly recommend it, especially because lamb ribs are a rarity on menus.
While the pork chops from Spice were pricey and a bit dry, they were super tender and had a nice aged flavor to them. Perhaps get these in the restaurant, rather than for delivery, to ensure they are cooked properly.
As for the delivery service, Amazon Restaurants was great. They have a good selection of restaurants stretching across the city, and the food arrived in a timely manner, still hot and fresh. A welcome addition to the food delivery service market.
Lala Sahab is an upper west side place for modern, creative and approachable Indian cuisine. The restaurant is named after Executive Chef/Owner Lala Sharma and the Hindi word for “Sir.”
Sharma began his career in his hometown of New Delhi at Bukhara, which is considered one of the 50 best restaurants in the world. In India, he trained with top chefs and learned the art of tandoor cooking.
The menu at Lala Sahab is divided into small plates, Mumbai bites, bhatti se (from the tandoor), choolah se (from the pan), larger traditional plates, biryanis and a “bread bar.”
The joint also has a newly installed full bar with cocktails, and a rotating line of draft beers and wines. In fact there’s a small bar in the front and a larger bar in the back, so there are two places to pull up for a refreshment.
I tried a 1947, which is an Indian imported beer that’s on par with a Bud or Coors. My wife tried a nice, thick and creamy mango lassi.
Every meal begins with a basket of papadum, which is a thin lentil flour cracker. It’s served with a delicious green mint and cilantro chutney, as well as a tamarind chutney. I can seriously drink this green stuff. So refreshing and tasty.
For those of you not familiar with this, the crackers are super thin and light, and you can taste the toasty lentil flavor. Way better than bread sticks or dinner rolls, guys!
The first app we tried was an order of tikka wale samosas.
This is essentially a samosa with chicken tikka inside, and a creamy tikka masala dipping sauce on the side.
These were packed with delicious, high quality meat and had a great crisp on the outside of the samosa. It’s no surprise that this dish is one of Lala Sahab’s best sellers and signature items.
Another really fun starter is the plate of chicken tikka sliders with cucumber and greens (three per order).
These are garnished with a nice paprika mayo, and come with a pair of thick cut masala steak fry wedges. Very unique, and a fun way to integrate Indian cuisine into the American “slider” culture trend. I love a good chicken sandwich, and these sliders are right on par with some of my favorites in the city like Fuku+ and Delaney. They’re just not fried or flavored in the same style as those joints; they are distinctly and refreshingly Indian.
Since I’m the meat guy, and beef is typically scarce at Indian joints, I jumped at these lamb chops for my entree.
There are four of them, served with tangy mushroom rice and lemon potatoes on the side.
The chops have decorative foil on the bone in case you want to grab it like a man and skip the fork and knife. They’re marinated in Indian spices, red wine and herbs. They’re cooked thru, but tenderized so beautifully with a great char from the tandoor oven.
And of course, what good would an Indian dining experience be without a taste of curry? My wife and I tried this really luscious coconut shrimp curry.
This comes with basmati rice, but we also got some garlic naan bread to dip. The shrimp were cooked perfectly, and to me that signals that they add them as the orders come, so they don’t get overcooked. Very smart. A mix of red peppers and onions are folded into the curry, but I bet this would really pop with some more heat from chili peppers. The menu advertises this as spicy, but I think they may have toned it down for the typical American palette. Give me the heat!
The garlic naan was great as well. It was topped with cilantro, and had good charring and bubble puffs throughout. Really yummy.
Dessert was simple and delicious.
Rice pudding topped with crushed pistachio, and floated with a fried rice flour doughnut that was flavored with honey and coconut. This may sound crazy, but this little bowl of simplicity was my favorite part of the meal! The texture was nice, and it was just the right amount of sweetness in each bite.
I haven’t been to a lot of good Indian joints in this area until now, so Lala Sahab is a really important find. Go and give it a shot!
Note: I was invited to dine as a guest of this establishment and received a complimentary meal. This was not in exchange for a positive review; all opinions expressed are my own.
A little over a year ago, the World Health Organization published a finding through their International Agency for Research on Cancer (IARC) that the consumption of red meats represented a “hazard” and classified red meat as “probably carcinogenic.” While the craziness over that fake scare has already passed like a cow fart in the wind, I think it’s useful to talk about it here, even if just to reiterate how wrong it was.
First, I think it’s important to discuss a few things right off the bat.
Okay but seriously…
Difference Between Hazard and Risk: The IARC does not evaluate cancer risks. They only identify hazards. A risk is a statement about the probability, possibility or likelihood to cause harm, while a hazard is merely representative of a possibility to cause harm under any circumstances. It is always important to look at hazard and risk together when talking about things like cancer.
Perhaps the best way to illustrate the difference between the two is by way of analogy. Think about driving, for example. If it’s raining, we know that wet roads represent a hazard to drivers for getting into an accident (cancer). Now let’s say you’re speeding, driving with bald tires, and not using your windshield wipers after drinking a six pack of Bud. You’ve significantly elevated your risk of getting into an accident during hazardous driving conditions like wet roads.
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If we apply this to beef, the IARC merely told you that the roads are wet. They identified a hazard, and nearly anything can be hazardous. Water is hazardous. It only becomes a risk when you try to breathe it, or drink it while hanging upside down or something ridiculous. So, wet roads? Maybe you walk to work, or maybe you have new tires, drive very slowly in the rain and never drive while intoxicated. As a result, your risk of getting into an accident due to a wet road hazard is very low.
See the difference, and the need to always consider both together? Of course you do, because you’re not an idiot. So when we extrapolate this to something complex, like diet or personal health, the need to assess both becomes absolutely vital. If you’re an alcoholic smoker who works around asbestos all day, never exercises, and consumes nothing but bacon grease, then chances are you’re going to die of cancer pretty quickly, because your personal risk levels are through the roof and you’re dancing around several big hazards.
Scope of Study: First, the IARC does not seem to specialize in the evaluation of food. They’ve looked into more than 1000 chemicals, mixtures, biological agents, personal habits and occupational exposures, but diet and food represent large complexities that are simply out of their realm of specialization.
Second, the IARC only categorizes things into five wishy-washy designations: Probably Not Carcinogenic to Humans (Category 4); Not Classifiable as to its Carcinogenicity to Humans (Category 3); Possibly Carcinogenic to Humans (Category 2B); Probably Carcinogenic to Humans (Category 2A); and Carcinogenic to Humans (Category 1). Aside from the fact that language like “probably” and “possibly” is arbitrary at best, only one substance has ever received the Category 4 designation of “Probably Not Carcinogenic,” and that was caprolactam (whatever the fuck that is).
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They claimed that red meat was “probably carcinogenic” (Category 2A) and that processed meats were “carcinogenic” (Category 1). So what do “red meats” and “processed meats” even mean?
According to IARC, red meat refers to “unprocessed mammalian muscle meat.” This means beef, veal, pork, lamb, mutton, horse or goat meat. Yeah, you read that right: Pork is not “the other white meat.” Based on the amount of myoglobin or “stuff that looks like blood, but really isn’t blood” in the muscle tissue, pork is categorized as a red meat.
Processed meat refers to “meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation.” In the U.S., processed meats like bacon, sausages, hot dogs and deli meats primarily contain pork and poultry, but sometimes contain beef as well.
Note that all production and processing methods fall into these definitions, and that even includes organic, grass-fed, nitrite- and nitrate-free meats, as well as conventional meats. NO ONE IS SAFE FROM THE IARC!!!
Findings: The findings are based on pre-existing research. What is that research? How can they control for external factors that may increase or decrease risk when studying human diet? Well, according to their Q&A, “In the case of red meat, the classification is based on limited evidence from epidemiological studies showing positive associations between eating red meat and developing colorectal cancer as well as strong mechanistic evidence. Limited evidence means that a positive association has been observed between exposure to the agent and cancer but that other explanations for the observations (technically termed chance, bias, or confounding) could not be ruled out.”
In layman’s terms, that means other factors could have influenced the weak positive associations between red meat and cancer, like poor diet, sedentary lifestyle, obesity, bad habits like smoking or excessive alcohol consumption, or even genetic health conditions or pre-existing diseases (think speeding, driving on bald tires, driving while intoxicated, etc). So there’s that difference between hazard and risk being played out again.
In short, don’t believe the hype!
Research has always shown that beef should be part of a healthy and balanced diet. But don’t just take my word for it; check out what some dietitians think. To me, it’s clear that the scientific evidence doesn’t show that red or processed meat causes cancer. Studies in humans are limited and inconsistent, and evidence has weakened over time. Take a look HERE for research that the Beef Checkoff submitted to the IARC. The Beef Checkoff is an organization that’s funded by farmers giving $1 for every animal produced in order to pay for research and marketing campaigns within the industry. If you think those submissions are biased for some reason (which is silly, because beef farmers and ranchers feed their families with the same beef and have a vested interest in the industry’s safety), then go HERE for independent submissions that were sent to the IARC.
Okay so what about hot dogs and bacon, the “processed meats” that were categorized as being “Carcinogenic?” If you poked around their website you may have noticed that smoking and asbestos are in IARC Category 1 as well. But on their Q&A they’ve explained that eating processed meats is not equally as dangerous as smoking – not even close, as a matter of fact. As I mentioned above, rather than assessing the level of risk, the IARC classifications merely describe hazards and potential causes.
Just one last note here on the findings: every one of us has about a 1.8%-4% chance of getting colon cancer, which is the form of cancer that many of the studies focused upon for red meat. Colon cancer is the third most common cause of cancer and cancer-related deaths. Even if the risk of colon cancer goes up 17-18% due to eating red meat, as some of the more fear-mongering studies said (and recall that some studies said there was no increased risk), it’s only about 17-18% of that 4%, or an increased risk of 0.72%. That’s only 4.72% total, if we use the worst figures we can find. The bottom end all-in figure is more like 2.1%, and again that’s only if we ignore all of the other studies that found no risk in eating red meat.
I don’t know about you guys, but even if these false-positive studies were somehow believable, I’d be perfectly willing to take on a 0.3% to 0.7% risk in exchange for a lifetime of enjoying nutritious and delicious red meat in my diet. The air I breathe here in NYC is probably way more hazardous or risky to me than red meat.
Charred Crusts: Another concern that was floating around the web was the idea that the charred outer crisp on meats that develops when the meat comes in contact with fire (like the crust of a broiled steak or the smoky crisp on a flame-kissed burger) is also cancerous.
The chemicals that form during this charring process are present on any meat that gets hit with flame (not just beef). They’re called heterocyclic aromatic amines (HAA) and polycyclic aromatic hydrocarbons (PAH).
They are, indeed, known or suspected carcinogens. However, they aren’t present in high enough concentrations to be a real concern when grilling or cooking. I’ve known of people who charred meat to a crisp and tested the meat afterward, and the amounts of harmful chemical present were so small that they were insignificant. Concentrations matter here. There are probably harmful chemicals in the water you drink too, but unless they’re highly concentrated there’s no cause for concern.
Conclusion: Given the totality of the studies, it’s clear to me that no single food, including red or processed meats, causes cancer. So, my meat minions, beef on with confidence and pride. And go forth and continue to develop that delicious, nicely-textured crust on your steaks and burgers as well. Just don’t overcook anything, for fuck’s sake!
In two days I’m running the NYC Marathon. To earn my bib number, I’m simultaneously raising money for an amazing charity, the Army Ranger Lead the Way Fund.
The Fund is a 501(c)(3) non-profit organization that supports disabled U.S. Army Rangers and the families of Rangers who have died, have been injured or are currently serving in harm’s way around the world. It provides spouses and children of deceased, disabled or active duty Rangers with assistance for health and wellness programs and other services determined to be vital to the family’s well-being, beyond what the government can offer.
If you’re feeling generous, please help me reach my fund raising goal! I’m only about $400 away at the time of this post; the goal is $3000. CLick the link below if you’re so inclined!
I can’t think of a better way to honor these badasses than to endure a marathon in their names and raise money for those they left behind. Help me help them!
NOTE: THIS JOINT IS NOW CLOSED AND CALLED HUDSON’S
A food photographer buddy of mine, Ben (check out his IG page), invited my wife and me to come along with him and a few other food influencer folks to Fish Bar, NYC’s newest floating dining room, which sets sail up and down the Hudson so people can enjoy some spectacular views of the skyline and Statue of Liberty while they eat.
It was a windy night, and bitter cold, so I didn’t want to fight with my settings too much to get all the good night shots. But I did get this fun shot of Jeff (FoodMento) giving some love to Lady Liberty.
In fact, this is probably the best free way to see the Statue of Liberty. Skip the Staten Island ferry “tour” and do this instead.
This shoves off from the same dock area as (and is owned by the same company that runs) the North River Lobster boat. While it is also free to ride, the Fish Bar boat offers a nicer view and a much more elegant menu.
We tried a lot of stuff, since there were six of us at the table. Let me get right down to it.
Drinks: Every cocktail we tried was incredibly strong. While that may be a good thing for those looking to get tanked, I was a little turned off by it. If I want straight alcohol, I will order a bourbon or a scotch. Shit even a martini.
Charcuterie Board: This was a home run. For $28 you get a lot of really nice sliced meats. My favorite was the spicy salami, which was almost like a chorizo.
Cheese Board: This was another win. There was a great selection of high quality cheeses. The only think missing was something of the oozing variety, like a super soft brie.
Mezze: This platter included classic Greek spreadables like hummus and olive tapenade. All of them were good.
Arancini: These rice balls were crisp on the outside but lacked a robust enough flavor on the inside to really justify getting them again. It just needed a pop of something, perhaps a truffle oil or something more earthy.
Oysters: These were lightly batter-fried, which goes against my religion for oysters. In any event they were still pretty good. A bit pricey, but enjoyable.
Ceviche: It was refreshing to see this made with actual fish instead of shrimp or scallops. Topped with fried plantain chips, it was a nice presentation that featured the vehicle for delivering the ceviche into your gullet.
Octopus: This was pretty good. It didn’t come in as my favorite, but it certainly wasn’t a failed menu item. I always get worried about octopus and whether it will be cooked properly when i see it offered, but that wasn’t a real concern here.
Mussels: These were a little disappointing. They didn’t taste bad, but they did have a slightly burned taste, almost as if the shells were sitting against the metal of a hot pot for too long. I think that flavor permeated the sauce and then that got all over the exposed mussels.
Burrata: This had a good hint of truffle oil to make it pop. The cheese was soft and velvety. Very nice.
Risotto: This was decent. It had some good flavors from the various seafood and sausage components, like a paella, but it didn’t stand out as anything incredible to me.
Calamari: These babies were delicious. They were served with sliced and fried cherry peppers, which gave it a spicy kick without going too far. I really liked this dish.
Crab Salad: This lump crab meat salad was pretty tasty. All around good quality. No complaints, but then again nothing that really made it stand out from the pack. The plantain chips from the ceviche would have actually worked well here.
Grilled Vegetables: This was served to us in error, as we didn’t order it. The array wasn’t bad, however, with the exception of the odd tasting broccolini that was included.
Squid Ink Spaghetti: I had higher hopes for this, being we were on a boat with a seafood-heavy menu. The sauce was basically just like melted butter with the flavors of shrimp or lobster shells infused. On the plus side, the pasta itself was cooked nicely and wasn’t overpowering with the ink flavor. In addition, the seafood that was mixed in with it was perfectly cooked.
Skirt Steak: Unfortunately this was under-seasoned and unevenly cooked. Part was overcooked, and part was correct at medium rare. The meat itself wasn’t tough or low quality; it just needed a bit more finesse. 5/10.
Branzino: This fillet was the big winner of the night for the entrees. The skin was nicely crisped on the outside, and the flesh was cooked just right and remained tender, juicy and flaky.
Walnut Cake: We were all pretty excited for this, but I think it sort of missed the mark or didn’t meet our expectations. I guess, perhaps, I was expecting more of a pie type item, like pecan pie. That’s my mistake though, not Fish Bar’s. In any case this was similar to a pound cake in flavor and texture.
Chocolate Ganache: This was the winner for dessert. The layers inside were nicely diverse and the chocolate itself was rich without being too overwhelming.
In short, I’d definitely come back here for the fantastic and free views of NYC from a beautiful small cruise ship when the weather is nice. And I’d certainly sit down and enjoy some charcuterie, fine cheeses, calamari and branzino any day.
