We met my Dad last week for lunch at Bistro B.  This place is ridiculously awesome.  Their menu has 8,000 things on it.  You think I’m kidding?  Go there.  It will rock your world.

We had to drive clear across Canada to get there so my dad had already ordered by the time we arrived.  Fine by me!  Let’s chow.  We started off with roasted pork spring rolls served with Thai chili dipping sauce.

Next up was the Asian fried chicken.  KFC and Popeye’s WISH they had this recipe.

My absolute favorite dish at Bistro B would have to be the calamari.  They use a very light breading – unlike anything I’ve ever had fried – and I think they use pieces of calamari steak rather than the squiggles you normally get.  It is beyond good.  They toss it up with some onions and jalapeno slices for perfection.

My Dad still expects me to eat my greens so he added an order of Chinese broccoli.  SO GOOD.  They really know how to cook veggies here.

This is the standard Thai chili dipping sauce but they also have a slew of sauces at the table so you can spice it up however you like.

My father is an animal and eats thai chili’s on everything.  Not to mention hot vinegar and sriracha.  I’m pretty sure he shaves his face with habanero shaving cream.  This is his rice.  Normal.

The interior of Bistro B is adorably decorated with lanterns, a Buddha shrine, and seasonal items.  They also have multiple tv’s but don’t expect to catch the NCAA tournament here.  More like a sumo match.  For dessert, you can wash down your meal with a bubble tea or smoothie.  They have crazy flavors including avocado mungbean and durian.  I’ve had the avocado mungbean and it was surprisingly DELICIOUS!

If you are a true champion, you will attempt the Bistro B challenge: 5 pounds of pho noodles, beef and broth in an hour and a half.  I’m pretty sure our waitress said you don’t have to finish the broth.  One Chinese man has already done it.  You win a $200 gift certificate.  Come on, live a little.  Stuff yourself silly.

I can’t believe I’ve left you guys hanging all this time!  I get you all excited about my foodstravaganza and then I disappear.  Guess who’s back with a brand new recap?

We started off the day walking to Chelsea Market for lunch.  Chelsea Market is an enclosed urban food court, shopping mall, office building and television production facility most known as the home to Food Network.  I was really excited to see what it had to offer but after it was said and done, I felt like we had just visited a big ol’ tourist trap.

Cool architecture though.  This was built in the old National Biscuit Company (NABISCO) location where the Oreo was created.  Kind of a big deal.

We decided to eat lunch at Friedman’s Lunch because it has lunch in the name.  Duh.

Watch as your $20 sandwich is being made!

Believe it or not, no upcharge for burned bread!  This is the garden vegetable sandwich with turkey added.  It was actually $12.50.  With a pickle.

I also ordered a side of quinoa salad with dried cranberries, pine nuts and fennel.  This side was $4.00.  If you’ve seen the cost of pine nuts lately then that’s acceptable.

Jason ordered a southwest turkey burger for $11.00.  Our total bill with two canned drinks came to $30.50 before tax and tip.  For two people.  Chelsea Market rent ain’t cheap.

After lunch we walked down to Eleni’s Bakery in the same building to look around.  What kind of dooshnozzle buys Lacoste shirt cookies?

Speaking of nozzles, lol j/k, here is a typical NY couple.  Trendy McVelvetpants and his live in girlfriend Skin Anbones.

After falling for the Chelsea Market tourist trap, we decided to walk to Chinatown to visit our people.  If you don’t know already, I’m part Asian.  Not through genetics but through what I eat and the types of cars I buy.  On the way there we came across Miss Hoe.  Jason wouldn’t let me go in.  Bet if it was Mr. Pimp he would have let me.

Aaaaah Chinatown!  I’m home!  It really did feel like we had been transported to a different country.  Only because I couldn’t find a Starbucks anywhere.

The pigeons were pooping on this important dude’s sculpture.  Promise me if a Foodgarbl statue is ever built, it will have a pigeon zapper built in.

We found a booth selling durian, a southeast Asian stinky fruit with a thorn covered husk.  It smells like dirty socks and taste like almond custard.  Like everything at Applebee’s.

Sometimes I think Asian fruit is trying to hurt me.  Or this is really a black market and those are weapons.

Oh snaps we’re out of zimba grits and dried chestnut worm partridge feathers.  Don’t worry, I’ll pick some up.  But seriously, no idea what any of this is.  And yet I wanted to buy a sampling of all of it for our next Chopped challenge.

Whoa dried cinnamon rolls!  SWEET!

Since we had already come this far, we decided to walk down to see the Brooklyn bridge.  New post to come…

Oh man.  Ahi tuna and veggie stir fry got conquered tonight at the Casa de Foodgarbl.  I found this recipe on the Bakin’ and Eggs blog and it looked simple enough for a kitchen n00b like me to handle.  Result?  Simple.  Awesome.  And now the entire apartment smells delicious.  Let’s get started.

First, marinate your tuna steaks in a few tablespoons of soy sauce for 30 minutes at room temperature.

Now, put together your wasabi aioli using wasabi powder that you probably already have in your cupboard next to the toasted sesame seeds and pumpkin pie spice, like we did.  Mix 1 tbsp of powder with 1 tbsp of water and 1/4 cup of mayo.

It should look like this.  Put that bad boy in the fridge for 30 minutes.

Meanwhile cut up all of your veggies you intend to use with your stir fry.  I used red bell pepper, zucchini, onion and sugar snap peas.  I also grated 1 tbsp of fresh ginger and we already had minced garlic on hand.

Stir frying is all about speed and order of things cooked.  That’s what she said.  No she didn’t say that.  You don’t want to burn your garlic or overcook your veggies.  I added 1 1/2 tbsps of Asian Stir Fry oil (racist) to a medium-high hot wok then tossed in the grated ginger and minced garlic.

After about 20 seconds I dumped in the onion and bell pepper.

Stir that around for about 3 minutes and then add the zucchini and sugar snap peas.  Start heating up a stainless steel pan on medium-high heat on another burner for the tuna steaks.

At this point I added a drizzle of Ponzu sauce, a couple sprinkles of soy sauce and some red pepper flakes.  Keep stirring for another 2-3 minutes (taste one to make sure it is cooked through but still remains crisp).

Remove the wok from the heat and let sit while you cook the tuna steaks.

***FOODGARBL TIP PAY ATTENTION YOU’LL LOVE ME FOR THIS!  Do not use olive oil when cooking tuna steaks on high heat.  It will smoke up the kitchen because its smoke point is really low.  I learned this the hard way and nearly peed my pants when it started smoking.  Tonight I used vegetable oil but you could also use sesame oil.  Also, using a stainless steel pan (rather than non-stick) helps you get a nice sear on the tuna steak.  Every day you visit Foodgarbl you learn something that will change your life.  ***

Where were we?  Add 1/2 tbsp of vegetable oil to the pan and let it get hot for a few seconds.  Add the tuna steak to the pan and let it sit for 45 seconds.  Don’t touch it.  You’re going to want to touch it.  It’s like a puppy in a pet store.  But don’t.

Do the 45 second tuna sear dance.

Here is what it should look like on both sides when done.  If you’re a champion.  If you messed up, maybe Walgreen’s is hiring?

The inside of the steak should remain rare and look pink.

Top the tuna with the wasabi aioli and dish up some of the veggies on the side.  Top the veggies with some toasted sesame seeds if you have them.

The tuna melts in your mouth and the aioli gives it a nice punch.  The veggies were perfectly crisp and tasted like heaven.  Recreate this dish at your home if you know whats good for you.  And, take time to thank Jen who gave us such a great recipe.  Thank you Jen.

The Whole Kit and KaNoodle

Nestled in a small retail strip on Park Blvd in Plano is a quaint little Asian restaurant trying to appeal to every ethnicity that falls under the “Asian” demographic, including Korapanese.  It’s a weird joint because it’s decorated nicely and very well kept but there are minor surprises that catch you off guard.  For example, they serve you your food on nice plates but you have to get yourself silverware and crappy paper napkins.  They have a huge menu featuring Thai, Korean, Chinese and Japanese dishes and even have a happy hour where you can score some half price crab rangoons, potstickers or just say Phuket and get the mee krob.  They do not serve alcohol at this happy hour but they do have Sriracha sauce which is the equivalent of three Ichibans.

Savory dipping sauce for added bonus!

Tastes like chicken

Squiggle plates don't cost extra

I’ve been a gringo when it comes to ordering thus far at Noodles.  I’ve stayed with the safe bets of pad thai, pad see eaw, cashew chicken and curry.  I have to admit for the price the quality is badass.  Ricky say’s El Paso is badass too but that’s beside the point.  They are fast too.  The average meal lasts about 20 minutes.  Unfortunately, the dining room is a no tard out zone.  If you want to go celebrate a co-worker moving to Alaska or a recent Cupcake Throwdown win, this is not the place for you.  If you want to quietly reflect on Patrick Swayze’s passing (I can’t watch Ghost ever again – too soon), this is the place for you.

They don't exactly have Monday night football watch parties here

Do yourself a favor and end your meal with the mango and sticky rice.  You really don’t need it because you will be full from the appetizer and rice dish but come on, we’re Americans.  We eat in excess and we don’t know when to quit.  U-S-A!  U-S-A!  U-S-A!

Like meditating on a rice pattie