ultraclay dot com

IMG_5540, originally uploaded by ultraclay!.

Red Hook, Brooklyn. 2006.

Posted by ultraclay at 12:00 AM | Permalink | Comments (0) | |

IMG_5210 - Version 2, originally uploaded by ultraclay!.

Red Hook Ball Fields, Brooklyn. 2007.

Posted by ultraclay at 12:00 AM | Permalink | Comments (0) | |

Yesterday, after buying my new bike out in Red Hook, Tammi and I rode around Brooklyn and then back home. Tammi was my 'wingman,' following behind me on her rollerblades. I was really nervous at first, but managed to get home without incident. I wasn't sure that I'd be riding much when I first decided to get the bike, now I'm planning my next ride for later this week.

I'm heavily resisting joining the bike cult. I will be locking up my bike outside occasionally, I won't be going to any critical mass rallies any time soon.
::c::

Posted by ultraclay at 3:12 PM | Permalink | Comments (0) | |

IMG_5355, originally uploaded by ultraclay!.

Red Hook Ballfields, Red Hook, Brooklyn. 2007.
::c::

Posted by ultraclay at 12:00 AM | Permalink | Comments (0) | |

IMG_5307, originally uploaded by ultraclay!.

I -finally- made it out to Red Hook to check out the food at the ball fields that I've been hearing so much about since last summer. It was fantastic.

Despite the picture above, I didn't have any corn. All the food that I actually ate was gone long before I even considered taking a photo of it.

We scarfed down the best empanadas I've ever had, followed by tasty taquitos filled with juicy, braised beef. Then, while in line for something else, Tammi, the love of my life, brought a gigantic pork quesadilla and a pork taco about the same size. They were so long that they had to span two paper plates to hold them.

It's hard to say which of the food I had there was my favorite. The empanada was amazing and unlike any I'd ever had before. Inside it there were olives, raisins and boiled egg whites. Instead of ground beef, the meat was chopped into small cubes. With my first bite, I was intrigued and a little confused. The olives were stationed in each corner. I didn't expect the vinegary taste and firm crunch. When I looked closer to find all these unexpected ingredients adding wonderful nuances and striking contrasts, I wanted another one before I was done with the first.

The pork quesadilla was incredible. It was gigantic, rolled rather than flattened and full of thick, gooey cheese and exquisite chunks of porcine incredibleness. I can't say any more on this or I may burst into tears.

My one disappointment was with the Pupusas, thick doughy tortillas filled with meat and cheese. I had heard talk about them before and then the longest line in the park was in front of the Salvadoran table offering them. I was sure this was going to be the star of the show. Eh. Not so much. I found them to be too grainy and doughy. The meat and the cheese were there, but not nearly prominently enough.

The service behind the table was so chaotic that I had to get my Spanish-speaking friend who came out with us to tell them that I hadn't paid and ask how much I owed. They are probably a victim of their own success. I can't imagine how the influx of business from foodies and hipsters who've read about the place on Gothamist or the New York Times has affected the quality of the food. There were 20 people, at least, in that line. I'm sure the pressure behind the table is to get everyone fed, even if it's a bit underdone. Or maybe I'm totally off and I just don't like pupusas.

In either case, I hope to make it out there one more time before they close up for the season. If I manage to get there early enough to avoid a line, I'll definitely try it again.

Posted by ultraclay at 11:38 PM | Permalink | Comments (0) | |