Ingredient Review: Smoked Gouda Cheese @ Safeway

Posted by Bun

Ever since trying the smoked mozzarella pasta salad at Whole Foods, I've been a bit obsessed with smoked cheeses. We ran across this Primo Taglio Classics Smoked Gouda Cheese at Safeway, as we wanted to use it for sandwiches and the regular Lucern brand was out of stock (supply chain and inflation related). This is now my favorite cheese to use in anything that calls for cheese. You wouldn't know it, but once you grate it, the salt crystals become pronounced and makes the cheese pop. I don't know if that is a thing with gouda, or cheeses in general, but this was a new experience that I wanted over and over. Eat it by itself to see what I'm talking about, then try it on anything that calls for cheese. You won't be disappointed.

JaLaoPino Approved: The Banh Mi at the Mekong Village grocery store

 

 

Posted by Bun

In the heart of the Seattle central district close to Franklin High school is a little Asian market called Mekong on Rainier Ave. If you have a chance to get down there, pick up one of the Bahn Mis at the front counter. We stopped in to the market for some one-of-a-kind items we can't get elsewhere and on a whim we picked up a pre-made combo Bahn Mi. They have a counter in the back, but not sure if that is open during the current health climate. At the front counter, there are some Bahn Mis already prepared that you can snag on the go. I am by no means a Bahn Mi snob, so I'm not judging the sandwich on authenticity or knowledge of several versions from other establishments. What I can say is that this one was quite unique. The baguette is crusty and soft, pretty standard. At first bite, immediately you are hit with the Maggi seasoning sauce that was sprinkled on it. Shake says that she's had others who add Maggi and sriracha. There is a pleasant salty umami kick that goes awesome with the meat combo. I don't think I will have a Bahn Mi without Maggi from now on. The veggies included carrots, jalapenos, and bell pepper. They aren't overly pickled, if pickled at all. It was hard to tell. But in my opinion I think I enjoyed it better than if they were deeply pickled and tangy. The subtle taste of the veggies didn't take away from the true star which was the meat and Maggi. The mayo and pate are a great supporting cast which allows the meat to shine, and coming to the forefront every so often to give it even more of an umami and creamy punch. This is tops in my book for Seattle, so I am excited to see if other Bahn Mis in the city can go above and beyond. Let us know what you think is the best Bahn Mi where you live and what makes it special.