Ah, the “Puka Dog.”

Started in Kauai, the “Puka Dog” has gained popularity due to being featured on various programs on the Food and Travel channels and has opened up a shop in the heart of Waikiki. The “Puka Dog” is essentially a polish dog (or veggie dog for you non-enjoyers-of delicious-dead-animal) that is placed into Hawaiian sweet bread with special sauces. The thing that makes this hot dog unique is in the way its prepared.

The bread is impaled onto a large steel spike that is connected to the rolling oven that the hot dogs are placed through. This does two things: a) it ensures the bread is nice and warm and b) it creates a large hole, or “puka” (Poo-Kah). Once the meat (or meat substitute) is passed through the oven, the employee behind the condiments bar begins filling the bread with the sauces of your choosing. I had the “Hot-Hot” (Habanero) version of their “secret lemon-garlic sauce,” papaya relish, and lilikoi (passion fruit) mustard. After squirting the condiments into the bun, the hot dog is placed within and a small amount of each sauce is placed on top.

The Puka Dog I had was fairly tasty, although the hotness of the Habanero sauce was sadly countered by the sweetness of the bun, the papaya relish, and the lilikoi mustard. The papaya relish wasn’t so much a relish as it was a thin, albeit tasty, yellowish liquid sauce. The lilikoi mustard was sweet yet tangy and tasted more like the fruit counterpart than the mustard, which isn’t necessarily a bad thing.

Overall the Puka Dog was fairly tasty and with my Kama’aina (local) discount about $5-6, which isn’t too bad considering its smack in the heart of Waikiki AKA Tourist Central. The employee at the register was nice and friendly and explained everything to me, although it was very clear she was trying to rush out and go on break. The other emplyee, on the other hand, who was stationed at the condiments was as sour and anti-social as you can get. When I asked what her favorite or most popular sauces were, she flat out ignored my question and continued onto making my puka dog as fast as she could, all while wearing the classic “I hate my job” expression on her face.

Would I recommend it?

Sure, the sauces were tasty and not too overpowering of each other (although i would have personally preferred a little more heat in the Habanero sauce) and the sweetness of the Hawaiian sweet bread just further adds to it. It is also the cleanest hot dog I have ever eaten as I managed to eat the whole thing without spilling a drop, which is surprising as I’m somewhat of a sloppy eater.

So if you’re in the area and crave something sweet yet savory, by all means, try a Puka Dog. Just don’t expect it to change your life.

4 (out of 5)

~Flapjax

Don’t worry you’re not alone. I too was once ignorant to the existence of this wondrous McDonald’s creation. So wondrous in fact that it’s origins are unknown. The earliest appearance of the term McGangBang was May 26, 2006, on a page on Urban Dictionary devoted to the McGangBang. The post claims that it originated in Daytona Beach, but there’s no evidence of this.

But before we go any further into the history of this infamous sandwich, I should clarify exactly what it is.

Behold:

McGangBang

The McGangBang simply put, is an ENTIRE McChicken sandwich shoved into the center of a Double Cheeseburger. (I cheated and used a McDouble, hence only one slice of cheese. Sorry, but I’m broke and couldn’t afford the extra $0.20 for that extra slice of cheese that makes the difference between the McDouble and the Double Cheeseburger, which is ridiculous if you ask me). There are obviously many variations to this including using a Spicy Chicken sandwich when McDonald’s offered it. Another would be using “Mac Sauce” in the sandwich, or not including the buns from the McChicken.

The name “McGangBang” obviously comes from the term “gangbang,” which is defined as “sexual intercourse with multiple partners in turn or at the same time.” This makes sense as you’re about to share an experience (albeit not sexual, unless you…nevermind I don’t wanna know) with 2 partners, Cow and Chicken. 2 meats not usually placed together in the same sandwich.

The joy of this name, however, comes in the form of ordering the infamous sandwich, as evidenced by a ridiculous amount of YouTube videos. Go ahead look em up, I’ll wait. (Sorry not gonna link em…I’m too lazy)

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All done? Ok. As you saw, or didn’t if you’re lazy like me and can’t be bothered, the joy comes partially in confusing the crap out of the unsuspecting employees and partially in just the fact that “McGangBang” is fun to say. Altho it can also be seen that apparently in some areas this sandwich has become part of the unofficial hidden menu that exists not unlike Jamba Juice or In-N-Out Burger’s secret menu items.

So after watching all these videos, I decided the time had come for me to try and order one. So on my lunch break from work the other day, I marched across the street and ordered, nay, DEMANDED a McGangBang. Unfortunately I live in Hawaii, a state full of immigrant Micronesians who don’t speak english very well. So all I got in return was a blank stare.

“McGangBang!” I demanded….again….no response. “Umm, can I get a McGangBang? Can you hear me?”
“Uhhhhhhh what?”
“McGangBang!”
“Sorry sir, we don’t serb dat”
“Yes you do, its an entire McChicken sandwhich shoved between a McDouble” (Remeber how I’m broke?)
“Uhhh…so you want McDouble with Chicken. No beef?”
*Sigh* “No, I want a McGangBang. Make a McChicken, then start making a McDouble, place the McChicken onto the half of the McDouble you’ve started making and then finish making the McDouble. That’s a McGangBang”
“….so…you like beef or chicken?”
*Sigh* “Nevermind….just give me one McChicken and one McDouble and I’ll make it myself.”
“Did you want Chicken or been in da McDouble?”
*Slaps head*

And that’s how that went down.

But the real question remains, being that this is a food blog and all, HOW DOES IT TASTE?!?

The experience of eating a McGangBang has been attributed to being the same as having sex with two ugly women. Its awesome while its happening, and then the reality of what you’ve just done sets in. This is the experience I’ve had, as when I was eating it, it was an explosion of flavor in my mouth and the joy of eating both Cow and Chicken in the same bite was amazing. As I told my coworker it tasted like “a cow raping a chicken in my mouth”…which was of course my failed attempt to tell him that it was amazing…and it was amazing. I devoured it within what felt like 30 seconds. Enjoying every last bite.

And that’s where reality decided to kick me in the nuts…or rather, the heart.

Heartburn kicked in within minutes and I felt like I was having a heart attack. I collapsed into my chair and yelled out the only thing I could “DAMN YOU MCGANGBANG!!!”

Fortunately for all of you readers (of which there are what, 3?), and unfortunately for my health, I enjoyed the experience too much and had one the next day as well, this time adding the famous “Mac Sauce” that’s featured in the Big Mac. Equally as delicious, but 10 times as messy.

If you’re in the mood to confuse some McDonald’s employees more than they already are and in the process gain access to one of the most delicious treats from McDonald’s, I urge you all to go out and order one….

…Altho I can’t be held liable for any and all health problems that may be caused by devouring a McGangBang.

~Flapjax

The plate came… It looked beautiful.

The photo doesn’t do the aesthetics of this sandwich justice…

Unfortunately, despite the hype… The delectable looking Monte Cristo was quite a disappointment. As I’ve also read in another review, the sandwich was a lot drier than I would have expected. With alternating ham and turkey layers, I came to find that there was just way too much meat in the sandwich, that it overpowered any complementary flavors that the french toast and swiss cheese may have added.

After eating the first 1/4 of the sandwich… I had no interest in having anymore.

So… I got this instead.

Oh yes… The corned beef reuben!

Although it doesn’t match the reuben from Magee’s, it definitely compensated for the earlier disappointment. I don’t know if my obvious disappoinment was noticed by the waitress, but the reuben that she brought over was even better than the last one I had from Canter’s. It was juicy, fresh, and oozing with flavor.

The waitress proceeded to give us a couple of free chocolate-chip Rugelachs on the house.

So… Despite my dislike for the Legendary Monte Cristo, Canter’s definitely made it’s way back up my list of awesome restaurants with their delicioius reuben, rugelach, and of course… the kind service.

Trixie.

Watch this video to see how one of the most common food we eat is made.

I’d still eat it.

Calz1 & Trixie.

Check out the article!

Oh, and here’s a recipe for Kinunot. Just in case you come across a rare shark of your own.

There’s nothing like catching a fish big enough to feed your family… your extended family… your friends… your enemies… all at once!

This article cracked me up. Feeling like I could relate, I recalled a snorkeling trip I was on with my brother, pointing out to every fish in sight and asking him if we could eat it.

However, as humorous as this article may be, another interesting observation is the lifestyle led in 3rd world countries. While many people may frown upon the act of eating a rare shark, commenting on the ignorance of these fishermen, what they fail to recognize is the quality of living that these people may have to face daily. Survival can be difficult, and food often scarce, that the preservation of rare animals doesn’t often take priority over one’s own survival.

But that doesn’t mean we can’t still find all this pretty fucking funny! Us Filipinos do looooooove to eat.

Trixie.

Fortunately for me, living in the San Fernando Valley offers a more diverse selection of authentic restaurants as the Los Angeles area. I have easy access to Van Nuys which has a fairly large Asian and Hispanic population.

Although I don’t despise Westernized Chinese food, having grown up in Asia, I do often crave that raw authenticity.

So, when these cravings start to kick in, rather than driving North 20-30 minutes towards SGV, I just drive north for 10 minutes to get to Sam Woo BBQ, which is conveniently located next to Ranch 99 Market to satisfy a lot of my Asian cravings.

Sam Woo BQQ is a chain that offers an extensive menu of Cantonese Cuisine. [Nothing beats authentic Cantonese pan-fried noodles. Aka. Chowmein.] Be prepared for a wait in the evenings though. Being one of the few authentic Cantonese restaurants in the area, it can get pretty busy during dinner time.

During one of my more recent trips with Jasmine, I fell in love with their Roast Duck Porridge, which I now make an attempt to order every visit! First off, authentic Chinese roast duck is to die for! Second, having the roast duck flavors and juices in your hot rice porridge makes for one of the most comforting dishes I’ve ever encountered. Topped off with some fried wontons for an extra crunch and flavor… Ohhhhh….

Roast Duck Porridge (Congee)

Next on the menu, I looked for a dish that would be able to compliment the porridge. This would have to be a dish that is also soy sauce-based like the duck. We came across the beef and turnip hot pot, which seemed to go perfect with the porridge on a cold evening. And it WAS perfect! Bursting with flavor, the sizzling hot pot was delicious the moment it was set on our table. With every ingredient tender and steaming, the beef was so soft it was coming apart before we even got to it.

My biggest issue with beef is its consistency. As a kid, I’d sit at the dinner table chewing for hours, because that’s just how tough the meat could be. Thankfully, that experience was avoided in the case of the Hot Pot.

Beef & Turnip Hot Pot

Although we didn’t order the pan-fried chow mein that night, I strongly reccommend it at any authentic cantonese restaurant! It’s always been a childhood favorite of mine, and ever since being in LA, I’ve been greatly disappointed by the “chow mein” they serve at almost all places. My exhausting search for authentic chow mein ended when I found Sam Woo.

Sam Woo BBQ

6450 Sepulveda Blvd # G

Van Nuys, CA‎

Trixie.

by Erte, 1983. If I was art, and this dude was a chick, it would be me.

1. Michael Mina.

Why its fucking awesome:

At Michael Mina, food isn’t just served-its explored. The one at the Westin St. Francis Hotel is pricey, but its damn worth it. One of my favorite reasons why is because of the way they allow you to experience the different ways a food item can be prepared. Lets break it down.

           -meal item: Duck

           -cooking style: three different ways: ex:

Liberty Valley Duck ~ Foie Gras 

  • Breast, Parsnip Purée, Star Anise Jus 

  • Seared Foie Gras, Pink Lady Apples, Laird Brandy Gastrique 

  • Leg Rillettes, Apple Butter, Mixed Greens 

           -presentation: a tri-sectioned porcelain plate, each section filled with a version of the meal item. 

2. Barbambino

This little bistro in the Mission area will trump any other pasta you’ve had.. unless you’ve been to Italy. Also proof that taste doesn’t have to be complicated to be amazing. Three things:

          1.   Pasta Pomodoro.

Simply basil and the FRESHEST tomatoes ever. with angel hair pasta. don’t be jaded by the lack of ingredients… the fact that everything is freshly made makes it a memorable and savory meal. 

           2.  Sourdough toast with poached egg and freshly shaved parmesan

           3.  Eggplant Parmigiana balls.  

3. Bong Suk

Upscale Vietnamese cuisine. The menu is even organized by region. Interesting flavor combinations, and the rare experience of eating ginko nuts whole.

They make a persimmon and wild mushroom salad. And their spring rolls are served with mint and basil leaves, with a very different sweet and sour sauce… one of the few times I have actually wanted to eat pork. 

They also make this chicken dish using five spices, served with mashed plantains and fried rice pancakes. 

menu is changed daily, so each dining experience is unique.

4. Limon

I’ve only been twice, but the food here is still on my mind. Armenian style. Best Empanadas EVER.

5. Zuni

Famous for roasted chicken and bread salad. The chicken in particular takes 45 minutes to make, as it is slow roasted over the bread, so that the bread absorbs the chicken juice. 

Cookbook author Judy Rogers suggests that you save the leftovers from this particular dish, and use it in a risotto. 

I love meals that keep giving. Gives you more reason to pay a little more… its like meal grocery.

Who’s comes up with something like this?! I thought it was pretty cool.

Trixie.