In a case outside the deli, healthy vegan meals to go. Pick what you like, open the fridge (there’s no attendant and there are no locks) and then take it inside to pay at the register. It’s the healthiest “street” food I’ve ever seen
A closer look…
Once you’ve been lured inside by the prospect of an innocent, guilt-free meal, you’ll find yourself ambushed by the largest variety of chips (that’s crisps for my British friends out there) you’ve ever seen. Temptation! Get thee behind me!
From yellow to blue, from red to purple, from plain potato to sweet potato to corn and more, from salt-‘n’-vinegar to Sriracha and from mesquite to that horrible American imposter called “parmesan,” this aisle had more types, colors and flavors of chips than I’d ever dreamed could exist (not to mention pretzels, popcorn and cheese puffs galore).
Of course, New York City is full of such paradoxical delis. No East Coast city embraced organic food or the vegan movement as early or as whole-heartedly as NYC but, at the same time, ask any Midwesterner what they know about NY cuisine and the first thing that pops into their heads will be the famous New York pizza slice (which no Italian in their right mind would equate with pizza as they know it). Ask most Europeans, and pretty much all they’ll know about eating in New York will boil down to cheesecake and the dubious offerings of those iconic hot dog carts. Anyone who’s spent any amount of time in the Big Apple knows better. In New York you can find pretty much any kind of food imaginable: the very best… and the absolute worst.
For more on this same Lower East Side deli of infinite variety, you can check out my two previous posts about the incredible shelf of Spam and what might be Manhattan’s largest assortment of hot sauces.
More NYC images and adventures coming soon.
Thanks for stopping by!
I think the contents of these two shelves are not so much inventory as they are arsenal. There’s enough hot sauce here to burn the last taste buds off of a vindaloo addict, to break the fifth alarm on the five-alarm-chili machine, to permanently disable the noses of an entire K9 unit. Looking more closely, I think we could probably find the proper hot sauce to fit any recipe in any ethnic cookbook you could buy in New York City, which is where I found this shelf. Indeed, it is right next door to the shocking-variety-of-Spam shelf you might have seen featured here a couple of days ago.
- Not enough spice in your life? Sriracha, Tabasco, Red Devil, Cholula, Chili Sauce… this deli has got it all
Making a quick calculation and figuring that the bottles go back about 3 deep, I estimate there are a minimum of 18 varieties of hot sauce on these two shelves, for a total of approximately 54 bottles. I do believe that such a stock would keep my family happy for at least, say, 3 or 4 generations. That is, if no one accidentally knocked down the shelving in the interim. That might result in the destruction of the world as we know it – which, come to think of it, we might survive. After all, we would have the Spam shelf.
- Here’s the hard science behind why people like hot sauce… and why, once they start, they want it hotter and hotter (and no, it’s not because they burn off all their tastebuds, although there must be some truth to that, too: The Science of Sriracha’s Good Burn (theatlantic.com)
- Did this post make you hungry? Are you in need of a handy recipe? Then try this one out: How to cook the ultimate vindaloo (metro.co.uk)
- “And now for something completely different:” 12 Gifts For The Sriracha Addict (thoughtcatalog.com)
And if you survive all that, we’ll see you next time.
Thanks for dropping by!
Most people on the Continent have never heard of it. Still, every culture, even the most fine, produces some version of it: pressed meat in a can. Even the Italians have their own version: Simmenthal (which is shredded and encased in aspic rather than pressed, and tastes much better than it sounds). The British, of course, have their famous corned beef, which can be purchased
in a can in a tin. Perhaps the French are above such things, but somehow I’m sure they have their own version as well (well, of course they have their tins of fine pâté that go for €50 a pop, but I’m talking about the kind of tinned (or canned if you’re American) meat that makes the gourmands out there turn up their noses, so we can’t really include pâté in our list). No, I’m talking about the stuff we Americans know as SPAM. It’s the stuff that was used as rations during WWII (and, to this day, remains a kind of regional delicacy in Hawaii as a result… yes, there is such a thing as Spam salad, Spam pizza…). All these years I’ve been under the impression that Spam was, simply, Spam. Au contraire! However, I had to go to an NYC deli on the Lower East Side to discover that this historically (and often affectionately) maligned American delicacy food item has branched out quite a bit since the 1940s. Who would have guessed? If you’ve been worrying that food might get boring after a hypothetical ice-age/nuclear/zombie/asteroid-provoked apocalypse, you can breathe a sigh of relief. The good old Spam company has ensured that we will not lack for variety for quite a few decades after the end of the world as we know it.
Can man live on Spam alone? Perhaps it’s not so far-fetched of an idea after all (well, provided the man in question isn’t a vegetarian).
- For those of you who didn’t think America took it’s Spam seriously: Spam Museum in Austin, Minnesota: Dedicated to This One Cultural Icon (infolific.com)
- For those of you who aren’t sure you believe me about the Hawaiian Spam fixation: We Made SPAM Sushi (mancave.cbslocal.com)
- For those of you who… well… just check it out. Need I say more?: 21 Sexy Ways To Eat Spam (neatorama.com)
Thanks for coming along to NYC! I saw a whole lot more than Spam on a shelf, but let’s take things one at a time. There will be more NY adventures coming soon.
Until next time, bon appétit!