Last Call Dogs

subject: Last Call Dogs
take-out vehicle: paper sleeve
cost: $3

Once a to-go blogger, always a to-go blogger, I suppose. I spotted the bright yellow Last Call Dogs truck at the Levon Helm concert on Saturday and, despite my new appreciation for local and organic foods, I just couldn't restrain myself. I mean, I can't deny myself all the joys of life just because I'm trying to eat and live a little healthier.

But, while I stand by a fledgling locavore's right to order a processed hot dog here and there, my actual decision about what to order still confuses me. So, for lack of a better reason, I'll blame this guy. See, he and I go way back, and prior to his visit several months ago, I scoped out some vegan-friendly fare downtown, lest he be forced to starve. I actually found some good stuff, and ever since I've been bizarrely fascinated with vegan food.

Until Saturday, that is. It turns out that—unlike some other mobile eateries—Last Call Dogs is not the place to indulge in one's bizarre gastronomic fascinations. I won't say it was the worst thing I ever ate, but that's only because I don't mind the taste of white bread, mustard, relish, and onions. Oh yes, there was a vegan dog in there somewhere, but it was only detectable through its mass. While that's great if you're hungry, it's kinda crappy if you actually like hot dogs.

In case you're as curious as I was, the friendly Last Call Doggers told me that the vegan dog I paid $3 for was a Smart Dog®. Had I ordered a regular, non-vegan Last Call Dog, I would've gotten a Nathan's® brand dog, which are really good. So, despite my best efforts, I guess I really did deny myself one of the joys of life.

Oh well.

Just Curry (now closed)

subject: Just Curry
take-out vehicle: plastic bowls
cost: $7.50

10/01/09 update: Just Curry has closed.

I've had mixed experiences with Just Curry. The first time I went, perhaps two years ago, I ordered a decidedly mediocre butter chicken curry. But, since I appreciated the venue and concept, I tried it again several months later with my wife. On that visit, feeling whimsical, I ordered the goat curry. Though the meat and curry were good, I was disturbed to find some tiny (and some not-so-tiny) bones throughout the dish. I resolved then to leave Just Curry's curries alone.

Until today. Stuck downtown, I had no idea what I wanted even as I walked out the door to get it. I zig-zagged aimlessly from Main Street to Market to Water, finally ending up at the Pavilion and Just Curry's lone remaining outpost in the Transit Center. And so, not wanting to search any longer, I said to myself, "Self! Screw it, I'm hungry."

Alex George, the chef and owner, was working alone behind the small steel counter. After exchanging pleasantries, I scanned the menu to the left, then asked, "Is the vegetable curry vegan-friendly?"

(editor's note: yes, I'm still scoping out vegan food for my soon-to-be-visiting friend, and yes, I am that awesome of a person.)

"That depends," Alex said, fluffing some rice absent-mindedly. "How vegan are you?"

"What? I'm not vegan. Hell no. Meat meat yum yum."

Alex nodded. "Then you'll be fine."

Whew! "But," I continued, "What if i was? Could i eat it?"

"There is," said Alex after a quick thought, "a smidgen of butter. Less than a tablespoon per serving. Actually, I make 20-quart batches of this stuff, and each batch has about 4 ounces of butter, so whatever that is."

"Awesome," I said. "I won't tell the vegans if you don't. Oh, and I'll try it, with a side of plantains please."

The vegetable curry, served over basmati rice and accompanied by a fried plantain and a "pepper sauce," was flavorful and moderately spicy. The vegetables (which included carrots, peas, garbanzo beans, and onion) and squares of tofu were lacking a little in texture, but were otherwise well integrated into the dish. The plantains (fried in vegetable oil and dusted with cinnamon), while similar in texture, were a very nice counter-taste. They were also good just by themselves.

I regret not asking how the pepper sauce was made, because it was excellent (so good, in fact, that the half I didn't use on my food I drank straight up). Equally fruity and hot, on its own it wasn't enough to make me need a drink, but it did make my lips tingle—and that's exactly what hot sauce should do. Granted, my capsaicin tolerance (and desire) is higher than average, but still: it was a definite addition to the dish.

Make no bones about it, this was pretty good food. (Ha! Get it? I said "no bones about it" because there were...nevermind.)

Well, I guess one good visit out of three isn't that bad.

Hamdingers

subject: Hamdingers
take-out vehicle: aluminum foil
cost: $7

Located near Wachovia Bank on the downtown mall, Hamdingers is one of the better run food carts I've seen in Charlottesville. Run by Patrick Critzer, Hamdingers mobile food cart provides much more than usual mobile cart fare. He has a beef hotdog on the menu, but from the 6-deep line in which I waited for lunch, I saw only one person order it. The rest of the orders were spread amongst the remaining menu—grilled tofu (of which I saw multiple orders), roasted chicken, grilled sausage, roasted vegetables, rice, and bacon dates. Only the salmon cake sandwich remained unordered.

Almost everyone in front of me was a regular, and Patrick seemed to start in the middle of a past conversation with each of them. I was impressed by that.

Despite my bad luck at Nicola's Veggies (see post below), I was still determined to discover some vegan-friendly options, so I ordered the roasted vegetable sandwich with avocado and srirachi sauce. He offered cheddar as an option, and though tempted, I declined in favor of something better on the side: the bacon-wrapped dates.

I noticed that Patrick wore no gloves when he assembled orders, yet he never once touched the food. With a sheet of foil on his left hand and tongs in his right, he was surprisingly nimble; my sandwich took about 10 seconds to create. Another second or two to wrap and crimp the foil, and I was on my way.

My vegan friend keeps telling me that he eats great food and has been nothing but satisfied with his diet. Usually just talking to him about it makes me want to gnaw on a block of cheese, but I have to admit: this sandwich was good. I couldn't swear up and down it was technically vegan—and I was too enthalled by patrick's speed-blurred tongs to ask—but considering he serves tofu and seems to make an effort to provide healthy vegetarian food, I'll take it on faith that, sans the offered cheddar, I ate a vegan sandwich.

The vegetables were great. Though advertised as grilled, these clearly-roasted vegetables had just the right amount of crunch and flavor, yet remained easy to bite inside of the bun. The avocado and srirachi, which don't come standard but are free if you want them, added some great complimentary flavors. In all, the sandwich included: roasted red bell peppers, yellow squash, mushrooms, asparagus, eggplant, zucchini, the avocado sauce, and the srirachi. A definite thumbs up.

The bacon-wrapped dates, while placating my inner carnivore, weren't quite as good as I had hoped. Of course, I'm forced to compare them with the bacon-wrapped dates from Mas, which, if you haven't yet had, I pity you. These dates were good, don't get me wrong—salty, sweet, and satisfyingly bacony—but they pale in comparison. Still, it's a cool thing to get from a food cart.

All-in-all, i very much enjoyed my mostly-vegan lunch. I won't be turning in my meat-eaters badge anytime soon, but I'm glad to know that, indeed, vegans can eat some tasty food.

Speaking of tasty food, here's another treat from Hamdingers:

Hamdingers' coconut potato curry with ginger spinach
(courtesy of c-ville weekly)

1 Tbs. olive oil (or your favorite fat, says patrick)
1/2 cup minced mix of ginger, garlic, jalapeño
1 cup chopped onion
meat of choice (optional)
1/2 cup mix of fresh ground cardamom, coriander and mustard seeds
3 lbs. potatoes, diced
1 lb. spinach
2 cans coconut milk
3 cups stock (meat or vegetable)
green peas or cooked lentils (optional)
salt and pepper

Saute ginger, garlic and jalapeño in a little of your favorite fat, remove and reserve. Then saute the onion, and if you want to add meat, do it now. Cook until lightly browned; add cardamom, coriander and mustard seeds. Let it get sticky, then add potatoes and spinach. Put the earlier mixture back into the pan. Stir in coconut milk and stock and cook until potatoes are tender, add salt and pepper to taste and some green peas or lentils if you like.

Nicola's Veggies

Well, I went to Nicola's Veggies looking for some vegan food (only for a friend, I swear), but...it's closed? I knocked on the door, but no one answered. Does anyone know anything about this?