tag:blogger.com,1999:blog-30979526826474892832024-02-19T09:17:44.436-08:00The Delighted BiteTantalizing tidbits, salivating spirits, and other culinary commentarybethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.comBlogger152125tag:blogger.com,1999:blog-3097952682647489283.post-37702363322735251192016-02-01T08:35:00.001-08:002016-02-01T08:35:19.791-08:00Real domain!Head to <a href="http://thedelightedbite.com/">TheDelightedBite.com</a> for the latest updates.bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-20580300236064531212012-08-02T10:42:00.003-07:002012-08-02T11:03:52.129-07:00Why I Was Bummed on Kogi Korean BBQ in Los AngelesThe <a href="http://kogibbq.com/">Kogi Korean BBQ</a> truck is synonymous with L.A. food truck culture (dare I say pioneer?), and over the last few years my rabid worship of truck dining had been tainted by the social-media savvy truck on the move through the City of Angels. I had never run into them or their world-famous tacos or burritos, and this saddened me deeply. Plus, Korean BBQ being the most insane cuisine known to man, I knew that I could not rest until I had sampled what may very well be the best (or at least best known) Korean BBQ truck on the West Coast.<br />
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When I saw them pull up outside <a href="http://www.theagendashow.com/">Agenda </a>yesterday, despite the insanely long, slow moving line, I knew I had no other option than to buck up and snatch the opportunity for life-changing kimchi! The line slowly shuffled forward, but despite rumblings in my tumbly I stood my ground. I knew, I just knew, that the wait would be worth it.</div>
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Happily, I'd made sure that the Visa/Mastercard sign was hanging in their ordering window, and even from wayyyyyyy in the back I could see cards being swiped. Oh happy day! The last of my cash had gone to parking, so I was in luck bearing plastic. Or was I? </div>
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After approximately 4 million people had ordered and walked away smiling, I was close enough to the front to let the smells of spicy pork and short rib wash over me. I could see the ice-cold beverages glistening under a sheet of ice, and I already had my eye on a refreshing orange soda to wash down my forthcoming short rib burrito with kimchi. As I stepped to the front of the line after OVER AN HOUR in line (yes. I was patient!) I was greeted with a snarling man barking out "Cash only. Machine just went down."</div>
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What?</div>
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What do you mean, no credit cards?</div>
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There was no sign out front.</div>
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There was no announcement made.</div>
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I was literally so shell-shocked that I just stared at him and said "What?"</div>
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"Cash only."</div>
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"I... I just waited in line for over an hour."... at this point my knees were getting weak. All that I had anticipated, all that I had dreamed of, was about to be snatched away from me by an unsmiling order-taker looming high above me from a sticker-covered truck. I could immediately see why the line had moved forward so abysmally slowly. Inside were a bunch of loitering cooks that obviously couldn't see the snakelike line sneaking into the convention center, or they were so used to the demand that they just didn't give a crap anymore.</div>
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He shrugged. "I can try the machine, but it won't work."</div>
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I figured at least trying would be better than me jumping through the window and causing a scene, so I handed over my card and crossed my fingers. I could feel my blood pressure rising as we waited for a beep from the machine, and the entire scenario ran through my dazed head. It's the 21st century! What business in their right mind shows up to an event without a backup plan?! Where's the courtesy "cash only" sign? Where's the communication with loyal customers?! Where's the thoughtfulness for those like me (for surely I wasn't the only one without cash!) who waited uncomplainingly patiently in the longest line in history?! And although I can be pretty feisty on the (wonderfully anonymous) internet, I never. Ever. EVER. make a scene during foodservice. I've worked too long in the industry, and despite my obvious business logic, I did understand that it's not THIS guy's fault that the machine crashed. </div>
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What pissed me off was his attitude. His absolute nonchalance and apathy blew my mind. I had built up this vision of legendary Korean BBQ that I had been looking forward to for YEARS, did my waiting time, MADE SURE that plastic was OK, and got completely slapped down by a guy who just couldn't be bothered with a little bit of A) customer service or B) A FREAKING BACKUP PLAN. Shit happens, I get that, but this was unacceptable.</div>
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I'm happy to say this story has a happy ending. I'd been chit chatting with the group of venture capitalists behind me for the better part of the hour, and since my interaction with the truck dude actually only lasted a few seconds, they stepped right up to save the day. I felt a hand on my shoulder and heard these sweet, sweet words...</div>
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"Oh, no way that's happening. You just waited for over an hour. You're on our tab."</div>
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Seriously, even a day later I am overwhelmed with absolute gratitude for my angel investor. Not only did he spare me complete humiliation (there are few things more embarrassing than not being able to pay for something you thought you could), he fulfilled a dream I'd had that had quickly turned into a nightmare. He even leaned into the screen at the back of the truck and encouraged them to put up a "CASH ONLY" sign (which apparently was not the obvious thing to do?) and was greeted with blank stares and turned backs. </div>
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The burrito was absolutely worth the wait. Juicy, tender, full of flavor... it was everything I had hoped for. Unfortunately, it was tainted with a very, very bad customer experience, one that I hope no one else has to suffer through. Believe me, they aren't the only truck in the world that has suffered through issues with credit cards, but the attitude is what turned my opinion VERY quickly. I can absolutely deal with problems outside their control. It happens. But what they CAN control is how they present it to their loyal customers. And that's why I was disappointed with my first (I can't say only...) Kogi Korean BBQ truck experience.</div>
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HUGE thanks to Richard from Irvine. Seriously dude, if I ever need capital for something, I've got your card, and I promise there will be $10 in the mail to you soon. Decent people exist, hooray!</div>bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-57638745601957022852012-07-20T13:54:00.001-07:002012-08-02T10:15:46.863-07:00Top 10 San Diego Food TrucksIt's no secret that I'm a legitimately crazy person- just most notably when food trucks are involved. If I could eat at a food truck for every meal every day, I would without hesitation. I'm not quite sure what my fascination with the mobile revolution is, but maybe I'm just enthusiastic about any major trend in American dining and I happen to live in a place where it's nice outside constantly. Maybe.<br />
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Anyhoo, this list has been a long time coming for me personally. I'm sure that many, many people would disagree my list below or want to throw me off a cliff for not mentioning their absolute favorite San Diego food truck, but no matter. I've done the research (a.k.a. stuffing my face) as much as I can, and with my (limited) knowledge and (unlimited) enthusiasm, I've come up with what I think are the best San Diego food trucks around.<br />
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My somewhat loose criteria are things like a mix of menu options (creativity, number of dishes, rotation, etc.), locations (more mobility is a good thing), cost (over the top gourmet food trucks really might just be missing the point), taste (duh, but also very arbitrary), friendliness (you can tell the legit people who are stoked on what they're doing vs. those cashing in on a trend who carry the shit kitchen attitude to the streets), and marketing (some have got it and some don't. Not a dealbreaker, but everyone likes a fun truck gimmick). I didn't make an actual grading scale or anything. I just know what I like and have no qualms about telling you what you SHOULD like.<br />
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I'll also note that I personally tend to gravitate towards the more gratuitous trucks (sorry MIHO - I tend to dig cheeseburgers more than beet salads) and more savory than sweet, so even though there are some BOMB dessert trucks on there, I'm gonna lean towards the lunch/dinner ones and leave the dessert trucks to another post. Last disclaimer: I haven't eaten at EVERY SINGLE food truck in San Diego. If there's one that I absolutely MUST TRY and I really should kill myself for writing this without trying them, then let me know (minus the death threats, please). There's always time for Round 2!<br />
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Without further ado... the top 10 San Diego food trucks.
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<b>10. <a href="http://asianpersuasionftc.com/">Asian Persuasion</a></b><br />
This truck is solid. Their pork sliders are seriously amazing, their sauces are great, and even their complimentary won ton chips with sweet and sour dipping sauce aren't your run of the mill stale chip shards so often served at shitty Chinese restaurants. There's certainly a time and place for cheap Chinese food (you know the kind- the farty, bloat-inducing, MSG-laden limp beef with soggy broccoli that you really shouldn't enjoy as much as you do), but Asian Persuasion hits it right every time. They really could work on changing up their menu a bit, and I've heard a few horror stories about working with them to arrange an event, but overall, top notch stuff. Definitely the best Asian food truck in San Diego.
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<b>9. <a href="http://mangiamangiamobile.com/">Mangia Mangia</a></b><br />
Italian staple of San Diego. They're at every food truck gathering and their staff always has big smiles on their faces. There's no real surprises (ever) on the menu, but what you get it always stationary-restaurant quality fresh ingredients from friendly people. Two thumbs up.
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<b>8. <a href="http://www.mihogastrotruck.com/">MIHO Gastrotruck</a></b><br />
O.G. S.D. food truck. Everyone knows 'em, everyone loves 'em. As far as I'm concerned, MIHO speared the food truck revolution in San Diego. They are to San Diego what Kogi is to LA. They're all over the place, they give a crap about sustainability and local sourcing, and they are creative as hell on their ever-changing menu. A little pricier than run-of-the-mill trucks, and this isn't the place for gluttons (woe is me), but their marketing hits it spot on. Not to be missed.
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<b>7. <a href="http://www.operacaffe.com/">Operacaffe</a></b><br />
Their meatball sandwich made me want to cry. Placing them over MIHO will be sacrilege for some (despite their excellent cuisine), but what can I say. I'm a sucker for them. I also tend to run into them more than other trucks, which makes me pretty brand loyal. Seriously. Get the meatball sandwich.
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<b>6. <a href="http://newyorkonrye.com/">New York on Rye</a></b><br />
Most legit Jewish deli style sandwiches in San Diego since the German deli on 30th in North Park closed. They don't toast their bread (legit!), they have big ass pickles (legit!), and they pile their thinly sliced meat to the sky. LEGIT. Pastrami on rye and Ruebens are NOT to be passed up. Dammit. I'm salivating.
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<b>5. <a href="http://deviliciousfoodtruck.com/">Devilicious</a></b><br />
Another San Diego fave! They're nationally known and adored, plus babes man the truck. My only qualm with them is they steer a little too far over into the crass gratuitousness with their signature butter poached lobster grilled cheese sandwich, but I mean, seriously? What's not to like? I'm SUPER bummed that their kimchi dog didn't stay long on the menu because OMIGOD, but you will never, ever, EVER be disappointed with ANYTHING you get off this truck. Plus, their logo of a baby devil eating a sandwich is rad.
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<b>4. <a href="http://www.yelp.com/biz/mariscos-food-truck-san-diego">Mariscos on Texas</a></b><br />
Yup. I gave a "roach coach" the #4 spot. Wanna know why? EVERYTHING HERE IS BETTER THAN ANYTHING YOU'VE EVER EATEN. What they lack in marketing or even menu rotation is 100% made up with their food, plain and simple. Do yourself a favor. Drop what you're doing and drive to the liquor store on Texas and Meade. Park. Get ceviche. Also everything else on the menu. Do not trust the white man with your ceviche. Only trust Mariscos with your ceviche. Eat it. Order more. You'll thank me.
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<b>3. <a href="http://www.superqfoodtruck.com/">Super Q</a></b><br />
BBQ fans from the South, rejoice! Your time has come to SoCal on 4 wheels with Southern hospitality to boot. Best BBQ truck in San Diego. Everything is slow cooked and an extra bonus is they don't take forever to make it for you. It's not fussy and it's not rocket science. It's just damn fine eatin'.
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<b>2. <a href="http://www.hoangiesfoodtruck.com/">Hoangies</a></b><br />
Banh mi sandwiches are maaaaaaaaaaaaybe my favorite food ever, so I'm perhaps a little biased on Hoangies. Nah, it's just that good. The menu is straightforward, and even though I have to admit that it's not the most unbelievably authentic banh mi in the entire universe, it does the trick and then some. It's family owned, they roll all over town, and it legitimately makes me weep when I see them. I'm ALL about Hoangies. I want everyone and their mom to patronize it. The people rock and are always super appreciative, plus they remember you! I may or may not have freaked out with ecstasy in front of them more than once (which tends to make an impression), but I think I bankroll them pretty hard so whatever. Fun fact: I almost wrecked my car when I drove by them one time, started screaming, pulled an illegal U-Turn, and then hopped my way across the street in glee. I. Fucking. Love. Hoangies. They ALMOST made it to my #1 absolute favorite food truck in San Diego spot, but there's only one other place that is higher in my heart.
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<b>1. <a href="http://www.tabebbq.com/">Tabe BBQ</a></b><br />
Korean BBQ. Are there any sweeter words in the English culinary language? I'm honestly having a hard time not jumping in front of a car because I don't have a plate of sweet pork in front of me. Tabe's marketing sucks, they're hard to find, and their menu never changes. WHO CARES. It's absolutely, unequivocally, the best truck in San Diego, I'd wager it would give any truck in the country a run for its money. It gets overlooked because their branding is garbage and it honestly could pass for a roach coach, but it's so, so, so much more than that. I honestly pity you if you've never experienced the glory of Tabe. I VIVIDLY remember eating it for the first time and after my first bite I had a revelation. I've eaten some damn fine food in my life, but there are very few things that come close to Tabe. Tabe, I love you.<br />
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PLEASE feel free to recommend your favorite food trucks and dishes to me! I can always use a good excuse to check out a new place.bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com2tag:blogger.com,1999:blog-3097952682647489283.post-42370502777646491992011-10-24T20:58:00.000-07:002011-10-24T20:59:19.809-07:00Urkontinent : Google + Dogfish HeadWorth the watch!<br /><iframe width="560" height="315" src="http://www.youtube.com/embed/RiFewPyLlQA" frameborder="0" allowfullscreen></iframe>bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-86346976721550625612011-10-23T20:17:00.000-07:002011-10-23T20:55:34.938-07:00Flavors of Yeast<iframe src="http://player.vimeo.com/video/30769045?title=0&byline=0&portrait=0" webkitallowfullscreen="" allowfullscreen="" frameborder="0" height="225" width="400"></iframe><p><a href="http://vimeo.com/30769045">White-Labs</a> from <a href="http://vimeo.com/dstein">Dennis Stein</a> on <a href="http://vimeo.com/">Vimeo</a>.</p><br /><br /><a href="http://sdbw.org/">San Diego Beer Week</a> is coming up fast, and November 4-13 can't get here soon enough! Events are still being added to the calendar, and the one that we're most excited about is the "<a href="http://www.blogger.com/www.searocketbistro.com/blog/the-flavors-of-yeast-nov-1th">Flavors of Yeast</a>" presentation by the Head of Laboratory Operations at <a href="http://www.blogger.com/www.whitelabs.com/">White Labs</a>, Neva Parker. It's certainly not going to be the run-of-the-mill drinkfest (NOT that there's anything wrong with that!) that will be taking place all over the county, rather a more science-y panel for serious beer lovers, home brewers, and just general nerds alike. <br /><br />On Wednesday, November 9th from 6-9pm at <a href="http://www.searocketbistro.com">Sea Rocket Bistro</a>, $20 gets you into the talk (plus hors d’oeuvres) that will cover topics like cultivating yeast and the different properties that strains provide to beer styles. As a bonus (and learning experience of course), attendees will slosh down side-by-side a 'base beer' that was created identically in every way except yeast strains, so the individual flavor profiles can be explored and discussed as a group. Yeasts include:<br /><br />WLP530 Abbey Ale Yeast<br />Used to produce Trappist style beers, distinct for their clovey, estery profile. Fruity and alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.<br /><br />WLP810 San Francisco Lager Yeast<br />This yeast is used to produce the “California Common” style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.<br /><br />WLP655 Belgian Sour Mix 1<br />A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.<br />(info from the Sea Rocket event page)<br /><br />So if you're a beer lover, science geek, or just someone who wants to know more about the weird little creatures that help the more popular hops + barley become beer, head on down! I'll be there with pocket protector and pint!bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-50123522856364860692011-10-23T10:22:00.001-07:002011-10-23T11:01:48.535-07:00Fleet of Eats: 57 Degrees 3rd Friday Food Truck GatheringFood truck fever has hit San Diego HARD, and this is in no way depressing. Besides the individual <a href="http://sdfoodtrucks.com/">truck schedules</a>, there's plenty of "gatherings" where an assortment of trucks get together and create a mobile food court to the delight of locals. One of the ones that I kept missing was the 3rd Friday Gathering at <a href="http://www.fiftysevendegrees.com/">57 Degrees</a> in Little Italy, but NOT THIS TIME! Parking was a challenge, especially since the closest trolley stop is out of commission for awhile, but we managed to hoof it, fork over the $2 entrance fee, and beeline it through the wine bar to their back parking lot filled from end to end with mobile yumminess!<br /><br />I knew that I wanted to see what every truck had to offer before committing to anything, so we started with the Eat at Recess Truck, Operacaffe, CurioCity, Tabe BBQ, MangiaMangia, Food Farm, the Gathering Spot, etc. etc. etc. (one immediate complaint is that the list on the 57 Degrees website wasn't really accurate). However, that didn't REALLY matter since there was plenty to choose from and to kick things off we got the Fried Pizza Dough stuffed with cheese from <a href="http://operacaffemobile.com/">Operacaffe Mobile</a>.<br /><br />It was pretty much exactly what you'd expect- doughy balls of fried goodness with bubbling cheese spewing from the tops like tiny volcanoes with a side of marinara for dipping. Hot, cheesy balls. What's not to like? We munched on these as we studied the rest of the boards for our entrees. One noteworthy trend is that almost every single truck had some version of sliders and/or parmesan fries (some with, some without truffles). I guess it makes sense since sliders are a little more manageable on the go, but come on people! A little variety would be nice!<br /><br />Next up was the Spicy Brat from <a href="http://www.facebook.com/tgsbistrotruck">The Gathering Spot Bistrotruck</a>. It seemed to be the recommended dog, and it sounded pretty unusual/great with cream cheese spread and a jalapeno/onion mix. When we got it, I was pretty disappointed with the grayness of the brat, generic cream cheese, and limp, leech-like jalapenos that looked more like sad kelp than spicy pepper. It wasn't spicy in ANY respect, and was just pretty bland. Disappointing. (HOWEVER - we did run into this truck the next day at <a href="http://www.greenflashbrew.com/">Green Flash Brewery</a> and decided to give it another go. Their Slidertini with angus beef, dill aioli, sauteed mushrooms & onions with a block of cheddar toothpicked on top was GREAT. Shockingly tender and the perfect amount of dill - which I find can be easily overdone. Not to be missed!) <br /><br />By now Ashton-the-sweet-tooth was itching for some dessert, so he headed over to <a href="http://chubbysfoodtruck.com/">The Chubby Truck</a> for their fried cheesecake with either strawberry compote or chocolate dip. He brought back what appeared to be two egg rolls with a cup of fudge, and I felt like I was back at the gluttonous state fair in Del Mar all over again! Things like this are fine in their own way, I suppose... I mean, yes, it was fried cheesecake. Great. Nothing surprising, and honestly just a little gratuitous. The rest of their menu looked pretty amazing, so I'm anxious to give this new truck another go and get one of their tasty-looking burgers next time!<br /><br />Last on the list was <a href="http://tabebbq.com/menu.html"> Tabe Korean BBQ</a>, which I'd had once before and LOVED. To wrap things up we got their Tabe Asada Fries with the sweet pork, and let me just tell you that I give it the rating of "Die, die, must try!" Perfectly tender, sweet and just a little spicy, their pork is drippingly fantastic in everything they offer. It's going to be difficult for me to get any other their other meats because their pork is stellar! The little side cups of hot sauce, chili garlic spread, and spicy aioli were all delightful in their own right, so just do yourself a favor and get some Tabe. Korean BBQ, my new favorite food group?bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-73873201791976647482011-10-02T17:11:00.000-07:002011-10-04T20:18:12.093-07:00Ramblin' on with SD Food TrucksThere's just something about the fast-paced food slingin' and militant compactness of food trucks that completely appeals to me. With a smaller menu, I feel like creativity, seasonality, and just plain fun come into play more than stationary eateries. I've already raved about San Diego's <a href="http://deviliciousfoodtruck.com/">Devilicious</a> truck (and I think I'm just one voice in a crowd on that one), but at this year's <a href="http://www.lmvma.com/SeasonalEvents/Oktoberfest.aspx">La Mesa Oktoberfest</a> I noticed that the <a href="http://www.facebook.com/asianpersuasionftc">Asian Persuasion</a> truck was parked next to Devilicious. Being the indecisive fatty that I am, I decided to get something from both trucks just to piss my muffin top off just a LITTLE more. <br /><br />After a few of my friends embarrassed themselves by being totally unoriginal and getting the Butter Poached Lobster Grilled Cheese from Devilicious (I'm just being a bitch- it's #&(*@&ing amazing), I got an order of the Parmesan Truffle Fries to share with the group and the Shrimp PoBoy for me. It was the pickles that really sealed the deal for me on that one, and I was NOT disappointed. HUGE breaded shrimp were falling out of the baguette, which was smeared with a delicious aioli and red onion with a dark green salad on the side. Seriously. Really, really good. The fries had more of a truffle flavor than I was expecting, but believe me that's not a complaint. Utter bliss.<br /><br />The $6 Bankok pork sliders from Asian Persuasion came dolloped with spicy mayo and daikon, and with their hint of ginger and side of wonton chips + sweet & sour dipping sauce I was SOLD. Hands down the best dish of the night. I was BLOWN AWAY with how tender the pork was, how wonderful the Hawaiian buns were, how perfectly seasoned everything was, and even how fresh the wonton chips were! Seriously! Home run! I can't WAIT to try that truck again, and maybe get the FOB tacos or the burrito. I don't know, I just can't decide. I just love how San Diego food trucks keep delivering.bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-14763366299787329072011-09-17T21:57:00.000-07:002011-09-17T21:58:30.879-07:00Julian tomatoesI would just like to say summer is still kickin' in Julian and these tomatoes were the best this old bird has had in a while!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://s1.proxy04.twitpic.com/photos/large/400605066.jpg"><img style="cursor:pointer; cursor:hand;width: 600px; height: 450px;" src="http://s1.proxy04.twitpic.com/photos/large/400605066.jpg" border="0" alt="" /></a>bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-72123567630972835662011-09-05T12:28:00.000-07:002011-09-05T12:54:11.944-07:00Yet-To-Be-Named-Beer Club Meeting #1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiWJm-JRsdg9wC8XjogcBI7HMd2WZ9OHw-MIGHyA7NAFibkPFubB0HCkMS4Etx1CrTC63fat7Y9VPX816x8R5ZDsMDl0ozGlwFnWL6lx4KqEOwBOb2hhEIbJWayAp0hz_tPvnr9ynBmrs/s1600/Sept+4%252C+2011.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 126px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiWJm-JRsdg9wC8XjogcBI7HMd2WZ9OHw-MIGHyA7NAFibkPFubB0HCkMS4Etx1CrTC63fat7Y9VPX816x8R5ZDsMDl0ozGlwFnWL6lx4KqEOwBOb2hhEIbJWayAp0hz_tPvnr9ynBmrs/s400/Sept+4%252C+2011.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5648959963982121074" /></a><br /><br />Ever taken a brewery tour alone? Do you drink $20 bottles of craft beer in your living room and describe its subtle nuances to your only companion- your cat? Ever be "that guy" sitting at the bar and drown your lonely sorrows into a tulip glass of a perfectly poured aromatic IPA? We have! Be lonely no more, the Yet-To-Be-Named-Beer Club was created for that very purpose- bringing together craft beer lovers who just want more friends to share it with. The inaugural meeting was held in our living room last night, and 12 beer enthusiasts from all walks of craft beerdom joined us with bottles of weird, wacky, and interesting bottles to share and discuss. <br /><br />5 hours, 3 cheeses, 2 salsas, and 20 different beers later, the meeting was called to a close and the last attendees stumbled from our apartment into the night. The meeting had kicked off with a blind IPA tasting, and it proved to be more challenging than expected. However, member Stephanie took home the top prize with 3 out of 5 correct and brought home her prize bottle of the 2nd generation Life & Limb collaboration by Sierra Nevada and Dogfish Head- well done Stephanie!<br /><br />By the end of the meeting most of us found ourselves too deep in the cups to properly set the schedule for the next meeting, but future plans include group brewery tours, blind tastings, homebrew collabs, bar outings, group BBQs, and more! Below is the list of the beers enjoyed (and completely drained) by all, including the IPA contestants:<br /><br />1) Aecht Ochleaterla Rauchbier<br />2) Rogue: Hazelnut Brown Nectar<br />3) Russian River: Redemption blonde ale<br />4) Russian River: Damnation golden ale<br />5) Avery: The Reverend belgian-style quadrupel ale<br />6) Great Divide: 17th anniv. Wood Aged Double IPA<br />7) Bootlegger's: Black Phoenix ale with coffee and chipotle peppers<br />8) Lindemans: Cuvee Rene gueuze lambic<br />9) Hitachino Nest: White Ale<br />10) Ballast Point: Black Marlin porter<br />11) Magic Hat: #9<br />12) Lagunitas Hop Stoopid IPA<br />13) Sam Adams: Black Lager<br />14) Sierra Nevada: Torpedo Extra IPA<br />15) Brew Dog: Hardcore IPA<br />16) New Belgium: Ranger IPA<br />17) Russian River: Blind Pig<br />18) Wells: Banana Bread Beer<br />19) Wade and Dan's homebrew (honey wheat ale)<br />20) Ashton and Beth's homebrew (summer wheat)<br /><br />Beers from all walks of life were represented, and with autumn quickly approaching the tentative theme for next meeting is Harvest/Oktoberfest beers. There's plenty of wiggle room and all beers are welcomed with open arms! Membership is open to all who<br />1) love beer and want to learn as much as you can about it<br />2) want more friends to drink it with<br />3) are willing to meet around once a month<br />4) occasionally host meetings (this means providing snacks and arranging games/events/prizes)<br />5) bring at least a bottle to share each meeting<br /><br />That's it! Join us today- bonus points if you think of a good group name!bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com1tag:blogger.com,1999:blog-3097952682647489283.post-63194044363910290092011-08-29T16:40:00.001-07:002011-08-29T16:58:36.722-07:00Suzie's Organic Farm Pedal, Pick & Grin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images-cdn.ecwid.com/images/259129/15400861.jpg"><img style="cursor:pointer; cursor:hand;width: 481px; height: 500px;" src="http://images-cdn.ecwid.com/images/259129/15400861.jpg" border="0" alt="" /></a>
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<br />If you didn't make it to <a href="http://www.suziesfarm.com">Suzie's Organic Farm</a> in Imperial Beach yesterday for $2/lb tomatoes and $3/lb peppers (both of endless varieties) then you TOTALLY MISSED OUT. Bike parade? Check. Bluegrass band? Check. Tromping through rows upon rows of completely organic produce just picking whatever looks delectable? Check. I've been a lazy slob about signing up for their <a href="http://www.suziesfarm.com/index.php?/site/sanDiegoCSA/">CSA</a>, but laze no more, after yesterday I am a believer. There's just something about eating something that you pick, and I'm sure if you grow it the feeling is intensified by a bajillion. It was a glorious day as horses trotted by, kids created dirt tornadoes with their bikes, people of all ages gripped their straw hats and knelt to gently twist and remove a fat and hearty jalapeno, bell pepper, heirloom tomato, or fresh okra bite to take home and enjoy however they saw fit.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNldeaIW48fKv57FofbcwJc-gmKW-zI6zuu6EImMkT2w8pgKVCCzvvdhOb5CsA47wi4sSMPYWF4_crNiQl15coNKhaCJjVaYKfPyS3rwWo1kgNO0usVfC57qHhfhmk0VO1Unhg6SLfA-Q/s1600/Suzies+tomatoes.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 321px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNldeaIW48fKv57FofbcwJc-gmKW-zI6zuu6EImMkT2w8pgKVCCzvvdhOb5CsA47wi4sSMPYWF4_crNiQl15coNKhaCJjVaYKfPyS3rwWo1kgNO0usVfC57qHhfhmk0VO1Unhg6SLfA-Q/s400/Suzies+tomatoes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5646431495807909330" /></a>
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<br />For us, a pizza was our ultimate creation. We snagged a garlic and herb pizza dough from Trader Joe's and after letting it rest for 20 minutes, we divided it into 4 mini pizzas and started the grill on medium high. While the grill heated up, we sliced and diced some of the amazing deep red tomatoes and a variety of yellow, orange, and green peppers for toppings. After laying the rolled out dough onto tin foil on the grill, we let them sit for about 3 minutes and flipped them, revealing a golden brown crisp crust. We immediately spread some fresh pesto on the crisped side, liberally sprinkled some feta, and then laid the tomatoes and peppers across the whole shebang. After another 3 minutes of toasting, we removed them from the grill and crowned each one with some torn fresh basil leaves and feasted.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZAz5bBAtJ_MWZwzH6xxm7mpku0a9udMkC7ertFF9CFX8D9425vq8Mih6eHvuwQKpkaQDuOiS8OWplpEYEPtQv5VB7lj6MeEXTR64S7hjVCoPU1kc1hHbmtQiBXUUgyWuA3fSTTzfFeg/s1600/Suzie%2527s+pizza.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 289px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZAz5bBAtJ_MWZwzH6xxm7mpku0a9udMkC7ertFF9CFX8D9425vq8Mih6eHvuwQKpkaQDuOiS8OWplpEYEPtQv5VB7lj6MeEXTR64S7hjVCoPU1kc1hHbmtQiBXUUgyWuA3fSTTzfFeg/s400/Suzie%2527s+pizza.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5646431491634433090" /></a>
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<br />As the first of many dishes this week that will feature our bounty, it was a success! I can't wait to keep nomin' on our stash, and I definitely look forward to continuing to patronize Suzie's. All hail San Diego local organic farms!
<br />bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-33977507124818680882011-07-26T19:16:00.000-07:002011-07-26T19:29:12.115-07:00Anthony Bourdain at El BulliNo more dips, pinches, smidgens, or smears will be garnishing monochromatic china as the best restaurant in the world closes in 5 days. <a href="http://www.huffingtonpost.com/2011/07/26/no-reservations-el-bulli_n_910171.html?1311712241&ncid=edlinkusaolp00000008">Anthony Bourdain</a> will be one of the last people to eat at the famed <a href="http://en.wikipedia.org/wiki/El_Bulli">El Bulli</a> on the Spanish Coast, and the Huffington Post has a wonderful teaser of the episode of "No Reservations" that was filmed there in its final throes of restauranteur glory, before re-opening in 2014 as a gastronomic think tank and creative center headed by current world-renowned chef Ferran Adrià.<br /><br /><object style="height: 390px; width: 640px"><param name="movie" value="http://www.youtube.com/v/l6qKkMhz0_A?version=3"><param name="allowFullScreen" value="true"><param name="allowScriptAccess" value="always"><embed src="http://www.youtube.com/v/l6qKkMhz0_A?version=3" type="application/x-shockwave-flash" allowfullscreen="true" allowScriptAccess="always" width="640" height="390"></object><br /><br />If you're unfamiliar with El Bulli, it's really too late to explain. It will just bring to light the misery of missing out on a limited-time lifetime experience, leave your eyes wet with longing, and your mouth hungry for phantom flavors that a favored few in the eyes of God have ululated in orgasmic pleasure over. <br /><br /><object style="height: 390px; width: 640px"><param name="movie" value="http://www.youtube.com/v/kHeR-td3eoo?version=3"><param name="allowFullScreen" value="true"><param name="allowScriptAccess" value="always"><embed src="http://www.youtube.com/v/kHeR-td3eoo?version=3" type="application/x-shockwave-flash" allowfullscreen="true" allowScriptAccess="always" width="640" height="390"></object><br /><br />While the first video was informative, I found the second video to be kind of adorable, portraying this titan of the kitchen as quite cuddly looking and inspiring. I look forward to the full episode!bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-88729267390493825242011-07-12T23:19:00.001-07:002011-07-12T23:26:23.729-07:00Twix Cheesecakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://gingerbreadbagels.files.wordpress.com/2011/06/twix-cheesecakes-2-copy.jpg?w=640&h=444"><img style="cursor:pointer; cursor:hand;width: 640px; height: 444px;" src="http://gingerbreadbagels.files.wordpress.com/2011/06/twix-cheesecakes-2-copy.jpg?w=640&h=444" border="0" alt="" /></a><br />I really, really, REALLY need to try this recipe. I rarely crave sweets, but when I do you better pray there's some within arm's reach if you don't want to suffer my hunger wrath. This insane looking recipe for <a href="http://gingerbreadbagels.com/2011/06/30/twix-cheesecakes/">Twix Cheesecakes</a> on the baking blog <a href="http://gingerbreadbagels.com/">Gingerbread Bagels</a> looks easy to make and unbelievably decadent. <br /><br />You can snobbily turn your nose up to candy as an unsuitable dessert item, but I figure candy is good and if it ain't broke then don't fix it! I'm not the hugest fan of Twix, but cheesecake + Oreos + Twix = no way that it can be anything but over-the-top mouthwatering and wickedly hedonistic. Visit the full post <a href="http://gingerbreadbagels.com/2011/06/30/twix-cheesecakes/">here</a>: you can bet when I return from Atlanta this weekend that this is on my agenda to tackle!bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-81048622900670801662011-07-11T19:42:00.000-07:002011-07-12T22:12:09.994-07:00San Diego Fair 2011While last year's food-themed county fair raised the bar for all things artery clogging yet tantalizingly irresistible, this year's <a href="http://www.sdfair.com/">San Diego County Fair</a> at the Del Mar Fairgrounds continued the American tradition of crowds, grease, and obesity with some <a href="http://www.sdfair.com/index.php?fuseaction=attractions.food">classics</a> like the deep fried Klondike bar, deep fried pickles, deep fried twinkies, and the much-anticipated deep fried Kool Aid! Personally, I don't find even the liquid version very appetizing, so despite heavy hype I passed in favor of some alternate fried goods:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLNBgjBpBfGxRKTfh0os3BTSuMQu70afdlnQFZBMljfMtgYmSQWfN_f_Dt44ca2UGQniOWptDHPeTf2YbpOiIUrKfM8CQln3Dh65FTH8Z-O5OSV9ueiKCZPj_gACD7qYYjWKrDPOLGE0/s1600/cheese+curds.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 297px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLNBgjBpBfGxRKTfh0os3BTSuMQu70afdlnQFZBMljfMtgYmSQWfN_f_Dt44ca2UGQniOWptDHPeTf2YbpOiIUrKfM8CQln3Dh65FTH8Z-O5OSV9ueiKCZPj_gACD7qYYjWKrDPOLGE0/s400/cheese+curds.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5628294964558425618" /></a><br />My first instinct proved to be a fulfilling one: deep fried cheese curds! These squeaky delights are delightful fresh AND fried, and for $6 I was rewarded with a generous portion leaving me literally choking for more. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjZpEKUwd9bMLyhMW9EQbVBeraWjCpbM1dpFRMOjFgeRDw1JwqDznJsWuS2HoEVO2Ql3HtWDeEMFvWbzXOakVVXGuITvQe3c0GqIz6BCwk3yRUsLtv5zh6A6tgiOlKAuapzqQu9SL1xA/s1600/disgusting+mess+touched+up+sort+of.jpg"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjZpEKUwd9bMLyhMW9EQbVBeraWjCpbM1dpFRMOjFgeRDw1JwqDznJsWuS2HoEVO2Ql3HtWDeEMFvWbzXOakVVXGuITvQe3c0GqIz6BCwk3yRUsLtv5zh6A6tgiOlKAuapzqQu9SL1xA/s400/disgusting+mess+touched+up+sort+of.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5628294963774276658" /></a><br />We indulged in a few standbys like fried pickles with ranch dipping sauce, funnel cake, but the one that took that cake was the Baby Ruth stuffed fried jalapeno served over a bed of sugared churros. Holy crap. Honestly, I really thought it had a fighting shot of being sinfully delicious based on the fact that I like jalapenos, sugar, churros, fried, and Baby Ruth bars, but although my jaw chewed and chewed, my brain just flat out refused to let that sloshy mass pass through my rapidly shrinking throat, and as you can see after one bite, my hand was shaking so much from the sugar I couldn't take a clear picture.<br /><br />All in all the fair was a success as usual, and I'm anticipating another binge next year. Hail America!bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-68727572804415995782011-07-02T14:01:00.001-07:002011-07-02T14:04:18.310-07:00Sun TeaIt's the perfect day for making sun tea!<br /><br />6 black tea bags <br />2 gallons fresh water<br />2-5 hours in the sun<br />Voila!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4kagD2XPOSvhKPty6duJiPdNP3T0rZ9WUQ4nRcaguMpt6C8Xy5n35EFYpimQtVt2ZX-rxz4t5jyKyZIu0F7XZes6Jxujj7gVm6-UzxrSAmZ6QyhwSJ0QaS8Rl1S376nCchCeEerVAhg/s1600/sun+tea+2.jpg"><img style="cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4kagD2XPOSvhKPty6duJiPdNP3T0rZ9WUQ4nRcaguMpt6C8Xy5n35EFYpimQtVt2ZX-rxz4t5jyKyZIu0F7XZes6Jxujj7gVm6-UzxrSAmZ6QyhwSJ0QaS8Rl1S376nCchCeEerVAhg/s400/sun+tea+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5624863446512310866" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRAYyRBa0FfM5GsROzFR2WKoIau6quyPFRukOH_NcWrEWmzoNY7b9PDPMmNdhQMi99B0nU1G3oddUfDGoViHsYnmWZ-PhyphenhyphenyI93VhwzTMTYxy-EM7AdVHaPSKaSion2akwtu8an00uekc/s1600/sun+tea+1.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRAYyRBa0FfM5GsROzFR2WKoIau6quyPFRukOH_NcWrEWmzoNY7b9PDPMmNdhQMi99B0nU1G3oddUfDGoViHsYnmWZ-PhyphenhyphenyI93VhwzTMTYxy-EM7AdVHaPSKaSion2akwtu8an00uekc/s400/sun+tea+1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5624863447843538466" /></a>bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-8536322545654586612011-07-02T11:23:00.000-07:002011-07-29T10:39:26.674-07:00Eleven<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ufgG7u3u-wCh1VPo5fCO65qZrHv7jJ8v_BqdMKicH5gs9tItkluqQvpq4ZeiNprfnaraYNybWhztcB5kpGCb7xv8dI4UMlsG2mBoFuqOx_cpuG7gK0KHPBDYoG_BOwrhuLDjsREA0V8/s1600/eleven.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ufgG7u3u-wCh1VPo5fCO65qZrHv7jJ8v_BqdMKicH5gs9tItkluqQvpq4ZeiNprfnaraYNybWhztcB5kpGCb7xv8dI4UMlsG2mBoFuqOx_cpuG7gK0KHPBDYoG_BOwrhuLDjsREA0V8/s400/eleven.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5624824186151060610" /></a><br />Image from <a href="http://www.sandiegobeerblog.com/2010/08/12/eleven-a-new-bar-from-the-owners-of-hamiltons-tavern-and-small-bar/">San Diego Beer Blog</a><br /><br />If you're searching for a bar that really takes that extra push over the cliff, <a href="http://elevensandiego.com/">Eleven</a> at 3519 El Cajon Blvd is the place you'll find it. The location has been home to more than a few bars in its day, but it seems that happy patrons have found a permanent home with Eleven's gritty feel and pleasantly surprising beer list, many nights with live music as well. <br /><br />In my ripe old age of 26, I consider my self a bit beyond the dive-bar-excursion-for-dive-bars-sake, but Eleven is a bright anomaly in the dive bar beer business. I'm a huge fan of their 25 oz. Eleven Lager Big Beer Mug for $4 during Happy Hour ($5 regularly)- it's a standard lager brewed nearby and for the amount of suds you get it's by far the best deal in the place. Not to say that their <a href="http://elevensandiego.com/beer/">beer list</a> is anything but appropriately priced- for the selection it's well within range of really-cheap-to-still-pretty-cheap for anything available. <br /><br />The thing that really gets my blood boiling (merrily) is their food truck parked outside. It's not so much of a food truck as just a mobile kitchen that I've never actually seen anywhere but outside the bar (I could be wrong, just my observation), but for the late-nite patron who craves something more than just the regular fried bar fare, in this foodie's humble opinion, the Eleven Food Truck boasts a small but solid menu. You can choose from two cheesesteaks or three burgers, and either regular or sweet potato fries (that's it), but once you've had the Fuego you'll realize you don't need anything else.<br /><br />The Fuego is a stomach churning conglomeration of jalapenos, serranos, and Anaheim chiles on a slimy mess of steak (or chicken if you fly that way) topped with a heaping amount of pepperjack cheese and chipotle aioli crowned with toasted jalapeno bread and served with a side of their surprisingly tasty shoestring fries. I understand that the mere minion might not be able to handle this gut-wrenching, brain-puckering sandwich of ballsy greatness, but if you fancy yourself a crazed spice addict then this is most certainly the sandwich for you. Wash it down with one of the Eleven lagers and I fail to see how you are headed for anything but bliss (and maybe the shitter).<br /><br />For $9.50, this sandwich easily feeds two late-nite munchers or one hungry daredevil, but my advice to you is don't forget the beer for a tsunami of relief. Eleven has a cheap and abundant selection, so when your eyes start to tear and your nose drips with sweat from the fiery goodness that is Fuego, point to the nearest tap and enjoy the ride.bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-37881896728562727492011-06-26T20:25:00.001-07:002011-06-26T20:47:37.015-07:00OMGSup ya'll?? A LOT has happened since the last post, up to and including marriage and a ton of meals! I'm feeling a bit rusty but I've had a few things catch my eye lately and I can't resist sharing them.<br /><br />First off is this great-sounding recipe that I <a href="http://www.stumbleupon.com/">StumbledUpon</a> (if you don't know what that is, sign up immediately and prepare to be addicted) that I can't wait to try. Straight from <a href="http://www.thepastryaffair.com">The Pastry Affair</a> blog, it's <a href="http://www.thepastryaffair.com/blog/2011/6/10/garlic-parmesan-pull-apart-bread.html">Garlic Parmesan Pull-Apart Bread</a> and it sounds amazing. You can skip through the entire article which goes on about dry pancakes and whatnot, but in the end I can't help but anticipate this tasting like a savory version of my mother's fantastic monkey pull apart bread. Super stoked to give it a whirl. (Pastry Affair- I hope you don't mind me using your picture- it just makes me drool!)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5225/5816264943_43c5aca859_z.jpg"><img style="cursor:pointer; cursor:hand;width: 427px; height: 640px;" src="http://farm6.static.flickr.com/5225/5816264943_43c5aca859_z.jpg" border="0" alt="" /></a><br /><br />Secondly, <a href="http://www.thedailymeal.com">The Daily Meal</a> had two articles that tickled my fancy, the first having the tantalizing title "<a href="http://www.thedailymeal.com/four-restaurants-where-youll-never-ever-get-table/4225">4 Restaurants Where You'll Never, Ever, Get a Table</a>", which goes into ridiculous detail on 4 of the zaniest, most absurd, downright daffy "restaurants" (which seems to be a loose title) from around the world. From a terrifying white water rafting destination to a beauty requirement, if you pass the test, get selected at random from a city of millions, or even survive, you aren't guaranteed to have your tastebuds tickled. A challenge- most certainly!<br /><br />The second article is merely a categorized list of the <a href="http://www.thedailymeal.com/150-best-bars-america">150 Best Bars in America</a> as chosen by <a href="http://www.thedailymeal.com">The Daily Meal</a>, and while obviously New York and LA dominate, there's a great selection from even the corners of suburbia and the tumbleweeds of Middle America. I for one might prefer a jukebox bar over molecular mixology, but even if you're lookin' to get lucky there's a bar for you!<br /><br />Lastly, another addiction (<a href="http://www.incrediblethings.com/">Incredible Things</a>) led me to a miraculous discovery of a <a href="http://www.incrediblethings.com/food/you-dont-have-to-make-your-own-iced-coffee-anymore/">bottled iced coffee</a> only to dash my dreams by alerting me to its location- Australia! I'm partial to the chilled version of my daily cuppa joe, and the thought of having it potentially ready made at my beck and call was enough to get my synapses doing Jazzercise. That bottled Starbucks chilled junk just doesn't get my mojo going, but until <a href="http://onetreecoffee.com.au">One Tree Coffee</a> is available Stateside, I suppose my cold brewing will have to suffice. Plus, I think we can all agree this is a pretty snazzy looking bottle (courtesy of Incredible Things)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.incrediblethings.com/wp-content/uploads/2011/04/One-Tree-Coffee-Co.jpg"><img style="cursor:pointer; cursor:hand;width: 570px; height: 749px;" src="http://www.incrediblethings.com/wp-content/uploads/2011/04/One-Tree-Coffee-Co.jpg" border="0" alt="" /></a><br /><br />That's all for now- I solemnly swear that I am up to SOME good and won't leave you hanging for another few months.bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-58967141003186044352011-02-14T18:24:00.000-08:002011-02-14T18:42:51.208-08:00Rings for FoodiesToday's <a href="http://www.incrediblethings.com">Incredible Things</a> email literally made my jaw drop and eyes goggle out in wonderment! (By the way, if you don't get this daily email, SIGN UP NOW.) <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.incrediblethings.com/wp-content/uploads/2011/02/souzou-food-rings.jpg"><img style="cursor:pointer; cursor:hand;width: 570px; height: 457px;" src="http://www.incrediblethings.com/wp-content/uploads/2011/02/souzou-food-rings.jpg" border="0" alt="" /></a><br />Photo from <a href="http://www.incrediblethings.com/food/rings-for-foodies/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+IncredibleThings+%28Incredible+Things%29">Incredible Things</a><br /><a href="http://www.etsy.com/shop/SouZouCreations">Kawaii Handmade Food Rings</a> are quite possibly the most perfect gift I can think of. Around $10 and with a variety of designs from pancakes to miso with a heavy emphasis on Japanese cuisine, it's a good thing I saw this late in the day at work because I'm sure I could not have resisted the urge to oogle all of the AMAZING and TOTALLY AWESOME and RIDICULOUSLY COOL designs, all of which I must own soon! Here are a few of my absolute faves:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ny-image0.etsy.com/il_fullxfull.217159944.jpg"><img style="cursor:pointer; cursor:hand;width: 640px; height: 480px;" src="http://ny-image0.etsy.com/il_fullxfull.217159944.jpg" border="0" alt="" /></a><br /><a href="http://www.etsy.com/listing/68097665/coffee-and-a-donut-ring">Coffee & a Donut Ring</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ny-image1.etsy.com/il_fullxfull.214073461.jpg"><img style="cursor:pointer; cursor:hand;width: 640px; height: 480px;" src="http://ny-image1.etsy.com/il_fullxfull.214073461.jpg" border="0" alt="" /></a><br /><a href="http://www.etsy.com/listing/67351718/coffee-and-a-croissant-ring">Coffee & a Croissant Ring</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ny-image1.etsy.com/il_fullxfull.213403697.jpg"><img style="cursor:pointer; cursor:hand;width: 640px; height: 480px;" src="http://ny-image1.etsy.com/il_fullxfull.213403697.jpg" border="0" alt="" /></a><br /><a href="http://www.etsy.com/listing/64777203/beer-and-takoyaki-ring-octopus-dumplings">Beer & Takoyaki (Octopus dumplings!) Ring</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ny-image2.etsy.com/il_fullxfull.175829434.jpg"><img style="cursor:pointer; cursor:hand;width: 536px; height: 480px;" src="http://ny-image2.etsy.com/il_fullxfull.175829434.jpg" border="0" alt="" /></a><br /><a href="http://www.etsy.com/listing/56731586/kawaii-cute-japanese-floating-ring-pasta">Floating Ring- Pasta</a> (I love the floating fork!!)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ny-image3.etsy.com/il_fullxfull.192388319.jpg"><img style="cursor:pointer; cursor:hand;width: 640px; height: 480px;" src="http://ny-image3.etsy.com/il_fullxfull.192388319.jpg" border="0" alt="" /></a><br /><a href="http://www.etsy.com/listing/61675230/kawaii-cute-japanese-ring-green-tea-and">Green Tea & Sweet Potato Ring</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ny-image3.etsy.com/il_fullxfull.196078659.jpg"><img style="cursor:pointer; cursor:hand;width: 640px; height: 480px;" src="http://ny-image3.etsy.com/il_fullxfull.196078659.jpg" border="0" alt="" /></a><br /><a href="http://www.etsy.com/listing/62775205/kawaii-cute-japanese-pendant-sushi-with">Sushi with Chopsticks Pendant</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ny-image3.etsy.com/il_fullxfull.191743079.jpg"><img style="cursor:pointer; cursor:hand;width: 456px; height: 428px;" src="http://ny-image3.etsy.com/il_fullxfull.191743079.jpg" border="0" alt="" /></a><br /><a href="http://www.etsy.com/listing/61482741/kawaii-cute-japanese-ring-miso-soup-with">Miso Soup with Crab Legs Ring!!!!!!!</a>bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-62749814492089628182011-02-02T21:02:00.001-08:002011-02-02T21:35:01.486-08:00MIHO Gastrotuck @ Ballast Point Home Brew MartI could make excuses as to my abysmal lack of updates, but I won't. I could tell you about the insanity of going live with a new system at work, plus planning a wedding on the opposite coast, along with inexcusable preoccupation, but it won't do any good. I'll just avoid the whole thing.<br /><br />The perfect thing to take my mind off of my lack of foodshare was of course to eat and drink. <a href="http://www.sdcitybeat.com/sandiego/">Citybeat</a> always alerts me to the choicest tidbits of activities around San Diego, and my eye was caught by the ad containing both the phrases "<a href="http://www.mihogastrotruck.com/">MIHO gastrotruck</a>" and "<a href="http://www.homebrewmart.com/">Ballast Point & the Home Brew Mart</a>". As regulars to the Home Brew Mart off Morena for Ashton's alcoholic adventures and as wannabe food truck groupies, we, along with about a hundred other people with the same idea, flocked to the quickly-overrun space to sample specially brewed editions of some of <a href="http://www.ballastpoint.com/">Ballast Point's</a> finest paired with the culinary stylings of the celebrated gastrotruck.<br /><br />The food menu was small (3 entree options, a salad, and fries were the only advertised items), but with hellish concoctions like Serrano Yellowtail Pale Ale and Dried Habanero Piper Down Scottish Ale to wash down the trashy-chic fusion, we were game. My selection was the Short Rib Sandwich, braised with the Chipotle-Cocoa New Black Marlin Porter, all natural Brandt beef short rib, local arugula, organic firehouse cheddar, and balsamic red onion. The meat was wonderfully tender and lent itself more to a savory, buttery mouthfeel than anything you'd expect from the back of a vehicle. I washed it down with the Chipotle Cocoa and Coriander Tongue Buckler Imperial Red Ale, which I found to be much too aggressive for anything beyond shock value and a mouthful to boot. Unless you like the smell and lingering taste of an overaddition of liquid smoke and an unrecognizable allusion to "hot cocoa beer", stay away. Second up was the Chipotle-Cocoa New Black Marlin Porter, which despite a danger of repetition actually revealed itself to move past the kitschy small batch collaboration of heat for heat rather than flavors' sake. Still very much a sipping beer, I found this of all the beers created for the evening to be the most creative and well balanced.<br /><br />Ashton enjoyed the Burger of the night, made with grass fed beef, all natural cheddar, grilled balsamic, red onion (far superior to the limply half-cooked onion on the short rib sandwich), hand made French dressing, and local brioche. I felt that the brioche stood out as the simplest yet masterful ingredient of the entire plate (paper as it was), but all in all the burger could stand proudly next to any stationary restaurant's with pride. We split the side of Belgian-style fries with chipotle ketchup, which at the low price of $3.25 established itself as a crowd favorite. These certainly weren't bargains with the sandwich weighing in at $8.25 and the burger at $7.75, but the quality, experience, and fresh air appropriately complimented the cost.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4SnQlaZexg_PmnnIEQq9fxAZvvJjwm-9PGzjLahPq79383zZj6yEwQxjkdav4ByzMsgje7W2Ytm4-ZEiXM5bbP9TTHZk0DXGwVr7vExbtb2F1-VGYogoZVJabm420w5X6gCpOw7wi6I/s1600/food.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 333px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4SnQlaZexg_PmnnIEQq9fxAZvvJjwm-9PGzjLahPq79383zZj6yEwQxjkdav4ByzMsgje7W2Ytm4-ZEiXM5bbP9TTHZk0DXGwVr7vExbtb2F1-VGYogoZVJabm420w5X6gCpOw7wi6I/s400/food.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5569324504629289506" /></a><br /><br />The beers ultimately enjoyed with the burger were the Dried Habanero Piper Down Scottish Ale, which I found to be unexpectedly smooth for such an intensely flavored pepper. Ditto for his next beer, the Serrano Yelllowtail Pale Ale, in which the heat completely dominated the hop for a complete blindside upset. The beers would have paired better with a much higher Asian cuisine influence, but the Americana feel reminiscent of a Fourth of July cookout (despite being January) washed over the crowd and spun the night air into a raucous feeling of friendly camaraderie and most certainly a desire to judiciously follow the Gastrotruck's weekly revolving exploits and menu. I most certainly plan to stop more often at its normal service stop near the Whistle Stop on Friday evenings. Recommended for those who care about what they eat, and don't mind paying a bit more to eat curbside!bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-80812263484467156662010-12-18T12:40:00.000-08:002010-12-18T12:42:24.308-08:00Taco Sundays<span style="font-style:italic;">There's something about tacos...</span><br />Being raised in a bicoastal family has its perks; 4/5 of my immediate family are California natives, and with the entire extended family smattered across the West Coast annual pilgrimages from Virginia to California were frequent and with them always brought exciting new twists of culinary delight and exploration. Even as a young child I could differentiate between my mother's tacos (strictly Tex-Mex, virtually unrecognizable by any Baja vendor) and the street tacos sizzling on Tijuana corners, piled high with cilantro and onions as their only garnishes. Despite my appreciation for authenticity even now as I live less than 20 miles from the international American/Mexican border, when I trek back to Virginia as a visitor with grand spewings of carne asada and horchata (unknown to all suburbanites east of the Mississippi), part of my gluttonous nostalgia craves the 'authentic' tacos of my childhood. Despite dripping with Costco-bought ingredients, these crisp hot nuggets of my upbringing resonate in me more than any tacos I've ever enjoyed south of the border. I'm convinced that my extremely devout and Republican mother must have made a pact with the devil in return for his provision of a magical 'mom spice' that instantly guarantees any meal prepared by her hand trumps any potential competition.<br /><br /><span style="font-style:italic;">Taco Sundays</span><br />When I picture my mother, the vision always remains the same: wild curls of thin-but-shiny hair spritzed into an immoveable helmet crowning an untanned spectacled face, darting gray eyes with nonexistent lashes and daily drawn-on brows with a slight pumpkin-colored tinge, arms constantly moving in a symphony of conversational expression, meal preparation, or simply tidying the ongoing litter trail left by her husband and children, a voluminous body measuring in at 5'5” radiating maternal love and a disciplinarian attitude when necessary, all covered in her omnipresent threadbare red apron depicting a pattern of Christmas Nutcrackers. The apron is ever-present in my mental recall, with its dilapidated hems and grease-spotted front pockets; it has dominated my mother's bosom and torso for as long as I can reach into my memory. If it had the ability to speak, it would easily claim the title of my mother's biographer with unlimited row-front seats to our family's history in and out of the house of conversations, interactions, and most importantly, meals. <br /><br />To the modern day on-the-go family, the tradition of eating a meal as a family has almost completely disintegrated, remembrances only depicted on sitcoms and antiquated books. However, growing up in the Demmon household the family meal was never a question, only a certainty that at the end of the day we would regroup, shake the day's dust from our heels, and enjoy the fruits of my mother's labor. Weekends only prolonged the time available for an extended meal open to family and friends alike, and after church on Sundays it was understood that meal time was as holy as the prayers uttered earlier in the day. My mother's culinary magnetism slowly seeped throughout the neighborhood, and once we hit the teen years, she found herself as the second home to many a starved boy requiring the same caloric intake of bull elephants to feed their frenzied growth into manhood. As a California native transplanted in a suburb of Washington, D.C., my mother's table often included Mexican-inspired staples such as salsas, tacos, enchiladas, and other sizzling dishes not often found in the white affluent white neighborhoods of upper middle class Virginia. Her culinary wizardry became available every weekend in what became known as Taco Sundays.<br /><br />With 3 biological children born within 3 years of one another, my mother's network of additional mouths to feed exploded once my older sister hit her pubescent years, and with a fresh crop of ravenous fans greedily salivating at her table every weekend my mother concentrated her efforts on what we all loved the best- her tacos and salsa. My mother would take a stack of corn tortillas and fry them in oil in a way that no one west of Texas had ever experienced, providing a crisp, hot shell ready to be filled and devoured; each Sunday she would load her sagging table to the breaking point with searing ground beef seasoned with traditional Mexican spices, fresh sour cream, shredded lettuce, mixed cheeses, and always a huge vat of her famous salsa, each time the heat level a surprise depending on the concentration of the peppers used that week. Authentically Mexican it was not, but the concept of family time centered around a meal was as unfortunately alien to many young attendees as was her introduction of pico de gallo to unsuspecting upper crust progeny. <br /><br />It remains understood within our family that when my mother serves her tacos, it is the only acceptable time when decorum takes a backseat and we are not required to wait to bless the food before stuffing our faces with the glorious shells- God understands that a cold taco makes a sad meal, and as children we silently thanked him and my mother with full mouths and grateful hearts. However, with a rapt audience ready to kowtow to my mother's any whim, she could never pass up the opportunity to act as a mother and spiritual guide to any available ear once she had attained their everlasting loyalty through their stomachs. Many who passed through her home were starving not only for spiced delicacies previously unknown, but for the radiating servitude and motherhood she selflessly served to any willing to seat themselves at her table. Based on the numbers of youngsters lining up each Sunday, it proved to be a successful line straight into the heart of the community, and once welcomed to the Demmon table, few ever left. Despite moving out from my parent's roof over 6 years ago, I still get the occasional call from an old friend regaling me with a recent story of stopping by my parent's house and being held hostage by my mother until they had been properly fed. <br /><br />Especially during my turbulent teen years, Taco Sundays proved to be the single point during each week where the typical teen angst and parental embarrassment reached a cease-fire, where parents, children, and friends alike could gather in harmonious union over a table overflowing with beans, rice, tacos, and salsa. Food marches on as the universal unifier of all who share a meal; this singular act of eating together has allied countries and preserved families for generations. Lack of culinary connection weakens communication and unglues the very foundations of households every day, and luckily that line was never tread in my home. Stragglers from broken homes and the offspring of working parents could hardly help being bewitched by the welcoming bounty provided unselfishly by my mother every week. I don't think that any smug satisfaction ever burned within my mother due to the social good she provided, only pleasure in fulfilling her God-given appointment to minister to the community through tacos. I, for one, can't think of a better way to show love and motherhood to those in need of both.bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com3tag:blogger.com,1999:blog-3097952682647489283.post-78957363936208291332010-12-14T20:19:00.000-08:002010-12-14T20:22:56.622-08:00Grow your own jolokia!Remember my <a href="http://thedelightedbite.blogspot.com/2010/10/aspiring-to-agony-finding-bliss-in-burn.html">article</a> about Bhut Jolokia, aka the Ghost Chile and the hottest in the world? Well, now you can grow your own with <a href="http://www.incrediblethings.com/food/grown-your-own-worlds-hottest-pepper/">this</a> handy plant from Think Geek! For only $5, you can harness the power of the jolokia pepper and amaze friends while proving your insanity for all things hot. Just in time for Christmas!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.incrediblethings.com/wp-content/uploads/2010/12/grow-hot-pepper-kit.jpg"><img style="cursor:pointer; cursor:hand;width: 570px; height: 512px;" src="http://www.incrediblethings.com/wp-content/uploads/2010/12/grow-hot-pepper-kit.jpg" border="0" alt="" /></a>bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-177046757460903322010-11-21T16:59:00.000-08:002010-11-30T20:27:50.367-08:00My 1st cheese!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ehYdxtKeTFFCvnN9XM9Tr8KIX_AlHpkPBvjJ34YQ7DS_vTAA7aEmNMR2-Px_GxSD1UsyOI_OnKkg1H1aQBNzQuR9Se86rqnl2Rvm-U29Zz0tW_TiEdORzeBxYcgguxJ5C8MNlRheIZM/s1600/my+first+cheese-+soft+lemon+basil.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 350px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ehYdxtKeTFFCvnN9XM9Tr8KIX_AlHpkPBvjJ34YQ7DS_vTAA7aEmNMR2-Px_GxSD1UsyOI_OnKkg1H1aQBNzQuR9Se86rqnl2Rvm-U29Zz0tW_TiEdORzeBxYcgguxJ5C8MNlRheIZM/s400/my+first+cheese-+soft+lemon+basil.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5542172763900505186" /></a><br />I've taken up cheesemaking! With my ample free time available to silly hobbies, I've started dedicating myself to the art of cheese. I figured Ashton is making beer, Andy was making bread, what's the next best thing? Cheese! For someone as decidedly un-sciencey as myself, cheese is actually a pretty big challenge (what's a mesophilic culture??), but TOTALLY satisfying and REALLY fun. So far I've only got 1 cheese under my belt, but I've assembled a few more supplies and am ready for round 2!<br /><br />The first cheese I made is probably one of the most basic ones around- a simple lemon basil cheese, made from a half gallon of pasteurized whole milk from a cow + 1/4 cup fresh squeezed lemon juice, salt to taste, and some freshly picked basil from our pet plant. I slowly brought the milk up to 165 degrees F while stirring to avoid scalding, and once it was removed from the heat I added the lemon juice and let the mixture rest for 15 minutes. After that, I poured it into a cheesecloth lined colander and tied into into a ball and placed it in a large pot to catch the drippings while it sat in the fridge for an hour. Once I took it out, it had clumped into a ricotta-esque spread to which I added the salt and basil and voila! It's one of the few recipes that doesn't call for calcium chloride, rennet, or cultures, so for my first time it was absolutely perfect. In the end I could have used a bit more salt and maybe a tad more lemon juice for some zazz, but overall it was wonderfully spreadable and lent itself beautifully to a breakfast schmear. <br /><br />Next I'll making paneer (the basic Indian cheese) and I've just gotten my cultures in the mail and some goat's milk chilling in the fridge, so stay tuned!bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com1tag:blogger.com,1999:blog-3097952682647489283.post-45041043258439107922010-11-21T14:28:00.001-08:002010-11-21T14:43:02.340-08:00Jumbo Slice, Adams Morgan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.yachad-dc.org/images/jumbo-slice.jpg"><img style="cursor:pointer; cursor:hand;width: 375px; height: 500px;" src="http://www.yachad-dc.org/images/jumbo-slice.jpg" border="0" alt="" /></a><br />Nothing helps curb a hangover like a big, greasy slice of pizza, and there are no bigger slices around than Washington, D.C.'s Adams Morgan neighborhood <br /><a href="http://www.travelchannel.com/TV_Shows/Food_Wars/Video/Feast_On_Jumbo_Pizza_In_Dc">Jumbo Slices</a>! They nightly serve up their humongous 'slices' to hungry crowds of barhoppers desperate for some calories. Each piece is about the size of my entire torso, and to say it's just one is a cruel joke to play on your digestive system. However, two warring establishments lay claim to the best jumbo slice in DC, and having patronized the original recipe Jumbo Slice Pizza after a night of drinking and debauchery I can safely give my stamp of approval to it as the superior jumbo slice available. If you find yourself in the Adams Morgan area with a rumbling stomach, dare to compare and take on one of the mighty slices to declare your own winner. Really, it seems like win-win, doesn't it?<br /><br />Image taken from <a href="http://www.yachad-dc.org/">Yachad-DC.org/</a>bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-33422683248493135952010-11-20T17:54:00.000-08:002010-11-21T14:28:15.958-08:00Island Spice Jamaican RestaurantLast year as I was preparing to head to Jamaica with my family for an island Christmas extravaganza in lieu of gifts, the owner of my company handed me a business card for Island Spice Restaurant and suggested that I give it a whirl. I tucked it absentmindedly into my pocket and forgot about it, despite working only a few blocks down the same street. After experiencing the claustrophobic joy of a Sandals resort, where all-inclusive food doesn't necessarily represent the local potential or even variety, I have to say I wasn't exactly enthused on the idea of some more mediocre Americanized dry chicken rubbed with pseduo-jerk sauce and cold beans with rice. <br /><br />However, the idea and hope that Jamaican food might actually have something to get my tastebuds tingling led me to re-evaluate my previous prejudice, and a few of my more adventurous co-workers decided to join me for a meat-filled feast of curried goat, Jamaican BBQ chicken, and jerk chicken, each served with a side of red beans and rice and warmed vegetables. Ordering over the phone was easy, and based on the brief conversation with the harried employee your feelings are not taken into consideration, which leads me to believe that the food had better be damn good for them to stay in business. <br /><br />Although I was told that each lunch plate came with fried plantains, none were to be found, and at $1 for a side I was disappointed with the lack of them despite our request. However, the meats themselves were surprisingly tender and absolutely wonderful; the BBQ chicken especially had a tender, juicy quality and the sauce packed a wallop that I had trouble not licking from the plate. The jerk chicken was no American falsetto; rather it did the nation proud with just the right amount of rubbed spices and tender meat hanging from the bone. The curried goat could easily be shared, unless one has a soft spot for a gutfull of the wonderfully greasy meat and marrow-filled bones. I was pleased with the amount of delectable marrow I was able to suck from the bones themselves, and while the curry lacked the spicy punch of the two chicken dishes, the meat was a unique and flavorful treat the likes of which I have not experienced within the city limits.<br /><br />The dark greens and corn were wonderfully prepared and added an exotic, almost African quality to the entire plate. The red beans and rice were mediocre at best- a basic addition that served only to sop up the wonderful juices now running from our chins as we moaned in delight. Happily, my co-workers were more than willing to split all of the lunch meats so we could all have a taste of each dish, and while I think the vegetarians are out of luck in this particular restaurant, I recommend it as an off-the-beaten-path experience for those looking for an adventuresome, meatcentric meal.<br /><br />Island Spice<br />2820 Market Street<br />San Diego, CA 92102-3105<br />(619) 702-9309bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-46541105908797050732010-11-07T17:11:00.000-08:002010-11-07T17:34:03.820-08:00Lamplighter Roasting Company, Richmond, VAWhat gets <span style="font-style:italic;">you</span> mentally and physically going in the morning? For some, it's coffee. For some, it's bikes. If you happen to bike to get coffee, so much the better, and if you happen to bike to get coffee at <a href="http://www.richmondcoffee.net">Lamplighter</a> in Richmond, well then it sounds like your day is off to a good start! The eternally-vacant gas station fell into disrepair long before I breezed through River City, but it's finally gone to great use as Richmond's newest revamped coffee shop/roaster/cafe/hangout of hipsters and hoboes alike. Catering to a quirky and hugely varied clientele, the things that keep people coming back in droves are the coffee and eats. Despite having become a permanent West Coaster pre-opening, I had the opportunity to stop by Lamplighter due to countless word-of-mouth praises and now every time I'm back in Richmond I make it a point to stop by; we've even been able to spread the tall bike coffee love in San Diego, bringing back pounds of various roasts to distribute amongst like-minded coffee aficionados (while keeping a few for ourselves). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fK7kCS9ulMinuvYbEVU9AbRF0kfwytdQJZMOuxWwsRHzUzwK7cKae76Z3hna1QeJcremAcdvd9-l0uwIVvSN8Wioca2ierVy5N4oBe8yDgLHodQLqPDKkPfsTKHY4XSRnbgn7kRBYrQ/s1600/coffee+bike+lamplighter.jpg"><img style="cursor:pointer; cursor:hand;width: 246px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fK7kCS9ulMinuvYbEVU9AbRF0kfwytdQJZMOuxWwsRHzUzwK7cKae76Z3hna1QeJcremAcdvd9-l0uwIVvSN8Wioca2ierVy5N4oBe8yDgLHodQLqPDKkPfsTKHY4XSRnbgn7kRBYrQ/s400/coffee+bike+lamplighter.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5536980764997428786" /></a><br /><br /><br />One of the especially great things is their policy of giving a free iced coffee if you buy a pound of beans (any roast). I'm not exactly how stringent this policy is (the entire staff seems to be in their early to mid twenties and nary a tattoo-free employee is to be found), but it seems consistent enough to pass along as gospel. Their <a href="http://www.richmondcoffee.net/index.php?option=com_content&view=article&id=48&Itemid=55">menu</a> is large without being overwhelming or even too varied; lots of the breakfast basics are covered, along with plenty of animal-free dishes as well. Kitschy touches abound, and DIY details lend a complete air of freedom without becoming sloppy; despite being run by a young group of bike hooligans, professionalism is not compromised with comfort and a cozy repertoire. Feel free to bring your mom along with your dog, and if possible squeeze outside on the covered patio to avoid the slightly claustrophobic dining space (it's a bit too small to even really be called a room). Coffee is a must, and while the food isn't to die for, it's yet to prove to be a disappointment.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPRBv-Yt35IyCGtRkEUwAJ8s8loI9PoGGUCZq_JKfu-wC893WgwQ_qUn62eZBvLaYnziUCKXzBjbLa-RBpT-rwLzooJO8_pINkNeAfIGofnn8LWhkUAhgi-WZHyjGc1Wa0nrcyOIcyUg/s1600/strawberrieslamplighter.jpg"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPRBv-Yt35IyCGtRkEUwAJ8s8loI9PoGGUCZq_JKfu-wC893WgwQ_qUn62eZBvLaYnziUCKXzBjbLa-RBpT-rwLzooJO8_pINkNeAfIGofnn8LWhkUAhgi-WZHyjGc1Wa0nrcyOIcyUg/s400/strawberrieslamplighter.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5536980762750779106" /></a><br /><br />Richmond continues to undergo various facelifts in sections of the city, and with <a href="http://www.acaciarestaurant.com/">Acacia Midtown</a> just around the corner and new condos springing up all along Cary Street, Lamplighter is another welcome addition to the neighborhood. Recommended for ages 1-100, animals welcomed, biking is encouraged.<br /><br /><br />Lamplighter<br />116 S. Addison Street (corner of Parkwood and Addison)<br />RVA 23220bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com0tag:blogger.com,1999:blog-3097952682647489283.post-83359479869768431602010-11-02T21:46:00.000-07:002010-11-02T22:17:28.696-07:00Food Wars- Lobster RollsLobster rolls are to Maine what cheesesteaks are to Philly, and if you haven't had the opportunity to head to the cold netheregions of the Maine coast to enjoy one of the delectable seafood-stuffed sandwiches, I strongly advise you to turn off your computer and hustle there ASAP by any means necessary. Traditionally, lobster rolls contain a generous portion of lobster meat tossed with mayo and served on a hot-dog style bun; however, there are endless variations to the classic, ranging from the slight to unrecognizable. Lobster contains a lot of connotations in the food world representing power, wealth, and huge debates continuously arise around the world about the sustainability and availability of the clawed crustacean. However, with Maine waters teeming with these prized creatures, it remains one of the staple foods of the Northeast and the pride of generations.<br /><br />While there are thousands of tiny clapboard buildings littered all over the state, each with their own unique spin or traditional homage to the lobster roll, Kennebunkport, Maine lays claim to two powerhouse institutions each boasting the best rolls fresh from the source of the Kennebunk River. I've actually been to the <a href="http://www.theclamshack.net/">Clam Shack</a> in my ventures to the ever-chilled state, and while there are few foods that San Diego can't reinvent or simply execute better than anyone else anywhere in the world, there's simply no duplicating the lobster roll eaten at the source. When anything is pulled from its home, killed in front of you, and served within moments of its death dressed on its coffin plate with only slight garnishes to enhance the still-living flavor... well, there's just nothing quite like it. Food Wars visited the seaside town to umpire the clash of the crustaceans between the <a href="http://www.theclamshack.net/">Clam Shack</a> and <a href="http://www.alissons.com/">Alisson's Restaurant</a>, so if your tastebuds are salivating (which they should be at this point), check out the episode's sneak peek below.<br /><br /><object height="385" width="640"><param name="movie" value="http://www.youtube.com/v/ICEbBI9pmMk?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/ICEbBI9pmMk?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="385" width="640"></embed></object><br /><br />My own first lobster roll met its demise a few years ago at the <a href="http://www.mainelobsterfestival.com/">Maine Lobster Festival</a> in Portland, which is a fantastic food festival dedicated to the king of the sea and all his attendants. Let's just say it took a few bottles of suds to get that hat on me.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsI-3LnG9vI34d-ZJssjsWzKUEX-jrrQ6Gkank5Vl-JkhRiuIhx_hyXFAR1b0VmdUuRctYPsap6SDsKu9vyodQdHMcM2numTJ3rXn_6ARkLG3MfybaNgsd2oIP0myLL5KQNZHxOD48Ns/s1600/me+at+lobster+fest"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsI-3LnG9vI34d-ZJssjsWzKUEX-jrrQ6Gkank5Vl-JkhRiuIhx_hyXFAR1b0VmdUuRctYPsap6SDsKu9vyodQdHMcM2numTJ3rXn_6ARkLG3MfybaNgsd2oIP0myLL5KQNZHxOD48Ns/s400/me+at+lobster+fest" alt="" id="BLOGGER_PHOTO_ID_5535181493462270370" border="0" /></a><br /><br />As convoluted as lobster's history has been and remains to be, it continues to uphold a crowning glory of a long, proud American tradition. I sincerely hope that the seas clear and lobster settles back into its rightful place as ruler of the sea. In the meantime, a hot buttery bun and some fresh lobster meat would do me just fine.bethhttp://www.blogger.com/profile/00153421191579131751noreply@blogger.com1