Eleven

Image from San Diego Beer Blog

If you're searching for a bar that really takes that extra push over the cliff, Eleven 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.

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 beer list is anything but appropriately priced- for the selection it's well within range of really-cheap-to-still-pretty-cheap for anything available.

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.

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).

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.

Grow your own jolokia!

Remember my article about Bhut Jolokia, aka the Ghost Chile and the hottest in the world? Well, now you can grow your own with this 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!!

Island Spice Jamaican Restaurant

Last 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.

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.

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.

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.

Island Spice
2820 Market Street
San Diego, CA 92102-3105
(619) 702-9309

Aspiring to Agony: Finding Bliss in the Burn of Bhut Jolokia

sa·do·mas·och·ism: the derivation of pleasure from the infliction of physical or mental pain either on others or on oneself (Merriam-Webster's Medical Dictionary, © 2007)

'“It's fun,” as one chili pepper expert wrote, “sorta like a night out to watch someone being burned at the stake.” ' (Gorman, 2010).

Only a psychotic few thrill and pain-seekers dare to even approach the legendary bhut jolokia, otherwise known as the 'ghost chile' or naga jolokia, outside its natural home in the Indian and Bangladeshi countrysides; the first taste of the thin pepper whose size reaches no longer than a pencil slowly crawls over your taste receptacles with no warning of the strike to follow; after a moment the floodgates are opened in an orgasmic rush of endorphins as the heat sizzles over your tongue, and depending on the intensity, down your throat clawing its way into your belly. Your brain quickly mixes itself a unique chemical cocktail of anguish and euphoria, and perhaps for just a moment as you consider running face-first into a snowbank to ease the incomparable cauterization on your tastebuds can you see through the haze of sensations to realize that the experience can only be described as a fiery high.

Sounds like it sure feels good to hurt so bad, doesn't it?

Animals other than humans would tend to disagree. Homo sapiens remain the only known creature to knowingly and willingly partake in the consumption of capsaicin- the chemical that, in a simple definition, makes spicy foods taste hot. The most intense varieties of peppers which contain much higher concentrations of capsaicin (namely, strains of jolokia chiles) have been used by the Indian military as painful grenades to combat terrorist and rioters; Indian farmers have been known to smear the searing oils from jolokia plants on fences to discourage elephants from destroying their crops- which means that this dangerous pepper is not just enjoyed as food, but engineered as a weapon!

This dynamite strain of pepper was declared the World's Hottest in 2007 by the Guinness Book of World Records, and depending on climate in which it is grown, ranges from 850,000 to over a million Scoville units. (A Scoville unit is the standard method of measurement for calculating heat ouput in chiles by assessing the amount of capsaicin contained within the fruit). Jolokia chiles shattered the old record previously dominated by the Red Savina Habanero, which weighs in at an impressive 580,000 Scoville units, and to put things into a layman's perspective, in comparison Tabasco sauce taps in at approximately 5,000 Scoville units. One might ask, how can something known to be so utterly absurd, so ridiculous in its capability and certainty to cause pain, be enjoyed, even sought after?

Thankfully, that's easily explained. Studies have shown that humans have participated in benign masochism for centuries, especially when it comes to two things- food and sex. Deriving pleasure by causing or receiving pain (with the understanding that a threshold of human tolerance exists and) remains a widespread psychological normality that has spanned continents and cultures, unifying humankind in these two basic functions of daily life. In reference to the food aspect, a recent University of Pennsylvania study put chili-heads to the test by feeding the subjects peppers, gradually increasing the level of heat, and therefore pain, to the cusp of unbearable agony and then polling them to find which level they preferred. Overwhelmingly, the results showed that the majority of the subjects experienced the greatest amount of pleasure during the bite just before the unendurable. This being noted, perhaps it’s only a matter of time before bhut jolokias become almost a fashionable drug on our dinner tables.

Pain and pleasure remain synonymous only with the proper mental preparation. A slap of surprise instigates a completely different reaction than a slap expected. When one submits themselves to the fate of the following moments, pain and pleasure become blurred and can meld into a complicated dance of unique sensations previously unbeknownst to the subject. Bhut Jolokias, with their unrivaled intensity, have become the next great challenge to be conquered in the thrill-seeking foodie's world.

As jolokias begin to explode in markets all around the world, we continue to discover the human tolerance for spiciness on a sublimely cultural level. These capsaicin-jammed packets have been utilized for centuries in Indian cuisine and Americans (with our typical macho I-can-outdo-you attitude) have only begun to mass-market the item not simply as food that’s not solely meant to be eaten, but vanquished into submission. Seeing as we have centuries to catch up on, Americans are woefully behind in the race to introduce this as a staple dinner item or flavor enhancer, but already hundreds, thousands, even millions have discovered the indisputable power of the jolokias. If there's anything that eons of research have taught us, it's that we as humans are gluttons for punishment: self-inflicted or not! A little bit of pain simply makes the experience that much sweeter.


Sources:
* Savuer Magazine, October 2010, page 63 “Fire in the Belly” by Suketu Mehta
* The Washington Post, February 2009, “The Pleasure is in the Pain”, by Andreas Viestad
* Gourmet Magazine, August 2008, pages 42-45, 116, “Burning Love”, by Tim Stark
* The New York Times, September 2010, “A Perk of our Evolution: Pleasure in Pain of Chiles”, by James Gorman
* October 2010, “Spiced Chili and Spicy Chili Peppers” by Sarah Kaiser
* Wikipedia: Naga Jolokia
* The Causing of Pain to Enhance Sexual Pleasure, author uncited
* April 2010, “Chili-heads' seek friendly fire from powerful pepper” by Sara Bonisteel


Image from Hot Sauce Island

Toronado

If you're like me, you're on a constant quest for a few life staples such as a great beer bar, a great brunch spot, and hey, if the two happen to coincide, so much the better! Toronado has been a solid stop for any beer enthusiast for the last year since opening in North Park (even mentioned in Men's Journal WHERE SAN DIEGO IS NAMED THE NUMBER ONE CITY IN AMERICA FOR BEER DRINKING!), and is now open for brunch! As an avid appreciator of all things brewed and also brunched, obviously we had to give it a try as soon as possible. Luckily, we caught the second Sunday brunch, so a few bumps wouldn't have been surprising.

However, none were to be had! The bar service was much better on a quiet Sunday morning than the usual bustling Friday night crowd, and the menu was solid with fantastic options and reasonable prices. I was torn between the Big Breakfast (2 eggs any style with 2 sausage links and a potato pancake) and the Soyrizo scramble (2 eggs or tofu scrambled with soyrizo and an assortment of red, green, and jalapeno peppers with rosemary potatoes and Bread & Cie cracked wheat toast) but when Ashton declared his intent to order the former, I happily accepted my soyrizo fate. I wouldn't recommend pairing this incredibly spicy dish with an organic wheat beer, which unhappily I did and what a poor pairing it was. However, the jalapenos were plentiful and some of the spiciest I have EVER had. As a spice lover, I relished in this searing, tear-inducing, tongue-scorching masterpiece, but unless you're prepared for it I wouldn't recommend this particular scramble! However, it was absolutely superb, and the generous helping didn't go unnoticed. Ashton's big breakfast was pretty standard, the eggs were well cooked, the potato pancake solid, but the sausage was the star of his plate. Maple cured and piping hot, these puppies were a joy to have reside (albeit briefly) in my mouth.



If you're willing to forgo the usual bloody mary for brunch, make Toronado your next Sunday destination. Don't worry about missing your mimosa, those are available as well!

Toronado
4026 30th Street
San Diego, CA 92104

HOT HOT HOT

Ashton had been telling me what seemed to be a tall tale of a hot sauce store in the Kensington/Normal Heights area, but couldn't QUITE seem to remember where it was! Due to his lack of a specific location and inability to find it again, I doubted this fabled land until one day last week we were driving down Adams when lo and behold! My eye was caught by a large red sign proclaiming "HOT HOT HOT!" hot sauces! Slamming on the brakes and careening to a stop I wildly parked in a frenzy of excitement and then casually strolled in to cut down on the craziness factor. California-Antilles Trading is a small place on the cusp of Kensington, easily overlooked from the street, but cozy and pleasant inside. It's not a large store with a ton of items, but the man behind the counter was extraordinarily pleasant and knowledgeable about his spiced wares. A former professor of sociology (or anthropology or some ology) from SUNY, his studies brought him to the Caribbean on a regular basis, and with repeated requests from his colleagues to bring back tasty salsas and marinades, he thought, why not go into business for this? Now retired from teaching, he came to San Diego for the hell of it and opened up the place. Some life, huh?

With Father's Day only a few days away, I figured, what do all dads (especially mine) love? Hot sauce! My dad is the king of BBQ and hot sauces, so this was a great find for picking him up a little something. With the guidance of the owner, I picked out a great local roasted chipotle/garlic sauce, a medium flavored habanero sauce, and as a gag the "Ass Reaper" (with a hooded bottle complete with skull face). However, based on the selection I wanted a little treat for myself! He had a few samples of salsa out, but this one stood out head and shoulders over the rest:



This was a fantastic, smoky flavored mild salsa that had the perfect texture and exploded with flavor. He recommended it as a great chip dip, or even to spread over poultry, fish, or fruit to add a fantastic flavor without burning tastebuds. I love hot stuff, but this flavor just knocked my socks off. Normally I avoid the mild section, turning my nose up and not even considering anything less than medium and 90% of the time hot, but this lingering smokiness with a full-bodied pepper flavor was absolutely spectacular. A perfect choice for a community munch-fest with wimps attending who still love flavor.

OMG SO DELICIOUS

I am EXTREMELY proud of this dish! My uncle and aunt came down for dinner last night to see our place, and I wanted to wow them with our cooking skills. I had gotten this recipe from a friend and it just seemed a little boring, so I jazzed it up with a few items of our own creation and made it our own!

ENJOY!!!



Thai Curry Chicken with mushrooms and peppers
3 lbs. chicken, cut into bite-sized pieces
6 large shiitake mushrooms cut into large pieces
1 large red bell pepper
Curry to taste (probably 2-3 large tablespoons depending on desired flavor)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ cup vegetable oil
1 ½ cups chopped onions (1/4” dice)
1 tablespoon minced garlic
1 cup tomatoes, peeled, seeded, and diced
1 teaspoon minced fresh ginger
1 small can or 1 cup coconut milk
Jasmine rice

Rinse chicken in cold water and pat dry with paper towels. In a bowl or pan, combine chicken, lemon juice, zest, salt, pepper, and cayenne to marinate for 1 hour (or longer). In a large skillet, heat oil over medium-high heat and sauté onions and garlic for 3-5 minutes. Add chicken and mushrooms, generously sprinkle curry over everything, brown and cook until nearly done (about 12 minutes). Add tomatoes, ginger, and sliced red peppers, stir well, cook for 3 minutes more.

At this point I transferred everything into a large pot and then added the coconut milk. You can leave it in the skillet if you have enough room, whichever you prefer. Simmer until chicken is completely cooked. Reduce sauce to desired consistency, serve over jasmine rice.

STUFF YO' FACE AND YOU GOOD!!!

Super Bowl Sunday

Of all the possibilities to eclipse brunch, Super Bowl Sunday is one of them. This day dedicated to eating, drinking, and being merry is rivaled only by Thanksgiving, and millions of people around the world found themselves in drunken and swollen belly stupors yesterday. I was no exception. I tended to focus more on munchies and ignore the booze which would take up valuable tummy space, although I did partake in a Rum and Root Beer which was spectacular. The spread we had at my aunt's condo in Oceanside was unbelievable. Not only was there a fabulous view of the ocean from their balcony and a calming breeze from the marina, there was an absolutely loaded table with homemade goodies. Luckily the family understands the importance of homemade and largely skipped the store bought stuff minus chips and unavoidables like that. Shrimp dip, homemade cocktail sauce, chili (mine!), meatballs, and an array of dips sagged the table to its breaking point. I was particularly proud of my contribution of my first attempt at chili, which albeit spicy, was insane. I have to thank Andy Hannas for his recipe contribution, and while mine could NEVER rival his, I thought it turned out PDG. If you want the recipe, let me know and I might be convinced to part with it. Probably not, so just feast your eyes on the photo and try to be satiated. Unfortunately, chili does not translate well into photos, but I often find the pukier it looks the better it tastes. This was no exception.

butt-burnin' chicken

Let's just say I'm paying for this dish today, but in no way do I regret the actions of last night. Ashton and I hadn't made a meal in a while, so we gathered up some of our ideas and worked off of our initial craving of spicy chicken. A coworker had Creole for lunch yesterday, and I've been enjoying some chorizo burritos this week, so I had spicy on the mind. For this particularly succulent dish, we used the following:

5 chicken breasts
about 15 asparagus stalks cut into quarters
4 cloves of garlic, minced
a generous layer of cayenne pepper over the chicken
1 diced green chile pepper
1/2 can of chipotle peppers in adobo
1/4 block of monterey jack cheese (I'm sure shredded would have sufficed)

I layered the bottom of the dish with half of the asparagus and then placed the chicken on top and sprinkled the cayenne over them. Then I placed 1 blob of chipotle on each breast and spread the rest of the asparagus over the breasts. I sprinkled the entire thing with the chile pepper and garlic and then coated it all with the cheese.

We baked it for 45 minutes at 350 degrees, but much to my chagrin the thicker pieces were definitely not cooked all the way through. We nuked 'em, but next time I think I'll plan to use maybe smaller breasts or make it more like a casserole to make them a bit thinner and easier to cook through. Also, I would like to marinate the chicken or spread the spice a bit more in a sauce somehow, because the top of the chicken tasted great, but there wasn't any flavor in the cracks. Nevertheless, we mixed 2 packets of Mexican and Taco rice and placed the chicken on top of a pile of rice for each person and enjoyed! There were definitely some watery eyes and a bit of coughing, but all in all it was a good meal. About a solid B with definite potential.