As I slowly recover from a terrible cold, I thought a nice way to get back into the swing would be a post on one of our two favorite restaurants in San Diego; Ba Ren. I know you all must be tired of my Ba Ren posts, but I promise a coupla new wrinkles, so if you'd like to come along…..
The Current Seasonal Menu at Ba Ren:
Over the years, I've tried to do posts on the changing seasonal menus at Ba Ren. I used to attempt to translate what some of the better dishes on the menu were, but no longer will have to do so.
Why? Well, turn the placard around……
And you now have English translations! But in case you're interested, we've had the chance to sample a few of the dishes……
#1 Ba Ren Fish Soup:
Though the fish was prepared to a perfect buttery soft texture, we found the broth to be a bit flat, tasting basically like Huo Guo (hot pot) broth. This was good, but not great.
#2 the Fried Spicy Lamb Ribs is a carryover and a photo can be found here.
Knowing the Missus's love of steamed eggplant; item #4 Steamed Eggplant with Chopped Red Chili was a no brainer:
The chilies on this dish are pretty potent, and different from the usual fresh chilies used in most dishes at Ba Ren. These chilies are pretty spicy, enough to turn your skin a bright red to the touch, as in a mild first degree burn. I enjoyed the garlic, soy, and the mild sweetness in the dish. The eggplant had been peeled before what I believe is a mild steaming, cooking the eggplant, but allowing for the flesh to keep its firmness. The Missus had expected something akin to the steamed eggplant I make at home, and was a bit taken aback by the dish.
#7 Dry Cooked Mixed Mushroom:
What seemed to be a great idea, fell a bit short, as we both felt it lacked "heft", and could have been a bit more savory for our tastes.
#8 Steamed Fish Filet with Green Onions and Red Chili:
This dish was a winner, and a new favorite of the Missus. The fish, as usual was prepared with skill, but those chilies, the same as on the eggplant dish was lip-burning hot. Of course, we always go for "spicy" at Ba Ren, and this one left a bright red ring around the Missus's lips. The dish wasn't just blasting hot, but also had a nice mildly sweet, soy based sauce. As a matter of fact, I really enjoyed the bean thread lying in wait, drenching up the the sauce (along with the heat from the chilies), on the bottom of the dish.
And of course, there are the old favorites………
Yes, Ba Ren is still on our rotation.
4957 Diane Ave
San Diego, CA 92117
Beer Week at Ba Ren?
A few weeks back, Josh Silberman contacted Candice and myself. Josh mentioned San Diego Beer Week, and an idea he had for doing a Beer Week "event" at Ba Ren, which he thought would be a nice change of pace amongst all the other multitude of events. First I had to find out what San Diego Beer Week was…… and after reading the "What is San Diego Beer Week?" page on the Website, you'll be pretty well informed. In a nutshell, it is 10 days of events showcasing San Diego's craft beers and breweries.
We met at Ba Ren, and went through a good number of dishes and beers, and Josh and Andy Waer matched up the favorites with various local craft brews, and we were off!
Now I'm pretty much a neophyte when it comes to local craft beer….. I mean, I enjoy a nice Ballast Point, Stone, or Alesmith brew on occasion, but hanging with these guys is a view into another world….
Andy Waer is a certified "Cicerone", which is basically beers' equivalent of a Sommelier. Which means he lives, breaths, and thinks….beer! So in case you're interested in attending, you can find more information, such as the beer and food selection here.
Tuesday, November 10th.
Of all the selections that impressed me, I think it was Andy and Josh's ability to pair a beer with the Eight Treasure Rice Pudding that surprised me the most! Beer, with dessert??? Shows you how little I know……