March 2012 – Page 2

Sunday Sandwiches: Grab & Go – Convoy Court

March 18, 2012 mmm-yoso Sandwiches

A few weeks ago, I was driving down Convoy Court, the street that parallels Clairemont Mesa, on my way from a meeting. I wanted something fast to eat back at the office. I'd usually go for a bento from Nijiya or Mitsuwa. On this day, I noticed there was a Grab & Go shop on Convoy Court. I couldn't recall seeing the place….how long had it been there? I guess I don't take use this route very often. I think Grab & Go makes a pretty decent Italian sub, I've posted on other locations before.

So I decided to stop and grab a Spicy Cappocolla ($6.49). This location also seems to serve personal size pizzas too? I'm not quite sure about that one. I will say that my sandwich was put together and available very quickly. The guy running the front counter is very efficient. I got back to my office and opened the thing up……

And it almost fell all over the place…..the tomatoes fell out, there was so much Italian dressing making the sandwich soggy. It seemed to be slapped together, though it tasted ok. I do enjoy the cappocolla which had been heated up a bit to render some of the wonderful tasting oil combined with pickled jalapenos.

Still, I had mixed feeling about the place. The sandwich was a mess and they seemed more about getting you something ASAP, then any quality control. I thought perhaps this was a fluke and decided to check them out again since once again I was driving from a meeting in the same area.

This time I went with the Sicilian ($6.99).

This time I got a drink as well and noticed that I could actually see the two guys putting together the sandwich. They seemed to be having a good 'ol time joking and laughing, not a big deal, so long that the product you're putting together turns out. The guy did drop my sandwich on the counter twice after he wrapped it and they had a couple of good laughs. I really didn't know what it was going to look like when I got back to my desk. But all was well. Nice combination of meats (Cappocolla, Genoa Salami, Mortadella), you couldn't really make out the cheese, since the peperocinis and olive spread really owned the sandwich. One thing was certain, this sandwich wasn't short on flavor. The bread was nice and crusty as well.

Funny thing was, they were pretty busy this time around. But I recall that when we used to get slammed, you'd focus a bit more, it's the slow periods when you make mistakes; you get distracted, you get silly……. So maybe that's what happened? Not quite sure what I'll get next time around….

Grab & Go
7701 Convoy Ct
San Diego, CA 92111

Athens: Diporto and the Changing of the Guard

March 17, 2012 mmm-yoso Athens, Greece, Greek Food, Travel

By the time we'd finished walking through the Central Market we were pretty hungry. Luckily, we happened to be right outside the fruit and vegetable section of the market. Here, on the corner of Theatrou and Sokratous, down these stairs and past these doors was a place I first read about on Matt Barrett's wonderful Athen's Survival Guide.

Matt calls this place the "Secret Underground Taverna", but later on, when one of the customers, a very friendly young woman originally from Athens, but now living in London, who was quite surprised seeing us eating here, told us the name of the place is Diporto. Yes, "double doors", those very doors you walk through when you enter.

There is indeed a sense of mystery as you walk down the stairs and enter what looks like a wine cellar…..

In the corner was an older gentleman moving at a steady pace preparing the various offerings for the day. This basement taverna has no menu, the two men working that day didn't speak any English. They smiled and invited the Missus over to the pots so She could choose our lunch for us.

Based on our experience, you'll get a tin of wine and some glasses delivered to your table regardless if you request it or not.

This tasted pretty astringent. Later when that young lady started talking to us, we were told that next time we should order a Sprite to mix with the wine.

In good order our food arrived, the food was simple, but like many of these types of places, very comforting. The Missus favorite of the two soups was the Revithosoupa, a simple but well seasoned Garbanzo Bean Soup.

I enjoyed the Black Eyed Bean soup, which was very hearty.

The Greek Salad seasoned with sea salt and oregano, was quite delicious. The tomatoes were so perfectly ripe…….

The stewed lamb shank actually had more flavor than what we'd had at Strofi the night before.

In retrospect, this was my favorite meal in Athens. As we ate our meal, we watched the locals, mostly older gentlemen come in and get their lunch. Overall, a relaxing and enjoyable experience.

After lunch, we walked on over to Syntagma Square. The Missus really wanted me to see something. She led me to the gathering of tourists in front of the Parliament Building.

I really didn't know what the heck was going on until I saw some soldiers dressed in ceremonial uniforms march up.

This was the changing of the Presidential Guard in front of the Parliament Building, which I understand occurs every hour….24 hours a day.

The uniforms are based on those worn by the Klephts, the mountain people of Greece who fought the Ottomans.

I'm sure the ceremony itself is full of symbolism…….

And is full of synchronized high and kick like steps along with arm movements.

I think you'll have a better understanding after watching this Youtube video…..

The Habit Burger Grill – Mission Valley

March 15, 2012 mmm-yoso Burgers

I'm the first to admit; I believe we're past critical mass when it comes to burgers in San Diego….I mean, so we really need another one? In fact, I'm pretty sure we won't be doing a Burger Week this year. It seems like not a week goes by where my junk email box doesn't see some press release or freebie offer for some new burger place. Since I don't do freebies or press "events" (since when am I the "press") I just ignore or delete them….that doesn't make the amount of this stuff less irritating though.

I'd heard mixed messages when it came to The Habit, ranging from it being the lowest on the SYSCO food chain, to totally delicious, char grilled heaven. From being bland, and tasteless, to being a great bargain. Recently, I needed a rather quick lunch in the Mission Valley area, a place long on chains and rather short on what I enjoy eating. An area the ever eloquent Ed from Yuma once called one of the Nine Circles of Food Hell. My first thought was to just drive through In N Out, but man that line is always so long….so I decided to head to The Habit Burger Grill. As I arrived I tried to remember what used to be here…..wasn't it Baja Fresh???

And yes, The Habit too is a chain….of 50 restaurants and growing. What really surprised me were the prices which really weren't bad. The burgers start at $2.95, for a single stripped down burger with no cheese. I ordered a Double Charburger with no cheese($3.95) and decided to make it a meal with fries and a regular drink ($6.95). Just like Fuddruckers they give you that vibrating coaster thing that goes off when you're order's ready if you're eating in. The service was friendly, but not super quick……….

Eventually my coaster vibrated itself right off my table and my order was ready.

At first I thought the burger looked kinda puny compared to the tray cooked-by-the-numbers fries. But at least the right buttons were pressed on the fry station and these were crisp, salty, and hot.

Actually, the burger wasn't quite as small as it looked. Though a single might by barely snack worthy for many folks.

This was by no means terrible and a mixed bag overall. The burger avoided the problems encountered with many char-grilled burgers as it was fairly moist, even kinda greasy to some extent. It did lack a nice char-grilled flavor though. The bun was toasted, crumbly, dry and on it's way to becoming croutons. On the good side, there wasn't mayo overkill. I really couldn't taste the caramelized onions and in fact, much like the burger, when I found a piece I tasted it alone…it was pretty much the same as the burger….bland. Still, all of this for under seven bucks ain't bad.

It's better than one of the "big four" (McDonald's, etc…) burgers (though when did I last have one of those), though I still prefer In N Out. I won't go out of my way for this, but I've had worse burgers and paid much more for it. Honestly, I'm not sure if that's a compliment or not….. As much as I detest the phrase, I'm tempted to say, "it is what it is…." blech, oh well, Que sera, sera……..

The Habit Burger Grill
845 Camino de La Reina
San Diego, CA 92108

Athens: The Acropolis, Ancient Agora, and Central Market

March 13, 2012 mmm-yoso Athens, Greece, Markets & Grocers, Travel

No trip to Athens would be complete without a trip to the Acropolis to see the iconic Parthenon. The Missus's plan was to get there early before late rising Athens was fully awake and take in as much of the Acropolis and the Ancient Agora as we could. We awoke at a pretty late (for us) 7am and left Hotel Tony for the Acropolis at about seven-thirty.

We were surprised when we walked out to the street and saw this.

Walking into the lobby of the hotel, I spoke to Tony who told me once a month, Zacharista has a large market day, with fresh fruits, vegetables, and other food items for sale.

Our lucky day! This would add another wrinkle to our day which i'll cover in another post.

We made our way to the Acroplois through the surprisingly empty streets……..

I guess even the dogs wake up late in Athens…….

As we aid our admissions and walked up the stairs we ran into the soldiers who guard the Acropolis on their way down…..

Rifles over their left shoulder, left arm swinging back then high into the air as they marched. It was quite a sight.

Walking up the stairs, you look up and see the pillars of the Propylaea rising up in the air. It's quite a dramatic sight.

It's easy to imagine the drama and pageantry that took place here.

Of course once past the Propylaea, there's the Parthenon, one of the undying symbols of Greece.

Most of the major building that we're familiar with were built under the watch of Pericles. Of these the Parthenon is the most recognized and impressive. Built as temple dedicated to the Goddess Athena, it actually replaced the "Older Parthenon" which was destroyed by the Persians around 480BC.

Yet, the Acropolis is not defined by the Parthenon alone. For us, one of the most interesting and photogenic structures is the Erechtheion.

And the beautiful "Porch of the Maidens".

There's a look-out where the flag of Greece is raised, the views from there are fantastic.

Overall, it was nice to see, but for some reason this felt anti-climatic after our visit to Ephesus.

After our visit we headed down the hill and Panatheniac Way to the Ancient Agora, once the heart of Athens.

I enjoyed meandering along the paths, some of which have been used for centuries.

The two most prominent structures in the area are the Temple of Hephaestus.

Built for Hephaestus the God of technology and artisans.

And the Stoa of Attalos which is now the Ancient Agora Museum. We had times things right, the place was empty when we arrived and the echoes of the hallways and peristyle really played with one's imagination.

Perhaps it was because we could only hear the rustle of the trees and the birds singing between our footsteps; but I enjoyed this more than the Acropolis Museum. The busts lining the peristyle seemed to gaze upon us……..

There's a small, concise collection of items related to the Athenian democracy.

We decided that having seen the Ancient Agora, that we should make our way to the present day agora, the Athens Central Market. The building of the "modern" market was initiated in 1875. Like most of these types of markets (and we've been to a few), things are organized in sections. For us, the most fascinating was the meat. Where the carcasses of lamb were cut directly in half, looking like something from an anatomy book.

I was particularly fascinated by the offal, especially the long strands of intestine hanging on a hook like twine, ready to be spun around offal to make kokoretsi.

The Missus and I noticed something interesting as we passed the rabbits hanging ready for sale. We wondered why they left the furry tail and hind feet intact. Was it a sign of neatness, or perhaps freshness?

The seafood area was another place where I took my time looking around. The seafood looked very fresh and the smells were of the sea, not decomposing flesh.

Eventually, we found ourselves outside the market……

Passing along the perimeter and the nuts, sausages, and fruits…..

By this time we'd covered quite a bit of ground for a single morning and the Missus was hungry. And I knew just the place………..

Lamb Shanks Braised with Lentils and Curry

March 12, 2012 mmm-yoso Cookbooks, Cooking, Recipes

Recently, the Missus made an interesting observation; telling me that I really hadn't "cooked" in a while. I was kind of flabbergasted, I'd catered a friends Sukiyaki dinner for twenty that swelled to thirty, even made a huge pot full of Oxtail Soup for my friends. I'd been making a lot of stuff at home. But the Missus quickly noted that much of it was "on the fly" or just stuff I'd made before. And She was right. So I made it a point to, well, really make something, spend some time in the kitchen, and fall in love with the process all over again. I had the perfect muse for my goal; we had just gotten a 9quart French Oven from Le Creuset. I'd coveted one for years, but dreaded spending the money, or to be more frank, asking to spend the money for one. So I did the smart thing, I just waited until the day the Missus said, "you know we need something good to braise in, like a Dutch oven." Man, I got on the Internet and ordered it so fast smoke was coming from my keyboard! I also ordered Molly Stevens James Beard Foundation award winning book, All About Braising: The Art of Uncomplicated Cooking. Even though I've done my share of braising, I love cookbooks, as they give me inspiration, and I really wanted to see what this one had to offer.

The first dish I tried out was the Lamb Shanks Braised with Lentils & Curry, which I paired with some on the fly couscous with sundried tomatoes and pinenuts toasted in roasted garlic olive oil. I'm sorry to say my photos don't do it justice.

My presentation in most of them looks kinda sloppy and the best one is the one above which is actually from a container that the Missus took to work with Her.

I'd made up my mind that I'd do it right this time around, no cutting corners. So things had to start with some lamb stock. On that Saturday, I had ot head of North a bit, so I stopped by PQ Market in Ranchos Penasquitos. A small unassuming market with shelves empty, but a freezer full of beautiful Halal lamb. I got five lamb shanks, about a pound each and three pounds of lamb bones which looked especially clean and the nice gentleman cut into pieces for me. I thawed the shanks in the fridge and the bones on the counter; the weather was very mild so I knew a couple hours would be just fine. Needless to say, I spent the late afternoon first roasting, then lightly simmering the bones making a nice, clear stock. With the French Oven I was able to maintain that light, undisturbed bubbling necessary to create a nice stock. Just strain, cool, and refrigerate overnight, skim off the fat the next morning, and you a stock with the essence of lamb, with a mild, almost sweet flavor.

There are a couple of key points that I enjoyed about the recipe, one was parcooking the lentils and setting aside until the last part of the braise. One of the reasons I dislike lentils is that they are usually served really mushy. The recipe calls for Le Puy Lentils, a highly sought after green lentil(which looks almost black/blue) grown near the town of Le Puy in France. I just went with some good quality green lentils and the results were fine. The other was reinforcing the seal of the pot by laying some parchment paper over the rim, pressing down close to the braise and covering the pot. I also loved the common sense steps in recipe, especially to check in on the braise while it's in the oven to make sure it's not boiling, something that will make the meat fall apart and mushy. It's something I normally do anyway, but it's good to see stuff like that in a cookbook…..it makes it more than a color-by-numbers experience.

I did diverge from the recipe in a couple of ways, I added a whole small can of peeled plum tomatoes which I crushed instead of measuring a cup. Next time, I think I'll add the juices as well as the recipe says to drain. I used six cloves of garlic instead of four, well, I could say because the number four is bad luck in Chinese, but really, if you've read long enough….we love garlic. I used a bit more stock because I knew we'd be running out of the wonderful braising liquid to pour over things, ditto with the lentils. Also, the recipe calls for Madras Curry powder, which I used. But instead of adding them after the aromatics, I added it straight to the oil to "bloom". I did end up cutting down on the total braise time because everything seemed to be coming together quickly and green lentils tend to cook faster than Le Puy lentils.

Anyway, enough with the blah, blah, blah…..

Lamb Shanks Braised with Lentils and Curry

2-3 Tb Extra Virgin Olive Oil
5-6 Lamb Shanks – about a pound a piece
1 large red onion chopped
3 small-medium carrots peeled and coarsely chopped
1 large stalk celery coarsely chopped
6 cloves garlic minced
1 1/2 Tb Madras Curry Powder
1 1/2 Tb chopped fresh thyme
2 Bay leaves
1 14oz can peeled plum tomatoes drained and crushed
3 Cups lamb stock
1 1/2 Cups green lentils
Salt and fresh ground black pepper

– Preheat oven to 325
– Trim lamb shanks if necessary
– Heat the oil in braising pot over medium-high heat. Season the lamb with Salt and Pepper then brown. Do this in batches, turning with thongs. Remove shanks to a plate or pan.
– Pour off all but 2-3 Tb of oil from the pot. Add curry powder stir and allow to bloom for a minute or two.
– Add the onion, carrots, celery to the pot stirring to coat well. This should take 7-9 minutes, it's ok if the vegetables have slightly browned edges.
– Stir in the garlic, 1 Tb of thyme, and bay leaf, stir and cook for 1-2 minutes.
– Add tomatoes and stock. Stir and make sure to scrape off all those lovely bits on the bottom of the pot.

– Bring the pot to a boil and keep at low boil for a few minutes.
– Return the lamb shanks to the pot arranging them in layers if necessary. Don't forget any juices from the lamb on that plate/pan.
– When the liquid returns to a simmer cover with parchment ten the lid and place in the 325 degree oven.
– Check after 15 minutes. The liquid in the pot should be at a gentle simmer. If it is not lower the temperature.
– After one hour, check on the shanks and rearrange, turning the lamb shanks over, and moving the ones on the top to the bottom if layered.
– Continue braising for another hour
– Meanwhile place lentils in a saucepan with 3-4 cups of water, the remaining 1/2Tb of fresh thyme, the remaining bay leaf. Bring to a boil then reduce to a simmer for ten minutes.
– Drain the lentils and spread on a sheet pan, with the bay leaf and let cool.
– After the second hour as passed, remove the lamb shanks from the pot. Skim fat from the liquid then adjust for seasoning.
– Stir in the lentils and place shanks back into pot. Place parchment back on along with lid and braise for additional thirty minutes.
– Check after thirty minutes, the lentils may need another 15 minutes.The lamb shanks should be tender but not falling to pieces off the bone.
– Transfer the shanks to a pan and cover loosely with foil.
– Taste the lentils and liquid and adjust.
– Serve the way you feel like. We served over couscous made with the remaining lamb stock, sun dried tomatoes and pine nuts, along with lemon wedges.
You can garnish with parsley or other herbs to make more colorful….I was just too darned hungry to even care.

You know, this waiting until the Missus "just needs" something has been working out rather well.We recently finally got an immersion blender because She absolutely couldn't live without it. What do you think about my chances of Her needing a Sous Vide Water Oven? Yeah, I might be waiting for a while for that one……

Thanks for reading!

Mignon Pho + Grill Revisted

March 11, 2012 mmm-yoso Pho, Vietnamese Restaurants

I recently had a very friendly, but lively debate with a cousin of John and Peter. The subject was our choices for favorite Pho in San Diego. I was quite shocked when he told me it was Mignon Pho! I'd visited when they first opened, then followed up with a couple more visits, but was never impressed with the Pho. Loved the choices of local craft brews, the high ceilings, nice friendly service……but the food, well…no. Now, I realize that some folks believe I'm inordinately picky. I also realize the difference between what we consider our favorites versus the best. So feeling my way through this conversation, I went with, "oh, ok, Mignon is your favorite pho restaurant, who do you think is makes the best?" Looking at me like I had bolts on the side of my neck, the young man said, "Mignon, of course…..best broth, best noodles, best meat, just the best…." So much for the soft, diplomatic approach. Ok, fair enough, FOYs Howie and Jenne had also mentioned that Mignon Pho had improved a bit, so I figured it was time I returned.

Located in the same strip mall as Nijiya Market, Koon Thai, and Okan, I like the look of the restaurant.

The tables are nice and clean, the place looks neat and uncluttered, and there's not someone practically mugging you to order as soon as you've sat down. I do say that the place can get pretty loud fairly quickly, but I don't think that's a much of a hindrance.

The young man who took my order was very friendly and mellow and I simply went with the Regular Size Filte Mignon Pho with the meat on the side. At $7.50 for the whole shebang, I was surprised. My last visit was an $7.95 bowl of Pho with an additional charge of $1.75 for meat on the side. Nice change in this day and age.

The garnishes arrived, perhaps not a sparkling fresh as on previous visits, but looked perfectly fine.

And a minute or two later, my bowl of pho arrived.

The broth looked on the dark side and was sending plumes of steam in the air. Taking a whiff, I was disappointed, no beefiness, no anise, maybe some onion, but very weak in the fragrance department. Taking a taste would yield the same result, weak……though I got this taste, I'm thinking they may now use msg or something similar in the broth? The lack of richness didn't help matters either.

As I made my way through just about everything and anything on the plate of herbs and bean sprouts, I noticed the lack of Ngo Gai (culantro) this time around. But in it's place was a sprig of Ngo Om, the Rice Paddy Herb. I've had this many times, though never with pho. It has a citrusy taste with an earthy almost cumin like background flavor that tastes kinda odd in pho.

The meat was nice, though a bit too frozen as it took a while for it get to the lightly pink color I enjoy.

The portion size for the noodles was on the small side, though they were nicely done, slightly firm with a mild stretch to them.

But man, that broth was weak. I couldn't bring myself to finish a third of it.

For the first time I was sorely tempted to grab for one of the bottles on the table.

Now I know why each table has a large bottle of each on them.

And yet, I thought, man the service was nice and the pace very relaxed. There's got to be something on the menu I like. Then I recalled seeing this on the menu:

Man, Banh Mi Bo Kho, one of my favorite things!

So I returned for the Beef Stew…….well not quite a stew as I soon found out.

Man this was thin and insipid, truly lacking in flavor and the most watery beef "stew" I've ever had. It's almost like the pho base with some tomato and a very light touch of seasoning was added. This was really bad. It's almost like they don't know the difference between soup and stew.

I felt bad for the folks who made this…..

The bread was nice and warm and perfectly fine.

The meat on the other hand was not that great. The tendon provided was very tough and the other cuts had some flavor but were pretty dry.

What a bummer. But I did try to hedge my bets a little by choosing something a bit different, a bit fusiony, from the appetizers.

Yes, you can sigh….I actually ordered french fries. Lemongrass Garlic Fries ($4) to be exact. And they arrvied nice and hot, though I can't quite make the connection with fresh, since these were obviously mass produced frozen spuds, it's not like they cut them fresh inhouse.

Well the menu actually had the crispy on the outside and soft on the inside part right. These were also nicely seasoned with salt and what I'm thinking is granulated garlic. The lemongrass flavor was quite faint.

Well, I went to a Pho restaurant and enjoyed the fries, I think that says much more than another four or five paragraphs would. I do enjoy the service, cleanliness, and atmosphere at Mignon Pho. The craft beer, though not particularly focused seems like a nice addition. But the bottom line is, I'm here to eat………

Mignon Pho + Grill
3860 Convoy St
San Diego, CA 92111

Postscript: The interesting thing was someone else recommended the wings here, so I actually went back again for those and even tried the pho again. The pho was just as bad….as for the wings, you'll have to stay tuned.

Stuff for a slow Saturday: Recently Made at Home, Revisits to Tan Ky Mi Gia and Los Pueblos

March 10, 2012 mmm-yoso Cooking, Mexican Restaurants, Vietnamese Restaurants

It usually happens around this time of the year. I kinda hit a "slump" of sorts……we've been eating more at home recently. While the Missus can eat the same thing for several days (even weeks) in a row, roasted vegetables or lentil soup (she;s loving our new Dutch Oven), I need a bit of variety. So here are the two items I managed to take photos of this past week.

I decided to drop by Seisel's tp pick up some calf's liver as a treat for Da' Boyz. Not quite sure what to make, I bought a half pound of ground chuck. Funny thing is, my ground beef cost two bucks, while the liver cost seven. I always tell the Missus that our household is going to the dogs. This is just further evidence of that.

I still didn't have any idea of what to make when I got home. Opening the cabinet, the bag of cumin fell out on the counter……..it must have been a hint from somewhere. Using my Cumin and Sichuan Peppercorn Skirt Steak recipe as a base. I minced onions and mixed that along with ground cumin, dark and light soy sauce, sambal olek, with the ground beef. While that sat, I toasted cumin and Sichuan peppercorns, which I then ground. I made patties then seasoned the surface of the ground beef with salt, cumin and Sichuan peppercorns. I didn't incorporate thatinto the meat because cumin tends to keep form and stay hard when mixed into ground beef. The cumin powder took care of that. Cooked in my cast iron pan and topped with Sriracha, it came out better than I thought.

I just might do this again.

A couple of nights later, I dropped by Seisel's again, this time, I thought I'd use up some blue cheese and left over tapenade that we had in the fridge and stuff a chicken breast. Unfortunately, they were out of chicken breast. I decided to try to do the same thing with chicken thighs. I usually have a couple of dried items in my pantry, so I made a mixture of sundried tomatoes, morel mushrooms, tapenade, and blue cheese. I pounded out the chicken thights, then, feeling too lazy to skewer the thighs, I simply rolled them, seasoned the chicken with sea salt and fresh ground pepper and cooked them off in the frying pan. There was some loss, but not too much.

This came out pretty good, it smelled heavenly, and I managed not to overcook the chicken. I prefer dark meat to white meat anyway, but just never thought of stuffing thighs.

I'll definitely do this again.

Other than that, here are some short revisits.

Tan Ky Mi Gia:

**** Tan Ky Mi Gia has closed

My sinuses have been taking a beating this year. I really wanted something with a alot of flavor, so we decided to head up to Mira Mesa. I really wanted the Beef Sate Egg Noodle "dry" from Tan Ky Mi Gia.

I'm not sure if it was because I just wanted it so much or what. But this was better than I ever recalled having here. The meat was tender, there was a good amount of heat and spices, which cleared up my sinuses. The accompanying soup was a bit too salty, but that's just what I needed. Sometimes it's all about timing. Strangely, our favorite "server" wasn't working this evening……

Tan Ky Mi Gia
9330 Mira Mesa Blvd #A
San Diego, CA 92126

Los Pueblos:

**** Los Pueblos has closed

Yep, again. The Missus enjoys the Mole Poblano and also the tortilla soup here. Here's the Mole Poblano with Huarache Chips (sorry, forgot the soup photo):

This time I went with the carne asada smothered in Mole Poblano.

If you're used to $2 steak carne asada, you might find this an improvement. They used skirt steak, which I may just have without the mole next time. Combined with black beans, guacamole, tortillas, and arroz verde (green rice) this was a nap inducing meal. I guess Los Pueblos has established a place on our rotation.

Check out Cathy's post here.

Los Pueblos Regional Cuisines of Mexico
7081 Clairemont Mesa Blvd
San Diego, CA 92111

I hope everyone is having a great "spring forward" weekend. I hope losing that hour of sleep doesn't affect you too much!

Athens: The Acropolis Museum and a return to Strofi

March 8, 2012 mmm-yoso Athens, Greece, Greek Food, Travel

After a nice lunch at Strofi we took the short walk to the Acropolis Museum. This was, of course before all of the economic and civil turmoil in Greece, before the word austere was more commonly used to describe someones taste in decorating. We did though, see some signs which I'll describe in a future post.

The museum has a very modern design, though you're quickly reminded of the historic underpinnings of Greece by just simply looking down before you enter the museum as it built right over an archaeological site. You can look upon the site through the glass floors before entering the museum.

The museum consists of four floors and beyond the ubiquitous restaurant and multi-media areas, is divided into basic time periods, with the Parthenon display taking up almost all of the third floor. sorry to say no photos are allowed. But since we didn't find out until we snapped a couple….there was no clear signs….here's a couple.

We did stop as soon as we saw a sign.

Worth a visit if you're in Athens, admission is 5 Euros.

After checking out the museum we took a leisurely stroll back ot the hotel, passing the various apartments and shops along the way. We even passed "Asian Market" a small convenience stored sized shop full of Filipinos buying snacks and other food items.

We freshened up, took a short nap, and being a bit tired decided to go back ot Strofi for dinner. After all, we enjoyed lunch so much and tomorrow was going to be a full day. Arriving at the restaurant we were led back up to the top floor patio with the wonderful view of the Acropolis.

And of course, the Missus ordered a liter of the house red wine vefore we even sat down. As with most of Europe, folks eat pretty late. The Missus and I however, usually eat fairly early, which was good since the restaurant started filling up. I'll get into this a bit more later on…..

We started with some bread with herbs, which was on the very dry side.

The Missus and I quickly noticed something about the staff here. There seemed to be no sense of urgency, even as the restaurant was filling up. There seemed to be a pretty blasé attitude. After seeing this, we decided to forgo appetizers and just order our entrees. Getting our order in was a good move. The couple sitting right next ot us came in about 10 minutes after us hadn't even gotten their appetizers and worked through a whole liter of white wine by the time we had finished our meal and left. They weren't the only ones, we saw several tables complaining about the slow service. It just seemed that the kitchen and the front of house was not up to the task. And the patio dining area wasn't totally full.

The Missus ordered the Kid Goat in Parchment Paper (15.5 Euros – about $24 US at the time of our visit).

The goat was very tender, though under seasoned for our tastes. The sauce was also quite bland and the gruyere cheese melted over the potatoes really didn't add much to the whole dish.

I went with the Baked Lamb Shank with Rosemary and Potatoes (14 Euros – about $22.50 US at the time). I was really looking forward to having some lamb in Greece, but this was a disappointment.

Pictures don't lie. This was tough, dry, and lacked the flavor of lamb. It was severely under-seasoned. I'm usually not a huge fan of rosemary, but in this case I sorely wanted more…well of anything. I actually poured olive oil and used the salt shaker, something I almost never do. The potatoes were done well, but also lacked flavor.

This had us scratching our heads. Lunch was pretty good, well flavored, what happened to dinner. Plus, we seemed to be in the midst of some pretty unhappy customers as most hadn't even gotten their apps yet. We decided to cut our losses and head back to the room.

After all, we'd have to be up early in the morning to grab some breakfast then get to here……

before the masses descend upon the place.

Midweek Meanderings: Anny’s Fine Burgers coming to Clairemont and Jonathan Gold’s 99 Essential Restaurants Rap Style

March 7, 2012 mmm-yoso yoso-silly

Just a quick one for this Wednesday:

Anny's Fine Burgers coming to Clairemont:

Man, it was just a couple of months ago that I noticed Dusit Thai had replaced Mrs. Rice in the strip mall on the corner of Clairemont Mesa and Kearney Villa Road. I guess we didn't need yet another Thia Restaurant in the area……what I guess we do need is another burger joint!

The sign says Anny's Fine Burgers is opening in this spot. I recalled hearing this name before, and yes Cathy has posted on the Santee location of Anny's.

I had thought we'd hit the burger saturation point, but maybe not.

5375 Kearney Villa Rd
San Diego, CA 92123

Jonathan Gold's 99 Essential LA Restaurants, rap style:

Jonathan Gold's decision to leave LA Weekly after almost 30 off and on years was pretty big news to me. The only food critic to ever win a Pulitzer Prize, he was source of some great restaurant recommendations when we lived in LA. Haven't really been keeping up in recent years, but for me it's the end of an era. There was, at least for me, a silver lining. Someone actually did the rap version of Jonathan Gold 99 Restaurants to Jay-Z's "99 Problems." Even more amazing, this person actually ate at each of these places first.

Talk about dedication. JG has indeed earned a Pulitzer, but this dude deserves something. So check it out. My favorite lines are "Oinkster Heart Disease" and "Gorbal's of Steel". Gotta love it!

Hope everyone is having a great week!

Madison: What’s in a Name Redux – Ichiban and Fugu

March 6, 2012 mmm-yoso Chinese Restaurants, Madison, Wisconsin

I'm not sure if anyone remembers my last encounter with the rather oddly named Fugu Restaurant, which served Sichuan style cuisine in Madison. Of course, there must be explanation, perhaps the place just kept the former restaurant's name to keep the customer base, licensing issues, or perhaps something similar. But what are odds of having two restaurants with Japanese names serving Sichuan cuisine in Madison? Enter Ichiban…..yep good ol' "number 1" in Japanese. Strange thing indeed.

Ichiban:

I had the pleasure of having my Sichuan meals with two wonderful people, YZ who is from Shanghai and YHL originally from Beijing. Having eaten at Fugu the day before, they wanted to check out Ichiban. The restaurant's tables have a slight San Gabriel stickiness to them and would not be out of place in the SGV. The clientele was a bit older than what I saw at Fugu, but almost all conversations were taking place in Mandarin.

We started with Steamed White Meat Chicken with Chili Oil.

The chicken was moist and tender, but the sauce lacked depth. It was indeed fairly spicy as the chili oil and chili flakes added heat. I'm not quite sure if this was supposed to be Ma La Ji Pian, if so, it was missing the mild sweetness or perhaps this was Guai Wei Ji Si, but then it was missing the nice sesame paste and black vinegar flavor. There was also just about no Sichuan Peppercorns at all in this.

Next up was the Zi Ran Yang Rou – Cumin Lamb:

The meat was fairly tender and the dish had some mild heat. It was better than the version I previously had at Fugu, but was still lacking in cumin. Overall, the best dish of the evening.

Next up was the Spicy and Crispy Pork Intestine:

The intestines could have been fried a bit better and the flavors were really lacking.

YHL needed a break from all the spicy food and ordered the Chicken with Corn Soup:

Coming in the middle of the meal meant the soup tasted pretty bland……

We finished up with the Shui Zhu Niu Rou, called Poached Sliced Beef in Hot Sauce on the menu. More familiar to us as Water Boiled Beef.

I really missed the Sichuan Peppercorns in this one. The Chili Paste was either quite inferior or (my guess) they really didn't use enough of it as the color looked a bit off. The beef was adequately prepared. But this wasn't very spicy.

Overall, the food was ok, not a bad try, some "La" (hot), but no "Ma" (numbing). Every dish seemed to be lacking in complexity and layering of flavors. Prices were about 15-20% higher than San Diego.

Ichiban
610 S Park St
Madison, WI 53715

Fugu:

The next day we corrected and headed to Fugu. Funny story, before her last trip to Madison, I mentioned Fugu to YZ. she ended up eating here 3 times! Since there were the three of us we were able to sample a couple of dishes.

We started with the Liang Fen, which I think is on the menu as Sichuan Mung Bean Noodle. Liang Fen is basically a starch jelly which I like, but for many people it's more of an acquired texture than taste of which it doesn't have much.

Hooray, Sichuan Peppercorns! The sauce was a bit too watery, but this wasn't too bad.

Next up was my favorite dish from my previous visit, the "Hot Crispy Pork Intestine".

This didn't disappoint, the intestines were fried to a crisp. Like before, there was only the slightest offal flavor. As mentioned before, I could probably pass this as slightly gamey, weird looking, fried chicken skin. My preference would be for a bit more "ma la" (numbing heat), but I think this is still my favorite dish here. Both YZ and YHL agreed this was much better than the version at Ichiban.

Yu Xiang Qie Zi – Fish Fragrant Eggplant. I believe it's on the menu as Eggplant in Garlic Sauce. A classic dish. You've probably eaten this under the guise of Garlic Eggplant or perhaps Szechuan Eggplant…….

YZ really liked this, probably because it hit some Shanghainese flavor points as I found it a bit too sweet for me. Eggplant was cooked nicely though as it melted in your mouth. Nice vinegar touches, not a bad dish overall.

We also ordered the Pao Jiao Yu - Fish with Pickled Chilies.

My initial reaction was, "where's the Pao Jiao?" Not much pickled pepper action going on and not spicy at all. The fish had a nice, neutral flavor, but was on the mealy side. The sauce was a decent balance of spicy – sour – sweet….but where's the pickled chilies????

We ended the meal with Hui Guo Rou – Twice Cooked Pork.

This wasn't as greasy as previous versions I've had. And though I would have been happier with a bit more savory flavors, the vegetables tasted quite nice.

It was great fun sharing two meals with YZ and YHL….they found my interest in Chinese food somewhat amusing and were great company. YHL did tell me that Fugu was better than the best Sichuan Restaurant in Houston, so I guess that's saying something. If I get back to Madison, I hope to see more of these types of places. Though I hope they go with a proper Chinese name……though the thought of a restaurant named Benihana serving Hunan style food does make me chuckle.

Fugu
411 West Gilman St
Madison, WI 53703