Cathy – Page 109

Flaming Wok- Mandarin and Szechuan in Santee

June 27, 2007 Cathy Chinese Restaurants, What Cathy Eats!

Flaming Wok has closed

mmm-yoso, the blog, is what you are reading. Kirk is still not feeling like posting and Cathy does feel like posting.

Hello again. We were hungry, did not want to drive, yet had a taste for something Asian. Down the street, next to Albertsons, for more than 17 years.

Flaming Wok used to be kind of really neat to walk in and watch. The woks were right there behind glass, with flames. Kind of why they named it that way.

They have remodeled. There goes that photo. Now it is just the name of the place.

Nice, decor, but, what is wrong with this photo?

FORKS!!!!

OK. I am done. Just a little pet peeve. The food is good.

I like how the menu has superimposed drawings of the general categories- chicken, shrimp, eggs, cow.

We started with our usual, three ingredient sizzling rice soup. ($6.95) It comes in a large bowl and is ladled out into the smaller bowl seen here. We each got about 3 small bowls of soup from the large one. Sizzling rice squares, a rich chicken broth, shrimp, chicken nd beef, along with water chestnuts, bamboo shoots, mushrooms and pea pods. The peas were crispy fresh and the meats were juicy and flavorful, with the shrimp being quite large and sweet.

I got the vegetable egg foo young ($7.25)- a huge portion, kin of ended up shaped like it was cut on the bottom of the wok, filled with bean sprouts, shredded onions, shredded carrots , crispy crust on the outside and light and fluffy on the interior. Served with a sauce that was gelatinous/made from beef bones. Not salty, but deep rich in flavor. All of this reheated well the next day.

The Mister wanted noodles. Special Upside Down Pan Fried Noodles ($9.75). Thick rice noodles, cooked and fried until crispy.then placed on top of the stir fried beef, chicken, pork and shrimp in a thick gravy with broccoli, carrots, onions and water chestnuts. The noodles had a nice "bite" even when drenched in the gravy.

It is a nice, local, delve into good fresh Mandarin Chinese Food without the drive to Convoy Street.

Flaming Wok 9888 Magnolia (at Mast) Santee 92071 (619)596-3749 open 7 days 11:00 a.m.-9:30 p.m.

La Casita Mexican Restaurant- Good Mexican Seafood in El Cajon

June 26, 2007 Cathy Mexican Restaurants, Taco Shops, What Cathy Eats!

mmm-yoso is the blog, which Cathy is doing today because Kirk isn’t. He just isn’t.

Hello again. Looking at the past few weeks of the blog, it seems that none of us has gone out to eat, except maybe to a "regular rotation" . So, here is one of our favorite places, yet another Mexican Restaurant, in El Cajon. La Casita "Especialidad en Mariscos"-specializing in seafood. If you are at the interesection of Magnolia and Bradley, ready to turn onto Highway 67- the In-N- Out is on your left, so you are facing south…right there behind the gas station …see it? (So, it is basically on the southwest corner at 67 and Bradley)

OK, park and it looks like this. It is also the Radiator Repair Shop parking lot. One row for cars.

You walk in and there is a menu on the wall in front of you. Order, pay, get a tray with chips and some cups for salsa, load up and sit down. Your food will be brought to you. *** The prices on this printed menu are off by about $1 on some items; new menus are being printed***

It was Friday, so I decided on a fish taco ($2.25)

Two corn tortillas, a lightly breaded, crispy fried fish piece,tangy white sauce, salsa, guacamole and cabbage. Fresh tasting and oddly, light.

I also had a craving for a ceviche tostada ($3.50). It is made with only shrimp here and so wonderful. The mix of tomatoes, onions, cilantro and jalapeño was jsut perfect. Some nights though, I htink there is too much jalapeño. It is always this overfilled.

The Mister wanted a salad, and there is only one on the menu- #9, Ensalada la Casita- beans, lettuce, cheese, sour cream, guacamole and olives, with a choice of shredded beef or chicken ($5.50). Substantial food. Not much lettuce. Great shredded beef. The Mister usually likes the Camarones la Casita plate ($9) 5 very large shrimp with a cornmeal breading and rice, beans, salad and tortilla.

As I said, you do pay first, but the food is brought out to you at these lovely tables. There are murals over all the walls, but I like this one on the back wall the best.

Really, The Mister and I come here for breakfast more often than not. All of the items are $6. We go to the Starbucks in the In-N-Out mall, one block North, for coffee after.

La Casita Mexican Food 1503 N. Magnolia El Cajon 92019 (619)444-8228 Open 7 days 6 a.m.-9 p.m.

Baseball Game Food for others- (A day sort of at the ballpark)

June 24, 2007 Cathy Festivals & Events, What Cathy Eats!

mmm-yoso, the blog, never is on vacation. It is a day for Cathy to write about what she ate,and other stuff. Kirk is way busy.

Hi. It’s Sunday June 24. The 2004 National Champion Boston Red Sox are in town. Tickets to this game have been sold out for months. The Mister and I still saw the game, live. But not quite on ground level.

Oh, yes, we were in the new Diamond View Tower commercial building, right next to the ballpark, 15th floor, along with about 100 of our closest friends, some University of Michigan Alumni.

Seems one of our fellow Alums works for Point Loma Bank and the top floor Suite was available we were able to attend this event for a small donation to the University of Michigan San Diego Scholarship Fund.

This is part of the interior view and there is a patio that looks out onto the Ballpark.

Glass windows, floor to ceiling, and six television sets inside. You could hear the bat hit the ball inside the room, while watching the television. You could hear the crowd roar. It was like being there, but with air conditioning and no lines in the bathroom.

Oh, right. It was catered. Quite well.

This is the outdoor Diamondviewtowersum_002 fire pit, clear and colored tumbled glass with a gas line through the center. Beautiful at night. The flames were on during the day, but I don’t think you can see very well (click onto any photo to enlarge). That giant canopied round pillowed chair looked through the glass railings down on to the field.

Food. Right.

Smoked chicken quesedilla wedges topped with a fresh salsa. very nice.

Bruschetta topped with caramelized onions.

Outside, a grill was going.

Soon, these small, yet substantial "Sliders" showed up. Burger, cheese, pickle, caramelized onion on an egg bun. Really tasty, quite enough in four bites and just plain nice.

There was this bow tie pasta salad,

made with a nice basil based dressing.

Also this spinach/artichoke/onion dip, served with a variety of crackers and bread slices.

Then, this sign and setup(click on the photo to read):

Oh. My.

Me and mashed potatoes. and toppings. Life is good. Ballpark food this isn’t.

The Mister’s first "martini"- mashed potatoes, Gorgonzola, bacon, wild mushroom gravy and some fried leeks.

My first "martini"-potatoes, Gorgonzola, parsley and fried leeks.

Oh yes, it was wonderful. Notice I said ‘first martinis’. There were more, a lot more. The chicken curry sauce was wonderful and different, quite tasty, just a little heat.

Oh, sure, there was a coffee set up with some nice dessert bites. The cookies were unique- one seemed to have instant coffee as an ingredient and the other was more of a soft gingersnap. There were diamond shaped brownies, peanut butter topped brownies, lemon diamonds and raspberry oatmeal cookies. All were fresh and tasty, not too sugary.

But, well, if you have paid attention…I am not that into sweets. Remember those crackers outside, next to the artichoke dip? and the Gorgonzola that nobody seemed to be touching? Yep- a nice little cheese and cracker tray.

Then, I just didn’t bother and filled a martini glass with Gorgonzola only.

Hope everyone is having a nice first weekend of Summer!

Oh, Boston won 4-2. The Mister and I have never attended a game the Padres won. Ever. More than 20 years.

The 2007 San Diego County Fair, Part 3, which was part of Part 2.

June 22, 2007 Cathy Festivals & Events, What Cathy Eats!, yoso-silly

mmm-yoso, the blog, had some issues last night. Cathy had some issues by wanting to fall asleep. Kirk isn't going to post anyhow. He probably has issues, too.

Hi. I was trying to finish up the post about the County Fair last night and everything kept freezing up on me. Then it was Friday and I had stuff I needed to do. Here is the last of the post, and some general information.

Yep, the newest culinary sensation offered at the Fairgrounds.

I asked you to look at the skeleton on the front part of the grill in this photo.

I assume all of you correctly identified it as being from a snake, and more specifically a Western Diamondback Rattlesnake, or Crotalus atrox to be completely correct.

Yes, the newest food fad is rattlesnake. Farm raised and costing the owners of this booth $41 a pound.

So, since everyone is in business to make a profit, they are charging $9.50 for rattlesnake chili and $12.50 for fried rattlesnake bites (or, Snakebites) served with fried potatoes and fried jalapeño slices.

For some reason, I do not consider chili to be a Fair Food, plus the idea of eating a tomato based sauce in the heat and sun just was not right to me, so , we opted for more fried food. Snakebites.

There ended up being nine pieces of breaded fried rattlesnake and as many potatoes and only those three jalapeños.

The breading was light and crispy and the Snake meat was not too tough or chewy. There were three of us sharing all of this food at the fair and our Friend, Ms. T, said the Snake tasted more like rabbit, while The Mister said it was kind of like muskrat, better than turtle and way better than seagull.

It was not offensive to me. I did like the breading and added some hot sauce for the potatoes.

We then went in search of cooling desserts.

Ms. T got a strawberry hot fudge waffle cone sundae.

The Mister got the ice cream square dipped in chocolate and peanuts.

I, however, still being adverse to sweets, got the "Still only 25¢" Footsie Wootsie and called it a day.

Do try and get to the Fair and maybe think about participating in some of the exhibits. It is part of our (rather large)community, but still always local.

*****************************************************

Hmmm- Cathy is wearing Cowboy Boots…why would she do that?

Yes, I wear Cowboy Boots. I know a little bit about rattlesnakes. They appear in my back yard every year about this time.

I would like to show you why farmed raised rattlers cost so much. Basically they are larger since they do not have to forage for their meals. Wild rattlesnakes do grow and gain a rattle about every year, but are constantly looking for food and are more likely to be smaller/leaner overall. Being farm raised and not having to slither all over looking and hoping for food makes you lazy and fat (remember this the next time you are sitting in a Drive Thru lane).

I know this about snakes. Because, as I said, they show up in my yard every year.

Here are the skins I preserved from two of the five rattlers I killed (no, not The Mister -me- I killed five rattlers) in 2005. You will notice the rattle in the photograph is 13 in number. Not his lucky year.

If I was not wearing Cowboy Boots, I would be permanently scarred by that one big boy; when I put the shovel on his neck, he really whipped around and hit my calf.

Here are my boots, and the rattler who died this past Sunday- June 17, 2007. Only 7 rattles.

As you noticed, you don't eat the skin. You save it. Also, you have to bury the head. You don't want it to be left out, even in the trash. Yellow jackets will eat the whole head, including the poison sac, and then if those same yellow jackets go out and sting you, well, you get the venom. You should just call your local Fire Department, on their non-emergency line and they will come out right away, kill the varmint and dispose of him properly. They will ask if you want to keep the snake and his skin. You could. Here is what you do with it.

First, nail each end onto a board, belly up. (This is a Cedar fence board from Home Depot, it costs about $1.67; if you buy a "Cedar Plank" for cooking salmon on the grill, it is one of these boards cut into 4 pieces)(it seems to cost a lot to make three cuts with a saw).

Then cut gently down the center, peel the skin off and remove the meat.

You can really see in this photo that this snake, despite being older, is mostly bone and not meat. It would be a bother to have to de-bone all of this animal and then what meat would be left would barely be worth your time and effort.

Then you flatten out the skin as much as possible and pour salt over the whole skin, to aid in the drying out. I leave it in the sun for at least a week. The one from this past Sunday is still there.

After the skin is dry, you do not want it to get hard and brittle or it will fall apart in a few years. Rinse off the salt and then coat the skin daily with glycerin (sold in the Pharmacy Department of most stores) for about another week will preserve the skin and keep it pliable for years to come.

That's it. Hope everyone has a nice first Summer weekend. Enjoy the Fair.

The 2007 San Diego County Fair, Part 2-It’s open, it’s been open

June 21, 2007 Cathy Festivals & Events, What Cathy Eats!

mmm-yoso is the blog. Kirk just wrote about food from a local Vietnamese Grocery store and a Whiskey Soda Lounge in Portland, Oregon, Ed just wrote something about food from taco trucks in Yuma and now Cathy is writing this, food at the San Diego County Fair. Variety, you know. You don't have to go to a sit down restaurant in San Diego for food.

Hi again. The San Diego County Fair has been going on for a few days now. If you recall, from my previous post, it opened in June 8. It goes on until July 4. Here is what it looks like, what some exhibits look like and, oh, what we ate.

When you enter the Fairgrounds, you are always greeted by the statue of Don Diego, who is dressed in the theme of the Fair, this year, " A Salute to Heroes".

As with all County Fairs, there are Livestock – cattle, calves, sheep, goats, chickens, turkeys mainly. There are small animal competitions and on June 30 the animals for food are auctioned off.

In the Home Arts section, there are displayed the winners of many of the competitions- Preserved Foods, quilting, collections, various craft competitions, cookies and cakes.

The Fine Woodworkers Association had a vast array of hand made furniture and accessories as well as demonstrations going on all day.

There are also competitions of High School and Junior College students, a Gem and Mineral Show, Photography and Fine Art. There is a Newsroom at the Fair with the local newspaper having staff there to answer questions and.

There are some celebrities- musical performers at night, and the day we were there, the Roloff Family of the Discovery channel television show "Little People, Big World" .

Oh, then there is the Midway with Fun Zone rides, games and general "Fair" diversions…

There is that Chair Lift that carries you from the one gate to the Bing Crosby Hall , where sales of gadgets abound…

Oh, and look at that- there is food. The reason for the blog. Let's get into it.

A sample menu, of pretty much everything you might want to try…and I have, in prior years- Deep fried Twinkie, (Twinkie dipped in batter then fried), Deep fried Snickers Bar (I like how the caramel is warm and oozy) and then new- this year. The Chicken sandwich on a Krispy Kreme donut. Yep; had to.

Not a plain Krispy Kreme, nope- a jelly donut. Salty, yet juicy and flavorful preformed chicken served on a fresh jelly donut. I liked the mix of sweet and salty, for two bites anyhow. They give you honey as a condiment, in case the jelly and glaze isn't enough. This cost about $6. I don't know. It doesn't matter.

The rest of the stuff we got was pretty much the usual. The falafel sandwich, with avocado, which is always my favorite food.

Mushrooms on a stick (eh); artichoke hearts on a stick (yum).

There are also available the turkey legs, Sdcf2007_028 the "Ten Pound Loaf" of bread slice, topped with cheeses and garlic butter, the grilled corn, grilled peppers (stuffed with nacho cheese, I might add).

The Cinnamon Roll Truck-if you look closely, they list all the locations the truck will be this year- the County Fairs-

The cream puffs, fried sweet potatoes, and so much else.

But, there was something new and different this year, oh yes…

See those bones on the front of the grill?

That post will show up soon. Unfortunately, Typepad is doing something odd and I cannot finish this post. I have been trying for the last 30 minutes. This one is done and Part 2 of The County Fair Part 2 will be up before you know it!

The San Diego County Fair, now until July 4 www.SDFair.com

Al Salam Halal Meat and Restaurant

June 16, 2007 Cathy Mediterranean Restaurants, What Cathy Eats!

Al Salam has closed.

Hi. Its a Saturday night and mmm-yoso is tired. This is a short post on a favorite place Cathy and The Mister like to go to when they want something healthy and tasty. Kirk isn't posting anything tonight anyhow.

Hi. This will be short; I don't have a photo of the menu- it is one piece of paper kept at the cash register. Also, the camera died…well, the batteries did, anyhow.

Joseph E. asked me about my favorite place or two when I responded to a question about Mediterranean foods on a Forum earlier today. I pretty much have kept this one to myself for a very long time. They have good business mostly from the same local families and walk ins. There are many Mediterranean places in El Cajon, due to the large Chaldean population (when Iraq was having elections, one of the four places in the USA to vote was right down the street from this restaurant on Main Street in El Cajon). There were a lot more places on Main Street, seemingly one on top of another, but they have now spread out over the City of El Cajon. Nonetheless there are many small markets that are very ethnic and I saw a few that are both Arabic and Mexican in inventory on Main Street. (Main Produce Market as 1255 East Main, near Second has a "Coming Soon" sign and writing in Arabic and Spanish).

So, this little place…Most people come in here and get food to go, or just buy some Halal meats from the one refrigerator case, filled with Halal meats (I think the easiest way to describe Halal is "Muslim Kosher".) The menu is mostly written in Arabic with two columns for prices- it is less expensive to get something to go than to 'have service' as the owner says. Nevertheless, we are willing to pay the extra dollar or two per item and sit down at one of the 8 tables.

The building used to be a Doctor's office.

If the lady is working, she speaks good English, if it is all men in there (as it was on Saturday night), be patient. They speak broken English but they cook very well. They have a hard time explaining things if you ask a question-(we tried asking about the ingredients in the salads)- so order something simple (hummus appetizer, lamb kabob, Greek salad) or point and say "yes, I want that". It will be good.

It is clean inside, no air conditioning. They will bring you a pitcher of ice water.

The menu has appetizers, salads, main courses and kabob sandwiches.

We ordered the Shawarma (lamb/beef cooked on a spit with spices, shredded . The taste and texture is a little different than Gyros) and a Greek salad and one hot tea. The hot tea is served in a small glass and there is no refill; it is nice mint flavor and goes well with the food.

You get this GIANT piece of bread- round and hollow like pita, whole grain in texture. A good 12 inches plus in diameter, toasty warm and cooked on one side and folded into a basket.

The condiments on the table are salt, pepper, sugar, olive oil and sumac. (Sumac is a powdered spice, kind of lemony/tart in flavor so it sort of also substitutes for salt). You know my camera died, don't you?

Here is the photo of the Shawarma plate. $8. A good pound of shredded, cooked, nicely flavored and still lightly game-y tasting lamb/beef served with sliced raw onion, tomato, parsley and pickled turnips.

The Greek salad was $6- chopped tomatoes, sweet Persian cucumbers, lettuce and a good amount of a very nice salty, fresh Feta cheese. The dressing is a red vinaigrette. Nice and thick, but not too much; you can toss it more so it spreads over the ingredients. I sprinkled sumac on everything- the salad, my pieces of bread…

The Mister gave me a lot of his lamb to put onto the salad, made himself lots of little bites on top of pieces of the torn bread and I had a lot of the bread also and there was still some leftover. Total bill was $15.70

The men were all there tonight and did not interfere with our meal, even to ask how it was going. When we were leaving, all of them asked us how we liked it and when were we coming back…so, don't be offended if you go and they seem to be staring at you. They are more used to the 'to go' orders, and having the lady working there.

Down the same block two stores West is the El Cajon International Foods Market. They sell cooked kabobs inside the store. You could get a kabob at Al Salam and then one at the Market to compare…

Al Salam Halal Meat and Restaurant 550 East Main Street El Cajon 92021 (619)585-5374

Cathy’s Trip Part One- A short, late, spring vacation…with food

June 15, 2007 Cathy Travel, What Cathy Eats!

mmm-yoso is a blog. About food. Sometimes other stuff creeps in here. But it all comes back to food. Cathy is blogging while Kirk has no time to do much writing about food.

Hi. I left San Diego on Southwest Airlines last Friday morning. Early. Got to Phoenix and had to find the other gate in another terminal and waited. This is the rug on the floor in the Phoenix Terminal It is a neat pattern, don’t you think?

So, anyhow, you know I eat and blog about it…but what does Cathy pack to eat on board the plane? Do I merely buy something outrageously expensive in the terminal? Ha!

Smoked salmon pate in a can; two slices of buttered rye bread; raw Spanish peanuts; the bag of Mediterranean herbed olives from Trader Joe’s; Banana Crisp Bonanza Trek Mix from TJ’s; hot tea and a glass of ice from Southwest ( I make my own iced tea; that canned stuff is insipid) and my ever-present (and x-ray undetectable) chopsticks.

I’d just like to let you know this isn’t any sort of special meal; I have flown on Southwest a *lot* (to the point that I get birthday and Christmas cards from them) since 2001 and I want some part of my lengthy in-air time to have luxury. This is, however, the first time I photographed my take aboard meal.

And I flew back east. Here are some of the sights, as well as some more "native" hints at foods to be blogged about.

Some sports fans out there might recognize where I was.

OK, I’ll show some native foods.

A coney- hot dog- an a loose hamburger. Each topped with chili (no beans)(never any beans), mustard and onions (never *ever*cheese). That, on the right, a package of …City Chicken.???

Galabki (gah-whoump-key) sometimes called stuffed cabbage, topped with a tomato sauce, which is also on the mashed potatoes .

Chrusciki- Angel Wings..?

Still no idea? Well… The consumption of potato chips by the people in the county this city is located in is the largest, per capita, in the world (according to the pamphlet at the airport, which I memorized, while waiting, because the plane got in 50 minutes EARLY).

There are Still Big Boy Restaurants in town.

As is the case everywhere I live, or lived, here is one of many taco trucks…

I know, not many who read this blog are actually from here, nor do they particularly choose this as a place to visit for vacation.

OK, easiest clues.

More to follow…

Major Market- your “other than Asian” grocery store

June 12, 2007 Cathy Markets & Grocers, What Cathy Eats!

Editor’s Note: Major Market is no longer affiliated with the Independent Grocer’s Alliance and is a freestanding market, with some supplies (mostly dry goods and some refrigerated products) still being purchased from the IGA.

Kirk eats, Cathy eats. Each of us blogs about what we eat, where we eat and where we get supplies for eating when we do eat at home. Enjoy this episode of mmm-yoso!!!.

Hi there. Cathy here, just adding some variety in your day.

About 3 years ago, my Friend, Mr. G., told me about this *really cool* supermarket in Escondido. I had seen it, actually, and ignored it, and had gone to the Trader Joe’s in the same parking lot. Big mistake. Huge.

See, it’s an IGA. There used to be an IGA in Santee…the building it was in turned into a church; it wasn’t a fun place to shop, had a lot of store brand (Springfield) stuff and the prices were not competitive and really, it was not interesting.

Now, I know that there are five IGA’s called "Food Land" out there and they have great Panderias (bakeries) and Tortillerias and even Taquerias inside…but those are in El Cajon and National City and South San Diego. This is in Escondido- Centre City Parkway(the next exit after North County Fair)- and, well, I wasn’t thinking there would be anything interesting…WRONG. Oh, so wrong.

Kobe hamburger? Here is the meat counter…and then the sign over the meat counter.

USDA Prime.

3 lobster tanks, sold by size.

Oh, this isn’t all. I could not take photos of everything…

Here- the fresh baked stuff.

I like the fresh baguettes and scones. The pastries are wonderful and there is a whole coffee bar area next to the bakery area, with tables (the ham and cheese croissant is wonderful, BTW). Next to this area is the meat/salad/deli area, where they will make sandwiches for you. Dietz and Watson meats. (I did not take a photo- I promised the two managers on duty there would be no people in any pictures) . There is a small (made in store-fresh) Sushi area, a hot foods/steam tray area. This, rotisserie chickens and carnitas area…BBQ and side dishes.

None of these photos are of the complete areas. Keep that in mind.

For example, in the aisles…this photo is not quite the complete selection of canned fish.

There are many unique items throughout the store, as well as everyday items.

An example of something unusual is this- Isboks- boxed water from Iceland, $10 for 5 liters…I dunno. But it is there, if you want to try. Of course, the most interesting things are on end units-Food from other countries, arranged by Country. Frozen foods from Great Britain (see the flag above the display?)

Italy, Scandinavian countries…there are whole end units of German and French products also, along with more unrefrigerated stuff from Great Britain.

Oh, and this is about half of all the marinated by the pound stuff- although mostly olives sold, the rest of the marinated veggies are in this photograph…

This is just a fun place to go for your general groceries, fruits and veggies, as well as maybe some special stuff.

Here are photos from our latest shopping trip.

Thanks, Mr. G, for telling me to stop in here. It’s the most fun Supermarket around!

Major Market Escondido 1855 S. Centre City Parkway (760)741-7827

Major Market Fallbrook 845 S. Main Avenue (760) 723-0857

website

Pho Pasteur Anh Hong-That Vietnamese place in the same mall as K Sandwiches

June 11, 2007 Cathy Vietnamese Restaurants, What Cathy Eats!

Hello again, mmm-yoso readers. Cathy here, blogging because I want to and Kirk doesn't.

Good morning, or afternoon, or evening, whenever you are reading this. Cathy here, with a confession and interesting observation. I somehow always assumed Kirk had posted on this place, and he hadn't. I have referred to it as 'you know, the place in the mall with K Sandwiches, the one with pink tablecloths' and assumed everyone knew what I was talking about. Silly me.

Well, here is one meal The Mister and I had, but trust me, we have have gone here pretty much regularly, because of one item on the menu…it is 123D, on this paper "To Go" menu…in fact, if you can read this menu (there are 197 items on this two sided paper), it isn't all of what you can possibly order once you get inside. There are a few 'variations' and sides and paper words taped over the menu.

So, anyhow, on this visit we got the #55 appetizer- Squid stuffed with ground pork and mushrooms.($4.99)

Not fried, not crispy. More baked… and flavorful with a warm sweet-salty sauce o the bottom (which went went with the lettuce, tomato and onions).

The Mister decided to go for more of a Chinese dish this time, # 141-Pan fried rice noodle with shrimp and vegetable ($7.49)

Most of the thick rice noodles were pan fried and had a nice crispiness crust on them and the shrimp had a good, sweet, full flavor. The vegetables (broccoli, carrots, bok choy)were not overcooked and the sauce was more salty and had a heat we had not experienced before…not Szechuan, but definitely a red chile…it was good and different.

Then, I got my "usual" Bun Tau Hu Ky ($6.29) #123D, if I haven't said it enough.

Salad on the bottom (made with mint and cucumber shreds), cold rice noodles and the usual toppings of mint, peanuts, shredded carrot and daikon and then the topping- bean curd skin wrapped around ground shrimp..and fried. See that cross section? Oh how I crave this stuff. I look for it at every Vietnamese place I go and have only found it at three so far: Here, Convoy Noodle House and Pho Saigon Star. I have had it as an appetizer at all the places, even though it is not listed on the menu that way. Here, at Anh Hong, they charged us $4.99 or four large pieces. Worth it.

So, if you are in the Mesa College area, and don't want to go to one of the many other places in the parking lot, try this one; it is good.

Anh Hong Pho Pasteur 7612 Linda Vista Road San Diego 92111 (858)569-7515

Website

Afterwards, walk on over to K Sandwiches (in the same parking lot)

Go to the back, to your left, and pick up a couple of pastries…then do what we did-drive to a Starbucks (there are at least three within 3 miles), get some coffee in "for here" cups , sit down, and enjoy your dessert. (That is a chocolate cream cheese croissant and a raisin custard swirled pastry. Each one costs $1 and is fresh made at K Sandwiches).

The 2007 San Diego County Fair-Part I- before it opens

June 6, 2007 Cathy Cookbooks, Cooking, Festivals & Events, What Cathy Eats!

Welcome to mmm-yoso, the blog. Cathy's turn today. Kirk is busy doing something else.

So, what are there events called County Fairs? Well, in general, long ago, before all this technology, farmers generally stayed on their land, worked it daily and produced crops or animals that would provide them money, food, sustenance until the long winter came and they could not produce such crops.

As autumn and 'bad' growing weather started up, the neighboring farmers would gather together and trade their foods with each other, basically showing off what they had grown, as well as providing a variety to share with everyone involved. A lot of the stuff needed to be preserved to last the entire winter and at some point a 'competition' began, gradually expanding into more public showings of what local people can do, as far as livestock and small animals and having exhibits of crafts, fine art, designs in wood, photography, photojournalism, digital arts, collections, gems, minerals, jewelry, a flower and garden show foods, craft brewing of homemade beer as well as wines.. oh, and preserved foods.

The San Diego County Fair is the fifth largest County Fair, in terms of attendance, and I believe square footage, in the United States. It opens this Friday, June 8. In addition to the above noted exhibits, there are daily contests, various areas of entertainment on stages as well as interactive entertainment, daily evening concerts, carnival rides, a plethora of food carts, sales booths of just about everything imaginable. Ours is the first of a series of County Fairs in California which will head north, culminating in the State Fair in Sacramento in October of this year.

I do consider preserved foods the "heart" of the Fair and will concentrate on that aspect in this post.

This booklet was in your local Public Library in March of this year. It has the information on how to enter your art, craft, preserved food into competition. If you walk into the Fair when it opens on Friday at 10 a.m., there will be ribbons on most items in the Home and Hobby as well as Art sections of the Fair. It has all been judged.

As you can see, the theme this year is " A Salute to Heroes" and on each day of the Fair a different group of 'Heroes' will be honored- military, law enforcement, entertainers, sports and even animal heroes.

There is a lot of information on the official fair website, as well as what is handed out when you walk in the front gates.

So, you may have read the booklet and saw that the Preserved Foods had to be brought in and entered on May 22 and 23rd. Judging was on Friday May 25. It was a cloudy day, the day before the Memorial Day weekend, but the decorating of the Fairgrounds was starting:

Here are a couple of views of the entries:

You can see (click and all photos enlarge) that entries are divided into Classes and then into larger Divisions. (example: in the 'Jams' Division, there are fruit/vegetable butters; apricot; apricot-pineapple; berry, other than listed; boysenberry; low sugar, mixed fruit, including berry; mixed fruit without berry; peach, plum, raspberry; strawberry and other than listed). Other Divisions are: jellies; dried foods, canned fruits, canned vegetables, other soft spreads, pickles, relishes and sauces, and the ubiquitous 'miscellaneous' (which includes, juices; honey, syrup, herb/non-sweet vinegars, fruit/sweet vinegars, and other). All in all 10 Divisions and 55 Classes, also including a "Gift Pack" Division.

This year there were less than five Judges. Not as many entries this year, possibly due to the many days in a row of frost we had and so fruit trees in the backyard did not produce. Also, many of the Classes have very few, if any products entered.

The people who are Judges are admonished to not let anyone know they are judges, primarily to eliminate any sort of questions as to "Well, why didn't I win?" as well as to not have an overt influence if they happen to know a competitor personally. Judging is done blindly- the competitor names are folded over and paper clipped on the entry forms and should not be on the jar, however the jar must be labeled with the type of product and process used to preserve it, as well as date it was processed (examples given in the Competition booklet are: apricot jam, pectin method, boiling water bath, apricot halves, raw packed, boiling water bath…Green beans, hot packed, 10 pounds pressure at 240° for 25 minutes).

Judging criteria: how the product is packed (is there enough 'head room' in the container so that the product is preserved properly as well as vacuum sealed-about 1/2 inch is standard)(does the judge hear the seal open) how does the product smell, look, the texture of it and finally how does it taste?

Here is a view from the Judge's seat…

These happen to be some (but not all) of the peach jams entered this year. They are brought up by a "Runner", along with the recipe used to make the product, confirmed with the "Secretary" to be the correct entries in the class and then the Judge takes over, opening, smelling, taking out a bit onto a paper plate to see the texture and eventually, tasting. Judges are given crackers, lemon wedges and water to clean the palate.

Despite what you may think, it is not an easy job to do, and is not overly fun in some ways (most people would not sit down and eat sugary things for4 hours straight in one day). Judges 'prepare' by not eating any carbohydrates for the day or two before they judge, so that they won't get overly 'sugared up' on the day they judge. If they don't do this, the most likely will not feel very good for days after they are done with judging. Some items entered are so similar in taste, texture and preservation method that it is very difficult to give a ribbon differentiating between First and Second or Third…and many 'Honorable Mentions' are also given. People who preserve foods well know what they are doing, and a lot of times the same names are seen over and over again as winners, showing that the blind tastinsg done by the judges can still discern great tasting foods.

Recipes are read to see ingredients used and to see if that flavor is discernible in the tasting- for example one of the 'other than listed' jams this year was called "Plum Chile" jam…turns out that "chile" was habañero… but usually, cinnamon is added to some of the fruit items, sometimes vanilla..it depends.

The salty/not sweet entries are possibly more prone to not be prepared properly (you can't get botulism from sugar based items, but watch out for tomato based home made items!) or are more apt to 'go bad' quicker. Pickled items, holding up the vinegar base/flavor for months show that there are proper methods used for the preservation of the food, as well as, of course, the taste.

All of the judges participate in judging the Strawberry Jams- since that class has the largest number of entries every year (19 different entries this year). The Blue Ribbon winner of the Strawberry Jam category this year will have their name printed on the jars of strawberry jam sold in the Home and Hobby section of the Fair next year (which means last year's winner's name is on the jars sold this year) along with selling a cookbook showing the recipes of last years winning entries from all categories of preserved foods as well as daily contests(including 28 Spam recipe winners from last year).

In the end, the first place winner from each Division is put up against the others and the judges choose the "Best of Show".

This is a photo of the competitors in the "other than listed above class" of the "Miscellaneous" Division…

You can see asparagus, beets, 'false capers' (made with nasturtium buds), carrots and up front, those preserved Chinese Tea Eggs…well, those won first place in their Class, Division and- Best of Show! They were made in 2006, but the vinegar was still potent, the egg white has a good tannin tea flavor (despite the fact that the recipe said it was made with Japanese tea and I would think that flavor would dissipate more than Chinese black tea) as well as the whites also having a good, heat 'kick' from the red chiles…and the yolk…it was yellow and strong flavored and tasted like a fresh, hard boiled egg…truly this entry was a great example of properly preserved food.

There are a lot more things to do and see and eat at the Fair, and those will be covered in a future post, done after the Fair opens. If you do go, please do take the time to see all the Fair has to offer. Home and Hobby is upstairs in the Grandstand section. You can't taste the preserved foods or any entries (they were opened about two weeks ago, remember)…the recipes will be available in Next year's cookbook, though…but there are plenty of other things available this year to purchase, including Fried Coke (frozen Coke syrup dipped in bater and then fried), chicken sandwiches served on a split (plain glazed non-jelly filled) Krispy Kreme donut, a roast beef sundae (roast beef on a pile of mashed potatoes and gravy topped with a cherry tomato), rattlesnake chili (I will taste this only for your sake) and the standard cream puffs, pasta, Indian Fry Bread, Australian Battered Potatoes..and much, much more!

San Diego Country Fair, Del Mar Fairgrounds I-5 to Via De la Valle. Free Parking (versus $9 in the lots adjacent to the Fair) at the horse park about one mile east as well as other locations. (www.sdfair.com) $1 entry on opening day only- if you buy tickets at Ralph's. Discount tickets for other days also available at Ralphs and at Costco. There is also a "frequent fairgoers pass", good for any three days, also group discounts are available. (858) 794-1096 . Regular adult admission is $12.

Open June 8-July 4, (Closed on June11,12, 18, 19 and 25 ) 10 a.m.-10 p.m. (11 p.m. on Friday and Saturday nights and midnight on closing day, July 4)