mmm-yoso – Page 400

Dae Jang Keum

April 9, 2007 mmm-yoso Korean Restaurants, What Ed Eats -You too can be like Ed!

On a recent much too short visit to San Diego, I managed to sneak in one dinner with the (in)famous Ed from Yuma. We decided to check out Dae Jang Keum, the former Boo Cho, and popular Korean Barbecue that was somewhat inconsistent, sometimes good, and on one visit very disappointing. The restaurant was now on at least it’s fourth set of Owners…and I guess a name change was made, to reverse the bad karma that this location has seems to have over the last few years.

So what was once Boo Cho, was now Dae Jang Keum.

The restaurant has been renovated, and other than the configuration of the tables, the restaurant looks totally different.

Now here’s an interesting photo….

One night at while eating at Sammy’s, someone told me that this restaurant had been named after a "K Drama", those Korean Television Soap Operas that many I know are, or were, addicted to. So after returning from dinner I did a little research…and believe it or not, there was a listing in Wikipedia for the K-Drama Dae Jang Geum, aka, "Jewel in the Palace"! Now this restaurant could actually be named for Jang Geum who was the first female Physician of the Joseon (Chosun) Dynasty, or after the K-Drama….guess which I think it is?

Okay, so much (K) drama for this post, it’s back to the food. I’ve heard some not so good things about the food at DJK, the most interesting was from a very reliable souce who calls Herself "daantat" on the Chowhound California Board. So I’d been looking forward to eating here for a while. I also checked in with Sam, who eats here once in a while, since it’s right next door, and knows the Chef quite well. Sam actually met Ed and I, and made some recommendations.

The prices seemed in line with other restaurants of this type, with prices ranging from $10.99 to over $25.

The arrival of the "greens" meant this was "bossam-style" BBQ. And soon enough the "wrappers" (radish and rice flour – dduk and mu) arrived along with the various dipping sauces and panchan.

I’d heard that the panchan at DJK was not very good, and I’m afraid I need to agree, though Ed thought I was being a bit too harsh. I think that the hallmark of panchan is the Baechu Kimchi(napa cabbage kimchi), if you can’t make this staple….well,you get the picture. The Baechu and Mu(radish) were very bland, and what I would consider to be flat in flavor, with just a touch of "heat", and had nothing else going for it.

The best items were the filefish and the fried little fish.

I’ll just stop here….except to say that the potato salad was terrible, too much Asian Pear in it, made the salad much too sweet.

And though Ed from Yuma will probably disagree, there is one observation that I thought was rather telling, the portions of panchan was fairly large, but the very nice server came by twice to see if we needed more panchan…and nary a word from the both of us. Also, this is one of the few times that I can remember where we didn’t finish the panchan. Enough of that, let move on to the main courses.

One of the things that made Boo Cho, and now Dae Jang Keum unique in San Diego, is the use of charcoal, and I’m glad to say nothing has changed. In fact, I think even more charcoal is used for the barbecue than what I could remember. I singed my hands a few times moving meat around!

We ordered the Hyuh Mit Gui(Beef Tongue – $18.99) and Tang Nyum Galbi (marinated short ribs – $20.99), and these were both good choices. The Kalbi was nicely marinated and had decent flavor, though I think the Kalbi at Buga is still the "Gold Standard" for San Diego. The Beef Tongue was the perfect vehicle for charcoal barbecue. The charcoal imparted a nice smoky flavor on the thin slices of tongue, which if you got it grilled right, would be crisp around the edges, and still moist and soft in the middle. The quality of the beef tongue was excellent as well.

Of course the drill was placing some mesclun and other "garnishes" on your plate and creating a dumpling of sort with the wrappers provided. No photos this time, but you can check out a photo on this post.

You’d think we’d be done after this meat-fest, but we decided to cleanse our palate with some Naeng Myun (Cold Buckwheat Noodles in Broth – $9.99):

The cold noodles arrived in a very large bowl, we had the noodles cut, and the very nice server helped us divvy things up. I got the egg and Ed the slice of beef which He said was excellent.

I found the broth to be very refreshing, on the tangy side, and once balanced out with the provided mustard and vinegar, was very nice. The noodles were a different matter, I found them to be tough, and brittle, rather than chewy and elastic. Still, the portion size was on the generous side.

In the end, I found the meat to be good, the Naeng Myun to be okay, and the panchan to be mediocre. At the prices we paid for dinner ($60 for two), I’d want better panchan. The service was very nice and helpful, though the place seemed rather undermanned when we left and most tables were filled. Oh, and there’s one more thing….Boo Cho had never been the most well ventilated restaurant, even with an industrial strength ventilation system. DJK is no improvement, so get ready for this:

My shirt is off to the dry cleaners………

Dae Jang Keum
7905 Engineer Rd
San Diego, CA 92111

Braised Lamb Shanks with Lemons, Tomatoes, and Green Olives

April 7, 2007 mmm-yoso Cookbooks, Cooking, Recipes

I was looking over a cookbook that I purchased a few months back from a bookstore bargain bin. The title of the book is How to Cook Meat by Chris Schlesinger and John Willoughby. The Missus happened to peek over my shoulder and noticed this braised lamb recipe…and it was off to North Park Produce, for lamb shanks, olives, and all the other supplies for this dish. I’ve made a few adjustments to account for our taste preferences, and also to cut down on the amount of skimming, and other tasks that are done several times in the recipe, it didn’t seem necessary. I think it came out pretty well, and went well with our current overcast and cool weather.

Braised Lamb Shanks with Lemons, Tomatoes, and Green Olives

5-6 Lamb Shanks
2 Tb Olive Oil
2 Onions Sliced
2-6 Cloves Garlic, minced(depends on how much you love garlic – guess how many cloves I used?)
1/2 Cup Diced Celery(About 2-3 stalks)
2 Cups White Wine
2 Cups Chicken Stock, or even better Lamb Stock
6 Sprigs Fresh Thyme
1 Tb Fresh Thyme Leaves
2 Bay Leaves
2 Whole Cloves
3 Lemons(or 2 large) peeled and segmented
2-4 Tomatoes, cored and seeded, cut into a large dice
1/2 Lb Green Olives, rinsed, pitted, and sliced in half
Salt and Pepper to taste
Chopped Fresh Parsley

1 – Preheat Oven to 325

2 – Season lamb shanks with salt and pepper and brown over medium-high heat in Olive Oil in a Dutch Oven, or similar pot. I had to do this in batches.When the lamb shanks are browned well, transfer to a plate.

3 – Pour off excess fat in the pot(leave about 2 Tb), and add sliced onions, celery, and garlic.Cook over medium heat, stirring occasionally, until translucent. Deglaze pot with white wine and stock(if you have lamb stock, more power to you!) scraping up all the nice brown bits. Bring liquid up to a simmer and add lamb shanks back into the pot along with the sprigs of fresh thyme, bay leaves, and cloves.

4 – When the liquid is simmering, cover and place the pot into the oven. Cook for 2 to 2 1/2 hours, checking the lamb for doneness with a fork.

5 – When the lamb shanks are done, transfer them to a plate and cover with aluminum foil. Strain the cooking liquid, and pour it back into the pot. Bring the liquid back to a simmer, skim off the fat from the braising liquid and slightly reduce the liquid. Add green olives and tomatoes into the liquid and cook for 5 minutes, stirring occasionally. Add lemon segments, and cook for 5 more minutes. Add shanks back into liquid and simmer over low heat for a few more minutes.

6 – Remove the pot from heat,add in Thyme leaves, and adjust the seasoning with salt and pepper.

7 – Serve over Couscous.

The dish turned out well, and fulfills my "cookbook obligation"….to limit the purchase of cookbooks, I have promised to make at least one dish from each cookbook I purchase. I’m still trying to figure out what I’ll be able to make from Yoshihiro Murata’s, Kaiseki……

A kind of funny thing happened at North Park Produce….not really paying attention, I asked the guy behind the meat counter for 6 lamb shanks….I guess he heard 6 pounds of lamb shanks. When I brought the bag home and opened it 9 lamb shanks rolled out. So I browned three of the lamb shanks without seasoning, and the Missus made braised lamb shanks and rice for Da Boyz…..in my next life, I want to be one of Da Boyz! Though the food coma can be really hard on you!

Fast Friday Post

April 6, 2007 mmm-yoso yoso-silly

About 2 weeks ago, the one and only Cathy asked me in an email if I was going to do "anything"? Anything…about what? Well Cathy, then the Missus pointed out that mmm-yoso would soon have 500,000 hits per Sitemeter. Now I’m not really good at this stuff. Case in point, I’d tried to plan something for post #500…but the opportunity came and went(we’re now on something like #535), and I really don’t know what the Sitemeter count really means anyway!

To get to the point, Cathy, Vicky, and I would just like to thank everyone for taking the time out to visit, and even on occasion, comment. I still remember once being told that the most precious gifts are time and attention, once given, it cannot be taken back, so I am most grateful.

So here’s a big "Kanpai" to everyone! I’ll make sure to have an "extra one" for you…after all it’s the last bottle I have for now……

I still don’t quite understand…..but thank you for dropping by!

And in case you think I haven’t been eating enough……here’re a few teasers:

Have a nice Easter weekend!

Road Trip: Miyabi Tei – Costa Mesa(OC)

April 3, 2007 mmm-yoso Japanese Restaurants, Orange County, Road Trip

On the way back to San Diego on a recent shopping trip in Orange County, we decided to drop by Mitsuwa Marketplace for a late lunch. Winding away through the cramped and snaking parking lot with very small stalls, we thought that we’d be okay since it was nearly 2 pm, and figured that most people would be shopping and not eating. Boy were we wrong, the food court was a madhouse, and every seat was taken, with people in the aisles waiting to pounce on any open table!

The picture above was taken as we were leaving……

We had thought about doing an "about face" and marching directly back to the car, and fight our way out of the parking lot, but we gave in to hunger. Especially after checking out what everyone else was eating…..and all of the plastic food.

We first thought of Santouka, but the lines were outrageous. So we settled on the place that had the best looking plastic food in the house; Miyabi Tei, which had a line of it’s own.

I know there’s something witty to say about the girl with the snow cone red hair and plastic food….but I’m really not able to think of anything right now.

While I waited for our food, the Missus started circling looking for an open table. She was still circling when I picked up our food. I felt very uncomfortable circling around and standing between tables, our tray of food in hand. Hovering over a couple having lunch provokes a strong feeling of guilt. I couldn’t help but feel like a vulture….circling for my prey. And a very unlucky vulture at that. I noticed three basic ways that people reacted when they see someone waiting for a table they are occupying. The first, "the wolfers" always makes me really feel guilty, they start wolfing their food down like there’s no tomorrow, and I feel really bad about disrupting their lunch. Another set, the "zen masters" are able to block everything out, and act if you are not there…such concentration! The third set, which I have a name for, but am not able to write about without a massive use of profanity, will purposely s-l-o-w down, and look up at you, and move as if eating underwater, and perhaps start a conversation among themselves about Einstein’s theory of relativity….

After all of that, we finally found some room at one of the large communal counters. By this time we were ravenous. The Missus had ordered the Zaru Soba and Una Don(Eel Rice Bowl) combination($6.75):

She managed to suck this down in an instant. Between bites, she gave me Her critique. Good Unagi(fresh water eel), no muddy flavor, the sauce was good, not overly salty, and rice….you can’t go wrong with rice. The Zaru Soba was not so good, the noodles overcooked and the sauce tasted watered down. In Her mind this was worth $6.75!

The sample of the special of the day, the Chicken Katsu Curry($5.75) totally sucked me in.

This was a very generous amount of food for the price. I liked the curry, it wasn’t overly sweet, and had a very nice flavor, if a bit on the "thin" side. Great on rice! The chicken katsu had not been cooked properly, the breading was on the oily side, and the (dark meat) chicken really tough.

Don’t ask me about that boiled egg, it belonged to the Missus. I’ll definitely be back for the Curry!

We managed to finish everything in less than 15 minutes. In fact, it took us longer to find seats than to eat! I still wonder what the people sharing the counter with us thought; the two of us eating like Longshoremen, describing the taste of the food between bites…..we must’ve appeared quite odd.

The prices at Miyabi Tei are very reasonable, and we thought we got our money’s worth. Though I think we’ll try to eat at either a very early, or very late time in the future. On our way back to the freeway we passed a McDonalds, and the Missus said, "you know, a lunch at McDonalds equivalent in size to what we had would cost about the same…"(leave it to the mathematician) Which would you rather have?

Miyabi Tei(in the Mitsuwa Marketplace Food Court)
665 Paularino Ave
Costa Mesa, CA 92626

Engrish Lesson for the Day….

"What kind of name is that for a place is that?"

"Huh?"

"Roach-chi Bo-Bo’s"

I almost drove off the road!!!!

Quick Saturday Dinner: Furikake Crusted Ahi Salad with Ponzu Dressing

March 31, 2007 mmm-yoso Cooking, Recipes

Today it almost felt like summer, and we needed something pretty quick to eat, and I had a nice piece of good, but not quite sashimi grade(at least for me) Ahi. So I decided to make a really easy dish that I haven’t made for a while….it’s really easy, takes me less than 20 minutes!

Much of what I use is already prepared…the ponzu sauce, furikake, and the wasabi oil I made ahead of time for something else. I enjoyed making this, it’s been a while, I have a little story that I’ll mention at the end of the post. I also use a garlic press(I call it my ginger press, since I never use it for garlic) to juice small pieces of ginger…you don’t need much. It is kind of Asian-Fusion-ny…..it has also spoiled the Missus, She understands how really simple some of these Pacific Rim Asian Fusion Dishes really are.

Furikake Crusted Ahi

1 Block of Ahi(1/2-3/4 lb)
1/3 Cup of Furikake( Japanese condiment for topping rice)
3-4 Tb Sesame Seeds

2 Tb Soy Sauce
1/2 Tsp Prepared Wasabi
Ginger Juice

Mix last three items in a bowl and place Ahi in marinade, turn Ahi to coat. In a clean dry plate pour out Furikake and Sesame Seeds and mix. Place the block of Ahi and coat with mixture, I only coat three sides, we’ve found that coating all four sides of the fish makes it a bit too salty. Sear over high heat, do not overcook! Slice carefully and serve with mixed greens with Ponzu Dressing

Ponzu Dressing
1/2 Cup Ponzu(I used the bottled Kikkoman Ponzu)
1/4 Cup Sugar
3-4 Tb Soy Sauce
Ginger Juice
Canola Oil as desired

Mix first 3 ingredients until sugar is dissolved, add ginger juice(I use a garlic press to create ginger juice). Add desired amount of oil and mix in a jar. Dress greens well, and add some acidic and a few other items(in this case, I had some Jicama, and cucumbers are great as well). Really simple.

Wasabi Oil
1/4 Cup Wasabi Powder
1 Tb Mirin
1 Tsp Sugar
1/4 Cup Canola Oil
1/4 Cup Water

In a bowl combine the first 3 ingredients. Add water slowly(you may need less) until a pancake batter consistency is reached. Slowly whisk in oil, and whisk till smooth. Let stand at least 30 minutes. This great with Maguro or Tai Carpaccio, and other seafood, or even as an addition to salad dressings.

When I first met my future Father and Mother-In-Law, they wouldn’t eat rare fish or sashimi, in fact they wouldn’t eat fish that didn’t have a "head" attached, a bit suspicious that anything without a "head" meant it was less than fresh. I felt really bad, because one of the benefits of living in Hawaii is access to really great fresh fish. So one evening, I made this…and they enjoyed it!

So next time you have some xxx crusted Ahi or whatever…….it seems like doing the dishes takes longer than making this!

Ch-Ch-Chain: Sansai Japanese Grill

March 28, 2007 mmm-yoso Chains, Japanese Restaurants

*** This location of SanSai has closed

As much as I enjoy the San Diego Asian Film Festival, I lament the lack of what I consider decent eating choices nearby (except for Trophy's right, Ron!!! LOL!)…most of Mission Valley is pretty much littered with various chain, or chain like restaurants. Because of location, right next to the Hazard Center, it's either non-stop hot dogs, Jack in the Box, Quizno's, or SanSai Japanese Grill.

SanSai is a pseudo-Japanese "concept" Fast Casual chain, and this location is always crowded. Most menu items are in the $5 to $8 range and consists of various bowls, salads, and (gasp) sushi rolls.

So let's get to food shall we?

This is called the Spicy Chicken Bowl($5.99):

The term "spicy" is used very loosely here, it wasn't quite spicy, and the chicken was pretty much food court quality and dry. The green salad with an Asian dressing was fine. Coming from a place where you get two scoops of rice, a good quantity of meat, and macaroni salad for the same price, this seemed a bit on the chintzy side. But I guess it's much more "healthy", right? 407 Calories, 12.5 grams fat, 747mg sodium.

On another occasion I ordered the Tempura and Teriyaki Chicken Plate($7.99), which comes with your choice of two salads:

The teriyaki chicken confirmed my thoughts on the chicken at SanSai…it's not for me. Weak sauces and dry chicken(this is dark meat, can you imagine chicken breast – $1 more) is the MO. The tempura, which consisted of two shrimp, and various vegetable tempura, and to be honest it was pretty good, still crisp, and rather light. I've had worse in restaurants before. I chose the Tomato Salad, dressed with a very weak vinegar based dressing and the mixed greens. The plate came with rice.

There is one item from SanSai that I do enjoy once in a while. It's the Sumi Salad($4.99):

It's a far cry from the Sumi Salad that my Mom made, which was a Rice Vinegar based "slaw", and the secret ingredient was dry broken up ramen noodles(and sometimes the dry ramen broth mix as well)! This version is very mild, and short with regards to any vinegar flavor. Still it's not bad, if a bit on the bland side, the portion size is on the large side. What I think is a bit odd, is that the salad comes with an order of rice….. go figure. Rice and Sumi Salad?

When I order the Sumi salad, I do a little embellishment….

Yep, I add a nice amount of Baby Star Crispy Noodle Snack(it just ain't right without those dry noodles), and if I feel like it, a bit more rice vinegar…and it's almost close to Sumi Salad.

I guess if I had a choice between Baja ~~Rash~~ Fresh and SanSai, I'd probably choose SanSai….don't look at the fish they use for sushi, though.

Sansai Japanese Grill, they're all over California.

Mi Ngoc So 1

March 27, 2007 mmm-yoso Vietnamese Restaurants

*** Update; Mi Ngoc So 1 is gone and has been replaced by Thai by Tara

While stopped at the traffic light at the intersection of Linda Vista Road and Ulric Street a few months back, I noticed that a new business had sprung up in the little strip mall on the corner. The place was called Mi Ngoc So 1, and replaced Linda Vista Food To Go as small Vietnamese take-out joint that made what I thought was so-so Banh Mi, but pretty good spring rolls. I made a mental note, and is the norm for me, just up and forgot about the place for a few months. Finally, with the onset of some pretty chilly weather, one of those poor little brain cells of mine managed to rub up against another…and I remembered Mi Ngoc So 1.

One of the first things you’ll notice when you enter this tiny restaurant is how small it is…which will lead you to wonder how the heck they managed to actually fit 6 tables into this small space.

The menu is typical of these Vietnamese-Chinese Noodle Shops, Egg and Rice Noodle soups, Fried Rice, and Fried Noodles. As is also typical of these type of shops, the prices are very reasonable. There are three middle aged women working at Mi Ngoc So, kind of makes me feel nurtured in a way….

On this day, I decided to try the Beef Sate Egg Noodle Soup($4.75):

I find Vietnamese Sate Noodle soup interesting, no two versions are the same, and some are vastly different. The usual ingredients that I notice in most of the "sates" are chilies and garlic, it is also usually a on the salty side. In fact, once when the Missus had a bad cold, with the terrible side effect of not being to taste much, I took Her to Tan Ky Mi Gia for the Beef Sate soup, which is a bit pungent, spicy, rich, and salty. This version was not quite as salty as I’m used to, and the spice was muted as well, though the garlic flavor came through. The egg noodles were the usual thin crunchy egg noodles, just how I like ’em. The few slices of beef were too thick, and had the metallic flavor of old beef, and was not very good. Still, not a bad bowl of noodle soup, and the hot tea was free, altogether after tax was just a shade over 5 bucks.

Today, was a heck of a windy, blustery, and cold San Diego day, and since I was in the area, I thought I’d drop by again and try out something else from the menu. This time I had the Won Ton and Dumpling Egg Noodle soup ($4.50):

Okay, just so you know, the Won Tons are the round dumplings…and the dumplings are the long "dumplings". As is pretty much the status quo for this type of won ton, the filling was a dense pork meatball, and the dumpling filling was an elongated dense meatball with a piece of shrimp attached. The Won Tons had a decent pork flavor, but the dumplings were kind of flavorless. All told 4 won tons, 4 dumplings, and other than 2 pieces of Char Siu and green onions there wasn’t much else, unlike the super loaded version at Minh Ky. The scalding hot broth was on the lighter side, with a decent but not overly salty flavor, kind of in between Minh Ky and Luong Hai Ky. The egg noodles had not been cooked long enough and were still super hard, I had to leave them in the broth for a few minutes before eating.

Still, with a pot of tea(free) lunch came out to under 5 bucks, and I was out of there in less than 30 minutes and on my way, my belly full of hot soup. On some days, that’s more than enough!

Mi Ngoc So 1
2405 Ulric Street
San Diego, CA 92111

Open – Tues-Sun 8am-8pm

Fred’s…Ummm Ed’s Bistro

March 25, 2007 mmm-yoso Filipino Restaurants, Pubs and Pub Grub, Sisig

*** Ed’s Bistro has closed.

I’d heard about Ed’s Bistro in National City a while back…well I thought it was Fred’s Bistro.

Tucked on a side street between 8th Street and Plaza Boulevard in a very unassuming space next to a barber shop and laundromat, I’d say that Ed’s is in a pretty strange location. I was also told, that Ed’s (Fred’s) was well….."a bit different". I kinda got a hint about the name when I saw the Application for Ownership Change posted alongside the front door. As for a "bit different", when we entered, "Ed’s" revealed itself.

And I couldn’t stop smiling! Call it a "lounge", "bar & grill", "pub", or in this case "bistro", Ed’s was an honest to goodness "bar"! The large karaoke set-up, really cheap furniture, 3 "lounge lizards" sitting at the small makeshift bar toward the rear of the dining area gave it away. You see I grew up with what I call the "Pau Hana Time Generation"…in this context, Pau Hana means "finished with work", and Pau Hana Time means basically Happy Hour! So "back home" there would be a "phone chain" of sorts, and without fail a few(or more) times a week, the phone would ring, and the following "conversation" would take place:

"Yeah?"
"So wea?"
"xxxxx"(name of the place)
"wat time?"
"’bout 5?"
"’kay den…."

So whether your pleasure was darts, karaoke, or just having "a few" and some good "grindz"(guess which I was), we had a pretty regular rotation. And it goes without saying that we all had our favorite dishes at the various places; be it the "Fat Fat Chicken" at Fat Fat Bar and Grill(it is a real place lovingly called "8 Fat" by us, RIP Sy – we all miss you), Steak and Mushrooms at Hibiscus Club, maybe something from Anyplace Cocktail Lounge, or some really good grinds from Side Street Inn(also nice post here.) You get the picture, some of the best food was to be found in these, dark, sometimes a bit seedy, neighborhood bars…though Side Street has risen above it all when it comes to "Pupu" culture, with mentions in Savuer and Gourmet magazine.

The preferred language at Ed’s is Tagalog, and the menu is a study in Filipino Bar Food:

There was one main reason we came to Ed’s, it was for the Goat Kaldereta(Goat Stew – $13.95), we both love Kaldereta….though we often have to deal with, "you know this is goat, right?" At first the Missus was somewhat concerned with the price, but when the food arrived we realized the portion size was on the large (as in family-style eating size):

Though a bit short on the nice and gamy goat, this was some reaaal good Kaldereta, a bit salty, the tomato sauce based "gravy" was nice and tangy. The best part were the potatoes, which seemed to have been roasted before entering the stew, and the olives which added a nice briny flavor to the dish…there’s not enough rice in the world for this dish.

Not knowing how large the portion sizes where we ordered some Pancit Bihon (Stir fried noodles – $8.95):

I’ve had better pancit, but this was a nice version with lot’s of black pepper. The photo belies the size of this dish, to this day we haven’t finished all the pancit. We got our money’s worth on this.

I couldn’t leave without ordering what I consider one of the ubiquitous bar dishes(along with garlic peanuts), the Sisig(not the Pampangan Sisig, but the regular – $8.95). Just a side note…I didn’t which photo to use for this. Was it this one?

Or perhaps this one?

The Sisig was good, though I enjoy mine a bit more sour and spicy, but the Lechon Kawale used for the Sisig was plentiful and very good, I’m used to Sisig made with leftovers and lot’s of onions so this was a ncie change. At this time, Ed’s started getting filled up, and Karaoke was going full blast, and every table had a plate of Sisig on it, so I guess I made a good choice. The Sisig tasted better the next day. I also wanted a beer to have with my Sisig, and in keeping with the atmosphere, there’s no frou frou microbrew beer served at Ed’s…don’t get me wrong, I love Stone Brewery, and my trip to Portland was an education in microbrews…but the selection at Ed’s is simple, "MGD, Bud ,Bug Light, Miller Light…and the premium beer, is Heineken!" Bottles, of course……

As we left Ed’s the place was going full blast, there was a large family, with kids in tow celebrating a retirement…..a Gal had come in to help keep everybody in beers and handle the Karaoke. And I felt a twinge of homesickness…….

Some notes on Ed’s: The lady working was very, very, nice, and was the young lady who came in later, and tried to get me to sing. At heart this is a Mom and Pop Bar and Grill, so don’t expect your food to arrive at your table in a blink of an eye, there’s just one guy cooking in the back, and it’s pub grub after all. The portions are pretty large, we made the mistake of ordering waay too much food(of course we ate a lot of rice as well), though leftovers are a good thing. Even though most of the people converse in Tagalog, everyone understands English…what a nice bunch of folks, and I’ll never forget the lounge lizard who made sure to sing 2 BeeGees songs before heading home….sigh. There are times that I miss home!

Ed’s Bistro
933 S Harbison Ave
National City, CA 91950

Open Tues-Thurs 5pm – Midnight
Fri-Sat 4pm – Midnight

We’ll be back…and I think I’ll do a post on our next visit…..

Did someone say Sisig????

Hamachi Kama

March 24, 2007 mmm-yoso Cooking, Seafood

Whew, today we started our "spring cleaning" and I'm bushed. On days like this, the last thing I want to do is whole bunch of cooking….so I decided to make some Hamachi Kama(Yellowtail "collar"), the portion of the fish that surrounds the front fins near the fish of the face. It is also one of the most prized items in various sushi bars and Izakaya. In fact, many times it is not even on the menu, and reserved for "regulars", or only served on request.

There's lots of rich, juicy, meat around those bones…….and the crisp, salty skin, is delici-yoso!!!

I happened to have some Hamachi Kama I bought a week ago in the freezer, and have always heard that there's nothing to making them. So after thawing in the frig, I just made them!

I can't give you a recipe, because it's just Da' Kama and Alaea, the unprocessed seas salt that is mixed with red clay which enriches it with ferrous oxide. The Hawaiians used to reserve it for important feasts and ceremonies, and the salt was said to hold special medicinal properties. Alaea has a mellower salty taste, with a touch of sweetness.

After rinsing and drying the Kama, I seasoned generously with Alaea(no' scared, okay!), and used the toaster oven to first bake for about 8 minutes, than I toasted them for a few cycles.

The result was a surprise…it was very good, very moist, rich in oil, not overly fishy, and even the Missus thought it was good. And the Kama had only set me back about 3 bucks at Marukai! I had heard that there was nothing to it, and there was………Too bad the only sake I had in the house was pretty lousy.

Well, not too thrilling, but the rest of the evening means some Ibuprofen, and rest…my aching back!

I'll be back tomorrow with a new restaurant! Kampai!

Yoso-Silly: Places I’ve Never Been

March 22, 2007 mmm-yoso Chains

I think by now most of you realize I’ve got a terminal case of food photo syndrome….. I pretty much take my little ultra compact everywhere, and sometimes end up taking photos of some really silly things. Recently, I had an interesting conversation with a friend, and of course the subject of food came up…along with the little statement: "Where haven’t you eaten?" After a short pause, I realized that there were a ton of places that I have never had a meal in, let alone even set foot in; very popular restaurants; very popular chain restaurants. that I have had no desire to visit……unless you can change my mind!

Soooo, utilizing a bit of role-reversal. I’m going to list three very popular chain restaurants that I’ve never visited….all of them are pretty close to where we live. You can tell me if I’m missing something, and let me know what I should order should I decide to take your advice!

Coco’s Bakery Restaurant

Believe it or not, I have never, ever been inside of a Coco’s, or even Coco’s sister restaurant Carrows. I really don’t know why, but I think it has something to do with the fact that the word Coco, is one letter removed from a rather, ahem, unsavory word "_o_o" fill in the blanks……

So am I missing something by not eating at Coco’s, Carrows, or Baker’s Square?

Del Taco

This Del Taco is right up the street from our house, and we used to live pretty close to the Del Taco in City of Industry, but I’ve never had anything from Del Taco. It could be because you can find a Taco Shop on almost every corner in San Diego. In fact there’s a ton of very mediocre Taco Shops in San Diego…so why should I even want to eat mediocre fast-food Mexican when I can get really lousy Taco Shop fare on any corner? Or am I wrong…..am I missing something?

You tell me!

Yoshinoya

This one may be a surprise to some, but I’ve never eaten at Yoshinoya! We even had one within walking distance on Colima Road in Rowland Heights(if I dared to walk in Rowland Heights), and still I haven’t really had an urge to check Yoshinoya out. After all, I think I can make my own really lousy Teriyaki if I wanted to. In this case, I may be missing something, but won’t know unless you can tell me!

Every once in a while I’ll get an email telling me that I eat at places that people walk by all the time, but would never think of entering….in this case I’ve passed by these places many, many times, but have never even thought of entering through those restaurant doors. So how did you enjoy this little piece of role reversal?

Here’s a bonus one from LA, this one is in the SGV, but there was also a location in Whittier we used to drive past all the time.

Now to be perfectly honest, I’ve been tempted…maybe just because I wanted to consider myself Norms-mal just once in my life!

Thanks for putting up with my silliness! Let me know if I’m missing anything, and should that be the case, what I am missing! I thought I’d just do a silly little post, just in case you all were tired of (me) eating out all the time.