As in, yoso-silly, yoso-hungry, yoso-full, or best of all; mmm-delici-yoso!!!!! A San Diego based food and travel blog. An Ex-Pat Kama'aina and Friends explore food, restaurants, and travel from San Diego and points beyond.
Here are some photos from our next stop. This building is quite out of place in this city….heck, in this country!
Any guesses?
To help you out here are a couple of photos of some signature dishes here.
Any ideas of where in the world we are?
Actually, I really didn't plan it that way….the Easter Dinner thing that is. The Missus requested Her Mushroom Risotto fix. We didn't have any plans this weekend, so I thought I'd relax by….well, braising. The Missus did get Her mushroom risotto….with pan sauteed halibut and a porcini jus. I'd been wanting some short ribs, that weren't kalbi for a while. So here's another one from All About Braising.
Now the Missus doesn't eat much red meat anymore, so I don't have many chances to make rather large braised beef or pork dishes. But I figure once every couple of months would be ok, right? Plus, the Missus' coworkers would get the benefit of the left-overs.
The recipe turned out well, though to be honest it's the mashed potatoes I made with garlic confit mixed with heavy cream and finished with truffle oil that I really enjoyed.
There were some really nice small eggplants on sale at Sprouts of all places. So I roasted them using the olive oil from the garlic confit along with a half dozen cloves.
If I were to change a couple of things with the short rib recipe, the first would be to add a bit more garlic(I had already doubled what was in the recipe) and I'd go with more porcini, maybe a whole ounce with more fluid and adding the mushrooms near the end of the recipe. I did use a whole bottle of wine for this, a Syrah that was on sale for under five bucks….it did ok. I'd also go with more rosemary…even though it's not among my favorite herbs it was very mild. I also kept out the cloves…mainly because I forgot them. In case you do want to try the recipe, it calls for 3-4 whole cloves in the marinade.
Overall, this was a pretty rich dish………
Red Wine-Braised Short Ribs with Rosemary and Porcini:
4 lbs English Style Short Ribs trimmed
Sea Salt and Fresh Ground Pepper
The marinade:
3 Tb Extra Virgin Olive Oil
1 large onion coarsely chopped
1-2 carrots coarsely chopped
1 celery heart coarsely chopped
4 cloves of garlic smashed
1 bottle dry, low tannin red wine
2 Bay Leaves
8-10 black peppercorns
1 Tb sea salt
3 allspice berries crushed in a mortar
– Combine the bay leaves, allspice, peppercorns in a cheesecloth and tie with twine.
– Heat the oil over medium heat. Add the onion, carrots, celery, and garlic and saute until softened.
– Add the wine and spice, bring to a boil, then reduce to a simmer for about 10 minutes.
– Remove from heat and cool
– Once the marinade is cool, marinade ribs. (I used a extra large zip loc 0 turning every couple of hours)
– Marinade overnight.
The Braise:
1/2 ounce porcini mushrooms
3 Tb extra virgin olive oil
1 large onions thinly sliced
4 cloves garlic minced
1 14 ounce can whole plum tomatoes
3 sprigs fresh rosemary
– Soak the porcini in 1 cup warm water
– Remove the short ribs from the marinade and pat dry. Season with salt and pepper.
– Strain the marinade into a bowl. Reserve the sachet of spices.
– Preheat oven to 325.
– Add two tablespoons oil into a Dutch Oven and brown the short ribs over medium heat (don't crowd). You'll probably need to do in two batches. Remove to tray when browned.
– Drain the mushrooms reserving the soaking liquid. Chop the mushrooms coarsely.
– When done browning the meat, discard the fat from the pot.
– Add the remaining oil to the pot and saute the garlic and onions until softened.
– Add the tomatoes, mushrooms, soaking liquid, and marinade and bring to a boil.
– Return the short ribs to the pot in a single layer. Add spice sachet and rosemary.
– Cover the pot with parchment paper until it almost touches the meat and hangs over the edges of the pot. Cover well and put into oven.
– Check after 10-15 minutes. If the braise is boiling, turn down the heat about 10-15 degrees.
– Check and turn every 45-60 minutes until it is tender but not falling to pieces. For me it was about 2 1/2 hours.
– Once the ribs are done remove to a plate and cover with foil.
– Degrease the braising liquid then transfer to a saucepan and bring the liquid to a simmer. Check for seasoning and reduce until the texture of a thick vinaigrette.
It turned out rather well.
You know I kinda like to have fun with Sammy. He acts like such a proud little mutt. No bunny ears this time. Sammy has a bit of a sweet tooth and loves peeps. So I call this one, "Sammy and his Peeps"…poor guy!
Happy Easter!
Here’s a collection of one-off dishes and other miscellaneous stuff from the last couple of weeks.
Sometimes a dish will arrive that looks just plain delicious. This was true of the Biber Dolmasi (stuffed pepper) the Missus recently had at Sultan.
I just thought it looked so pretty. I’m no great shakes as a photographer; I just point and shoot and after all our meals at Sultan; heck we’re there about every other week. I’ve pretty much keep my camera stowed…..but this one just called for a photo.
It put my Karisik Izagara (mixed grill) to shame……
Oh and here’s a Patlican Kebab for good measure as well……
Sultan Kebab & Baklava
131 Jamacha Road
El Cajon, CA 92019
Cathy and Dennis have already done posts on Balboa International Market. I’ll usually drop by for some dates, walnuts, herbs, ayran, and citrus for the Missus. One day last week I was pretty hungry so I ordered the lamb shank on fava rice (sabzi polo). Love the price….$8.99 and it’s a load of food.
Lamb shank was decent, but the rice was bland and dry….still, the price is right.
Balboa International Market
5907 Balboa Ave
San Diego, CA 92111
I don’t know why, but on one of my visits to Golden City I only took one shot of the Kwai Fei Chicken. After snapping the photo, I realized that I’ve probably taken too many photos of it already anyway. But just for the heck of it……
Golden City Restaurant
5375 Kearny Villa Rd.
San Diego, CA 92123
Not too many plate lunches anymore…….on occasion there’s an exception. Here’s the Korean Chicken from Homestyle Hawaiian.
It had been a couple of months. Mo told me that they were going to renovate and clean up the place a bit…..but it was still a no-go on this visit. Hopefully soon…..
Homestyle Hawaiian Island Style Food
7524 Mesa College Drive
San Diego, CA 92111
A couple of other dishes for good measure…..
Shrimp with XO Sauce Chow Fun from Noble Chef……I was lazy and in a noodley mood.
The Noble Chef
6159 Balboa Avenue
San Diego, CA 92111
I just realize there’s an inordinate amount of styrofoam in this post……I guess I’ve been pretty tired recently……
Here’s the Hu Tieu Mi Kho, which I’ve posted on a zillion times, from Pho King.
Pho King Restaurant
4658 El Cajon Blvd
San Diego, CA 92115
Here are the only two photos from a recent meal at Okan, the stewed shishito peppers with ground beef.
And buta kakuni……
Which was on the dry and bland side….I’ll need to try this again……hope this isn’t the norm.
Wa Dining Okan
3860 Convoy St
San Diego, CA 92111
Cathy’s already done a post on Bristol Farms, but recently I was shopping there, really hungry, and lazy to come home and make something. I decided to try out the Tri-Tip Sandwich ($7.99), without the BBQ sauce. The meat is hand cut and it comes with mashed potatoes and gravy which might have just send me into cardiac arrest after eating all that meat. I subbed it out with a pasta salad.
Considering that a lettuce loaded sub with 2 ounces of meat goes for $6.50 – $6.99, this is a pretty good value. The meat ain’t great shakes, it is on the chewy side…they do ask you (or at least asked me) if I wanted to trim the fat off…..guess what my response to that was. The sandwich was topped with muhrooms and caramelized onions. Bread seemed heat and eat, but it was toasted. Not bad….
Also, is it just me, or does it seem like Bristol Farms have lowered their prices a bit? Maybe I’ve been shopping at Whole Paycheck too much recently….. You know, I don’t think I’m a cheapo tightwad, who is always looking to get on the better side of the dollar, and like many do believe in the reality of scale. For example a $7.95 dish which is well made from Sab E Lee will not equal to the same dish which costs $19.95 at Lotus of Siam. Of course LOS will be….better be, better, it’s 2 1/2 times the price. Still, I do like feeling that I get my money’s worth.
**** This location of Bristol Farms has closed
Bristol Farms
8510 Genessee Ave
San Diego, CA 92122
My goodness, I just realized something as I was setting up the categories for this post……this is quite a variety of cuisines…maybe I need to stop grumbling about San Diego’s limited choice…..
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!
During one of our too infrequent meals together, Jenne, Candice, Howie, and I discussed doing a two stop comparison of Yakyudori Ramen & Yakitori and Yokohama Yakitori Koubou. Jenne is partial to Koubou, Candice and I, Yakyudori……Howie, being the mellow un-confrontational guy that he is, was on the fence. I also thought that this final comparison would be a nice part 3 to the two posts I had done before. Plus, I do love meat on a stick. The only way we could really do this was to actually compare apples to apples, so Candice asked me to pick several menu items that are yakitori "standards" if you will. Items that would put the "tori" in Yakitori.
We started at Yakyudori, already almost in crisis mode even on an early Sunday evening; folks waiting in line, servers running madly, perfunctory service and all. Ending at Koubou, mellow, friendly, where they give you a shot of milk with your first beer to help coat that tummy……
So why not start with the Tsukune? Basically grilled chicken meatballs dipped in a sweet tare. Candice had never had these at Yakyudori before and was kind of freaked out by the almost mousse like, creamy texture.
Jenne thought the tare on Yakyudori's version was too sweet and preferred Koubou's, which was more like the standard issue Tsukune. I thought the tare at Koubou was still way too mild, but was in the minority on this one, 3-1 Koubou.
Score: Koubou 1, Yakyudori 0
Next up was the "momo", this was simple thigh meat, there would be no hiding quality, seasoning, and skill here. The clear winner was Yakyudori, simply seasoned with a very tasty sea salt, the flavor of bincho came though…perhaps a bit strong for some, not for us.
Yakyudori was also the moister and more tender of the two, while Koubou's version had been dipped in tare, you could barely taste it. The chicken was a bit dry as well…..good thing we didn't get breast. I recall Howie rhetorically asking, "why does the salt from Yakyudori have that almost sweet complex flavor, while at Koubou it just tastes salty….."
Score: Koubou 1, Yakyudori 1
Third comparison was the easiest….all I have to do is show you the photos of the Teba – chicken wings. First is Yakyudori's:
Next Koubou's……
Yikes!!! One thing I noticed when passing passing the grill at Koubou is that they grill on a grate placed a pretty good distance from the bincho charcoal. It seems perhaps a bit too far from the binchotan.
Score: Yakyudori 2, Koubou 1
Next up was the Negima, your basic chicken with scallion. Same result as the momo. Yakyudori's was moist, smoky, wonderfully salty…….
While Koubou was dry, tough, and looked haphazardly put together……
One looks like the straight, well maintained teeth of a super-model, the other, "meth-mouth". Which would you rather eat?
Score: Yakyudori 3, Koubou 1
Candice thought (rightfully so), that we should include at least one non-chicken item for comparison and the unanimous choice was Gyutan – beef tongue. Personally, I preferred Yakyudori, which was thinner, more evenly grilled and seasoned. Still, I prefer my beef tongue cut a bit thinner, so the edges are crisp and the center is chewy, giving you a nice contrast.
Jenne preferred the thicker slices at Koubou…….
Though you can tell the grilling was uneven. My skewer was sorely lacking in salt, while Howie told me that his had way too much. Don't know what to say, but I'm satisfied with this being a tie.
Score: Yakyudori 3, Koubou 1, 1 even.
One last item I feel needs to be included. Execution and quality were not the only two ways the restaurants differed. The atmosphere at Yakyudori is very, well…."urban". You feel like you're in a big city robata restaurant; the lights are bright, folks waiting in line or sitting elbow to elbow on the bar, plates of meat-on-a-stick and bowls of ramen flying pass you. Hustle and bustle……. not all the time mind you, just most evenings after 530. Koubou is more relaxed, the lighting is darker, folks seemed to be hanging out having beers with their friends. I'm not sure it's always that way, but that's what I noticed the three times I've been there. It's really obvious once you visit both on the same evening.
Conclusion….well not too much really….this being totally anecdotal and all. But the way I look at it is; if I'm after decently executed yakitori, it's Yakyudori. If it's a chill good time and some drinks I'm after and food is secondary to relaxed conversation, Koubou might fit the bill.
Here's some of the other items we had…….
Yokohama Yakitori Koubou
3904 Convoy St.
San Diego, CA 92111
Yakyudori Ramen and Yakitori
4898 Convoy St
San Diego, CA 92111
Convoy Yakitori Story Part 1: Yakyudori Ramen and Yakitori can be found here.
Convoy Yakitori Story Part 2: Yokohama Yakitori Koubou can be found here.
I really became a big tea drinker after our trip to China nearly two years ago. And it just carried on after I returned; I drink tea everyday at work, just placing leaves in a large cup I have and adding hot water as the day goes on. It does help that one of the "big" gifts for Chinese is tea. Here's a bunch of containers I threw together for a quick photo:
All of these are from China. We've also been pretty lucky, everytime we nearly run out we'd get a package or have visitors. The Missus' cousins loaded us up with enough for at least another nine months or so…until we start worrying about running out! It seems that the younger generations don't drink much tea, so we've been the beneficiaries. The packaging of some are quite elaborate, looking like something out of Raider's of the Lost Ark. The reflection on the Missus face when She opened this one also reminded me of a movie.
I'm really just a tea drinker, though I know what I like. We also know when something really stands out, as the tea we were given in the red container to the left did. I took a pack to work and noticed how fragrant this was, the finish to me is a bit sweet. Meanwhile, the Missus did some research and found out that Jinjunmei Black Tea is a famous and very desirable black tea that is supposedly grown from a rare species and only found on the slopes of certain mountains at an elevation of 1500 – 1800 meters in the Wuyi Mountains.
The Missus also told me the stuff selling for up to $180 for 50 grams…50 GRAMS! Of course I was at work and had just gotten my first cup of tea……Jinjunmei tea when She called and told me this. Sigh…..I looked down at my cup of tea, not quite knowing what to do……drink it I guess…..but somehow it just felt wrong. Needless to say, the Missus and I keep telling ourselves that we'll have a nice pot, well, "next weekend…..maybe".
Honolulu Coffee Company:
On our last (thankfully) trip to Ala Moana Center, with the Missus riding high from just purchasing a pair of Manolo Blahniks She wanted, I decided that we should sit and have cup of coffee. The smells coming out of this shop was just wonderful……….
I don't drink a whole lot of coffee anymore, but the thought of some decent Kona Coffee just sounded right. The Missus, asked me what to get…. looking at Her bag with the Manolos in them I told Her the French Pressed 100% Kona of course. At eight buck for a cup of coffee it ain't cheap. The Barista told us it would be four minutes and thirty seconds…not four minutes, not five minutes, but four minutes and thirty seconds. And what we got was the most perfect cup of coffee I've had in ages. Smooth, but not too smooth, fragrant, nice finish…..
The Missus, a regular coffee drinker knew better than to ask me if I wanted anything in my coffee….. The Barista came by a few minutes later and asked what we thought of our cup…..I told him, "I'm far from an expert, but this is the best I've had in recent memory….you could get me started on coffee again." On the flight back I read that the Barista who is head of quality for Honolulu Coffee Company, Pete Licata is the 2011 US Barista Champion and took second place in the World Barista Championship. I'd say the quality is quite good……
Honolulu Coffee Co (in Ala Moana Center)
1450 Ala Moana Blvd, Ste 3066
Honolulu, HI 96814
What I'm craving:
Strangely, I'm craving this:
Man, I haven't had the broasted chicken form there in over ten years now! I dropped by on one of my solo trips a couple of months back, but the place was swamped and they told me it would be 2 hour wait! You gotta be kidding….I could be back in San Diego by then! But maybe I should have just sucked it up and waited…sigh….
Guess I'll just have to make due with this.
I hope everyone is having a great week!
Welcome back to mmm–yoso!!! the food blog. It's the time if year filled with many holidays and Kirk, ed (from Yuma) and Cathy have been busy with activities other than eating. Cathy is posting about one of her busy days.
Hi. This past Saturday began with a 4 a.m. wake up and quick cooked breakfast. 
Ham and cheese inside the flat omelet, sauteed spinach and mushrooms and crispy fried Bacon SPAM along with the only coffee I had that day. 
It was still dark and the moon was beginning to eclipse when The Mister and I hit the road. 
Soon, the sun was coming up, the moon had disappeared and we were passing giant Manger scenes along Interstate 5, the "General Hospital" building and got to Pasadena, finding a parking spot on the street, behind a Tournament of Roses vehicle.
We were at the Rose Palace, 30 minutes before our volunteer time was to start with our group, the Petal Pushers, which coordinates over 5,000 volunteers each year. There were many groups meeting this day to help decorate floats which were designed in February, when the theme of this 2012 Rose Parade was chosen- "Just Imagine". It was 42º outside and chillier inside. We were told to wear warm clothing that we were not afraid to get dirty. I wore three tshirts and an XL sweatshirt. As did most everyone else. This was a "Dry Decorating Day"- the fresh flowers won't go on the floats until 3 days before the parade on January 2, 2012. In other Rose Parade float posts, I've shown you how every visible part of the floats must be covered in living or previously alive materials. These dry decorating days are just as, if not more, important for the complete float to be built.
The assignments for Petal Pushers were given. We work on a few different floats in this barn, with various duties. Some people cut the purple petals off of these beautiful Statice flowers. All day. At the end of the day, all the five gallon buckets were empty-after being refilled one time- and the amount of flower petals gathered was less than one five gallon container. 
One friendly couple were given the assignment of breaking down redwood bark- over the 8 hours they were given about 12 six foot long pieces of just bark,
which they shredded down into manageable thin pieces to be glued onto the HGTV float. They filled at least five of the large boxes and too many to count of the smaller one for volunteers to use to cover the trunks and branches on all the pine trees on this float, which has a replica of the HGTV Dream Home that somebody will win next year. In the background of the above photo, the young ladies are gluing bulghur wheat or some grain material onto the window frames. The spaces between the wood planks of the exterior have been filled with glued on poppy seeds. 
You can see some of the glued on bark at the base of this pine tree. The tree is lying in the position it will collapse to during the parade- when the float passes under street and signal lights.
That box in front has a few poppy seeds left over. The HGTV home was built inside this barn and lifted onto the float 'body'. It is unusual to have such a structure on a float, since it is so heavy, but they wanted to build an accurate replica for this, their second float in the Rose Parade. HGTV will be doing a special before the Rose Parade showing how a float is built. It should be interesting.
You'll see this elk on the HGTV float, because he is on the 'camera side' of the float. Right now he is only partially covered in dry material. The undersides of the pine trees are covered in glued on dried parsley.
These powerful blenders are used to pulverize many of the flower petals so the powder can be glued onto some of the pieces of floats…
Like the giant flowers which will surround the Lions Club International float, "A World at Peace".
The 100th Anniversary of Loyola Marymount University will be celebrated with this tall(see the steeple in the back ?) float which is using the more blue-colored flower petals of the Statice flowers. It will have real palm leaves attached to the wires on those palm trees. 
The back of the Shriners Hospital float looks like it has chickens exploding in the exhaust 
which is coming from the bear-driven airplane. It's titled "Soaring for Kids".
The City of Los Angeles float has a few ancient creatures, with their textured skin made more visible with all sorts of beans. It honors the Natural History Museum of Los Angeles County with the title "Dinosaurs in LA's Backyard"
There were a lot of volunteers working on the City of Glendale float, "Just Imagine the Music, Fun and Freedom"
The Lutheran Hour Float, in its 63rd appearance in the Rose Parade, is as detailed in the back as it is from the front. (Do you see two volunteers in this photo?)
The Farmers Insurance Group float looks like a giant game of "Mousetrap" and is called "The Unimaginable"
This is the back of the Odd Fellows and Rebekahs float "Shining Knights Still Exist".
At almost 5 p.m., we left. You can see the Sierra Madre Mountains and sunset in the distance…and the volunteers from the schools waiting for their buses to pick them up. There were more than 300 volunteers this eight hour day.
If you'd like to see artist's renderings of all the Phoenix Decorating floats, click on this link. There are a total of 55 floats in the 2012 Rose Parade and Phoenix is one of three companies which made them.
Anyhow, it was a LONG day and The Mister and I started driving through Pasadena looking for a place to have dinner (we brought lunch with ourselves; I did not take photos). We ended up on Colorado Boulevard
We were stopped at the signal light on Colorado at Sierra Madre and the side of this building on the Northeast corner had a sign about 'proudly serving Peets coffee'. We figured it was a Breakfast-Lunch-Dinner place and pulled into the parking lot.
Looking in the front door, it seemed Plate 38 does take out also. There were fresh, house made pastries in that display case.
We found a seat on the other side of the Christmas tree and admired the beautiful, solid wood table. We noticed the menu noted the food was made with local ingredients, no preservatives, organic fresh baked goods and also microbrews and Napa wines were offered.
The below photo turned out particularly blurry; I must have somehow channeled my exhaustion through to my iPhone and both photos of this same dish were just not good.
It is the Fritto Misto appetizer plate, which I chose to be my main dish. Quite large (it was at least 8×8 inches square) and filled with perfectly fried lightly breaded calamari rings, butterflied large shrimp and artichoke hearts and zucchini (both yellow and green), topped with a handful of mache lettuce and with a side of fresh made, wonderful lemon caper aioli, this was a perfect meal for me. The bonus was that since it was an appetizer, and between 4:30 and 6:00 p.m., the price was $2 off. Regularly $11, the $9 price tag was very much worth it.
The Mister ordered garlic marinated skirt steak plate ($18). The meat was tender and flavorful, not overpowering. The 'gravy' was a brandy peppercorn sauce. The fresh asparagus was not overcooked and had a nice crunch to it, I think it was braised in olive oil…the thin cut garlic fries were not overpowering and crispy, but not over-fried.
All in all we would like to come back to Plate 38 and try their other menu items. You can see the menu on the link below. For an all locally sourced, preservative free and organic baked goods, Plate 38 offers an excellent Return of Investment for your money. If you happen to be in this part of town. We will return. Maybe on a day when we aren't working and are all sawdust covered…
Tournament of Roses website
Phoenix Decorating Company website
Petal Pushers volunteer decorating information website (I just got an email- they still need volunteers for this Saturday (December 17) and from Dec 26-Jan 1)
Plate 38 2361 East Colorado Boulevard (at Sierra Madre) Pasadena 91107 (626) 793-7100 Sun-Th 7 am-10 pm, Fri-Sat 8 am-1am Monday 8 am-3:30 pm website
While on Lana'i we had a chance to check out Lana'i City Grille at the Hotel Lana'i. As renowned chef Beverly Gannon is the Executive Chef, we had to try the place out. It was a decent, if not fantastic meal. One of the items that was a bit disappointing to both the Missus and I was the mushroom risotto, which I'll go into a bit more in a future post. So of course the first thing the Missus wanted when we returned was mushroom risotto. Which is what She got today……
She has been cutting meat out of Her diet. I on the other hand desired some red me
at. Since I very rarely have a steak, I'll usually splurge on prime and/or aged cut. This time around, I wanted to play with a pseudo, almost wafu type steak, so I decided on doing a choice New York Strip seasoned with sea salt/ala'e, fresh cracked pepper, and granulated garlic. To finish, I did a balsamic-soy sauce-mirin glaze….I thought the glaze might be too much, but it turned out rather well.
Combined with some mushroom risotto and Asian style sauteed rapini on a braised mushroom
, this turned out to be quite a meal. I finished the rest of the steak for dinner. I really didn't reduce the sauce too much, maybe by a third, but you can go farther if you want a really thick glaze. I used some of the remainder as a sauce for the leftover steak and it tasted quite good.
Balsamic-Mirin Reduction:
1 Cup Balsamic Vinegar
1/2 Cup neutral flavored soy sauce (Yamasa or Aloha)
1/2 Cup Mirin
3 cloves garlic smashed
Black Pepper to taste.
Combine ingredients over medium heat, bring to a boil then reduce as much as desired.
Other stuffs……
While on vacation, I reconnected with a "small kid time" favorite of mine:
Don't ask me why or how……I've been eating this stuff like crazy……I just finished one 26 ounce jug and am starting on my second. I better just finish that off and be done with the whole thing! Just call is PNS – Post Nostalgic Syndrome.
The other night we were at Zion Market and the Missus saw something that thrilled Her!
Placenta! Yikes….turns out that it is a pretty common ingredient in shampoos, lipstick, and lotion. The Missus was happy to be able to buy this stuff at such a good price! I on the other will be checking the ingredients on my bottle of shampoo tonight! For some reason this gives me the heebies……..
I spent a nice day watching Sammy's favorite shows on television. He loves Dogs 101 and Dog Whisperer. Here's his favorite seat.
So how's that for a wacko household? I'm stuffing my face with one ton chips, the Missus is rubbing placenta on Her face, and Sammy spends most of the day glued to the television………
One last thing…….
I know I always mention how beautiful the sunsets are in Hawaii; but they aren't so shabby here in San Diego either!
I hope everyone had a great weekend!
I hope everyone is having a dry Sunday…this one has been a cold one!
I dropped by Izakaya Sakura this past week and they were closed. They had this sign posted:
I guess the place suffered some smoke damage from a fire next door….. I hope they reopen soon!
**** This location of TOSEL has closed
About every two weeks or so I drop by the Original Sab E Lee for take-out. I decided after my seventh post on the place in April 2010 to cut back on posting about the place. Over the course of the last year and a half, we had some really take out meals and some that weren't quite as good. I found that it's all about who is in the kitchen. Last week, the Missus told me that we should drop by the place and actually have a meal there……….which turned out to be quite nice.
There's something about getting everything fresh from the kitchen……
The Original Sab E Lee
2405 Ulric St
San Diego, CA 92111
This past weekend, I happened to be in the National City area at around 10 or so. I thought I'd drop by Pinoy Fiesta since I hadn't been there for a while.
So here's the two item combination…. Menudo(which tasted like Mechado) and Sisig.
Breakfast of champions……
The menudo was nice and tangy, the beef was fairly tender, there was a nice bit of pepperyness to it. The sisig was like before, gummy, waxy, bland, and this time ice cold to boot. I'll make sure to show some restraint and pass on it next time. Like everywhere else, prices have gone up and is now in the high six dollar range.
Pinoy Fiesta
550 E 8th St
National City, CA 91950
In part 1, I went over some background info and the rules for "The Graze". Things started heating up pretty quickly. Team 'Q' and Ange went straight for the Blue line along with team XiangJiao and Trang. John decided to go along with XJ and T while I waited with YY and Peter for the Orange line. By this time Peter and Kim had made out their first stop, item # 3 Spam Musubi. The hint for this one was, "who is the father of Geometry?" Well, it's Euclid. And there happens to be an L&L right on Euclid. I was surprised to see XJ and T jump on the trolley after two stops….it turned out that they didn't read the instructions completely and went to Pho Xpress downtown for the Pho. Unfortunately the rules stated that "all of the places listed have to be on either the Orange line East of 25 & Commercial or South of the Barrio Logan stop on the Blue line." so they had wasted a bit of time. As everyone got off at Euclid, I stayed on….well….because I was getting hungry. The clue for item #5 –Braised Oxtails, Beef Pattie, Jerk was a song by the Nguyen Le Trio called "Encanto". Guess what the next stop was?
While I was waiting for my Oxtails from Caribbean Taste, I decided to send a clue out and took this photo and sent it……
About that time, I received a text from Q and Ange, attached was a photo of them eating a fish taco from place #4. The hint for that stop was the song by the GooGoo Dolls…..titled "Iris". It was a hint for the Tacos El Paisa Y Mariscos truck. Which happens to be located right across…ready now, the Iris avenue trolley stop.
Meanwhile I notice two individuals running up the parking lot…it's Peter and XiangJiao! They are actually racing to Caribbean Taste. They come running in to take a look at the menu and take a photo, without noticing that I'm sitting at one of the tables! Finally XJ sees me and starts laughing and since Peter is blocking her access to the menus she takes a photo of me as "evidence". Crazy, huh?
It seemed like the teams had a good handle on the location based on the various hints…except for #1, the Pho. The clue I sent out was a sample of Hungry Heart and I was getting worried when I started hearing "Spring Street" and "Spring Valley" mentioned. The objective was a fun and stimulating time and I didn't want to be sending out search parties. Most folks knew that #2 – the Sesos, Buche, Suadero Tacos was Tacos el Gordo, even though my hint, a sample of the 1978 hit "Bluer than Blue" (yes, I actually have that song on my iPod…laugh away my friends, I even have Don't Give up on Us Baby, ok!!!) by Michael Johnson was pretty weak.
So I jumped on the trolley, with take-out orders of food from Caribbean taste (I knew folks would be pretty hungry when they finished) and headed down to the Imperial Transit Center to get on the Blue Line. I was a couple of minutes too late for one of the funniest moments of the graze, when all three teams ran into each other at that very stop!
I headed down to Iris avenue then got back on the Blue line North to where the Pho shop I had in mind was located……..
The song Hungry Heart is by Bruce Springsteen and the E Street Band! and the place I had in mind was this…..
I'm thinking the grazers were pretty thankful they didn't have to eat here!
I then headed back up the line and went to Crab Hut to get us a table. It was 1325, I had estimated a
4 hour "graze". At 1341 I saw Peter run into the door of Crab Hut….I never knew Pete was so competetive! So the team of Peter/YY/Tammy C took the title, and 90 bucks! At 1357 Xianjiang walked into the restaurant……their downfall was hunger. By the time they hit Tacos el Gordo team XJ and T were so hungry they decided to stop and eat! Right at 1401 Q and Ange came strolling in…..and they had skipped two stops, a penalty of two hours. The reason? Well, they decided it would be fun to eat at each stop and after three stops was too full! They paid for the the mega-beer on the right. It's called a "shipwreck" and at Crab Hut you can request any draft beer to be part of your "wreck", so we had 96 ounces of Ballast Point Yellowtail ale. Man were we good or what? All the teams finished right around the estimated time of 1400, great job!
What I found interesting was that every team went for the extra points at the Lemon Grove stop. Though the photos were kinda interesting, like this one of Peter….that little thing that looks like a peanut in back of his giant cabeza is indeed the Lemon Grove lemon! It was a nice little study in human nature….and I think we got to know each other a little better!
In the end it was a fun time for all…with more stories than there is time, to tell. Now the question is….what's next?
I'm not quite sure, but I'm getting a bit of inspiration from this rendition (of a part of) one of my favorite Jeff Beck songs done by Lee Ritenour and Mike Stern:
Did you guess right? Thanks for coming along!
