mmm-yoso – Page 333 – 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.

Sunday Sandwiches: SuperNatural Sandwiches – the brick and mortar shop

April 20, 2014 mmm-yoso Sandwiches, Seafood

**** SuperNatural Sandwiches is under new ownership

**** SuperNatural Sandwiches has closed

No one was happier than I was when I heard that SuperNatural Sandwiches finally had a brick and mortar locaton pinned down. I've had my share of their sandwiches, seen them at Catalina Offshore, gotten to know Anthony(the Talking Head) and Tony(the Food Geek) a bit, since I'm kind of a regular customer and they're friends of friends….as I noted in my previous post. Which is a two-edged sword…..but in this case, I can be fairly brutally honest, it helps that they have a good product, they're nice guys, and that I run very fast when folks throw stuff at me.

I really love the fact that their location is pretty much in the pathway of one of the sites I visit in the course of work, so stopping by once in a while for lunch is great.

There is of course, the entire Nautical/Seafood theme…..a bit over-the-top for me, but so are the sandwiches. The current shop is relatively tiny and I've seen it get packed quickly…..

The two different folks I've run into manning the counter have been great….very friendly.

They've expanded the menu to include what they call the "Sinister Seven", more land based sandwiches. The original sandwiches, which have been served at Farmer's Markets and events around the county is known as the "SuperNatural 7". See kids, this is what happens when you grow up reading too many comic books.

I decided to have one of my favorites, the "Siren" on my first visit. I've had this sandwich a couple of times and love the interplay of the Mexican White Shrimp, sweet and plump, the rich aioli, the crunchy, buttery, mildly sweet, brioche type lobster roll. that shrimp is delish…..it's good stuff…I know because they cut in front me in the shrimp line at Catalina Offshore once before….

My other favorite is the bacon-scallop combo called the "Neptune".

Loved the sweet-smokey flavors, the interplay of textures, there was a mild zip from the sauces,

And while the amount of shrimp in the Siren seemed to be a bit less than what I recalled, this was exactly the sandwich that even the Missus….who is not fond of buttery-sweet brioche and aioli style sauces, enjoyed.

A couple of weeks later I returned….Anthony told me in passing, "why don't you try some of our newer sandwiches?" To translate, "we heard you're a really boring guy, but why don't you live on the edge for once and try something different?" Sheeesh, sounds like the Missus.

So I went with the Chimera, a combination of Bulgogi like beef and shrimp.

For me this was a textbook example of "too much of a good thing". You could barely make out the flavors of the Korean BBQ style beef, you could not make out any of the shrimp, either in flavor or texture….all the sauces and the buttery toast cancelled each other out. I'm sure there are folks who love this, but it was a bit too much for me.

On my most recent visit, Tony suggested the Encantado, a "Baja influenced" fish sandwich.

I had my doubts, the fish was corvina, not one of my favorites, but in terms of flavor, I enjoyed this. The escabeche really made the sandwich for me, adding just the right amount of acid-zip that it needed. I'm really not a fan of the bollilo they used, it's too much bread and too crumbly, like really cheap banh mi. I'd prefer something more crusty. Still, I'm glad they didn't use the regular brioche style roll/bread for this as I feel it would have over-powered the other flavors.

So in the end, just like in the comic books, the good guys (the SuperNatural 7) were victorious over the bad guys (the Sinister 7)….until next time, of course!

I'm happy for this really nice bunch of guys. Since I'm more of a quality/flavor over quantity kind of guy this works for me. I even think those togarashi shrimp chips aren't bad either….though I don't think I've met a shrimp chip I didn't like.

There's one last little critical item I have….please remove this somewhat embarrassing eyesore from your front door…please….

Why don't you replace it with Blogged about by "This Tasty Life"?

SuperNatural Sandwiches
7094 Miramar Rd
San Diego, CA 92121
Hours:
Mon – Fri 11am – 7pm

The Missus latest protein obsession – Beef Flap

April 19, 2014 mmm-yoso Cooking, Sandwiches

Are you the kind of person that can eat the same thing for days on end? I'm not, but the Missus is. Once She finds something She really enjoys we can have it for days on end. Case in point; the Missus has found She really enjoys beef flap….grilled. To the point where we had this for 4 out of six days recently.

She had salads; I ended up with sandwiches which basically looked about the same.

Basically, weeknight grilling, which is an exercise in prep….. start the charcoal; prep, get it going, eat, then clean, I've had a bit of practice with this now, so with a thin, lean, but ultra-flavorful cut like the flap, it's pretty easy.

Seasoned with Ghost pepper-salt, cumin, granulated garlic, Spanish Paprika, sea salt, pepper, and Mexican oregano. A couple of squeezes of lime while grilling over a very hot grill….this is an easy one.

On the fifth day I got a break…..on the sixth, She said "it's time for a change of pace….."

So we had tacos…..sigh…..

Since this was a weekend, I did a quick brine with some air-chilled chicken thighs and used almost the same seasoning, except this one had ground Chipotle. I soaked some of the random, small wood chips, then threw on the coals after the beef was done. I covered the grill and did a quick hot smoke of the chicken….it turned out very moist and full of flavor……

So what have you been eating lately?

Porto: Mercado do Bolhão and A Pérola Do Bolhão

April 18, 2014 mmm-yoso Markets & Grocers, Porto, Portugal, Travel

After a light breakfast at Confeitaria do Bolhao we headed across the street into Mercado do Bolhão. Like the similar markets we visited in Coimbra and Lisbon, either folks get up pretty late in the day, or these places are slowly fading away…..I'm saying that because the Minipreco across the street seemed quite busy, but this older market still display quite a bit of charm.

Albeit a pretty quiet charm on this morning…..

The busiest area was the second floor where fruit and vegetable vendors were arranging, then rearranging their displays. Many were working the special grinding machines used for kale…..for folks to make caldo verde I assume.

The rest of the place was pretty sedate….not much going on at 9 in the morning.

After stepping out of the market, we decided just to wander around a bit, through Rua Catarina, very quiet on a Saturday morning.

Somehow, we ended up in a little square, which we found out was named Praça da Batalha after a battle that took place between Porto and Moors in the 10th Century…..unfortunately, the Moors won that one.

We ended up chatting with a very nice woman from the Phillipines who was attending a conference……funny who you meet during your travels!

There's a beautiful chruch on the square, decorated in the style of many churches in Porto with Azulejos….beautiful tile work.

This is the Igreja de Santo Ildefonso, built in 1739. I loved the tile work on this one…..and another eye catching chapel, the Capela das Almas de Santa Catarina, The Chapel of the Souls and Saint Catherine.

The tilework on this chapel depict scenes from the "Death of Saint Francis of Assissi" and "The Martyrdom of St. Catherine." Quite stunning.

The sun was starting to shine brighter and folks were starting to wake and hit the streets…..

It was back to Mercado do Bolhão. We had decided to make use of the kitchen in our apartment for dinner after having a big lunch (think, well, pork of course) and wanted to stop by one of the shops that was not yet opened when we first walked by.

Why did we come back……well, the window display is a carnivore's dream…..

Man do I love the smell of cured meat in the morning! Combined with the "milky-feet" smell of the cheeses and you have my version of Disneyland…..

I guess we'd call this place….a deli? Meat Market? Both??? The folks working here are very friendly, though none of them spoke English. Still, food is the international language.

This was one of those moments where I wish I was one of those television personalities, with "handlers", "fixers" and teams to set everything up so I could learn what everything was……but maybe not. There's nothing like randomly stumbling across a place like this that gives one such joy.

And honestly, cooking in an unfamiliar kitchen, I didn't want anything too challenging……

A Pérola do Bolhão
Rua Formos 279
Porto, Portugal

Meat wrapped up, we headed across the street and had our second espresso of the the day to celebrate…..what, I don't know….joy over buying a sausage in Porto? That's a good enough reason for me.

We stopped by the Minipreco for some water and a couple of other items, then headed back to the apartment. I was enjoying the moment and looking forward to some "pernil de porco" for lunch. But deep inside I just knew that the Missus was going to make me earn that pork leg! The question was….how?

Thanks for reading!

Midweek Meanderings: Is your Itamae (and your bartender) going to start wearing gloves? Chocolate Clams and other “stuffs”….

April 16, 2014 mmm-yoso Cooking

*** An update:

I guess Take-san from Tadokoro reads the blog! Yikes…..anyway, here's part of an email he sent me:

"This is Takeaki Tadokoro.

Right now we are correcting sign which is to discontinue bear hand law.

Start 1/1 we have to use glove to make sushi now. But I don't want to use it.

So July 1 we have to pay for ticket if we are not using it.

But I don't think my customer want to eat my sushi with glove.

If I have to use glove I'm going to close my restaurant.

This law will kill the traditional sushi in California.

Please help us. Please sign Mr Andy Matsuda's petition"

You can find that here.

Yes, really…… Thanks to Toshiko for bringing this to my attention. According to section 113961 of the California Retail Food Code, starting on January 1st, all persons need to wear gloves when in contact with ready to eat foods….this includes your neighborhood Itamae and bartender. I usually don't get involved with stuff like this….hey, I'll just cross state lines to get my foie gras fix. But for some reason, I think this is overkill….. I've seen those folks working for those national "chains" wearing gloves….I've also seen them cross contaminate like crazy, not changing gloves when going from meat to veg, to your table! I mean, really, I think it can give folks a false sense of security….. What happened to good handwashing? Can you regulate carelessness? And man, all those used gloves have got to go somewhere, right?

I actually use these type of gloves at home, mainly for chicken, but it does not replace washing my hands and keeping a clean work area.

I'm kind of interested in what FOY "Liver" thinks about this. This 2007 study states outright "hand washing was less likely to occur with activities in which gloves were worn." I thought this Washington Post article was interesting as well.

For now, it seems that things are in a holding pattern as the the Assembly Health Committee voted unanimously to reverse and "revisit" the rule, so who knows.

Though it would be interesting to see Urasawa using gloves to make nigiri….or would it?

Chocolate Clams:

Last weekend at Catalina, Tommy told me to get some Chocolate Clams. Chocolate Clams? Never heard of them. These clams hail from the Pacific side of Baja. According to this press release, Catalina Offshore is one of the few distributors that can bring them in to the US. I chatted a bit with Tommy and found that these babies were spitting up water like crazy…..they had also been purged and were immaculate. I asked Tommy what the heck was I supposed to do with these…..his response, "figure something out."

And no, these don't taste like chocolate….

They are named because of the chocolate like color of the shells.

Once I opened them, I knew this was going to be easy……

They are quite large, about 5 inches across, and remind me of surf clams….though the flavor is quite amazing. I cleaned one and we tried it. It was quite briney with a good amount of sweetness….a bit too strong solo, but with a touch of soy-wasabi-rice vinegar, combined with some good onion, radish sprouts, and cucumber these were very good.

The Missus wanted to add a nice creamy touch, so we sliced some avocado.

So maybe you should try these out on your next trip down to Catalina Offshore Products.

What next, don't feed the animals?:

Actually, the first thought that went thru my head when I read the "Please Do Not Throw Fruits & Vegetables" was FOOD FIGHT!!! What the heck happened that led to a huge sign like this? I realize that some of the folks here are pretty aggressive, I've gotten dirty looks when I've touched "coveted fruit", but come on, really? Have we sunk so low?

Best line of the week; a little boy asked his mother; "Mommy, did Batman just get off the trolley?"

Circling Back to Yokohama Yakitori Koubou

April 15, 2014 mmm-yoso Japanese Restaurants

So here's the latest in my "Circling Back" series……where I return to places that I really thought were "meh".

There's a lot to like, well sort of….about Koubou when compared to Yakyudori. The folks at Koubou have always been very friendly…..some of the Servers at Yakyudori can be downright surly or quickly get into "all business" mode. I've seen service change on a dime when folks dally a bit too long at a table. I'd easily say that the atmosphere at Koubou is a bit more relaxed and inviting…..so I do get it when folks prefer Koubou. But, I'm mostly about food, the prep, the flavor, the attention to detail, and in that mindset, Koubou really didn't cut it. Especially when we did a head to head comparison.

Recently, I heard that the food had gotten better at Koubou, so I thought I'd circle back and see what was happening.

So, this is Yokohama "Yakitori" Koubou, right? So I started with various versions of meat on a stick. At first glance, it seems that the grilling technique has gotten better in the 2 years and change since I've been here.

And yet, the buta shiso, pork rolled with shiso leaf was super tough and dry, lacking enough salt, with virtually no shiso flavor. I think the best item at Koubou is the nankotsu, grilled chicken cartilage, I love the crunch, though this was strangely lacking in salt as well. The teba, chicken wings weren't grilled evenly, the bottom piece lacking the color and crunchy skin.

The chicken breast with miso, green onion, and garlic was nicely grilled and quite substantial, but the flavors oh-so-tame. The kawa, chicken skin illustrates the uneven grilling, the top portion quite good, this was perfectly seasoned, the bottom, flaccid and rubbery.

My good friend Jenne might prefer Koubou's version of Tsukune, ground chicken meatball, but I find the tare here uninteresting and I prefer not to have hard bits in my tsukune….nothing kills your pleasure liking biting into something with the texture of a toenail.

The beef tongue here is still cut too thick in my opinion and need more salt….as I've said before, a thinner cut with crisp edges provides such a wonderful contrast in texture.

So far, not so good……except for my last item….a simple sumiyaki onigiri….yep, a grilled rice ball, which is served with miso soup.

The onigiri was nicely grilled, wafts of smokiness hit my nose……like just about everything else, it was pretty plain in flavor, but breaking it apart and putting it the miso soup; which was decently prepared, no scrimping on the miso, just elevated this very simple offering. You'd get various textures as the rice broke down, crunchy charred bits gave way to softer rice……..

Which made me decide to return. After all, these cricking back posts mean more than a revisit. During my meal I noticed something interesting; there was about a 50-50 ratio of grilled versus other dishes going out. Several tables got the yakisoba and most ordered some kind of salad, which I was told is the "Koubou Style Salad".

So I returned a couple of weeks later.

This time I decided to go with more non-grilled items, stuff I'd seen other folks ordering.

Of course I couldn't help myself when I saw Buta Kakuni ($6) as a special. My advice would be to spend the six bucks on something else. This was pretty bad, very weak in the soy and sweet flavors, obviously not simmered long enough. It was served cold and several pieces were unpleasantly dry.

I decided to go with a couple of the robata items. The buta kimchi and the nankotsu (of course).

The buta kimchi was better than the buta shiso, if simply for the fact that it had flavor. Still, that spicy aioli was the only thing I could really taste, though the pork was more tender than what I've had here before.

The nankotsu on this evening is the singular best grilled item I've had here at Koubou. It was almost evenly grilled, there was enough salt, which actually elevated the flavor of the charcoal. The crunchy texture of this is not for everybody….you feel like you're eating chicken gristle, which you are; but it makes the enjoyable for me.

I ordered a small ($4) version of the salad everyone was ordering last time around, the Special Koubou Style Salad. The dressing itself is nothing special; seems ponzu based. There are strips of chicken and such, but it's the textures that make this a decent salad…the crunch of the corn and especially the torisenbei, chicken (skin) flavored chips that add to the it….good combination of flavors from the katsuobushi (bonito flakes) and the onions as well.

A perfectly decent salad.

Of course I also went with the sumiyaki onigiri ($3) again.

What could I say? The best items for me, at a Yakitori place was a salad and a onigiri…….

This time around, I paid even more attention to what was being ordered….and it was about 50-50 grilled to everything else….heck, a table, of Japanese Nationals actually ordered yakisoba, a large salad, and a plate of french fries….french fries! 'Nuff said.

So I guess it stands like this; if I want cheerful service, a shot of milk before my Asahi, chicken cartilage, salad, and a rice ball, this is where I'll come. For yakitori, it's still Yakyudori.

Yokohama Yakitori Koubou
3904 Convoy St.
San Diego, CA 92111

On a beautiful day like today, why are you reading a food blog? Sichuan Liang Mian from Dede’s and Fu An Garden and one other you’re sure to know.

April 14, 2014 mmm-yoso Burgers, Chinese Restaurants, yoso-silly

Honestly……it's such a beautiful day, why would you read our humble little blog? I wouldn't blame you if you didn't….really! Plus, there's a Blood Moon Eclipse tonight.

Ever since Ba Ren closed, I've been looking for a good Sichuan Liang Mian, the wonderful, spicy cold noodle dish, which has become comfort food for me. It's a simple combination of ingredients working in harmony, creating a deceptively complex balance of the "suan (sour) – tian (sweet) – ma (numbing) – la (hot) – xian (salty). I had recently tried the version at Spicy City, which wasn't very good, so I thought I'd check out Dede's, it had been a while, and also Fu An Garden.

Dede's:

*** Dedes' has closed

Man, this was a total fail.

The noodles were mushy and the sauce watery and insipid. This had too much vinegar and in spite of the looks really lacked the spice…..probably because it was so watered down.

I've got another post on a better meal at Dede's lined up, but this was terrible.

Dede's
4647 Convoy St
San Diego, CA 92111

Fu An Garden:

*** 07/06/2016 Fu An is now Fuan Seafood

*** Fuan has closed

While the flavor was pretty close during my last visit and the noodles terrible, this was an improvement.

Looking at this…well, I had my doubts…too pale, too much peanuts, where's the flavor? But I was wrong, all it needed was a good mix. The noodles were vastly improved, though in our opinion, the flavor still falls short….not enough "ma", not enough "suan", not spicy (la) enough……just not enough. Sad really, since the chef here used to be the #2 man at Ba Ren.

Fu An Garden
4768 Convoy St
San Diego, CA 92111

In retrospect, perhaps just the simple item to the right will do tonight. The also deceptively simple hàn bǎo bāo. Might be nice to grab a couple hàn bǎo bāo from jìnchū……sorry bad translation, perhaps someone can let me know what it should be called in pinyin. Anyway, grab a couple and go watch the "Blood Moon"……. You know, there's a punchline in there somewhere.

Have a great week!

Finally got around to Pho from Pho Nhu Y Clairemont

April 13, 2014 mmm-yoso Pho, Vietnamese Restaurants

**** Pho Nhu Y is no longer

Taking advantage of that last couple days of rain we had a few weeks ago, I finally made it over to Pho Nhu Y, the Clairemont version for some Pho….well check that. I actually did want the Bun Mam, but had totally forgotten; I was the ummmm, "Korean Guy", that wanted to order Bun Mam before 3pm and scare off all their lunchtime customers. My bad….

I think the garnishes….the single sprig of basil and small amount of bean sprouts are an good indication of Pho in the area and San Diego in general….

The actual bowl of pho looked pretty good. I got number 19; rare steak (usually a mis-steak), well done steak, tendon, tripe, and flank.

The bowl actually looked pretty good when it hit the table. The broth was dark, but clear, and I liked the amount of fat. Another hallmark of San Diego pho is a totally defatted product, which just kills the richness.

Another unfortunate hallmark of San Diego pho is the sodium/MSG level. And of all the bowls I've had recently, this was probably the worst, way too much MSG…..it made the broth unpleasant. Too bad, because the color looked right and all….but man, I really couldn't taste much.

There was an amazing amount of noodles in this bowl….which was a "regular" ($6.69). Which was way too overcooked and mushy. Man, I really couldn't get a break here.

The proteins were decent, though the tendon was way tough and the tripe really hard. The rare steak was even ok.

In total, a disappointment. I'm not going to beat that "can't get decent bowl of pho in Kearny Mesa" dead horse…..well, I'm going to try not too do that.

So yep, 300 more words of pho……

I'm going to stick to the Bun Mam here.

Pho Nhu Y Vietnamese Grill
5375 Kearny Villa Rd
San Diego, CA 92123

Porto: Avenida dos Aliados, Imperial McDonalds, and Confeitaria do Bolhao

April 12, 2014 mmm-yoso Bakery, Breakfast/Brunch, Desserts, Porto, Portugal, Portuguese Food, Travel

We'd had a pretty busy first day in Porto and I really slept soundly. As is typical for us, we awoke pretty early in the morning to stretch our legs and do some exploring. We'd found that mornings are almost always the best times to see things……you'll be in less of a rush and, especially in Portugal the streets are quiet and empty.

We headed up to the area that seems to be the heart of Porto; the Avenida dos Aliados, the "Avenue of the Allies". The street commemorates the marriage of King John (Joao)I and Philippa of Lancaster, creating an alliance between Portugal and England.

The avenue and promenade is lined with some nice examples of Art Nouveau and Art Deco buildings. A statue of King Pedro IV on a horse stands at the lower end of the street and City Hall the top.

I'm sure everything here has a story. It's a nice place to stroll on a cool morning, all the grand buildings around. I wondered about the statue to the right. I could find very little, at least in English on "The Naked Girl – Youth" by Henrique Moreira, sculpted in 1929.

This is also the location of McDonald's….yep, McDonald's. What's the big deal? Well, they call this location, "Imperial McDonald's" and it's supposedly the most ornate and beautiful McDonald's in the world. In case you're wondering….it's not Imperial by declaration. I was told that this was the former site of Imperial Cafe, which became derilict and run down. McDonald's took over the space in 1995.

Man, talk about fancy-schmancy…..I'd feel down right uncomfortable getting my McNuggets on here!

Still, this was just a McDonald's, so we headed back up to the area near Rua Catarina and the large Mercado do Bolhão. Before heading in, we decided on getting breakfast at Confeitaria do Bolhao right across the street.

A large case of pastries, both sweet and savory, a large area to have you espresso and a pastry, this was very "tipico" of what we encountered everywhere in Portugal.

We were mainly after some espresso, but also had a few other items, which were decent, but rather non-descript. The prices were very good….if I recall, two espressos and pastries for like 5 Euros.

We also picked up a Broa de Avintes for later on…..

Confeitaria do Bolhao
Rua Formosa 339
Porto, Portugal

A cup of espresso, carbs in our belly….we were ready for the world, or at least a visit to the Mercado do Bolhão.

Thanks for reading!

Fermentation Nation: Shio Koji – Chicken Wings and more

April 10, 2014 mmm-yoso Cooking, Recipes

I'd been reading about what an amazing flavor enhancer Shio Koji was for a couple of years. Apparently it really delivers that "sixth flavor". This fermented product made is from rice, inoculated with aspergillus oryzae, a "domesticated mold" used in the making of sake, miso, and other products, with salt added. The enzymes in shio koji; proteases,breaks down the proteins to amino acids, of which glutamate, has a major part of delivering the "umami", lipase breaks down fats, and amylase, which breaks down starches into simple sugar. There's apparently a lot going on here…..

So naturally, when I saw something marinated in Shio Koji on a menu, I couldn't help but order it, which turned out to be a terrible mistake. It left me disappointed and let's be frank, kind of pissed off.

How could something that has been raved about in Japan over the last couple of years be so….well….weak? So on one of our trips to Nijiya, I bought a bottle. The Missus thought I was nuts. This mildly grainy, gluey substance did what?

It does taste like salty, crude, rice wine…….the stuff you'd make in a jail cell……

I went in blind and decided to grill some chicken wings……

Here's the first recipe:

1 1/2 pounds chicken wings
1 cup Shio Koji
1 Tb Garlic Powder
1 tsp ginger juice
togarashi

I marinated about 6 hours, then grilled.

One thing for sure……this thing will burn quickly if you're not careful. The wings were really tender, the skin actually got somewhat crispy, the flavor was good. A flavor like mild miso marinade, so complex, perhaps a tad too salty……I went overboard with the shio koji….but as salty as it seemed, we weren't bothered with any of the effects of too much sodium. It could have been sweeter, but man….we were hooked!

The Missus wanted me to do this again….the next day! This time I wanted a more well rounded flavor, without drowning out all the wonderful "umami" from shio koji….which is pretty hard to do. So here's the marinade for the same 1 1/2 pounds of chicken wings. Marinaded overnight.

1/3 cup shio koji
1 Tb grated garlic
1 Tb ginger juice
3 Tb mirin
1 Tb hoisin
togarashi

This time, we decided to really push our luck and grill over bincho!

I should mentioned that I don't put togarashi in the marinade. I sprinkle it on right before grilling. Man, this stuff goes really fast and I had to be on top of it. In the end, there was some char….which by the way, is delici-yoso….

Other than having to really be on top of the grilling, this stuff is a total no-brainer……

After our first foray into wings, I went to look for other uses and told the Missus that folks are using shio koji for salad dressing, and you know what, the Missus really got into it.

It does make a really good dressing, with balsamic vinegar, sesame oil, and I don't know what else the Missus puts into the salad. I hate fruits in my salads; but man, the strawberries are really wonderful in this….even the chia seeds! Sorry to say, the Missus can't even tell me portions and such……otherwise I'd give you a recipe. But we had salads three days in a row……

Why isn't everyone using this?

I guess the next step for us is to make our own shio koji, right?

Stay tuned…….

COMC – Revisits to Ballast Point Tasting Room and Kitchen and Brabant

April 9, 2014 mmm-yoso Belgian Cuisine and Restaurants, Pubs and Pub Grub

C(learing) O(ut the) M(emory) C(ard) on a fairly hectic Wednesday with some revisits mostly in photos.

Ballast Point Tasting Room and Kitchen:

There was a special brew on tap that we just had to sample.

And the menu has been revamped since my last visit.

Fanny Bay oysters are quite consistent, nice cucumber finish, which is probably the reason why Rowan Jacobsen said, "You never get a bad Fanny Bay" in his book A Geography of Oysters.

My favorite item here is still the pretzel…..well, probably the mustard, which the Missus can almost drink…..

Ballast Point Tasting Room and Kitchen
2215 India St
San Diego, CA 92101

Brabant:

**** Brabant has closed

The Missus and I both enjoy Brabant. Yes the food is on the rich and heavy side, and can be uneven as is the menu, the prices seem a bit high. But we both enjoy the vibe….and of course the beer.

The Klokke Roeland is my personal favorite here, it's 11% ABV, so I'll only have one….or two if the Missus is driving.

The Missus enjoys the coarse cut of the pork in the Bratwurst and of course the stoemp.

I'm perfectly fine with a couple of beers and a side of frites……

Though we recently had the vegetarian crouquettes and really enjoyed the flavor….celeriac comes through quite clearly.

Of course, it all comes back to the Belgian's here. When you visit, cozy up to the binder full of beer and tasting notes, some of which are quite entertaining. "Begins with a sawed-off shotgun blast of Belgian funk to your nostrils, along with notes of ash, wet oak, white wine vinegar, and yes, this is NOT a joke – sweaty gym socks…" Now tell me, how could we resist?

Brabant Bar & Cafe
2310 30th St
San Diego, CA 92104