Pork Butt, Bom chicka wow wow

Pork Butt, Bom chicka wow wow

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Monday, January 26, 2009

Grossness in a can

So, we shop at Pancho Villa's a lot. It's cheap, and the produce can be a lot better than lots of those national chains that charge so much more. So we recently discovered this canned soup there called Juanita's. We got the Chicken soup and the Meatball soup. We liked the chicken soup. It has big soft chunks of carrot, zucchini and potato, and it looks and tastes like someone's grandmother made it. It's a little different every time, which is intriguing. The meatball soup was pretty good, except the meatballs themselves are a little weird. They have like clove or allspice or something in them, but it's too much.

So one day we were at the store, and we decided to get the other ones that we hadn't tried yet. One night we had a Juanita's tasting for dinner.




Hominy. So it's hominy and chicken. It had that ammonia smell, like old masa. It filled my nose as I ate. I think I had two spoonfuls. I just couldn't deal. I think the FP ate his bowl, or at least half of it, which was way more than I could stand.




Menudo. The broth, I believe was good. Some of the meat was kind of funky though. I was probably on the defensive after that hominy.





Mole coloradito. Didn't like it. Just gross. I can't even go into the specifics. At this point, I was like a wary, jaded victim who had been beaten 4 times too many. I had started out so optimistically, and it just went downhill very very fast. The hill turned out to be a mountain. It's kind of embarrassing, because I like to think of myself as somewhat adventurous when it comes to food. Oh, I'm no Andrew Zimmern, but he probably gets a lot of shots and preventative medicine before any of that sketchy stuff goes down his gullet.

I went to bed hungry that night.

A Jewel of a Day

So, my birthday was Dec. 28. It was a Sunday. I was feeling a little under the weather, but I didn't want to sit at home all day, so we went to the Jewel Box on 16th street in East Village. We haven't been back since, but I really like it. It's a little dive bar that seems pretty inviting as far as dive bars are concerned. There was quite a mix of people there, young, old, middle aged (like us) - no babies though. Everyone one was cool. You know how a lot of dive bars have their scene, and they don't welcome new people? Not this place. But it still had that one San Diego characteristic that almost all good dive bars have - a great beer selection. Although I was just drinking the PBR tall can because I was kinda under the weather.

Our four friends that were available met us there. Mr. IIY and Valley Girl came for a couple drinks and gave me a bottle of Patron Silver! That was very nice. They left to go watch the Chargers game at a friend's house, but Marin and Thinner Than Jesus (I think he had a different name before, but I can't remember it) stayed and we watched the game together.

So Mr. IIY (Interested In You - because he really listens to who he's talking to when he's having a one on one conversation)and Valley Girl had an order of fried zucchini. It looked pretty good. They were long thin slices. I don't know if they were frozen, but as far as I remembered, they looked like they were fresh hand cut.

Marin and TTJ had chicken fingers and something else.....nachos, maybe? Sorry. That was almost a month ago. I have a very poor memory, especially because I didn't take pictures. They seemed to be okay.

Later on, I was getting hungry, and the FP was too. So we got a steak dinner - $9.95or something like that, and wings. So the steak dinner was like, you know, traditional steak dinner. Sirloin, if my memory serves me, salad and baked potato. Salad with blue cheese dressing, of course. It was pretty damn good for 10 bucks. The wings were pretty good too. I don't know how much you follow this blog, but I have an announcement to make. THE FOOD PIMP IS OBSESSED WITH WINGS! He thinks about them even when he's not hungry. Every sign on a building that starts with a Wi makes him think it says wings, whether it does or not. I know the FP could have gone for another order, but he resisted. I guess he didn't want to make a pig of himself eating all that chicken!

Anyway, it was a very pleasant way to commemorate my middle ages. I call it middle age, because I don't expect to live past 80. As far as I know, I don't think there's anything majorly wrong with me, but a lot of little annoying things. Those will be my undoing. For instance, this morning I woke up with this ugly deep cough. I've been sleeping 9 -10 hours for the past 5 days, but I never seem to get enough sleep. The FP has been sick, and I didn't catch it - yet. I'm sure I'll get sick by the weekend, though.

Saturday, January 24, 2009

Catching Up with The Food Ho, Part 5 (Christmas Dinner Part 2)

So, where were we.....Tortilla Espanol?

So....I don't have a picture of the next few things, but the Food Pimp made this next one. It's like a dipping sauce. And he also garnished the Tortilla Espanol with this too. It's so yummy!

Romesco Sauce

3 roasted red peppers peeled
5 cloves roasted garlic
1 onion diced
4 soaked new mexico chilis, seeded
1/4 c almonds
french bread - about 1/4 a baguette
1 c extra virgin olive oil
1/2 c sherry vinegar


So, basically,you toast the bread in some of the olive oil. Then it's a blend kind of recipe. Blend everything. Start with the peppers, garlic, onion, new mexico peppers and almonds and vinegar. Get it nice and pureed, add the bread and olive oil. It will turn a nice pretty orange color.


Let's say this is a picture of Metal Flip enjoying the romesco sauce on cracker bread.

Harissa

4 anaheim peppers rehydrated
1/2 onion
1 T garlic
1 t coriander
1 t ginger minced
salt
1/4 c vinegar
1/2 c olive oil

So, similar recipe - blend it all. This is a north african hot sauce.


Pickled Zucchini

2 zucchinis, sliced on the bias (this means not lengthwise, not straight cross cut, but diagonal)
1 1/2 c white vinegar
1/2 c water
1/2 c sugar
1/4 c salt
1 t red pepper flakes
1 t coriander

So, basically, you put all the ingredients in a pot and bring it up to a boil. Let it simmer for a few minutes, then take it off the heat and let it cool to room temperature, then refridgerate it. It's not really vinegary, but it's pretty pickled.








So then we had cous cous, lamb tagine and seafood tagine as the main course. Above is a picture of Metal Flip helping himself to the bounty of deliciousness that our dining room table had to offer.

The cous cous was with saffron, almonds, parsley, and other various whatnots.

Seafood Tagine

1 1/2 red onion, diced
3 serrano peppers, minced
2 T minced garlic
4 tomatoes diced
1/2 zucchini, diced
2 bottles clam juice
1 pinch saffron
2 bay leaves
1/2 c vinegar
1/2 c pickling liquid from zucchini
1 lemon, sliced
1 T cumin
1 T coriander
salt and pepper
2 lbs cockles
3 lbs manila clams
3 lbs shrimp
1 snapper filleted and large diced

So a tagine is a north african stew. Basically. Don't call me on this shit. I'm try to simplify it, not teach a class on gastronomy.

So what I did, was I made the base ahead of time. I sauteed the onion, serrano and garlic. Then I added the zucchini and tomatoes. After that cooked for a bit, I added the clam juice, saffron, bay leaves, vinegar, pickling liquid, cumin, coriander and lemon. I let it cook for about 20 minutes. I added salt and pepper, tasted it, and let it sit until time to "pick it up". Which means finish cooking for "service" - which means dinner.

So then I reheated the "base", then I added the seafood, then I served it. It was pretty delicious. I have to admit. Except I forgot one ingredient. The snapper. THE SNAPPER!!! The FP had "prepped" it - that means cut it up for use - the night before and put it in a Gladware container - no, that is not an ad for Glad - I'm not on Top Chef or anything. Anyhoo, maybe because I didn't "fabricate" - that means "prep" the snapper, I forgot it. I didn't notice until the next day, either. That was a bummer. But it still tasted good.

Lamb Tagine

1 leg of lamb, cut for "stew"
1 T cinnamon
2 T coriander
1 T cumin
2 onions, diced
1 oz garlic
1 can tomato puree
2 bell peppers, diced
2 inches ginger, minced
1/4 c honey
1 eggplant, diced
water
1 bunch cilantro chopped


So this is the FP's recipe. Coat the leg of lamb with cinnamon, coriander, cumin, salt and pepper. Get your pot hot. I mean hot. The FP will yell at you if it's not smoking. Then you put your oil in. Get that hot. Sear the leg of lamb. Let it sit. Then mix it. Then let it sit. Then mix it. Then add your ginger, garlic, onion and bell peppers. Let them cook. Then add your eggplant, tomato puree, honey, water to cover. Bring it to a boil, twist the heat down, let it cook nicely. When the lamb is tender and it's nice and stewey, it's done. Garnish with cilantro to serve.




That, my friends, is leche frita. One of the FP's signature desserts. He invented it. Okay, he didn't invent it, but he wishes he did. I suggested to coat it in cookie crumb, but he didn't. I'm sure he doesn't remember that one time in Boston when I tried to make it, way back when. I didn't know how to cook. I didn't thicken the custard enough, of course. And I tried to coat it in... I think oreo cookie crumbs or something. It didn't work, of course, and it was a big mess. We've come a long way, baby!

Leche Frita

1/2 c cornstarch
3 c milk
vanilla
cinnamon
1/2 c sugar
1 egg yolk
2 c flour
4 eggs whisked
2 c breadcrumb
veg oil
whipped cream
berries

So you put milk, vanilla, cinnamon, sugar and cornstarch in a pot. Bring it up to a boil. Whisk it, let it thicken. Then you whisk an egg yolk in at the end. Pour it in a sheet pan to cool, put it in the fridge or freezer to set.

When it's set, cut it into triangles. Coat it with flour, egg, then breadcrumb. Get your saute pan hot, and heat up your oil. Fry the triangles on one side til golden, flip them, and let the other side get golden too.

Serve these beauties with whipped cream and berries, or whatever fruit is tasty at the time.

Thursday, January 15, 2009

Catching Up with The Food Ho Part 4, Old friends, new friends, work friends

So............
Christmas Dinner! Finally.

We woke up pretty early and had cereal and juice and watched Christmas specials and sang Christmas carols and opened tons up presents from under our beautifully and lavishly adorned Christmas tree. Naaaaaaaaaaaaaaaahhht!

We did indeed wake up early. Every holiday that we have off, we generally get up early and start cooking and drinking. If only we could make a living off it. Oh, yeah, we do....except we don't drink as much as we used to, and maybe that's why we don't make as much money as we used to (relatively speaking). Well I don't. But this is not the bitch about your job blog. This is the good feelings Christmas Day memories blog.

We woke up early and we had to kind of finish cleaning the apartment. If you're new to this blog, then you probably don't know that we are pretty much dirty slobs. But we've been reforming a bit - what with downsizing to a one bedroom apartment, we don't have as much space to leave shit around.

So anyhoo, we went from coffee straight to mimosas. Although I tried to wait a bit, because it was going to be a long day. I didn't want to embarrass myself or anything...

So I was just out of the shower when I heard the FP talking to another male. So first to make it was the person farthest away. We'll name him Indus. He lives in Glendale. He was a friend during high school. A skater kid. My bf and I were into skaters so we hung out at the Ames where they all hung out and watched them skate, and watched them get girlfriends, alot of them stupid and skanky, of course. So anyhoo, Indus showed up with a bottle of knob creek and a box of cinnamon pita chips.

So it was noon. He started drinking, as we were also drinking. A bit later, Mr. HRFM showed up. So we were mainly talking shop - music. Indus had been in bands, plays guitar, does industrial music. So it was fun. The alciehall flowed on that day, the joyous birth of Jebus.

I really am not sure who showed up next. It was either Prima Drumma or Metal Flip. Either way, PD was one of our previous drummers, and Metal Flip is the guitarist of Suspects of a Crime, a metal band that practices at the same practice space where we practice.

So anyhoo, it was a bunch of music people. Drinking. Talking shop. The FP and I were mostly done with our prep, so we could sit more than usual and shoot the shit. So we were waiting on Tsunami and her girlfriend.

So we put out some food. It was kinda pretty much a greatest hits list. We did a spanish/north african theme. Basically all food from Vega Tapas Cafe, maybe a little altered here and there. But easy stuff that we could almost do in our sleep well, definitely hungover, as we usually were at Vega.





Eggplant dip

4 eggplants - cut in half and roasted
4 tomatoes small diced
1/2 red onion small diced
juice of 2 lemons
1/2 c red wine vinegar
1/2 c extra virgin olive oil
2 new mexico chilis rehydrated and seeded
1 T garlic
salt
pepper
1 bunch cilantro chopped

So I pretty much stole this from Vega Tapas Cafe and modified it. Because I like to find the lazy way of doing things, or as they say in the business, I "shoemake", I took the eggplant and red onions and garlic and pureed it in the food processor. If you've never had it, you wouldn't understand what the difference is between hand chopping and processing. It's a textural thing. Anyhoo, you just take the rest of the stuff and mix it all together in a bowl. Voila!

Cracker Bread or as we used to call it - Crackle Bread

4 1/2 c flour
1 1/2 c lukewarm water
salt

So basically, you knead it into a dough. Then you divide it into dough balls and let it rest for a bit. Then you crank up the oven to like 375 - 400. You roll out the dough balls to as thin as possible. You can stretch it with your hands to get it thin. If you are fancy enough to have a pizza stone, get that in the oven heating. If not, a sheet pan does the job. So then you put the thin bread in the oven and bake until crispy. Keep the pan in the oven, and take the bread off of it while you bake multiple wafers. This shit is just wonderful, and it stays crispy for days!








The FP's Mushroom Manchego Toast.

I won't reveal his secret recipe. Okay, I'm really just too lazy to even shoemake his recipe. It's delicious though. Trust me. You'll just have to experiment in your kitchen. I'll give you some hints. There's mushrooms. There's Manchego. There's sherry. There's cream. There's toast.




Sweet Potato Tortilla Espanol

2 red onions, thin sliced
1 big sweet potato, small diced
4 big russett potatoes, small diced
12 eggs
plenty of extra virgin olive oil

So you know how Mario Batalli sautees everything with extra virgin olive oil. I'm not a big proponent on that. Because I'm cheap. No, some things just don't need it to saute with. You don't want that much flavor. Plus the flavor of the oil is destroyed upon heating, thus "cold pressed extra virgin olive oil". Oh, and it's expensive. So Tortilla Espanol is one of those things where there's an exception. The first step is to get a large saute pan that can go in the oven. Now put a lot of extra virgin olive oil in it. Heat it up. Put your sweet potatoes in and fry them. Move them around so they don't stick. Keep your heat at medium. Fry them until they are tender. Taste one. Pretty good, huh? Then take em out with a slotted spoon. Put your potatoes in and cook those. Take those out. Now, there won't be as much oil as when you started, but don't worry. It's olive oil. It's good for you! You can drink a cup a day! So then you are going to cook the onions in the oil. Turn the heat lower, and let them carmelize a bit. When they are translucent, they are done. So now. If you have potato and sweet potato starch sticking to your pan, you have to clean it off. So empty your oil into some container that won't melt. Clean your pan. Clean it good. Dry it thoroughly, so you don't splatter yourself with hot oil. Reheat your pan. Coat it with some of the olive oil. The rest you can save for other stuff. Get your pan hot. Keep the heat at medium. Mix your onions and potatoes and sweet potatoes and toss them in your pan. Let them get hot. Then add the egg. Let the egg ooze into the gaps. Turn the heat to medium low. As you can tell that the bottom is done, you can do 2 things. Either you can get a big plate and put in on the pan and flip it and put it back in the pan upside down, or you can not risk that and just put it in a lowish oven - 325 and let it cook the rest of the way. It's up to you. Either way, if you have a nice clean non starchy pan to start with, it shouldn't stick. Anyway, when it's done, this will be the best omelettey thing you've ever made or tasted!

TBC

Wednesday, January 14, 2009

Catching Up with the Food Ho Part 3

So, we've come to Christmas Eve! That was like 20 days ago... This is exciting though. I had to work, of course. I think I left work around 7 or so. So I got home, and the FP had started a lot of prep for Christmas Day. But he was cooking Christmas Eve dinner.

Let me bring you back to Christmas Eve dinner in Nola. We had this few year tradition we had developed of going to Ding How, arguably the best Chinese restaurant for ordering from the menu, not dim sum. So we went one year with Mr. CWS (he hates this nickname), and we went another with my sis. These were great nights. Very festive in an A Christmas Story kind of way. We had the roast duck, which was pretty much always good there. I think of those nights with that soft gauzy film filter...

Anyhoo, this past Christmas Eve, we had snapper. Delicious snapper. Whole. So the FP sauteed some ginger, garlic and jalapenos. He put that snapper in the hot pan, flipped it, and threw some cabbage in, sesame oil and soy sauce. Then some mint and slid it in the oven. OMG. We had a beer or two on the landing, then we came back inside and pulled that fish out of the oven, perfection!









Saturday, January 10, 2009

Catching up with the Food Ho Part2

So, there's still a few more meals from December....



This is linguine with clam sauce. Dried pasta, canned clams, nothing fancy. Yet it is so delicious every time the FP makes it! But it has quite a meaningful history for the Food Pimp and the Food Ho. This is the first thing the FP ever learned to cook in high school. I remember he made it for me one night in college. I don't think I'd ever had it, and I was very impressed. Linguine with clam sauce - how gourmet!!! My family didn't eat too much unasian noodle when I was a child. There was the once every couple of months vat of spaghetti with meat with some marinara. I say it that way, because there was always way too much meat for the amount of sauce. I don't know if that is a strictly Filipino thing, or if it applies to other moms from that time period. But I like my spaghetti with a much higher sauce to meat ratio nowadays.




Pork tamale from that Nely tamaleria and pupusaria place on 25th. This was on Christmas Eve day. We were at 7 - 11 for something, and the tamale cart was out, so we got a couple for a snack. These were not bad. Not great. Nicely flavored, the masa and the pork meat. Sometimes they are kind of bland. These were flavorful enough. But the tamales from El Salvadoreno have ruined me for any other tamales. And no, I don't do advertising for that place, although I would love to...





Pizza and salad from Luigi's. So this is interesting. We only have gone to Luigi's for lunch and then we order a few slices. This is the best pizza we've had in SD! We've gotten Bronx Pizza a few times - and I am not a fan. Maybe in the heyday they were amazing, but every time we've gotten it, there was too much cheese, not enough sauce, and the crust was not cooked enough - it was still a bit doughy and white.

So this pie we got from Luigi's was at night. We ordered, and when we picked it up a little while later, it was already waiting for us. So it was a bit on the room temperature side - not piping hot. Not quite so crispy, and the crust was limp. I love love love thin crust pizza, but I like it to not sog through from the toppings either. So this was a bit sogged, but after a few minutes in the oven it was better. So maybe Luigi's pizza is meant to be made then reheated before consuming. Anyway, it was very good. As for the salad - it's disappointing when places don't make their own dressing. It's so easy to make. Oh well. They really just focus on pizza there, which is fine, because they are the best!

So I think I have one or more installations before I can move on to January!

Friday, January 9, 2009

Catching up with The Food Ho Part1

So, what's the date? January 9th? Okay. I have a lot to write about.

So here's a picture from Dec 2nd.



This is country sparerib soup. Delicious. Fatty greasy soup that leaves a sheen on your lips and lubes up the digestive system, if you know what I mean.

Food Ho's Country Sparerib Soup

2 lbs country spareribs, diced
1 inch ginger, thin sliced
2 cloves garlic minced
1 lb chinese broccoli
1/2 pack rice noodles,cooked
1/2 c soy sauce
1/4 c fish sauce
1/4 c rice vinegar


So, you just brown the meat. Add the ginger and garlic. Add some water. Add the soy, fish sauce, and vinegar. Let it come to a boil, reduce it to a simmer. Let it cook for 45 minutes or so, until the meat is tender. Add the chinese broccoli 4 minutes before serving. Add the noodles 2 minutes before serving. Serve.


Here's some pictures from El Salvadoreno



So we got a jalapeno and queso pupusa. Delish. Of course.




Here's the 2 salsas. The chicken broth one on this particular day doesn't seem to be bubbling, but we didn't use it anyway.





I tried the salvadoran enchilada. It was with thick crunchy hand made tortillas, shredded beef, carrot, tomato, cabbage, cucumber, pickled onions, grated cheese. It was different. Really good. Not the type of thing I would eat often, but I basically ordered it for foder for this here food blog thing. It was really good. Sometimes the tortilla was hard to eat because it was so thick and hard where the sauce hadn't seeped into it.





The FP - Mr. Adventurous - got the lengua guisado. Well, okay, he either is very adventurous, and we go somewhere new and get new food, or we go to an old standby and he gets one of the few standby dishes. I guess I do that too. I just know that if I didn't clarify that sentence - the Mr. Adventurous dig - I'd probably be hearing something from him later when he reads this.


So on Dec 18th, we went to some Vietnamese place on Convoy St. about 2 or 3 shopping centers from Daggett. I don't remember the name - but it's better that way.

So we were driving around looking for someplace open at 8 or 9 am, like we do sometimes. This place was open. It was freezing in there too. They had the door open and it was windy, and there were lots of fish tanks lining the wall. So the FP is obsessed - OBSESSED - with hot wings. Really. So he likes regular teriyaki type wings too, because they remind him of how much he likes hot wings. So, yes, we got these teriyaki wings at like 8 or 9 am. They sucked.



Here they are. You can tell they suck just by looking at them. They aren't golden enough. The thing with wings that the FP always preaches about, is that it's hard to overcook wings. Because you want the outside crispy and crunchy and hard. And you want all the meat inside to be opaque and cooked, not translucent in the center, like these were. The sauce was just okay I think, but the meat itself was not good. Why didn't we ask them to cook them longer? I'm not sure. I don't know if we don't like to bother, or if we are scared about sending food back into the kitchen with a cook who may be offended. Maybe both. So they sucked though.






The FP got the combo pho. Big Surprise! No, not really. I was being sarcastic. Mr. Adventurous. Pho is his standard control testing menu item for new vietnamese restaurants. He knows what he wants it to taste like. I believe he thought that the meat was cooked nicely, but overall, not so great a bowl of soup, probably. From what I remember. I mean for god's sake, it looks like there's carrot or something in it!





I got My Tho's Soup. This is the great soup we get at Phoung Trang, so I thought I'd see how some other random restaurant who's name I can't remember would do that same soup. It was pretty damn disappointing. It had that pork with the pink curing brine, that wasn't particularly tender or delicious. It didn't so much have the baby celery, as it just had the leafy end of the celery in long sticks. There was some shrimp in it. The most interesting thing was the fried wonton garnish with a shrimp on it. I ate about half of it because I was hungry. But it was the poor white trash version of Phoung Trang's My Tho's Soup.

So, I don't know if you noticed how I didn't apologize for being slack on my food blog writing, or say how my new year's resolution is to write more. Well, I'm not gonna say those things. No new year resolution for me. My resolution is to just survive. I gotta keep chugging along, even though sometimes I feel like it's gonna kill me. I feel like a Toyota. Reliable. Dependable. Maintenance free - until you take it to the garage years later and find out there are all these minor problems that are a few thousand miles away from being serious costly problems. But all these minor problems add up to a costly expense that you can't afford. And how do you decide which ones to fix first? Damn. Those holidays really left me drained.

You know what? I change my mind. My resolution is to complain and be as negative as possible. More negative than my standard. That should be a real challenge. Let's see if I can do it....

Monday, January 5, 2009

Being Single - Hamburgesa Del Taco

So, the weekend before Christmas, the Food Pimp's family were missing his cooking, so they had him go home to Punxsutawney,PA, to have Christmas dinner on Saturday.

So, I dropped him off at the airport Friday morning, then I took a nap, then I woke up and got ready for work. But I didn't eat. There wasn't food at home. So I went to Picante's before work and picked up a burrito. The FP hadn't been gone for more than 6 hours, and I was already living the bachlorette life. I got a carne asada burrito.

I don't quite remember it. It was sustenance. I have to say, that since Picante's changed ownership (this is the one on 30th by Upas) I haven't been too excited to support this place. They are doing renovations, I guess, and it never looks like it's open even when it is. The menu is different, I think. I know I'm biased, but I don't think it's as good. There was nothing wrong with my burrito, but they used to be pretty delicious before. The FP always got cabeza, lengua and carne asada tacos, and they were always good. They also had good salsas. Anyhoo, that was my first meal as a single girl.

So, the next morning I was still trying to catch up on my sleep. I'm a chronic insomniac. Any change in my routine or any little thing in my life that stresses me out causes me not to be able to sleep. So being cold in bed with just Stinky next to me did not help me catch up on my sleep. One of those nights I watched what must have been the 2 very last episodes of Three's Company. They were not funny at all - very serious with heavy dramatic situations. But I watched them. It's ironic how the least attractive woman always gets married first on these shows, and the dumber one always goes to do something more exciting and or noble.

Anyhoo, the next morning, I didn't feel like cooking, didn't want to go get anything, so I went to the grocery store and picked up special K fruit and yogurt cereal and some soy milk. $3 for the soy milk, $3 for the cereal. I had 2 - 3 bowls of it for lunch. I believe I ate some food at work for a little snack that evening at work - pasta probably. Then I went to Del Taco after work. Have I told you about my obsession with Del Taco recently? Yeah, well, I'll tell you again.

When we first moved to sunny SD, I saw Del Taco, and I was like, what's Del Taco? A less successful version of Taco Bell? I made fun of it - fries with tacos? Then late one night after work and drinking at the Tivoli Bar, we went through the drive through. It was a revelation. Yummy seasoned ground beef in the taco and burrito, hot crinkle cut fries - way better than Taco Bell. I've been a Del Taco fan ever since.

So this night, I went through the drive through and decided to do a very daring and adventurous thing I always wanted to do. I figured, I can do anything I want, that doesn't violate the sanctity of marriage (okay, there were a few things I might do that the FP might say violated the sanctity of our marriage - like watching a 90210 marathon or something) I ordered a hamburgesa. I always just wondered what a hamburger from a taco place would be like. Either really good, really bad or just so so. So I got one. Double cheeseburger.





It was a flop. Kinda like a cold McDonald's double cheeseburger. Those thin kinda hard patties. Wilty lettuce, crappy tomato. That half melted american cheese. I think it might have even had some kind of "special sauce" on it. Which was interesting, but did not save the burger. Maybe if the meat had been hot and fresh it would have been much better, but it wasn't. And the fries were cold. Ah, the single life seems so glamorous when one's lugging around a big old ball and chain, but once that ball and chain are detached, one misses limping around with the heavy thing........

Thursday, January 1, 2009

Point of Discussion

So, I'm not really writing a food blog today. I know, I'm such a tease. But I have to work today and I want to take a nap first.

But I just wanted to throw a question out to everyone. It's New Year's Day. We all always are about out with the old and in with the new for the first few weeks, or days, right?

So my question is, what is the longest you have kept old food in the fridge, knowing it was there, inedible and becoming a hazardous substance?

Exhibit A and B:





The stuffing from Thanksgiving. These pictures are dated: 12/12/08. So I don't remember if I threw it out that day or waited a few days. Anyway, that was a long time.

So tell me your worst food hoarding story!