Pork Butt, Bom chicka wow wow

Pork Butt, Bom chicka wow wow

food slideshow - be careful, some pics maybe xxx rated!

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Wednesday, February 18, 2009

Catching up with the food ho MCLXIVK

So, more at home pics for you....

Shrimp Ceaser. So sometimes when we are eating a lot of meat and starch, we want veggies and lettuce and stuff. So this is the Food Pimp's idea of "salad" sometimes. He loves ceaser salad! His comfort foods are; spaghetti and meatballs - with that sweet sauce, ceaser salad, french onion soup, linguine with clam sauce - this is the kind of stuff he liked to eat when I first met him. Completely different than my comfort food list - corned beef hash, any kind of cooked pork meat, sticky rice, lumpia, pancit, chili, okay - lasagna too, white chocolate covered pretzels.

Getting back to the picture at hand, the FP made shrimp ceaser salad. It was very tasty and flavorful - just enough anchovies. Do you remember when you first found out there were anchovies in ceaser salad dressing? Were you grossed out? Tell the truth!

To quote a certain drummer that was once in our band (see this link:
Yeah, I'm totally using one internet persona to promote another - I have to because we only have 24 fans to date...very lame) "hells yeah!"

This is arroz con pollo. Looks like paella to me. Anyway, the FP made this and it was so delicious, and yes, it was just for 2 people and we had several meals of it and, no I didn't get sick of it.

So, random meats and veggies. Leftovers, quick trips to the store to bump up food, that's what all that is - delicious though. I love leftovers! I'm not sure why leftovers are portrayed as negative. That's like saying sex the second day in a row is boring - aw, doggie style again, we just had doggie style last night, I was hoping for missonary. Maybe, I just won't have sex at all tonight.

Sunday, February 15, 2009

Catching Up With the Food Ho part 8776

So, here's a pop quiz. What would you say was the Food Pimp's favorite food?

answer: buffalo wings

Well, it might not be, but he sure does obsess over them. So last month he was especially obsessing over them. Every time I said "What's for dinner?" He would reply, "Wings?" So finally on one of his days off, he made wings. He still had some of that gallon of Frank's hot sauce. This stuff is said to be the original hot sauce that Buffalo wings were made with. We used it a lot in Boston because it was very available there. It's good. Not as good as good ole Louisiana, though. Maybe I'm biased...but I liked Louisiana before Frank's before I lived in Louisiana, if I'm remembering my history correctly - if not, let's say that's how it is. I used to drink Louisiana hot sauce when I was in junior, elementary, I mean when I was in the womb. Loved the stuff from conception.

Getting back to newer history. So hot wings. So he made some. I got home from work, and he made me some. Butter and hot sauce. A combination fit for kings, no, scratch that. A combination fit for gods, made up or real. Total decadence. So he fried those suckers perfectly. Nice and crispy crunchy, tasty meat. Then he bathed, BATHED it in the hot sauce butter bath. D - FUCKING - LISH - US! And he had a ton of celery and carrot sticks cut up, with store bought blue cheese dressing. Which is fine. You know, though, how at the restaurant they give you a third of a stalk of celery and a fourth of a carrot and charge like $2 for it? And usually they come precut? That's stupid. Anyway, getting back to the Food Pimp. I give him a 4 wetnap and a warm 15 second soapy handwash rating for those wings. (That means they were really good. I just came up with the hot wings rating system right now.) We should open a wing "joint". The Food Pimp's Famous Original Hot Wings Joint! How's that sound?

So the next day, I was congested. I had hoped the hot sauce would help, but not good enough. So I wanted chicken soup. So the FP made it. Not that Campbell's type looking soup. No, this was a melange, of basically all the shit we had in the fridge - including chicken.

So look at it! Does it look appetizing to you? Okay, if you were sick? I don't know. It looked like something that ends up in the dirty pot sink at the end of the night in a restaurant. It looks like a food dump pot. You know? But I knew it probably tasted better than it looked. It did. It was probably the best homemade chicken soup ever! So it had chicken, purple cabbage - very tender, big green onion slices, onion, potato, mushroom, carrot and celery - from the hot wings night. It was really good. It really hit the spot. Three weeks later though, I still feel shitty. I'm convinced at this point it's like allergies or sinusitis or something stupid like that. Anyway, good soup!

So on Superbowl Sunday - which was a big day because the FP is a diehard Steelers (or Stillers as they pronounce it) fan - we got a pork roast and pretty much just threw it in the oven. Just salt, pepper, coriander, cumin, dried chilis perhaps, onions, a bit of tomato, and let it go. So, we watched the Superbowl. Sometimes during commercial we flipped to the Puppy Bowl for a bit. If you don't know the outcome of the game, it really doesn't matter to you, so I'm not gonna tell you 2 weeks later. So late at night, around 10, we ate the shit out of that pork butt. Not literally. Figuratively. It's not pork butt as in pork ass, it's different. With some blackeyed peas and snow peas and rice. It was good. Real good. Fatty pork. Yum. Glistening lips. Crunchy tender peas. Fatty butt. Pork butt, that is.

So, we live near this little grocery store - Jaycee's Market. It's not the greatest, but we use it. They usually have cheap pork cuts that I get. Like thin sliced pork blade steaks. So I made a quick meal one day - I just seared the pork and then deglazed it with soy sauce. Yeah, that's pretty much all I do. I'm not very creative any more. I threw in some veggies we had. My mistake was cutting up the pork and then putting it back in. The meat seized up and was tougher. Still good flavor though. Of course, the FP wanted some more substance, so he opened a can of ... not whoop ass, dummy. That's an outdated expression anyway, isn't it? Isn't "expression" and outdated expression as well? Anyway, he opened a can of pinto beans. So it was good. A bit fusiony, but who cares? I don't.

Don't ask about the picture. Some kind of spliced double, triple exposure going on. My camera is from 2002 - so it's amazing that it still works at all!

So my most recent pork steak meal. I seared the meat. Then I put some soy, siracha maybe? and vinegar or fish sauce? Okay. I confess. I don't remember. But the point is, I sliced it and just put it on the plate. No back in the pan business. It was so much more tender and enjoyable. We ate it with rice, of course, and canary and pinto bean mix, you know, mix it up. A little fusion on a plate. It was good. I don't care. I cook. I eat. So what?

Let's leave you with a little dessert. Are you all desserted out from Valentine's Day?

This is the piece de can't resistance. Fried plantain sundae with Ben & Jerry's "Imagine whirled Peace" ice cream and nutella. Oh yeah. Really. All that. No bag of chips required. Fuck the chips. Eat the sundae. I swear. I'm not a stoner. That shit makes me way nauseous. Even when I smell it I get queasy.

Friday, February 6, 2009

I hate myself for not going here sooner

So, the Food Pimp absolutely loves hot and spicy food. We play the what if game a lot. One thing he has trouble with is if he had some health problem and had to have a restricted diet. He's not sure if he would want to live without his buffalo wings, habanero sauce, la salsa chilena salsa,etc.

So, anyhoo, what we try to do on Mondays is eat at a new place. This doesn't always work out. A lot of places are closed on Monday because they are mom & pop joints, and moms and pops need a day off too. But the one place we did get to go to a couple of weeks ago was not closed. We were so hungry and anxious, we were the first ones there at 11 am.

So, it was Ba Ren. I have read about it from other respected bloggers, but for whatever reason we hadn't gone there. The FP was doing the research for this particular Monday. Of course, sezchuan or sichuan is an eyecatcher of a word to him. Neither of us know much about sezchuan food. We do know that those little chilis are hot, though. Of course, we were sure that neither of us has ever had authentic sichuan, so we were excited to have a new experience.

So we walked in, and we weren't sure that they were open. But they let us in, let us sit down. They were sitting at a booth eating. So the place was nice, homey feeling. It reminded me of someone's house with the decor. Like one of the Philippine friends we would have to go visit when I was a kid.

So the menu came. We were overwhelmed. It's really difficult to go to a new place for the first time, because it's hard to absorb everything. I try to scan the menu in an orderly fashion, but my eyes jump ahead of my mind. To me, going to a new restaurant is like going on a blind date. Not that I really know what that is like anymore. But, you know. You have a preconceived idea of what that person is going to be like. Sometimes they are better looking than you expect, sometimes they aren't. But when you really get talking and eating or drinking, their personality comes out. So it's either one way or another. You're either interested or you could walk out and never talk to them again. With Ba Ren, as soon as I opened the menu, it was like love at first sight. I mean really. This was it. Ba Ren. I don't know if I'll ever get to experience a better sichuan restaurant, but if I don't I'll never know what I'm missing because I could be quite happy with the new sichuan love of my life. Okay, well a crush at least, since I've only been there once.

Anyhoo. Let's just talk about what we got. I guess you could say we are very traditional people. When ordering at chinese restaurants, we tend to stick to a formula. One veg, one meat and one seafood. So usually we pick the veg first, since it's kinda the easiest decision. Stir fried sweet and sour cabbage.

So to the average person this may not seem exciting. We are not the average people. I'm not saying we are above average. I'm not sure where we fit in. In the fringe probably almost with the mentally disturbed, although not with them because we've never been officially diagnosed as such. Cabbage. Yeah, you know the score with that if you read this blog regularly. Cabbage 50 - the FP 0. He doesn't digest the greens. Almost any of them. Anyway, we are nonetheless crazy for cabbage. CrazZEEE. Crazier than Crazy Burger, which is not crazy at all. They should call it Average White Male Burger - no offense to any of you. On paper that's what the FP is.

So, Sweet and Sour Cabbage!!!!! No, it's not pickled cabbage. It was tasty, yet done with what I want to describe as an experienced, almost delicate hand. Meanwhile, the really is there's some crazy superenergetic little chinese man that runs the kitchen weilding his huge cleaver. This cabbage had the little peppers. They were pretty black. But most of them were edible and delicious. They weren't hot. Very toasty and delicious, though. The cabbage. It was sweet. It was sour. It was words I can't describe. Fra- gee-lay. Yet bold.

This was called razor clam on the menu. But this is what we call surf clam. Razor clam is the long fingernail like clams and the flesh kinda looks like worms. So I'm not sure if this is what they call razor clam or they used this instead of razor clam. Anyway, we were very excited to have it. So these were very tender. Fresh. So, yummy. They are not like other clams. Way more...less clammy. More...lobstery, maybe, shrimpy, deliciousy? Anyway, this was spectacular. The bean sprout under were pretty bland, but if you just mixed it with the clams and sauce and rice they added a nice texture.

Sichuan style steamed pork with rind? I'm not sure which menu item this was. Anyway, it was a big pile o tender, braised pork and topped with pork belly. This is called the Pork Porn Pages, yes? Just look at it. My heart rate is increasing. I'm not hungry, but if I had a big plate of this in front of me, I would eat it right now. So, how to explain it. I'm not going to...

I just posted the picture again instead. It was rich and fatty, yet the juices were, again, kind of delicate. It was nothing like I expected sichuan cuisine to be like, but in a good way. A great way. I need to go back. Soon. Immediately.

It's times like these that I think of our friend, who I will give a new name because he hates the old one. I'm not into changing names, I usually only change them if I can't remember the original name or think of a better one. So here's his name. CMG. Cuban musical genius. Anyway, we had some great food experiences with the guy. With my sis too. I miss them. I can't just call them and say, hey, you wanna go to this place, Ba Ren? If I ever win the lottery, I'm going to rent a jet and take my good foodie friends on a world food tour.

Ba Ren. I have only eaten there once, but I'm going to go ahead and prematurely give them a rating. \/\/\/\/\ The scale goes to 8, but I think they deserve a 9!

Ba Ren
4957 Diane Ave
SD,CA 92117

Monday, February 2, 2009

Kabul Market

So, this place is a little secret place. It's a market. It has food and a dining area. I once got takeout from here after Thanksgiving. It was pretty good, I remember.

Then, the FP had a cooking class with Middle Eastern food, so we had to go to Kabul Market for stuff. We decided to eat there as well. So it was kind of early, before 11 and they weren't quite set up for lunch, but they obliged. Also, the FP was looking for sumac and we couldn't find any. We asked the guy who was making our lunch. He looked, said they were out, but said, don't worry, I will give you some. So we were shopping, then the food was ready.

So he put our food on the table and said, go, eat. So the FP left his groceries at the counter and we sat down. There were salt shakers of sumac on the tables! And chili garlic paste too, and cucumber yogurt! So our salad was on a separate plate. Chinese plates, the same ones we have. It was nice. A kind of standard middle eastern salad. It actually had dressing, some places here do not dress the salad. It's weird. But I remember the dishwasher at my last job would eat romaine and tomato salad with no dressing.

Anyway, it was a good salad. And kind of a lot for a combo plate. Then the gyro came. It was on the same plates, but bigger, and there was a pile of rice on the plate, with the gyro meat on top of it on one side. A lot of food! Granted, it was $9 a plate, but prices are going up everywhere. The gyro was good, but the amazing part was that the rice was so yummily seasoned! Spices and stuff and it was so good, and you could use as much yogurt sauce as you wanted from the plastic condiment container! It was a great unexpected little big lunch! The best middle eastern we've had so far here, and so nice and gracious people there too!

So I'm gonna go ahead and give this place \/\/\/\ seven chopsticks. I only give it 7 because one time we went in and got a drink and had to use a debit card and the guy behind the counter got pissed, but then he let us use it anyway. I only bring this up, because if it weren't for that incident, maybe we would have eaten there sooner.

Kabul Market
4425 Convoy St.
San Diego, CA 92111

(I realize I forget to post addresses sometimes....)

catching up with the Food Ho, part 6?

So, I'm lost. If I had deadlines on this blog, I'd probably never get behind. But I dont' have deadlines. This is for pure...enjoyment? Posterity? What? I'm not sure. It's weird. Because when I write this, the Food Pimp will wander in and look over my shoulder, and it bugs me. It stifles me creatively. We share everything. We don't even have exclusive his and hers toothbrushes. Oh, don't tell me that's gross. How many of you make out with your dogs? I got to watch Mr. HRFM make out with his dog for like 5 minutes one night. Sure, he was putting on a show, but he let the dog lick his mouth out. At least the FP doesn't lick his anus or eat cat shit....

Anyhoo, I found this picture of pizza.

It really is not the same pizza that wrote about in Catching up with the Food Ho, part 2. The time date stamp on the two are different. But both are Luigi's, and both are mushroom and pepperoni. So Luigi's is great. But there's something weird about the place. The pizza that we've had for lunch seems to be better than the pizza pie that we've ordered at dinner. Isn't that backward? Here's my assumption. They bake the pies for about the same amount of time all the time. 10 -12 minutes? I don't know how long. But the pizza is really thin. Like, when they are tossing it, it's so thin that it is almost transparent. Then they bake it. And it cooks quickly. But then, they put half of the pies in the display for pizza by the slice. So you pick your flavor, then they reheat it and send it on a gastronomic journey. Well, I think they cook it just long enough, so that when you reheat it, it's perfect. Did I already say this before? Well, I'm just driving the point home, is all.

So here's another old picture:

Chili, Food Pimp style. So yeah, with the diced beef instead of ground beef. I think this is a whole different style of chili making that we are not adept at yet. It's not as easy as using ground beef. Note the 3 different types of beans too. We just love beans.

So, then there's El Faro on Imperial Ave. We were so excited to move to the area, then we ended up barely ever setting tire on Imperial until the last month or two. I don't know why. It's walking distance for golly's sake! But one day we went there and decided on El Faro. It was a stand alone restaurant that just caught our eyes. So you walk in, and get the feeling that it used to be an old fish and chips place. It appeared that the grill area might have been diner counter space before. I like that kind of layout. The FP kind of doesn't, but if you're eating alone, it makes you feel not as stupid.

Anyhoo, this place was not so good. Just take a look:

The salsa was probably the best thing. It was different than other salsas. I guess they all are. Anyhoo, we liked it. I think it had a smoky flavor in it.

Let's focus on the condiments, shall we. Okay, 3 hot sauces. That's fine. TapaTio is standard. Then the other I don't recall. Then a habanero sauce, which I remember liking. It was not so hot that you couldn't use more than a drop, which I like. But the lemons. Why so many? That scares me. First of all, you know they are recycling. Which I'm not a big clean freak, given some of the places we eat at, and given the FP...if you know what I mean. Anyhoo, when you recycle food like lemons and bread, that's just more and more potential fingers and hands and what not touching something that you are going to ingest. And, I'm sure half of you saw that Food Detectives episode where Alton Brown cultures the bacteria from lemon wedges that they serve with drinks in various restaurants....Anyway, the results were shocking for some, I suppose. But really, what disturbs me about the number of lemons given without request is that why does a seafood restaurant give out so many lemons? Lemon is supposed to compliment the seafood, not cover up fishyness. Some culinarians even shun the lemon altogether to get a real au natural taste of the seafood itself. But we ordered anyway.

So clam chowder. It just tasted like flour. Not so good.

Shrimp Diablo. You can't even see the shrimp because of the thick sauce! Crazy. It reminds me of that time in Nola when I found a mouse in the bathroom. It was so tiny it was under the mat in the bathroom, and I happened to see it somehow. I got my mouser cat, TikiTee to take care of it. And the thing was so teeny that he didn't see it at first. He was like, what the fuck did you drag me in here for? So he chased the thing out onto the balcony where it took a flying leap off. We saw the little body on the sidewalk sprawled out. Then a few minutes later I looked and it was gone - very Friday the 13th. Did it live? Or did a cat see it and scoop it up? We'll never know.

Anyway, I know you're not supposed to write about food and rodents in the same paragraph, but I've already done it. So, Shrimp Diablo. Thick red sauce. It was mediocre at best.

What did I get. Fish tacos. I was guessing it was a fish tacos kind of place, given that it looked like it used to be a fish and chips place before.

The beans were too mushed. I like a little fifty fifty mush and whole bean. The FP likes whole beans. I've had worse though. Of course I had. I'm waiting for that mexican meal though, that is the worst. That will be a day! But the fish tacos. They looked nice. Big huge pieces of what I'm guessing is tilapia. But they were kinda too big. I would have liked 2 pieces half the size. It was not horrible, just a personal preference. And the white sauce got kind of warm being on the fish. It was kind of pukey. But I ate it. I was starving. Not too good though. Kind of expensive too. I think the meal was around $30? So, I'm not going to give this place a chopstick rating, because it doesn't seem to warrant that. It's not even on the map, and we only did go once. But if I were going to give it chopsticks, I'd probably give it one - \ - for the salsa, which I don't remember, and the layout of the place, and the closeness to our apartment......