i just want to say, tramaine has done an amazing job for her opening tonight.
you can find her personal website at http://sites.google.com/site/tramainedesenna/Home
UPDATE: here are photos from the opening
http://www.flickr.com/photos/clydeng/sets/72157607779877401/show/
http://www.flickr.com/photos/tkcs/2913857281/in/set-72157607755081973/
Tonights focus was the kitchen. A number of low-brow experiments took place in the kitchen. It all began off very normal. I cooked some fried trout po-boy sandwiches. We ate them and then watched some TV. Some time later I go to the corner store to buy a bowl of dry ramen noodles. I notice the oil on the stove, so I filtered out larger particles with a simple mesh strainer, and dedice to perform an experiment. The question I had was how much melted duck or pork lard must I add to the already full pan of corn oil before the entire pan will solidify when cooled. this was going well
I started another project attempting to revive these frozen udon noodles in the freezer that must have been almost 1 year old. So i just toss them in a batch of boiling water. At first this process seemed off to a poor start as the old noodles were refusing to unbind from eachother.
This is the point which can be argued as genius, I found myself infront of a pile of mandarin orange peels. They were probably waiting for the disposer, but I decided to throw them all now into the duck/pork/corn fat+oil pan going full effect. They fried up to a wonderfully crisy orance brown color. The flavor was citris bitter but wel tempered with a solid crunch and a mild finish.
My opnion is that they taste delicious.
Oh man dudes. Zuni currently has Jimmy Nardello Peppers. They are like a long sweet pepper, they kind of look like ripe hot peppers but are quite delicious and sweet and rarely spicy. They grill them up with some oil. These are a must eat. You must go to Zuni and demand some Jimmy Nardello Peppers. It’s not likely they are available by themselves, but if you go demand them and say that Chris Abad says that you MUST have some then you have a small (1-2%) chance of having your demand met.
I’d just like to mention that I just had another Po’ Boy sandwich at Brenda’s on Polk St. and they are freakin’ delicious. Delicious enough to be an honarary hamburger and thus deserve a hamburger post.
Brenda’s French Soul Food
652 Polk St. @ Eddy St.
http://frenchsoulfood.com/
I declare war on contemporary burrito ideology brought here from afar.
War is declared on the following things: Super Burritos (if the regular burrito isn’t already awesome) shit a la mode is still shit amirite? Burritos without cilantro. Burritos with black beans. Partial blame on all burritos made after the 1989 earthquake. Taquerias with salsa bars. Taquerias without radishes. Any talk about burritos on Yelp. The fact that “Mom Is Cooking” closed down. Taquerias without whole jalepenos en escabeche. People who respond but did not have a burrito before 1989. Taquerias with more than one location (taco trucks excluded). Taquerias with too many choices of tortilla and beans. Taquerias with gimmicks such as ‘no rice on burritos’. Burritos on plates or without foil. People who ride fixed gear bikes but don’t own cars.
Burrito high-fives are given to the following things: Taquerias with jalepenos en escabeche, salsa, radishes directly available on all tables. Taquerias that serve tripas. Taquerias with arcade units inside. Taco trucks on international blvd in Oakland. Taquerias with beer+lady+soccer team posters on the walls. Corner stores that happen to also sell burritos. Taquerias in South City. Tortillas from La Tapatia. Carnitas sold by weight. Drive through liquor stores in 415/510/650. People eating tacos on the street.
