I met someone

Vanessa Saw.. possibly.. hopefully see her next week ...

Friends.. she hit a home run on a very important set of questions... HOME RUN.

I told her straight up she was amazing ... However my situation doesn't permit it... Friends is it..

At the club... She was a bit toasted and I missed her exit.. but she was very turned on according to her alter state...  Which I was not gonna turn her down.. I honestly thought she looked like she was in her 40s.. she's fifty something.. again.. waaayyyyy still to early... But I think wasting ones time in not being up front and honest is not fit for a relationship.. Not gonna lie... Liked getting nibbled on. I heard she's a bit of a nerd...

A number of questions on everything... 8 guess I am excited about it a bit... However...

Rosemead... Asian food galore... But other side of SGV.

She was forget everything fun... Apparentlybvery nerdy... The astrology question should be a red flag... Seriously mushrooms help me disassociate the moment to see the humanity at the core... At the club.. I should be very leery.. but she did answer the question correctly.. very curious.. not happening...

The best out ever .. awesome sauce..

anxiety

My constant looking around while a passenger at what my surroundings are... Is that anxious based?

2 years later & OMG... thats Onions, Mushrooms & Garlic

It has been some time since I've posted anything. Some time indeed, but hey if Julie can up and ditch her blog I figure I might as well re-start this one.

Cooking and all that surrounds it.

You know that giddy feeling you get, the one that makes you forget about all the problems in the the world for a bit and you just want to relish in that moment. That's been me lately with a resurgence of getting back into the kitchen and making things that give me that giddy feeling.

OMG!!

Yesterday we had steak, and while I'm not a big steak eater there really is nothing I enjoy more than having some good toppings go on a mediocre steak. Why mediocre? Because I'm on a budget damn it and I can't afford the ten dollar a pound rib eye. So we settle for the three or four dollar a pound steaks.

I've read and heard your food is only as good as the ingredients you purchase so sometimes you have to doctor things up a bit. So the doctor part for the steaks would be caramelized onions, sauteed mushrooms and roasted garlic.

Caramelized onions how much do you need? Well we figured this out last night, for a family of five at least three large onions about the size of a baseball. I say three because I like a lot of onions, you might be able to get away with two. Slice up your onions however you like and place in an oiled pan on high heat. Stir around a bit to make sure they are coated then let them sit for a few minutes then give then give another good stir. We want the onions to stick a bit to the pan but not burn. Do this every so often it's going to take about 30 minutes or so to get these guys just right. If you find your pan getting a bit dry add some water maybe a few tablespoons and/or lower your heat. Additionally you can add a dash a salt, but seeing as there is no clear consensus on a recipe of making them this is what I did.

Sauteed Mushrooms - Putting the fun in fungi... I don't write them I just tell them. Now you can use whatever mushroom you see fit, seeing as we didn't hit up our usual market I conceded on the plain ol sliced white button mushroom package that was offered. Heat up a pan on medium heat, add some butter, dump in the mushrooms give them a quick stir and cover for a few minutes. They should have reduced in size and released a good portion of their moisture, if not then cover back up and check again in a few minutes. I like mine to be a bit browned and once most of the moisture has cooked away I called it a day.

Roasted Garlic... I can still smell it on me today. Now I get this weird fixation on certain ingredients from time to time. Yesterday it was roasted garlic and what can I do with it. Seeing has how it turns into a butter like substance when you roast it I figured I'd add to the sauteed mushrooms while they were cooking, but seriously roasted garlic is just one of the simple things that goes great with so many things. Now I'm only familiar with the basic garlic you get in your average grocery store. Take what full head of garlic you have and cut off the tops just exposing the garlic, place on a baking sheet or make an aluminum tray from foil, drizzle on some olive oil and sprinkle with salt and place in a pre-heated 400 degree over for about 30 minutes. Take out let it cool enough to handle. You should be able to squeeze the garlic out like toothpaste at this point. Now this is where I was wanted to make on aioli, but I didn't feel like breaking out the food processor and I just mashed it into a paste in a small bowl. 



I have to say I don't think I really enjoy steak all the much without said toppings.

Honey's Kettle - fried chicken how it should be

I like fried chicken... but damn I love this place. Usually it's Popeye's for me as it's close to the house. Occasionally I make it over to Roscoe's in Long Beach, but Honey's is my favorite.

Honey's is cash only and in the hood, Compton that is. About a mile from the 710 on Alondra Blvd, just down the street from Bludsoe's BBQ.

Try the hush puppies.

Los Compadres - Good & cheap Mexican food in the hood

Posted my Yelp review for Los Compadres. It's a little place in Lynwood down the street from where I work. The owners have a carnicería up the street as well on MLK. I've had the tacos, tortas, burritos and quesadillas. I usually play it safe with asada and al pastor to which they both do not disappoint.


Though not on the menu I had a burrito pescado today... it was ok. I'm used to the one around the corner from my house where they use a chipotle mayo.

Mughal Indian food in Anaheim.... Not the gem I remember..

So ate here this past Friday with the twins and I realized it had been almost a year since I had last eaten here. I was soooo excited.  For some people they don't understand.. for others it's all too clear. When you find good food, it's something that you have a hard time stopping, eating that is. Middle eastern food is one of these... but Indian is probably the first cuisine that I ever encountered that made me want to eat myself to death...  Now while this place wasn't the Al Noor in Lawndale... it was close.. at least it used to be.

Click the title link for my latest Yelp review.

Thai food in Downey

Here's my review for Narai Thai in Downey..... yet again I'm let down by the Yelp crowd... seriously they are some bipolar bitches... also I can't believe it's been that long since I've posted.... oh well...

Tonight I have some Indian food.. at one of my favorite places... to which again I say them Yelp bitches must be bipolar...

http://www.yelp.com/biz/mughal-halal-tandoori-restaurant-and-banquet-anaheim

Test

Test

A is for apple

A few words that I reviewed last night in the LG book..


Abondance - a cheese from France in the Savoie region..

Abattoir - A one who will process a whole animal for you, meat, offal, skin, etc...

Not of my own accord

So it's all his fault.. damn the Gordon Ramsey and his cooking shows that get me all riled up and what not...

I missed the Hell's Kitchen and Master Chef shows this week but I'll need to watch them later on this week. I have not really gone anywhere new.. aside from a very mediocre Japanese place near the house... Really Japanese food in has gone to crap where I live... no good sushi places... I have to drive a fair amount to get some good ramen... but just down the street I can get Korean or Vietnamese... even Thai...

I'll need to put together the review for this place some time soon... before I purposely forget about it..  OOHH how could I forget I had awesome Indian a few weeks ago.. that I will review about soon...

So anyway... I'm on a mission.. one I no doubt will drop after a month or so... just like this blog..

I'm going to go through a few cookbooks in the coming year... in attempts to get on some freaking cooking show... My Larousse Gastronomique Encyclopedia and the CIA book plus a techniques book from Jacques Pepin..

No more excuses.. I'm going to pace myself.. I need to freaking do this!!!!!