Monday, March 23, 2009

This Is Why You're Fat

What an amazing, amazing photographic compendium of extreme recipes.

I will say that I once put a Krispy Kreme doughnut inside of an In N' Out burger and enjoyed the whole thing, start to finish.

Saturday, March 21, 2009

Cloudy withy a Chance of Meatballs

Also, Sony Pictures Animation just released the trailer for this wacky-looking movie called Cloudy with a Chance of Meatballs:

Wacky doesn't always do it for me, but a sky raining perfectly constructed cheeseburgers is kindof awesome.

Moreover, since I was a child I have wanted to dive into a swimming pool full of pristine, perfectly set Jell-O. When it occurred to me that I might not be able to get out, or breathe, I modified my swimming pool fantasy so that it was filled with something like Dr. Pepper.

Which is interesting, because I don't even love Dr. Pepper. That said, Diet Dr. Pepper is surprisingly appealing soft drink.


Also, this piece of swimming pool art by Argentine artist Leandro Erlich is at P.S. 1 for a bit:

It delights me.

Meatloaf Layer Cake w/Mashed Potato Icing + Ketchup Flair

Franciscans, Countrymen, I present unto you:

Meatloaf Layer Cake with Mashed Potato Frosting and Decorative Ketchup Piping

I don't know who the hell made or photographed this, but I'd like to give a war whoop to my good friend Jon Wolanske for sending the photo over. It's possible that he and his lady, Margot, made and documented this classy stack of meat. Or they're just appreciators of what is obviously some homegrown genius.

Like you and me.


p.s. This post by my sassy, brilliant friend Anne not only:

- teaches us the valuable lesson of using onion slices as a base for roasting fish (thus eliminating the gluey yuck!!)

but also

- suggests what might be the raddest application of buttermilk I ever did see (buttermilk stuffed tomatoes!?!?!?!?)


- makes a case for letting toddlers rummage through the fridge unattended, if only to make the adults laugh so hard the buttermilk shoots out of their snoots.

Thursday, March 19, 2009

Gyro-style Al Pastor Pineapple Pork Tacos? In Mexico? Yum.

I know, it's not really fair to talk about the amazing spit-roasted al pastor-pineapple tacos I had on my awesome first vacation in Mexico (especially since I didn't take even one food porn picture while I was there), but I'm gonna do it anyway.

This is my happy just-landed-in-vacationland face.

My friends Jesse and Amanda got hitched last weekend in the perfect little beach town of Sayulita, Mexico (near Puerto Vallarta), which is one of those "secret" surf towns that is, of course, someday soon going to be threatened by the inevitable encroachment of bullsh*t high society condo/high rise shenanigans.

But so far, it hasn't been spoiled. At least not in my first-time-in-Mexico gringa opinion, which is naive to be sure, but whatever!

The beachfront motel/resort Junto Al Rio (where I stayed one night solo) completely rules. Inexpensive, gorgeous, laid back. BTW.


Anyway. These tacos.

The taco stand is a high table, set up in the cobblestone street, out front of Carniceria Tranco next to La Fiesta restaurant. The al pastor pork, orange with seasonings, is set up on a vertical spit, just like at a NYC gyro shack. It roasts and roasts. The spit is topped with an onion and a pineapple, and the guy who sizzles your teensy corn tortillas on his griddle then slices off shards of tasty, tasty pork then lops off a little wedge of pineapple onto each taco. Diced onions and cilantro are thrown on top.

Then you hit the side table and ladle on your choice of amazing sauces: an opaque, ethereal light green chile sauce, a slightly more gelatinous, amazing orange-tinged habanero sauce, and/or various onion options including a red onion, carrot and habanero slaw that had our friend DJ in painful fits of hot-mouth.

HOLY CR*P these tacos are good.

[gratuitous beach shot]

I'm so sorry they aren't here in San Francisco, because by now you're probably like, "Tracie, WHAT THE F? WHY YOU TAUNT ME LIKE THIS?" I know, I talk about the Kogi BBQ Korean short rib burrito truck in LA, and it's like, "WHAT???!" and now some amazing shiz down in Mexico of all places? (Wait, did I even blog about the amazing Kogi BBQ short rib burrito truck? Jeez I need to get back on the horse.)

Anyway, I was a doubter at first. We were sitting by the pool at our rad rental house, Casa Terramar, a new spot 3 stories high and popped atop a hill a few (long) blocks from the beach.

It was a few days into the trip. My friend Adama said, "Tracie, you have to get these pork tacos from that outdoor taco stand."

I said, "Really? From the sketchy outdoor gyro spit meat table guy?"

(I was a little sketched out, even though I hadn't felt even a hint of Montezuma sickness the whole trip, and didn't, and still haven't! I thank 12 years of acclimating to the imported fruits and veggies in SF's Mission District, but it's just a tequila-tinged theory, really...any validity, you think?)

And she said, "Tracie. You have to get them. And don't just order two tacos. You should order four."


"Yes," she said, with a serious expression and a flick of the wrist. "They will DISAPPEAR."

(naps and beers: the perfect taco companions)

All I have to say is that I only learned about these tacos in my last 48 hours in Sayulita. During that time, I had tacos there 3 times, twice in the same night. Only once did I order less than four.

Dang! Why'd I do that? I'd kill for those two errant tacos right now.

Um, did I mention that hanging out in Mexico will fix you with a serious tequila sipping habit?

photos: TB

Tuesday, March 10, 2009

Crab Cioppino Delight at the Fog City Diner

Found myself at Levi's Plaza today with an hour to kill. The result? The best freaking Dungeness crab cioppino I've had to date in San Francisco, thanks to the kind folks at the Fog City Diner.

Why hadn't I dined at this San Francisco classic before now? JEEZ!

The crab was so sweet and fresh, it had a near-floral quality. I was kindof dying.

The cioppino broth was perfectly savory, chocked with fennel bulb, tomato, peppers, onions, and plenty of fish, clams, mussels, and shrimp.

Ahhh, grilled bread.

Maitre d' Randy Simmons rules, by the way.

Check it out, slurpers!

photo by amandagoespop

Wednesday, March 4, 2009

Free Burger Blood Drive at Balboa Cafe

Um, this kindof rules. Cause you know they have good burgers up in the Plumpjack.

(Actually, I've never dined at the Balboa Cafe, so I can't attest to the awesomeness of their burgers. But this is a d*mn fine reason to get one. What is more noble than blood donation? What is more American, I ask you? And for such an American reward! It all just fits.)


Blood donors receive a free Balboa Burger at both Balboa Cafe locations

The PlumpJack Group’s annual “Burger for a Pint” community blood drive rewards blood donors with a Balboa Burger, compliments of Balboa Cafe. Those who donate blood at the mobile donation center outside the restaurant receive a certificate for a complimentary burger, which can be redeemed within the next year. This year marks the sixth “Burger for a Pint” blood drive at Balboa Cafe San Francisco and the first at Balboa Cafe Mill Valley, which opened in July of 2008. To make an appointment, interested donors must visit, click on the “Donate Blood” tab and enter sponsor code “Balboa-SF” or “Balboa-MV,” depending on the location at which they’d like to make the donation. This year’s “Burger for a Pint” Mill Valley is co-sponsored by The City of Mill Valley and The Mill Valley Chamber of Commerce.

San Francisco
Tuesday, March 24, 2 to 7 p.m.

Mill Valley
Tuesday, March 31, 2 to 7 p.m.

Balboa Cafe San Francisco
3199 Fillmore Street
San Francisco, CA 94123

Balboa Cafe Mill Valley
38 Miller Avenue
Mill Valley, CA 94941


Tuesday, March 3, 2009

A Fine Bite at Terzo on Steiner

Had a super-casual yet utterly civilized dinner at Terzo last night, and despite being square in the midst of Cow Hollow on Steiner at Union, it felt like my friend Gina and I were chomping on escarole salad with pickled cardoons and sipping rad, winesnob-friendly wines in the heart of the Berkeley Hills.

It's a grown-up spot -- with grown-up service -- is what I mean!

The chef, Mark Gordon, works with farmers near and far, and the food is solid Cal-Mediterranean. My fancy skirt steak was tender, tender, tender, and so ridiculously flavorful -- I couldn't get enough. Get the grilled chicken spiedini skewers, also, as they are laced with serrano, cilantro + chile flakes and kabobbed with chunks of olive oil-soaked bread. Word.

The heritage Berkshire pork chops come with fennel-green garlic bread pudding, btw.

Spring is springing! How about this crazy weather. Anyone get caught in the mid-afternoon hailstorm over Twin Peaks this afternoon? I did. BANANAS!

Monday, March 2, 2009

First Taste at Nopalito -- Nopa's Mexican Offshoot

Stopped in for a simple, light and lovely adobo sturgeon taco today at Nopalito, Nopa's lil offshoot in the Falletti Foods complex at Broderick and Oak.

The verdict?


I kindof was jonesing for some hot sauce on there, though. My friend Chrissy tells me they'll bring you a thimbleful if you ask, but I think the rain had me feeling bashful.

Loved the fried chickpea amuse to pieces, however! And I don't even love chickpeas!