(via Plated Stories: Eggs)
Delmonico Ribeye from (the newly re-opened) Foster’s Meats inside the West Side Market
Prepared Gordon Ramsay style.
Chicken and Pulled Pork tacos from Fired Up Taco Truck
One of the cool parts about my new apartment is that it’s just a ten minute walk to Mini Mart, which is a great place for assembling custom six packs with your favorite beers. It also happens to be where Fired Up parks (at least) once a week.
So I devoured these while watching some middle schoolers play tennis ball baseball at the field right next door. Oh, the memories!!
All WSM Everything continues.
Tomato-Basil fettuccine (from @OhioCityPasta) tossed with sautéed zucchini and diced tomatoes. Looks like springtime to me.
It is official: I’m writing my first book.
The manuscript is a long way from done, so you have some waiting to do before you can read it. What’s it about? I’m breaking down…
My brother’s friend just got a book deal with Simon & Schuster to write about the history of food (in this case, eight flavors that “define our food”). Pretty amazing!!
Butcher’s Bun at NoodleCat inside the West Side Market
I’ve recently moved into a new place; and with that I’ve made a new commitment to going to the market regularly. I’m trying to source as much of my food from there as possible.
On a recent stop, I couldn’t help but get some of the ready-to-eat snacks. NoodleCat’s Butcher’s Bun changes on a daily basis, and on the day I went it included: Corned Beef, Spicy Mayo, and Creamy Slaw.
The story behind Sriracha
With a distinctive bottle taste, Sriracha has gone from an unpronounceable challenge to a staple sauce for many Americans. In the U.S. alone, $60 million worth of the sauce was sold last year alone.
But it wasn’t always such a prevalent item on store shelves. David Tran, the man responsible for popularizing the hot sauce, had a long journey beforehand:
When North Vietnam’s communists took power in South Vietnam, Tran, a major in the South Vietnamese army, fled with his family to the U.S. After settling in Los Angeles, Tran couldn’t find a job — or a hot sauce to his liking.
So he made his own by hand in a bucket, bottled it and drove it to customers in a van. He named his company Huy Fong Foods after the Taiwanese freighter that carried him out of Vietnam.
Read more via our profile of Tran, and his beloved hot sauce.
Photos: Gina Ferazzi, Kirk McKoy / Los Angeles Times
Such an awesome read.
Rainbow Roll from Simon at Palms Place, Las Vegas
First ever trip to In-N-Out Burger.
All Animal Style, all the time.
Sliced Brisket Sandwich from Salt Lick Bar-B-Que in the Dallas-Fort Worth Airport.
Just got back from a trip to Vegas with four of my best friends. On the way home, I stopped at airport outlet of one of the most famous BBQ restaurants in the country. I can’t compare it to their well-known spot in Driftwood because I’ve never been… but this was damn good.
I almost just bought a whole brisket ($48); but I figured that would probably piss off my fellow passengers quite a bit - because there was no way I’d be sharing.
Sweet Tea Bourbon Cocktail with fresh mint and orange
(via Joy the Baker)