This Just In

Albert Diaz is a pussy.

30 minute turkey cheese burger

1. set heat to medium

2. put pan on stove

3. let pan heat for 5 minutes

4. fry frozen patty for 10 minutes or until it looks like this

5. turn patty over. it should look like this 6. put cheese on top

7. fry for 2 minutes

8. pour a little water in pan and cover pan

9. put toast down
10. fry patty for 3 more minutes

11. as soon as toast comes out, put burger on toast

12. optional (for spicy lovers) - throw some tabasco on before putting on the top piece of bread

13. enjoy

yeah, i used 2 patties but it was honestly too much. i highly recommend a single.

Tommy's offering Chili on the Side!

Tommy's Chili is now a menu item! Whoooo!!! Now I can make my own chili burgers and chili dogs at home. Tommy's this Friday will be selling their Chili to Go. The sizes and prices are: 8 oz. for $1.75; 12 oz. for $2.75; and 32 oz. for $7.

Now the goodness of Tommy's can be enjoyed at home, and topped on all manners of food, such as eggs, ice cream, waffles, you name it!

Marconda's Meats

If you are looking for a great selection of meats, go to Marconda's Meats at the Farmer's Market at 3rd and Fairfax.

Friday, we had their skirt steak that was just divine. 12-minutes in the broiler and I was in carnivore heaven

Saturday, we had a tri-tip barbeque and it was AWESOME!! It was the perfect meal for a birthday.

If you get meats there, be sure to ask for them to apply their rub on it. I don't know what spices go into it, but dang me, it's good. Sometimes they go a little heavy on the rub, but it gives it oodles and oodles of flavor.

Marconda's is located at Stall # 514 at the Farmer's Market. Go and buy some really good meat. If you are a carnivore or meatitarian, you won't regret it.

Subway - Chicken Pizzaiola

I wasn't expecting much from this sandwich. It's featured for a limited time on the $5 Foot Long menu at Subway. I was pleasantly surprised.

Basically, it's a sandwich that has pepperoni, chunks of chicken, cheese, and marinara sauce. I thought the chicken and pepperoni might be a little funky, but it wasn't. The marinara sauce kind of blended the flavors together in a savory way.

Overall, it'll never replace my meatball marinara order, but I do wish that they'd bring back the pizza sub. I'd definitely buy that one over the chicken pizzaiola. On a scale of 1 to 10, I'd give this one a 6. It wasn't great, but it wasn't bad. In a pinch, I'd order it again.

I WANTZ A CHEEBUHGUH!!!!

Just YUM!

Ordering off the menu

1000 Awesome Things blogs about ordering "off the menu" at fast food restaurants. Thought you might want to know about it.

Apparently Someone Thinks We Are A Real Blog

This is a press release that we received yesterday regarding Popeyes.

Hello,

Popeyes is going back to Louisiana with its new brand transformation – complete with a new logo, tagline and advertising, as well as new “Big Deals” menu items including – the Loaded Chicken Wrap, Delta Mini and Chicken Biscuit priced at just $1.49 each.

By positioning Popeyes as a “Louisiana Kitchen,” a place where great tasting food requires slow, careful preparation, the company is emphasizing slow cooked food for a fast paced life, through the new theme of “Louisiana Fast.”

This is best exemplified in the national TV spots where “Chef Ed” sits down with unsuspecting customers and tells them about the detailed work that goes into making Popeyes food, including a 12+ hour marination process. You can check out one of the spots at: http://popeyes.com/tvspot.php.

Thought this might be of interest to your readers. More details on the campaign can be found by clicking on: http://popeyes.com/pressrelease.php. If you would like additional assets including images and/or screen grabs please let me know.
Many thanks for your time!

A few notes from Hawai'i and L.A.

I admit I am disappointed in myself for not being more diligent in my duties of photographing and otherwise documenting my face-stuffing experiences. I did, however, manage to snap a few photographs while at some of the fine establishments we have been visiting in the last few months and I will share what little I have.

I spent a week with the family in Maui and then another 5 days in Honolulu and all I can say is, besides the relaxing atmosphere and the gorgeous scenery, the food is one of those things that draws us to Hawai'i. Produce is almost always the freshest we have experienced and seafood/meats are equally fresh. We don't always pick out the best gourmet restaurants, either. As long as you're not stepping into a total dive, you're usually in for a good meal.

This first picture is the view from our table at Leilani's On the Beach. We ate at the less-stuffy Beachside Grill which offers a less gourmet menu but everything was excellent. A friendly bartender helps you pass the time while you wait for your table.

This picture is of some pork ribs I ordered at Haleiwa Joe's, a cute little bar & grill in Haleiwa. We actually at at their other location in Kaneohe, which is a more scenic location and the buffet had a great selection of fresh fruit (strawberries, pineapple) as well as waffles and other great food I don't remember. You'd think I'd get a picture of the food, but nope, not me. All you get is what I took below. Well, so much for our tour in Hawai'i, as the next picture I have is just a stop at Roy's in Woodland Hills, CA, where we took my parents for a birthday dinner. I was pleased to see they had their short ribs on the menu again and of course I ordered them but once again, did not take any pictures of the food. WHAT WAS I THINKING???

So, now what? Well, we're off on a trip to Croatia for 3 weeks, where I am now more aware of what a craptastic job I did in documenting our dining experiences. I expect this will assist me in remembering to snap a few more pictures of food and ignoring the snyde comments from Sanda about stupid pictures of food.

I Heart Balls

I must say, those Swedes make some damn fine meatballs. Until very recently, my only experiences enjoying their country’s home-cooked meal staple saw me sitting under big yellow letters that spelled out “Ikea.” But a couple weeks ago, I was called to Stockholm on a work trip, and I was able to partake in a genuine plate of the gravy-drenched morsels of goodness. Each were about a third of the size of traditional American or Italian spheres but dare I say ten times more delicious. The meatballs were accompanied by mashed potatoes and, of course, a side of tart-sweet lingonberries as well as a delicate cucumber salad. My lunching partners also ordered a side of other traditional Swedish fare, which included a kind of moose or elk pate, sweet pickled fish and a quiche-like cheese pie, all of which were delicious. The restaurant was located in the Old Town section of Stockholm, but sadly, I didn’t take down its name. But I did learn the Swedish word for ground beef—Köttfärs. A pound of meatballs to anyone who can tell me how that’s pronounced.