Both Meathenge and myself have come a long way over the past few years. Initially, when I put down my thoughts about my local lunch haunts I wasn’t necessarily thinking about anyone but myself. What journalistic ethics, if any, am I bound to? Which side of the fence do I lean to? Yeah well, I am NOT getting paid for Meathenge. Everything you see here is paid for by me. I’ve never received any cash money for my efforts and so, I figure, I’ll do what I want to and damned everyone else.
That being said, I think it only fair that if I put up a review that gives a restaurant a hard time for one reason or another, that I should return in the distant future to see if anything has changed. I could have showed up on a bad day, it happens.
Back in 2004, June 17th to be exact, I had lunch at Jones’ BBQ. I really tried to like it, but it fell short on some major points. Today’s review? You’ll just have to read on if you’re interested.
Category Archives: REVIEWS
Review – Torchbearer Sauce #23 Fever Sauce !!!
Man, am I slow or what? It’s been a few months or so since David Lynch of Torchbearer Sauces sent us a load of their new sauces to try and talk about on Meathenge. I set up Ms. Crepinette for a shoot on this last Sunday and knew it was time to grab another jar and see what the deal was. Uh, I grabbed #23 Fever Sauce and it was nearly empty. Aroo?
New Scandinavian Cooking – Tina Nordstrom
Where the hell did Andreas go? Over the last few years anyone who is anyone has fallen in love with this man and his love for his country’s cuisine. Even the sponsor’s commercials in the beginning sent shivers down my spine, who can forget the chug chug of the King Oscar sardine boat?
Recently I heard a rumor that Tina Nordstrom had taken the wheel. I was in shock and wanted to know, “Yeah, okay, but where the HELL DID ANDREAS GO ?!?” and “Why are networks so closed mouthed about what goes on and why?” Dammit.
Last night Tivo left New Scandinavian Cooking with Chef Tina Nordstrom for me and I set aside the time to give the show a shot. It was then clear that Andreas was gone and New Scandinavian Cooking was about Scandinavia and not specifically Norway and Andreas. They gave him a few seasons, now it’s Tina’s turn. Tina is to share with us her culture and cuisine, which happens to be Sweden. Hot, tall blonde women, Volvos and some episode of Sponge Bob comes to mind. Remember, I’m keeping an open mind. Tina starts out kinda awkwardly talking about a Midsummer nights meal. They have a big celebration and apparently have a maypole, cool. She does her first meal on a little folding table and I figure, “HA, Andreas got away with his kickass Ikea-like portable kitchen!” Score one for Andreas. Nope, the portable kitchen showed up for her second course. Score one for Tina.
It’s painfully clear why the she was chosen. The woman can cook and she does it better than well. Once she gets in to cooking mode, she loosens up a bit. The name of this episode was and is, Midsummer Nights Cream. Given the abundance of fish in Scandinavia, I’m sure some salted fish will be going in to that cream. And probably some dill and a few other things such as berries. And I was right, two of her main dishes had just that. I’m sure they’re wonderful, but I’m not interested. Heavy cream and herring? Shudder. However, she did finish off with this huge creamy strawberry cake. I can dig that baby, strawberries are good with creamy love.
I miss Andreas a lot and hope he surfaces soon on a well produced PBS series in the coming season. At least I have the first two seaons, but I’ve seen them all and was hoping for new ones. Tina Nordstrom is a new one and they’ve plopped her directly in to the New Scandinavian Cooking model. I don’t think that was fair for Tina, she has some big shoes to fill. I believe it would have been a better move to rewrite the show for her, who she is and her ways. Kinda like sharing your neighbors underwear, it’s wrong on an odd level.
That being said, Tina is a very capable chef and I wish her all the best. I’m sure in the following episodes she finds her crease and does really well, Good Luck Tina!
Biggles
Smokey’s Bar-B-Q, Denver Colorado
Looky what I found in my inbox the other day. A restaurant review from Joe Bob in Denver, a barbecue joint no less. This is a good thing, it’s nice to see what others are up to in other cities and get Smokey’s on the map. Please read forward what Joe Bob brings us today.
Creston Valley’s Fine Meats – Bacon Review
I picked up a 1.21 pound package of Creston Valley’s Fine Meats Shoulder Bacon on Saturday morning. I hadn’t tried it before and have been loving the shoulder style cut (more meat). This isn’t to say I don’t love the standard American streaky bacon with its 80% fat to 20% meat ratio. Hell, how would we make cornbread without it? But after trying A&B Meats’ version, count me in to the shoulder bacon.
For Review: TorchBearer Sauces
This my friend, is a prerelease review of TorchBearer Sauces (available for sale starting approximately September 2nd, 2005), based in Harrisburg Pennsylvania. Their president, David Lynch thought enough of Meathenge to send us a gorgeous basket of sauces a few weeks ago for our review and taste buds. Mama’s tasters are a little tender for the habanero pepper (don’t roll that N budro, no sir!), so I got to have all the fun. And fun it was …
Hacienda – Mexican and American Food and Cocktails – 1950s Dining at it’s best
If you live anywhere near or pass the area of San Pablo Avenue and MacDonald Avenue in Richmond California you’ve stared and wondered at the large rock encrusted building that is, the Hacienda. Even if you haven’t been in the neighborhood for 30 years, that’s okay because it’s still there and has been since the late 1940s. There are a few of these restaurants still in business today, Trevino’s, Gonzalez and probably a few others. These restaurants are left over from days gone by and are usually patronized by an older set today. Interesting ingredients and far off flavors are not what they’re looking for. Something safe and can count on each time is the staple. Which is probably why my grandmother and uncle Ralph brought us there nearly every week when we were growing up, picky eaters can be dealt with. So, with this in mind we decided to return to a restaurant I hadn’t been to in probably 30 years.
A Grand Day Out – 8 hours of eating San Francisco Area Barbecue Part II
Ah yes, the long awaited final chapter in our quest to spend the day eating barbecue. If you would like to recap or get aquainted with Part One, do so now.
Onward …
A Grand Day Out – 8 hours of eating San Francisco Bay Area Barbecue Part I
It’s been 8 days since we took this trip and if I don’t get something down, it’ll just kill me. Or my brothers in Que will, whichever comes first. The day actually took about 9 hours, 9 hours of either procuring meat or eating it directly and it’s just too big. So, I’m going to split this entry up over two parts. Are ya ready? Click below to read on.
East Bay Express’ Carnivorism Made Easy – Fatted Calf takes a beating
Earlier this month, June 8th, Jonathan Kauffman of the East Bay Express wrote an article about his travels around the San Francisco Bay Area in search of good meats to put on the grill. He hit some of the best around, Kinders, Bobby Lee’s Country Smokehouse, Giovanni’s in Pinole, you get the idea. He was also smart enough to stop by and pick up some goodies from the Fatted Calf. Unfortunately, he wasn’t pleased to say the least.
Dear Emeril: You stink
Many years ago I watched you arrive on the scene at Food TV, probably around 1997 I think it was. The idea of having a tv channel devoted to food & cooking sounded absolutely wonderful. Both my wife and I enjoyed your 5 O’clock slot. We grew weary and went on to other things. Over the years some love you and some have ridden you pretty hard, the name of Bourdain comes to mind. I decided not to jump in because there was enough of your name flitting about. Yeah well, that was then and this is now. I had the serious displeasure of tasting your salad “dressing” tonight. My first reaction was a screwed up face that sprung my tongue. “Gee, no sugar in there.” I remarked. I turn the bottle over, I wish I had done that in the store and find High Fructose Corn Syrup right up near the top! I can tell you this, you sure as hell don’t serve THIS to your family, do you? No sir. That Wishbone Italian is better than yours and that brother man, is pathetic. There is no excuse for putting your name and likeness on that bottle of crap. You sir, are a dirty rat bastard.
Biggles
ps – Yes, I know better than to buy bottled dressings. But I’m a dumb boy and saw something shiny when I was in a hurry.
New !!! Brianna’s The New American Dressing
Before I come right out and say how much this new salad dressing blows chunks, I feel there is some business to take care of.
First of which is that I’m still not eating much, if any, meat. You bet I’ve had some pork and chicken and goodies in the last month or so, but NOTHING like the previous days. I would also like to add that expect the photography around here to change a bit and this is the first issue (this doesn’t mean it will get better, just different). I know I blew some highlights and could have used a tad more depth of field, but this is what you get when you don’t pay. Over the last 3 weeks I’ve spent some time in the detached garage cleaning, tossing and making a place where anyone can come in and USE it. It will never be a place to dump crap again, that’s saved for the new 10×20 barn. Not only do I have a nice PC installed, but an earthshattering (no kidding) bachelor type stereo system installed and working fine. Along with this all is a place where I can set up a small studio and get some shots done. This one is too basic, one direct light source (the setting sun), sitting on a speaker stand a close friend made 24 years ago with my D70 set up on a tripod. I used the spot metering off the neck and pow, here we are.
Brianna’s New American Dressing doesn’t really taste like much. I waited until we used the entire bottle to say anything. The last week I’ve added more evoo, fancy red wine vinegar and herbs and pepper and and and and. You get the idea. I checked out the ingredients and it isn’t much of anything. Canola oil, herbs spices and stuff that apparently doesn’t matter. Oh, but it says that’s it’s a good source of Vitamin E and there’s no MSG. Oh joy, they care so much. If you care so much, how come you don’t care that it doesn’t taste?
Steer Clear.
Biggles
Ba Le – Vietnamese Sandwich – El Cerrito CA
All images today taken with little Sony dsc-w1 point & shoot.
Today was the day I was fiercely in need of something good for lunch. Yesterday was a complete bust and my mood showed it. Be in charge of your own mood and get something tasty when you’re feeling down.
Around 10:30 today the image of a crunchy Vietnamese sammich crossed my mind. I knew I had to strike because if you wait until noon, the El Cerrito High Football team shows up and you might as well cross the street to Burgler King. I struck gold today.
Loulou’s Blood Orange & Rosemary Marmalade
Maybe 3 weeks ago I was minding my own business, standing in line at the Fatted Calf stall in Berkeley when Sam bumped in to me. She was on her way back from The Ferry Building in San Francisco and was stopping off for a meat fix. We exchanged a few meaty words, this and that. Then she looked down in her cloth shopping bag with this funny grin mumbling something about jams, marmalades and “you gotta try this one”. The upshot was Sam was aparently in a Marmalade Jag and thought I should wander across the way and get myself some of Loulou’s Blood Orange & Rosemary Marmalade. It was sunny, I had meat and was in a decent mood. Why the hell not? Sugary treats are nice after meat.
What struck me was the contrasting flavors that did so well together. What hits your buds first is the orange part, very sweet. But it’s quickly followed by the zest of that orange which brings you down to earth, then hangs a left turn at the Rosemary. Don’t get me wrong, I love the traditional jams & jellies, but dang. This was fun. Fun is good.
Take part in spring this year and go find yourself some fancy preserves. Makes ya whistle!
Xo Xo
Meathenge attends #2 in a series of baking/cooking/skill classes taught by Chef Shuna
Cream butter, then add sugar. Not all at once, ya bone.
Pimpin’ baking skills at local fancy kitchen supply stores is nice and all. The visiting chef has access to multiple mixers, stoves & ovens. There are assistants to set up, take down and wash dishes. But dangit, The House walks away with the bulk of the cash and the classes can get too large. This produces an impersonal class and the pupils wander away with less than a positive experience.
Yeah well, Pastry Chef Shuna Lydon thought she could do better and has headed out in a positive direction. A direction where her pupils aren’t left with unanswered questions and her pockets have a tad more of a jingle when the day is done.
Today’s Story: Meathenge Labs attends #2 in a series of baking/cooking/skill classes taught by Chef Shuna. Or how Biggles dares The Big City a second time and learns to walk fast past the watchful eyes of shaggy junkies in the Mission District. Near the Bart Station (subway) that is.