Beef patty, american cheese, pickles, onions, lettuce, tomato, mayo, teriyaki sauce, top with copious amounts of sriracha.

Avocado

B man’s teriyaki sauce

Cheese

ABC Burger

Go get one.

I think that’s spinach, cooked tomato and onion, and baked salmon, covered in a sriracha/kewpie/honey glaze.

Some bread from the the 89 degree Bakery, a Korean-French place in Diamond-Jamboree.

Unfocused number one from Orochon. Took it down a lot better than I did last time (haha).

Some delicious construct from Mochilato.

A crispy “chicken” sandwich from Veggie Grill with the fucking GREATEST sweet potato fries I’ve ever had. Also a chipotle ranch dip.

Swedish meatballs I made. Rolled with onion, garlic, ground beef and turkey, rice, amongst other things. The sauce consisted of a mix of Worcestershire, red wine (merlot? If I remember right), rosemary, and other things I don’t remember.

Soba noodles Bri made as an accompaniment to a night of drinking in her apartment. Bland but not bad.

Spicy lemongrass chicken and tofu. Cooked with onion, served with green onion and cucumber.

Bacon wrapped hot dogs. Thanks Matt. That’s what my grandkids will say to him when their grandpa dies of coronary heart disease at an early age.

Ground beef curry. So delicious. So easy. Ground beef, bay leaves, frozen peas, curry powder, Indian curry powder, ginger, garlic, tomato sauce, chili pepper, and onion.

Sake (salmon) from Gin Sushi.

Spicy tuna roll.

Dynamite roll. Sriracha and fish roe on top.

Baked scallop roll.

The BEST food I’ve ever had on July 4th. So much food, so much variety, so much beer (just kidding, they were giving out shots of tequila HAHAHAHA). Potato salad, Chinese chicken salad, pasta salad, coleslaw, baked barbecue beans, ribs, marinated chicken, brisket, pulled pork, tacos, chirashizushi, fried chicken, muffins, apple pie.

So here’s a post with pictures from a while back. It’s sinigang. A sour soup from Filipino cuisine. God help me I don’t totally remember what I put into it but I’ll do my best:

Boil some tomato and onion in water, and then add the mix packet. If you don’t want to use a dry mix of preservatives touched by old Asian women in a manufacturing plant, use tamarind. That’s the key ingredient in sinigang.

Okay now the other two ingredients are fish and some kind of green. I used three: cabbage, bok choi, and watercress, the super nutritious weed. Also, green onions.

Red snapper fish, I think:

Cook the soup on medium heat till the greens and fish are soft and delicious.

Eat on its own or serve with rice (duh)

I decided to make the chicken variety. I’ve also seen pork, beef, and even squid. I don’t know how it would be with fish. If you tried to marinate it, the vinegary adobo sauce might denature/coagulate the fish protein and you’d end up with a ceviche type thing happening. I think.

Chicken thighs and drumsticks and two onions + sauce, cooked on medium till satisfactory

Now the sauce is usually vinegar, garlic, soy sauce, peppercorn and bayleaf. Pretty basic, but the combination is amazing. Now I’ve heard of a lot of varieties in the recipe. I did everything. Everything. Except maybe coconut milk (which I actually did earlier in this blog). Flavors probably clashed, a lot got overpowered, but whatever I did, it turned out amazing. The kind of good that makes you scream its name at the top of its lungs before collapsing into a trembling, exhausted heap, gasping for breath.

The best part? I didn’t use measurements. All to taste. So with the sheer amount of ingredients I used, there is probably no chance of me ever making this same sensational adobo again (much less chance for anyone reading this). I know, I know, I’m like the Joseph Smith of Filipino food right now. But it was amazing and I’m fairly confident I could make another pretty decent adobo with the following ingredients:

• Head of garlic, minced
• Soy sauce: Marukin Low Salt and Kikkoman Original
• Vinegar: plain rice vinegar and apple cider vinegar
• Ginger, grated
• Lemon and calamansi
• EVOO, sesame oil
• Black pepper, crushed
• Oyster sauce – “secret ingredient” I got from some relatives in the Philippines
• Chicken bouillon
• Bay leaves
• Garlic chili paste, a little bit of Sriracha
• Cornstarch to thicken

Picture quality sucks because someone misplaced the damn camera so my shitty phone had to do.

I think it would be funny to recount my weekend, especially the barbecue on Sunday. Bri and I decided to contribute to the food so she made a vegetable soup (with squash and zucchini) and I prepared mashed potatoes (I went postal with the garlic) and a lovely spinach-artichoke dip.

What was in this dip? Spinach, artichoke, cream cheese, mayonnaise, parmesan cheese, romano cheese, pepperjack cheese, bacon, maybe some bacon grease. The point I’m trying to make is that it was pretty bad. Eat in moderation. 5000 Weight Watchers Points. Jenny Craig’s most wanted list. Jared from Subway’s repressed childhood memory food.

Too bad I made an entire casserole worth of the stuff. The funny part would be that Bri’s family put it out for everyone to eat and by the time I went out to try some, it was mostly gone.

Eyewitnesses claimed they saw a man around 5’9, black hair, tight pants, black jacket waddling away from the casserole, clutching his stomach after eating more than half of the dip. I think it was Donny. He fell asleep during the basketball game (food coma). He barely ate any of the barbecue (too full on dip). He loves guacamole and salsa. His cousin and family all pointed the finger at him.

I hope he never reads this because this is a confession of how bad that dip was. And it was baaad.

The sauce was tomato sauce, and pasta sauce from the day before which consisted of: basil pasta sauce from TJ’s, onions, garlic, homemade meatballs, olives, and quartered eggplant. Mixed together, brought to a boil in a sauce pan

THEN, add the eggs. Ooh la la

Salt, pepper. Now cover and cook, wait till the eggs are done to your liking. I waited for over easy.

Serve on white rice (duh) with avocado if you want.

And so that would be pineapple cubes, jalapeno hummus, tabbouleh, and turnip cake. Nothing really went together. The perfect example of a leftover meal.

First up is some Middle Eastern Salad. The Incredibly delicious tabbouleh, the parsley herb salad. I made the Lebanese version with tons of parsley and instead of the traditional wheat bulgur, I used the power grain: quinoa.

Here’s the recipe:

• 2 cups of quinoa – cooked and chilled
• cup of freshed parsley, chopped
• 1/2 cup of fresh scallions/green onions, roughly chopped
• 2 tablespoons of fresh mint, chopped
• 1 garlic clove, minced
• 1 tablespoon of fresh basil, minced
• 1/2 cup of freshly squeezed lemon; maybe a little less because it can overpower the entire tabbouleh
• 1/4 cup of EVOO
• salt and pepper to taste

Mix, chill for half an hour, serve with some hot entree.