So... Jo and I used to come here a lot for boba, but we only ate here the once, with her mother. We got some pad thai and a hot pot, and the food here is REALLY good. Things have been really rough for me lately, and I had a friend seeking someone with an adventurous palate to partake in some pho today, and I happily offered my services. She was a friend I didn't know very well, so it was good to get to know her a little better, and also get out of the house a bit. It was AMAZING, ps. Mmf. Look at that beautiful broth!
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Is it stir fry? Is it noodle soup? YES. The answer is yes. I decided I was going to break in my wok and cooked some ground beef and 'stir fry veggies' tossed in soy sauce, duck sauce, garlic powder, bit of curry paste and brown sugar, and a pop of chili powder. The flavor was good, but I'd seen someone toss these kinds of things in noodles and I... Tried it. I think I used too much broth or something? The noodles were cooked in beef boullion, soy, duck sauce, more brown sugar and chili powder. When they were done, I dumped the soup into the stir and mixed it all up, and I don't know what it is, but it's a very uniquely bastardized Asian dish of some kind, with oolong on the side. Because. I mean, it was perfectly edible, if very questioning of itself.
Today, I took the time to try out China Bamboo, a new Chinese place down here on Tanque Verde. I've been watching them get set up for WEEKS, and I was excited to go in for the first time, and they're FINALLY open! And boy howdy, was it a treat!
Today, I splurged a little bit and went to Sweet Tomatoes, which is a buffet-style restaurant (not unlike Ryan's or Golden Corral) but it favors a salad bar (and I do mean a VERY long bar full of various kinds of salads) and a hot bar, with pasta and soups and potatoes.
So named because you just throw ALL THE THINGS in a pot! I will say, my chili game was stepped up a huge notch when I first attempted as much of Captain Robert's Infamous Pyrate's Blood Sauce as I could reasonably accomplish (given a limit of his loooong list of ingredients), and I've since made worchestershire sauce a fairly mandatory ingredient in most of my stews, soups, broths, chilis and general other savories. Another person boasted that her fantastic meatballs were made with grape jelly, so I started putting barbecue sauce and a jam or jelly into my chilis for a sweet balance. I wasn't much of one for beans growing up (my father scowled when I insisted on bean-less Hormel chili for Frito Pie night when given the opportunity to pick it out myself, or I'd sit there and spoon the beans out of my chili like an ingrate), but as I've gotten older (and eaten poor) I've grown to LOVE black beans in my chili (although pintos are hardly any good for a quesadilla, and even then only just to make them pallatable). So here's the question. How do you do your chili? Comment below!This is the face of a man who has no idea what he's doing... Today is the first day of Lent, and we barely remembered to hit a church for some ashes, and to pretend like we totally planned it, we're going to rejoice in the coming challenge of Lent dietary requirements by going to one of the few reliable places in town for seafood: Red Lobster. Just run with it, okay?
Lotus Garden is one of the Tuscon Originals, an establishment that's been around since 1968, and is still the oldest family-owned Chinese restaurant in Tucson. It's a rather nice restaurant, a fine dining experience with Chinese and Szechuan classics, as well as a rather lovely gift shop. The owner's octegenarian mother still works there almost every day, it's definitely a family business, and the love and care is easy to see.
Ah, Kappy's. A local favourite, Kappy's is a pub/sports bar type place down on Wilmot/Grant. Joanne is an old family friend of the owners and has some embarassing graduation day memories there, but one of the things WE love about Kappy's is their AYCE fish fry on Fridays! This is especially a big deal for Lent, when eating fish for meats on Fridays is totally a thing.
See, I'm the kind of person that doesn't make ramen straight from the packet. Not really. I mix it with some spices, some shredded leftover holiday ham and turkey, mixed veggies... And a hand-made side salad with iceberg, sliced tomatoes and your choice of dressing. Oh, and you can't forget the croutons. I make college kid cooking into... poor married person cooking. The spice rack is an investment. Almost vegetarian, but not quite.
The only thing better than a restaurant with amazing food is a restaurant with amazing food that is AYCE -- All You Can Eat. But the best kind of AYCE is a sushi AYCE.
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Brunch w/ BlakeHalf-boricuan, half-corn fed Indiana hick. Stir in a taste of the southwest and serve in LA, on the rocks. #BrunchWithBlake #FoodPorn #LAFoodie Archives
July 2021
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