Sahi Chronicles Part 3

Hello there fellow EatFiends! We bring you yet another installment of the Sahi Chronicles hailing all the way from the bay area. Today he brings you Bok Choy Toufu Noodle Soup and salmon.

 Prepping some salmon with garlic and other goodies.

 You know he's always gonna represent his home town hero one way or another. To see the amazing feat. click here. WHO DAT!

 Everything one would need for b.c.t.n.s.

 Fry up some tofu.

 And of course some help from Tenn.

 Tasty salmon with brown rice.

Bok Choy Tofu Noodle Soup. What the hell does "bok choy" mean anyway?

For those that don't know should know. Respect.

Videos courtesy of my shitty cell phone and this guy.

-Sgt. Baconator signing out for Capt. Sahi

Meeeeeeeat!

So I've been eating this grass-fed beef from a local farm by the name of Marin Sun Farms. I get it at Berkeley Bowl, but I recently discovered that they have a Butcher's shop in Rockridge. So I paid them a little visit...

The bag was a little crumpled as I was clawing on and gnawing at it on the way home.

Below is the spread...

Clockwise from left: Jowel Bacon (a rarity that I'm stoked to find), pastured eggs, Beef Cheek and Chicken thighs. Not pictured is a sirloin tip steak that will follow...

For starters, the Beef Cheek. This was just a little extra as my boss has been complaining that his wife and daughters don't eat meat, so I got something we could chow down on at work before the ol' ball and chain shoved a salad down his throat.

It was blurry when I got it, that's not just the picture.

Seared that bitch up real nice with salt and pepper...

Sauteed some veg up in the drippings. Even the onions and carrots were angry about how tasty this meat is.

Added some tomato paste and left that over the heat with the veg for a while to develop the flavor. Wine is key in this preparation...

Because it tastes better when you're drinking. Just a note, my phone has this picture timestamped at 11:12 am. Livin' the Garbage Life...

Oh, right, also the wine goes in the braising liquid, whatever one doesn't drink, that is.

I seem to be missing a few pictures, but I added stock and braised it for about 2.5 hours. Sliced it beautifully and tossed it in the braising liquid. Of course, you'll have to use your imagination for the rest of that, because I'm an idiot.

Next up, the Jowel Bacon. I had to try a bit of it while the Beef Cheek was braising...

Yummmmm....

So delicious. For those Eatfiends not in the know, the Jowl come from the lower part of the pig's head. Visible below...

Also visible on Sir Paul here...

Man, that guy is Jowly. I'll bet he tastes delicious, too. If anyone wants to go halvsies on some Paul McCartney cuts, let me know. Vegetarian asshat.

Next up, the Sirloin Tip!

Searing in the cast-iron.

I kept it out of the broiler this time. Apparently grass-fed meats have more unsaturated fats that would be destroyed by the high heat of a broiler, so it's supposed to be pan-searing all the way. It's been out of this world every time.

Resting on a cooling rack. It looks like the left half of Africa, minus the loser countries (Sudan, Somalia, Ethiopa, and notably absent is Egypt).

Finally, the chicken!

Chicken thighs always just look like chicken thighs! Why the picture? Fucked if I know!

Simple marinade: Extra chicken stock I thawed for the beef cheek braise, tomato paste, smoked salt, some pimenton de la vera.

Left to marinade overnight...

And braised for about 1.5 hours.

Seen here resting after braise...

Chicken seen here pulling off the bone with the most minimal effort.

Now for anyone out there looking to try this at home, this next part is the hardest. You need to pay very close attention taking it off the bone, and if you do it right, it should look something like this...

And such is the fate of my meats. The eggs continue to be used for breakfast.

Finally, the award for object found on the sidewalk that got a song from the 90s stuck in my head goes to...

http://www.youtube.com/watch?v=ejorQVy3m8E

That's not just a dumb joke, it really happened. I think I'm losing my fucking mind living up here.

Your Commander-in-Beef

Chugging Newcastle

Who here likes to chug beer?

We do.

-Sgt.Baconator

Food Truck Mania

Hello there fellow Eatfiends, it's been about 2 weeks since my last post. Not really sure what our Comm. in Beef has been up to. Rest assure he's probably cooking up something tasty. I've got lots of goodies for you all. 

 Veggie breakfast tacos consisting of diced onions, green bell peppers and mushrooms with some tasty hot sauce to spice things up.

 On to the good stuff. Down the street from my house a bunch of food trucks have been meeting up on Tuesday nights in an auto shop parking lot to feed the masses. There were 5 trucks total selling thai food, organic food, cupcakes, sandwiches and bbq oh my!

 At first glance I saw a truck decorated with flowers and other crap and was instantly turned off by it. I walked around and saw my options and came back to it.

 Curiocity catering ended up having great food. There whole menu was organic and although pricey (all of the trucks were) it was damn good delicous! The cook in the truck had a giant bowl of seasoned parmesan-truffle fries for people to sample. That inevitably secured my food of choice. After all, I am a hamburger eatin' son of a gun.  

 Its a crappy photo 'cuz you can't even see the meat, but I chose to start it off with a Brandt beef hamburger on a sesame seed bun topped off with onions, lettuce, tomatoes and pickles.

 "This is a tasty burger" -Samuel Jackson

 There was a cupcake truck ran by 2 girls. Pretty tasty and experimental menu. I ended up having the red velvet cupcake with maple frosting. It tasted sinfully good.

 Corner Cupcakes was what it was called. Low overhead, all of the cupcakes are pre-made. Just tell 'em what you want and bam! it's there. I think they were like $3? Can't remember.  

 There was another truck there called Slow Cal Bbq. All kinds of meaty sandwiches made of chicken beef or pork! 

 Tried to get some decent menu pics for you guys. So you know what to expect price-wise.

 Ended up getting the slider sampler combo. One chicken one pork.

 Curiocity catering had a great menu. I plan on getting something from there again.

 They even put some cole slaw on the bbq sliders.

Found this photo on my phone. One can never eat too much beans. It's the magical fruit!

If you are looking for food trucks in your neighborhood just google it. It's gaining alot of popularity and a lot of these trucks promote themselves through Twitter.

Hope you enjoyed it. More posts coming soon.

Eat

Fucking

Fiend

Friend, foe, allie.

-Sgt. Baconator

EatFiend @ Devine Pastabilities

Ran into an old skate-acquaintance recently and it turns out he's doing pretty darn good for himself. He opened up his own restaurant in Point Loma called Devine Pastabilities located on 3545 Midway Dr. #E behind Target.

 Devine Pastabilities: Inventor of Torpasta! Click here to see their site.

 Nice mellow atmosphere. 3 t.v.'s playing sports or whatever else you may crave. No NFL network though. No biggie. We weren't there for football. 

 Gotta get a base with a lil' ceasar slalad.

 PrivateHamBone went directly for the "Italian Stallion" torpedo which contained salami, capicolo, red onions, no lettuce and pepperoncinies.

 AnnaBanana had the Creamy Pesto w/ Sundried tomatoes.

I ordered the Mac Helper which was creamy cheesy elbow macaroni with ground beef. So good!

Chowin' down. 

 Burp. It filled me up and was under $7.

Next time we'll have to come back for happy hour.

Friend

Foe

Allie

-Sgt.Baconator