Sunday, July 31, 2011

Worthy Burgers in OC: Joseph Mahon's Burger Parlor (Fullerton, CA)

I never got to try Chef Joseph Mahon's burger while he was at Bastide, but everyone raved about it.
Naturally when he opened Burger Parlor in Fullerton, I decided I had to try it, OC or not (being in Pasadena, OC seems extra far).

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Burger Parlor is sort of a permanent pop-up. The space is Rialto Cafe by day and Burger Parlor by night (Wed to Sat nights only at the moment).
In this casual and intimate space, regular customers can chat unintimidated with Mahon, and occasionally his wife and adorable baby boy.
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There are nine burgers on the menu and thick cut steak fries, but a sign indicates that he can also construct something vegetarian-friendly. You need only ask.
Mahon has the burger basics down: good meat patty, ground daily from Nebraska Angus beef, and good buttery buns. Of course, he doesn't just stop there - more after the jump.

Friday, July 29, 2011

A Pupu Party, LA Mag's Island Style Cook-off

Who doesn't like pupu? No one, because who doesn't like Hawaii? In conjunction with the Hawaii Visitors Bureau, Los Angeles Magazine threw an island-style cook-off between four of LA's greatest chefs. A pupu cook-off. Readers tried the pupu and voted online over a period of few weeks, and it all culminated in a cook-off between two finalists at the Fairmont Miramar Hotel and Bungalows.

Foie Gras Sushi
The winning pupu: Foie gras sushi
Chef Mark Gold, Eva Restaurant
The attendees don't want to just come and watch the cook-off, of course. We want to eat and drink and have fun. And those we did.
First, the drink. Pineapple Mosquito made with vodka, pineapple juice, liquor 43, mint, pineapple juice
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We also ate the pupu prepared by the two finalists: Chef Mark Gold from Eva Restaurant prepared sushi with whole lobes of foie gras, tea smoked plum, and grated yuzu. Chef Neal Fraser from BLD prepared Hawaiian tuna poke with wasabi tobiko and sambal creme fraiche; he also prepared some spam banh mi.

Thursday, July 28, 2011

Product Review: Hell Fire Pepper Jelly, Aptly Named!

I'm not one to try the ghost pepper, or enjoy the incredibly spicy dry curry at Jitlada. Basically, I can't really handle spicy food (although I'm getting much better). Still, when they offered a sample of the Hell Fire Pepper Jelly, I was curious. Yes, I'd love to try it! I've had jalapeno jam before and it wasn't all that spicy.

The small jar came with a cute little spoon. The golden color looks unassuming. It smells both spicy and sweet - hard to tell which way the taste will lean but it smells good.

Hell Fire Pepper Jelly

I didn't have any bread at home, so I went over to Wandering Chopsticks' house and for the first taste spread it over white bread, took a bite ... sweet, a little touch of tartness, .. then it creeps up on me: oh my god, SPICY!
Hell Fire Pepper Jelly Spread
Hell Fire indeed! This was no jalapeno jam I randomly tried years ago, this thing is the real deal! Now, white bread is probably not the best way to eat this. WC suggested this would be a good dipping sauce for meat. Perhaps glaze for barbecued meat? Yes, I think that would work very well with this. It already has the flavor components of a sweet BBQ sauce, with a super kick.

Bottom line: if you like spicy and want to try something different, this one is for you.

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