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Sunday, 27 March 2011

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kat

wow fog! that is something we don't see too much of in Hawaii. I hope Spring comes for everyone soon.

Faye

I've been wanting so much to try ALFORON! They've gotten so many great reviews from others as well. I've read your Alforon posts a few times and the place sounds great. Do you know if they primary serve flatbreads? Do they have any kebab or protein dishes?

Lastly, I'm a huge fan of Baba Ghannouj - how 'smokey' was their version? I tried Taste of Lebanon once and their BG was terrible smokey (tasting) for me.

Beautiful pic of the fog too :)

 Farm Fresh San Diego

The chicken tawook looks absolutely amazing!!

Kirk

Hi Kat - For some reason, I'm still fascinated by fog.....

Hi Faye - I like the Baba Ghanouj at Village Grill, it's been renamed Babylon Grill, but I've been told it's the same food and same folks.
http://mmm-yoso.typepad.com/mmmyoso/2009/11/village-grill-el-cajon.html
Ali Baba was also good, but the protein items weren't. They still make my favorite Kubtz:

http://mmm-yoso.typepad.com/mmmyoso/2009/12/ali-baba-restaurant-el-cajon.html

Hi FFSD - It was very good!

Roland

Just went to Sultan Kebab and Baklava and the owner is at the Hillcrest Farmers Market on Sunday. Didn't know he opened up a place in El Cajon until I walked in the door and he recognized me. He offers so much more at the restaurant and can't wait to try the many more Kebabs.

Kirk

Hi Roland - The selection is wonderful; and not just the kebabs.

Chris

Hi Kirk I was wondering if you had any idea of how pho restaurants prepare tripe?

I have cooked tripe before and it has always involved long stewing to tenderize and a strong gamey aroma. It seems to me the tripe in pho is thin shaved with an almost crisp texture, yet lacking in that tripe smell. I would ask, but have no Vietnamese language skills.

If you have any idea or can point me in the right direction I would appreciate it :)

Kirk

Hi Chris - I only know about doing it the way you described. I'll email you some of my findings.

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