mmm-yoso!!!

Noodling Around City Heights, Before the (Covid-19) Storm - Minh Ky and Pho King

I had to go to Northgate Market on Saturday, March 14th and I was wondering how shops in City Heights were holding up with, at that time, the first positive Covid-19 in the region reported just five days earlier. So, on my way back home I decided to make a stop at Minh Ky.

It was 10am and the crazy-horrible parking lot where Minh Ky is located would usually be full; but there were a few stalls open and I found parking.

At this time of the morning, MK would usually be packed; especially on a Saturday, but for my entire meal, I was the only customer in the place.

I got my usual - the Beef Sate Egg Noodle Soup "dry" - soup on the side. And as usual, all the savory flavors, nicely prepped egg noodles, it really did the job.

Still, it felt really strange to be eating in Minh Ky, with no customers, no takeout, it kind of gave me the heebies…...

Minh Ky Restaurant
4644 El Cajon Boulevard
San Diego, CA 92115

It was so strange that I decided to head back to the area the following day, Sunday, March 15th and since it was just 9am, I chose Pho King. I ordered my usual here - the Hu Tieu Mi Kho.

There were some strange things about this bowl; first the soy sauce broth lacked the usual ground pork in it; it was also more salty than usual; lacking the sweet tones that add balance to it.

Notice anything strange about the noodles?

Yep, where's the Hu Tieu?

Wait...hold the presses, I found one....strand of Hu Tieu.....

This was a rather strange bowl overall....and maybe appropriate considering how weird things felt with no customers in the place, nor the old-timers drinking coffee outside.

And perhaps it was just fate that my last meal out, before the edict came down on March 16th, was at place named Pho King.

Pho King Restaurant
4658 El Cajon Blvd
San Diego, CA 92115

I'm not sure how the Covid-19 outbreak will change things regarding the future of the restaurant business....I'm not sure how many places that I frequent will still be around when we get to the other side of this. I can only hope that we "do the right thing" which will enable us to get past this. And perhaps my next bowl of Hu Tieu Mi Kho at Pho King will be perfect.

Be safe everyone!

Covid-19 Takeout - Homestyle Hawaiian

I recently managed to just work a half day on a Saturday. I needed to pick up some groceries from Carnival Market on the way home. The Missus was working so I had free reign over what my choices would be. On my previous venture to the area, I chose Mien Trung. It dawned on me that the original location of Homestyle Hawaiian was basically right around the corner. Man, has it been over a decade since Mo opened the first location near Mesa College? Time sure does fly. I called in my order right before heading into the market.

After shopping I drove on over and there was a short line outside the place....only three people allowed in the place at once. The really nice young man....who talks really, really fast peeked outside and asked if anyone had phone orders and what they were......I raised my hand, he waved me in. I walked on in, paid, and left.

And even though I knew it was much more than I could handle for one meal I got the combo; Korean Chicken - Chicken Katsu.

Calories be damned during times like these....we all need a bit of comfort. It did end up being two meals and change.....the Korean Chicken is still my favorite thing at HH. The rice was a bit on the hard and dry side; but the mac salad was perfectly chilled, even as I arrived home. The sauce for the Korean Chicken....they even gave me two without asking, was on the side, so the chicken wouldn't go soggy. The chicken katsu was still crisp and passable.

I've been making it kind of game of sorts; to figure out what take-out I'm able to do on my way back from shopping excursions....so far, so good.

Homestyle Hawaiian Island Style Food
7524 Mesa College Drive
San Diego, CA 92111

Entering my car, plate lunch in hand; I suddenly recalled a moment, a lunch, back in December of 2011...….back when Dennis, Carol (from Cabcooks) - we miss you both, and Cathy, went to Homestyle Hawaiian, in memory of the passing of fellow blogger "Nate" of Hwn Pake in Okinanwa. Man, how quickly time flies.....

Recently Consumed (and some cooking tips) - Covid-19 Edition

I'm pretty much bushed; so just a quick post of things that came out of our kitchen.

We finally got our delivery of beans and lentils from Rancho Gordo; yes, they are swamped and out of a lot of items and delivery was delayed a couple of times; but believe me, their product is worth waiting for.

Made a Lentil and Kale Soup....made with...well, bacon fat of course.

And the missus just "needed" a couple of poached eggs. I've learned a couple of key points when making poached eggs over the years:

1 - The fresher the eggs; the better the outcome is. The older the eggs are, the more runny the whites are, which will make for very "wispy" poached eggs.

2 - Strain your eggs before poaching. This will remove the really runny whites

The Missus requested Katsudon a favorite of Hers a few nights back.

She will even eat the leftovers cold....I think She might even prefer them that way!

For me; one of the key steps is a short 15-20 minute brine of the chicken breast. I use a basic brine similar to what I use for smoking chicken.

For one pound chicken breast; cut and pound to an even 1/3 inch thick, then brine is a solution of 1/4 cup kosher salt, 1/2 tsp granulated garlic, 1 quart water for 15-20 minutes. Make sure to dry the chicken well before initiating the breading process.

You'll find that you won't need to add much more seasoning when breading the katsu.

Here's something I made for myself when the Missus was working - Kimchi Fried Rice with Chashu Chicken and of course....it just needed an egg!

Hope everyone has been eating well!

Have a safe and delici-yoso weekend!

Covid-19 Takeout - Island Style Cafe

**** Island Style Cafe has reopened in Santee

My dry cleaning lady sold her business back at the beginning of the year and decided to just do alterations at a dry cleaners in Tierrasanta….and you know how I am about loyalty and stuff; so of course my dry cleaning is now done there. I decided to run away during a lunch time and pick up my dry cleaning, but the place was closed. So, in order to have some consolation and not waste the trip I went to Rite Aid to pick up some necessities and also made a call....to Island Style Café; it was too early for the Homestyle Hawaiian location in the area and heck, with all that's going on; I wanted some comfort food. I headed to Island Style Café right after Rite Aid.

They had the "Covid set-up" going, my lunch was ready when I got there....in and out in less than 5 minutes. The Owner "Terri" was so nice and told me "Mahalo for giving us business during this difficult time". So nice.....

Of course I got the Kaloko Loco.....

And while the crepe didn't travel real well...perhaps I should have ordered a regular loco......everything else was good; from the not massed produced, beefy hamburger patty, to the fried rice, to the egg that was still nice and runny.

No complaints.....though I wish they had Tabasco....and I didn't have any back at the office; so I had to make due with Cholula. That's ok, it worked out fine.

And while my appetite these days isn't what it used to be.....I polished it off. How did that old commercial go? You know, "I can't believe I ate the whole thing".

A little bit of comfort goes a long way these days.

Island Style Cafe
5950 Santo Road
San Diego, CA 92124
(858) 541-7002

Be safe, be good to others, and take care!

Covid-19 Takeout - Menya Ultra (Clairemont)

On the first Sunday of this month; I managed to escape work at around 1030. I'd heard a bit about doing take-out from Menya Ultra (you can read FOY Jason's opinion in the comments of this post). I decided to call in my to go order right before I left work....they picked up on the first ring; I placed my order - they were giving away extra noodles for free! And was told to come pick my order up in 15 minutes! I was told that they didn't open for walk-up or online ordering apps until eleven, but took phone orders from 1030. I arrived, they had things nicely set-up, hand sanitizer right by the makeshift counter in the doorway. I was in and out in less than five minutes.

I got the tonkotsu chashu with a tamago.

This was probably the most well put together take-out I've had so far during the outbreak.

A couple of key points:

1 - Put the broth into a pot and get simmering....not boiling, simmering.

2 - Get another pot of about a quart-and-a-half of water up to a rapid boil

3 - Put noodles in a noodle strainer or colander

4 - About 2-3 minutes before serving place egg into broth

5 - Pour half the boiling water into the bowl you'll serve the ramen in.

6 - Pour the other half of the water over the noodles, quickly shake and drain well, separate noodles. No wants the dreaded "clump"; especially with nice, chewy noodles.

7 - Pour the hot water out of the now warmed bowl.

8 - Dip the chashu into the simmering broth quickly.

9 - Arrange the well drained noodles in the bowl and pour the broth over the noodles

10 - Arrange the rest of the bowl

11 - Eat!!!!

This was very good....and like Jason said: "I've been enjoying Menya takeout, I actually prefer it more than eating at the restaurant! Don't have to deal with waiting in line or checking in early." Thanks Jason!

And Menya has something called the "Stay Home Ramen Kit"; which is basically four orders of Ajitama Ramen, which might be worthwhile for a family or major "ramen heads".

Menya Ultra Ramen
8199 Clairemont Mesa Blvd
San Diego, CA 92111

Sunday Stuffs.....

I think of this more as a Sunday check-in. How is everyone doing, physically, and well, mentally as well? I keep wondering how all the FOYs are doing.

On my "mission for groceries" I was wondering how some of the restaurants with long histories on Convoy are doing.....Ichiro came to mind. The entire parking lot at 4344 Convoy was empty, with Tasty Bakery the only business open in the strip mall.

And the sign at Ichiro's..... I think I need to make it a point to get more take-out.....

I took the long way home; wondering what was open in the Linda Vista area.... Thai Papaya had a sign saying that The Original Sab-E-Lee is open seven days a week. Pho Hiep and Grill is closed as is Pho Hoa Huong. The porch where the "old timers" used to hang out and drink coffee had been taken over by a group of homeless folks.

As I drove past Tio Leo's on Morena....for some reason, I always make it a point to check out the signs...….this is what is currently posted.

We've cancelled our upcoming trips...luckily, we're able to either get vouchers or full refunds....one of the Airbnb hosts replied to me saying that though their home is an amazing place to visit; now was not the time. Her son is an Emergency Room Physician and she is ever so worried about him.

I have a ritual of sorts when I return from a long trip. I'll get my fix of if a West Coast Icon. Since we wouldn't be travelling anytime soon, after shopping stop at Mitsuwa, I ordered one of these.

I even got Animal Fries.

Which confirmed, much like the egg at Santouka, that I'm still not sure why folks like the fries at In-N-Out....no matter how much lipstick you put on the pig...…it's still a pig. Still, having one of my Bi-annual visits to In-N-Out was both comforting and sad at the same time.

Hope all is well.....

Basic Mushroom Broth/Stock

Well, the Missus wanted Her Mushroom Risotto again.

And while I've already done a post on the risotto already; I thought I'd go ahead and post my very basic mushroom broth that I use to make the risotto and various mushroom soups and such; it's really simple. It's based on a recipe in the late Charlie Trotter's cookbook - Charlie Trotter Cooks at Home. The recipe is kinda hidden away in one of the soup recipes. There is a difference in the version I make. I use various mushroom trimmings that I freeze; the good stuff; you know chanterelles, oyster mushrooms, etc.....and in the case where the Missus wants a soup or risotto before I hit the two pound mark, I'll supplement with cremini mushrooms. It's a very nice broth.

Anyway, here goes:

Mushroom Broth:

2 Pounds Mushroom Trimmings or Cremini Mushrooms Chopped
3-4 Tb Extra Virgin Olive Oil
3 1/2 Quarts Water
1/2 Cup Dry White Wine
1 1/2 - 2 Cups Roughly Chopped Onion
1 Bulb of Garlic Chopped
1 Tsp Thyme
1 Tsp Oregano
salt and pepper to taste

- Add mushrooms to a cold stockpot. Turn up heat to medium-high and let sit until the mushrooms start giving up its liquid before stirring
- Add olive oil, garlic, onions, and saute until fragrant
- Add white wine to deglaze (the mushrooms will leave a bit of a "fond" in the pot)
- Add Thyme and Oregano and mix well
- Add Water and bring to a simmer
- Simmer for 2 hours
- Strain broth and add salt and pepper (if desired) to taste

You can freeze the broth - makes about 10-12 cups

We use it for our risotto instead of chicken or any other broth. I will also use it in addition to mushroom soaking liquid and reduce for pasta sauce.

I hope everyone is still doing well!

Have a great...and safe weekend!

Covid-19 Takeout - Mien Trung

Or maybe I should call it SARS-CoV-2; which is the name of the virus that causes Covid-19, which is the disease caused by the virus....well, enough of that.

This past Saturday, I finished up my work by 10 and needed to hit up Carnival Market on the way home for some groceries. The Missus was busy at work and I'd be making dinner, so I wanted something for an early lunch. It suddenly dawned on me that Mien Trung is right down the street. When I've eaten at Mien Trung; I have never failed to notice the bags and pots of take-out stacked up for pick up. I guess it was my turn. I called in my order for Bun Bo Hue and drove the few blocks over after shopping; waltzed in, paid, got my order, and sauntered out the door in less than two minutes.

Things were packed nicely; man, they wrapped up the herbs and veggies in a tight bundle. It practically exploded as I started to unwrap it.

I liked the fact that they included some pretty spicy chili oil and mam tom; which added a nice funky-umami layer to my Bun Bo Hue.

The broth was quite bracing; in fact it started to pop and crackle from the chili-annatto oil as I heated it on the stove top. Lots of lemongrass tones and this was pretty spicy......not too heavy handed in terms of MSG, a nice squeeze of lime added some balance to the broth. The noodles were firm and slippery....I made sure to wear a dark t-short while eating this to avoid the dreaded "red dot syndrome".

Needless to say; it did "hit the spot".....right between the eyes; especially since the weather, while decent on this day, had been pretty wet and cold (by San Diego standards) than usual over the week.

I'm shocked that I hadn't done take-out from Mien Trung sooner; after all, we've been coming here since 2006 and it felt good supporting a place that's been on our rotation for fourteen years.

Mien Trung Restaurant
7530 Mesa College Dr
San Diego, CA 92111

Covid-19 Takeout - Santouka

I've got a couple posts on places that are on my rotation that I managed to do take-out from. Santouka is a favorite of the Missus and I decided to order take-out when I had to drop by Mitsuwa to pick up some groceries. I placed my order....the young lady told me she really liked my "mask" and I told her that it's an improvement over the way I look without it, which cracked her up.

Anyway, they were out of shio ramen, so I got the shoyu....toroniku style of course. After doing my shopping I walked over and my order was waiting on the counter.

Everything was packed really neatly. That pork cheek was so tender and full of soy sauce flavor. The noodles were a bit softer than I prefer.....I'm guessing they didn't travel really well; even though it was packed on the side. Like I mentioned earlier; this was the shoyu version; which is bit too salty for my taste....though I must be missing ramen since I scarfed the darn thing up anyway.

Oh, and one last blessing.....in case you're looking at that tamago and think Santouka has changed their ways....well, no; I made the egg.

This was fine; no muss, no fuss, I was going to Mitsuwa anyway, so there was no extra effort. Though I can't wait to return for a proper bowl once we're over this outbreak.

Santouka Ramen
4240 Kearny Mesa Rd(In the Mitsuwa Marketplace)
San Diego, CA 92111

Our best wishes to all of you for Easter and the season ahead

I think it would be disingenuous for me to wish everyone a "Happy Easter"......I believe it's far from that this year. But, in spite of being rather agnostic (long story there...), we still wanted to make sure to wish everyone a safe and healthy day.

The Missus is working today and I had my first full day off since the middle of February. And having a day staying at home....well, I caught up on some cleaning chores, gave Frankie a long overdue bath (he's not talking to me at the moment), and discovered this amazing thing called an afternoon nap.

As for a blow-out Easter meal, well, that isn't happening this year. Instead, I just went and cleaned out the pantry a bit; the extra ham hock I had from Siesel's with a the half pound of Rancho Gordo Cranberry Beans; the half rack of pork ribs and half-pound nixtamalized corn I had left from making pozole, collard greens, potato, zucchini, etc...… And just made a hearty soup.

All the soaking and simmering took most of the day; but I'm sure the Missus will enjoy this when She gets home.

I hope every one is doing well on this Easter, physically and mentally. And like the title of this really short post says.

Our best wishes to all of you for Easter and the season ahead!