For nearly a quarter century, the most popular section in New Mexico Magazine (the nation’s oldest state magazine, by the way) has been a humorous column entitled “One of Our Fifty is Missing.” The column features anecdotes submitted by readers worldwide recounting their experiences with fellow American citizens and ill-informed bureaucrats who don’t realize that New Mexico is part of the United States.
Some travelers from other states actually believe they’re leaving their nation’s borders when they cross into New Mexico. Others think they need a passport to visit (not that they’d visit considering they’re wary of drinking our water.) Merchants and banks throughout America have been known to reject as “foreign credit cards” American Express and Visa cards issued by New Mexico banking institutions.
The realization that it’s New Mexico, U.S.A. isn’t lost solely on ordinary citizens and bureaucrats. Even modern pop culture has gotten into the act.
During one episode of The Simpsons, the iconic Homer Simpson didn’t know New Mexico existed until looking at a Krusty Burger map and exclaiming with surprise “Hey, there’s a New Mexico.” Homer’s despotic boss, the Yale educated Mr. Burns wasn’t much better: “Whoa! Whoa! Slow down there mistro. There’s a New Mexico?”
Not only is there a New Mexico, it’s being increasingly “discovered” by thousands of viewers who tune in to various shows on the Food Network. Hardly a week goes by without one of the network’s gastronomic glitterati visiting the Land of Enchantment and salivating effusively at some culinary creation or another.
It’s not only the Food Network which has uncovered New Mexico’s gustatory gems. It’s the Wall Street Journal, GQ magazine, Gourmet magazine and dozens of other traditional media publications. Online, New Mexico’s cuisine is frequently feted on the popular Roadfood Web site as well as on salon.com, epicurious.com and a wealth of other Web sites.
New Mexico’s cuisine has also achieved the pinnacle of achievement in the culinary world, garnering numerous awards from the prestigious James Beard Foundation. In recent years, the “Oscars of food” have been awarded to chefs, restaurants and cookbooks all from New Mexico.
Not every mention of New Mexico’s cuisine is “peppered” with references to chile, the capsaicin blessed staple of New Mexico home and restaurant fare.
It may surprise you to learn that an Italian restaurant (Trattoria Nostrani) in Santa Fe was lauded by Gourmet magazine as one of the 50 best restaurants in America or that the Food Network and epicurious.com selected as the best burger in the entire fruited plain, a burger crafted in a humble New Mexico café (Bobcat Bite) with seating for only 26.
Several other New Mexico restaurants have earned prestigious national accolades. A surprising number of them are nondescript mom and pop diners with little to offer in terms of ambience but which serve outstanding food (most of it not sophisticated enough to be called cuisine).
Understandably many of New Mexico’s best restaurants are concentrated in its most populous cities, but to limit your culinary exploration to those cities is to miss out on some of the very best restaurants anywhere—many just off the “well eaten path.”
Stay on the teeming tourist traversed areas, and you won’t discover that some of the state’s best New Mexican (El Bruno) food can be found in Cuba (New Mexico) or that its best Cuban food (Tocororo Cafe) might just be found in Madrid (also in New Mexico). You’ll miss out on conceivably New Mexico’s best Cajun food (Callie’s), which is served from a dilapidated mobile kitchen that looks like a rejected hippie bus (or a rusty roach coach on steroids).
Within miles of one of the ten natural wonders of the world you’ll find what is arguably the state’s best barbecue and (gasp) until just a few years ago it was served at a Carlsbad Dairy Queen by an owner who took the term “independently owned” to heart. Even though it’s on a tourist trodden path, neither the Food Network nor the guidebooks have found this one.
New Mexicans like me are a discerning and demanding lot when it comes to our disposable income and one of our favorite ways to spend our hard-earned money is by dining out.
In fiscal 2003, New Mexicans spent $1.6 billion in eating and dining establishments. Considering the state’s median household income is just over $30,000 a year, the Land of Enchantment’s restaurants—and not just those anointed “best of” by the culinary cognoscenti—have got to be pretty good to inspire such enthusiastic patronage.
Before you check out my restaurant reviews, please review my rating system which explains how I arrive at my ratings. It’s not exactly scientific and I don’t take into account anyone else’s opinion of the restaurants in which we dine, not even the opinion of my faithful dining companion and wife Kim whose palate has matured tremendously over the years.
Your opinions may certainly differ as there are no rights and wrongs in my ratings, just opinions–mine.
Bobcat Bite photos courtesy of my friend and colleague Andrea Lin.
Absolutely not. Wow. Frank Pepe’s legendary white clam pizza from a recipe from Napoli. I have not even been to Connecticutt let alone Pepe’s. I went to their website and: “Putting clams on pizza is nothing new at Pepe’s and we are proud of our delicious creation. Our famous white clam pizza is made with the freshest clams, grated cheese, garlic, olive oil, and oregano arranged atop a coal-fired crust that proves this combination is one for the ages.”
How did a homegrown New Mexican like you, Gil, ever make it to a pizzeria in Connecticutt? And does anyone do a white clam pizza in NM?!
Tom, believe me, it’s a transformative pie. I was very blessed to have been stationed at Hanscom Air Force Base, Massachusetts (about 20 miles from BOTVOLR’s hometown of Lowell). During my two years there I managed to make it not only to Frank Pepe’s, but to Katz’s Deli, too. From a culinary standpoint, living in Massachusetts opened my mind and my eyes to experiences and tastes every 19 year old should have.
To my knowledge, there is no white clam pizza in New Mexico. You’ll have to go up to Denver’s Cart Driver Cart Driverfor a New Haven–style white clam pizza (showcasing tender littlenecks, ribbons of pancetta, roasted garlic cloves, creamy panna sauce and a liberal sprinkling of fresh herbs.)
I know New York, of course. Having only made visits when I was on an expense account. I’ve been to Katz’s, Carnegie, and Stage Deli. For some cinematic reason I always go back to Carnegie (see Broadway Danny Rose). Gil, do you have a favorite deli in NY?
I was 21 when I last visited Katz’s Deli, but that transformative pastrami flavor will forever be imprinted on my mind. Sadly, I only made it to the Las Vegas instantiation of Carnegie. I didn’t know whether to try putting the one-pound pastrami in my mouth or to climb it. It was huge! Someday I’d love to go back and make up for lost time.
Oh, I updated my comment about white clam pizza.
Gil and Tom : Sadly – make that tragically – it’s too late for a pilgrimage to either Carnegie or Stage Deli – they’re both closed. Carnegie shut down in 2016 and Stage was closed in 2012. Their outpost locations in Vegas have also been closed. Katz’s is still open but it has never been a favorite of mine (I detest the rude countermen) and I see that Second Avenue Deli is also still in operation but I haven’t been there in years.
Gil, you have influence in NM. You must issue an Executive Order (so popular these days) that a pizzeria in NM make a white clam pizza before sundown.
I love the guys at M’Tucci’s. I am going to execute an executive order that they must make a white clam pizza.
The white clam pizza at Frank Pepe’s in Hartford, Connecticut is one of only FIVE life-altering pizzas I’ve ever had. Is that where you had clam pizza, Tom?
Another Dining MEXICO adventure. Oaxaca has some of the finest dining in Mexico. No, that’s not like saying Military music is some of the greatest music I’ve ever listened to. Mexico has some great dining like Pujol (ranked 18th best restaurant in the world), Maximo Bistrot, Lalo and many others.
In Oaxaca there are several restaurants and chefs listed in the best of Latin America.
First night at Origen. Had a terrific tongue dish, marinaded and served with a terrific sauce. Great mescal to accompany the dish. Terrific but wait there’s more.
Lunch on day two at the Quinta Real Hotel, a converted convent. In an effort to broaden my culinary horizons, and at the urging of Gil who told me “if you liked ant eggs you’ll like chapolines”otherwise known as grasshoppers. Glad I tried them, but frankly ant eggs are much better. Lunch on our last day was a recommended restaurant Casa de Abulita with a 4 mole chicken dish that was outstanding, and another favorite of mine, Black bean soup.
Then dinner at El Distilado. 9 course tasting menu, and every course a winner. My two favorites out of 9 great ones, were an outstanding take on sweetbreads, with a very, very piquante sauce, and followed up with a pulpo dish, marinaded in its own ink, honey and soy sauce. If I was in the privacy of my own home I would have literally lapped up the remaining sauce like the food dog I am.
Our table and the others were visited by the Chef, Julio Aguilera, an American trained in San Francisco. He explained almost every one of the 9 courses and was as personable as he could be. Considering how many great choices we had we decided to go back for our last night’s dinner. Even with an ala carte menu available and our desire to have his short ribs the Chef said he would like to make the dinner a tasting menu he would put together for us including the fabulous short ribs. How could we say no, and again it was spectacular.
Oaxaca was everything we could have asked for in terms of foodie delights. Not to be missed.
Friendly service, excellent food and psst, BOTVOLR, the 9 course tasting menu with a very generous tip for AAA service was $140. for two.
And a nice introduction to Mescal to boot.
El Meze, one of the very, very best restaurants in NM has closed. I first saw the notice on Open Table and found it hard to believe based on eating A number of times and it always being full. Looking further there were 2 notices reporting its closure, one stating it was closed due to a fire and the second stating the Chef had decided to retire. Either way it’s our loss. It was worthy of a trip to Taos for no other reason than to dine there. We brought guests there on trips to Taos. While I’m no expert on chicharones Chef ‘s version was the best I’d ever had. I do know what I like and and I liked them a lot.
What ever is the reason for its closing I’m sorry for any NM foodie who missed out.
If it’s the Chef’s retirement I hope he and his wife, the front of the house chair lady enjoy their time away and hope the get bored quickly and grace the NM food scene once again.
I’m calling this Dining Mexico, for the moment dropping the “New”.
My wife and I have dined at several restaurants ranked world wide top 50 from Europe to South America but find the culinary scene in Mexico to be among the best anywhere. Last night had the pleasure of dining at Maximo Bistrot in Mexico City.
Chef Eduardo Garcia has taken his apprenticeships at Le Bernardin in NYC and Pujol, a top 50 in the world restaurant to his own eatery Maximo Bistrot, now ranked 39 of the top 50 Latin American restaurants. Chef Garcia was deported twice from the USA and now can never return. Our loss.
We had his creations that ran from Tuna sashimi, burrrata and pesto stuffed squash blossoms, asparagus with a fabulous hollandaise, taliatelle with bronze fennel and caviar, rack of lamb, ravioli stuffed with short rib, and my favorite sweet breads, eaten once a year to keep my cholesterol somewhat in check. Plus a few more great, shareable dishes, including a great take on dessert, French toast with a compost of in season berries. Dinner for 4 with the gratuity came to 6000 pesos, or $80, per person, much less than at a great, big city (pick any one) restaurant.
In a word, wow. Mexico City is just a starting point for Fine dining. Among our favorites is Nobu and Hunan Reforma.
We are headed to Oaxaca which claims to be the epicenter of the dining fine dining explosion in Mexico for some mescal fueled food and a pre fixe 9 course dinner at Origen, another highly rated restaurant.
If you’re traveling south of the border you can find these great eateries listed in any number of foodie sites.
One word of caution, you need reservations far in advance like a couple, 3 months for Pujol, Enrique Olivera’s 18th best rated restaurant in the world.
Thank you, 8. Tremendous report on the outstanding culinary scene in Mexico! Along with the ascent of great restaurants in England over the past decade or so, Mexican cuisine has earned its rightful place as one of the world’s best cuisines.
Had a Cubano from Relish.
Simply the best Cubano I’ve had in ABQ. One of the best I’ve had anywhere.
Right meat, right cheese, pickle, mojo and the bread was a soft grinder roll that was toasted in the press and got flattened a bit and crisp, maybe lightly buttered before pressing.
A very good potato salad side.
Very happy I tried Relish, definitely not a one and out.
Vanessa, thank you so much for your assessment and opinion of Gil and his food blog! I do know him as a friend and one who likes to share where he eats with all of us. I too am glad there is a space where we can excape the depressing realities of most of life and find a place where we can find where ti dine objectively and in peace in the Land if Enchantment. I challenge all bloggers to be more positive and enrich this blog to what it’s supposed to be! Happy Holidays to All!!!
Yo Holiday Time means lots of gatherings for many which means laying out food spreads or having an item for pot lucks: If you have been to Japan, Hawaii, or locally to Canvas Artistry https://www.nmgastronome.com/?s=canvas+artistry where you had their “Tempura Fried SPAM Musubi” and wish to replicate it, but cannot afford the SPAM, here are 2 of my Holiday Remembrances for You (but only if you are into that sort of thing!!!!): a) Making SPAM at home http://tinyurl.com/y9m92kho ! (No, I haven’t done it, but look forward to your report! b) Sushi Making Kit http://tinyurl.com/ybnkn8d5
Disclaimer: you might find a cheaper kit elsewhere, e.g. in ABQ at Tailen. UpFront: Do your thing, but please…. let me do mine: I prefer that SushiMaking-for-Dummies than to rolling kits. I favor Seaweed Wrapped. I prefer mixing speckles of wasabi in the Soy Sauce; topping the roll section with a sliver of Ginger vs savoring each separately. Key! Elsewise: Premier: buying Sticky Rice to begin with and have an exquisitely sharpened cutting knife. No, am not into Saki; a Plum wine is fine! RE the latter for “Cheers!: kanpai! (sounds like “gahn-pie”). You may hear banzai! shouted at some point, but leave that to later. Often voiced with enthusiasm as glasses are raised, kanpai translates to “empty cup” — the Western equivalent would be “bottoms up.”
Tradition once dictated that people were expected to finish their cup of sake (rice wine) in one shot. That’s why the cute cups are conveniently small. Now that beer is more or less the drink of choice, you can certainly get by with just raising your glass and taking a sip each time someone offers a toast. No need to revert back to your chugging skills developed at great cost in higher education. Small sips are a good thing; there may be scores of toasts given throughout the night! Pro Tip: The correct pronunciation of sake is “sah-keh,” not “sah-key” as often heard in the West.
(Lo, lest some might erroneously think otherwise: NO, I do not require being served by a Geisha!)
A meteorologist?
Really?
Why?
Did any women vote for Ms. Currie?
Another head scratcher.
The world is going to hell in a handbasket and a weather forecaster who has the same forecast 330 (“sunny with a high of 71 and a low of 54”) days a years is leading the poll?
Does the term horny old man come to mind?
Any women vote for Ms. Currie?
This is the first time I’ve commented on the website. Your condescending and mean spirited comment really set me off. I’m a woman and I voted for Ms. Currie. So did two of my women friends. Why did you want to know if any women voted for her? Is it so you can label us lesbians. You seem very adept at name-calling and it’s obvious you hate the weekly poll which my friends and I find fun (thank you BOTVOLR and Gil).
OMG…Bienvenidos to the Blog Vanessa…a refreshing splash of cold water indeed! Alas, BLUSH RE the “fun” acknowledgement”, i.e. I only suggested doing Polls and just a few topics and have tried to suggest to “One n All”, to pitch in your topic/items for a Poll!
Be that as it may, I must admit I have not voted in this one, albeit I kind of find positives RE all choices…well, except one. Personally, I think a LOCAL Celeb who is missing and who is due “some” acknowledgement, is Nancy Laflin of KOAT. Now that Anderson, Joles, Aragon, Johnny, and the venerable Dick (sorry whoelse I missed!) have taken their leave…and MaryLynn sorta speak… I’m thinking Laflin is the “Matron” (surely that is going to win me points!) of Local TV.
While some might be ‘suspect’ that she niched out the ‘crime scene’ for personal career “gain”, one must admit, IMHO, her persistence over the last “how many years?” suggests a deeper commitment to bringing us, keeping us in tune with, the dark side of Albuquerque, lest we engender risks to our civility as a society, e.g. by sticking our heads in the sand…being a desert of course! What the heck makes this woman tick to not just “read” this news, but delve deeper into stuff and always be out (impeccably) in the “field/arroyo/culvert” getting the nitty-gritty that I…we…might not rather see? And yet over the 10 or is it 15 or whatever years its been, she has warded off developing a “crustiness” to the humaness of the victims involved. (Pardon…saying that makes me also think of the Journal’s Joline Gutierrez-Krueger and her doggedness and concern RE e.g. Mary Han’s “death” as “they” were so quick to label!) Yo, I would give my “eye teeth”, to listen to Laflin’s ‘confessions of a compulsively diligent Criminalist Reporter/Journalist’ over….let’s say our Henry IVths at Antiquity….in contrast to even the most Celebed (unnamed) Cable-News BobbleHead. Ok Ok…Megyn Kelly, in her old role being a tough second, given she brought to her glasstopped table, the most antithical of viewpoints, to go eyeball-to-eyeball with! LOL
Wow. Lesbians?
And what name calling did you cull from my comment, and whom did I name call?
Did you vote for Ms. Currie because her spot on forecasts are spectacular?
What question would you ask her, green or red?
Do you like your eggs runny or hard?
What’s you fave GCCB?
Fun, maybe.
Objectifying women by looks, certainly.
Informative, no.
Chill.
I’ve never met Gil. I don’t know that I want to. It might destroy the illusion. To many of his readers Gil represents the joy of dining. It’s a joy many of us feel but can’t express nearly as well. This website is an escape from the meanness of politics and crime. It’s our place of joy.
Kristen Currie expresses that same type of joy in her forecasts and when she samples the dishes prepared by the guest chefs who visit the KRQE morning news program and in New Mexico Living when she subs for one of the hosts. She knows her way around the kitchen and has been a celebrity judge at many food events around town.
It’s unfortunate that not everyone can keep the dialogue on this website positive and build up one another instead of tearing others down whose opinions they don’t agree with.
The poll meister did not offer any opinions, just look at his comment and you’ll see just that if you have the time to go through it.
I have expressed my opinions of some of the polls and made a suggestion or two that I think would improve them but I usually don’t vote for any number of reasons.
One in particular more input from other commenters or perhaps a none of the above or a space for commentersto add their own choice.
I have asked the poll meister for some analysis of the results from their perspective but it’s never forth coming.
And the lesbian comment was the most absurd I’ve read. Period.
Wow! Thank you so very much. I’m certainly not worthy of your kind words.
There are always reciprocal expectations about meeting someone you know only from their writing. In every single case, the readers whom I’ve had the great pleasure of meeting have exceeded my expectations and many of them have become treasured friends. I would hope that if we ever do meet, you’re not disappointed. I’m a pretty ordinary guy.
I voted for Kristen for exactly the same reasons you did. During my convalescence from surgery last year, I had the great pleasure of watching the entirety of the KRQE morning news program and got to see Kristen not only deliver a reliably accurate forecast, but interact with chefs and restaurateurs during food segments. She asked very good questions and was adventurous in sampling dishes with which she was not familiar. You can’t help but love her enthusiasm for her chosen craft…and for food.
This blog welcomes a diversity of opinion, but like you, I’d prefer that it be constructive and kind.
I am afraid that I, a male, voted for Kristen for very strange reasons, not because she is a hottie, not because of her weather forecasts nor her interviews with restaurateurs, but two basic irrelevant reasons.
1. The fashion show. We swear that we have seen a dress twice 2-3 times. It appears (to me) that she has 4 basic patterns 3 of which are very close, a form fitting sleeved & sleeveless and either with a fringe on the side. Variations are the fabrics. The Fourth (and I can understand why somebody would get upset with this) is by far Omar the Tentmakers most attractive dress. I amuse myself by trying to guess what her clothing budget is (which is none of my business but solely for my entertainment).
2. The fantastic (and entertaining) hand, arm & finger movement as she stands in front of the green screen.
All of this sounds very childish but I long ago gave up on local news as informative but just entertainment. I also amuse myself trying to see how many times the “anchor’ can remind me to get the KRQE news app.
Everybody else on the list is boring.
While I am a red blooded All-American Boy, and Kristen is very attractive, that is not the reason I voted for her. It’s just that she seems to be the person on the list whom I’d most want to dine with. The others on the list just don’t appeal to me. I can think of 10 other local celebrities I’d rather eat with, but she is the one that works for me.
Otherwise, Holly would be right behind her as well, right?
Besides, I think you put more thought into these polls than do most people who vote :-)…just like the way our elections turn out usually! 😉
The poll, boss, the poll!
How about a poll regarding the poll?
The poll seems to have gone the way of the Edsel. Or has the pollmeister gone on vacation?
Perhaps the poll could be a collaborative effort with potential pollmeisters submitting questions of interest.
My poll would require a bit more input by commenters:
For instance, in order of preference name three people with who you’d like to break bread with?
Here are mine:
Jackie Robinson, to make amends for chickening out when I had the chance to tell him he was the most exciting baseball player I have ever seen, instead of standing dumbfounded and silent.
Marilyn Monroe, still the most blonde bombshell of them all (man can’t live by great food alone).
Marlon Brando, Don Corleone, my favorite movie character, in my favorite movie, Godfather Part 2.
Just to try to get a decent argument going I will comment on the “Mexican” (generic) restaurants we visited last week while in San Antonio & Austin.
Acenar is quite upscale on the Riverwalk and claims to be modern TexMex. More than half of the customers seemed to be local & the food was excellent. The menu however refers to “Chile.”
Viva Villa Taqueria is in Market Square which would seem aimed at tourist business. At lunch everybody but us appeared to be local. The tacos were in fact excellent and the staff was one of the best I have ever run across. The menu refers to “Chile.”
Iron Cactus is a 4-restaurant chain on the Riverwalk definitely aimed at tourists and most customers met that description. The food was mediocre. The menu refers to “Chile.”
I congratulated all on finally adopting the New Mexico spelling for “chile.” They all responded like I was nuts. The manager at Iron Cactus was offended, making it clear that chili is that stuff which comes in a bowl and I was pronouncing it correctly (chilly). Chile is completely different as it refers to the chile pepper and we New Mexicans had better learn to pronounce it correctly (Cheelay). All of this was very different from anything I had been lead to believe in my present youthful ignorance.
The Texas State Library and Archives commission which lists official Texas state symbols tells us the official state dish of Texas is “chili.” Houston chef Randy Evans insists “chili has cumin, chili powder, onions, garlic, a little bit of tomato paste…but never beans.” That’s pretty much the consensus in the Lone Star state.
Paul Bosland, director of the Chile Pepper Institute at New Mexico State University and the school’s chief chile breeder, has been trying for years to get everyone to spell chile–the hot peppers or the plant from which the peppers come–with an “e.” He says chili–the spicy dish of meat and sometimes beans–should be spelled with an “i.”
Similar to the farolitos or luminarias debate, there will be advocates for both “chile” and “chili.” My spell-checker throws a fit when it sees the spelling “chili.”
I am sure that everything you are saying is true but the restaurants in San Antonio don’t seem to know anything about it except that they seem to agree with Paul Bosland and Randy Evans about what chile and chili are. The Texas State Library and Archives official state dish appears to be referring to the same thing.
I have not messed with my spell-checker though and it “suggested” that chili is correct. BBC seems to think it should be chilly in merry old England.
By the way, I didn’t taste a hint of cumin in anything.
Yo Jim RE Cumin etc.: Oh my! quite awhile ago, for one of our initial and enjoyable FOG Gatherings (that hopefully we might prevail Shawne to set up in Dec. or January!!!!), I happened to sit down at Budai to find myself in the midst of Cumin-istas. Lo, I felt embarrassed as my taste buds were unfamiliar/insensitive to(?) this, much abhorred, “spice/herb/flavoring/whatever”. Several weeks ago, all that changed at El Payaso http://tinyurl.com/y9ukjgub on north 4th ala their Serve-Yourself bar of Flavorings. Whoa! you ain’t, IMHO, had Cumin till you’ve had theirs…Caveat: don’t wear socks and guaranteed to grow Jim hair!
– Elsewise, and not to be argumentative: I don’t often “cook” at home, e.g. using a recipe. As such, occasionally I’ll succumb to buying a can of (please don’t cringe) Wolf Brand Chili-Authentic Texas Recipe- by Conagra of Fort Worth. Alas, NO cumin is listed, albeit “spices” is/are. If it is any saving grace, I will top the bowl with multi-named, grated cheeses and I’ll dice up a fresh onion (versus the prepackaged ones!). I accompany them with Saltines dolloped with butter as well as e.g. a Carlsberg! One of these days I may buy some Crème fraîche or sour cream.
I am shocked-Wolf brand Chili is now made by Con-Agra? That is awful. It went through many years of ownership by Quaker Oats which ruined it much like interbred has cheapened up & ruined every beer it has boughT (except Bud & Corona which can’t be made worse). I am sure Con-Agra will continue the destruction.
Since I couldn’t find a bowl of chili in Texas, only chile. I immediately made up a batch on my return. Of course I really wasn’t looking for any.
When we moved to Texas we did our darnedest to find a good bowl of Texas chili, but found most of it inedible. Then Gil sent me Shawne’s recipe which we made without cumin. It was outstanding!
In New Mexico I found that any restaurant which spelled it ‘chili’ was usually terrible. Unless they’re serving Texas chili, it should be illegal to use that spelling.
I have had burgers, GCCBs, in all but 3 of the nominees, Rockin Bz, el Farolito, and Rex’s.
For me Sparky’s, then Laguna Burger, then Blades Bistro are 1-2-3.
It was interesting to see the votes spread out more evenly than some of the more lopsided poll results.
I would really be curious to know who voted for each establishment and why, plus additions and subtractions. And no Fuddruckers or Blake’s Lotaburger, perennials on the Best lists.
My subtractions? The Owl. Living on past reputation and memories. Likewise the Buckhorn, to me hit or miss.
Addition? Jennifer James’s version at ”frenchish”. In a word, outstanding.
Also the Placitas Cafe. Excellent, with the perfect drip factor. Very important.
One of the better polls, just want more input. And no, I didn’t vote.
Per “I would really be curious to know who voted for each establishment and why…”
I chose the GCCB at the Monte Carlo. Unfortunately for this poll, it has been quite some time since I’ve been to several and never to others which “exposes” one of the difficulties in creating polls as well as having confidence in what the answers actually reflect. (Regarding the Poll being a collaborative effort: I believe I (or meant to) suggested/encouraged all herein to submit topics/items. While I suggested the idea of a Poll, I have not been the creator of most of them.) Nevertheless, to me the results are interesting to confirm, in a way, the status of places. Hopefully, participating in the Poll, might lure some Folks to Comment as well.
Why Monte Carlo’s? a) Recency. b) The patty was formed in a way that its size could accommodate a center pinkishness, but not be such that when accompanied by the bun, lettuce, tomato, onion, and Chile, it is not such a behemoth that it required a jaw-opening/stretching that challenged my Fix-o-dent. While I do not ketchup my burgers, MC accommodated my request for Mayo…LOL. In addition, as I asked it be cut in half, I cannot comment on the integrity of the bun being maintained throughout eating it. Aah the Chile: A+: was tasty and had a good kick…2 primaries of great Chile. c) The last reason I gave it the nod, was the Thumbs Up given by my teen G-Daughter.
– Had the Toro Burger been amongst the choices, that could have challenged the MC choice.
– Lest some might not know, the latest Laguna Burger that opened is across from the Indian Pueblo Cultural Center on 12th NW, ABQ.
– When I worked a burger place, it used a grilled grill which was gas fired instead of a ‘hot plate’/griddle. In ordering a Gift Card from a restaurant in MA today, I saw a gizmo like this http://tinyurl.com/ycabvhuo that they have in their kitchen to do their grilling etc. Has anyone seen or know of a place around town where this has reached the desert?
– “The best burgers” I had years ago, were on Jefferson Blvd in LA in the shadow of Shriner’s Auditorium and USC. While Green Chile was unheard of at the time and it was the thick- or thinness of a Lota Burger, it was delicious per what I presume is the “drip factor”, i.e. being the greasiest of greasy along with same for the firm fries. It was in an Orange Julius’ and could probably be only found “underground” today!
– RE Jackie Robinson: The 1950 movie, which features Jackie playing himself, can be found http://tinyurl.com/y7rrmyvs The “current” ’13 version titled “42”, can be found on Netflix.
“Chow!”
Thanks for the reply.
A couple of things.
The drip factor has nothing to do with a burger being greasy but more to do with the juices from properly cooked meat. It’s like sopping up marinara sauce or gravy, not the grease.
This burger poll points out that more than any other food item burgers are of the moment. That means that today’s champ is but one bad burger from being dropped from the poll. Two bad ones in a row mean the burger is headed to Potter’s Field. burial terminal for the unknown.
I believe that Orange Julius lives in full view of the public on Broadway in NYC, a landmark.
Jackie Robinson was much more than a very talented athlete,
He was a civil right giant. As a LT in the USArmy in WW2 he was Court marshaled for refusal to move to the back of a bus on a military installation in the south. He fought the charge and was acquitted of the charges.
He was an outstanding football player at UCLA along with being a track and field star.
What stands out in his resume was his loyalty to organization that asked him to break the color line in Major League Baseball, the Brooklyn Dodgers.
When, at the end of his career, they traded him to the NYGiants, the mortal enemy and cross town rivals, he decided to retire rather than join the hated rivals.
Legend has it that the split screen TV shot was developed and used to cover his famous dancing off first base, arms dangling and swinging to make sure the pitcher was more occupied with keeping him there than pitching to the next batter. No movie can capture the essence of Jackie Robinson.
One thing I don’t understand is the term grilled grill.
I like griddled burgers that create an all over crust not just grill lines.
While I thought the meat used by Bobcat Bite was very good I thought the patty was too round and a bit too fat, not fatty, but plumped and too firmly packed. I use a griddle at home for my burgers. I grind my own combo of ground beef, ground pork belly, and ground short ribs, minus the rib, of course. American cheese for sure and some grilled shallots. I’d put my house made burger up head to head with any out there. No fancy bun, usually a large size Sara Lee work for me.
Went to Toro burger based on glowing comments by the readers of GTAF. It was closed for lunch. Never would have thought a burger joint would be closed for lunch. I’ll get there one day.
(Hope you enjoy, lest ya hadn’t seen it, the ’50 version featuring Jackie himself.)
“One thing I don’t understand is the term grilled grill.”
I used that for lack of a better term at the moment of composing for http://tinyurl.com/ycuwrt9s to differentiate from a (solid cooking surface) griddle http://tinyurl.com/yctuefq9 .The Grilled Grill, or possibly “Grated Grill”, allowed the GrillMan where I worked eons ago, to spatula-smash the patty in order to casue juices to hit the fire to cause a flame flare-up e.g. http://tinyurl.com/y6wcdswc to impress/get the attention of the Gals who had to pass by the glass partition, albeit it tended to dry the burger.
– Say, have read that some enthusiasts put a dimple or indentation or “punt” (as in the bottom of a wine bottle) in the center of their patties into which they put an ice cube to maintain moisture. However, I’m presuming you are being proactive with your melange of meats to obviate the need for that.
– Not to challenge your Sara Lee bun, but your noting that, reminds me we used Kaiser Rolls at the place I worked to create what were known as Smorgasburgers.
– Say, for those of Y’all into Grassfed burgers as Gil reviewed and was commented upon here https://www.nmgastronome.com/?p=39293#comments, just happened to catch this ‘pay $5 for $10 of food’ http://tinyurl.com/y76skxy9
– Ya, sorry about your timing. Only opens at 5PM
“Chow!”
Additionally, many counter chefs first spray water around their cooking burgers and then cover with the top of a cooking vessel to accomplish the same.
Booby Flay presses the indentation in with his thumb to prevent plumping.
I’m guessing the flare up caused by the pressing of the meat, a technique frowned upon by meat experts, is for the pyrotechnics effect, much like an experienced chef in an open kitchen does with a sauté pan and not necessarily to impress women in particular but for anyone who’s close by.
Lastly, any bio-pic from the fifties is a highly whitewashed version of the truth and not of any particular historical value.
Wasted time, simply, and frankly Scarlett, I don’t give a damn
Another poll that may be the ultimate “so what”.
Deming as the best food town after Santa Fe and ABQ? 1 vote and no name of the eatery?
San Antonio? A couple of votes and just 2 restaurants, burger joints? Will this result make San Antonio the new Napa with the French Laundry? Doubtful.
Will folks be so curious about Deming they’ll make the drive without knowing where to go or even why?
Why wasn’t Hatch listed, after all Sparky’s has been called the best GCCB in the state and it’s only 1 burger place smaller that San Antonio?
How about a spot for either “none of the above” or a blank spot for other opinions.
What is going to be the upshot of being named 3rd best after SF and ABQ?
I hope the poll meister can glean some important info from this poll. I’ll be interested in what that info is.
I understand that it’s not easy to come up with a poll question every week, obviously.
I still would like to hear from commenters concerning the good, the bad and the ugly of personal dining experiences here in the Land of Enchantment and many other destinations. I trust folks personal remembrances for inspiration.
Your comment about Deming brings back ancient memories.
About ’78 or ’79 I had to drive down to Lordsburg for a council meeting which ended at about 9pm. This was shortly after a political disagreement had resulted in the blowing up go the water tower & shots being fired at the mayors plane as it was taking off. I asked the city administrator where I should eat.
He asked “Do you like Mexican?”
Of course I said “Yes.”
He started to make a recommendation then stopped. “It is Saturday night and you are from out of town and would have to park 2-3 blocks away. You would be mugged before you got there. You had better go to Deming.”
The only thing I could find in Deming which appeared open was the Holiday Inn dining room. However I was told that the kitchen had just closed so I asked the desk for a recommendation. She thought of a second then said, “I have lived here all my life and there isn’t anyplace. Try T or C.”
Of course nothing there was open. I drive back to Albuquerque in the wee hours and made my own meal.
‘Edible Santa Fe, Albuquerque, Taos’, a Foodie magazine, has just sent out this notice http://tinyurl.com/ya86qmcj Lest ya missed it: Amongst the many sections, I espy down toward the end one titled OLLA and then Gil’s Blog therein.
Yo… many of us in New Mexico are addicted to avocados, especially for whipping up some Guac dip at a moment’s notice. At my WallyMart, avocados are always rock hard. I just saw this http://tinyurl.com/yd6auoq2
for 15 Bucks as a wool sock that promises to ripen your avocado in 24 hours. Alas, being frugal, I tried using my Wallymart sock of unknown fibers, and lo and behold, it softened my avocado too! Let me know your experience!
(Say to repeat: Expensive Artichoke? “Water”/Shake/Wrap in “saran” wrap/Refrigerate!)
So many of you have written me privately in a frantic quandary the last few weeks….. about Asparagus. I.e. for several years now, you have seen it beside everything from your Filet to your Green Chile Cheeseburger that you now feel embarrassed to have Folks over to your house cuz you don’t know how to serve it with your plate of Boston Baked Beans, Pierogi, & Pasta! Hopefully Y’all can find an answer herein!!!! http://tinyurl.com/ks4g9q8 Yo! Click “View Gallery”! Alas, I’ll be particularly interested to read how Y’all are serving it with Enchiladas, Stuffed Sopapillas, etc. Personally, I can not imagine…and I can be wrong…an Asparagus Taco.
We are always top ranked on Lists like today’s paper noting: NM ranks 1st in births paid for by Medicaid. Elsewise, we’ve got most kids living in poverty; most teen pregnancies; most school dropouts yada yada. Am I daft or too presumptuous thinking we should at least be on this list http://tinyurl.com/hnvdkfc ?
Would Y’all offer your choice(s) for Best Tacos in New Mexico or have we just “moved beyond” Tacos?
Ya know, I’m sure that ol Gil is hip-hopping along as fast as he can, but I’m sure he’ll admit he ain’t been everywhere in NM yet. As such, let me suggest Y’all check out this Gal’s effort http://www.onlyinyourstate.com/author/jwhite/. If you don’t see several icons re NM and especially re restaurants/food, put New Mexico in the Search State box, upper right. CAVEAT: if you do one, Y’all will spend an hour here….LOL!
I want to know where those wings are from that are occasionally on the front page banner of this site. Those look absolutely delicious. Are they Ryan “Break The Chain” approved? 🙂
Ah, those wings…those Caribbean Mango Habañero Chicken Wings and Virgin Island Spicy Ribs come from A Taste of the Caribbean here in Albuquerque. I don’t know if Ryan has enjoyed these wings yet, but if the two of you are game, I’m up for joining you to enjoy them once again.
The other images that show up randomly on the blog’s banner are:
(1) Papaya Salad from An Hy Quan in Albuquerque;
(2) Deviled Eggs from the Loyal Hound Pub in Santa Fe;
(3) Make Your Own Pizza from Eclectic Urban Pizzeria and Tap House in Albuquerque;
(4) Combination Plate from Pana’s Cafe in Albuquerque; and
(5) Bulgogi Banh Mi from SweeTea Bakery Cafe in Albuquerque.
I’d be up for a lunch to try those wings – and meet you of course. Tuesdays and Thursdays (except the 19th) work best, but might be able to pull off a different day given enough notice.
Hmm…as we enter a New Year of serious Fogger Frivolity, I’m wondering where stalwarts such as Jim of The Child Bride has gone, as well as Bruce of Placitas? Hope all is well.
Caveat…not a restaurant review,
but may be interesting if you HomeCook.
Ran across it while trying to figure out how to say “Blessed New Year” to Y’all!
Błogosławionego Nowego Roku!
Say…..What comes to mind when ya hear
“MeatLoaf”?
Yes, Winter Comfy Food at the Olde Homestead of our Youth
when we were all just Po Folks and chowed down on Mom’s basic folk dishes!!!!
Now that we all be rich and can afford finer dining ingredients, we are plagued to watch our plaque…
Consider watching how this Gal solves that problem, which gets unveiled at the very end…nothing personal!
http://tinyurl.com/z4v4zk8
Seriously? Don’t know about Y’all, but that Chica puts me to shame: http://www.jennyjones.com/bio.shtml
Please, if ya do the recipe, let me know what ya think!!!!
If truth be told, when I think of Ramen this comes to mind: http://tinyurl.com/hd2kb9l
As I don’t recall (it’s an aging thing) that anyone has really gotten down into the weeds to explain the finer nuances of Ramen and for those of my ilk who shy away fearing you will be seen as uncouth “slurping” it up, I will defer my usual galimatias and simply refer Y’all to http://tinyurl.com/hr3udwd and related articles. Elsewise, just consider Ramen as art (enter “ramen” here http://tinyurl.com/hg69cdu ) to allay any tendency to be cibo- or neophobic-like. (Oh my, all that was a mouthful wasn’t it!)
“Chow!”
Sitting around and going off your rocker saying Been-there-Done-that! Ho hum!?
Whoa….just ran across this off-the-wall-website http://tinyurl.com/h2qwfdz that might challenge where you’ve eaten in NM per “getting down into its weeds of several categories to drill down into” like Curious Kumquat, El Meze, etc. (as well as several sight seeing places to make it interesting along the way!)
If you are going on vacation, click on “Select a State”, where you can find feeding places outside our Bubble lest Gil has not visited them!
Eh! a tad off topic, but Beer is nurishment!!!
Without mentioning names of people herein, it’s been implied that I am a miserly/penurious cheapskate per not dating to avoid spending money while dining a Chica. Others, who shall remain nameless, have mocked my naivete when it comes to beers. Alas, that has provided me with motivation to solve both issues. I’m happy to say that for the past couple of months I’ve been dating this Chica who has been teaching me about beers by taking me to get our beers and chow “On the BrewHouse” by showing off her skill. (I also prop side-bets @ 25 bucks minimum that she wont spill!)…pardon my sketchy cell video, but check her out http://tinyurl.com/p35ty46!!!! Surely, you can see the attraction thereof!)
– Eh!…It’s October and thus time to celebrate the harvesting of oats/barley/hops and thus beer making ala OctoberFest! In addition, remember your own Chica and join/take her for a check-up as October is Breast Cancer Awareness Month. Elsewise, please join us to register (and free-will donate) Saturday Oct. 22nd at the Big Tent in the parking lot near Cottonwood Mall theater (kitty korner from where California Pastrami is renovating this former Lumpy’s http://tinyurl.com/grv3bx3) at 7:30 AM for the 15th Annual Making Strides Against Breast Cancer 5K walk…Love Y’all!!!!
No big surprise here. Several burritos from New Mexico (Las Cruces, ABQ and Santa Fe) made this Top 50 Burritos in the USA.
http://www.msn.com/en-us/foodanddrink/restaurantsandnews/the-50-best-burritos-in-america-2016/ss-BBwv4Gd?li=BBnb7Kw#image=51
Yo, Thank you ATTL, for chewing on that delicate issue to the point of even expanding on it, i.e. open vs closed mouth. RE your questioning what I referred to: T’was indeed fletcherizing, i.e. To thoroughly chew (dozens or hundreds of times) before swallowing. To suggest the other was indeed abhorrent and, am sure, makes your vocational choice as “a therapist specializing in weird relationship problems”, challenging.
One reason I deviated a little, was that I never heard the term before…nor the other…and find such curiosities, curious as well as affirming one is never too old to learn. E.g. as I’ve noted before, the dimple on the bottom of a wine bottle that is now frequently used to shortchange us on the content of bottled items such as peanut butter, is called a punt; the area above the middle of your upper lip below your nose is called the philtrum; etc etc. Just recently was happy to find “acnestis”: the spot on your back that itches, but ya can’t reach with your hand to scratch!!! But, Iike The Donald, I digress!
RE “Now hopefully we can go back to discussing restaurants and food in general.” Indeed, I’m with you there and hope you might take the lead in encouraging others to do so given Gil has noted that his reviews are but a snapshot at a given moment in time, which I take as an invite for others to Comment on their experiences to expand the picture of a restaurant or food item. He has even included a Comment section for that purpose. Alas for example, I don’t believe I’ve seen “AdviceToTheLovelorn” making any Comment about a restaurant/food and look forward to your doing so which might hopefully encourage others to follow suit! Indeed, I value reflections of those who do comment.
“Chow!”
BOTVOLR,
The punt is not there to make a bottle of wine smaller while looking the same size as before. The punt is to facilitate the work of a riddler, usually a chemist of sorts, who job it is to rotate bottles for better fermentation.
The punt allows the riddler to rotate 8 bottles in the rack by turning numbers 1&4, 2&5, 3&6, 4&8 simultaneously.
The punt allows an experienced riddler to turn thousands of bottles of maturing champagne a day. No pricing skullduggery involved.
Thanks ATTL re the explanation of riddling. Riddler is thus a new use of the word to me. (Eek! Lest I date myself: http://tinyurl.com/gl67xv2)
Sorry, didn’t mean for my grammar to imply a shorting of wine, as punts in wine bottles is almost synonomous with them. T’was meant to refer to the recent repackaging of food products e.g. PB and other jars http://tinyurl.com/dg8ejo, let alone what some might call other scams of late in packaging http://tinyurl.com/z2gg9sq
Dear BOTVOLR,
I’m pleased to see that this food blog has become a relationship blog. Firstly, are you sure you mean fletcherizing and not fletchering?
Perhaps you don’t fletcherize enough.
Was this blind date chewing politely or with her, assuming it was a woman, mouth agape.
Open mouth fletcherizing is a more serious impediment to a strong relationship than simple closed mouth masticating.
Were you smitten or revolted by their fletcherizing? Has their habit made you less apt to want this person in your life? You’re not alone if this is the case. Statistics show that more relationships end due to one partner fletcherizing while the other simply masticates.
I, for one, prefer masticating to fletcherizing. As a therapist specializing in weird relationship problems, I can only hope to stop the growing fletcherizing movement, it is my hope you seek love and companionship with someone who didn’t need to separate their peas from their mashed potatoes and repudiated fletcherizing.
Are you sure you didn’t mean fletchering?
Now hopefully we can go back to discussing restaurants and food in general.
I would discus you problem one to one.
My email address is http://www.MasticatersRUs.net
Caveat: Off the wall (for some):
Just asking: What is the etiquette regarding fletcherizing?
Should we speak up or just “soldier on through” when the meat is tough or the veggie medley, let alone pasta, is too too al dente, which holds up the wait staff from possibly garnering another gratuity via use of the table?
Elsewise, should I reconsider future dining experiences after this first time adventure with a Chica with whom I arranged dining via Succubus.com? or do I emulate and congratulate her on her daring to masticate that way in public to the benefit of her supposedly healthy life style. How do I know it is that or but the first hint at other O-CD happenings that are as yet to come that might then tap into my own O-CD needs for “Doing It & Moving On”? What if she then notes my Megillahing on this Blog?
Seriously, how many herein mustn’t let one food grouping touch another or use their knife to scoop up only 3, maybe 4, green peas at a time?
But then again Silly: “How do we, after all, know when You are fletcherizing?”
Ok, Ok! Several people have asked what I did before the internet blossomed at the end of the last century into email, Instant Messaging, Blogs, Facebook, Texting yada yada. Here’s a Selfie http://tinyurl.com/h2c8do7 to make your Fourth Happy!
“Inventing” Frito Pie is like saying you invented chocolate milk or nachos and cheese. Folks have been putting toppings on everything from sliced bread to sliced tomatoes. To say that Frito Pies were invented like say the light bulb was invented is a stretch at best.
It’s like me thinking I “invented” dipping fries into mayonnaise or dipping Fritos into a good queso. And eating it out of a bag, it’s convenient and less expensive than providing a plate or bowl. Adding Toppings? An invention? Really? More like a necessity than just plain Frito pie. Perhaps it’s a way for New Mexicans to reconnect with a childhood favorite.
I still crave 2 Devil Dogs and a glass of chocolate milk made with Fox’s U Bet Syrup for dunking. Just so you know It was my “invention”. I should have patented it.
And it seems like Frito Pies were developed In the 40’s in the company’s test kitchen according to the company’s records way before 1960 when it’s supposedly invented by someone in New Mexico or Texas. I just don’t think you can invent food just create new ways to eat and new ways to get the consumer to buy it.
We have so much more to be proud of in terms of food than chips and toppings eaten out of a bag.
Nice shout out to New Mexico’s best culinary explorer in Cheryl Alters Jamison’s “NM’s Wide World of Forks” article (http://www.nmmagazine.com/article/?aid=97073#.V2a73VdiBE4) in the latest New Mexico Magazine.
Ya know…I don’t know about all of Y’all Sophisticates herein, and with all due respect, but where is this Chica eating WHITE Chile!!! http://tinyurl.com/jz36c63
Another prestigious award for a New Mexico restaurant.
The Rancho de Chimayo Restaurante in Chimsyo, NM won the JBF (James Beard Foundation) American Classic award.
Congratulations.
Whoa! The notation of the “honor” is indeed welcomed news.
If I might add: If one needs a bit more reason to make the journey from e.g. Albuquerque, consider reviewing the menu at http://tinyurl.com/h5bmyu7 which has survived in popularity well over 60 years despite a recent fire. While thinking an hour and a half is a bit far for New Mexican cuisine from e.g. ABQ, consider it can be made worthwhile by checking out a religio-iconic cultural bit of history by visiting http://tinyurl.com/md28nmk which some might compare to Lourdes in France. In addition, Chimayo itself is known for its families who have been weavers for many years e.g. http://chimayo.us/PC/Weaving.html . Also, “just up the road” is Truchas which was the setting for a ‘cult-like’ film done by none other than Roberto Redford: The Milagro Bean Field War (’87) and where there are several galleries as well. The look back over the Rio Grande Valley on the way, some might say, is worth the whole trip. Ya know, if you be a Newbie, you can spice up the trip by stopping off at Tent Rocks off I-25 http://tinyurl.com/hobrghd or by taking I-25 to 550 to 4 through redbluffed mesas of the Jemez Canyon or NM 14’s old mining towns, including Maaahdrid where the second half of Wild Hogs was filmed….https://www.nmgastronome.com/?cat=364
In discussing with my Sis how she chose recent Gift Cards/Certificates, she noted she used Gil’s ‘meanderings’ in order to try to support Locals, i.e. she is not from here.
Based on her frustrating experience and if ‘we’ may, we recommend that Folks herein consider encouraging Locals to
a) develop a website as many haven’t and
b) offer Gift Cards/Certificates
(Yes, I suppose she could just send me a “check”. Alas, I think we’ve become conditioned over the years to Gift Cards and its become an “informal etiquette” that a check/cash would just be too tacky/gauche…altho they’re the same thing…LOL
Per Gift Cards might involve a cost to the Local: Periodically, I send my Sis one for a Fav local place for lobstaah back East. It’s been in business for 65 years(!!!) and has a relatively sophisticated website with its history, a menu (including prices), pics of the place and offerings, and contact. Alas, I can’t ‘dial them up’ and use my credit card. To get a “card”, I send a personal check to the owner’s house and he sends paper “Cards” to her. No, I do not know what precautions he takes to prevent ‘forgeries”. Once I sent $50 and he sent 2 “Cards” for $25 each.
When I use her E-Gift Cert. that I printed out for Scalo’s, they simply hand print a new balance on it. I’m guessing they must record a certificate # from the Cert. in a book (computer) and note my new balance as a protection from my making a copy of the original cert.)
Bottom line, my Sis ended up sending me one Local and one Chain Gift card.
Bobo, for those who continue to be confused by your posts may I say, “huh”? I continue to hope that the folks, newcomers all, that I give this blog to don’t read your ramblings. I wouldn’t want to have to help them understand most of that which you post. It’s an impossible task and one that defeats the purpose and beauty of this blog.
Caveat: A ‘tick’ off track perhaps, but what else is new? Hopefully, this is taken to be/provides a little light-hearted humorous relief during the “hectic holidays” and campaign overload!
– RE relevance herein: If by chance you venture into a ‘chain’, write down 3 of your Fav such restaurants as well as fast-food restaurants and then supermarkets.
– Now, Check ’em out http://tinyurl.com/op96rhp
– Lest you found yourself in “the wrong place” (aka Ooopsy!), are you now going to change? If not, will you look at your dining/shopping mates with somewhat of a jaded eye perhaps? (I can’t even imagine ((based on stereotypes)) how some Folks can even afford Ruth Chris!)
– Say elsewise, what does Chuck Todd have to show us (clik video) http://tinyurl.com/naxbqq5 (Nordstorm’s ??? Really?)
– Elsewhere: http://tinyurl.com/jft3cov http://tinyurl.com/bxu68c4
Bobo,
If having any turkey fryer makes one “in/tres chic” every toothless goober below the Mason/Dixon line is elevated to that status by owning one from Wally Mart that was more than likely manufactured in the country that is least likely to share our love of Thanksgiving, Communist China.
And who in your opinion, takes exception to the Thanksgiving celebration?
And you forgot to finish the statement about being safe from attack on our shores by adding those in power at the time of the 9/11 attacks were clueless, unprepared and totally asleep at the wheel.
I wonder why you left that out?
Alas, as Thanksgiving is just several days away and as that means* turkey for most and at home, I can’t but help to think that a true Gillian Sybarite would be drooling per having visions of doing it Fried, but forestalls doing that per concerns about safety and health.
– Lest ya missed the memo, fryers have now become electrified with the oil’s temp thermostatically controlled versus having to cook over a gas flame as well as outside in the cold for safety! Check this out http://tinyurl.com/qfgjy48 for details, e.g. only 3.5-4 mins a lb (i.e. a 14 pounder done in less than an hour!); uses less oil: etc., while it sits on your kitchen counter top attesting to your guests how very “in/tres chic” you are, all while leaving your oven free for freshly baking pumpkin pie, baked yams (with marshmallow of course!), etc.
– Healthy wise? http://tinyurl.com/oncuu3q and http://tinyurl.com/md9um5l
-Added feature? You can do Seafood Boils (by water/not oil) and other fried stuff during the year!
– Bottom line: Yes I’ve tried it and can happily affirm: Once you’ve done Turkey Fried, you’ll never do Oven-Dried! (Sorry ’bout that!)
Muy Sabrosa! Salud!
PSs:
No offense intended to those who take exception to the Thanksgiving celebration.
Certainly feel free to pay more for one elsewhere.
*Means I, as myself, can say “Thank God we’ve been free from attack in The HomeLand!”
Ya know, I’ve often expressed, to the consternation of some, delight about the “staging” of dining, e.g. what the ambiance of “the room” looks like/gives off, let alone what’s on the plate…and, perhaps, least of all…advocating for the War on Obesity! Alas, I ran across this by happenstance and am completely flummoxed/OMG at a loss for words lest ya go here: http://tinyurl.com/q3ojdd7 ! (If the > arrow gets stuck: hopefully, place your cursor on it; click Right mouse button; click on “Open link in new tab”. (Elsewise: As Rudolpho might say: Bless me Ultima!!!)
Hope this link to an article (Overseeing Online Reviews) in the 9/14/15 issue of the Journal works without your needing a subscription: http://tinyurl.com/pljhmho I’m passing it on hoping Y’all will consider the value/worth of your Commenting to helping our Local eateries in this tough market of ever increasing Local or Chain eateries by considering increasing your Comments to Gil’s site. Occasionally, I submit to http://www.traveladvisor.com Whoa, according to the Journal’s article, they boast 250 million reviews on 5 million businesses. Our Local businesses note they keep tabs on it and others, e.g. Yelp (83 mil reviews), per having gotten first hand feedback they were chosen by travellers who checked those sites when planning a trip to NM!!!! IMHO, if Folks are going to the trouble to check them, they will probably dig deeper, e.g. Google Search ‘nm food restaurant blog’
I can’t help but think that Joe Hernandez of our Locally Owned California Pastrami takes solace (well (justified) pride perhaps) being found at the top of this List of 1,423 ABQ restaurants along with e.g. Antiquity at #2 and so on! Check ’em out: http://tinyurl.com/o8efdrp Best of 2015 in ABQ
(In chewing the fat with others, several Folk admit to the rut I also admit to easily getting into as well, whereby I possibly miss other great experiences at a given place. E.g. I’m hung up on Reubens a CP….looking at the menu, I see they have Kaiser Rolls and next time I’m gonna see if I can get their corned beef on one per my first experience with same in a dark, panelled bar while working in the tombs of the DMV in Boston on a summer patronage job as a teen…LOL) I.e. I take your Comments to heart.
Why do I even read these things “The Mexican Food Capital of Every State” let alone pass them on? Do you know Dalton GA (8.1 restaurants pe 10K) beats out Santa Fe (5.7 per 10K) http://tinyurl.com/oa23wse (Where’s ABQ, Las Cruces, etc?
. And that brings us back to what’s Mexican and American Mexican, i.e. New Mexican. (Emphasis on mariscos with flavoring of jalapenos vs. Chile?)
Yo! I’m so embarrassed living here so long! I didn’t know that today, 7/24, is National Tequila Day! So…SALUD!!!! http://tinyurl.com/ocr75qs Na Zdrowie!!! http://tinyurl.com/oq5hzkj
——-
For those of Y’all who are obsessive/compulsive about your backyard, GreenChileCheeseBurger BBQing, here’s an obvious great Tip! Ya know how you are supposed to slice your steak across the grain for a more tender bite? I’m presuming that’s what Chef Blumenthal was considering here http://tinyurl.com/owaw97f (Please note: in addition to the “>” to click “Next”, note the carat at the bottom right of the opening screen upon which to click as well. Will look forward to reading Y’all’s results!
“Chow!”
1) Whoa!!! I’ve been under the misguided assumption, possibly given I’ve only eaten there once in all my years in NM, that WhataBurger was a local affair!…i.e. like LotaBurger. Be that as it may, thought I’d note this for those of you who “Open Carry”, about what’s come up in all its properties and particularly it being home based in Texas of all places!!!! In an open letter on the company’s website, Whataburger president and CEO Preston Atkinson said many employees and customers are “uncomfortable being around someone with a visible firearm.” He described himself as an avid hunter with a concealed-carry license and noted that patrons licensed to carry concealed handguns will still be able to do so in Whataburger.” Source: http://tinyurl.com/pgw8cgk (I imagine this quandry might come up during huntin season: If a shotgun in not a sidearm…and unchecked mobbing is the “new” thing in ABQ, would one be able to bring her/his shotgun in from one’s Pick-em-up while eating?)
2) Thanks for the artichoke headsup FGFABQ!
As I’ve since ran into a couple of more Folks not familiar with the pleasures of The Artichoke, may I add this A-Z video for the uninitiated: http://tinyurl.com/ngksaxt (As an aside for the UnOC readers and strictly from my own experience since when first introduced to The Artichoke in, of all places, Hermosa Beach, about ’60: I have not once required ER treatment caused by the prickly tip of a leaf….knock on wood….i.e. I don’t waste time snipping the leaves! But again, I would maintain that’s, personally, a personal choice!)
Assuming you know enough to slice about 1″ off the top of the artichoke and to cut the pointed leaves so no injuries occur during the removal of those leaves. And of course rinse the choke while spreading the leaves.
Next would be to cut the cut the stem so that the choke can sit in the bottom of the pan raised up so the choke isn’t sitting in the boiling water, and to peel the tough outer covering of the stem.
Some basic seasoning put into the spread leaves and a thin slice or two of lemon added atop the choke and you’re ready to go to the next step.
The next step is to steam the choke and peeled stem for about 45 – 50 minutes.
While this process is playing out make a hollandaise sauce to which you can add some hot sauce if you must.
The choke is done whe the outer leaves can be pulled off easily.
We get very nice sized artichokes in the Duke City markets.
Blades does a very good grilled artichoke appy.
You can also try baby artichokes done in the Italian style of the old Jewish ghetto, a delicacy in Rome and other locations.
OMG…haven’t been able to firm up The FOG Gathering at Luna Mansion yet as it was either closed July 5…of all things…. and today as a usual day of rest on Monday!
Be that as it may, does anyone know of a Local who is sophisticated enough to serve up a whole Artichoke Yum Yum? I just cooked up a humongous one tonight that cost about….OMG $2.50 from WallyMart! It was indeed exquisite….and my sprinkling in a few shakes of red chile flakes from a Pizza Hut pack into the melted butter for dipping wasn’t bad either. As an accompaniment, I BBQed a filet from Omaha Steaks (seriously, WallyMart’s would’ve been equally as delicious) and, in addition to glistening it with EVO (that I learned from Racheal Ray), I also “mashed” on a spoonful of coffee grounds on one side for a tasty experience. All were complimented with French String beans smothered in buttah! (Alas, as an option, I’d’ve gone with yellow wax beans that were interspersed with buttery sauted, crumpled Saltines!)
El Brute
It could be worse. At least Bobo didn’t reference Marlon Brando’s unique way of “spreading butter” (a NSFW reference to a movie from Bobo’s youth chasing West End girls).
We have until August 1st to vote in Albuquerque The Magazine’s Best of the City (http://abqthemag.com/events/best-of-the-city/) which includes a “best blogger” category. Hint, hint. Let’s not suffer through another year of the winning blog specializing in such quality content as “how to apply eyeshadow correctly.”
Why can’t you explain what these sites contain?
I can guarantee you a much more robust readership instead of people who just think, “why should I read a site and possibly waste my valuable time when the commenter won’t do the work and at least give me a heads up to content?”.
Maybe I’m missing something but I can’t figure out what it is.
“Lest you want to get one for e.g. HIM on June 21st……”. One what? Get what?
If you don’t take the time to explain I would think many of us who still read these comments say NO THANKS to going further into the site.
Do we need a website to explain the intracasies of spreading butter?
Really Bob?
Or am I missing something earthshaking if I choose not to go any further, and I for one would chance missing out on the automatic butter warmer and spreader. If that’s what “it” is.
Yo: Is there anything better than Sliced Bread?
YES! Alas, I know I should “Get a life!!!” by not popping up here, but I serendipitously happened upon this while pursuing other more erudite pursuits… and thought maybe some of Y’all might be still traumatized by remembering being an inept kid, as I, trying to butter toast (or bread) evenly with REAL, cold butter and without tearing it apart, way back when Moms used to get up early to make coffee, eggs and bacon/sausage and thus toast before the days of POP Tarts or Eggo (toaster) Waffles or Micky D’s Drive thru!!!
This could also serve as a Bit of Wisdom you can pass on to your G-kids (or kids) as examples of “Necessity is the mother of invention” or “When you’re given Lemons, make Lemonade!” so they will constantly be thinking of simple things to make Mucho Pesos laborlessly per e.g. Pet Rocks, Hula Hoops, etc.!
Thus Sadly, Why didn’t I think of this?!!!!! https://www.youtube.com/watch?v=TVs9ajAUagI
Lest you want to get one for e.g. HIM for June 21st, consider http://tinyurl.com/q3d4ums (or Amazon for about 3 bucks more!!!)
Seriously? Isn’t it little things in life that make the world go round?
1) Sorry for being so disjointed, but just ran across this and thought if anyone found naked Spam Fries unexciting, here’s how to amalgamate ingredients for what appears to be some simple to make and interesting looking dipping sauces, in addition to action-oriented frying instructions!!! http://tinyurl.com/m8hpkhy
2) Into Beef Wellington, which is rarely featured around town? It is The Special this Fri/Sat at Blade’s Bistro in Placitas! Ooo Oo….Cream of Asparagus Soup and/or Grilled Artichoke sounds enticing as well!
Speaking of Fries: Never ceases to amaze me and I know there may be some of Y’all who will jump for Joy reading this http://tinyurl.com/m6b875j and related recipes!!!
LOL JM! Indeed, I “always” referred to it as Pup n Taco until one day I “really” looked at the sign to see Pop n Taco. Thanks for the Hx! Looking further, I find this to muddy the waters http://tinyurl.com/n3rfmaa
– What I do know is that I’ve enjoyed its Fries, and miss it’s “Beef Taco on a Bun” I first had in ’70(?), as trite as it might have been. In searching for a pic, I also came across signage re Fries http://tinyurl.com/lbgr2u3
– “Poutine”: Alas, per a sheltered life apparently, had not been exposed to that before that I can recall and apparently my memory is failing as our very own Gastronome had pointed out, on 11/28/14, its arrival on the ABQ scene at the now defunct Stumblin Steer.
– Bottom Line: Eating Poutine, as several displayed in the Best of Fries, or eating Nachos, always reminds me of Pic-up-Sticks http://tinyurl.com/ltg5fcc i.e. having to “work” so delicately to avoid getting your fingers icky…LOL (Ok! Ok! Maybe just Nachos as they’re hard to stab with a fork and how silly would that be to try!!!???)
Salud!
French version of Nachos? While we may take tortilla chipped Nachos for granted, apparently the concept hasn’t become de rigueur everywhere as many Folk apparently use fries as their base as suggested by this “Best State Fries” listing: http://tinyurl.com/k5c7pw9
Holy Cow’s snagged NM’s Best.
What do Y’all say? I miss Pop n Taco’s (formerly kitty korner from Artichoke Cafe for more than 40 yrs): http://tinyurl.com/kx22y2j. Lotaburger’s are pretty good for the first 5 minutes; or does anyone complain about MickeyD’s; Carl’s Jr.? Has anyone had the stringy-fries of the CheeseCake Factory (not ABQ’s former one) of late?
Mr Bob, The “nachos” of which you speak are all called fries in the article and a few are. Many however are versions of poutine which was invented in Quebec many years before nachos came into existence. Many are also variations of Belgian fries which have been served with many different dips since long before nachos were born though the French and Belgians have long argued about who invented them.
Also Pop n Tacos had that name for only a few years (far less tha 40). Before that it was Pup N Tacos but I believe it got caught up in some trade mark case and had to change.
While I sometimes get “Comment-Grief”, or “Get No Respect” (as Roger Dangerfield used to muse), I can only empathize how our fearless Blogger might feel in reading this: http://tinyurl.com/mog6jmy (Scroll down to NM).
Breaking the Chain: If you use a Chase Freedom credit card:
Just received an email to activate use of my card for the next 3 months for 5% cash-back of purchases at “restaurants/Bed-Bath-Beyond/H&M/Overstock”. Whoa, this time they have a list of restaurants. I called…in this case, the Call Center was in the Philippines, which confirms those are the eligible restaurants. In addition to asking the Gal there to pass on a note, I also used the ‘Contact Us’ link of Chase as well to express umbrage that all on the list were CHAINS even tho Chase theoretically benefits per a fee if I use my card at a Local/Mom n Pop place, i.e. not on the list!!!! So far, feedback is my ‘concern’ has been “passed on”.
Bottom line: if you be a Chase Visa holder and didn’t notice there being an ‘exclusive list’ nowadays, consider expressing your thoughts therein.
(As an aside: A nice feature of Chase’s card: i.e. I don’t know about others, but I can choose to get an immediate email of any Charge so I can take action lest false charges are being made to my account.)
There ya go Schuyler!…a whop upside the head causing me a great wake-up guffaw with pizza as pie. Made me think that you must indeed be a Nerd, but then concluded you weren’t as you didn’t point out that to really celebrate National Pi (3.14159265359) Day, you should do it at 9 a/pm at 26 minutes and 53 seconds past the hour!!!
Thanks for the tip of a White Pie at Giovanni’s. Honestly (blush), I had to check out what that was https://www.nmgastronome.com/?p=283.
My Fav ‘back East’ as a kid was pizza (never heard the word “pie”) at “Tony & Ann’s” out in Chelmsford, MA. As a teen, I never had the sense to ask about what I can only describe as the taste of “fried egg” which seemed “infused” in the bone. While “infused” would not have been used in that era, I imagine they slathered the edge with whisked egg…LOL Whatever created the taste, it was most beguiling.
Does pizza pie count? My favorite is the white pie from Giovanni’s.
Say, for the Nerdy Foodies out herein: Folk have brought to our attention their favorite chile; BBQ ribs; enchiladas; chile cheese dogs; ramen noodles; pizza; etc. Might Y’all give a shout out for where you get your favorite (fill in the blank) pie? After all, Saturday, which is 3/14/15, is National Pi Day!!!! per Pi being 3.1415 9265 359 (groan)!
Ya know, I’m just “sorry” for some Folks that maybe…like on a weekend…ya don’t just put on some scrungies and “pig-out”, especially if you’ve never had!, at e.g. the Dog House, Sonic, Bob’s Hamburgers, etc.
Tonight (“Tonight” being as in ’61 at Grauman’s Chinese Theater in Hollywood https://www.youtube.com/watch?v=QpaS2v-r7cE (which as a kid I believe the Oscars were bewitchingly held for us to see on the East Coast???), I’m going to “pig out” on Long John Silver’s greasily fried 2 piece Fish and More !!!! and especially per a $4.99 internet COUPON!!!
Seriously??? Where’s your greasily fried delight?
OMG, but I dally!
If I may…pardon: In contrast to many herein, my range of “Asian” including The Orient/Thai/Cambodian/Laos and Japanese delicasies, is extremely limited to a youthfulness of experiencing progressing from Chop Suey/Chow Mein/Pork Flied Rice/appetizer sized BBQ Pork spare ribs served in restaurants in my hometown with their Chinese family roots in the 1800s http://scholarworks.umb.edu/iaas_pubs/21/. Be that as it may…and despite the fact that I had a Do-it-Yourself Sushi Kit which I became quite proficient with…and being belated in passing this on per National Chopstick Day which I never knew there existed, I hope some may find of interest per The Proper Use of ChopSticks!!! http://tinyurl.com/oaqn9o2
(Oh Oh…lest I forget…the best Pressed Duck I ever had (Chinatown in San Francisco notwithstanding) was in a “hole in the wall” on Washington Blvd in LA… outshining the likes of tres rigueur places of the era like Trader Vic’s with its (let’s get away from the real world for a moment) Polynesian ambiance and menu…let alone Masque at Vegas’ Rio! One of the Trader’s claims to fame was their “Mai Tai”. While it may be good, let me pass my (late & first) Father-in-Law’s version on:
First: the key is a brandy snifter full to the rim with crushed ice
1 1/2 oz Light Rum
1 1/2 oz Dark Rum
1/2 oz Orange Curacoa
1 oz Orgeat Syrup
1/2 oz frozen Lime concentrate
1/2 oz frozen Lemon concentrate
Seriously, mucho crushed ice is important to ‘blend’ the ingredients.
Lastly, serve with those tiny cocktail straws as this is a Kick-Butt
Melange that will put a Margarita to shame!
Doubt you will find a bar to compare!!!! But do chastize me if so!
While 133 miles and 2 hours away may seem like being in one’s backyard to you here in NM, t’was not in my youth of maybe a 50 miles radius… max! LOL In any event, will pass on Sugar Hill to my Sis as getting through the White Mtns. during colorful “Leaf Peeping” in the Fall looks like a winner!
Whoa, speaking of cheese and lest you overlooked it, have you looked seriously into their page of “Cheese Tools” http://harmanscheese.com/cheese-tools! Forget that….who wouldn’t be impressed that they carry “Sardines in Maple Syrup” http://tinyurl.com/okw46yv ! I mean given you bring up things New England, and forget about Terry Heinz getting fined for not shoveling her Baahstan estate, it just doesn’t get any better than such sardines!!!!
Re Vermont Common Crackers: I don’t know. Given they state: “Today’s crackers have no hydrogenated oils or trans fats and are void of artificial colors, flavors or preservatives.” are they really all that good??
Alas, funny but so sad how many of us get into a Geo-Bubble. Despite gas being so cheap, can’t but wonder about getting Folks to LOCALLY owned, exceptional places like Luna Mansion, Placitas’ Blade’s Bistro, let alone if nothing but free BlueGrass at Rub n Wood in Rio Rancho!. Up till the early ’90s, the relocated Town House would be in my previous Bubble and especially per remembrances of when visited it when close-in on 66 in Nob Hill earlier. Gotta get off the couch later in Feb!!! and explore for its Shish Ka-bob of old and sample some Taramosalata. (Been to Zobra’s and per only once, have deferred commenting.)
Anyway… Thanks for the heads-up re Taramosalata. Its “suffix” might make it a good ‘cover’ for introducing it to Chicano(a)s!!!???
Dingit!!!!
I acknowledge I am a day short about planning for a Yum Yum to bring to a Super Bowl Gathering instead of a couple of Pizza Hut pies even tho one will include anchovies, let alone hand peeled green Chile from my stash to add on!!!
Am seeking advise for a future pot luck gathering as most of you know, or have diplomatically implied, I have no creative, at-home expertise (with due respect to Rachael Ray’s creations ((OMG, lest Y’all didn’t know where to get ’em, just saw a display last night of some of her wares at WallyMart as I went to get my antibiotics for a hordeolum at my age!!!)). Belatedly, I’ve remembered noticing that Mark stocks some caviar at his Red Rock Deli https://www.nmgastronome.com/?p=34903
My first and last experience with caviar was on a Royal Caribbean cruise, Alas, back in the late ’80s. Leaving aside some sweet/sour memories, I was thinking of exposing family/friends perhaps to some caviar next time. As such, I’ve learned so far via the internet to serve/keep it chilled and use non metallic instruments in conveying it. My conundrum: as opinions seem to differ radically (can I use that word?) as to whether to serve it with accompaniments like chopped hard boil eggs, diced onions, sour cream, I’m asking for opinions from you experts herein. In addition, what are your recommendations as one’s favorite crackers/blinis to serve a dollop upon. Would a “rip” off a tortilla or tortilla chips be acceptable? (In the meantime, I will also ask http://www.ocweekly.com/columns/ask-a-mexican-32466/) To wash it/them down (as gross as that may sound) with a classic champagne is classic, is icy vodka (let alone oyster shooters) too gauche or what else might there be????
Thanks!!! And may the Seahawks or Patriots win!!!!
Roberto
Might I suggest that instead of perhaps traumatizing family and friends with expensive caviar, you might want to start them with taramasalata, a “poor man’s caviar” traditionally made from the salted and cured roe of the cod or the carp. You can find delicious versions at the Town House Restaurant and Zorba’s Fine Greek Cuisine.
It may be too late to get your hands on it this year, but next year when the Dallas Cowboys win their sixth Superbowl, you should have on hand plenty of fetid fromage from Harman’s Cheese in Sugar Hill, New Hampshire (practically your old backyard). My friends Dave and Joe introduced us to this truly fine and outstanding cheese a couple of years ago and we’ve been hooked ever since. These cheeses pair wonderfully with Vermont Common Crackers. It will be a fine way to celebrate the Dallas Cowboys Superbowl win next year.
I am bummed, I would have been there today with Senorena if I had known of the Souper Bowl was today. Sorry All. Oh well, please let me know next time!!!
I assume that all of the Friends of Gil intend to be at the Souper Bowl at the Roadrunner Food Bank on Saturday, 01/24/15, 11am-2pm.
I look forward to seeing you and the Child Bride there, Jim. You’ll be happy to hear that Ryan “Break the Chain” Scott will be one of the celebrity judges this year. We promise to leave enough soup for everyone else to sample.
You are getting into the habit of misleading readers based on some warped idea that ther health benefits that have been noted re avacados are enhanced by adding butter and bacon to the mix. It was reported that an avacado a day helps raise good cholesterol. Not, NOT a buttery toasted avacado/bacon sandwich, which I would have a hard time believing is on any Duke City menu. And I guess you think it should be priced at $1.35 including an adult hipster beverage.
Come on Bobo, you’re showing signs of real slippage.
And no, I didn’t was my time on finding out if the Santa Fe Bite GCCB is listed in the 33 best burgers in the world.
Nice try, Bobo.
Yo…I know this is not a cookery blog or ‘recipe exchange’, but because so many Locals herein are, I presume, Guac lovers (per that being a healthy-eating conscious option and nothing beats a buttery toasted avocado/bacon sandwich) and this http://tinyurl.com/kjss7q6 sounded so yummy, I was wondering if anyone has found this served around town as I’m 97.5 home-cookery challenged.
~ Say…while “off track” and GCCB’s are oft regaled here, would it be Santa Fe Bite’s or some other Local’s as your FAV to be noted being 1 of 33 Best in the Country by Yahoo? http://tinyurl.com/lbjlzd3
Roberto
During Sunday Brunch (9AM – 2PM), Cafe Bella in Rio Rancho serves “Avocado Toast,” fresh avocado on foccacia with a poached egg and crema. Though I’ve not had it, several friends have and they rave about it. I imagine it will pair very well with Cafe Bella’s magnificent red chili (SIC) mocha, my very favorite coffee drink in the universe (and one of my “best of the best” dishes for 2014). The Avocado Toast is the closest dish I’ve seen in a local restaurant to the sandwich at the link you provided. If you haven’t already been to Cafe Bella, perhaps you could visit soon and reply back.
Gil
Thanks for the Heads-Up Gil. I’ve put Avocado Toast at Cafe Bella in my future calendar as this Sunday I’ve snookered (now there’s a vintage verb) my offspring into feting me for one of those Especial Lifetime Days, at Luna Mansion which, like Cafe Bella, I’ve forgotten to return to or initially go to.
Hopefully I’ll be able to report back on a positive note given a friend says he often goes for LM’s Sunday Brunch http://lunamansion.com/menus/brunch/ where one can find a Lobstaah Benedict to be tempted by, altho I’m salivating for their Filet topped with King Crab and Bernaise!!!
Alas, I seem to jinx the place as no one herein has updated a Comment.
(Just between you and me as I was deferring responding herein elsewise: I’m going early to hit LM’s Spirit Lounge for this: Picture their serving of a vintage Shrimp Cocktail: a goblet with, instead of shrimpies, slices of bacon or prosciutto wrapped Avocados ensconced/hanging on the rim with the goblet bowl filled with discrete sections of White Sturgeon Caviar and Roquefort, both laced with chicharronettes for ‘dipping’ with (1/2) shots of Don Julio Real, or at least Patron, on the side!!! Doesn’t get any better than that!!! IMHO of course!)
Bottom line: Perhaps, at the least, every other Thursday, you might remind us of 3 Options to check out over a weekend as many of us are ‘getting of an age’.
Admittedly, I do go off track and try to “chef” at home, albeit on rare occasions. For example, I get me a can of Wolf or Hormel’s Chili(sic) con beans. In terms of chefing…in contrast to simply ‘cooking’… here’s what I do: I buy a re-sealable pouch of pre-shaved sharp cheddar. After miking a bowl of Chili(sic) con beans for 2 minutes, I add a couple of handfuls of sharp cheddar cheese and, at 75% power, mike for 30 seconds more. Then I top with a couple of handfuls of diced onions. Per it being an actual “handmade meal”, I do use this hands-on technique for dicing the onion which I think adds a bit of crunch-texture in contrast to mincing your onions…https://www.youtube.com/watch?v=fs8cQ_tjsF8. Personally, a beer (in contrast to wine or milk), of one’s preference is fine to make a robust counter-point to the chili(sic), but I do recommend some lightly buttered saltines (or some tear-offs of a tortilla), similar to what I enjoy when I get a stuffed Sopa with chicharrones con beans con red out the back door of Casa de Benavidez just in time to watch The Kelly File at home! Oh Oh Oh…the point I’m trying to pass on…given my naivete about cumin….is that I got an official response from Hormel earlier that their Chili con beans contains….Cumin!!!! tho not listed on the label…Hmmmm! must be within “flavorings”.
For “Beer Foodies”/Cicerones: Given all the hoopla and ballyhoo (now there’s a vintage word ((let alone magazine name!)) about NM’s Primo place in the world of Craft (formerly and briefly known as Micro-) Brewskies, here’s a sneaky pop-quiz (to fend off Alzheimer’s in the New Year) about where these foreign brews you might have just taste-tested or enjoyed, often at a premium price: whereabouts is each one brewed?: Beck’s; Foster’s; Killian’s Red; Kirin Ichiban; Red Stripe! Ans: http://tinyurl.com/o4psr7j
“Glug!”
Bobo, re your cited site: You, Bobo, refer to the cited beers you know to be brewed in the USA as “foreign brews”.
You knew that description was at best deceptive.
That aside I think most beer drinkers give a lot of untried beers one shot to win them over. That is regardless of the beers’ place of manufacture. If it tastes good I and I think most beer drinkers don’t care it it’s brewed with Rio Grande water pumped up from below the SR 550 bridge in Bernalillo.
In a beer related story the NYTimes Magazine Sunday crossword puzze of a couple of weeks ago had a clue, Popular hipster quaff, familiarly. 3 letter answer: PBR. I thought of you, the ultimate hipster, validated.
Perhaps all that unhealthy food stunted her growth, Bobo.
Chains: Sorry: Just ran across this http://tinyurl.com/ndzstnx by accident and was compelled to share it to especially (and playfully) put lovers of phenomenally packaged Kristin Chenoweth (who is, ‘juxtaposedly’, a startling singer as evidenced in this prelude (the way it is supposed to be sung) to tomorrow, Dec. 7th http://tinyurl.com/keep4g9), in a bind per her opinions about “Chains” (albeit I might not agree). (My not being a fan of Conan, added to the humor of it all for me!) Thanks for Y’all’s indulgence.
Yo…indeed your tax dollars might be well spent and at work directing Locals and Tourists to many great places/businesses in NM via the NM Dept. of Tourism http://www.newmexico.org/. As an offshoot therein lest ya missed it, perhaps Y’all might want to apprise the Dept. of Tourism of your opinion http://nmtourism.org/contact-2/ of its listing of, possibly implied iconic, Breakfast Burritos noted on this page
http://www.newmexico.org/trails/breakfast-burrito-byway/
Still shaking my head after finishing Alibi’s Best of Burque Restaurants.
Scalo will be the Best Italian when Torinos closes and pigs fly. And for Torinos to NOT be among the top 3 is criminal.
Still shaking my head with Blake’s as the best GCCB. Try on at 12:15 PM and tell me it’s cooked to perfection.
The French Riviera Bakery kills and didn’t make the list.
Tuscano’s for Best Downtown Restaurant? Really?
I don’t know if there is ballot stuffing going on or more locals have to get out more, or wharever but I’m losing faith in these reader based polls and the editorial staff polls liker the ABQ the Mag poll which seems to be tilted toward those restaurants who advertise in the publication.
El Brute, I am convinced that Alibi’s restaurant rating has very few votes. Note that over the years there are many ties which simply wouldn’t happen with extensive voting divided among many restaurants that most of the voters have never been to. I can picture a tie for “best” with 3-votes each. Also the winner pattern suggests that most of the votes are UNM students. In my student days whoever supplied the most stuff resembling food at the lowest price (obviously this description does not apply to Scalo) was best. I even have two more that I rate above Scalo but not everybody would agree.
Bobo,
Yes I did go to your inane website and once again came away shaking my head at the childish portrayal of eating a hamburger.
What’s next, a pictorial of eating a foot long using the Bobo method of gripping the dog and rotating it 31.42 degrees counter clockwise while placing one’s hand on the end closest to the horizon?
And after re, re, re-reading you comment I have a one word reply, “huh”?
By the way I just returned from a two week eating extravaganza in Italy which took us from Rome, throughout Tuscany including Cinque Terre, back to Rome. Those folks sure know how to do Italian food!
Alas El Brute, despite your protestations against utilizing my courteous links-of-convenience, you apparently took a gander at the How to Eat a Burger Vid! Bravo!
~Re: “…the joy (of)…drippy moisture…” What a perplexity you propose by then noting needing 4,5,or 6 napkins! It sounds as tho you are vainly in the throes of getting out of the most primal of Freud’s stages of development which is evidenced by apparently struggling to overcome a propensity for an opportunity of fetish-like ‘smearing’. Personally, and perhaps displaying a tinge of being a Control Freak (which I vociferously deny), I prefer the more sophisticated sublimation of indulging in a French Dip sandwich!!!
Ooo Ooo…Obviously, your suggestion for dining on a Sloppy Joe might hit the spot, but as a “Deb”, I’ve always eaten mine with a knife and fork!
Beyond all that and back to your fetish: While I stand to be corrected by others for the Best experience of ‘dripping moisture’, I’d recommend you immediately dispatch yourself to one of Bob’s Burgers locations http://tinyurl.com/nqcjrrk (note the urbanspoon/yelp ratings or check Gil’s assessment https://www.nmgastronome.com/?p=221 ), i.e. a long time Local. Once there, order his menu item #1 The Ranchero Supreme (Large) and sit in the parking lot while eating it. Within two bites you’ll be in pig’s heaven (no oddity reference intended) enjoying all the drippy moisture you could ever imagine!
~ Lastly, “…chips to peanut butter and jelly on matzoh*.” Aha! that indeed appears to present a cost, I mean time effective strategy when eating PB&J&MF (I’ll leave the matzoh to Y’all as I cannot afford that which I’m sure…oy vey!… you’d refer us to: http://tinyurl.com/nonoe59 . But before that, lets look at the “silliness’ of toasting as reflects your covert aggressive tendencies. While you might indulge in tearing/ripping fresh slices of Wundah Bread apart, ‘toasting’ serves as a proactive prophylactic against that when spreading on PB (plain or nutty) and Marshmallow Fluff! (Yes, the Welsh’s Grape Jelly goes easily on other.)
As always,
“Chow!”
Bobo, you take the joy out of eating a GCCB. Part of the deal is the drippy moisture of the bread, the need for 4, 5, or 6 napkins. When did you become a debutante? It’s like needing your Sloppy Joes in a bowl so you don’t get it on your ironed jeans. Toasting the buns for added strength is silly and as necessary as adding chips to peanut butter and jelly on matzoh.
Given, IMHO, we must be the Green Chile CheeseBurger capital of the world, I think it is incumbent upon us all to know…be taught if necessary… how to eat one, i.e. so as we don’t embarrass ourselves, let alone The Land of Enchantment, when we have out-of-state visitors, and especially if we ascribe to the adage “You’re never too old to learn!” Blush, I therefore confess: Du…Uh: http://tinyurl.com/nhp4vpt (PS: when BBQing for Guests in your backyard, it goes without saying, you toast/grill buns for added strength!)
FGFABQ El Brute asks: “What are you saying?”
Glad you asked!
Alas, I’m not sure! Maybe I’m wondering what belies the disdain/anathema for Chains (again, see the links. BTW, I’m nominating you to the American Psychological Association as being recognized as the first phobic suffering from Clikonalinkophobia!) Do not the Chains provide a pool for employment? Would too many garage eateries suffer the decimation of limited nesteggs of Humble Folk who sunk theirs into retrofitting garages, if so many unemployed chain workers tried to do it? Do all those chain workers have the wherewithall to do it? (I say “No” as I believe we are not all created equal!) Didn’t every or most Chains, start out as a Local, Mom & Pop venture? http://tinyurl.com/nz458pn How many off shoots make something a Chain? I can’t imagine everyone herein has never shopped at Sears, Penny’s, Victoria Secrets, seen a movie at a Regal theater, been to Presbyterian, gone to church at St. X’s or the Temple Albert or the United Episcopal/Presbyterian Church, driven a Ford/Chevy (let alone a VW/Honda/BMW/Audi/Prius),flown TWA or Southwest, bought a scoop of chocolate at Baskin-Robbins, a doughnut at Krispy Kreme, or has always taken their crap to a “transfer” station instead of putting it out by the curb for the chain of Waste Management to pick it up?!!?
On a lark the other day, I, with a coupon of course, dropped into Furr’s Cafeteria. It was kind of a bit of nostalgia as well, as it was a Fav of my in-laws to “be able to” treat “us all” once in awhile instead of at the relatively tiny house in Five Points. I’d say they were of the Humble Family variety…e.g. my F-i-L made his way in the world with 7 kids by, at various times, saving to buy a truck in order to make a bid to load/haul US mail in the wee hours of the morning between ABQ/Belen, running a cesspool cleaning service, working in The Railyards, hauling dirt out of the Sandias so a cavernous repository could hold nuclear warheads in storage, weeding a jardin or feeding chickens at dusk in the back yard or having a mantaza once or twice a year to share some meats for our own freezers, etc. While Furr’s didn’t offer Filet Mignon con Bernaise, I think it had the advantage of a wide variety of offerings where everyone could find something to their liking (whether nutritious or not, LOL)…it was being able to have a gathering that mattered without going into credit card debt. As an added fun thing, I later chided my daughter lest she had not exposed my G-kids to a “joy” of her own youth, as an alternative something or other, wherein several families seemed to be doing and delighting in same today…while tended to by several employees.
Sorry, I, of all people, can’t really get across the point/sentiment of all that. LMAO
Humble families with humdrum routines???
What are you saying?
Humble families would be able to open restaurants if chains go out of business?
What are you saying, and in humble English so the aforementioned humble families living humdrum lives can grasp what you’re saying.
Should they convert their garages into public dining spots?
Of course I refuse to check out your links but maybe you can explain what you’re saying.
Lest the world of The Chain be no more…wouldn’t the world of employment be better off? Might some ‘humble’ families become more emboldened to partake/enjoy a more nutritious outing when seeking a change of pace in their humdrum routine given that all “men” are created equal? Are these…http://tinyurl.com/mz99484 as well as http://tinyurl.com/l7xjpw2 reflecting a chink in hardened steel links in The Chain?
El Diablo
Alas, I forgot the Feedback label wherein El Brute, most appreciatively, advised me of the article in his NY Times about NM Chile being featured. Belatedly, Thank You… this is obviously delayed, but it was due to my submitting (who’d’ve guessed) a Comment to the article which just now has been “approved”….Please go here: http://tinyurl.com/om7t6qo. Alas, hopefully El Brute will overlook several links within, which were included given the stereotype that NYorkers have busier lives than we do in NM and perhaps they might be a bit geocentric (like many of us get) and thus not use their own savvy to look up important things and thus miss bringing their tourist dollars here!!! LOL
~ Cleaning up further: 2 places I’ve solicited about what ya call a coffee expert have not responded. While there is no law they must, why list a Contact Us link?
~ Per the opening line of my Comment to the NY Times:
Yo True-Grit Foodies herein:
Lest you’ve never peeled/skinned roasted green chile as a New Mexican tradition or you’ve become lax and have just bought it in a frozen, plastic tub the past several years, Y’all are Welcome to come-on-&-peel at my Daughter/Son-in-Law’s on Saturday, Sept. 13th, late afternoon. Just bring your own good humor along with your 35-40 lb. sack (or just a roasted bushel basket or two, lest you would like to be tutored in the skills of “peeling” to consider creating your yearlong “stash”) that’s been roasted and stewing since late morning (that’s important), along with some quart-size, zip-lock baggies. Please let me know by Sun. the 7th so I can buy a few extra PBRs to put on ice! If interested, e10chilinm@gmail.com (spelling’s an inside joke), I’ll get in touch with directions/exact time.
I have made up a few words for a coffee connoisseur:
Caffinologist.
Joe-oligist.
Mudophile?
Starbuckaroo?
A zythologist, or beer expert, is like being a toobologist, an expert in hot dogs.
It’s on a par with a belchologist. Or a runologist who has one sentence with approximately 100 words.
It’s beer, not fine art, it’s based on a liquid that includes PBR and Schlitz, and Bud.
It’s the poor relative of 3 Buck Chuck. It’s cheaper than pot and produces a buzz AND a hangover.
Are you looking for validation of your preferences, humble as they may be? Or is this an attempt to connect with the young folks who haven’t established their “cool” and are happy paying only a buck for that cool.
Like a bad rash covering your torso PBR should be kept as your secret, pouring it slowly into Anchor Steam bottles to fend off comments like mine and others, protecting your hipness. LOL, albeit a flaw in your personality.
As some think of beer as food or at least a necessary enhancer to gustation, and as we are experiencing a burgeoning of breweries that I’m guessing will soon implode as a survival of the fittest (with pun intended re beer bellies) event, and as many breweries are offering dining as an enhancer of their brews, I pass this, which I just happened upon by accident, onto those who fancy themselves as connoisseurs lest they be embarrassed by being unfamiliar with the term given it has not been noted herein when bashing that fine brew, PBR! It is ‘zythology’! “The study of beer and beer-making, including the role particular ingredients play in the brewing process. A zythologist is a student and connoisseur of beer who possess knowledge of ingredients, pouring techniques and beer pairings. [From Greek zythos (beer) and logos (study)” LOL
A zythologist approaches beer from a very scientific perspective–the study and practice of yeast fermentation in brewing–while a cerevisaphile approaches beer from the standpoint of pure enjoyment. A cerevisaphile’s expertise is in flavor discernment and appreciation. Cerevisaphiles like and appreciate well-brewed beers, ergo craft beers (PBR need not apply).
So, a connoisseur of wine is called an oenophile. A connoisseur of beer is called an cerevisaphile.
This sesquipedalian bibliophile wants to know what a connoisseur of coffee is called. Please don’t suggest “coffee aficionado” or “coffeephile.” That’s too cheap and easy.
B-A-L,
Check your comment, the word “yours” does not appear leaving the readers to wonder what team you play for. Or am I missing some other code words?
Not that there is anything wrong with that, you know what I mean …………
El Brute: as I noted to Jim M, plain n simple; straightforward: “I play on the other team … (i.e. yours)… so stay on your toes.” as well.
OMG! “Yours” is not really “Yours”? You must be outing!
Ho ho ho Foodie Star: Lumbre translates as Fire!
(Please don’t spread it around, but as it is something labelled as “hot”, the Village of Los Ranchos’ Censor requires that it be kept ‘under the counter’! Otherwise its just as well historically, as many, not all, Gabachos can’t handle it!)
Check out http://tinyurl.com/lxh5xm9 and, textually http://tinyurl.com/mumvgls (Also, it takes longer in the growing season for Lumbre to ripen.) (Eh, I had to look it up too…LOL)
I can’t speak for all Folks who gather with familia/friends in their back yard to ‘peel’ 1 or 2 or whatever 35-40# sacks of roasted green. I’d think tho, most let their sack ‘stew’ for a couple of hours after roasting to soften/loosen the skin and cool. Then, while listening to some good music e.g. http://tinyurl.com/lwxh6qz, we enjoy a cerveza to wash down for example, a min-burrito, or several, of chicharrones in red chile, as we peel to allocate the chile ‘meat’ into qt. baggies to freeze for the year. NB: The frozen chile is commonly referred to as one’s “stash” and not to otherwise be confused with other ‘stashes’!!!
My daughter/S-i-L and I prefer to sprinkle/mix small bits of chopped Lumbre into our pile of otherwise hot (vs mild or medium) chile to create a “surprize” while eating, i.e. often accompanied by Eyes-Wide-Open expressions of “Heehola Chihuahua!” This is particular good as an early morning ‘wake-me-up’ if you serve ‘Huevos Los Ranchos” for example.
For Newbies: Some prefer peeling wearing surgical gloves. I prefer to go nehked while rinsing fingers in a bowl of vinegar from time to time. Otherwise, never rub your eyes and always wash your hands BEFORE using the restroom…or go girly style!
One can buy smaller amounts of (mild,medium,hot) green chile to be roasted for peeling to e.g. try doing it to see if ya want to do “a sack” another time. I suggest ya don’t go to most places on a Sat./Sun and frustrate folks waiting for a Big Roast.)
Hope that covers it!
I am even more confused.
Did BOTVOLR just “come out”?
Is the Beav just a “beard”?
Whoa, albeit (LOL) a possibility, per B-A-Ls protestations, not that there’s anything wrong with that.
Yippee ay Oh (boy).
Poor Gloria is about all I can say.
BOTVOLR – Lumbre? For us gringos, is that extra hot chile?
I love Rosales Lemitar chile – especially when it starts to turn red and gets some sweetness. A friend turned me on to Rosales a few years ago and it is my go-to place. Thanks for the heads-up, Bob!
Alas Jim, Thanks for the encouragement, but while I can’t speak for the guys who were working on the shade…http://tinyurl.com/mfhb9ca…I play on the other team…so stay on your toes.
Ooo…Oooo! Just saw the guyz sprucing up the roadside stand for Rosales’ Chile from Lemitar so they’d have a bit more shade at 7331 4th NW just a couple of blocks south of Los Ranchos Rd in the Village of Los Ranchos!
~ They are targeting Friday to bring in their Chile for roasting!!!!
(For those who like adding some Lumbre ((which is kept under the counter)) to their mix, they will have that after Labor Day however.)
(As always, please note I’m not having a liaison with anyone therein, but am just trying to share a good source of chile with Y’all herein for your peel for your annual stash.)
What is wrong with a liaison? Go for it!
Alas El Brute…WallyMart carries Becks!!! but it looks like I’d have to order it using their Free Site-to-Store convenience feature. Otherwise, I see it is at Total Wine…not sure if in the single bottle section tho.
In any event and per your observation “…you put price above all else…”, please note my previously mentioned Carlsberg is “8.99 vs your Beck’s at only $6.49!!!! Nana nana nah nah!
Otherwise as you’ve implied, I’m a bit of a paradox. I favor sweet like in the yolk of an over-medium egg yolk, butter on an English muffin or baked potato, a strip of crisp bacon, in the meat of a watermelon slice, sweet n sour pork, but I rarely opt for a desert…albeit never to refuse a mini-cannoli nor coffee frappe. My experience with a couple of Darks is of a touch of sweet which however does not draw me to them!!!
In regard to Vodka, and despite its roots in half my heritage, I don’t do it neat as a matter of course. Given I mix it with a Kahlua derivative and skim milk, its qualities would go unappreciated perhaps. If I were to, I’d go for Sobieski or Belvedere. Haven’t had a good Bombay Gin n Tonic in ages…usually do it when flying!
OMG! Beck’s over ice. (A tres chic waiter!) BTW, you can get icy-balls online http://tinyurl.com/m4yzsru (albeit kinda pricey) unless its the taste of water you are after as you didn’t mention Beck’s over iced Perrier.
Per, alas, albeit LOL your preference for Pabst Blue Ribbon, the point has, is, and always will be that you put price above all else. One would think that occasionly you step out of character and chance an artisan beer.
As a former sort of regular at Peter Luger’s Steak House in Brooklyn there was only one beer that went with the best porterhouse steaks in the world, a Beck’s Dark beer, something you might want to try with your fileto from Scalos.
Most of the time I prefer a dark beer over a tall glass of ice. I had one last evening a wedding rehearsal dinner at County Line on Tramway. After a strangish look from the waiter he said “Don’t worry I won’t tell anyone who ordered this”.
Beer is just beer to me, I don’t taste a “finish” of huckleberries, or the taste of dark chocolate with a hint of sassafras, etc.
It is just beer the way tabacco in a Havana Cigar is just tobacco. Now vodka and gin, I do have my faves per taste and smoothness. Is there a vodka or gin that would be called the PBR of each? Check you liquor cabinet and let me know.
I’ll leave the embellishment of the beers to the experts.
You know who.
Yo Hannah…Thanks for great reflections to reflect on, especially the reminder of “What’s spent on Locals, stays with Locals!”…. Well….mostly, as ‘some’ goes off (stated only as a factoid) to DC.
~ Alas, I guess beer has been simply used as a quencher when dining vs being ‘contemplated sorta speak, in and of itself. I.e. who can eat pizza or New Mexican without one and least of all with a Singapore Sling, Grasshopper, a Stinger or the like? I got back to PBRs on tap* as Fat Squirrel didn’t have a hard license before now and it was cheap at the former liquor store of the Quarters on Ellison, albeit ya had to walk a l l t h e w a y down to the end of the chillin’ case to find it with Schlitz, Hamm,s, Mickey’s.
* Alas…and I must admit it was only once…. I passed a door ajar at a place and espied what was behind the wall of such an array as this http://tinyurl.com/k2hrydz ? To say I was disappointed would be an understatement, at the least, when I espied a multitude of Intertwined tubeing (like behind one’s computer) leading to one keg!
~ Elsewise, have enjoyed commenting herein re a stout at Nexus. Enjoyed a ‘red’ and IPA while munchin’ at IL Vecino Brewery along with some good, live music on their rustic patio where it looks like one is pulling up to a corral to hang one’s bicycle, albeit I can’t picture riding a bike after a few beers. Been to Marble St. and Kelly’s.
Say, what kid wasn’t tempted to run home to surreptitiously pop open one a Dad’s ‘craft’ Harvard or Narragansett brewskies after watching this http://tinyurl.com/nye9mo5 movie in Cinemascope?
~ Lest it not be known, there is, amazingly(?), no inspection agency other than a local health department when it comes to brewing, at least according to a local brewmeister? Did you know brewers have helped in keeping the price of milk and beef down till now… http://tinyurl.com/l3l6p88
Salud! Na Zdrowie! Slainte! http://tinyurl.com/kgl858k
PS: I lied about the wall of “taps”; it’s just a fun ice-breaker to use with a Blond while sitting at a bar or community table. Seriously, it doesn’t work with Brunettes and I haven’t been able to try it with a Ginger yet.
BOTVO:
Just like with any food or beverage, I think the nuances of beer become apparent with experience. ABQ has some fine fine craft breweries. The ones that serve food have really decent food (e.g., Nexus [fish & chips], Chama River [burgers!]) and the ones that don’t are really instrumental in growing the respectable food truck culture that’s brewing (no pun intended) here in the Duke City.
I’ve not really had a bad beer at any of them, but I especially enjoy Tractor and La Cumbre.
And just like any old-fashioned “hand made” product, the scale of production can’t really allow for mass-market pricing. It’s true that you’ll pay more than you do for PBR or even national “fancy” beer brands (but close to what you’ll pay for imports, I think), but that’s money that stays in our community and fortifies it.
When I feel like drinking beer, it makes me feel good to buy local. I think it’s worth it. And it’s very often actually superior beer.
I will have to admit that back in the “good old days” when there was no such thing as a decent American beer (but none of us knew that) I often drank Pabst Blue Ribbon (the term PBR had not been invented yet. Many years after Pabst disappeared and closed all of its breweries I read that it was the new in thing so I bought some. Meanwhile, back at the ranch, microbreweries had made American beer the best in the world. The PBR I bought was swill, no better than Pearl, Coors or Budweiser. A couple of years ago I was in Golden in a grill within site of the brewery and noticed that some odd Coors was on the menu to go with my burger. I asked “What the hell is that?” I was told that it was Coors recipe from before prohibition. I have to say that if it were still in regular production I might buy some every month or two.
Lo…I’ve been constantly razzed by you-know-who for my guzzling bias for Pabst Blue Ribbon (PBR) versus my not necessarily being enthralled by or following-the-herd-for some expensive micro, I mean, “Craft” brew. Admittedly, if truth be told, I am probably suds challenged, thinking the nuances of which my beer palate is capable of is limited albeit I can step up to the likes of a Carlsberg or Rio Grande Outlaw Lager of Moriaty even tho more expensive! As such, 98% of my beer drinking (with all due respect to the aroma from the “spillage” of Okies at University and Route 66 of yore) is used for pizza or, to gently balance sorta speak, New Mexican dishes when eating out or if I ‘do’ my version of Huevos Los Rancheros(sic) at home.
Per relevance: I’d like to ask what are The Beer and Beer Habits of other Foodies herein as might or might not accompany (“pair with”) a restaurant’s vittles?
Am also posting this to hopefully offset the notion that PBR is a ‘stand still’ or a fuddy-duddy beer. Actually what stimulated all this was just finding, by happenstance, this http://tinyurl.com/k2dk6w5 which I had to share to ask if anyone has run across it at Costco or Sam’s or wherever fine beer salami is sold!!!
We are in, would go to $20/per and are more amenable to weekend day or weekday evening.
I’m sure we can be accomodated on a weekday evening but as of today it is just 3 if no spouses and 5 with.
Haven’t heard from Gil or anyone else for thst matter. Hannah and Ed(?) seems to be interested as well. That would make it about 7′ Gil would be 8.
If you have an idea for drumming up more FsOG let me know.
If it is a smallish group the large round table in the front right corner would handle it.
Yo El Brute…if not evening, I’d go along with Jim’s suggestion for a weekend time for Folks who are still out there contributing to some of ours Social Security Fund. Also, $15 (plus gratuity/beverage)too. Hopefully, tho not necessary, I lean toward family style servings so I can be enticed to gingerly experiment beyond my Sweet n Sour Pork/Orange Chicken. Thanks
FOGs,
Elsa of Budai would love to have FOG4 at the restaurant.
Any day of our choosing, around 130PM, all we have to do is give her the date, the amount we’d like to spend (She used the figures $10, $15, $20 per person) and the special requests, dietary needs, etc and leave the rest to Hsai and her.
She seemed genuinely excited.
Next step is to say yes or no, tell me what you might like as part of the menu and dates that DON’T work, and an amount you might prefer spending.
I might also add some may prefer to order off the menus and I’m sure that would work too but I imagine it’s one way or the other being tough to mix them together.
Gil, if you know a better way to disseminate the info about FOG4 please do.
I don’t know how far out you are looking but at this time we are clear except for June 11-15. 1:30pm pretty much mandates Saturday or Sunday for all the poor souls who still labor for a living. $15 seems ok and I am happy with Elsa picking the menu.
El Bobo,
Huh?
Am I reading this correctly per your, alas, eating habits that you are satisfied by 6 thin potato chips rather than 6 original width potato chips? And use it as a diet aid to keep your girlish figure at a svelte 145 lbs and prevents you from blowing up to, say, 147lbs? And didn’t you say you dip them suckers in grape jelly?
I’m heading to Budai tonite and plan to lobby Elsa for $3.99 dinner that will include white rice and duck sauce. Is that price OK by you per your shekel bank?
I do like Scalo but haven’t been there in a few years. I wouldn’t mind some sushi. Cafe DaLat is also a favorite of mine. But, alas, you seem to want to be in charge of FOG4. Go for it.
Hope to have more info re Budai by this evening. Maybe Gil can pass the word better than I am able to. Then I could give Elsa more info to go on.
OMG Hannah…Thank you soooo much for validating my perception of ever increasing thinness of Lay’s Potato Chips. Alas, as you even included “very”, I now must ask, and just between you and me given I raised the issue noting ‘without having an agenda’, let me know if you know “Why’ as 10oz still remains noted as one size!!!! Maybe they have a stockpile of Ruffles that is approaching an expiration date and they need us to ‘have to’ buy/use Ruffles to “Dip”? Perhaps they are conspiring with the War on UNnutritional Diets….i.e. eating a handful of thin vs thicker chips cuts my “nasty” foods in half, and more so cuz I can’t get some Guac on them? As an aside, what’s with continuing to include “(283.5g)” on the bags beside the “10oz” notation? Is it to scoff at the US’s slow progress http://tinyurl.com/7d9rdy2 in getting other countries not go Metric? or to appeal to Intel Geeks!?
Say Hannah….I read elsewhere of you/Ed delighting in LA…Glad Y’all confirm that Farmer’s Market continues as source of casual gustatorial delight…50ish yrs ago when NBC had a studio next door, ‘doing lunch’ a la fresco with the ‘stars’ was added fun. Sorry didn’t read Y’all visited Philippe’s for a yae or nay if their French Dip still has ‘it’ after 90 years. Alas and OMG…satisfactory (i.e. ‘meaty’) Fried Clams in Malibu in lieu of abalone? Did they happen to say where the clams were from?
~ Elsewise: I can’t get into “gourmet chips” (not just price wise…LOL, but) as they tend to be harshly crispy/crunchy to sometimes lacerate the linings of my oral cavity, altho I will admit Lays Kettle Chips, which I accidentally happened upon, are decent!
~ El Brute: Budai sounds fine with me. Don’t worry, I’ve already started saving for a ‘double shekel’ hit knowing it was you ‘in charge’. In terms of your asking “In the meantime let’s get some other ideas going.” you must guess I’d like to be able to have a FOG gathering at Scalo’s to elicit a ‘Yea or Nay’ on his Filetto or Luna Mansion per each having some semi-private space…albeit there are future times down the road. Weekday eves might accommodate us for Beef Wellingtons at Blade’s or Chez Bob’s altho he has a note on the website Closed til further Notice!!! Anyone know what’s up with that? Chez Axel has a private room…and then there’s La Crepe Michel. Of course no one would need to twist my arm for an Henri IV at Antiquity!!!! Am I spendable enough for ya Bubba Brute?
~ Say, does Reader’s Digest still have ‘Increasing Your Word Power’?…can’t help to think it helped me doing the SATs! In any event, today’s Word: Pardon my ‘bloviating’ on occassion herein!
“Chow!”
WHOOOPS that comment was for El Brute! Sorry Jim, to imply that you’re in charge of this one…it’s just you did such a good job last time! 😀
No problem whatever Hannah. As I have repeatedly pointed out over my long life the prospect of taking bows for something that somebody else such as El Brute is accomplishing on his own causes me not the slightest twinge of guilt (blame for something gone wrong is an altogether different matter).
Both Edward and I think Budai is an excellent choice for the next FOG dinner. My last meal there was crispy orange peel scallops and was insanely good.
Jim M., please let me know if I can assist in some way. Gil has my email.
Hannah,
The question is which weighs more, a pound of rocks or a pound of feathers? Is Bobo inferring that Lays counts the number of chips in each bag and because they are thinner the weight is less? Or does he feel that thinner chips should be less expensive even if the weight is the same? Help me understand the point he is attempting to make. Thanks.
On a lighter note what do you think of Budai as a meeting place for the FOG? Or do you have another suggestion?
Budai is an excellent choice if Elsa can accommodate us. With enough notice perhaps Hsia can prepare a sumptuous repast such as the one described by our friend Larry at http://www.abqtopten.com/blog/foodies-night-at-budai/. That eight flavor duck sounds fantastic!
There are so many excellent gourmet chips available that I can’t weigh in on whether or not Lays and the like are, unlike those of us who consume them, thinner.
BOTVOLR
Since no one will give you a straight answer and you might feel like you’re alone in the world, I will say, yes, in my opinion, Lays are getting very thin.
Cheers!
B-A-L,
Lonely, not in the sense of physical loneliness but the loneliness of being the sole proprietor of you comments and ideas.
I don’t really understand how you can feel cheated/scammed by changing sizes and quantities on store bought items that are always marked with sizes and quantities.
Are you part of the group that complained and brought the class action suit because the six inch Subway was only 5 7/8″ long?
Perhaps, per you penchant for bargains, you can get manufacturers to send you alerts when their sizes and prices change. That way you can avoid due diligence and not have to read labels and not feel scammed.
As far as the next FOG meal. I would be more than happy to speak to Elsa at Budai and see if she could put together a price fixed meal with Hsai’s making a Chef’s meal of dishes we might not necessarily order. Sort of a Chef’s whimsy.
Save you shekels my friend,the meal might run into the double digits……..
In the meantime let’s get some other ideas going.
~ El Brute asked: You ever feel lonely? Nope, cuz I know I can, appreciatingly, sucker you in to make a comment! LOL
~ (Food) Price increases? Of course its a business owner’s option (some may say duty) as well as often necessary to increase prices in light of the price of materials (often dependent on Mother Nature) etc. so s/he can keep the business going to keep Folks employed if they choose to be. Businesses can also fake I’m getting the same amount as my last many loyal purchases per trusting they’re being an honest businessperson so I don’t have to waste time reading the label every time. If not trustworthy, I can choose not to buy per being “lied” to/scammed.
~ FOG: Alas it was Jim who diligently arranged for a splendiferous feast at Joe’s, not I. Alas, Jim forgets that I was voted down to be the planner for the next one as people feared they’d have to go through the trouble of finding and cutting out a coupon or get a PressPass card or suffer the indignity of being seen entering some shoddy establishment. As such, but with all due respect to you, El Brute, not being able to attend, and per your ability to frivilously throw money around, you were chosen to plan the next one! Apparently, you didn’t get the memo! As such…Andale! Vamos!…Obtener con ella!….Get busy!
~ Potato Chips: A non-circuitous, even simple question with no hidden agenda. Have they become thinner?
You are correct Mr Bob, I do not recall anybody voting you down as the planner for the next event. Remember, this is 2014 and very few Americans have any shame left about cutting out coupons or whipping out a Press Pass. As to suffering the indignity of entering a shoddy establishment you should see some of the sleazy dives I do not hesitate to enter. Only a few obvious knife and gun clubs deter me and that is not the shoddiness, simply fear for my life.
As much as I like Budai, and I do, they have their large round table with a lazy susan that might accommodate 8 diners at most. After that they have long rectangular tables in the center of the room and their booths. Not really conducive to conversation. Budai might work better for us at a late lunch where we could use the center area.
I have not been to Los Equipales so I have no idea of their seating arrangements.
So the ball is in B-A-L’s court and I can’t wait for his input.
Bob-a-lulu,
Do you ever feel alone, really really alone even on a blog with hundreds, if not thousands of readers?
Anyone who fails to read the labels of what they purchase for personal consumption deserves what they end up with.
You live in the mid 20th century by yourself and your ideas of prices vs quantities.
Every price is subject to increase based on quantity and cost and other general inflationary reasons.
Why does that have to be subject of your comments about punts and the like?
Do you really expect prices to remain at 1950 prices?
Really, Bo-a-lulu?
And finally, chips and cheap grape jelly???? Of course I’m assuming your going for Welch’s bargain brand and not something better.
Correct me if I’m wrong.
You know the first rule of working in a Kosher deli in NYC is to always be able to say, after slicing your 1/8th of a pound of boiled ham, “It’s a little over, is that OK?”. That’s the mark of a great deli clerk and probably the bane of your existence.
By the way B-A-L are you actively planning the next FOG dining experience. Based on the success of the first you will probably need a bigger venue. I’ll be happy to sit next to you this time.
I agree that it is about time for Bob to begin detailed planning of this event. I offer two possible suggestion for a location:
1. Budai does not offer a private room but does (I believe) offer special menus for groups as well as group seating.
2. Los Equipales offers a large private room.
I am sure that many other choices for Bob to select from abound.
RE: Are potato chips thinning?
Ketchup containers.
As ‘everyone’ herein knows, the concave bottom of a wine bottle is called a “punt”…some say its an area to ‘trap’ sediment somehow. In any event, for the past several years this “whatchamacallit”, The Punt, has begun, lest ya hadn’t noticed, to be used to decrease portions in other products in order to maintain the perception of “same size” despite a decreasing product content….aka, deceptive packaging. Check http://tinyurl.com/ kc3mqon re e.g. peanut butter
On occasion, I rant re the possible ‘overuse’ of salt while acknowledging it is a healthy dietary necessity. Indeed, I periodically buy a bag of chips and, believe it or not when the urge calls, I can limit myself to just a handful. Setting all that aside, do any of you think the thinness of, e.g. Lays Classic, chips has become much thinner? Long before the invention of Fritos, Tortilla Chips, and Ruffles came upon the scene to accommodate the proliferatiton of dips…remember when mixing Knorr’s powdered Vegetable soup and sour cream became the rage? let alone salsa…didn’t we basically rely on the everyday potato chip for the de rigueur and ‘only’ dip made from Lipton’s Onion Soup mix? (Today, explored dipping a chip into some grape jelly before writing this. Yum! the sweet/salty contrast without having to go through the trouble of making a toasted PB&J&Marshmallow Fluff samwich(sic) for the same effect!)
Say, anyone enjoying the great new ‘Dip or Squeeze Ketchup’ containers http://tinyurl.com/lhngnyt How are Y’all ranking it? I’m thinking the greatest invention since the squeezable ketchup bottle! Now if only they could get rid of the embarrassing sound of an almost empty squeezable bottle! (Want to yank your Waitstaff’s chain at e.g. Joe’s, Torino’s, Budai’s etc? Ask for some ketchup when served.)
BOB-a-loo,
I found that the two most difsficult items to get in an Italian (in Italy) restaurant was ice for my gin on the rocks, coming mostly at about an inch and a half of liquid in a water glass, and red sauce for my calamari. Seems like red sauce for certain plates is not what the chef or the Italians deemed necessary. My red saucae was delivered in time to douse my tiramisu with it, so I gave up asking for it.
Not serving salt and pepper is just silly unless in my opinion it’s asked for prior to tasting the creation.
After tasting it’s every man for him or herself. The chef not withstanding.
My choice for best breakfast buritto based on my limited knowledge is the Placitas Cafe version with chorizo.
I’ll take a Pasadena on the Frontier version and the Flying Star version.
Before I suffer the scorn of those much more experienced I have had several others and ” not memorable” is the term that comes to mind.
I know I have to get out more, I’m working on it.o
“NEW MEXICO TRUE BREAKFAST BURRITO BYWAY”
There is the Green Chile Cheeseburger Trail, so now the NM Tourism Dept. thought this would be another Enchantment to spotlight. They note journalists around the world still inquire about The Trail.
Currently this http://www.newmexico.org/burrito is the Nominating Site through 4/13, with a couple of hundred already nominated. With due respect to rigorous scientific polling methods, voting however will start 4/21.
(The kickoff article was in Tuesday’s Journal. http://tinyurl.com/lq55tdp Don’t know if you can access without a subscription.)
(Elsewise: Dining travel tips:
Lo, how many of our Folks harassed us as a kid to clean our plates per the poor kids in China. Alas, just learned it is impolite to eat every scrap off your plate. I.e. your insulting your host implying they didn’t feed you enough.
Don’t find salt/pepper shakers on the table while in Portugal? Besides a personal shout-out for health, don’t ask as it is deemed insulting to the the culinary skills of the Chef as!)
Went to Elaine’s in Nob Hill tonight. Absolutely amazing experience, both food and service! Sweet beads, bone marrow, prosciutto chips, creamed leaks, deconstructed smoked smores. Shell I say more? Truly special place.
Just as I predicted, and in coincidence with our dreary weekend weather, I’ve brought a wrath of rain drops falling on my head even tho I put in an exemption “….IF I were to whine…” which El Brute ‘overlooked’! (When I was a kid and we played ‘Tag’, there was something designated that you could go to if you were not “It” and be safe from being tagged…most typically a tree. Aha, as I’ve heard there apparently weren’t any trees in Brooklyn, apparently he couldn’t learn about “exemptions”, so I’ll give him a ‘pass’, LMAO!
~ Lo El Brute, a line of a song http://tinyurl.com/msyzxk3 of this Yum Yum Chicana, a contemporary of ours, has become an “earwig” * for me! In additon and being your Senior, I remember part of insuring post War recovery was continuing ‘saving’, not for environmental recycling, but as exemplified by the luking of packs of tied newspapers to school for the “paper drive”; rinsing out and stomping on tin cans; etc….so there could be a “real world” for those of Y’all’s generation to come to…LOL What I find perplexing is the AFFORDABLE Care Act was supposed to fix a gigantic “need” to provide health insurance for 30-40 million uninsured, by increasing the national debt for our kids/G-kids. Currently, it looks like only 4 million who needed the fix signed up and many of them because ACA kicked them off the insurance plans they already had shown personal responsibility for by paying out of their own budget. But alas, maybe I’m, this is drifting too off-topic and can be saved for the next FOGy gathering! LOL
*Earwig: an insect that myth purports to enter our ear(much as a song does)and burrows itself into our brain often destroying it, at least temporarily. This has been likened to a piece of music (often not particularly cared for)being heard and driving us insane ’cause it recurs over and over and over throughout the day in our head! Some think this http://tinyurl.com/mxpujl7 is the best of the worst examples….LOL! As an aside, it is purported that our very own Maah drid was the inspiration for that wonderland’s creation when its creator visited to see its display of 100,000 lights as did thousands of others in the late ’30s/early ’40s. When it was an active coal mining town prior to “all” the workers going off to battle in WWII, they were required to create, during after work hours, wooden characters that were animated for the tourists’ delight too. (I can only wonder what that road was like in winter to travel there back then. My source are AJ articles which I believe you may need to have a subscription to to access. Try Googling tho or http://tinyurl.com/k69g3eo.)
Bob, Bob, Bob
What about the part of the story which clearly states the ACA won’t affect these companies for a year?
Sounds like more money in the pockets of management.
And when 20 cents on a $22 bill is enough to disturb you and affect you dining out habits you really must take a deep breath and enter the real world.
You problem just sounds so sad. Right?
Alas, I was recently taken to task for whining about a restauranteur’s price increase per the cost of ‘lettuce’. Certainly I can only imagine what wrath might rain upon me IF I were to whine about the “uppage” of my restaurant tab by an “Affordable Care Act” surcharge!!! as is occuring elsewhere!!!! http://tinyurl.com/nw6c6aj and will certainly mind my Ps & Qs…LOL!
Speaking of Sterling WaitStaff Service:
This is getting creepy: Are we so far behind what at one time might have been considered a “3rd World Country” is now the leading world Trend Maker?, e.g. its existance was never pointed out in my grammar school geography class! http://tinyurl.com/lw96la9
Ya right…that will never happen here! A guy will always have to check my oil, wash my windshield and pump my gas!!! After all, who would do it otherwise? Any one remember when there were 3 guys working a ‘garbage’ truck? Mail”Men” delivering twice a day residentially? “Change Gals” who counted out bills into your sweaty palm for jackpots in Vegas! I wait for the day of the robotic colonoscopy so as I don’t have to vacillate over whether to accept having a male or female doc doing it!
Heaven forbid (no pun intended), Rome might be looking into this to deal with the priest shortage!!! E.g. remember the days of 3 priests to a parish? Now you can tap the screen for your particular sins (don’t worry; they’ll have ’em all!) and their frequency and get a computer generated penance which is based on the current nationwide frequency rating of that sin!!!
Well at least we”all can take solace that certainly nothing can take the place of Gil’s erudite insights nor those of his succinct Commentators…ya right!
I don’t watch “Tony” and if some of Y’all do not either I thought “we” still might want to take a look cuz of our ‘love’ of NM Cuisine: check out his show this Sunday, 9/29/13, at 7PM MDST, on CNN for your comparative opinions…LOL Hype on the ‘page’ of his 1 minute preview-video:
“New Mexico: “Anthony Bourdain Parts Unknown” takes a close look at the mash-up of cultures that comprise this uniquely American state.
Tony drives along old Route 66, which runs through New Mexico “like a collapsed vein” through Santa Fe and Albuquerque.
Tony and crew sample New Mexico’s food — a combination of Spanish, Mediterranean, Mexican, Pueblo and even chuck-wagon influences. New Mexico is also a land of drugs, guns, monster vehicles (BOTVOLR asks: Now is all that really necessary?), and possibly extraterrestrials. It may also be the perfect place to investigate the underside of the Western cowboy ideal.”
Go here, http://tinyurl.com/d9q5apn ; scroll down to the video icon re ‘Looking for Tacos on Old Route 66’. There you will find a couple of more clip- promos, e.g. have you ever had a Frito Pie at the classic Five & Dime next to the Haagen-Daz shoppe which was the former Zook’s Pharmacy on the south Plaza in Fanta Se? Speaking of which, do you know of the KGB guy seducing the pharmacist’s daughter (no pun intended!) where the assassination of Trotsky was planned! One source: http://tinyurl.com/oy5nwy2 (BTW, if ya read Held’s intriguing book, make a list of the spy’s and their code names at the outset to keep an easier track as ya go along!! (Even more intrigued? Just up from Holy Cow burgers, check this out http://tinyurl.com/4wg4hz9 AND the link at the bottom!)
Yo BOTVOLR,
Antojitos Lupe has reopened, finally, in the Desiboo’s former location on 550.
It has been months since the sign was posted in the window heralding the reopening.
My wife and I have looked forward to this seemingly forever.
Re Blades soups, they are all good, from the watermelon gazpacho, the french onion, the clam chowder, and what is arguably the number one cream of mushroom in the Land of Enchantment.
And Sweetbreads are back!
Sorry, just heard at noon: the ‘Ask a Mexican’ columnist will be appearing at the ABQ Museum of Art and History (19th & Mountain Road north of Olde Town), tonight 9/19, @ 7pm as the (great) Estampa de la Raza exhibit will be soon wrapping up. Can’t find a title for his talk, but he is also the author of ‘Taco USA, How Mexican Food Conquered America’.
– A bit early, but a heads-up in case some wish to diet in anticipation of pigging out (no pun intended) at the Southwest Bacon Fest!!! See
http://www.southwestbaconfest.com/ then click ‘On the Menu’ for Who’s Who. Kind of akin to a Chocoholics Fiesta? And you can even enter your own ‘fixin’ in a contest or EVEN a poem!
–Yo Brooklyn Bruce: Thanks for the Clam Chowder reminder at Blade’s. Most times going for the Especial, I have not needed to look at the menu, let alone its Soup o the Day cuz I’d go for Chef Kevin’s Onion if gonna do a Soup!
Yo Vecinos…if Y’all are into peeling your own sack of roasted Green Chile for your yearly…ahem…stash and would like to surreptitiously sit around in late afternoon on a clandestine patio in Rio Rancho with a few others doing the same on this 8th, email Gil by Friday to email me for the time and place so I can plan on how much chicharones/red chile/tortillas/cervezas to bring to snack on. Yo! if ya wanna go nekid peelin as I do, we’ve got an adequate supply of vinegar to dip in!!! Otherwise, if you be kinky into latex…aka “gloves”, that’s up to Y’all!
Yo Not Cha Mama….Bienvenidos! All I can offer is to check what often comes up in newz articles…Accion. Just this Sunday http://tinyurl.com/nrf7u5t or per Googling http://www.abqjournal.com/search?q=accion
Mejores Deseos,
There’s nothing like a Not Cha Mama’s Pickle!!!!
i still have some for sale if you want some!!!!
Gil!!! Hello!! I am back in New Mexico.. Long 8 mos run…I want to start my business up again.. However, I need an investor. I have been through the ringer this past 8 mos. The only thing i know to do is make my products. But i need capital. If you know of any one that is interested in investing in a win win business, Please let me know… can you post this to your site please.
Thank you for your help and time,
Victoria Smith
Not Cha Mama’s Pickles
Thanks, Gil.
Sounds like a plan,except for the “perusing”.
That could increase the cost of the egg cream by ten fold at least.
It is, after all, the humble egg cream.
The classic egg cream has neither egg nor cream.
It is made with milk, seltzer, and Fox’s U-Bet syrup. Not Hershey’s, not any other chocolate interloper.
It is sold in Albertson’s but one must look in the Kosher food section near the gefilte fish and the matzo.
No gimmicks, no Linda Beaver to serve up the egg cream and wow ya!
My method?
Tall glass.
Start with an inch or three of cold milk.
Add seltzer while stirring to create a thick white foam.
When foam is formed add more seltzer down the side of the glass so thick frothy foam stays on top and is not incorporated into mixture. Very important step.
Add Fox’s U-Bet syrup to the seltzer and slowly stir it in.
The result should be a chocolate bottom topped by the white frothy milk.
Voila, the classic Egg Cream!
Might go well with a PB&J lunch or a Devil Dog.
I haven’t tried it with sweetbreads.
Good Morning Bruce
Have you tried the egg cream at the Model Pharmacy (https://www.nmgastronome.com/?p=341) on Lomas and Carlisle? The Model Pharmacy is one of Albuquerque’s best unknown-well known treasures. Grayce might enjoy perusing the aisles and I believe you’d enjoy the egg cream.
Gil
LOL Brooklyn B…indeed, my Comment was unintentionally more convoluted than usual! If I understand myself correctly, I was saying that no matter what the retail price is, most of us who have been Easterners and have tasted lobstah rolls, are going to pay regardless of the off-the-boat price of lobstah and especially as we can’t get a Lobstah Roll (nor e.g. decent Fried Clams), out here!!! (Perhaps Y’all might say the same re a Classic Egg Cream http://tinyurl.com/2g8laz, altho I’ve never had one.)
(The reference to the El Vado was just added shtick…spouting off…about how ridiculous that whole situation is, albeit IMHO, as it’s coming back into local news trying to figure out what to do with it. Sorry…I was composing a comment for the Journal’s Speak-Up section while writing the other comment…clearly I can’t fish and chew gum at the same time!)
BOTVOLR,
You finished your post with the words “Eh…but I’m just saying.”
What are you saying?
We shouldn’t go back east?
We should go but should avoid “lobstah rolls” and The Beav lookalikes?
Invest in tuna salad futures?
Spend a night in an antiquated Rte 66 motel for the sheer experience?
What?
Please help those of us who don’t speak or understand BOTVOLRese…
I’m just saying…
If Y’all have never been ‘back East’ Stop! don’t waste yer time.
Otherwise, these be Idiots reporting this http://tinyurl.com/n5ylfep and those so commenting (tho LOL)for those of us who may Lust after any semblance of a Lobstah Roll!!!! let alone Fried Clams, decent Fish n Chips, maybe even a tuna fish salad sandwich, let alone decent French Fries. Man o Man if I be those ABQ City councilors who have finally got around to thinking about ‘doing’ something this past week with the El Vado motel of the ’50s Route 66 just before the Rio Grande… was it Mayor Marty who bot it lest an entreprenuer wanted to risk his own money doing something with it?… if I could have just 3 Linda Beaver clones as Wait-Galz, add in any flavored Frappe, a Foot Long Chile Cheez Dog, and potato/onion/kapusta/cheez pierogies as menu items….we’ll be $$$ rich to be able to add a trolley up Central; city-wide, pre-natal schooling; replacement of all cottonwoods; as well as a home-to-work monorail serving all of Rio Rancho saving millions designated for the reconstruction of I-25/Paseo!!!
Eh…but I’m just saying!
USA Today has a section of Readers Choice Best of (this or that). Currently you can vote on Best Iconic American Foods http://tinyurl.com/m4wa3oy . NM Mexico’s Green Chile ‘sauce’ is currently leading the pack of Icons. If Y’all favor that, consider taking a moment to click on it for your vote you can do once each day till the 22nd July. At least its one list we might not be at the bottom thereon.
Thanks
We have the National Fiery Foods & Barbecue Show; a Pork & Brew Gathering; the great Food Bank fundraiser; the Chocolate fundraiser et al which certainly give us a chance to taste beyond Chile. Given that ‘some’ folks here are Eastern transplants, would seem some of us would jump at the chance to sample/vote on an apparent variety of ways to serve up a Lobstaah Roll which I don’t believe exists in ABQ or NM. For those who know and constantly supress fond memories, try this out:
http://tinyurl.com/lqn5mhu
Alas, I dug further to find: A General Admission ticket ($150) grants you entry to the Rumble Main Event from 7:00 to 10:00 p.m. (rolls till 9:00, bars till 10:00), where you’ll sample 20 lobster rolls, savory sides, desserts presented by Häagen-Dazs and open bars pouring Tequila Don Julio cocktails, Stella Artois beer, Fuze refreshments and wine.
– Whoa! For unknown reasons, I missed Gil’s illumination above. Thanks. However, no one has chimed in about ‘the need’ or refraining thereof, of salting a New Mexican dish!!!
-Moving on:
Say, anybody out here happen to attend the “Buen Provecho” breakfast gathering who could give us a nightcap…er…recap of what went on, e.g. including how many and who were there; why is Commish O’Malley involved; anything planned in the future?
While I’ve got ya looking: here’s a potpourri, a melange of some may say ‘nonsense’ lest ya dare proceed!!! Please note, they are all food related!
Per the bromide-like comment or protestation often put forth: “Well, We’re ALL created equal!” here’s some tidbits of possible interest: http://shine.yahoo.com/healthy-living/7-foods-bizarre-side-effects-135000124.html which may explain why some folks give different reflection of experiences when eating the same dishes….i.e. based on the ‘physical’ differences of one’s ‘senses’ (let alone the physical makeup of one’s brain) despite the physical-measureable sameness of the food!!!
Unfortunately, I asked one of the Commentators herein who purported to be an artist if he could paint me a pic of one of our enchanting sunsets. How dumb was I???? http://tinyurl.com/lesvogq
Ya know, even tho so many malign Taco Bell, shouldn’t we give them some credit in trying to move the grand concept of being a ‘melting pot’ nation forward with their latest addition? http://tinyurl.com/qdnknl2
Did you know when buying avocados, that Y’all need to make sure the “nub” is still on to prevent ‘browning’? I did not know that!
For those of Y’all who do home cooking and are into “Lavender”:
At the Farmer’s Market in the parking lot
6718 Rio Grande Blvd NW
adjacent to the Village Hall of Los Ranchos
Special Events:
Sat. 13 July: Lavender & Garlic Celebration as part of Lavender in the Village ( http://www.lavenderinthevillage.com/);
The market will feature fresh cut lavender bouquets, lavender plants, companion plants, special lavender products, various types of garlic, and special products featuring garlic.
* 4-H Students will have a booth with face painting and tattoos!
* Ask the Expert Tent:
7:45 – 8:15 am: Cooking with Lavender & Garlic (Savory) – Mia Maes
8:30 – 9:00 am: Growing Lavender & Companion Plants – Jennifer Timms-Hobson
9:15 – 10:30 am: Using Lavender/ Lavender Wand demonstration & Workshop – Monica Canaris
10:45 – 11:15 am: Growing Garlic – Ray Arrowsmith
11:30 – 12 noon: Cooking with Lavender (Sweets) – Randy Shamlian
12:15 – 12:45 pm: Cooking with Lavender & Garlic (Savory) – Mia Maes
——————————————————————————–
Lastly, If you’re into making guac, herein lies (besides an interesting recipe) what may give Gingers a bad name!!
http://screen.yahoo.com/avocado-advice-050000220.html
(Pardon me, as this soulfully brings to mind some vivid eye candy of my youth which was one of most beautiful gals I ever saw who was a Ginger chanteuse in an emerald (not to be confused with chartreuse) gown in a ‘lounge/cabaret’ in Tijuana causing wonder if she’d ever be ‘recognized’ in the greater scheme of things, for her beautiful voice.)
Now…”Chow!”….go take a cold shower! (For contextual understanding for those reading this at a future time: we are currently in a 100 degree heat wave.)
Rattling Y‘all‘s cages; yanking your Chains (LOL):
a) What are Y’all YumYum wise, when it comes to Mexican restaurants in New Mexico? Is a Mex vs New Mex distinction too blurred in NM; of benefit; too pedantic-like? Are the Shed and El Modelo, Mexican or New Mexican per your taste buds? Did New Mexico get lost in the shuffle when it comes to an article of the 30 Best Mexican Restaurants in the US as deemed by Travel Leisure magazine http://tinyurl.com/b3phzsp? Should the NM Dept. of Tourism be alerted to speak up to the mag? (The Shed is #10; El Modelo comes in at #27 of 30.) (Apparently, and if I can apologize for our Secretary of the Dept of Tourism Monique Jocobson, she is apparently too busy to receive your emails, so Y’all might try susan.kavanaugh@state.nm.us her Executive Assistant.)
b) Yo, maybe I’m foggy, but I think in the past someone lamented the loss of GodFather’s Pizza chain. Lest ya missed it in the media, 4 are planned in ABQ over the next 2 years. Was that the one with honky-tonk piano players?
c) For those of Y’all who scoff at Hot Dogs and refuse to step into the iconic-66, locally owned Dog House, for example, I’ll bet, albeit I haven’t tasted one yet, half of yaz will be doing these http://tinyurl.com/d5jq9my surreptitiously in your backyard if you are a True Foodie! Be advised, The Drones will be watching!
d) When a New Mexican dish is set down in front of Y‘all, should it be necessary to salt it?
IMHO, the often multitude of flavors from the tortilla, avocado, various forms of green or red chile, etc. (let alone salt the Chef might add along the way) should be sufficient.
Pardon, am off to have some roughage!!1
Hola Roberto
There is a definite blurring of distinction between Mexican and New Mexican food…at least in the way they are perceived. Not everyone seems to recognize that New Mexican cuisine is its own distinctive entity, a fusion of Spanish, Mexican and Puebloan influences. All too often our food is mischaracterized with one national publication even declaring that there isn’t much difference between New Mexican food and the Sonoran influenced food of southern Arizona. Worse, our cuisine has also been labeled as a sub-set of Tex-Mex.
Travel & Leisure adds to the confusion by declaring The Shed as a Mexican restaurant. Because The Shed deigns to serve toasted French bread instead of sopaipillas, it’s only a matter of time before some yahoo declares The Shed’s cuisine as a fusion of Mexican and French cuisines.
While it’s rumored that Godfather’s Pizza will be making a return to Albuquerque, those of us who eschew chains are much more excited about something impresario Michael Baird is doing. Baird, who owns Vernon’s Hidden Valley Steakhouse and Prime restaurants in Los Ranchos de Albuquerque will be launching a new pizza concept called Wise Pies Pizza. Wise Pies is a build-your-own pizza concept. No word as to whether you’ll be able to add cucumbers to your pizza ala Cosmo Kramer.
Hasta,
Gil
BOTVOLR,
You and I and most former POWs and convicted felons are, in the political term, the base for the SPAM movement.
Hardly enough devotees to make it profitable. Unless you commit to bringing all 30 – 40 SPAM lovers in the ABQ metropolitan area to the participating SPAM eateries while they are still operating, I think your plan for SPAM is DOA.
Did you know that contrary to popular misconception SPAM does not mean spiced ham but an anagram for Some Parts Are Meat?
Wife says SPAM is made with the parts of the pig that fall on the slaughterhouse floor. Not a fan of the”meat”.
FYI, the Placitas Cafe has a breakfast dish called Spam and Eggs and Spam. Double your pleasure.
I think your imagined eatery would be a lonely place but a SPAM lovers paradise.
Let me know when the Grand Opening is happening.
I’ll have the SPAM hero.
SPAM® Thai Style Meatballs
– Way to go! ABQian Caroline Barela-Burgess in beating out 800 challengers nationally in SPAM’s recipe contest!
– Whoa! What’s with it being from New Mexico and not having any Green Chile???!!! LOL. Nevertheless, I feel kinda vindicated regarding jibes I’ve gotten from Folks herein for my affinity for fried SPAM sandwiches or mixed in with Baaastan Baked Beans!
– Caroline’s honor was announced this week in The Journal. For several of Y’all who have a particular penchant for Thai Yum Yums and don’t subscribe to the AJ, check out the recipe here http://tinyurl.com/c2x8vpy
– T’would be nice, IMHO, if some local restaurant would try it out!!!
– Again, Congrats to Caroline!
Yo Bruce S. Thanks….always good to have some food for thought. It led to mulling over from where my thoughts were coming which led to a Du…Uh moment, that the basis “may” be “dated”…e.g. perhaps a good portion of dining out for many was mostly ‘special occassions’ and there were less restaurant options and particularly for ‘fast-food’. Despite that, I started blathering lengthy counter thoughts which themselves got lost in my Draft folder which was ‘good’ as too long. On the other hand, we can have a “fine discussion’….LOL… when we meet up one of these times instead.
Alas, I believe one must have to have a lot of grit to be a restauranteur and I admire one who is so blest. While I’d have loved to have had a fine dining venue at some point in my life, I recognized I probably lacked such grit! MLOL
“Chow!”
Just in case some of you have forgotten what the real world is like as I did I am reviewing tonight’s dining “experience.” We received a flyer from Applebees describing their 2 for $20 dinners and the Child Bride was beguiled. I decided that I must be getting very snooty after eating at many of the best restaurants in the world even though we are not above hitting local sleazy dives almost everywhere and, after all, the Montgomery Applebees is always packed as we drive by to eat at empty places. How bad could it be? The last time I had been in an Applebees was over 10 years ago in Hobbs where I has graciously volunteered to teach the cooks how to cook broccoli. My offer was rejected.
So, off we went.The appetizer selection seemed barren but we chose boneless chicken wings, hot. It was McNuggets except the hot sauce consisted primarily of salt. My entree was Baby back ribs. The poor animal tasted as though it had died several years ago. The fries were not disgusting as most fries ordered elsewhere are not disgusting, just not very good. The coleslaw was too sweet to eat. The child Bride ordered some sort of “Cajun” seafood, Chicken and andouille sausage thing most of which will be tomorrow’s unloved breakfast. I would rate the meal a 6-8 on your scale. I found that I really have become snooty because this place had more customers that I had seen in ant restaurant in years. I am sure that 15-20 years ago I would have found the food perfectly acceptable but my final bill with 1-beer, tax and tip was $34. Any decent sleazy dive would have been much better and would have cost less.
The lesson is to not let yourself become spoiled but eat this stuff from time to time.
BOTVOLR,
I think I have cut through the advanced vocabulary and understand your position.
I think.
My problem with your ideas is that you want the discounts to be permanent, or at least semi-permanent.
A good idea for consumers but a losing proposition for the restaurants.
Unfortunately the restaurants, under the BOTVOLR theory, will be jammed during the “loss leader” days and empty most others.
While Groupons work well for the consumer the restaurant can only keep their fingers crossed they will reap future benefits by having full fare customers in the future.
Same for all of the similar offers.
Your proposal, I believe, would kill off a lot of restaurants who are dealing with shrinking margins in the face of rising food costs.
Let the chips fall where they may,even if they aren’t Cape Cod chips.
Restaurant Week works well for the participants.
But alas, it’s Restaurant WEEK, and it works.
It’s why Geronimo is jammed with people getting their famous elk and two other courses for $40, which is normally about the cost of just the elk course.
But it’s also about one third the size.
Alas, we still get what we pay for.
It’s like a tease in some ways.
Missed you at Blades 4th anniversary celebration last evening.
Ooo Ooo…get your thongs all in a wad!!!
– This is the upcoming week for the 4th(?) year I believe for the Albuquerque (and elsewhere) so called Restaurant Week….”to take advantage of more than a week’s worth of delicious, value-priced dining in the Duke City!” as that be advertised. See places and menus here:
http://albuquerque.nmrestaurantweek.com/
– While I have no qualms with “delicious”, I stand before Y’all to be castigated, pilloried (sp?), taken to task for suggesting that this is less than a “value-priced” experience, i.e. being quite different than what I’d just about get for the money walking in on any night of the week at most of the places herein and especially more different than if I used my ABQ Journal Press Pass, or a GroupOn, or Living Social offer!!!
– I note this, believe it or not, in support of Local Restauranteurs….and I stand humbly to be corrected…while encouraging them to brainstorm other options such as a suggestion that our Local Restauranteurs (vs Chains) synergize to offer their own “exciting Prixe Fixe experiences”. E.g. The Old Travelling Dinner: Y’all chose a restaurant per its offerings of their best combo of a tri-flight of salad samplings and soups sample tastings, e.g. at ‘X’ you get a cup each of their lobster bisque and New England Clam Chowder and one of Borscht and as applies to salads. Or at “Y” you get a sample of green chile stew and lobster bisque and jumbulaya. We then move on to A,B,& C places offering a choice of entrees…Henry IV filet; a T-bone; or BBQ Ribs. Then to Y,U, and M’s offering a tri-sampling of dessert…e.g. a ramkin of tiramasu and one of bread pudding and one of blueberry flan and after dinner, liquid creations. Whoa! consider offering an optional Limo ride as part of the package price (albeit the limo would drop a party at X,Y,& Z and could boogey another party during that time elsewhere etc. before returning) OR, plan B: on the typically slowest day of each month (i.e. a Monday or Tues. or Sunday etc.) and unadvertised, places come across with ridiculous prices: Let’s say Monday is THE typical slow day. On a random basis ONCE a month, you walk in and are offered the 6-8 oz lobster tail or 8 oz filet with Bernaise sauce or whatever extra Especial for only 1/3 (one third) of the regular price…might ya visit a bit more often on Mondays to hit that “Winner Promotion? (Alas, while cell phones may bollocks this, they still do get a Full Restaurant to expose to possible first timers.
– Bottom Line: I’d feel better with that (fill in a word) enticement than finding one of these places has ‘gone out of its way’ to offer a soup which is simply..The Soup of The Day everyone gets! http://tinyurl.com/bxu68c4
“Chow!”
Alas Gil…there is nothing like walking into a bank and having the aroma of money hit ya, IMHO! Indeed, Kudos to Bruce extending the concept. I recall a psychologist looking into this ‘flooding’ sort to speak in the ’60s…don’t know where it ‘went’.
– I can imagine what might be conjured up hearing the Platters’ Great Pretender, while tasting a coffee frappe or fried clam, as I gaze upon a faded pic of an old steady as the pic-paper gives off some lingering Tweed perfume as I rub a spot on a ‘nylon’ shirt/jacket I’m wearing: I’m sure that would take me ah…er….into a Rocky Mountain High…to actually experience sitting on the ‘bench’ (vs bucket) seat as common of the era of my Dad’s second hand Oldsmobile, i.e. with my Steady along the Merrimack River watching submarine races… or was it at a ‘drive-in’….Blush, the windows were too fogged up to make out.
– Alas Bruce, yes I think I tried Cape Cod Kettle chips as well as others and found I couldn’t get into their ‘crunch’. During the past year however…and not having to venture into a ’boutique’ supermarket, have found a bag of Lay’s ‘Original’ Kettle in WallyMart is a delight! LOL
– And speaking of possibly delightfully aromatic places, just happened to see a report this very day of the demising of Jewish Delis…!!! http://tinyurl.com/atjo77r Besides “pizza at Taco Bell”, will anything be “sacred” in, let’s say, even the next five years?
Sorry, Bob, I inadvertently added a”H” in the mix.
It should have read BOTVOLR.
As soon as I pushed send I smelled a rat.
BOTHVOLR,
Try opening that bag of chips IN a new car!
Double your pleasure.
Add a freshly baked Cherry Strudel from French Riviera Bakery to the olfactory mix, buckle up that seat belt and fly, brother.
The biggest problem I find for the sense of smell are those giant exhaust fans which are way too efficient in removing the amalgamated smells of fine cooking.
I am a little concerned about anyone who starts their morning @ 1010hrs, and begins their nutrition with a bag of chips, Lays potato chips??.
Not Cape Cod chips???
Caution: Just Folderol Food-for-Thought-:
-Taste and smell are reportedly interconnected and therefore should be treasured ‘assets’ of being a foodie. Alas tho, I’d hypothesize there’s great individual differences amongst us in the intensity/specificities of how we each personally experience the two.
– Given that, we have Lists of Best GCCB, Best Places of Infused Food, Best Tamales, etc. shouldn’t there be a Best Smelly Place-as-ya-walk-in-the-door List? Be that as it may, any thoughts on our world of rush/rush/rush as well as denigration of certain foods. Re the latter and regardless of it only being 10:10 AM, I just opened a bag of Lay’s Potato Chips, probably banned on any List of Unhealthy Choices. Whoa, what a delightful (sensuous?) earthy aroma was forthcoming!
Re the former: My kids gave me a ‘single cup’ Keurig coffee maker. It’s been a half year since I cranked open a can of coffee, let alone caught a whiff lest I ground some beans. (I did just send off for a re-usable K-Cup which I will be able to fill from my own can of French Roast or Kona.) And what’s with negating pure coffee with flavored creamers? Do you or do you have a SO (Significant Other) who makes some bread for Y’all? If not, when’s the last time ya smelled some fresh baked? What, besides that of Green Chile being roasted, are your top 3 aromas for a List? Why might we all not have the same one?
-Speaking of the “GCCB Trail”, shouldn’t there be Trails for the Breakfast Burrito and Huevos Rancheros at the very least, given their being “classic” New Mexican plates as well? OMG, look at what Andrea has been laborious up to!!!! http://huevosaddiction.com/
-(Non food-wise, has “the economy” kept Y’all from buying a new car for that new-car smell? When’s the last time ya smelled shoe shine polish per there being no more ‘cobbler’ shoppes and everyone wears teenies anyways and, for some, and given its Lent, when’s the last time ya smelled incense in church (even if ya were only taken by a friend), let alone are ya abstaining from some food favorite…like anchovies or oysters…..? LOL)
How right you are, Roberto. The sense of smell, more than any of our other senses, influences our ability to recall past events and experience. Aroma is considered one of the most potent mediums for conjuring up memories.
Some of the restaurants which have me at hello courtesy of the wondrous aromas emanating from the kitchen include Siam Cafe, perhaps the most olfactory arousing eatery in the Duke City; Tully’s Italian Deli & Meats around lunch time when pasta and tomato sauce are being prepared; and Bobcat Bite whose 50-year old cast iron grill is wonderfully seasoned.
The restaurant aroma I miss is a pot of green chile simmering on the stove at The Chili Stop when Ron Chavez made the city’s very best green chile.
Say, many folks are intimidated to “eat Chinese” per lacking dexterity in using chopstix. Check this out http://tinyurl.com/akrtnq4 which might let you ‘fake out’ those in adjacent tables.
Mussels Lovers of land-locked NM: I had a Foster Son for 3 years till he was 11. Don’t know where he got it…never understood it, but he
l o v e d mussels. I grew up in New England. While I love Lobster Tails & Rolls and deeply their Fried Clams, I intensely eschew (no pun intended) mussels as well as scallops and oysters as well as their derivative…Oooeee…The Oyster Shooter, e.g. http://tinyurl.com/aw65jfk as “You” have to be one sick puppy!!! Ok OK, I can greatly enjoy, using a tear-off of sour dough bread, sopping up the ‘sauce’ mussels might be served in. Bottom Line: I hope you mussel-lovers might appreciate much more and not feel guilty about what some of your servings may require given: http://tinyurl.com/4xujqpr lest ya didn’t know.
Jessie in corrales is still open they just do not have any gas at this time. but You can still go and get pickles.
We have transportation and leaving tomorrow (wed) for TEXAS!!!!!! Let you know how things went when we get back.
Victoria
Not Cha Mama’s Gourmet Foods
Gil! Bruce! and any one else!!! I have a huge venue to go to in Canton, TX i need to leave by tues of this coming week. MY transportation arrangements backed out and is not going to be able to loan thier rig and trailor.
Is there any one of you or do you know of any one that can or will loan us a rig or trailor or panel van expedition or big rig to haul our pickles and us to TEX? We are fully insured to drive any vehicle
thanks
Victoria
Not Cha Mama’s gourmet foods
Bruce, Sad to say, yes you read correctly about the ingredients. However, at this time I am not able to change that. I do want to change to rid them of all the bad stuff. We have a man in the south valley that we were talking to to grow and pickle our pickles with out all that stuff. However, we are not big enough in selling volume to employ him. and he has to make more hot houses to grow what we will need in the future. I am a huge fan of organic and feel terrible that my product is not. Hopefully in the future I hope to be. The pickles I do purchase to make these little bites of deliciousness are already processed.
One more little tid bit for the ones who buy at Corrales, Jessie is closed at this time. But plans to be open again in Jan. If you get your pickles there look on my site at http://www.notchamamas.com and find the closest store to you. If not call me 720-7266 I will deliver.
We are getting ready to go to Canton, TX for a 4 day venue there.
Victoria
Not Cha Mama’s Gourmet Foods
I GOT PICKLES
Victoria, I bought a jar of your pickles and they were great.
I kept thinking that I bet you can’t eat just one.
As a half-sour kosher pickle lover I was planning to be underwhelmed but I admit liking it more with every bite.
I must say I was a little disappointed in the ingredients which included colors with numbers representing, I think, food dyes.
1)If ya ain’t into “Christmas”, please don’t go here http://www.youtube.com/watch?v=m8eQTpozyqY albeit it talks about NM Food and notes a “celebrity” restaurant that has apparently become a victim of the times and gone into that great restuarant cemetary in the sky.
2) Yo, The Bruce: ya, I hear ya, but I’m trying to ‘step out of’ my Curmudgeon style to be Optimistic folks might take a chance exploring given your more diplomatically written L-t-t-Ed’s prodding!
Best of the Worst…For the most part, I’ll let you get it rolling, but I’ll say there should be sub categories, e.g. BotW Appetizer: El Pinto’s Red Chile Ribs per unValue-for-the-Price, altho elsewize they were OK, last time I had ’em…well…a couple of years ago….LOL
Yo BOTVOLR
As I read your comment one line seemed to say it all.
“it could be suggested readers might explore at least six never tried before places……”.
Aye, there’s the rub.
We are a very large state and some folks stay very true to their faves and that’s that.
From a loyalty perspective it is very admirable, but it doesn’t broaden anyone’s culinary existence.
And we all play favorites.
In a nutshell, if you have only had Blake’s Lotaburger, (or dined at just one Chinese, Italian, Mediterranean etc. eatery) that is your standard and you might just leave at that. No need to look further.
It is what you get with reader’s polls.
When you have a category for Best Chinese Take-out and the winner is different than the Best Chinese restaurant one has to wonder how that can be???
Frankly it boggles my mind.
I am intrigued by your suggestion Best of the Worst.
Wanna start the ball rolling?
Happy Holidays to all, especially Gil and his loyal following!
Say there The Bruce, that reads like the makings for a Great Letter-to-the-Editor of ABQ the Magazine wherein Y’all might offer the suggestion that there be a second annual survey that results in ‘The Best of City’s Local, Mom n Pop Eating n Dining’! As such, it could be suggested readers might explore at least six never tried before places of that genre during the coming year whereby they could use https://www.nmgastronome.com/ as a starting off point.
Certainly there could be categories within the survey like best Chicken Livers, Tartufo, Pierogies, Fried Clams, Menudo, Bread Pudding, etc. While there may be room for things like Best Take-out, I think that’s really limited to being an ice cream category. On the other hand, how about a category of Best Doggy Bag-Tastes Even Better the Next Day? How about Best of the Worst? Did The Mag have a Best Wait Staff?
“Chow!”
Has anyone seen ABQ the Magazine’s Best of the City edition?
Best Chinese Take Out AND Best Chinese and neither has Budai Gourmet????
Best Italian without Torino’s but with Olive Garden????
Best Vietnamese without Cafe De Lat????
I love New Mexico but people need to get out a bit more, spread their culinary wings, flex their taste buds.
Albuquerque can be a foodie paradise if we just peel back some of those layers accumulated over years of dining in the safe old favorites.
Folks get used to Trombino’s style of Italo-New Mexican fare and they shun a true Italian restaurant like Torino’s.
So Trombino’s becomes “officially the Best of the City.”
And the myth of “bestness” is perpetuated.
ABQ the Mag boasts of Chen’s Chinese (another Best of the City) “A full range of favorites – from beef chow mein, chop suey and egg drop soup…..” can be taken out!
Wow, what an exotic sounding list of dishes!
Sounds more like High School Lunch Room fare than top notch Chinese.
Come on people, voting for chain style restaurants as Best in the City does an injustice to the fine small mom and pop, (or Chef/wife owned) dining spots that are operating in the Duke City.
Whoa! 4 great features in the Dec-Jan issue of Local Flavor (my 1st time reading), an “alternative” magazine/newspaper in Free stands around town or check its pages online at http://www.localflavormagazine.com
Click on ‘Magazine’ to click This Month (Dec-Jan.), to click on ‘Expand’.
Depending how your computer may react, click on the arrow on the Right to advance pages. Click on the screen to enlarge pages to readable size; the ‘x’ to shrink back; or rely on your own ‘puta sensibilities.
1. Extensive article on the Golden Crown Panaderia
2. ABQ owners/chefs do a “Munch & Tell” of what they like to eat – ELSEwhere
-Artichoke does The Grove
-Zinc does Torino’s
-La Provence Brasserie does Jennifer James 101 (JJ101)
-JJ101 does Pho Nguyen
-Farm & Table does P’tit Louis Bistro
3. Chefs in Fanta Se highlight the 10 Best Dishes of ’12
4. And lastly, albeit more ‘eye-candy’ ‘Foodie-wise’, did you know Walt Disney visited Maaahdrid which, it is rumored, may have inspired DisneyLand!? I only had a fuzzy idea about it’s Christmas lights (i.e. transcontinental planes diverted to fly over it as they might the Grand Canyon), but didn’t know there was a 33 foot! figure of (adult) Jesus in addition to the Bethlehem scene nor a mechanized display of nursery figures…albeit, way back when!!! While many visited, didja ever imagine 100,000 during December!!! Read a great article (pg. 47-49) therein “A Madrid Christmas”. They still do a little today…. http://www.visitmadridnm.com/events scroll down a bit there.
“Chow!”
*$^#%^&@!% to read that!!!! Sorry I can’t offer more. Hope Y’all got my email about using ‘aluminum pouches’ for packaging to save shipping costs. Sure hope someone herein knows someone who knows someone who knows a resource for this exciting palate delight.
Well we had a wonderful year. We went to 7 events this past summer. We met alot of wonderful people and fans of Not Cha Mama’s gourmet pickle. We worked very hard. We have many hotels motels restraunts resorts stores and other companies very interested in using and selling promoting Not Cha Mama’s gourmet foods. We even have a wonderful packing company that will make and pack our products, But with all that momemtum and interests we at Not Cha Mama’s can’t go on. My husband is on social security and unemployment. The unemployment runs out the end of this mo. We do not have the capital it will take to get to the next step. That is to turn it over to being a producer. With all the interests that we have generated we could have a progressive business. But no capitol to get to the commercial side of production and distribution. We have even been invited to go to NY next year to the International Fancy Food Show. Buyers come from around the world to buy new products for their countries. We would be representing NM..
IF ANYONE or you know of any one that can or would like to help PLEASE let me know. They say 3rd time is a charm. Well this is our third time to try and make our business grow…
Just to let you know who is interested in using and selling our products…
The Hyatt Regency in ALBQ wants to make a signature sandwich using the pickles
The Hyatt Tamaya loves all 4 of the products.
MCM Elegante. they have hotels all over TX, CO, NM,
El Paso Holiday Inn
Sadies
Rudy’s
Staybridge hotel
Sandia
Santa Fe Ski resort
A professor of culinary arts at the UNM
Gift basket co.
and a few other local restaurants
So I can’t just give up all this interests. NOT NOW!!!
Thanks for reading this post
I still got pickles!!!
Victoria
Not Cha Mama
We need KFC, that is Korean Fried Chicken. Anyone try anything close in our fair city? Anyone has the $$ to make NM Friends who Feast Happy? If you are asking, what is Sr Plata talking about, its something he has heard of but can’t find. Below are some links to help learn about this awesomely sounding food product:
http://en.wikipedia.org/wiki/Korean_fried_chicken
http://www.nytimes.com/2007/02/07/dining/07fried.html?ex=1328504400&en=69267e357f603cce&ei=5088&partner=rssnyt&emc=rss
Victoria, Sorry I didnt have an opportunity to make it there this weekend, it sounds like great turnout and royal blogsters were out in force. I do have to say that those at the Corrales Gas Station need to advertise their wares including your on the outside by the Kerosene Sign, our fair village doesnt know that there are some really good things inside and thus need to transform themselves, should be easy advertising on their part. Let us know when the Pickles of the Month club begins…
We had a more upscale booth this time. And we are working on making it even better. Because we had enough sales to make the next 5 products and get them tested and out to market, We will be making our new product debut in March.
We have a cranberry, jalapeno, mint, orange relish, a 4 citrus, ginger, red pepper flake marmalade, a cabbage, carrot, sweet red,and green bell pepper relish. One with jalapeno peppers and one with red pepper flakes. Then we have a jalapeno sweet red, yellow and orange pepper medley.
Would love to hear your creative names for these future new products.
Had a long time born and bred local taste them and said he never tasted any thing like it. So that is a good thing. After all we are NOT CHA MAMA’S Gourmet Foods.
On another note, Our name, logo and product ARE becoming known. We had many come because they knew we would be there. There was one woman that remembered us from 7 yrs ago when we first tried to start. She was so happy she found us again she bought 6 jars!! The Dining New Mexico fellas came by and it was so nice to meet them. Gil and his lovely wife came. It was nice to put a face to the names I have been blogging to. Also Bob of the village of Los Ranchos. Thank you for your generous purchase there Bob. They will be part of the Not Cha Mama’s new product taste testers group.
We want to thank Cafe Vingt Cinq for allowing us to conduct our taste testing party there.
Also Jessie at the Corrales Organic Mechanic offered us his place. As well as our oldest B&B in Santa Fe, the Pueblo Bonito. Thanks everyone!!
We also will be planning to have many of the ABQ and Santa Fe chefs come and do taste test dinner with the new products. Then they will be given a jar of the products and asked to make a unique dish out of each one and a contest award will be given. Maybe a big spread in Gil’s Dining New Mexico. Would you be agreeable to that Gil?
So alot of really exciting things going on At NOT CHA MAMA’S Gourmet Foods. We have even been invited by the New Mexico Dept of Ag Office of International Trade to participate in New York next year at the International Food Show!!!
Be sure to look at the recipe page. Got some really different ways to use Not Cha Mama’s pickles and the juice as well as the cinnamon stick!!!
Also be sure to check out the next 2 back to back same day venues we will be in. They are both exciting. I will be in one at the south valley and Michael will be at The Range.
come see us
We got pickles.
Don’t throw the cinnamon stick!!!
If you love cinnamon in your coffee or tea or apple cider even in hot chocolate!! You might want to try our pickled cinnamon stick in your favorite beverage.
We have had people put the cinnamon stick that is in each jar in their coffee, teas, apple cider, hot chocolate, martinis, bloody marys, gin and tonics, even some wines. Or for the more inventive imaginations we have out there, CREATE YOUR OWN DRINK!!
Stir your yogurt with it.
So be adventurous!!! Experiement. And share what you did with your cinnamon stick.
Sorry the pics of her plopping her cinnamon stick in her coffee did not come through. You can go to http://www.notchamamas.com and see for your self.
Today I had a few friends call me and tell me they were coming over for more pickles. So in anticipation of thier arrival, since I had not seen them in a while, I went out and filled the table with fresh coffee and pretty cups ect. and did not forget the froo froo creamers. When they arrived I asked them to sit and offered my coffee to them. One friend asked, “do you have any pickles to sell?” “Of course!” I replied. “Can I have them now?” She inquired. So I get up and go get her pickles. She proceeds to open the jar and dig out the cinnamon stick that is in each jar of pickles and PLOPS IT IN HER CUP OF COFFEE!!!!
Now I love my coffee and I LOVE cinnamon and I love my cinnamon creamer IN my coffee. But I looked on in shock as I watched my friend splash her cinnamon stick in her coffee. She said, “you have to let it sit a bit but the sweetness of the juice and the cinnamon of the stick makes awesome coffee. No need for sugar or cream!”
So now I know my fans love the pickles, but in our coffee? Well all I gotta say is this…. If it tasted awesome in waffles TRY YOUR CINNAMON STICK IN YOUR COFFEE. You gotta be making this up you say. Well here is the picture of her plopping the cinnamon stick in her coffee.
Well lots of exciting things happening today. Not Cha Mama’s has found a permanent home to process and make our products. It is a gorgeous, delightful, delicious and a fairly new French cafe in Santa Fe… Cafe Vingt Cinq! Right off the I-25 at the outlet mall. The owner is a real French pastry and culinary chef from Normandy. His food will make you think you are in Paris. The atmosphere will soothe your nerves and and the food will satisfy your palate.
Tomorrow they will be having a scrumptous chicken salad sandwhich on fresh flaky crossants. Featuring, you got it, NOT CHA MAMA’S GOURMET PICKLES!!! This will be the second time they have had this special in a month. Last time they sold out and people were asking for more.
So if you go in, tell them Victoria sent you and get your jar of pickles. They sell them too.
Another event you will want to come to is at the SVEDC off Isleta down town. It is an open house for the new store that will feature only New Mexico made products from the new businesses coming out of the SVEDC.
http://www.facebook.com/events/112426195583929/
Also for those of you that are interested in being part of a small group that will taste new up and coming products for Not CHA MAMA’S Gourmet Foods, We have a place to do just that. The Cafe Vingt Cinq. After the Rio Grande Arts and crafts fest, I will start putting that together. Please let me know. It will be a small group of about 15. We will also be getting a group of Santa Fe and Albq chefs together for them to try the same products and have them make a new dish with each of the products. And a prize will be given for the best. Lets start a new wave of food testing and contests with Not Cha Mama’s Gourmet Foods.
Who’s in?
Last but not least, the french chef at Cafe Vingt Cinq has tried all the up and future Not Cha Mama’s Gourmet Foods and he approved ALL of them. Even making special requests for himself. So we have an exciting time ahead of us. Come join us and taste what all the talk is about!!
1) While I’ve enjoyed a Thursday Special of Turkey-n-“Stuffing” a couple of times a year at Cracker Barrel despite derisions…LOL… herein, I see they also offer a Thanksgiving Day Especial albeit I’ll enjoy “home cooked” Thanksgiving elsewhere with La Familia. That being the case, am wondering if Anyone has experience to share re alternative restaurant offerings for others so inclined to eat out or new to ABQ et al from ‘back East’ who enjoyed more Colonial restaurant settings befitting the occasion?
For Y’all more ‘at-home’ traditionalists, here are some tips?, sympatico?, etc offerings to brighten your day:
http://tinyurl.com/amlef4n as well as http://tinyurl.com/aem5lne
Say, should Y’all offer this sing-a-long with the Kids/G-Kids each year as you drive the highways n byways or fly:
Over the river, and through the wood,
to Grandfather’s house we go;
the horse knows the way to carry the sleigh
through the white and drifted snow. Yada, yada……
Lest ya not know the author, perhaps Y’all might find this of interest! http://tinyurl.com/abj9tm9 to chat about ’round the table during football game commercials!
Lastly:
A humble treat, popcorn can grow in other parts of the world where other corn can’t. It was grown in the Americas, China, Mexico and India long before Columbus journeyed to America. According to urban myth, it was brought to the “first” Thanksgiving” (at least the one taught about in history books) by the Iroquois and since then, a tradition has existed of bringing popcorn to peace negotiations as a token of good will. Today Americans consume over seven billion quarts of popcorn every year.
2) Victoria: Looking forward to chatting with Y’all at the Rio Grande A&C Fair this month http://tinyurl.com/atcjjtn while enjoying the Eye Candy Yum Yums there as well.
New pickle lovers in Pueblo Bonito B&B in Santa Fe
Pueblo Bonito Bed & Breakfast Inn – Santa Fe
about an hour ago.
New Gift Shop arrivals! Not Cha Mama’s Chili Pickles are a welcome addition that add a sweet and spicy punch to an always favorite treat. Great served ice cold as a side to any meal! Also Casa Noel Fantastic Fiesta Dip and Green Chili Dip packets – easy to make, take home, and are great stocking stuffers! A truly tasty and “Santa Fe” Holiday horsdoeuvre dip (yum).
http://www.facebook.com/photo.php?fbid=551052208243969&set=a.217728948242965.67110.191520634197130&type=1&relevant_count=1
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New pickle lovers in Pueblo Bonito B&B in Santa Fe
Pueblo Bonito Bed & Breakfast Inn – Santa Fe
about an hour ago.
New Gift Shop arrivals! Not Cha Mama’s Chili Pickles are a welcome addition that add a sweet and spicy punch to an always favorite treat. Great served ice cold as a side to any meal! Also Casa Noel Fantastic Fiesta Dip and Green Chili Dip packets – easy to make, take home, and are great stocking stuffers! A truly tasty and “Santa Fe” Holiday horsdoeuvre dip (yum).
http://sphotos-b.xx.fbcdn.net/hphotos-ash4/c67.0.403.403/p403x403/396761_551052208243969
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Finally, lovers of chicken livers coming into the light of day without fear of reprisal.
Victoria, I will buy your pickles and I’m sure I will enjoy them, I do like pickles.
By the way, Blades also makes a wonderful sweetbreads dish in case you need to raise your cholesterol level beyond the chicken liver level.
You can top off you dinner with dessert reminiscent of the Italian zepole, a deep fried dough filled with a custard flavored with lemoncello.
Bruce, looking forward in meeting you at the fair grounds Nov 23, 24, 25.
I will go check out those livers and and the deep fried dough filled with lemoncello custard. What a treat.
thanks
Bob, If you know of any one interested in having a new product taste testing gala, I would appreciate if you would let me know. I think it would be fun.
What a deal withthe Malaysian order if it is for real. Some one here in ABQ found our site about a month ago and sent it viral throughout the coupon world. We got 5,000 FREE SAMPLE requests over night. obviously we could not fill these requests. It would hve cost us justto mail them over $10,000. Not to count the loss of the cost of the packaging and the pickles them self. anyway Seems like the offer went around the world. We had requests from England. PR ,Russia, Canada, the Ukraine, and India. Of course it costs a lot just for a sample to be sent to these countries. But the interests were there. That was exciting.
So who knows where these pickles will end up!!!
Thank you for your support and spreading NOT CHA MAMA’S Gourmet Foods.
Gil, Thanks for all the insight about Malaysian cuisine. We are certainly going to do our due diligence about the authenticity of this order. And make sure the “chicken is in the pot” before we take the lid off. hahaha We also need to find out what all the requirements are to export out of country. Dreaming it could be some rich chef that cooks for a rich hotel or somethng like that.
As for the “chow chow” you mention, wait till you try my cabbage relish. It is not chow chow by any means but it is like the pickles, can use it on any thing. Also will have a cranberry, mint, jalopeno, orange relish, a 4 citurs, ginger, red pepper flake chutney and a new, I know nothing new with jalopenos, but been told it is, jalopeno, 3 sweet pepper, garlic medley. So If you know of any that are interested in doing the product taste testing gala let me know and i can find a place and we can have some fun.
By the way are you connected to Chile Rio?
Please sign me up for the taste test. That’s the type of public service my culinary colleagues and I love best. Let me know how many lab rats you need and we’ll be there for you.
I’m not connected to Chile Rio though one of the owners, “cousin” Theresa is one of my favorite restaurateurs in New Mexico.
Gil
FYI: “Travel + Leisure and CNN iReport are pairing up to create a list of “100 places to Eat Like a Local “anywhere”. Should Y’all wish to boost your Fav http://ireport.cnn.com/topics/862779 hopefully in ABQ or environs.
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Indeed, The BruceS and his Grace are a delight….(even tho he wouldn’t share his chicken livers.)
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Victoria…Aha, a Pickle Tasting Testing….now that sounds like a hoot to do indeed!
Kudos on a great out-of-the-country order! (Alas, and hate to say it, but my bias would be to cash the check before sending.)
Sorry Bruce, it is your comment about the chicken livers.
Hey yall I am from the south where chicken livers reign. I love chicken livers. Only place I knew to get them was Cracker Barrel and they are mighty tasty. but now thanks to this blog and Gil I am going to Blades.
Thanks Gil!! Maybe they will carry my pickles among other products!!!
It’s spreading, and now what began in Santa Fe has spread to Placitas.
Chicken Livers have now spread to two(2) fine dining establishments.
First there was Chicken Liver Sundays at Andiamo’s in SF.
A friend alerted to me this monumental culinary development several months ago after beginning the conversation with “Do you like chicken livers?”.
This started a conversation that was all about our mutual affection for those little tasty buggers.
we reminisced about the good old days when we could go into most KFCs and buy a take out coffee cup of deep fried chicken livers.
We talked of the scorn we felt coming from our faint hearted friends who, although from different parts of the USA, had made the same exact scrunched up face at the mere mention of any form of liver.
Then he told me of a breakthrough, Andiamos had begun adding it to the specials on Sundays and within a few weeks I had the dish on a trip to SF and left a satisfied, very satisfied customer.
And now Blade’s Bistro in Placitas has continued this wave by adding a fabulous dish of chicken livers in a marsala wine sauce all served on a bed of mashed potatoes. Simply heavenly.
So, we now have a mini tsunami of restaurants serving chicken liver dishes.
All is well with the world of fine dining, especially dining in New Mexico which can now say proudly, we are leading the the world back to chicken livers.
It’s all good, very good.
And at Blade’s the very evening I had the extraordinary version of the dish I had the pleasure of seeing and chatting up BOTVOLR. What could be a better end to a great dining evening!!
Do not know if this is going to be a real purchase or not, but…I got a request for 10 (TEN) cases of our little bites of deliciousness ie pickles, from a man in, ready?… Kuala Lumpur, Malaysia!!! So I asked him how he found MY pickles? he said, ” from the search engine. WOW!!! i was jumping up and down with excitement. Any one know any one in…Malaysia? hahaha Will keep you posted how it goes!!!
Hi Victoria
I have a number of colleagues and friends in Malaysia and absolutely LOVE Malaysian food (it’s my favorite Asian cuisine). One of the hallmarks of Malaysian cuisine is the use of pickled vegetables (including cucumbers). Malay cooks utilize chiles extensively in the pickling process so the resultant pickled vegetables usually have flavor profiles that are a blend of sweet, sour, piquant, savory and tart. It wouldn’t surprise me to learn Malaysians would find your pickles intriguing.
We lived in Ocean Springs, Mississippi for eight years and visited New Orleans every other week or so, often just to provision ourselves with our favorite Cajun and Creole spices. One of our very favorite condiments was a chow chow we found only at a Jackson Square shop. We used it on burgers, hot dogs, sandwiches and Cajun dishes. Your pickles remind me so much of the chow chow in that they feed our creativity to use them on a myriad of dishes.
Gil
Well fellas, I am overwhelmed for all the awesome comments that are being said about my little bites of deliciousness. And yes I am grateful for the written page as well. I will sure check out these other places you speak of Gil.
Please come and intoduce yourself at the Rio Grande Arts and crafts fest. Or maybe we can get a group of pickle lovers together and have a fest ourself. I would love to have a new product taste party. Any one game? Let me know. victoria@notchamamas.com
Well, I must say Thanks to Bob of the Village People as he passed onto Seisei the news that a new brand of Pickles was in town ala ‘Not Cha Mama’s Gourmet Food’ Pickles found at http://notchamamas.com/products/ and at least locally in Corrales at the Phillips 66 gas station/mechanic shop. I stopped there today after hearing all about them, bought a jar, brought it home and shared some with Senorena and we were impressed! They were sweet but had a spice of minor heat that brought good balance; the pickles go well with the gourmet sandwich Senorena made for me today but can go with just about anything actually. Also, I was happy that the gas station was a front for some exciting gourmet items inside that I suggest my fellow Correlenos and Albuquerque/Rio Rancho friends check out. They offered a GelLatte (an Espresso drink with Gelato) that I didnt try but should as it sounds exquiste. Hope they do well and get their mailers to the Post Office and let the city know they exist and bring a jar (or six) of Pickles to every household…
Sr. Plata, When i got an email from some one telling me about the things that were being posted on this post, i was so estatic that my pickles were so popular that people are actually talking about them. And not only talking about them but saying things like what Bob said, I’m thinking they’ll become the Haute Foodie Fashion of the year as Y‘all sneak in a stash when visiting restaurants!!! IMHO and Gil said, The “Not Cha Mama’s Gourmet Pickles” are outstanding with a perfectly piquant kiss of Hatch chile complementing the sweet tartness of the pickles. and now this is what you said, Thanks to Bob of the Village People as he passed onto Seisei the news that a new brand of Pickles was in town ala ‘Not Cha Mama’s Gourmet Food’ Pickles. I stopped there today after hearing all about them, bought a jar, brought it home and shared some with Senorena and we were impressed! They were sweet but had a spice of minor heat that brought good balance. Hope they do well and get their mailers to the Post Office and let the city know they exist and bring a jar (or six) of Pickles to every household!!! Thank you thank you thank you!!! And I hope Jessie sends out their mailers soon too cause I would love to see every household have a jar of NOT CHA MAMA’S Gourmet Pickles!!! so my question to you is , where and how did you hear about the pickles? And what did you hear?
come intorduce yourself at the rio Grande Arts and Crafts fest Nov 23,24,25 and get your free jar, on me!!!
To Victoria, I heard of your pickles from Gil and Wild Bob of the Village People by reading Gil’s food blog. I also heard from someone who tasted them first hand and said I better get down to Corrales. I am glad there is still the power of the written word because a food blog such as this can influence whether one makes or breaks what they do and in your case, you have surpassed many expectations of what a Pickle can bring to the world. What would be nice is to have your Pickles offered at some of the local restaurants such as Lumpy’s, a favorite on the west side and by central; that would really be a win-win for you and those that eat great burgers. I see my role is to share my taste with those here as I am originally from the West Coast (a different L.A.)and until I read Gil’s Food Reviews, I didnt know what existed in the Albuquerque area and my palette came alive. Anyways, enjoy the rest of the blog and follow Gil on his eating adventures; you never know if the NM Green Chile Trail might include Pickles…
BOTVOLR,
The only recommendation I can come up with re buy one get one free is to take the freebie home with you.
You do pose an interesting dilemma.
I have used Living Social and Groupon offers along with Alibi Bucks that have no minimum requirements regarding the number of diners only the number of coupons allowed per table.
Hopefully you shining the light on that problem will help change the system.
Thank you for posting a picture of my regular table at my favorite dining spot.
Since that photo was taken a mirror was installed and I now sit and talk to my self. We discuss everything but politics………
Time Saver notice: A bit off track:
Pardon my frivolity…but if I may…my “Gripe O the Day!” in “solidarity” for The Divorced, Widowed, and Loners as “Couplers” may not experience this nuance of ‘single’ life: Do Y’all know what it feels like to be cast aside by discount offers for dining that require “couples”, or ads reading: Buy one, get one Free!, or ya walk into a restaurant and the hostess looks you pertly in the eye and asks: “How many?” or worse, “Just one?” (My passive-aggressive tact re the former is to dramatically turn around to see no one behind me, then, with a most quizzical look, say “Uh, one!” (Please note: no aspersions are being cast upon APS’ 60ish% graduation rate!) And then, even if the place is empty, you won’t get a 4-Top to spread your ABQ Journal or NY Times, IPad, laptop out on as your ‘Virtual…ahem, imaginary…companion’. Usually you’re shuffled to a 2-Topper scrunched up next to a wall. In any event, if s/he offers “The Bar” take it and keep your cool lest you get this http://tinyurl.com/bdw9mly which I got the other night!!!!
“Chow!”
(Yo Bruce: I hear ya. No, alas, don’t think I swayed anyone tho…LOL)
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Elsewise:
a) Here’s a recent “confirmation” AND an in-depth view of where’s the best Non-chain, Local, Mom n Pop French Dip in LA http://tinyurl.com/8nfu28n (pardon the ad) if Y’all are planning on finally getting some grandstand seating http://www.sharpseating.com/ to take in the Rose Parade and off some of youz Bucket List items or some other SoCal event this year or when taking the Kid/G-kids to DizzyLand next year! Eh, this gal gets them to show even the most novice as well as accomplished Foodie how to make one! Alas, the French Dips look a little thinner than what I remember 50 years ago…LOL…and I’d still suggest ordering as a ‘Double Dip’. For California, can ya really beat the prices http://www.philippes.com/ for that kind of ambiance? 45 cents for coffee? Gawd, they’ve still got the eggs ‘stored’ in those jars of purple liquid! What’s with them? I never asked!
b) Anyone have a personally great Guacomole recipe to represent NM next year per this competition http://tinyurl.com/8tlkenq ? Anyone have the Best place for some around here? My fav re avocado: plain, lightly smashed avocado/crisy-bacon strips on lightly toasted Wonder Bread with potato chips albeit I can’t find any of the (greasy?) Wise owl’s in ABQ. Factoid: Fallbrook, CA is a self-proclaimed Avocado Capital of the World.
c) Ever wonder how haute places, e.g. Wolgang’s, “age” their beef and how you can too? http://tinyurl.com/8ntwctg
“Chow!”
BOTVOLR,
Just read the last line of your comment of Oct 19th.
Perhaps I’m getting overloaded with what I think are the nastiest campaigns I’ve experienced in my 68 years but I wish you had not added the subliminally sensitive line “PS don’t forget to vote! ….. The right way.”.
Totally off point in a food blog.
Let’s stick to food, restaurants and cooking.
There is no “right” way to vote, unless you are trying to influence Gil’s readers.
I’m just saying……..
Thanks, Bruce. Voting the right way could also have meant no hanging, dimpled or pregnant chads, but I wholly agree that politics has no business on this blog. Should I receive any comments of an obvious (or even subliminal, if I can figure it out) political nature, they will not be published here.
Pardon…a bit of “topic”.
If you are scratching your head for a ‘remembrance’ for a FoodieFriend for La Fiesta sin un Nombre in December, what could be better, given being in New Mexico, than something to do with San Pasqual, the patron saint of the kitchen!!!…with all due respect to and/or setting religious preference, or non, aside.
Just received La Familia by NM artist Victoria De Almeida as a remembrance for my Daughter/S-i-L’s anniversary… hopefully as a spur to keep fading traditions alive…It’s like we’re down to my badgering for a gathering to peel chile each Fall!!!, albeit a Tia arranged for singing Las Mananitas for a niece last week…LOL
In any event, if you are an art-purist, I’d like to encourage Y’all to explore art-on-aluminum as one of Victoria’s options. In the ’80s I scoffed at a Pena painting http://www.penagallery.com/ being reproduced on a ceramic tile which my Vieja wanted to buy…dang, she was always right nevertheless. Lest your skittish to try a painting with a month’s return, check Victoria’s work during the Weems International Artfest, i.e. Eye Candy, in ABQ http://www.weemsinternationalartfest.org/ 11/9-11/11th. In my humble opinion, the aluminum backing ‘process’ intensifies the bold colors…akin to Pena…. she uses in her work!
For now, check Victoria here http://tinyurl.com/94hppdo including clicking pics for options.
(Disclaimer: As always, I am not having an affair etc.)
“Chow”
Sr. Plata may be on to something, but first: Partially a bit of a “jeremiad“, i.e. Gil needs a new word for the day albeit it rarely applies to his missives. In meandering over to the Oasis Desert Bistro, I’m reminded of/lament the halcyon-like days of Corrales’ dining of at least the ‘70s ala Casa Vieja and the Territorial House. What’s it take to get folks to drive 5 minutes more beyond Faux Coors Restaurant Row and Alameda/528 to sample several nice upstarts http://tinyurl.com/8nsmyr8 ? This Sunday for example, there is a “Trifecta” condition to try out Oasis’ brunch till 2. There’s the Grower’s Market in the AM and just beyond that starting at 10 is Arts in the Park http://www.corralesartists.org/art-in-the-park.html where you can jump start buying remembrances from Local artists for December’s La Fiesta sin un Nombre ! Then, as you drive through the Village you, your kids, and G-kids can delight in the autumnal and halloween decorations placed along the roadway by Villagers. If anyone has been leaf peeping in many parts of New England for example, folks like to stuff old clothes as yard or roadside decorations, e.g. http://tinyurl.com/8lxtf57 , http://tinyurl.com/967l6oc
Oasis: Even before you get to the food, I think you will be taken aback by the décor of leafy screens which create nice visual and acoustical breaks between clusters of tables, the moderne bar, and a chat-n-sipping area of comfy settees, all enhanced by the soothing “music” of traditional and avant garde fountains!
I had the Crab Cake Burger on the ciabatta roll. (It was fine, but I probably should have left off the 1K dressing to really check out the taste of the “cake”.) The healthy skin-on-fries are unique in their shape and you are offered a spicy ketchup as well a regular brand that is…ahem…not of a brand I wish to support. Check various Menu offerings here http://www.theoasisdesertbistro.com/pages/menu.html as their main website is tied into Facebook which I suggested they might offer an alternative for those of us avoiding Facebook for now…LOL.
“Chow!”
PS don’t forget to vote!…the right way.
Ya know, as I watched the lead-up to Felix Baumgartner step out of a capsule at 23 miles above earth on the edge of space to free fall to earth about 40 miles east of Roswell, I couldn’t help but reflect that he was the most recent, (or 1st???) of “aliens” from space to alit outside Roswell beyond those of 1947, albeit he must be an idiot as well….like what the heck is in Roswell to be a tourist to????
I must now admit, blurry eyed, Kudos Senor(s) (or Senoritas we still don’t know) as those events almost beat me going to the spectacular Arts n Crafts Fair in the Annual Big White Tent at Paseo/I-25 during Balloon Fiesta Weekends and ending up buying “Not Cha Mama’s Gourmet Pickles of Rio Rancho” which are infused with Hatch Chile!!!! OMG, while they were only chopped up as samples “out the back door” of the Big Tent, they are to die for….For some of Y’all Foodies, I’ll bet you will describe them….if only “in your heart”…as the porn of pickles!!!…the enrapture of Sweet & Hot!!! If not, I stand to be corrected!!! Therefore, speaking of Corrales notes herein, I’ve learned that Corralesinians (and possibly others without a photo-ID) can get them at the Phillips 66 gas station/mechanic shop http://notchamamas.com/corrales/ and a 2 spots elsewhere until Y’all start requesting them in the big places as well. E.g. tell your friends that besides munching them while watching THE debates on MSNBC/CNN/etc. dice them to mix in cream cheese for a dip…why even in queso…., top cheese burgers or your own home Huevos! I’m thinking they’ll become the Haute Foodie Fashion of the year as Y‘all sneak in a stash when visiting restaurants!!! IMHO
Gracias, Roberto of the Village People
You should be knighted, if not canonized for your ambassadorial evangelism on behalf of all that’s great in the Land of Enchantment. The “Not Cha Mama’s Gourmet Pickles” are outstanding with a perfectly piquant kiss of Hatch chile complementing the sweet tartness of the pickles. At the Corrales Phillips 66 station you can also find jams from Heidi’s Raspberry Farms of Los Lunas (the raspberry and ginger jam is almost as good as the raspberry and red chile jam), chocolate truffles from Albuquerque’s Chocolate Cartel, gelato from the Van Rixel Brothers, and pastries from Santa Fe’s Chocolate Maven. Shelves are stocked with gourmet products, and you won’t find that perpetually rotating, desiccated hot dog that typifies gas station food.
Thanks for continuing to introduce us to more deliciousness from New Mexico.
Gil
WOW!!!! Thanks a ton Gil for the wonderful comments about our pickles. i am so excited about the buzz that they are getting. i love doing the festivals and seeing people get excited about them too. I have people that don’t even LIKE pickles love wonderful little bites of deliciousness. So thanks again for the great plug for NOT CHA MAMA”S GOURMET pickles.
We will be at the Rio Grande Arts and Crafts fest nov 23,24,25 at the fair grounds. come introduce yourself and get a free jar, on me!!!
Bob!! I am so glad you did come to the RRA&C fest.. Never thought of my pickles in the vein you have. But most agree with you when they put that pickle in their mouth. I will be video taping some with their response. We call it the “pickle craze”, first the eye brow goes up, then the eyes pop open and the head rolls around and the mouth goes open and out comes OMG!!! These are the best pickles EVER!!! and of course I am so elated.. I have people that don’t even like pickles love them. I have only dill pickle eaters that love them. And people are doing all kinds of things with them. The lastest is my marketing manager/best friend. She makes waffles every sunday for her family. she made her waffles last sunday with the pickles. Called me and told me about them. So i asked her to make me some. And guess what? THEY WERE AWESOME. pickles and waffles ha now i have eaten it all. all yall foodies out there eating chicken and waffles, come get some NOT CHA MAMA”S Gourmet pickles and try that for a change!! You can go to http://www.notchamamas.com and click on locations and find out where we are.
soon we will have other delicious, unique products out and in maybe some of your fav dining places. The Hyatt Regency is working on a sweet heat cuban sandwich. Range cafe in Bernalillo is carrying them. shelia’s Sweets carries them. The Organic mechanic in corrales at the Phillips 66 has them. And a wonderful French cafe in the outlet mall in Santa Fe is carrying and using them too. The chicken salad sandwich is awesome.
Or come by the fair grounds to the Rio Rancho Arts and Crafts Fest Nov 23,24,25 and get you a jar or two. See what kinds of unique dishes you can come up with and share with us all.
By the way Bob, i love this….! I’m thinking they’ll become the Haute Foodie Fashion of the year as Y‘all sneak in a stash when visiting restaurants!!! IMHO My husband and I do this very thing. except we flaunt them and usually get a sell or two. haha
Oasis Desert Bistro – A must try in the Village of Corrales for those of you who like to eat well. This restaurant has had many makeovers over the past couple of years and I think they may have found a secret; hire a good chef, have good servers and have excellent food. I went a few weeks back and had the Corrales Burger which was a really good green chile cheese burger on Ciabatta and it was delicious. What was realy good were the french fries that you know were home made and real. They also have different menus for different times, they have a Dinner Menu and a Pub Night that allows for some overlapping. And if Larry McGoldrick likes it, it’s got to be good!
BOTVOLR,
An interesting take on the ketchup cup.
Refined NYers would prefer the single dunk with pinkie extended.
No excessive plunging of a piehole full of fries.
Just the single perfect fried potato elegantly dipped.
The few Nathan’s Famous tube steak purveyors still use the ketchup cup for the World’s Best French Fries.
Yes, The World’s Best French Fries coupled with the World’s Best Dog.
I guess I’ll get to the Dog House one of these days but the truth is I’ve always felt the basic tube steak with a good sauerkraut was all one needs for hot dog nirvana.
No contest between those beauts and the funky hot dog with everything but toenail clippings piled on offered at some hot dog stands.
It’s like pineapple pizza with buffalo chicken topping.
Tips O the Day:
For Newbies and/or those aspiring to being a Gastronome or Gastronomette as well as for you Old Hands who have been unknowingly embarrassing yourselves for years (as I) check this out!!!! http://tinyurl.com/8w2gchu
For those of Y’all stretching your Social Security when ya have the G-kids badgering you to go to Mickey D’s: Buy some ‘toys’ at the $ Store and pre-wrap ’em in Saran wrap. Now you too can do the main Mickey D come-on, The “Especial Sauce, right there at home http://tinyurl.com/8cadn9a Voila…money left over for Bingo!!!
(((Blush))) regarding “200”,
but I give Kudos to so many Commentators here on the Local Scene…let alone yourself…who fuel my fire by their being Ambassadors of greater ABQ and especially to the Entrepreneurs who step off the ledge as they risk their savings and indebtedness, building…let alone struggle to maintain in these tough times…venues of THEIR OWN…i.e. without blueprints from “somewhere else”….creative making for us and tourists to savor/enjoy-praise or thumb-down. Re the latter, per hopefully being only for a moment in time per then doing some tweaking! It’s always a delight to read other Folks’ experiences balancing out what might be biased by a “friend” or someone catching a less than gusto moment in time!
While I’m on, let me add this reference regarding the above note of 7/31 re the Bizarro food show lest anyone wasn’t able to catch it on TV. Stream it via this http://www.youtube.com/watch?v=8tPKjcqtbTo
Lastly I ran across this today http://tinyurl.com/8lh89vr Anyone have a better Tapa Ultima? That reminds me, I really need to get back out to Cosmo Tapas http://www.nmgastronome.com/?p=14120 where ya can clik on the web site as well.
“Chow!”
Congratulations, BOTVLR, on being the first person to achieve the 200 comments milestone. Your comments are always thoughtful and insightful and add a great deal to this blog. You are a terrific ambassador for the city of Albuquerque and have done a tremendous job as my unofficial publicist. Keep up the great work!
– While I can’t help but suspect that some of ya Gourmands are Do-it-Yourself practitioners of the art of chefary at home on occasion…a skill I admit to be lacking….thought I’d pass this on with due respect lest you may have not as yet discovered this time saver especially as we all are trying to work the Conventions into our tight time schedules!!!! So…If Y’all are vexed/frustrated by wasting time separating the components of the egg, try this: http://tinyurl.com/93e9w2k
Aaah Simplitico! The Far East…for the many of Y’all so intrigued, while always mysterious, did they invent KISS…Keep It Simple Stupid! Look at their Art! their Ext/Int Architecture! Attire! Fortune Cookie/Chairman Mao sayings! Charlie Chan movies! multi-use chopsticks! etc!
– Oh, while I’ve got you on-the-line and lest I be wrong, I’m thinking that being a Pro or D-i-Y chef involves exploring, which obviously involves “risk taking” that a creation will be a flop. Lest ‘risk taking’ for a heightened adrenaline rush may be the subconscious goal, as may also be the case with race drivers, hi-rise window washers, bigamists/scoundrels, etc., I fear such folks may be drawn into actual monetary gambling: As such, here’s a Tip O da Day: To go home from the casino with a small fortune, start out with a big one!!!! (Eh! its also food related per being c o r n !)
– Psst…lest you too want to stuff some tortillas with chicharones con red as a snack for Chile Strippers during your Green Chile Peeling Fiesta with friends/familia on the back patio….Casa de Benavidez http://www.casadebenavidez.com/index.htm sells each ingredient for you to put together “out the back door”…(Remember: On Sundays they do close at 3.)
“Chow!”
It’s that time of year…to gather up family/friends/cervezas/tortillas filled with red covered chicharones along with surgical gloves for wimps or a bowl of vinegar for bare-fingered Manos in the back yard with signs put up on the bathroom wall behind the toilette saying “Wash Hands FIRST!”, to do some peelin and freezin your Green Chile stash for the year:
My favorite the past 3 years was from Rosales of Lemitar. I haven’t tasted this year’s batch, but if the X-Hot is anything like the past 3 years and you eat a whole sack without mixing it, it would be proof: You eat Wheaties or Menudo for breakfast and are indeed marching to a different kettle of fish while being a few rungs short of a ladder or are a few tomatoes short of a marinara…IMHO
Just $25 for a 40# sack including roasting…Where?
Just saw their ‘roadside’ stand is now open
On 4th NW about a block or two south of Los Ranchos Rd.
They also sell at 2001 Isleta SW, a few blocks south of Arenal.
7- 5 Seven days a week
Disclaimer: I am not compensated for passing that on nor related to nor having an affair with anyone in that family or their employ.
“Chow!”
For not watching the Bizarro Food Guy regularly, happening upon his visit in NM was an eye-opener Y’all can catch Mon 8/6/12 @ 6 pm on the Travel Channel (e.g. Comcast 231 or 56 or search for repeats.) This show offers insight into:
Packing traditional hunting gear to gather up some prairie dogs to prepare them Indian style. Also, ‘We’ still hunt buffalo, don’t we? Bravo to the Taos Earthship folk, but only maybe in another lifetime for me. Never been to Parasol or BobCat Bite? La Matanza – ah, memories of participating in several which is how one is baptized into becoming a NMexican Gabacho IMHO. Taking advantage of my education (and lack of barrio smarts), I was typically ‘trusted’ to participate in shaving the pig, albeit with a BIC, and eventually was chief chicharones maker. At 6 on a chilly autumn morn in the SouthValley, there is no restaurant, IMHO, which beats a tortilla hot off an estufa de lena (e.g. http://tinyurl.com/c4jtp6z) wrapped around chicharones con freshly made Red and a boilermaker! Beyond that, Y’all can have the blood stuff and other YumYums!! LOL Never been? Tho not quite the same, contact the Hispano Chamber in Belen for their next public matanza or maybe try to get an invite putting an ad in http://tinyurl.com/czuckh4 or check stores on 4th NW or Pro’s Ranch at Central & Atrisco.
“Chow!”
Stop reading here if ya don’t want to read the rave of a guy who hasn’t been eating his roughage regularly…to wit: Heavens to murgatory when it started, but eateries somewhere began dancing behind listing the price of fish and especially lobstah related stuff per “Market Price” due to (understandably) cost fluctuations ala supply n demand. (Don’t know why…and I stand to be corrected… the same couldn’t be said for spinach, orange juice, coffee milk yada yada!) Be that as it may, sure hope to read here of reports of some great price reductions in local eateries when it come to the “Market Price” of lobster related goodies per the bountiful harvest this “season”….e.g. http://tinyurl.com/7uu6spw and especially in conjunction with the price of gas (shipping) being down!
Hope some of Y’all will give your Fav a Thumbs Up report!!! Otherwise, am betting pesos to biscochitos (“Dollars to Doughnuts”) won’t get any such + reports…LOL
Wishes for a Happy 4th:
As I suspect some of Y’all will be showing off your BBQ skills tomorrow, here’s a few gratis Tips:
Get the Right cut of meat for this day: http://tinyurl.com/7o43no9 And for getting the kids, G-kids “into” cooking: http://tinyurl.com/cuzrexp
Don’t forget dessert http://tinyurl.com/7ha6sga and/or http://tinyurl.com/7ju6ezx
“Chow!”
PS: For all yaz Bucks & Buckettes of an older genre:
It ain’t over till The Fat Lady Sings http://tinyurl.com/ykbu9as (See if you recognize the guy reading Variety being told when the song was first written by a guy named, ironically, Berlin.)
And for us of today
http://tinyurl.com/3jg87j
My Du…uuuh! moment-o’-the-day. Pico de gallo! Beak of the Rooster? Does that make sense to everyone else? Per Wikipedia: According to the late food writer Sharon Herbst, it is so called because originally (I guess before the invention of the tortilla chip) it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster! Anyone have what they consider a unique recipe?
Hi! Next time you are in Socorro, check out the Bodega Burger Co. and Lounge. It’s where the Roadrunner used to be on California. The food and service is excellent!
As its getting to be the BYBBQ, BackYardBBQ, season and thus Pot-Luck time….e.g. tonight’s the Eclipse; Memorial & Indy-500 Day coming up with Flag Day just behind: Pop’s Day; NM Arts & Crafts Weekend; The 4th; Elect-me-for-Folderoling; etc. I would sincerely appreciate Folks sharing their Family Secret Recipes for Pot Luck Yummies or suggestions thereof (i.e. for non-chefs) from e.g. Trader Jose’s, The Tully’s, The Golden Crown Panderia, mini canolis from X or La Dolce Vita bakery, yada yada yada.
While D A R K chocolate truffles (or ‘especial candies’) from the Candy Lady are always a hit as well as my personal recipe (avaible on request) for not-out-of-the-bottle Mai Tai “punch” is always enjoyed, I thought I, and others, would like to add to our Cachet!!!
Thanks…
“Chow!”
Heeholah…..when I went off to college and hit the ‘hip’ west coast coming from the buttoned-up east coast, I ran smack dab into 1) my 1st taco! at a stand on LA’s South Vermont and 2) a music genre the frat brothers were ‘suggesting’ a switch to from the new ‘n emerging Rock n Roll which had been displacing the Big Band sound. Is there any semblance of a segue here? Yes, refer to the opening refrains of http://tinyurl.com/7cvlrty in asking who’s responsible for New Mexico not making “The 10 Best Tacos in America” list http://tinyurl.com/bsw7l5u or do we indeed deserve this ignominy? Come to think of it, I see no ‘NM Taco Trail’ list herein!!!! (BTW, Kudos to Old El Paso for their “no brainer” The Stand n Stuff Taco Shell http://tinyurl.com/6lop4qs ….something has indeed beat out “sliced bread” as the greatest invention !)
Salud y Feliz Cinco de Mayo
Muy interesante, Roberto
During its Mexican food week in March this year, Zagat compiled a list of 10 Crazy Tacos From Around the U.S. On the list was the Navaho (sic) Taco from Santa Fe’s Coyote Cafe which the Zagat writer described as a “disc of Navaho fry bread covered with beans, cheese, chilies (sic), shredded lettuce, tomato and usually a salsa. For most New Mexicans, the only thing crazy about these tacos is how Zagat spelled Navaho.
As if to add insult to injury, Zagat also declared “Southwestern” style Mexican food in Arizona and New Mexico as “pretty darn similar,” that reasoning based on the fact that they’re both on the border of Mexico’s Sonora state. With all due apologies to our neighbors to our west, Arizona style Mexican food is nothing (not nearly as good) like New Mexican cuisine.
Gil
Or folderol in the case of Suzie Queue’s list.
I am inspired. I will post my list, too…. eventually. 😉 For now I am just blatantly using everyone else’s for fodder and trip ideas.
Thanks Roland!!…like several I found Googling, ‘yours’ also involved oven-baking, grilling, and making various pastes to reportedly enhance juiciness without an overwhelming saltiness. Then, on the page you suggested, I recalled one of the first wisdoms I learned in college….’If while reading the assignment and you find something you do not understand, simply turn the page!!!!!” (At that time in life, I couldn’t help but be awed by that and to wonder if such wisdom was only proffered at such high tuition schools that my folks were indulging me in going to (USC was a Grand at the time!!!**) But Alas! to this day, if nothing else, it once again is paying off as by so doing with your suggestion, I found “How to Fry a Steak on Salt”, i.e. stove-top wise!!! Indeed, that instruction also referenced a caution re ‘smoke’ which flashes back into mind as having filled the kitchen at first….LOL. Again, Thanks! **This is actually a sarcasm regarding the outlandish, IMHO, tuitions that currently exist in so many schools. Using an online Inflation Calculator, tuition today should be a mere $7,500…ya right, try finding ‘name’ colleges for that given the salaries of Prezes, Athletic Coaches/Directors yada yada, even if ya 2/3Xs inflation….LOL
Bob, Go to Google. Type in “Steak in Salt Crust”. You will be taken to a plethora of websites describing (some with photos) of steaks cooked in salt and herbal salt crusts and in cast iron pans.
Hola Anybody!
Somewhere back in the ‘60s in the boonies of Kansas of all places…tho there is nothing wrong with them thar boonies….a wife at the time prepared steaks by cooking them on a bed of salt in a cast iron skillet (ya know, one of them reddish-orange colored ones like from Scandinavia) possibly being inspired from a feature in Sunset mag. Indeed, as a Sodium Vigilante nowadays, I do not recall nary a hint of salt taste, but the steaks were absolutely…well actually beyond absolutely….delicious and tender if the truth be told! Is anyone familiar with this? Does it have a name? Why don’t we hear of/experience it today???? Why is this being covered up!!!!!
Jim,
Thanks for the history lesson, I had no idea this dish had roots in England. Now I’ll have something to do tonight after work.
Dan, You have clearly pointed out how advanced old age has been so cruel to my memory. I have Pork cutlet curry from Kokoro on a pretty regular basis and agree that it is wonderful and belongs on my list. I have to remove another though and cannot bring myself to do it. We will just call it number 11 (in random order).
This would be one of the rare instances where one of the great cuisines of this world basically steals its most popular home prepared dish from the British.
My understanding (and I know this part is true) is that the Japanese were once hopeless Anglophiles thunderstruck with admiration for the influence of such a small island nation (imagine that). I am inclined to believe the second part, that at the turn of the 20th century the Royal Navy served the sailers the English version of curry (borrowed obviously from the Empire). When Japanese Naval Officers dined aboard Royal Navy ships docked in Japan they decided to copy the tradition in the Japanese Navy. The sailers loved it so much that they took the idea home.
Thanks Schuyler for the great laugh. Don’t forget about the
Chichingone Burrito at Taco Hell
Twice-chewed pork at PF Changes
Okra Winfree at Furrs Cafeteria
Spam on-a-spit at Toocanos
Bird-drop Soup at Fortune Cooky
Pasta al Forno at Forno Kates
Hickory Smoked Crawfish Brisk at Pappadrells
Golden Shower Shrimp at Pay Way
Cheers and Merry Christmas!
“two halluces up”!!!!!
What a treat for me.
Between BOTVOLR and Gil’s Thrilling and ……… I have found both great food and my Dictionary.
Thanks to Schuyler I look forward to Potato Nookie with a side of Steamed Craps as we celebrate Halluces, our 8 day festival of lights.
And a Merry Festivus to all.
Well Schuyler, that deservedly deserves two halluces up. I was going to try to add to it but then decided it was incomparably complete. Pardon, I must go change my Depends now.
Suzie Queue, as usual your food choices prove your palate is unlike any other in Albuquerque. I have some suggestions you should try. I predict they will make your “best of” list for 2012:
1. Tacos al Cabron from Bandido Hideout
2. Stripped bass from Dessert Fish
3. Potato nookie from Olive Garden
4. Spinich quickie from Ches Axhole
5. Hummer with peta from Safara Middle Easturn Etery
6. Steamed craps from Ming Dienasty
7. Winner Schnitsol from Dagmar’s
8. Chimichingadas from Gardunios
9. Pastrumi sandwitch from Jasons Deli
10. Colored greens seasoned with hammocks from Peppers Barbicue
I just had to jump in, good lists all around! Hard to hand out just 10 but in no particular order…
1. Crispy Founder in black vinegar and honey sauce — Budai Gourmet Chinese (and just about anything else here)
2. Carnitas and Chicarones and lengua and carne asada tacos — Taqueria Mexico (not to mention the BEST, made to order piping hot chips and salsa!)
3. BUN BO HUE — Kim Long Asian cuisine: gotta love that blood cake thingy!
4. Chicken Mole with a side of red chile — El Norteno (and equally the shrimp cocktail when made by Monica!)
5. Seafood Crepes — Café Jean Pierre (absolute must have!)
6. Beef Shawarma – San Pedro Mart
7. Rueben Snadwich – Fat Squirrel
8. Pork cutlet curry and Nabeyaki Udon – Kokoro (maybe the best curry in town!)
9. Build your own burger Mid Rare – Holy Cow
10. Combination Italian beef and sausage with hot gardinera – Pizza 9
This is my right now list, but I have not been to J James 101 in a long time and a few other perpetual favs.
Thanks! We aren’t gonna mess around- heading straight to ABQ to get down to business.
Sorry for the double post!
Sophie, if you go through Ruidoso, I have some suggestions. Roswell is not much of a culinary mecca. They used to have a Mexican-themed restaurant called Tia Juana’s. It was passable, which, as memory serves, is about as good as good gets in Roswell.
If Gil doesn’t have any ideas, you may want to search on Yelp.com. Good luck!
Any suggestions for Roswell/S-E NM? I can’t seem to find much food talk for that part of NM
Hello Sophie
In its April 2010 issue, New Mexico Magazine published an article called Breakfast, Lunch and Dinner in Roswell. The fact that the restaurant featured for breakfast was McDonald’s may be a bit telling.
The New Mexico Tourism Department’s “Green Chile Cheeseburger Trail” lists only one trail-worthy restaurant in Roswell. It’s Pepper’s Grill & Bar which is reputed to have the very best burger in Roswell.
One detour I highly recommend is a southerly jaunt to Carlsbad, home of Danny’s Barbecue which may just well be the very best ‘cue in New Mexico.
The historical Tinnie Silver Dollar north of Roswell is also worth a visit.
I wholly agree with Morgain that Ruidoso has several excellent dining destinations.
Gil
Any suggestions for south-eastern NM? We are driving from New Orleans and hitting Roswell first. I can’t seem to find much food talk for this part of the state?
Thanks!
I shouldn’t do this but I have to. My top 10 Albuquerque dishes are listed in a less than absolute order. If I try again in 30-days I would probably come up with a slightly different list as choices are many.
1. Cafe Dalat-Spicy Beef Soup. I am sure that there is a bad Vietnamese restaurant somewhere in this big wide world but, in all my travels, I have never been unfortunate enough to step into one. This dish though is the best of the great. It is followed closely by:
2. Kim Long-Vermicelli with minced crab meat, fried tofu and tomatoes. Actually almost any decent Pho should be on the top 10 list but we must leave room for other things.
3. Torinos @ Home-Stuffed Calamari
4. Petit Louis Bistro-Moules Roquefort
5. Budai Gourmet Chinese-Lion’s Head
6. Gecko’s Bar & Tapas-Lovell’s Reuben
7. Los Equipales-Camarones al Tequila
8. Farina Pizzaria-Formaggio di Capra
9. San Pedro Middle Eastern-Shisk Kafta Platter:
10. Desert Fish-Cioppino
I intentionally listed only one dish from each restaurant but in the best places many are in contention.
It is fun to see how different everyone’s lists are. They are probably all “right”
Suz,
You have raised my cholesterol level with your Top Ten.
I hope for your sake the Southwest Egg Rolls and the sopapilla had some GREEN chile with them.
At least the margarita had some citrus in it.
The 10 sound pretty good, especially the meatloaf and gravy.
You have managed to combine only 2 or 3 food groups into 10 dishes.
A new record.
By the way Lovelace has been represented at the Road Runner Souper Bowl with their soup. Their recipe, though, usually begins “Bring 5 gallons of water to a boil.”
They need to cut it down. To serve 6 to 8 not the entire hospital.
What is my top tens list for Burquie? Well I would have to say:
1 The stuffed sopadilla at Sadies
2 Chicken Fried Steak at Crqacker Berrel
3 Chicken Fried Steak at Villiage Inn
4 Spagetti and Meatballs at Trombinos
5 Margerita at El Pintos
6 The beef barley soup at Lovelace Hospital (Not kidding, it’s real good)
7 Triple Meat Lotta Burger
8 Chop Suey or Sweat and Sour Pork at the Fortune Cookie. There fried rice is good too.
9 Chilis southwestern egg rolls
10 Meatloaf and gravy at Golden Corrall – all you can eat!
This will be my last meal if I am ever caught for murder or something.
Suz
Larry’s Albuquerque Metro Ten Favorite Dishes of 2011
Random order.
You need to see my Top Ten List and Hall of Fame at http://anqtopten.com
1. Orvietto Pasta—Nicky V’s
2. Cubano Sandwich—Guava Tree Café
3. Sweetbreads—Blade’s Bistro (Placitas)
4. Corned Beef and Cabbage—The Fat Squirrel
5. Carne Adovada Sruffed Sopaipilla Smothered in Red—Mary & Titos
6. The Wooly Pig (Mangalitsa Pork)—Jennifer James 101
7. Pulled Pork with Sauce #4 (spicy and vinegarish)—The Whole Hog
8. Carnitas ala Mex—El Bruno’s (4th St.)
9. Ribeye—Monte Carlo Steak House
10. Talus Ranch Rack Of Lamb—Bien Shur at Sandia Resort
11. Sous Vide Kurobuta Pork Chop—Bien Shur
12. Dong Bo Pork (by Su Shi: 13th century)—Budai
(So I can’t count)
Extras:
1. Anything ay Jennifer James 101. Crazy Good.
2. Anything at Mary & Tito’s
3. Anything created bu Marc Quiñones at Bien Shur
Larry’s New Mexico Ten Favorite Dishes of 2011
1. Green Chile Cheeseburger—Sparky’s (Hatch)
2. Rum Sauce Bread Pudding—Lambert’s (Taos)
3. Carne Asada—Pasqual’s (Santa Fe)
4. Menudo Rojo—La Cocina de Doña Clara (Santa Fe). Get chicharrones on the side.
5. Anything at Dragonfly Café (Taos). Tell Karen I sent you.
6. Posole—Plaza Café Downtown (Santa Fe)
7. Moroccan Chicken—Laughing Lizard (Jemez Springs)
8. Steak Quesadilla—Sugar Nymph’s Bistro (Peñasco)
9. Green Chile Cheeseburger—The Horseman’s Haven (Santa Fe)
10. Green Chile Cheeseburger—Cowgirl Café (Santa Fe). Good live bluegrass jam on Saturday afternoons, too
11. Carne Adovada Stuffed Sopaipilla—Rancho de Chimayo
It’s been a good year.
Since BOTVOLR and Sr. Plata went for 10 I have tried to find 5 more memorables.
I’m up to 8 with these 3 additions
Housemade Corned Beef Hash and Eggs at the Santa Ana Cafe at Tamaya.
I’m embarrassed to admit I like canned corned beef hash and I’m prepared for the subsequent loss of what little credibility I might have. The housemade version at the Santa Ana is excellent and it kills any other version. I did have Vic’s canned version about a week ago. It’ll do in a pinch.
Antipasti Plate at Torino’s@home.
Perfect. From the cheeses, to the proscuitto, the speck, olives, the grapes. Perfect.
Add a bowl of their Pasta Fagioli, white variety and you have one fine meal.
Chicken Parm @ Joe’s Pasta House. Let me know if I’m on violation of the ABQ only policy.
Simple, top notch Italian comfort food just like my Italian grandmother (if I had an Italian grandmother,,,,I don’t) used to make.
Sometimes we look, but we don’t see!
Yo…did ya ever notice those great ‘panorams’ across the top of this Blog?
While checking Comments about the Quesadilla Grille I happened to click on the “Boomer” sig and (blush) was transported to a website http://www.lillydigital.com/ which features him as an apparent Local photographer!!! (lest we need one sometime.) Whoa….the ‘picture’ became complete when I scrolled down to the bottom of the opening of Gil’s pages to confirm what I’d thought I’d seen previously…. 2+2 gives us where those ‘header’ pics must come from….LOL
For those of Y’all who’ve heard there are ‘Spirits’…well hey Ghosts…. in Old Town and want to prove that to friends and kin you might be having out here over the holidays, check this http://tinyurl.com/78hrev8 Is that not the Wind Spirit blowing things in two opposite directions at once!!?? that the Boomer has (unwittingly?) captured?
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So The Bruce and El Sr. Plata throw down their Best Restaurant Dishes in response to what the folks at the Local Flavor Magazine have to offer eh
http://www.localflavormagazine.com/issue.html Click on the arrowhead on its side and you’ll get to page 12/13. If you click on the page it will enlarge a bit and then you need to Right click your mouse to click ‘zoom in’ to enlarge that to read if you be so inclined!
Anyway, for those so needing, here’s My Top Ten Thingies in random order per their own uniquenesses:
Scalo’s for its ‘Bless Me Ultima’ Filetto (as well as its most generous participation in the Journal’s PressPass program!) Seriously, any readers from The Home can forget the Fix-O-Dent; they can simply gum-it tonight!!!)
Monte Carlo Steakhouse per Shish-Kabobs which you’ll swear were made by that Mexican, Zorba, himself as he danced around in the movie in ’64!
Blade’s Bistro for its Yum Beef Wellington or Oscars in its chic setting getting-us-away-from-it-all. As they’re Especials, its best to sign up for a weekly email http://www.bladesbistro.com/join.htm where they get announced, altho other fare are great as well.
Chez Axel for its Cordon Bleu with an optional side of French Onion. Caution: if you are close to popping the question, but not quite ready, do not take your “Fifi” here.
The Dog House per its Foot Long…NM red-like….Chili(sic) Cheese Dog con Onions & Orange drink!
(Sadly, they recently took off the paneling and tin-stamped ‘plates’ from the ’70s and painted the blocks of the wall in colors…Oooeee! Ask the “Hostess” to let the Owner know you are not pleased per violating its iconic Route 66 ambiance.)
Mr. Tokyo for its Shrimp Tempura (con veggies) at an everyday-man’s price for quality/quantity for oodles of years…a true family-run place.
Fiesta Restaurant & Lounge for its munificent [carne adovada] Chimichangas.
Fat Squirrel for its no other-like Fish (batter) n (seasoned) Chips; waitstaff are pretty good too.
Paul’s Monterrey Inn, Luna Mansion, and Antiquity for their classic offerings in settings that are mannered, let alone time-tested! Caution: you do not need to take a Cialis etc. tonight!
Pardon to classic places I must get to this New Year! and pray The Phoenix of Casa Vieja (of the ’70s!) will once again arise and twinkle and beckon us along Corrales Road as a Premier dining experience for Metro ABQ!
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Alas, I betcha here’s something we’ll never get to enjoy doing in ABQ…even putting out our Top 3 choices in a ZAGAT’s Food-Truck Extravaganza ! http://abcnews.go.com/GMA/recipe?id=13753584
(Not the slider recipe per say and pardon the advertisement.)
“Chow!”
Hey Bruce, thanks for bringing the challenge, it will be great to hear the favorites of foods for those who follow Sensei. Its been a good year checking out foods I never thought existed in our fair state and I am more impressed by those bold restauranteurs who take a chance to feed us well. I also thanks my fellow bloggers and my NM Friends who Feast for their words of wisdom for without them and without Gil, we would starve…
Sr Plata’s Top 10 Choices of foods he enjoys in NM and not in any particular order:
1) Shish Kabob and hummus – San Pedro Middle East Restaurant
2) Molcajete Lupe – Antojitos Lupe (Bernalillo)
3) CheeseSteak – Quesadilla Grille, Itsa Italian Ice and Posthumously to Pettitos
(Roccos)
4) Chicken & Fries – Pollito Con Papas
5) Green Chile Cheese Burger – Bobcat Bite
6) Breakfast burrito with hamburger meat instead of swine – LotaBurger
7) Sophia’s pancake of the week
8) Pumpkin empanadas and blue corn crust pizza – Golden Crown Panaderia
9) Shepherd’s Pie Pizza – Nicky V’s
10) Con Queso – Chope’s
Check out the rest of Gil’s Thrilling (And Filling) Blog
The December – January issue of Local Flavor has an article entitled YOP TEN Restaurant Dishes of 2011.
A bold title for any culinary compilation.
I only wish it was titled MY TOP TEN DISHES.
It would better represent the gist of the article.
Yes, Ms. Chisholm does offer up HER list subject as she states “to the whims of my collection of cravings”.
With the exception of Cafe Guiseppi I have dined at the other 9 establishments and have no complaints about any of them.
I take exception to the inference by its title that these dishes are THE TOP TEN.
Again, I would have been happier with MY TOP TEN.
I much prefer these lists take into consideration the tastes and whims of a panel of foodies that ends in a consensus.
I wonder how her list of best dishes compares to that of the bloggers on Gil’s Thrilling.
Here are 5 of mine
1. Sweetbreads at Blades Bistro
2. Steamed Pork Buns or Dong Bo Pork at Budai (take your pick, you can’t lose)
3. Any foie gras at Jennifer James 101.
4. Chile Rellenos at Antojitos Lupe.
5. The Roast Beef sandwich at The Grove.
Great, great lists one and all! Here’s mine–listing only items enjoyed in the Albuquerque Metropolitan area during 2011 (in no particular order):
(1) Red chile at Mary & Tito’s: the gold standard for red chile!
(2) Foie Gras Au Torchon at Torinos @ Home: decadent deliciousness
(3) Atun Ceviche at Pasion Latin Fusion: ceviche all grown-up
(4) Bibimbap at Fu Yuang: magnificent melange
(5) Tabbouli Salad, Baba Ghanoug and Bakdunecea Salad at the San Pedro Middle East Restaurant: A foodgasm at every visit
(6) Green Chile Philly at Itsa Italian Ice: my favorite sandwich in Albuquerque
(7) Dong Bo Pork and Lion’s Head at Budai Gourmet Chinese: Makes you weak in the knees food served by the wonderful Elsa
(8) Fried Flour Cake with Egg and Green Onion at Kim Long Asian Cuisine: Simple and elegant excellence
(9) Borscht at Blades’ Bistro: Wondrous winter soup
(10) Gajar ka Halwa at Namaste: Carrot dessert Bugs Bunny would kill for!
Favorite dishes in 2011 outside the Duke City Metropolitan area:
(1) Pollo Borachon at Gutiz in El Prado: Drunken chicken with intoxicating flavors
(2) Green Chile Cheeseburger at Sparky’s Burgers, Barbecue & Espresso in Hatch: Soon to be legendary!
(3) Con Queso with Flour Tortillas at Chope’s in La Mesa: Best in New Mexico (ergo the universe)
(4) Curried black bean and sweet potato soup at Jambo in Santa Fe: A vat wouldn’t be enough.
(5) Roast Leg of Lamb Burrito at Atrisco Cafe & Bar in Santa Fe: Luscious lamb!
(6) Three Salad Plate at Real Food Nation in Santa Fe: Would make a diet pleasurable
(7) Caprese Sundae at Luminaria in Santa Fe: Surprising twists with explosive flavors
(8) Peppery Elk Tenderloin at Geronimo: no better steak anywhere!
(9) Chile Rellenos en Nogada at Los Potrillos in Santa Fe: Poblano perfection
(10) Green Chile Cheeseburger at El Farolito in El Rito: They’re called farolitos, not luminarias!
The gastronomic gauntlet’s been thrown down. Let’s hear from some of our other frequent eaters: Larry, Jim, John L, Morgain, Lobo59, etc.
I am very much looking forward to reading your blog from top to bottom. I’m visiting new Mexico for 17 days next year–my first time–and covering a lot of ground, not just visiting the typical ABQ-SF-Taos corridor.
I, too, avoid chains at all costs, and prefer to dine where the locals do.
So your recommendations will weigh heavily on my choices.
Can’t wait to eat my way throught the Land of Enchantment!
Regards,
Jim
Boston, MA
Yo Bruce, if I may…in order to make up for my often hitting ‘Send’ before adding in websites (or in a recent case I didn’t put in this as the correct addy http://tinyurl.com/3pl8tre where one can see/DVR when The Brink’s Job is playing on Comcast in NM, not MA…let me add http://tinyurl.com/886f8d6 where folks can see the participating restaurants etc. and the link to buy tickets for the Souper Bowl.
(In the meantime, if anyone is headed up to Rio Rancho for lunch at a “place” of Gil’s and is eager to share some food goodies or a frozen turkey for Thanksgiving, it can be done at St. Felix Pantry between 7-Noon http://tinyurl.com/7jcpn73 !)
“Chow”
A reminder….
Once again we all have a wonderful opportunity for a ” twofer”.
In January Road Runner Food Bank holds it’s annual Souper Bowl featuring soup specialties prepared by some of ABQs best chefs.
There is a contest to determine the People’s Choice and also an All Star panel of experts to determine their choice as well.
There is also a dessert competition featuring great creations which in the past included cannolis, cupcakes and more.
Gil Garduno has been sighted there as well as a guest judge.
The twofer aspect comes into play because we get to try dozens of soups all under one roof AND our ticket price goes toward feeding NMs hungry.
It is the ultimate win/win situation for local food lovers.
Go online and get your tickets.
It’ll feel good at least twice.
Well Dudes n Dudettes, if it follows that anyone who is the 2011 NM Chef of the Year (as deemed by the NM Restaurant Association (11/6 Journal B1)…in contrast to the erudite folks herein) cooks up the bestest of Yum YUms, then we all be off to living in The Home!!! In this case La Vida Llena….a retirement community where Chef Stan Wacker holds forth with tongs/spatula/herbs/spices. “Chow!”
Ruben,
I believe Gil is referring to Danny’s Place in Carlsbad. I haven’t actually been there, but I’ve heard the cue there is very, very good.
I am indeed referring to Danny’s Barbecue in Carlsbad. Formerly a Dairy Queen, Danny’s is arguably the very best barbecue joint in the Land of Enchantment.
Gil,
I note that your blog provides reviews throughout New Mexico. In the spring of 2008 my wife and I traveled to NM South to get away from the junipers. Here are a couple of restaurants you might want to check out if you get down that way.
T or C — Cafe Bella Luca — It is the heart of downtown and is one of the best Italian restaurants I have eaten at in NM. It was a real suprise. It has ambiance, good service and great food. Its actually worth an overnight (with spa) or short vacation.
Deming — Irma’s — If you are looking for New Mexican, it has excellent muy piquant green chile and good medium hot red chile, and is inexpensive to boot.
Bill
Gil, do yourself a great favor. Head to 7th and Hull in Clovis. Go into the mobile home looking place called Flo’s. Go in and tell the lady behind all the pots what you would like to eat. If you get really lucky it will be chicken and dumpling day. Get the greens. Flo’s is a true New Mexico treasure. Ralph
So what IS the name of the elusive best bbq in New Mexico that is served in one of the biggest fast food chains (???) in America? Next to one of the 10 (?) wonders of the world? Or should we guess?
Hi Gil,
We are putting together a trip for this summer and will be staying between Albuquerque and Santa Fe in the town of Bernalillo. Anything that you would recommend or have reviewed around there?
Love your site and it’s helping us a lot.
Many thanks,
Hey Gil,
I was wondering if you know where they sell the orange bang drink like the one on http://www.orange-bang.com in Santa Fe or Albuquerque.
Hi Gil,
Quick question. If I wanted to eat midway between ABQ and Silver City (friends from those 2 places), would you have a suggestion(s) as to where?
Thanks,
Nancy
(From New Hampshire, fish and ice cream capital of the US!)