Tin Fork
Hoo-wee! Zingy, but tasty. And this little pot of fire is a meal in itself.
“Sushi chefs’d freak,” says Big John. “We have sushi that we just make up, like our Dr. Eel Good, the Betty, the Joint, the Mary Jane, the O’Beef. That has seared filet mignon on top…” …
Perfect night for sitting out. If you have a heater. And that makes it a perfect night to be in El Cajon. Because, by my reckoning, the City of the Valley has the best sidewalk …
“Well you know you can get half-size entrées for half off the normal price during happy hour.”
‘These are the eight elements to a perfect meal,” says Kais. “Sweet, bitter, sour, salty, and umami; then smell, texture, and temperature. Your appreciation of taste and flavor evolves from the basic senses.” Huh. Kais …
Ed corners the New York on Rye food truck. They can’t leave until he pushes a big sandwich into his face.
Ed sinks his fangs into some hot Indian food at 8Elements.
“We have the sweetest bananas in the world growing in Somalia. We Somalis have a sweet tooth.”
“I spent my whole life in the U.S.,” says this guy Nick. “This is a foreign country to me.”
Goody’s Café was Kozak’s Coffee Shop from 1964 till 2000. Briefly a Chaldean restaurant, now they’re serving up classic diner food again. Ed lets greed take over and orders an egg skillet…and biscuit and bacon and coffee and…
Tuesday evening. La Jolla. Swanning along Prospect. Glimpses of the pearly Pacific flashing up from between buildings. That beautiful old pink monster La Valencia Hotel looks like it’s been through quite a makeover. Huh. Bet …
Ed feels guilty for getting a lunch so cheap at Christopher’s on Congress. “You know, that’s the biggest complaint I get,” Chris says. “People say I’m undercharging."
Ed visits Tijuana’s La Faraona, grabs cheese, slurps wine, learns about Aunt Lupita, who provides blended wines, homemade cheeses, and bread to her entrepreneurial nieces and nephews.
Before Elisha Babcock built the Hotel del Coronado, he reputedly had his carpenters construct a many-sided boathouse as a training exercise. The building survived and recently became another new restaurant — 1887 on the Bay.
Ed raves about the offerings at Asia Wok (and the low prices!). Then he goes ahead and dispels the legend of Mongolian barbecue — another dirty lie revealed, kids!
Ed gets the "dough" part, but what about the "nut"? And why the hole? Our frugal fork finds the answers and a couple of guys who are redesigning the donut.