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Unreal Estate
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Thomas K. Arnold
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Robert Bush
Chad Deal
Joe Deegan
Barbarella Fokos
Leorah Gavidor
Dave Good
Marty Graham
Moss Gropen
Andrew Hamlin
Dorian Hargrove
Garrett Harris
Ken Harrison
Patrick Henderson
Tam Hoang
Eve Kelly
Dryw Keltz
Eva Knott
Thomas Larson
Ken Leighton
Matthew Lickona
Mike Madriaga
Bill Manson
Scott Marks
Bob McPhail
Walter Mencken
Joseph O'Brien
Sheila Pell
Ian Pike
Matt Potter
H.G. Reza
Dave Rice
Elizabeth Salaam
Jay Allen Sanford
Julie Stalmer
DJ Stevens
Matthew Suárez
Amanda Tascher
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Jamacha-Lomita
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See previous issues
Ed Bedford
Ed Bedford
is a
Reader
contributor. See
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for published articles.
Profile
Activity
Comments
Votes
Ice Creams: Last Call At…9:46pm?
I like it. Pecan flavor was great and I think they use real milk and don't blow it full of air bubbles (as newer machines do, at least according to their website). They've been at it since 1948, I think. And I reckon they're at least as good as Mootime. You and I should go down to National City and spend an afternoon sampling so we could become real authorities on this...duty calls!
— August 10, 2012 12:52 p.m.
Clams on the Run
I'll stick my neck out and look around for some...love to see those manuscripts
— August 3, 2012 1:47 a.m.
Crêpes Bonaparte: Flutter Those Baby Bleus
Boy, wish I'd had Mme. Jambon. Our French teacher was great, as far as grammar. Only trouble was he couldn't speak it. I guess I need to give crepes a better break. Why do you think they're suddenly everywhere? Is it wraps meet trucks meet return of the French influence, like after a decade of the Freedom Fries fuss?
— August 3, 2012 1:21 a.m.
Hillcrest's Newest Sake House
Oh man. Just the photos have got me drooling. And that final dish. Shrimp are like rabbit: the fresher the better. Beautiful descriptions.
— August 2, 2012 7:05 p.m.
I Found a New Food. It's Called "Tejuino"
Interesting drink! Gotta try it. Did it feel as if it was fermented, like alcoholic?
— August 1, 2012 2:40 a.m.
Clams on the Run
Truth is I don't know a whole lot about them. But no contest: the oysters have that clear, brine thing going, and just feel more luxurious. The other day, down at the Culinary Arts School in TJ, this student chef Jose Figueroa offered me what he called goose barnacles. Except he found he had run out. Have you had these? How different from clams? He says they called them "goose barnacles" because back in the day, like, the medieval day, folks believed that geese actually hatched from them. Or, more likely to me, they called them that because they have these long “necks.” Today, they mostly call these goose-neck barnacles. Or in Spanish, *percebes*. Seems they’re a Pacific coast thing. The “neck” – like a 3-inch kinda thumb – is what looks rubbery but is tender and sweet, so Jose says. He just boils them and adds a bit of lemon, basically. I longed to eat the danged thangs. Have you ever had them?
— July 25, 2012 2:55 a.m.
Urban Chicken
Great-sounding place! I agree on chicken like this: often it's best left alone. And I guess the Mexican thing...border fusion can produce interesting confusion. That's what I love about this city: Two whole cultures for the price of one. (And actually a zillion cultures, hidden in plain sight.)
— July 18, 2012 2:17 p.m.
Candelas: Expensive Soup Cheap
Or the sound of a two-sided triangle clanging. Or the idea of walking around the square, heh heh...Still, if it takes the HH sign to make a deal like this, I'm for it.
— July 18, 2012 1:08 p.m.
Mignon Pho + Grill
That's quite a collection of never-in-McDonalds stuff you tried there. Chicken gizzards, hearts? Not for the chicken-hearted! So how much was the cobra? (Kidding.) You can see the French Influence in there, by the sound of it. Beef soup, gizzards, frog legs. And that drip-drip coffee. I've had the same maddening experience. But somehow it makes the coffee more delicious by the time you do get to it. You make it all sound really interesting.
— July 16, 2012 12:18 a.m.
Fast Food? How About Fast Wine?
It's got that Italian quick-in, quick out, glass of wine's no big deal thing going that I kinda like. It's not the pub/wine bar vibe, more like an Italian Starbucks (if Starbucks could just get their act together and introduce wines to their menu. I see they tried and failed in Coronado).
— July 12, 2012 1:09 a.m.
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Joe Deegan
Barbarella Fokos
Leorah Gavidor
Dave Good
Marty Graham
Moss Gropen
Andrew Hamlin
Dorian Hargrove
Garrett Harris
Ken Harrison
Patrick Henderson
Tam Hoang
Eve Kelly
Dryw Keltz
Eva Knott
Thomas Larson
Ken Leighton
Matthew Lickona
Mike Madriaga
Bill Manson
Scott Marks
Bob McPhail
Walter Mencken
Joseph O'Brien
Sheila Pell
Ian Pike
Matt Potter
H.G. Reza
Dave Rice
Elizabeth Salaam
Jay Allen Sanford
Julie Stalmer
DJ Stevens
Matthew Suárez
Amanda Tascher
More writers
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Jamul
Julian
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Kensington
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Leucadia
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Lincoln Acres
Lincoln Park
Linda Vista
Little Italy
Logan Heights
Mesa College
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Palomar Mountain
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Potrero
Poway
Rainbow
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Rancho Penasquitos
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Rolando
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Shelltown
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USD
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November 20, 2024
November 13, 2024
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October 30, 2024
October 23, 2024
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September 25, 2024
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Drinks All Around
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Excerpts
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Feast!
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— What’s getting hooked from ship and shore
From the Archives
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Golden Dreams
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Letters
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— Local movie buffs share favorites
Movie Reviews
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Musician Interviews
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Neighborhood News from Stringers
— Hyperlocal news
News Ticker
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Obermeyer
— San Diego politics illustrated
Outdoors
— Weekly changes in flora and fauna
Overheard in San Diego
— Eavesdropping illustrated
Poetry
— The old and the new
Reader Travel
— Travel section built by travelers
Reading
— The hunt for intellectuals
Roam-O-Rama
— SoCal's best hiking/biking trails
San Diego Beer
— Inside San Diego suds
SD on the QT
— Almost factual news
Sheep and Goats
— Places of worship
Special Issues
— The best of
Street Style
— San Diego streets have style
Surf Diego
— Real stories from those braving the waves
Theater
— On stage in San Diego this week
Tin Fork
— Silver spoon alternative
Under the Radar
— Matt Potter's undercover work
Unforgettable
— Long-ago San Diego
Unreal Estate
— San Diego's priciest pads
Your Week
— Daily event picks
Chris Ahrens
Ian Anderson
Thomas K. Arnold
Eric Bartl
Don Bauder
Ed Bedford
Siobhan Braun
Robert Bush
Chad Deal
Joe Deegan
Barbarella Fokos
Leorah Gavidor
Dave Good
Marty Graham
Moss Gropen
Andrew Hamlin
Dorian Hargrove
Garrett Harris
Ken Harrison
Patrick Henderson
Tam Hoang
Eve Kelly
Dryw Keltz
Eva Knott
Thomas Larson
Ken Leighton
Matthew Lickona
Mike Madriaga
Bill Manson
Scott Marks
Bob McPhail
Walter Mencken
Joseph O'Brien
Sheila Pell
Ian Pike
Matt Potter
H.G. Reza
Dave Rice
Elizabeth Salaam
Jay Allen Sanford
Julie Stalmer
DJ Stevens
Matthew Suárez
Amanda Tascher
More writers
Former writers
4S Ranch
Allied Gardens
Alpine
Baja
Balboa Park
Bankers Hill
Barrio Logan
Bay Ho
Bay Park
Black Mountain Ranch
Blossom Valley
Bonita
Bonsall
Borrego Springs
Boulevard
Campo
Cardiff-by-the-Sea
Carlsbad
Carmel Mountain
Carmel Valley
Chollas View
Chula Vista
City College
City Heights
Clairemont
College Area
Coronado
CSU San Marcos
Cuyamaca College
Del Cerro
Del Mar
Descanso
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Eastlake
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Encanto
Encinitas
Escondido
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Fletcher Hills
Golden Hill
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Guatay
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Jamacha-Lomita
Jamul
Julian
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This Week’s
Reader
This Week’s
Reader
Ice Creams: Last Call At…9:46pm?
I like it. Pecan flavor was great and I think they use real milk and don't blow it full of air bubbles (as newer machines do, at least according to their website). They've been at it since 1948, I think. And I reckon they're at least as good as Mootime. You and I should go down to National City and spend an afternoon sampling so we could become real authorities on this...duty calls!— August 10, 2012 12:52 p.m.
Clams on the Run
I'll stick my neck out and look around for some...love to see those manuscripts— August 3, 2012 1:47 a.m.
Crêpes Bonaparte: Flutter Those Baby Bleus
Boy, wish I'd had Mme. Jambon. Our French teacher was great, as far as grammar. Only trouble was he couldn't speak it. I guess I need to give crepes a better break. Why do you think they're suddenly everywhere? Is it wraps meet trucks meet return of the French influence, like after a decade of the Freedom Fries fuss?— August 3, 2012 1:21 a.m.
Hillcrest's Newest Sake House
Oh man. Just the photos have got me drooling. And that final dish. Shrimp are like rabbit: the fresher the better. Beautiful descriptions.— August 2, 2012 7:05 p.m.
I Found a New Food. It's Called "Tejuino"
Interesting drink! Gotta try it. Did it feel as if it was fermented, like alcoholic?— August 1, 2012 2:40 a.m.
Clams on the Run
Truth is I don't know a whole lot about them. But no contest: the oysters have that clear, brine thing going, and just feel more luxurious. The other day, down at the Culinary Arts School in TJ, this student chef Jose Figueroa offered me what he called goose barnacles. Except he found he had run out. Have you had these? How different from clams? He says they called them "goose barnacles" because back in the day, like, the medieval day, folks believed that geese actually hatched from them. Or, more likely to me, they called them that because they have these long “necks.” Today, they mostly call these goose-neck barnacles. Or in Spanish, *percebes*. Seems they’re a Pacific coast thing. The “neck” – like a 3-inch kinda thumb – is what looks rubbery but is tender and sweet, so Jose says. He just boils them and adds a bit of lemon, basically. I longed to eat the danged thangs. Have you ever had them?— July 25, 2012 2:55 a.m.
Urban Chicken
Great-sounding place! I agree on chicken like this: often it's best left alone. And I guess the Mexican thing...border fusion can produce interesting confusion. That's what I love about this city: Two whole cultures for the price of one. (And actually a zillion cultures, hidden in plain sight.)— July 18, 2012 2:17 p.m.
Candelas: Expensive Soup Cheap
Or the sound of a two-sided triangle clanging. Or the idea of walking around the square, heh heh...Still, if it takes the HH sign to make a deal like this, I'm for it.— July 18, 2012 1:08 p.m.
Mignon Pho + Grill
That's quite a collection of never-in-McDonalds stuff you tried there. Chicken gizzards, hearts? Not for the chicken-hearted! So how much was the cobra? (Kidding.) You can see the French Influence in there, by the sound of it. Beef soup, gizzards, frog legs. And that drip-drip coffee. I've had the same maddening experience. But somehow it makes the coffee more delicious by the time you do get to it. You make it all sound really interesting.— July 16, 2012 12:18 a.m.
Fast Food? How About Fast Wine?
It's got that Italian quick-in, quick out, glass of wine's no big deal thing going that I kinda like. It's not the pub/wine bar vibe, more like an Italian Starbucks (if Starbucks could just get their act together and introduce wines to their menu. I see they tried and failed in Coronado).— July 12, 2012 1:09 a.m.