Comments by marybethabate | San Diego Reader

Mary Beth Abate

Mary Beth Abate is a Reader contributor. See staff page for published articles.

Uninspired in Clairemont: Kitchen 4140

Hello, deniseathome, thank you for your comment. "Blackened" food is the name given to a quick-cooking process developed by New Orleans chef Paul Prudhomme. It is supposed to produce a peppery black crust while searing the meat over a very hot fire or in a very hot skillet. It is used on thin, uniform cuts of meat or fish. Typically, you would coat both sides of the meat or fish in melted butter, rub it well with a zesty spice mix (a common one would be paprika, ground black, white and red peppers, garlic salt and thyme), then sear quickly over very high heat. Because high heat is used, the meat or fish must be quite thin, or else you end up with charred outsides and tough, dry meat or fish. Again, thin and uniform is the key. The "blackening" is supposed to be from the butter/spice mixture, not the meat. Unfortunately, "blackened" seems to be one of those misunderstood cooking methods that gets applied to cuts of meat or fish for which it is not appropriate. Hanger steak is too thick and too tough of a cut for traditional blackening. It needs to be marinated, then seared quickly, served rare and sliced thinly across the grain. In this case, I was not told that the meat was "blackened" until it was served. If I had known, I would not have ordered it either.
— January 9, 2012 8:37 p.m.

Warehouse Wars: Urbn Coal Fired Pizza/Bar

Thanks, good to know.
— January 3, 2012 3:29 p.m.

Naomi Wise, R.I.P.

Lovely tribute, Ed. Naomi will be missed.
— December 16, 2011 2:48 p.m.

Cheapskate Me: Eclipse Chocolat

I'm sure you'll enjoy it as much as I did. MB
— December 9, 2011 10:43 a.m.

Date Street Breakfast: Little Italy Mercato

Thanks for the kind words, Catt. I always look forward to my market visits. Those nutcrackers are great! Little Italy always does such a good job of decorating the neighborhood no matter what season it is. Best, Mary Beth
— December 7, 2011 2:44 p.m.

The Bun Bo Hue Dossier

I agree, food is a subjective experience. I've traveled all over the world and have eaten my share of dishes that were beautifully prepared, but just not to my taste whether due to cultural differences, ingredients I couldn't get behind, or just my taste buds. But, there is no excuse for serving Cha Gio, or anything else, that has been sitting around long enough to get cold and mushy. They should not serve old, stale food to anyone. Also no excuse for the waitstaff to set the food down and then disappear. It was early, we were the only customers for most of our meal. Since you are a regular customer there, I'm sure the staff knows you are a food writer. No doubt they give you the best of the best, as well as anyone you send to the place if they are aware of your recommendation. Most restaurants will give regulars a bit of special service as a thank you. Fine by me. Perhaps they thought the old Caucasians wouldn't know any better, or that we didn't deserve their best effort. I know that sounds harsh, but it happens. While I can appreciate serving Caucasians a different level of spiciness (we tend to overestimate our ability to handle it), my central complaint is about being served food that should have been in the garbage. I do appreciate your response however. I will continue to try restaurants you recommend. I've been to many, and this is the first time I've had a bad experience at one. Unfortunately it was just so bad I hesitate to give them a second chance.
— November 15, 2011 10:23 a.m.

The Bun Bo Hue Dossier

I went here Friday, 11/11 based on this review. Don't care that it's a hole in the wall, I've eaten in much worse and had much better food. Had the Bun Cha Gio Thit Nuong and husband had Bun Bo Hue. When I got my meal, I tasted one of the Cha Gio pieces, and it was stone cold, tasted of old grease, and was gummy mush inside. So obvious it had been sitting there for a long time. I guess they figured I wouldn't know any better. The waitress never came back to check on us so I had to pick out the rest of the pieces and take them up to the front desk to ask for a freshly made one. She apologized and brought another out, it was hot, but the inside again was gummy and no discernible taste, just mush. Gave one to the husband to taste (with no comment so I wouldn't influence him) and he said the same thing. Pork was super fatty, and not in a good, grilled, crispy pork fat way, but a cold, white, flabby way. Overly salty. In all, the worst bowl of Bun Cha Gio Thit Nuong I've ever had. Didn't taste husband's Bun Bo Hue but he said it was mediocre at best. Did they know you were a restaurant critic or something? What we got for food sure didn't impress us at all, unless you count the several times later in the evening I was "reminded" of the greasy, salty mess. Not recommended at all.
— November 13, 2011 12:19 p.m.

< Previous

Anchor ads are not supported on this page.

Mary Beth Abate

Uninspired in Clairemont: Kitchen 4140

Warehouse Wars: Urbn Coal Fired Pizza/Bar

Warehouse Wars: Urbn Coal Fired Pizza/Bar

For Reuben's Sake: The Linkery

Getting Burgered: Boomerangs Gourmet Burger Joint

Naomi Wise, R.I.P.

Cheapskate Me: Eclipse Chocolat

Date Street Breakfast: Little Italy Mercato

The Bun Bo Hue Dossier

The Bun Bo Hue Dossier

Menu.

Find a story.

Anchor ads are not supported on this page.