What's that you're eating?

Took the little red sportscar out for a drive w/the top down before rain is expected to arrive later today. It was a beautiful morning for a drive.

Stopped for a Chili Dog/Fries and a pint of Lagunitas IPA at "Al The Wop's" (that really the name of the place) -- a bar/restaurant -- located in Locke, CA on River Road south of Sacramento.

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Locke was community founded in the early 1900's as a place where the Chinese in the area (mostly farm laborers) could live w/o discrimination.

Not sure how many Chinese still live there now; still some but not many. Also not sure how long Al's has been there but it was probably established in the late 40's after WWII.

This is a pic of "Main St."

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Al's is mostly a biker/tourist hangout on the weekends but during the week, like today, it's mainly frequented by locals or people from the surrounding areas who know it's there. I 1st discovered it while out riding one of my motorcycles over 40 years ago.

This is a pic of the front of the place:

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And this is a pic of the bar towards the front door (the restuarant is in back in the other direction):

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Lunch shared w/the GF today at Sauced (a BBQ joint) in Livermore, CA.

A rack of 4 ribs, 6 wings, some waffle fries and a small sweet potato pie casserole.

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Also had a pint of Sauce's "Deuce Pigalow IPA (8.8% ABV/88 IBU) that failed to include it in the pic. And they offer 4 different BBQ sauces on the table that I also neglected to photograph. I just used the "Pig Candy" which is loaded w/sugar. :)
 
sgt1372 sgt1372

I really enjoy your food pics, and it sounds like we have similar tastes in beer lol

(Is the beer you had there a double imperial..I looked it up and looks like the original is 7.9 percent...... I'm a slut for double imperials)
 
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yoko said:
sgt1372 sgt1372

I really enjoy your food pics, and it sounds like we have similar tastes in beer lol

(Is the beer you had there a double imperial..I looked it up and looks like the original is 7.9 percent...... I'm a slut for double imperials)
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Thanks!

It's listed as an Imperial. Not sure if it's a DIPA or not but it's named "Duece" Pigalow and probably is w/an 8.8% ABV. It's brewed under their name but not sure if they actually brew it themselves or not. It was a little hazy and very good. :)

If it's not already apparent, I like hoppy (the higher the IBU the better) and high ABV (the higher the ABV the better) IPAs. ;)
 
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A cook it yourself Korean BBQ combo meal for 2 that I shared for lunch w/my GF today at a Korean restaurant called Oghane in Concord, CA.

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The meal included about 1QT of jap chae (Korean noodles), a 1 QT of soft tofu soup, about 1# each of marinated chicken, bulgogi (short ribs), galbi (sliced beef) and chadolbaegi (sliced brisket), some veggies for grilling plus 8 small servings of ban chan and a couple bowls of rice.

Add a couple of large bottles of Terra (a bottled Korean lager) on the side -- no IPA or draft available -- and that was lunch. LOL! ;)

It was a MUCH bigger meal that I thought it would be. We couldn't finish it all -- hardly touched the rice, jap chae and soup --and we had A LOT of leftovers (including a lot of cooked meat) to take home.

Unlike other similar Korean BBQ meals I've eaten before, I felt that we definitely got our $'s worth. :)
 
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yoko said:
Haven't had good jap chae or bulgogi since my mom passed

No many korean places in my area

Looks delicious!
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I can't measure it by the standard of your mother's home cooking but I thought it was a very good.

Although they are widely dispersed, there are quite a few Korean and other Asian restaurants located w/in a 25 mile radius of where I live.

This is one that knew about but hadn't tried yet. I was pleasantly surprised by the experience. There were a lot of Asian customers in the restaurant which is at least 1 factor that I use to measure the "quality" of an Asian restaurant.

Here's a link to their menu if you're interested: Ogahne Menu
 
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This will probably be the last cool spell (mid to low 40*f overnight for a couple days) for a while around here so Shrimp Crab and Corn Bisque tops the menu !


Got a nice dirty blonde roux in the works with the holy trinity of cooking sweated down, seafood stock hanging out on the back burner.
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Shrimp in first for a couple hot minutes, then the heavy cream, return to simmer and add the lump crabmeat and some claws. Kill the fire and let it all come together for a few minutes.



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Serve with a 10 minute cheesy bread and dive in.

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Getting ready to load the grill with 8 chops and 6 breast splits. The last 1/2 of this weeks meal prep. I load the grill on Sunday and Wednesday evenings as those are the slow nights at our home. Then it’s a quick toss in the microwave for the protein and veggies, open a bag of salad and just like that fast food doesn’t exist anymore.

And done. The key is leave them a bit under done so the microwave doesn’t dry them out. View attachment 1803188
 
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Fuit is early this year in the Central Valley.

Just picked up this box of huge strawberries at a local fruit stand.

U-pick strawberry patches are open now and the cherry orchards are due to open this I weekend. I don't normally buy strawberries because they spoil so quickly and I don't eat them fast enough but I couldn't resist these. I'll just have to try to eat them quick!

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Cherries usually aren't ready for picking until mid/late May. The GF wants to go cherry picking on Sun but I warned her that they may not be ripe enough yet. We're going to stop by an orchard or 2 to see, if they're ready for picking/eating yet or not.
 
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A bit off topic, but something that works so well, I thought that I’d share it. We recently learned that storing whole avocados, submersed, in a jar, in the refrigerator, will preserve them for far longer than if sitting on the counter. We’ve not had one go bad yet. Now that I think of it, I’m guessing that’s why some delicatessens store hard boiled eggs in a water filled jar? Mike
 
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