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Noshes

Not too much happened yesterday.

Coffee and Biscotti

Coffee and Biscotti

Breakfast. Chef P made a batch before leaving to France. Coffee from the office. Oops, cup is from a rival chocolatier. My bad.ūüėČ

"Meat Bread"

“Meat Bread”

From JJ2 Bakery. Slice of ham, pork “dust”, mayonnaise, green onions. All the basic food groups on one package.:)

That’s it for now.

Enjoy. Eat well.

The Mouse

Stir-Fry

Or sorta clearing the refrig.

Chop Chop

Chop Chop

Napa cabbage, celery, jicama, teriyaki SPAM, ginger.

The Mouse’s normal recipe, throw everything together and hope for the best. Salt, sugar, whiskey to taste.

Stir-Fry

Stir-Fry

Added a few raisins at the end, just because.

The Cat liked.

Enjoy. Eat well.

The Mouse

Mouse’s Mix

After that fiasco on Sunday, The Mouse decided to make his own.

The Players

The Players

Teriyaki SPAM, quinoa, quick pickled green mango, Japanese pepper mix, wasabi sesame seeds. Much mahalo to Yummy Lummy for the wasabi sesame seeds inspiration.

Added celery tops, jicama, and of course the sunny side up egg.

Mouse's Mix Bowl

Mouse’s Mix Bowl

Only thing missing was the gochujang sauce, still tasty.

The Cat being the soup person she is, had this.

Pig Foot Soup with Turnip, Turnip Greens, Jicama, Pickled Green Mango, Rotini Pasta, and Quinoa

Pig Foot Soup with Turnip, Turnip Greens, Jicama, Pickled Green Mango, Rotini Pasta, and Quinoa

Enjoy. Eat well.

The Mouse

T & D

No, not T & A, T & D, trauma & drama.

A current usual Sunday, farmers market, grocery shopping (hopefully for the week), some kinda meal (breakfast, brunch, lunch), afternoon nap.

Yesterday, no chicken feet, pig feet instead.

Pig Foot

Pig Foot

No, that’s not the trauma.

Okay, a little back story, The Mouse has been jonesing for bibimbap for a couple of weeks now. Waiting for Chef D at AJ’s Chinese Fast Food to add to his menu.

Saturday, he finally added Korean food to the menu.

"Food Court"

“Food Court”

Korean, Chinese, and Mexican selections from one chef. A one man food court.

Only thing is the bibimbap he offered was seafood bibimbap, wanted beef or pork. Sigh. Settled for a two choice selection.

Plate Lunch

Plate Lunch

Kalua pork and cabbage, spicy pork belly with onions and peppers, white rice.

On to the present. We’ve been going to¬†the 24 hour Korean BBQ restaurant in our area, not frequently, but more than once. Thought it could be placed on our “go-to” list. Uhm, NO!

On the menu, Bibimbap either in a hot stone pot or in a “regular” bowl (extra charge for the stone pot option). In the “regular” bowl, the vegetables stay “fresh” and crispy, and the egg remains “runny” (if properly done right, in my opinion). In the hot stone pot, the vegetables “cook” and the egg gets “scrambled”.

Plus, I think (don’t quote me) the hot pot option has extra oil so the rice can crisp.

After the Saturday epic prix fixe dinner, was feeling more the fresher option. The server kept trying to push the hot pot version. Kept telling her no, wanted the “regular” bowl. As a side note, it appears (remember perception is everything). that there is a little more volume in the “regular” bowl compared with the hot pot version.

So, what does The Mouse get?

Hot Pot Bibimbap

Hot Pot Bibimbap

Another server offered to change the order. With the possibility that the dish would be trashed, I said I would eat the hot pot order. I think I watched too much Star Trek (and Mr. Spock) as a kid “the needs of the many outweigh the needs of the few.”

The original server then tried to tell how to eat the dish and how much gochujang sauce to put on. By now I’m getting really irritated, a U2 song is starting to play in mind (“I still haven’t found what I’m looking for”). At this point, don’t touch my food! Go away!

As I feared, the vegetables got overcooked, and the egg got scrambled. Bleh! Ate less than half and took the rest home (maybe The Cat will take it for Monday lunch).

To add insult to injury, the original server came over a couple of time to ask “isn’t it yummy?” Each time I told her “no, not what I ordered”. She smiles and walks away. Customer service … ick. I should have not listened to Mr. Spock and returned the order for my original order.

The last straw? The restaurant charged us for the incorrect order. I guess they thought since we “accepted” it, we should be charged for it. No acknowledgement that the order was wrong, nothing, nadda.

When the server was clearing the dishes, she asked “wasn’t it yummy”?

Silence.

BTW, This is what the “regular” bowl looks like.

Bibimbap (Non-Hot Pot)

Bibimbap (Non-Hot Pot)

The Cat’s order.

Anywho, tomorrow’s another day.

Thanks for letting bend your ear (or is it bend your eye?).:)

Eat well.

The Mouse

 

Chef’s Choice

Cafe 8 1/2. Husband (Chef R) and wife (JL) team. The Cat kinda “fell” into the place last week. So impressed with her porchetta lunch, she wanted to try the Saturday prix fixe dinner (four course), 40 dollars per, reservations only, no pre-planned menu, slightly scary. Try try.

Entrance

Entrance

Located on the ground floor of a low rise office building. Building is set back from the street, iron gate in the front. Slightly gothic (think Addams Family), Disneyisque, Jack Skellington-ish, Tibetan temple-ish, uncle’s garage-ish, aunty’s kitchen-ish (although uncle’s doing the cooking) ambiance. You gotta see it for yourself.

Chef's Philosophy

Chef’s Philosophy

I would guess 80-90 percent is scratch made. An “artist”, self-taught.

Our tabletop

Our tabletop

Place setting

Place setting

Butcher paper, torn. “Artist” indeed.

On to the food.

“Amuse bouche”?

 

Italian Cracker with Herbed Goat Cheese

House-Made Italian Cracker with Herbed Goat Cheese

Maybe just the bread course. The Mouse is busting out the lactase pills.

Capocollo, Roasted Vegetables, Buratta

Capocollo, Roasted Vegetables, Burrata

Only thing not house-made on the plate was the Capocollo. Hmm, this dinner may be my kryptonite. :0

Chef likes to show and talk¬†about his “creations”.

Potato and Beet Ravioli, House Made Pasta

Potato and Beet Ravioli, House Made Pasta

And the dish (second course).

Potato and Beet Ravioli, Beet Greens in Browned Butter, Parmesan Cheese

Potato and Beet Ravioli, Beet Greens in Browned Butter, Parmesan Cheese

Noms! The lactase pills are holding (sorry TMI).

Third course.

Chicken Confit, Zucchini Purée with Cream, Sautéed Mushrooms

Chicken Confit, Zucchini Purée with Cream, Sautéed Mushrooms

Chef came out to explain how he broke the mushrooms into pieces to get texture where cutting with a knife is “boring”. Uhm okay. Have to admit, the texture was interesting. The chicken was amazeballs. Usually one of my favorite is Chinese style cold ginger chicken, but this dish ranks up there. Tender, flavorful, with a nice crisp skin.

Bread

Bread

Accompanied the chicken. Took home. Getting Full.

Thigh Bones (Chicken)

Thigh Bones (Chicken)

I was going to take the bones home for stock (since The Cat was taking some of her dinner home anyway), but The Cat nixed the idea. Maybe sounded too Hannibal Lecter-ish? I’m sure the chef wouldn’t have minded.

Dessert course.

Red Wine Poached Pear, Vanilla Ice Cream

Red Wine Poached Pear, Vanilla Ice Cream

The Cat thought the pear was almost Chinese-y. She loves poached pears.

The Cat had a nice conversation with JL, both are Chinese. One from Shanghai (The Cat), one via Taiwan.

Overall an awesome (but slightly scary) experience. Would we do it again, most definitely, just not too often (food is very rich).

Plus, The Mouse has to load up on more lactase pills. Hee hee.

To follow-up, The Mouse had a bit of a stomach issue early this morning, nothing serious, the pill worked 95 percent for The Mouse.:)

Enjoy.  Eat well.

The Mouse

 

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