A tale of two livers - bacon and onions and Bordelaise
I felt like John Cleese in “The Meaning of Life” walking up to the entrance of Hollywood’s The Grill on The Alley and stating emphatically, “We’ve come for your liver!” It was not executive chef John Sola’s liver I was after (he was using it), but the tender and delicious calf’s liver which (according to Sola) is The Grill’s signature dish. The quandary I was faced with wasn’t what I wanted, but how I wanted it prepared – as part of their “Liver Lover’s Menu” promotion, the filtering organ is offered two ways: traditional-style with bacon and onions, and with Bordelaise sauce. I don’t mind traditional, if we’re talking the traditional amphibian dish of Ban Chom, but my mission in life is to go for the unusual, so Bordelaise won. Sola explained that their calf’s liver is acquired from Marshal Farms in Pennsylvania, but a search only returned results of other restaurants who get their veal products there, and a place in New York that raises ferrets. Needless to say, the possibility that the calf’s liver and ferrets may come from the same place made it all the more intriguing. Continue reading →
Alie Herrera, foodophile, roadtripper and musician
Here is the second part of a two-part podcast on general trippy food and travel as discussed with fellow unusual food and travel adventurer, Alie Herrera. Enjoy!
Alie Herrera, foodophile, roadtripper and musician
Trippy Foods is pleased to introduce our newest feature, podcasting. In our first podcast, I discuss trippy food and travel with Alie Herrera, who also enjoys visiting unusual places and trying exotic cuisine. If you enjoy the podcasts, let me know (you can leave a comment here or contact me at [email protected]). I’m open for ideas, and would love to engage in conversation about all things trippy with you as well. If you have Skype and would like to participate, please let me know. I welcome your feedback!
In the world of fruit, durian boldly establishes its presence in a variety of ways. It is slightly larger than a football, but would be better suited for a game of Rollerball – it has a thick, greenish brown hide covered with hard, sharp spikes that can and will inflict serious pain. In fact, hard hats are recommended in the Southeast Asian orchards where it is grown in order to avoid an encounter your own personal version of “Fat Man” and “Little Boy”. If the skin is not split on its own upon ripening, you’ll need a sharp, serrated blade to cut through the skin. Once opened, the durian presents itself with several chambers running the length of the fruit; inside each is the pale yellow flesh of the fruit. The hard, brown seeds are nestled in the flesh, and are about the size of a small kiwi fruit (which would most likely tremble in fear in the presence of “the king of fruit”).
Durian pastry - stinking good
As if all this formidable armor wasn’t enough, the durian’s weapon of choice is its smell. Oddly enough, the smell has different effects depending upon whose nose is being used. There are some (myself included) that recognize the aroma as somewhat pungent, but not particularly offensive. Others can’t even get close to the intact fruit without having to resist the urge to blow their groceries. For this reason, some areas of Southeast Asia prohibit bringing durian into hotels and public places such as buses and airports. It isn’t difficult to find durian in the United States used (in somewhat muted form) in shakes, pastries (including cakes and cookies) and candy. If you have the opportunity, you should try the fresh fruit to appreciate its qualities.
Since the durian has a different effect on each person who tries it, what better way to compare these experiences than to gather friends and coworkers together while you crack open one of these bad boys at the office. We did just that, gathering approximately 15 people together in the outside courtyard to sample it. The fruit opened up like one of the larva in Aliens, and the smell caused several participants to take a few steps back. We dug into the fruit, scooping chunks onto a plate and inviting the group to partake, with varying results. Several people could only get it momentarily get it into their mouths, spitting the contents into the bushes; others couldn’t even get that far. Personally, I found the taste to be remarkably rich, like a mixture of butter, eggs, sugar and almonds with a marshmallow-like consistency. The smell did nothing to diminish the taste, and the only reason I only had about four scoops was because it was so rich. One of the participants likened it to onion custard, while another person said it tasted like vomit. We brought what was leftover upstairs into the kitchen for others to enjoy, prompting someone two offices away to call out, “My God, what is that horrible smell?”
Durian pastry from Phoenix Food Boutique in Alhambra CA
I advise you to ignore the bad press durian gets, clear the images of a rotting hell-fruit out of your mind and give it a try. Hopefully you will enjoy it as I do, eating it whenever the opportunity arises. If not, please find a discreet place to toss your cookies so as not to confuse people with the smell.
Those of us who have enjoyed dim sum can vividly picture the shiny stainless steel dim sum cart coming up the aisle loaded with steaming hot bites of savory goodness. If you saw this 26-foot long GMC dim sum truck coming up the aisle, you’d be vividly picturing your own demise. Owner Alex Chu’s take on dim sum replaces the cart with a truck that roves Los Angeles County. L.A. has always been famous for its taco trucks (what we Boston ex-pats used to refer to as “roach coaches”), but recently these moveable feasts have been diversifying, introducing pedestrians to Korean fusion, Indian food and now dim sum. Chu has been operating the truck for about a month now, but its popularity is growing in leaps and bounds. Dim sum is typically a light Chinese meal served with afternoon tea, but Chu is introducing it to the late night party crowd who can regulate the amount of small portions that will stay down alongside their Jell-O shots, margaritas and Corona long necks. Continue reading →
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