Con Pane Rustic Breads and Cafe at NTC Point Loma

This bread place is pretty chic. They have many different type of bread, freshly baked and yes, quite popular and waiting in the line is expected. The bread quality is good, and I particularly like the French country bread and the one with nuts and cherry. The venue at Naval Training Center (NTC) is simply grand and beautiful! Defiinitely worth trying if you are in Point Loma.

Yelp review

Supermarket Grocery Stores are Out to Get Us

Link: Supermarket Grocery Stores are Out to Get Us

A very nice article to talk about choices put on us at the supermarket.

Supermarket Grocery Stores Have Too Many Items

Old style grocery store.

1943-- Grand Grocery Co. Lincoln, Nebraska. Oranges for a penny apiece. Squeeze your own orange juice, and you'll have no packaging trash to toss. [Library of Congress- Public Domain image.]

It was simpler when there were fewer products that stayed in the same place.

A supermarket I used to frequent, recently underwent a marketing reorganization.

Translated roughly, that means "change of heart", but since we all know that supermarkets have NO heart, it really means that everything is now in a different place than it used to be.

It's bad enough that items, like orange juice or toothpaste, have multiplied into hundreds of varieties and permutations, making it impossible to decide which one you really want.

In the old-fashioned market, there used to be one kind of orange juice, and one kind of toothpaste , and it was always in the same place.
Simple, quick and easy.

Orange juice: How many kinds?

My supermarket choices of orange juice.

Source: Photo by R. Frank

Pulp Fact and Fiction

Today, for instance, when buying OJ, you now have to know what level of pulp you want or don't want.

You also need to decide if you want added calcium, a blend with other fruit juices, extra vitamins, minerals, juice from concentrate or "fresh squeezed".

Each, of several brands, has its own version of all of the choices in all possible combinations which could theoretically add up to about seventeen thousand kinds.

You can get "fresh from the grove", calcium + vitamin D (lots of pulp or no pulp), or else "Original" (pulp free) or even "Home-style" (some pulp).

There's also a "Simple Orange Country Stand Orange Juice" (medium pulp, apparently with an actual country stand in it).

There is a "Simple, Grove Made" (high pulp), because they are probably not able to de-pulp it right there in the orange grove.

An antioxidant (no pulp) version touts age-fighting properties, and there's the "health for your heart with Omega-3" variety (they put fish oil in it? or walnuts?), and another special choice for the health of your kids (no pulp), plus low acid styles (also no pulp).

You might even see, Pure Orange, Premium Pulpy, Valencia Orange, Navel Orange, Blood Orange, Plus Orange, Plasma Orange, Laser Orange, Neon Orange, Clockwork Orange and Turbo Orange. You might.

In addition to the additives already mentioned, you can get "Original Home-Squeezed Style ”with more juicy bits of orange”, or "Grower Style” with "the MOST juicy bits of orange”.

Does somebody count the bits? How can I know if I'm getting the most or just more?

The Corner Grocery Store. 1940

1940 -- Shulman's Market Washington D.C. [Library of Congress -- Public Domain image]

Some juices have extra vitamin A,B,C, and most of the rest of the alphabet, plus all of the minerals on the periodic table of elements.

Some of the blends are intriguing: Orange Strawberry/Banana, Orange/Mango, Orange/Pineapple, Orange /Tangerine, Orange/Acai.

What's next? Orange/Chayote?, Orange/Prickly Pear? Orange/Pumpkin? Orange/Loofa?

OJ is already one of the most healthful food products on supermarket shelves. Why do they have to tinker with it so much?

Specializing in soda pop?

1940-- Grocery Store-- Natchez Mississippi. [Library of Congress-- Public Domain image.]

It Happens All Over the Store.

Toothpaste choices are even worse. In fact, most categories of supermarket items have gone through the same "varitization" process, until we can't even find the plain original products any more.

We don't need any more new and improved choices to soak up our shopping minutes. We are already on choice overload.

Along with that, we are in a hurry.

When we go into a familiar store, we hope to find things in the same place where they were located last time we shopped. Does this happen?

No.

Even if they haven't added a lot of extra choices since the last time you shopped (but, of course, they have), It is apparently mandatory to switch items around every couple of weeks. The soups, previously located on aisle three, are now on aisle eleven. The cookies which have always been on aisle five are now on fourteen.

The road less traveled--to the Grocery store

1940 -- General Store-- Cuesta, New Mexico [Library of Congress -Public Domain image.]

Impulse Buyer's Paradise

I'm sure they change the locations of our regularly bought items so we have to stop and look at everything twice.

It is like being on an Easter egg hunt, except not as much fun even if you can find the eggs.

In this particular reorganization, somebody had apparently been playing a matching game of grocery-related accessory item associations.

Bottles of wine and boxes of fresh mushrooms were stashed between cuts of prime beef.

Cheese graters were in the cheese bin, as if we wouldn't otherwise know what they were for.

Fresh garlic was near the pasta, muffin tins dangled above the baking mixes, catsup and mustard dispensers stood among the condiments, mugs hung in the coffee aisle, can openers were cannily stashed among the canned goods.

Bagels were snuggled up beside the cream cheese . . . bread and butter, pretzels and beer, and --most insidious of all-- cheap Chinese toys in the cereal row.

It is now an impulse buyer's paradise, and a purgatory for those who actually know what they are looking for.

"Store Wars" by FreeRangeStudios

"May the Farm Be With You!"

Cuke Skywalker gets advice from Obi One Cannoli in this supermarket version of the space epic.

Will Cuke learn the truth about Dark Tater? Watch the video above, and find out.

The Search

An elderly gentleman stood pondering rows of cleaning products, with a spouse-written list in hand.

A passing shopper offered assistance, but when he asked his question she shook her head and said, "I haven't seen that for a long time . . . I don't think they make it anymore."

"Well," he said looking at his note again, "It's on my list."

"I don't know," she said thoughtfully re-scanning the shelves, "How old is your list?"

It seems to be true that a lot of the old-fashioned, tried and true products are now longer available.

They have been replaced by the dozens and dozens of "new and improved" products which have been "specially formulated" for the purpose of confusing us.

Shopping used to be simpler.

Shopping Poll

How do you feel about grocery shopping?

•  Love it!
•  It's O.K.
•  A Necessary evil.
•  I wish someone else would do it for me.

See results without voting

It is easy to see what is located at the eye-level of a child sitting in the cart: expensive junk toys, candy, and more candy that is disguised as breakfast cereals.

It's hard enough for the big people to avoid temptations, leading children astray in this manner is unconscionable.

You would think the produce department would be easy to navigate, but now we have to decide if we want organic, even though the "regular" produce isn't labeled as non-organic.

I wonder if it is plastic. A lot of it is wrapped in plastic.

By accident (or by market manager's plan) I did happen to find some plain, medium sized drinking glasses somewhere in the reorganized maze. When the cashier saw them, she remarked that she would like to have some of the same kind. Did I remember were I found them?

Let's see . . . next to the fruit juices? . . . in the dairy case? . . . no, it seems there were at room temperature. I tried to give clues.

I don't shop at that market any more. I dislike the obvious effort to tempt me into buying something I don't need.

When I think back on it, I have a vision of a person who has recently been awarded a degree in marketing-- a psychology minor-- who spends his nights in the darkened store, sleeplessly rearranging things into logically linked combinations: Cheese and crackers, peaches and cream, champagne and caviar, partridges and pears. . . Bay Laurel and Hardy. . . Paul and Oats . . .

Shopping used to be much simpler.

The Cottage at La Jolla

Last week we went to the Cottage for some brunch. It is a famous and rightfully crowded breakfast place, and yes in the weekend it is jam-packed. I particularly enjoyed the fresh squeezed grapefruit juice and the Benedict. Hospitality-wise the waiters were friendly but the place was just too crowded and tables were small. Not much complain here though. Worth trying!

Yelp review

Blue Water Grill

Blue Water Grill is a down-to-earth, affordable and tasty seafood joint in Mission Hill. Located right by the free way I-5 this restaurant is not that easy to find, except for the always long line outside of the restaurant. It is that good.

I particularly enjoy the grill shrimps (jumbo shrimps are better yet), and the grill fish can get dry, not to my taste, but the shrimp is definitely a must try. I don't take the word "must" lightly.

Blue Water Seafood Market and Grill

煮粥6大秘訣 - a receipe for making congee/porridge from forward mail

煮粥6大秘訣 - 香港煲粥大師傳授

第一招: 浸泡：

煮粥前先將米用冷水浸泡半小時，讓米粒膨脹開。這樣做的好處：
1、熬起粥來節省時間；
2、攪動時會順著一個方向轉；
3、熬出的粥酥、口感好。

第二招：開水下鍋：

開水下鍋不會煮粥糊底
大家的普遍共識都是冷水煮粥，而真正的行家都是用開水煮粥，為什麼？
你肯定有過冷水煮粥糊底的經驗吧？
開水下鍋就不會有此現象，而且它比冷水熬粥更省時間。

第三招: 火候：

先用大火煮開，再轉文火即小火熬煮約30分鐘。
別小看火的大小轉換，粥的香味由此而出！

第四招：攪拌：

為了"出稠"，也就是讓米粒顆顆飽滿、粒粒酥稠
我們煮粥攪拌，是為了怕粥糊底，現在沒了冷水煮粥糊底的擔憂，為什麼還要攪呢？
為了"出稠"，也就是讓米粒顆顆飽滿、粒粒酥稠。
攪拌的技巧是：開水下鍋時攪幾下，蓋上鍋蓋至文火熬20分鐘時，開始不停地攪動，一直持續約10分鐘，到呈酥稠狀出鍋為止。

第五招: 點油：
粥改文火後約10分鐘時點入少許沙拉油
煮粥還要放油？

是的，粥改文火後約10分鐘時點入少許沙拉油，你會發現不光成品粥色澤鮮亮，而且入口別樣鮮滑。

最後一招：

底、料分煮：粥底是粥底，料是料，分頭煮的煮、焯的焯，最後再擱一塊熬煮片刻，且絕不超過10分鐘。
大多數人煮粥時 習慣將所有的東西一股腦全倒進鍋子裡，百年老粥店可不這樣做。

分頭煮的煮，最後再擱一塊熬煮片刻。

這樣熬出的粥品清爽不渾濁，每樣東西的味道都熬出來了又不串味。
特別是輔料為肉類及海鮮時，更應粥底和輔分開煮

Hexagone French Cuisine

It was a late Friday night nearing the end of the first restaurant week in San Diego. Trying to take advantage of that, bunch of us want to get some gourmet food. I like French cuisine, and I picked Hexagone which from the menu it looked pretty enticing.

Located in Banker's Hill, parking was not acceptable that night on a Friday. We parked about 4 blocks away, but that's mostly due to lack of direction. When we got to the restaurant, we were already late for about 30 mins from my reservation, but nonetheless we still got our names in. The place was packed full of people, and a lot of them were waiting for over 30 mins, hanging out in the side bar sipping small glasses of wine.

It was cold outside, so we went in as well, and got stuck in that area for more than 45 mins. By the time we got to our table, it was past 9 already. We were not impressed, to say the least.

I started with an interesting appetizer which I already forgot the name, though I remember that the appetizer there was not bad.

And of course, my duck. I could not imagine not wanting to try "canard" in a new French restaurant. It almost became my hobby. The duck was not good. It was dry and even the spice was not too interesting. A far cry from what I had tasted in Paris, and to a smaller extent to the excellent Tapanade in La Jolla which I will write about later when I go again.

Bips got lamb rack. I tried some of his, and they tasted ok. Mom's cooking was better! Though Hexagone did have some interesting sauce which I will give them credit for.

All in all, this place is over-rated, and over-priced. It could be that in restaurant week they were swarmed and thus a drop of quality. I don't know, but I won't go there any more in foreseeable future. There are a lot more restaurants to try out there!



Hexagone

495 Laurel St
(between 4th Ave & 5th Ave)
San Diego, CA 92101
Neighborhood: Banker's Hill

Yelp reviewers gave them 3.5 starts. I would give them 3.

Ariana Kebob House

So tonight after class we went to this Afghan place at the edge of Mira Mesa. This is my third time, maybe fourth, already, and yes I love the food here.

For the past couple times I had the same dish, the lamb shank, but it was so good that this time I had to force myself to try something different.

 So I had the beef skewer. And yes, the Afghan chef did it again! The beef was very tender and marinated just right. The rice was amazing as well. You can say I was hungry, but I finished the whole plate very quickly without anything left. At about $17 bucks, this definitely deserves a two thumbs up.

http://www.yelp.com/biz/ariana-kabob-house-san-diego

Sushi Ota

When it comes to eating sushi in San Diego, one cannot ignore the giant Sushi Ota in Mission Beach/Pacific Beach area. They are the de facto best standard in town. Hiding in a corner mall next to a gas station, it would be easy to miss if you don't know where you are going.

The big white sign helps, but it doesn't stand out too much, except for the line up of people. It is so common that, in fact I have never seen Sushi Ota without a line. Walking in without reservation is guaranteeing yourself a good 45 mins of wait. So reserve ahead of time! I have been there more than 6 times I think, and fortunate enough, half of the times I went with business customers so I did not have to pay... And ya those meals were good.

On to the important stuff. Going in you will find a row of Japanese sushi chefs (yup, no Mexican sushi chef - not trying to be racist here. I love Mexicans but you know, authentic chefs are usually better) on your right busy preparing the food. They don't have too much space in there, so adding the amount of people waiting it can get quite packed. One key thing about Ota is that the seafood there is very fresh. So fresh that it is not rare to find part of it still moving! And oh ya, fresh sweet prawn tastes really good.

Last month a couple guys from sales of Epson Toyocom came by for another round of sales pitch. My coworker Barry knew them back in Japan, and my project uses Epson's component as well, so we have legitimate reason to gather up. And man, the sales manager really knew his food well. He started us with a grand tour of raw fish (sashimi), with a special pick of ama-ebi (sweet prawn).

 

And yes, the prawns were still alive even in such a shape!

After sashimi, the manager from Epson introduced "Monk Fish Liver" dish to us. This paired very well with sake, and he picked his favourite smooth sake, the "Hakkaisan". These paired so well that at a point he was repeatedly saying "死でもいい" (it is even ok to die[after consuming this pair]). Not to that extreme, I really enjoyed this, leading to a later exuberant meal with my local friends in Sushi Ota again (more on that later).

Now on to sushi.

I liked the top right ones, which were made from preserved roots of certain plant, giving it a sour but gently refreshing taste, but did not leave my mouth dry, rather creamy. I need to find out what that is! Most sushi were good, but I really liked the left ones on the second row from the top, the 金目鯛 kin-me-dai (golden eye snapper, "splendid alfonsino"). That was another favourite pick of smooth sushi from the manager who knows how to live (on left). He really knows his stuff.

At the end of course they picked up the tap, while Barry and I did not know how much we spent, but it must be substantial.

Later on, about a couple weeks later, my friend Allan sold his shoes and got some extra dough to burn. So we headed up to Sushi Ota to have some good dinner. We started with some normal sake, but I had to order that monk fish liver again.

Those two big fat round slices were the liver. As the Epson guy was saying, "this is the 'wine and cheese'  Jappon style!" Next, of course I had to order my favourite sushi of the time, the kin-me-dai. And this is the reason I came back in such a short time, "in search of kin-me-dai".

And the other stuff. Mind you below was just my sushi and they were not shared because of the price. Usually I share my food but not this plate. I shared some of the monk fish liver though.

This was Allan's plate:

And finally, the 3 grades of tuna belly (トロ): meguro, chu-toro, o-toro (tuna, middle toro and fatty toro)

The damage was substantial to my standard. That $100 on the left was for one person (me) only!

But don't get scared off. We ordered exuberant amount of sushi. As you can tell that was even more than what the Epson guys ordered (4 of us shared that plate). If you haven't already, you gotta try them if you care about the quality of your sushi.

Sushi Ota [webpage]

Address: 4529 Mission Bay Dr., San Diego, CA 92109

Reservations: (858) 270-5670/5047

[ Yelp review ]

Bon Appetite

Over the course of time I had various experience posting pictures of food and review of restaurant/eat-outs on Facebook, but I found that venue not suitable to share this passionate subject. Posting it on the wall will get too cluttered; posting it in an album, it is not as personal, and lack the freedom to flow liberally on my description of the food.

Blog, though old by Internet's standard, is created for the sole purpose of disclosing and sharing one's thoughts! So here it is, and "Bon Appetite!"