The Dude of Food makes Obatzda just like a Munich beer garden, kind of.

obatzda 11The 1st Obatzda the Dude of Food ever made in his westside kitchen was fairly decent. It wasn’t just like Munich Obatzda but I have to say it sure helped ease the longing I have to be back in Munich with my friends at one of its many beautiful beer gartens. The Obatzda made by the Dude of Food wasn’t exactly the right color and was lumpier. It also wasn’t mixed as well as the Obatzda you find in Munchen and probably had something to do with the Gruyere cheese I used. 

What mine did do for my spirit though, was remind me of all my Bavarian friends und the gut times we’ve spent together eating obatzda, stecklefisch, pizza, chicken, goulasch, knudel, donors or pretzels while drinking Augustiner Brau Helles beer and enjoying nature.

The Obatzda the Dude of Food made was pretty darned good and my mind happily filled in the blanks. I love brotziet und look forward to having more my next time back in Minga, Bavaria. Prost.

The Dude of Food discovers California’s Best Sushi

http://www.hanajapanese.com

If you love sushi then all you need to know is the above web address. This will lead you to a place called Hana Japanese Restaurant and the Best Sushi in California!! I have never heard of black throated mackerel and normally don’t like mackerel unless it’s aji, but this black throated mackerel is great. The blue fin tuna belly was so good I had seconds. Same with the black throated mackerel.

The special thing in a spoon was really good. It was all good. The bill was $100. for lunch and the Dude of Food could have easily gone bigger but it was awesome tasting and well worth the splurge.

If you are ever near Santa Rosa or in Rohnert Park, CA, go to this place and see for yourself what quality sushi is supposed to be like.

hana

Paella search Barcelona? See the Cheriff.

When the Dude of Food was wandering around the streets of Barcelona asking folks where he could find the best paella in the city there was 1 name that kept popping up.  Located on a corner in the easily accessible Barcelonetta district, it’s easy to find this restaurant named Cheriff.

cheriff frontCheriff opens for dinner at 8p and there were 3 parties waiting to come in when the doors opened. The Dude began with a bottle of local dry white wine and a salad. cheriff salad

Both were satisfying. Then when it came time to order I had a last minute change of mind and instead of ordering the normal seafood paella I decided to try the black ink squid paella.

cheriff ink paella

 

The choice turned out to be a good one and the black ink paella with fresh squeezed lemon was delicious.

The Cheriff is a family run place, where mama is running the kitchen and papa is managing the finances. They are great and make awesome food.

The Dude of Food thinks when in Barcelona you need to go here!

Donostia / San Sebastian extraordinaire – Bar Desy

desy 5When in Donostia / San Sebastian you will find many options of restaurants, but not many small ones that match Bar Desy. You can start your day there with a coffee and tapas or end your day there with a drink and tapas. Bar Desy is a father and son operation and is one great place to eat and meet locals. Bar Desy offers a well rounded variety of tapas both hot and cold from various fish items to meatballs.
desy 4

The cod cheeks were pretty good and would make a great sandwich. Actually everything was really good but the fresh cod fillets, cod cheeks, squid with lemon, white wine and fresh bread were my favorite things besides the generous hospitality.

bar desy desy 2These guys take great care of their customers. Located at Ronda 4, a couple blocks back from the surf beach and a couple blocks over from the river. Bar Desy is a great place to get to know the tapas deal. The staff is great as is the food.
desy6desy3Thank you Bar Desy. 

Bar Desy can be found on Facebook or by clicking on the photo or links.

“Saibling, Char, whatever, it’s delicious!”, said the Dude of Food.

http://www.austrianwine.com/our-wine/wine-food/austrian-food-wine/trout-char-of-whitefish-forelle-saibling-oder-reinanke-muellerin/

luds lunche

 

  So if you like fish, especially salmon then you will love Saibling fish. Sometimes called Char. It is a lake fish once forbidden to be eaten by all Bavarians except the king himself. It’s referred to sometimes as ‘the kings fish’.

  When south of Munchen in one of the small villages on farmer’s market day you will most likely find a vendor selling freshly smoked Saibling fish. The Dude of Food says Run, don’t walk to the vendor and get the biggest one you can. I cannot speak for the Forelle, which is supposed to be ‘as good’ but never sells out as fast as the saibling fish. They can be eaten for breakfast, brutzeit, lunch, dinner or when sleep eating.

Better than ice cream!

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Oysters in Fontainebleau

After walking around the Chateau Fontainebleau I realized I had worked up a hunger and as I walked down an alley I saw this cool old fish stand. I bought 2 oysters. 1 was an expensive one and the other was a not quite as expensive one.

Oysters provide our bodies with protein, iron, omega 3 acids, calcium, zinc, vitamin C and contain no cholesterol.

They guy at the counter shucked them for me so all I had to do was open, squeeze lemons and eat.  

Bon Appetite.oysters

Brussel’s Bar – Fontainebleau, France

mussels & beer

The Brussel’s Bar located on the main street in Fontainbleau, 47 Rue Grande, is a perfect place for an afternoon snack and a beer.

The prices are seasonable, the food is good and it is the perfect way to take a moment to enjoy another day in France.

Hint: the french fries may be in the top 5 worldwide. They are that good!

mussel plate

Glazed Swai with zucchini isn’t what it appears.

http://www.youtube.com/watch?v=sy_1YqKtNbwpeter pearce photo

This link above was the video used by the Dude to complete his mission.

As stated in the video, Swai is not expensive but it tastes mediocre.  I made the

dish pictured to the right  according to the video and it was pretty tasty.

What it doesn’t tell you is that Swai is raised in the Mekong River.

The Mekong River is one of the most polluted waterways in the world. Numerous factories get rid of the chemical waste by dumping them into the river. While pangasius fish (swai) can survive in such an extreme environment, they absorb all these contaminants. As omnivores, they eat whatever is available in the environment. Some breeders feed the fish trash and rotting matter to cut down the cost. Pangasius fish bred in such circumstances, certainly contain these toxic chemicals.

Injecting the fish with hormones helps to stimulate their growth. Certain breeders are able to make their fish grow four times as fast as they do in the natural habitat. Frequent use of antibiotics serves to control disease but can lead to the contamination of meat and development of antibiotic resistant pathogens.

Reliable farms utilize the clean areas of the rivers or breed the fish in artificial ponds. Frequent water changes and filtration maintain the quality of water, so that the fish avoid absorbing the pollutants. Trustworthy breeders feed the fish food scraps, dedicated fish pellets and rice bran. The carefully selected diet leads to healthier fish and improves the quality of their meat. Limited use of the antibiotics allows the fish to break the toxins down, instead of accumulating in the bodies of Swai fish.

To choose the safe fillets, check if the meat has been tested for the presence of the antibiotics and contaminants. Try to avoid panga fillets of unknown origin, as there’s a good chance that they are imported from these shady farms. The responsible shopping habits serve to reinforce the correct commercial breeding techniques. They protect the consumers from ingesting the toxic ingredients.

Bottom line, cheaper isn’t always better.