The Dude of Food creates a great new oatmeal-tapioca breakfast treat.
Category: breakfast
The Dude of Food showcases Cee Gee Farm’s homemade goat milk cheese
Somewhere in the Tucson foothills a couple stones throw away from Arizona Wildcat stadium is located a small ranch that carries the brand name CG. On this small but productive ranch known as CeeGee Farms live a community of award winning European show goats that are hand kept, cared for and loved by the farm’s, Charlotte G. The Dude of Food recently had the opportunity to spend some time with Charlotte G and her fury Alpine buddies and learned some stuff.
Bred of good farm genes and with the energy of 2 energizer bunnies, Charlotte G breeds, feeds, tattoos, milks, cares for and shows this collection of goats and has been the recipient of more than a dozen Grand Prize and 1st Prize awards over the years for her top notch goats. These goats love to be fed the pods of the mesquite trees that are everywhere. Goats are funny animals and fun to play with for awhile.
Charlotte has learned to make goat milk cheese of various flavors as shown in the photo above and also creates a really nice and all natural goal milk soap that is great for gifting.
Baaasically, the Dude of Food can report that the goats located on this farm in Arizona are a happy bunch of kids.
Barcelona’s newest best, El Mar-Amor restaurant / bar.
If you are staying at the Marriott hotel at the end of the Diagonal St you can easily walk or get off the Poblenou exit of the metro in Barcelona like the Dude of Food did and make your way to the cities newest quality restaurant, El Mar-Amor.
The place is newly opened, mid May 2015, and was already doing a decent morning and evening business 4 days into it. Owner, manager and great host Hamid has put together a really great place to get to know. Hamid knows how to create and entertain. His hospitality is top notch and genuine. Let me give you some examples,
“Come in. If you don’t like it you don’t pay.” I heard an offer I couldn’t refuse, so I came in and asked for a beer. They had cold Estrelle Damm on tap.
When I told him I only had 20 euros on me and the paella was going to be 18 euros he said “no problem”. “but I already spent the other 2 euros on this beer and I want to drink more” the Dude of Food replied. Again Hamid replied, “no problem” and filled my empty beer glass. He then explained that “the paella is made fresh to order and will take at least 20 minutes but is only made for 2 people. It’s 9 euros each and the chef makes it for 2 people.” “No problem” said the Dude of Food. I reached in my pocket and gave Hamid the last 20 euro bill i had in my pocket.
Hamid took my bill and smiled, “we will take care of you” and he was true to his word. Hamid’s team prepared an awesome paella for 2 and filled my beer glass 4 times. The paella was served in a giant 14″ hot dish and was devoured by the Dude as soon as it had cooled enough to eat.
Hamid and his team took great care of me again when I returned for breakfast. They made me fried eggs, with ham bacon and some fried potatoes and coffee with milk. Hamid even left his bicycle for me to borrow. They offered to stay open past their normal 12:30a close if our crew wanted to stay and drink until 2am. The hospitality of Hamid just didn’t stop.
Located at Carrer Jonaquera 4 in Barcelona, and only a long block from the ocean near the Poblenou metro exit, The Dude of Food returned 6 times and tried nearly everything on the menu, all fresh and all delicious. The future is bright for this rising restaurant star and if you are in the area you need to have a meal at El Mar-Amor of Barcelona.
(the sausage is made local and is delicious with eggs)
Donostia / San Sebastian extraordinaire – Bar Desy
When in Donostia / San Sebastian you will find many options of good 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.
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.
These 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 as great as is the food.
Thank you Bar Desy.
Bar Desy can be found on Facebook or by clicking on the photo or links.
The Dude of Food likes Georges Burgers in Santa Monica
http://georgesburgersla.com/
You are on the Westside. The traffic is a bitch. The air is not as hot as the valley that you escaped from. It’s overcast and you don’t surf anyways. There is no parking by the beach. It’s a mess. The Dude of Food knows the best thing you can do is go get some food at Georges Burgers on Lincoln Blvd and head back home. Georges Burgers is located at 3101 Lincoln Blvd in Santa Monica, CA 90405
You can call in your request ahead at 310-452-0445
They serve breakfast all day too!
Thank you George’s Burgers.
“Saibling, Char, whatever, it’s delicious!”, said the Dude of Food.
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. The third fisch you see is Mackerelle which are good too. Saibling is the best. They can be eaten for breakfast, brutzeit, lunch, dinner or when sleep eating.
Better than ice cream!
The Dude of Food meets Off The Shelf catering and likes it!
Good food is what fuels good thoughts in good creative people which is what the Dude of Food happen to be. It’s when the bean counters in the offices eating their favorite restaurants delivered dishes try to save $80. on lunch for the creative stage crew that the caterers are painted into a corner and forced to serve the equivalents of peanut butter and jelly sandwiches or cheap Chinese food.
The creative chef, Yossi Faigenblat, worked for Dustin Hoffman as the actors private chef. The food was ‘all that’ and Hoffman encouraged the chef to get into the catering game. That was in 2003. They opened a craft service /catering company for the movie industry. The line ups have changed over the years and OTS has grown and now have a couple trucks in New York and a few more in Los Angeles. Off The Shelf has both catering trucks and craft service trucks so their awesome creative food can be shared with all of the folks behind the scenes that make the actors playgrounds look so fabulous.
In Feb 9, 2010 Saveur magazine did an article (issue # 127) on movie industry catering companies that included Off The Shelf’s quality food preparation. The link below will take you there.
http://www.saveur.com/article/Travels/Fresh-Off-The-Truck
OTS is not cheap but will do wonderful things with the budget you have. The goal at Off The Shelf as told to the Dude of Food is ‘high end quality food and making people smile’ and this is something the folks at OTS catering are doing quite well. The Dude of Food would like to personally say ‘Thank you OTS and keep up the good work.”
Off The Shelf can be located at the following web address. http://www.otscatering.com/
OTS can also be followed on Facebook and other social media outlets.
The Dude of Food does the LA Michelada test.
There was a long time that the Dude of Food would not ruin a beer with tomato juice. Then I grew up and learned something. After a trip to San Miguel de Allende, Mexico a few September’s ago my mind was forever changed. It was the time of the annual Revolution Fiesta and San Miguel is where it began.
The place goes nuts.
To make a long story short I love a homemade michelada and it appears that many others do as well since the big brand brewers are beginning to see the light. These 2 were chosen because they were both brewed in Mexico and imported to the US.
The Dude of Food decided to compare the Tecate Michelada DIABLO to the Modelo CHELADA. I have had a few of these Modelo CHELADA’s and they are OK. When compared to the Tecate DIABLO though, a world of difference unveils itself.
The DIABLO is softer with a more subtle tomatoey and mildly spicy finish. Compared to the Modelo CHELADA which hits the tongue a bit cleaner and crisper, albeit less tomatoey and the finish falls of quickly.
After tasting separately, what the Dude of Food ended up doing was to mix the 2 equally and drink them that way. The crisp beginning and the tomatoey spice finish were a great combination.
Any responses should be submitted to the Dude of Food – weallgottaeat(at)gmail
The Dude of Food explores Prop 65 warning labels and coffee.
Many people have created myths and formed opinions about Starbucks for posting the state regulated Prop 65 warning label. While exploring this topic the local Dogtown coffee barista told the Dude of Food ‘our coffee isn’t like Starbucks cancer coffee because our coffee is organic’, not realizing the warning comes from the roasting not the beans origin.
The following information may help shed some light on the subject of Prop 65 warning labels at coffee stores.
A little research shows that it is not Starbucks fault. It may be possible Starbucks could alter their process and possibly avoid the warning altogether, but that would cost money, and is a different story.
The warning is prompted and occurs due to the following research.
Acrylamide is on the Proposition 65 list of chemicals known to the state to cause cancer or reproductive toxicity (such as birth defects and other reproductive harm).
For many years, acrylamide has been used in grouts and cements, pulp and paper production, ore processing, permanent-press fabrics, and dye manufacture. It is also used to produce polyacrylamide, which is used in water and wastewater treatment, soil conditioning and oil drilling. Acrylamide also is present in tobacco smoke.
In 2002, Swedish researchers discovered that acrylamide forms during the baking, frying, or roasting of certain kinds of foods, particularly starchy foods.
Acrylamide is not added to foods. It is a contaminant that forms during the baking, frying or roasting of certain plant-based foods. Boiling and steaming foods does not create acrylamide.
French fries, potato chips, other fried and baked snack foods, roasted asparagus, canned sweet potatoes and pumpkin, canned black olives, roasted nuts, coffee, roasted grain-based coffee substitutes, prune juice, breakfast cereals, crackers, cookies, bread crusts, and toast all contain varying levels of acrylamide.
Vegetable pasta. Spaghetti squash. Miss Paris!
