breakfast – Page 3 – THE DUDE OF FOOD

Great People in Donostia / San Sebastian – Bar Desy

When in Donostia / San Sebastian you will find many options of good restaurants, but not many small ones that match the greatness of 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 very much Bar Desy family.

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 all over. 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

The George’s t-shirt I have has been to Europe at least twice if not 3 times.

Don’t be one of those idiots that eats in your car and then opens the door and leaves your trash on the ground.

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. Steckerlfisch is awesome!”, the Dude of Food.

luds lunche — **Brotzeit made by the Dude of Food in Sindelsdorf**
photo: pete pearce

https://en.wikipedia.org/wiki/Steckerlfisch

If you like fish, especially salmon then you’ll most likely love Saibling fish, also known as Char. It is a lake fish once forbidden to be eaten by all Bavarians, except King Ludvig himself. It’s referred to by some as ‘the Kings fish’. A heavy penalty would come to those caught stealing the King’s fish.

Munich vendors in the local beer gardens have these grills designed so they can put a fish with a stick running through the center of it in a good spot to cook over the charcoals. Make sure to visit these fish vendors, set up in the beer gardens, as they are worth checking out. Get yourself a date, a masse of beer each, a bowl of obatzda to share, a pretzel and your choice of stick fish in paper and set up at a table with your friends and enjoy the fun. You won’t be disappointed. The English Garden is really nice and one of the largest urban parks in the world. The Hirschgarten is 2 hectares in area, dates back to 1791 and has deer’s in it. There are numerous beer gardens of various sizes all over town and all worth visiting.

When south of Munchen, in Sindelsdorf, 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 this vendor and get the biggest fish you can choose. 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 common fisch you will see is Mackerel which are also really good. Personally, I think Saibling is the best and I love the town of Sindelsdorf. Oida Sindelsdorf family und prost. Vielen danke und liebe. Ein prosit, ein prosit . . .

Steckerlfisch can be eaten for breakfast, brotzeit, lunch, dinner or while sleep walking at night and is best consumed with cold German Helles Bier. Get some!

It’s 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 happens to be. It’s when the middle managed, mucky mucks and bean counters sitting in the offices eating their favorite foods from their favorite restaurants decide to save $80. on crew lunch cost by budget cutting catering costs for the hard working stage crew that catches the attention of folks and creates division in the ranks. Caterers are painted into a corner and forced to try and prepare healthy meals on a peanut butter and jelly budget.

The creative chef, Yossi Faigenblat, worked for Dustin Hoffman as the actors private chef. The food was ‘All That’ and Hoffman encouraged chef Yossi to get into the catering game. That was in 2003. They opened a craft service /catering company for the movie industry. The kitchen line up has changed over the years and Off The Shelf has grown and now operates 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 great 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 infuses tequila

On a visit to the Border Grill in Santa Monica, on an Easter Sunday morning, I was introduced to a cool new flavor. The Dude of Food was intrigued and decided to try to recreate this awesome taste at home. The famous chef and restaurant owner, Susan Feniger, knows about food and her staff impresses. The bartender on Sunday made us try this tequila infused with cucumber and jalapeno peppers and it was delightful. This was the flavor I needed to try an re-create.

So I went to the store and bought some agave tequila, cucumbers and a jalapeno pepper and put it all together in a mason jar. In a few days I looked forward to a cool refreshing taste.

A few days later I had created a spicy tequila that didn’t have quite enough cucumber flavor, but was still really good. The Dude of Food says ‘try this at home’.

teq — click photo to see what Elaine @ Dishes Delish says

The Dude of Food likes Loveless Cafe Plain Ol’ Hot Sauce.

Off of Highway 100 in Nashville is a place called the Loveless Cafe. You may not be close enough to walk in but you can go to their web page and check out the stuff they make.

http://store.lovelesscafe.com/product/hot-sauce/sauce-seasoning

The Plain Ol’ Hot Sauce is one of the secret ingredients the Dude of Food adds to his homemade michelada recipe. It adds the perfect amount of spice. Truth be told, the Dude of Food also likes Red Rooster, Frank’s, Texas Pete’s and Crystal from Louisiana. They all go great in a michelada, on grits, greens, smothered chicken, gravy, stuffing, waffles, wings, eggs and much more.

The Dude of Food is curious to experience your food product.

After years of independent merchandising for surf companies and the Hawaiian Tropic brand, the Dude of Food is switching gears and working on a list of quality food and beverage products to offer in his upcoming market.

If your company is looking to get in other markets, whether domestic or international, then please by all means let’s talk.

The Dude of Food can be emailed at- weallgottaeat (at) g mail (dot) com

Eat well and be happy.

The Dude of Food

The Dude of Food explores California 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 bean roasting process and not the beans origins.

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’s 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 manufacturing. 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.

The Dude of Food made yummy stuffed grapes.

The Dude of Food made these stuffed grapes and it was easy. Just crush raisins, dates, dried apricot, prunes, honey, Nutella, peanut butter, a little good jam and some oats all together into a paste and you’ll get a rough wet version of a Cliff bar. Then take some large washed grapes and slice them in half. Smash a small spoonful of the Cliff bar type mixture on top of the grape halves and enjoy a tasty treat. It’s yummy.

Spaghetti squash pasta and Miss Zurich!

From what the Dude of Food understands, you can purchase a device that you stick vegetables in and when you turn the handle it magically turns the veggies into spaghetti! This is a kitchen item that I need to add to my kitchen toolbox.

Right now the Dude of Food is sitting down with a coffee at home, pretending to be served by Miss Zurich in my amber room that overlooks the river. I ask her to dip her finger in my coffee to sweeten it just right. I sip my delicious cup of brew while relaxing in bed watching the ducks on the river. I’m imagining a zucchini pasta with assorted onions and mushrooms smothered in a cheesy white wine glaze served with a side of warmed buttery green beans and 3 poached eggs on sourdough toast and an avocado half is about to arrive. I see Miss Paris has joined in to help and is pushing a cart with food my way. 2 of Germany’s Next Top Models have arrived also. 1 is setting a up tray so I can eat in bed and the other is setting up a massage table so I can relax later. A breakfast for champions, served in bed by beautiful women, is a great way for the Dude of Food to greet the new day.

Category: breakfast