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Hanabi likes to wade knee deep in controversy and nothing seems to stir up culinary controversy right now like 16-year old chef Flynn McGarry. If you’re not too familiar with him, he’s a young kid trying to operate in a grizzled, often ego-centric 30-something’s world, and seemingly unapologetically. Say what you will about earning your stripes through blood, sweat and tears as the idiom goes, but sometimes there’s someone half your age, who for no reason even they can explain, can just do it better than you without even trying. But, if I’m Japanese ramen chef Shouichi Fujimaki who charges $120 a bowl for his ramen, I’m probably not going to be too worried yet by Hanabi’s foray into cooking up his own shio ramen. from scratch. Okay, I’d be a little worried. He even throws down a little gyoza in soup to show off a bit. In keeping with a little Japanese theme, Insane Dane visited New York institution Hatsuhanna for a really well presented sashimi bento-box called The Box of Dreams. he also visits Swine for a little after-work imbibing.
Hanabi has been in a crazy pasta and dumplings mood lately. After thinking about how awesome Julia Child’s kitchen exhibit at the Smithsonian is, I decided to make an old favorite recipe of hers called Orecchiette con con Broccoli di Rape, or basically little ear pasta with broccoli rabe. It’s a simple dish, but it’s an amazing one-pot style dish that’s perfect for some Euro-style mid-week eating. Hanabi also said “I’m severely lacking in dumplings this week” and headed out to a favorite hole in the wall Chinese dumpling spot called Kingdom of Dumplings where their xiaolongbao rules over all other dumpling kingdoms. Not to be outdone Hanabi made some dim sum called beef cakes and karaage which is a great combo if I do say so myself. Don’t sleep on Destihl Brewery and their Rye Wine Ale either. Insane Dane is all about that pear nectar margarita because he’s not letting go of summer at Dish + Drink.
It’s fall week here at BTR, and along with autumn comes football. And by football I mean real, grid-iron football, not that soccer stuff that ends in a tie and people think that’s okay. So, Hanabi headed down to Santa Clara in the heart of Silicon Valley to check out the Minnesota Vikings taking on the San Francisco 49ers. The game was sloppy, but the food choices had some ups and downs as well. Check out the show to get all the dirt on the eats at Levi’s Stadium. Hanabi got lazy this week. You know you’re lazy when have sushi delivered. This is something you should never, ever do. Sushi shouldn’t even be available for delivery. If you want sushi, get up and go get it, freshly made in front of you. Otherwise order a pizza, which is perfect for delivery. Listen to Hanabi talk about the mistake he made in having Sushi Bella delivered. Insane Dane apparently wants to know more about Pumpkin Spice Lattes so he checked into it in a riveting piece for Dish + Drink. He also made some Steak Salad for you, and checked out Little Town Social so you don’t have to. Oh, and we’re super excited to play the new Battles album!
It'’s been hot in the city. Ridiculously hot. I live in this city to avoid the heat other cites get. Well, that and the food of course. Anyway, when the mercury gets to 90 in San Francisco which is just insane to even imagine if you’ve ever spent more than an hour here during the summer, I always seek something a bit colder than the outside air temperature. Ramen is right out so I move onto something in the dessert spectrum which some people may not know to much about. Of course I’m talking about ice cream. Like everything else here we have peeps who make it right. Bi-Rite is doing it right, as evidenced by the long lines they attract. Humphrey Slocombe is so good someone started a parody twitter account. But let’s not dawdle on those two ice cream giants. Instead, let’s get Taiwanese on it. More specifically, due huabing or shaved snow if you don’t want to butcher the name. This stuff is amazing, and weird rolled into onw. Like sweet green beans on your ice cream, then shaved snow is for you. Hanabi also went to check out some cajun cooking, specifically frog legs at Roux. He also has a little recipe for you too for some quick ginger ground pork and cabbage too. Kale and apricots? Ask Insane Dane about that one. More specifically the kale apricot smoothie.
BTR Eatopia: Labor(ious) Week Edition
BTR Eatopia: Surface Week Edition
BTR Eatopia: Schoolin The Kids on some Chorizo Edition
BTR Eatopia: (IN)Excess Week Edition
Just because it’s Happiness week here at BTR doesn’t mean that Pharell song is any good. It’s still terrible. But, I’m eternally happy that I was able to take my vegan buddy out for a little b-day meal where he could order more than just some weak, stir-fried veggie after-thought. We went to Udupi Palace in the Mission District here in San Francisco Udupi Palace. I have a love/ love relationship with Indian cuisine because it’s so intensely flavorful. I have a love/ hate relationship with most Indian restaurants because I sometimes feel as if they’ve all conspired to offer just a basic, uninspired menu that always screams to me “they won’t know the difference anyway.” There are so many distinct cuisines within India that aren’t represented and I think deserve to be put on show. We get it. You have Tikka Masala and Nann. Nice. Anyway, Udupi Place is doing it right and it’s all vegetarian and vegan. Hanabi went H.A.M. on some shortbread recipes. You do realize he eats all this stuff so you don’t have to right? Insane Dane, what can I say? He’s out there eating at places called OM Cafe. I hope he’s expensing this stuff. Oh, and then he did a great write up for Dish + Drink about comfort food. I have to say the part about bacon-cheese fries from Nathan’s is just amazing.
Buzz week may seem like a great week to do honey tasting, but there isn’t better honey you can buy than Hanabi’s family label from Minnesota. So there’s really no point in tasting others. It’s not even close. So let’s switch gears and talk about beer, because that’s a great way to catch a buzz. First on the list from Ales Unlimited in San Francisco is Wolf 7 from Belgium. It’s a blonde ale that tastes delicious, especially when you’re on a sunny beach. Also the label design is on point too. Next up we tried Trooper which is an ale crafted by Bruce Dickenson of Iron Maiden. Seriously, even if it was terrible, which it wasn’t it’s the best beer ever. Next we tried a Hanabi favorite, XH by Hitachino Nest, It’s aged in sake casks. Awesome! Last on the big four we had Suiyoubi No Neko, or “Wednesday Cat” which is a a Belgian style white ale. This is some crisp and tasty stuff. The label design is winning points with Hanabi too. Hanabi made Buffalo wings from a recipe found in the film The Great Chicken Wing Hunt. That’s really interactive of him. Hanabi also went to a little place called El Borracho. Unfortunately, he didn’t get a good pic, so he dressed up his cat and that may be better than the duck carnitas he had. Insane Dane is crazy you guys. He’s only gone and given you a recipe for a smoothie, made in a Magic Bullet blender! WTF?
Mmmmmm, food! We’ve got lots of it for you too. Basically, Hanabi and Insane Dane are out here stretching our waistlines so that you don’t have to. But seriously, Hanabi went to Trestle the other day and had what can only be described as a super delicious, four course price-fixe menu for a measly $45 clams. Although the star of the show wasn’t the entree course, but rather the pasta, it was still well worth it. Check out the show to see how worth it. Hanabi also has a simple, yet delicious recipe for Queso Fundido which if you’re unfamiliar is melted cheese and chorizo. Any questions? Hanabi also visited Lost Lake Cafe for a little of that throwback, retro diner thing that NOBODY else is doing these days. Insane Dane pretty much ends the controversy of how to drink bourbon and eat mac n cheese when you’ve only got minutes to spare. The secret is to mix them together. Check out his take on Bourbon mac n cheese on the old Dish + Drink blog if you don’t believe me. He also makes a killer Gin + Juice for a guy from New Jersey.
It’s been warming up around here. The reality of that statement has led us all to ditch our ovens and try to beat that summer heat by preparing eats that are simple to prep and don’t really totally require much heat, (except Hanabi cheated, but it was delicious so we give him a pass).
Even though it’s not Hanabi’s birthday, it was the nation’s birthday so to speak last weekend. Anyway, this week Hanabi discussed the upcoming Cochon Heritage Fire event coming up in Napa in August. If you like Argentinian style nose to tail grilling, this is the place. Hanabi also gives you some tips on making a grilled kale salad because why not grill a salad? You can grill fruit after all. Hanabi also gets into some creative uses for left overs territory with his Tom Ka salmon using left over Tom Ka soup. A Top Cutter IPA by Bale Breaker you say? Hmmmm. Not to be outdone by his salmon, but you should try the grilled mackerel al a Hanabi. Blue Apron. What have you got for us Insane Dane? Beet Hollandaise Benedict from Jack’s Wife Freda? Okay, I’m in. Also peep game on some of the latest from Dish + Drink.
When Seattle is feeling too popular, and not cool anymore, locals head to Oregon to remind them that Seattle has running water and electrify. I kid Oregon, I kid! Seriously though, Washington’s neighbor to the south and California’s neighbor to the north is not only beautiful but it’s also a great place to find some delicious eats.
This week is Fan Week here at BTR and we’re fans of many things. A big one isMolletes, which is a Mexican open face sandwich that Hanabi will give you the lowdown on. Since it’s fan week, Hanabi might as well say that he’s a huge fan of chef David Chang and Momofuku. As a fanboy, Hanabi throws down chef Chang’s recipe for ginger-scallion noodles ginger scallion. The always affable Insane Dane is crazy about jelly beans, well as crazy about jelly beans as can be considered normal. So, he decided to do a taste test on Dish + Drink.
BTR Eatopia: Rain Dance Edition
This week Hanabi decides to steal Insane Dane’s couture drink thunder. A visit to the Palm House for their blended passion fruit with Kraken rum is a good start Palm House. But, lets talk Micheladas for moment, shall we? In fact let’s talk about the Michelada Verde from Hecho. With cucumber, lime, jalapeño, cilantro, cane syrup and Modelo, you can’t lose! If you really want to get into it, and delve into some serious mixology you must try Trick Dog. It’s amazing! Pro-tip: Order Manimal fries with your drink. Lastly, you have to visit Dr. Teeth, as in Dr. Teeth and the Electric Mayhem. They have a drink called the “beer-garita. Enough said! Hanabi also likes to drink sake, so why not check out Umi Sake House, and while he’s at it he washes it down with a little Ikiki Sushi. Okay, Insane Dane, what have got for me? Oh, some spicy shrimp and mushroom, nice! Spicy Shrimp. Okay, you should probably check out the bands Cusses, Jim O’Rourke and Cale Parks
This week is vacation week at BTR. For Hanabi and Insane Dane it was Stay-cation week. Hanabi explores some upscale, delicious dishes in the San Francisco Mission District at Commonwealth. Seattle may be many things, but it’s not a BBQ capitol. But, Pecos Pit Barbecue is doing it’s very best to change that.

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