Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Mon Nov 14, 2011 12:48 am Post subject:
bmwracer wrote:
Yup, having all these places to try out is definitely a good thing.
Definitely. Definitely. I guess I've just become more observant & critical because I have to opportunity to compare and contrast with all these places we have available now.
Ramen has definitely become well rooted in the culinary lexicon of Los Angeles.
Joined: 20 Jul 2004 Posts: 12782 Location: USA Country:
Posted: Mon Nov 14, 2011 2:13 am Post subject:
Tu_triky wrote:
Definitely. Definitely. I guess I've just become more observant & critical because I have to opportunity to compare and contrast with all these places we have available now.
Ramen has definitely become well rooted in the culinary lexicon of Los Angeles.
Not a single ramen place where I live. _________________
Pork Consumption In Restaurants Increases 7 Percent
Crisp, salty and sweet, bacon can be the perfect remedy to any morning. But when it starts showing up in your cupcakes and in your local grocery condiment aisle, does it still whet your appetite? Apparently when it comes to pork, most Americans just can't get enough.
From bacon to sausage to ham, pork is getting more and more play in restaurant kitchens. Technomic, a restaurant industry data monitor, found that pork products on menus increased seven percent in the past year.
Some of the most-lauded restaurants in the country highlight pork products on their menus. Incanto in San Francisco experiments with lesser known cuts of pork and Blue Hill at Stone Barns in New York raises its own pigs. In Charleston, S.C., Husk incorporates a pork product into roughly one third of its menu. Sean Brock, the executive chef of Husk, not only raises his own pigs but is even developing his own breed.
Why the sudden jump? Bernadette Noone, the Director of Technomic MenuMonitor says that, "The higher cost of beef has made pork a nice substitute in combo dishes. Where customers were once seeing chicken and beef on the menu, they may now see more affordable chicken and pork dishes." The research shows that there has been a 15 percent increase in dishes combining pork and shellfish, 13 percent increase in pork and chicken dishes, and an eight percent increase in beef and pork dishes.
According to Noone, "The popularity of bacon is another key factor. For the last few years we've seen bacon-related menu items increase by over seven percent annually." And that is pretty easy to believe, with the appearance of bacon in, well, pretty much everything. From lollipops to marmalade, will the bacon ever stop?
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Wed Nov 16, 2011 12:27 am Post subject:
bmwracer wrote:
Pork Consumption In Restaurants Increases 7 Percent
I will take personal responsibility for that because everywhere I go I ask for bacon on my dish. When they don't have it I bring my own and ask them to cook it and throw it on whatever I'm eating.
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Wed Nov 16, 2011 2:23 am Post subject:
The bacon cart has finally gone off the rails.
==========
J&D's Baconlube
Nope, that's not a typo, nor is it a joke. J&D's Baconlube ($12) is a water-based massage oil and personal lubricant that tastes like the fried pork product we all know and love. "It's like the McRib of sex", say the creators. "It's delicious, makes men crazy, is here for a limited time and is in short supply." It's also either naughty but tolerable or straight-up disgusting. We'll leave it up to you to decide.
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Wed Nov 16, 2011 2:41 am Post subject:
Had to take care of some stuff at the Los Angeles Central Public Library yesterday so I stopped off at Baco Mercat, a new downtown restaurant that's a Mexican-Middle Eastern fusion sort of affair.
Had the namesake sandwich, an original "baco" which features crispy pork belly and beef �gcarnitas�h as well as smoky aoili, greens, and a tomato/almond/parsley mixture known as salbitxada. Also got a side of potato salad with bacon, egg, and tarragon.
Nope, that's not a typo, nor is it a joke. J&D's Baconlube ($12) is a water-based massage oil and personal lubricant that tastes like the fried pork product we all know and love. "It's like the McRib of sex", say the creators. "It's delicious, makes men crazy, is here for a limited time and is in short supply." It's also either naughty but tolerable or straight-up disgusting. We'll leave it up to you to decide.
Joined: 20 Jul 2004 Posts: 12782 Location: USA Country:
Posted: Wed Nov 16, 2011 4:13 am Post subject:
Tu_triky wrote:
I will take personal responsibility for that because everywhere I go I ask for bacon on my dish. When they don't have it I bring my own and ask them to cook it and throw it on whatever I'm eating.
Everyone knows you're a trendsetter, Tu.
I'm big on the pig too.
But No, I will not be buying bacolube.
Just thought I'd make that clear.
@Beem
Hsband is my other half so he'd have to be joining us.
Be a bit dicey otherwise. _________________
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