Medium-rare steak, wrapped in bacon; deep fried. Topped with grilled mushrooms and swiss cheese. 100% pure win. Bacon comes from pigs!
Fresh out of the deep fryer:
Melted cheese:
Rings of win:
Halfway to win:
Off camera flash:
Archive for the 'Living on 10Kcal a day' Category
Dinner at Beth’s
6 March 2009Tac Bac
24 February 2009CMMG is selling Tac Bac: Tactical Bacon. Thread here. Pure win!
Man versus Food @ Beth’s Cafe
14 December 2008Potentially continuing my streak of getting airtime via no skill or talent of my own, I rode the coat-tails of Adam and Man Versus Food at Beth’s Cafe today. I say potentially, as I very well may end up on the cutting room floor; if I don’t, however, here’s how to recognize me:
Big furry hat with LaRue Tactial Beverage Entry Tool (‘dillo). I showed up about 1500; looking at the schedule, they’d already been on location for 5 hours at that point. I took my usual place at the bar and snapped a picture of the talent:
This is Adam and Dave cooking the “talent” omelet. In all, four omelets were cooked – talent, stunt, and the two (!) that were eaten. More on this later. Adam mugging with the talent omelet:
This omelet was eaten by someone the owner knows that was hanging around. Here is the stunt omelet being cooked:
This is Adam doing the cold open for the next segment using the stunt omelet. This one was eaten by the manager; I can never remember his name.
You can see the glove Adam wears to protect himself from the hot tray. The production staff was prepared for everything! This is one of the few shots I took of the “competition” room; the producer asked me not to have the camera out while they were taping:
One of the Beth’s regulars (also named Adam) showed up and challenged Adam to an eat-off. I won’t give the ending away, but both Adams put down a prodigious amount of grub. There were 24 eggs up for grabs!
I was in the background of a lot of shots (hard not to be when there were only a dozen people in the background); I also got interviewed by the producer, and got to ask a question at the end. I think one of my segments with the producer may make the air, as I mentioned Alan had eaten a 12 egg omelet when he was 15. Unfortunately, I followed that up with a three-take try on answering another question; take two ended with a “fuck”. On take three, I mentioned the ar15.com thread.
Before last night, I’d never heard of the show; I saw a blog post somewhere that they were filming at Red Mill Saturday, with Beth’s set for Sunday at 15:00. I was there for about three hours; when I left, they still had a couple hours on the schedule.
One of the crew members said something pretty strange; if you ask me in person, I’ll tell you what she said. I’m not saying it in writing; she might hunt me down.
Regardless, it was neat to see what all goes into a location shoot. I wonder if Adam had a six dollar shake for the road? No, no I don’t.
T-day
28 November 2008The girls and I headed over the water to 13 Coins for dinner; I didn’t realize it at the time, but they run a turkey special every year. I greatly enjoyed Thanksgiving at 13 Coins; the girls, did, too. Sitting at the bar is always fun; sitting at the bar with cooks that seem to spawn from Hades is like a side of fun with your fun. The cooks had a constant stream of flaming whatevers to cook; we were a good 10’ down the bar from the grill, and we were well warmed by the flambé.
Last night, I took them to the Austin Cantina. I keep trying to like this place; however, I’m certain last night was my last go. I wish them well.
Pork-wrapped pork stuffed with pork
23 October 2008Bleg
20 April 2008there is a company in Washington, Oregon or Idaho that raises Bavarian free-range pigs. I’ve googled and I can’t find it; could someone help? The owner has a blog where he talks about going to Europe to see how the pigs are raised. I ask because a local place I like to eat is looking for free-range pork; I’d like to hook the two of them up.
ETA: Found it.
A doughnut with bacon. Where is Homer Simpson?
1 January 2008
Austin Cantina
22 October 2007Lyle and I visited the Austin Cantina in Seattle tonight. I had a cup of chili, a mojito, the chicken fried steak, and a banana-nilla wafer concoction. Lyle had coffee, chili, beef enchiladas, and a chocolate cake with raspberry purée. We both agreed the chili needs a lot of salt to make it edible; however, the table salt and pepper shakers were almost empty. Perhaps previous patrons had used it all on chili? Once seasoned, the Texas-style chili was great. I hate bean-based chilies; to be able to buy a real chili is a treat. The main course was very thin steak on artfully plated potatoes with grilled corn. The steak was did not require a knife to cut and was quite flavorful. The waitress brought us three hot sauces to try; they were not overpowering, which was nice. Next time I will ask for the hot sauce with the chili. Lyle reported that the beer used to cook the beef for his enchiladas was quite evident in flavor. The desserts were excellent; Lyle’s chocolate cake with purée got good reviews. The purée was unsweetened, which is a nice touch. My banana-nilla wafer concoction was nice, as well. The flavors were mild and understated, which is missing in a lot of prepared foods. My mojito was quickly served and not of the over-alcoholic type; I find lots of places put the emphasis on the alcohol to the extent of serving undrinkable beverages. Our tab was just shy of $60 for two; we left a tip of around $13 or $14 as the service was attentive. The downsides to the Cantina are that it is in Ballard, which means you’re in for a heck of a drive if you want to visit. If you’re trying to find it on the map, it is just north of the Ballard QFC on the other side of the street. The Austin Cantina is a warm, open place that I’ll be sure to stop by again. The owner has a blog, which is the primary reason I stopped by in the first place. If they were closer in, the Austin Cantina would easily replace Beth’s as the default place to eat.
Milt’s BBQ review: avoid
13 August 2007
Like 3 Pigs, I had been told by co-workers that Milt’s BBQ in Bellevue was a worth-while place to eat. I disagree; when I went there (about a year ago), the food was slow in coming, expensive, and small. Milt’s floated the meat in sauce, trying to cover the low quality of the meat; it doesn’t work. I would go back so that I could write a better review, but I don’t want to waste my money. The Arby’s it shares a parking lot with is a better dining experience.
3 Pigs BBQ review: avoid
13 August 2007
With great anticipation, I stopped by 3 Pigs BBQ in Bellevue this weekend. Walking in, you pass a large wall of ribbons and awards; what a let down the meal was. I ordered the sliced beef and chicken dinner with chili and corn on the cob with a drink; the total was $17.50 with tax. After a short wait, the meal arrived. The portions were dainty and floating in sauce; it’s said that poor BBQ is hidden with sauce, but the sauce couldn’t hide this over-cooked extravaganza. The beef was chewy; the chicken rubbery and flavorless; the corn on the cob was watery. I ordered the “hot” version of the dinner, expecting something, well, hot. Nothing in the meal was really warm; the sauce was overpowering and sweet, not tangy or hot in any way. The chili was the spiciest part of the meal, yet it was cooler than Tabasco; it was also grainy and flavorless. The seating is ample and the televisions are nice; the drinks were easy to get to and the refills (apparently) free. The toast that came with the meal was nicely done. Overall: over priced, over cooked, flavorless, small portions. Avoid.
