OK, Here we go..... I think it only fair to start with this photo as this trip to Tokyo, and the inspiration of these two guys with me in the photo, really kicked off my interest in exploring food, photographing said eats, and sharing/explaining my impressions of my experiences. So, to you David Chang and Anthony Bourdain, Cheers, and thanks. As I begin I think it only fair to explain a bit of what my purpose with this blog is. As you know, I do not participate in Facebook, and I wont go into why here, but I NEEDED a vehicle to communicate and connect with those in my life, both near and far. As the name implies, this will primarily be a blog about pizza. However, as this is mine, I will feel free to do and say as I damn well please, as it pleases me. So I hope to not offend or tiptoe too far over the line of appropriateness, but if I do, that's just too fucken bad. Enjoy. Pizza, food, life experiences, thoughts, feelings, rants, and more food. This is what you will find here. Please feel free to share and pass along to anyone you think might have an interest, as I hope you will as well. Sincerely yours, DVA

Sunday, December 22, 2013

Let's Make Kimchi!!!!


In the beginning GOD created the Korea and the Cabbage


The cabbage, although from Napa, was without flavor and void, and darkness was over those who consumed it as much noise and odor would blast forth from their nether regions.

And GOD said "Let there be flavor and nutrients and healthy digestion"  and there was flavor and nutrients and healthy digestion.

Yet this flavor, etc., etc., etc., was not from within, but from without, for without the dried chili and fresh veg and fermentation that Korea fused with the cabbage, all would be naught.

And Korea called this fermented cabbage KIMCHI, and it was the best in the world.

The following is not the actual best KIMCHI in the world, it's just a tribute.....


KIMCHI is the national dish of Korea, and for those not all that familiar with it, KIMCHI really just means fermented and pickled.  The traditional version is Napa Cabbage, the one I'll show you below, but it can really be made with any green or root vegetable.

In Korea EVERYONE makes their own KIMCHI and it's usually eaten with EVERY meal.  And also, in Korea, the preferred method of storing KIMCHI is in a clay pot buried in the ground, lightly covered so that it can vent at will.  The smell of KIMCHI is everywhere.

Back me up here Casey!


As mentioned before, it is literally fermented cabbage, essentially rotting. But while it rots millions of tiny, very essential and good for you, bacteria are being created.  Bacteria that are critical to the proper functioning of your colon and overall digestive system.  You can, and obviously do, get these same bacteria from other things in your diet, but this is a really delicious and awesome way to supplement those.

It all starts with the cabbage, Napa Cabbage


Slice in half, submerge briefly in water, apply course salt between each leaf (primarily at the root end, the thickest part) and then let it sit for 2 hours, then turn over for another 2 hours.  The purpose of which is to draw out some of the water within the cabbage.

These are cut and watered


And these have been salted






2 hours have now passed, these have been turned 


Shrinkage has begun

In 2 more hours we rinse them 3 times and then rub the paste between each leaf, and then it sits out, un-refrigerated, at least 24 if not 48 hours


The paste begins with these vegetables:

Daikon Radish, Korean Chive, White Onion, Ginger, Scallion, Garlic.

And also a porridge (chill out, I'll explain) and chili flakes and fish sauce


Porridge is sweet rice flour cooked with water and when it becomes thick like pudding sugar is added.



La porridge

This is probably one of the most important ingredients, no, not ingredient but items, components, within this mixture.  This is what makes the paste stick to the cabbage.  Much like when making a breading for let's say, fried chicken.  First you dredge the chicken in flour, then egg (or some liquid) then the breading or crumbs or whatever.  It's the dredging in flour that makes the breading stick.  

This is that.  And it's critical.


Chili Flakes


Fish Sauce


Finely diced Garlic, Onion, Ginger


Scallion


Daikon Radish cut into matchstick sizes


Korean Chive, matchstick


Voila!


4 hours later maximum shrinkage has occurred 

Rinsed 3 times and ready for the paste (what did she say?...)


BOOM!



The paste is painstakingly applied between each and every leaf



Lids are lightly secured as there will be MUCH gas and terrible rotting odor emitted.  If the lids are tightly secured pressure will continue to build and eventually there will be an explosion, and red rotting cabbage will spew forth.  You don't want this. 

They will sit out on the counter for 1 to 2 days.  Yes, it smells horrid, and will continue to smell this way.  As mentioned previously, this is rotting, fermenting cabbage.

Smell = Terrible

Taste = AWESOME


Fini


Sliced and ready to eat


It's important to note here that this will, forever, continue to decompose releasing much gas, every day, all the time.  In lieu of a clay pot buried in the ground I opt for a Mason jar in my fridge.  Every day the lid must be loosened to release the built up gas.  The best method would be to have a large jar to hold ALL of the KIMCHI just made and a small, light weight plate sitting atop so that as gas built up it will simply push to plate up and escape.  But alas, I do not have this setup currently so my KIMCHI will be divided between the jars avail and rest gently in the fridge, and I'll say hello to each and everyone of them every day.

This will never go bad.  It will continue to ferment and break down, eventually, if left uneaten, becoming simply a spicy liquid at which time it can be made into soup.  Mine never gets to this point cause I eat this shit UP!

I love KIMCHI

Thank you Korea!

P.S.  The Korean film industry is also a pretty amazing.  Some of the best movies I've ever seen are Korean.  The writing is fantastic, story lines are creative, original, mind blowing at times.  Superb acting.  

If you have an interest, these are some of my favorites, not in any particular order:

Castaway on the Moon

Sympathy for Mr. Vengeance

The Yellow Sea

The Host


I hope you've enjoyed my little tribute to the national dish of Korea.  There are many versions and varieties of KIMCHI out there so get out there and try some KIMCHI!

DVA







Saturday, December 7, 2013

Urbn Coal Fired Pizza, North Park, San Diego, Best Wings, Period




This place is known for it's pizza, which is a New-Haven style of pie, which also happens to be my favorite style.  Although I do LOVE their mashed potato pizza (I know, I know, this sounds like something I would HATE.  But it's really is superb.  And, with a drizzle of Frank's Red Hot Sauce on top, I don't know of a "boutique" pie I like more) I come here for the wings.

The wings here are unique, different from every other wing joint.  ANYBODY can make a really good sauce drenched wing.  The sauce hides all or any imperfections from poor cooking technique or lack of style.  Kinda hard to blow it when you simply dump in a deep fryer and then dunk in sauce.  Not much too it.  Brainless, mindless.  Any idiot can, and does do this just about anywhere you go.  

And don't get me started on the a-holes that tout "Spiciest Wings!!!"   One of the dumbest things ever.  Macho asinine crap.  Let's get food so hot that you burn out your taste buds!  Don't get me wrong, spicy is great, but have some balance, elevate your cooking prowess, commit to your palate!   I have to stop or I'm gonna lose it.  I digress.  

Back to Urbn

Here, there is no sauce.  Your choices are spicy or not.  And by spicy I mean reasonable spicy, or not, or even on the side so you can temper to your liking.

These wings are marinated in garlic, rosemary, olive oil, Thai Chili, lemon, and baked in their coal (char) fired oven.  A light shaving of parmesan goes atop.


Mmmmm, but let's have a beer first

This is a creation, a joint effort, nay a cooperative, by New Belgium and Cigar City

Bier De Garde

It's an ale brewed with chili and cedar.  Very, very tasty.  Almost a Saison, but with a vastly different yet subtlety spiced (like a spiced cider almost) flavor.  If you see this anywhere, get it!


Rustic, cooked to perfection, big bold flavors, yet you know you are eating chicken, not sucking on a bottle of sauce.


Perfect


Best wings I've ever had, consistently

Let's go to Urbn for Manhattans and Wings!

Cock THAT ya doodle-doo!

DVA

Tuesday, December 3, 2013

ANA Hotel, Okayama City, Japan

This meal, this experience, is the essence of why I love Japan so much.

Every detail is known to have an impact on the event.  From the lighting to the view as you glance from the table to just simply the amount of time spent eating, talking, communing with other fellow humans is important.  

Once again I do not know the name of the restaurant.  I do, however, know that it's on the top floor of the ANA hotel in Okayama City, just east of the JR Shinkansen Station.

Great food.  A great view.  AWESOME guys to enjoy it with.  If you have to be away from home there is no better way to spend an evening.


The View


The seating
(sunken floor under the table)


Opposite the window


Nishie-san taking a photo of me taking a photo


Just more


My spot

Bellissimo


Rather rare to have an english version of the menu, but Okayama City is not a small city, so maybe it makes sense?  Who knows.

We are having the Autumn Night Sky Course (for those of you who can't read or see...)

Each line in english is a different option for that given course.  I'll show you what I had, sofaking good


Of course, beer first


Mantis Shrimp Dressed with Tofu and Sesame Cupped in a Persimmon


Until this dish I significantly disliked persimmon (hated for those of you who aren't overly sensitive to that word....) This was so good that I ate it all, everything, including the persimmon and even the green part on top.


Now the Sake!


We had two kinds, and a different cup for each.  No idea what type this is.  I do recall, vaguely, that I had a hand in selecting these, and the subsequent ones, but I don't remember.  There have been a lot of sake's between then and now.....


Two kinds at a time, cause that's how we roll



Foie Gras Chawan-Mushi
(a savory steamed egg custard with assorted ingredients in a teacup)

and FOIE GRAS on top

I LOVE THIS!!!!!!!!!!!!!


And this is what's inside

 Amazing and delicious

One of the best things I've ever eaten


Steamed Matsutake Mushroom and Sea Eel in a Teapot


You squeeze the lime in and then pour the broth into the saucer and drink, and then eat the stuff in the teapot, alternately.  Yummmmmmmm.

FYI, Matsutake Mushrooms are one of the most expensive mushrooms, anywhere!  Well, at least in Japan.  And they are a flavor explosion up in your grill.



Two more, because we can



This was my least favorite.  It was just kinda boring after the previous big flavors.

A Medley of Grilled, Citrus-Scented, Butter Fish.


Yeah, maybe one more


Three Pieces of Flame-Grilled Sushi


And the star of the show!

Aka (red) Miso


This is my favorite thing to eat on the planet.  This and a side of white rice.  Typically this is the last course of the meal, prior to any desert course that is.  It really is big on flavor and just sort of tops off the tank, filling you with the most splendid, rich, deep miso flavor, almost burnt, nutty.  I am salivating as I write this and day dreaming about the next chance that I might have to eat this again.


Desert was tea, a ball of mochi filled with red bean paste, a slice of apple, and one grape with the top peeled back.

Amazing




This meal took at least 3 hours.  

Many small courses, endless (seemed) bottles of sake, much laughter, a truly great time with great company eating great food.

Slow down your life, take your time and experience everything, see/touch/hear it all.  It matters.  The moments matter.  All of them.

Let's go to Japan

DVA


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