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Food trends in SD that you are so over with..

Beach Chick Apr 9, 2010 10:54 AM

Got me thinking when stevewag23 brought up the the 'ahi tartar' and the 'caprese salad' which were so overplayed and still being played at restaurants all over this town.
I'm drawing a blank and the only ones I can come up with at the moment are apple martini's, stacking of food and bok choy..

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  1. honkman RE: Beach Chick Apr 9, 2010 11:11 AM

    Braised short ribs, burgers, steamed mussels, truffle fries etc. - Nothing wrong with using these but San Diego restaurants are serving them (with very, very few exceptions) with hardly any creativity.

    1 Reply
    1. re: honkman
      Ed Dibble RE: honkman Apr 10, 2010 09:33 AM

      I gotta give a positive shout out for the steamed mussels (with fennel and linguica sausage) at The Fishery. Maybe it's because I live out in the sticks where steamed mussels are a rarity, but when I had that just before Christmas, I was very very pleased. Super fresh mussels, excellent broth, nice combination of flavors.

    2. DiningDiva RE: Beach Chick Apr 9, 2010 12:08 PM

      Caesar Salad or Grilled Chicken Caesar

      1. r
        RB Hound RE: Beach Chick Apr 9, 2010 01:04 PM

        Slightly upscale burgers.

        1. Josh RE: Beach Chick Apr 9, 2010 01:24 PM

          "Sustainable" restaurants serving Brandt/Niman beef and Jidori chicken.

          26 Replies
          1. re: Josh
            d
            DougOLis RE: Josh Apr 9, 2010 05:08 PM

            Aren't Jidori chickens free-range?

            1. re: DougOLis
              j
              jayporter RE: DougOLis Apr 9, 2010 07:43 PM

              Jidori -- Raised indoors, cage-free, grain-fed. Central Valley farms.

              "Free-range" would mean that the chickens had access to the outdoors, they typically are also raised (principally) indoors, cage-free, and grain fed.

              "Pastured" would mean the the chickens were raised primarily outside and could eat grass and bugs (often, depending on the farm, in addition to feed).

              Pastured chickens are generally what people think of when they hear "free range", but chicken labeled "free range" is labeled that way because it's *not* pastured.

              1. re: jayporter
                d
                DougOLis RE: jayporter Apr 9, 2010 07:52 PM

                thanks for the breakdown. good to know

            2. re: Josh
              Josh RE: Josh Apr 16, 2010 06:48 PM

              Just read that Barrio Star bills itself as sustainable, but sells Brandt, so I guess I'm over Barrio Star before eating there. ;-)

              1. re: Josh
                foodiechick RE: Josh Apr 16, 2010 07:03 PM

                Well the produce is local, organic and there are LOTS of vegetarian options. Just no carne asada tacos for you.

                1. re: Josh
                  m
                  mjill RE: Josh Apr 18, 2010 12:17 AM

                  Not really sure how you can consider Brandt not within the wide, WIDE parameters of sustainable. Maybe a jab at corn fed, which is a superior product no matter how you cut it but they are doing all the right things as for as utilization of resources and treating the land.

                  http://www.brandtbeef.com/commitment_...

                  1. re: mjill
                    honkman RE: mjill Apr 18, 2010 02:12 PM

                    Why should corn-fed be superior to grass-fed ? Grass-fed is superior in terms of taste and sustainability.

                    1. re: honkman
                      m
                      mjill RE: honkman Apr 18, 2010 05:33 PM

                      That is incorrect. You realize Vons, Ralphs or any chain grocer's select meat is all grass and not corn fed, right? I'm sure you also realize marbling, ie. intermuscular fat also produces the best flavor too which grass fed and work animals lack. Well at least the best flavor where the overwhelming majority is concerned. Can billions of people really be wrong about the taste?

                      You might be confusing or maybe not fully understanding the way the cattle is being raised versus what it is being fed. Either way, it appears Brandt is making the right moves in maintaining the land, which is one of the bigger concerns regarding sustainable practices.

                      1. re: mjill
                        honkman RE: mjill Apr 18, 2010 06:23 PM

                        You are aware that commodity beef in supermarkets is corn-fed beef not grassfed. And you are also aware that most beef in Europe and Southamerica is grassfed and that the preferred taste for Americans might be cornfed but outside of the US most peole prefer grassfed for the stronger beef taste. So yes i think most Americans are wrong to prefer cornfed beef over grassfed. And are you also aware that cows can't digest corn and that therefore it shouldn't fed to them. I would recommend reading books like Omnivores Dilemma, Fastfood Nation and What we eat

                        1. re: honkman
                          c
                          cstr RE: honkman Apr 19, 2010 09:28 AM

                          never knew cows couldn't digest corn, I thought it was just us humans, think about that!

                          1. re: honkman
                            s
                            sandfactory RE: honkman Apr 30, 2010 03:00 PM

                            feeding cows corn means pumping them full of antibitoics to get it to digest.

                          2. re: mjill
                            Josh RE: mjill Apr 18, 2010 08:46 PM

                            Select, Choice, and Prime have to do with degree of marbling, but are not related to how the cattle are fed. Grass-fed beef might be graded as Select by the USDA because it's not highly marbled, but the USDA grades are unrelated to the cows' diets.

                            1. re: mjill
                              globocity RE: mjill Apr 19, 2010 10:26 AM

                              mjill: Are you serious with these assertions?

                              Please divulge how you came about thinking Von's, Ralph's, etc. sell grass-fed beef.

                              "I'm sure you also realize marbling, ie. intermuscular fat also produces the best flavor too"

                              Many people who have only tasted McDonald's hamburgers perceive that "meat" as "the best flavor". Imagine if said people instead grew up eating grass-fed beef, akin to what is being served in places like Argentina. You can bet their perception of best flavor would be significantly changed.

                              1. re: globocity
                                r
                                RB Hound RE: globocity Apr 19, 2010 11:46 AM

                                This is getting about as amusing as the "Bully's has prime grade steak" claim.

                            2. re: honkman
                              Josh RE: honkman Apr 18, 2010 08:42 PM

                              You just are using the wrong criteria, honkman. If you judge beef by its flavorlessness then clearly corn-fed beef is superior!

                              1. re: Josh
                                r
                                royaljester RE: Josh Apr 19, 2010 04:13 PM

                                Just want to add my experience with cornfed vs. grassfed. They're different, but it will come down to personal taste. My impression is that Americans like cornfed because you can cheaply and more rapidly achieve higher fat levels with it. And if you think fat = delicious then yes you will like cornfed. It is possible to achieve high fat levels with grassfed but much harder and more expensive to do so. Hence for the same price some Americans are going to like cornfed more for that reason alone. Grassfed beef tend to have a better defined "beef" flavor whereas cornfed is more generic in flavor in my experience. That said, there is a huge range of quality with both types of beef. But it's fair to say that budget beefs tend to be cornfed for practical reasons.

                                What's a good thing for one person is bad for another. To use another example, some people hate duck because it tastes gamey. Some people love duck because it tastes gamey. In the same way, I think in the US we are just too much in love with quantity vs. quality when it comes to fat.

                            3. re: mjill
                              Josh RE: mjill Apr 18, 2010 08:41 PM

                              I don't know, mjill, I think you must not have a very good grasp of what the word sustainable means. Perhaps that's why you put it in scare quotes in your comments about Barrio Star.

                              That said, I don't care how wide you perceive the parameters to be, it should be painfully obvious that shipping in train boxcars of corn grown in another state does not meat any conceivable definition of sustainability.

                              1. re: Josh
                                c
                                cstr RE: Josh Apr 19, 2010 09:36 AM

                                Hey Josh, I agree about the flavor grass-fed vs corn but, here's a def of sustainability, I think corn qualifies:

                                Sustainable agriculture integrates three main goals: environmental stewardship, farm profitability, and prosperous farming communities. These goals have been defined by a variety of disciplines and may be looked at from the vantage point of the farmer or the consumer. Sustainable agriculture refers to agricultural production that can be maintained without harming the environment

                                1. re: cstr
                                  j
                                  jayporter RE: cstr Apr 19, 2010 10:09 AM

                                  Brandt, while local-ish to us here in San Diego, and admirable in many ways, is not sustainable farming -- including by the definitions proposed above by cstr.

                                  The production of commodity corn for processing and livestock (i.e., all the corn that is fed to feedlot beef including Brandt) is done using patently unsustainable methods. Commodity corn in the US is raised on large monoculture or duoculture (along with soy) farms, and the calorie energy in the corn comes not from the sun or the soil but from the energy in petroleum products (obviously, not sustainable) which are fed to the plants.

                                  This kind of farming destroys the soil and its petroleum and pesticide runoffs have created a huge dead zone in the Gulf of Mexico. It also has destroyed the fabric of healthy small farm communities in the Midwest as small farms have been replaced by huge corporate farms that operate on much thinner margins.

                                  The farmers themselves make much less money as they are now dependent on Monsanto for seeds (they are not able to save their own seeds as they once did) and on processors such as ADM and livestock companies to buy their products, both of whom squeeze the farmers, who in effect work as sharecroppers for these companies. The farms are unprofitable and the difference is made up in government subsidies.

                                  Meanwhile, the processors -- including feedlots, who convert the corn into protein -- of this corn, and the manufacturers of the genetically modified seeds and pesticides (such as Monsanto) are hugely profitable, as are the companies that convert petroleum into energy that the corn plants grow from.

                                  As you saw in 2008 when gas prices spiked, so did the prices of meat, because feedlot beef, factory pork and chicken are all petroleum converted into corn converted into protein. That fact, and its damaging effects, are why Josh et al balk at the notion of Brandt beef being sustainable.

                                  I personally really like the Brandt family and appreciate that they do feedlot beef better than anyone, and they care a lot about not wasting any of the resources they use. They are true stewards of the land they occupy in the Imperial Valley and should be commended for many practices they undertake which are not profit driven. That said, as long as they are feeding their animals Midwestern corn by the trainload, it is inappropriate to include them in with "sustainable farming".

                                  1. re: jayporter
                                    c
                                    cstr RE: jayporter Apr 19, 2010 11:35 AM

                                    Jay, you're not reading the sustainability definition or my statement correctly, which just says 'corn' not 'the production of commodity corn for processing and livestock'. Is corn sustainable? Do you serve native/organic corn?

                                    1. re: cstr
                                      j
                                      jayporter RE: cstr Apr 19, 2010 12:24 PM

                                      Sorry for the confusion.

                                      The word "corn" in contemporary usage means two different things. What people call "corn" in talking about dinner is "sweet corn", a specialty crop that domestically is grown, I believe, mostly in California, not the Midwest. It's a small-scale agricultural product in the US, and like most specialty crops is available as a "conventional" (i.e., not organic), organic, and sustainably/locally farmed.

                                      If my memory serves, in San Diego, sustainably farmed corn is available (or, at least, has been in past years) seasonally from La Milpa Organica. As for us, we've bought it from a small farm that basically grows all their food exclusively for us (Wingshadows Hacienda) and are planning to get some from Suzie's Farm this summer. For reasons that escape me, local corn grown without pesticides has these (harmless) little worms in it that make it unattractive for many people. Short answer, sweet corn is grown in various levels of sustainability.

                                      However, sweet corn, the kind of corn you cook and serve, has basically nothing to do with corn that is being referred to in the phrases "corn-fed beef" or "The Corn Belt". "Corn" when people are talking about feeding livestock, or making processed food such as corn syrup or Busch Light, is a crop also called "Field Corn" that is not edible by humans. This is the corn that we are referring to when we say that Brandt beef is corn-fed.

                                      "Field Corn", which is the basis for our entire food system and also for the ethanol industry, is grown unsustainably using the methods I described above. (There are very tiny exceptions, but those growers don't sell their corn into the market, they keep it and use it for raising their own organic meat.)

                                      So, my answer to your question "is corn sustainable" is, when we're talking about the important kind of corn, that is used for raising meat and feeding America, "no". If you're talking about sweet corn, the answer is "sometimes".

                                      Feedlots such as Brandt that raise beef on field corn (or distiller's grain, which is a byproduct of ethanol, meaning corn that's already been processed once) -- in other words, every grain-fed beef farmer is using a deeply unsustainable process (the growing of field corn) in order for their feedlot to function. That's why grain-fed beef is unsustainable, even if the land of and near the feedlot itself is well-stewarded.

                                      1. re: jayporter
                                        d
                                        DougOLis RE: jayporter Apr 19, 2010 02:26 PM

                                        Chino Farms has corn (presumably sustainable but not certified organic) over the summer too.

                                    2. re: jayporter
                                      l
                                      littlestevie RE: jayporter Apr 19, 2010 03:07 PM

                                      I was wondering why more restaurants don't use bison as a protein source. Since bison are native to the American west, They can eat just about anything that grows out there with the need for extra water and grains. I personally like the taste if it. It is really much milder than elk or venison. I know the cost is more but wouldn't that go down if the demand went up. It also has to be cheaper to raise one pound of bison compared to one pound of cow. Is it really a huge Monsanto conspiracy?

                                      1. re: littlestevie
                                        Fake Name RE: littlestevie Apr 19, 2010 03:12 PM

                                        Mmm. Cowboy Star bison ribeye. Kitchy decor, great food.

                                        1. re: Fake Name
                                          foodiechick RE: Fake Name Apr 19, 2010 04:36 PM

                                          Yeah, and how is that music at Cowboy Star working you?

                                          1. re: foodiechick
                                            Fake Name RE: foodiechick Apr 19, 2010 04:47 PM

                                            Jes fine, 'lil hunny. Now dont yew fret none.

                          3. deckape RE: Beach Chick Apr 9, 2010 01:26 PM

                            Kobe beef anything, California Burritos and Chef's or Cobb Salads.

                            1. Dagney RE: Beach Chick Apr 9, 2010 02:07 PM

                              BC- Agreed on the apple martinis. AND every other drink that is nothing more than fruit punch running around in fancy martini clothes and calling herself a "martini." Enough already! The adults need a real drink! Time to send wine coolers back to parties at the home of whoever's parents are out of town.

                              5 Replies
                              1. re: Dagney
                                honkman RE: Dagney Apr 9, 2010 02:12 PM

                                I must have missed this trend. I haven't seen any apple martinis on any menu recently. Where I can i find them ?

                                1. re: honkman
                                  s
                                  sdnativa RE: honkman Apr 9, 2010 03:41 PM

                                  Just order a cosmo and call it a day.

                                  1. re: honkman
                                    DiningDiva RE: honkman Apr 9, 2010 04:08 PM

                                    OMG, where have you been. On nearly every specialty drink menu in town for at least the last 5 years. Appltini, or various other spellings. You've heard of "chick flicks"? Consider this and the rest of the 'tini trend "chick drinks". I'll take (a) Manhattan.

                                    On the drink front, I'm so over Mojitos (except the Mojito cookie from Azucar)

                                    1. re: DiningDiva
                                      honkman RE: DiningDiva Apr 9, 2010 04:10 PM

                                      I have seen martinis but somehow I must have missed the apple martinis

                                  2. re: Dagney
                                    s
                                    stevewag23 RE: Dagney Apr 9, 2010 06:56 PM

                                    Yeah, I am sick of the whole specialty drinks thing. They take forever to make.

                                    A drink should be:

                                    Alcohol
                                    Ice cubes
                                    One mixer

                                    Max.

                                  3. foodiechick RE: Beach Chick Apr 9, 2010 02:31 PM

                                    Truffle fries, sweet potato fries, seared ahi, short ribs, mac 'n cheese, Jidori chicken and any "Martini" that is made with anything other than gin.

                                    1. Beach Chick RE: Beach Chick Apr 9, 2010 03:07 PM

                                      Lava cake, PBR in a bag..
                                      love them both but so 5 years ago..

                                      4 Replies
                                      1. re: Beach Chick
                                        r
                                        RB Hound RE: Beach Chick Apr 9, 2010 09:44 PM

                                        Lava cake was 5 years ago? I thought it was 10 years ago at least. :)

                                        I have another one, not so unique to San Diego: huge, Hash-House-A-Go-Go-sized portions.

                                        1. re: RB Hound
                                          Beach Chick RE: RB Hound Apr 10, 2010 06:29 AM

                                          HA..it was 10 years ago!

                                          1. re: Beach Chick
                                            Dagney RE: Beach Chick Apr 10, 2010 12:01 PM

                                            How about flourless chocolate cake? Done with that one. Polenta too. Send polenta back to the breakfast table.

                                            1. re: Dagney
                                              honkman RE: Dagney Apr 10, 2010 12:53 PM

                                              I would like to see more polenta in entrees. I think it is underused in restaurants. Same as spelt, buckwheat, oat

                                      2. s
                                        sdnosh RE: Beach Chick Apr 9, 2010 03:48 PM

                                        So what's the difference between a trend and a classic? I think of braised short ribs and truffled frie as trend, and ceasar salad and cobb salad as classics. That being said, I'm done with pomme frites! They're just fancy french fries and when I'm going to a high end restaurant, I'd like to see a little more creativity in my sides. Also, please put the salt and pepper back on the table - I'm a grown woman and know how I like my food seasoned which may be different than the line cook who's putting out 100+ meals a night happened to season that order. And please just give me bread, don't make me beg for it!

                                        17 Replies
                                        1. re: sdnosh
                                          DiningDiva RE: sdnosh Apr 9, 2010 04:12 PM

                                          I think you could call a Caesar a "classic" salad. What I'm tired of is seeing it on every...single...menu...in...town. 90% of them are not done correctly, nor even very well, which I think tarnishes the classic status of this salad. Perhaps if it was on fewer menus but done well, I might not feel so depressed about the state of this salad.

                                          I'm with you on the "frites", salt/pepper and bread

                                          1. re: DiningDiva
                                            Josh RE: DiningDiva Apr 9, 2010 04:16 PM

                                            Too often Caesar salad means prefab dressing in a plastic jug.

                                            1. re: Josh
                                              DiningDiva RE: Josh Apr 9, 2010 04:38 PM

                                              Too often Caesar Salad means - precut romaine lettuce, croutons out of a bag, pre-shredded cheese, and, that Caesar dressing from a 1-gallon plastic container. Where's the egg? Where's the anchovy? Where's the lemon juice? Where are the romaine leaves?

                                              Don Caesar would roll in his grave if he saw how his salad had been bastardized.

                                              But it is a very cheap salad to make. Food Cost is probably around 18% +/- depending upon how spendy the dressing is and whether or not the lettuce crop is experiencing shortages.

                                              1. re: Josh
                                                Beach Chick RE: Josh Apr 9, 2010 04:49 PM

                                                I can still taste that prefab horrid dressing!
                                                I love making my own Caesar dressing and it so easy and SO delicious..love the anchovy and the lemon juice with lots of fresh garlic, freshly ground pepper and course salt with homemade croutons..
                                                Have you tried grilling the romaine hearts on the grill and then drizzle the dressing on?

                                                1. re: Beach Chick
                                                  d
                                                  DougOLis RE: Beach Chick Apr 9, 2010 05:12 PM

                                                  It really is amazing how much better, fresh, and complex a true homemade Caesar salad tastes than the prefab crap.

                                                  1. re: DougOLis
                                                    Josh RE: DougOLis Apr 10, 2010 10:04 AM

                                                    That's why I love my rare visits to the Marine Room. The table-side Caesar is awesome.

                                                    -----
                                                    Marine Room Restaurant
                                                    2000 Spindrift Drive, La Jolla, CA 92037

                                                  2. re: Beach Chick
                                                    DiningDiva RE: Beach Chick Apr 9, 2010 07:12 PM

                                                    Yes, grilling the romaine is really cool. A couple of years ago Terra offered a Grilled Caesar in which they grilled the romaine. An excellent version. Also had housemade croutons and a pretty decent shaved parmesan, IIRC.

                                              2. re: sdnosh
                                                Beach Chick RE: sdnosh Apr 13, 2010 09:53 AM

                                                ' I'm a grown woman '
                                                LOL..I thought you were a man..

                                                1. re: Beach Chick
                                                  s
                                                  sdnosh RE: Beach Chick Apr 13, 2010 05:41 PM

                                                  Well, I have been told "you have balls" many times in my life, so I guess I'm not surprised! ;) Here's another one - squash blossoms and edible flowers!

                                                  1. re: sdnosh
                                                    Beach Chick RE: sdnosh Apr 13, 2010 06:05 PM

                                                    solid..
                                                    love edible flowers and could eat them all day..I never see them on menus..

                                                    1. re: Beach Chick
                                                      jmtreg RE: Beach Chick Apr 14, 2010 02:07 PM

                                                      Gotta agree with that. I would love to find a taco shop with squash blossom quesadillas.

                                                      1. re: jmtreg
                                                        l
                                                        LaurenZ RE: jmtreg Apr 14, 2010 02:10 PM

                                                        I think you can get squash blossom tacos at a stand at the Sunday FM in Hillcrest. I haven't been there in a while but when we are there we always get them and they are yummy.

                                                        1. re: LaurenZ
                                                          jmtreg RE: LaurenZ Apr 14, 2010 02:46 PM

                                                          Well, yeah, but what about the rest of the week! Just kidding.

                                                        2. re: jmtreg
                                                          d
                                                          DougOLis RE: jmtreg Apr 14, 2010 05:36 PM

                                                          Aqui es Texcoco has squash blossom quesadillas (flor de calabaza). Huitlacoche quesadillas too.

                                                          1. re: DougOLis
                                                            jmtreg RE: DougOLis Apr 15, 2010 10:22 AM

                                                            Kickass. Now I just have to drag my butt down there.

                                                          2. re: jmtreg
                                                            j
                                                            JRSD RE: jmtreg Apr 14, 2010 06:58 PM

                                                            ranas in spring valley has squash blossom quesadillas

                                                          3. re: Beach Chick
                                                            t
                                                            The Office Goat RE: Beach Chick Apr 20, 2010 05:06 PM

                                                            We've had yellow mole empanadas with squash blossoms at El Tejate. I guess a Oaxacan empanada pretty much what many of us think of as a quesadilla?

                                                    2. Beach Chick RE: Beach Chick Apr 9, 2010 04:52 PM

                                                      Calamari with marinara sauce
                                                      Bruschetta

                                                      4 Replies
                                                      1. re: Beach Chick
                                                        jmtreg RE: Beach Chick Apr 9, 2010 04:54 PM

                                                        Actually, I'm over calling a topping that is put on bruschetta bruschetta.

                                                        1. re: jmtreg
                                                          d
                                                          deeznuts RE: jmtreg Apr 12, 2010 03:17 PM

                                                          How about ordering Bruschetta and then have the waitress/waiter correct you, "you mean Brewshetta?"

                                                          1. re: deeznuts
                                                            Josh RE: deeznuts Apr 13, 2010 01:09 PM

                                                            Yeah, totally. That one bugs me. I also like being corrected with "expresso" when ordering espresso.

                                                            1. re: Josh
                                                              s
                                                              stevewag23 RE: Josh Apr 13, 2010 02:54 PM

                                                              Sort of a pronunciation trend.

                                                      2. i
                                                        ipsit RE: Beach Chick Apr 9, 2010 05:09 PM

                                                        Does the frozen yogurt shop epidemic qualify?

                                                        3 Replies
                                                        1. re: ipsit
                                                          DiningDiva RE: ipsit Apr 9, 2010 07:10 PM

                                                          Yes ;-)

                                                          1. re: ipsit
                                                            s
                                                            stevewag23 RE: ipsit Apr 9, 2010 08:00 PM

                                                            Yeah, frozen yogurt shops were opening at a breakneck pace 2 years ago.

                                                            1. re: ipsit
                                                              r
                                                              royaljester RE: ipsit Apr 19, 2010 04:20 PM

                                                              Yeah, what's sadder is out of the dozens of froyos, not one single Ce Fiore. That's the only one worth trying, with Pinkberry somewhere behind in second. There is no third.

                                                              -----
                                                              Pinkberry
                                                              209 5th Ave, San Diego, CA 92101

                                                            2. c
                                                              cstr RE: Beach Chick Apr 9, 2010 07:19 PM

                                                              Steamed mussels in spiced white wine broth, crusted pan seared ahi tuna, cosmo's, most martini's that look like Hawaian Punch or Granny Smith apples, fried mozz sticks, fried veggies and mushies of any variety and any steak smoothered in blue cheese.

                                                              1 Reply
                                                              1. re: cstr
                                                                k
                                                                keena RE: cstr Apr 9, 2010 07:24 PM

                                                                Gourmet burgers. Sick of them. Have to admit I never was a big burger person to begin with but enough.
                                                                Hate to think this is true as well, but this plethora of specialty pizza places that are opening all over. Enough. It seems all SD is capable of dining at is burgers or pizza.

                                                                We need some bistros like Cafe Chloe

                                                                -----
                                                                Cafe Chloe
                                                                721 9th Ave, San Diego, CA 92101

                                                              2. Beach Chick RE: Beach Chick Apr 10, 2010 09:44 PM

                                                                spring mix salad with sliced unriped strawberries and a raspberry vinagrette..

                                                                1 Reply
                                                                1. re: Beach Chick
                                                                  Beach Chick RE: Beach Chick Apr 11, 2010 09:34 AM

                                                                  dang, I forgot the candied walnuts..

                                                                2. Fake Name RE: Beach Chick Apr 11, 2010 07:58 AM

                                                                  Chocolate Indulgence
                                                                  Chocolate Guilt
                                                                  Chocolate Heaven
                                                                  Chocolate Passion
                                                                  Chocolate topped chocolate with a layer of chocolate in between ground chocolate flakes with a chocolate martini with a chocolate swizzle stick.

                                                                  in short, anything chocolate extreme.

                                                                  3 Replies
                                                                  1. re: Fake Name
                                                                    Beach Chick RE: Fake Name Apr 11, 2010 09:33 AM

                                                                    Fakey..
                                                                    You forgot to add the squiggly lines of rasperry puree on the plate with too much powdered sugar!

                                                                    1. re: Beach Chick
                                                                      Fake Name RE: Beach Chick Apr 11, 2010 04:55 PM

                                                                      Well, that was better than the chocolate skid marks that follow that across the plates- chocolate glopped on with a dash from a paintbrush. Yuk.

                                                                    2. re: Fake Name
                                                                      i
                                                                      Island RE: Fake Name Jun 12, 2010 03:36 PM

                                                                      Nooooo, not extreme chocolate! Point me to it and I'll kill it for you.

                                                                    3. DiningDiva RE: Beach Chick Apr 11, 2010 09:47 AM

                                                                      Bacon. Does anyone think bacon is an ingredient whose time has come and gone?

                                                                      True that everything is better with bacon, but when it starts showing up in strange places - like chocolate cake for instance - I have to wonder if it isn't time for the trend to end.

                                                                      10 Replies
                                                                      1. re: DiningDiva
                                                                        c
                                                                        cstr RE: DiningDiva Apr 11, 2010 12:15 PM

                                                                        Never!! bacon is like a men's button down collar shirt, always in, never a fad or trendy. Just totally good!!

                                                                        1. re: DiningDiva
                                                                          m
                                                                          MrKrispy RE: DiningDiva Apr 11, 2010 05:04 PM

                                                                          DiningDiva, I am afraid it is time to show you the door!

                                                                          :)

                                                                          1. re: MrKrispy
                                                                            DiningDiva RE: MrKrispy Apr 11, 2010 05:11 PM

                                                                            Hey, come on, I just asked the question...this from a girl who ate the Bacon Chocolate Cake at the Riveria Supper Club 3 weeks ago. I don't really think bacon will jump the shark, but it *is* turning up in a lot of places these days :-)

                                                                            1. re: DiningDiva
                                                                              k
                                                                              keena RE: DiningDiva Apr 11, 2010 07:59 PM

                                                                              I'm with you, DD. Bacon is right up there with gourmet burgers on my list!

                                                                              1. re: DiningDiva
                                                                                m
                                                                                MrKrispy RE: DiningDiva Apr 12, 2010 10:45 AM

                                                                                That doesn't bode well for the Bacon Chocolate Cake (is chocolate a trend too? haha). I haven't managed to get it yet, but was excited when I saw it.

                                                                                (this from the guy who makes bacon chocolate chip cookies)

                                                                                1. re: MrKrispy
                                                                                  DiningDiva RE: MrKrispy Apr 12, 2010 11:03 AM

                                                                                  The Bacon Chocolate Cake was absolutely delicious. The frosting was too thick and too dense, but other than that, the cake and bacon filling were really very good. I've tried the bacon chocolate bar and was rather underwhelmed, so I wasn't expecting much from the cake. It was certainly a pleasant surprise. Take someone with you who is hungry. Portions tend to be large at Riveria and the cake is no exception.

                                                                              2. re: MrKrispy
                                                                                DiningDiva RE: MrKrispy Apr 12, 2010 01:51 PM

                                                                                I'm not against bacon, really, I'm not. In fact, I love the stuff and eat way more than is probably prudent.

                                                                                According to this article, as a nation we've got a crush on bacon - http://www.msnbc.msn.com/id/36274564/...

                                                                              3. re: DiningDiva
                                                                                honkman RE: DiningDiva Apr 11, 2010 05:10 PM

                                                                                Sacrebleu - there is no too much bacon in any dish. How can you even think it. The food gods might punish you with eternal Mexican food from On the Border.

                                                                                1. re: honkman
                                                                                  Dagney RE: honkman Apr 12, 2010 12:14 PM

                                                                                  Or El Torito.

                                                                                  1. re: Dagney
                                                                                    DiningDiva RE: Dagney Apr 12, 2010 01:06 PM

                                                                                    On the Border is worse ;-)

                                                                                    -----
                                                                                    On the Border
                                                                                    103 Fletcher Pkwy, El Cajon, CA 92020

                                                                              4. Beach Chick RE: Beach Chick Apr 11, 2010 10:46 AM

                                                                                Garnishes that stick out of stacked food...you need a separate plate just for all the garnishes!

                                                                                8 Replies
                                                                                1. re: Beach Chick
                                                                                  Fake Name RE: Beach Chick Apr 11, 2010 04:53 PM

                                                                                  Once again with Hash House.

                                                                                  [begin Jules Winnfield voice] How many innocent rosemary plants have given their lives, branch by branch, to be discarded among the flotsam of kitchen waste. They better hope nonspecifichigherpower is not fond of his/her rosemary bushes, or the pearly gates will be splattered with the blood of the chefs, like the blood of the butchered rosemary plants. There will be comeuppance, I tell ye! Someone will answer for these innocent lives!

                                                                                  And I will strike down with great vengeance to those who prune thy rosemary plants for garnish, and they will know, I AM the nonspecifichigherpower!

                                                                                  1. re: Fake Name
                                                                                    e
                                                                                    Ewilensky RE: Fake Name Apr 11, 2010 05:28 PM

                                                                                    Deconstructed anything. Come on, we're paying for you to make dinner. Put it together...

                                                                                    And no DD, one might argue bacon is not seen enough.

                                                                                    1. re: Ewilensky
                                                                                      honkman RE: Ewilensky Apr 11, 2010 06:17 PM

                                                                                      Actually I like it if chefs don't serve dishes in a conventional way but try for example to deconstruct it or try other ways to "challenge" the customer. For us it is much more fun to have a dinner where you "explore" dishes.

                                                                                    2. re: Fake Name
                                                                                      c
                                                                                      cstr RE: Fake Name Apr 11, 2010 06:18 PM

                                                                                      Wow, how prophectic, what about curly parsley?

                                                                                      1. re: Fake Name
                                                                                        Dagney RE: Fake Name Apr 12, 2010 12:12 PM

                                                                                        LOL! Holy crap that was hilarious. You are so on the money, HH pimps out rosemary shamelessly.

                                                                                        1. re: Fake Name
                                                                                          s
                                                                                          SeanT RE: Fake Name Apr 13, 2010 02:30 PM

                                                                                          I hate rosemary in any form. It tastes like soap. If only thyme, if only thyme...

                                                                                          I do loove the hammered pork.

                                                                                          1. re: SeanT
                                                                                            jmtreg RE: SeanT Apr 13, 2010 03:21 PM

                                                                                            My favorite recipe for chicken cacciatore uses rosemary, and its good. Really, really, really good.

                                                                                          2. re: Fake Name
                                                                                            Beach Chick RE: Fake Name Apr 16, 2010 07:57 AM

                                                                                            LOL..I wonder what their rosemary budget is per month for their absurd overuse of garnish?

                                                                                        2. s
                                                                                          stevewag23 RE: Beach Chick Apr 11, 2010 06:14 PM

                                                                                          Not sure if this is a "trend" in san diego, but it happens way too often:

                                                                                          Waiters not writing things down, going off "memory" and transposing food orders or drink orders.

                                                                                          Example I: You order the steak tartare and your date orders the foie gras. She gets the steak tartare and you get the foie gras.

                                                                                          Example II: You order the vodka soda with lime and your friend orders the Brunello. You get the brunello and they get a vodka tonic with a lemon.

                                                                                          4 Replies
                                                                                          1. re: stevewag23
                                                                                            Josh RE: stevewag23 Apr 11, 2010 09:02 PM

                                                                                            The variation I'm familiar with happens at places that have spice levels (Thai, f'r'instance). I order 8, my wife orders 5, and they make hers 8 and mine 5. That's always a good time.

                                                                                            1. re: Josh
                                                                                              Beach Chick RE: Josh Apr 12, 2010 08:07 AM

                                                                                              LOL..same thing happens to my husband and I..
                                                                                              I love the 8-10 and they never believe me that I can handle the super hot and then they always screw it up and give it to my DH who wants about 4-5..

                                                                                              1. re: Beach Chick
                                                                                                goodhealthgourmet RE: Beach Chick Jun 14, 2010 09:17 PM

                                                                                                BC, i knew you were my kind of girl! i once had a guy take me out for Thai food on a first date, and when he suggested we share some dishes, i warned him that i like an *infernal* level of spice. he insisted that was fine, and asked the server to put the order in for the spice level the way i requested...and then spent most of the meal chugging glass after glass of water, stuffing his face with rice, and leaving the table at regular intervals to blow his nose.

                                                                                                needless to say there was no second date ;)

                                                                                                1. re: goodhealthgourmet
                                                                                                  Beach Chick RE: goodhealthgourmet Jun 15, 2010 07:04 AM

                                                                                                  ; )

                                                                                          2. j
                                                                                            juantanamera RE: Beach Chick Apr 12, 2010 01:38 AM

                                                                                            Wow. for all those who are over braised short ribs, send them my way. I love 'em, and haven't had a bad version yet. Of course, some excel where others merely satisfy. Ditto for mussels.
                                                                                            What I'm really over - lying on the menu. If you don't actually use Kobe beef or heirloom tomato, please don't lie about it.

                                                                                            3 Replies
                                                                                            1. re: juantanamera
                                                                                              Captain Jack RE: juantanamera Apr 12, 2010 01:24 PM

                                                                                              Braised short ribs are so easy to make at home, I don't see the point of ordering them in a restaurant. I like to enjoy menu items that are difficult to reproduce at home. An example would be a fine, scratch, demi glace.

                                                                                              1. re: Captain Jack
                                                                                                jmtreg RE: Captain Jack Apr 12, 2010 03:23 PM

                                                                                                Isn't that a bit too extreme? There are lots of things that are really, really easy to make (burgers, pasta with tomato sauce, grilled cheese, carnitas, carne asada, etc.) that are on restaurant menus. And people order them because these things (1) taste good; and (2) are easier to order than to make. Short ribs are easy to cook, but they take hours of cooking - which means planning ahead to get the ingredients, taking time to prep, etc.

                                                                                                On a personal note, I think we could use one less wine bar in Mission Hills. Just sayin'

                                                                                                1. re: jmtreg
                                                                                                  Captain Jack RE: jmtreg Apr 12, 2010 05:11 PM

                                                                                                  Eh, maybe so jm. But for me, I have never been big on home-style cooking menus featuring items that I frequently make at home. I love making braising dishes since once the prep work is done, you can just set it and forget it. On the other hand, I once tried my hand at a scratch demi, and after three days of work, I was displeased with my results.

                                                                                            2. d
                                                                                              deeznuts RE: Beach Chick Apr 12, 2010 03:18 PM

                                                                                              RED VELVET!

                                                                                              17 Replies
                                                                                              1. re: deeznuts
                                                                                                foodiechick RE: deeznuts Apr 12, 2010 03:50 PM

                                                                                                Never! It's traditional.

                                                                                                1. re: deeznuts
                                                                                                  Dagney RE: deeznuts Apr 12, 2010 04:42 PM

                                                                                                  You did NOT just diss Red Velvet. Oh my gosh......how could you.... A properly made Red Velvet cake is the reason for living.

                                                                                                  1. re: Dagney
                                                                                                    d
                                                                                                    deeznuts RE: Dagney Apr 13, 2010 12:48 PM

                                                                                                    This wasn't about the red velvet itself, it's the trend. It's quite ridiculous the explosion of improperly made red velvet.

                                                                                                    I even saw blue velvet over the weekend.

                                                                                                    1. re: deeznuts
                                                                                                      r
                                                                                                      RB Hound RE: deeznuts Apr 13, 2010 02:24 PM

                                                                                                      I saw blue velvet last month. Dennis Hopper never fails to creep me out in that movie.

                                                                                                      1. re: RB Hound
                                                                                                        s
                                                                                                        stevewag23 RE: RB Hound Apr 13, 2010 02:54 PM

                                                                                                        Wait, are you talking about that nightclub "Blue Velvet" in Hong Kong in the red light district?

                                                                                                        1. re: stevewag23
                                                                                                          Dagney RE: stevewag23 Apr 13, 2010 02:59 PM

                                                                                                          Hmm, tell us about it Stevewag23!

                                                                                                          1. re: Dagney
                                                                                                            c
                                                                                                            Coffeehead2 RE: Dagney Apr 13, 2010 03:10 PM

                                                                                                            Crab Cakes, Seared Ahi/Ahi Tartar Stack, Fried Calamari, Bruschetta, Beef or Chicken Satay, Quesadillas, Carpaccio, The Wedge, Mac-n-Cheese, Empanadas, Risotto, Lava Cake/Flourless Cake (I prefer real soufflés....and not too many places do them....Thee Bungalow is about the only place that has them on their menu all the time).
                                                                                                            It's not that I don't like these dishes it's just that they appear on ALL menus in ALL restaurants and to make it worse the restaurant likes to put their take on these items and they let you know that when there are "quotes " put around them like The "Wedge" (which means you are not going to get a traditional Wedge salad but there concept on it) or putting duck in a quesadilla or duck in spring rolls. Restaurants that are listed as wine bar/lounge/bistro (they don't define themselves as American/French/Italian etc.) and then have on their menu what I consider specialties like Risotto, Schnitzel and Saltimbocca all on the same menu and the expectation of what these dishes should taste like are rarely met....am I being too picky?
                                                                                                            Oh and another trend (that seems more like an experience/event) is Molecular Gastronomy....may it go way of 1980's nouvelle cuisine.

                                                                                                            1. re: Coffeehead2
                                                                                                              jmtreg RE: Coffeehead2 Apr 13, 2010 03:24 PM

                                                                                                              Does anyone do molecular gastronomy in San Diego?

                                                                                                              1. re: jmtreg
                                                                                                                Dagney RE: jmtreg Apr 13, 2010 11:12 PM

                                                                                                                The now defunct Guild did the foam bit for a spell.

                                                                                                                1. re: Dagney
                                                                                                                  DiningDiva RE: Dagney Apr 14, 2010 08:59 AM

                                                                                                                  Foam never really hit the big time in SD, did it?

                                                                                                                  1. re: DiningDiva
                                                                                                                    s
                                                                                                                    stevewag23 RE: DiningDiva Apr 14, 2010 09:51 AM

                                                                                                                    Only sea foam.

                                                                                                                    1. re: DiningDiva
                                                                                                                      Beach Chick RE: DiningDiva Apr 14, 2010 02:25 PM

                                                                                                                      DD..how do you make foam..have you ever tried making it?

                                                                                                                      1. re: Beach Chick
                                                                                                                        honkman RE: Beach Chick Apr 14, 2010 04:59 PM

                                                                                                                        You could start with the Ferran Adria approach with siphons. Here is one recipe:

                                                                                                                        http://casaoliver.com/Hot-potato-foam...

                                                                                                                        If you are really interested there is a very good book with many different chapters covering basic and advanced cooking techniques includinng foams by Adria:

                                                                                                                        http://www.amazon.com/Cooks-Book-Jill...

                                                                                                                        1. re: Beach Chick
                                                                                                                          DiningDiva RE: Beach Chick Apr 16, 2010 08:14 AM

                                                                                                                          BC, I have never tried making foam.

                                                                                                                          The absolute BEST foam, or use of foam, that I ever ate was a Foie Gras soup that started with a generous mound of foie gras foam in the bottom of a wide, shallow soup plate along with some garnishes which I have forgotten. A very rich, hot stock was poured out of a silver pitcher into the plate. The foie gras foam gradually melted into the soup creating this very luxurious, voluptuous, and quite addicting I might add, soup.

                                                                                                                          Clearly I did not eat this soup in San Diego ;-D. I had it (in 2006) at a restaurant called Alquímia in Mexico City. Now, the thing that's remarkable about this, is that even though Alquímia is very much a fine dining restaurant, it is part of the Centro Culinario, which is one of the primary culinary schools in D.F. The soup was made and served by students. The executive chef for both Centro Culinario and Alquímia is a CIA (Hyde Park) grad as well as an alumnus of El Bullí. There were actually several dishes that used foam in that meal, the foie gras soup was truly specatcular and the most successful of the foam preps we had.

                                                                                                                          I have heard that foam can be successfully made using the whipped cream makers with the CO2 chargers because it's dispensed under pressure. Haven't tried it.

                                                                                                                  2. re: Coffeehead2
                                                                                                                    Beach Chick RE: Coffeehead2 Apr 13, 2010 06:06 PM

                                                                                                                    that is an impressive list and spot on!

                                                                                                                    1. re: Coffeehead2
                                                                                                                      d
                                                                                                                      DougOLis RE: Coffeehead2 Apr 14, 2010 09:59 AM

                                                                                                                      "am I being too picky?"

                                                                                                                      Yes

                                                                                                                  3. re: stevewag23
                                                                                                                    d
                                                                                                                    deeznuts RE: stevewag23 Apr 20, 2010 01:30 PM

                                                                                                                    Yeah hook up the blue velvet Hong Kong info. Don't hold out.

                                                                                                                    -----
                                                                                                                    Hong Kong Restaurant
                                                                                                                    3871 4th Ave, San Diego, CA 92103

                                                                                                          2. l
                                                                                                            littlestevie RE: Beach Chick Apr 16, 2010 09:39 AM

                                                                                                            You know if it shows up on the menu of a restaurant that shall remain nameless (hint it is on the north side of Fashion Valley Mall), it is probably a trend I am done with.

                                                                                                            3 Replies
                                                                                                            1. re: littlestevie
                                                                                                              r
                                                                                                              RB Hound RE: littlestevie Apr 16, 2010 11:36 AM

                                                                                                              Your hint applies quite well to 2 restaurants in that location, littlestevie. :)

                                                                                                              1. re: RB Hound
                                                                                                                l
                                                                                                                littlestevie RE: RB Hound Apr 16, 2010 01:19 PM

                                                                                                                Whoops, You are so right!

                                                                                                              2. re: littlestevie
                                                                                                                jmtreg RE: littlestevie Apr 16, 2010 01:08 PM

                                                                                                                OMG yes. Good call.

                                                                                                              3. d
                                                                                                                DougOLis RE: Beach Chick Apr 16, 2010 03:07 PM

                                                                                                                I can't believe no one has said cupcakes yet.

                                                                                                                3 Replies
                                                                                                                1. re: DougOLis
                                                                                                                  Josh RE: DougOLis Apr 16, 2010 03:21 PM

                                                                                                                  I thought the ones at Hammy's for Alpine 2nd Sat. were quite good.

                                                                                                                  1. re: Josh
                                                                                                                    d
                                                                                                                    DougOLis RE: Josh Apr 16, 2010 03:50 PM

                                                                                                                    I agree and I don't dislike them. Have had some very good cupcakes thus I see no reason for them to disappear; I just thought it was one of those trends that had become passe. Apparently I'm wrong. That said, my one complaint with cupcakes is that they can be messy as hell to eat.

                                                                                                                    1. re: DougOLis
                                                                                                                      i
                                                                                                                      Island RE: DougOLis Jun 12, 2010 03:42 PM

                                                                                                                      Yes cupcakes can go. Give me delicious layer cakes.

                                                                                                                2. m
                                                                                                                  mjsp1 RE: Beach Chick Apr 20, 2010 08:37 AM

                                                                                                                  "Small Plates"

                                                                                                                  9 Replies
                                                                                                                  1. re: mjsp1
                                                                                                                    Captain Jack RE: mjsp1 Apr 20, 2010 09:51 AM

                                                                                                                    I SO AGREE. This small plate thing is for people who eat like birds. If I have to order 8 to 12 "small plates" to have a feast, it is no bargain sir. Essentially for me, small plates mean spending way too much for a meal, or having to stop by In-N-Out on the way home since I am still hungry.

                                                                                                                    1. re: mjsp1
                                                                                                                      s
                                                                                                                      stevewag23 RE: mjsp1 Apr 20, 2010 10:02 AM

                                                                                                                      Americans on whole need to eat more "small plates".

                                                                                                                      1. re: stevewag23
                                                                                                                        m
                                                                                                                        MrKrispy RE: stevewag23 Apr 20, 2010 10:55 AM

                                                                                                                        agreed, if anything the small plate thing should become more popular. If you want to get stuffed like you are at Hometown Buffet....go to Hometown Buffet

                                                                                                                        1. re: MrKrispy
                                                                                                                          c
                                                                                                                          cstr RE: MrKrispy Apr 20, 2010 11:02 AM

                                                                                                                          2nd that, I like small tapas plates, great way to sample many items.

                                                                                                                          1. re: MrKrispy
                                                                                                                            Captain Jack RE: MrKrispy Apr 20, 2010 11:35 AM

                                                                                                                            I would not know what it is like "to get stuffed like you are at Hometown Buffet" I have never been the slightest bit interested in eating there. More space for you I guess. When I dine out at upscale restaurants, I usually order an appetizer, two entrees, and if I see an interesting side or soup, I'll order that too. It does not make me "stuffed" by any means, just happy. Small plates just mean I have to order that much more to be happy. The variety is fun, but my point is it gets expensive quickly. Fine dining/upscale restaurants, for the most part, have small enough portions already in my opinion. They don't need to get any smaller.

                                                                                                                            1. re: Captain Jack
                                                                                                                              DiningDiva RE: Captain Jack Apr 20, 2010 12:12 PM

                                                                                                                              "I usually order an appetizer, two entrees, and if I see an interesting side or soup, I'll order that too."

                                                                                                                              Wow, impressive. I could not eat that much if I tried :-)

                                                                                                                              1. re: DiningDiva
                                                                                                                                Captain Jack RE: DiningDiva Apr 20, 2010 01:22 PM

                                                                                                                                It is a curse and a blessing mixed into one DD, lol. Once at Daniel in NYC, I asked them to double the portions on the tasting menu, and explained that I would pay accordingly. They happily complied, and it was quite a feast, with quite the price tag to match. Feasting once at Tapenade, my buddy and I got cut off on seared foie gras by Jean- Michel Diot when we each tried to order our third portion of the night for dessert. Diot explained he wanted to make sure there was enough for the rest of the patrons. Jean-Michel never forgot us after that though, and still teases me about it when I see him.

                                                                                                                              2. re: Captain Jack
                                                                                                                                c
                                                                                                                                cstr RE: Captain Jack Apr 20, 2010 01:24 PM

                                                                                                                                Your the man!

                                                                                                                            2. re: stevewag23
                                                                                                                              honkman RE: stevewag23 Apr 20, 2010 11:36 AM

                                                                                                                              Completely agree.

                                                                                                                          2. Beach Chick RE: Beach Chick Apr 20, 2010 11:25 AM

                                                                                                                            $15 glasses of wine and they don't even fill up the wine glass half way!

                                                                                                                            2 Replies
                                                                                                                            1. re: Beach Chick
                                                                                                                              Granite RE: Beach Chick Apr 20, 2010 12:05 PM

                                                                                                                              Caramelized onions, the bully of accoutrements. They overpower almost everything they're on. I used to enjoy these, but now, it's just old!

                                                                                                                              1. re: Beach Chick
                                                                                                                                s
                                                                                                                                stevewag23 RE: Beach Chick Apr 20, 2010 12:32 PM

                                                                                                                                I agree.

                                                                                                                                And by the glass wine lists that start at $12 then quickly ratchet up to $16 (which is usually crap) then have a bunch at $22- $30 plus.

                                                                                                                              2. s
                                                                                                                                steveprez RE: Beach Chick Apr 20, 2010 01:22 PM

                                                                                                                                I am so over "organic", "sustainable", "fair trade" and any other phony marketing gimmicks that simultaneously take advantage of peoples ignorance and penchant for doing good!

                                                                                                                                8 Replies
                                                                                                                                1. re: steveprez
                                                                                                                                  honkman RE: steveprez Apr 20, 2010 01:30 PM

                                                                                                                                  There's nothing wrong with marketing something as organic or sustainable as long as it is true. I have more problems with the term "natural" which has no legal meaning and and can be used by everybody for everything.

                                                                                                                                  1. re: steveprez
                                                                                                                                    Josh RE: steveprez Apr 20, 2010 02:10 PM

                                                                                                                                    Oh, please.

                                                                                                                                    Organic, sustainable, and fair trade all have actual meaning behind them. Organic produce has been around for decades. The only thing trendy about it is that more people are catching on to why what you eat matters.

                                                                                                                                    Labeling the organic food movement a "phony marketing gimmick" is not only ignorant, it's hugely insulting to the people who are committed to changing the way food is raised in this country.

                                                                                                                                    For people who don't care about what they eat, there's always Cheesecake Factory.

                                                                                                                                    -----
                                                                                                                                    Cheesecake Factory
                                                                                                                                    2015 Birch Rd Ste 705, Chula Vista, CA 91915

                                                                                                                                    1. re: Josh
                                                                                                                                      honkman RE: Josh Apr 20, 2010 03:14 PM

                                                                                                                                      I have to admit that I have sometime problems with the "fair trade" marketing because at least in Germany and some other parts of Europe some politcal newspapers found over the last few years several reports where fair trade stuff just got a label as "fair trade" even thought it really wasn't. I think with 'fair trade" you have to sometimes careful where you buy the stuff - if I get it at a large supermarket for example and it went through many different middlemen from the farmer, e.g. coffeebeans, there is a certain probability that the label might not be true. If you buy it from somewhere who has a more "direct" connection (or just one middleman) I have a higher confidence in the fair trade label.

                                                                                                                                      1. re: Josh
                                                                                                                                        DiningDiva RE: Josh Apr 20, 2010 03:23 PM

                                                                                                                                        But decades ago, organic really meant organic. Since the USDA has gotten hold of the concept and tried to regulate organics, there are all kinds of levels of organic these days. And what about those products that are "partially" organic? Is there a benefit to a product that's 60% organic? Or is that like being 60% pregnant.

                                                                                                                                        I think there are people and companies trying to capitalize on organic, sustainable, fair trade, etal because they perceive it to be a hot trend. I don't think it's a trend, I think it's a paradigm shift that's still in it's infancy. If the poster was talking about the folks trying to capitalize on a trend, then I agree with him. If he's talking about the trend in general, I don't agree with him. I think sustainable, organic, fair trade, are all concepts with legs and that will grow as awareness does.

                                                                                                                                        1. re: DiningDiva
                                                                                                                                          r
                                                                                                                                          royaljester RE: DiningDiva Apr 20, 2010 05:57 PM

                                                                                                                                          USDA enforces organic labels, and there is no such thing as 60% organic and you will never be able to find a product labeled as such with a USDA label.

                                                                                                                                          The guidelines are so simple it fits on a single page. Say what you will about the concept, but I don't think people realize this is actually one of the few food labels consistently being enforced.

                                                                                                                                          1. re: royaljester
                                                                                                                                            DiningDiva RE: royaljester Apr 20, 2010 10:57 PM

                                                                                                                                            I beg to differ, I have purchased items clearly labeled as partially organic. They are products that contain both organic and non-organically raised products. I personally think it is misleading to allow products to be labeled as organic when they are not.

                                                                                                                                            Having dealt with the USDA for 15 years I can tell you nothing is "simple" and certainly not straightforward when it comes to USDA regulation.

                                                                                                                                            1. re: royaljester
                                                                                                                                              honkman RE: royaljester Apr 20, 2010 11:59 PM

                                                                                                                                              I recommend "What to Eat" from Marion Nestle which (beside many other things) describe how USDA more recently became more and more involved in the organic certification process and changed certain parameters in such a way that it will be easier to get the organic certification for "big" organic companies. Since organic is becoming more and more "mainstream" big corporations are also interested to get the most money out of it and are slowly trying to dilute the organic certification. So I agree with you that the organic label is important but it is not as simple as you described regarding the consistancy of criteria.

                                                                                                                                          2. re: Josh
                                                                                                                                            s
                                                                                                                                            stevewag23 RE: Josh Apr 20, 2010 04:57 PM

                                                                                                                                            Wait, wasn't Cheesecake Factory voted "San Diego's Best Restaurant" 12 years in a row? Only to be edged out by the Cohn group joints as of late?

                                                                                                                                        2. Captain Jack RE: Beach Chick Apr 20, 2010 02:03 PM

                                                                                                                                          I have never tried a "raw food diet," but I am over the priceing. My next door neighbor flies to Las Vegas to work as a stripper, Thurs through Sat, each week. She bought Carol Alt's book, and follows a "raw food" diet claiming it helps maintain her figure, which clearly is important in her line of work. The thing is, we were at People's in OB, and it seemed if a product said "raw" on it, it would cost 5 times as much as its regular sibling. What is up with that? Is this just a clever marketing ploy?

                                                                                                                                          16 Replies
                                                                                                                                          1. re: Captain Jack
                                                                                                                                            s
                                                                                                                                            stevewag23 RE: Captain Jack Apr 20, 2010 04:56 PM

                                                                                                                                            She should market "The Stripper's Diet".

                                                                                                                                            Could be a hit.

                                                                                                                                            1. re: Captain Jack
                                                                                                                                              Fake Name RE: Captain Jack Apr 20, 2010 05:02 PM

                                                                                                                                              Suspect you heard wrong. Perhaps it was the "In the Raw" diet?

                                                                                                                                              1. re: Fake Name
                                                                                                                                                o
                                                                                                                                                oerdin RE: Fake Name Jun 13, 2010 08:25 AM

                                                                                                                                                No, it's raw food meaning food which has never been cooked and instead has been prepared in other ways. Adherents claim it is healthier since heat damages some vitamins and no enzymes have been denatured but the reality is those enzymes will be denatured the moment they hit your stomach acid so this really is a trend with little scientific merit.

                                                                                                                                                http://en.wikipedia.org/wiki/Raw_foodism

                                                                                                                                                Cooking does make food more digestable so a raw food diet does indeed normally result in a lower calorie diet (thus the stripper's enthusiasm for it) but it is also a vitamin deficient diet.

                                                                                                                                                1. re: oerdin
                                                                                                                                                  Fake Name RE: oerdin Jun 13, 2010 08:49 AM

                                                                                                                                                  That was a joke...

                                                                                                                                                  1. re: Fake Name
                                                                                                                                                    Beach Chick RE: Fake Name Jun 13, 2010 08:54 AM

                                                                                                                                                    I'm still pissed at the Captain for letting it out that I'm his next door neighbor..
                                                                                                                                                    I'm off the raw diet..should of taken Steve-O up on his 'Stripper Diet' book..could of been a NYT best seller!
                                                                                                                                                    ; )

                                                                                                                                                    1. re: Beach Chick
                                                                                                                                                      c
                                                                                                                                                      cstr RE: Beach Chick Jun 13, 2010 10:51 AM

                                                                                                                                                      BC raw diet???... sounds like you need a juicey patty melt and a cold one! Time to get back on track.

                                                                                                                                                      1. re: cstr
                                                                                                                                                        Beach Chick RE: cstr Jun 14, 2010 08:14 PM

                                                                                                                                                        Did you see the post in General Chow that I made my own PM with a Veggie burger..damn, it was so good!
                                                                                                                                                        Always love a cold one..
                                                                                                                                                        Thanks my sista/cstr!

                                                                                                                                                        1. re: Beach Chick
                                                                                                                                                          c
                                                                                                                                                          cstr RE: Beach Chick Jun 15, 2010 10:10 AM

                                                                                                                                                          Did you make your own veggie mix? What was the topic title?

                                                                                                                                                          1. re: cstr
                                                                                                                                                            goodhealthgourmet RE: cstr Jun 15, 2010 10:12 AM

                                                                                                                                                            http://chowhound.chow.com/topics/714080

                                                                                                                                                            1. re: cstr
                                                                                                                                                              Beach Chick RE: cstr Jun 15, 2010 02:23 PM

                                                                                                                                                              Make my own veggie mix?
                                                                                                                                                              That's funny..no silly girl..it's called Morningstar Garden Veggie Burger in the frozen section of the marche..had a coupon for $1 and a 'double coupon' so the effective price was .49cents..that's right..saving money, eating well and not eating meat..happy girl, happy cow!

                                                                                                                                                              Thanks GHG for the post..can someone post something so I'm not batting a big fat zero!
                                                                                                                                                              ; )

                                                                                                                                                              1. re: Beach Chick
                                                                                                                                                                goodhealthgourmet RE: Beach Chick Jun 15, 2010 04:23 PM

                                                                                                                                                                @BC, actually, i was having a hard time wrapping my brain around your PM description, because in my mind, rye bread + Swiss + Thousand Island = a Reuben (corned beef & sauerkraut) or Rachel (turkey & coleslaw). i know, my Jewish roots are showing ;)

                                                                                                                                                                1. re: goodhealthgourmet
                                                                                                                                                                  l
                                                                                                                                                                  littlestevie RE: goodhealthgourmet Jun 25, 2010 02:52 PM

                                                                                                                                                                  I never heard that sandwich called a Rachel. You learn somthin' new every day. A now long closed restaurant by UCLA had that sandwich with turkey and ham and they called it a "Chatam" . Oddly enough the restaurant had the same name.

                                                                                                                                                                  1. re: littlestevie
                                                                                                                                                                    goodhealthgourmet RE: littlestevie Jul 29, 2010 07:44 PM

                                                                                                                                                                    ha! well you certainly won't find a Jewish deli that serves ham on *any* sandwich ;)

                                                                                                                                                2. re: Captain Jack
                                                                                                                                                  Beach Chick RE: Captain Jack Apr 20, 2010 06:06 PM

                                                                                                                                                  Damn Captain letting it out that I'm his next door neighbor!

                                                                                                                                                  1. re: Beach Chick
                                                                                                                                                    Captain Jack RE: Beach Chick Apr 20, 2010 07:16 PM

                                                                                                                                                    sw23, Fakey, BC, you are all very clever and humorous. Sometimes life is stranger than fiction, right? I live in a nice crib, but I have some very interesting neighbors to say the least. I don't even want to start about this uber-wealthy guy that calls himself "The Wizard." Anyway I'm off to Cucina Urbana in about an hour for my first visit. I hope it rocks, and I promise to report back.
                                                                                                                                                    Cheers,
                                                                                                                                                    Cj

                                                                                                                                                    1. re: Beach Chick
                                                                                                                                                      d
                                                                                                                                                      deeznuts RE: Beach Chick Apr 28, 2010 01:38 PM

                                                                                                                                                      Pictures or it didn't happen!!!!

                                                                                                                                                  2. d
                                                                                                                                                    daimyo RE: Beach Chick Apr 28, 2010 08:35 PM

                                                                                                                                                    I'm over poke that doesn't have limu. if it doesn't have limu it just isn't the same and isn't poke in my book.

                                                                                                                                                    14 Replies
                                                                                                                                                    1. re: daimyo
                                                                                                                                                      s
                                                                                                                                                      stevewag23 RE: daimyo Apr 29, 2010 12:59 PM

                                                                                                                                                      Yeah, the bad poke trend was out of control for a while.

                                                                                                                                                      1. re: stevewag23
                                                                                                                                                        z
                                                                                                                                                        zoey67 RE: stevewag23 Jun 7, 2010 08:41 PM

                                                                                                                                                        Tapas type food...talk about highway robbery. Little puny portions like the old Wendy's where's the beef commercials. Food made for dwarfs LOL

                                                                                                                                                        And blue cheese in freaken everything...enough already!

                                                                                                                                                        and lastly...CHIPOTLE

                                                                                                                                                        1. re: zoey67
                                                                                                                                                          honkman RE: zoey67 Jun 7, 2010 08:49 PM

                                                                                                                                                          "And blue cheese in freaken everything...enough already!" - I haven't seen blue cheese on many menus.

                                                                                                                                                          1. re: honkman
                                                                                                                                                            s
                                                                                                                                                            stevewag23 RE: honkman Jun 7, 2010 08:53 PM

                                                                                                                                                            Neither have I.

                                                                                                                                                            Not sure sure what is wrong with tapas either.

                                                                                                                                                            I think san diego could use 5 good spanish tapas resturants.

                                                                                                                                                            1. re: stevewag23
                                                                                                                                                              r
                                                                                                                                                              RB Hound RE: stevewag23 Jun 7, 2010 08:54 PM

                                                                                                                                                              Don't most of the burger places have a blue something or other? :)

                                                                                                                                                              1. re: stevewag23
                                                                                                                                                                honkman RE: stevewag23 Jun 7, 2010 08:57 PM

                                                                                                                                                                Agreed. I like good tapas places,e g. A.O.C.

                                                                                                                                                            2. re: zoey67
                                                                                                                                                              s
                                                                                                                                                              shouzen RE: zoey67 Jun 8, 2010 09:14 AM

                                                                                                                                                              I'm not sure I would consider either blue cheese or tapas a trend. Blue cheese has been on many things for as long as I can remember, and deservedly so - it has an irreplaceable umami flavor... I do hope that we see some restraint from chefs using it as we move forward, though. "Tapas"-style food is popular worldwide and frankly, I'm shocked (but at the same time, also not surprised) that it's taken so long to make it here. I've personally seen some folks react with disgust at the thought of dining family-style and sharing small plates at restaurants. They are so entrenched in the "3-course all for myself" mentality that it almost seems like they are overwhelmed by the thought of ordering multiple dishes as the meal goes on. I think as more people come around to it, this movement is here to stay, especially with people getting hammered with advice about portion control, etc on the news every day. I say it's all for the best, I love small plates dining :)

                                                                                                                                                              1. re: shouzen
                                                                                                                                                                s
                                                                                                                                                                stevewag23 RE: shouzen Jun 8, 2010 10:55 AM

                                                                                                                                                                Tapas might cure America's obesity problem. Our #1 killer now.

                                                                                                                                                                1. re: stevewag23
                                                                                                                                                                  h
                                                                                                                                                                  Harry Niletti RE: stevewag23 Sep 17, 2010 02:13 PM

                                                                                                                                                                  "... America's obesity problem. Our #1 killer now."

                                                                                                                                                                  Fat chance. Boredom is both the #1 and the #2 killer.

                                                                                                                                                                2. re: shouzen
                                                                                                                                                                  jmtreg RE: shouzen Jun 8, 2010 11:01 AM

                                                                                                                                                                  I totally agree with you on tapas. One of my tried and true date restaurants was Appertivo because I could buy multiple dishes to share with my date. It just feels more festive. Plus, because the individual dishes are relatively inexpensive (or they should be), I feel like I can be more adventurous.

                                                                                                                                                                  1. re: shouzen
                                                                                                                                                                    goodhealthgourmet RE: shouzen Jun 14, 2010 09:24 PM

                                                                                                                                                                    +3 for more small plates restaurants....preferably a new one in place of every cupcake or bundt cake shop that's sprung up in the last year or two.

                                                                                                                                                                    1. re: shouzen
                                                                                                                                                                      Barbara76137 RE: shouzen Jul 9, 2010 06:23 PM

                                                                                                                                                                      I dine alone, and I'd like to opportunity to try a number of different dishes at a new restaurant without an enormous "doggy bag" at the end of the evening, OR a gigantic check. I'm all for small plates.

                                                                                                                                                                      1. re: Barbara76137
                                                                                                                                                                        c
                                                                                                                                                                        cstr RE: Barbara76137 Jul 10, 2010 04:22 AM

                                                                                                                                                                        When I'm on the road, I leave the doggy bag at the commuter rail stop or bus stop for the homeless.

                                                                                                                                                                        1. re: Barbara76137
                                                                                                                                                                          d
                                                                                                                                                                          deeznuts RE: Barbara76137 Jul 12, 2010 01:50 AM

                                                                                                                                                                          I love trying many dishes so small plates are welcome. Small plates at full plate prices however ...

                                                                                                                                                                3. a
                                                                                                                                                                  alegramarcel RE: Beach Chick Jun 10, 2010 09:52 PM

                                                                                                                                                                  mixed spring greens, blue cheese, raisins, sliced almonds salad...don't get me wrong - this is a great salad, but it's tired when i see it on a menu. I make this at home weekly!

                                                                                                                                                                  1. s
                                                                                                                                                                    stevewag23 RE: Beach Chick Jun 25, 2010 02:40 PM

                                                                                                                                                                    Rainbow-colored bacon, truffle-flavored French fries, and chicken parm sliders have turned the culinary world upside down—but Jacquelynn D. Powers is calling for the chaos to end. http://www.thedailybeast.com/blogs-an...

                                                                                                                                                                    5 Replies
                                                                                                                                                                    1. re: stevewag23
                                                                                                                                                                      s
                                                                                                                                                                      shouzen RE: stevewag23 Jun 25, 2010 02:48 PM

                                                                                                                                                                      Count me in the camp guilty of over-loving truffle fries. I can't help it!!! It's almost a compulsion every time I see them on a menu :(

                                                                                                                                                                      1. re: shouzen
                                                                                                                                                                        phee RE: shouzen Jun 25, 2010 02:57 PM

                                                                                                                                                                        Agreed, shouzen. Hard to ignore the menu offering, isn't it? I, too, suffer from the same compulsion. Any particular favourites?

                                                                                                                                                                        1. re: shouzen
                                                                                                                                                                          d
                                                                                                                                                                          deeznuts RE: shouzen Jul 12, 2010 01:47 AM

                                                                                                                                                                          Me too. I can't help it, truffle oil on anything potato related is just too intoxicating. About the only thing I would eat at epazote steakhouse before they changed

                                                                                                                                                                        2. re: stevewag23
                                                                                                                                                                          DiningDiva RE: stevewag23 Jun 25, 2010 02:52 PM

                                                                                                                                                                          Parm Sliders? In SD? I must have blinked and missed those

                                                                                                                                                                          1. re: DiningDiva
                                                                                                                                                                            s
                                                                                                                                                                            stevewag23 RE: DiningDiva Jun 25, 2010 03:21 PM

                                                                                                                                                                            I did notice some chicken sliders of some sort at Suite and Tender. Not parm though.

                                                                                                                                                                        3. c
                                                                                                                                                                          cstr RE: Beach Chick Jul 2, 2010 05:05 AM

                                                                                                                                                                          Cedar plank grilled salmon. Enough already!

                                                                                                                                                                          1. Beach Chick RE: Beach Chick Jul 12, 2010 07:01 AM

                                                                                                                                                                            those stupid ass squiggly lines out of a squirt bottle to dress up a plate of food..
                                                                                                                                                                            stop it..it's so early 90's!

                                                                                                                                                                            18 Replies
                                                                                                                                                                            1. re: Beach Chick
                                                                                                                                                                              DiningDiva RE: Beach Chick Jul 12, 2010 08:15 AM

                                                                                                                                                                              Kind of like leg-warmers for the dinner plate, no?

                                                                                                                                                                              1. re: DiningDiva
                                                                                                                                                                                Beach Chick RE: DiningDiva Jul 12, 2010 08:24 AM

                                                                                                                                                                                DD..aren't you reaching into the 70's vault..
                                                                                                                                                                                ; )

                                                                                                                                                                                1. re: Beach Chick
                                                                                                                                                                                  DiningDiva RE: Beach Chick Jul 12, 2010 12:37 PM

                                                                                                                                                                                  Feel the burn ;-)
                                                                                                                                                                                  (particularly when bending an elbow with that Dos XX in hand)

                                                                                                                                                                                  1. re: DiningDiva
                                                                                                                                                                                    Beach Chick RE: DiningDiva Jul 12, 2010 01:13 PM

                                                                                                                                                                                    DD..
                                                                                                                                                                                    Your 'honor' stool at Bully's East has pink leg warmers on the legs..
                                                                                                                                                                                    hee hee

                                                                                                                                                                                    1. re: Beach Chick
                                                                                                                                                                                      DiningDiva RE: Beach Chick Jul 12, 2010 01:33 PM

                                                                                                                                                                                      Cool!! I must check them out :-)

                                                                                                                                                                                      1. re: DiningDiva
                                                                                                                                                                                        Beach Chick RE: DiningDiva Jul 12, 2010 02:00 PM

                                                                                                                                                                                        DD..is your website still in operation?

                                                                                                                                                                                        1. re: Beach Chick
                                                                                                                                                                                          DiningDiva RE: Beach Chick Jul 12, 2010 03:09 PM

                                                                                                                                                                                          It's got a the hiccups and I'm having some difficulty getting it fixed

                                                                                                                                                                              2. re: Beach Chick
                                                                                                                                                                                geekyfoodie RE: Beach Chick Jul 12, 2010 11:28 AM

                                                                                                                                                                                Hahahaha... great minds, great minds, BC. I was at Indigo Grill last week, *everything* was covered in those squiggles, and I was thinking the exact same thing. What I hate the most (and I'm looking at you, The Mission) is when the squiggles are actually really tasty, but there's barely any of it on the plate! The only time the squirt bottle thing is acceptable, methinks, is with desserts.

                                                                                                                                                                                1. re: geekyfoodie
                                                                                                                                                                                  Fake Name RE: geekyfoodie Jul 12, 2010 12:51 PM

                                                                                                                                                                                  I had the most fantastic meal in Aix en Provence Thursday night that had squiggles of -get this- sangria reduction.

                                                                                                                                                                                  Those squiggles had a tremendous effect on the flavor of the rest of the dish. The chef (with whom I'd made great friends despite my lack of French and his of English) made it a point to indicate it was required.

                                                                                                                                                                                  Completely changed my outlook on the squigglies.

                                                                                                                                                                                  I remember the first time with the squigglies- it was at French Side of The West and the chef's name was Guy. He personally signed the entrees with his squirt bottle.

                                                                                                                                                                                  1. re: Fake Name
                                                                                                                                                                                    geekyfoodie RE: Fake Name Jul 12, 2010 01:03 PM

                                                                                                                                                                                    I take the trip was an excellent one, Mr. Fake? :)

                                                                                                                                                                                    Too bad I'll need to travel to France to discover good squiggles. I doubt any place in San Diego might make good use of squiggle-pairing.

                                                                                                                                                                                    1. re: geekyfoodie
                                                                                                                                                                                      Josh RE: geekyfoodie Jul 12, 2010 07:53 PM

                                                                                                                                                                                      The squigglies of whatever sauce it is they put on the crab-stuffed squash blossoms at Blind Lady are awesome.

                                                                                                                                                                                      1. re: Josh
                                                                                                                                                                                        Beach Chick RE: Josh Jul 12, 2010 09:21 PM

                                                                                                                                                                                        love the sauce of the 'squigglies', but it's pedestrian use of the squigglies, that deface the beauty of the food..imvho

                                                                                                                                                                                        crab stuffed squash blossoms with squiggly sauce sounds sublime.
                                                                                                                                                                                        wonder what the sauce is.

                                                                                                                                                                                    2. re: Fake Name
                                                                                                                                                                                      Beach Chick RE: Fake Name Jul 12, 2010 01:12 PM

                                                                                                                                                                                      you blow, Fakey!
                                                                                                                                                                                      ; )

                                                                                                                                                                                      1. re: Beach Chick
                                                                                                                                                                                        Fake Name RE: Beach Chick Jul 12, 2010 01:31 PM

                                                                                                                                                                                        Sorry.

                                                                                                                                                                                        Couldn't help myself...but it IS relevant.

                                                                                                                                                                                        1. re: Fake Name
                                                                                                                                                                                          Beach Chick RE: Fake Name Jul 12, 2010 01:59 PM

                                                                                                                                                                                          Did you have a blast?
                                                                                                                                                                                          So so jealous but happy for you!
                                                                                                                                                                                          I believe that Sangria reduction squiggles are exempt in the food code of bad 90's technique.

                                                                                                                                                                                          Glad your back Fakey..never the same without you here!

                                                                                                                                                                                          1. re: Beach Chick
                                                                                                                                                                                            Fake Name RE: Beach Chick Jul 12, 2010 02:29 PM

                                                                                                                                                                                            Yes, had a great time. Can you contact me off-list? I'll send you a link with pics.

                                                                                                                                                                                            And now, cue the mods.

                                                                                                                                                                                            1. re: Fake Name
                                                                                                                                                                                              Beach Chick RE: Fake Name Jul 12, 2010 02:37 PM

                                                                                                                                                                                              put your e-mail in your profile..

                                                                                                                                                                                    3. re: geekyfoodie
                                                                                                                                                                                      Beach Chick RE: geekyfoodie Jul 12, 2010 02:00 PM

                                                                                                                                                                                      Geeky..great minds do think alike!

                                                                                                                                                                                  2. Beach Chick RE: Beach Chick Jul 15, 2010 09:48 PM

                                                                                                                                                                                    Pricey menus with service that sucks..

                                                                                                                                                                                    1. Josh RE: Beach Chick Jul 29, 2010 12:19 PM

                                                                                                                                                                                      Bump for Cucina Urbana touting itself as sustainable while serving Brandt Beef. Note to restauranteurs: boxcars of corn brought in to feed your animals isn't sustainable. Please make a note of it.

                                                                                                                                                                                      7 Replies
                                                                                                                                                                                      1. re: Josh
                                                                                                                                                                                        dmckean RE: Josh Jul 29, 2010 01:12 PM

                                                                                                                                                                                        It's either that or the world learn to eat much less beef (of a learner variety at that).

                                                                                                                                                                                        1. re: dmckean
                                                                                                                                                                                          Josh RE: dmckean Jul 29, 2010 02:22 PM

                                                                                                                                                                                          Grass-fed is a good choice.

                                                                                                                                                                                        2. re: Josh
                                                                                                                                                                                          e
                                                                                                                                                                                          Encinitan RE: Josh Sep 17, 2010 02:23 PM

                                                                                                                                                                                          Math Lessons for Locavores

                                                                                                                                                                                          http://www.nytimes.com/2010/08/20/opi...

                                                                                                                                                                                          1. re: Encinitan
                                                                                                                                                                                            Josh RE: Encinitan Sep 17, 2010 02:44 PM

                                                                                                                                                                                            He raises some good points, but seems to be banking on perpetual usage of petroleum as a component of the food system. He's also removing from the equation the building of local economies.

                                                                                                                                                                                            1. re: Josh
                                                                                                                                                                                              h
                                                                                                                                                                                              Harry Niletti RE: Josh Sep 17, 2010 03:30 PM

                                                                                                                                                                                              I would say the author, Stephen Budiansky, raises outstanding points that go far beyond merely "good points." His goal is to address certain "self-indulgent — and self-defeating — do-gooder dogmas," not paint a comprehensive picture of food processing and management, and he does it very well within the limits of a short op-ed piece. Most of the subsequent letters-to-the-editor are mild rebukes from people with vision problems, but one raises a point about loco-vorism having a positive effect on building a sense of community that's similar to your point about building local economies, and I agree with both. I'd be willing to guess that in 100 years, however, both will be seen as quaint views from what is often called "a simpler time" (the early 21st Century, in this case).

                                                                                                                                                                                              Just after I complained about how boring this thread was, I was proved wrong -- thanks, Encinitan!

                                                                                                                                                                                              1. re: Harry Niletti
                                                                                                                                                                                                Josh RE: Harry Niletti Sep 17, 2010 04:08 PM

                                                                                                                                                                                                I don't agree. It's not hard to gain attention by criticizing popular movements, and labeling the encouragement to eat locally as "do-gooder dogma" is patently absurd.

                                                                                                                                                                                                Are people in Italy who eat locally-grown food engaging in do-gooder dogmatism? Or are they simply eating as they always have, not having experienced the dubious benefits of a commodified industrial food system?

                                                                                                                                                                                                Another question: would salmonella or E.coli outbreaks be as potentially lethal if constrained to a smaller geographical region?

                                                                                                                                                                                                1. re: Josh
                                                                                                                                                                                                  h
                                                                                                                                                                                                  Harry Niletti RE: Josh Sep 18, 2010 05:53 PM

                                                                                                                                                                                                  Josh, you lose me when you don't explain the relevance of your allegations about the Italian attitude towards "loco-vorism." What if most Italians -- or any group -- eat locally grown food, most of the time? What if they don't? In other words, how is it relevant to Budiansky's quantitative arguments about farming and food distribution?

                                                                                                                                                                                                  Like everyone, he's all for eating local where it makes sense. But, as I said previously, Budiansky's goal in the NY Times op-ed that Encinitan referenced is to show that some of the worst excesses of "self-indulgent — and self-defeating — do-gooder dogmas" are, well, unsustainable.

                                                                                                                                                                                                  By the way, he answers your question about disease in a blog entry ( http://www.budiansky.blogspot.com/201... ), pointing out, e.g., that "the devastating hoof-and-mouth epidemic in Britain a few years ago began on a small, local, traditional farm where pigs roamed around in the muck and ate natural, recycled food." Obviously (see below), he doesn't think there's anything wrong with the idea of small farms, only that the quasi-religious excesses of loco-vore fundamentalism need countering occasionally.

                                                                                                                                                                                                  You may not know that Budiansky has lived on and worked a small farm for the last thirty years. That doesn't mean everything he says is correct, but it should require us to give careful consideration to his engagingly expressed and thoughtfully supported views. It's a helpful and useful piece, and I hope interested 'hounds will take a look.

                                                                                                                                                                                        3. Fake Name RE: Beach Chick Sep 17, 2010 06:36 AM

                                                                                                                                                                                          I think there should be a ban on the dimmed "interesting- old fashioned" lightbulbs with visible filaments- enough already. And the shabby chic lampshades made of chicken wire, those, too. Banned.

                                                                                                                                                                                          10 Replies
                                                                                                                                                                                          1. re: Fake Name
                                                                                                                                                                                            Josh RE: Fake Name Sep 17, 2010 09:22 AM

                                                                                                                                                                                            Sometimes those lightbulbs are the most interesting thing in a restaurant. ;-)

                                                                                                                                                                                            1. re: Josh
                                                                                                                                                                                              Fake Name RE: Josh Sep 17, 2010 09:32 AM

                                                                                                                                                                                              Maybe, if I'm not there.

                                                                                                                                                                                              1. re: Fake Name
                                                                                                                                                                                                Josh RE: Fake Name Sep 17, 2010 09:46 AM

                                                                                                                                                                                                Well-played.

                                                                                                                                                                                                1. re: Fake Name
                                                                                                                                                                                                  DiningDiva RE: Fake Name Sep 17, 2010 01:29 PM

                                                                                                                                                                                                  Drinking a Dos Equis no doubt ;-)

                                                                                                                                                                                                  1. re: Fake Name
                                                                                                                                                                                                    i
                                                                                                                                                                                                    Island RE: Fake Name Sep 17, 2010 09:09 PM

                                                                                                                                                                                                    Fake that is too freakin funny!
                                                                                                                                                                                                    Curious, what restaurant were you in when you decide enough already with the visible filaments?

                                                                                                                                                                                                    1. re: Island
                                                                                                                                                                                                      Fake Name RE: Island Sep 18, 2010 05:00 AM

                                                                                                                                                                                                      Smoking Goat.

                                                                                                                                                                                                  2. re: Josh
                                                                                                                                                                                                    c
                                                                                                                                                                                                    cstr RE: Josh Sep 17, 2010 11:55 AM

                                                                                                                                                                                                    They're kinda crunchy and not well seasoned!

                                                                                                                                                                                                    1. re: cstr
                                                                                                                                                                                                      Josh RE: cstr Sep 17, 2010 01:52 PM

                                                                                                                                                                                                      That's a darned good point.

                                                                                                                                                                                                  3. re: Fake Name
                                                                                                                                                                                                    dmckean RE: Fake Name Sep 17, 2010 03:19 PM

                                                                                                                                                                                                    I like them.

                                                                                                                                                                                                    1. re: dmckean
                                                                                                                                                                                                      Fake Name RE: dmckean Sep 17, 2010 05:12 PM

                                                                                                                                                                                                      I did too, the first 50 or so times I saw them.

                                                                                                                                                                                                  4. Beach Chick RE: Beach Chick Mar 2, 2011 05:22 PM

                                                                                                                                                                                                    Cupcakes!

                                                                                                                                                                                                    28 Replies
                                                                                                                                                                                                    1. re: Beach Chick
                                                                                                                                                                                                      r
                                                                                                                                                                                                      RB Hound RE: Beach Chick Mar 3, 2011 11:43 AM

                                                                                                                                                                                                      DougOlis mentioned this earlier in the thread (April 16 of last year), but it bears repeating given the recent opening of Sprinkles in The Shops at La Jolla Village.

                                                                                                                                                                                                      I've yet to give them a try - it will require a major confluence of events for that to happen (a trip to CVS or Whole Foods, no line out the door, and my feeling the desire to cheat on the current diet).

                                                                                                                                                                                                      1. re: RB Hound
                                                                                                                                                                                                        stevuchan RE: RB Hound Mar 3, 2011 12:25 PM

                                                                                                                                                                                                        Did someone mention water service yet? I'm usually pretty savvy, but I've been had a couple time paying $20 for Fiji water. I need to remember the answer to still or sparkling is tap. I like good water but $20 is insane and it's usually a hidden charge you don't know about till you have seen the bill.

                                                                                                                                                                                                        1. re: stevuchan
                                                                                                                                                                                                          honkman RE: stevuchan Mar 3, 2011 12:35 PM

                                                                                                                                                                                                          Jus curious - where did you pay $20 for Fiji water ?

                                                                                                                                                                                                          1. re: honkman
                                                                                                                                                                                                            stevuchan RE: honkman Mar 3, 2011 01:02 PM

                                                                                                                                                                                                            1500 Ocean and Blanca.

                                                                                                                                                                                                            -----
                                                                                                                                                                                                            1500 Ocean
                                                                                                                                                                                                            1500 Orange Avenue, Coronado, CA 92118

                                                                                                                                                                                                            1. re: stevuchan
                                                                                                                                                                                                              m
                                                                                                                                                                                                              MrKrispy RE: stevuchan Mar 3, 2011 02:12 PM

                                                                                                                                                                                                              the markup is because they offer the free-range grass-fed Fiji Water.

                                                                                                                                                                                                              1. re: MrKrispy
                                                                                                                                                                                                                c
                                                                                                                                                                                                                cstr RE: MrKrispy Mar 3, 2011 02:30 PM

                                                                                                                                                                                                                was that also sustainable and farm to table? Which reminds me, I so over trhose 2 words and throw in grass fed as well.

                                                                                                                                                                                                                1. re: cstr
                                                                                                                                                                                                                  Josh RE: cstr Mar 3, 2011 03:24 PM

                                                                                                                                                                                                                  It is unfortunate to see people reinforcing the meme that sustainable food practices are merely marketing.

                                                                                                                                                                                                                  There is nothing trendy about a cow being fed its natural diet, any more than it is trendy to eat food raised locally. In fact, it is the consumption of commodity foodstuffs sold by giant agribusiness conglomerates that is trendy, since that is a practice that only goes back a few decades.

                                                                                                                                                                                                                  What is disturbing is the number of restaurants, such as Urge Gastropub, that call themselves "farm-to-table" while selling Cargill meat products.

                                                                                                                                                                                                                  1. re: Josh
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                                                                                                                                                                                                                    MrKrispy RE: Josh Mar 3, 2011 04:12 PM

                                                                                                                                                                                                                    like a moth to a flame!

                                                                                                                                                                                                                    1. re: MrKrispy
                                                                                                                                                                                                                      Josh RE: MrKrispy Mar 3, 2011 04:22 PM

                                                                                                                                                                                                                      :-D

                                                                                                                                                                                                                      I'd hate to disappoint.

                                                                                                                                                                                                                    2. re: Josh
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                                                                                                                                                                                                                      Island RE: Josh Mar 3, 2011 05:00 PM

                                                                                                                                                                                                                      Gastropub. Over that word.

                                                                                                                                                                                                                      1. re: Josh
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                                                                                                                                                                                                                        cstr RE: Josh Mar 4, 2011 05:40 AM

                                                                                                                                                                                                                        Totally agree, it's like seeing the words 'all natural' on products in our mega-marts. Using and stretching such terms hurts the credibility. The best ones I've seen as 'all natural' on a jar of honey. Well, where the heck do you think that honey came from the 'bumble bee tuna' mascot?

                                                                                                                                                                                                                        1. re: cstr
                                                                                                                                                                                                                          bizzwriter RE: cstr Mar 4, 2011 06:45 AM

                                                                                                                                                                                                                          Given the way genetic engineering is going, yeah, I do expect honey to (someday) come from the bumble bee tuna mascot.

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                                                                                                                                                                                                                            RB Hound RE: bizzwriter Mar 4, 2011 10:53 AM

                                                                                                                                                                                                                            And maybe Chicken of the Sea *will* be chicken!

                                                                                                                                                                                                                    3. re: MrKrispy
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                                                                                                                                                                                                                      Encinitan RE: MrKrispy Mar 4, 2011 10:20 AM

                                                                                                                                                                                                                      Good one sir

                                                                                                                                                                                                              2. re: RB Hound
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                                                                                                                                                                                                                daantaat RE: RB Hound Mar 3, 2011 07:50 PM

                                                                                                                                                                                                                You can order their cupcakes ahead of time and cut straight to the front of the line. Or have them delivered for $10-20.

                                                                                                                                                                                                                1. re: daantaat
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                                                                                                                                                                                                                  RB Hound RE: daantaat Mar 3, 2011 09:55 PM

                                                                                                                                                                                                                  Don't you have to order a dozen if you phone it in? No thank you!

                                                                                                                                                                                                                  1. re: RB Hound
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                                                                                                                                                                                                                    daantaat RE: RB Hound Mar 4, 2011 04:06 PM

                                                                                                                                                                                                                    no you don't. You can order singles, 1/2 dozen or full dozen.

                                                                                                                                                                                                                    1. re: daantaat
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                                                                                                                                                                                                                      RB Hound RE: daantaat Mar 4, 2011 04:30 PM

                                                                                                                                                                                                                      Really? From the Sprinkles web site (http://www.sprinkles.com/pre-order-cu...

                                                                                                                                                                                                                      )

                                                                                                                                                                                                                      "For advance order, there is a minimum of 1 dozen cupcakes. 24 hour cancellation required for all advance orders. Sprinkles only offers cupcake delivery by courier in our local markets; however, we ship our cupcake mixes and other retail items."

                                                                                                                                                                                                                      I guess the local shops can alter that policy somewhat.

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                                                                                                                                                                                                                        Cathy RE: RB Hound Mar 5, 2011 07:27 AM

                                                                                                                                                                                                                        I just read what you wrote then looked at the site.

                                                                                                                                                                                                                        The mixes are 'only' $14 for a box to make 12. I guess that 'trademark dot decoration' is what makes it so exclusive. It includes a recipe for the frosting, no frosting mix.

                                                                                                                                                                                                                        http://www.sprinkles.com/cupcake-acce...

                                                                                                                                                                                                                        I really want to read the ingredient list and see some nutritional information.

                                                                                                                                                                                                                        1. re: RB Hound
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                                                                                                                                                                                                                          daantaat RE: RB Hound Mar 5, 2011 01:45 PM

                                                                                                                                                                                                                          We pre-ordered 4 cupcakes and there was no problem.

                                                                                                                                                                                                                        2. re: daantaat
                                                                                                                                                                                                                          Beach Chick RE: daantaat Mar 4, 2011 04:33 PM

                                                                                                                                                                                                                          'Order cupcakes online or by phone for pickup or delivery today!

                                                                                                                                                                                                                          At Sprinkles, you can always buy any quantity of our freshly baked gourmet cupcakes on the spot. Or, skip the line when you place an advance* cupcake order online or by phone for pickup or delivery!

                                                                                                                                                                                                                          In a hurry? Sprinkles now offers online ordering for pickup in 2 hours or delivery within 4 hours

                                                                                                                                                                                                                          *For advance order, there is a minimum of 1 dozen cupcakes. 24 hour cancellation required for all advance orders'

                                                                                                                                                                                                                          www.sprinkles.com/pre-order-cupcakes-...

                                                                                                                                                                                                                          1. re: Beach Chick
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                                                                                                                                                                                                                            cstr RE: Beach Chick Mar 5, 2011 07:00 AM

                                                                                                                                                                                                                            My name is BC, and I approve this message.

                                                                                                                                                                                                                            1. re: cstr
                                                                                                                                                                                                                              Beach Chick RE: cstr Mar 5, 2011 07:31 AM

                                                                                                                                                                                                                              You got that right home boy!
                                                                                                                                                                                                                              ; )

                                                                                                                                                                                                                    2. re: RB Hound
                                                                                                                                                                                                                      foodiechick RE: RB Hound Mar 3, 2011 07:55 PM

                                                                                                                                                                                                                      Not worth the price of gas. Finally tried some last week that were given to me...left circular grease puddles on the plate. Blech.

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                                                                                                                                                                                                                        cstr RE: foodiechick Mar 5, 2011 11:01 AM

                                                                                                                                                                                                                        Shoulda hada V8!

                                                                                                                                                                                                                        1. re: cstr
                                                                                                                                                                                                                          foodiechick RE: cstr Mar 5, 2011 10:15 PM

                                                                                                                                                                                                                          Or a slice of pie!

                                                                                                                                                                                                                          1. re: foodiechick
                                                                                                                                                                                                                            Fake Name RE: foodiechick Mar 6, 2011 03:55 AM

                                                                                                                                                                                                                            "They got a cherry pie there that'll kill ya!"

                                                                                                                                                                                                                            - - Agent Dale Cooper

                                                                                                                                                                                                                            1. re: foodiechick
                                                                                                                                                                                                                              Beach Chick RE: foodiechick Mar 6, 2011 06:33 AM

                                                                                                                                                                                                                              We are Pie Chickas...

                                                                                                                                                                                                                              ; )

                                                                                                                                                                                                                    3. Wisey RE: Beach Chick Mar 3, 2011 04:52 PM

                                                                                                                                                                                                                      Candied nuts in salads. I like 'em plain.

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                                                                                                                                                                                                                        littlestevie RE: Wisey Mar 4, 2011 07:43 AM

                                                                                                                                                                                                                        Nuts or salads?

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