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pockyisgod

Jamie's Guide to LA's Must-Eat Mexican Food

You should be ashamed to have missed babita mexicuisine in San Gabriel. It's my favorite Mexican place in all of LA County.

The 20 Best New Sour Beers in the World

The single best beer I've ever had in my long, industrious career as a beer snob as a 2007 Cantillon Fou' foune. I paid around $45.00 for it and that beer was beautiful. It was perfect. I've had many "whales", waited hours for Pliny the Younger, traded for Heady Topper, I've had Kate the great...That one bottle of Cantillon is still my absolute favorite beer I've had in my 31 years on this earth. I would kick puppies and punch babies to have another. I'm sad that you mentioned no Cantillon beers at all in this post. For shame

Game Day Eats: 14 Hearty Chilis

No, this is about good chili. Cincinnati style is an affront to god.

Ask a Cicerone: What People Get Wrong About Beer

Yeah, when I ask about the ABV, its to judge how many I should drink or if I should get half a pint. I can't drink a bottle of Speedway Stout and expect to be able to drive home. ITs good information to have.

And who the eff thinks that craft beer isn't macho? This is not anything I've heard anywhere. Please find better friends that don't use antiquated ideas of manliness or machismo.

Chicken Keema

I tried this recipe last night and the result of the mixture was far, far too watery to hold together on a grill. I ended up adding some panko and eggs to what I had left and it fared no better. How did you get your mixture to stay formed together? What I could salvage from what didn't fall into the bbq was really quite tasty, so I'm saddened my attempt looks nothing like yours.

Poll: What Beer Do You Like to Drink With Your Pizza?

Castelain French Country Ale. Its probably my favorite beer to drink when eating. Nothing in it is overpowering and its just a light, easily drinkable great tasting beer. Its everything you like about Sophie from Goose Island, but better.

Where to Get Carne Asada Fries in San Diego

I can't remember a time where I couldn't get Carne Asada fries even up north in L.A. and I've spent 20 of my 31 years alive in the city of Angels.

I usually ask for a combination of pastor and lengua for my fries instead of carne asada.

Mole Fries and More at Bizarra Capital in Whittier, CA

This is close to me, and I love me some Guisados...and I love Mole...and I couldn't eat the Chile's torreados at Guisados...but I love beer...

Time to go!

Competition Barbecue Pork Shoulder

I think that injections are cheating. If you get a good quality butt and keep a water pan (I use a water pan in my side smoker) the pork is fine without the injection, or even the foil method. The only downside to using a side smoker is that it eats fuel (wood logs and/or charcoal) like a fat kid eats cake. The WSM is nice in that respect. I can usually get 8-10 hours on my side smoker but definitely add a handful of charcoal here and there around the 10-17 hour mark.

How to Decipher the Beer List at Your Local Craft Beer Bar

This whole article could be condensed to "ask your bartender". The thought have to remember obscure French/German/Flemish names for common things is kinda odd. Overall, just drink what you like. And remember, if you don't like IPA's or funky Saisons': you love satan.

In and Out Coming East?

If they find the distribution channels, then more power to them. There may be those "people" that want something special to the best, I mean, west coast, but honestly, they are a great company with GREAT food. If they can deliver and offer the same salaries they do here in L.A. to the rest of the nation, and keep the same quality, yes, I want them everywhere. The taste and quality cannot be beat.

Burger blend?

I tried the burger blend I got from this site, and I think it was missing, something? I get all of my meat at Howies in San Gabriel (off of San Gabriel and Duarte, if you haven't been here, go here. Yesterday) and I got 10% chuck, 45% brisket flat, 45% short rib, asked for it to be ground to burger grind.

Cooked over one log of hickory, with some lump charcoal for the heat.

Honestly, I don't like to brag...this was the best burger I've had at home or ordered out. with just some melted strong Irish cheddar melted.

I like the idea of oxtail, but those effers got expensive, quick. I got a pound of brisket, pound of short rib, 1/3 a pound of chuck.

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