Gertrude Baines, the oldest woman in the world, just turned 115 on Monday. I know you’re wondering what the key is to her longevity.
Well, it’s bacon!
Crispy Bacon.
She was born in 1894, long before the vegetarian fad began, which must certainly have contributed to her living for so long.
Take a quick look at the license plate to the left. What does it say to you?
If you think it says, “I love tofu,” you’re probably on the wrong website.
But if you think it says something a little more interesting and vulgar, congratulations! You have a lot in common with the Colorado DMV.
Following my Father’s Office experience, I set out for one of LA’s newest burger hotspots, Umami Burger.
I was a late addition to my group of friends, and the wait staff was extremely accommodating in letting me pull up an extra chair in such a small restaurant and order last. I took a quick gander at the menu and saw that all the burgers involved some sort of vegetative substance. I asked the waiter if I could just get a burger with American Cheese and their “spread” and she told me it was no problem (Basically the SoCal Burger without veggies). I was amazed, after having my no-substitutions experience at Father’s Office. Now, before you judge me for getting American Cheese, I have to tell you that Umami Burger makes their own American Cheese and it’s not supposed to be anything like the Kraft kind you get at the local Ralph’s. (read about it here)
For a huge selection of beer, Father’s Office is the place to go. They also happen to have a reputation for one of the best burgers around town. With this in mind, I set off for the Father’s Office in Culver City to get myself a taste of their legendary burger.
On the menu, I saw they had a few pretty good unvegan options, but they had a reputation for burgers and that’s what I had to get. It came with carmelized onions, some sort of bacon substance, arugula, gruyere and maytag blue cheese. This already wasn’t looking good. Then I saw on the menu that the burger couldn’t be special ordered. You either get it the way they make it, or you don’t get it at all. We aren’t exactly talking a steak dinner here, so I felt it was pretty pretentious for a burger. Nevertheless, I felt the need to try the burger.
In every generation, there is an idea that changes the world. Finally, the change for our generation has arrived: Bacon Salt.
Justin and Dave are the geniuses behind this magnificent invention. Not content to eat foods that don’t taste like bacon, they developed a seasoning to make everything taste like it. Not only that, but they added multiple flavors, like hickory, applewood and more!
The kicker?
On my last day in San Francisco, I headed to The Grind Cafe before hitting the road.
The menu looked pretty good. Despite a lot of the dishes having vegetables, the combinations with the vegetables removed looked like they would have been pretty enjoyable. One dish in particular looked extra good to me, though, the Corned Beef Hash. I have always found that dish to have quite the name and a nice little mix of ingredients. I went to the counter to order, only to be told that they were all out of it. Disappointed, I checked the menu again and ordered the Breakfast Burrito, which came with eggs, bacon, cheddar, avocado, salsa and sour cream. It was too early and I had too many hours on the road to be eating sour cream, so I ordered it without. It also came with hash browns on the side.
I should’ve known better, but it really wasn’t up to me. Living in SoCal has probably spoiled me in terms of Mexican food, but I was in San Francisco with some people from Arizona, and I assumed they knew Mexican better than me. They suggested La Barca, so we went.
We had some margaritas and chips to start off the night, which were actually pretty good, but then I opened up the menu and was shocked to see the prices. $10.50 for a burrito? In San Francisco?! Whack!
In the end, however, I ended up choosing that burrito, for it seemed to be one of the most unvegan options. Of the meat choices, I picked Chili Colorado Beef, which sounded impressive, although it is apparently neither from Chile nor Colorado…
As if you need another reason not to become a vegetarian, today’s entry in the day-by-day calendar, “What’s Your Poo Telling You?,” should give you enough of a reason.
According to the calendar:
That’s a lot of extra vegetarian poo, which obviously has disastrous personal and environmental consequences. All those extra hours spent sitting on the toilet when they could be out spending time with the family or searching for protein supplements? And imagine just how much extra water the vegetarians use to flush their abnormally persistent bowel movements. Not only that, but the amount of waste generated by the said vegetarian movements must reach monumental heights.
Is it really worth saving the edible animals, just to see Earth’s ecosystem suffer? Remember, if there is no world, there won’t be any plants or animals.
Oh yeah, bonus points go to Fi for getting me this wonderfully disturbing calendar.
In desperate need of brunch and a beer in San Francisco, I headed to Liverpool Lil’s, a nice little pub with that serves more than just your average pub food. A lot of their offerings looked pretty good, but the one that stood out most to me was one of their daily specials, Chicken and Waffles. I have always been intrigued by the concept of chicken and waffles. I feel like for most foods, you can’t really credit one specific person. In my mind, most were developed through the ages by a group of people, a village or a town. But chicken and waffles, on the other hand, had to be one lone genius who decided this bizarre mix would produce a beloved dish.
Regardless of how the dish was born, I was just happy with the knowledge of their existence and looked forward to trying it for myself.
A while back, many of you may recall, I visited the Kogi BBQ taco truck at The Brig. I guess this was before they got big, because I ordered in two minutes and only waited another two to get the food. Soon after, I began hearing stories about how people would be waiting in line for 45 minutes to get in on that Kogi and there was even an article written about them in the New York Times! In response, they added a second truck, and finally expanded into the kitchen at the Alibi Room.
Eager for another piece of that Kogi, I went to the Alibi Room to see the new offerings. Everything was slightly more expensive, as I suspected it would be. In addition, Kogi expanded their menu to include such unvegan no-nos as kimchee quesadillas and the vegan sesame leaf taco platter. I was mildly intrigued by some of the new unvegan offerings like the sliders, but in the end settled on the burrito.