Monday, July 21, 2014

Mon 8 Jul 2014

This is a gluten-free poutine from the Point Sans G food truck or whatever.
Those are sweet potato fries.
The "gravy" is some kind of subtle Italian sausage.
The cheese, I don't remember.
The thing on top is a type of sprøstekt løk (crispy onion), very rare around these parts.

All the ingredients were good, but you know what? The genius of poutine is, it's more than the sum of its parts. Like a good band, say. Just off the top of my head like that. Similes? I got 'em. Anyway, the general consensus here was: good ingredients, meh result.

Terningkast: 4/6 for cuteness & quality; 3/6 for yumz.

Monday, March 12, 2012

Last week

Beef Dansak from Star of India, delivered to our door for a modest fee.


  • NSF: 3/6
  • KMM: 4/6

  • Average: 3.5/6

Saturday, January 29, 2011

the other day

Once the fair Spinache is thoroughly Discomfited, break one or two of the freshest hen's Egges (or whichever eggs are available at your dingy local supermarket). (Ask for our Egg-Breaking Tutorial, not yet available online!)

Oppose some pickled Jalapenos to the Eggs, combining with a home-made Mexican salsa (alternatively: the salsa most readily available at your dingy local supermarket).

Cover gently, as one would a sleeping child, with slices of Jarlsberg.  (I'm assuming your child likes Jarlsberg.)

Smother, delicately, as one would a sleeping giant, with a soft tortilla. For best
results you should grow the corn on your back porch and grind it between two flat rocks, baking the tortilla on an open fire (be careful not to burn down the porch). Alternatively,
you can use whichever brand is most readily available at your dingy local supermarket (in my case, "Santa Maria").
Remove from Heate when the Egge, with its jaundiced Eye, begins to glare at you, threatening solidification (you want the eggs a bit runny). 
Don't make the mistake (common among the neophyte) of thinking that your work is done once the stove is off. That would be as foolish as a mountaineer proclaiming success upon having summitted, when clearly the summit marks only the first half of the journey. Ah, to bag a tall Peake, and feast upon the landscape laid bare below! But my point is: you need to fold the tortilla and plate it. Practice makes perfect. You can practice, in your spare time, with a small (alternatively: large) handkerchief. For the rest of us, there is trial & error (a pedagogical technique not noted for efficiency, but unmatched in popularity).

That's it! Note that this makes a perfect late breakfast. The tortilla lends it a lunch- or dinner-like aspect, so your friends won't know that you just got up.

Sunday, November 7, 2010

The twenty-ninth of October, 2010


  • We like how they've pre-salted it so we don't have to waste time doing our own salting.

  • Monday, September 20, 2010

    Monday, September 20th 2010


    • We like: price, yumminess
    • We dislike: fart smell outside building

    Wednesday, June 9, 2010

    Tuesday, June 8th 2010

  • Chupacabra con Coles de Bruselas, papas, y arándanos agrios
  • Thursday, May 6, 2010

    May fourth, 2010


  • potato salad: yummylicious
  • fancy: schmancy (but good)
  • downside: the guy didn't even confirm that I'm not a student. It was like, a foregone conclusion. So I had to pay an extra ten bones, and schmancy is already pretty expensive!