Pass the Two Buck Chuck

Via Kenny’s stepmom Lynn: Julia Mozvin of the New York Times tests the old theory that says you should never cook with a wine that you wouldn’t drink. Her conclusion? Cheap wine works great, sometimes even better than the expensive stuff.

Coco La Ti Da Kaput

I’ve been meaning to try Coco La Ti Da – the trendy new dessert spot in the Loveless Building just off Broadway – for a few months. Vidya raved about a great dessert experience there, and a former Microsoft employee that Kenny and I know even landed a job there as a baker.

Well, I guess I’ll never end up trying it – it seems chef Sue McCown has already thrown in the towel. Their website still exists (and features photos of many gorgeous desserts), but supposedly they’ve stopped answering the phone and potential business owners are already touring the space.

The Taco Truck is Moving

For anyone who frequents Seattle’s Eastside and has been wondering where the “taco truck” went, some good news from the owner:

Taqueria Guadalajara (the taco truck)  will re-open on February 7 at our new location in 15920 NE 8th St. Bellevue, WA 98005 located in the East Crossroad Shopping Center near the Post Office.

P.S .If you know of any more customers looking for our new address, please let them know.  We really appreciate your support and look forward to see you soon.

Drago’s Seafood

I’m sure Kenny will write a full-fledged review, and I’m not going to try to replace that. All I’m going to say is that if you ever have a chance to visit Drago’s Seafood in Metairie, Louisiana, do it. And make sure you order the charbroiled oysters (they churn out thousands of these every day).

I didn’t even think I liked oysters, but these were amazing. Although, I think just about anything cooked in that amount of butter, garlic, and parmesan cheese would be pretty amazing.

Tennessee-Style Trash Can Turkey (as Practiced in New Orleans)

As promised, some photos of the trash can turkey…

It all starts with a stake in the ground.

Then the turkey gets impaled on the stake. I believe Gary injected this turkey with something yummy.

The trash can goes on top.

And then the hot coals go on top of (and around) the trash can.

The turkey “bakes” this way for a couple of hours. As with a conventional turkey recipe, the baking time depends on the size of the turkey.

The end result was delicious. It had a great smoky flavor that turkey usually lacks.