My Top Five from LA Food Fest

Better late than never…

1. Ta Bom’s croquettes coxinha, filled with chicken and cream cheese

2. Jalisco’s shrimp tacos, a crowd and judge favorite – deep-fried and flavorful. it’s the only thing that made me eat two

3. Crepe’n Around’s short rib crepes

4. The eternal favorite, the grilled cheese truck’s short rib and mac n cheese sandwich
5. Last but not least, the amazing roti with beef randang, which I haven’t had outside of Toronto

6. OK, I had to add one especially for newcomer Rosa’s arancini

Oh, and Manila Machine’s pork belly adobo, and Gastrobus’ fruit salad..and…and
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LA Food Fest Winners!

 The LAFF event at the Rose Bowl wasn’t just a foodie wonderland, it was also a contest! Judges included Susan Feniger, Mayor Antonio Villaraigosa, Chef Walter Manzke, Jesse Williams, Rene Lynch of the LA Times, and blogger Bill Esparza. I saw some of the judges picking around station to station, and others collecting big boxes of food to take back to the judge’s table. 
Susan was doing double duty, with a booth for Border Grill. But she is always happy to smile for me. I must have more pictures of her now than some people have of their grandchildren.
Best Nouveau – Sedthee Thai’s Pork Sparerib
Sedhee had at least three offerings – when I hit their table they were serving up noodles in a delicious peanut sauce, some with shrimp, or sans meat. They definitely went all out with the decorations, beautiful serving ware, and delicious food. Big thumbs up!



Runner Up – Manila Machine’s Pork Adobo
I have to admit that I thought the pork belly adobo and stunningly greaseless lumpia were my top bites. I hope my sister-in-law doesn’t read this, but they were the best lumpia I have ever eaten.

Best Old School – Chef Robert Dahni’s Explosive Thai Bites
Sadly, I missed out on these. Sometimes you just can’t eat everything.

Runner Up – Tamales Elena
This was a delicious surprise, since I always hear about these tamales at the Tamale Festival in El Indio (But it’s too damn hot in Indio to actually go there, even if they do have camel races). Elena’s tamale did not have a filling; it was like a sweet corn tamale with a light strawberry flavor. The texture was light and fluffy with no trace of grittiness.

The Sweet Tooth – Munchie Machine’s PB&J S’Mores
There was a point in the day when I was trying to rush out by sneaking behind the booths. I was handed one of their veggie sandwiches out the back of the booth, and it was delicious. Next time on the S’mores.




Runners Up – Scoops Westside & Vintage Longboards
Again, I missed Scoops. I did hang out a little bit with the Longboards guys as they celebrated selling out their whole inventory. The chocolate-covered ice cream on popsicle sticks did look amazing.



Best in Show – Mariscos Jalisco’s Shrimp Tacos
These old-school deep-fried tacos were delicious. It was the only thing that made me eat two. I think the shrmp inside were breaded and deep-fried before being sealed in a tortilla like an empenada and deep-fried. They were then topped with salsa and avocado slices at the perfect stage of ripeness.



Best Original Showmanship – Starry Kitchen’s Crispy Tofu Balls
This category was added at the last minute especially for Nguyen Tran from Starry Kitchen. He told me his house is even listed on Yelp!
The People’s Choice Award goes to…Starry Kitchen & Mariscos Jalisco!

So the judges weren’t far off the people’s palates. But I have a few more favorites of my own to talk about next time…

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Photographing the LA Food Fest: The LIST

Oh my God! LA Food Fest was car-a-zay! Imagine the length of a football field length of food. Twice. It was seriously an entire football field! The Rose Bowl, which is seriously hard to find for such a famous place, was filled with food, food, food.

I suppose they couldn’t drive the trucks onto the field, but it had a side-effect of them being able to fit way more food into the Bowl. The LAisters were there, Lindsay, Zach, Koga and Julie. Plus my other blog pals. I missed Tien, unfortunately. But I was on a mission. I was going to get my pictures if it killed me. Instead of flitting around drinking and chatting, I was going to get photos of every single booth on the West side of the field. If it killed me.

Val, from Trippyfood.com

When I work a big event, I have a secret list I need to fulfill before I can relax. A list of photos that I think makes for a complete event. After the food, which is the most important, I want pictures of pretty girls.

Second, cute kids (and I always ask the parents for permission to post the pic, even when I have to chase them all the way across the field)

Famous chefs

Susan Feniger
Fred Eric? Shenanigans! You don’t have a truck!

Then my secondary goals are:

People serving the food

Cooking the food

And enjoying the food.

Reallyyyyy enjoying the food

And if there is liquor, an attractive bartender either shaking or pouring. Especially if his name is Julian or Michel

Done! Everything else is just cake, but I try to get the ambiance, people hamming it up, and other random activities

Longboards celebrating their sell-out

And if I can manage it, a sneaky picture of the breast of a certain friend who shall remain nameless

 Of course there is always one fatal flaw, like this delicious finger sandwich

So how was the rest of the food? Where is all the delicious food porn? Just you wait!

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Channa Masala

India Sweets and Spices is a local grocery chain with an attached vegetarian deli. They have eight stores in Southern California. The deli serves vegetarian and vegan specialties from both northern and southern India.

You may find more elegant surroundings than the plastic-laminated tables and walls plastered with posters from Bollywood movies, and you can definitely find better Indian food. But for a delicious and filling meal at only $1.99 you can’t beat the fiery flavors of the samosa chana.

Most people are familiar with samosas — deep-fried snacks of dough-wrapped potatoes, and peas dotted with mustard seeds. But at India Sweets and Spices you can go full throttle. Samosa chana is usually served in a large deli cup, but at the Atwater location it is served on a plate.

First they drown the samosa in a huge spoonful of chana masala (chola). Then it is like watching a sundae being made. The toppings can vary from deli to deli, but there are some standards. In Atwater Village’s deli they top the samosa with chopped onions, mint sauce, tamarind sauce, and then cover the whole thing in a thick dusting of cumin and chat masala. Finally it is garnished with chopped fresh cilantro.

The fun thing about the samosa chana is that it is insanely hot. It is a challenge, an exercise in endurance, to finish the whole thing. Then you can douse the fire with cooling treats. Most people go for a mango lassi, but I wait for dessert because they have turmeric ice cream!

You can probably afford to sample other dishes, even splurging on $6 combos. Seriously, check out their low, low, prices. But those who have strayed from the samosa chana soon realize their error. There is nothing like it. Afterwards you can load up on Indian and British imports in the grocery. Bollywood music! Incense! Clothes! A world of sweets and spices!  Plus you can watch movies on the big-screen while you enjoy your channa masala.

3126 Los Feliz Blvd Los Angeles, CA 90039

9409 Venice Blvd Culver City, CA 90232

18110 Parthenia Street Northridge, CA 91325-3302

22011 Sherman Way Canoga Park, CA 91303-1852

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Angeleno!

Photo from last year’s event

I am so excited! Tonight is the night that Angeleno Magazine hands out its annual awards as chosen by Food Critic Brad A. Johnson. That means delicious samples, and lots of them! Not to mention free-flowing drinks and all of my favorite chefs and bloggers. Time to party!

This year’s award winners…

Best New Restaurant: Lazy Ox

Best New Chef: Michael Voltaggio (most recently of The Langham)

Chef of the Year: Michael Cimarusti, Providence

Restaurant of the Year: Hatfield’s

Pastry Chef of the Year: Zoe Nathan, Huckleberry Café & Bakery

Outstanding Wine & Spirits: The Bazaar

Outstanding Service: The Grill on the Alley

Vanguard Award: Water Grill

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Nobu’s Omakase on a Budget

                                

Upscale dining at an elegant restaurant like Nobu West Hollywood may seem unrealistic for some of us, especially these days. But as we have learned, the frugal diner’s secrets for eating beyond their reach is to arrive for lunch and/or to eat from the bar menu. Nobu’s new “Chef’s Tasting Tapas Menu,” or Omakase, for those of us who like to sound cool, allows us a taste of pure heaven for only $40 a person. We are talking about pure heaven. Your palate will grow little wings and fly around the room in ecstacy.

The “Chef’s Tasting” offers six courses following the traditional Omakase structure. First a cold plate arrives with three small dishes, then a hot selection of two items, and finally a single dessert.

The cocktail bar is stylish but welcoming. The room is rather dark, with the stark contrast of red and black lightened by the use of natural materials like woven branches and wood. The room and the menu are both well-suited to either an informal business meeting or a romantic tryst.

Last week LAist was invited to try the “Chef’s Tasting” menu. The server first asks about preferences and allergies. After I finished pointing out menu items, asking questions and talking about ceviche and foie gras, the waiter gave me a look like, “This person clearly does not understand the meaning of chef’s choice.”

We started off with cocktails, for me the Matsuhisa Martini made with vodka, Hokusetsu sake, and ginger garnished with cucumbers. It was a nice clean drink that wasn’t too sweet. My dining partner tried the Cucumber Martini. It was sweeter than the other martini, but the sugar was not overwhelming. It was a nice pairing for the food and refreshing with the spicy and salty complimentary bar snacks – tempura edamame, nuts, homemade corn nuts, and peppers.

The cold plates that arrived were identical.

The first bite was Whitefish Tiradito, sushi chef Matsuhisa’s take on a Japanese-influenced Peruvian ceviche. The thin gossamer slices float in a light marinade that tastes of lemon and mirin.

The next dish is composed of two pieces of Yellowfin Tuna Tataki with Cilantro dressing. The fish is so pure it barely even tastes of the sea. Cilantro, yuzu and ponzu dress the fish but don’t overwhelm the purity. Being used to raw tuna served tartare or thinly sliced, the big chunks seem more beefy, and yet the texture isn’t that of beef either …surprisingly, it is almost the texture of a stone fruit, like a fresh peach.

Last on the cold plate is Nobu’s signature Yellowtail Sashimi with Jalapeno. The thinly sliced fish is wrapped around cilantro and draped as delicately as a kimono.

We tried two more cocktails for the round of hot tapas. The Champagne 95, though much sweeter than the other drinks, was delicious, mixing Grand Marnier, Creme de Peche, Pineapple juice and Domaine Chandon. The Japanese caiprihanha was made with muddled shiso leaves instead of mint. The taste was not too different, as the plants are in the same family, but it was less intense and a bit more herbal-tasting than mint.

For our “Hot Tapas” we each received a different pairing. I was lucky enough to receive the Gyoza filled with wagyu beef and foie gras. Well, maybe not lucky so much; maybe I hynotized the server by repeatedly pointing at the gyoza on the menu. The dumpling wrapper was as perfect as could be. I savored the meatiness, the umami, the richness of the dumpling. My server asked which dipping sauce I had liked better, but I hadn’t even dipped the gyoza. I wanted to taste it in its naked purity.

The Ginger Panko Encrusted Scallop was also too delicious on its own for me to bother with the sauces. That scallop was so good it made me want to punch someone in the face. Somehow it felt unfair that such delicious tastes exist in the world and only a select few get to taste them. I felt extremely fortunate to be dining at Nobu that night.

Speaking of only a few people getting to taste things, my dinner companion received a Wagyu Taco with a thin crisp yet delicate shell filled with a slightly sweet chopped wagyu beef. It was gone before I could even get the teensiest taste and when I asked him what it was like, he would only say, “F-ing amaaazing.”

 The Miso Cod arrived on a single butter lettuce leaf that fanned out like a Dale Chihuly glass-blown scallop shell. The sear around the edges intensified the fish’s natural flavor, making it one of the strongest flavors of the night.

Some diners would be ready for dessert at this point, but the addition of one or two items from the “Hot Tapas” menu to share makes it a more satisfying meal (“Tapas” are priced between $7 – $12 each). At this point we are veering off of the Omakase menu for a little detour. Some items come with two or three pieces, so consult with the server before deciding how many plates you would like to add.

We chose to add on the Foie Gras and Crispy Soba. The soba was formed into a little cracker, like a gourmet rice cake. But the star of the plate was the seared foie gras. It was adorable, like a little Barbie foie gras, but afforded two or three bites. The teriyaki-style sauce was unusual, but provided the same sweet balance of foie’s natural fruit accompaniment.

In spite of the Ted Nugent reference we also tried Wagyu Dango in a pool of wasabi and saffron aioli. It was a dumpling, a wagyu meatball enveloped by a crisp rice shell. Sticking out from the top of the dumpling like a mohawk was a deep-fried shiso leaf, transluscent as spun sugar, fragile as a butterfly wing, and thin as parchment. It melted on the tongue with a whisper of salt in the blink of an eye.

Our final dish was Suntory Whiskey Iced Cappucino. It was multilayered like a parfait. Layers consisted of a light chocolate mousse, chocolate espresso rice krispies, and whipped cream infused with the crisp, clean Japanese whiskey.

When I close my eyes and remember the meal at Nobu, I begin to think of calligraphy and fine brush strokes, watercolors and color washes. There is a subtle beauty to each dish. They exemplify perfection in simplicity, the serenity of the subtle. When something is simple it must be done exactly right. The flavors must be balanced with the precision of the sushi knife — salt, acidity, umami, coolness and heat, sweet and sour, it was all there in the citrus and the soy, the yuzu and the shiso. But above all there was respect for the main ingredient, whether it was the folding of the Yellowtail or the dusting of the perfect scallop. $40 is a small price to pay to surrender yourself to the chef and allow him to show you the sublime.

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Laurel Tavern

Why is lunch on Ventura Boulevard always cause for so much shouting? “It’s up on the right. No, further down…wait…wait…you passed it!” Laurel Tavern, which only started serving lunch last month, is helpfully painted black to stand out from the neighboring businesses. It is your standard gastropub, perhaps one of our best imports from England since the Beatles …well, maybe Radiohead. The ceiling is high, and large windows that open out to the less-than-bucolic street still give the room an open feel that makes you feel less guilty about sitting in a bar drinking beer at noon.

The menu is a mix of small plates for the people who came to drink and more substantial offerings for those who came to eat. You have to discuss portion sizes with the bartender since descriptions on the large chalkboard menu don’t offer hints. Some salads are big, some salads are small, and some salads are just right. Like Father’s Office, you order at the bar and the food is brought to the table. Unlike Father’s Office, you are greeted with a smile and an explanation of protocol at the door.

Unfortunately the lunch menu is limited, so there are no roast marrow bones or pork belly skewers. Fortunately, what is on the menu is still pretty good. The goat cheese salad is comprised of fresh mixed greens topped with a baked pear and a bright vinagrette.

The giant Laurel burger is topped with gouda and served in a cake pan so you can bake your own dessert if you really need one. The french fries do stay hot and crisp in the unusual pan.

The mussels even passed our East coast transplant’s strict seafood test. The artichoke is charred black. A well of intense lemon vinagrette rests in each half. But be prepared for black fingers from the artichoke’s char (and if you park on Ventura, don’t forget to feed the meter).

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Oinkster

You can find the Oinkster on Colorado in Eagle Rock by keeping an eye out for the giant red A. That’s A for umm, Angster? Bravo to them for keeping the same landmark building and sign as the previous occupant, Jim’s.

Everyone seems to love Oinkster. They slow-roast their pork and cure their own pastrami. The french bread is tightly stuffed with massive amounts of meat until it is as round as a burrito. The giant sandwiches must be eaten with caution, as they are ready to burst at any moment. Not first date food. For the pulled pork, we highly recommend their killer barbecue sauce It comes on the side and sometimes you have to ask for it.
The hamburgers are also gigantic, with thick, meaty patties. The onion is sharp, the tomato is Farmer’s market fresh, and the housemade ketchup has a bite. Best of all, the burger is topped with a rich Gruyere.

In the crazy fries department, the Oinkster fries come topped with grilled onions, cheddar cheese and their own Thousand Island dressing. It is just as interesting, but not as horrible as it sounds. Our only suggestion is that the cheese should be sprinkled on the bottom instead of the top so that they melt into the hot fries.

If you have a sweet tooth, Oinkster’s serves up hand scooped shakes made with Fosselman’s ice cream and specialty cupcakes, especially their famous peanut butter and jelly cupcakes.

Service is above and beyond friendly. Employees are downright chatty — they make everyone feel like a regular. No matter how hip this place is, there is no nasty hipster vibe. Sometimes the line is kind of long, but as in any establishment with food this good and a positive staff, the patrons are happy to wait. The customers are happy, the servers are happy, I’m happy. I suspect you’ll be happy too.

Keep an eye open, according to Squid Ink, Andre Guerrero may be opening “a second Oinkster, possibly in Culver City or downtown.”

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Tonys Darts away

When friends come to visit my Magnolia Park neighborhood, they sometimes ask where my “local” is. I’m left blank, because we don’t have a local here like we did in Los Feliz. Other than Tinhorn Flats and the standing bar at a few restaurants, this hood has been devoid of a comfortable watering hole.

That is, until Tony Yanow came to town and renovated a little hole-in-the-wall to create the first draft-only “bottle-less bar” in Burbank. All of the bartenders at Tony’s Darts Away are experts and can help you choose from the 30-plus rotating beers on tap.

The bar serves only the best locally sourced craft beers available. In keeping with his green philosophy, Tony’s goal is to narrow the geographical gap between the brewer and the customer. By keeping the “beer miles” low, it decreases the carbon footprint. The menu is heavy on IPAs because IPAs are a true California innovation.

Beers are served by the glass, “honest pint” or in some cases, in a tulip glass. The best way to get a feel for the beers is by buying a “flight” or sampler of four. Ask the knowledgeable barkeep for your preference, be it sweeter beers, IPAs, a combination, or even something “hoppy” and they will come through for you. You can also pick and choose your own flight from the menu.

In addition to craft beers, Tony’s brought in sommelier Andy Lynch to select wines from California red and white varietals, all served on tap (as well as a few sodas for the teetotalers).

Another interesting difference is Tony’s bar food. Whereas a token vegan dog is usually hidden down near the bottom of the menu, Tony’s displays them front and center. Four kinds of vegan sausages join the other locally sourced artisanal sausages.

So far our favorite has been the bratwurst. There are a number of vegan toppings, including a vegan cheese and a garlic aioli. For the carnivores, we recommend straight-up mustard and peppers as being the best match for the sausages.

Surprisingly for bar fare, the salads are actually at the top of our list. The beet salad is a definite winner.

The hand-cut chips and curly onion strings don’t hold a candle to the sweet potato fries. They come covered in a sweet glaze, but if you ask real nice they might make you a special batch of naked sweet potato fries to dip in that garlic aioli.

The one wrench in the works is the size of the game area. It is so small that the pool table, dart board and satellite jukebox are all crammed up against each other. It is virtually impossible for people to play both darts and pool at the same time. And if you want to put another dime in the jukebox, baby, be careful you don’t get a dart in the forehead.

Update:
We just returned again tonight and they had moved the jukebox to avoid dart accidents. It was perfect for our crowd of college-aged visitors.

The service and vibe are friendly with just a touch of dive still hanging in the air. A marijuana leaf sticker and the occasional broken glass keep the place from being too hip for its own good. So pull up a barstool, because we finally have a place to call our “local”. Oh, and don’t play pool with George. You can’t beat him.

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The Popcycle Rolls In

 LA’s newest traveling food recently made its debut near the Silverlake Farmers Market. With flavor combos like Salty Cucumber Lime, Lemon Mint Blueberry and Cantaloupe with Anise, these are not your standard frozen fruit bars. And at $3 a pop they are an affordable splurge.

The custom-made bike and freezer box created by owner John Cassidy are based on a Dutch design to ride on two wheels instead of the standard three-wheeled bike. There is no truck or a hitch, so sales are limited by leg work. They can only go as far as John can pedal.

Paletas were one of the inspirations for the frozen treats. Michelle Sallah, a professional chef, was excited to discover the paleterias when she moved to LA and eventually married her love for playing with flavors and partner John Cassidy’s love for bikes to create Popcycle treats. Michelle comes from a diner family, and has worked at the Spotted Pig in New York and Bar Marmount in LA. She knows from experience that owning a restaurant is a 24-7 job. She and John wanted to work together, but in a project that would still allow them freedom. They worked and developed their idea throughout the last year.

Michelle is playing with mixes of savory herbs and juices as well as other innovative recipes. For example, the “Arnold Palmer” is Raspberry Iced Tea and Lemon. The produce is purchased at the local farmer’s market and they use organic ingredients. Michelle is careful to use only as much sugar as the treat needs. The flavors are intense, but not so strong or unusual that children won’t enjoy them too. The bike only had 2 treats left when we arrived. They had saved them for me after I tweeted, begging them to wait while I zoomed over. So we only tested out the Lemon Mint Blueberry, which was an explosion of flavors, like a frozen lemon bomb.

The bike can hold up to 200 frozen treats at a time, but will usually roll with around 100. Michelle wants it to be non-stressful for them, and a special experience for customers. There is a modern-day treasure hunt element to chasing food trucks and bikes, and she hopes there will be an exciting element to rotating flavors. Keep it small, keep it local, and you can maintain a personal vibe with customers as well as quality.

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Pasadena Burgers: Slaw Dogs

That’s right, Slaw Dogs, not Slaw burgers. True, they are a newcomer to the Pasadena scene, and yes, they specifically focus on hot dogs, but this little spot serves up some of the fattest, juiciest, and most creative burgers in town. In fact, owner Ray Byrne was originally considering opening a burger joint before he opted for dogs.

Their burger is the all-American classic, an Angus ground chuck burger with American cheese, piled high with lettuce, pickles and thick onions so intense you can still taste them hours later. This thing is a monster. But it is only the beginning.

It seems like Ray has to constantly be creating, and every time I just say, “Give me a burger” he comes up with something new and innovative. One day it was “The Less is More Cheeseburger (aka anti-brioche burg)”, with American cheese, Dijon-chipotle mayo, double caramelized onion and a Parmesan crisp. On another day the juicy patty was topped with thick slices of pork belly and deep-fried shiitake along with a mystery sauce. I highly recommend just putting yourself in his hands and letting the master do his work.

Slaw dogs is all about spectacular toppings and sauces, but it wouldn’t work if it wasn’t centered on quality beef and sausages. The Angus ground chuck is perfectly cooked to a medium right through to the middle in spite of the size. We have already drooled over their side dishes like sweet potato fries and truffle-parmesan fries in the original Slaw Dogs post, but this time we tried out the onion rings, and they were big, greasy, crunchy and thick.

The burgers are so enormous, the last few bites can be a messy game of burger Jenga. Of course, that may not happen if you don’t spend 10 minutes letting the sauce soak into the bun while you take pictures. Ray is also working on customized buns, so he may engineer a hardy bun that will be able to take everything he can heap on it.

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Where to watch the World Cup Finals?

In case you have been living in a cave, a monastary, under a rock, or some other stereotype, Spain and the Netherlands will be duking it out tomorrow. Watch the glory and the tears with your fellow Angelenos…

Join Susan at the STREET this Sunday morning (starting at 11am) to watch the World Cup Finals!
In addition to the regular menu, check out

Tortilla Espanola with Spanish chorizo and potatoes,
as well as Eggs Hollandaise with roasted asparagus.

AND they have a full bar!

742 N. Highland Los Angeles, CA 90038
Phone: 323.203.0500

You can’t get closer to South Africa than Springbok Bar and Grill in Van Nuys. The pub was founded by native South African friends to “not only create a fantastic, comfortable and friendly environment to watch Rugby, Cricket, Soccer and American Football and Baseball, but also to create a great menu showcasing the cultural diversity of Southern Hemisphere foods.” They will be offering South African specialties like curried beef samosas. 

16153 Victory Blvd
Van Nuys, CA 91406
Phone :818 988 9786

The traditional futball pub, The Cat and Fiddle has 3 TV monitors, a 32″ and 50″ at the bar and 46” in the Casablanca Room. They also have a spacious patio for when you need to get a breather from the sweaty, shouting fans. They serve a traditional English breakfast, crepes, and Bass on tap. Who could ask for more?

6530 Sunset Blvd
Los Angeles, CA 90028
323-468-3800

Lucky Baldwin’s is a cozy pub in Pasadena serves a traditional English breakfast and Belgian beers on draft. They have a little shop where you can buy English candy too.

17 South Raymond Ave.
Old Towne Pasadena, CA 91105
(626) 795-0652

You can also go to any pub in the entire city of Santa Monica.

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LA Weekend’s Hot Dog Panel

LA Weekend started out with Jonathan Gold moderating a panel about hot dogs with people “who have forgotten more about hot dogs than most of us will ever learn.” Joe Fabrocini from Fab’s in the valley, Sue Moore from Let’s Be Frank, who started making her own dogs 5 years ago in San Francisco, and Duane Earle from Earlez, south of the 10 Freeway.

Duane Earle from Earlez, Joe Fabrocini from Fab’s, Jonathan Gold and Sue Moore of Let’s be Frank

Gold started off talking about his family’s quest for the ultimate Chicago Dog and the hot dog spots gone by. Earl, who was a charmer and raconteur, grew up working a hot dog cart in New York. They discussed the importance of the dog itself versus the toppings. Fabrocini said everyone’s favorite dog is the dog they grew up with. He emphasized that you cannot fry any dog and call it a ripper — a ripper is a specially made hot dog for deep-frying.

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The dosa truck

Much of the buzz at Track 16 art gallery one night was surrounding the Dosa Truck parked outside. Thanks to their menu of samosas, masala fries, and their main attraction, filled dosa “wraps” at reasonable prices, there was a constant buzz around the truck.

Leena Deneroff always dreamed of turning her love for central Indian food into a career someday. She imagined a little cafe somewhere. The recent popularity of food trucks has given her the opportunity to realize her dream. A relative newcomer at only a few months, Leena was happy to discuss the process of getting the dosa truck on the road.

The logistics of making dosas to go was a little more complicated than expected. According to Leena, with a traditional taco truck you can fry the meat and heat the tortillas, doing all of the cooking in the truck. But Indian food requires a lot of prep work. Everything is made from scratch. Just perfecting the dosa batter recipe and figuring out fillings that would not ooze out of the delicate fermented bread was a laborious task, but a labor of love. 

She resolved the matter of messy dosa fillings by coming up with an Indian pesto based on methi (fenugreek leaves) white sesame oil, garlic and chili. Her masterpiece is “The Slumdog” which includes the pesto, fresh spinach, potatoes and paneer.

I asked, “Did you consider a heartier bread, like naan?”

“But it’s called the Dosa Truck”

“Well, then it would be called the Naan Truck.”

“But I love the dosa.”

Other items on the menu are samosas, mango lassis, and dosas with stuffings like spinach, mushrooms and cheese, sweet potato masala and “Mumbai Madness” a masala dosa with potatoes. If you are lucky, they will be serving their special masala fries. They wisely use a generous spice mix instead of drowning the fries in sauce, keeping them nice and crispy. The menu is strictly vegetarian, and items can be made vegan upon request. Most of the menu is priced at 6 and 7 dollars, except for the fries, which are a well-deserved 2.50.

Ganeesh, you will catch your death of cold in there!!

Since they serve samosas, I asked whether they might be considering serving my favorite dish, samosa channa, where the samosa is covered with insanely spicy chickpea channa and a variety of condiments. Leena said that since they now have figured out how to make huge amounts of potatoes of the grill, they may be branching out to channa.

Leena tries to avoid the typical truck spots, like Wilshire, and focuses on art openings and (surprise) yoga studios. Leena says her next stop will be at the Highland Park Art Walk this Saturday. Follow them on Twitter to get the latest location. Try some masala fries yourself and you’ll be hooked. As their business card says, “ommm good”.

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Suicide Food

                    

One of my favorite websites is Suicide Food. Sure they are probably vegans on a mission. But at least they have a sense of humor about it. I’ll admit to having been a little squeamish about prancing cows on the wall of the steakhouse.

What is suicide food?

“Suicide Food is any depiction of animals that act as though they wish to be consumed. Suicide Food actively participates in or celebrates its own demise.”

 And since it was pointed out to me, I see suicidal food everywhere. I even sent them my favorite porcine butcher.

This pig and cow seem very relaxed as they show off their butcher’s diagram of innards. Other than the heart though, some pig organs are mysterious. There are the blue hot dogs, and the lemon,  orange, lime and …plum???

This steer at Jocko’s looks satiated, picking his teeth as though…he ate a steak? Maybe that’s what the naughty secret behind the smile is — mad cow! Revenge is best served cold.
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