Bouchon Bakery

Kouign-amann.  They have them at Bouchon Bakery in Beverly Hills.  Go and get one or four now.  They are that good.  Buttery, flakey, crispy, sugary.

Just thought you would like to know. They sell out fast, like before noon.

Quick Bites: Chili Cheese Fries at The Hat

You should really get this now unless you already have, and if so get it again.  First grab a bag of this though because you might need it to polish if off.  Might I suggest adding pastrami to the chili fries. 

Burger Parlor

Until today, I was not really into any of the food offered in Fullerton.  It is most of all, food that appeals to drunk college students looking to score a tattoo and play beer pong til they spew up that greasy chili dog or asian tapas that they had eaten earlier.  Ever so often there are chances to be taken and today was one of those days.  AND IT PAID OFF.  

Burger Parlor offers up some of the best burgers and crispy onion rings in the entire country.  The meat flavorful, the bun a buttery brioche, and onion rings that are just perfection.  

The Mahon burger is a meat, cheese, a pleasantly subdued mustard sauce and pastrami.  I could eat this burger happily while sober and listening to some douchebag faux punk rocker with nose piercings talks about how he thinks Parliament cigarettes are the greatest thing that was ever invented.  Pastrami obviously house made and just enough of an accoutrements to not muddle the flavor of the tasty beef.  

Mahon burger (cooked a perfect medium rare)


What about those perfect beef battered onion rings that should be served in a fine dining restaurant and charge a buttload?  They are about as perfect as Megan Fox.  Texture, taste, and executed to five star perfection.  Take a look for yourself.

Beer Battered Onion Rings 


What else is there to say but get your ass to burger parlor for tasty burgers and even better onion rings?  Also grab a few imported beers like Chimay and BitBurger if you so choose.  

BBQ Tri-Tip

On this piss hot day I always look to do some grilling, mainly because it just gets way too hot in the kitchen and I don't really feel like turning on the oven to roast a tri tip in the dead of heat summer.  So I grab a sixer of Asahi Kuronama and light up the grill.  


Rub:
Kosher Salt
Coarse Ground Pepper
Finely Chopped Rosemary
Finely Chopped Thyme
Ground Coriander Seed


Dry marinade for at least 4 hours and up to 24 hours. Let the meat stand for about 1 hour so that is returns to room temperature.  It should look like this.

Marinaded tri-tip that has been brought to room temperature


Set up your grill for indirect heat and add some of your favorite wood on top of the charcoal for extra smoke flavor.  I am using some chunks of cherry wood and Kingsford charcoal.  Cook for about 45-60 minutes depending on how hot your grill is.  Mine is relatively small so it tends to get piss hot and cook faster.









Look at this dog trying to suck up because he wants a piece of that meat.  Not going to work buddy.