Archive for Eatgoodstayfresh

Gentrification of Food?

Posted in Hops with tags , , , , , , , , , , , , on January 27, 2013 by LAX-JFK

It seems nowadays all it takes is fancy camerawork, a celebrity Executive Producer and an Anglo-saxon interest to revitalize a craft once performed mostly by immigrant workers.  I guess Hipsters rule.

Carniceros are now Butchers.  Maybe it’s the neighborhood I grew up in (Inglewood, CA), but the cat behind the meat-case was always a man that looked like my dad.  Equipped with an anatomist’s knowledge and a surgeon’s precision with the knife, they produced the finest cuts minus that “boutique” feel.  To think, all it took was a twirly mustache a’la Doc Holliday, designer aprons and the internet to revitalize a craft which in all honesty has ALWAYS been there.  Get the fuck outta here.

Loncheras are now Gourmet Food Trucks and we used to call them Roach Coaches?  Get the fuck outta here!!  The food is still prepared on the road, subject to the same road conditions and obstacles as before, but now they’re somehow Good Eats again?  Blue collar workers are most familiar with the Dukes of Hazard-esque air horn that signaled, “The GRUB has arrived!”  Now Hipsters drive from afar for a taste as commanded by Twitter.

Sobras are now Offal, defined as “animal entrails” or “waste material.”  Farmers, Butchers and peasants survived on the cheaper cuts.  Take out the Tenderloin, ribs, steaks, chops, etcetera and you’re left with waste…  Nah man.  What you’re left with is Buche, Tripas, Dinuguan, Chicharron, Cesos and Pho.  We’ve been eating this stuff for ages, only now it’s somehow fashionable.  Thank you Chris Constantine, John Shook and Vinny Dotolo for making it hip to eat shit.  Get the fuck outta here!!!  Incidentally, don’t be mad when my next article is about the deliciousness at one of their restaurants.  Ironic?

What’s next Gourmet Paleteros?  Organic Eloteros?  Offal Tamales?  Wait… it’s been done…

Don’t get me wrong, you should NEVER knock the entrepreneurial spirit.  The above mini-docs are brilliantly shot, musically tasteful and respectful.  My only argument is, don’t claim to be a Pioneer or Revitalizer of a craft that has been here and will be here FOREVER.  Foodies are just fans of food… there is no training, you’re not bonafide and you don’t get to carry a badge.  Don’t wait for someone to tell you to try something new, just try it.

For Your Consideration,

#TheAnthonyBourdainOfStreetwear

FoodWithSole: Make Your Own F*cking Steak

Posted in Eat Good. Stay Fresh. with tags , , , , on April 3, 2012 by LAX-JFK

Over here at LAX-JFK, there’s NOTHING we love more than Eating, Drinking & Sneakers.  We did another story for the good folks at Food with Sole.  This one on how to make a steak, try it, let us know if it worked out!

The economy’s got us all fucked up and Jumpman already did a number on our pockets in 2012!  As a result, we have to be creative when acquiring the finer things.  Steak.  I think Steak is on the top of the luxury items list, but it’s a birth right.  Concords or Steak, MJIII’s or Steak, MJIV’s or Steak, Foamposites or… On and on and on… It never ends!

Why should we give Steak up?  Blood, fire, smoke, sharp-objects, there’s something very primitive about it.  Personally, I have to fight off the urge to bite a good piece of meat in the raw (no pun intended, well maybe)!  My psychiatrist is concerned…  Just because the pockets are lean doesn’t mean you need to give The Steak up.  Solution, cook it your damn self!  I always feel I have to kick the disclaimer that I am in no way the authority on the matter, but I make a KILLER FUCKING STEAK.  No frills (as a steak should be), keep it simple.  You shouldn’t have to give up your Birth Right because you’re broke.

First off, don’t skimp on your meat.  Always go for prime (when available), the others are probably $10 cheaper (per LB), but you’ll taste the difference, trust me.  Now I’ll tell you How To (in case you didn’t know already).

1.  Get 1 1/2” thick-cut Steak (Ribeye or NY, you can go Porterhouse once you’ve practiced)

2.  Allow steak to come to room temperature for even cooking (takes at least 1-hour)

3.  Place a cast-iron skillet in the oven  and pre-heat to 500*

4. Rub steak with some olive oil, then salt/pepper liberally for a nice crust

5.  When oven comes to temperature remove skillet from oven and place on range over HIGH Heat.

6.  Place steak in the skillet for 30 seconds, flip steak and cook other side for 30seconds, DON’T MOVE IT, DON’T WIGGLE IT, DON’T PRESS DOWN ON IT, LEAVE IT ALONE ON THE HEAT!

7.  Return skillet into oven for 2minutes, flip steak and cook the other side for 2 minutes.

8.  Remove steak from pan, cover loosely with foil and allow it to rest for 2minutes, LEAVE IT ALONE!!

9.  Once rested, slice & serve (or be stingy and eat the whole thing up yourself)!

This will get you a perfectly Medium Rare steak and don’t you dare ask me how to make it Medium or Well Done, that’s sacrilege!  Once mastered I’ll teach you how to do pan-sauces, etc.

Man Law:  All men should know how to cook a steak.

Eat Good. Stay Fresh.

 

Good Shit: Foodwithsole.com

Posted in Good Shit with tags , , , , , , , , , on January 19, 2012 by LAX-JFK

“Love to eat just as much as you love what’s on your feet?” Yes!  With a mantra like, “EAT GOOD, STAY FRESH,” I was automatically drawn to Foodwithsole.com, a Lifestyle Blog that appeals to both Foodies & Sneaker Heads.  Why didn’t I think of this?

Original content from a Sneakerhead’s / Foodie’s perspective is my kind of reading.  Rob just started his new My Top 5 Series, I can’t wait to contribute.  Check out the site if you’re tired of re-blogs, repetitive content matter & wishy-washy reports on “what’s hot” or if you’re hungry and need info on upcoming events (in music, sneakers, art, etc)!  Dude keeps it really, really, REAL!

A Quest Called Steak: Foodwithsole’s Top 5 Steaks in LA

Current Events: Rif’s Art & Sole Event, TONIGHT!