After my first post on Filipino spaghetti, I was pretty satisfied with myself and didn’t really have a desire to make drastic changes to my methods. But during my appearance on Kababayan LA last week, I told host Jannelle So that I had Martin PureFoods red hot dogs in hand and was ready to make a more “authentic” version of Filipino spaghetti. Over the weekend, I dropped by Island Pacific Market in Union City and picked up two more items—a bottle of Jufran banana sauce (ketchup, really) and a blue can of Kraft Cheddar “Cheese” (or as a reader called it…”Krap Chis”)—to complete the Holy Trinity of Filipino Spaghetti.
We’ve been doing these Chicago eating binges with our friend Maria, which allows us to do a lot more sampling than if it was just me and my wife. This is why we can order four different sausages at Hot Doug’s without feeling too guilty.
Chicago-style hot dogs differ from other styles of hot dogs because they generally include mustard, onions, an artificially colored neon-green relish, tomato slices, and a pickle spear, all served on a poppy seed bun. I made sure that all of our orders had everything on it, although this may have been a tactical mistake on the bratwurst, which I would have like to have tried with just sauerkraut. The bratwurst was still excellent since it was very juicy, probably because it’s soaked in beer. We also had The Elvis, a smoked polish sausage, and The Dog (below), a traditional Chicago-style hot dog.
But the best hot dog of the day was the spicy hot dog known as The Keira Knightly. What I liked about the Keira was that the spicy dog had a nice heat that balanced out the other flavors that were packed into the dog, especially the sweet relish. The other dogs were good, but Keira’s relative hotness separated it from the pack.
The menu described the Keira Knightly as “mighty hot,” but I thought it was a pleasant, mild heat. By comparison, the andouille sausage known as The Salma Hayak (which we didn’t order) is said to be “mighty, mighty, mighty hot.” If this is true, then Salma is hotter than Keira both in hot dogs and real life.
Still, as good as the hot dogs were, they were nearly eclipsed by an even more impressive concoction…duck fat fries. That’s right…french fries fried in duck fat. I shouldn’t have to say anything more, so here:
There’s a quote on the wall at Hot Doug’s by someone named Secret Robbie that says:
There are no two finer words in the English language than “encased meats,” my friend.
I wasn’t sure if I was going to make it to any of Slow Food Nation this weekend because I had family in town, but I managed to convince my wife and sister-in-law to trek down to the Civic Center on Saturday afternoon to check things out.
Our original mission was to get some ice cream from either Bi-Rite Creamery or the Ici Ice Cream booths since we had already eaten lunch before coming into San Francisco. We couldn’t find Ici’s booth, which bummed us out because we’ve heard so many good things about it, and by the time we got to Bi-Rite’s booth, all they had left were some pluot popsicles. The popsicles were good but weren’t exactly what we were looking for.
What we did find was Three Twins Ice Cream, an organic ice cream company based out of San Rafael, CA. It was late in the afternoon and a lot of the flavors we wanted to try were already sold out. Plus, scoops were $4 and pints were $6, so we ended up buying a pint of their Milk and Cookies and a scoop of orange sherbet.
The orange sherbet wasn’t very sweet, which was great, and it had a light airy texture to it. I loved it. The Milk and Cookies was one of the best versions of cookies and cream I’ve ever had. The three of us were plowing through this so fast that we had to stop ourselves and throw it out before we were too full to try any other food. Unfortunately, I didn’t take any pictures because we were too busy enjoying it to bother. :-)
Three Twins was located in the farmer’s market section of Marketplace, so we ventured over to the other side of the plaza to the Slow on the Go section to visit the food vendors. We tried some really tlacoyos (stuffed masa cakes) from Primavera (left), a nice grilled sausage and peppers sandwich from Fatted Calf. Now we were really full.
I’m not a composter, but the Black Gold bricks were pretty cool.