I was trying to come up with a 30 second bumper video for my Youtube channel but this was all I managed to create. I need to gather more materials, footages and scenes of LA especially the food places and food stores, cooked food and food products to make it more catchy and interesting. Somebody also suggested to change the Channel name to make it more catchy and immediately give viewers an idea what the channel is all about. So, as they say in Tagalog, abangan ang susunod na kabanata 🙂 #workingonitdude 🙂
My ultimate comfort food! Today I was asked to vacate my room as the pesticide people are coming to do their thing and it will be four hours before I can safely come back in. I immediately though of whiling away my time here at my new hangout place, The Undergrind Cafe, just a block away from my house along Robertson Boulevard. This is my fifth time here and the
second time I am having this amazing shrimp porridge called shrimp and grits. It just hits the spot and I counted eight jumbo shrimps in this big bowl of ground corn heaven. This is a southern cuisine so the familiar taste of Cajun seasoning is present and thats what make this so appealing to me as I love anything and everything Louisiana be it Cajun or Creole. To know more of the origins of shrimp and grits click here <—-
Here is the final stage of the curing process that I used in making this chorizo. I am now calling it Dumaguete Chorizo since I have modified the original recipe and added some flavors distinct from the Cebu Chorizo. I hope non-Filipinos will learn to like this flavor which is totally different from the Mexican chorizo in taste and texture. This chorizo is not too sweet, balanced with a little bit of saltiness and the aftertaste of half dozen spices lingers in your mouth and the pleasant aroma of hickory smoke. The comments from those who have tasted it is just so encouraging and so I will be making more in the days to come as well as make other variations in meat and spices and the curing process.
I got so inspired by the story of this young LA student and his success as a chorizo maker that immediately after viewing this YouTube video, I went to Amazon and searched for a cheap meat grinder so I can try make chorizo myself lol. I found this machine called Betitay and it has this Amazon Choice seal, so I decided to buy it. Right now, the chorizo I just made last night is out drying in the sun as part of its curing process. The next step would be to smoke it for at least 3 hours before packing it. I found a recipe online and made some adjustments and added a couple more spices. It is called Cebu Chorizo which is dry cured and smoked. It is less sweet than the ones you find at the local Filipino store and didn’t add food color so it is not red but yellow due to the turmeric that I added. I am posting a video of myself using the machine. It is my first time to use this trying to get acquainted with it so you’ll see me struggling a bit with the stuffing part, but it turned out well and I was able to make 4 pounds of chorizo. The recipe from which I based my own recipe can be found here <—-click
As always, when touring friends in San Diego, I always bring them to this iconic burger joint for them to try the humungous double cheeseburger and Frings (Potato fries and onion rings). We chose to come to their original location along Ocean Avenue. We came on a Tuesday just before 12 noon and there were only a couple of people ahead of us. Weekends will often find this place packed with tourists and a long queue outside. I ordered the double cheeseburger for my friend Mayena, who just arrived from UK with her coworker Vanessa and husband Reyno with son TJ. Mayena just took a picture of the burger and switched it with my single cheeseburger lol. Vanessa and Rey also ordered the single cheeseburger and had a hard time finishing it. Hodad’s is open daily from at 11AM – 10PM.
HODAD’s 5010 Newport Ave. Ocean Beach CA 92107
Phone: (619) 224-4623 | Website: https://hodadies.com
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