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Monthly Archive for February, 2009
My first bulgogi experience was during college in Baltimore. We went to Nam Kang, a fantastic Koren restaurant that is a steady winner for the City Paper’s Best of Baltimore – ‘Best Korean Restaurant’ and ‘Best Late-Night Dining’. My wife and I end up eating there about once a year (we don’t get out much). Then, belly full of bulgogi, you can walk next door to the Rainbow Music Studio and partake in some karaoke in your own private room.
Kinda like the scene from Lost in Translation:
Here is a pic of or food from my wife’s 30th B-day dinner at Nam Kang.
You can see my wife’s spicy chicken bulgogi on the left and my beef bulgogi on the right. Also you can see the delicious shrimp pancake in the center of the table.
Well, since I fell in love with bulgogi, I have ordered it all over the place. And when a bulgogi cart opened by my office in D.C., it quickly became a regular stop. Now I knew the cart bulgogi was phenomenal, but I quickly began to take it for granted. It wasn’t until I took my wife this past weekend to Nam Kang for some bulgogi that I realized how fantastic the cart bulgogi is!
The cart is run by a Mother and Son team (I think), who are at 14th and L everyday for lunch. They were even there when google maps took this pic!
Food from a cart? I know right! But D.C. has some of the best cart food around. The burrito man is the best example of this! Click Here for a good blog about the burrito man. I will talk about the burrito man another time, I just wanted to exclaim in this blog how fantastic bulgogi is, and if you want the best stop… by the yellow cart in D.C.
Here are 2 fantastic little music docs shot at Other Music a record store in NYC.
Beirut “My Night with the Prostitute From Marseille”
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I came across this New York Times article before the Super Bowl and knew I had to create this monstrosity for the big game.
There are a ton of recipes out there, so I’m not going to put any instructions up here just a bunch of pics from the Bacon Explosion’s birth.
As you can see, we didn’t use a smoker. It worked fine in a confection oven @ 225 degrees. My Dad’s fancy oven has a thermometer built in that reads the internal temp. It took about 2 and a half hours to reach 165 degrees.
It didn’t taste as much like dying as I thought it would…but it was delicious.
I was super excited to find out a Fatbuger was opening up in my Costco’s shopping center. It was a long wait watching other stores going up around it and driving by the empty store every Saturday. But then, out of nowhere… they were open. So my wife and I went to try the famous Fatburger.
The inside was way more cookie cutter than I expected. But I should have known since it’s next to a Stride Rite and in the same shopping center as a Costco and Best Buy.
I was ready for a FATBURGER, so I decided to go with a double kingburger.
Due to an ordering snafu, I only had meat and cheese. But, that is one of the best ways to get a feel for a place’s burger so I dug in.
Lets start with the fries… just not good at all!
And now the burger… It was alot to handle, but in the end I thought that it had too much seasoning and not enough natural burger flavor.
Over all my experience was unsatisfactory to say the least, and I was left wondering, why do people like these burgers???
So I decided to give Fatbuger another try.
A few days later, I went back for the Fatbuger with all the fixings and chili. This time despite the greasy patty exterior, the inside of the patty was all dry. So that is that. I do not like Fatbuger at all. And I love burgers hard!
I would much rather go to a Five Guys any day. They are without a doubt my favorite fast burger.
I’m no burger connoisseur, like some out there, but I do enjoy a tasty burger and my whole family loves burger night. We’ve perfected our recipe to now include onions and Gorgonzola in the patty instead of adding them on top.
The Gorgonzola melts through the entire burger filling it with flavor.
Even my 2 year old loves the way they turn out.
Here is the final product:
