the daily dub

October 29th, 2005

Bobbi’s Mexican Food

Posted by rdub in Culinary Orgasms

I had the BEST breakfast burrito in the world that I’ve ever tasted in my life yesterday! Bobbi’s Mexican Food, in Camarillo, makes a “Jack’s” burrito that is the BEST thing to have in the morning when you want mexican food, or something hearty, especially when you’re a tad bit hung over.

So, if you’re in Camarillo, look up Bobbi’s and grab a Jack’s burrito, but know they only serve them until 12 noon.

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September 19th, 2005

Italians invented the culinary orgasm

Posted by rdub in Culinary Orgasms

Frankie, Johnny, and Luigi’s in Mountain View has some amazing Italian cooking. Linz had an amazing spinach salad with bacon. The spinach was warm, without being covered in oil or shrinking, and the plate was cold, so they didn’t bake it. How they got everything warm is still a mystery to us — it was damn good nonetheless.

I had the most amazing Salmon pasta dish (the name escapes me currently). It was in a cream sauce, which is usually too rich for me, but this sauce was just right. I could still only finish about 1/4 of the plate, but it was damn good. Culinary Orgasm, for two!

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May 2nd, 2005

Chicken and stuff

Posted by rdub in Culinary Orgasms

Damn! Tonights dinner was as good as sex. And what followed was better than dinner!

Chicken, marinated in:
Chicken Broth, ginger, basil, rosemary, garlic. BBQed.

Couscous with: Tomato, cilantro, broth, garlic, salt, and avocado.

Spinach, sauteed in garlic and salt.

Man, that was excellent food.

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January 20th, 2005

Warm, Pita goodness

Posted by rdub in Culinary Orgasms

I had a really excellent warm chicken and garlic pita wrap this afternoon for lunch. Definitely qualifies for a Culinary Orgasm(TM). If you are looking for a place to eat such creations, hit up Jaffa Cafe in SLO town. Address is 1212 Higuera St. 805.543.2449

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November 10th, 2004

Seared… Not stirred..

Posted by rdub in Culinary Orgasms

Culinary Orgasm for the week:

Home made (by me(TM)) Seared Ahi Tuna.

Here’s how:
Sashimi grade Ahi Tuna from TJs
Crushed Garlic
Peanut Oil (has a high smoke point, don’t use olive or other oils)
Salt (kosher salt is best)
Cumin (its a spice, only use a pinch)

Shake Tuna steak in a bag with the above, while preheating a frying pan (un oiled) on very high heat. Once water skips across pan when thrown on it, its hot enough to sear. Cook Tuna for 30 seconds on each side, and serve immediately. OMFG its good.

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