cheese burger Tag

THE PUNCH-IT BURGER AND HOUSTON, WE’RE READY TO TAKE OFF

I’ve waited six years… wow, six… to say this son-of-a-bitch line.

I’ve imagined saying it while beating its saggy ass with a whip rubbed with the most homicidal Mexican chilis as it wriggles in pain.  I’ve imagined saying it while twisting its balls with electrically charged clamps as it howls in my upmost amusement.  I’ve imagined saying it while watching, ever so pleasurably, as its ugliest face twisted angrily into an even uglier version of itself if that’s even grammatically possible.

I’ve imagined, for six years… wow, six… to say this line with a fuck-you.

And now, when the time has finally come, I can only feel it exhaling through the gaps of the keyboard, in a long heavy breath of bittersweet…

We’re leaving Beijing.

Can… can I say that again?

We are.  Leaving.  Beijing.

Yes, leave, move away, to Hong Kong if that’s important to mention, but more importantly the point is, out of Beijing.  I mentioned last week that I have “eeeewge news” to break it to you, but truth is, this is more than news.  It is a long-awaited, mental or physical, release.  Why is it such a big deal?  Well, I know, I know that the context of my predicament hasn’t been thoroughly explained on this blog.  Most of you are probably only aware that One:  I/we live in Beijing, and Two:  I don’t like it.  But why am I here and why don’t I like it, well, is a subject I thought was too boringly political or unappetising to be discussed on a, after all, food-blog.  I thought if I were to really explain it, I’d need a book to do the job.  But now that we’re leaving, I feel like I owe it to its final ending to, at least in a brief effort, paint the short story.

The first part of the question of why we’re here, is much simpler.  We left New York in 2008, Jason, our dog-children Dumpling, Bado and I, for what was thought to be a very logical career opportunity of his.  Our beloved island New York was, at the time, tilting like a breaking iceberg, and so we jumped into a less vogue but sturdier looking boat – China.  We actually lived in Hong Kong for 1 1/2 year  (so technically we’re moving back to HK) before moving to Beijing in 2010.  Then it was without any foresights to say the least, that what came after, the next following six years, was the unhappiest, destructive even, but also self-realising and perhaps fruitful period of my life.

Why do I hate it here?  Why is this “an angry food blog”?  This to me, is a funny question, as if asking why wouldn’t I like a burger soaked in whiskey then force-fed to me in a rubber tube?  I mean, where do I begin and how much time do you have?  There’s nothing wrong with burgers, nor is there with whiskey, but they just don’t mash well together, like me and this place.  Maybe if I was a politically indifferent outcast who enjoys pale skins more than sunlights, and the scent of burning coals in the atmosphere because it marvellously reminds me of BBQ briskets… Maybe if I was a juvenile man-child who sees uncivility as a safe haven to misbehave like an utter douchebag…  Maybe if I simply like being somebody here because I was a nobody back home, or better yet, just plain too self-secured to be emotionally affected by any shenanigans…  Then I believe, I would have a shot of being happy here.  But I’m, unfortunately, not.  I don’t mean it sarcastically.  I’m not “gifted” in that way, to see the vanilla ice cream behind the annoying chocolate chips and be able to happily eat around the obstacles.  They bother me.  Internet censorship bothers me.  Authoritarian politic bothers me.  Pollution bothers me.  Blind nationalism bothers me.  Douchebags bother me, and worse yet, blindly nationalistic douchebags who are happy being douchebags, reeeaaally bother me.  Hey look, I’m sure this city is more complicated and deeper than that, so I guess, I’m just too simple for this city.  I have no problem being too simple for bullshits.  But aside from political factors, and maybe (just maybe) for no faults of its own, Beijing is also where we lost Bado and Dumpling.  Two of the most spirit-breaking episodes of our lives happened here, skin-deep, back to back.  It used to be just an angry place – the good old times – but now it’s a sad place.  And though it might not be fair, but the feeling that we came here in whole and now left in pieces, is a negative association I don’t need.

IN TWO WEEKS TIME, WE WILL BE GONE.

NO, NOT FROM YOU OR THIS BLOG, BUT FROM THE PLACE THAT BROUGHT US TOGETHER, WHERE IT ALL STARTED

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SRIRA-CHOPPED CHEESE

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JUSTIFICATION – MAXIMUM CARAMELIZATION

SO you watched Tony Bourdain in Bronx, didn’t you?

And if in the next following days, a certain very catchy phrase got stuck in your head like the most maddeningly annoying tune, echoing “chop’cheese… no, chop-peh-ded cheese… chop’cheese…”, steady, you are not mad.  You are just, like me, actually more Bronx than you ever thought you were.  This supposedly Bronx-via-Harlem native dish, even though, was not at all the leading lady in the narrative of that show (i mean let’s face it, Chuchifrito… who can beat that diva), but she struck a tune that I couldn’t stop singing, and there’s only one way to shut her up.

But just because I wrote about this handsome dude here awhile back, doesn’t mean I’m familiar with the other girl next door.  So who’s chopped cheese?  With a name like “chopped cheese”, you know she’s not the kinda girl who reads Goop, al’right.  She doesn’t take the hipster burger non-sense or customizable patty elitism, in fact, pffff, she doesn’t even give a fuck about her slightly more polished cousin, cheese burger.  Chopped cheese, is about disrespecting a patty in the most gloriously wrong of ways, dismantling it half-way during cooking with complete disregard to the concept of, juice, or the ludicrous question of, doneness.  Hey.  Just ain’t the way she likes it.  Everything we’ve been taught not to do to a patty, she’s done.  Justification?  Maximum caramelization.  To brown every possible square inch of ground beef to draw out the beefy-ness within, and let the cheese melt into the desperate nooks and crannies in between in a greasy, fluid unison.  In the most non-vogue sorta way, she’s some kinda sexy.

So here you’re thinking, how do I get me some of that sexiness.  Well first, before you even pull your pants up to go out to the grocery stores, you gotta put your mind right.  Any obsession within you for refinement, artisanal bullshit, the love for your French cuffs, should be tossed out the window.  She’s not impressed with your suits and ties.  She likes fatty and economically friendly ground beef (and if you even raise a thought of grinding your own beef?  To the left.).  She works better with non-real American cheese and a soft, squishy bun.  And she likes to be eaten instantly when you’re still in your grease-splattered T-shirt, standing by the edge of the kitchen counter, marvelling.   It makes her feel special.

Well now… so you’ve been introduced.  I guess this is the perfect time to… leave you two alone. READ MORE

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MEXICAN CHORIZO + GARLIC SHRIMP BURGER

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“BOYS WILL BE BOYS?”

What happens when you practice general lawlessness between a 6-pounds white prince who has, for his entire 14-years of life, consistently mistaken himself as a Magnificent Pit Bull, and a 26-pounds mutt boy who, constantly subjected to his ambiguous status in the house, has quietly developed some sort of combative inferiority-complex?

Sibling rivalries? Boys will be boys? I don’t think so… there’s a hole on Dumpling’s neck right now that looks like my ultimate parental failure.

I know, I know, Cesar Millan, that it’s my fault and not theirs. So now allow me to present you this fresh pork chorizo burger with melted manchego cheese with garlic shrimps and paprika mayo, while I run off to to get some really dirty looks from the vets. Enjoy.

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