The Mechanical Pig: I never thought I could be a fanboy, until last Saturday

Friday, September 11, 2009

I never thought I could be a fanboy, until last Saturday

I'm going off topic with this post, it's not really about the pig.

I generally have pretty low self esteem. Laugh all you want but it's true. Like today, when the barista offered to make a drink for the next person in line, before I could speak, the fat guy in a jersey next to me piped up. I just sulked and waited for the barista to finish. So when Chris Consentino of Incanto threw a bone to us, I giggled. I blushed. I did everything a grown man should not do. I told him how great he was in the San Francisco's episode of No Reservation then I shamelessly asked him for an autograph. Just as I was about to shoot my hand out to shake his, he, perhaps sensing a potential stalker was getting too confident with his prey, turned and talked to my friend. Well, an autograph, some comped appetizers and drinks are way better than nothing.

Suggestions for where to eat in SF from the chef himself. Sorry buddy, while your food is two thumbs up, Humphry Solocombe is NOT better than Bi-Rite Creamery. Jesus Juice is not a superstar.

No comments:

Post a Comment

Tentative Menu

"Original" Bun

A delicious bun that reminds you of your Chinese grandma, filled with slowly braised pork belly in a special blend of Asian spices until tender and flavorful and served with crisp, fresh cucumber slices, spicy diced scallions, and a tangy and sweet Asian barbeque sauce.

"Tokyo" Bun
A delicate bun filled with chicken katsu that has been marinated in garlic salt until moist and deep-fried in a crunchy panko batter, topped with a creamy and spicy Asian slaw consisting of lush purple cabbage and crunchy sliced carrots.

Bun with a little "Seoul"

A meat eater's bun filled with savory
marinated kalbi short ribs, topped
with finely sliced spicy pickled Kimchi
cucumbers that have been marinated
in garlic, chili, and onion.

Kalbi Potstickers

Home-made kalbi marinade mixed with chopped beef and diced kimchi cabbage with a savory-sweet black vinegar and ginger dipping sauce.

A little about us...

The Mechanical Pig is an experimental project conceptualized by Rosalie Leung and Jerry Chien. It is a business concept concerning the development of "street food" that the inventors hope to grow and expand grass-roots style. Their journey will be documented on this blog.

Rosalie grew up in a small town near Fresno and worked throughout her childhood years at her parent's Chinese restaurant as a dishwasher, waitress, and cook. The restaurant was opened the year she was born. She attended the University of California, Los Angeles and majored in Communication Studies with a minor in English. She later attended the University of San Francisco, School of Law. Rosalie originally sought to become a journalist and ultimately a lawyer, but has always had a love for food and cooking. The first thing she remembers making is a ham, cheese, and green pepper omelet. It stuck to the pan.

Jerry was born in Taiwan and moved to the United States in 1990. He attended Cornell University and majored in Mechanical Engineering. Jerry has worked at various tech companies as an engineer, but food has always been on his mind. Jerry began cooking because in his words, "My mom always made steamed broccoli! Ugh, I hate steamed broccoli!" His first food memory is making Thanksgiving dinner in college. He made duck, not turkey.

Thanks for joining us on our culinary journey and please enjoy! We hope our blog inspires you to do what you love. We also welcome comments and reward our readers with tastings and other wonderful things, so please post often and help us spread the word!

The Mechanical Pig