Alibi V.14 No.9 • March 3-9, 2005 

Gastrological Forecast

Alibi chef Tom Nayder has discovered the secret of eternal life. Actually, it's really only a method for sprouting green onions, and his sister told him how to do it. But we like to make him feel special, so we call him a genius anyway. What Tom does is simple. He buys green onions and keeps them in a plastic bag in the fridge until he needs them. Then, he chops them down to within a couple inches of the root end. He uses the dark and light green parts to top his low-carb tacos, and saves the white bulbs. When kept in a glass with water just up to their tips, the root ends of green onions will sprout again. Tom says he sees growth from the onions within hours, and it only takes about a week for them to grow enough green tops to cut and use again. He cautions not to put the whole green onions in a glass of water; it causes the outer leaves to shrivel prematurely. He says the re-sprouted onions taste just as good as their parents. By the way, the term scallion is often used interchangeably with green onion, but the true scallion is a distinct variety. Milder in flavor than immature (or green) onions, the white part of a scallion has straight sides, whereas the green onion's base is more bulbous.

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The Dish

All the News That's Fit to Eat

King Kona is the name of a new coffee shop in the First Plaza Galería (Third and Copper). The walls of the tiny shop are adorned with various ape-themed decorations (get it, King Kona?) and a glorious Hawaiian sunset. But the first thing you'll notice when you walk in the door is the aroma that creeps within your nostrils, hinting at a deep, rich brew. Kona coffee beans, from Hawaii, are the only beans grown in the U.S., didja know? We tried a sweet and mild Gorillacino, but were more impressed by the not bitter, not awful, actually good decaf. King Kona also sells cigars, so stroll on by if you're in the mood for a cup and a puff.

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Fooditorial

Just the Cheese™ Snacks Taste Like Crap

No, really, they're bad

Like a kitten bringing a dead rodent to the back door, our kind and thoughtful receptionist Martin brought me a small bag of cheese snacks last Friday. I should have known to decline them as I once declined a decapitated squirrel from Tiny Princess. But the bag was open and I'm always up for something new, so I said, “Don't tell me what it is. I want to be surprised.” Boy, was I surprised—when I found my self spitting every last half-masticated curd into the trash can under my desk. “Good God,” I said to Martin, “What was that thing?” He showed me the package and explained how he had spit one out of his car window on the way to work, much to the horror of the woman driving next to him. Thanks, Martin.

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Singeli Agnew

Restaurant Review

Nothing Elementary about ABC Chinese

Smart kids order from the Chinese-language menu for a homestyle treat

Walking into ABC Chinese restaurant is like walking into pretty much any family owned and operated Chinese restaurant. The color scheme is red and gold (a symbol of good fortune in Chinese culture), with lighted beer signs and posters on the walls. A fish tank teems with life and giant, round banquet tables topped with lazy Susans are scattered among the booths. But that's where the similarities end.

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Image via Pixabay

EVENT HORIZON ()

Southern Comfort in the Comfort of the Southwest

Kentucky Bourbon Whiskey and Southern Food Pairing

Flights to Kentucky are expensive, and they have Polar Vortices over there. (Yes, that is the plural of vortex. Look it up.) Instead of making that trek on the hunt for some strong liquor and Southern hospitality, why not do some barstool tourism at O’Neill’s Pub in Nob Hill? This Wednesday, Feb. 20, come by to enjoy pairings of four Kentucky bourbon whiskeys with four Southern comfort dishes any time between 5 and 8pm. You’ll sip on Eagle Rare, E.H. Taylor, Buffalo Trace and Blanton's bourbon while the kitchen serves up fried green tomatoes, honey corn fritters, smoked brisket and a pecan pie tart. Not a bad way to spend a Wednesday night, huh? The pairing is $25 per person and, obviously, only for those 21 or older.
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Chowtown Restaurant Guide

When I lived in Chicago and biked around all winter, I learned firsthand how much a stiff drink can warm the cockles of your heart even on the coldest day. A shot of whiskey brings color to the cheeks, calms the chattering teeth and makes the ride back home through the slushy streets seem a little less daunting. Though winter in Albuquerque is a lot less traumatic, there are still moments when we need a warming draught to get ourselves through. Here are a few places we turn to for that tonic on a cold night.