Alibi V.16 No.33 • Aug 16-22, 2007 
Beef and spicy pork   bulgogi   is served with colorfol   banchan   on the side.

Eating In

Survival Gourmet

A disaster is no reason to not entertain properly

The floodwaters are rising, the earth is quaking, zombies are breaking down your back door and you have a house full of dinner guests (of the living kind). Your first instinct may be to pop open a can of Dinty Moore, but you can do better than that. The key to surviving extreme circumstances is to not give up. Do not give up hope, and do not give up your basic human need for fine foods.

[ more >> ] [ permalink ]

Beef and spicy pork   bulgogi   is served with colorfol   banchan   on the side.
Xavier Mascareñas

Restaurant Review

Korean BBQ House

Feel the burn

It's hard to pinpoint what makes kimchi, Korea's national side dish of fermented vegetables, good. Is it the vibrant colors? The insane textures? The salty, intense taste? Whatever it may be, you'd have to go far to find a better dress for leftover rice, and flu season would be a helluva lot longer without kimchi's dual powers of vitamin C and anti-oxidant garlic. After an uneven dinner at Korean BBQ House in Nob Hill, I can say that aside from the slow burn of their remarkably good kimchi, this restaurant makes an über-cure for respiratory ailments that also doubles as a damn fine soup.

[ more >> ] [ permalink ]

Hot Knives

Whiskey Popsicles

A few days ago we set upon making a four-course salad dinner for friends that we firmly insisted was to be strictly eating only: no photos, no blogging. Sometimes you just have to take a vacation, right? Well, since we’re mildly OCD when it comes to sharing food and booze tricks, we found a loophole and stuck a quick liquid dessert in the freezer. The mix of sour cherry juice, vermouth, bourbon and fresh mint comprises all the ingredients for a traditional Manhattan. When dinner was over we had a popsicle tray of frozen cocktail popsicles (cocksicles!) waiting for us. The result? Tongue-numbing flavor crystals.

[ more >> ] [ permalink ]

How To: Valuable Culinary Lessons

Cannibal Cuisine

Eat, but don’t be eaten

So you’re stuck in the wilderness with five of your closest buddies. You've run out of food and rescue is beginning to look unlikely. Though no one has brought it up, you’re all wondering who is going to be eaten first.

[ more >> ] [ permalink ]

Courtesy of Big Jim Farms

EVENT HORIZON ()

I-Pick, U-Pick, We All-Pick Chiles

U-Pick Green Chiles and Farmers' Market

Enjoy an afternoon on the farm and pick green chiles, ranging from mild to extra hot with on-site roasting. Other fruits and vegetable are also for sale.
calendar
Image via Pixabay

EVENT HORIZON ()

An Apple a Day

The Magnificent Cider Fest

Showcasing N.M.’s emerging artisanal cider industry in a unique environment. This festival amplifies the senses, from tasting local cider to pie eating, chuckwagon cooking, film screening, photography and likely some two-stepping or line dancing.
calendar

Chowtown Restaurant Guide

Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.