Ian Anderson noon, Dec. 25
Between Mexican Fiesta and Stone, Ed is in danger.
"Things have been pretty horrible in the Congo for decades. So, their coffee is in this beer.”
This courtyard is an oasis from the streets of Sherman Heights.
Sherman Heights. Around seven in the evening. I’m standing over the grilled onions, breathing in their fumes. And the blackened green jalapeños. Man. You cannot beat this. With most Mexican food trucks, the health authorities ...
Unheard of in Yarrawonga
Trivia question: "Why are sliders called "sliders"?
Thousand-year-old eggs don’t exactly say “Eat me”
Determined to tackle something more adventurous, I find my answer in Vietnamese porridge.
Taco and beer, $2.69
Oh, man. Trolley’s crowded tonight. ’Course, Friday night, Blue Line, heading south, what else would you expect? Especially this front car. Everybody’s packed in here so they can get out closest to the line in ...
Follow the bear.
“I’d rather have a bottle in front of me than a frontal lobotomy,” I say to no-one in particular. Sigh. Actually, no chance of a bottle in front of me. Not tonight. Gotta work. Came ...
The golden-brown steaming lake of birria sends wafts of beefy, spicy, cilantro-y, almost mole-ish richness swirling up my nostrils. And now the lime I’ve squirted on it makes it so purr-fect it almost sings as ...
Wow. What a difference from last time. I stuck my nose in in early January. This is near the old Central Library, Ninth and E. The sign, “Acme Southern Kitchen” was up, but inside it ...
Sapori makes Ed feel virtuous, light, healthy, and smug.
“Darlin’, best way you can help is getting your butt out of sight,” says Carla.
Ed gets a quick class in cheesemanship at Venissimo.
“It’s Hook’s cheddar. Costs $40 a pound. That would come to about $15 per sandwich.”