Good Stuff

After a good night of partying on Friday night, waking up waaaay late on Saturday morning and then cleaning the home. Ape and I decided to get out of the house and venture out for a burger. Well i wanted a burger and she wanted crab legs, but i won! so after debating between Big Buns, Ray's Hell Burger and Good Stuff Eatery, we choose the latter. We got a primo spot on Mass. Ave. across from Cosi with is right next to GSE. As we walked in what first got me was the signs that gave Obama soo much love. They even had an Obama burger and they were also giving out Obama wristbands.

The deco is very comfortable with dark wood tables paired with steel chairs. Walls were white with plasmas around, the largest one tuned to Bravo TV. the owner Spike was part of the cast from TOP CHEF/Chicago. oooooookay i'm typing too much let's get to it.



I got a farmhouse bacon cheeseburger, ape got a burger melt. the fries were really good cause they had different kinds of mayos to dip with.


the chipotle dip was the best. the burgers are super fresh and not greasy! the produce was extra exrta fresh. everything was great and totally hit the spot. Spike was even there passing us by a few times and hanging around the balcony were we were eating. Spike even said HI to ape while i was getting our food.



all in all, i'm coming back for another burger! if i had to compare it to another burger i would have to say it's five guys style with less grease, less mess, and way better meat and produce. To me it's even better than RHB, cause it's not overwhelming, RHB is still a good burger though. RIght now, GSE has my 1st place vote!

True

True Flights are out today. They look like the VII's but with new technology. I think they look really nice. if i was a baller i think these would be my shoe for the season. $140, get em.

skittles + filipinos = hillarious

Friday Food Day!

After eating out all weekend starting last thursday. It was best that Ape and I cook the whole week. It's not hard on us to do that. We enjoy cooking and we're good at it.

Monday, was Pasta in vodka sauce w/ sausage. vodka sauce was made from scartch, you just need crushed tomatoes, vodka, heavy cream and seasoning to spice it up.

Tuesday, Ape ripped it up with Chicken Afritada. it's harder to make than adobo or tinola, but it's worth the time and effort cutting taken to cut up everything and waiting for everything simmer in. it's very delicious. plus i got to play the 360 while Ape manned the kitchen!



Wednesday, i tried my hand at Bulgogi from scartch. you gotta let the short ribs and marinade (soy sauce, seasame oil, seasame seed, scallions, sugar and whatever else i threw in there) work over night.



then you just grill it up. we aren't allowed to have a grill so i used our grill pan.



i'm sure it would have been alot better if it was cooked on a grill but it was good. watch out the sugar can burn up leaving a crust that ain't soo good.

Last night, we had leftovers along with some battered fish that Ape made from scartch again and fried up in our lil fry daddy.

Gotta thank everyone that gave us such wonderful cooking ware that make cooking soo much easier and fun! Hopefully I can get more well versed in different cuisines amd post more cooking updates. or cooking dibocales.

furlough

f you!

note to self...

remember to sign up to use this free site...
http://www.mint.com/

Mets 1st bad move of the year

check out their patch design for their inaugural season at Citi Field...
now compare that to the yankees...


what's going on here bro?