HUNGRY GERALD

Albuquerque has been the focus of dubious fame because of the “Breaking Bad” TV series (and the “Better Call Saul” follow up). What has been overlooked is the city’s array of splendid Mexican and Vietnamese restaurants plus a glittering jewel of Texas barbecue. HG refers to Rudy’s Country Store and Barbecue. It’s as good or better than HG/BSK’s temple of smoked meat, Tyler’s in Amarillo, Texas. Rudy’s is big, friendly and fun. Texas traditional. Instead of plates, diners eat off squares of waxed paper. A variety of ‘cue”: Brisket, pork, ribs, sausage, chicken, prime rib (a special). Everything is sold by weight plus there are sandwiches and barbecue Tacos. Big baked potatoes can be filled with barbecue ingredients. Splendid side dishes of potato salad and cole slaw plus all-you-can-eat pickles, jalapenos and sliced onions. Sauces had heat with a smidgen of sweet. Wide selection of ice cold beers (including an HG favorite, Shiner’s Bock). HG/BSK stopped here for overeating before sleep at Holiday Inn and early AM plane to Providence. HG thought Rudy’s brisket was the ultimate. Meat had a nice rim of fat which made the slices juicy and tasty. Reminded HG of Katz’s Deli in New York where the pastrami slicers query” “Fat or lean?”. Knowing fressers like HG know fat is flavor.

Happy HG has made a pleasant congee discovery. MAMA, the reliable Thailand company, manufactures instant congee called “JokCup.” Prepared in minutes, the congee is delicious and the “JokCup” provides one generous portion. Because of its no fuss, no muss nature, it has become one of HG’s favorite luncheon staples. As HG has noted in previous posts, some years ago HG/BSK occupied a loft in the Mt. Pleasant neighborhood of rainy Vancouver, B.C. Fortunately, the Congee Noodle House eatery was a minute’s walk from the loft. It was there HG enjoyed the best rainy day breakfast. Congee (mushrooms, shrimp or scallops in the bowl). Gingko nuts and sriracha on top. This was accompanied by a crisp cruller, rice crepes wrapped around barbecued pork and shrimp, many cups of hot tea. Might be rainy outside but is was pure sunshine in Congee Noodle House.

HG is very fond of Tofu in all of its glorious forms. Here are some of the Tofu delights HG has experienced: Silken Tofu with Spinach at Fortune Garden in Vancouver, B.C.. Silken Tofu in Ma Po Tofu at Kwan’s in an Oklahoma City suburb. Fried Tofu at Shohko in Santa Fe. Steamed Tofu in pho at Saigon Kitchen in Santa Fe. Here in New Mexico, BSK cooks firm Tofu in BSK’s variation of the Ma Po dish. HG often lunches on Vietnamese rice noodles cooked in chicken broth with firm Tofu plus onion and garlic slices (all enhanced by chile and sesame oil). Sopaipilla Factory, a very pleasant Mexican restaurant near HG/BSK’s home, has many vegetarian Sikh customers. For them, the chef substitutes Tofu in beef, chicken and pork dishes. Yes, Tofu is versatile but HG thinks Tofu in Mexican dishes is improbable and not palate pleasing.

It is a cause of wonder. Why is BSK, a woman in her seventies, beautiful in face and figure, lithe, supple, strong and filled with boundless energy ? Yes, BSK works out four times a week at the Pojoaque Wellness Center (10 minute drive from HG/BSK’s New Mexico home). But, the true answer is in BSK’s diet. Sour dill pickles and lightly salted peanuts are daily basics. The pickles are Bubbie’s (expensive) or Trader Joe’s (cheap). The peanuts are Feridie’s (expensive) or TJ’s (cheap). BSK often lunches on apple slices and a handful of peanuts. BSK tops congee with peanuts as well as curries. No pickles at BSK’s breakfasts but a crisp condiment with many dishes. HG believes BSK’s pickles/peanuts emphasis should be investigated by nutritionists. Sure works for BSK.

Thrifty BSK spotted skinless/boneless chicken thigh for sale at Whole Foods. Picked up two packs for two nights of delicious oven-cooked dinners. One was chicken with potatoes, arugula and garlic. The other was chicken with garbanzos, cumin and turmeric. (New York Times recipes). Both dishes marinate the chicken in a yogurt sauce before cooking it to a tender crisp. HG accompanied the meals with a big bowl of Greek yogurt flavored with olive oil, lemon juice, garlic and a host of spices: Zaatar, smoked paprika, cumin, sumac, white pepper plus sea salt. Dollops of Harissa (Moroccan fiery pepper condiment) enhanced the food. To avoid growing feathers and clucking, BSK interspersed the chicken dinners with BSK’s incomparable penne with broccoli.