And you thought my peanut-guacamole experiment was in bad taste

What! (I mean, Chipotle’s guac is pretty legit, but, what!) (I’m sticking with my peanut stuff.)

[via xtina]

Check out this barbecued turkey leg from 4505 Burgers and BBQ

Hoo-boy.

[via 4505 Meats on Instagram]

The Galley parting ways with Clooney’s

Here’s the deal:

Its official, we are leaving Clooney’s. After a fun filled 3+ years, we have decided to be more mobile. We will be doing monthly pop ups in different bars and restaurants around town. Our last day will be Friday July 11. Thanks to all that visited us at the Clooney’s location. Looking forward to seeing you around town.

Sweet, now we never have to go to Clooney’s ever again!

[via The Galley on Facebook]

Beijing vingegar peanut guacamole ⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️⚡️

Recipe:

1 leftover half tub of El Metate guacamole
1 leftover half tub of Mission Chinese Food vinegar peanuts

You take the leftover half tub of Mission Chinese vinegar peanuts and dump it in the leftover half tub of El Metate guacamole. Voila!

It’s damn good.

Drink of the Week: Herbsaint shots

I’m not totally sure it was actually a good idea, but it was fun. Here’s info:

Herbsaint first appeared in 1934.[1] It was the creation of J. Marion Legendre and Reginald Parker of New Orleans, who learned how to make absinthe while in France during World War I.[1] It first went on sale following the repeal of Prohibition, and was unique in its category as an absinthe substitute, as opposed to a pastis.[1] Herbsaint was originally produced under the name “Legendre Absinthe”, although it never contained Grande Wormwood (Artemisia absinthium). The Federal Alcohol Control Administration soon objected to Legendre’s use of the word “absinthe”,[2] so the name was changed to “Legendre Herbsaint”. The Sazerac Company bought J.M. Legendre & Co. in June 1949. Herbsaint was bottled at 120 proof and 100 proof for many years, but the recipe was modified in the mid-1950s, when Herbsaint began being bottled at 100 proof and 90 proof. By the early 1970s the 100 proof variation was discontinued, and the 90 proof version remains the predominant Herbsaint available today. In December 2009, the Sazerac Company reintroduced J.M. Legendre’s original 100 proof recipe as Herbsaint Original.[3]

The name Herbsaint originates from “Herbe Sainte” (Sacred Herb), the French/Creole term for Artemisia absinthium and except for the letter r is an anagram of absinthe. [link]

Omg I love anagrams.

Fancy menu generator

Former Mission Mission contributor/designer/guru David Cole is taking the foodie scene to the next level:

Wait for it…..

Yummmmmmmmmmm.

Mmmmmmmmmmmhmmmmmmmmmmmmmmmmmm!

Great work, David!

Drink of the Week: The NASCAR Negroni

Duvel and Campari over ice, twist of orange. (Why Aperol when you can Campari?)

Mission smorgasbord

This was my dinner last night. (I was pretty hungry.) Let’s go north to south:

  • Leftover squid ink noodles from Mission Chinese Food
  • Leftover carnitas super burrito w/ chips and guac from El Metate
  • Leftover Special Indian Pizza from Zante

Yum!

I found a packet of cheese in the gutter

Thought shaming

Got this in my fortune cookie at Chino the other day and it’s still tripping me out.