Hey Guys, I'm back, after what seems like a lifetime ago. I apologize for my absence but I've had a few chinks in the armor that had to be banged out. My workload at the restaurant I work at has more than doubled, especially with all the restaurants around town taking a dive. Barleyhopper's, Mojito's and just the day before yesterday---SHELL'S. I know some good cooks that used to work there that are out on the streets looking for a job. Besides my workload being doubled, I have been approached by some people that want me to do a couple of blogs for them. I submitted my work samples and they are under review until around the first of October. Then I got asked to submit a sample blog of two reviews on movies. A movie review--ME ?? If I get that assignment, I'm sure I'll be asking some of you out there for advice on how to work my way through that with dignity. Besides all that, I had a few other deadlines I had to meet and let's face it--this job is strictly entertainment and a place for me to blow off steam. So, it looks like I'm not going to be doing this once a week as previously planned but a 'whenever I can get to it' blog.
DIRTY TRICKS----Let's talk about chicken. Once upon a time, I worked in a place that I'm not going to tell you their name but it rhymes with "Pharnacles". When they were busy, they would pre-cook their chicken breasts. They would put a large pan on the back of the grill full of chicken broth and let the chicken soak for an hour or so. This used to tick me off and that's what started my demise at that restaurant. I got into it more than a few times with the General Manager about quality and freshness concerning a few things, and that's what got me on his list of subversives. He left shortly after I did and I was offered my job back but I declined. Anyway, back to chicken. When chicken is cooked thoroughly, there will be clear juices flowing from the bird. That means that the chicken is up to an internal temperature of 165 degrees and is bacteria free. There should be a clean, white center with clear juices when cut against the grain of the meat. Chicken that is injected with chicken stock, is too old and pre-cooked or kept on a burner in juices will be somewhat yellow in appearance and a bit chewy. Chicken should never be poked or prodded until you are sure it is done. When inserting the thermometer, make sure it does not touch the bone. I don't think I have to tell anyone out there what a bad smelling chicken smells like. Once you have savored that aroma, you will never forget it. I once knew a guy back at a bar named Darby's(anybody remember that place?) who would have me cook his chicken wings medium rare and that disgusted me to no end. Back in those days it was legal, but nowadays, you aren't allowed to serve burgers under 145 degrees or chicken under 165 degrees, at least the big chain restaurants will tell you that. There are still a few places who believe in the 'right to eat clause' in the Food and Drug Administration edicts on restaurant food safety guidelines.
La Cubanita Restaurant located in the mall at the intersection of Lithia-Pinecrest and Bloomingdale right next to a little bar named Raccoons--Actual address is 3240 Lithia-Pinecrest Rd.
This has got to be some of the best Cuban food I have ever eaten, and that is really saying quite something since I am a Cuban food freak!! I was feeling particularly lazy the other night so I stopped at the Pizza Hut right next to the Earl Harris Karate Academy on Lithia-Pinecrest and got pizza for my wife and daughter.
By the way, just a little side-bar, that Pizza Hut is the best one in town. They don't deliver to my house because of a distance thing and I get that, so I drive there instead of letting the other Pizza Huts deliver to my house. This started out as a La Cubanita blog but what the heck, now that I'm rambling, let's do Pizza Hut! The Pizza Hut in the Lithia-Pinecrest Shopping Center uses fresher toppings than the other Pizza Huts in town and they are more consistent in the quality of their food. I have never gotten burnt pizza, cheap cheese pizza or scattered toppings pizza. Every one of you out there right now can think of a pizza place that constantly burns their pizza and that really ticks us off. Then there are the ones where you order double cheese and your pizza isn't even covered in cheese. I'm getting mad right now and am holding back a nasty call to the Pizza Hut at Lumsden and Kings Ave. Maybe I'll call them and ask if their refrigerator is running--thirty five years or so ago I might have have done it. I feel much better already. We'll talk about other pizza places at another time.
Back to La Cubanita, I had the Pork Adobo with yellow rice and black beans. Of course I had to get a hot pressed Cuban Sandwich while I was there, just for later--I think there's a law that says you have to do that or at least there should be one. The pork was cooked perfectly in the Spanish onions and Mojo sauce. It was fork tender and literally melted in my mouth. The rice was fresh and the beans fresher. When the rice has a solid texture and the beans are firm to the bite and in a rich creamy sauce--OMG!! I ate the Cuban sandwich later and was impressed with the amount of meat and cheese that was on my sandwich. They used a roasted pork that was sliced thin and intense with the flavor of Cumin. Cumin is actually a Middle Eastern spice which has been adapted extremely well with chili, garlic, salt and various peppers to come up with the Cuban spice. BIG FAN !!
Here's a little tip: if you get a Cuban to eat later, get it without the pickles. The mayonnaise and mustard will react chemically with the pickles to give you a less than desirable feeling later in your stomach. It takes two hours for bacteria to start forming in food that is between 40 degrees and 140 degrees. Those are what is known as food danger zones. Restaurants are required to keep cold food at less than forty degrees and hot food at temperatures greater than one hundred and forty degrees. Now don't get all excited and go out buying all these bio-therms and digital thermometers. Just keep your food refrigerated and for goodness sake, don't eat the potato salad at the picnic that has been out for a few hours. Keep it in a tub of ice and teach your friends how not to get sick after the picnic. Okay, now I've gone off on danger zones and picnics--time for me to work on my scripts when I ramble on like this. Bottom line--I highly recommend the La Cubanita at Lithia- Pinecrest. Good Appetite, Brandon. -- RD Cook
Comments