You can still see all past stories on my portfolio where I store clips.
https://eatgordaeat.blogspot.com/
If you want to contribute to mami’s f’ing expensive ass burgers or Dollar Tree visits:
Thanks to those who are contributing to Mami’s outings and sending us messages with, “This is ONLY for Mami’s Dollar Tree visits.” Haha. She’s gaining a little fan club, might have to order her a P.O. Box.
I have been trying to keep my mom extra busy and out of the house for longer periods of time. If you were here last week, you know why. The only problem with that is…it’s EXTREMELY taxing on me! I have been driving around so much that my sleep pattern is off and my right ankle is achy. Last weekend it took us 10 fucking hours to drive to Half Moon Bay and back: From Sac to SF with a bank pit stop, from SF to HMB for a stop at Dad’s Luncheonette to see my friend Scott Clark, and then back to Sac.
We had completely forgotten that this was supposed to be the weekend of the wildly popular Half Moon Bay Art & Pumpkin Festival. It was cancelled, of course. There were still these little sub-events; like pumpkin patches.
It was a bust, Mami disapproved of Dad’s hamburger sandwiches with a scowl (I’m sure some of you saw the video) and we could have drove (driven?) to Los Angeles in a shorter amount of time.
Luckily, Mami had a good time a few weekends ago when I kept her out of the house post-drive-by shooting. We drove to Stockton and had a burger and I took her to the Dollar Tree.
The last place we stopped for a burger in Stockton, CA was East Main Drive-In. I wrote about it in the newsletter. It was awful. We took a risk and tried another spot in Stockton, Flip’s Burgers. I had heard they were making burgers with Squeeze-Inn-esque cheese skirts.
I had the fish sandwich, which was great! I love those square fish patties on a sesame bun with cheese and iceberg. Old-fashioned, trashy and hard to find.
I ordered Mami the “Bacon Cheddar Flip.” 1/3 lb beef burger patty topped with bacon, grilled onions and a cheddar cheese skirt. I’ve never been a fan of the Squeeze Inn skirt. I feel like it’s mostly for theatre. Mami agreed to the same on Flip’s Burger. The burger is good. But the skirt just doesn’t add a damn thing, other than salt. The middle of the cheese stayed gooey and greasy and the edges turn frico. This is often an excuse for the makers to leave the patty unseasoned and that they did. The bacon was really the star as it was thick and crispy. None of that brown and serve shit.
All in all, it might be worth a return visit to try one of their non-novelty burgers. I’d go back just for the fish sandwich.
Apple Empandas Empanadillas Pastelillos
There really isn’t a recipe for this. So, if you test this…let me know!
8 medium Golden Delicious apples, roughly chopped
splash of apple cider vinegar
1/2 cup brown sugar
1 tablespoon pumpkin pie spice
2 tablespoons European butter
pinch of salt
3 tablespoons Cornstarch
1 box Pillsbury refrigerated pie crusts
Canola oil, for frying
Pumpkin pie spice
Sugar
Peel apples and place in a large bowl, toss apples with apple cider vinegar; set aside. I always roughly chop my apples (leaving some in large chunks and others super fine) because I like the final mixture to have various textures; gloppy, chunky, crisp.
In a pot over medium heat, combine the apples, butter, sugar, pumpkin pie spice and salt. Simmer on low for and cook down for 10-15 minutes. Stir every now and then, ensuring the mixture doesn’t stick to the bottom of the pot. Once the apples have reached the texture you like, add a cornstarch slurry (cornstarch in a small bowl or cup, add a teeny tiny amount of water and mix until it turns liquidy).
Cool for 30 minutes.
Prepare your pie dough discs and place a tablespoon of apple mixture in each. Fold over and use the fork tines to seal the pie.
Over medium-low heat, fry in canola oil for 3-5 minutes, or until the crust is brown.
Combine pumpkin pie spice and sugar. Set aside.
Flip pies. Remove hot pies out of oil and place in a bowl full of pumpkin pie spice and granulated sugar.
Serve.
Yields: It depends on the size you want. I use a biscuit cutter that’s about 3’’ round. But, you could make larger ones.