Bánh mì burger.

I call this my banh mi burger, though it's a very loose interpretation of the classic Vietnamese sandwich. Ground pork is combined with liberal amounts of fish sauce, garlic, serrano chilies, scallions, and cilantro, then slathered with sriracha mayo, and topped with basil, tomato, etc. It's un-friggen-believable how much flavor this sandwich has. Salty, sweet, and spicy, this burger has it all.

To make this monster, I busted out the grinder, broke down a 3.4 lb pork shoulder in to 1-2" cubes, and chilled the meat for about half an hour.

Gaga over goat.

I love goats. Not only are they cute as hell, excel at weed control, and produce the most amazing milk, but they're damn tasty to boot. Goat is one of my favorite types of flesh, and it's leaner and lower in cholesterol than both lamb and beef. Yet, you hardly see goat on restaurant menus, meat counters, or butcher shops in this country, except for joints that serve or cater to certain ethnic groups, and that to me is a travesty.


I've been plotting a traditional barbacoa-style whole goat roast ever since I found out one of my neighbors owns a Chinese pig box, but I thought it might be best to start small before I embarrass myself in front of my whole neighborhood. So, last weekend I drug the wife out to the University District farmers market and picked up a goat roast from  Toboton Creek Farns.

A random goat we met in Hawaii. Looks tasty, no?