Beef Jerky: Food of the Gods.

Food of the Gods
Food of the Gods

Vegan’s beware, you probably won’t be interested in this post. I have had a love for beef jerky since I was a kid. I remember going to the local liquor stores and they had that big old jar of it right up at the counter. It was all pretty much the same back then and I never really thought about why there was ever a need for beef jerky, I just loved it.

It turns out that back in the old days (and I mean pretty old days). People didn’t have refrigerators so after they killed a beast that they could eat for a week or so they’d cut their meat and hang it up and smoke it after usually soaking it in some kind of marinade to soften up the tougher bits and add a bit of flavor. Then when the time came to use it they’d cut off a hunk or two and throw it in the stew pot.

Ok, enough of the history lesson, though I think I will try that some day. Nowadays you can find all kinds of beef jerky out there. Hell there’s a lot that isn’t even made with beef. There’s turkey, venison, ostrich, pork, kangaroo, even alligator jerky. My obsession led me one day to discover that my mother had purchased a food dehydrator from a friend for $10. I started googling “Beef Jerky Recipe” and found a few I liked and gave it a shot.

First time was pretty good, but a little too hot for most people so I started playing around and modifying the recipe. Well it turns out I think I hit the nail on the head this time. Out of a little over 3lbs of london broil I ended up with a pound and a half of beef jerky that everyone keeps telling me I should be selling. Now normally I like to share my recipes, but I’m thinking that this time I shouldn’t because it might be like the Colonel telling everyone how to make his chicken.

The best part about my jerky is that it is very low in saturated fat, low in sodium, high in potassium and believe it or not, I’ve found a way to make the beef have a bit of a smokey bacon aftertaste without the use of bacon or other pork products. There’s also no preservatives to it which is probably why everyone likes it so much. People rarely get to eat fresh jerky. As a matter of fact my first mistake was bringing the bag into work as after trying it they’ve all devoured it and now I have to go make more.

Now I just have read up on food marketing so I don’t have the health department knocking at my door. 🙂

Rick’s Restaurant has closed.

Rick's Restaurant
Rick's Restaurant

Rick’s was a Sunset District landmark for years even though it went through a lot of changes. When I was young it was called the “Lost Weekend”. Basically just a bar with an organ that apparently Anton LaVey of the Church of Satan used to drop in on weekends and play at. But Rick’s was the best. They had cheap early bird specials, a once a month luau night and some of the best food you could find.

Add to that the talent’s of “Maui Mike” the bartender who’s famous version of Trader Sam’s Mai Tai would knock you for a loop. They tasted so good you’d have to have another and that’s where the trouble started. My wife and I would order Rick’s pot roast and it would feed both of us. Usually we’d call in an order and go pick it up. When we ate in though she’d get the pot roast and I’d either get the NY Strip or kalua pork.  We’d both have lunch on the leftovers the next day. This used to be the big meeting place I’d take my out of town friends to who were always blown away by the food. 

Closing Notice
Closing notice

From a sign we saw on the door it said that it will be returning as the Parkside Tavern also serving food. I hope it’s at least as good as Rick’s or else I will really be bummed. Oh and don’t ask me who the woman is out in front. I got the picture off of Yelp.

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Goodbye Herb. :(

Herb Hamrol
Herb Hamrol

I just discovered that Herb Hamrol died. He was 106. That’s right 106! He’s one of the last known survivors of the 1906 earthquake. I remember him mostly from seeing him at Andronico’s supermarket were he still worked but only two days a week. I remember him telling me once not to drink or smoke or do drugs and then he admitted to quitting smoking at 80. 

Herb liked to talk to the customers and he was one sharp guy for 106. When I first heard him tell someone he was 103 I couldn’t believe I figured he might be in his early 70’s and I’m pretty good with figuring out people’s ages.

I’ll miss Herb. He was a fun guy and one of the reasons I liked going to Andronico’s. To see a guy who was able to keep going and stay sharp for so long and he even remembered back to the 1906 earthquake and used to tell people the story of his mother grabbing him and running down the stairs with him during the quake. Herb was one of those guys that just made San Francisco an interesting place to be. Goodbye Herb.