porterhouse – por-ter-house n. 1. A cut of beef taken from the thick end of the short loin, having a T-bone and a sizable piece of tenderloin. Also called porterhouse steak. 2. Archaic. An alehouse or chophouse.

don’t let the website fool you, its actually an extremely nice restaurant. back in july for joel’s birthday, nina (chad’s gf) recommended Porterhouse Bistro for us to dine at to celebrate. both joel and i were completely blown away at the quality of their food. it is by far the best steak i have ever eaten in any restaurant. We had the distinct pleasure of taking joel’s father here for his birthday over the weekend. I think we have a new convert! he loved the food, and i must say, the second time around didn’t disappoint, it was as delicious as i had remembered it.

the porterhouse steak is two steaks in one. the larger half is a new york steak and the smaller half is a fillet mignon. no frills, they serve their steaks american style, some salt, pepper, and their secret juice! the first time we went, they had poured this “secret juice” over the steak as they were serving us. it was a clearish type of liquid. though i do know it is infused with garlic and shallots, it couldn’t have been oil because it was so light there was nothing oily about the steak. i keep forgetting to ask, i will have to call and figure out what they’re using!

their side dishes are equally delicious. creamed corn, steamed Brock, sauteed spinach, porterhouse fries, grilled onions, so far everything we’ve tasted was prepared incredibly well. nothing was over or undercooked and the serving portions were perfect.

their deserts are amazing as well. their chocolate lava cake is rich but not so rich that its hard to finish the whole thing. their banana on cinamon tart and creme brule were also very good. im not doing very well here on the describing the food because the only words that come to mind when i think about the dining experience is “mmmm yummmyyyyyy”.

their menu is pretty simple. we tend to go with their *THE FAMOUS PRIX FIXE MENU*.

$32.50 per person Monday, Tuesday, Wednesday & Thursday
$37.50 per person Friday, Saturday, Sunday & Special Holidays

Beverages – Includes two of the following (any combination): any house brand cocktail, any house brand glass of wine, soft drink, coffee, tea, milk or juice (excluding espresso, cappuccino, latte/au laits, and/or bottled waters). Remember to choose two! Call & Premium brands add an extra $5 per drink.

Starter – (No choice) Warm La Brea Bakery baguette served with a medley of accompaniments, including our house tapenade, tomato bruschetta, a whole roasted garlic flower, and butter (a Mediterranean classic!)

Appetizer, Soup & Salad – (Choose one) New! Smoked Salmon Quesadilla’s, Onion Soup, Porterhouse Salad, Caesar Salad, Lettuce Wedge, Spinach Salad or New! Romaine & Endive Salad.

Entree – (1 person choose from entrees below)

Rib Eye Steak 12 ounces Included: One side dish
(Cajun spices optional on the Rib Eye Steak, please let your server know)
Grilled Swordfish Entree
Rack of Lamb Entree
Pan Seared Whitefish Entree
Grilled Chicken Entree
Southern Fried Chicken Entree
New! Lobster & Vegetable Pastina Entree
Vegetarian Plate of the Day
Please note all “entrees” already come with sides-see Entrees on page 1 & 2 for details

(2 persons choose from entree below)
Porterhouse Steakk for 2 26-ounces Included: One side dish per person
Because sharing makes everything taste better!
(Pssst! It’s pre-sliced after cooking to prevent squabbles)

Desserts – (Choose one) Chocolate Tart, New! Banana & Cinnamon Tart, Crispy Apple Tart, Pecan Tart, Creme Brule, Mango & Lemon Sorbet or Chocolate Lava Cake.

Side Choices: Porterhouse Fries, Garlic Mashed Potatoes, Creamed Corn, Sauteed Spinach, Steamed Broccoli, or New! Grilled Onions

$10 sharing charge, if you share 1 prix fixe menu for 2 or more persons

Prix Fixe Menu – Porterhouse, Steak & Lamb Upgrades-Add to the prix fixe price

We dare you to try a 40 ounce on your own or to share with a friend! You can upgrade any steak size 20-ounce T-Bone for 1 = add $8, 26-ounce Porterhouse for 1 = add $26, 40-ounce Porterhouse for 1 = add $54, or 40-ounce Porterhouse for 2 = add $28, or 14 ounce New York Steak (bone in) for 1 = add $5, 8-ounce Fillet Mignon (bone in) for 1 = add $5 or Double Rack of Lamb = add $12 – Ask your server for additional details.

I cant wait to go again!

perhaps its age, but breakfast was never really a part of my everyday life. i would never eat in the mornings, in fact it usually made me feel a little ill. food itself never really affected my general state of mood. i could go hours and days without eating and not become easily agitated. i saw this in my sister. if she was hungry and didn’t get to eat, she was a woman scorned!

lately i see this in myself. if I’m not eating i get agitated, moody, and incredibly irritable. all the little things bother me. its as if Ive magically grown a chip on my shoulder, then i eat, and all is well. I feel normal, balanced, and happy.

here at CBA they provide both breakfast and lunch. the lunches are the bomb because they pick up menus from favorite places close and not so close and everyday fax and have food delivered. its a sweet deal. they also provide breakfast, though the breakfasts usually are donuts, turnovers, danishes, bagels, things of that nature. these breakfasts are usually too sweet for me or im just not craving a sugar high.

Last night amidst my grocery shopping i came across “instant breakfast” foods. I’ve seen these in the past and overlooked them, but this time they called out my name! I dont know about you, but Ive always been a fan of fast food breakfast. horrible right? i know, I’m going to die from some unforeseen fat failure attack of the something or another digestive or functional organ. regardless, i like them. I’m currently trying their croissant sausage egg & cheese breakfast sammich. They are really tasty, and IMO, taste better than the fast food versions, they are also much less greasy.

while i would love to eat a bowl of cereal, i just cant do that on my way to work, though i can eat it at work, i can mix it up this way. for those of you who get your morning eat on in the car or at your desk, and if you are a fan of breakfast sammiches, check um out!

happy new years! i cant believe its already 2005. joel and i were talking about how.. we actually get to go to our 10 year high school reunions. kinda scary. i remember when i was sitting at home in hawaii and my sister came back to hawaii for hers. She seemed so much older at 27 than i do. in fact, my sister has always seemed just so much older at any given age. i always feel like I’m 18 and she’s 27.

so last nite was pretty fun. joel and i decided to not go out this new years and just invited close friends over. chad, nina, bryan, and kien showed up. chad had called the day before asking when they should show up and if they should bring anything. i said just bring a bottle of wine or whatever liquor you wanted to drink. he replied with “oh, we’ll bring lots of alcohol”. I took that as maybe a few bottles. he showed up with an entire bar i swear. he had the cool party buddy shot holder. we already had about 7 bottles of wine and 1 bottle of champagne in addition to chads entire traveling alcoholic survival kit.

there was TONS of food. we had aimed for like just having finger foods ppl could munch on all night. I had hand made lumpia, along with gyoza and shumai. We had my famous spam fried rice along with a pot roast we slow cooked in a crock pot for 8 hours. For the first time we also did kabobs (beef kabobs) which were really good, some cornbread for bryan, and some marinated kal-bi for the win!

We actually had more food we were going to prepare but decided to stop cooking as ppl started to get stuffed with he current food set. So we held off on some delicious burn your asshole the next day sausages along with some spam musubi! Joel and i ate all the char sui bao earlier so there was none left for the party haha!

I had a great time. It was a really small get together but I find those are far more satisfying and enjoyable. TOO BAD SAM CHO DIDNT WANT TO SHOW UP AND PLAYED WOW INSTEAD. sam sux. sam you fucker you missed a grip of delicious food and alcoholic intake.

much to our surprise nuggie stopped by too! it was a nice surprise too, he had a really cute girl in tow, turns out she’s astralvash and xryla’s sister. 2 guys i played ffxi with. go nuggie!

anyway i just woke up. i have to clean up the rest of the house.. sorry for the scattered post but I’m out of it and wanted to wish everyone a happy new year!!!!!!!!!!!

-j

no.. that wasnt a typo. the other nite on irc i saw a random url posted. followed with “wtf??? ” , the url pretty much says it all so i checked it out.

Cooking With Cum – http://www.cookingwithcum.com

at first i wasnt exactly sure if it was a hoax or not. i looked through the forum, since thats all that existed, and came across the forum rules. the more i read the forum the more i realized, these people are fucking serious. some recipes even showed pictures of the final food product, jizm and all. another guy had a picture of his jizm and asked if the consistency was good to cook with.

i was reading aloud some of the recipe names and its contents to joel and he found it quite amusing himself. some of the posts were funny, others were borderline sketch and far too many were just.. so casual that it was almost creepy.

casual about eating cum in your food? there was even a poll asking people if they have ever served cum in their food to ppl without their knowledge. one lady said yes, she fed it to her step son and he loved it and had no idea. what the hell is wrong with these people. i mean if you wanna put semen in your food and eat it thats one thing, but feeding someone unbeknown to them is just filthy and wrong. it reminds me of the urban legend regarding the lady who ordered Chinese food only to wake up the next morning with a massive rash and sores all over her mouth. when they examined her last consumed meal it was full of 5 different types of semen and unfortunately one of them was infected with an STD.

not that im any kind of aficionado on the culinary aspects of semen.. but i cant see it working well with water and heat.

i guess you can be the judge!

-j