South San Francisco Arby’s, photographed 1991
I have a soft spot for Arby’s.
The food isn’t great. But when I was a kid, there wasn’t an Arby’s nearby – so heading to the South City location, which showcased a super cool flashing chuckwagon-themed neon sign, was always a special trip.
It was years before I even tasted what REAL sliced roast beef was – who knew it wouldn’t have a salty, lunchmeat-like boiled flavor?
Back then, Arby’s house BBQ sauce was sold in take home bottles; which today I’ve replaced with a knockoff recipe. The trick to a good sauce is a long, slow simmer and the right non-HFCS ketchup. Trader Joe’s Organic makes a great base. [Read more →]
‘Mark Preston discovered early California recipes while cataloging rare books for the UCLA library’
The cookbook is all about Californio Cuisine, a long lost Spanish-influenced cooking style using local ingredients. The food of the original missions.
I’ve made the Beef Jerky soup a few times. [Read more →]
Hattie Carter’s Great Cooking Ideas is this phone book sized thing that came from a garage sale.
Published in 1978 – on really cheap newsprint (just like real phone books) – this thing is quite a gem. Nothing I’ve ever made from its pages has ever let me down.
Cuisines covered are surprisingly global (for the time) – curries and sukiyaki mixed in with a homespun collection of casseroles and bakes. Not a design masterpiece tho; cute clip art-like illustrations punctuate large Helvetica type – with heds set in Souvenir, odd floral borders abound.
The Italian Beef Stew is a fantastic mix of flavors. Here’s the recipe. [Read more →]
‘Jimmy Lee is one of America’s great black chefs. A native of Louisiana, he has cooked from Natchez to Mobile, Charleston to New Orleans. Now semiretired, Jimmy Lee lives in California and cooks only for family and friends.’
Jimmy Lee’s Soul Food Cook Book. From 1970. Old paperback found at a garage sale. Dogeared, cause I’ve cooked a lot of stuff outta it.
Cheap ingredients, incredible flavors. Here’s a bucketful of recipes . . . . [Read more →]