Brohio's picture

Brohio


Los Angeles, CA (via Toledo, OH)

Member since 28 May 2015 | Blog

Recent Activity

Comment 17 Sep 2018

How anyone is still pretending that pre-CFP rankings don't matter in 2018 is a fucking enigma to me. They clearly do. They're all that all the people with an AP vote talk about and they're all we as fans talk about. I'm sure being the "rankings dont matter" hardo got lots of helmet stickers back in the day but jesus....enough already. They clearly matter. 

Comment 14 Sep 2018

Brussels and the cities around it are great. The train system is awesome and super easy to use. Uber is getting popular so that was easy to use. It is very much a drinking culture so if you don’t drink beer at least, you may find it difficult to assimilate. Most of the popular food is meant to be eaten with beer. The fries or frites are super popular and in my opinion the best Belgian dish which is also very very popular is this braised pig knuckle. They give you the whole thing. It’s very Flintstone-esque. My favorite restaurant there is Fin de Siecle and they are famous for their pig knuckle. One of my top 5 things I’ve eaten in Europe. The palaces and galleries are beautiful but it is a sea of tourists so view at your own risk. Also people are fascinated by this little pissing statue called Mannequin Pis. It’s very small but people think of this thing like it’s the Mona Lisa. I saw it and was like why the fuck is this a thing? Lol. Also I don’t know if I looked like a party guy or what but whenever I’m in the city I get offered weed like at least 10 times. Also it’s really cool how people speak French, German and in a lesser degree Dutch there and there are different pockets of town where all the signs will be in one of the languages. I think it would be cool to live in Belgium because it would be like a crash course in 3 languages. Everyone will tell you Delirium is a must see and you definitely should but you won’t find many Belgian people inside. It’s the biggest beer list I’ve ever seen though so definitely worth checking out at least once. I very much prefer just walking around and popping in different spots. Just ask the bartenders where they go when they aren’t working and it will usually lead you to great stuff. 

Comment 14 Sep 2018

Strong disagree. If you can find any pastas in Sicily swimming in that much tomato sauce, I would be highly surprised. And there is nowhere on itally’s Mainlands and islands that serves meatballs and spaghetti on the same plate. Jersey Italian May have very well been developed by Sicilian Americans but you will not find anything remotely as meat heavy on the island of Sicily. It’s almost entirely seafood (as is most of Italy from what I have found.) the whole red sauce with a ton of meat and pasta is a beautiful thing but it is very much American. We should be proud of this because it’s awesome but you will not find these gut bomb baked pasta dishes in Italy I promise. Pasta is almost always dressed in oil and cheese or a very light sauce and if you are given a meat with pasta it is almost always as an additional course. One of the common things I saw was sausages simmered in a sauce and then the sausages were removed and served to people followed by the pasta tossed in the sauce. Sometimes in the inverted order. But who cares. It’s all good. But Jersey Italian is almost 100% American

Comment 12 Sep 2018

Yes. Fully on board. Birria is particularly good with goat. 

Comment 11 Sep 2018

There are better ways to part ways with a company without sandbagging them publicly for retweets. I don’t think Andrew is a scumbag, just extremely immature. 

Comment 11 Sep 2018

Andrew Lind was the go-to guy for all things uniform related. He even ran and may still run a page with the Ohio State uniform history. But then he decided to quit 11W without telling anyone via some self righteous, holier than thou Twitter rant about a "difference in ethics" amidst the Zach Smith scandal

Comment 11 Sep 2018

Im sure Andrew would have told us if he wasn't busy grandstanding on Twitter. Too soon?

Comment 11 Sep 2018

Yes you nailed it. All these weird mutations and fusions of cultures food ARE good. I would go as far to say that if I had to define what "American" food is, I would say we have a pantry full of every other culture's ingredients and we just make our own versions of it. And it's all good. But what I wish would happen more is that people would maybe take a look at those ingredients in the pantry per se and go down the rabbit hole of how these cultures eat and what else there is out there. People that are like "THAT isn't real Mexican food!" and then make a full stop are assholes. I'm more of a "Hey, you like nachos. I love them too. They aren't really Mexican food though. Can I show you a similar dish called Chilaquiles that people in Mexico actually eat that is amazing?" and then maybe that inspires you to dig further and soon your shopping cart is full of a bunch of Mexican ingredients that you have never bought in your life and next year you say "Fuck it honey, let's spend a weekend in Mexico" or substitute Mexico for any culture really. 

Comment 11 Sep 2018

Brohio, I agree that Mex food here in America is hardly Mex, with the Wisconsin cheddar cheese, and the Iceberg lettuce, and the British Beefsteak tomatoes, and the American ground beef.  So what?  A fresh "taco salad" tastes really good.  

This is kind of my point. Tex/Mex DOES taste good. But it isn't Mexican. It's doesn't make it any better or worse than authentic Mexican food. This was more about me being bummed out that people that have only tried Tex/Mex thinking "Welp, nothing more to see here. I have a full understanding of Mexican food". It was more about getting people curious to try a culture's actual food instead of some bastardized mutation, albeit delicious, that isn't even available in the country commonly associated with it. If I had to put it into an analogy, it would be like someone watching the Godfather trilogy and saying "Welp, no need to go to Italy. I got the jist of it" and just stop their curiosity and interest in Italian culture right there. 

Comment 11 Sep 2018

Yeah. Huitlacoche could use a rebrand. And calling it corn smut on a menu isn’t going to get many people interested either. I think if you called it blue corn caviar or mushrooms on a cob would do it wonders. Perfect example of this working out is over the last few years one of the more common fish on restaurant menus is Chilean Sea Bass. Most people don’t know this but there is no such thing as Chilean Sea Bass. It was a name invented by fish wholesalers to sell Patagonian Toothfish to Western customers. It technically is part of the same family as bass but it is a giant gnarly looking ugly fish with jagged teeth. If you said “Would you like some Patagonian Toothfish?” Most people would say no so they used psychology and came up with a comfortable sounding name that people would be familiar with. I swear huitlacoche is really good. The 3 time best restaurant in the world, Noma in Copenhagen just recently posted they had figured out how to make it with Danish corn and it will be on their upcoming menu this fall. You don’t eat with your eyes or ears so ignore the name and the sight of it and give it a go sometime and you won’t be disappointed. 

Comment 11 Sep 2018

I have eaten silkworm larva and natto. There is a spot in Koreatowm called Dan Sung Sa that serves the silkworm larva. It was featured on Anthony Bourdain back when he had the No Reservations show on Travel Channel. The silkworms are very mild flavored on their own so they are typically served in a heavy sauce. I didn’t mind these. Natto is pretty unpleasant. It’s like snot with soybeans in it and it smells very bad. It’s one of those weird cases where it tastes better than it smells. Nevertheless Natto wasn’t awful but definitely not my favorite. But overall both of these dishes are dying with the older generations of Koreans and Japanese respectively. Young people are definitely not eating this stuff. If you want to know some really gross shit, when I was in Cincinnati I was dating a Swedish girl and she knew how I was open to trying everything so she brought me a can of Surstromming. I am convinced Surstromming is a prank and people don’t actually eat it. It’s really old, fermented salted fish. I’ve eaten various fish ferments in my days and I love most of them so I don’t know what the Swedes are doing to this shit to make it so bad. For one the cans are often bowed out because the gases inside are so noxious. You have to open the cans outside (thankfully she told me this). It is so vile and even thinking about it makes me cringe. You ever hear stories about drug cartels dissolving bodies in bathtubs full of acid? Surstromming tastes like what I imagine it would be like to scoop out a can of decaying dead body acid and drink it. Never again. 

Comment 11 Sep 2018

Elotes are great. If you ever get stuck in the hellish wait trying to cross the border in a car, people will sell you these while you’re in line. They will also try to sell you puppies, statues, clothes, shoes, and everything else under the sun. There is also little trashmen that come around and will let you toss your trash in their bag for 5 to 10 pesos. It is really an interesting subeconomy but the only thing I cared about when I was dumb enough to cross by car was the elotes

Comment 11 Sep 2018

Yeah man. Tex/Mex is great. But you’re already winning because you realize its it’s own thing and it is definitely not Mexican food. I like New Mexican food as well. I was in ABQ for the OSU/Bama game and I probably ate my body weight in chilis by the end of the week. That was one of the best out of state game watch experiences I’ve seen to date and I have seen a lot of them. When I was there I found most people are green only, but I preferred Christmas as well. We hit tons of restaurants over those 3 days but what’s sticking out is we checked out a BBQ spot called Rudy’s that was amazing and there was weirdly enough a Tiki bar downtown that was fucking great. 

Comment 11 Sep 2018

If shit is getting this lame, let's start the Sack Slacks. Every time we get a sack, we put on a pair of sensible, pleated Bugle Boy chinos on the sideline. 

Comment 11 Sep 2018

Bonus fun fact if anyone cares. Tamales is the plural form of tamal. "Tamale" isnt a Spanish word. It would be like spelling Potato "Potatoe" like Dan Quayle. If you see a shop selling tamales and you only want 1, ask for a tamal. 

Comment 11 Sep 2018

Dude you are really speaking my language. I am just as passionate about Asian food as I am about Mexican food. Especially Thai, Chinese, Korean and Japanese. I read cookbooks weekly. Like I said before I'm a psychopath about these kind of things. My pantry at home is like a world market. I have Sichuan peppercorns, doubanjiang, Gochujang, shiro miso, katsuobushi, shaoxing wine, and homemade curry pastes on hand. I will try to keep this as short as I can but yes. It is the same way with Chinese food. I'm lucky enough to live in LA and we have the San Gabriel Valley and a solid Chinatown. I was ashamed of myself when I first starting getting into the Chinese food scene here because where I had the awareness when I was in Ohio that the Mexican food was not really Mexican food, I had no idea that my idea of Chinese food was so absurd. It is so complex. I fell in love with Sichaun food here. I have to convince a lot of places to serve me the dishes the same way they would serve them to a Chinese customer. I want all the heat and numbing. But even outside of just Sichuan, things like steamed fish and all the exotic vegetables I'd never heard of really made exploring all the different regional styles so fun. I've had a ton of the weird things because my friends know I will try anything so when we go out to eat I will end up with a few extra things my friends order without telling me. 

I have never encountered a "secret menu" at a Mexican restaurant. (Sidebar for anyone reading this: Pretty much every Chinese restaurant in San Francisco's Chinatown has a secret menu or at the very least a secret specialty or 2) Places in Mexico don't try to copy Tex/Mex food so there really isn't a need for a secret menu. If anything, I've found it to be the opposite. If there is a weird dish on the menu that the restaurant is proud of, they definitely want you to try it. We were in Mexico City and we went to a spot and the server told us that we had to try these grubs that they served. He was practically begging us to order them. He kept saying they tasted like french fries. We ordered them and it was insane. They were little finger length grubs that were friend and I shit you not they tasted identical to french fries. (picture below) My friend who is literally the biggest pussy about food even liked them. So if anything, I've found that Mexican spots want you to try all the exotic specialties. 

Comment 11 Sep 2018

This makes me happy. It is definitely worth that trip. 

Comment 10 Sep 2018

Barbacoa means something different in the US than it does in Mexico. Barbacoa here and even in the border towns means slow cooking meat kinda like barbecue where barbacoa gets it's name and it can be any cut of beef typically. But if you're in Mexico barbacoa is pretty much 100% meat from the head of a cow. A lot of taco shops on the border label their barbacoa as "Cabeza" the literal Spanish word for head so there is no confusion about what you're getting. The funny thing is that a lot of these places all the meat is jumbled together in one cauldron so no matter what you order, you get a little bit of everything no matter what. 

Comment 10 Sep 2018

I've never been there. Im typically in Mexico City and Monterrey for work and up and down the whole baja peninsula because I live in LA and its fairly easy to get to for a weekend. I've explored a lot of other places once or twice but the places I listed are where I spend most of my time speaking horrible Spanish and eating like I'm headed to the electric chair