Blast from the Past: Hipp’s Bubble Room.

This place was a few blocks from my old man’s office on McCullough in San Antonio. Great burgers and decor! From the early 60’s? The cast of VIVA MAX ate and drank here a lot.

hippmenu
Hipp’s menu.

Christmas lights up all year.. and a shelf all around the room  near the ceiling that had an electric train running.

hippsbroom
inside
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Carne Guisada January 13, 2013

Yesterday I decided to make a beef stew, which turned out as a form of carne guisada.

  • 1.5 lbs beef stew meat in ~ 3/4″ cubes. (You could use pork, lamb, goat, venison, or elk here)
  • 1/2 cup ~  chorizo (if dried Spanish.. chop it up, if Mexican, w/o casing) I used Chorizo Seco from El Torito #2 in KCKS.
  • 1 tbs olive oil (or bacon drippings or canola oil)
  • 2 medium yellow onions chopped 1/2″
  • 3 shallots sliced thinly
  • 3 cloves garlic (chopped, crushed, whatever..)
  • 1 red bell pepper chopped roughly
  • 1 green bell pepper chopped roughly
  • 6-8 tomatillos, husked & quartered
  • 1 cup chopped carrots
  • 3-4 small russet potatoes cut into 8ths.
  • 2 corn tortillas torn to bits (these are for both flavor and thickening)
  • 1 tsp tomato paste
  • 1/2 tsp epazote
  • 2 tsp Mexican oregano
  • 2 tbs chopped cilantro
  • 1/2 tsp Penzey’s Bonnes Herbes Parisienne (the end of a jar of this stuff I had)
  • 1 tsp ground chile ancho
  • 1/2 tsp chile caribe or crushed red pepper
  • 1 tsp minced chile serrano  (I could add more chile, but my mother-in-law eats with us)
  • 1 tsp ground cumin
  • 1 bottle of beer
  • stock to cover (I used chicken stock this time)
  • salt to taste

Heat oil in large stewpot. Brown/render chorizo on low heat. Add beef and brown slowly.. when partially browned, add onions, shallots, garlic, epazote, mexican oregano, bay leaf, cumin and chiles. Stir regularly. As the onions finish, add bell peppers and have them soften. Add tomatillos, tomato paste, carrots, and potatoes. Add beer and stock as needed. (You could be hoity-toity and use white wine. But you don’t have to.)
Bring to a low boil, add torn-up corn tortillas, and cilantro, stir, and lower to a simmer, cover and let cook for at least two hours.

Good with bolillos (french bread) or cornbread.

Carne guisada Jan. 13, 2013
Carne guisada Jan. 13, 2013

PDX July 18-21, 2012

The temps were no higher than 80F. Quite a change from KC’s triple digits.
We hit the Deschutes Brewery (great steamer clams there) and the Rogue Brewery “substations” in the Pearl District. Deschutes had better beers & food. Esp. the draft only Arsenal XPA. Deschutes is $6.99 in the grocery stores there. Perhaps Boulevard might take a hint.

Looks like Rogue’s VOODOO DOUGHNUT Maple Bacon ale is being remaindered with the pink t-shirts. Bad idea, maple bacon ale.

moss
At the Japanese garden in Washington Park, PDX.

Great Lebanese at Habibi and great sushi at SinJu. We were staying in the Pearl District and had no need of a car. $2.50 on the light rail to the airport from downtown.

Tacos al pastor en Kansas City, MO.

These were all take-out orders..
from Carniceria El Torito!
Tacos al pastor from Carniceria El Torito!

And they are only a buck on Tuesdays!

Tacos al pastor from Taqueria Mejico #2
Tacos al pastor from Taqueria Mejico #2

At this place one can sit down and have a Bohemia, a much better beer than Dos Equis.  I would be happy to shill for Bohemia since I am a lot more interesting than the most interesting man in the world. I’ve read he’s really from Brooklyn and formerly a lawyer.

Here’s a painting from the wall of the Carniceria El Torito (on St Johns). Nice place, nice folks.

pintura de chancho
Pintura de chancho