Hanabi

"This week we discuss the current trend in pan-Asian-fusion cuisine, aka KFC (I’ve seen more than one restaurant use this clever acronym), or Korean fried Chicken. Basically any Asian/ Tapas inspired menu that caters to a young, affluent crowd interested in a carat cocktail program will one staple dish, Korean double fried chicken. Don’t get me wrong, it’s delicious and probably one of my favorite things to order, but it’s on EVERY menu now. Excessive? You be the judge, I have sauce on my fingers from all this chicken and can’t type about it any more. We also wanted to discuss an important topic, and that is, food safety when traveling abroad. You’re excesses can get you into some serious stomach trouble. Sure Hanabi, take an excessive amount of our listeners time to give them a cold Soba noodle recipe. Insane Dane to the rescue! Just when you couldn’t be any more scared about eating safely while traveling, Insane Dane wants to make you feel bad about all the food food waste you’re wasting. Oh

"Just because it’s Happiness week here at BTR doesn’t mean that Pharell song is any good. It’s still terrible. But, I’m eternally happy that I was able to take my vegan buddy out for a little b-day meal where he could order more than just some weak, stir-fried veggie after-thought. We went to Udupi Palace in the Mission District here in San Francisco Udupi Palace. I have a love/ love relationship with Indian cuisine because it’s so intensely flavorful. I have a love/ hate relationship with most Indian restaurants because I sometimes feel as if they’ve all conspired to offer just a basic, uninspired menu that always screams to me “they won’t know the difference anyway.” There are so many distinct cuisines within India that aren’t represented and I think deserve to be put on show. We get it. You have Tikka Masala and Nann. Nice. Anyway, Udupi Place is doing it right and it’s all vegetarian and vegan. Hanabi went H.A.M. on some shortbread recipes. You do realize he eats all this stuff so you don’t have to ri

"Buzz week may seem like a great week to do honey tasting, but there isn’t better honey you can buy than Hanabi’s family label from Minnesota. So there’s really no point in tasting others. It’s not even close. So let’s switch gears and talk about beer, because that’s a great way to catch a buzz. First on the list from Ales Unlimited in San Francisco is Wolf 7 from Belgium. It’s a blonde ale that tastes delicious, especially when you’re on a sunny beach. Also the label design is on point too. Next up we tried Trooper which is an ale crafted by Bruce Dickenson of Iron Maiden. Seriously, even if it was terrible, which it wasn’t it’s the best beer ever. Next we tried a Hanabi favorite, XH by Hitachino Nest, It’s aged in sake casks. Awesome! Last on the big four we had Suiyoubi No Neko, or “Wednesday Cat” which is a a Belgian style white ale. This is some crisp and tasty stuff. The label design is winning points with Hanabi too. Hanabi made Buffalo wings from a recipe found in the film The Great C

"Mmmmmm, food! We’ve got lots of it for you too. Basically, Hanabi and Insane Dane are out here stretching our waistlines so that you don’t have to. But seriously, Hanabi went to Trestle the other day and had what can only be described as a super delicious, four course price-fixe menu for a measly $45 clams. Although the star of the show wasn’t the entree course, but rather the pasta, it was still well worth it. Check out the show to see how worth it. Hanabi also has a simple, yet delicious recipe for Queso Fundido which if you’re unfamiliar is melted cheese and chorizo. Any questions? Hanabi also visited Lost Lake Cafe for a little of that throwback, retro diner thing that NOBODY else is doing these days. Insane Dane pretty much ends the controversy of how to drink bourbon and eat mac n cheese when you’ve only got minutes to spare. The secret is to mix them together. Check out his take on Bourbon mac n cheese on the old Dish + Drink blog if you don’t believe me. He also makes a killer Gin + J

"It’s been crazy here at “the Happy Hour.” For starters we missed Melt Banana, so that sucks. Hanabi saw Toe though, so that’s making it better. We do have some rocking sets though and our long time favorite and electronics pioneer Ken Ishii brings you the business. He’s also from Sapporo Japan, so I bet he gets a lot of beer for free. I think it’s a law or something? Louder is a punk band, that I would assume aspires to be louder than anyone. Hmmm, Zeni Geva or Merzbow may have something to say about that. But enjoy! Ryo Fujimoto would like it if you thought of him as “Rahzel-like” please. 00:00 Intro 02:40 Get Out- Louder 04:51 Weekend- Zazen Boys 09:03 Oui Oui- Buffalo Daugher 12:51 Break 15:12 Another World- Capsule 20:49 Extra- Ken Ishii 29:27 Anti Grid- Goth Trad 32:49 Break 35:30 Anata wo tamotsu Mono- Hamasaki Ayumi 39:27 Human electro x Aero Midi 43:04 Hoken- Ryo Fujimotox Naoryu 48:37 Human Electro x Sigma 54:32 Poltergeist- Human Electro 55:42 First Love- Human Electro 56:47 Outro 59:59 Finish

"It’s been warming up around here. The reality of that statement has led us all to ditch our ovens and try to beat that summer heat by preparing eats that are simple to prep and don’t really totally require much heat, (except Hanabi cheated, but it was delicious so we give him a pass). Hanabi made a ceviche, but did sort of an Italian crudo take on it. It’s confusing but delicious for sure. Ceviche. Like I said, Hanabi cheated, and even used squash , which is not so much summer produce, largely to good effect in his Butterfish recipe. Save this one for fall maybe. Insane Dane gave us a little lightly Seared Tuna and avocado sandwich. We’ll accept seared as a summer reality. Why not go for some Cider too? Check out Dish + Drink for a little review. I guess the larger point here is that preparing different fish, in different ways is a great thing to do this summer. 00:00 Intro 03:26 Hospital Bed- Future Me 07:35 Yes- Who Made Who 12:16 Mirror Woods- Creeping Pink 15:52 Hanabi fries some butterfish

"Even though it’s not Hanabi’s birthday, it was the nation’s birthday so to speak last weekend. Anyway, this week Hanabi discussed the upcoming Cochon Heritage Fire event coming up in Napa in August. If you like Argentinian style nose to tail grilling, this is the place. Hanabi also gives you some tips on making a grilled kale salad because why not grill a salad? You can grill fruit after all. Hanabi also gets into some creative uses for left overs territory with his Tom Ka salmon using left over Tom Ka soup.  A Top Cutter IPA by Bale Breaker you say? Hmmmm. Not to be outdone by his salmon, but you should try the grilled mackerel al a Hanabi. Blue Apron. What have you got for us Insane Dane? Beet Hollandaise Benedict from Jack’s Wife Freda? Okay, I’m in. Also peep game on some of the latest from Dish + Drink. 00:00 Intro 02:13 Bird- Native Harrow 06:22 The Easiest Answer- Greatfather 09:55 Thin It's Gonna Happen Again- Avi Buffalo 12:46 Hanabi Grills some fish and drinks some beer 19:40 Span

"When Seattle is feeling too popular, and not cool anymore, locals head to Oregon to remind them that Seattle has running water and electrify. I kid Oregon, I kid! Seriously though, Washington’s neighbor to the south and California’s neighbor to the north is not only beautiful but it’s also a great place to find some delicious eats. Hanabi visited Bandon Oregon which is located on the central Oregon coast and checked in at Edgewaters and had some seafood stew. For every delicious seafood experience, by law there must be a bad one to accompany it. Hanabi is leery of any seafood place with the name “shack” in it, but he tried Tony’s Crab Shack anyway. Bad move. But, a little ice cream from Face Rock Creamery should make up for it nicely. Also, a Stillwater IPA made with rice is a nice way to kill that Tony’s after taste. Insane Dane is always ready to party and his Cheery Pie Old Fashioned is a party starter for sure. He also doctors up a Blue Apron recipe to show that just because they say to do s

"This week is Fan Week here at BTR and we’re fans of many things. A big one is Molletes, which is a Mexican open face sandwich that Hanabi will give you the lowdown on. Since it’s fan week, Hanabi might as well say that he’s a huge fan of chef David Chang and Momofuku. As a fanboy, Hanabi throws down chef Chang’s recipe for ginger-scallion noodles ginger scallion. The always affable Insane Dane is crazy about jelly beans, well as crazy about jelly beans as can be considered normal. So, he decided to do a taste test on Dish + Drink. 00:00 Intro 03:20 Jet in Jungle- Damaged Bug 06:30 You Don't Know Me- Son Lux 10:07 Sky - Froth 11:45 Hanabi does Momofuku right 17:46 Cigarrettes and Red Wine - Ella Fence 21:02 Spellbreaker - Soft Lions 24:50 Hanabi makes molletes 32:02 Get That Rythmn Right - !!! 37:00 Rainbow - Battles 44:54 Dane finds all the beer 57:23 Finish Checkout the bands Ella Fence, Damaged Bug and Soft Lions Links: Molletes ginger scallion Jelly Beans Ella Fence Damaged Bug Soft Lions

"This week Hanabi fooled himself into thinking he’d found an awesome new beer that was supposed to have been infused with flavor from tequila barrel staves. He was wrong. It’s called Oculto, and has a cool day of the dead inspired label. But, look closely at who makes it. Hanabi also got his Seattle sushi in check at The Gokan where they have a roll that comes in a margarita glass. WTF? Hanabi also got to check out some local Seattle geoduck from I Love Sushi . Hanabi also investigates the rise in on-demand food delivery from the likes of Postmates and asks “is it worth it?” Insane Dane wants you to try his recipe for Zoodles and langoustine tails. Noodles made from zucchini? Is this guy insane? Yes. He is. 00:00 Intro 02:44 Cold Storage- Aloha 06:14 Be Near- Aloha 09:46 Broken Light- Aloha 14:58 Hanabi gets in deep with the world of Delivery 22:56 Desert of Pop- The Ruby Suns 27:00 Rush- The Ruby Suns 31:16 Hanabi get all up in that sushi and geoduck! 40:31 Heads Will Roll- The Yeah Yeah Ye