http://www.deependdining.com/Daring. Different. Delicious. There?s high end dining. There?s low end dining. And then there?s everything else in between. We?d like to introduce you to another level - Deep End Dining. We are diners dedicated to seeking and devouring the food uncommon, cuisine exotic and entrees less ordered. Have an open appetite and get ready to take the plunge into...the Deep End.ennoreply@blogger.com (Eddie Lin)Thu, 05 Nov 2009 14:07:15 PSTBlogger http://www.blogger.com209125All Rights Reserved - Eddie Linarts,food,restaurant,reviewArts/FoodSociety & Culturedeependdining@gmail.comEddie LinEddie Linyesarts,food,restaurant,reviewDeep End Dining PodcastThe Audio (sometimes video) podcast of Deep End Dining. Daring. Different. Delicious. There’s high end dining. There’s low end dining. And then there’s everything else in between. We’d like to introduce you to another level - Deep End Dining.Subscribe with My Yahoo!Subscribe with NewsGatorSubscribe with BloglinesSubscribe with NetvibesSubscribe with GoogleSubscribe with PageflakesThis is an XML content feed. It is intended to be viewed in a newsreader or syndicated to another site, subject to copyright and fair use.http://feedproxy.google.com/~r/DeepEndDining/~3/JE0BmDfXpho/eddie-lins-extreme-cuisine-listed-on.htmldeependdining@gmail.com (Eddie Lin)Mon, 02 Nov 2009 16:02:08 PSTtag:blogger.com,1999:blog-7683380.post-74432386880641525002009-11-02T16:02:08.358-08:004Is she screaming about the alligator cheesecake in the book? What do Amy Poehler, the PC guy and my book, Extreme Cuisine, have in common? They're all on this week's Entertainment Weekly's The Must...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/JE0BmDfXpho" height="1" width="1"/>http://www.deependdining.com/2009/11/eddie-lins-extreme-cuisine-listed-on.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/VmMKpbPTWx0/eddie-lin-talks-extreme-cuisine-w.htmldeependdining@gmail.com (Eddie Lin)Sat, 31 Oct 2009 14:12:43 PDTtag:blogger.com,1999:blog-7683380.post-44000849079806443132009-10-31T14:12:43.754-07:000I'm going in to KABC 790 Talk Radio today, Halloween, from 5 to 6pm to talk to one of my food heroes, Mr. Merrill Shindler. Waaay back before food was cool in Los Angeles (or even very good),...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/VmMKpbPTWx0" height="1" width="1"/>http://www.deependdining.com/2009/10/eddie-lin-talks-extreme-cuisine-w.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/jXmqHwaKtNE/dvd-giveaway-food-inc-on-dvd-blu-ray.htmldeependdining@gmail.com (Eddie Lin)Tue, 03 Nov 2009 09:25:29 PSTtag:blogger.com,1999:blog-7683380.post-36862627568469745152009-11-03T09:25:29.617-08:005Real-life bogeymen carry briefcases. The real monsters aren't hiding under your bed or lurking in a dark alley or waiting for a bolt of lightning to bring it to lumbering life. No, I'm afraid the...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/jXmqHwaKtNE" height="1" width="1"/>http://www.deependdining.com/2009/10/dvd-giveaway-food-inc-on-dvd-blu-ray.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/FV6RR_Jgr0s/get-copy-of-my-book-extreme-cuisine-for.htmldeependdining@gmail.com (Eddie Lin)Wed, 28 Oct 2009 13:22:29 PDTtag:blogger.com,1999:blog-7683380.post-40576784739119407912009-10-28T13:22:29.424-07:0026My book Lonely Planet's Extreme Cuisine drops this Friday, October 23, 2009 everywhere. But, if you'd like a shot at getting this handy little exotic food guide book called Extreme Cuisine (or as...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/FV6RR_Jgr0s" height="1" width="1"/>http://www.deependdining.com/2009/10/get-copy-of-my-book-extreme-cuisine-for.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/doHVSAgR7Qk/brain-other-other-white-meat-discover.htmldeependdining@gmail.com (Eddie Lin)Fri, 16 Oct 2009 12:14:13 PDTtag:blogger.com,1999:blog-7683380.post-51052819752591357962009-10-16T12:14:13.415-07:002Insane with the Cow Brain! What's going on in that head of yours, brown cow? You'll definitely want to know if you plan on eating beef brains anytime in the foreseeable future. Prions, BSE,...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/doHVSAgR7Qk" height="1" width="1"/>http://www.deependdining.com/2009/10/brain-other-other-white-meat-discover.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/VF7oiFpf7R8/tongue-tainted-by-tonsils-usda-recalls.htmldeependdining@gmail.com (Eddie Lin)Fri, 16 Oct 2009 10:47:55 PDTtag:blogger.com,1999:blog-7683380.post-52882933071916462162009-10-16T10:47:55.436-07:003A Beef Tongue Twister. Damn. I was really craving some lengua tacos today too. Oh well. If I'm feeling crazy, maybe I'll ask for a tonsil taco. Don't you know I'm loco!! Why the recall? Read...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/VF7oiFpf7R8" height="1" width="1"/>http://www.deependdining.com/2009/10/tongue-tainted-by-tonsils-usda-recalls.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/6ZOAWlqM9nk/deep-end-vegan-check-out-4th-annual.htmldeependdining@gmail.com (Eddie Lin)Fri, 09 Oct 2009 11:27:49 PDTtag:blogger.com,1999:blog-7683380.post-30945109925008130132009-10-09T11:27:49.877-07:003Porky, Bessie and Clucky are ecstatic not to be on your plate. (The straw rice field hats are a hoot too.) Yes, this is still Deep End Dining, the food blog that brought you extreme cuisines like...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/6ZOAWlqM9nk" height="1" width="1"/>http://www.deependdining.com/2009/10/deep-end-vegan-check-out-4th-annual.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/YUMrbfj3M90/eddie-lins-extreme-cuisine-dissed-in.htmldeependdining@gmail.com (Eddie Lin)Tue, 29 Sep 2009 16:32:27 PDTtag:blogger.com,1999:blog-7683380.post-47778780648683198412009-09-29T16:32:27.906-07:0010The offending entry. What'd I say? What'd I say? I thought I wrote some very flattering stuff about the famous Scottish dish haggis, a delicacy consisting of the blackface sheep's viscera and...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/YUMrbfj3M90" height="1" width="1"/>http://www.deependdining.com/2009/09/eddie-lins-extreme-cuisine-dissed-in.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/4TlxujoWwr4/cloudy-with-chance-of-bull-balls-in.htmldeependdining@gmail.com (Eddie Lin)Fri, 18 Sep 2009 21:51:05 PDTtag:blogger.com,1999:blog-7683380.post-1251193998603209472009-09-18T21:51:05.580-07:007Pretty & fluffy. What does a guy need to do to get a sack lunch in this town? Bull balls, for whatever reason, are tricky things to pin down. Most places don’t have them and even if they do, most...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/4TlxujoWwr4" height="1" width="1"/>http://www.deependdining.com/2009/09/cloudy-with-chance-of-bull-balls-in.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/S2lTkMzG5Ac/behold-lonely-planet-extreme-cuisine-by.htmldeependdining@gmail.com (Eddie Lin)Thu, 10 Sep 2009 20:54:14 PDTtag:blogger.com,1999:blog-7683380.post-12911426765948489862009-09-10T20:54:14.166-07:0025My first book! (Is that Audrey Hepburn on the cover eating a centipede? Bizarre Breakfast at Tiffany's?) Just got the advance copy of my book published by Lonely Planet Guide Books called Extreme...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/S2lTkMzG5Ac" height="1" width="1"/>http://www.deependdining.com/2009/09/behold-lonely-planet-extreme-cuisine-by.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/98f56MMwIt4/little-saigon-big-appetites-even-bigger.htmldeependdining@gmail.com (Eddie Lin)Wed, 09 Sep 2009 16:49:54 PDTtag:blogger.com,1999:blog-7683380.post-10344904318789822852009-09-09T16:49:54.091-07:003yes Chef Robert Danhi (rhymes with "pan-fry") Robert Danhi knows food. He’s a graduate of the Culinary Institute of America (CIA) — almost a requisite nowadays for any food professional. He was a sous chef by nineteen and a head chef just two years later. HiEddie Lin Chef Robert Danhi (rhymes with "pan-fry") Robert Danhi knows food. He’s a graduate of the Culinary Institute of America (CIA) — almost a requisite nowadays for any food professional. He was a sous chef by nineteen and a head chef just two years later. His certification list is as long as any wall that can fit the framed documents. He’s as much of a food geek as Alton Brown, with a wide breadth of knowledge in the art and science of food. He’s an Executive Chef Instructor at Southern California School of Culinary Arts and Chef Instructor at CIA, so he can school you too. If all that wasn’t enough, the man is a James Beard nominated author for his unbelievably comprehensive cook/food/scrap book called Southeast Asian Flavors. Show off. Chef Danhi is, as he dubbed himself, a “hard-boiled egg”, that is a white shell on the outside, but Asian in his soul. (Which is to say he’s the reverse of me — a banana or Twinkie.) His Malaysian wife, Estrellita Leong, is mainly responsible for this transformation after she whisked him off to her homeland for a little vacay. The trip, however, turned out to be life changing and inspiring and would, from that point forward, guide Chef Danhi’s career and culinary influences. His immersive personality combined with his food adventures in Malaysia, Singapore, Thailand and Vietnam resulted in a virtually edible opus that will make your stomach rumble with voracious anticipation as well as treat your mind to its delicious culinary minutiae. In short, Robert Danhi is a guy you need to know. Lucky for you, he’s an accessible James Beard nominee. In fact, he and his sous chef, Ari Slatkin, are leading culinary tours through Little Saigon, an intimidating food jungle if one doesn’t know the Vietnamese language or culture. But, rest assured, with Chef Danhi, you’ll eat and you’ll learn and you’ll eat some more. (I could’ve done so much better in school if I had a teacher like Chef Danhi.) I tagged along on a preview of his food tour in Little Saigon aka Westminster and Garden Grove, parts of the O.C. I much frequented when I used to live in the area. This “Northern Vietnamese Cuisine Adventure” is the first of a three-part culinary tour of Little Saigon (with the two other tours focusing on Central and Southern Vietnam). Pick me up and cool me down. This adventure began with a nice, refreshing jolt thanks to the iced Vietnamese coffee at the meet-up spot, Lee’s Sandwiches. Small portions of Lee's banh mi thit nuong were passed around as a sort of appetizer. This sandwich of grilled pork, paté, pickled vegetables with fresh cilantro on a crispy, chewy baguette was a nice basic intro to Vietnamese food, especially if you’re a novice to the cuisine and Little Saigon itself. Banh "mini" mi. However, if you’re a seasoned Vietnamese food vet, don’t fret. The Thuan Phat Garden Grove Superstore is like the being a kid in a candy store for Asian food connoisseurs. They’ve got an impressive selection of everything Vietnamese and then some. There are literally scores upon scores of fish sauces (or nuoc mam) to choose from as compared to, maybe, one choice at your local Ralphs. Same goes for the famous Thai Sriracha sauce, the store carries an amazing panoply of the popular pepper paste. Moreover, this portion of Chef Danhi’s food tour delves into the slightly arcane aspects of Vietnamese food like all those mysterious herbs that brighten your bowl of pho. Or, my favorite bit of Deep End Dining trivia: What type of ginger is used in Vietnamese dog stir-fry? It’s the galanga or blue ginger. (And to think, I almost named my last dog “Blue Ginger.”) Oh yeah, there also were live and somewhat angry crayfish crawling and itchin’ to pinch an eye out. Yum. Dog gone good ginger! Other delightful tastes included the Logan & Jujube Jelly Tea at Vua Tra Vua Kho Bo, a Vietnamese dried meat shop. It was jiggly, wiggly and refreshing, kinda like a Jell-O shot but subtle in flavor and without the booze. Jelly tea shot. Hangover, noarts,food,restaurant,reviewChef Robert Danhi (rhymes with "pan-fry") Robert Danhi knows food. He’s a graduate of the Culinary Institute of America (CIA) — almost a requisite nowadays for any food professional. He was a sous...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/98f56MMwIt4" height="1" width="1"/>http://www.deependdining.com/2009/09/little-saigon-big-appetites-even-bigger.htmlhttp://vimeo.com/moogaloop.swf?clip_id=6508412&amp;server=vimeo.com&amp;show_title=1&amp;show_byline=1&amp;show_portrait=0&amp;color=&amp;fullscreen=1http://feedproxy.google.com/~r/DeepEndDining/~3/INsuJAY-2EY/buffalo-dont-have-wings-buffalo-tasting.htmldeependdining@gmail.com (Eddie Lin)Thu, 10 Sep 2009 21:34:59 PDTtag:blogger.com,1999:blog-7683380.post-20716514671011213542009-09-10T21:34:59.246-07:005When buffalo fly. One after another the mighty buffalo cascade over the cliff, tumbling down-down-down like muscle-bound boulders. The most fleet-footed of the Blackfoot Indian Tribe drive the...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/INsuJAY-2EY" height="1" width="1"/>http://www.deependdining.com/2009/08/buffalo-dont-have-wings-buffalo-tasting.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/Tr2JHXHcC50/la-weeklys-squid-ink-q-w-eddie-lin.htmldeependdining@gmail.com (Eddie Lin)Wed, 19 Aug 2009 16:38:31 PDTtag:blogger.com,1999:blog-7683380.post-48381845854967740872009-08-19T16:38:31.793-07:005Flashing feet. LA Weekly's Erica Zora Wrightson, or Eazy as I like to call her, emailed me a bunch of fun, interesting and controversial questions regarding me and my blog. I answered as honestly...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/Tr2JHXHcC50" height="1" width="1"/>http://www.deependdining.com/2009/08/la-weeklys-squid-ink-q-w-eddie-lin.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/7PsqVos4zc4/when-rare-is-just-way-overcooked-eating.htmldeependdining@gmail.com (Eddie Lin)Fri, 31 Jul 2009 11:09:26 PDTtag:blogger.com,1999:blog-7683380.post-5291897627398641152009-07-31T11:09:26.455-07:004El Pollo "Effin'" Loco Why? is always the first question. Why would you do that? Eat raw chicken? My answer: I'm not sure. I guess I wanted to know what it's like? To understand why people eat...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/7PsqVos4zc4" height="1" width="1"/>http://www.deependdining.com/2009/07/when-rare-is-just-way-overcooked-eating.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/mWPrNm9NcWw/my-what-i-did-for-summer-video.htmldeependdining@gmail.com (Eddie Lin)Mon, 27 Jul 2009 19:48:37 PDTtag:blogger.com,1999:blog-7683380.post-76090158957219086562009-07-27T19:48:37.840-07:0011yes A self-portrait of gluttony. 48 hours. 25 gluttons. 17 eateries. 2 wineries. 1 beer festival. It was exhilarating, maddening, exhausting, overindulgent, enlightening, joyous, grueling and, above all, delicious. Bill Esparza, the master mind and ring leadEddie Lin A self-portrait of gluttony. 48 hours. 25 gluttons. 17 eateries. 2 wineries. 1 beer festival. It was exhilarating, maddening, exhausting, overindulgent, enlightening, joyous, grueling and, above all, delicious. Bill Esparza, the master mind and ring leader of this tour de food of Baja, pushed us to our gourmand limits. This was no vacation but it certainly wasn't work either. All involved were immersed into a crash course of the cuisine of Baja (which I knew practically nothing about). After this culinary boot camp, I walk taller because I went, I saw, I ate, and now I know a bit more about the food from our neighbors to the south. Baja: what an appetizing and hospitable region it truly is. This video is a teaser to other stories from this trip that I'll be blogging about in the coming weeks. It's pretty frenetic but I feel it captures my personal experience, at least, of this epicurean epic. Hope you enjoy it. Muchas gracias! Epicurean Epic from Eddie Lin on Vimeo.© 2005-2009. Eddie Lin / DeepEndDining.com / . This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact deependdining@yahoo.com so we can take legal action immediately.arts,food,restaurant,reviewA self-portrait of gluttony. 48 hours. 25 gluttons. 17 eateries. 2 wineries. 1 beer festival. It was exhilarating, maddening, exhausting, overindulgent, enlightening, joyous, grueling and,...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/mWPrNm9NcWw" height="1" width="1"/>http://www.deependdining.com/2009/07/my-what-i-did-for-summer-video.htmlhttp://vimeo.com/moogaloop.swf?clip_id=5774779&amp;server=vimeo.com&amp;show_title=1&amp;show_byline=1&amp;show_portrait=0&amp;color=&amp;fullscreen=1http://feedproxy.google.com/~r/DeepEndDining/~3/lvyGBKoxTfo/grub-street-hack-writers-dont-take-my.htmldeependdining@gmail.com (Eddie Lin)Wed, 22 Jul 2009 09:25:51 PDTtag:blogger.com,1999:blog-7683380.post-48210567927746418052009-07-22T09:25:51.830-07:004(from Wikipedia) How does Wikipedia know everything? Scary. Check out its entry about Grub Street. P.S. Editor denies any plagiarism perpetrated by Hadley "the Hack" Tomicki. No reason. No...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/lvyGBKoxTfo" height="1" width="1"/>http://www.deependdining.com/2009/07/grub-street-hack-writers-dont-take-my.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/Smh8Q-JPjP8/grub-street-bites-more-than-just-food.htmldeependdining@gmail.com (Eddie Lin)Tue, 28 Jul 2009 09:01:03 PDTtag:blogger.com,1999:blog-7683380.post-38023747678550516022009-07-28T09:01:03.701-07:0015(from Grub Street) It's not everyday when I'm alerted to plagiarism of one of my blog posts by an unlikely ally in the form of a PR rep of the very website that bit my shit. Yesterday morning the...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/Smh8Q-JPjP8" height="1" width="1"/>http://www.deependdining.com/2009/07/grub-street-bites-more-than-just-food.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/7tfKNAgBKME/map-of-human-stomach-kcrws-good-food.htmldeependdining@gmail.com (Eddie Lin)Sun, 12 Jul 2009 21:00:31 PDTtag:blogger.com,1999:blog-7683380.post-83721755975737526052009-07-12T21:00:31.528-07:005It's handy, dandy and delicious! KCRW's Good Food Show just put up a convenient restaurant map to many of the locally reviewed Southern California eateries from the show's regular contributors i.e....<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/7tfKNAgBKME" height="1" width="1"/>http://www.deependdining.com/2009/07/map-of-human-stomach-kcrws-good-food.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/rWREQgYqeak/bingeing-las-vegas-m-resorts-studio-b.htmldeependdining@gmail.com (Eddie Lin)Wed, 01 Jul 2009 12:14:38 PDTtag:blogger.com,1999:blog-7683380.post-29978738952929826872009-07-01T12:14:38.793-07:005Bring. It. On. They say that in Vegas the house always wins. But if there's a kitchen in that house, then forget about it. Lady luck is on my arm when I wear my buffet pants. Just keep the free...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/rWREQgYqeak" height="1" width="1"/>http://www.deependdining.com/2009/07/bingeing-las-vegas-m-resorts-studio-b.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/nqEuABkm3n8/insane-sesos-tacos-video-taco-run-from.htmldeependdining@gmail.com (Eddie Lin)Thu, 25 Jun 2009 09:28:14 PDTtag:blogger.com,1999:blog-7683380.post-5288891061920225102009-06-25T09:28:14.538-07:002yes taco run from eric alba on Vimeo. Brain crave. This is a brain. This is a brain cradled by a corn tortilla and topped with salsa verde, diced onions and cilantro. This is a video showcasing a trio of very challenging tacos: birria (goat stew), "tripa" (iEddie Lin taco run from eric alba on Vimeo. Brain crave. This is a brain. This is a brain cradled by a corn tortilla and topped with salsa verde, diced onions and cilantro. This is a video showcasing a trio of very challenging tacos: birria (goat stew), "tripa" (intestines) and sesos (brain). The "tripa" taco in the video isn't tripe or cow stomach as the name suggests; it's actually crispy intestines—skunky and delicious. Normally I'd throw in a lengua or tongue taco as well, but I was watching my caloric intake that particular day. After all, video adds an extra ten pounds. I didn't need the lengua taco poundage on top of that. Thanks to Eric Alba for shooting this video. Oh, Alba ordered a couple of carne asadas and a carnitas, in case you were wondering. What a wuss.© 2005-2009. Eddie Lin / DeepEndDining.com / . This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact deependdining@yahoo.com so we can take legal action immediately.arts,food,restaurant,reviewtaco run from eric alba on Vimeo. Brain crave. This is a brain. This is a brain cradled by a corn tortilla and topped with salsa verde, diced onions and cilantro. This is a video showcasing a trio...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/nqEuABkm3n8" height="1" width="1"/>http://www.deependdining.com/2009/06/insane-sesos-tacos-video-taco-run-from.htmlhttp://vimeo.com/moogaloop.swf?clip_id=5302096&amp;server=vimeo.com&amp;show_title=1&amp;show_byline=1&amp;show_portrait=0&amp;color=ff9933&amp;fullscreen=1http://feedproxy.google.com/~r/DeepEndDining/~3/uTCnFCDZlmQ/boned-duck-web-against-nature-but.htmldeependdining@gmail.com (Eddie Lin)Fri, 19 Jun 2009 12:14:20 PDTtag:blogger.com,1999:blog-7683380.post-53166677655167313292009-06-19T12:14:20.227-07:001Totally boned. These spicy, boneless duck web are admittedly freakish, even by dim sum standards. The thing is, though, they're really tasty. Spicy duck web has a textural quality that make them...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/uTCnFCDZlmQ" height="1" width="1"/>http://www.deependdining.com/2009/06/boned-duck-web-against-nature-but.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/FyGa2ruUo6E/food-inc-friday-go-see-this-important.htmldeependdining@gmail.com (Eddie Lin)Fri, 12 Jun 2009 12:49:47 PDTtag:blogger.com,1999:blog-7683380.post-90341895059849456882009-06-12T12:49:47.676-07:003yes View the Food Inc. Trailer. Food Inc. is Upton Sinclair's The Jungle for the 21st Century. It's a groundbreaking and important film that will hopefully motivate you to paraphrase Howard Beale and scream at the top of your lungs "I'm mad as hell and I'm nEddie Lin View the Food Inc. Trailer. Food Inc. is Upton Sinclair's The Jungle for the 21st Century. It's a groundbreaking and important film that will hopefully motivate you to paraphrase Howard Beale and scream at the top of your lungs "I'm mad as hell and I'm not going to eat this crap anymore!" If you don't know much about how most of the food in supermarkets gets to your table, you need to see this film. If you've already educated yourself on the horrific practices of America's food industry, this film will inspire, empower, enrage and connect you with the unsung heroes who are out there doing something about it. You can too. Please check out Food Inc. this weekend and help the film open big. Imagine That can wait till DVD. Limited opening in major cities this weekend and everywhere soon. Check here for cities.© 2005-2009. Eddie Lin / DeepEndDining.com / . This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact deependdining@yahoo.com so we can take legal action immediately.arts,food,restaurant,reviewView the Food Inc. Trailer. Food Inc. is Upton Sinclair's The Jungle for the 21st Century. It's a groundbreaking and important film that will hopefully motivate you to paraphrase Howard Beale and...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/FyGa2ruUo6E" height="1" width="1"/>http://www.deependdining.com/2009/06/food-inc-friday-go-see-this-important.htmlhttp://www.youtube.com/v/Rjh5aZKgtSY&hl=en&fs=1&http://feedproxy.google.com/~r/DeepEndDining/~3/2dWiAG_yn2g/first-deep-end-audio-podcast.htmldeependdining@gmail.com (Eddie Lin)Mon, 08 Jun 2009 15:40:17 PDTtag:blogger.com,1999:blog-7683380.post-84583203420141690782009-06-08T15:40:17.915-07:008yesWe present the first audio post of Deep End Dining.We drove around all day eating and drinking in many restaurants, this was the last one. The item on the menu: Raw Chicken. We were a little tired and loopy from a long day, so Warning, there is some stronEddie LinWe present the first audio post of Deep End Dining.We drove around all day eating and drinking in many restaurants, this was the last one. The item on the menu: Raw Chicken. We were a little tired and loopy from a long day, so Warning, there is some strong language in this podcast. Eddie will write up a review of Raw Chicken soon. In the meantime, please enjoy the podcast. We've included two flavors for download:1. AAC version - this is an Enhanced Podcast that you can load into your iPod or iPhone (through iTunes) that features Chapters and Images along with the audio.2. MP3 version - the most compatible (albeit not as fancy) format. You can play this on almost every audio device out there. If you don't want to download and just want to listen here, we've included a little flash player right here. [Update: iTunes link to subscribe to podcast click here] Please give your feedback in comments or email.* Some creative and technical notes:- We don't have a fancy jingle or theme song yet, we'll try and work on that.- We're also in need of a logo upgrade for Deep End Dining and the podcasts. Perhaps you'd like to help us with that? We're looking forward to having more podcast episodes soon!© 2005-2009. Eddie Lin / DeepEndDining.com / . This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact deependdining@yahoo.com so we can take legal action immediately.arts,food,restaurant,reviewWe present the first audio post of Deep End Dining.We drove around all day eating and drinking in many restaurants, this was the last one. The item on the menu: Raw Chicken. We were a little tired...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/2dWiAG_yn2g" height="1" width="1"/>http://www.deependdining.com/2009/06/first-deep-end-audio-podcast.htmlhttp://ericalba.org/deependdining/DeepEndDining-001-RawChicken-090606.m4ahttp://feedproxy.google.com/~r/DeepEndDining/~3/eQsRu0OskP8/brains-are-back-tacos-de-sesos-aka-beef.htmldeependdining@gmail.com (Eddie Lin)Wed, 22 Jul 2009 09:48:27 PDTtag:blogger.com,1999:blog-7683380.post-81448157277604476562009-07-22T09:48:27.291-07:0011Gray Matter Platter. Welcome Grub Street readers. Read the story before Hadley Tomicki got his "Grubby" hands on it. There was a time when this great country went brainless. Not so long ago,...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/eQsRu0OskP8" height="1" width="1"/>http://www.deependdining.com/2009/05/brains-are-back-tacos-de-sesos-aka-beef.htmlhttp://feedproxy.google.com/~r/DeepEndDining/~3/m5jNHyi3LJk/snuff-cuisine-eat-with-your-left-hand.htmldeependdining@gmail.com (Eddie Lin)Mon, 25 May 2009 15:11:55 PDTtag:blogger.com,1999:blog-7683380.post-17061865260788526002009-05-25T15:11:55.929-07:0011yes Gourmet Live Food from eric alba on Vimeo. Warning: this video is very disturbing. It will stay with you for days. It's Iron Chef from Hell. You’ve been warned. Think of me tonite For that which you savor Did it give you something real, or could you tastEddie Lin Gourmet Live Food from eric alba on Vimeo. Warning: this video is very disturbing. It will stay with you for days. It's Iron Chef from Hell. You’ve been warned. Think of me tonite For that which you savor Did it give you something real, or could you taste the pain of my death in its flavor? ~ excerpted from Food Forethought by Wayne K. Tolson There is always a line. No matter where you stand on anything, there’s that line. No matter how extreme your beliefs and practices, there’s always the line that’s just moved a bit and now has yet to be crossed. It’s theorized that we as humans possess infinite capacity for kindness as well as for cruelty. Sadly, this piece of video tilts well into the cruelty category. It’s a sadistic example of snuff cuisine that goes beyond the “live food preparation” style of food (or ikizukuri), which is controversial enough. I’ve defended the practice of ikizukuri on this blog and in other outlets. I’ve eaten these types of dishes on a number of occasions. The experience can be extremely cruel yet inventive as is with “live lobster sashimi” when the lobster is seemingly watching itself being eaten alive. Or, the meal can be a terrifying fight with your furious food like sannakji or “live octopus”. The octopus reacting just as it would in nature, vigorously defending its life until it no longer can. And, in essence, the previous sentence was my shield against the appalled detractors of ikizukuri — I'd argue that in the wild, if the animal was hunted and eaten by a predator, it would be while it was living. So, this practice is not against nature. If anything, holding swine in cubicles where they’re rendered immobile while snuffling their own feculence is unnatural. The irony: eating an animal alive has turned aberrant while eating an unrecognizable slab of flesh from an animal raised in a factory farm is normal. I realize, for most, this notion is a lot to get one's head or stomach around. I'm the minority. All that said, this video clip of an extreme cooking contest in China (above) not only crosses the line but clears it by a mile. And, before anyone becomes so upset after watching the video and promptly groups all Chinese people together as a bunch of barbarians, I submit another video clip (below), this one of Chinese pop singer Long Kuan, who recently encouraged her fans to explore the possibility of adopting vegetarianism or, ideally, veganism into their diets in order to stop global warming. Bring forth the hate mail. Chinese pop star Long Kuan "Go Vegan" video below: © 2005-2009. Eddie Lin / DeepEndDining.com / . This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact deependdining@yahoo.com so we can take legal action immediately.arts,food,restaurant,reviewGourmet Live Food from eric alba on Vimeo. Warning: this video is very disturbing. It will stay with you for days. It's Iron Chef from Hell. You’ve been warned. Think of me tonite For that...<br/> <br/> [[ This is a content summary only. Visit my website for full links, other content, and more! ]]<img src="http://feeds.feedburner.com/~r/DeepEndDining/~4/m5jNHyi3LJk" height="1" width="1"/>http://www.deependdining.com/2009/05/snuff-cuisine-eat-with-your-left-hand.htmlhttp://vimeo.com/moogaloop.swf?clip_id=4649984&amp;server=vimeo.com&amp;show_title=1&amp;show_byline=1&amp;show_portrait=0&amp;color=ff9933&amp;fullscreen=1All Rights Reserved - Eddie LinEddie LinadultDeep End Dining Podcast