In case you weren’t paying attention…

Always enjoy responsibly. Don’t read and drive.

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As opening day nears and you prepare for the first fight between the Padres and Dodgers,  I have the perfect recipe for you . . .

Back in November, as a defiant alternative to the Pork Belly Nachos offered at Petco Park, Geoff Young wrote a glowing scouting report on Kalua Pork Nachos grading them as a versatile dish. In his own words, Young commented:

OFP Grade: 60+; first-division appetizer that can also serve as an entree

This is all well and good but an organization cannot thrive on the opinion of just one man. A diversity of expert culinary opinions are warranted when reviewing the potential of a dish. After the initial report is filed by an area scout (GY) it is incumbent upon the man with the final say to come in and present his evaluation – in scouting parlance this man is referred to as the cross-checker (ME).

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In case you weren’t paying attention…

Always enjoy responsibly. Don’t read and drive.

Read More…

In our Padres Public 2013 season review, I expressed my disappointment with the pork belly nachos served at Petco Park. Rather than just complain, as is my custom, I decided to make better nachos. Actually, Mrs. Ducksnorts made them because she is awesome. I ate them because I was hungry.

Some of the best nachos I’ve had are at Honolulu International Airport. Made with kalua pork, they’re available at Kona Brewing Co., near the exhibit honoring baseball pioneer Wally Yonamine.

If you can’t go there, or you just want to be reminded of how it feels to wait four hours for your connecting flight, make a big batch at home. You’ll thank me later.

The following is a full scouting report of said nachos. I’ve shamelessly stolen Jason Parks’ template for evaluating baseball prospects and applied to it food. As a scout, I make an excellent eater. Read More…