~Post by Julie W.
On Friday night a couple of us swung over to East Side King at Liberty Bar in our continued quest to eat our way through John T. Edge’s Truck Food Cookbook in preparation for his event here Wednesday, June 27, 7p.
It was late. We were both hungry and thirsty. We waited in a loooooong line to satisfy our craving for East Side King delights (major props to the staff in the truck moving at the speed of light to get those orders out). A big fan of their Liberty Rice, I’d never had the truck’s brussels sprouts, the recipe for which can be found in Truck Food. Addicted to the brussel sprouts at Uchiko and knowing that East Side King is the creation of three Uchi chefs, I made it my mission Friday night to find out whether or not those sprouts were prepared the same way, which would mean that I now had in my hungry hands the key to those amazing little taste explosions.
Liberty was packed, it was a Friday night, and by the time our order made it to the table it was too dark for my little camera to get a good shot of the brussels sprouts. But I can tell you that when they finally arrived they were delicious, and they tasted an awful lot (if not exactly) like the brussels sprouts I’ve been devouring at Uchiko’s happy hour, which makes this recipe alone reason enough to pick up a copy of The Truck Food Cookbook.
We’d like to thank John T. Edge once again for giving us an excuse to head out and eat as much trailer food as possible and call it “work”, and I’d like to personally thank him for changing the life of every sack of brussels sprouts that will ever waltz into my kitchen ever again. Even if I can’t exactly recreate Uchiko’s magic (and really, I don’t want to; let those little gems be a happy mystery served alongside my three dollar sake), this recipe will serve me well in all further brussels sprouts adventures.
Next up: Yume Burger! Conveniently trucking over and parking in our lot for Edge’s Wednesday event. I’ve heard their Oishii Burger is out of sight.
BookPeople 