I ate a pound of pastrami in one sitting.

Here’s my one-sentence pastrami summary: rub corned beef with spices, smoke, then steam.

Corned beef, especially when you prepare it yourself, is tasty. Adding spoonfuls of spice rub and six hour of smoke pumps up the flavor to the next level. Steaming the beef at the end of the process ensures tenderness. Warning: your house will smell of delicious smoke. Warning 2: anticipation of pastrami in your mouth will overtake you.

For the comprehensive recipe and commentary, head to Nothing in their recipe needs modification, except I will recommend using sustainably-raised beef.

Song of the week: Chop Me Up by Justin Timberlake, featuring Three 6 Mafia and Timbaland.

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Corned Beef Fries with Irish Fondue Sauce






Want a formula for tasty food? Carbohydrates + meat + sauce + salt. Gourmet food trucks follow this formula. Due to the lack of tables, gourmet food trucks serve easily-consumable, highly-caloric, non-dangerous, intensely-flavorful food. When was the last time you heard of a food truck serving soup or a whole chicken? Nah.

This dish known as corned beef fries was my creation, although I borrowed the concept of fries topped with flavorful meat and lathered in sauce from some of my favorite food trucks.

Hey Eric, how do I make this in my own kitchen? Great question. Pickle and cook the beef. Prepare the fondue sauce. Fry potato matchsticks to crispiness. Assemble the masterpiece by topping the fries with corned beef pieces and drizzling the sauce all over. Consume gleefully.

Corned Beef Fries

Highlight of my week.

Don’t be surprised if a future post involves corned beef, taken to the next level.


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I’m A Pro Athlete

Eric Lissner @ericlissner has joined the 2015 Los Angeles Aviators! Sweet sig!! #BOOM #LEZGO #AviatorsDominate

A photo posted by Los Angeles Aviators (@losangelesaviators) on

I’m excited to announce that I’ve signed a contract to play professional ultimate with the Los Angeles Aviators! The team announced my signing on Monday, and I was nearly overwhelmed with the flood of support. Our venue and season schedule has yet to be announced, but I can tell you that you’ll be able to see me play on ESPN3 during the season, which begins in April.

Here’s another tweet from the Aviators.

On Tuesday, the Aviators, including myself, were featured live on KTLA morning news in a 5-minute spot in the 9 o’clock hour. Due to a tornado of construction, the filming occurred in a tiny courtyard in between studios. My primary goals were to look good and not hit the cameraman, and I succeeded at both.

This is the big reveal from the Aviators’s Facebook feed.

I'm a Pro Athlete


Regarding TuroK Like Food, surely my post frequency can’t lower than it has in the last few months. I’ll occasionally share a kickass recipe that I discover, but I will not spend much of my time writing this year.

While you’re nervously waiting for new TLF posts, head over to Merchandise and tickets will be available for purchase within a month. I’d probably adore you forever if I see you wearing a jersey with my name and number on the back.


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Prime Rib

Guys and gals, prime rib is fantastic.

I cooked prime rib for my roommate’s going away party a few weeks ago and Thanksgiving last week according to this recipe from Serious Eats, which outlines a mostly-hands-off method of cooking that expensive piece of beef.

Prime Rib Uncooked

This is impressive and all I did was rub salt on it.

J. Kenji López-Alt, the director of The Food Lab at Serious eats wrote a quality, in-depth guide as well as a list summary of said article. If you don’t care to read, here’s a breakdown: dry brine with salt a few days before cooking. Set the oven very low and warm the internal temperature to just below medium rare, 120 degrees Fahrenheit. Tent with foil until ten minutes to eating time. Blast with high heat for a few minutes just before carving. No surprise, he also wrote the aforementioned recipe.

I purchased the prime rib from my favorite local farm, Da-le Ranch. They love the publicity that they receive from this blog, and they’ve earned it with quality meats and a good relationship with me. Their meats are grass-fed, which do taste slightly different from factory-farmed, corn-fed beef to which society is accustomed to eating. I find the taste pleasant and the higher up-front cost worth the good sustainability practices.

The reason I’m writing this is to show off the picture below and to point out that prime rib is an easy and tasty feast meal. The only other feast that I’ve made that comes close is porchetta. I don’t like the taste of turkey, plus roasting it takes much time and attention for a mediocre result. : now that’s a feast. Prime rib wins.

Prime Rib Model

I’m a model. Consider this my first portfolio picture.

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Bay Area, Part Deux

Last weekend, I pilgrimaged to the Bay Area once again. See here for a recapitulation of my previous trip.

My flight from Orange County arrived at 9pm in Oakland, a city that I immediately found more grungy than San Francisco. My friend Charlie and his girlfriend Julia picked me up from the airport. To downtown Oakland we go! I needed to fuel up, so we ate at Battambang, a clearly-family-run Cambodian restaurant. Frog legs, skewers, and curries were on the menu, which seemed like a mashup of Thai, Chinese, and Vietnamese cuisines.

We heard that bocce ball could be played at a bar called Make Westing. Awesome! We acquire entry to the bar, swim through the crowd of Golden State Warriors and Athletics fans, reach the bocce ball lanes, discover a huge queue, add our names to the chalkboard, then leave for a hipper yet less-crowded bar across the street, Fauna. I tried one of their creative drinks and found it grossly bitter. Leaving Fauna, concertgoers from the Cold War Kids show at the Fox Theater swarmed the sidewalk, so we hopped back into Make Westing, shoved our way back to the bocce ball lanes, and charmed our way into playing a game, after which Julia and I claimed victory. On the walk after Make Westing, my fight or flight responses were running wild because of fights outside of clubs and screaming crazies in the street. Yikes.

On Saturday, I found myself in farmers market heaven at the Ferry Building in San Francisco. The Saturday farmers market surrounds the already-awesome building, boosting my attraction to the area by double. Among the highlights in and around the Ferry Building include the porchetta from Roli Roti, a booth from Craftsman & Wolves serving The Rebel Within (see last Bay Area post), $2 oysters, and Rancho Gordo, a specialty bean market where I bought my sister the Christmas presents that she requested. The Ferry Building is absolutely a place to which I will return.

Roli Roti Pochetta Sandwich

You might not be able to see the porchetta, but it was present and delicious.

Later that day, I watched UCLA beat USC in the annual rivalry football game while surrounded by bruin fans in SF. I celebrated by taking Lyft to the Mission to meet up with Jake and Rachel and walk to Limon, the Peruvian restaurant I missed out on two months ago because of a delayed flight. We ate buttery rotisserie chicken, tuna tartare, ceviche, empanadas, lomo saltado, and yucca fries while consuming fresh sangria. Limon ranks high up on my list of favorite meals in recent history. Latin-inspired, I met up with Sydney, a friend from UCLA, and her friend, to check out the live salsa music and dancing scene at Cigar Bar in the Financial District. I love live music, especially salsa. After a shaking off of the rust covering my salsa skills, I had a great night dancing.

Live Salsa at Cigar Bar

It’s all about the live music.

For Sunday brunch, Charlie, Julia, and I drove to Shakewell in the Lake Merritt neighborhood. Although I was initially skeptical of Oakland, this one specific neighborhood redeemed my hope for the city. Lake Merritt is a gem inside of sketchtown. Using my future-predicting skills, I’m confident that the area around Lake Merritt will undergo gentrification in the next few years. Back to the meal. Shakewell served brunch with a Mediterranean twist. I ordered falafel cakes with poached eggs, Spanish chorizo, red drop-shaped peppers, parsley, and Romanesco sauce.  The meal was fantastic, and quickly calmed my still-hungry-from-salsa stomach.

Falafel with Poached Egg and Spanish Chorizo

One of my favorite meals of late.

If you’ve seen the movie Up, you may be familiar with the ice cream parlor at the end of the movie. The one from the movie was modeled after Fenton’s Creamery in Northern Oakland, which we visited after brunch. The ice cream was ice cream, and the novelty of its movie feature wore off quickly. The sugar rush also wore off, which left tired Eric and Charlie to drive through the less-hip parts of Oakland to the airport.

Fenton's Creamery


The weekend was over.

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