World's Best Pizza

There's nothing like hanging out with friends and kicking back with pizza and beer. The typical go-to pizza chains are just a no-go for me. This is where World's Best Pizza steps in. These guys are pretty cocky to call themselves the best, but they are definitely not all talk. World's Best boasts great quality ingredients for their pizzas. Let's take a look:

World's Best's pepperoni stomps on all the pepperoni pizzas I've ever tried. The guys here are extremely generous with toppings and really heap them on. While the picture above looks like nothing but a gooey mess of cheese, you will find that the topping-to-crust ratio is balanced. The pizza is kinda deep and with a moist, chewy crust. None of that stale, dry Papa Johns stuff.

Don't shoot me for bagging on pizza chains. I've just had too many bad experiences with them in college. Example: Finals week. I'm exhausted and hungry. Papa Johns delivers me a pizza with so little sauce, cheese, and toppings that I can see patches of dough.

I'm not a very forgiving guy. :D

Chains have nothing on this:


The Hawaiian tastes better than it looks. You can make this pizza taste even better by sprinkling on some red pepper flakes.


Too bad I can only enjoy World's Best when I visit LA. They oughta open one here in San Diego...





World's Best Pizza
3142 Colima Rd
Hacienda Heights, CA 91745
626.968-4794

UCOP Inquiry

It has come to my attention that the University of California Office of the President has been probing this blog for information concerning the BIBC 103 post I made awhile ago. I want to take this opportunity to declare my intent for that post.

I have never posted academic material from BIBC 103 on this blog. What I offered was a chance for undergraduates to learn from my lab-writeup mistakes. I had originally planned on offering my labs in the form of digital media and provide tutoring over phone or instant messaging. However, I ultimately decided that tutoring in-person would be far more effective and rescinded my original offer. Students who wanted help with their first upper division lab were required to contact me for tutoring. The labs have never been available without first meeting me in person.

As many of the academic crowd know, composing a scientific paper for the first few times is a very daunting task for students who do not even know where to begin. Often, they fail miserably. Though no student has contacted me via this blog for help as of this date, I wanted to guide these first-timers through the process because I personally had a tremendously difficult time when I took this course. All UCSD lab write-ups are required to be submitted to turnitin.com. Thus, the possibility of plagerism has never been an issue. My goal has always been to help students understand and become familiar with the proper formatting, depth of content, and general content outline required for writing a scientific paper.

The original post I made offering my guidance for BIBC 103 has been taken down for the time being. If the UCOP has any questions or comments whatsoever, feel free to contact me via email. I would like to discuss this matter in the open and be involved in your inquiry as to speed up the process and more importantly, demonstrate that there has been no breach of the UC Academic Honesty Policy.

POMx Iced Coffee

I have no idea how POM got a hold of me, but I replied to their email, filled out a survey and BAM! Now I have four cases of this stuff.

First impression:
The ingredients are good nutritionally, with the exception of added sugar (not high fructose corn syrup). The main ingredient is reduced fat milk, which reflects the seven grams of protein in each 10.5oz (one bottle). In terms of calories, there is only 170kcals. A mere 30kcals more than a cup of reduced fat milk. This is a pretty healthy beverage. Good alternative to a soft drink.

The main selling point of POMx Iced Coffee is POMx, an "ultra-potent, 100% pure polyphenol antioxidant extract." How silly. Eat your fruit and vegetables and you'll have all the antioxidants you need. Advertising to the general (uninformed) public is all too easy.

Taste:
POMx iced coffee tastes like coffee flavored milk. I'd like more coffee in here, but flavored milk is fine by me. There is 20 grams of sugar in here, but most of it comes from lactose. The drink is only lightly sweetened. Not bad, but if you want coffee, you're better off looking for another brand.

Bite

I've had my eye on Bite for a long time now after reading about Chef Walsh's credentials. Tonight I finally made a visit for the Tuesday four course prix fix dinner ($20) to get a feel for Walsh's talent. Rush hour traffic be damned.

Bite's decor is amazing. If I were a real writer I would be able to describe it for you, but alas, I am only proficient in writing biology/medical papers. Ya'll gotta see Bite for yourselves. The dining area is chic and modern without being cold or pretentious like other restaurants. The golden Os splashed across the wall really liven up the place. Lighting is a tad too dark for my taste, though.

Yeah of course I'll complain about lighting. YOU try hand-shooting at ISO800, f/4.5, 0"4. From now on I will lug my tripod into a restaurant for dinner. Inconvenient? Yes. Awkward? Totally. Worth the hassle? Hell yeah. Tonight's epic photo-shoot failure was the last straw.

Alright on to the food.

First Course:


Honestly I don't know what the spread and sauce are made of. But, my tastebuds tell me the amuse bouche tastes like strawberries and cream cheese/chives? Yummers. I could be wrong about the spread, though. Kinda hard to concentrate when I haven't eaten for six hours... Walking around the ICU is pretty taxing.

Champagne happy hour means cocktails for $4.50. Not too shabby!

Second Course:

Chicken liver mousse

Like Cpt. Jack, I go bananas over foie gras. Naturally when I spotted liver on the menu I had to order it. Yeah I know this is a far cry from foie gras, but I take what I can get. But where's the mousse? Oh you'll find it under that thin layer of dark mystery-jelly that tastes kinda like the mousse. Next time I'm gonna ask Walsh what it is. All in all, a good appetizer. However, as with all rich foods, this got old real fast. The acidity of the fruits do offer your palate some relief, but I just couldn't finish all that liver.

Lobster bisque

Okay if any of you see this on the menu, order it. It is rich and velvetly with a delicate sweetness. Great comfort food. How good? Well it could offer me fleeting consolation if I were to ever drop out of medical school. That good.

Puff pastry carmelized onion tart w/ nicoise olives

This was a really delicate, flaky pastry topped with sweet carmelized onions. Kind of a relief after the previous two heavy appetizers. I dig it. I don't dig the clearly evident camera shake though.

Third Course:

Scalloppini of chicken breast picatta with roasted red potatoes

My tastebuds sent me a flash of recognition after tasting the succulent chicken. The chicken tastes exactly like a Chinese rice-noodle dish. If you have ever ordered chow-fun in a Chinese restaurant, you would be familiar with that strangely delicious lightly-burnt taste. Walsh, I don't know how you pulled this off, but I want to shake your hand for making chicken taste like my mother's chow-fun. Very interesting.

Lamb meatballs in a rich & spicy tomato sauce with grilled polenta and arrugula

Walsh left me crying for more after I scarfed down this plate. The meatballs are really satisfiying but the tomato sauce totally steals the show. Lightly spicy with a hint of smokiness, this sauce is simply amazing. I mopped up every bit of sauce with the crispy polenta. Best entree of the night. My only complaint, however, is the fact that there are only four meatballs. C'mon Walsh! Don't tease us like that. This entree is like a crack rock. After it's gone, you just want more and more...

Pot roast

I really should have asked to keep the menu. I forgot what exactly goes into the glaze, but there is red wine involved. Loved it. The glaze is sweet and complex. Complements beef very well. I wish the meat could have been more tender and fatty, but in terms of flavor this dish delivers it well. Not as good as the lamb meatballs+sauce, though. Teehee!


Fourth Course:

Chocolate mousse

Dark, rich chocolate mousse. Good consistency and not too sweet. Dig in deeper and you'll find berries and part of a banana. I approve!

Grand Marnier Gelato

The silver medalist of the night. I can't ID the light citrus flavor...I've tasted it before but the words just aren't comin'. Very refreshing way to end a meal. Best dessert of the bunch, I think.

Berry cobbler a la mode. That means it comes with ice cream!

I love pie. If I ever cheat on my wife it would be with a pie. During holiday seasons I go through three pies a week. No joke. Bite doesn't serve pie, but cobbler's the next best thing. Lots o berries, good crust. Doesn't top the aforementioned gelato though!


All in all, a solid deal for $20. With some minor tweaks, Bite's prix fix menu would be a KILLER deal. I dig Walsh's style and will definitely be checking back with some friends and of course, a tripod.



Bite
1417 University Ave.
San Diego, CA 92103
619.299-BITE