Mr. San Diego

Grilled fish tacos are lame, especially the ones from Baja Fresh, a popular health-conscious LA fast food chain, where your sense of charming individuality and personalized edge flat line to death and die. Are grilled fish tacos healthier than battered fried ones? Did Tony Gwynn strike out less than a teen George Brett at Daytona Beach on Spring Break?  Also, did the 8-time batting champion, who batted .391 in 94, who hit .412 against the equally nerdy Greg Maddox in the post season, ever leave the impression, he’d spray even more doubles all over Petco Stadium if he went on a diet with Kirby Puckett and only ate In and Out Burgers ATKINS style, using lettuce as buns instead?  If you’ve never made your own homemade Big Ups Batter Up Beer Batter Baja Fish Tacos or never sampled the all-star goods from San Diego founded, famed fast food Tex-Mex chain Rubio’s, to inhale their battered fish burrito in 7 bites max, then your life sucks more than the snotty clogged Lupus from the Bad News Bear, before he snags a high fly ball over right field and chants with sudden clear voiced, take no shit bravado, “Just wait till next year”, before pouring beer on Miguel who looks like the uncoordinated Latino Tony Gwyn in the making.

Now, I’ve fried up Icelandic Cod using the standard, eggs, flour and panko breadcrumbs, or from using homemade discarded breadcrumbs ones, blah, blah, blah, yet all those crispy exteriors, even the non-blotchy, all covering coating jobs were flimsier than Wade Boggs power numbers against Roger Clemens during batting practice compared to my Lagunitas infused beer battered one. Regardless, if Nolan Ryan drank the cocksure Roger Clemens under the table the previous night and beat his ass in darts with overpowering, clutch precision, only to throw the upstart hothead into a crippling headlock for trying to call fake news bullseyes one too many times over a high stakes game of darts during All-Star weekend in Houston, when Robert Redford was deemed young enough to play the Natural because the casting director wanted a more stoic, wooden version of Kevin Costner if possible.

Big Ups Batter Up Beer Batter slams all other breaded exterior concoctions out of the park by providing far superior crunch, snap and pop like Barry Bonds on the HGH, before his balls become the size of gumballs, better suited for the kid in the Bazooka Joe comic strips back in the day. Still, the added juicy, crackling oomph my Lagunitas IPA beer batter, mixed with rice flour, flour and baking powder required more rounded out flavor to make this Baja fish taco, the go to hot dog substitute to snag at the ballgame in Petco Field where the San Diego Padres play because HGH alone wasn’t responsible for Barry Bond’s breaking, Hammering Hank’s homerun record, knowing if I took steroids at sleepaway camp, I just would’ve struck at a more accelerated speed. If you’re going to make a consistently clutch, hit heavy Baja fish taco from home, you must add more boogie down balance and funky snap by rounding out the lineup  with a homemade pickled, purple cabbage slaw with jalapenos and Mexican oregano in addition to spreading the mini warmed flour tortilla with plenty of sumptuous, chipotle adobe mayo crema love, lined with plenty of chili powdered, in your face, spiky kick like the edge of Ty Cobb’s extra sparkly cleats up your ass, as he flew home like a bat out of hell in another blaze of natural born killer glory.

The Baja Fish tacos were a real hit with my kids, earning plenty of, “delicious nods”, so much so that I decided to make it a double header and serve them on back-to-back to nights this past weekend, doing my best hit heavy, consistently clutch, Mr. Sand Diego impression with endless joy spewing, Spring Training is almost here cheer.  For back-to-back nights, in our humble east coast Abode, Tony Gwynn, Mr. San Diego, the 1st ballot hall of famer, who would’ve most likely hit 400 or higher similar to Ted Williams during the abbreviated 94 strike seasoned lived again, especially knowing he didn’t become so pleasantly plump like fellow high average hitting sluggers such as John Kruck in the 90’s from sticking to protein shakes and black bean soup for after double header game feasts to. Even Don Mattingly, Mr. Neat, would’ve gotten his mustache and pristine pinstripes drenched in the crema from these Big Ups Batter Up Beer Battered Baja Fish Tacos, to eat his little hometown blues away, especially after the 94-strike season killed his shot at playing for the Yankees in the World Series, only to rip the ball off its seams into his favorite go to right field pocket in the House That Ruth Built, to make his own childhood Natural fantasy come true to.

Michael Kornbluth

The Fearless Maniac


Remember your dad taking you sledding? Yeah, I don’t either. I do recall the red flying saucer sled, which never achieved anything close to resembling manic speed, compared to my 4-year old’s son new Snow Screamer, which is slicker than Michael Jackson’s moon walk before we learned how he got away with murdering kids age of innocence like a smooth criminal. Also, if Michael Jackson were alive today, how would he defend himself against his Neverland accusers exactly? All the Beatles royalty points in the world, can’t buy me love.

I shared video of my son Samuel Chosen Curls Was Bound To Woo, sledding down a huge hill on a local golf course on his new Snow Screamer with my mom who lives Arizona, with the headline, winter loving, having a blast. Sometimes, I can’t help being a passive aggressive c word to my mother, knowing her standard line this time every winter in February is, “How are you handling the cold Scoops?” Growing closer to my 3 Koshertarian comedian children the more laughs and yummy dances I get, yeah, yeah, yeah. Also, doesn’t my mom realize it would be in equal poor taste, if I were to text her this summer, “How are you handling melting to death in the Arizona August sun again mom? Have you fried up a Chorizo egg scramble on your side patio tile yet? Is it hard to block out the smell of burning rubber from your Nike flip flops, mask on or not?”

My mother’s reply to the sledding video of her grandson whizzing down the golf course hill at ridiculous speed, was, “He’s fearless”, and she had no clue about the Peach Linzer Tart Hardcore Hunga Treat Trophy I got him afterwards in honor of his obvious bravery and his hardcore edge knowing he wasn’t wearing any Freezie Freakie Gloves and only wearing a thin a layer of pajama pants on to. I was in a rush to get all 3 of my kids to the golf course for a rapid barrage of sled runs before darkness fell because I still had to buy some canned pineapple later for my planned Koshertarian Chicken Fried Rice Dish soon after, so the pajama pant oversight on my part, only enhanced my 4-year old’s hard-core appeal in the end. Fearless, but my mother hates her grandson’s need for a Floatie in their Arizona Estate Pool, whose gone on record how she refuses to erect another netted pool fence in his honor ever again, for our next annual Arizona visit. That’s right, the pool fence is an eye sore. You’d think the pool fence my parents got temporarily installed to prevent their grandchild from drowning to death resembled the barbed wire fencing on the cover of an Elie Wiesel novel. Still, the slight danger element to sledding or when doing Improv in front of a live audience for your graduation show at UCB, where you ended up playing a gay swamp monster and received howls of approval in return, got me thinking about the importance of never being too married to whatever your initial dinner dish presentation was without leaving room to make last minute adjustments, instead of being held hostage by fear filled, sealed in stone failure forever.

It doesn’t matter what my original vision of my dish was, which was to make a Koshertarian Chicken Fried Rice dish using pineapple, green onions, and cilantro for some diversified springy adornment crunch on top. What matters was keeping myself loose enough on the cooking stage to make a last-minute adjustment, if I were to ever reclaim my kids respect as a star powered Do It All Dad Cook again. Whenever you’ve done stand-up comedy or Improv, you become consumed with self-lacerating fury whenever you don’t get laughs. Do It All Mom’s also wear their dejection on a sleave and become progressively pissed off at their kids, if their dinner dish, made with love or not, is received with nothing but sneering disdain from their kids, especially if there was a grand vision and a significant semblance of preparation and excessive chopping involved. Whenever my kids reluctantly slog through eating another obligatory bite from one of Mama’s quicky thrown together, Instant pot dishes, where the stems on the Cauliflower are thicker than Joe Theisman’s ankle after Lawrence Taylor almost snapped his entire leg off back in the day, mama will always attack her dinner table audience for not appreciating it’s nuanced, eccentric wonderfulness. All of a sudden, insisting our 3 Koshetarian comedian children are a bunch of ungrateful, unsophisticated, twats, unworthy of such exotic rounded goodness. But when my wife does this, she divorces herself from any form of self-correcting awareness along the way, which only sets herself up for increased, repeated failure and further depreciation of her cooking skills brand again and again.

Look, I used to be guilty of blaming the audience when they didn’t laugh at my jokes either but sucking to the core, forced me to dig deeper and work harder at making it impossible for the audience to resist sucking off my new and improved, material next time around. Another valuable lesson I received from taking UCB 101, is to spend more time actively listening to your scene partner, versus force feeding any predetermined shtick, which never gelled, because it didn’t arise naturally from the scene being created in real time, which is supposed to be a conversation rooted in your rapidly developing made up reality, versus a wrong way, cringe inducing monologue U Turn about your rage issues directed toward your mother who called your desire to write a screenplay back then as being,“Too ambitious.” I’ve applied these hard-earned lessons to how I innovate in the kitchen with my 3 kids, which explains why I generate more yummy dances galore than Mama does, because I don’t blame my kids for being stupid hicks for not loving her brown shit looking black bean soup, thereby allowing no room for any last-minute improvisational flourish to help win back her kids interest in giving a shit about what momentous free création mom put together next. In other words, you don’t grow as a comedian or cook if you’re constantly blaming the audience for their sucky reaction to your creations again. More importantly, if you care about killing in the kitchen to, don’t become fixated with sticking with your dreamy, grandiose, sure fire hit creation in your mind, when it doesn’t get the immediate, all consuming, loving reaction you envisioned it would receive. You think God was overjoyed with T.J Miller’s fake news standup special on HBO? No, so he got him fired from Silicon Alley, forcing him to write some funnier jokes or act outs that don’t involve egging himself on stage like a poor man’s Carrot Top, minus the six pack of abs, residency in Vegas and more hilarious hidden gem treasured bits up his sleeve.  

Even good old honest Abe once said, “The voice of the people is second only to God”, which means, the audience will always tell you what’s working and what needs work by either their lack of emotiveness or crushing disappointment worn on their face. After one bite of my Koshertarian Chicken Fried Rice with bit of scrambled egg, green onion cilantro and pineapple, my daughter’s face froze up in disgust. All of a sudden, her face was completely motionless, as if she was doing everything in her power to hide her shock of disdain for her Do It All Dad’s latest bust creation but failing miserably to conceal the perplexed, jaw dropping, abject horror eating up her soul alive. Granted, my daughter Singing Rose Kornbluth, expects me to deliver the goods and you only get good at anything, when you possess a passionate, all-consuming desire to keep your hardcore fans happy in addition to a burning, manic urge to constantly outdo whatever you did before with over-the-top fearless relish, like any self-respecting fearless maniac would.

So, I took one final look at my daughter’s face, which screamed, “You’ve got to be kidding me with this shit dada. I had to wait till 7pm on a weekday for this slop? How does it take so long to just plop bits of chicken into some oatmeal with some canned pineapple thrown on top? If this rice were any mushier, you could make it into a Jennifer Garner movie about rebounding from her breakup with JJ Abraham’s on the Hallmark Channel.”

So, thank God, my UCB improv training kicked in to full gear as I took my 1st bite out of my Koshtertarian Chicken Fried Rice bust, thinking, “My daughter isn’t a know it all, teen bitch in the making after all. I better get creative to save what remnant of respect my daughter has for my Do It All Dad cooking prowess immediately. Then, I dart into the kitchen to grab some sweet chili sauce, which I introduced my kids to recently over some frozen egg rolls mama got from Trade Joes’ to give the standard, cheap, starter appetizer some much needed oomphy zing. In the end, the last minute improvised add on addition of much needed sweet chili sauce saved my dish from dying a premature, depressingly dreary death. Plus, my kids regained faith in their Do It All Dad’s improv chops once again, proving I’ll always get by with a little help from my Koshtertarian comedy friends.

So, like Adam Sandler’s character Donny Berger says to his friend Vanilla Ice in the hilarious movie, That’s My Boy, “You better stop, collaborate and listen.” And if your kids are less than enthralled from your latest and greatest creation, there’s a reason. I wouldn’t want it any other way, because Koshertarian Comedians will never rule if they remain nothing more than cry, cry, babies.

Michael Kornbluth

Naughty By Nature Chili

He who controls the spice controls the universe.”
― Frank Herbert, Dune

You want to make Chili with legs? Then, look less gross making it in your oversized red and black checkered flannel shirt and trim your poor man’s ZZ Top beard. You’re a hot sauce sales rep from Long Island, not an oil rig owner’s slacker son from Odessa, Texas.

Being naughty adds zest to our days and has no age. For example, for lunch today I offered my son a mini-Diet Coke if he promised to not pound it in one sip and put it away back in the fridge to sneak in other sips once night falls the way he normally does. Although this time, my 7-Year-Old son says, “It’s not any fun that way. I’d rather sneak in the sips behind your back as usual.”  Understand, my son isn’t a problem child, who’s way sweeter than naughtier by nature compared to his old man. Granted, he’s only 7 and his Internet search history searching for Harry Potter Lego building videos on his Amazon Fire doesn’t make him Kid Rock calling 1st dibs on the barebacking train with Gianna Michaels at the AVN awards after party in Vegas, without bothering to pull out to leave those jizz freeing beauties a pearl necklace in redneck paradise.

But how do we get kids into chili who associate spicy food with drawn out, unsolicited agony on par with commercials ruining their cloud free TV?  First, make your chili out of love, imbibed with generous heaping’s of layered spiced flavor like any Kid Rock album where he sings, “I’m going to New Orleans, someone is going to treat me right and going to have a crawfish pie to start my day.” You never had crawfish before? Imagine shrimp with personality.  Chili devoid of spice is hot Gazpacho soup with depressingly dreary beans. Still, you can’t make spicy Chili for your kids, without raising their tolerance for spice or risk 1s,t, or they’ll be less likely to trust your urgings to take a walk on the wild side again, like the time you pushed your 3 kids to power through the watering hole in Woodstock with an unexpected, far from chill current on your tail or the time you encouraged your son to jump off the swing to freak out the local moms at Roselle Park in Pleasantville, NY after singing at the top of your lungs, “I’m going to take you higher.” Only for your son to take a mini tumble, skinning his knee a tad yet still finding the fortitude to bounce right back up before Dad asks him, “When you fall off the horse, what do you do?” And your son says, “Call Child Services.”

Being naughty sometimes means doing things in secret, because without any element of surprise, there ‘s no arousing, joyous lift, that makes the moment stick out from the same old situation. To achieve my goal of raising adventurous, risk taking kids who don’t flinch at the sight of a Jalapeno popper on Superbowl Sunday, I’ve been sneaking in doses of heat throughout all their meals for years like a Stay-At-Home Shaman Comedian. Since all my kids ate more than just Strawberries and boobie milk, which tastes like a regrettable, non-fate latte, I’d slip in red chili pepper flakes into my homemade penne vodka, knowing it would open them to a world of more tongue tantalizing, mind blowing, life enriching possibilities, by helping foster a sense of semi risking taking adventurism, versus me catering to their every request, so they’d become another entitled, enabled, fussy eater toddler twat like the rest.

You have to take baby steps, similar to me starting with Budweiser in high school, pale ale’s after college and double IPA’s in my forties for more fully loaded, concentrated blasts of a happiness in a glass. Now, every time I drink a pale ale again, I regret the decision immediately, because my taste buds have graduated to greener, more sumptuous pastures ever since. I have to bite my lip enough around a name calling, door slamming, f bomb hurling, always right wife, who threatens to kick me out of the house away from my 3 biggest fans in the universe, if I plan on following through with writing another book again. So, at this stage of my life, I’ve lost all desire to circumcise my happiness, which is denying myself the pleasure for the sake of trying to live out a calmer, less bombastic version of myself, because my opinions and passion for comedy gold generation are too aggressively edgy cheery for their tastes.

Now being naughty isn’t exclusive to cheating or being a sketchy, secretive fuck either. For example, one time, I won my son a big inflatable bat at Rock and Jump and as we left the building, my 4-year-old son thrusts the inflatable bat between his legs and says, “Daddy, check out my new penis. It’s bigger than Big John Stud.”  

Naughty is spicing things up, which can be as simple as using the Shishito peppers I discovered at the last minute in the freezer , which my wife’s friend gave us to throw into the chili as an inspired, improvised, las minute thrown in, after I realized the regular Jalapeno peppers didn’t pack enough collective oomph to turn my kids on to the expansive, soul penetrating powers of good heat circulated Chili, enough to raise their eyebrows and blow their minds with explosive edge like when I actually explained what OPP means, before writing this piece. I explained both versions if you’re wondering.

I used Kosher turkey meat for my Naughty By Nature Chili and threw in continuous sprinklings of mortar pulverized black ground pepper because added spice adds more uplifting rocking edge to our days. Also, make sure you don’t plop in the red kidney beans until the last 15 minutes or else they’ll become deflated shells of themselves like Rebel Wilson’s tits.

Eating chili doesn’t have to remind you of your perpetually broke twenties or early forties now, if it’s made with spicy, spontaneous, over the top love, which increases your tolerance for risk and adventure like Christopher Columbus after his 1st VD shot.

Michael Kornbluth  

Hot For Hummus

Hummus is Chickpeas are great in Arabic. It’s the most popular dish in the Middle East among Egyptians, Jordanians, and Israeli offshoots of the Zohan tribe, 7 degrees separated from the golden Jew Adam Sandler. Actual unity is getting your Hummus resistor Jewish father from the Bronx to follow your 3 Koshertarian diet embracing children by joining the party to try your homemade Hummus made in his Arizona estate home for a pre-nosh nibble snack on top of toasted pita triangles with some diced up cherry tomatoes, fresh scattered parsley and vibrant looking, just grated carrots on top. I’m not betting the farm on my father to try my workshopped, perfected homemade Hummus over Thanksgiving break but as my father likes to rightfully point out, I don’t own a farm let alone a John Deer lawnmower or the personal property big enough to justify the expense because I’m still so broke, my Hebrew name is under judicial review.   Everyone can unify behind the depressingly dreary premise of a degenerate Jew like myself not being financially secure in life yet, who uses his fingers for basic arithmetic like a retarded version Dustin Hoffman at the Blackjack table at Talking Stick Casino.

Growing up in elementary school, all my Loan Officer mother ever made me was peanut butter and jelly sandwiches for lunch, which didn’t help my blobby physique one bit at the time. Still, I never complained or requested anything different, urging my mother to make me Bento box lunches with Power Rangers stickers on the outside, with Cucumber and cream cheese Koshertarian rolls wrapped in seaweed and sticky rice within. Also, as a kid, I always preferred sesame bagels, for my egg and cheeses at the local Greek dinner, inhaling 2 in one sitting, after a night of drinking, with my old school high school buds, which is why my father called me the” human shovel” for a reason. So, I don’t need to be a math savant like Dustin Hoffman in Rain Man to realize my love of nut based spreads like peanut butter would eventually lead to my developed steamy love for Tahini flavor in Hummus, which is where the oily, creamy, pulverized sesame seed spewing essence derives from. Hummus is basically, the more versatile, infinitely less tubby version of peanut butter, which also packs leaner blasts of less sticky mouth protein. So of course, I’m hot for Hummus but only after I started making my homemade versions to spice up my kid’s lunches, so I didn’t burn them out on peanut butter, ruining their capacity to ever savor a Reese’s Pieces Peanut Butter Cups, made at all the specialty chocolate chops like in Ridgefield CT again, which is an American shishy bitch rite as it gets.

If you never tried Hummus, the famed sesame paste can be a turnoff, if you never sampled the primo goods before. On the surface, some store-bought Hummus or homemade Hummus can look like a sad plop mound of dried out earwax. That’s why you must add color and a dash of sophistication to your presentation. Pine nuts, who needs them. Chopped hardboiled eggs, gross, too overtly Israeli for my taste sorry. Pesto on top of hummus, is a blatantly unnecessary, awful idea, knowing Hummus when made right, requires no parm cheese garlic infusion to make it more swoon worthy than it already is. For me, I dress up my Hummus triangle creations with a menage a trois of radiant, lick it up color such as hot to trot, Little Red Corvette, cherry tomatoes and Arizona wild, desert bloom orange specked shredded carrots or some Polo Lounge conjuring green in the form of thick strands of Jalapeno on top to keep it extra steamy in the process.  

Just like it any relationship, you have to spice things up, incorporating needed color and variety to keep things interesting or you’ll lose sustained stiffage, which is the perpetual state of arousal necessary for any relationship to get excited for toppable tomorrows. The same rule applies to homemade loving infused creations versus the mass produced, manufactured kind, which lacks the length and depth of personalized pop compared to the real thing.  So invest in a Cuisinart to blend your Goya Chickpeas, add some store bought Tahini from your local Kosher butcher, add a garlic bulb or 2, throw in a generous heaping of sea, Himalayan, or Kosher salt, I don’t give a shit, before pouring in a steady steam of medium grade Olive oil, as the hummus magic swirls into scrumptious loving perfection before constructing your pita triangle pizzas with the steamy garnishes I mentioned prior and call it a day.  At the very least, your kids will love you more putting in the extra effort to tantalize and awaken their tastebuds to newer, fresher, yummier possibilities than ever before. Plus, your kids won’t become instantly tubby and resent your existence for it later. Last, your wife tasting like hummus won’t lure you into sucking face with her on the spot, but you’ll take whatever justified outs a 10-year marriage can give you.

Michael Kornbluth