Mmmmm. All-natural, gamma-oryzanol-enriched brown rice. NOW with naturally-occurring inositol hexaphosphate! And it’s available at Chego. For a PRICE.
$2 to upgrade yer regular ole chubby pork to a brown-rice-rich bowl of the chubs. $2.50 if you want it on the side. No, it ain’t cheap! And for those of y’all who need explanations, here’s why:
1) all natural brown rice costs more than short grain white rice
2) longer cooking times + diff cooking temps = extra dimension of labor for the kitchen
3) made in smaller batches
4) must be cooked in a separate vessel than the white rice
Also, our bowls are ideally to be eaten with white rice. Just like a grilled cheese sandwich that harkens back to your childhood will ideally be made with Kraft singles and not a combination of aged cheddar and muenster. Campbell’s tomato soup and not a chilled heirloom tomato bisque.
But have there been some peoples DEMANDING for brown rice to be on the menu? And claiming that they’d be willing to front the extra cost? ABSOLUTELY. And yes. Hell, every once in a while, even I like the nutty taste of brown rice in my bowl. I’m not an ascetic purist. (Shout out to SAT Word Prep, circa 1999!) And, besides, that would antithetical to my grudge against the striving for cultural authenticity. (Cuz if you’re striving for it, it probably ain’t so authentic. But that’s a topic for another thesis.)
So, if y’all want a little natural brown on your rice, I’ll gladly upgrade your bowl. With a smile.
But… if you want to nag me about the $2 upcharge and to haggle your way to knocking a dollar off your bowl in the process, I’ll just grit my teeth in my best Rumplestiltskin grin and ring up your bowl accordingly.
I mean, this ain’t the Silverlake Flea Market and the prices are pretty much set. So for the passive aggressive bullies out there, please save the dramatically loud sighing and heated commentary to your embarrassed dining companion that I’m personally ripping you off. (Yes! I’ve experienced this quite a few times last week!) It holds up the line and it leaves a bad taste in both our mouths.
Either go brown or go white, I don’t care! Just please refrain from the haggling, eye rolling and passive aggressive commentary.
::holds up hands::
Dude. I didn’t set the prices. When I’m at Chego, I’m just a cashier.
SPEAKING OF PRICES…
I hate doing this every year or so, but food costs are still going up. And to keep the kitchens running, we’ve got to raise them accordingly. A dollar here, a dollar there, but thankfully everything on the menu is still $10 or under.
ONLINE ORDERING AT CHEGO
Starting this April, online take out orders for Chego will become a reality. More details next week, but for those of you who dread the Russian Roulette of will-there-or-won’t-there-be-a-line-at-Chego, this is probably a good an option as any.
Long Beach County: Permits We HAZ.
Yes, we want to kick it with Warren G, Nate Dogg, Dove Shack and Snoop for the season. We just need to find that prime location. So people of Long Beach crying out for a little Kogi, tell us where you want the truck to park it and we’ll roll up this season — just as long as we’re 200ft away from restaurants and 500ft away from public schools during operating hours.
Cross streets, addresses and satellite images via Google Maps are alllll welcome to be posted in the comments section below or emailed to me at firstname.lastname@example.org.
Love and tacos,