As in most other big cities, the gourmet food truck and food cart trend is in full swing here in San Francisco. It's pretty surprising, too, considering the fact that San Francisco has yet to change it's legislation to better accommodate this rising food trend, like other cities have. But maybe all the struggle and determination required to open up a food truck in San Francisco makes the food that much better!Szechuan cuisine: Get ready for your taste buds to be on fire. This is one of the spiciest of Chinese cuisines, and every dish seems to be topped with a mountain of hot peppers. Be wary of noodle soups they often have half an inch of floating slow cooker pork belly hot peppers and pepper oil.The shoulder is a cheap part of the pig and you can roast it. It can be cut into cubes for kabobs or casseroles or ground for sausages. The shoulder has a rich taste. Pork ribs are cheap to buy because they contain a lot of bone. This is where spare ribs come from. The ribs have some pork belly lemongrass on them but not enough to call them chops. Ribs are great if you grill or roast them. You can get the ribs as a joint and roast them like a rack of lamb.Possibilities include tongue on rye with onions and spicy mustard; bone marrow and snails on toast, and salt cod with chorizo and black olive. Other offerings are a mouth-watering slow roast pork Cubano sandwich and a plentiful pulled pork with coleslaw slathered between grilled poppy-seed hard rolls from neighborhood bakery, Fleur de Lys. For the less adventurous, order the meatball Parmigiano hero; Italian cured meats with provolone picante and hot peppers, or the roast beef with crispy onions and horseradish.Considering that the contestants were not allowed to take advantage of their veteran helper's vast knowledge base, one has to wonder what the point was of having them there at all. If they were meant to shake things up by unhinging the contestants, that really didn't happen. Everyone appeared to work slow cooked pork belly in perfect harmony. And I'll admit I loved watching the real Top Chefs take orders instead of giving them.The pressure is on as the 100 hopeful cooks descend on the large warehouse that has been turned into a massive culinary arena of sorts and are set to the task of making that one fateful plate. After their hour is up, the cooks will go before the judges where they will have five minutes to plate their meal while being questioned by the judges. The judges will then taste the food and tell them their verdict.So who will walk away with the "Top Chef" title? As much as I loathe to even think it, the judges seem to have some kind of soft spot in their heart for Lisa. Her lousy attitude, temper tantrums, and poor performance have not once been noted. Could she go all the way? I'm afraid it is a distinct possibility. But I have to say the thought of such arrogance being rewarded makes me sick to my stomach.