End the Week with Ice...
Monday, March 03, 2008
Actual post date: 4/03/08
Shaved ice.
If the image of a soggy, wet paper cone dripping with red and blue sticky syrup comes to mind, banish the thought.
Instead imagine a glass of fresh fruit: kiwi, mango, lychee, and watermelon on a bed of ice, topped with a scoop of rich green tea ice cream and graced with a sprinkling of perfectly chewy tapioca. This is shaved ice as it was meant to be: a harmony of light, refreshing delicate flavors with a natural aesthetic, and not an amalgam of clashing primary colors that tastes nauseatingly and artificially sweet.
This perfect balance of fruit, ice, cream and tapioca is better known as Korean shaved ice, and can be experienced at Cafe Java Bru in Buena Park. This place in particular serves one of the best made versions because of they use fresh fruit versus canned fruit cocktail, often the ingredient of choice at other places.
If you happen to be visiting this plaza and are craving something savory, check out Yoko, a Korean owned Japanese food restaurant that specializes in donkatsu- a traditional Japanese dish of delicately deep fried pork cutlet, and udon. Prices are decent for the amount of food that you get (12 dollars for donkatsu, soup, side dishes and udon or a cut roll).
I personally love a culturally influenced take on another culture's food. So, there are little tinges of Korean influences in dishes served at this Japanese restaurant, such as kimchi udon, or pickled turnip served as a side dish with the donkatsu. And as mentioned, the food is excellent, a perfect balance of heavy with light, such as minced cabbage paired with the heavier donkatsu. Not to mention that word on the street is that if you order to go, the food comes in adorable little bento boxes.
It's all about balance. For a something light to end the heavy work week head on over to Java Bru for some Korean shaved ice. And if you wish, pair it with a visit to Yoko. You will be pleasantly surprised.
Cafe Java Bru
4560 Beach Blvd
Buena Park, CA 90621
Phone: (714) 670-1571
Yoko
4566 Beach Blvd
Buena Park, CA 90621
(714) 739-4353
Shaved ice.
If the image of a soggy, wet paper cone dripping with red and blue sticky syrup comes to mind, banish the thought.
Instead imagine a glass of fresh fruit: kiwi, mango, lychee, and watermelon on a bed of ice, topped with a scoop of rich green tea ice cream and graced with a sprinkling of perfectly chewy tapioca. This is shaved ice as it was meant to be: a harmony of light, refreshing delicate flavors with a natural aesthetic, and not an amalgam of clashing primary colors that tastes nauseatingly and artificially sweet.
This perfect balance of fruit, ice, cream and tapioca is better known as Korean shaved ice, and can be experienced at Cafe Java Bru in Buena Park. This place in particular serves one of the best made versions because of they use fresh fruit versus canned fruit cocktail, often the ingredient of choice at other places.If you happen to be visiting this plaza and are craving something savory, check out Yoko, a Korean owned Japanese food restaurant that specializes in donkatsu- a traditional Japanese dish of delicately deep fried pork cutlet, and udon. Prices are decent for the amount of food that you get (12 dollars for donkatsu, soup, side dishes and udon or a cut roll).
I personally love a culturally influenced take on another culture's food. So, there are little tinges of Korean influences in dishes served at this Japanese restaurant, such as kimchi udon, or pickled turnip served as a side dish with the donkatsu. And as mentioned, the food is excellent, a perfect balance of heavy with light, such as minced cabbage paired with the heavier donkatsu. Not to mention that word on the street is that if you order to go, the food comes in adorable little bento boxes.It's all about balance. For a something light to end the heavy work week head on over to Java Bru for some Korean shaved ice. And if you wish, pair it with a visit to Yoko. You will be pleasantly surprised.
Cafe Java Bru
4560 Beach Blvd
Buena Park, CA 90621
Phone: (714) 670-1571
Yoko
4566 Beach Blvd
Buena Park, CA 90621
(714) 739-4353
Labels: good eats, ice, ShoutsOfAdoration
A long hiatus, food in Shanghai, and dumplings
Wednesday, February 27, 2008
Actual post date: 3/27/08
First of all, I would like to apologize for the long hiatus. The necessary travails of everyday life, combined with traveling causes such delays, but not leaving me empty- handed. Thus I present to thee...
Shanghai: How to Eat Cheap and Well
The first thing that comes to my mind when someone says "Shanghai" is Shanghainese food. Well known for being oily, deep-fried, but oh-so-delicious, the region's food has a lot to offer, but it's most famous offering is the soup-filled, meat dumpling called Xiaolongbao ("shee-ow, loong bao").
Before leaving for Shanghai, I call my brother who tells me, "You have to get the xiaolongbao at the Temple. Even the locals wait in line for it."
Taking his advice to heart, I arrive, embark on this Temple visit, and take note of the the line for these notorious dumplings.
I think to myself this xiaolongbao must either be a) so damn good that the locals line up for it, or b) so damn cheap that the locals line up for it.
At 12 RMB for 16 dumplings, that's $1.70 for 16 dumplings. And for more math, that's eleven cents per dumpling. Economically a deal, but if time is money, this ain't no deal.
After one hour of waiting we arrive to the window. And at last, the reward for our wait.
These dumplings are made with a thicker flour skin - not my favorite because I prefer a more delicate, thin flour skin. When I bite into a dumpling, I want the skin to yield easily, allowing the juices and meat inside to fill my mouth and demand my complete attention.
So in short, the "temple xiaolongbao" resulted in an interesting one-time-experience, ideal for people who like deals and dumplings with thicker skin, but if there's a next time, we are paying extra to (actually) sit upstairs and order.
Shao long bao, redux.
The next place we hit up is Din Tai Fung. Perhaps better known in Taiwan, Din Tai Fung has a few locations in China with one in Los Angeles. The one we visit is
located in Pudong, and it serves the xiaolongbao of the variety I prefer. The dumpling is petite, delicate and literally melts in your mouth. Paying a little more to be seated at a table with a view of the city is worth it to me. In addition to the dumplings, traditional Chinese dishes such as drunken chicken and soy sauce tofu with green beans, are made with quality ingredients and executed with finesse. Definitely a place to visit if you want good local food served with simple class.
Four RMB noodles.
Outside the Fabric Market is a little cluster of food carts. And the food is ridiculously cheap. The "noodle lady" lets you pick out a noodle of your choice: flat noodles (huh fun), thin noodles, or vermicelli to combine with green onions, chinese vegetables, egg, bean sprouts, soy sauce, chili sauce, and meat. This costs 4 RMB or, sixty cents.
I already skimmed the top of it in a ravenous fervor while at the bus stop. It was delicious AND I did not get sick.
Though Shanghai has a variety of restaurants such as Secret Garden which serves different types of foie gras, People Seven (with annoyingly frustrating bathrooms, lovely decor, but okay food), and Whisk - for when you are craving good, chocolate desserts, remember that when when you only have two bucks in your pocket to spare, the four RMB noodles and temple xiaolongbao are waiting for you.
*Temple xiaolongbao located at Yu Gardens.
First of all, I would like to apologize for the long hiatus. The necessary travails of everyday life, combined with traveling causes such delays, but not leaving me empty- handed. Thus I present to thee...
Shanghai: How to Eat Cheap and Well
The first thing that comes to my mind when someone says "Shanghai" is Shanghainese food. Well known for being oily, deep-fried, but oh-so-delicious, the region's food has a lot to offer, but it's most famous offering is the soup-filled, meat dumpling called Xiaolongbao ("shee-ow, loong bao").
Before leaving for Shanghai, I call my brother who tells me, "You have to get the xiaolongbao at the Temple. Even the locals wait in line for it."
Taking his advice to heart, I arrive, embark on this Temple visit, and take note of the the line for these notorious dumplings.
I think to myself this xiaolongbao must either be a) so damn good that the locals line up for it, or b) so damn cheap that the locals line up for it. At 12 RMB for 16 dumplings, that's $1.70 for 16 dumplings. And for more math, that's eleven cents per dumpling. Economically a deal, but if time is money, this ain't no deal.
After one hour of waiting we arrive to the window. And at last, the reward for our wait.
These dumplings are made with a thicker flour skin - not my favorite because I prefer a more delicate, thin flour skin. When I bite into a dumpling, I want the skin to yield easily, allowing the juices and meat inside to fill my mouth and demand my complete attention.So in short, the "temple xiaolongbao" resulted in an interesting one-time-experience, ideal for people who like deals and dumplings with thicker skin, but if there's a next time, we are paying extra to (actually) sit upstairs and order.
Shao long bao, redux.
The next place we hit up is Din Tai Fung. Perhaps better known in Taiwan, Din Tai Fung has a few locations in China with one in Los Angeles. The one we visit is
located in Pudong, and it serves the xiaolongbao of the variety I prefer. The dumpling is petite, delicate and literally melts in your mouth. Paying a little more to be seated at a table with a view of the city is worth it to me. In addition to the dumplings, traditional Chinese dishes such as drunken chicken and soy sauce tofu with green beans, are made with quality ingredients and executed with finesse. Definitely a place to visit if you want good local food served with simple class.Four RMB noodles.
Outside the Fabric Market is a little cluster of food carts. And the food is ridiculously cheap. The "noodle lady" lets you pick out a noodle of your choice: flat noodles (huh fun), thin noodles, or vermicelli to combine with green onions, chinese vegetables, egg, bean sprouts, soy sauce, chili sauce, and meat. This costs 4 RMB or, sixty cents.
I already skimmed the top of it in a ravenous fervor while at the bus stop. It was delicious AND I did not get sick.
Though Shanghai has a variety of restaurants such as Secret Garden which serves different types of foie gras, People Seven (with annoyingly frustrating bathrooms, lovely decor, but okay food), and Whisk - for when you are craving good, chocolate desserts, remember that when when you only have two bucks in your pocket to spare, the four RMB noodles and temple xiaolongbao are waiting for you.
*Temple xiaolongbao located at Yu Gardens.
Labels: good eats, ShoutsOfAdoration, travel
Food, Food, and Food, Oh My! or What to Eat in NYC: Four Easy Picks
Monday, November 05, 2007
New York City is notorious for many things: fashion, culture, and especially, food. After a week spent in a lavish affair of steak, french cuisine, korean fried chicken, and yet, another delicious burger, I decided to put together a little guide, or present, if you will, for anyone making an impromptu visit to the city, without any clue of what or where to eat. After many visits, including one wretched time where all we ate was diner food (oh naivete), I realized such a guide would have come in handy. I therefore, present to you a handpicked selection of delicious eats and treats for a cold wintry week, or any week for that mattter, in a place where there are almost too many food options, NYC.
1. Best Korean Fried Chicken: Bon Chon Chicken. The non-descript second story restaurant boasts some of the city's finest korean fried chicken, part of the recent craze talked about in Time Out New York's issue of Best Cheap Eats. Though the name would make you think of a KFC type of joint, the atmosphere of the restaurant is dark and lounge-like: surprisingly upscale for a place that serves fried chicken. Two choices of chicken flavors present themselves: soy-sauce garlic or chile. With its crispy skin and juicy, succulent sweetness, the soy-garlic chicken is to die for. The price, not so much, expect to pay $20 for nine drumsticks.
3. Best New Opening: Back Forty. Opened in November, this welcome addition to the East Village serves food made with quality ingredients. The grass-fed burger is probably the best option on the menu (and garnered a rave review in New York Magazine). The meat is delicate, flavorful and tender -what a good, quality burger should taste like. Also the fries are to die for: just the right consistency of crispiness and softness seasoned with garlic salt (see right). Lastly, drinks at the bar are great. Note to "girly-drink" patrons: stir well your Tequila Sunrise and don't drink on an empty stomach. This I learned the hard way.
Location: East Village, Ave B between 11th and 12th St.
4. Best Unique Dessert: Rice to Riches. Talk about a niche. Rice to Riches serves rice pudding exclusively, in about 40 different flavors with unique names like "Perfectly Legal Pecan Pie," "Gingerbread JoyRide," and my favorite "Sex, Drugs and Rocky Road." Everything about this place is appealing: the white walls and rounded design (tables are curvy, the bowls the rice pudding comes in is curvy, 
everything is round!) makes for a welcoming atmosphere, the names of the flavors are humorous, and you can taste test as many as you'd like. The best part is that the pudding comes in adorable, brightly colored plastic containers that double as tupperware! Cute tupperware that is. There really isn't a single thing to hate about this place.
My Rice to Riches experience involved "The Secret Life of Pumpkin," in homage to the passing
of Thanksgiving , and of course "Sex, Drugs and Rocky Road," admittedly because of the name, but also for its rich chocolate flavor. This was probably my happiest flavor combination moment ever. The deep flavors of the dark chocolate tamed and tempered the cinnamon-sweet spicyness of the pumpkin. Yes, you can call the moment orgasmic. Sex, Drugs and Rock and Rocky Road can, indeed, be addicting. So is Rice to Riches.
1. Best Korean Fried Chicken: Bon Chon Chicken. The non-descript second story restaurant boasts some of the city's finest korean fried chicken, part of the recent craze talked about in Time Out New York's issue of Best Cheap Eats. Though the name would make you think of a KFC type of joint, the atmosphere of the restaurant is dark and lounge-like: surprisingly upscale for a place that serves fried chicken. Two choices of chicken flavors present themselves: soy-sauce garlic or chile. With its crispy skin and juicy, succulent sweetness, the soy-garlic chicken is to die for. The price, not so much, expect to pay $20 for nine drumsticks.Location: Korea town, between 31st and 32nd.
2. Best 24 hour restaurant: French Roast. Craving pate with truffles and toast, at midnight on a Tuesday night? Yep they got it. As well as croque monsieurs (a traditional french sandwich of ham and cheese), grilled steak, salads of goat cheese and beets, and much more. Prices can be high, typical of french cuisine. However, hor d'oveurs are usually priced at ten dollars or less, a steal especially if ordering something like pate with truffles, and the atmosphere is cozy and warm, like a parisian cafe. For the picky insomniac/hung-over/late-night-munching eater, this place is a dream.
Locations:
Upper west: 85th and Broadway
West Village: 11th St and 6th Ave
Location: East Village, Ave B between 11th and 12th St.
4. Best Unique Dessert: Rice to Riches. Talk about a niche. Rice to Riches serves rice pudding exclusively, in about 40 different flavors with unique names like "Perfectly Legal Pecan Pie," "Gingerbread JoyRide," and my favorite "Sex, Drugs and Rocky Road." Everything about this place is appealing: the white walls and rounded design (tables are curvy, the bowls the rice pudding comes in is curvy, 
everything is round!) makes for a welcoming atmosphere, the names of the flavors are humorous, and you can taste test as many as you'd like. The best part is that the pudding comes in adorable, brightly colored plastic containers that double as tupperware! Cute tupperware that is. There really isn't a single thing to hate about this place. My Rice to Riches experience involved "The Secret Life of Pumpkin," in homage to the passing
Location: Soho, 37 Spring St. between Mott and Montgomery
* some photos courtesy of yelp.com, chungfood.blogspot.com, and npr.org
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p.s. the title of the post ended up being an inadvertent homage to Sufjan Stevens
Labels: good eats, ShoutsOfAdoration
Ra-Man, that's good
Sunday, October 14, 2007
I'd come prepared to dislike the Momofuku Noodle Bar (First Avenue, and 11th Street, New York City). With skepticism, I walked into Momofuku on Wednesday night to try their ramen. For the uninitiated, ramen is the traditional Japanese dish of noodles served in a meat-based broth (sans Styrofoam cup). While the description may sound very generic, the taste of a great bowl of ramen is anything but. Ramen - yellow noodles served in a hot, rich broth accompanied by various other goodies -is the quintessential Japanese comfort food and more recently the subject of the latest East Village food scuffle.
Over the years I've seen some pretty fierce battles. I recall the dumplings wars of 2005, when the already established Dumpling Man on St. Marks Street faced competition in the upstart Plump Dumpling. The competition was violent with charges of copyr
ight infringement -Plump dumpling's logo suspiciously resembled a female version of Dumpling Man's logo. Insults were hurled, lawsuits were threatened and now both have settled down in an uneasy detente - perhaps united in their dislike of the newest dumpling competitor, Vanessa's Dumplings.
Now the food battle has shifted to ramen. In the span of a few short years, ramen competition has come fast and fierce. Aside from the numerous Japanese restaurants, all serving their versions of ramen, Japanese ramen chains have begun transplanting themselves to the streets of the East Village, spurred on by the already significant Japanese food presence and public's appetite for something more than just another spicy tuna roll.
I digress. Like, I said, I had come prepared to dislike Momofuku. It always seemed too trendy, too overpriced and way too overhyped. Besides, my heart belonged to Setagaya, one of the aforementioned Japanese ramen transplants. After having their Shio (salt) ramen, I was convinced that it was the be-all and end-all of ramen and loudly proclaimed it to all. Rightly or wrongly, in my head, there was no way Momofuku could ever be as good, but to cover my bases, I had to try it out before I started talking smack to the Momofuku fans out there.
Walking in with a friend on a Wednesday night, we were seated directly at the bar facing the kitchen. Even though I've spent most of my life in a kitchen, watching food being cooked never gets old. There is something about the smells, the sizzling sounds and the clatter of plates that sets me right at home. Enough context, let's talk about ramen. Quickly, two large bowls of Momofuku's signature ramen (named, appropriately enough, "Momofuku Ramen") are set down in front of us. Quashing my immediate visual comparison to Setagaya, I proceeded to dig in.
To anybody I've ever bad-mouthed Momofuku to, I'm sorry. I was wrong and I will gladly eat my crow- just as long as it's shredded in a bowl of Momofuku ramen. It's good. And by good, I mean very good.
Let's first start with the visuals. The first thing I noticed was the criss-crossed (makes you wanna jump?) sheets of nori (dried roasted seaweed) that stick out the backside of the bowl as if providing an artistic backdrop for the rest of the ingredients. Arranged around the bowl, small groups of fixins' await your mixing pleasure- large mound of scallions, shredded Berkshire pork neck and sliced pork belly, seaweed, bamboo shoots, Japanese fish cake- and in the center a single poached egg sits (It's actually a bit hard to see the noddles upon first glance). The noodles, coming out of a carefully regulated hot water bath, are flavorful and al dente. The broth is one of the best I've tasted. Flavorful and rich, it filled every spoonful with hot, porky goodness. In 15 short minutes it was over. That bowl of ramen never stood a chance.
Verdict: Expensive ($14) but you'd be hard pressed to find a more satisfying meal on a Fall day.
For more on the dumpling wars: http://nymag.com/nymetro/news/people/columns/intelligencer/11972/
Ramen in the East Village: http://events.nytimes.com/2007/07/22/nyregion/thecity/22rest.html
Over the years I've seen some pretty fierce battles. I recall the dumplings wars of 2005, when the already established Dumpling Man on St. Marks Street faced competition in the upstart Plump Dumpling. The competition was violent with charges of copyr
ight infringement -Plump dumpling's logo suspiciously resembled a female version of Dumpling Man's logo. Insults were hurled, lawsuits were threatened and now both have settled down in an uneasy detente - perhaps united in their dislike of the newest dumpling competitor, Vanessa's Dumplings.Now the food battle has shifted to ramen. In the span of a few short years, ramen competition has come fast and fierce. Aside from the numerous Japanese restaurants, all serving their versions of ramen, Japanese ramen chains have begun transplanting themselves to the streets of the East Village, spurred on by the already significant Japanese food presence and public's appetite for something more than just another spicy tuna roll.
I digress. Like, I said, I had come prepared to dislike Momofuku. It always seemed too trendy, too overpriced and way too overhyped. Besides, my heart belonged to Setagaya, one of the aforementioned Japanese ramen transplants. After having their Shio (salt) ramen, I was convinced that it was the be-all and end-all of ramen and loudly proclaimed it to all. Rightly or wrongly, in my head, there was no way Momofuku could ever be as good, but to cover my bases, I had to try it out before I started talking smack to the Momofuku fans out there.
Walking in with a friend on a Wednesday night, we were seated directly at the bar facing the kitchen. Even though I've spent most of my life in a kitchen, watching food being cooked never gets old. There is something about the smells, the sizzling sounds and the clatter of plates that sets me right at home. Enough context, let's talk about ramen. Quickly, two large bowls of Momofuku's signature ramen (named, appropriately enough, "Momofuku Ramen") are set down in front of us. Quashing my immediate visual comparison to Setagaya, I proceeded to dig in.
To anybody I've ever bad-mouthed Momofuku to, I'm sorry. I was wrong and I will gladly eat my crow- just as long as it's shredded in a bowl of Momofuku ramen. It's good. And by good, I mean very good.
Let's first start with the visuals. The first thing I noticed was the criss-crossed (makes you wanna jump?) sheets of nori (dried roasted seaweed) that stick out the backside of the bowl as if providing an artistic backdrop for the rest of the ingredients. Arranged around the bowl, small groups of fixins' await your mixing pleasure- large mound of scallions, shredded Berkshire pork neck and sliced pork belly, seaweed, bamboo shoots, Japanese fish cake- and in the center a single poached egg sits (It's actually a bit hard to see the noddles upon first glance). The noodles, coming out of a carefully regulated hot water bath, are flavorful and al dente. The broth is one of the best I've tasted. Flavorful and rich, it filled every spoonful with hot, porky goodness. In 15 short minutes it was over. That bowl of ramen never stood a chance.Verdict: Expensive ($14) but you'd be hard pressed to find a more satisfying meal on a Fall day.
For more on the dumpling wars: http://nymag.com/nymetro/news/people/columns/intelligencer/11972/
Ramen in the East Village: http://events.nytimes.com/2007/07/22/nyregion/thecity/22rest.html
Contributed by The VillageIdiot
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Labels: Food, good eats, ShoutsOfAdoration
Because it's never too cold...
Sunday, October 07, 2007
To eat icecream that is. As November brings about chilly days and pumpkin-flavored everything, the prospect of eating icecream seems unfitting for the launch of this year's biggest commercial holiday(s), (because Christmas is also right around the corner).
That said, say hello and welcome to two of my favorite ice cream places. Granted, they are on opposite coasts, one on the West where I reside and one on the East, where I call my second home. When you're ready to put down that pumpkin-flavored latte, get ready to say hello to my little friends...
1. IcePan. Consider it the revolutionary addendum to the Coldstone craze. At this Southern California joint, the ice cream is literally made to order. Depending on your preference, whole milk, lowfat milk, nonfat milk or soymilk is poured onto a "cold stone" slab, and mixed with your flavor of choice (mango, strawberry, green tea, banana, chocolate, you get the idea). The milk literally congeals and freezes onto the slab, where the flavor and toppings are mixed in to achieve your dream creation. Just beware, some flavor combinations end up tasting like breakfast rather than dessert (think: no- sugar banana soymilk with bananas, strawberries, and walnuts. It is practically breakfast minus the granola). However, the green tea with low-fat milk option is a safer bet. Click here to see how it's made.
2. Australian Homemade. Ever heard about the
goats and cows in Australia? Yeah me neither, but apparently the dairy is fresh there and is here, in this NYC ice cream shop in the East Village. I had the good fortune to live next-door to this place for a month, where the ice cream is made fresh, with all natural ingredients, on a daily basis. Although flavors may be simple and uncomplicated, like strawberry, chocolate, banana, etc., they are perhaps the most wholesome, creamy flavors that the palate will experience when it comes to connoisseur ice cream tasting. (That really should be a hobby). That said if you live in NY and are craving a simple, fulfilling treat, visit this place.Besides, everyone needs a little break from Pinkberry now and then.
IcePan
Locations in West Hollywood, Santa Ana and Redondo Beach
(312) 381-3210
Australian Homemade
115 St. Marks Pl.
New York, NY 10009
(212) 228-5439
photo courtesy of gracenotesnyc.com
p.s. check out this awesome topic-related song. I dig it, I dig it a lot.
Muscles - Ice Cream
Labels: good eats, icecream, ShoutsOfAdoration
B Is for Blueberries, Breakfast and Boston
Monday, August 27, 2007
Ahh, Boston, the city that inspires one-hit-wonder singles, pivotal moments in American History, and images of tombstones in the snow (or maybe a tea-colored body of water). These may be gross subjugations of the city. Regardless, I have a different take on Boston.
Boston means pancakes.
Boston means pancakes.
Located in Beacon Hill, The Paramount, has created that definition for me. A small, brunch-y nook, it serves up a variety of day, evening and brunch fare that feature simple and straightforward options executed with (an oxymoronic) simple sophistication.
Exhibit A: On a particular, bleary Friday morning, I stumbled upon their blueberry pancakes: fresh, sweet blueberries embedded in a sumptuous golden batter that had been lovingly carressed and cajoled to form that delicate, flat cake. With a light dusting of powdered sugar and light syrup the taste has been so permanently fixed in my memory that -this, this, is what makes me think fondly of Boston. I am sure at this point, native Bostonions are sighing and shaking their head sadly at me.
Priced at around 5 dollars, these quality pancakes are a steal. But beware the hot chocolate: it's made from mix.
So of all the things to love in Boston, let pancakes be one of them. I promise, they won't let you down.
Labels: Food, good eats, ShoutsOfAdoration, the letter B
Tired of turkey? Meet the perfect sandwich
Tuesday, August 21, 2007
Gone are the bleak days of boring sandwiches, enter in a new era of sandwiches that will reawaken your tired tastebuds. Nestled in LA’s Larchmont Village is a nondescript wine and cheese shop that will do just that. It sells, quite obviously, wine and cheese, but it coincidentally also makes the tastiest sandwiches known to man.With long lines extending from one end of the store to the other, the sandwiches that inspire such hype deserves this credit. The numbered menu presents a combination of ingredients such as Italian proscuitto, fresh mozzarella and basil (the #5), and other various ingredient combinations featuring chicken, or tuna. Of course there are delicious vegetarian options, as well, but all I care about is the meat.
I had the #3: salami, sundried tomato mayonnaise, vinaigrette, salad, and Spanish manchego cheese on a baguette (ciabatta bread is an option too). This flavor combination blew my mind. The cheese was thinly sliced to perfection, the salami was rich and flavorful, the tomato mayo gave a smooth richness to the sandwich while the vinaigrette provided enough tang to circumvent this richness from overpowering the sandwich.
Not only was this piece-of-heaven worth the boring wait in line, but it also restored my confidence that sandwiches would one day overcome and transcend the typical turkey-on-whole wheat standard that I have eaten countless number of times, like a lunch-starved automaton.
Outside seating is available, and when paired with lovely weather (and vitamin water), you just can't get a better day.
If your faith in tasty sandwiches needs a little revival, check out the eats at this store. It’s food to believe in.
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Larchmont Village Wine, Spirits and Cheese
223 North Larchmont Boulevard, Los Angeles, CA 90004-3706
Casual, order-and-grab style, outside seating available. Call-in orders: 323 856 8699 Note: Larchmont Village (a small segment of Larchmont) has tons of little restaurant, cafés, and small stores, great to stroll around in.
Labels: Food, good eats, ShoutsOfAdoration
Who's the most delicious of them all? A quick review of Shake Shack, Bongo Burger and In-N-Out
Saturday, August 11, 2007
To my dearest In-N-Out:
We've had a couple of great years together. Whenever I needed you, you were conveniently located. Whenever I was upset, you brought me solace in the form of a cheeseburger with grilled onions, not to mention animal-style French fries. You've filled my stomach with so many good things, but I can't do this anymore. I have to tell you the truth: I've started eating other burgers.
We've had a couple of great years together. Whenever I needed you, you were conveniently located. Whenever I was upset, you brought me solace in the form of a cheeseburger with grilled onions, not to mention animal-style French fries. You've filled my stomach with so many good things, but I can't do this anymore. I have to tell you the truth: I've started eating other burgers.
Let me tell you about them.
With only two locations in Berkeley, Bongo Burger is the best place to go for a mushroom burger: melted Swiss cheese, succulent sauteed mushrooms, a juicy beef patty. The crinkle-cut golden fries are delicious too, with just the right amount of potato, fried to the perfect texture of crispiness. Even though Bongo Burger doesn't have the best ambience, I learned that there is more to life than just consuming regular beef patties: Persian (lamb) burgers and black bean burgers are waiting to be eaten too.
With only two locations in Berkeley, Bongo Burger is the best place to go for a mushroom burger: melted Swiss cheese, succulent sauteed mushrooms, a juicy beef patty. The crinkle-cut golden fries are delicious too, with just the right amount of potato, fried to the perfect texture of crispiness. Even though Bongo Burger doesn't have the best ambience, I learned that there is more to life than just consuming regular beef patties: Persian (lamb) burgers and black bean burgers are waiting to be eaten too.
But most recently and importantly, I had a brief fling with the Shake Shack in New York City. The memory of eating this gourmet burger still continues to haunt me to this day, teasing me to come back. The burgers are excellent, with an emphasis on quality not quantity (the burgers are petite). However, Shake Shack has something In-n-Out and Bongo Burger doesn't: custard. Or rather, very heavy frozen yogurt with the options of mix-ins like pie-crust, bananas, mint
chocolate cookies and more. What I love about Shake Shack is the mere fact that it is located in Madison Square Park. Nothing beats eating a gourmet burger while lounging in the park on a sunny day.So, my dear In-n-Out, please don't be upset with me. The world is full of different burgers and you and I couldn't last forever. We're better off if we just stayed, you know, friends.
In all seriousness wideeyedeggplant would like to give this quick run-down of burger joints:
Best all-around (food, location, menu-options): Shake Shack, in NYC. It is open for a limited amount of time per year, including September. Expect long lines.
Best all-around (food, location, menu-options): Shake Shack, in NYC. It is open for a limited amount of time per year, including September. Expect long lines.
Best food (not atmosphere): Bongo Burger in Berkeley, CA
Best quick bite to eat: In-N-Out, all along CA. Still trumps all other chains.
Labels: burgers, good eats, ShoutsOfAdoration
Pinkberry, How I Love Thee
Sunday, August 05, 2007
Yogurt can thank Pinkberry for resurrecting it out of its boring plastic containers and shiny foil lids (a lacksadaisical attempt for flair). But oh, the beauty of Pinkberry, a concoction of who-knows-what dairy product advertized as frozen yogurt, topped with fresh fix-ins like mango, kiwi, strawberry, blueberry or mochi-my personal fave.
Some tips for strategic eaters: mango and kiwi are the best fruits texture-wise because they don't harden and turn into little rock-hard icecubes as berries often do. Fruity pebbles are awesome (who doesn't love those colors?), but oreos make the yogurt taste tart.
Despite recent allegations for pinkberry not truly being yogurt, my novel reaction is that I couldn't give a crap. Powder mix, yogurt, white stuff, yummy deliciousness, whatever it is, Pinkberry lights up my world. It has made summer (or spring, or fall, or hell, even winter) once again a happier place to be.
It makes for great design inspiration too.
Get one, now.
Labels: good eats, ShoutsOfAdoration, treats
bbqchickenrobot
WideEyedEggplant
The GOOD Pants
2Scoops
El-izzle
Open Mike
