"These [teenage] years are the best years of your life!"
...yeah, right.
2007 was...well, If it wasn't for food, obsessively anticipating my next meal and lamentably savoring my last...damn.
Anyways, I wish--to the few of you that actually were able to stomach through my manic thoughts--a better new year, at least better than mine...
Monday, December 31, 2007
Thursday, December 27, 2007
Stinkin', Grillin' and Stewin': Cocary Bar-B-Q Restaurant
I wouldn't call this place shabu-shabu, even if there is a huge sign on the windows claiming it. Nor would I call it Korean BBQ, even if they do have tiny plates of sweet, spicy Kimchi and platters of raw, marinated beef. I would just call it Chinese Hot Pot...with a couple of little grilling planes attached.
A long time ago, when food was "just food" for me, I remember my older sister would bring us here and I would go crazy charring and torching just about everything: tender strips of salty-sweet marinated chicken strips (just "pollo" back then), sweet Taiwanese Sausages (just "meat that tasted like pancakes" back then), deep fried seasoned tofu cutlets( just "cubes that tasted like egg" back then), greasy peppered fish cakes, and especially these brittle-like cashews that would always end up making everything into a burnt, black nasty mess. It was o.k though, since they have a self-serve rice station where they have plain steamed rice or rice porridge, I would just get full of that.
I came here for the first time in a long time yesterday...wow, have I changed. Instead of the plain rice i used to get full on, I reached for some chewy pitch black Forbidden Rice Cakes that looked like little square ink-pads, Instead of the usual chicken, I got a little plate of pygmy-sized, luscious scallops. Instead of the regular Udon noodles that were a mainstay whenever we ate there, I grabbed some dark-green "seasoned seaweed" (Waikame seasoned with sesame and chilli oil) and a handful of some sort of chinese greens. I hardly even used my little side of the grill plane, except for a a couple of scallops that I seared and ate while my brew was cooking up. My sister--used to my food "weirdness"--was not so keen on all of my mild experimenting, slurping her usual Udon Noodles and usual grilled fish cakes with the restaurants own sweet bbq sauce, she knew I was definitely not going to get the usual.
They charge by the plate, and the plate size tells the type of food that is gotten, meat being most expensive (chinese "expensive = $5-6!!! , veggies being least = $2)
Oh, and one more thing, if you don't have a passion for food as staunch as mine, and don't mind smelling like stale grease and burnt fumes for the rest of the day, bring old clothes and hold your shower 'till after you eat here.
Cocary Bar B Q Restaurant
(626) 573-0691
112 N Garfield Ave
Monterey Park, CA 91754
A long time ago, when food was "just food" for me, I remember my older sister would bring us here and I would go crazy charring and torching just about everything: tender strips of salty-sweet marinated chicken strips (just "pollo" back then), sweet Taiwanese Sausages (just "meat that tasted like pancakes" back then), deep fried seasoned tofu cutlets( just "cubes that tasted like egg" back then), greasy peppered fish cakes, and especially these brittle-like cashews that would always end up making everything into a burnt, black nasty mess. It was o.k though, since they have a self-serve rice station where they have plain steamed rice or rice porridge, I would just get full of that.
I came here for the first time in a long time yesterday...wow, have I changed. Instead of the plain rice i used to get full on, I reached for some chewy pitch black Forbidden Rice Cakes that looked like little square ink-pads, Instead of the usual chicken, I got a little plate of pygmy-sized, luscious scallops. Instead of the regular Udon noodles that were a mainstay whenever we ate there, I grabbed some dark-green "seasoned seaweed" (Waikame seasoned with sesame and chilli oil) and a handful of some sort of chinese greens. I hardly even used my little side of the grill plane, except for a a couple of scallops that I seared and ate while my brew was cooking up. My sister--used to my food "weirdness"--was not so keen on all of my mild experimenting, slurping her usual Udon Noodles and usual grilled fish cakes with the restaurants own sweet bbq sauce, she knew I was definitely not going to get the usual.
They charge by the plate, and the plate size tells the type of food that is gotten, meat being most expensive (chinese "expensive = $5-6!!! , veggies being least = $2)
Oh, and one more thing, if you don't have a passion for food as staunch as mine, and don't mind smelling like stale grease and burnt fumes for the rest of the day, bring old clothes and hold your shower 'till after you eat here.
Cocary Bar B Q Restaurant
(626) 573-0691
112 N Garfield Ave
Monterey Park, CA 91754
Thursday, December 20, 2007
Not What You'd Think: On Dal 2
Your hands, tainted with this unforgettable funk of the sweet--but burdensome--struggle. Your clothes, poka-dotted with these little specks of that deep, thick, uncongealed liquid. Your mouth, still chewing over the offal remains after sucking at the carcass....relax, i haven't stooped that low yet, this was only my hot pot Spicy Crab Soup yesterday at On Dal 2, and it was only the beginning...
The special here is the Crab Soup. They have other things, such as fish soups, prawn soups but the waiter won't let you order them so don't even bother (at first I chose the fish, but the waiter insisted otherwise). Don't let their curt service turn you off though, they only want the best for you. Looks can be highly deceiving when you are eating here but trust, I think you will be pleasantly surprised
Start off with the order of their tea. At first sip, you might think they brewed it in the same pot they use to make coffee or something. But actually, that faint nutty, butteryness is derived from the corn used to make this tea. Corn Tea was a byproduct of Koreans boiling their own water with corn kernels to make it potable, since their was not any filtered water available back then in South Korea.
You might not even want to touch half the Banchan (korean side dishes) that comes with the meal: that measly plate with what looks like pre-packaged salad mix with orange goop on it, those raw pieces of crab smothered with full-bodied, crimson colored, fermented tofu sauce, the marinated Jellyfish, those slices of raw sweet potato, the candied seaweed, that long, snake-like fish thing (whole grilled pike that is imported from Japan). But if you decide to venture into the unknown: savoring the citrusy pureed mixed fruit used as that dressing (orange goop), digging out the sashimi-like, soft flesh of the crab and tasting only a little of that powerful sauce at a time (raw crab salad), chewing and popping the unique texture of that jellyfish, noticing that that fish-thing actually doesn't taste that fishy at all, and mixing in some of that crunchy candied seaweed...you might experience some sort of Korean crab-induced unami experience.
At least I did, over and over and over. See, just when you think its over, finishing up the last piece of their crab egg intensive crabcake, and the last strand of the slightly mature bean sprout (its edible raw, but gets tender after boiling), next comes the house-made pasta course. Some more of that wondrous broth, a couple of slivers of zucchini and onion, and these little pieces of perfectly al-dente pieces of pasta that the lady tears off herself from a piece of dough that she is weaving in front of you. But pace yourself still...
After this, comes the Fried Rice course. Yup....a big bowl of stachy, creamy rice that s combined with whatever is left of the hot pot and the leftover Panchan, All skillfully stir-fried with a bit roasted soybean powder, edible chrysanthemum leaves, and a dash of sesame oil to change it up a bit.
But wait, that's not all...you gotta have some sort of palate cleanser, some type of digestive aid to keep that profound funk of the sea from lingering for days on end. In this case, it is their family's recipe for sikhae, a refreshing drink made from rice and a bunch of other stuff that served ice cold.
Just try to leave here feeling like a water balloon...
On Dal 2
(cant find the address) but...
2-3 blocks east from Washington and La Brea
The special here is the Crab Soup. They have other things, such as fish soups, prawn soups but the waiter won't let you order them so don't even bother (at first I chose the fish, but the waiter insisted otherwise). Don't let their curt service turn you off though, they only want the best for you. Looks can be highly deceiving when you are eating here but trust, I think you will be pleasantly surprised
Start off with the order of their tea. At first sip, you might think they brewed it in the same pot they use to make coffee or something. But actually, that faint nutty, butteryness is derived from the corn used to make this tea. Corn Tea was a byproduct of Koreans boiling their own water with corn kernels to make it potable, since their was not any filtered water available back then in South Korea.
You might not even want to touch half the Banchan (korean side dishes) that comes with the meal: that measly plate with what looks like pre-packaged salad mix with orange goop on it, those raw pieces of crab smothered with full-bodied, crimson colored, fermented tofu sauce, the marinated Jellyfish, those slices of raw sweet potato, the candied seaweed, that long, snake-like fish thing (whole grilled pike that is imported from Japan). But if you decide to venture into the unknown: savoring the citrusy pureed mixed fruit used as that dressing (orange goop), digging out the sashimi-like, soft flesh of the crab and tasting only a little of that powerful sauce at a time (raw crab salad), chewing and popping the unique texture of that jellyfish, noticing that that fish-thing actually doesn't taste that fishy at all, and mixing in some of that crunchy candied seaweed...you might experience some sort of Korean crab-induced unami experience.
At least I did, over and over and over. See, just when you think its over, finishing up the last piece of their crab egg intensive crabcake, and the last strand of the slightly mature bean sprout (its edible raw, but gets tender after boiling), next comes the house-made pasta course. Some more of that wondrous broth, a couple of slivers of zucchini and onion, and these little pieces of perfectly al-dente pieces of pasta that the lady tears off herself from a piece of dough that she is weaving in front of you. But pace yourself still...
After this, comes the Fried Rice course. Yup....a big bowl of stachy, creamy rice that s combined with whatever is left of the hot pot and the leftover Panchan, All skillfully stir-fried with a bit roasted soybean powder, edible chrysanthemum leaves, and a dash of sesame oil to change it up a bit.
But wait, that's not all...you gotta have some sort of palate cleanser, some type of digestive aid to keep that profound funk of the sea from lingering for days on end. In this case, it is their family's recipe for sikhae, a refreshing drink made from rice and a bunch of other stuff that served ice cold.
Just try to leave here feeling like a water balloon...
On Dal 2
(cant find the address) but...
2-3 blocks east from Washington and La Brea
Sunday, December 09, 2007
Two Rounds of 17 Artisan Chocolate Tastings Later: The Day of Chocolate Judgement at the Los Angeles Chocolate Salon
Thy Day of Chocolate Judgement had come, and thousands (literally) of calories later, I am still alive to tell the tale. After many day's of anticipation, painful day's filled with chocolate sobriety and caloric rationing...thy day had finally come
I have found a new respect for thy human body, I shall never underestimate it again. I never knew it could withstand so much chocolaty-driven debauchery, I am left absolutely awestruck.
Today...I truly lived up to thy name Teenage Glutster. r (glutster: derived from the word gluttony.
Bear all, the mercy of thy Chocolate Commandments which has been blessed upon me. (For the first time in my life, I actually got recognized; thanks to all those who gave me 'special treatment' and those who put me on the 'press list')
Yum: Virgin, Raw, Ecuadorian Chocolate Goo, truly made from the heart. Made with hexane-free coconut butter and sweetened with Blue Agave, in enlightened flavors like Turkish Spice, Bombay Curry & Tibetan Goji Berries (just try to decipher all the maca-infused spices) and last but not least, Japanese Wasabi-Pearl (made with Grade A Matcha powder and REAL Wasabi). Like the label says, "taste and see the lord is good", Exec. Chef & Owner Koina has spoken, and she is on a mission.
Amano Artisan Chocolate: Sincerely dedicated about bringing forth some of the best-tasting chocolate available, with its "floral essences, rustic smokiness, and raspberry finishes", and paying annual visits to their cacao suppliers in Venezuela, such dedication is not gone unreturned.
L' Artisan du Chocolat: : "Utmost quality in the ingredients and lightly sweetened", the most velvety, crafted chocolates in the strictest french etiquette.
The Tea Room: Tea-infused 100% organic chocolate, winning an award in the San Francisco extension. Bedouins Fear(Peppermint, Nana-mint Orange Peel and Ginger) filled truffles and Green Earl Grey(a dark truffle, 58% cocoa, infused with a green tea with Bergamot).
Malibu Toffee: Locally made, good 'ol, almond-based, buttery, crunchy toffee.
I have found a new respect for thy human body, I shall never underestimate it again. I never knew it could withstand so much chocolaty-driven debauchery, I am left absolutely awestruck.
Today...I truly lived up to thy name Teenage Glutster. r (glutster: derived from the word gluttony.
Bear all, the mercy of thy Chocolate Commandments which has been blessed upon me. (For the first time in my life, I actually got recognized; thanks to all those who gave me 'special treatment' and those who put me on the 'press list')
Yum: Virgin, Raw, Ecuadorian Chocolate Goo, truly made from the heart. Made with hexane-free coconut butter and sweetened with Blue Agave, in enlightened flavors like Turkish Spice, Bombay Curry & Tibetan Goji Berries (just try to decipher all the maca-infused spices) and last but not least, Japanese Wasabi-Pearl (made with Grade A Matcha powder and REAL Wasabi). Like the label says, "taste and see the lord is good", Exec. Chef & Owner Koina has spoken, and she is on a mission.
Amano Artisan Chocolate: Sincerely dedicated about bringing forth some of the best-tasting chocolate available, with its "floral essences, rustic smokiness, and raspberry finishes", and paying annual visits to their cacao suppliers in Venezuela, such dedication is not gone unreturned.
L' Artisan du Chocolat: : "Utmost quality in the ingredients and lightly sweetened", the most velvety, crafted chocolates in the strictest french etiquette.
The Tea Room: Tea-infused 100% organic chocolate, winning an award in the San Francisco extension. Bedouins Fear(Peppermint, Nana-mint Orange Peel and Ginger) filled truffles and Green Earl Grey(a dark truffle, 58% cocoa, infused with a green tea with Bergamot).
Malibu Toffee: Locally made, good 'ol, almond-based, buttery, crunchy toffee.
Monday, December 03, 2007
Just Good for The Soul: Soul Vegetarian
Just Good For The Soul
A Pot Roast with all the fixins'--Corn Bread, Coleslaw, Collard Greens, Candied Yams, Mac & Cheese--sounds comforting right? How about knowing that its all kosher, vegan and organic?
Yup, that pot roast swiftly becomes a Vegan Roast, baked tender and served with its own dark, full-flavored juices and anything else you’re fancying: their creamy, colorful version of Coleslaw, and an even creamier translation of Mac & Cheese, some spicy, sweet agave-sweetened Candied Yams…even some good ‘ol Black Eyed Peas. And man, I’ll tell you something about that Corn Bread, its the stuff that makes you swoon and immediately want to order more (at least I did), seriously, straight out of the oven, steaming, gold and crisp on the outside, soft and fragile on the inside, and of course, with a dollop of soy butter all to smear it with.
You wouldn’t expect of such a place looking from the outside, but once you walk in, past the green façade, the cool, jazzy tones…it suddenly feels different, like some sort of restaurant induced loungy feeling. And your intuition is right, on Wednesday nights they host just that, becoming into a Global Soul Café.
They also serve breakfast with the usual stacks, grits and biscuits, but of course, made with love. There’s even a Bean Curd Salad for lunch.
Soul Vegetarian serves food for a cause, to rightfully regenerate our bleary bodies while respecting all forms of life no matter what. And with food as pleasing as this, I don’t think the food will be the only thing doing the pleasing anymore.
Soul Vegetarian
4067 W. Pico Blvd.
Los Angeles, Ca
90019
And also on Hollywood Farmers Market every Sunday. (Sunset and Ivar, 8AM-1PM)
A Pot Roast with all the fixins'--Corn Bread, Coleslaw, Collard Greens, Candied Yams, Mac & Cheese--sounds comforting right? How about knowing that its all kosher, vegan and organic?
Yup, that pot roast swiftly becomes a Vegan Roast, baked tender and served with its own dark, full-flavored juices and anything else you’re fancying: their creamy, colorful version of Coleslaw, and an even creamier translation of Mac & Cheese, some spicy, sweet agave-sweetened Candied Yams…even some good ‘ol Black Eyed Peas. And man, I’ll tell you something about that Corn Bread, its the stuff that makes you swoon and immediately want to order more (at least I did), seriously, straight out of the oven, steaming, gold and crisp on the outside, soft and fragile on the inside, and of course, with a dollop of soy butter all to smear it with.
You wouldn’t expect of such a place looking from the outside, but once you walk in, past the green façade, the cool, jazzy tones…it suddenly feels different, like some sort of restaurant induced loungy feeling. And your intuition is right, on Wednesday nights they host just that, becoming into a Global Soul Café.
They also serve breakfast with the usual stacks, grits and biscuits, but of course, made with love. There’s even a Bean Curd Salad for lunch.
Soul Vegetarian serves food for a cause, to rightfully regenerate our bleary bodies while respecting all forms of life no matter what. And with food as pleasing as this, I don’t think the food will be the only thing doing the pleasing anymore.
Soul Vegetarian
4067 W. Pico Blvd.
Los Angeles, Ca
90019
And also on Hollywood Farmers Market every Sunday. (Sunset and Ivar, 8AM-1PM)
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