Hope its not too late but the mole part of today's celebration will start at 2:00PM.
see you there!
Saturday, October 25, 2008
Monday, October 20, 2008
Feasting, Courtesy of Carousel....
"Yeah, that eggplant dip thing was so smoky there!"
My brothers words ringing through out my mind endlessly while painstakingly waiting for my stop to finally come. And sooner than later...there I was, and there it was. The rich, jet white, creamy Muttabbal (Babaghanoush) in all its glory. The texture just right...rich and thick--yet light. The flavor...smoky in the subtlest way. Held up its reputation pretty good until I had a forkful of that engaging Muhumarra, a tart dip made with roasted red pepper and pomegranate, rustic chunkyness provided by the crushed walnuts notoriously present in it. The raw hamburger patty-looking, sort of Armenian Tartar Kebbeh Nayyeh was coool, but I like the gamier lamb version in other places instead.
We were told that there was a lot "more to come" but the aforementioned Mezzas have always been my highlight of most Middle Eastern meals. Then Falafel finally made its appearance... flaky? crispy? light? "Excuse me, what's in your Falafel?" It turns out the owner is the only one with the complete recipe, but the waiter spilled a little of the beans--or chickpeas--being the case here..."there is actually some yeast and flour in their, actually healthier." There you go, leavened falafel frybread!? Interesting...
All night, I patiently awaited the mutton. Soujuk (Homemade Armenian Beef Sausage) flambeing at my table eased my lamb angst, basically bombarded with nothing but garlic. I was also quite curious about how geometrically exact they shape the Kebbeh ("spheres of cracked wheat, onion and pine nuts"), they looked exactly like a model sized football. Then it came, just one little chop, too much anticipation I guess: charred edges were good, but a tad too done--dry--for me.
Several savory seconds later, I wondered how exactly they were going to end this P.R feast? I would of been happy with some Baklava. But no, no, no, that was "much to simple", what they were going to bring out was "much better than Baklava". Not just bringing out a dazzling seasonal fruit platter complete with carefully widdled kiwi's and strategically arranged strawberries, but the more elegant cousins of Baklava. The same signature textures (phyllo), flavors (buttery) and aromas (Rose) but taken up a notch with things like Halaweh B' Jheben (a blend of semolina, Lebanese cheese and fresh cream).
Feast!
Carousel
304 N Brand Blvd
Glendale, CA 91203
(818) 246-7775
My brothers words ringing through out my mind endlessly while painstakingly waiting for my stop to finally come. And sooner than later...there I was, and there it was. The rich, jet white, creamy Muttabbal (Babaghanoush) in all its glory. The texture just right...rich and thick--yet light. The flavor...smoky in the subtlest way. Held up its reputation pretty good until I had a forkful of that engaging Muhumarra, a tart dip made with roasted red pepper and pomegranate, rustic chunkyness provided by the crushed walnuts notoriously present in it. The raw hamburger patty-looking, sort of Armenian Tartar Kebbeh Nayyeh was coool, but I like the gamier lamb version in other places instead.
We were told that there was a lot "more to come" but the aforementioned Mezzas have always been my highlight of most Middle Eastern meals. Then Falafel finally made its appearance... flaky? crispy? light? "Excuse me, what's in your Falafel?" It turns out the owner is the only one with the complete recipe, but the waiter spilled a little of the beans--or chickpeas--being the case here..."there is actually some yeast and flour in their, actually healthier." There you go, leavened falafel frybread!? Interesting...
All night, I patiently awaited the mutton. Soujuk (Homemade Armenian Beef Sausage) flambeing at my table eased my lamb angst, basically bombarded with nothing but garlic. I was also quite curious about how geometrically exact they shape the Kebbeh ("spheres of cracked wheat, onion and pine nuts"), they looked exactly like a model sized football. Then it came, just one little chop, too much anticipation I guess: charred edges were good, but a tad too done--dry--for me.
Several savory seconds later, I wondered how exactly they were going to end this P.R feast? I would of been happy with some Baklava. But no, no, no, that was "much to simple", what they were going to bring out was "much better than Baklava". Not just bringing out a dazzling seasonal fruit platter complete with carefully widdled kiwi's and strategically arranged strawberries, but the more elegant cousins of Baklava. The same signature textures (phyllo), flavors (buttery) and aromas (Rose) but taken up a notch with things like Halaweh B' Jheben (a blend of semolina, Lebanese cheese and fresh cream).
Feast!
Carousel
304 N Brand Blvd
Glendale, CA 91203
(818) 246-7775
Sunday, October 19, 2008
The Mole Gods Have Spoken: Judging the 1st Annual East L.A Dia De Los Muertos Mole Contest
It has been decided, the Mole Gods have spoken. On Saturday Oct. 25 East L.A will host its very first Dia De Los Muertos Celebration along with a Mole Contest (thanks to the efforts of Chef Rocio Camacho from Moles La Tia)
And they/she have also inducted me the duty, the responsibility, the honor...to judge this truly transcendental event
It is here that she will finally unveil her new Dia De Los Muertos inspired creation that she has been dying to bring to life since I first met her. Capturing the 3 day celebration that is lived in her hometown, involving that popular corpse-shaped cinnamon spiced Pan de Muerto ladled halfways with an ancestral dark, Mole that is taken to another realm with the help of roasted garlic and crushed almonds, the dead shall walk the earth...satiated.
9AM-11PM
October 25, 2008
4801 E. 3rd Street Los Angeles Ca 90022
INFO: (323) 263-4462
And they/she have also inducted me the duty, the responsibility, the honor...to judge this truly transcendental event
It is here that she will finally unveil her new Dia De Los Muertos inspired creation that she has been dying to bring to life since I first met her. Capturing the 3 day celebration that is lived in her hometown, involving that popular corpse-shaped cinnamon spiced Pan de Muerto ladled halfways with an ancestral dark, Mole that is taken to another realm with the help of roasted garlic and crushed almonds, the dead shall walk the earth...satiated.
9AM-11PM
October 25, 2008
4801 E. 3rd Street Los Angeles Ca 90022
INFO: (323) 263-4462
Wednesday, October 15, 2008
Tuesday, October 14, 2008
Bizarre Foods, "East L.A" and Me: What did you guys think?
I will post up the video as soon as it is available.
I was quite nervous that day but in the end...it all came together pretty good :)
For those of you that caught it, what did you guys think?
I was quite nervous that day but in the end...it all came together pretty good :)
For those of you that caught it, what did you guys think?
Tuesday, October 07, 2008
TEENAGE GLUTSTER (Javier Cabral) ON BIZARRE FOODS IN ONE WEEK!!!
In exactly seven days:
Eating homemade Menudo made with blue corn, cow heart, hooves and 3 different types of tripe at my house, and him inviting me to come along with them for the rest of the day...that is all I will reveal, check it out yourself to see what else we got ourselves into:
Travel Channel
"Bizarre Foods with Andrew Zimmern: Los Angeles"
Tuesday, Oct. 14
10:00PM ET (60 minutes)
The day finally came man, it finally came...
Eating homemade Menudo made with blue corn, cow heart, hooves and 3 different types of tripe at my house, and him inviting me to come along with them for the rest of the day...that is all I will reveal, check it out yourself to see what else we got ourselves into:
Travel Channel
"Bizarre Foods with Andrew Zimmern: Los Angeles"
Tuesday, Oct. 14
10:00PM ET (60 minutes)
The day finally came man, it finally came...
Tuesday, September 30, 2008
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