Jonathan Gold has been my unbeknown long time guru of gastronomy. He unknowingly took me in back when I was in the 11th grade, the first time I read the weekly other than to see what local punk shows were coming up--I was mesmerized.
Every single Thursday morning I would eagerly walk to the nearest distributor of the Weekly--this coffee place that was 5 blocks the other direction from campus--and stumble my way back to school, late, reading his newest find and slowly walking. Many times, walking by a lot of those places.
This, in combination with a growing obsession with food and a less than social High School experience...was the birth of Teenage Glutster.
I've actually met him a few times already and was rather blissful to find out that he knew I was even alive. But when I found out that he recently gave me props on this Weeks review of Moles la Tia, I was euphoric.
"Word got around about La Tia almost the moment it opened, from a WIDELY NOTICED post on the Teenage Glutster Blog..."(28 Gold)
Mundane Mexican No More was one of my most passionate pieces ever, just one of those moments, I remember I couldn't rest until I was done with it.
Thank you Food Shifu, thank you.
Friday, January 23, 2009
Friday, January 16, 2009
The 20th Birthday Posts: Lunasia Chinese Cuisine
I am twenty...so what?
Feel the same, look the same and absolutely eat the same (even more I think?). Still can't help but feel nostalgic but at the same time...good riddance, seriously.
Delayed my highly anticipated, usual Dim Sum feast at Elite an extra hour to do some excruciating forward bends, I ended up haphazardly trying Lunasia Chinese Cuisine right across the street (decided to go with the whole 'new phase in life' theme, hence, try a new Dim Sum Place?).
This was probably my first Dim Sum experience back in the day when they were still 'Triumphal Palace'. They have a very similar menu to Triumphal Palace's, not too far from Elite's so, I stuck with some of my usuals, and of course...tried new things.
We were the first guests of day, the three of us (mom, pops & me) were the only ones there for a good hour, service was impeccable. Not even five minutes had passed since we submitted our little dim sum exam sheet (check off, no carts in sight) and our first plate had arrived.
It was simply translated to Boiled Chinese Green, definitely a close relative to Kai Lan (Chinese Broccoli). Lived up to its name as there was no resistance in the usually undercooked stalk of this plant, came along nicely with some added texture of the chewy bean curd pieces on top. The broth added depth.
Then these babies showed up.
Baked Turnip Cakes have been making its way to most of these modern check-off establishments. This glorious pastry encompasses that ubiquitous shrimp-pork-rice flour steamed turnip mixture and adds even more of a swoon affect with its luxurious flaky crust. Still, keeping that light touch; not as greasy and rich as in other places.
Next up was the Sauteed Eggplant.
Eggplant is one tough veggie, literally. To get rid of that bitter, dry mealy raw texture requires a lot of patience, skill and heat. That said, these were good. Texture somewhere between a fried plantain but still a little bit of that raw eggplant stuff left in tact. The accompanying sauce was as expected, a lot lighter on flavors--not as sweet or salty--than most other chinese eggplant stuff.
The vegetable dumplings were standard.
A plethora of finely cut assorted veggies and bean noodles. Just have to wait a while to cool (which I couldn't), so they can be chopstick manageable. Since they are done in the Cantonese style of the south, fragile, translucent rice flour is used, not thick pliable wheat flour like in most dumpling/noodle only shops.
Almost done.
Pan Fried Turnip Cake in X.0 Sauce
X-O Sauce is a concoction derived from brewing the hell out of dried fish, scallops and shrimp then cooked with garlic, chili, onion and oil. Put this on anything and I will eat it. The turnip-mixture spears were satisfying, starchy and hitting the same comfort spot as a devious steak french fry. My dad was convinced it was a potato wedge.
We also got these Purple Rice Wraps due to the exclusivity of it. But they didn't make the photo room floor (totally crossed my mind somehow). These were the only things that broke that signature lightness that was apparent through out all the dishes. The wrapper acted as a sponge for excess oil. Nonetheless, the obscure forbidden rice delivered its floral savory notes, it was well seasoned.
These though, let me tell you about these.
Durian Pastry
Absolute godfood. That same buttery, flakey crust but this time enveloping the king of fruits: Durian, in all its luscious, silky divinity. I will admit, it was a bit sissified though to maintain Lunasia's signature lightness.
Going again with the theme, I opted for Pu-er cha (tea), a fermented black tea associated with old chinese men for it's digestive benefits, ha. It went nicely with everything, tasting of earth. It kept me rooted and refreshed through out the meal with its fresh soil essence and fat-cutting properties.
Everything ranged from $1.88 (S) for the smaller vegetable items to 6.88 (Kit). for the meat items. I did get kind of carried away. So, thanks pops.
A nice way to start my birthday, first one since I can remember to start off right.
Lunasia Chinese Cuisine
(626) 308-3222
500 W Main St
Alhambra, CA
91801
Feel the same, look the same and absolutely eat the same (even more I think?). Still can't help but feel nostalgic but at the same time...good riddance, seriously.
Delayed my highly anticipated, usual Dim Sum feast at Elite an extra hour to do some excruciating forward bends, I ended up haphazardly trying Lunasia Chinese Cuisine right across the street (decided to go with the whole 'new phase in life' theme, hence, try a new Dim Sum Place?).
This was probably my first Dim Sum experience back in the day when they were still 'Triumphal Palace'. They have a very similar menu to Triumphal Palace's, not too far from Elite's so, I stuck with some of my usuals, and of course...tried new things.
We were the first guests of day, the three of us (mom, pops & me) were the only ones there for a good hour, service was impeccable. Not even five minutes had passed since we submitted our little dim sum exam sheet (check off, no carts in sight) and our first plate had arrived.
It was simply translated to Boiled Chinese Green, definitely a close relative to Kai Lan (Chinese Broccoli). Lived up to its name as there was no resistance in the usually undercooked stalk of this plant, came along nicely with some added texture of the chewy bean curd pieces on top. The broth added depth.
Then these babies showed up.
Baked Turnip Cakes have been making its way to most of these modern check-off establishments. This glorious pastry encompasses that ubiquitous shrimp-pork-rice flour steamed turnip mixture and adds even more of a swoon affect with its luxurious flaky crust. Still, keeping that light touch; not as greasy and rich as in other places.
Next up was the Sauteed Eggplant.
Eggplant is one tough veggie, literally. To get rid of that bitter, dry mealy raw texture requires a lot of patience, skill and heat. That said, these were good. Texture somewhere between a fried plantain but still a little bit of that raw eggplant stuff left in tact. The accompanying sauce was as expected, a lot lighter on flavors--not as sweet or salty--than most other chinese eggplant stuff.
The vegetable dumplings were standard.
A plethora of finely cut assorted veggies and bean noodles. Just have to wait a while to cool (which I couldn't), so they can be chopstick manageable. Since they are done in the Cantonese style of the south, fragile, translucent rice flour is used, not thick pliable wheat flour like in most dumpling/noodle only shops.
Almost done.
Pan Fried Turnip Cake in X.0 Sauce
X-O Sauce is a concoction derived from brewing the hell out of dried fish, scallops and shrimp then cooked with garlic, chili, onion and oil. Put this on anything and I will eat it. The turnip-mixture spears were satisfying, starchy and hitting the same comfort spot as a devious steak french fry. My dad was convinced it was a potato wedge.
We also got these Purple Rice Wraps due to the exclusivity of it. But they didn't make the photo room floor (totally crossed my mind somehow). These were the only things that broke that signature lightness that was apparent through out all the dishes. The wrapper acted as a sponge for excess oil. Nonetheless, the obscure forbidden rice delivered its floral savory notes, it was well seasoned.
These though, let me tell you about these.
Durian Pastry
Absolute godfood. That same buttery, flakey crust but this time enveloping the king of fruits: Durian, in all its luscious, silky divinity. I will admit, it was a bit sissified though to maintain Lunasia's signature lightness.
Going again with the theme, I opted for Pu-er cha (tea), a fermented black tea associated with old chinese men for it's digestive benefits, ha. It went nicely with everything, tasting of earth. It kept me rooted and refreshed through out the meal with its fresh soil essence and fat-cutting properties.
Everything ranged from $1.88 (S) for the smaller vegetable items to 6.88 (Kit). for the meat items. I did get kind of carried away. So, thanks pops.
A nice way to start my birthday, first one since I can remember to start off right.
Lunasia Chinese Cuisine
(626) 308-3222
500 W Main St
Alhambra, CA
91801
Monday, January 12, 2009
Fresh & Easy (Alhambra Style) Opening this Wednesday (01/14/09)
Word on the local studio's (Yoga Darsana and Tai-Ji) is that the new Fresh & Easy is set to open its doors this Wednesday finally.
Pretty hyped up, cutting of the ribbons and all that stuff to commence at 10:00 AM.
Promotion = Samples, Samples, Samples!
...if it's anything like the other momentous market openings i've experienced.
See you there.
Fresh & Easy
2121 W Main Street
Suite 300
Alhambra, CA 91801
www.freshandeasy.com/
Pretty hyped up, cutting of the ribbons and all that stuff to commence at 10:00 AM.
Promotion = Samples, Samples, Samples!
...if it's anything like the other momentous market openings i've experienced.
See you there.
Fresh & Easy
2121 W Main Street
Suite 300
Alhambra, CA 91801
www.freshandeasy.com/
Thursday, January 08, 2009
Hiatus Buster 2009: The Dawning of Glutster?
Stuff has been crazy in me lately: thoughts, ideas, actions--simply swerving me away from my usual food frenzied way of life, inspiration cut drastically as of late.
About to hit the big 2-0, a goodbye to my teen years is visible now (exactly one week). I know everything is going to be the same but still can't help but be hopelessly nostalgic, after all, I am the Teenage Glutster ('glut'-gluttony)
So now what? Haphazardly drop the 'Teenage' part to appease regardless of all the fame I've built with it?
Nothing definite yet, we'll see what miraculous enlightenment comes to me within a week.
I have been doing stuff though, am going to be contributing to this South Central Redevelopment Project, naturally the food/restaurant part--I already have my first submission on Simply Wholesome and will post as soon as I get the O.K.
Now if you excuse me, I have some living up to do >:)
About to hit the big 2-0, a goodbye to my teen years is visible now (exactly one week). I know everything is going to be the same but still can't help but be hopelessly nostalgic, after all, I am the Teenage Glutster ('glut'-gluttony)
So now what? Haphazardly drop the 'Teenage' part to appease regardless of all the fame I've built with it?
Nothing definite yet, we'll see what miraculous enlightenment comes to me within a week.
I have been doing stuff though, am going to be contributing to this South Central Redevelopment Project, naturally the food/restaurant part--I already have my first submission on Simply Wholesome and will post as soon as I get the O.K.
Now if you excuse me, I have some living up to do >:)
Thursday, December 25, 2008
Didn't Even Know it Was Possible...
I think I constantly ate so much yesterday that my stomach actually feels bruised (stretched the outer muscle too much?)
ha!
Merry X-Mas to all.
Remember, enjoy the moment, 'tis all..
ha!
Merry X-Mas to all.
Remember, enjoy the moment, 'tis all..
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