Here’s another idea that I thought of when considering that salads are healthy and salad dressing isn’t. What about marble-sized, edible capsules filled with salad dressing? Similar in look to a boba or a paintball, the dressing-filled capsules can easily be punctured with a fork to release their contents. They allow specific rationing of the amount of dressing desired, and also make distribution throughout the salad easy. Unevenly dressed, unhealthily doused and destructively tossed salads will no longer be a problem.The capsules can work for other foods too- chocolate syrup capsules on top of ice cream, soy sauce capsules scattered throughout a bowl of rice, maple syrup capsules hidden in stacks of pancakes or french toast.
Archive for April, 2007
Came across these two videos from a duo called Local Frequencies.
The focus is on Little Tokyo’s Orochon Ramen, home of the eat-at-your-own-risk spiciest bowl of ramen.
I’ve been eating a lot of spicy food lately. Although my tolerance is growing, I’m definitely still weak when it comes to the hotter end of the spectrum.
The video seems to prove something that I’ve been noticing over the past few months (and feel free to refute). Mexican salsas (especially the greenish orange habanero-based sauce from Chichen Itza) are much more painful than their Thai or Chinese equivalents.
Steve Plotnicki is a food blogger who eats at the finest restaurants in the world- cost being of no significance. He’s opinionated, but I don’t really read for his opinions. I’ve always marveled at the food on his blog (some of the more common items pictured here):Lobster with Shrimps and a Bouillabaisse Foam from La Chamarre
Oysters & Pearls from Per Se
In his most recent post, chef Sergio Hermann of Oud Sluis was coming to New York to visit and asked for recommendations. Plotnicki’s answer was, “rather than taking him for a meal at one of the obvious choices, we would go on a restaurant crawl.” So there it is. Validation by one of the foodiest bloggers in the world. Taking a top European chef on a New York City Food Marathon- a marathon like one that I’d never been on. Where “in 35 minutes time we had managed to run up a bill of $589.”
The initial plan for Saturday was to go to Santa Anita . Then, just to get brunch with champagne on a patio. Then to spend a whole day on the west side; starting at Joe’s, then up to Bay Cities Deli, then to Chaya for sushi happy hour. In the end, the impromptu food marathon included Joe’s, Abbot’s Pizza Company and Jin Patisserie. I didn’t take a lot of pictures, because I didn’t realize it was gonna be a marathon until it was almost over.
I’ve been to Joe’s for lunch and dinner and was impressed both times with the food and prices. It’s very comfortable, with a great patio and excellent menu choices. The banana bread shouldn’t just be a starter, but a menu item. My only complaint is that for brunch, two of our orders were extremely rich; the medley of mushrooms in a chorizo sauce with two poached eggs and the rosti potato with scrambled eggs, smoked salmon, creme fraiche and caviar. Then on the flip side the peeky-toe crab hash with poached eggs, red and yellow peppers, onions and mustard rosemary sauce and french toast, fall dried fruit compote, maple jus cinnamon creme chantilly were bland. The cauliflower soup, however, was just right.
We walked down Abbot Kinney, and simply because I’d heard great things (besides the Zagat wall of fame) I tried Abbot’s Pizza . The slice of veggie with cheese was covered in fresh broccoli, onions, mushrooms. The signature bagel crust dough was powdery and soft, and the light cheese and sauce were tasty. It tasted much healthier than Village Pizzeria (although we tend to order sausage and pepperoni-topped pizzas there). The atmosphere was fun, with loud service and joking pizza-makers behind the counter.
We finished off the trip at Jin Patisserie, a converted cottage with seating and service in the front yard. Featuring desserts very similar to Boule, this modern Patisserie sets the bar for dessert as edible art. Jin creatively names their cakes: Desire (dark chocolate mouse, vanilla creme brule), Inspiration (caramel, chocolate, sea salt and cocoa) and Splendor (white chocolate, fresh strawberries). I ordered a pistachio mousse with raspberry center, which was phenomenal.All in all it was a solid Saturday. Suffice it to say, we had Hirozen for dinner too… just to round out the day.
Square One’s chocolate chip cookie is 75% chocolate and 25% cookie.
This post lead me to another idea.
PubLESSist: (antonym of publicist) A person serving to diminish the amount of press and hype that restaurants get, in order to preserve the quality and integrity of the food and brand. See also: The Tortoise and the Hare.
Many restaurants desperately need publicists to help generate knowledge and interest due to the overwhelming competition in LA. I propose that some restaurants actually need less publicity to help their long term success.
In this age of Daily Candy, US Weekly and infinite forms of media fluff, a minimum of 365 ‘newsworthy’ events are required. News in this case is that “___ is the new black” or Paris Hilton wore a Marc Jacobs dress. Saturation is an understatement when it comes to this type of media, and Pinkberry fits in perfectly.
It’s safe to say that the Pinkberry’s balloon has burst. They expanded so quickly and extensively that all the excitement has been depleted and it’s just “ho-hum, another Pinkberry.” Almost everyone agrees that “it’s fine, it’s dessert, whatever.” So that’s the lasting impression- mediocrity due to overexposure.
Tai at Scoops sounds like he needs a PubLESSist. He knows the backlash that results from overhype; quality suffers, faithful customers get pushed to the end of long lines and mediocrity ultimately sets in.
Unfortunately good old freedom of speech will probably prohibit any hindering of hype, but it would be an interesting job to try…