tag:blogger.com,1999:blog-226846302024-03-08T03:34:28.676-08:00Colleen CuisineRestaurant Reviews, Gourmet Recipes & Food RamblingsColleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-22684630.post-1395080425922644472012-03-07T15:05:00.007-08:002012-03-07T15:14:11.548-08:00<a href="http://casaresnick.com/"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 147px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRN4mTd6BofWkzF9nYOgeskMs-Jw2aWLBBEuFDFbA2kGypvrDV_OFLvoctNAGr2Yvlst5uehKNigPf7wzesE2HKnnv2rkSz0zbKRWCC9xJKk8yWGKDEZfdWHUrTG27wqhy8kIg/s320/Casa+Resnick+-+Facebook.jpg" alt="" id="BLOGGER_PHOTO_ID_5717296414919084786" border="0" /></a>Hellooooo friends! Long time no write. Sorry bout that... apparently I needed a 5-year break from foodblogging.<br /><br />I've started a wonderful new chapter in my life, along with a new blog - <a href="http://casaresnick.com/">Casa Resnick</a>. Please come over and check it out!<br /><br />(no, I haven't written about Pinkberry. yet.)<br /><br />XOXO,<br />Rosie ColleenColleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com4tag:blogger.com,1999:blog-22684630.post-32275110792187041182007-08-03T15:29:00.000-07:002008-12-08T21:50:19.479-08:00Wally’s 4th Annual Central Coast Wine & Food Celebration<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIXNOE0b-HNR7ziL3PI8yaIxlBwSlkiRTIs5l9R0j9zDyPeH4-tp_9nzAhEaghwHZJ87aN4nJUW_X63KlkNfr3X9sR8x_PxEU3HSNKBUKQBY7GRfw4EMI88LWswoEKA1TLsAU/s1600-h/wallys.png"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIXNOE0b-HNR7ziL3PI8yaIxlBwSlkiRTIs5l9R0j9zDyPeH4-tp_9nzAhEaghwHZJ87aN4nJUW_X63KlkNfr3X9sR8x_PxEU3HSNKBUKQBY7GRfw4EMI88LWswoEKA1TLsAU/s200/wallys.png" alt="" id="BLOGGER_PHOTO_ID_5094608257577815074" border="0" /></a>This Sunday marks the next (4th) annual Central Coast Wine & Food Celebration at Wally's Wine in West LA.<br /><br /><a href="http://colleencuisine.blogspot.com/2006/08/wallys-central-coast-wine-food.html">Remember last year?</a><br /><br />Yeah, I pretty much gorged myself on treats from Spago, Hitching Post, Bouchon, Lucques, AOC, Sona, Sushi Roku, Campanile, Wolfgang Puck, Literati II... and they'll all be back... along with B.L.D., Mozza, Hungry Cat and several others.<br /><br />Oh, and one can't forget the wine... Sea Smoke, L’Aventure, Linne Calodo, Saxum, Ambullneo, Clos Mimi, Brewer-Clifton and Alban among others. Looks like I'll be walking home...<br /><br /><a href="http://www.wallywine.com/ps-29126-315-event-central-coast-wine-food-celebration-uc-davis-bonaccorsi-fund.aspx?affiliateid=10219">Click here for tickets</a>Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com26tag:blogger.com,1999:blog-22684630.post-26191806974380921722007-05-22T19:24:00.000-07:002008-12-08T21:50:21.517-08:00Playa Del Carmen - Part Uno<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCdQ0zYwlCzjTAO59dyVl1f4Ez6jFeA1CH8af6Yix8oYnS-q-Bdx_Rd4nlcZ54glKnmR4TVnXcrKT4tG5JeRlp1KCmi9mzamscoBnxuWE-93rOoMXLv7-OE_AcqfBNlGJ7JM7/s1600-h/water.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyCdQ0zYwlCzjTAO59dyVl1f4Ez6jFeA1CH8af6Yix8oYnS-q-Bdx_Rd4nlcZ54glKnmR4TVnXcrKT4tG5JeRlp1KCmi9mzamscoBnxuWE-93rOoMXLv7-OE_AcqfBNlGJ7JM7/s200/water.gif" alt="" id="BLOGGER_PHOTO_ID_5067582712447595170" border="0" /></a>Last week I took a much-needed vacation and even managed to pull the technology heroin needle out of my arm. No phone, no laptop, no email, no blackberry, no watch, no anything that could remotely remind me of work. Don't worry, I laid on the beach and fantasized about work, which is almost as fun as being there.<br /><br />We took a trip to a city I instantly fell in love with - Playa del Carmen - and stayed at a cool little hotel - Hotel Deseo, which I also loved (even though you need earplugs to fall asleep).<br /><br />We ate, we drank, we walked around, we shopped. I got AT LEAST two shades darker. And while most of my vacations center around good food, this one was more about a good beach.<br /><br />That said, this is a food blog, not a lay-on-the-beach blog, so here is a little quiz for you.<br />Playa del Carmen has really good:<br />1) Guacamole<br />2) Ceviche<br />3) Tamalas<br />4) Tortillas<br />5) Pizza<br />6) Margaritas<br />7) Salsa<br /><br />Ding ding!! You guessed right. They have really good pizza. Super good, in fact... it's like, almost New York style good. Who knew.<br /><br />Here's a slice of four cheese and a slice of mushroom... I also had pepperoni which was equally delicious. The place: Pizza Pazza on 12th.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZQri6ZlnaTadGlQpZmHz3px22BYSFI4VAMQML8wpwjOkzitTKw5b3_Xf1boZoEfd-0T6P3Dwb2KQvskYUaKww3JqJSQYawHDQ2VOC-Ao9C1X2jHm0AGMmIBw_qlGqYJwxfxn/s1600-h/pizza+pazza.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZQri6ZlnaTadGlQpZmHz3px22BYSFI4VAMQML8wpwjOkzitTKw5b3_Xf1boZoEfd-0T6P3Dwb2KQvskYUaKww3JqJSQYawHDQ2VOC-Ao9C1X2jHm0AGMmIBw_qlGqYJwxfxn/s400/pizza+pazza.gif" alt="" id="BLOGGER_PHOTO_ID_5067585336672613042" border="0" /></a><br />OK, let's get serious. Nobody really reads these things, right? Just scroll down to see the food photos. I made a couple lazy grumblings along the way. (Geesh, I am turning into the laziest food blogger ever... please go <a href="http://oishiieats.blogspot.com/"target="_blank">here</a>, <a href="http://eatdrinknbmerry.blogspot.com/"target="_blank">here</a>, <a href="http://dailygluttony.blogspot.com/"target="_blank">here</a>, or <a href="http://www.deependdining.com/"target="_blank">here</a> if you want to read real food blogging that reflects time, thought and effort... I'm all out).<br /><br />First up is a cute little Italian cafe called Casa Mediterranea. These people really care about they food they serve you, and they don't take credit cards. And they like to rhyme.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sEMxNynGeyaYPDhWdcayRqjHkvHFNnuhWHjZKLuCrJWqfTeEtCO5lcVPgt2eiLCJz5ZN0zHdNSQj1Vq5Hj2qqD0b8LzqJzisD4RuDrI1BwbpznETGzIKRzj9rBfdqYLfbBrG/s1600-h/casa+menu.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sEMxNynGeyaYPDhWdcayRqjHkvHFNnuhWHjZKLuCrJWqfTeEtCO5lcVPgt2eiLCJz5ZN0zHdNSQj1Vq5Hj2qqD0b8LzqJzisD4RuDrI1BwbpznETGzIKRzj9rBfdqYLfbBrG/s320/casa+menu.gif" alt="" id="BLOGGER_PHOTO_ID_5067586028162347714" border="0" /></a><br />Complimentary Brushetta.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitl2WChWN9l_f0SU-pHlS1399E3rWGK97YFxnnpllpZWLaplaAEwY5idMGmo-8lS2l_8uGmPibcH3Sow6-py7kblZ_Q1S2JRftcE62XyWS_ps8t4Xxu2XMdPKFat9Bz-etfs0C/s1600-h/brushette.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitl2WChWN9l_f0SU-pHlS1399E3rWGK97YFxnnpllpZWLaplaAEwY5idMGmo-8lS2l_8uGmPibcH3Sow6-py7kblZ_Q1S2JRftcE62XyWS_ps8t4Xxu2XMdPKFat9Bz-etfs0C/s400/brushette.gif" alt="" id="BLOGGER_PHOTO_ID_5067588660977300178" border="0" /></a><br />Roast beef with truffles and Parmesan cheese - this tasted a lot better than it looked.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29oQ1ZWMxiFSsvYosSdhkDXe4UNg0JsMZTfoRqRX7pOiqisM35RyOgXsa4NtWWpa6YMUav_qPK47YqkhCdt61VDKGplE2o2goDzln2X73olAyseP7Qak691tYsZpbHY3fSPo3/s1600-h/truffle+beef.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29oQ1ZWMxiFSsvYosSdhkDXe4UNg0JsMZTfoRqRX7pOiqisM35RyOgXsa4NtWWpa6YMUav_qPK47YqkhCdt61VDKGplE2o2goDzln2X73olAyseP7Qak691tYsZpbHY3fSPo3/s400/truffle+beef.gif" alt="" id="BLOGGER_PHOTO_ID_5067588699632005874" border="0" /></a><br />Ravioli something or other doused in butter.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rQqPyVFi13v9UG6C6WVqS4sdqRTCckBgyss8aLcgqzi3UiM7XjsIXHvSNdHt_8BsSVGTL3i9HQQPc1yObfawFJRMJwmT7uQCGLNBN54qfsP5Z8qIzlh7wLjvu3YGNHyqMSTu/s1600-h/ravaioli.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4rQqPyVFi13v9UG6C6WVqS4sdqRTCckBgyss8aLcgqzi3UiM7XjsIXHvSNdHt_8BsSVGTL3i9HQQPc1yObfawFJRMJwmT7uQCGLNBN54qfsP5Z8qIzlh7wLjvu3YGNHyqMSTu/s400/ravaioli.gif" alt="" id="BLOGGER_PHOTO_ID_5067588721106842370" border="0" /></a><br />Gnocchi. I really love gnocchi and this one didn't have the best flavour, but it did have the best texture of any gnocchi I've ever had... like soft down baby pillows that melted in your mouth.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOEo9ycumUk8mUAp7fgbHsFE3_SntaD0LXpAJPcGrBU-_9n3mkC3tYI32C8USKBmYQiVulfJLDWmXiVYZm-AOcZTNkN6baD4Z3KxxUMiYlEHKRRlcZPWdnBNcB_7ZID2VcA5HK/s1600-h/gnocchi.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOEo9ycumUk8mUAp7fgbHsFE3_SntaD0LXpAJPcGrBU-_9n3mkC3tYI32C8USKBmYQiVulfJLDWmXiVYZm-AOcZTNkN6baD4Z3KxxUMiYlEHKRRlcZPWdnBNcB_7ZID2VcA5HK/s400/gnocchi.gif" alt="" id="BLOGGER_PHOTO_ID_5067588678157169378" border="0" /></a><br />Overall, this was an average meal in a charming little place. If your mom cooked this for me, I would think she was a good cook. But your mom doesn't live in Playa.<br /><br />Next, we went down to Tulum (Mayan ruins) and then to a really beautiful beach club (Paraiso) and then we had early dinner at Mezzanine, which is a hotel that has a Thai-flavored restaurant inside.<br /><br />Umm... how can you not enjoy a restaurant when the view over your mango margarita looks like this?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgximxM2xxTk42NAkPqesN3ZUeWkHSS-rm35LchfRuM4aeC57-sQS6wvJDBMDyniqi22tTNCgT92iOOVNlAnDis6hQk9PrDr6KPuKLhx6ZsqgizWIH3turRvYbJhTYUuCbcVF/s1600-h/mango.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHgximxM2xxTk42NAkPqesN3ZUeWkHSS-rm35LchfRuM4aeC57-sQS6wvJDBMDyniqi22tTNCgT92iOOVNlAnDis6hQk9PrDr6KPuKLhx6ZsqgizWIH3turRvYbJhTYUuCbcVF/s400/mango.gif" alt="" id="BLOGGER_PHOTO_ID_5067591220777808738" border="0" /></a><br />MMMmmm. Mango margaritas. My favorite.<br /><br />OK, I said the food was Thai-flavored, right? Not so much authentic Thai, but still relatively good. Made much better by the view of the Caribbean in the background, of course.<br /><br />Chicken satay with peanut sauce and cucumber salad...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxHJ7tmk_gP4xdyKjqrjFeEx-T4nG2HRowy3byNi3TqgcJcJfnB9uDtjNQiZwVbP3uzD9wadBgKNcIHa1SWKS3EUO9m2VksOzZCCv7tmWNwjBcURwSiXI_Iif_Dda-Ui972sF/s1600-h/satay.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXxHJ7tmk_gP4xdyKjqrjFeEx-T4nG2HRowy3byNi3TqgcJcJfnB9uDtjNQiZwVbP3uzD9wadBgKNcIHa1SWKS3EUO9m2VksOzZCCv7tmWNwjBcURwSiXI_Iif_Dda-Ui972sF/s400/satay.gif" alt="" id="BLOGGER_PHOTO_ID_5067591023209313090" border="0" /></a><br />Crab wontons...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6O5P7P0fyRDXN4gGHzEyd2qnLrhEtx2kCdf8hE6FajeW2QFyOS89jqYikdKE0uVTpcFO54wf6SF4P_9KU3tIYIN2fcB4AReiC5tH1tf4rDqTt6sU8Qa0IhZwDfLMymnTS4Lw/s1600-h/crab+wontons.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6O5P7P0fyRDXN4gGHzEyd2qnLrhEtx2kCdf8hE6FajeW2QFyOS89jqYikdKE0uVTpcFO54wf6SF4P_9KU3tIYIN2fcB4AReiC5tH1tf4rDqTt6sU8Qa0IhZwDfLMymnTS4Lw/s400/crab+wontons.gif" alt="" id="BLOGGER_PHOTO_ID_5067590963079770914" border="0" /></a><br />Vietnamese (or Thai-ish) spring rolls with a mango chutney<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhju_hI1RSgrFgjcMJedct6ARS6EgrdeUoGTsZ7nRqypyN9cPasLc10zsy25SCZaXyluaQleJviJ4nNFN1cDKLlwg48ud_iCR_gxfXmLIlM-LJZ16AXc4JuEMIsHevgKSHAwpd/s1600-h/spring+rolls.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhju_hI1RSgrFgjcMJedct6ARS6EgrdeUoGTsZ7nRqypyN9cPasLc10zsy25SCZaXyluaQleJviJ4nNFN1cDKLlwg48ud_iCR_gxfXmLIlM-LJZ16AXc4JuEMIsHevgKSHAwpd/s400/spring+rolls.gif" alt="" id="BLOGGER_PHOTO_ID_5067591048979116882" border="0" /></a><br />(not so) spicy beef salad - completely bland...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVwrN3hkvmSwbQcILqqjxwXXudK2e-q8i03IrMvwqzDLY-tvUCk8KWqW07OQpz78kLnFfaJmD4zl1xABpIsdE6wP5S_vsp3BK0Y5rR0Fg7zak0C5tdMYOcFmfePVtwFui8U1B/s1600-h/beef+salad.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVwrN3hkvmSwbQcILqqjxwXXudK2e-q8i03IrMvwqzDLY-tvUCk8KWqW07OQpz78kLnFfaJmD4zl1xABpIsdE6wP5S_vsp3BK0Y5rR0Fg7zak0C5tdMYOcFmfePVtwFui8U1B/s400/beef+salad.gif" alt="" id="BLOGGER_PHOTO_ID_5067590945899901714" border="0" /></a><br />And the big winner of the meal... lobster curry, which was a huge fresh lobster tail that was doused in a mild-but-tasty green curry. Probably the best food dish of the trip besides the pizza.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVZ5_e12Nz8VQYmKuao5Dhf1VSRma-KYY-1aG_GscA1THo_dl6qKiDB1AWx5c63rwFtSuugGVPRYDSv3jEwRIDSdXzYBwF1x_HELM6h_QzDIPVfmHozu9nQYg3aMTuztPT6ZN/s1600-h/lobster.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwVZ5_e12Nz8VQYmKuao5Dhf1VSRma-KYY-1aG_GscA1THo_dl6qKiDB1AWx5c63rwFtSuugGVPRYDSv3jEwRIDSdXzYBwF1x_HELM6h_QzDIPVfmHozu9nQYg3aMTuztPT6ZN/s400/lobster.gif" alt="" id="BLOGGER_PHOTO_ID_5067590988849574706" border="0" /></a><br />OK, I've got to drag this into another post... more to come. Yes, I did actually eat some Yucatan food when I visited the Yucatan peninsula, that's coming next.Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com27tag:blogger.com,1999:blog-22684630.post-15994244836855581532007-05-22T18:44:00.001-07:002008-12-08T21:50:21.717-08:00Orange Mocha Frappucino!!OMG! Starbucks finally released the Orange Mocha Frappucino! Freak gasoline fight accident not included.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxc4ZVxHSF4QzdrUTrSSdCvjnOK9vAAMuYEcKTFgRRS-x62HXGzZCBYK1OHZYrXLzbuXMABX6DtbFe0A4pvPdhLv90r2JXfzd0YiGWZKF0UwTUyXVRFfVieBmAqyfpgsDTT9v/s1600-h/orange+mocha.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrxc4ZVxHSF4QzdrUTrSSdCvjnOK9vAAMuYEcKTFgRRS-x62HXGzZCBYK1OHZYrXLzbuXMABX6DtbFe0A4pvPdhLv90r2JXfzd0YiGWZKF0UwTUyXVRFfVieBmAqyfpgsDTT9v/s400/orange+mocha.gif" alt="" id="BLOGGER_PHOTO_ID_5067566846838403714" border="0" /></a><br /><span style="font-size:78%;">*OK, not technically. But they have an Orange Creme Frappucino and an Orange Mocha so it is close enough. If you don't know what I'm talking about, you clearly missed the greatest comedy of all time. The end.</span>Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com7tag:blogger.com,1999:blog-22684630.post-52924415566189177022007-05-12T16:03:00.000-07:002008-12-08T21:50:21.878-08:00Frozen Faux-gurt: You Know You Want ItDear Pinkberry -<br />From the looks of your homepage, you seem to be doing a decent job of crisis management (acknowledge the issue, address the issue). Exhibit A:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujpz-h3m7aMkZau4CAQ9J10IMrW4HyZ1oD9bC8vb_NoMZNGY3VqLaZBllG3mAJLSJhPQyQfpnVOWJx-gEJFG-JZt7ropkkKBds1PcDKeEyt_fb_qlib77i0IUck9983UMRHtq/s1600-h/Fauxgurt.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujpz-h3m7aMkZau4CAQ9J10IMrW4HyZ1oD9bC8vb_NoMZNGY3VqLaZBllG3mAJLSJhPQyQfpnVOWJx-gEJFG-JZt7ropkkKBds1PcDKeEyt_fb_qlib77i0IUck9983UMRHtq/s400/Fauxgurt.gif" alt="" id="BLOGGER_PHOTO_ID_5063815564532450386" border="0" /></a><br />But Pinkberry - PLEASE - unleash the marketing expert within you - this could be the next, NEXT big thing!<br /><br />A<span style="font-size:100%;">t my day job, we have a motto: if you can't fix it, feature it.<br /><br />And in L.A., as you've probably discovered, people love "faux."<br />Faux fur, faux tan, faux boobs, faux relationships, faux dessert.<br /><br /></span><span style="font-size:180%;"><span style="font-weight: bold;font-size:180%;" >Frozen Faux-gurt</span><span style="font-size:100%;"><br /><span style="font-size:78%;"><br /></span></span><span style="font-size:100%;"><span style="font-size:78%;">Seriously.<br />Real frozen yogurt has got to be damaging to the environment or cruel to animals or something. Give people a reason to go faux, and they'll be your faux friend forever.<br /></span><br /></span></span>Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com9tag:blogger.com,1999:blog-22684630.post-1355481008285076812007-05-09T20:08:00.000-07:002008-12-08T21:50:22.288-08:00B Cafe - The BEST New Spot in TownOMG, like, where have you totally been for the past two and a half months girl?<br /><br />Ummm... DUH!!!!<br />I've been hanging out in the coolest place ever... the B Cafe!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0DghXvdI3bSVPq4wV-Wnq5pvmr3mg5txnbi0GsHt5CVnKHidW74XNaW5MwIJTEnzXWfbLERKmvZBn4C_8uZUbeFMV47HTF3sTBl0XyfJMObelKPqHdOqzkSrhCGwtVJy7qoe/s1600-h/B+cafe+-+outside.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0DghXvdI3bSVPq4wV-Wnq5pvmr3mg5txnbi0GsHt5CVnKHidW74XNaW5MwIJTEnzXWfbLERKmvZBn4C_8uZUbeFMV47HTF3sTBl0XyfJMObelKPqHdOqzkSrhCGwtVJy7qoe/s400/B+cafe+-+outside.jpg" alt="" id="BLOGGER_PHOTO_ID_5062766385626416178" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Haven't heard of it? Well, it's pretty new. Yah, they got super sweet grub... pizza, salad bar, cappuccino machine, fro-yo (not Pinkberry, but it's just as good).<br /><br />That's me and my bf in the picture - he's pretty cool.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8y3bzVw6bWDsY-z-3Pp0MkeYtmoHF1l5M-RPCwNw1ECO-T-ZpazaE2A02GbRIGaA-Y3pBqyzcfZBwogEyOC_Sn0OyEfOcgCrX3jzG8BUnvKZMBywcjjeSB2WqXpE-fKJ-KVT1/s1600-h/B+cafe+-+inside.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8y3bzVw6bWDsY-z-3Pp0MkeYtmoHF1l5M-RPCwNw1ECO-T-ZpazaE2A02GbRIGaA-Y3pBqyzcfZBwogEyOC_Sn0OyEfOcgCrX3jzG8BUnvKZMBywcjjeSB2WqXpE-fKJ-KVT1/s400/B+cafe+-+inside.jpg" alt="" id="BLOGGER_PHOTO_ID_5062766389921383490" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Pretty soon it's gonna be SO popular that you might have a hard time getting a table. But give me a heads up that you're coming and I'll be sure to save you a spot.<br /><br /><a href="http://www.barbiegirls.com/" target="_blank">Meet me there</a>!!!<br /><br />p.s. yes, this is my day job... it RULESColleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com10tag:blogger.com,1999:blog-22684630.post-72008758340616119042007-03-04T14:02:00.000-08:002008-12-08T21:50:22.907-08:00Peeps S'Mores<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRajPRk2ZzoyD2SpGpVGfaMKi9uazMETu5zjf61IIcXL9kJb1-5-OMQVBJt5MW9P7WRJmtolQSKI4jjk_bSnaK3tfbH1JyaAmGi6KqZFlbjeuutykFgqG0CfSr42_Trwb4D-B/s1600-h/flambe-5.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRajPRk2ZzoyD2SpGpVGfaMKi9uazMETu5zjf61IIcXL9kJb1-5-OMQVBJt5MW9P7WRJmtolQSKI4jjk_bSnaK3tfbH1JyaAmGi6KqZFlbjeuutykFgqG0CfSr42_Trwb4D-B/s200/flambe-5.jpg" alt="" id="BLOGGER_PHOTO_ID_5038254619990063122" border="0" /></a>Nearly one year ago today, I photoblogged what I believe to be "the greatest dessert invention of all time," <a href="http://colleencuisine.blogspot.com/2006/03/peeps-flambe.html" target="_blank">roasted Peeps</a>. No, I'm not claiming stake to the <span style="font-style: italic;">invention </span>of roasted Peeps - people have been doing it for many years - rather, I felt it was my DUTY, my OBLIGATION, to share such a magical creation with the world, step by step, in photographic detail.<br /><br />And today, dear readers, nearly one year since I documented <a href="http://colleencuisine.blogspot.com/2006/03/peeps-flambe.html" target="_blank">Peeps Flambe</a>, I share with you the next generation, nay, the ULTIMATE Peeps recipe of all time: Peeps S'Mores.<br /><br />Such remarkable genius of food invention is rarely stumbled upon while sober. In this case, we were celebrating the birthday of my seen-on-TV foodblogging friend <a href="http://eatdrinknbmerry.blogspot.com/" target="_blank">Dylan</a>, who may have been in a state to come up with some really creative food inventions of his own (<a href="http://eatdrinknbmerry.blogspot.com/2006/03/iron-chef-battle-souplantation_18.html" target="_blank">Iron Chef Sizzler</a>, anyone?).<br /><br />I'm not sure when exactly the idea struck. I'd hear about, read about, and thought about Peeps S'Mores before. But somewhere between the Gold Mountain, Taco Bell, Ralph's, and my kitchen table, the ingredients and the will collided.<br /><br />And from this point forward, I will take the voice of the Peep.<br /><br />Peep:<br />Hello there. And how are you? What say you, on such a lonely night as this, so full of longing and anticipation? Dost thou admire my coat, sparkling in a saccharine pink essence? As I sit atop a step of chocolate, I notice the fragile crumbs of graham cracker scattered delicately about. My right side exposed, naked, white. What dost thou think of this discovery?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wX5LQgI48oy18hzc7bAkl3RDt9d0C6p0eqm5vZU4Hn1p56NrfgAZdT-J3TkoFNEor28ArGU5pwJLG_ciLGGG9ZqMEa8mK4KDalW21redISjAi0HTzxCvYQLVj-ctsAOk6XE8/s1600-h/before.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wX5LQgI48oy18hzc7bAkl3RDt9d0C6p0eqm5vZU4Hn1p56NrfgAZdT-J3TkoFNEor28ArGU5pwJLG_ciLGGG9ZqMEa8mK4KDalW21redISjAi0HTzxCvYQLVj-ctsAOk6XE8/s400/before.png" alt="" id="BLOGGER_PHOTO_ID_5038199597164034018" border="0" /></a><br />Peep:<br />Such warmth. Despite being skewered, so fragile and exposed, I feel the warm breath of dear <a href="http://hand-tools.hardwarestore.com/69-407-torch-kits/bernzomatic-micro-torch-101034.aspx" target="_blank">Bernzo</a> heavy upon me. Oh Bernzo. Your breath fills me with a sudden terror. You are burning me alive.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4IQSWjA3WLQ04GoEBMFZVIMFvGGa0jegd6uKSUdTtE1rM89wHCgLnZjLDebsFQOUVUHT5lQ7nJd4rEk8mlxBh63KjrRQ09b5lq0rmxeVeU3LYUr3I50CeHJm8ax2imH07hrw6/s1600-h/during.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4IQSWjA3WLQ04GoEBMFZVIMFvGGa0jegd6uKSUdTtE1rM89wHCgLnZjLDebsFQOUVUHT5lQ7nJd4rEk8mlxBh63KjrRQ09b5lq0rmxeVeU3LYUr3I50CeHJm8ax2imH07hrw6/s400/during.png" alt="" id="BLOGGER_PHOTO_ID_5038199601459001330" border="0" /></a><br />Peep:<br />So this is how it ends... smashed between the rich and the banal in a careless embrace. Bargain basement graham crackers mock me, and yet I am melting into the finest Belgian chocolate. Conflicted. Confused. Dead.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ock58KxtNsq4K0dW7GzzxJFF4rxCHh2rpOzwetolMq4ITVrtUymcgZGp4suma9MwZw3-YiM54d2GND6F0oE73ut1gRY4s5ZQWkQiCAzQMptd4_y9vE9s4a-XuDYhMvv_9Tr8/s1600-h/after.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ock58KxtNsq4K0dW7GzzxJFF4rxCHh2rpOzwetolMq4ITVrtUymcgZGp4suma9MwZw3-YiM54d2GND6F0oE73ut1gRY4s5ZQWkQiCAzQMptd4_y9vE9s4a-XuDYhMvv_9Tr8/s400/after.png" alt="" id="BLOGGER_PHOTO_ID_5038199592869066706" border="0" /></a><br />Delicious.<br /><br />It goes without saying that the magic of the Peep S'More is the delightful crisp and crunchy bruleed sugar that melts into the chocolate. Yes, it's decadent. Yes, it's delightfully tacky. Yes, it's pseudo-playful gourmet (I'm waiting to see this on the menu at Grace or BLD, complete with a mini campfire for the table).<br /><br />It's everything I've ever wanted in a dessert, and somehow more.Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com29tag:blogger.com,1999:blog-22684630.post-14930137834353739662007-03-03T13:01:00.000-08:002007-03-03T16:52:11.285-08:00Colleen Cuisine on KCRW's Good FoodHere's another little piece on Pinkberry from one of my favorite radio programs, KCRW's Good Food. Evan Kleiman interviews Jennifer Steinhauer who wrote the recent NY Times piece "<a href="http://select.nytimes.com/gst/abstract.html?res=F40D14FB395A0C728EDDAB0894DF404482&n=Top%2fReference%2fTimes%20Topics%2fPeople%2fS%2fSteinhauer%2c%20Jennifer" target="_blank">Heated Competition. Steaming Neighbors. This is Frozen Yogurt?</a>"<br /><br />Jennifer, thanks for the shout out for Colleen Cuisine!<br /><br /><a href="http://www.kcrw.com/etc/programs/gf/gf070303good_food_goes_green" target="_blank">Click here to listen</a><br /><br /><br />(thanks <a href="http://www.deependdining.com/"target="_blank">Eddie</a> for the heads up!)Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com2tag:blogger.com,1999:blog-22684630.post-13702947181522269982007-02-25T19:15:00.000-08:002008-12-08T21:50:23.093-08:00Pinkberry left its wallet in El SegundoWhy, cruel world, why? I can deal with the rapidly-spreading virus that is Pinkberry infecting countless neighborhoods other than my own. But Pinkberry is getting a little too close to home with some new digs that are literally WITHIN WALKING DISTANCE of my office. I mean, if I were <span style="font-style: italic;">desperate enough, </span>I could walk there (but I'll probably drive just so I can carry some extra back to the contraband freezer hidden under my desk).<br /><br />Yes, come June, I'll be <a href="http://colleencuisine.blogspot.com/2006/08/im-pinkberry-addict.html">hooked up to the IV once again</a>.<br /><br />And those of you traveling from out of town can pick up a fix right on your way out of the airport.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVDCcG1QH7Z2SNI_dge3Llh26282_ffIVMSAS4SF9yDg1NK__Wp82KV9l3m_rzsOHt4U2nJDrVA5t5fk0T_uPfwu6bM-u6De8HjbILGThBAKZ7uOLM3oo27J7cEd26V2dswSw/s1600-h/el+segundo.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVDCcG1QH7Z2SNI_dge3Llh26282_ffIVMSAS4SF9yDg1NK__Wp82KV9l3m_rzsOHt4U2nJDrVA5t5fk0T_uPfwu6bM-u6De8HjbILGThBAKZ7uOLM3oo27J7cEd26V2dswSw/s400/el+segundo.gif" alt="" id="BLOGGER_PHOTO_ID_5035676326766597458" border="0" /></a>Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com9tag:blogger.com,1999:blog-22684630.post-65523283220943137812007-01-29T23:30:00.000-08:002008-12-08T21:50:23.281-08:00Pinkberry Swirl is Official<a href="http://colleencuisine.blogspot.com/2006/09/pinkberry-koreatown-opens.html">Like I said back in September</a>, it was only a matter of time before Pinkberry finally figured out that they could make money by sticking the original and green tea flavors together and calling it a "special menu item." I mean, rather than telling people "No, no you can't have the two flavors together because we don't know what to charge you for it and it's not on the menu anyways. Nee-ner-nee-ner-neeeee-ner."<br /><br />However, I am a bit mystified that this will only happen until February 14th (small print: offer valid until Feb 14th, Valentine's Day).<br /><br />What happens after that? Does green tea decide he's too good for plain and dump her a** for Captain Crunch?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuXqfLqCee0Ip7UHYNhSoZVosnaEXKMWZvLXgrj8ZEMo82nSvL9nibNf04YqoBcLA9_PwO1Z9eoVzh5wbWhAikOAtIRoNGMBV4OU7kTyzuIgyrqdsKYktE-Bygf98lrX-fJ_n/s1600-h/swirl.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 287px; height: 459px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuXqfLqCee0Ip7UHYNhSoZVosnaEXKMWZvLXgrj8ZEMo82nSvL9nibNf04YqoBcLA9_PwO1Z9eoVzh5wbWhAikOAtIRoNGMBV4OU7kTyzuIgyrqdsKYktE-Bygf98lrX-fJ_n/s400/swirl.jpg" alt="" id="BLOGGER_PHOTO_ID_5025723575102472802" border="0" /></a>Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com18tag:blogger.com,1999:blog-22684630.post-47031166839502422062007-01-29T00:36:00.000-08:002008-12-08T21:50:24.804-08:00Ita-Cho on Beverly<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLttz_aMyMSyGHDHtx-bzw7Vma2quHnDn3x9yUOzYoXNpZv2FSS1SE0GX4WZxLKaM79Wz1myMOmdJr29eZ1mt2QfrOuh2CWY0g7OQQUEK6LvuwLTIndtzQtWpEgaXgvqazxm2-/s1600-h/sign.png"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLttz_aMyMSyGHDHtx-bzw7Vma2quHnDn3x9yUOzYoXNpZv2FSS1SE0GX4WZxLKaM79Wz1myMOmdJr29eZ1mt2QfrOuh2CWY0g7OQQUEK6LvuwLTIndtzQtWpEgaXgvqazxm2-/s200/sign.png" alt="" id="BLOGGER_PHOTO_ID_5025715045297422930" border="0" /></a>So, today a friend of mine asked me... <span style="font-style: italic;">"don't you have a food blog?"<br /><br /></span>And I was like, <span style="font-style: italic;">"yeah, I think so."</span><br /><br />And she was like, <span style="font-style: italic;">"I haven't seen anything new on there in a while."</span><br /><br />And I was like, <span style="font-style: italic;">"you know, you're right."</span><br /><br />I kinda forgot to factor foodblogging into my Janorexia plan. Whoops.<br /><br />So, this place, Ita-Cho, is pretty hit or miss. In case you couldn't tell by my utter lack of enthusiasm, I'm feeling a little dining unmotivated these days. What is up with that? Do I need an inspiring new restaurant, neighborhood, and/or food vice? Or would just one good meal do? (unfortunately, I've already blogged about <a href="http://colleencuisine.blogspot.com/2006/04/sushi-nozawa.html"target="_blank">Nozawa</a>... so those two great meals I had this week won't cut it).<br /><br />Harumph. Bah hamburger. Here. Food pictures.<br /><br />Exhibit 1: Infinity pool sake. Jump in...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Vi5GhE6-qoKvYaZIQ0RIwQysHcQlQxICWeuTPZ9hyFNBSOeOVrJVOMy9BdJYkS19dLVc7lyGv7lz8EDf_1KpELrWXf2VUCOQUi8aBjdUJBZwwxwXMwjqx4R18FnL_x55iWlP/s1600-h/sake.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Vi5GhE6-qoKvYaZIQ0RIwQysHcQlQxICWeuTPZ9hyFNBSOeOVrJVOMy9BdJYkS19dLVc7lyGv7lz8EDf_1KpELrWXf2VUCOQUi8aBjdUJBZwwxwXMwjqx4R18FnL_x55iWlP/s400/sake.png" alt="" id="BLOGGER_PHOTO_ID_5025712287928418834" border="0" /></a><br />Exhibit 2: Remember that one time when people were afraid to eat spinach? Spinach sesame salad: peanut-buttery-ish. A near hit.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgY4v6_W3dTZVojB-dcgwhPnTYjAIkPVydkJjPyXprYMHT6gfRbxD7i47rKUqGmDzW0eqVaq3murAqcNlGcgUgF-AIT_KpOPWDekyYBIYYWD_XLol9GnULp2N4dy-wONT9-eK/s1600-h/spinach.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgY4v6_W3dTZVojB-dcgwhPnTYjAIkPVydkJjPyXprYMHT6gfRbxD7i47rKUqGmDzW0eqVaq3murAqcNlGcgUgF-AIT_KpOPWDekyYBIYYWD_XLol9GnULp2N4dy-wONT9-eK/s400/spinach.png" alt="" id="BLOGGER_PHOTO_ID_5025713108267172402" border="0" /></a><br />Exhibit 3: Broiled enoki. It's pretty hard to mess up enoki, kinda like it's hard to mess up bacon-wrapped dates. Always a hit.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5V83z0MFVxHDCu6C8lBJN4YId5En0X1MEzP0Yubcm3RAFk9Fc1pXqex1ceX6CZl_Jdt270L-lBqzZC_dr0y42GYu2yNi0-Ta1MdjoJdIBL-Fsh4Rk8VPLF88Y9SDF7Hv76v-o/s1600-h/enoki.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5V83z0MFVxHDCu6C8lBJN4YId5En0X1MEzP0Yubcm3RAFk9Fc1pXqex1ceX6CZl_Jdt270L-lBqzZC_dr0y42GYu2yNi0-Ta1MdjoJdIBL-Fsh4Rk8VPLF88Y9SDF7Hv76v-o/s400/enoki.png" alt="" id="BLOGGER_PHOTO_ID_5025712262158614994" border="0" /></a><br />Exhibit 4: Karaage. Hit. Again, it's fried chicken... did you expect it to be bad?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWU3pdTs-KahMbE9b8ZzCOdl6WSUADVlQYstQxPpIccUUGYxRxs7IxTKXc9vH2wRyF21imUTwPrGd9mHHuRg4JAbKfPs-5DbYClAA-QSKDMPP-ajcBvptUxOqZttJlQmTn6qC/s1600-h/karaage.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWU3pdTs-KahMbE9b8ZzCOdl6WSUADVlQYstQxPpIccUUGYxRxs7IxTKXc9vH2wRyF21imUTwPrGd9mHHuRg4JAbKfPs-5DbYClAA-QSKDMPP-ajcBvptUxOqZttJlQmTn6qC/s400/karaage.png" alt="" id="BLOGGER_PHOTO_ID_5025712266453582306" border="0" /></a><br />Exhibit 5: Miso-glazed eggplant. I used to love this dish, now I find it kind of gross. Too sweet, too mushy, like severely bruised fruit. Miss.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1kSYL0-TyuTA8iyLGNP1JlmAfEyl-N0ErYNcI2bBeDh3DGogV5md-uwXb5ETI9A8Hq1b_wJEk4ll9ZtUg5N7ZZr_25lV96ikv5toXjCaGtKVR-cqkVIZJpktD0iyEd5P1rtw/s1600-h/misoeggplant.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1kSYL0-TyuTA8iyLGNP1JlmAfEyl-N0ErYNcI2bBeDh3DGogV5md-uwXb5ETI9A8Hq1b_wJEk4ll9ZtUg5N7ZZr_25lV96ikv5toXjCaGtKVR-cqkVIZJpktD0iyEd5P1rtw/s400/misoeggplant.png" alt="" id="BLOGGER_PHOTO_ID_5025712279338484226" border="0" /></a><br />Exhibit 6: Maguro sashimi. BO-ring. Miss. Next.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfueHy_Z_PhKy2tn1DdtFgk3jaeotDLjV_TX1Ew57uyfog5sqPyDGdTzifXnvD3Z86bn6KF0hR2ApnYTZ-TvjA_q_D9qdRQ_rQgVywVLpEclG4S7aTQ8lUagpYdnTeUTmVnXV/s1600-h/maguro.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVfueHy_Z_PhKy2tn1DdtFgk3jaeotDLjV_TX1Ew57uyfog5sqPyDGdTzifXnvD3Z86bn6KF0hR2ApnYTZ-TvjA_q_D9qdRQ_rQgVywVLpEclG4S7aTQ8lUagpYdnTeUTmVnXV/s400/maguro.png" alt="" id="BLOGGER_PHOTO_ID_5025712270748549618" border="0" /></a><br />Exhibit 7: King crab legs. Yummy. Bring it on...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2cjU5KtJCT0GyPewM6rki5Ao0NkY-GjXsiA9wfcd1G0kRVa5WAl8v8NXowaCBmxFvajoSseg6_8tc9HdEyxxSaavb1Vw2wJUqShXaluizPg3-aAAkGbGcLnE50gBi9cv4Pce/s1600-h/kingcrab.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2cjU5KtJCT0GyPewM6rki5Ao0NkY-GjXsiA9wfcd1G0kRVa5WAl8v8NXowaCBmxFvajoSseg6_8tc9HdEyxxSaavb1Vw2wJUqShXaluizPg3-aAAkGbGcLnE50gBi9cv4Pce/s400/kingcrab.png" alt="" id="BLOGGER_PHOTO_ID_5025368742084346306" border="0" /></a><br />How 'bout a little upskirt action?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjjHpar-33cRZfTjsrbKM1UomZkh81KjrTYRHssvK4LsCMDhhvmk_4UAzqUxnwCApJoyna5yE3Bdz5zdnGof5R5aIsrFKEAyKeT3Vww10zNj43xicdmJRSHDXZGCs9Mgt99FX/s1600-h/upskirt.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxjjHpar-33cRZfTjsrbKM1UomZkh81KjrTYRHssvK4LsCMDhhvmk_4UAzqUxnwCApJoyna5yE3Bdz5zdnGof5R5aIsrFKEAyKeT3Vww10zNj43xicdmJRSHDXZGCs9Mgt99FX/s400/upskirt.png" alt="" id="BLOGGER_PHOTO_ID_5025713116857107010" border="0" /></a><br />Tally: 4 hits, 2 misses, 1 near hit.<br />The end.<br /><br />Ita-Cho<br />7311 Beverly Blvd.<br />323-938-9009Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com16tag:blogger.com,1999:blog-22684630.post-16291792745373239552007-01-09T21:29:00.000-08:002008-12-08T21:50:24.978-08:00iCandyIs it just me, or did anyone else decide to give up food for a couple months to save for one of these things? <div><br /></div><img id="BLOGGER_PHOTO_ID_5018273868428214706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWdlRIQEyMfA18tChzQ-GzGaKtrUw6Dvd05qqi4RNihg0TFu0mp5TmwYg-y8V8PsX2PmVGDTvz0huhTTqG4TKhqxc_DgT62NH6qBYENoA_922CIxbYbSiFx60jSJ_R-HdlvAW/s400/iphone.jpg" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyOqPWVuGqMHZfHIbdFJUkBgxfp93CCR-0d3yR-0vdixGYd30F7w2mkiYMM519VFC5VAI8DSCMiv9W0vPFKUnrLsic4LeUnWpyCvVmXDRjvJRjyreEv4MpWuMFyYLk4NtPTSQ/s1600-h/iphone.jpg"></a>Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com6tag:blogger.com,1999:blog-22684630.post-26324614248072496352007-01-04T17:30:00.000-08:002008-12-08T21:50:25.356-08:00Random Snacking: Hannam MarketOne of my favourite pasttimes is walking down the aisle of Hannam market and buying the most random stuff I can find. Sometimes you get a hit, sometimes a miss, but it's always something a little unexpected.<br /><br />Like, for example, this box of frosted cookies whose package and inner wrapper seemingly promised a smily tongue face on the uppermost cookie.<br /><br /><img id="BLOGGER_PHOTO_ID_5016353204481829346" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTzGpPPNjcmJJmi3ecu9yLiyTAZEIR37GO848f6mq_wZz0NtfCkaq9SdvsULVz6laU0ZWA17PVv1rFBMjuPz5AxGRmX-o4VE5yaFsP7iM5WH4Px30NsP1_Hc-mGkO8bMM8tUd/s400/frosted-cookie.png" border="0" /><br />There is no smiley face on the cookie. This is, however, enough trans fat to warrant a felony in the state of New York.<br /><br />This is a fun little green tea cookie. The package is so cute, kind of like a zen sanitary napkin.<br /><br /><img id="BLOGGER_PHOTO_ID_5016353208776796658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpspWKQLz69Y3MK9GSnEH99PU69lz5yVHfXg8ZTuJGxYQqWvGPR0MZo0_cjmvOzF9_L3ywuEOPCNWwHosXnZgRpn8OcGA5FwxhVzZLbNm1WNLa92wp8GJSYtD_bZPDSTmG3zP/s400/green-tea-cookies.png" border="0" />The green tea cookies were a hit... crispy and light with a delicate green tea flavour. If only I had finished on these instead of the last snack...<br /><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5016353217366731282" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFOBMmVtsKQA_rG0S1aapThlmwI-cMFuZJrysgbHNN6hmqrglWxIo86rCy_uAbFuaNrMBVlLNNAam2IoYjRwrOMoTDBE56d9uYtjlMnygrim_W3YBbW3c2R7XH41oLJrqvEQy2/s400/snack.png" border="0" /></div><br /><p>WTF. Seriously, what does this look like to you? Cause to me, it looks like a field of beautiful daisies where tiny children dance and laugh in the sunshine. Or not.</p>Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com9tag:blogger.com,1999:blog-22684630.post-26753267211429300062007-01-02T20:55:00.000-08:002008-12-08T21:50:25.584-08:00Colleen Cuisine in the LA TimesSome fun news for the LA Foodblogging community...<br /><br />Tomorrow's LA Times Food Section features an article on the LA foodblogging scene, plus a great big list of local foodbloggers. Colleen Cuisine is in there - my <a href="http://colleencuisine.blogspot.com/2006/08/im-pinkberry-addict.html" target="_blank">second</a> LA Times mention so far, yay! - and I didn't even have to talk about Pinkberry.<br /><br />Oh, crap. Apparently, I am "very fond of Pinkberry."<br /><br /><p><img id="BLOGGER_PHOTO_ID_5015679473240906930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRxdyPnOddzRlP1PIAO4EqGj3VEaSxrQigRExkPoFWWPPxSPNEHUH0BT3UCwA0tWfUIwVwdRVfQ8ur4Yf85zNgVffWL5C3uaDq4qC-cJnurgdUueFQUoCDn09HBDvS8kQf9P3/s400/latimes2.jpg" border="0" /><br />Well, whatever... I'll take it! As you all know, I'll <a href="http://colleencuisine.blogspot.com/2006/12/am-i-pinkberry-slut-or-pinkberry-whore.html" target="_blank">slut myself out to Pinkberry</a> for media coverage anytime. </p><p>The article went live tonight on latimes.com - <a href="http://www.latimes.com/features/food/la-fo-dish3jan03,1,1889083.story?page=1&coll=la-headlines-food" target="_blank">read it here</a>. I'll scan and post the hard copy sometime tomorrow. </p>Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com16tag:blogger.com,1999:blog-22684630.post-1167534290776445512006-12-30T19:04:00.000-08:002008-12-08T21:50:26.104-08:00Du-pars at The Farmer's MarketAfter shuttering its doors for remodeling nearly two years ago, Du-par's at the Original Farmer's Market is once again open. Why should you care? You shouldn't.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivDIdYjBEx3FY2RCbHgqpNqvqZpDs7vPy6nzS_DcLe8r8KG-oAb2sStDKjSDotc_g8JyxqhQSsIQQmizk83GXvm9qtDLyISNB3qFvKDEEJgYoYA00kRm2TiClr-ffpvE4GbnBI/s1600-h/coffee1+copy.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivDIdYjBEx3FY2RCbHgqpNqvqZpDs7vPy6nzS_DcLe8r8KG-oAb2sStDKjSDotc_g8JyxqhQSsIQQmizk83GXvm9qtDLyISNB3qFvKDEEJgYoYA00kRm2TiClr-ffpvE4GbnBI/s400/coffee1+copy.gif" alt="" id="BLOGGER_PHOTO_ID_5014580124821888114" border="0" /></a>As you can see, I've given this place a new name: Sub-par's. That's because everything we ate was... yes, you guessed it... sub par.<br /><br />It all started with the magically cooling coffee. You know those <a href="http://www.usatoday.com/money/industries/food/2004-12-19-self-heat_x.htm?csp=15" target="_blank">self-heating coffee cans</a> we heard so much about in 2004? (until they started <a href="http://www.bevnet.com/news/2006/04-28-2006-wolfgang_puck_self_heating_cans.asp" target="_blank">exploding</a>, that is)<br /><br />Well Du-par's coffee is kind of like that, except, in reverse. I don't know how they do it, but within seconds of being poured, the coffee magically becomes lukewarm. I witnessed it three times: three pours from a seemingly "fresh" pot of coffee, three times that the first sip felt like drinking a can of soda that had been sitting out in the sun.<br /><br />I keep reading great reviews on this place and I just don't get it... the food was fine, but nothing special. For starters, their French Toast doesn't even hold a candle the French Toast at <a href="http://colleencuisine.blogspot.com/2006/08/bread-porridge.html" target="_blank">Bread & Porridge</a>, or <a href="http://colleencuisine.blogspot.com/2006/07/hugos-restaurant.html" target="_blank">Hugo's</a>, or most breakfast places I assume.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmmNciAS6_Uq90F4FTTEG326cxCEbHqXgZv4emVGKdMPuTt_YMLLISAlnWVxSzvW3HAde05NZG3tM9P2p75HIcR1o3y0CbQ1guMfG0JLUhaIKYGc3qvLicMnTJAzlq59eDqZh/s1600-h/frenchtoast.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmmNciAS6_Uq90F4FTTEG326cxCEbHqXgZv4emVGKdMPuTt_YMLLISAlnWVxSzvW3HAde05NZG3tM9P2p75HIcR1o3y0CbQ1guMfG0JLUhaIKYGc3qvLicMnTJAzlq59eDqZh/s400/frenchtoast.gif" alt="" id="BLOGGER_PHOTO_ID_5014580129116855426" border="0" /></a>The tuna melt was a near disaster. Cold tuna salad (update: it's supposed to be a hot sandwich) smooshed between two pieces of poor quality raisin bread (the Sun-Maid brand is ten times better), plus a couple slices of unmelted cheese, leave for one very pathetic sandwich.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGvSkiDwUYCaDwVHYxoAnyH1OztmJ9sxQ028XwH6Oo1Q6aWlR3x-vkOB4VDK1zVXdQeA6CwgqjczSiMhOY8FFOXQ0qVrZkAgiOwzvq_DVMIH2Nk9KQoF7PWutjz2gPIOUpHSU/s1600-h/tunamelt.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGvSkiDwUYCaDwVHYxoAnyH1OztmJ9sxQ028XwH6Oo1Q6aWlR3x-vkOB4VDK1zVXdQeA6CwgqjczSiMhOY8FFOXQ0qVrZkAgiOwzvq_DVMIH2Nk9KQoF7PWutjz2gPIOUpHSU/s400/tunamelt.gif" alt="" id="BLOGGER_PHOTO_ID_5014580133411822738" border="0" /></a>Seriously folks. The Farmer's Market is filled with so many great stands: <a href="http://colleencuisine.blogspot.com/2006/06/monsieur-marcel.html" target="_blank">Monsieur Marcel</a>, Loteria, French Crepe Company, Gumbo Pot, Singapore's Banana Leaf just to name a few.<br /><br />Don't waste your time (or the calories) at Sub-pars.<br /><br />But if you must...<br /><a href="http://www.dupars.com/" target="_blank">Du-par's</a> at the Original Farmer's Market<br />6333 W 3rd St (at Fairfax)<br />323-933-8446Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com15tag:blogger.com,1999:blog-22684630.post-1167436437468751402006-12-29T15:22:00.000-08:002008-12-08T21:50:26.448-08:00New Year's Rule #1: A Better Relationship with Food<a href="http://photos1.blogger.com/x/blogger/6894/2311/1600/452172/mussolini2.png"><img style="margin: 0px 10px 10px 0px; float: left;" alt="" src="http://photos1.blogger.com/x/blogger/6894/2311/200/985411/mussolini2.png" border="0" /></a> I love rules. Brian thinks I would do well under a fascist regime, so eager am I to follow rules to the very letter. Give me a strict recipe and I'm in heaven... loose guidelines and I'm left wandering with no idea what to do.<br /><br />Given my love for rules and regulations, I'm a bit surprised that I've never made any New Year's Resolutions until this year.<br /><br />Perhaps that's because the word resolution is itself rather loosey-goosey: <em>Resolution - a resolve or determination</em><br /><em></em><br />No, I'm not one to be left to the open-endedness of my own <em>determination</em>. Instead, this year I'm going to make for myself some very strict New Year's <em>Rules</em>.<br /><br /><strong>New Year's Rule #1: Develop a Better Relationship with Food</strong><br />This is not exactly what you think. I actually have a very healthy relationship with food... I LOVE food (and it loves me back). No, this rule is not about dieting or eating healthy, or whatever. Rather, I want to really <em>get to know my food</em>. Like, what it is and where it comes from. It's time for me and food to take our relationship to the next level:<br /><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYrV3yl57VIeCldMbG7EmYwTrrJm5ULqhFoxbpUbter15DKMBEav8kDyICnXR8i9kwnPLfH9goBEvPAGlRa51QfbKAGEhGHPCs9hjbaT47sSxk3X3kZL8pMthEWdEZvswsRqG/s1600-h/chicken.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYrV3yl57VIeCldMbG7EmYwTrrJm5ULqhFoxbpUbter15DKMBEav8kDyICnXR8i9kwnPLfH9goBEvPAGlRa51QfbKAGEhGHPCs9hjbaT47sSxk3X3kZL8pMthEWdEZvswsRqG/s400/chicken.png" alt="" id="BLOGGER_PHOTO_ID_5014576602948705362" border="0" /></a></p><p>For the next year, I'll be making a once-weekly attempt at cooking food from scratch. And I don't just mean opening a can of tuna and making tuna salad. I mean going down to the fishmonger, buying a whole tuna, deboning it, and grilling it up myself. Or buying a whole chicken, degutting it, roasting it up whole, and making stock out of the carcass. You know, the stuff other people usually do for you behind the scenes.</p><p>We live in a land of too easy, too clean, too bloodless fast food, where chicken magically becomes bite-size McNuggets, where mashed pork gets pressed into McRib sandwiches, "rib bones" and all. They say driving is a privilege, not a right, so I'm applying that same principal to being a carnivore. This year, I'm going to earn my chops.</p><p>Week one, as you can see, is chicken. I'm roasting it tonight (yes, I'm getting a little head start), making soup out of it tomorrow. Next week, I think, will be lamb. OK, so I'm not going to go slaughter a lamb, make dinner, and then knit a sweater out of it - meet me halfway here people... it's a start.</p><p>*** more New Year's Rules to come ***</p>Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com12tag:blogger.com,1999:blog-22684630.post-1167335145506187562006-12-28T11:43:00.000-08:002008-12-08T21:50:26.609-08:00Merry Christmas: I Ate RudolphHope everyone had a very wonderful Christmas filled with family, friends, laughter, love, and good food. Perhaps you sat around the fire singing Christmas carols, or gathered round the tree to unwrap presents. You may have watched a Christmas classic, such as this one:<br /><object width="425" height="350"><param name="movie" value="http://www.youtube.com/v/Py0dsLH9Zck"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/Py0dsLH9Zck" type="application/x-shockwave-flash" wmode="transparent" width="425" height="350"></embed></object>><br /><br />Or, if you're like my family, you hit the backyard on a beautiful 80 degree December afternoon to barbeque reindeer. Hey, where do you think my dark sense of humor comes from anyways?<br /><br />I didn't actually know reindeer were real - I tossed them out along with Santa Claus and the Easter bunny as a child. Of course, that left plenty of room for teasing when I proclaimed, "I thought reindeer were imaginary animals, or is that unicorns?"<br /><br />Apparently they are <em>both </em>real, according to my dad. We'll be having barbequed unicorn next year.<br /><br />So, back to poor charred Rudolph...<br /><br />Dad must have (accurately) anticipated that we'd consider his reindeer games more of a sick joke, not an actual meal. So rather than purchasing reindeer steaks, he picked up a little slab of ground reindeer to make two small Rudolph burgers, serving them up as an amuse bouche to my bewildered siblings.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVHqyJfCymcVv2Sxa3w6WklwRYyc3WfljwHlDyNL3kR1-2oXmUJM5MWKcF4eUku6-wR1_FWZu0W0tJYwFUv05aiTI5y_kT8uLgOKEQP1M9MS82JbQthe67DoyWHkC_QCwfKFqU/s1600-h/rudolph1.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVHqyJfCymcVv2Sxa3w6WklwRYyc3WfljwHlDyNL3kR1-2oXmUJM5MWKcF4eUku6-wR1_FWZu0W0tJYwFUv05aiTI5y_kT8uLgOKEQP1M9MS82JbQthe67DoyWHkC_QCwfKFqU/s400/rudolph1.png" alt="" id="BLOGGER_PHOTO_ID_5014577307323341922" border="0" /></a>Reindeer tastes, well... kind of like hamburger, only a little more gamey and drier, probably due to the lower fat content and the fact that reindeer fly (cows don't). I didn't love it, but it tasted better than I thought it would.<p>I'm betting that next year's unicorn filet will be a whole lot juicier.</p>Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com5tag:blogger.com,1999:blog-22684630.post-1166475159605633482006-12-18T12:36:00.000-08:002006-12-30T22:44:17.590-08:00The Grinch's Holiday Gift Guide: Food Edition<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/6894/2311/1600/770418/grinch.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/6894/2311/200/178506/grinch.jpg" alt="" border="0" /></a>It's less than a week till Christmas, and I still haven't bought any gifts. I don't know how the time got away from me... I've been hearing Christmas music everywhere and diligently avoiding the malls ever since Halloween.<br /><br />Well, after searching through dozens of "find the perfect gift" guides, I started getting a little sick of Christmas. Gasp! Yeah, that's right, I'm sick of Christmas. In fact, I this close to saying, <a href="http://www.amazon.com/Burn-Christmas-Brian-Gage/dp/1932360557/sr=8-1/qid=1166748452/ref=pd_bbs_sr_1/002-2493730-1760013?ie=UTF8&s=books" target="_blank">Burn, Christmas! Burn!!</a> (that's for you honey).<br /><br />For those of you in the same boat, I'd like to share my own gift guide: Colleen Cuisine Presents the Grinch's Holiday Gift Guide: Food Edition. CCPTGHGGFE for short. Now, this could be considered a list for "the man/woman/child who has everything," but it's more likely to be used for "people you feel obligated to buy a gift for, but really didn't have the time to shop for, and really don't like all that much anyways."<br /><br />Ahem.<br /><br />Gift certificates are a great way to show that you're too lazy to shop for a present, while still conveying the "no really, I care" factor because you actually went and visited a store. This year, take it up a notch and give them not just any old retail gift certificate, but the food experience of a lifetime.<br /><br /><p><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/x/blogger/6894/2311/320/330391/gift%20cards.png" border="0" />Is someone on your Christmas list especially handy? They're sure to love <em>Garnishing for the Beginner</em>. Because no child should be left without a shark made from a cucumber on Christmas morning. <img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/x/blogger/6894/2311/320/654588/garnishing.jpg" border="0" /></p><p>Have someone on your list who loves flowers? Surprise them this year with an edible floral arrangement.<br /><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/x/blogger/6894/2311/320/696209/fruitbouquet.png" border="0" /><br />No really, I bet they will appreciate the stinky rotting sticky fruit sitting on their desk attracting fruit flies. Make sure to order a really big one so they're forced to eat it all in one day - better yet, include extra apples for a nice browning effect! </p><p>Want a touch of elegance? Just add cheese:<br /></p><p><img style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="http://photos1.blogger.com/x/blogger/6894/2311/320/98254/fruit%20bouquet.jpg" border="0" /> Here's a very informative book for a food lover:</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/6894/2311/1600/539500/vegetarian.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/6894/2311/320/534130/vegetarian.jpg" alt="" border="0" /></a></p><p>When you open the cover, it simply says, "Don't eat meat. Dummy!"</p><p>Want to tell someone they are an enormous fatass without saying a word? Just buy them this:</p><p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/6894/2311/1600/851319/crisper.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/6894/2311/320/252973/crisper.jpg" alt="" border="0" /></a></p><p></p><p>What's that, you say? It's a crisper, a machine designed to keep snacks such as Oreos, crackers, and chips at their premium "crispness." Just in case you don't eat the whole box in one sitting (but I mean really, when does that NOT happen?)</p>Share one of the hottest L.A. food trends with an out-of-town pal: Sprinkles MINI Cupcakes!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/6894/2311/1600/486349/cupcakes.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/6894/2311/320/998255/cupcakes.png" alt="" border="0" /></a><br />Yes, Sprinkles has mini-sized versions of their famous cupcakes, perfect for gift giving. Just be sure to scratch off that part of the label that says "for dogs."<br /><br />Technically, this is not a gift, but it could make for a very special dinner: Spinach and Green Onion soup... the perfect way to show off this year's most notorious crops.<br /><a href="http://photos1.blogger.com/x/blogger/6894/2311/1600/348266/spinach.gif"><img style="margin: 0px 10px 10px 0px; float: left;" alt="" src="http://photos1.blogger.com/x/blogger/6894/2311/400/279376/spinach.png" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Maybe you could serve this to me for dinner... it would match my Grinch costume nicely.Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com6tag:blogger.com,1999:blog-22684630.post-1165291516886339492006-12-04T19:49:00.000-08:002006-12-04T20:16:44.850-08:00Am I a Pinkberry Slut or a Pinkberry Whore?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/6894/2311/1600/744135/eastwest1.png"><img style="cursor: pointer;" src="http://photos1.blogger.com/x/blogger/6894/2311/400/10483/eastwest1.png" alt="" border="0" /></a><br />Yes, yes, yes... I know what you're thinking. <span style="font-style: italic;">ANOTHER</span> freakin' Pinkberry article that you're quoted in? What are you, some kind of Pinkberry media whore?<br /><br />I thought about this a lot over the past few days and you know what I concluded? Um. NO, I'm not a whore. Whores get paid for <strike>sex</strike> their words, or at the very least, <a href="http://deependdining.blogspot.com/2006/11/by-invitation-punch-grill-theres-no.html" target="_blank"">they get free meals</a>. I'm not in the business of eating free yogurt (well, <a href="http://colleencuisine.blogspot.com/2006/09/pinkberry-koreatown-opens.html" target="_blank">except that one time</a>... oh yeah, and <a href="http://colleencuisine.blogspot.com/2006/09/kiwiberri-grand-opening.html" target="_blank">that other time</a>).<br /><br />No, rather, I like to think of myself as a Pinkberry SLUT. I give it all away for free and I love it. Quotes for your article? No problem. Pages and pages of emails with all the info you could possibly need about yogurt facts and trends? You got it. In fact, I'll tell you just about anything you want to know about Pinkberry, except for their secret recipe, which one of the store managers gave away in this article (think he's fired yet?).<br /><br /><a href="http://www.eastwestmagazine.com/content/view/101/45/" target="_blank">Read the full article here</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/6894/2311/1600/516027/eastwest2.png"><img style="cursor: pointer;" src="http://photos1.blogger.com/x/blogger/6894/2311/400/617626/eastwest2.png" alt="" border="0" /></a><br /><br />Want more? I won't charge...<br /><a href="http://colleencuisine.blogspot.com/2006/10/pinkberry-iz-kewl-colleen-cuisine.html" target="_blank">LA Weekly</a><br /><a href="http://colleencuisine.blogspot.com/2006/09/im-pinkberry-addict-redux.html" target="_blank">New York Magazine</a><br /><a href="http://colleencuisine.blogspot.com/2006/08/im-pinkberry-addict.html" target="_blank">Los Angeles Times</a><br /><a href="http://www.eastwestmagazine.com/content/view/101/45/"></a>Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com18tag:blogger.com,1999:blog-22684630.post-1165084614871213352006-12-02T10:06:00.000-08:002006-12-02T20:13:53.416-08:00Restaurant Blind ItemsOK, so I have a bunch of photos from a bunch of places I really didn't enjoy. Rather than write up a crappy review for each of these crappy restaurants, I'll let you guess where the culinary offense happened.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/6894/2311/1600/946533/magnolia1.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/6894/2311/400/872530/magnolia1.png" alt="" border="0" /></a>1) What subpar pseudo-trendy restaurant near the Arclight serves low-grade ahi mixed with enough seasoning to just barely mask the spoiled tuna taste? The lotus root chips were the only edible part of this dish. Hint: it's not <a href="http://colleencuisine.blogspot.com/2006/04/hungry-cat.html" target="_blank">Hungry Cat</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/6894/2311/1600/607598/houston%27s.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/6894/2311/320/36260/houston%27s.png" alt="" border="0" /></a><br />2) What chain steakhouse is so full of itself for its fork-and-knife ribs (which really aren't <span style="font-style: italic;">all that</span>), that it slips and serves mushy 3 inch tall ahi tuna rolls spiked with jicama? Jicama!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/6894/2311/1600/465447/kinaree.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/6894/2311/320/297512/kinaree.png" alt="" border="0" /></a><br />3) What DELICIOUS Thai Bistro recently pissed me off by refusing to deliver to my house because I live on the wrong side of the street accordingly to their delivery map? Seriously, we're talking 100-200 feet here people.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/6894/2311/1600/449458/jollibee%27s.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/6894/2311/320/535844/jollibee%27s.png" alt="" border="0" /></a><br />4) In the wake of the latest <a href="http://www.cnn.com/2006/US/12/01/firefighter.hazing.ap/index.html" target="_blank">LA Fire Department scandal</a>, what fast food chain continues to serve dog food in its spaghetti to the offense of rational people everywhere?Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com8tag:blogger.com,1999:blog-22684630.post-1164691242041342252006-11-27T21:14:00.000-08:002006-11-27T21:45:09.533-08:00Eater LA Emerges!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/eat2.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/400/eat2.png" alt="" border="0" /></a><br /><br /><br /><br /><br />The much-anticipated <a href="http://la.eater.com/" target="_blank">Eater LA</a> has arrived in Los Angeles! For those who follow the New York food scene, you're undoubtedly familiar with the original <a href="http://www.eater.com/" target="_blank">Eater</a> and their infamous *Eater Deathwatch,* *Eater Plywood,* and other trademarked foodstalker items. Now Eater brings its cruel jaws to Los Angeles, albiet late enough to bypass the Pinkberry madness (thank your lucky stars for that!).<br /><br />Although the site celebrated its soft launch today, there are actually posts dating back several weeks, including many links to all of you fabulous people (Jeni, Pat, Eddie, Jonah, Kirk, Bree, Tokyoastrogirl and others). Because of course, as any good editor knows, the TRUE way to a foodbloggers heart is through their <strike>ego</strike> stomach.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/eater.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/400/eater.0.png" alt="" border="0" /></a><br />Welcome to the L.A.foodblogosphere Eater!Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com3tag:blogger.com,1999:blog-22684630.post-1164426115877836352006-11-24T19:28:00.000-08:002006-11-24T22:18:52.060-08:00If I Did It, Here's How it Happened: Ross CutleryTonight on the Fox News Channel...<br /><br />Let's say that I... ALLEGEDLY... carved up a small animal last night. I'm not saying I did, but IF I did, it probably would've been a turkey, and I probably would've used a very sharp knife, theoretically speaking.<br /><br />Now of course, there's absolutely no evidence whatsoever that I carved up a turkey. Well, except for that very sharp knife you see in exhibit A, or possibly those cuts you see in exhibits B and C, which are actually injuries I sustained while golfing. Golfing on a turkey farm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger/6894/2311/1600/243512/knife1.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger/6894/2311/400/691538/knife1.png" alt="" border="0" /></a><br />Now before you start thinking that I have incredibly poor taste (which I do), let me take a moment to explain exactly <span style="font-style: italic;">what </span>my Thanksgiving carving story has to do with O.J. Simpson's latest tell-all.<br /><br />You see, prior to beginning my Thanksgiving cooking extravaganza, I wanted to make sure I had the proper weapons... I mean, <span style="font-style: italic;">equipment</span>. And nothing wreaks terror in the hearts of turkey carcasses everywhere like razor-sharp equipment.<br /><br />For razor sharp knives in only 1 hour, there's really only one place to go in Los Angeles - Ross Cutlery downtown. Yes, THE Ross Cutlery <a href="http://en.wikipedia.org/wiki/O.J._Simpson_murder_case" target="_Blank">where O.J. Simpson purchased a 12" knife</a> one week prior to Nicole/Ron murders, because he most likely had some serious cooking going on that week too.<br /><br />Ross Cutlery is a phenomenal knife store, not just because they have great prices (as much as 30-40% off retail for some brands), but also because the owners are knowlegable, helpful, and extremely customer-friendly. When I asked for a carving fork to go with my knives, they pulled out the Wusthof, but they also lined up several lesser-known and less-expensive brands and explained the difference between each. Compare that to my experience at Sur La Table, where the only option on the table was the $160 carving set, and they seemed really reluctant to show me anything else.<br /><br />In addition to great knives, Ross Cutlery also offers a very speedy knife sharpening service. As a Global owner, I generally have a hard time getting same-day knife sharpening because Japanese knives are sharpened at a narrower angle (10-15%) than the more common European knives (20%), and as such, require different sharpening equipment and a more precise skill.<br /><br />Having your knives sharpened by a professional is truly a treat, and after only a 45 minute wait, I returned to find my knives shiny and razor sharp.<br /><br />Literally razor sharp.<br /><br />They say that cooking with a dull knife is actually more dangerous than cooking with a very sharp knife and that's true... until you get to the point where you're washing and drying the knife and it's SO sharp that it cuts through the dish towel and slices open your fingers.<br /><br />Which is exactly what happened last night, your honor. <span style="font-style: italic;">Exactly</span>.<br /><a href="http://www.rosscutlery.com/"><br />Ross Cutlery</a><br />310 S. Broadway St.<br />Downtown Los Angeles<br />213-626-1897Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com15tag:blogger.com,1999:blog-22684630.post-1163270151094974452006-11-11T10:20:00.000-08:002006-11-11T22:43:32.190-08:00BLD Restaurant: Better Luck Next Time<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/bld-sign.2.png"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/320/bld-sign.png" alt="" border="0" /></a>When <a href="http://www.gracerestaurant.com/" target="_blank">Grace</a> first opened several years ago, I was a bit of a junkie. Something about their beef tartare with truffled grilled cheese sandwiches, braised pork shank, and gourmet doughnuts just really hit me right. It felt professional but unassuming, upscale but comfortable - gourmet food without the fuss or the attitude, served in portions big enough to fill you up.<br /><br />So when Grace offshoot BLD opened last month, I was expecting more of the same... only now I'd be able to get Breakfast, Lunch, AND Dinner all under one roof. It's probably a little unfair to BLD that I went within weeks of opening with the intention of comparing dinner there to dinner at Grace. They are pretty different concepts: Grace being more of your traditional fine dining, BLD feeling more like a diner that's trying to be a nice restaurant (or the other way around). One thing both restaurants achieve well is the unassuming vibe: although at Grace it feels intentional, and at BLD, it feels accidental.<br /><br />Let's not beat around the bush here... the service was accidental, dare I say, <span style="font-style: italic;">abyssmal</span>. Normally I can try to overlook bad service and focus on the food, but here, the service actually interrupted the food too.<br /><br />Some of the food was good, some was fair, some was almost bad. Among the bright spots was the charcuterie: BLD's cheese and charcuterie selection rivals that of hometown favourite AOC (you know, someone should really put those two together, call it DA' BLOC, throw in some of Grace's donuts, and keep it open 24 hours... now that would be <span style="font-style: italic;">my</span> kind of fusion restaurant).<br /><br />BLD has about 20 different selections each of cheese and charcuterie. For our platter, we chose prosciutto di parma and a truffled cow's milk cheese. It came out on the slab looking all luscious and provocative, as parma tends to do, and tasted equally great. Nice selection of accoutrements, including a raisin-nut bread, french bread with honey, candied almonds, date cake, and apricot jelly. Yum.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/bld-parma.0.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/400/bld-parma.0.png" alt="" border="0" /></a><br />Unfortunately, the "Yum" stopped there. If only the rest of the meal could've been as good as the beginning...<br /><br />We started off with a fun-sounding tater tots appetizer, which, from the menu, sounded like a gourmet version of school cafeteria tots. When it arrived with a whopping total of just 5 tots, plus greenery, I almost thought we had ordered (or received) the wrong dish. They appeared to be deep-fried shredded potato balls, which sounds like it would taste great, but didn't quite hit the mark. They reminded me a little bit of the fried mac and cheese balls at Fred 62, only not as many of them, and not as good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/bld-tots.0.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/400/bld-tots.0.png" alt="" border="0" /></a><br />Although we had already ordered our main entrees, our waitress came by after we finished our appetizer, but not to pick up the empty plate. "I forgot to tell you, we ran out of the angus beef burger. Would you like to order something else?" Um, how do you run out of a hamburger two hours before closing is my first question. My second question is, couldn't you have told me that 20 minutes ago, before I was starting to envision that juicy beef in my mouth? "People really like the pork burger," she offered. It wasn't what I wanted, but as an indecisive menu reader, I didn't want to put my dining companions through the wait... "Fine."<br /><br />I didn't want a pork burger at all. I thought about getting up and changing it, but figured it would probably delay things further. So pork burger it would be.<br /><br />The pork burger was actually quite good, but only if you're in the mood for pork. It tasted like a more savory and juicier version of a turkey burger, fairly light since it's white meat. Unfortunately, the fries were soggy and cold and the bun tasted dry and day-old. I ate the pork patty just by itself and felt a little sad. Grace was nowhere to be found in this restaurant.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/bld-pork.0.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/400/bld-pork.0.png" alt="" border="0" /></a><br />Cat had the Self-Constructive meal combo, which gives the diner a choice of one of four proteins (half chicken, hangar steak, salmon, or tofu), plus two sides (fries, asparagus, fingerling potatoes, garlic rapini, grilled mushrooms, etc.) plus one sauce (basil pesto, lemon butter, red wine sauce, etc.). I was expecting a little more of a disaster to come out of the kitchen, but it actually seemed to come together nicely: grilled chicken, french fries, garlic rapini, with a lemon butter sauce. Cat chose wisely...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/bld-chicken.0.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/400/bld-chicken.0.png" alt="" border="0" /></a><br />The chicken and garlic rapini tasted pretty good, the fries, again, were soggy and cold. Not exactly <a href="http://www.craftrestaurant.com/craft_style.html" target="_blank">Craft-style</a> execution, but an interesting idea.<br /><br />Brian had the braised short rib sandwich, which we all expected to be the best thing on the menu. Although it was better than either of our dishes, it still felt underwhelming. Too much coleslaw, dry and tasteless bread, soggy cold fries... hey, the beef can't do everything.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/bld-braised.0.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/400/bld-braised.0.png" alt="" border="0" /></a><br />I didn't eat much of my entree, so I was pretty hungry and looking forward to some type of down-home dessert. The waitress brought by the menu... there were a lot of choices, many very yummy looking. I set my heart on the yellow cake with dark chocolate frosting, only to be informed when the waitress returned 10 minutes later: "Oh, we're out of that. We're also out of..." rattling off every item on the dessert menu except for the cookies, ice cream sundae, and crepes. Uh huh... maybe you could have just told us what was available instead. Thanks.<br /><br />I do want to give BLD one more try. The prices are reasonable and I'm interested to see what they make out of a weekend brunch. But next time, I'll go in with expectations set low.<br /><br />Who knows, maybe those teeny remnants of Grace will peek out and surprise me.<br /><br />BLD Restaurant<br />7450 Beverly Blvd.<br />Los Angeles, CA<br />323-930-9744<br />Mon-Fri 7am-12am<br />Sat-Sun 8am-12amColleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com11tag:blogger.com,1999:blog-22684630.post-1162610096204229972006-11-03T19:03:00.000-08:002006-11-03T19:37:25.113-08:00National Pocky Day!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/FAM-pocky.0.png"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/200/FAM-pocky.png" alt="" border="0" /></a>Hey everyone! Next Saturday, November 11th, is National Pocky Day!<br /><img src="file:///C:/DOCUME%7E1/ROSIEO%7E1/LOCALS%7E1/Temp/moz-screenshot.jpg" alt="" /><br />To celebrate, I'll be hosting an Online Pocky Party all week long! What was your first Pocky experience like? Have a special Pocky memory or photo? What's your favourite Pocky flavour? Leave a comment or email me at rosiecolleen@gmail.com.<br /><br />Don't be caught empty handed on National Pocky Day - check out Famima!! for a great selection of <a href="http://colleencuisine.blogspot.com/2006/07/famima-in-west-hollywood.html" target="_blank">Pocky</a> flavours. In the meantime, please enjoy these awesome commercials from Japan.<br /><br /><object height="350" width="425"><param name="movie" value="http://www.youtube.com/v/7VsJLBcAZO0"><param name="wmode" value="transparent"><embed src="http://www.youtube.com/v/7VsJLBcAZO0" type="application/x-shockwave-flash" wmode="transparent" height="350" width="425"></object><br /><br />How come we don't get commercials like this in the U.S.?<br /><br />Despite anything I could possibly tell you, nothing will prepare you for the awesomeness of this next one.<br /><br /><object height="350" width="425"><param name="movie" value="http://www.youtube.com/v/A0nx39jXReI"><param name="wmode" value="transparent"><embed src="http://www.youtube.com/v/A0nx39jXReI" type="application/x-shockwave-flash" wmode="transparent" height="350" width="425"></object><br /><br />And finally, WOW! Where can I get Pocky G? I've gotta try this!<br /><br /><object height="350" width="425"><param name="movie" value="http://www.youtube.com/v/1iMlwG2xCVI"><param name="wmode" value="transparent"><embed src="http://www.youtube.com/v/1iMlwG2xCVI" type="application/x-shockwave-flash" wmode="transparent" height="350" width="425"></object>Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com11tag:blogger.com,1999:blog-22684630.post-1162280922392962142006-10-30T23:48:00.000-08:002006-10-31T21:45:58.746-08:00Shabu Shabu Ya on La Brea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/sign.2.png"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/200/sign.0.png" alt="" border="0" /></a>Excuse me please... (taps knife on wine glass). <span style="font-style: italic;">Ting - ting - tinggggg.</span><br /><br />I have a question. Why is Shabu Shabu so expensive?<br /><br />I've pondered this extensively: there is no actual cooking provided by the eating establishment. There is only prep work. They cut up meat and vegetables, bring a pot of boiling water to the table, make you cook it yourself, and charge a 300-400% mark-up on the ingredients. It's twice as expensive as Korean BBQ, and they don't even marinate the meat. What gives?<br /><br />Before we get started here, I should probably let you know that I've never had Shabu Shabu before now. I've always meant to try it, but never got around to it... there were always these pesky little sushi joints getting in my way. Well, a NEW Shabu Shabu restaurant opened up within walking distance from me, so I figured, why not give it a shot? All the other restaurants within walking distance have proven to be complete and utter <a href="http://colleencuisine.blogspot.com/2006/04/luna-park-on-la-brea-blvd.html" target="_blank">dining</a> <a href="http://colleencuisine.blogspot.com/2006/04/tams-garden-chinese-food.html" target="_blank">failures</a>, so maybe this one would seem great in comparison.<br /><br />Then again, maybe not.<br /><br />Everything about the new Shabu Shabu Ya on La Brea was right... tasty food, fun eating experience, nice environment, super friendly service. Well, everything was right except one thing: the price. Suddenly you put a price on something and the value of everything else goes down immensely.<br /><br />$107.25 for 2 people (no alcohol, mind you), is not exactly what I'd call a bargain. Especially when both of you leave hungry, talking about where you'll get "dinner" after having that oh-so-expensive cook-it-yourself appetizer in rather humble environs. I won't lie, I felt a little duped.<br /><br />If we can ignore price for a moment, I'd like to show you what we ate, because it was pretty good and pretty fun.<br /><br />Like any down-home Japanese restaurant, Shabu Shabu Ya makes sure to stock "<a href="http://www.ramune.com.tw/supplier.html" target="_blank">the leading brand in the Marble Soda category</a>," Ramune. Yes, there really is a Marble Soda category, and you really should check out the Ramune fact page for some other interesting translations, such as <a href="http://www.ramune.com.tw/supplier_faq.html" target="_blank">high techniques</a> and making the bottle into a "hand lantern." Ramune, which is like the Japanese Sprite, is a fun and fascinating drink - the top is stopped with a glass marble that you "pop" open with a special plunger device. The marble then falls down to the bottle's neck, where it rolls back and forth each time you take a sip, making a fun hollow scrapy sound like marbles on concrete. Want more of a challenge? Try <a href="http://www.leadpencil.net/ramune/" target="_blank">getting the marble out</a> without breaking the bottle...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/ramune.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/400/ramune.png" alt="" border="0" /></a>After you play with your drink, it's time to play with your food. Our waitresses brought by a special mortar and pestle filled with sesame seeds: first, you crush the seeds into a sesame powder, then they top it off with a sesame dressing. Fresh!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/sesame-sauce.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/400/sesame-sauce.png" alt="" border="0" /></a>Shabu Shabu Ya has a couple side dishes, such as edamame and miso soup. The edamame was OK, but actually tasted a little freezer burned. The meat dishes also come with an assortment of vegetables and udon noodles that you can toss into the boiler.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/veggies.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/400/veggies.png" alt="" border="0" /></a><br />Now on to the meat of the matter. Shabu Shabu Ya offers three types of meat: regular beef, washugyu beef, and chicken. Washugyu beef is a cross-breed of Wagyu beef and Angus beef, and at $54 for a large, one would hope the genetics of such a marriage would create sparks in the flavour department.<br /><br />It certainly looked nicely marbled...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/beef.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/400/beef.png" alt="" border="0" /></a><br />But as we cooked up and ate each tiny expensive sliver, I couldn't help but wonder if this really tasted that much better than the regular beef, which is half the price. Good, but not life-changing, and certainly not the experience you'd get from <a href="http://colleencuisine.blogspot.com/2006/06/boa-steakhouse-on-sunset-blvd.html" target="_blank">real Kobe beef</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/wagyu.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/400/wagyu.png" alt="" border="0" /></a><br />After the plate of beef, we weren't just appetized, we were starving. On to the chipper chicken...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/6894/2311/1600/chicken.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/6894/2311/400/chicken.png" alt="" border="0" /></a><br />They ask that you cook the chicken for 15 minutes, and to help pass the time, you get this cute little chicken-themed eggtimer. Unfortunately, they took it away before the buzzer went off - I was hoping it cock-a-doodle-doed, or chirped, or something. The chicken was pretty tender and tasted good in the sesame sauce, but it was also, pretty plain. I guess that's the point.<br /><br />After the chicken, yep, you guessed it, still starving.<br /><br />I don't have anything against Shabu Shabu Ya - it's a nice little place with very friendly people. But given my first experience, I can't imagine myself going back to Shabu Shabu Ya, or back to Shabu Shabu in general.<br /><br />By the way, my debit card receipt showed up as "Sake House Miro," which means Shabu Shabu Ya is probably owned by the same people who own Sake House two doors down. If only they could apply the reasonable prices of the former location to the new digs, I might actually consider giving it a second try.<br /><br />Till then, you'll probably just see me swinging by to pick up another bottle of Marble Soda.Colleen Cuisinehttp://www.blogger.com/profile/02167221081764955985noreply@blogger.com21