Tsensational Brownies

Let's bake.

Tsensational Fudgy Brownies.

142g 70% dark chocolate
1.5 Tbsp cocoa (Dutch for dark choco flavor, Natural for milk choco)
240g maximum total sugar (sugar in chocolate + granulated or castor's sugar)
115g butter (you can get away with approx. 95g)
1 tsp vanilla xtract
1 tsp insta-espresso (gives more complex flavor, but not required)
1/3 tsp salt
2 eggs
60g flour

- This is a small batch for approx. 9" x 6"
- Tweak ingredient amounts to suit your preferred texture, taste, and sweetness level.
- Use the best chocolate and cocoa you can reasonably get.  I used Scharffen Berger chocolate and Penzeys Dutch processed cocoa for this batch.


Mise en place.  You know the drill:
1. Melt choco w/ butter.
2. Beat eggs with sugar until pale and fluffy. The more you dissolve the sugar and work the whites, the better crust you will get.  This is key to achieving the paper-thin shiny crust.
3. Sift flour w/ cocoa and salt.
4. Choco/butter should be cool enough by now to dump in w/ eggs.  Do it.
5. Mix in flour mixture in parts.  Or just throw all of it in, whatever.  Just make sure you don't have lumps.
6. Fold extras into batter as you see fit: choco chips, nuts, PB swirl, etc.
7. Oven behavior varies.  For my shitty little oven, 24min @ 345F gives me the results I want.  You'll have to figure best baking time on your own, sorry.
8. Let cool and devour.  Sharing is for chumps.

Please note that this is for fudgy brownies.  For cakey brownies, you'll have to increase the amount of flour.  For chewy brownies, increase sugar and/or use a higher protein flour (eg. bread flour).

Big Man Bakes Cupcakes

Been having a wicked cupcake craving since October that hasn't been satisfied yet.  Walking to my car last night after dinner at Baco Mercat, I saw a very unglamorous storefront with a fat display of cupcakes.  I was so full that even dessert didn't look appealing to me, so I only bought one.  Under normal circumstances  I would have purchased like six of them. minimum.

Triple Berry

 Each bite you take contains a generous amount of plump blueberries, and as if that wasn't enough, the moist tender cake gives off an intense berry aroma to flood your mouth with fruit.  The icing is also very noteworthy--thicker, richer, and less sweet than fancy cupcakeries'.  My only complaint is that the crumb is not fine and delicate enough.  No one asked for my opinion, but I think they should dry out the blueberries a bit more so the 'stronger' crumb isn't required to give the cupcake sufficient structure when the berries start to bleed during baking.  9/10 in the taste department, though.

In retrospect, I should have splurged for more cupcakes.  Next time perhaps.  Can grab a bite at Baco while I'm there too.  It's just across the street.  Love it when good food is located so close together.  At $3.25 a pop for an XL cupcake, you might as well skip dessert at Baco and come here.




Big Man Bakes Cupcakes
413 Main St.
Los Angeles, CA 90013
213.617-9100

Baco Mercat

So Charlie mentioned that he hadn't been to Baco Mercat during a kickass dinner at Starry Kitchen Nights @ the Tiara Cafe and I just had to beat him to the punch. Yes! Finally the one time I'm not playing catch-up!

I did not bring a tripod to dinner, so this is a photo-less post that is more for my reference than it is for foodporn browsing during business hours on a slow day.  Rest assured, a second trip is planned.  Just skip the rest of the post if you haven't already.  Text blows.  Anyone actually still reading this?

Arrived at 6pm w/ a party of three on Wed. night to find all tables inside Baco already reserved.  Outside seating was available, and actually preferable.  I found the interior to be a bit too cramped and dark.

Ordered way too much food.  Server raised his eyebrows.

3 Bacos (flatbread sandwich)
All Bacos are made with a very tender yet sturdy flatbread that's good enough to eat by itself.
1. OG- pork/beef carnitas, salbitxada
Pretty sure the pork cut is from the belly.  Meats are crispy outside but still tender on the inside despite being dry.  I'm not making any sense, I know.  But that's what it's like.  The Chinese have a similar way of cooking meat.  Beef cubes were much leaner and this was a major problem if you didnt get a hunk of the pork belly along with it in the bit you just took.  Beef-only bites were pretty dry and took some jaw-work.  Bites w/ the pork belly were juicy, creamy bliss.  So very rich.  The salbitxada spread plays a huge role in the OG's flavor, but that's okay because of its depth and complexity.

2. Beef tongue schnitzel-harissa, smoked aioli, pickle
Tender tongue that still had enough chewiness.  Accompanying spread and sauce brought an awesome combo of sweet, spicy, and light acidity to make all the ingredients and spices come alive in your mouth.  Best of the three.  Absolutely brilliant balancing of flavors.

3. Toron-oxtail hash, pickle, cheddar, tater, horseradish
Think: med.rare oxtail burger+crispy breakfast tater+yogurty sauce w/ pickles and arugula.  Meat was cooked perfectly but needed more salt/seasoning.  Everything else about it was fine.  Could have been a lot better if Baco used lamb.  Tastes good, but not as interesting as the other two.

2 Coca (crispy flatbread aka fancy pizza)
1. El Cordero- merguez, harissa, feta
Fantastic combo of flavors.  The harissa and spicy sausage went so well together with feta giving a light pungent aroma at the back of your palate.  Served with arugula and cheese on top of the pizza.

2. El Starts w/ a "B" but I Forgot the Name- three cheese, spicy peppers, sausage
Loved the use of Thai basil here.  It provided a fresh 'bite' to counter the heaviness of the sausage and cheeses.

Soujouk Pork Belly Ragu- ricotta cavatelli, pecorino, tomato
Small portion, and appropriately so.  Super dense and hearty dish.  Thick and creamy.  I would not suggest you solo this one.  Very heavy on the soujouk sausage seasoning.  I think this is a really good dish, but I'm not sure.  Was so full at this point that it only tasted "good" but I'm sure under hungrier circumstances it would have tasted amazing.

Fried Chicken & Biscuits
Shut up.  I was curious so I ordered it.  Baco Mercat continues their theme of slightly spicy, a little bit sweet, and a touch of acidity.  Pretty good take on fried chicken, which they sandwich between huge biscuit halves. At $13 I would say not worth it except to satisfy your curiosity.  Plan Check (post coming soon) does chicken a lot better and around the same price.  If your a biscuit fan and don't mind shelling out dough for this dish, then you're gonna love it.  Excellent biscuit that's light and flaky yet sturdy enough to soak up juices and hold the chicken.  Especially liked the buttermilk twang and sugar to round out the flavor.  Light sugar glaze on top was a nice touch.(I do the same when I make 'em!)

Upside-down Caramel Cake
$10 disappointment.  Way too sweet and the crumb was not tender enough.  Menu said it is served with apples so I hoped at least some acid would cut through the sugar...but no.  Apples were super sweet too.  Baco Mercat should consider a lighter cake, holding back the sugar, and some acid or tartness.  This sugar bomb is just not appealing to me.


Yes, it wasn't a perfect experience, but what I failed to describe is the bright complex flavors of each dish that are brilliantly balanced.  It's something you have to taste for yourself because words just aren't up for the task.  I can't remember the last time I had this much fun eating.  Okay Starry Kitchen was pretty good, but Baco Mercat impressed me a lot more with combinations of textures and flavors that I've never experienced.




Note: Parking next to meters is free after 6pm.  Plenty of parking on Main St. or the alleys.


Baco Mercat
408 Main St.
Los Angeles, CA 90013
213.687-8808

Tacos Mexico

Another one of those places where you drive by almost all your life and never even notice its existence.  Behold, Tacos Mexico and its $.075 taco Tuesday/Wednesdays:

Six asada tacos spread on a plate.  Photo taken w/ friend's iPhone.

Typically when I want to satisfy my after-dinner Mexican fast-food cravings, I go to Taco Del Rio on Azuza in La Puente.  $6 gets you a monster burrito with all the fixings.  Their tacos are also generously portioned and priced at just over a buck.  What we ate as UCSD students can't even compare to TDR.

...fucking Sergios, Cotixan, Robertos, Rigobertos....ugggh I'm not gonna continue listing them.

Then I was told about Tacos Mexico in Hacienda Hts who are open 24/7.  $0.99 gets you a taco that tastes just like a street taco.  So effin' satisfying.  To hell with my East LA taco crawls.  I'll save myself the drive and just come here.  You'll finish a taco in 3-5 bites (2 if you're a pig) so order a lot of 'em at once if you're hungry.

They serve other stuff too like sopes, gordidas, and breakfast items.  Combo plates also available.  I think I'll keep it simple and just stick with the tacos.  Their meats are pretty decent--well seasoned and juicy.  But, Taco Del Rio meats taste better.  You'll just have to decide whether you want  a street taco from Tacos Mexico or a more meat-oriented Taco Del Rio.

I've read the Yelp reviews on this place and I have to disagree with some of them.  Jason K and Neil's reviews are pretty spot on though.  Yes, this won't be a mind-blowing, life-altering gastronomic experience, but at these prices and their 24/7 business hours, the value is pretty goddamn good for what you get.  The place is clean, tacos aren't soggy with oil, & the meat tastes good. Just make sure you come early enough while it's still freshly cooked.  I'd say a 3 star rating.  My second choice after TDR, which closes at 10:30ish.




Tacos Mexico
1133 Hacienda Blvd
Hacienda Heights, CA 91745

Fresh Donuts

No this is not a post about my home cooking adventures.  The donut shop is called Fresh Donuts.  In my opinion, three of their donuts are wickedly good.  The best in their category that I've had to date.

So uh...I actually planned on higher stacks of donuts for the photo-shoot, but I ate too many on the drive back home...

From the top: Devil's Food, Honey Oat, Blueberry.  

What sets Fresh Donuts apart from other shops is that their donuts feel light and clean on the palate because they are less sweet and oily than most.  It also tastes like they change the frying oil frequently.  (Fry enough donuts at home and you'll know what I mean.) Crumb structure is also pretty good, although I've had some inconsistencies with the traditional buttermilk in the past.

The Devil's Food has a strong cocoa presence and doesn't feel bogged down by oil and sugar when its in your mouth.  It is very common to see this type of donut suck up mindblowing amounts of oil as it cooks.  Another common mistake is to overload it with sugar like all creations from Krispy Kreme.  BTW, KK makes bad donuts.  Sorry if you're a fan, but it's true.

Honey Oat is something I don't see very often in donut shops.  Maybe they sell out when I get there or something.  I don't know.  Fresh Donuts achieves a perfect balance of sweetness and nuttiness that keeps me coming back every week for more.

Blueberry is also particularly noteworthy.  They don't skimp when it comes to ingredients.  Each donut contains a generous handful of berries so your mouth and nose will be filled with blueberry aroma with every bite.  Freakin' amazing.

I have a larger version of the following photo as my wallpaper.  Always brightens my spirits when I look at it.

I've also had the chance to try all their yeast-raised donuts (ie. OG glazed, sugar coated, bear claw, apple fritter, etc).  These are merely average.  There has not been a single donut shop whose yeast-raised dough can compete with mine.  I even find popular ones like Cafe Dulce's to be lackluster, if not slightly below average--especially given their high prices.

Restaurants, however, are a different story.  Mariah Swan (former pastry chef at Grace and currently at BLD) always impresses me.



Fresh Donuts  (next to Trader Joe's)
409 Avenida De Los Arboles
Thousand Oaks, CA 91360
805.492-0566

Ching Guang Market, Taipei

Yesssss!  Found more of my photos.  A few of these are from Ching Guang Market (晴光市場) in Taipei.  I have family who live just a five minutes walk away.  A lot of the vendors have been here for decades and super duper nice to the residents who are regulars.  They'll only be very nice to you, however.  For some reason, Taiwanese are so much more genuinely friendly and welcoming compared to Americans.  This is especially true in the South or in smaller cities.

 Chicken sausage.  Crispy skin 'cuz nothing is better than frying a sausage.

 Fried tofu.  Crispy outside, silky and delicate on the inside.  Fun contrast in your mouth.  The quality of tofu used was excellent.  Very rich.  You could actually taste the soybeans and their subtle sweetness.

My aunt loves this vendor's goose.  I don't know how to describe the taste...its like...duck-but-not-really?Tender yet still has enough chew.  Taiwanese don't like mushy meat.  We want some toothiness and spring to the texture.  But of course, the oh so "Q" skin is the best part.  Very lightly salted and seasoned but it'll make your mouth water all the same.


*sniff*  *sniff sniff*  HEY.  THAT SMELL.  I KNOW IT!  I WANT IT!

baboom. Fried stinky tofu.  Fried of the left, boiled in a ma-la (literally: numbingly hot) base on the right.  My favorite Taiwanese dish.  The more pungent, the better.

Some people (foreigners, usually) are put off by the smell.  But, I want to help spread the word that this is the equivalent of a "fragrant" cheese.  I think Zimmerman (Bizarre Foods) did an episode in Taiwan and was pleasantly surprised at how the smell in no way reflected the taste.  Not sure, but I think his tofu was grilled in that episode...  IMO, fried is the only way to go.  It'll taste nuttier.  Try it.  You might like it.  The fried preparations usually come with spicy picked cabbage and hot sauce.  A big plus.

On a related note, I find it funny that the Taiwanese love stinky tofu but are hesitant about trying stinky cheeses...


I'll update this post after I find and process more photos.  I don't know how my portfolio got out of sync.  In the meantime, check out Jin's post on this very same market.  Damn I miss Taiwan and its good eats...if you want comfort food, look no further than Taiwanese cuisine.  So much rich, satisfying, fried, carby goodness.

Beijing

About the same time I went AWOL from food blogging and Fb, I worked in Beijing for awhile.  The experience opened my eyes and showed me how different life is across the strait.  I lived most of my childhood in Taiwan and head over there twice a year (sometimes more) since I moved back to the States.  Figured life in China wouldn't be so different from Taiwan since both countries speak Mandarin Chinese and are so geographically close that I swear you could swim from one shore to the other.

Nope.  So very very wrong.  What a culture shock.  The only thing I could reasonably relate to was Mandarin Chinese, but even then Beijing residents speak in the northeastern accent....which to me is the equivalent of Californian vs a heavy fake Cockney accent.  You know they're speaking the same language, but sometimes you just don't know wtf they're saying.

Yeah okay this isn't a travel blog.  On to the food!

Beef noodle soup is actually a pretty common dish for both Chinese and Taiwanese.  The restaurant was fairly well known for theirs, so I gave it a shot because I was curious to compare it to all the Taiwanese ones I've had.  The broth here was heartier and deeper in flavor than what I usually have.  Good stuff.

Supplemented my noodles with an order of cumin lamb skewers that were grilled over charcoal.  You'll see meat skewers at a lot of restaurants, especially during summer.  They have a big grill outside using wood charcoal to impart a wonderful smokey flavor.  They also do beef and chicken with a variety of seasonings.  I particularly like the spicy Schezwan peppercorns and crushed chiles.  Spicy even by my standards.

Here's some mediocre Zhajiang mian.  My mother makes a better sauce.  Those house noodles were terrific though.  Good tooth and flavor.  FYI, you're supposed to mix all of that together.

Okay so this is what a typical casual restaurant's decor might look like.  Pretty damn cool huh?

Now an example from fine dining:

NEATO!

Calamari from a stone pot @ one of the pricier restaurants.  One thing I've noticed is that many low to mid-end restaurants in Beijing will typically use a noticeably superfluous amount of oil to prepare each dish.  Nice n fancy establishments use just the right amount.

Rack of lamb Frenched and fried with chili peppers and peanuts.  Best. Freaking. Dish. EVAR!!  Dramatic presentation to match its equally impressive taste.  So many intense and complex flavors here.  Texture of the lamb was just out of this world too--crisp on the outside and oh so very very tender and juicy inside.  To mix things up a bit, you can crunch on the peppers too.  Might be hard to tell from the photo, but the ribs are pretty darn big.

Hey check out this out of place, uninspiring photo.  What gives?  Well I was too excited and eager to dig in, so I snapped one shot without any thought to composition.  One does not go to Beijing and not eat Peking Duck.  My god I ate so much duck.  From the very best at Quan Ju De (and its equivalents) to the "oh hey this is still good!" at neighborhood restaurants.  What we have in SoCal doesn't even compare.

I think it was around this time when I stopped taking food photos in Beijing.  It was a lot easier (and more enjoyable) to just sit back in a restaurant, take it all in, and enjoy the new experiences.


Oh! And for some giggles, here is a Starbucks located across from Tienanmen Square:

Cracked me up when I saw it.  It's located in a super touristy shopping attraction.  They pretty much built a whole shopping district in the historical Chinese style.  Worth a look if you're in the area.


Makes me sad to think all the good eats I had in Beijing can't be had here.

Pier Burger

First, a shout-out to a certain blonde yoga-pants-wearing someone who spurred me into reviving the blog: Thanks chica, I've forgotten how fun this was.

Let me tell you...the commute from Thousand Oaks back home to LA is no fun during peak hours.  I'm usually spared this torturous experience since I leave well after traffic has died down, but today I had the luxury punishment of leaving early.  As I closed in on the 405/101 junction, my BP was perilously high so I said "fk this"and went to go hang out in Santa Monica until the freeway cleared up and I regained my sanity.

After some shopping to cheer me up, I dragged my hungry stomach over to the pier to make it even more hungry.  Found this at the pier and felt like going on a gastronomic adventure:

How many of you have passed by this place without giving it a second thought?  Come on be honest now.  Been on the pier a bazillion times and heck...I've never even seen Pier Burger until tonight. Was that hungry.

Ordered the Double Pier Burger and small fries. No photos this time, but I'll update in the near future.  "God what a terrible post. No photos? Seriously man?"  I know guys.  I'll update it, don't worry.  For now, please refer to Pete's blog for photos.

For a fast food burger, this was just tits.  Fantastic sear on the patties, which gave a slight crunch to go with the very solid oomph of beefiness--something you don't ever get or associate with fast food burgers.  Meat was perfectly seasoned to enhance the sweet mineral notes and subtle funk.  To top it off, they were incredibly juicy despite being cooked to well-done.

Equal attention was given to the buns.  Pier Burger used a springy, moist, and slightly sweet potato bun that complemented the beef quite well.  Very fragrant. Very good quality.  Meat to bun ratio was perfect.  Buns were toasted too, as they always should be.  None of that Red Robin cold bun bullshit.

The spread Pier Burger used was almost like the In-N-Out style, but thinner and a tad more sour.  I liked it.  Worked well with the beef's rich juices.

This is no rival to my #1 favorite SoCal burger (25 Degrees, Huntington Beach), but they are in different burger categories anyway.  As a fast food burger, this one's a big winner.  Better than G Burger in La Habra, I dare say, and leaves In-N-Out (which isn't that great to begin with, but is the gold standard for many people) in the dust.  Definitely coming back again.  Maybe this time with a date.  Saw too many couples on the pier.  #ForeverAlone  haha naw I kid I kid.  All Roger needs in his life are desserts.





Pier Burger
330 Santa Monica Pier
Santa Monica, CA 90401
310.587-2747

Celestino

Pasta fans rejoice!  Get your fix at Celestino.  The place is run by the Drago brothers.  No doubt you've already heard of the rave reviews given to their restaurants.  Now here's another one to tack on to your to-dine list if you're around Pasadena.

I must apologize for the mediocre photos.  Not my usual quality of work.  This was all hand-shot without a tripod in very poor lighting.

Fried Mozzarella:

Battered and fried cheese is always delicious.  Fancy fried cheese is doubly delicious.  Can't go wrong ordering this starter.  What?  Did you just mutter something about calories?  Shush.  Just do it.


Jumbo Scallops w/ Cannelini Beans and Sage:

A very hearty and satisfying appetizer.  Will probably fill you up if you are a light eater.  Textures were great.  Beans had enough 'tooth' in them.  Scallops were spot-on.

Black and White Tagliolini w/ Scallops and Saffron Sauce:

Yeah it looks plain, but actually the pasta packs a huge whollop of flavor and aroma.  This was a personal recommendation from Charlie (clayfu) and I'm going to slap on my seal of approval as well.

White Truffle Linguine:

$24+ special of the night.  Worth it? Fuck yeah.  Any truffle fans want to give me some high-fives?  This was such an intense dish that palate fatigue set in a third of the way in.  Enough truffle and umami to short-circuit your brain's pleasure center.  What I especially enjoyed was how long the taste and aroma lingered in my mouth even after swallowing.  As good as this special was, I strongly suggest splitting it.  About half-way through your plate, I promise you won't even taste truffle anymore.  Wasn't kidding when I mentioned fatigue earlier.  I was going back and forth between this and the Half-moon duck ravioli to maintain my sensation of taste and smell.

Topped all this off with a sorbet trio.  Nice and refreshing after all that cheese and creaminess.



Absolutely fantastic pasta.  I know I didn't make a convincing argument, but come on guys.  I haven't made many bad calls over the years right?  Definitely my #1 dining option if I'm in the area.




Celestino Ristorante & Bar
141 South Lake Ave.
Pasadena, CA 91101
626.795-4006

Mariscos German

I grew up with sidewalk vendors/carts/food trucks in Taiwan. Street food = awesome taste:cost value (for the most part). I've heard people poke fun or turn their noses up at the idea of eating from a "roach coach". Suckas didn't know what they were missing until the recent food truck craze popularized street eats. So apparently now it is "cool". Can you see me rolling my eyes right now?

Mariscos German has been around long before the craze and have a huge fan base, so this is likely to be old news for many. Fish tacos, fresh seafood tacos, ceviche, tostadas, & complimentary seafood soup can be had at super low prices. Best bang for the buck is the $1 fish taco, which I daresay easily ranks in San Diego's top 5. You could either fill up on that, or have something more interesting.

Marlin Taco - smoked marlin, bell peppers, onions, celery & cheese

Seafood tacos at Mariscos German kick ass. Choose your (shell)fish and they'll stir-fry it up for you with bell peppers, onions, and celery and then dump it all into two toasty soft corn tortillas w/ melted cheese. Tacos of note: Marlin and Gobernador(shrimp). From experience, the smoked marlin may be a hit-or-miss, though usually it's a hit. This is my favorite taco from the truck because it is such a mouthgasmic experience. Hell, it's my favorite taco in San Diego. That marlin tastes like bacon from the sea and with each bite of the taco, your tongue will get hammered with a huge spectrum of taste and sensation. The play of sweet/savory from caramelized veggies and marlin coupled with the rich creamy mouthfeel of the cheese are complimented by the marlin's smokiness and bacon-like umami. Eat fast enough (before they tacos get soggy) and you'll be able to enjoy the texture contrast of the taco filling and the lightly crisped tortilla exterior.

Grab a handful of napkins and a fork. You're gonna need 'em.

After a heavy hitter like the Marlin taco, I like to have something light and refreshing:

Seafood combo tostada

Mariscos German serves various kinds of ceviche-topped tostadas. Each one comes with a nice big hunk of avocado too! The tostada is pretty huge and is a lunch entree in itself, so if you're not a big eater, I would suggest sharing with another person.


Oh, and don't forget to pick up your free cup of seafood veggie soup. It's good stuff.

Uncouth Gourmands

Hola! New posts are going to start rolling in soon. In the meantime, scope out Uncouth Gourmands, a new food portal that has popped up in LA. Ran by three playful and media-savvy ladies, this is sure to become a big hit. What's even more awesome is the fact that the growing UG network spans across America! Searching for good eats in major US cities has just been made even easier.

Yes, I am fully aware of this thing called "Yelp". I am not a fan of Yelp. My reasons are many, so if you truly are curious about why I'm such a hater, just e-mail me and I'll send you an essay response.

Soon to come: Celestino or Drago Centro, possibly Pie & Burger, Afghan Palace.

Lastly, I've been cleaning up the blog layout and decided to scrunch up the blog listings into two links: LA/OC and SD. While I would love to proudly display the work of all food blogging enthusiasts on my home page, it can get rather hairy. Sorry folks!

Dim-sum catch-up in Taipei

I'm baaaaack! No. Just kidding. But in the meantime, here are some photos to drool over. Can't believe I never posted them after Xi Men Ding...and of course any Taiwan related post requires a shout-out to the lovely Miss joanh, author of internet sensation The Hungry Girl's Guide to Taipei.


This set is from a quick catch-up w/ my father's college pal's family near the Taipei train station. It was actually an ambush, really. They wanted to set me up with their daughter. What a cutie! But sorry, girl, Roger is taken!

Quick shots in jpg_small, ISO 800. Not all dishes are pictured....again. G'damn I've been slackin'.


Enjoy:

I want to see this every time I walk into my kitchen.

Dim-sum ain't dim-sum w/o shumai.

That's duck.

STUFF.

These come in various fillings of your choosing--shrimp is my fav.

Too tired to write more. Those of you who still swing by here, thanks for your continued patronage. Another photo set from Taiwan coming soon!

Crushcakes

Okay so after Charlie and I wrapped up lunch at Santa Barbara Shellfish Co., we headed to Crushcakes where we were greeted by a QTpie behind the counter and a jaw-dropping display of cupcakes. To be honest, I didn't even really notice her until after I gave the display a good once-over...

Gotta prioritize, ya know?



Got a bunch of stuff. Not all are pictured or listed:

Buttermilk Crumb Cake - moist buttermilk cinnamon swirl cake with brown sugar cinnamon frosting.
Strawberry Blush - fresh strawberry cake topped with rosy pink strawberry frosting.
Peanut Butter Cup - chocolate cake with creamy peanut butter frosting topped with ganache.
Chocolate Chocolate - rich dark chocolate cake smothered in dark chocolate frosting.
XYZ(I forgot) & a better version of the Hostess' CupCake

With a 2.5hr drive back to LA, I dunno how I made it without eating them all. For real, I show zero constraint when it comes to desserts. Will of Eclipse Chocolat fame can attest to that...so can my UCSD pals who've all seen me destroy a dozen donuts, a whole choco-cake, a whole batch of brownies, or big bag of Oreos in a single sitting.

It's a wonder I can still see my abs. Not that I'm bragging, of course. I'm just sayin'.

Alright, so two of them didn't make it home for an afternoon tea photoshoot:

Survivors

I anticipated the Peanut Butter Cup to be my favorite:


I mean, how could it not blow you away? I never pass judgment based on presentation when it comes to food, but this little guy totally had me sold. That is, until I took a chomp out of each of the four. PBCup was good, but nothing terribly remarkable, though the chococake was almost on par with my man Will's. The biggest weakness the PBCup has is the lack of PB flavor. If Crushcake can fix it, then we have a definite winner whose taste would match its perfect construction. On the other hand, Buttermilk Crumb Cake is a real sleeper. I did not expect such rich and decadent creamy/milky flavor from the cake. Holy **** it was like licking an angel. Choco-choco, however, did not wow me as much. It was a pretty standard chocolate cake/frosting combo. Maybe if some ganache were thrown in (kinda like Will's @ Eclipse) it would win more points.


Yes, the Buttermilk Crumb Cake blew my mind, but the winner of the tasting is Strawberry Blush. Almost too close to call, though. Stawberry blush packed a big whallop of fresh strawberry taste. I really dig that. Each bite tasted of the sweet aroma of fresh berries. Seriously. The cake is almost as rich as the Buttermilk Crumb Cake, but had a good touch of strawberry to it. Slap on that delectable strawberry frosting and Crushcake's got a signature cupcake. (No idea why their actual signature cake is the red velvet Crushcake. The thing was so unremarkable.)

I'm all for big bold flavors, but the thing is, I eat desserts in massive quantities. The Buttermilk Crumb Cake is just too heavy in such binging sessions and palate fatigue would creep up way too early. Out of a potential dozen Crushcakes, I'd likely buy three of their best flavors in sets of four. Four BCCs would just be too much even for me. Lastly, Stawberry Blush is just such a refined cupcake. It's "light" and yet it'll smack your mouth around with strawberry. A real culinary marvel. When the weather turns cold, though, I'd bump the BCC to #1 and wolf them down with some city+ roasted coffee.


Will, you've finally got a worthy competitor!




Crushcakes Cupcakery
1315 Anacapa STreet
Santa Barbara, CA 93101
805.963-9553

Santa Barbara Shellfish Company

From the Lompac return trip. Location is right on the pier and parking (validated) was no problem at all.

Beer boiled FTW!

G'damn these were so sweet. As sweet as fresh amaebi from a sushi bar. Can't decide which I like better: these or the monster sea prawns at Hong Kong Palace?

The Dungeoness and her onion ring crown.

Last crab season was the best ever and I hope you all took advantage of it. They were just about four bucks a pop at 99 Ranch Supermarket. If you live near a 99 and missed it, then you fail @ fooding, I'm sorry. This Dungeoness was more expensive, but somehow tasted a helluva lot sweeter than the live ones I took home from 99. Shoot, I even watched the kitchen folks prepare the order and it seems no different than what I do.


We also had an order of fried clam strips and some chowder. Clam strips were unremarkable. Can't remember the last time I've been impressed by them so I suppose I'll just stop ordering 'em now. Chowder, on the other hand, is terrific at SBSC. Charlie's gal supposedly is more than content to work on her own bowl of chowder, leaving clayfu to finish all the seafood by himself.



Sure prices are high here, but what do you expect? It's right on the pier with a spanking good view. If you know a better place for seafood nearby, I'm all ears. But, it'll be tough to top SBSC's quality and execution.




Santa Barbara Shellfish Company
230 Stearns Wharf
Santa Barbara, CA 93101-3571
805. 966-6676

Marche Moderne

Every once in awhile I find "surprise money" neglected in the pockets of rarely worn pants. Woohoo! I have cash to spend again! Similarly, after a heavy session of Korean BBQ, I find a "surprise meal" between my teeth a few hours later. Deliciously mmm-yoso! Another one of my favorite surprises comes when sorting through my portfolio.

This was from a catch-up last year with one of my dearest gal-pals who was briefly in town. Figured we'd choose one of the best restaurants Orange County has to offer--Marche Moderne.

Seared Foie Gras w/ Apricots & Toasted Brioche

"Foie gras" means "order me" in French. People who say otherwise are just pretending they know how to speak French....even the French. This was a great dish. Poached apricots packed a surprisingly big whallop of flavor despite being sliced so thinly. Wish there was a bit more acidity to cut through the fat, but who am I kidding? It was good enough for me to horde.

Mine...my own....my....PRECIOUS!

Mixed greens, mozzarella, & stuff.

Rabbit food. But for a $30 prix-fix lunch menu, it was a good value. For sure kicks Nine-Ten's ass in freshness and taste. Nine-Ten just throws together greens, salt, and oil, while Marche Modern...um...okay they do the same thing, but add cheese, nuts, and tomatoes. Did I mention better quality greens than Nine-Ten? (Alright alright I'll stop the bashing now.)

Pork loin with...with...oh who the heck can remember after half a year?

Jeebus Christ my entree was huge. Thick slices(5) of pork placed on top of some sauteed mystery greens (again, who the heck can remember?) then topped off with a bright fruity salsa. That green guac lookin stuff at the bottom is actually some funky cream with like...cumin, cilantro, and yeah okay maybe some guac too. In terms of flavor, I really dug my entree. Big, earthy, meaty flavors contrasted with a feisty salsa that just lights up your tongue. The only shortcoming was the texture of the loin. I mean c'mon, guys. Even I can cook up a more tender loin. Seriously, fellas.

"Trout" risotto with calamari + shellfish and stuff.

Gal-pal ordered the "trout" risotto. Pardon my ignorance, but that looks and tasted more like an Arctic Char to me. Best dish of the day. Miles ahead of the foie gras. Everything about the entree was impeccable. The Char walked a fine line between medium-rare and medium-well while the broth soaking the risotto slapped your face around yelling "Hey! I taste like seafood! *slap* Oy!" For realsies, that broth was the biggest and most aromatic combo of seafood flavors I've ever had. A Bouillabaisse on 'roids.

I ate 35% of her entree. What? Don't look at me like that. She's a light eater. ahem.




Yay! Sweets! Simple, light, and refreshing. I wouldn't have been able to handle anything heavier, though we did tear through a bag of chocolate covered strawberries and truffles from Godiva ten minutes later.

Oink oink.



What a steal at $30/person. Very very interested in their dinner menu now.





Marche Moderne
3333 Bristol St
Ste 3001
Costa Mesa, CA 92626
714.434-7900

(That's the 3rd floor of South Coast Plaza, FYI)

Berserkerfest II

Southern California food blogging sensation clayfu invited me this past weekend to Berserkerfest II, an epic no-holds-barred "What Happens in Lompoc Stays in Lompoc" wine party with the fabulous folks over at Wine Berserkers.

The trip took us from LA to SLO, then back south to Lompoc for an early afternoon tasting at Arcadian Winery to kick things into gear before heading over to the host of Berserkerfest II, Brian Loring's Loring Wine Company.

Barrel-stand, anyone?

The Hitching Post catered the event, which was very neat. But the fact that 'Zerkers each brought a motherload of jizzerific wines to share and enjoy with friends totally kicks HP to the curb. Ain't nothin' able to top fine wine and good company.

Oh right. I do apologize if I get any names wrong in this post. Too many 'Zerkers to meet! While good n buzzed, no less...


Let's begin!

'Zerkers trickling in and setting up

HP preparing to feed us. Keep the meat comin', gramps!

Grilled Quesadillas - duck, corn, cheese.

BEER!

No silly macrobrews here. Only craft, micro, and hella rare vintage bottles. Most of the good stuff aren't pictured, but do give you an idea of what was available, some dude popped open a spicy Anchor Brewing Co. Christmas Ale...from 1995. Holy frijoles.

Actually, it was this dude (in purple tie-dye):

Gathering of my fellow beer advocates

Seeing such prime-o booze being opened, I naturally had to toss in my 1.5 y/o Alesmith Grand Cru and year-old Stone RIS for a good measure. But really, I was way out of my league here. And a special thanks to Brian who lugged in some very well aged Belgians. Delicious, matey! Except for the Sour.

Berserkerfest II underway!

Grilled BBQ Chicken Pizza

Food was solid for the most part. Could not stop munching on the quesadillas, smokey bbq pizza, and BLT pizzas in between mouthfuls of grilled meat. Speaking of meat...

Beef skewers were whatevers, so let's pretend this is beef is the impeccable grilled lamb.

Thanks Humberto! Loved it.

As a very interested newbie to the scene, I had just about a bazillion questions to ask and like any enthusiastic hobbyist, several 'Zerkers were more than happy to share their tastes in wine, walk me through tastings, and show me the ropes. Big shout-out to my man Humberto, Fu, Prof. Lin, and Mr. & Mrs. Gonzalles!

Grilled Gulf Shrimp w/ Cajun 'Slaw

50% Prof. Lin and too much Fu

Ribs and shrooms.

So Paul, remind me again what happened here at the end of the evening?

Yoni's tag placed up high to compensate for a certain inadequacy. ;D

MAH Gs! Dan, Paul, D-Unit (thanks Walsh), and cutie-pie Chris, you guys rock!

And with a few drinks down the hatch, silliness, hilarity, and violence ensued!

Checking for a puncture wound

Yeah that's right, Lauren. Don't tolerate crap from Fu! Show him who's boss. Work those sexy heels!

Taking a breather from Burgs

Yes, not all the grub and social cliqs are pictured. A real comprehensive shoot would require sobriety and declining offerings of grilled meats held up by cute little blondie servers. Ain't gonna happen!

Berserkerfest II was a blast and I am very happy to have had the chance to come out and meet this wonderful online community. What a great bunch of fun-loving folks. You guys really tickle my funnybone. Thanks for the good times and wine education. And of course, a big thanks to Brian for having us!