Strange Lollipops

image taken from lollyphile.com

Lollipops made of sustainable, organic, cured bacon and pure Vermont maple syrup. And no, they are not kosher.

image taken from lollyphile.com

Lollipops made with absinthe.

Bar Stuzzichini

Bar Stuzzichini

Chef: Paul Di Bari

Stuzzichini is derived from the Italian verb stuzzicare, which means “to pick” and it is around that concept that the restaurant is based.  The restaurant offers a large variety of appetizers, or “stuzzichini,” from which diners share, sort of like Italian tapas.

My two friends and I shared a number of stuzzichini.  We had the eggplant stuffed with ricotta cheese; the flavor was flat and bland and because the dish was served cold it was not pleasant to the tongue.   The prosciutto was good but nothing new to report, as were the cheeses we ordered, mozzarella di bufala and pecorino.

Pictured below: Prosciutto, pecorino, fried artichokes, rice balls.

The carciofi, fried artichokes, were overly fried and imparted no real flavor however the rice balls were delicious. They were crunchy and golden on the outside and when cut, oozed a creamy mixture of rice and melted cheese.  The grilled prawns were also good, imparting a nice charred flavor in each meaty bite.  The prawns are head on and so the delicious shrimp innards could be sucked out as a second treat.

For entrees, I read that the taglioni with cream, pistachios and lemon zest, was a unique and decadent “must have” so of course I had to try it.

I was disappointed. The pasta was overcooked to an almost mushy consistency and there was so much lemon zest, it overpowered the dish.

Close up:

One friend had the unremarkable spaghetti pomodoro, spaghetti in tomato sauce, while the other ventured away from pasta and ordered the pan seared branzino with a mushroom ragu.

Now this was a dish to write about. The flesh was moist, the skin was crispy and that mushroom ragu was divine.  The earthy mushrooms with the perfectly seasoned fish was autumn on a plate. It was something to crave on a cold fall day.

One great thing about a restaurant that serves small plates is that you get a variety of flavors to try and you are not stuck with one appetizer, one entree.  But really, no matter how much variety you get, the food has to taste good at the very least.   I don’t know if the restaurant was having an off day, but unfortunately I found the food, with the exception of the branzino, forgettable and not likely to return.

Bar Stuzzichini, 928 Broadway, New York, NY

Do you like ice cream? A lot?

I was completely and utterly disgusted by this article I came across.  Look, I love animals and all that but truthfully this is just TOO radical and ridiculous. PETA needs to get a grip, do a reality check and then fall off their high horses.

PETA To Ben And Jerry’s: Use Breast Milk

PETA, in their unending quest to make ice cream even more delicious, is urging Ben and Jerry’s to start using human breast milk instead of cow milk.

On behalf of PETA and our more than 2 million members and supporters, I’d like to bring your attention to an innovative new idea from Switzerland that would bring a unique twist to Ben and Jerry’s. Storchen restaurant is set to unveil a menu that includes soups, stews, and sauces made with at least 75 percent breast milk procured from human donors who are paid in exchange for their milk. If Ben and Jerry’s replaced the cow’s milk in its ice cream with breast milk, your customers–and cows–would reap the benefits.The breast is best! Won’t you give cows and their babies a break and our health a boost by switching from cow’s milk to breast milk in Ben and Jerry’s ice cream? Thank you for your consideration.

UPDATE: LEGIT!

The Breast Is Best! PETA Asks Ben & Jerry’s to Dump Dairy and Go With Human Milk Instead [PETA]

Tonight I’m heading to dinner with some friends at Bar Stuzzichini, a small plates Italian restaurant.  More savory and “tasteful” blog to come tomorrow.

I am originally from Chicago

How do you like your hot dog? If you are a New Yorker, you probably take it with just mustard and off the street (dirty water dog). If you are from California, my guess is you either put avocado and sprouts on it or you eat a tofu dog. But if you are from the city where blues was born, Chicago, then you like a full flavored dog with all the fixins.

image taken from lantzilla at flickr

A Chicago style hot dog is a steamed or boiled all beefdog on a poppy seed bun topped with mustard, onion, sweet pickle relish, a dill pickle spear, tomato slices, hot peppers and a dash of celery salt, never ketchup (heck I always added it anyways).  I miss those.

Luckily there’s no need to fly to Chicago to sink your teeth into these terribly messy, but delicious, dogs. Just make your own!

Another thing unique to Chicago is Italian Beef.

image taken from Alison Chains on flickr

Italian beef is a sandwich consisting of thin slices of seasoned roast beef on a dense, Italian style roll dipped in the meat juices.  That dainty lil package is topped with sauteed, sweet Italian peppers and usually pickled celery or jalapenos. It’s seriously good.

image taken from Alison Chains on flickr

Aside from the tangy pickled vegetables, there’s also a peppery-ness to the meat or meat juice that distinguishes it from your typical roast beef au jus.

You can order Italian beef kits online.  My mom has actually made Italian beef for me and my brother at home via these kits and they are just as good as the real thing.

Chicago style deep dish pizza. It’s unlike any other pizza.

image taken from biskuit on flickr

You can’t fold these babies and walk with them like NY style slices.  These are fork and knife slices.  Buttery crust, a thick layer of cheese with the sauce on top of the pie.  Other ingredients like sausage, pepperoni, etc are folded into the cheese if that is your pleasing.

Innards:

image taken from biskuit on flickr

These I think are pretty easy to sample.  Purchase a couple online and when ready, pop them in the oven and eat.  The quality is pretty good.

I’m homesick now. Oh and I miss my family too.

Ratatouille in the flesh

One of my favorite movies is Ratatouille by Disney’s Pixar.

image taken from Disney

It’s about a talented rat named Remy with aspirations to be a chef.  Although the protaganist was blessed with a keen sense of smell and taste, well, the fact that he is a rat makes it a teensy bit difficult for him to get his foot in the door.  Enter his human friend Linguine and the story is set. The movie is fantastic. Aside from the fabulous animation, colorful characters and witty humour, the movie makers were meticulous about portraying the restaurant industry — they capture the spirit of cooking and the soul of the kitchen.

In the movie, the rat comes up with an innovative version of the traditional French Provencal stewed vegetable dish, ratatouille.  Although typically the dish does look like a vegetable stew might, the way it was presented in the animated movie was so pretty and delicate.

Here’s a picture of what ratatouille typically looks like:

image taken from mediterrasian.com

And here is Remy’s take on ratatouille in the movie:

image taken from cornichon.org

So I clapped my hands with glee when I found a picture of Per Se’s version of ratatouille:

image taken from Fido Cat at flickr

Don’t you think they look almost identical? Perhaps the animated rat made an impression on the chef at Per Se!

UPDATE: it was the other way around! From Wikipedia: Thomas Keller served as a consultant for the 2007 Pixar animated film Ratatouille, allowing the producer to intern in the French Laundry kitchen and designing a fancy layered version of ratatouille, “confit byaldi“, for the characters to cook. In the American version he plays a cameo appearance as a restaurant patron (the part is played by Keller’s former mentor Guy Savoy in the French version, and Ferran Adrià in the Spanish one).

For those that do not know Keller is the current chef at Per Se restaurant in NYC>

Per Se, 10 Columbus Circle, New York, NY

Shabu Shabu at Shabu Tatsu

Shabu Tatsu

Chef: YOU, the diner

So I tested out my camera for the first time yesterday and I have to admit, it’s quite obvious I’m still trying to figure it out. Apologies in advance for the quality of the photos. On the other hand, I haven’t posted a serious restaurant review since Apizz or Scarpetta so hopefully this is a nice change of pace for you.

Last night had dinner with my brother who is in town for business. Considering that he had never tried shabu shabu before, I decided to be the one to introduce him to this Japanese meal where, essentially, the diner does all the work. Now I had a bet going with my mother, the “who knows Brian better” game. I believed that he would love the meal and my mother believed that since my brother is a true fan of all things spicy, that he would be indifferent towards it and that I should just go ahead and take him to one of the Korean barbecue joints for kalbi (marinated short ribs grilled at the table). I opted for change.

You walk into a pretty unassuming place; it is a minimally decorated Japanese styled restaurant. In the center of the table is a hole where a pan of boiling water is placed.

This is where the spices, vegetables and meat will be cooked.

The veggies provided are tofu, carrots, shitake mushrooms, scallions, cabbage, greens and noodles. When the pot of water is at a rolling boil, you place the spices and crushed garlic into the water along with some of the vegetables. Next comes the good stuff: the thin sliced prime rib.

Out of all the choices of meat offered, prime rib is the best and most expensive but it’s well worth it. The meat is tender and sliced wafer thin. The marbling of fat really helps with the flavor. I know steak and I am not your lean cut, filet mignon type of girl. Marbling of fat = full flavor and tenderness. Give me a porterhouse or ribeye any day. Here’s a close up:

You cook the meat to your taste (I like mine a little pink), then scoop them out of the broth and dip them in one of two dipping sauces provided: a creamy miso and a more soy based sauce. My brother and I both agreed that the creamy miso sauce was superior.

As the beef and vegetables cook, the water becomes a broth-like brew, infusing the whole experience with a savory rush of flavors and aromas. When the morsels are all gone, what is left is a mildy flavored soup. The restaurant provides you with little cups and a ladle so that you can enjoy the comforting broth.

The entire meal is $24 per person. That $24 includes a salad to start,

the veggie platter, the sliced prime rib, a bowl of rice, black tea and a choice of ice cream at the end of the meal. As someone that eats out alot in New York, I found the price quite reasonable and the meal is definitely filling. Not in the “food coma-d out” sort of way, but a good healthy full. Plus, you get a little of everything.

With one glass of cold sake to accompany my meal, I walked out a satisfied customer. It’s fun, interactive and perfect for that first date where awkward silences can be filled with dipping and eating rather than turning your napkin into swans. This place is pretty popular as it’s considered one of the better shabu shabu joints in Manhattan and since they do not take reservations for parties under 4, get there early if you don’t enjoy waiting to be seated.

Kanpai!

Oh and who won the bet? My mom. My brother definitely enjoyed his meal but as a true Korean boy, he prefers Korean BBQ hands down and honestly, I can’t really disagree with him on that point either

.

Shabu Tatsu, 216 E. 10th Street, New York, NY

How far does your love of food extend?

1.  Would you wear it?

Move over Gucci, Prada and YSL….the latest craze to sweep the fashionista nation are food shaped bags!

image taken from garudiostudiage.com

or perhaps this would go better with that Marc Jacobs dress you just purchased:

image taken from garudiostudiage.com

and if all else fails, this always goes with EVERYTHING:

image taken from garudiostudiage.com

According to the website, these bags are “fully functioning vinyl handbags with zippers.”  What’s not to like? Ok, I don’t like it.  I love handbags, I love fashion, I love food…I do not like these bags and I would seriously be unable to NOT stare with mouth wide open if i were to ever cross paths with someone toting one on the street! 

2.  Would you incorporate them into your holiday?

image taken from bronners.com

Move over Rudolph, Jesus in a manger and heads of Santa, what better way to get your family ready for the big Christmas meal post gift opening than ornaments of your favorite food?   There’s even a “deli sandwich” and “diet coke” ornament.  I have a friend who would love the diet coke ornament. Too bad they don’t make one in Mountain Dew as well.

..Catching one’s own meal sure works up an appetite!

My camera finally came yesterday! yay! I can now take pictures of my dining experiences!  Very exciting. I just need to figure out how to use the thing as I am DEFINITELY NOT tech saavy.

Do you like lobster? I love it.  Give me lobster any style and it’ll be gone before one can say, “Don’t forget to chew!!”  I also love games. Fun diversion in life.  Games make life’s competitions seem light hearted and fun.  Now put the two together and you get the “Sub Marine Catcher” arcade game.

image taken from wierdasiannews.com

If you were ever 9, then you’ve been to a birthday party at a Chuck-E-Cheezes or something comparable where large mechanical stuffed animals dance and sing while you and your fourth grade friends stuff face with cheese pizza then run around playing arcades for redeemable tickets..  So then you know that game where a claw comes down from the ceiling and one maneuvers the claw as it drops into a bin full of useless stuffed animals and toys.  Prize? A useless stuffed animal or toy.  But look, this is a game well worth the quarters you put in.  A chance to win a delicious lobster dinner!

So if you ever find yourself in Osaka’s trendy Namba district, try your hand at catching live lobsters.

During financial woes, let us turn to the strange to preoccupy our minds

So the financial market is getting hit…hard. Just this Monday it was announced that Merrill Lynch was to be bought by Bank of America for $50 billion and Lehman would be filing for Chapter 11 bankruptcy (translation: death to the parent organization).  We are in a recession and the collapse of 3 of the 5 major investment banks will have repercussions felt by the economy.  Sadly, it is unlikely that it stops there.  So what does this mean for Americans?  Adjustments. Financial and job uncertainty. Frugality.  Americans will not spend their money as freely in these rough times, me included.  But let’s try and not linger on the fact that I’ll have to dine out less to be responsible (boo hoo), rather let’s preoccupy our attentions with some interesting things I’ve found.

Strawmato

Strawmato: defined as a cross breed of strawberry and tomato.

image taken from seriouseats.com

A 48-year-old woman from Cheltenham, Gloucester, England, was just cutting open a tomato from her garden when she was surprised to find this strange hybrid of fruit, a strawberry nestled inside a tomato! She claims it tastes like a tomato only sweeter.  I have to ask, is this scientifically possible? I mean a tomato IS a fruit and so is a strawberry…..

Pizza Hut Double Roll

I like pizza. But this takes it a bit too far.

image taken from gizmodo.com

The Japanese are considered innovators of many things: electronics, cartoon anime, fantasies of the *ahem* forbidden kind….who knew pizza was one of them?  Japan’s Pizza Hut offers this exclusive Double Roll pie.  It is 646 calories per slice (very healthy), with little bacon wrapped sausages littered across the crust, and mini hamburger patties on top of the mushrooms, soy beans, corn, paprika, garlic chips, green peppers, and pepperoni. As for cheese, it has mozzarella, cheddar and parmigiana. BTW, this “comes with ketchup and maple syrup for extra flavor, and is recommended for kids.”  Huh? I dunno if this should come recommended even for adults, let alone a growing child!!

Cheeseburger in a CAN

Yes, rub your eyes as much as you want but you read that heading correctly.

image taken from avclub.com

A German camping-supplies company has produced a canned cheeseburger. Apparently one throws the unopened can into a double boiler for 10 minutes until the cheeseburger within is heated through, then open and eat.  Let’s see the undoctored photo of the actual cheeseburger that emerges from that miracle piece of metal, shall we?

image taken from avclub.com

and the innards:

image taken from avclub.com

Notice that the first picture looks very different from the second and third. Oh you tricky tricky advertising people!

Should you want to learn more about this treat (for what purpose I do not know), you can go to the website:  There you will find a detailed description on the flavors, aromas and even a video on the product (notice I did not call it “food”).

Dear, Santa:

Anyone that knows me knows i LOVE pizza.  I’m truly an addict. If i don’t get my weekly pizza quotient filled, I go through withdrawal syptoms…and it ain’t pretty.  You know that question “What would you take with you to eat on a desert island?”  My answer is simple (with no pause to breathe): that would be pizza, Mr. Genie man.

Brick oven pizza is probably the tastiest; smokey thin crust can do wonders. But being originally from Chicago, I love a good deep dish pizza too. AND as a true pizza fanatic, I even have my favorite frozen pizza! (frozen pizza are good for days when you can barely get off your couch or dial Domino’s, also good for days when there is a torrential downpour or a blizzard outside your window).  What, do you ask, is the pizza to win that honor?  It is: *drumroll* TOMBSTONE!  It has a crispy buttery tasting crust, the sauce is plentiful and tangy and there’s plenty of ooey gooey melted cheese crowning that pie.  So imagine my delight when i saw this picture:

image taken from Houston Architecture Info Forum (registration required)

Can someone buy me this for Christmas? hahaha.  I’m so gross.

Here’s a close up of the buttons — I would like to point your attention to the “BBQ Flavored Chicken Breast Strips (!!!)”  (thanks to my friend who found this picture).

image taken from nycblondieandbrownie at flickr