I Want Proof

Thursday, March 29, 2007

Rob used to cook a lot. I mean a lot a lot. When he was groing up, he was usually responsible for cooking for his family, resulting in his ability to use fresh veggies, bake fresh loaves of bread from scratch, and - miracles of miracles - bake pie crusts and other fanciful desserts. He says he would put famous bakers and dessert chefs to shame, and make 'em cry for their mommas.

So how come in three years time I have never seen this?

I mean, he can grill up a mean steak, do an awesome blue cheese burger, has done a bread pudding once. He even banged out a rockin' Thanksgiving turkey but that's pretty much it. Overall, I'm starting to have my doubts.

Especially in the baking department of his story. Apparently When I told him I had never seen him make bread and to prove his claimed ability he said he had and that I was crazy. He was insulted at my conviction. My response?

“The bread machine and the box mix don’t count, babe.”

“Oh… well still. I can.” And he walked away.

Seriously, I want proof.

Vanilla Poached Pears etc.

Wednesday, March 28, 2007

I have to say, I'm not the biggest fan of CHOW.com. They do have a few good recipes I have taken to heart though, and I enjoy reading Table Manners (probably a result from those manners classes and cotillion courses mom put me through; thanks mom, I really do appreciate it now that I'm older) so it has its plusses. I do love some of the recipes they make though, they have a simple decadence to them. A sort of Napa Valley... je ne sais quoi.

But this one really does beat all.

This recipe for vanilla poached pears was a real winner with me, Rob, and everyone whom I have served it. Very simple and easy. I always have lemons and stray vanilla beans laying around (How bourgeois does that sound?) so it's a simple dessert to bang out for company or for the hell of it.

Plus, you can always save and dry out the vanilla beans afterwards and place them in a small container of sugar, then grind it in the food processor for vanilla sugar. Thank Shuna - of the great Eggbeater blog - for the advice, which I got when I attended her egg whites class. Go here for more vanilla bean advice, or see some of her artful writing as she guest blogs at Simply Recipes about how to make a perfect pavlova as she taught me.

However, if vanilla sugar isn't your thing, pop them in some vodka, and let it sit a while in a dry, temperate place. It's a perfect way to party with the coming heat.

Take this recipe into a new direction by creating a sorbet! Go see!

Graham Cupcakes with Key Lime Filling and Whipped Cream

Monday, March 26, 2007

My friend Cara came up with the idea for a key lime pie cupcake sometime last summer. It stuck in my mind since and I always put it off for one reason or another. Limes weren’t in season, I had a new idea that pushed it to the side, it didn’t seem like the right time to try it out; excuses were always plenty and in reach.

I finally sat down to figure it out, and this cupcake put me through some trials let me tell you. The first attempt was basically a mini key lime pie more or less. While tasty, the graham cracker crust was soggy, and the pies ugly. It was a no go. The second attempt I decided to make a graham cake with a key lime filling. Sadly the graham was way too understated in flavor, and didn’t really have enough rise or fluffy texture. Still it seemed a step closer to what I wanted to accomplish.

The last attempt was well… wonderful. The feeling of accomplishment when something finally comes together is just so relieving, like a large weight being lifted that’s been pressing down upon you.

Honestly these are one of my favorites thus far, if not the favorite. No exaggeration. The graham cupcakes look dense but are light and fluffy with that distinct flavor of graham crackers you loved since childhood. The bilious mound of whipped cream wasn’t overly sweet and would get on your upper lip and the tip of your nose with each bite as whipped cream is should. The key lime filling was thick and custardy with a nice tangy zing that was subtle yet strong; it didn’t punch you in the mouth like a key lime pie would.

Easy, tasty, and fun to eat with friends. Really, it was the quintessential cupcake and one I plan to make again tonight.

Graham Cupcakes
Makes 12-14 cupcakes / 350 F oven

What You’ll Need...
1/2 cup of butter, room temperature
1 cup of sugar
3 eggs, room temperature
1 cup of milk
1 cup of flour
1 1/2 cups of graham cracker crumbs
1 teaspoon of baking soda

1 teaspoon of baking powder
1/8 teaspoon of salt

What You’ll Do...

1) Beat the butter for about 30 seconds until well creamed. Add the sugar and mix for 3 minutes using a paddle attachment until light and fluffy.
2) Add the eggs, one at a time, being sure to beat for 30 seconds for each egg.
3) Place graham crackers in a food processor or in a plastic bag and beat the crud out of them until it's been ground into small crumbs and powder.
4) Sift together the flour, graham cracker crumbs, baking soda and powder, and salt. Add about 1/4 of the mixture to the butter mixture, then add some of the milk. Continue to add the ingrdients in adry-wet-dry method, ending with the dry. Continue to mix until just combined.
5) Scoop into cupcake papers and bake for 15-18 minutes in a 350 F oven or until a cake tester comes out clean.

Whipped Cream
What You’ll Need...
3 cups of heavy whipping cream
1/3 – 1/2 cup of powdered sugar

What You’ll Do...
Place together in a mixing bowl until big, billowy and holds very stiff peaks.

Key Lime Filling
What You’ll Need...
5 egg yolks, beaten
1 14 oz can of sweetened condensed milk
1/2 cup of key lime juice (about 20 key limes)
1 teaspoon of key lime zest

What You’ll Do...
1) Zest the key limes to get the 1 teaspoon first. Cut them all in half and juice them over a bowl with a little wire mesh strainer thing over it to catch any fruit or seeds. I suggest using a little wooden citrus juicer tool, or cut them in slices and juice them in a garlic press.
2) Seaparate the egg yolks and beat them like they owe you money. Pour in the citrus juice and sweetened condensed milk and wilk until smooth. Let chill for 10 minutes.
3) Take about 2 cups of the whipped cream you made earlier and fold in a little more than a third of the key lime mixture. Add more whipped cream or key lime mixture until you get a consistency and taste you want.

4) Cut a small cone shaped piece of cake out of each cupcake. Fill the cavity with the key lime whipped cream mixture (key lime curd). Cut the body of the cone off leaving just the cap of the cupcake. Replace it back on, on top of the curd. Dollop and spread remaining whipped cream and chill overnight. Serve.

NOTE: There will be a lot of key lime mixture left over. Bake it in a pie or tart pans or serve over ice cream, or do whatever sounds good.

ANOTHER NOTE: I have made this key lime filling a bajillion times
for pies. You can either let it chill in the fridge or bake it, but I prefer the first. I know some people have a hardcore aversion to raw egg yolks (though the citric acid from the limes does cook it just fine), so if that be the case here is a link to a citrus curd recipe you can use in its place. It’s definitely more work, but it is a perfectly fine substitute if that’s the route you choose. Personally though, I say go with the one I provided above has no cooking it helps keep the some of the key limes’ tartness a bit more controlled and not overpower the cake.

Dual Post: -More Validation of My Fabulousness- & - So Long, Dear Friends-

Saturday, March 24, 2007

Make sure you pick up a copy of Sacramento Magazine today. Why? Well, it's the annual food issue, so it's a quick way to get the nitty gritty on everything food wise here in the Sac area.

Another reason is a mini review I did on Moshi Moshi was published on page 266. Shibby indeed if I do say so! Sadly, no shout out to Vanilla Garlic in particular, but my name in print is still a happy thing.

Ann and Jennifer of Sacatomato also got a full page spread. It's awesome and worth reading! Be sure to check it out!


Yesterday was my last day at work before I start my new position in Sac. I admit I got zilch done except say goodbyes. I actually thought I would be really excited and happy, but really I was just depressed while trying to keep a smile on my face.

I had to say goodbye to some truly fabulous people today. Well, maybe not goodbye, but just a "See you later," as I won't be seeing them every day anymore.

They made me a banner to say goodbye. We went out to a fabu dinner to chat and just be friends and throw off the co-worker personas, even if it was just for two hours. They even surprised me with a special cupcake courier. (Which you know will get use often.)

So to Megan, Andrea, Cara, David, Kristen, Taibou, Katrine, Audrey of course, and everyone else; thank you.

And don't worry, I'll send some more cupcakes soon.

How To Korean BBQ (Oz Korean BBQ - Sacramento, California)

Thursday, March 22, 2007

Welcome to a step by step guide on how to enjoy Korean BBQ.

Step 1: Get in your car and go to Oz. Do not let the Denny's-ish outside facade and close proximity to the freeway fool you. Once you have entered, take a moment and awe at just how spacious the interior really is.

Step 2: Sit at a table. You have an option of one with a grill where you or your waitperson can grill the food, or one without where it will be prepared in the kitchen. Go for the grill if you can (make a reservation on weekends for dinner). Relax and take in the highly industrial, yet surprisingly cozy atmosphere.

Step 3: Go through the menu and make your choices. One grill entree can easily feed two people (they say otherwise), but variety is the spice of life and makes for a better meal. Whatever you don't eat makes great leftovers the next day.

Step 3-A: If you are having trouble deciding, get the crab wontons to keep you happy while you peruse the menu. Surprisingly tasty, these set the bar for crab wontons. Sweet, salty, and with that delicious crisp without a lot of soggy grease, it is the epitome of what a crab wonton should be.

Step 3-B: If you still cannot decide the Rancho Galbi - a marinated prime beef short rib is an excellent choice. Hearty cut fillets of prime beef short rib are dripping in a yummy, slightly sweet sauce that just makes your mouth wake up. The Bul-Go-Gi, thinly sliced prime sirloin marinated in Korean BBQ sauce is sweet, spicy and simply playful in it's taste and simplicity. But for both, the true depth of flavor comes from their being cooked at your table at the personal grill right in front of you.

The Tokyo X, oh-so-shibby marinated pork belly meat, has to be grilled in the kitchen however, due to the smoke and spatter. However if you are willing to forgo the flair n' flare, a tasty meal will await you.

Step 4: Take a piece of grilled meat and roll it up in a lettuce wrap, a variety of extras tp add such as peppers and sliced garlic. It's truly a step in a new direction away from you everyday taco or pita.

Step 5: Panchan (vegetable side dishes) will be provided. About 8-10 dishes of them. Traditional Korean meals are often accompanied with white starchy rice and a variety of pickled vegetables. Not kosher pickles mind you, but pickled spinach with feta, salty strands of seaweed, two style of kimchi (both powerfully strong), pickled sprouts, and other delectables await you. If that were not enough, a individual tin of rice is also provided.

6: The meal will end with a delicious cup of sweet rice water. It perfectly cleanses the palette and finishes the meal on a light note.

I hope you enjoy your experience at Oz. Perfect for a fun and interactive date, or a rambunctious night with friends, Oz will provide a truly interactive and exciting meal where flavors are exciting with each and every bite.

Oz Korean B.B.Q.
3343 Bradshaw Road
Sacramento, CA 95827
(916) 362-9292

Lending a Helping Hand

Tuesday, March 20, 2007

You know, you would think after spending a morning waking up at 6 am on a Sunday to go to a warehouse and unload whole palettes of peanut butter, cookies, jelly, Mac n' Cheese, and packaging up God knows how many peanuts, or making 800 tuna sandwiches, you would never do it again.

But you would be so flippin' wrong.

On Sunday I, Elise, Andrea, Madeline, and Ann all came to volunteer at the Sacramento Food Bank. My friends Katrine and Penelope also came along to pitch in and work the bag lunch station, while we bloggers labored on the palettes.

It was an excellent experience. Sure it left you tired, sweaty, dirty, and a bit sore, but we - along with many other volunteers from local high schools - made over 800 bag lunches for low to no income families and people, and stocked the food locker, a sort of grocery store for those who cannot afford groceries can get a weeks supply of staple food for free.

We were able to talk, catch up, chat about blogging (seriously, when no one else wants to listen getting together with other food bloggers get us clucking like a hen house), and know that our efforts would actually help someone. Plus, we also talked a bit about food theory, culture, and how food affects people locally and globally. We all learned something new from each other. Afterward we headed for a cup of coffee and just caught up with each other's lives and discussed (of course) food politics. It was just an all around enjoyable and educational day.

I myself am insanely lucky. I actually get to keep a website where I can write restaurant reviews, critique food, and experiment with recipes on a daily basis. To all the readers out there, as people who enjoy food, see if you can take time for a rewarding experience and try to help out at your local food bank so others can appreciate what we take for granted.

Food banks especially need people to come help during the summer months when schools aren't in session and the clubs and after school activities aren't doing community service projects. Please, look up your local food bank and sign up for a truly rewarding day.

Sacramento Food Bank
3333 3rd Street
Sacramento, CA 95817
(916) 456-1980

Second Harvest Volunteer Match
California Association of Food Banks


Saturday, March 17, 2007

I’m a definite subscriber to the old adage “It is better to give, than to receive.” I enjoy being able to make people happy, and the joy it brings me when they are happy. The cupcake experiments are all about joy.* I get to practice baking and work on new recipes, Rob eats them, I eat them, and my friends and co-workers eat them. I get the joy of baking and the joy of giving. It’s all very shibby.

I also encourage feedback. Letting me know something seemed a bit tart, or that maybe adding another layer of flavor, or toasting the nuts first are all very helpful, and have often helped to create a better cupcake.

But sometimes it’s not quite so. Take the last cupcake for example. I caught one person throwing the cupcake in the trash; we'll call the person Anon(ymous). I assumed they got the spicy one, so I smiled and laughed a bit and asked Anon if she had an unlucky pick.

“No, I just don’t like Kahlua or coffee.”


Now forgive me, but I know I put a sign up saying specifically what kind of cupcake it was and the sign lets you know there's coffee and Kahlua in the damn cupcake. “Well, there was a sign up letting you know that both were in it.”

“Well I thought it wouldn’t taste like it.”

“Uh… well… coffee tastes like coffee and Kahlua tastes like Kahlua.”

“So you made these?”

“Yes, I did.” I spent last night making these so people would enjoy them not carelessly take a bite knowing they would throw the rest in the trash when they wouldn't like them you dumb skeaze.

“Well, next time just do chocolate. Oh maybe raspberry, I love that! Thanks!” Then Anon smiled, turned around, and left.

Thing is, this is some new person. I have no idea who Anon is, she didn’t even introduce herself. Heck, Anon might not even work in that office. Normally I would say something polite (which would slowly turn to bitchy and sociopathic if the conversation continued) but I was in too much stunned silence to speak.

Seriously, what is wrong with people!? Next time, I put liquid mercury in Anon's cupcake. I’ll even put up a sign for her and put it on her desk saying what kind it is. Cause if history repeats itself, then maybe she’ll think it won’t taste like it.

*Except during the baking when I have to try and lock up Eat Beast in the bedroom so he doesn’t try to eat everything. How does something so fat run so fast? He must also know somehow that baking is about to occur and that means a chance to steal baked goods and then run off with them under the bed. Seriously, I need to tape that damn cat running with an entire cupcake in his mouth and put it on Youtube.

Russian Roulettes (Black Russian Cupcakes with Kahlua Cocoa Frosting)

Thursday, March 15, 2007

This cupcake is a game you play and a play on words. It's fun and interactive, as good food should be. We all know the deadly game of Russian Roulette, do we not? Six chambered gun, 5 chambers empty, 1 chamber filled. Spin the barrel, point to your head and pull the trigger. We also know roulette, the great game of Vegas, Paris, and Monaco. Both games of chance where you can win big and loose bigger. These cupcakes play the same kind of game.

Utilizing the Russian Roulette aspect, I made Black Russian cake. Chocolate and coffee liquor - how can you go wrong? The cake is old fashioned, very "like mom made it", but the coffee and Kahlua give an adult flavor. The frosting builds another layer of texture and flavor which is always tastylicious. I really wanted to include red and black color like with a roulette wheel, but I didn't have the equipment to make red and black pastillage numbers, and red and black sprinkles seem tacky to me. Ah well, another day.

The chance you take with these cupcakes is you may have to quite literally bite the bullet. One of these are laced with a bit of spice. And not bad spice. The cupcakes taste great. People were actually looking for the bullet cupcakes. But if you're wary and your luck isn't with you and you pick the wrong cupcake, you won't know until after the first bite is swallowed.

You feel a tingle.

Then the burn in the back of your mouth. Cayenne pepper begins to set you ablaze, but you love it and eat the rest. The best bullet you ever took. Followed by a big glass of milk to cool you down of course. I think Rob's description of it when I tricked him into eating it was, "I'm going to stab you in the mouth." (Can you feel the love?) Before you all get all "That's abusive, etc, etc" know that I tried one too and would never serve anything I wouldn't eat myself. Trust me, I ate four before I found a proper balance of heat. Use yourself as a guide when it comes to spicing the unlucky bullet cupcakes. Out of two dozen cupcakes, I only spiced three of them which is just enough in my opinion. Enough to make people nervous.

This is a great cupcake for the office (we all had a laugh, even the unlucky players who ran for water or a tissue for their runny noses) or as a game with friends at a party. Go ahead and try your luck.

Special shout out goes to McAuliflower of Brownie Points for inspiring the roulette aspect to this.

Russian Roulettes (Black Russian Cupcakes)
Makes 24 cupcakes / 350 F degree oven

What You'll Need...
3/4 cup of unsalted butter, room temperature
2 cups of sugar
3 eggs, room temperature
1 egg yolk, room temperature
1 teaspoon baking soda
3/4 cup of unsweetened cocoa powder
2 cups of flour
1/2 teaspoon of salt
1/3 cup of milk
2/3 cup of Kahlua
1/2 cup of coffee, room temperature
1 teaspoon of vanilla extract
cayenne pepper

What You'll Do...
1) Beat the butter until light and fluffy. Add the sugar, and beat until light and fluffy, about 3 minutes.
2) Beat the eggs and egg yolk in, one at a time, mixing for 30 seconds after each addition.
3) Measure the rest of the dry ingredients and sift together in one bowl. Mix the wet ingredients into another.
4) Add about 1/3 of the dry mixture to the butter/sugar and beat to combine. Add about half the liquid mixture and beat to combine. Continue adding, alternating between dry and wet, finishing with the dry. Stop mixing when just combined.
5) Remove enough batter for however many cupcakes you want to spice up. Add 1/4 of a teaspoon of cayenne pepper for each cupcake you plan to make a bullet of. Mix well and scoop into cupcake papers.
6) Scoop the rest of the batter into cupcake papers.
7) Bake for 18-22 minutes at 350 or until a cake tester comes out clean. Let cool and frost.

Cocoa Kahlua Frosting
What You'll Need...
6 tablespoons of butter, softened
2 - 2 1/2 cups of powdered sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons of Kahlua
2-3 tablespoons of coffee

What You'll Do...
Beat the butter until light and creamed. Add a cup of the sugar and mix well. Add the cocoa, Kahlua and coffee, mix. Add the other cup of powdered sugar and more if needed to taste and preferred frosting consistency.

My Chili Pepper Story

Wednesday, March 14, 2007

Fernanda recently brought this little memory back to mind, and I figured I would share it with all of you. I'm also writing this at some unholy hour (did you know that there's a 3 am now?) since I cannot sleep so blah.

Flashback to about 3 years ago when I was living in a cappy little second story apartment. I was attempting to make some curry from scratch when something got in my eye. I scratched at it out then looked back the the chili pepper I was working with.

Well shit.

The next few minutes the pain starts to slowly increase. I am litterally throwing water in my face, wiping my eyes with a wet towel, even splashing milk in my eye. In my head that sounded like something that would work since you drink milk when you eat something too spicy. Sadly, it just made me start to smell. By this time my eye was bright frickin' red.

If you had happened to be walking past my apartment, you would have seen me at this point running screaming down a flight of stairs, jumping over the fence surrounding the pool, and jumping in shoes, shirt, and all.

I opened my eyes to instant relief. I also learned how to open my eyes underwater (before chlorine would sting too much, now it's not so much of a bother). I walked back, changed clothes, dried off, and went back to chopping the pepper. I also ruined a good pair of suede shoes.

The moral of the story? Kick off your suede shoes before you work with chili peppers. Good night everybody.

Spaghetti with Smoked Mozzarella, Pancetta, and Asparagus

Monday, March 12, 2007

Kind of self explanatory, no? I made this for Rob recently to celebrate last Tuesday. Nothing happened that day, I just wanted to surprise him with a nice meal with wine (in wine glasses, not coffee cups thank you! That's right, I got out the fancy shit bitches!), and dessert.

I love this dish, it's salty, fresh, meaty, smoky, and just all around fantastic. I admit that this dish is adapted from one from Everyday Italian, but eh, whatever. I saw this episode over a year ago and made it to the best of my recollection (which was very different apparently).

I don't think I even need to write out a formal recipe. Make some spaghetti. Give the asparagus a quicky hot water bath (like, a minute in boiling water) followed by an ice bath for some gorgeous green color. Cook the pancetta in a skillet, then add the spaghetti and asparagus for a quick bit of heat. Plate and shred/chop some smoked mozzarella on it. Bing-Bang-Boom. Done. Serve with white wine and candlelight and you are so in business.

Here is a link to the original recipe.

Chocolate Cupcakes with Peanut Butter Frosting

Saturday, March 10, 2007

"I adore simple pleasures. They are the last refuge of the complex." - Oscar Wilde

Simplicity. The definition of basic. Without complications. The nitty gritty if you will. Sometimes, that's the kind of cupcake I want. Something without any special reservation. Without flair. An absence of the exotic can be peaceful and calming. A quick rendezvous in the kitchen and near instant gratification.

It's comparable to finishing the last sentence of a good book, relaxing to a song you haven't heard since that dance where you last truly let loose in front of a crowd, or the smell of an old cologne that reminds you of that someone on that some night only you and he know of.

A classic cupcake like this needs no fanfare. No parade. No list of impossible ingredients or extraneous labor. It's satisfying in its old school ways. Old fashion chocolate cake, with classic creamy peanut butter frosting. I don't need to describe it. You've had it before.

Take a few minutes to spend with your oven and your mixer, then use these cupcakes to take time with friends. Or even better - cupcake, a big glass of milk, yourself, and a moment of silence.

Old School Chocolate Cupcakes
Makes 24-30 cupcakes / 350 degree oven

What You'll Need...

2 cups of boiling water

1 1/2 cup of unsweetened cocoa powder

2 3/4 cups of all-purpose flour

2 teaspoons of baking soda

1/2 teaspoon of baking powder

1/2 teaspoon of salt

1 cup of butter, room temperature

2 1/8 cups of sugar

4 eggs

1 1/2 teaspoons of vanilla extract

What You'll Do...
1) Preheat oven to 350. Pour boiling water over cocoa powder and mix throughly until smooth. Let cool.

2) Combine the flour, salt, baking soda and powder together in a separate bowl.

3) Cream together the sugar and butter and beat until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla. Add the flour and the cocoa mixture alternatively in a dry-wet-dry method, beginning and ending with the dry.

4) Place in cupcake papers and bake for 18-22 minutes or until a cakes tester comes out clean. Let cook on a wire rack.

Peanut Butter Frosting
What You'll Need...
1/2 cup of butter, softened

1 cup of creamy peanut butter

3 tablespoons of milk

1 1/2 - 2 cups of powdered sugar

chocolate chips (optional)

What You'll Do...

Beat the butter and peanut butter until smooth and creamy. Add the milk and then the powdered sugar until desired sweetness. Spread over cooled cupcakes. (Optional: I melted some chocolate chips in the microwave and flicked it on with a fork. Hey, a little flair can be fun.)

I'm Such a Dip for Dip

Wednesday, March 7, 2007

I am shocked. Shocked I say! How is it I have never shared this recipe with you, dear reader? This simple recipe that I make once a week at least (I kid you not) is flavorful, cheap, and simple. The three requirements for a truly great recipe in my eyes.

I made this after work one day when I was hungry. Voraciously hunting in my kitchen I discovered a loaf of crusty bread and some stray veggies, yet nothing to dip them into. How cruel the world is! But lo'! Creativity takes over and the artistic juices start flowing! I grabbed a few choice ingredients and the food processor, me easel and paints if you will. Art was born.

I bam this together before impromptu get togethers, and then FLASH! POP! POW! The citrus, the spice, the flavorful cannellini beans all deliver a pleasant rush to your tongue, emitting a "YUM!" from your lips and pleas for the recipe from your friends. Even kids have proven to enjoy this zesty little dip, so right there you know it'll please any palate. Give it a shot yourself, the recipe is simple, can be adapted and built upon. It's your blank easel, so get creative.

Lemon Cannellini Dip
What You'll Need...
1 can of white beans, washed and drained
zest and juice from 1 lemon
a few shakes of cayenne pepper
a pinch of salt
a few cracks from the ol' pepper grinder
1 1/2 tablespoons of good extra virgin olive oil

What You'll Do...
1) PUREE'!!!
2) Taste and adjust lemon, salt, oil, and cayenne to taste. Pour into a bowl, sprinkle with some cayenne and drizzle some olive oil. Serve with bread and veggies.

Oodles of Noodles (Davis Noodle City - Davis, CA)

Friday, March 2, 2007

Dear Davis Noodle City,

Has anyone told you how special you are? How wonderful you are? How much it upsets me that no one discovers you except by accident when they can't get into Sophia's? Well, you are wonderful. You offer the best comfort food anywhere in town. You're authentic, and no one else around is just like you.

Your homemade noodles are to die for, each one perfectly chewy and sweet. They perfectly compliment your broth which warms the soul. And girl, you know I love the size of your bowls. They're luscious and hot. I mean, I could baptize a child in your bowls. And don't let anyone tell you you're cheap. For around $7 bucks a person, I say your the best deal in time, and you're appreciated for it, but you're not cheap. You're thrifty.

But what's in your bowls is what makes things magical. Take your fried pork chop noodle bowl; strips of deep fried, seasoned pork chop served along a side of a bathtub of noodles and tasty pork n' veggie broth. So yummy, so tasty, so meaty. Yeah, I called you meaty. I like girls with back. It's sexy.

But some nights I want something with some mild spice, something a little more green. You can go green, you love the earth and all it's creatures. That's an admirable quality. You're mustard green noodles in house broth is pleasing to the eye, and tasty to boot. I mean, who doesn't like mustard greens? You're a smart girl to take advantage of that.

And your kimchi? Oh! So spicy, so sharp. Nice to know you have a razor sharp, acerbic wit to ya' too. It gives you character. Your five spice noodle and Dan Dan noodles also give a nice bit of bite. Mmm! Loves it girl.

But, hey, no one is perfect. You're seating can be a bit uncomfortable, really, you could give it a quick fix, but it does the job and has character. You do seem to get a bit slutty at times; you get a bit packed and slow on the weekends at night. But on the weeknights when it's slow, it's great that we can just be the two of us and really relax and get to know each other.

Anyways, you're still my girl. You know I love you. I'll see you soon, okay?


Davis Noodle City
129 D Street #D1 (behind Sophia's Thai Kitchen)
Davis, California 95616
(530) 757-2618

For A Cold Night

Thursday, March 1, 2007

CAN YOU ALL SAY CHILI!? We can, cause it was crazy cold about a week ago. We like to make ours via the recipe from Elise. I throw in a bit of dark chocolate to get some bittersweet in there. I know it sounds crazy but it works. And of course everything was literally cooked in bacon drippings. I mean, it's chili, it's not gonna be healthy.

We also added a bit of smoked chipotle pepper in adobo sauce, so that we were sweatin' like a whore in church. It's also a perfect way to utilize your farmer's market stash. Yum! We also made some cornbread with jalapeno butter. A perfect meal to fight off the chills!

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