tag:blogger.com,1999:blog-4086736646944600352024-03-18T20:34:26.594-07:00Hungry KatHungry Kat and her Cat. We eat. We travel the world. We sleep.Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-408673664694460035.post-54066460336143840662016-05-02T23:19:00.002-07:002016-05-02T23:23:48.303-07:00Traveling Solo in Amsterdam: Where to go & What to Eat<h3>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Traveling Solo</span></h3>
<span style="font-family: "arial" , "helvetica" , sans-serif;">My family trip to Paris was wonderful (see my <a href="http://www.hungrykat.com/2016/04/travel-guide-and-tips-for-awesome-trip.html" target="_blank">previous post</a> for tips) but after nine days, I was going a little stir crazy and anxious to be on my own. Good thing I planned a solo trip to Amsterdam! I was in love with Paris and did not expect to fall in love even harder for Amsterdam. It's compact and very walkable with picturesque canals forming circles around the core of the city. As a solo female traveler, I felt extremely safe walking alone in the evenings and it was pleasant to drink and dine alone. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Here are some recommendations that I hope will help you fall in love with Amsterdam as well.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Getting to Amsterdam</span></h3>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.iamsterdam.com/en/local/about-amsterdam/transportation/public-transport" target="_blank">Public transportation</a> is wonderful in Amsterdam. If you're flying into Schiphol Airport, there are direct trains running every 10m to the city centre. Train travel in Europe is also ridiculously convenient. I took a direct train (3h 15m) from Paris Nord station to Amsterdam Centraal Station which is the heart of the city. It was a relaxing ride with some nice scenery and you pass through Brussels on the way. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.seat61.com/" target="_blank">The Man in Seat Sixty-One</a> is a great site for train travel in Europe; put in your to and from city and it'll give you all the travel and ticket-buying information you need. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Do try to buy your train ticket early. They are like airplane tickets; the price goes up as supply goes down or as you get closer to your travel date. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Best Neighborhood to Stay</span></h3>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I knew I didn't want to be in tourist and brand-name central so I stayed away from the hotels near the Dam Square and the innermost canal rings. I recommend the Jordaan neighborhood, which is just outside the innermost canal rings but you'll still be close enough to the canals.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Jordaan is filled with local restaurants, art galleries, mom-and-pop shops and specialty stores and it's easy to take a tram or walk to the major sites from there (e.g. about 10m walk to Anne Frank House or 15m tram ride to museum row). The southern end of the Jordaan neighborhood borders <a href="http://de9straatjes.nl/en/home" target="_blank">De 9 Straatjes</a>, which are 9 shopping alleyways with enough restaurants and independent shops selling coffee, books, chocolate, clothing, jewelry and designer-quality souvenirs to keep you entertained for a full day. The shopaholic in me loved these two areas and I did a lot of window-shopping too because I find Dutch design fascinating and thoughtful.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I stayed at <a href="http://www.bb-lafesta.com/" target="_blank">B&B La Festa</a>, a townhouse-style hotel with three rooms and an Italian restaurant on the ground floor in the Jordaan and a stone's throw from De 9 Straatjes. I enjoyed staying there and would absolutely stay there again: location convenient to major sites, good restaurants, bakeries and grocery stores, friendly owners and service, affordable (e.g. $100USD/night in late March), clean and good size room (my single room was quite big by Amsterdam standards) and convenient tram and bus service nearby.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Another neighborhood to consider is the Museum District where you'll be in walking distance to several of the major museum attractions in Amsterdam. B&B La Festa was booked the first night I arrived in Amsterdam so I stayed one night at <a href="http://hotelaalders.nl/en/" target="_blank">Aalders Hotel</a> which was right behind the Van Gogh Museum. It was fine for one night and convenient for me to hit the museums early the next day. However, I would not stay there again because the single room was really tiny (I felt like I couldn't turn around) and more importantly, the WIFI was very poor and kept disconnecting.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Tulips & Keukenhof</span></h3>
<span style="font-family: "arial" , "helvetica" , sans-serif;">One major item on my bucket list was seeing the tulip garden and fields of Amsterdam. Tulips are in full bloom only for a few weeks of the year and it is very dependent on warm weather so there's no hard promise even if you go in the March to early May timeframe. I went on March 30th and I was lucky to catch just the beginning of the bloom season. Here are some tips that should help you get to Keukenhof from Amsterdam and have a good time.</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://www.tulipsinholland.com/" target="_blank">Tulips in Holland</a>. </b>This is a great site you can subscribe to and they'll email you weekly bloom reports. There are also events and individual or group tour ticketing information on their site.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Short on time.</b> You can pay more and join a tour which will take you direct to Keukenhof Garden. This will save you about an hour total. Plus, you have options to take the fancier tours that give you a private guide, bike tours and so forth.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Public transportation.</b> This is the option I recommend if you have at least 6 hours and it is affordable (about $30usd total whereas the cheapest group tour I found was about $55usd). You can pre-buy your ticket and public transport from the site above or direct from Keukenhof. With this option, you first take Connexxion public bus #197 from Leidseplein (Leidse Square) or Museumplein. Those are the main stops in Amsterdam and Museumplein is a stop in the heart of Museum District. (Tip: if you're staying at B&B La Festa, bus #197 stops at Elandsgracht which is about a 5m walk from the hotel so you can take it from there instead.) The #197 takes you to Schiphol Airport and from there, you change to the #858 which departs at the end of Arrival Hall #4. There are signs and personnel to help guide you too. These buses depart daily during this short peak season so the operation is smooth as butter.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://www.keukenhof.nl/en/" target="_blank">Keukenhof</a>.</b> If you pre-buy your ticket, you should walk straight to the entrance for admission. If you want to bike through the flower fields, you can pay an additional fee at the entrance. Or, if you walk to the middle of the garden where the giant windmill is, you can purchase a boat ticket to ride the canals that line the flower fields. I didn't do either of those things because there's an area where you can admire the fields from afar. Also, I went in the early bloom season and the fields were not in full force yet. Just the garden grounds and the various pavilions featuring tulips, orchids and other flowers is a lot for a day and I spent about four hours there. There are restaurants and food stands throughout but you might want to bring a light picnic because the gardens are beautiful and they have several seating areas for people to rest and enjoy the day out. Keukenhof is child-friendly too; there's a playground area for kids to work off some energy.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Spare the flowers. </b>I guess this is more a plea than a tip. Please don't step on or manhandle the flowers in your eagerness to get the perfect picture. I saw quite a number of tourists trampling on the tulips or trying to twist them in the direction they want because they want a selfie. Also, put away those selfie sticks! </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Gear</b>. You need comfortable shoes (Teva boots at REI or walking shoes from Clark's are my favorites) and dress in layers. Weather is unpredictable and can change quickly. A lightweight umbrella is a good call too. I'll repeat the tip I gave in my Paris post which is t<span style="background-color: white; line-height: 18.2px;">ravel light and invest in something like those Columbia or Patagonia puffer jackets that have multiple zipper pockets. That way you can leave heavy bags or purses at home and just hide a few cards, cash and smartphone in the zipper pockets. </span></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">What's Delicious to Eat </span></h3>
<span style="font-family: "arial" , "helvetica" , sans-serif;">After traveling around Switzerland and in Amsterdam, I can definitively say I'm not a huge fan of Dutch German food. I don't hate it but I won't seek it out and I did try it once in Amsterdam and didn't love it. So, my food recommendations will mostly be other cuisines:</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.quattrogatti.nl/">Italian at Quattro Gatti.</a> They were closed for Easter week but luckily, they re-opened on my last day in Amsterdam and I enjoyed a delicious linguine with clams. It was the best I've had since Italy a few years ago. I was sad that I only got to eat here once. The owners are really nice; you can tell they are passionate about their food and restaurant.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.balthazarskeuken.nl/en/">French at Bathalzar's Keuken.</a> This restaurant is around the corner from B&B La Festa. They feature a 3-course prix fixe and the menu changes constantly. The meal started with a variety of small bites, then I had a really tender and moist duck confit and finished off with strawberry and meringue dessert. </span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.rakang.nl/">Thai at Rakang.</a> I was really happy to find such good Thai food in Amsterdam and it's also a block from B&B La Festa. Both dishes I had (spicy beef salad and duck pad kee mow noodles) were fragrant, spicy and flavorful. </span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.namkee.net/en">Chinese at Nam Kee.</a> This is a low-key and affordable place in Chinatown. Go there for classic Cantonese stir fries, noodles and rice dishes and barbecue meats.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.theseafoodbar.nl/en/">Seafood at The Seafood Bar.</a> Be prepared for crowds here and definitely make a reservation. It's near the museum district and features a trendy crowd to go along with the trendy and pricey seafood. Definitely the place to go if you're craving seafood tower.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://theuptownmeatclub.com/en/">Meat at Uptown Meat Company.</a> If you can't bear the crowd at The Seafood Bar, go next door to Uptown. They feature steaks and hearty burgers. I really liked the burger and thick-cut fries, washed down with a glass of Affligem.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.gartine.nl/menu/menu-english.html">Breakfast or Afternoon Tea at Gartine.</a> It was such a treat to enjoy two different meals here. Gartine uses produce from their own gardens and organic eggs and makes all sorts of delectable cakes and sandwiches. For afternoon tea, there are four options to choose from depending on your appetite.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> I had the High Tea Classic and they even gave me two small pieces of cake so I could try more. I returned for breakfast and had really good dutch pancakes. I'd recommend Gartine over the touristy pancake places that dot the city.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://www.kaaskamer.nl/">Cheese & Charcuterie at De Kaaskamer.</a> Walk in and admire the wall of cheese while you take a deep breath inhaling all the cheesy goodness. If you can't buy a block of cheese, look in the fridge case and you'll find small trays of cheese with strong, mild and weekly special varieties. Get one of those and some charcuterie and dry fruit then you're all set for a picnic by the canals. Or, come during lunch time and there's a variety of sandwiches to choose from too. I got a jamon iberico with pesto for my ride back to Paris and I felt like the luckiest person on the train.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://urbancacao.com/">Chocolate at Urban Cacao.</a> Chocolate. Hot chocolate. Chocolate desserts. Need I say more? There are two locations: one in De 9 Straatjes and one in the Jordaan (on Rozengracht) which is a bigger location so less likely to run out of popular flavors. My favorites are the champagne cassis, coffee and almond ganache. I love their hot chocolate because it's not too sweet and you can really savor the cocoa flavor.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://foufow.nl/">Ramen at Fou Fow Ramen.</a> On the coldest night in Amsterdam, I had a craving for Japanese ramen and Fou Fow really hit the spot. It's really popular so go early or be prepared to wait.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.marqt.com/">Marqt</a> and <a href="http://www.ah.nl/">Albert Heijn.</a> These are supermarkets where you can pick up drinks, food and souvenirs. Marqt is kind of like Whole Foods and Albert Heijn is more like your standard chain supermarket. If you like fresh-squeezed orange juice, go to Albert Heijn. The one I visited on Elandsgracht, features a Zumex machine where you can self-serve and squeeze fresh OJ. It's really cheap too!</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Things to Do & Museums</span></h3>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Amsterdam has a lot of wonderful museums. A free museum map that I picked up listed 44 museums and that didn't even include the Cat Museum. Definitely pre-buy your tickets online direct from the museum and pick early or late times to avoid the crowd. Buying tickets from your hotel does not guarantee you'll be able to skip the line. I made that mistake with the Van Gogh Museum and I was still directed to wait in an enormous line even though I had a ticket.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Of course, there are plenty of other things to do if museums are not your thing.</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://www.rijksmuseum.nl/en">Rijksmuseum.</a> If you only have time to visit one museum, go to the Rijks. It's located right in front of the much photographed "I AMsterdam" sign and a beautiful garden surrounds the museum. They have a massive collection of classic Dutch porcelain and paintings from the 17th century and you'll see famous paintings from Vermeer, Rembrandt and Steen. One of my favorite things is to go see all the food paintings of that era and get hungry while admiring all those delicious-looking paintings. Currently, there are also two awesome temporary exhibits on show until May 22, 2016. One is the Catwalk, featuring Dutch fashion from the 1600s to mid-1900s. You've got to see the dress that is 6-feet wide. The second is George Breitner's Girl in a Kimono series. It's a rare occasion for his entire collection to be featured in one place. If you get hungry during your visit, the Rijks has a restaurant that is practically <a href="http://www.nytimes.com/2016/05/01/travel/amsterdam-restaurant-rijksmuseum.html">art on a plate</a> (sadly, I didn't get to try it this time).</span></li>
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<tr><td class="tr-caption" style="text-align: center;">Still Life with Cheese. Floris Claesz van Dijck, 1615</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This dress is 6 feet wide. Worn by a socialite in 1750.</td></tr>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.vangoghmuseum.nl/en">Van Gogh Museum.</a> I went </span><span style="font-family: "arial" , "helvetica" , sans-serif;">because</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> I had the time and I like Van Gogh's work. If you're not a huge fan, I don't recommend fighting the crowds. A lot of his famous works are not here (e.g. Starry Night). No pictures are allowed and the whole museum is over-commercialized. However, there is a small temporary exhibit called "Easy Virtue" about prostitution in French art from 1850 to 1910. That's on show until June 19, 2016 and that's worth a visit. </span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.kattenkabinet.nl/en">Katten Kabinet.</a> Cat lovers should do a short excursion here. This museum is really just one floor of cat poster art, sculptures, drawings, memorabilia and there's even a cat mummy. The whole visit should not take more than an hour unless you get caught up in the gift shop like me. It's close to the Flower Market.</span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Flower Market.</b> If you can't get to the tulip fields, you can do a short visit to the Flower Market in the city center. You can buy all kinds of tulp bulbs and flower seeds here.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://albertcuyp-markt.amsterdam/">Albert Cuyp Market</a>. </b>This street market is worth a visit. You'll find classic Dutch street food like stroopwafels, herring and more. There are also various vendors selling produce, souvenirs, clothes and home goods.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://www.annefrank.org/">Anne Frank Museum.</a> </b>Good luck getting in. They hold a monthly lottery for time tickets into the museum but it's only for a limited number of tickets. The line is an hour+ long wait regardless of the time of day. I tried my usual trick of going at 9am when they open and 6pm near closing time and the wait was estimated at 2 hours. I didn't have that kind of time so I didn't get to visit this time. Some online forums mention that the Amsterdam Visitor Center may have some tickets and you can try your luck there a few days in advance of your visit.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>North Amsterdam.</b> I didn't have enough time to do this but you can take a free ferry from Amsterdam Centraal Station to the north side of Amsterdam. One of the places you can check out here is the <a href="https://www.eyefilm.nl/en">Eye Film Institute</a>. It's a really cool building and they have a huge collection of Dutch and foreign movies and posters.</span></li>
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<tr><td class="tr-caption" style="font-size: 12.8px;">View of The Eye from the canal cruise.</td></tr>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Canal Cruise.</b> This is touristy but no trip to Amsterdam is complete without a canal cruise. There are a lot of choices right outside the Centraal Station. The cruises run by the bigger companies are pretty much all the same so I didn't bother to pre-book and found that you can hop on a cruise leaving every 15 minutes. There are smaller and more intimate cruises but those cost more of course. The boats are closed top to protect you from the cold. In the summer, they feature open boats so that must be pretty awesome.</span></li>
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<tr><td class="tr-caption" style="text-align: center;">Only on the canal cruise will you be able to this: all 7 bridges of this canal in one shot!</td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Goodbye...for now</span></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">I learned on this trip that Amsterdam is so much more than the red light district and smoking marijuana. In my six days there, I didn't pass through the red light district until my fifth day. And even then it was accidental because the red light district borders Chinatown and I was searching for a noodle soup lunch. I don't like marijuana and the only weed I smelled was in a cafe. I tried to go in and keep an open mind but I couldn't stand it and had to jump back out. I really don't like the smell. But those things are such a small part of Amsterdam.</span></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I cannot wait to go back and sit on the canal with my cheese and charcuterie picnic while basking in the sun. I want to go visit all 44+ museums and taste more of the delicious foods Amsterdam has to offer. And most of all, I just want to go back and get lost exploring the streets and alleys of this charming city.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">If you need more Amsterdam travel info, check out <a href="http://www.iamsterdam.com/en">I Amsterdam</a>.</span></div>
Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-33395971721208067792016-04-18T00:32:00.001-07:002016-05-02T23:24:04.272-07:00Travel Tips for an Awesome Trip to Paris (with Seniors)<h3 style="clear: both; text-align: left;">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Falling in Love</span></b></h3>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Wow, in the last sixteen months, I've traveled around the world to Iceland, the Swiss Alps, Chengdu, Hong Kong, Sydney, Melbourne, Chicago, New York City, Washington D.C. and most recently, Paris and Amsterdam. You can read about my <a href="http://www.hungrykat.com/2015/06/my-10-day-guide-and-tips-to-driving.html" target="_blank">Iceland road trip here</a> and please come back if you're interested in getting recommendations and travel tips for the other places. </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I have a lot of travel posts to catch up on and Paris is up first!</span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">My sister and her husband are living in Paris this year so we decided it was the perfect opportunity to do a family trip and take our parents to Paris. I admit, I was really nervous about taking the parents to Paris: they are "senior citizens," it was their first time in Europe and their English is limited so forget about French. But thanks to some good planning and my sister and brother-in-law's awesome Paris-living skills, this was one of the best family trips we've ever had.</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I've always had Paris up on a pedestal but my first trip there in 2012 was disastrous and I left the city pretty disappointed. This time though, I fell hard in love with Paris. What's different? I think traveling with the right companions or traveling solo is key to a happy trip. Of course, planning is key too so here are some tips that I hope will help a fellow traveler especially if you have seniors in tow. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Notre Dame</td></tr>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Accommodations</span></b></h3>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Hotels are expensive in Paris and with a bigger group, getting multiple hotel rooms and not having a common space to relax and share experiences at the end of the day is a bummer. I recommend you identify the arrondissement you want to be in and then search for an apartment via <a href="http://www.airbnb.com/" target="_blank">Airbnb</a> or <a href="http://www.vrbo.com/" target="_blank">VRBO</a> based on the areas you want to be in. Make sure the apartment has an elevator if that's a requirement for you. A lot of buildings don't have elevators and Paris 1st floors are really the 2nd floor in the US.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Paris is organized into twenty arrondissements that spirals out like a snail shell and most of the popular Paris landmarks (e.g. Eiffel Tower, Louvre, Notre Dame) are located in arrondissements 1 to 7. It's more pricey to stay in those areas and it can be tourist central if you stay near a landmark but if you have limited time in Paris then maybe those districts would be best for you. </span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I usually prefer to stay in areas that are a bit outside of tourist areas so I'm not assaulted by magnets and postcards at every turn, or worse, a Hard Rock Cafe. I've stayed in the 10th arrondissement (aka Canal district) before and it's lovely but the canal was drained in March and I wanted to be closer to my sister so I chose <a href="https://www.airbnb.com/rooms/451629?eluid=0&euid=a9bcfb9a-a68f-326c-3f61-cf5243265454" target="_blank">this lovely 2-bedroom apartment</a> in the 11th arrondissement (Bastille district). This apartment had all the amenities we needed and it was the perfect location for us: close to three different subway lines making it easy to get anywhere in the city (average 20m-30m to any Paris landmark) and it's surrounded by amazing bakeries, bistros and the awesome Aligre Market.</span></span><br />
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<span style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Before you travel, look up places of interest on Google Maps. When viewing a listing in Google Maps, there's an option to *star* it and save it to your Google Maps. This can help you get oriented to a new place and sometimes help you decide what area you want to stay in. When you're on the go, pulling up Google Maps can tell you how close you are and transport options to any of the starred places. These are the stars I added just for the area near our apartment. I do not travel without Google Maps; it's indispensable. </span></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Museums & Landmarks</span></b></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Paris has <a href="https://en.wikipedia.org/wiki/List_of_museums_in_Paris" target="_blank">100+ museums</a> and countless historical landmarks and the crowds can make a visit feel like a contact sport. Make peace with the fact that you're not going to be able to do it all and don't rush. Decide on the key places you want to visit, be prepared to spend a few hours and follow these tips to help you navigate the crowds:</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Check for advance tickets online.</b> If you can deal with a schedule then get a timed ticket to help you get through long lines faster. We made the mistake of showing up at the Louvre at Noon on a weekday and the line to get in was about a mile long and we gave up. Lesson learned, we got timed tickets for a visit the next day. You may need to book tickets earlier during peak season.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Go early or go late. </b>Visiting the museum when they first open or near closing time helps a lot. I got a timed ticket to visit the Musee d'Orsay at 9am and I was one of the first people inside. I was overwhelmed with awe walking into the Orsay and feeling like I had the place to myself those first few minutes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Study the museum floor plan.</b> Know what you want to visit first and build in breaks. For example, I went straight to the top floor of the Orsay because that's where all the masterpieces by Monet, Renoir, Manet, Degas and Picasso are housed and I got some precious alone time with my favorite impressionists! Then I got some rest </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">by having lunch at the museum restaurant before continuing my visit (the food at the Orsay is so-so but the dessert and the views are great).</span></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Check Google. </b>Look up a place on Google or Google Maps and for a lot of popular sites (and restaurants), Google will tell you what the peak visiting times are. That can help you plan around crowds.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Invest in gear to travel light. </b>Traveling light can help you get through security faster. Yes, there's airport-like security at the major sites and sometimes the security line is as long as the ticket line. You'll also walk lighter and faster not being weighed down by heavy bags and after hours of walking, you won't want to be carrying anything. March is pretty cold in Paris so I invested in a Columbia puffer jacket that had multiple zipper pockets that allowed me hide a few cards, cash and smartphone in the inner pocket and travel sans purse. Also make sure you have good walking shoes that you've broken into in advance. You can easily spend five hours walking around places like the Orsay, Versailles or the Louvre. I wanted some fashionable shoes for Paris and I discovered these amazingly comfortable Teva boots at <a href="http://www.rei.com/" target="_blank">REI</a> that I wore the entire time (average 20,000 steps a day).</span></li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-Kwy1G-Bl7sE/VwXa_3CEgBI/AAAAAAABaDQ/vx_GITVt90UkUXnBSfwg4VrlgO6gm_YfACKgB/s1600/IMG_20160325_102938.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://4.bp.blogspot.com/-Kwy1G-Bl7sE/VwXa_3CEgBI/AAAAAAABaDQ/vx_GITVt90UkUXnBSfwg4VrlgO6gm_YfACKgB/s640/IMG_20160325_102938.jpg" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Edgar Degas. Dancers in Blue. 1899. Degas' ballet series at the Musee d'Orsay is beautiful.</span></div>
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<h3 style="text-align: left;">
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Food & Shopping</span></b></h3>
<div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Visiting supermarkets, farmers markets and department stores is one of my favorite things to do while traveling. It helps you get a feel for local life, discover new or different foods and products that you won't see at home, get an opportunity to interact with locals...and feed a shopping addiction. These are my favorite places:</span></div>
<div style="text-align: left;">
</div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://www.bhv.fr/en/" target="_blank">Le BHV / Marais</a>.</b> Six floors of shopping heaven with smaller specialty stores focusing on men, pets, etc. in the neighborhood. This place is like a Bloomingdales and Nordstrom mash up but even better. Imagine, the second floor alone is dedicated to paper and arts/crafts goods. It's also conveniently located in the 4th arrondissement, right across from the Hotel de Ville (not a hotel but a city hall building since the 14th century with gorgeous Renaissance revival architecture) and within walking distance to the Picasso Museum, Centre Pompidou and Les Halles station (huge subway station with a mall attached). Closed on Sundays.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="https://www.monoprix.fr/" target="_blank">Monoprix</a>.</b> Think equivalent to Target with both food and home goods. There are multiple locations throughout the city. It's a great place for groceries and food souvenirs like jams, cookies, fleur de sel, chocolates and more.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Bakeries</b>. Good bakeries in Paris are plentiful so go explore. So many were within 5m-10m walking distance that I would visit more than one just to gather all the goodies I wanted that morning for breakfast. I'll highlight the good ones that were in our neighborhood. </span></li>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Ble Sucre has butter croissants, baguettes, madeleines and cakes that you'll dream about forever. With all my visits, I think I ended up buying over two dozen madeleines here. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://www.cyrillignac.com/en/" target="_blank">Cyril Lignac Patisserie</a> is also great for croissants, baguettes and some very fancy cakes (think about $6usd/piece). Across the street, they also have a cafe specializing in chocolate desserts with a nice sit-down area to enjoy your dessert with coffee. If you go on a weekend afternoon, the lines to both the bakery and chocolate cafe can be out the door.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">L'Autre Boulange is a low-key neighborhood bakery and don't be surprised that popular items are sold out by 10am. My dad loved the sugar-crusted choux pastry puffs there. I would buy a dozen and they'd be all gone before I even get to them.</span></li>
</ul>
</ul>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-psXiwK2ISJk/VwXbKbZtygI/AAAAAAABZ5s/2RFWnuYSc8ICUr3k5O4fAgg_h7OD0HWggCKgB/s1600/IMG_20160323_101839.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://2.bp.blogspot.com/-psXiwK2ISJk/VwXbKbZtygI/AAAAAAABZ5s/2RFWnuYSc8ICUr3k5O4fAgg_h7OD0HWggCKgB/s640/IMG_20160323_101839.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Breakfast spread with breads and pastries from Ble Sucre and L'Autre Boulange and delicious thick-cut bacon, eggs and fruit from Aligre Market. Another reason to do Airbnb is you get to put together a delicious spread like this every day.</span></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Aligre Market.</b> This wonderful indoor and outdoor market was a 10m walk from our apartment in the 11th </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">arrondissement. In the outdoor area, you'll find about 2-3 blocks worth of vendors selling all kinds of fresh fruits and vegetables and some stalls selling used clothing, books, records and knick knacks. Read the produce signs carefully because not everything is local and if its marked "par avion" then it's flown in from somewhere else. The indoor area has several butchers selling all kinds and cuts of meat, roast chicken and roast pig if you're lucky and vendors specializing in seafood, fresh eggs, spices, and dairy products like cheese, butter, cream and yogurt. One of my favorite memories on this trip is shopping at this market with my mom and together marveling and drooling over all the delicious foods. </span></span></li>
</ul>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-0JPB9e5X2pM/VwXbKWoDa8I/AAAAAAABZxs/Fi5WOOv7IhAtLI0JrdNCjqqG8AmFaGjkACKgB/s1600/IMG_20160320_085127.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="400" src="https://3.bp.blogspot.com/-0JPB9e5X2pM/VwXbKWoDa8I/AAAAAAABZxs/Fi5WOOv7IhAtLI0JrdNCjqqG8AmFaGjkACKgB/s400/IMG_20160320_085127.jpg" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Roast pig at Aligre</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-W5onrDulv8M/VwXbKW2AiMI/AAAAAAABZxk/W1cTnwbHXbA-zo5av5XlOVJcFiUhvYnvgCKgB/s1600/IMG_20160320_084126.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="400" src="https://2.bp.blogspot.com/-W5onrDulv8M/VwXbKW2AiMI/AAAAAAABZxk/W1cTnwbHXbA-zo5av5XlOVJcFiUhvYnvgCKgB/s400/IMG_20160320_084126.jpg" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Fruit at Aligre</span></td></tr>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Rue Montorgueil.</b> David Lebovitz has a detailed post about this street. Lebovitz is one of my favorite food writers so I'm not even going to try to repeat what he's written so check out <a href="http://www.davidlebovitz.com/2010/04/rue-montorgueil-les-halles-paris/" target="_blank">his post</a>. I will say that I enjoyed this street so much that I visited twice and bought foie gras, fleur de sel sea salt from Geurande and mirabelle plum, cassis and eglantine jams at G. Detou, chocolates at A la Mere de Famille and Charles Chocolate and a great assortment of cheese and charcuterie from La Fermette.</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-BIxlGs9n53o/VwXa_3bI7aI/AAAAAAABaAM/P6YBKf20SO4O5Xc9XciuVmyBhsPdkmvNACKgB/s1600/IMG_20160324_154102.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="480" src="https://2.bp.blogspot.com/-BIxlGs9n53o/VwXa_3bI7aI/AAAAAAABaAM/P6YBKf20SO4O5Xc9XciuVmyBhsPdkmvNACKgB/s640/IMG_20160324_154102.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Cheese at La Fermette. That blue cheese on the left is made with lavender.</span></td></tr>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b><a href="http://www.pylones.com/en/?r=2" target="_blank">Pylones</a>.</b> Cute overload is probably the best way to describe this chain. It's a fantastic place for souvenirs (e.g. scissors shaped like Eiffel Tower), jewelry, household items, office supplies and kids toys. There are multiple locations and there's a pretty big store at the Les Halles station.</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7PEY51zrKsVL2ffv8SKBN6P0HeOXVXANOVqSqW70Rs6YLfMNauDB7udmfz6RNGOpRu_7bF4sqRLlaAlqf8qghaKlxDa3bbw6pC8q5hAj-ORqv2O3c8LSxhqRZmXXTUxwWQButjOomkfP/s1600/IMG_20160403_163612.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7PEY51zrKsVL2ffv8SKBN6P0HeOXVXANOVqSqW70Rs6YLfMNauDB7udmfz6RNGOpRu_7bF4sqRLlaAlqf8qghaKlxDa3bbw6pC8q5hAj-ORqv2O3c8LSxhqRZmXXTUxwWQButjOomkfP/s400/IMG_20160403_163612.jpg" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Squirrel-shaped rice paddles from Pylones.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYobBP2ezNBSLGwTPGP_MdXXm66EFF9btmDoBp8TZohdh2I7KukuXVTktiB9GIb_PqghNn-suDqPiIpCFAD4lKXp5nb29_dOpcDd4wHMSaPErvsVvFl3V4hMNP2AHfIdJENJN10gSO2uvT/s1600/IMG_20160403_161428.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYobBP2ezNBSLGwTPGP_MdXXm66EFF9btmDoBp8TZohdh2I7KukuXVTktiB9GIb_PqghNn-suDqPiIpCFAD4lKXp5nb29_dOpcDd4wHMSaPErvsVvFl3V4hMNP2AHfIdJENJN10gSO2uvT/s400/IMG_20160403_161428.jpg" width="300" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Goodies from Pylones and Amsterdam</span></td></tr>
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<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
<div>
<h3>
<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Traveling with Parents / Seniors</span></b></h3>
<span style="font-family: "arial" , "helvetica" , sans-serif;">My mom is in her 60s and my dad is in his early 70s and they aren't super active in the US so I was afraid we'd over tire them. Everyone is different but these are tips that served us well on this trip. </span><br />
<br />
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Don't over-schedule.</b> There's a lot of walking in Paris so it's important to take it easy and not overdo it. We didn't schedule any activities in advance of arriving in Paris but my sister and I did prep a list of famous sites ranging from museums to gardens to markets (I translated it into Chinese of course) for the parents to review. Depending on energy levels and weather, we'd decide where to go the day before and we'd only pick one main activity a day. We would do more only if our parents were up for it and we made sure there were a couple of hours in the late afternoon for rest or a nap before dinner. This strategy worked well for us instead of scheduling activities from dawn to dusk and rushing from place to place.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Have something familiar. </b>Yes, French food is delicious but at some point you and your parents will miss what's familiar. We're Chinese so we missed Asian food and we ended up trying Thai, Chinese and Tibetan food in Paris and they were all yummy. I know some people may think that's crazy. Why have Chinese food? You're in Paris! The world is fluid. People's nature is to roam and not stay behind arbitrary national borders and when they move, they bring their food culture and traditions with them. I think it's fun to try foods not considered to be "traditional" to a place. These restaurants are using local ingredients, so to me, it's still a local experience.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Tag Team.</b> I'm lucky. I have two sisters (and a brother-in-law) and we were all on this trip with our parents. My sisters and I are all independent travelers and we often go on solo trips around the world. Knowing this temperament, my sisters and I tag-teamed and sometimes, one sister would take over sightseeing with the parents that day and the others were free to have a solo day. Hey, everyone needs some alone time. Trust me, it's good for sanity so if you're able to have someone tag team with you, do it.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Health Insurance.</b> Investigate options and consider purchasing travel health insurance. Your US health insurance most likely will <u>not</u> cover you while traveling. If you do get sick and you're staying at an Airbnb (e.g. no concierge to help you), you can also try calling the Paris branch of <a href="http://www.sosmedecins.fr/" target="_blank">SOS Medicins</a>. They will send a doctor to your home so it's good for non-ER situations. I used it back in 2012 and it cost me around $100usd. Money well-spent.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Public Transportation.</b> Figure out public transport options in advance based on where you're staying. Know where your nearest bus stops and subway metro stations are and what lines are served there. Get a Navigo pass if you're staying a week or longer in Paris. It's good for Zones 1-5 (that'll cover probably 99% of travel cases) and travel to/from CDG. <a href="http://parisbytrain.com/" target="_blank">Paris by Train</a> is a good site for more train transport info.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Use Uber or taxi.</b> Public transport is really great in Paris but there will be times when calling an Uber or taxi will be totally worth it like going to or from the airport with a lot of luggage (a lot of subway stations do not have elevators or escalators) or needing to go to some faraway place for dinner after a long day of sightseeing. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Pack the right clothes.</b> We were in Paris in mid-March so it was pretty chilly for us Los Angelenos (think average in the 40sF). But we were prepared. I bought these awesome "omni-heat" base layers and jackets from Columbia (<a href="http://www.amazon.com/Columbia-Womens-Baselayer-Midweight-Sleeve/dp/B008EPM5TC" target="_blank">like this</a>) for my parents and they also brought scarves, hats and a pair of lightweight pants to wear underneath their jeans. All of this kept us pretty warm.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Google</b>. If your parents have a smartphone, at least teach them to use Google and Google Maps. When visiting certain landmarks, my parents would use Google to look up the history of the place and learn more on their own. And after I taught my mom how to use Google Maps to navigate and find out which trains to take for places she wanted to go, she was ready to ditch me and go explore on her own. We're a T-Mobile family so we all had free 2G international data which was fast enough for us to do the above. If you're on another carrier, then you'll either need to get a local SIM card or consider switching to Google's <a href="https://fi.google.com/about/" target="_blank">Project Fi</a> which charges a low flat-rate for access to 120+ countries.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Safety.</b> The terrorist attacks in Brussels happened while we were in Paris. Were we scared? No but of course we were saddened by the violence. Would that stop us from visiting Paris or anywhere in Europe again? Of course not! There was definitely noticeable heightened security around Paris after the attacks but we felt as safe as we would be if we were in Los Angeles. Shit can happen any where, at any time.</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-PUiLFHubypA/VwXa_yTAnhI/AAAAAAABZ9o/4fc09m6q7No22BFGxJkGjVzu7Ju397YEgCKgB/s1600/IMG_20160323_235719.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://1.bp.blogspot.com/-PUiLFHubypA/VwXa_yTAnhI/AAAAAAABZ9o/4fc09m6q7No22BFGxJkGjVzu7Ju397YEgCKgB/s640/IMG_20160323_235719.jpg" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">In lieu of the usual light show, the Eiffel Tower lit up in Belgium colors in respect for the victims.</span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Like I said in the beginning of this, I fell in love with Paris this time and can't wait for the next opportunity to travel there again. I built many new experiences and had unforgettable moments with (and without) my family which I really treasure. I feel like there was something beautiful, historical or delicious at every turn. French people are not as rude as stereotypes would like to make them out to be; in fact, I found many were quite nice and warm to us. And yes, butter croissants are the best thing in the world.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Au revoir!</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-iKLiHZwKja0/VwXa_5ZBG0I/AAAAAAABZvk/OgTYFVL9Tjs9IHsMODHQ8KdAsVM4KMlhQCKgB/s1600/IMG_20160325_104859.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://3.bp.blogspot.com/-iKLiHZwKja0/VwXa_5ZBG0I/AAAAAAABZvk/OgTYFVL9Tjs9IHsMODHQ8KdAsVM4KMlhQCKgB/s640/IMG_20160325_104859.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I leave you with one of my favorite paintings. Van Gogh's Starry Night Over the Rhone. It took my breath away when I finally saw it in person at the Musee d'Orsay.</td></tr>
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</div>
Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-33900498829487014452015-07-02T02:16:00.002-07:002015-07-02T02:16:51.926-07:00Epic Taco Crawl in LA and OC & Raising Your "Taco Consciousness" I embarked on a 7-hour epic taco crawl last Sunday with twelve other taco lovers. <br />
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Guided by Gustavo Arellano (<a href="http://gustavoarellano.net/" target="_blank">author and editor of the OC Weekly</a>), Bill Esparza (of <a href="http://www.streetgourmetla.com/" target="_blank">Street Gourmet LA</a>) and Lesley Tellez (author of the new cookbook<span style="background-color: white; line-height: 20.7999992370605px;"><span style="font-family: Times, Times New Roman, serif;"> </span></span><a href="http://www.amazon.com/Eat-Mexico-Recipes-Streets-Markets/dp/1909487279" target="_blank">Eat Mexico</a>), we traversed the streets of Los Angeles and Orange County to raise our "taco consciousness" and enjoy some of the best street food and hidden gems SoCal had to offer. Between delicious taco bites and refreshing Mexican drinks, our intrepid guides introduced us to new neighborhoods and taught us about the differing styles of cuisine in each region of Mexico. We talked about how immigrants have innovated on these food traditions to give Americans the best Mexican food outside of Mexico and we lamented on the class warfare on street food and the often absurd and classist health department regulations on both street food and ethnic food traditions. Street food is not a crime!<br />
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One of the most memorable areas we visited was the Olympic Mercado / Pinata District. Gustavo called it "beautiful chaos" and I couldn't agree more. It's a shock to your senses. The giant pi<span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 18.2000007629395px;">ñ</span>atas (sadly did not find a Donald Trump pi<span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 18.2000007629395px;">ñ</span>ata we could smash), vendors selling everything from household items to tchotchkes and of course, lots of lots of street food vendors. It's crowded but somehow orderly. The regulars and the savvy know when to slip through a crack in the crowd or make a gentle nudge to keep moving forward. It reminded me a lot of night markets in Asia and I absolutely love that vibrant energy. Olympic Mercado is only open on weekends and starts on Olympic Blvd cross Central Ave. From there, just meander along Olympic and let the scene or scent of grilled meat guide you.<br />
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Where's the Donald? Follow your nose at Olympic Mercado</div>
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Gustavo and Bill also gave us an eye-opening education on the tortilla evil that exists in Mission and Guerrero brand tortillas. In short, think Monsanto, think putting good small tortilla makers out of business and think corrupt business practices. This was one of the most important things I learned on this taco crawl. See <a href="http://blogs.ocweekly.com/stickaforkinit/2012/06/boycott_maseca_gruma_mission_tortillas.php" target="_blank">Gustavo's write-up</a> here to learn more. So, as Gustavo likes to say, raise your "taco consciousness" and eat good tacos by supporting good tortillas and stay away from that artificial, bland and evil franken-tilla!<br />
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But without further adieu, I give you our Epic Taco Crawl and I hope you'll go out and do some exploring yourself.<br />
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<b>Epic Taco Crawl - LA Stop #1</b><br />
<a href="https://twitter.com/mariscosjalisco" target="_blank">Mariscos Jalisco</a><b> </b>specializes in seafood tacos, ceviches and more. We got there around 11:15am and there was already a sidewalk full of people enjoying an early lunch. We had to pace ourselves so we only tried the Tacos de Camaron (shrimp taco). It was so good. I'd take this over a fancy seafood dinner at Providence any day. Crispy taco shell, well-seasoned shrimp filling and the avocado salsa was a great paring. The owner said adding avocado is unique to his preparation for this style of taco.<br />
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<b>Epic Taco Crawl - LA Stop #2</b><br />
The stand on the corner of Kohler and Olympic has no name but you can't miss it. The stand was in full swing when we got there and there were no less than six to eight people pressing fresh masa tortillas, grilling the tortillas and manning the various ingredients on the grill. This was one of my favorites. I loved the charred crispy pork topped with Monterey Jack and salty cotija cheese. And the tortilla was outstanding too.<br />
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<b>Epic Taco Crawl - LA Stop #3</b><br />
Next, we drove about 5 minutes to <a href="http://www.guerrillatacos.com/" target="_blank">Guerrilla Tacos</a> which does creative spins on taco fillings and uses gourmet ingredients like veal sausage. The truck is always parked outside some fancy hipster coffee shop. On Sunday, it was parked outside Blue Bottle Coffee in the Arts District of Downtown LA. Standing amongst the well-dressed hipsters and the gleaming counters of Blue Bottle, I felt worlds away (and a little out of place). The tacos here were good but I prefer the energy and style at Olympic Mercado.<br />
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<b>Epic Taco Crawl - LA/OC Stop #4</b><br />
This was quite a find! <a href="http://www.yelp.com/biz/rocios-mexican-kitchen-bell-gardens" target="_blank">Rocio's Mexican Kitchen</a> is in Bell Gardens so I guess that makes it halfway between LA and the OC. The owner of Rocio's does a lot of restaurant consulting and this is her first brick-and-mortar which specializes in Oaxacan cuisine. The major highlight was this off-menu chileatole soup/stew. The chile gave the perfect spicy kick to the sweet corn and fresh masa in the soup. I want to eat this every day but especially on a sick day. It tasted like the perfect comfort food.<br />
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We also enjoyed chips with four types of mole and the chicken verde and pork purslane tacos. The pork purslane was stewed till tender in this fragrant herb sauce. I imagine that'd be delicious over rice or noodles too.<br />
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<b>Epic Taco Crawl - OC Stop #5</b><br />
<a href="http://www.tacomaria.com/" target="_blank">Taco Maria</a> is run by Carlos Salgado who was crowned best new chef of 2015 by Food & Wine Magazine. Classically trained, Salgado when back to the OC to help his family's struggling eatery and he ended up starting Taco Maria. It's a beautiful restaurant located in a slick shopping center in Costa Mesa and Salgado is doing something really creative and innovative here to expand and challenge people's assumptions about Mexican food.<br />
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We started our tasting with a Hokkaido scallop bathed in chilled aguachile broth. The sweet scallop paired extremely well with the spicy but refreshing aguachile. I loved the cilantro flowers that garnished the dish. Then we ended with a chicken mole taco topped with pickled onions, roasted almonds and cheese. The highlight of this taco was the blue corn tortilla that Salgada made fresh that day. I can't wait to go back for their 4-course dinner prix fixe. Gustavo says its an experience to be savored.<br />
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<b>Epic Taco Crawl - OC Stop #6</b><br />
<a href="http://www.yelp.com/biz/alebrijes-grill-santa-ana-4" target="_blank">Alebrijes Grill (aka Pink Taco Truck)</a> is the David to the Goliath that is the City of Santa Ana. Eight years ago, the City of Santa Ana tried to enforce some absurd parking regulation that would have required food trucks to move every 30 minutes. Alebrijes sued the City and won!<br />
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Of course, Alebrijes is really known for their unique "Battleship Taco" (aka Taco Acorazado). What you see below is the half size which was still really big. The full size is a huge taco because it has a layer of deliciously seasoned rice and then it's piled with steak milanese, avocado, tomatoes, nopales (cactus) and grilled onions. In order to tackle this, you deconstruct it a little bit and eat some of the ingredients first. At some point, you'll see that you've eaten enough to wrap up the taco and pick it up to enjoy all the layers together. I won't lie. I was really full at this point but I soldiered on and was silently thankful that this was only a half-portion.<br />
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<b>Extra Extra!</b><br />
Olympic Mercado is full of opportunities for discovery. There were fresh crunchy chicharones (fried pork skin), chile lime mango, fresh coconuts, Mexican sherberts and all kinds of Mexican juices like lemon lime with chia seeds, tamarind, alfalfa and more. One of the most unique finds was this fermented juice called pulque made from the maguey plant. It's a milky and slightly viscous drink that reminded me of coconut water. Per our guides, pulque is made and drunk on the same day because the drink becomes too viscous from the continuous fermentation. And it is best made with fresh maguey; do not drink any that's made from canned maguey.<br />
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Chicharones</div>
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Pulque drink. This picture is all sorts of awesome.</div>
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Lemon lime juice with chia seeds.</div>
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With the end of our epic taco crawl, I just want to say again that street food is not a crime and raise your taco consciousness and support local tortilla makers! The OC Weekly has a regular <a href="http://blogs.ocweekly.com/stickaforkinit/tortilla_tuesdays/" target="_blank">Tortilla Tuesdays</a> column that can help you find the best tortillas.<br />
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<br />Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-91504664122622423042015-06-08T10:11:00.002-07:002015-06-09T09:59:00.011-07:00My 10-Day Guide and Tips to Driving Iceland's Ring Road<span style="font-family: Arial, Helvetica, sans-serif;">Almost ten years ago, <a href="http://www.nytimes.com/2006/06/18/travel/18ring.html?_r=0" target="_blank">a travel piece in the NYT</a> about the ultimate Iceland road trip inspired me to add Iceland to my bucket list of places to travel to before I die. I finally fulfilled this dream last month.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Iceland is a beautiful country. To quote the NYT article, Iceland "<span style="background-color: white; line-height: 22.0049991607666px;">feels like someone put the American West in a blender: California's poetic central coast, the Nevada desert's barren expanses, Alaska's glaciers and Yellowstone's geysers." I couldn't agree more. It's all there and no crowds or traffic! A sense of peacefulness settled into my heart and mind almost immediately and I felt so serene coming back from the trip. </span><span style="background-color: white; line-height: 22.0049991607666px;">I can't wait to go back for the Northern Lights which is most likely to be visible in the winter time from October to March.</span></span><br />
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<span style="background-color: white; line-height: 22.0049991607666px;">I want to share my itinerary and some tips and I hope you'll be inspired to visit this amazing land of fire and ice.</span></span><br />
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<span style="background-color: white; line-height: 22.0049991607666px;"><b>Itinerary</b></span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 22.0049991607666px;">Plan on at least 9 to 10 days if you want to drive leisurely around the entire Ring Road which circles the country. The speed limit varies from 50 to 90 km/hr. We drove about 3 hours on most days and had ample time to explore and do the activities we wanted. If you want to include the West Fjords area too then add another two to three days. With the below, you should be able to take a map and get a good sense of the route and adjust the itinerary if you have more or less days in Iceland.</span><br />
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<span style="background-color: white; line-height: 22.0049991607666px;"><b>Day 1</b></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 22.0049991607666px;">After arriving in KEF airport, catch a <a href="https://www.re.is/flybus/" target="_blank">FlyBus</a> into </span><span style="background-color: white; line-height: 22.0049991607666px;">Reykjavik. </span><span style="background-color: white; line-height: 22.0049991607666px;">Laugavegur St. (aka Downtown) is the main shopping and dining area so stay near there and you can walk to everything. It's a small town (by LA standards) so you don't need a car (parking is expensive anyway). Take your time and visit local landmarks, enjoy the colors of the buildings, browse the shops and prepare for your road trip.</span></span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif; line-height: 22.0049991607666px;"><i>Eat</i>: <a href="http://fiskmarkadurinn.is/english/" target="_blank">Fiskmarkadurinn</a> (Fish Market). Before the trip, I was told hot dogs is one of Icelanders favorite foods so I wasn't expecting much culinary experiences on this trip. Boy was I wrong. We had an amazing 9-course tasting dinner here and both the food, service and restaurant decor/atmosphere were outstanding. Just to give you an idea, the bread for the table was served in a cloth bag filled with hot stones to help keep the bread warm. We devoured it with local butter. Reservations recommended.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22.0049991607666px;"><i>Eat</i>: If you're a noodle fiend like me and need to satisfy a craving, check out <a href="https://plus.google.com/112051790690618116515/about?gl=us&hl=en" target="_blank">Noodle Station</a>. They serve a Thai chicken, beef or tofu noodle soup and it was surprisingly good considering you're in Iceland. There are two locations in town on Skolavoroustigur and </span><span style="background-color: white; line-height: 22.0049991607666px;">Laugavegur St.</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 22.0049991607666px;"><i>Sleep</i>: <a href="http://roomwithaview.is/" target="_blank">Room with a View</a>. Super central location right on </span><span style="background-color: white; line-height: 22.0049991607666px;">Laugavegur St and there's a supermarket a few blocks away in either direction. Most of the rooms have a mini-kitchen that has a refrigerator, hot plate and sink. The water at this hotel smells like sulfur but it is safe to drink and shower with and is perfectly normal for Iceland.</span></span></li>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">10pm in Reykjavik</span></td></tr>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Day 2</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pick up our rental car and start your road trip on Highway 1 (aka Ring Road). We drove counterclockwise and from what I could tell, the scenery is amazing either way. However, I do think you'll hug the coast more if you do counterclockwise so if you're wary of driving like that then do clockwise. The itinerary I'm describing will be counterclockwise.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Listed in order, these are key places you'll visit on the first day of driving which is usually called the Golden Circle.</span></div>
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<li><span style="background-color: white; color: #252525; font-family: Arial, Helvetica, sans-serif; line-height: 22.3999996185303px;"><b style="color: black; font-weight: bold; line-height: normal;"><a href="https://procar.is/" target="_blank">Procar Car Rental</a></b><span style="color: black; line-height: normal;">. We rented a full-size Toyota Avensis with GPS. Grab a map at the car rental and with GPS and Google Maps on your phone, you'll be all set for navigating Iceland. You don't really need a 4-wheel drive unless you plan on driving what the F-roads. Car rental and gas is not cheap in Iceland. Procar picked us up at the hotel to our rental car. They're a local business.</span></span></li>
<li><b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">Þ</span>ingvellir (Thingvellir) National Park</span></b></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Great Geyser area & Strokkur </b>(an active geyser that spouts every few minutes). There's a restaurant, visitor center, gift shop and cafe here.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Gullfoss Waterfall</b> (aka Golden Waterfall)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Keri<span style="background-color: white; color: #252525; line-height: 22.3999996185303px;">ð</span> (Kerid) Volcanic Crater Lake</b> </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Eat</i>: <a href="http://raudahusid.is/en/home/" target="_blank">Rauda Husid</a> (Red House). A restaurant in the middle of nowhere serving delicious dinner especially seafood and lobster bisque. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Sleep</i>: <a href="http://hotelselid.is/" target="_blank">Hotel Selid</a>. This was one of our favorite BnBs on this trip and no sulfur smell in the water. You'll drive down a gravel road for about 10-15 minutes (#264) and wonder where the heck you're going and then be pleasantly surprised by this little oasis. I plan to stay here when I come back in the winter for the Northern Lights.</span></li>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Gullfoss Waterfall. This is a huge and powerful waterfall. You'll get a little wet especially on a windy day.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Kerid Volcanic Crater Lake. The water was super blue. This picture doesn't do it justice because it was overcast that day.</span></td></tr>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Day 3</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Continue on Highway 1 and you'll pass by the infamous Eyjafjallajokull Glacier and Volcano which erupted in 2010 and spewed so much ash into the sky that it shut down European airspace for 6 days and cost travelers and the economy billions of dollars. Here's a handy <a href="http://gadling.com/2010/04/27/eyjafjallajokull-icelands-volcanos-explosion-cost/" target="_blank">infographic</a> if you want to see more numbers. This day's highlights include:</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Seljalandsfoss Waterfall</b>. You can walk behind this waterfall!</span></li>
<li><b><span style="font-family: Arial, Helvetica, sans-serif;">Skogafoss Waterfall</span></b></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Sólheimajökull Glacier</b>. Off of Road 221, <a href="http://www.arcanum.is/" target="_blank">Arcanum Tours</a> runs glacier hikes right at the foot of this glacier. If you Google it, there are plenty of other companies that do guided hikes here as well. I highly recommend it. It's an experience I hope to remember for the rest of my life - drinking cold glacier water, feeling the crunch of the glacier underfoot and admiring the majestic glacier views.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Dyrholaey Nature Reserve and Reynisdrangar</b>. This is a black sand beach and there's a massive natural arch carved into the mountain by constant pounding waves. In the summer, it's a favorite bird nesting spot and we saw a few puffins high up on the mountain.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Vik</b>. This is a small town with a grocery store so it's a good stop if you need to re-supply.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Kirkjubæjarklaustur</b>. We passed this small village and saw the cute little waterfall behind it. There's supposed to be a "church floor" that's a protected natural monument but we missed it.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Eat/Sleep</i>: <a href="http://en.geirland.is/Aboutus/" target="_blank">Hotel Geirland</a>. This hotel is sort of like a converted farmhouse. Plenty of sheep around. There's a restaurant onsite that we were very happy with.</span></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrSEsSWXZz1hyU81uxxpGF85Ba5JLUWViFJYQd-EkQUSc0OLZu039ad2yZjHRm6b-th6-YLMg3OYkGhtQ0b9wjw3g-q7Vg-rtPqBgJW7tmlJwK5-PwJ9AxOzv64dumaVioGL_qxWgAjOuE/s1600/IMG_20150520_124826813_HDR.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrSEsSWXZz1hyU81uxxpGF85Ba5JLUWViFJYQd-EkQUSc0OLZu039ad2yZjHRm6b-th6-YLMg3OYkGhtQ0b9wjw3g-q7Vg-rtPqBgJW7tmlJwK5-PwJ9AxOzv64dumaVioGL_qxWgAjOuE/s640/IMG_20150520_124826813_HDR.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Solheimajokull Glacier. The lava rocks are exposed as the glacier rocks. Unfortunately, the glacier is melting fast. According to the guide, where I stood to take this picture was where the glacier started last year.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Hotel Geirland. So peaceful.</span></td></tr>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Day 4</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif;">We were tired after the glacier hike but after a good night's sleep, we forged ahead. There will be some hiking on this day so if you're really sore then plan on taking it easier.</span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Skaftafell National Park</b>. There's a nice visitor center here and we saw many campers in the area. We hiked 45 minutes one way to Svartifoss, a very picturesque waterfall hugged by these crazy looking rock formations known as basalt columns. Hike another 10-15 minutes from there and you'll get great views of glaciers all around. Tip: pack a sandwich and you can enjoy a picnic at the waterfall. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Jökulsárlón Glacial Lagoon</b>. This was truly breathtaking. Huge icebergs broken from the Breiðamerkurjökull Glacier floats in this lagoon. Twice while we were there, we saw chunks break off of the giant icebergs and the loud crash was surprising to hear. There are boat tours that take you into the lagoon but it was too windy the day we visited so it was not safe to go in. Still, it was so beautiful that we spent more than an hour just taking pictures and admiring the icebergs.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Hofn</b>. A seaside town that seems to be popular with locals for a quiet weekend of biking, hiking and exploring sights around the area. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Eat</i>: We had a great seafood meal at <a href="http://hotelhofn.is/dining/" target="_blank">Ossin</a> inside of Hotel Hofn. The pizzas and langoustines (aka lobster) were excellent and we had them as a bisque and grilled with butter.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Sleep</i>: <a href="http://hoteljokull.is/" target="_blank">Hotel Glacier</a>. This is family-run hotel about 5 minutes from Hofn and there are two buildings, one of which is renovated and the rooms are really nice. We were booked into the cheaper building (it's kind of like a hostel) but the room wasn't ready so they put us in the new building. Hotel Hofn is also an option.</span></li>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Svartifoss Waterfall at Skaftafell National Park</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Jokulsarlon Glacial Lagoon</span></td></tr>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Day 5</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">After seeing Jokulsarlon, we wondered what else could top that. But today, you'll enter the East Fjords where the scenery and driving will change dramatically. Part of it will be very similar to driving Highway 1 in Big Sur, California with towering snow-capped mountains and cliffs plunging into the Atlantic. Part of it will be vast highland desert and it's a stark but beautiful contrast against the snow that is still abundant in the middle of May. Also, today will be the most driving - about 5 hours compared to 3 to 4 hours on previous days.</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Continue east on Highway 1. Enjoy the scenery but drive carefully and find turnouts if you want to stop for pictures. Watch out for sheep and reindeer or stopped cars (it's a really stupid thing to do but some people just stop in the middle of the road for pictures)</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Papey Island </b>(near Djupivogur). Starting June 1st, there are boat tours to this island favored by puffins for summer nesting. We were too early for it.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Stöðvarfjörður</b>. This is a tiny village with not much but a <a href="http://www.steinapetra.is/index.php?lang=en" target="_blank">Stone Museum</a> and the Saxa Guesthouse. But on the day we passed through, the sun was out and this village was absolutely sparkling. It's hugged by snow-capped mountains and the bluest river runs through the village. We had a picnic of cold ham sandwiches and instant cup of noodles by that river and it was one of the best lunches I've ever had. If we didn't have to keep driving, I would have stayed there and just read by the river for the rest of the day. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Namaskaro Pass / Hverir Geothermal Field</b>. Boiling mud pools that's worth a visit. The sulfur smell is really strong here so beware. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.jardbodin.is/en/" target="_blank"><b>Mývatn Nature Baths</b></a>. Hate crowds? Then skip the Blue Lagoon by the airport and enjoy a bath here. Here's a quick <a href="http://icelandmag.com/article/icelands-two-blue-water-pools-blue-lagoon-vs-myvatn-nature-baths" target="_blank">write-up by Iceland Magazine</a> comparing the two but if you're doing the Ring Road, you might as well make a stop to soothe those tired feed. Oh, one thing that nobody mentioned to me was that both the Blue Lagoon and Myvatn Nature Bath smells faintly of sulfur. If you're allergic then you might want to skip. Both facilities are like a spa so check out their website if you're interested in body treatments.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Lake Myvatn</b>. This lake is situated in an active volcano area but its immediate surroundings are extinct volcanoes and pseudo-craters. There are hotels, guesthouses and restaurants in this area and plenty of hiking. If you're into birds, this area is a favorite of many birds for summer nesting.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Eat</i>: <a href="http://www.vogafjos.is/" target="_blank">Vogafjos</a> (Cowshed Cafe) was a farm and they branched into a restaurant and now also run a guesthouse. They have their own sheep and cows so you can order milk and cheese straight from the source! I tried fresh milk for the first time and it was the sweetest glass of milk I've ever had. There's also a nice gift shop onsite where we bought a bunch of sheep's milk soap.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Sleep</i>: <a href="http://www.myvatn.is/" target="_blank">Hotel Myvatn</a>. Okay hotel. Wifi didn't work in the room. Sulphur is strong in the water but makes sense considering the area. I would try staying at Vogafjos for a more intimate experience.</span></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivDgQM1otvWAcbRLm-fVZpHw_Ud2ZWpJ3fb1y45bxHxBj068Mg0TntXymhF26qIoqwehBqjyCqJ0Rne8RyLq4ehVFMTJuL-Q4L1Em1l8DGodTxjLUyWE_kWvGQJIHgbicmpu7n95vbXanH/s1600/IMG_20150522_135851647.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivDgQM1otvWAcbRLm-fVZpHw_Ud2ZWpJ3fb1y45bxHxBj068Mg0TntXymhF26qIoqwehBqjyCqJ0Rne8RyLq4ehVFMTJuL-Q4L1Em1l8DGodTxjLUyWE_kWvGQJIHgbicmpu7n95vbXanH/s640/IMG_20150522_135851647.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Stodvarfjordur village. Doesn't it remind you of the scenery in The Sound of Music?</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vHQeBKTN0FEhg0V40QHrLUVYyrXrFF2XI9Okiw608lRjc65VpUxvr4scEU5hAM3mM1tYdqJsHemMUaOcumF1Q9zelzwsR5XC923ZRYkjkqzIXtoZYlFx6oTMcSAlxmOk8fmL5e93FNbH/s1600/IMG_20150523_120714779_HDR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vHQeBKTN0FEhg0V40QHrLUVYyrXrFF2XI9Okiw608lRjc65VpUxvr4scEU5hAM3mM1tYdqJsHemMUaOcumF1Q9zelzwsR5XC923ZRYkjkqzIXtoZYlFx6oTMcSAlxmOk8fmL5e93FNbH/s640/IMG_20150523_120714779_HDR.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cows at Vogafjos Cafe</span><br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYy5lip9qRuHC1fSFjil0mS4u45_kCZbTptIGT81fJ1XmrxwLVpfjERcBiIm3XufN45zhM_ylW5SwpaRfaPnZwL8Rfn_teX0X34UgsUGpTatV2K-AHphm1mM8qamdx0o_mq8qnwihhuCK/s1600/IMG_20150522_175023488.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYy5lip9qRuHC1fSFjil0mS4u45_kCZbTptIGT81fJ1XmrxwLVpfjERcBiIm3XufN45zhM_ylW5SwpaRfaPnZwL8Rfn_teX0X34UgsUGpTatV2K-AHphm1mM8qamdx0o_mq8qnwihhuCK/s640/IMG_20150522_175023488.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Namaskaro Pass / Hverir Geothermal Field</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOzn7DKVrJ5fSuPf6vKN9GPOZLu4TXVqoWYPZP7wpGM8LvEl4QKq7BaPI-dV32nzm4W9qfJBWPwOXY_Jgg27p53SFPlkcpOnuPBv2vkkNghCftc3Emax6ehVZk84ikJRqk051u5NppvBM/s1600/IMG_20150522_193709076.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOzn7DKVrJ5fSuPf6vKN9GPOZLu4TXVqoWYPZP7wpGM8LvEl4QKq7BaPI-dV32nzm4W9qfJBWPwOXY_Jgg27p53SFPlkcpOnuPBv2vkkNghCftc3Emax6ehVZk84ikJRqk051u5NppvBM/s640/IMG_20150522_193709076.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Myvatn Nature Bath</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75CTze81ah7xlMBXVLooF17g79yLn36gYBvmzGRv_3rVrVzxw2mq5p9xkF8BAgZ8wvhEvXxgj5AuJMR2cN5DO2MCKPduZbF5YRC95IfJcr1hjML9UeL5BxL5dBvFIEiqWLytWN-8jEdbn/s1600/IMG_20150523_242344102_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75CTze81ah7xlMBXVLooF17g79yLn36gYBvmzGRv_3rVrVzxw2mq5p9xkF8BAgZ8wvhEvXxgj5AuJMR2cN5DO2MCKPduZbF5YRC95IfJcr1hjML9UeL5BxL5dBvFIEiqWLytWN-8jEdbn/s640/IMG_20150523_242344102_HDR.jpg" width="640" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">11pm in Lake Myvatn. You're closer to the Artic Circle here so daylight is even longer here.</span></td></tr>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Day 6</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The day before was mostly driving and admiring scenery. Today, you can take some time in the morning to explore the Lake Myvatn area. Hike to Viti Crater, check out the pseudo-craters and drive or hike to Grjotagia Volcanic Cave which has an incredibly blue and hot thermal pool underground. After that you should forge ahead.</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Lake Myvatn</b>. Check out Krafla volcano area, Viti Crater, Grjotagia Volcanic Cave, Dimmuborgir</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Detifoss Waterfall</b>. Continue east on Highway 1 to Road 864 to reach Detifoss. Unfortunately, there was a major car accident that closed the road and we had to detour and could not visit Detifoss which is a shame because it's the largest waterfall in Europe. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Asbyrbi Canyon</b>. A naturally horseshoe-shaped canyon that we also missed because of the closed road and detour. A couple of Icelanders told me this canyon is their favorite site in Iceland.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Husavik</b>. This town is know as the "Whale Watching Capital of the World." There are a couple of hotels, a whale museum, a maritime museum, several recommended restaurants and another hot spring you can go dip in.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Eat</i>: <a href="http://www.gamlibaukur.is/home/" target="_blank">Gamli Baukur</a>. There are several choices in Husavik but we were craving something simpler. I had a juicy blue cheese burger. I didn't even have to tell them and the meat was medium with a hint of pink - perfectly cooked. If we were craving seafood, we would have tried Naustid on the harbor which serves only fresh seafood. Salka serves a varied menu of pizzas and entrees but they were closed for a private party. Oddly, the whale watching tour company also has a cafe with a patio that overlooks the harbor so beautiful views there while you're enjoying a latte.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Sleep</i>: <a href="http://www.fosshotel.is/hotels/fosshotel-in-the-north/fosshotel-husavik/" target="_blank">Fosshotel Husavik</a>. This is a small hotel chain in Iceland. Has a restaurant onsite but we ate in town since there were several choices.</span></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7LCPE_9iXmWVzLDj9vPl4SsIJ6uc83Ep5qBltB4E7uYOEhbQkjKqdXy0XvoKiyGogeXlaoInMb7QQQdCn23-sBZYzf7X6j70vh8fPRV3z3gdLCaWHkmahAvhGhur2YbKJUwwdctUOksu/s1600/IMG_20150523_123743481.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7LCPE_9iXmWVzLDj9vPl4SsIJ6uc83Ep5qBltB4E7uYOEhbQkjKqdXy0XvoKiyGogeXlaoInMb7QQQdCn23-sBZYzf7X6j70vh8fPRV3z3gdLCaWHkmahAvhGhur2YbKJUwwdctUOksu/s640/IMG_20150523_123743481.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Grjotagia Volcanic Cave. You used to be able to swim in this hot pool but it's not allowed anymore. Probably because too many sharp rocks?</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvflhQZm8IfrSwaQDa22Q7Hz4bhNJ2maisUF_V-Bbi-gnP1eXV26SXAdxw6tBP07W1Uk0Fel_IdU_IdwurVt96ZuKg_N479nLn5XBO_VL16H2CHMHJTJAUzXB3l8BitSdrEN2QaZBLApr/s1600/IMG_20150523_133952910.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvflhQZm8IfrSwaQDa22Q7Hz4bhNJ2maisUF_V-Bbi-gnP1eXV26SXAdxw6tBP07W1Uk0Fel_IdU_IdwurVt96ZuKg_N479nLn5XBO_VL16H2CHMHJTJAUzXB3l8BitSdrEN2QaZBLApr/s640/IMG_20150523_133952910.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Viti Crater covered in snow.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvzIplXJtlxcKxl-1Kh8nqw5XzDK-JR9p2E1PDAl5CC-hYbckavO6aLUIUFHihPUpygDjVXtj9kCNIfE5owYlIk_lbLMjY47l2Xwg4_6J5xgVDGCJ3iQ3pJe7YNNTysEGu5GmxCiGaQeZ/s1600/IMG_20150523_111828419.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvzIplXJtlxcKxl-1Kh8nqw5XzDK-JR9p2E1PDAl5CC-hYbckavO6aLUIUFHihPUpygDjVXtj9kCNIfE5owYlIk_lbLMjY47l2Xwg4_6J5xgVDGCJ3iQ3pJe7YNNTysEGu5GmxCiGaQeZ/s640/IMG_20150523_111828419.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Hiking around lava rocks and pillars in Dimmuborgir / Lake Myvatn.</span></td></tr>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Day 7</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The previous night, we booked a morning puffin and whale-watching tour. We saw puffins from afar (couldn't get close for fear of disturbing their habitat) and about 5 whales coming to the surface. I didn't have a good enough camera to capture any of it in a worthy picture but it was a great experience. However, the Zodiac raft is not recommended if you get seasick or have back/neck issues; take the regular boat tour instead. You'll also get wet so waterproof your clothes. They will give you a suit for the Zodiac tour but it's not 100% waterproof.</span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.gentlegiants.is/home/" target="_blank"><b>Gentle Giants</b></a> and another company run whale-watching tours in Husavik. The booking office is on the main road through town, by the whale museum. It's hard to miss.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Godafoss Waterfall</b>. This is a beautiful waterfall and if it's sunny, I think you'll likely be able to see rainbows.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Akureyri</b>. This town is the biggest besides Reykjavik and is the northern center of trade, education, and culture. We spent a lot of time with the whale tour and at Godafoss so we didn't have enough time to really explore this town. It looked beautiful and has museums, galleries, shops and a notable botanical garden.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><b>Skajafjordur</b>. This area is popular for horse riding and white-rafting tours which we passed on.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Eat</i>: Eat in Akureyri or buy something. We made the mistake of driving on because it was getting late and there were no dining options at our hotel that night.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Sleep</i>: <a href="http://bakkaflot.is/" target="_blank">Bakkaflot</a> off of Road 752. Really cute cabins here equipped with mini-kitchen and small BBQ grill. If we knew, we would have bought groceries to cook dinner. We had a nice dinner of crackers, sardines, an instant cup of noodles and leftover pizza from lunch. They also run whitewater rafting tours here.</span></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhd7r31j_DdOYAzVQ-iYmaFiqpiAQ46FSup-bDy0FQIYYiliaYX-JGwGf6XN5O2taz7nCZAoV6qA12_Tuob-l8J8a6a4ZOj9VLYq49ymYV5T_uizBvTDXHT4nBUoKnWmqs4G8chqQQyXf/s1600/IMG_20150525_093306816.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhd7r31j_DdOYAzVQ-iYmaFiqpiAQ46FSup-bDy0FQIYYiliaYX-JGwGf6XN5O2taz7nCZAoV6qA12_Tuob-l8J8a6a4ZOj9VLYq49ymYV5T_uizBvTDXHT4nBUoKnWmqs4G8chqQQyXf/s640/IMG_20150525_093306816.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cabin at Bakkaflot</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgizQ5K1RdX0SGtYR8PhbJSi_6Fm_-jpUdoVttsjJiHc0WkWuqFuJdhdy_ziOW1jRxsqOPS77V3AFrG33ZOiA4vu1NGIu4r00PKfGp9bPdvGR3avDWAGWrk-qLnXzGUZLzmBWswNz4DZtRp/s1600/IMG_20150524_193910109.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgizQ5K1RdX0SGtYR8PhbJSi_6Fm_-jpUdoVttsjJiHc0WkWuqFuJdhdy_ziOW1jRxsqOPS77V3AFrG33ZOiA4vu1NGIu4r00PKfGp9bPdvGR3avDWAGWrk-qLnXzGUZLzmBWswNz4DZtRp/s640/IMG_20150524_193910109.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Icelandic horses. Watch out for them too while driving. They were really curious and not afraid to walk up to our car.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgi09wTBV5QQpU3WsnVTAtN-XL5rVVGG9pogsxlGv7Gfg8POB88drIDNNGzRzwuZDJYgh9gRKWQP_ORNXBGEznwlHcJgDXRfUCL1uEqW1W4d91S_FXA8pVGP7nSLarT09JymNzmaxC5mDs/s1600/IMG_20150524_170422177_HDR.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgi09wTBV5QQpU3WsnVTAtN-XL5rVVGG9pogsxlGv7Gfg8POB88drIDNNGzRzwuZDJYgh9gRKWQP_ORNXBGEznwlHcJgDXRfUCL1uEqW1W4d91S_FXA8pVGP7nSLarT09JymNzmaxC5mDs/s640/IMG_20150524_170422177_HDR.jpg" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Godafoss. Wow, this waterfall was like a giant churning washing machine. I can't imagine how much more powerful Niagara Falls must be. You can feel water droplets flying up from the waterfall - enough to get you wet.</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;"><b>Day 8</b></span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">This day's schedule was pretty chill but oddly, we still managed to use up the whole day with a lot of stopping and sightseeing. We were supposed to be able to see seals but no luck.</span></div>
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<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;"><b>Hvammstangi</b>. Small town with the Icelandic Seal Center. The center was small but the guide there is really nice and gave us a small area map with tips/directions to go visit the 3-4 areas most frequented by seals. Luck was not on our side. Did not see any seals.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;"><b>Stykkisholmur</b>. Another small town you can explore and it was the town we spent the night in. Has a harbor for more tours to see puffins and other birds. On the way into town, you'll pass Helgafell, a small "holy" mountain where legend says that if you hike up the mountain without looking back, make a wish and hike back down without saying a word the entire time, your wish may come true.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;"><i>Eat</i>: While driving Road 711 looking for the seal areas, we saw signs to <a href="http://geitafell.is/" target="_blank">Geitafell</a>, advertising the "best fish soup in the world." I'm not sure if it's the best in the world but it's definitely the best I've had thus far. It's a family-run restaurant and decorated with care. The soup is rich with spices and chock full of local cod, artic char and shrimp. It was about $25USD for the soup which came with salad and homemade bread. Pricey but when in Rome...</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="line-height: 22.0049991607666px;"><i>Eat</i>: <a href="http://www.narfeyrarstofa.is/" target="_blank">Narfeyrarstofa</a>. Popular restaurant in </span><span style="line-height: 22.0049991607666px;">Stykkisholmur recommended by both my guidebook and the hotel concierge. The menu was a mix of burgers and entrees and I had a great lamb entree. A lot of people ordered the local mussels which they are known for but we didn't. </span></span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="line-height: 22.0049991607666px;"><i>Sleep</i>: <a href="http://www.hringhotels.is/accommodation.aspx" target="_blank">Hotel </a></span><span style="line-height: 22.0049991607666px;"><a href="http://www.hringhotels.is/accommodation.aspx" target="_blank">Stykkisholmur</a>. Oddly, the only hotel that did not provide us with a water boiler to make tea/coffee in the room. Wifi in the room is poor too. Overall, okay hotel with big breakfast spread. I'd choose a smaller hotel or guesthouse next time.</span></span></li>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Fish Soup at Geitafell</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small; text-align: start;">Scenery on the Road</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;"><b>Day 9</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="background-color: white; line-height: 22.0049991607666px;">The main highlight is enjoying the scenery along the famous S</span><span style="line-height: 22.0049991607666px; text-align: center;">naefellsnes Peninsula on the way back to Reykjavik. Drive along Road 54 and continue onto Road 570 to go explore </span><span style="line-height: 22.0049991607666px;">Snaefellsjokull Glacier / National Park</span><span style="line-height: 22.0049991607666px; text-align: center;">. Or continue on the peninsula to Road 574 for more beautiful scenery. Don't underestimate how long all of this will take. We stopped a lot and before we knew it, we realized we wouldn't make it back to Reykjavik in time for the Blue Lagoon and car rental return by 6pm. Some highlights to note on the peninsula:</span></span></div>
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<li style="text-align: left;"><span style="line-height: 22.0049991607666px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: center;"><span style="background-color: white;"><b>Olafsvik</b>. This is a small fishing town </span>with a visitor center here and the guide in there has handy detailed area maps and can give more tips.</span></span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px; text-align: center;"><b>Ondverdarnes</b>.<b> </b>Beautiful plunging cliffs here.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px; text-align: center;"><b>Cave Vatnshellir</b>.<b> </b>You can go on guided cave tours here.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px; text-align: center;"><b>Djupalonssandur</b>. Sandy beach with powerful crashing waves on the day we visited. </span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;"><a href="http://www.visiticeland.com/things-to-do/national-parks-in-Iceland/SnaefellsjokullNationalPark" target="_blank"><b>Snaefellsjokull National Park</b></a>. Great geological and historic sites here. This was the inspiration for Jules Verne's "Journey to the Centre of the Earth." And here is another chance to do a guided glacier hike.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;"><b>Ytri Tunga</b>. Look out for seals on land or in the water in this area.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;"><b>Deildartunguhver Hot Spring</b>. It's off of Road 518 near Reykholt (which also has a hot pool called Snorralaug). It's the largest hot spring in Europe and it's actually used to heat nearby Bogarnes and Akranes. Sadly, we missed it.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;"><b>Hraunfossar & Branafossar Waterfalls</b>. If you go to the hot spring, continue on Road 518 to check out these waterfalls.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;"><b>Bogarnes</b>. <b> </b>From Road 518, head back to Road 50 and connect back to Highway 1. You can detour to Bogarnes known for the Icelandic Settlement Center which recreates the Icelandic sagas about the birth of the nation.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;"><a href="http://www.bluelagoon.com/" target="_blank"><b>Blue Lagoon</b></a>. If you didn't have to return the rental car like us, you can drive 45 minutes from Reykajvik (it's near the airport) and spend some time at this famous man-made lagoon. We could have joined a tour - many leave from Reykjavik - but they are very pricey since the lagoon admission is not cheap to begin with. Plus, I have to save something for my next Iceland trip. If you do go, do not purchase the beauty products there. Wait for duty free at the airport; it'll save you a ton.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: center;"><i style="line-height: 22.0049991607666px;">Eat</i><span style="line-height: 22.0049991607666px;">: </span><a href="http://www2.snaps.is/?lang=en" style="line-height: 22.0049991607666px;" target="_blank">Snaps</a><span style="line-height: 22.0049991607666px;">. Reservations highly recommended and a meal here is a must. I did not expect to find such a wonderful French bistro in Iceland. The place was absolutely hopping with locals and tourists even on a Tuesday night and it's a short walk from the hotel. They make wonderful use of local ingredients like smoked salmon, mussels and a variety of fish. We had the bouillabaisse where every single piece of scallop, shrimp, mussel and cod was cooked perfectly - tender and sweet - none of the eraser tough business. We also enjoyed smoked salmon, Icelandic catfish and a lovely duck confit. </span></span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px; text-align: center;"><i>Sleep</i>: Room with a View. We were back in Reykjavik for the night before our flight home the next day and this time we were upgraded to a bigger suite with views overlooking the city and we could see the <a href="http://en.harpa.is/" target="_blank">Harpa Concert Hall</a> from our balcony. It was gorgeous.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeNivQN94b_uYR_jGur72MTOd6qw9bO_5bh_-QZQYjgrYyANwZ-ztBZBm4lZvS_uqqkY_Q7JVw_FfZ82Hqm-GmGovY8V5SBlihSYFomRgx2eWg9pHILCqLEUce3P0giOAGyfyZHjKjvJY/s1600/IMG_20150526_130436486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixeNivQN94b_uYR_jGur72MTOd6qw9bO_5bh_-QZQYjgrYyANwZ-ztBZBm4lZvS_uqqkY_Q7JVw_FfZ82Hqm-GmGovY8V5SBlihSYFomRgx2eWg9pHILCqLEUce3P0giOAGyfyZHjKjvJY/s640/IMG_20150526_130436486.jpg" width="640" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I imagine a hobbit runs this restaurant.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfdCd6nB-s4kiOpLIdj6pyUVKWu8ZzC3nuEHaiFQ6ntxHxHkD-MKGyRy90cVou_u7STWXqJy263nvl5fEYvR3NMQJzrzF9mntw5WnfwcIfCKfYswNb0qnQ6vU056bGc2KecsAGA45p8kE/s1600/IMG_20150526_131932994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnfdCd6nB-s4kiOpLIdj6pyUVKWu8ZzC3nuEHaiFQ6ntxHxHkD-MKGyRy90cVou_u7STWXqJy263nvl5fEYvR3NMQJzrzF9mntw5WnfwcIfCKfYswNb0qnQ6vU056bGc2KecsAGA45p8kE/s640/IMG_20150526_131932994.jpg" width="640" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"> Ondverdarnes</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXsRoHHnbL8xEF9lHUV4fZUylsaTYCWbTioc4Rw8qqw8H_5RuBHlToWX4qatdPw7GW3IVkVMt_FWAfCzb071GfE0-PMvxLMnYQ0a5G7cjr7-ARNXm6vORRxDUDdk8eVnZ93iAwWHJxjpX/s1600/IMG_20150526_123031222_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXsRoHHnbL8xEF9lHUV4fZUylsaTYCWbTioc4Rw8qqw8H_5RuBHlToWX4qatdPw7GW3IVkVMt_FWAfCzb071GfE0-PMvxLMnYQ0a5G7cjr7-ARNXm6vORRxDUDdk8eVnZ93iAwWHJxjpX/s640/IMG_20150526_123031222_HDR.jpg" width="640" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Djupalonssandur</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9FDV6gbLRsuP6h1RIG2m8KLlU-EE1X3IgnuAMBDnA9FYuh-sW6tfDp3bPRaBs1V-XTOxDmqb16Xy9A3guvz6zszTB1EceJplHqHpMIZZNq5ikUYNGfgBub9y6l_HpyxJx8gVXALVyxzn/s1600/IMG_20150527_090313981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><img border="0" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc9FDV6gbLRsuP6h1RIG2m8KLlU-EE1X3IgnuAMBDnA9FYuh-sW6tfDp3bPRaBs1V-XTOxDmqb16Xy9A3guvz6zszTB1EceJplHqHpMIZZNq5ikUYNGfgBub9y6l_HpyxJx8gVXALVyxzn/s640/IMG_20150527_090313981.jpg" width="640" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"> Room with a View</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSFmDlEyYTrlaf7w956a9Df-E-HxoGHAQoyAxUt3JIKVtVGlDprzjrj3vQltqCHU79mX-vwXJGy1Mb2AtOF7A9ssqtRsG69YhS1sCPF2eYIQTcgXg5dPjl3JJ8l_YK1Wn1q6j0LDikftA/s1600/IMG_20150526_202912210.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSFmDlEyYTrlaf7w956a9Df-E-HxoGHAQoyAxUt3JIKVtVGlDprzjrj3vQltqCHU79mX-vwXJGy1Mb2AtOF7A9ssqtRsG69YhS1sCPF2eYIQTcgXg5dPjl3JJ8l_YK1Wn1q6j0LDikftA/s400/IMG_20150526_202912210.jpg" width="225" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqssvmlJ0v7iDoo4duYmUuY0JNwj5K9lT-cn6BIga8mU8WwWDwR9FwkgcsZuyYdvzUZx0kSysdK2ph0vE-bb3QnV6qFA22JBv11vS2Jno8SUKlncY1gDx7tSlTgFUAeyLkHrFJpDrf57Fm/s1600/IMG_20150526_195852362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqssvmlJ0v7iDoo4duYmUuY0JNwj5K9lT-cn6BIga8mU8WwWDwR9FwkgcsZuyYdvzUZx0kSysdK2ph0vE-bb3QnV6qFA22JBv11vS2Jno8SUKlncY1gDx7tSlTgFUAeyLkHrFJpDrf57Fm/s320/IMG_20150526_195852362.jpg" width="320" /></span></a></div>
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<b style="line-height: 22.0049991607666px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Day 10</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="line-height: 22.0049991607666px;">Time to go home! Make sure you book your FlyBus the night before to get a pick up to the airport the next day. Your hotel should be able to assist with that. If you can, check out <a href="https://www.facebook.com/donsdonutsis" target="_blank">Dons Donuts</a>, a truck favored by locals for delicious donuts. Or, enjoy breakfast at <a href="http://www.sandholt.is/" target="_blank">Sandholt Bakery</a> on </span><span style="background-color: white; line-height: 22.0049991607666px;">Laugavegur St. and grab some pastries and sandwiches to enjoy on the flight home. The sourdough bread here is really good.</span></span></div>
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<span style="background-color: white; line-height: 22.0049991607666px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I was on an afternoon flight with <a href="http://wowair.us/" target="_blank">WOW</a> (roundtrip from BWI) and it was a smooth check-in process so I had almost 3 hours to kill at the airport. However, my cousin and friend was on a morning flight with Delta and even though they arrived 2 hours early, check-in and security took forever so they had no time to visit the shops. Blue Lagoon has a tax/duty free store at the airport so all the products are a lot cheaper there. There's a gourmet store next to it selling Smjor Icelandic butter (love this butter), smoked salmon and other goodies. There's also a giant duty free store to sell you all the chocolates, booze and perfume you'd ever want.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxX_-8XdjXf93wuhNmEcaWJZNk21vOsDP3yuWtepG36o27By2hBtEKyxtd4C5vaysvkRQFkagHAyeXe6fmMAPiGssxxMPRNaixEbVJFPx4MygkHWxPnewCkgox6mgq5YPZB_3VU4WPZVV/s1600/IMG_20150526_170300171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: small;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxX_-8XdjXf93wuhNmEcaWJZNk21vOsDP3yuWtepG36o27By2hBtEKyxtd4C5vaysvkRQFkagHAyeXe6fmMAPiGssxxMPRNaixEbVJFPx4MygkHWxPnewCkgox6mgq5YPZB_3VU4WPZVV/s640/IMG_20150526_170300171.jpg" width="640" /></span></a></div>
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<span style="background-color: white; line-height: 22.0049991607666px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">A rainbow to bid me adieu.</span></span></div>
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<span style="background-color: white; line-height: 22.0049991607666px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Overall, this was a most memorable trip. The Icelandic people are really nice. The food is delicious. I really enjoyed all the outdoor activities and being able to take in so much amazing scenery and nature. I want to hold onto that serenity as long as possible now that I'm back. </span></span></div>
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<span style="background-color: white; line-height: 22.0049991607666px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Also, my cousin and a childhood friend joined me on what was originally a solo trip and I'm so glad they came with me. I appreciated their company, the nice, long dinners we had every night and the trip was much more fun to have someone to share experiences with. It also doesn't hurt to have someone share driving and navigation. </span></span></div>
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<span style="background-color: white; line-height: 22.0049991607666px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">I learn so much about the world and about myself every time I travel. It sounds like a cliche but it's true. Traveling really does open up your world.</span></span></div>
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<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Purchase gravel insurance when renting a car. It's worth it. I normally don't buy the extra insurance but there are lots of gravel roads in Iceland (marked brown on maps). Our car got hit by a rock three days into the trip and gave our windshield a circular crack. Thanks to the insurance (cost us about $7/day), we didn't have to pay anything to fix it.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Visit a grocery store in Reykjavik. Stock up on lunch items before you head out of town. There will be other chances to get supplies but Reykjavik will have the best choices.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">If you make big purchases, be sure to ask about a VAT receipt. You may be eligible for a <a href="http://www.kefairport.is/english/before-departure/vat-refund/" target="_blank">VAT tax refund</a> at the airport.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">If you're a T-Mobile customer, check your plan before you go and you should have free international text and data (2G) while in Iceland. This really came in handy and I didn't have to buy a local SIM card this time. This <a href="http://www.pcmag.com/article2/0,2817,2425436,00.asp" target="_blank">PCMag article</a> can tell you more about this deal.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">You don't really need a lot of cash. Every place we went accepted credit cards regardless of amount except for one gas station where the system was down and we had to pay cash. Make sure your credit card has no foreign transaction fees and has a microchip and a 4-digit PIN number (although my Citicard did not require a PIN). If you do get cash, there's a Western Union counter when you exit customs that will exchange US dollars with no commission fees.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;"><a href="http://grapevine.is/mag/feature/2014/07/21/best-of-reykjavik-2014-dining-and-grubbing/" target="_blank">Reykjavik Grapevine</a> has a good "Best of" list for good eats around the city. Please consider NOT eating whale or puffin meat; both are "at risk" populations. There are plenty of other good food you can eat in Iceland.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Pick up a copy of <a href="http://www.amazon.com/Iceland-Insight-Guides/dp/1780052251/ref=zg_bs_16968_3" target="_blank">Insight Guides: Iceland</a> or a guidebook you prefer.</span></li>
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<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Clothing optimal for layering and easy drying. None of the hotels we stayed at offered onsite laundry. Iceland weather changes throughout the day and especially when you're driving to different places so layering is good.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Waterproof shell or jacket and pants</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Waterproof hiking boots. I learned this just before my Iceland trip. REI has an annual sale where all returned merchandise goes on sale. I got a pair of nearly new hiking boots for $15! Normal price: $250. In general, REI was really helpful in helping me pick out the stuff I really needed.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Thermal wool socks. 2 pairs is enough. You can wash and dry.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Jacket with insulation </span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Ziplock bags (To pack those lunches)</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Thermos. This was the smartest thing we did. We filled our thermos with hot water, tea or coffee each morning and it was a lifesaver after a glacier hike or to make instant cup of noodles.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Insulated bag (To store your groceries in the car)</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Sunblock / sunglasses</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Hair conditioner. Most of the places we stayed at did not provide conditioner.</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Towel Leave it in car and use it to dry off post-waterfall/glacier hikes</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">Swimsuit</span></li>
<li style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 22.0049991607666px;">NO NEED to bring an umbrella. I brought one and it was basically useless or not needed.</span></li>
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Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com1tag:blogger.com,1999:blog-408673664694460035.post-56066189387553993592015-06-07T15:36:00.002-07:002015-06-08T21:01:34.347-07:00Hungry Kat and her CatAfter a stint in Portland last year, I am back in Los Angeles. Solo but not alone because I got my Gizmo with me. She and I have been back since January. We have grand plans to eat and travel the world. Well, I do anyway. Gizmo is just happy to sleep, eat and lay in my lap. I don't care what people say. Cats are the best!<br />
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Hopefully more posts about traveling and eating in LA to come.<br />
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Gizmo wants to read.</div>
Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-29699800745516814962014-04-06T23:58:00.002-07:002016-04-20T21:41:58.524-07:00Best of LA Eats #4 Jeon Ju's Sizzling Bibimbap <div class="separator" style="clear: both; text-align: center;">
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Bibimbap is a Korean rice dish served with a rainbow of marinated vegetables, meat and topped with a fried egg. The rice develops a nice crunchy layer from being served in a sizzling stone bowl hot enough to give you blisters if you touch it.</div>
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Located just off of Vermont Ave., Jeon Ju serves the best bibimbap in Los Angeles...in my humble opinion. Elsewhere, you might find versions of this dish where it's served in a regular bowl (what's the point then?), the rice is greasy from too much sesame oil or the vegetables are bland. At Jeon Ju, you can taste that each vegetable in the bibimbap (shiitake mushrooms, chives, spinach, carrots, bean sprouts, daikon, kimchi) was seasoned with care. And what makes Jeon Ju's bibimbap unique is that they have several versions and their most popular one is the one topped with bbq short rib galbi meat. Mmmmmm.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT45lF6VIX8OocEyEu1rB2WJyUXLFV36FUuAFvfIFTkWPVoLYW6rqg6g-QDUpTx5rMZnzhC8dgSp32JPZjbSwYHF4jAWqgjQ6N-Qw3UB6aKdzkq_lPjcWcwPi41YaHP04V8sfqpLH7aQ-R/s1600/IMG_20140404_201000445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT45lF6VIX8OocEyEu1rB2WJyUXLFV36FUuAFvfIFTkWPVoLYW6rqg6g-QDUpTx5rMZnzhC8dgSp32JPZjbSwYHF4jAWqgjQ6N-Qw3UB6aKdzkq_lPjcWcwPi41YaHP04V8sfqpLH7aQ-R/s1600/IMG_20140404_201000445.jpg" width="320" /></a></div>
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<b>Banchan</b></div>
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The selections vary slightly from time to time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZb8IPTmXoH_X7u-DjuqjQrw-DI7hhMzShatTnUR-YUZDLJJESAI4602qxyDQCVPNmDGSoi4Dr10rxA5ZvP4c4uwLFYGS4OEcw38RIZ1m9ee1JwPhkstINVcpebcwwyFhA8ZBXVII2J3nv/s1600/IMG_20140404_202103515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZb8IPTmXoH_X7u-DjuqjQrw-DI7hhMzShatTnUR-YUZDLJJESAI4602qxyDQCVPNmDGSoi4Dr10rxA5ZvP4c4uwLFYGS4OEcw38RIZ1m9ee1JwPhkstINVcpebcwwyFhA8ZBXVII2J3nv/s1600/IMG_20140404_202103515.jpg" width="320" /></a></div>
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<b>Bibimbap with Galbi</b></div>
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The Korean hot sauce is technically optional but you should give it a try. It's not the same without it and it's really not that spicy.</div>
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<b>Spicy Beef and Glass Noodle Soup</b></div>
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Perfect for a cold day. Guaranteed to clear your sinuses! But seriously, this soup is delicious with a bowl of white rice if you can resist ordering a bibimbap.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCNPWSH4KAOymaCd4wVJu_LT3_U31yLEVLx2hyphenhyphenJF3kDFHTQNz34OeQtmrbJwugWfB4Blwk7cKMboOREQSWOR9FnE2Zaf4ZxOhNuB0KkaExc1hbBTstMfvIjYuzNlX6suiUZxrd58pkgCq/s1600/IMG_20140404_202141425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCNPWSH4KAOymaCd4wVJu_LT3_U31yLEVLx2hyphenhyphenJF3kDFHTQNz34OeQtmrbJwugWfB4Blwk7cKMboOREQSWOR9FnE2Zaf4ZxOhNuB0KkaExc1hbBTstMfvIjYuzNlX6suiUZxrd58pkgCq/s1600/IMG_20140404_202141425.jpg" width="320" /></a></div>
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<b>Beef Bulgogi</b></div>
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Sweet and slightly charred beef bulgogi that comes on a bed of sliced onions and sizzling hot plate. It's the perfect compliment especially if you like more meat in your meal.</div>
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LA's Korean food is hard to beat, except I guess in South Korea. My Portland food intelligence tells me to be prepared to miss LA's Korean food badly so I recently bought two stone pots at the Korean market with the naive hope to replicate Jeon Ju's bibimbap. Hey, at least I'm trying. </div>
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<b>Jeon Ju</b></div>
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<b>2716 W. Olympic Blvd</b></div>
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<b>Los Angeles, CA 90006</b></div>
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<b>(213) 386-5678 </b></div>
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<b>*Parking in the strip mall is often hard. The strip mall is on the corner of Olympic and New Hampshire. Go past the strip mall on New Hampshire and there's a backlot that always has parking.</b></div>
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Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com1tag:blogger.com,1999:blog-408673664694460035.post-14927073280048809792014-03-16T00:36:00.001-07:002016-04-20T21:41:41.525-07:00Best of LA Eats #3 - LA's Best Tsukemen Ramen at TsujitaIt's rare for a ramen shop to be so elegantly designed and decorated but at <a href="http://tsujita-la.com/" target="_blank">Tsujita</a> everything fades away as soon as your tsukemen (dipping ramen) arrives. Attention must be paid to the noodles and char siu because Tsujita serves the best tsukemen in Los Angeles!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJraxh9a1Gh77NcY97q-mMs50ne9WQK4m_yjIGYdytGEqowBPHdCG17_-hDqJ9XrYyOu3PCTnQL04eyKRxRPNE1-WYv433Bd9MJ5VMT6sfN0eZWRayjtAg26bNo-a5tYfv8ftu4I5InfHV/s1600/IMG_20140314_114543234_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJraxh9a1Gh77NcY97q-mMs50ne9WQK4m_yjIGYdytGEqowBPHdCG17_-hDqJ9XrYyOu3PCTnQL04eyKRxRPNE1-WYv433Bd9MJ5VMT6sfN0eZWRayjtAg26bNo-a5tYfv8ftu4I5InfHV/s1600/IMG_20140314_114543234_HDR.jpg" width="400" /></a></div>
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<b>Char Siu Tsukemen</b></div>
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When you order the tsukemen, you get two bowls. One is this bowl of thick al dente noodles topped with generous slices of braised fatty pork. This is the most tender char siu you'll ever taste. You also get a second smaller bowl of tonkotsu broth to dip your noodles in. Enjoy a few bites and then squeeze some lime on the noodles to help cut the fattiness. </div>
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<b>Tonkotsu Broth</b></div>
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Tsujita boils their tonkotsu pork bone broth for 60 hours. The result is a super thick and concentrated broth that glazes and clings to every strand of noodle. Sitting in the broth is a seasoned soft-boiled egg, house-made bamboo shoots, chopped bits of char siu pork and green onions.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKotCmo6_2aPPezGKWuoCFco-wexP7daFFJOKmq0LM1G9ALLaiNq69axaJQlXPpNS6Pg3XXp-4ZFcIC2c3elhG99ILGlS_jOuvSPeWiLff9h_LUWwlSXTWy9pnWB2I5mo9Dn3ni0HShhg/s1600/IMG_20140314_114858525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXKotCmo6_2aPPezGKWuoCFco-wexP7daFFJOKmq0LM1G9ALLaiNq69axaJQlXPpNS6Pg3XXp-4ZFcIC2c3elhG99ILGlS_jOuvSPeWiLff9h_LUWwlSXTWy9pnWB2I5mo9Dn3ni0HShhg/s1600/IMG_20140314_114858525.jpg" width="400" /></a></div>
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<b>The Perfect Egg</b></div>
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To me, a soft-boiled egg with an oozing orange yolk is the perfect egg with ramen. I can eat this egg every day.</div>
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<b>Char Siu Don</b></div>
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If you're feeling extra hungry, this small bowl of hot, fluffy short-grain rice topped with the same pork that comes with the tsukemen is the perfect meal topper. Or, you can always order extra noodles and Tsujita will also add additional soup stock to your tonkotsu so it's drinkable.</div>
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If you don't like the tsukemen style, Tsujita also serves the usual pork ramen in a lighter tonkotsu broth. But I don't know why you wouldn't like the tsukemen! Tsujita also has a sister location diagonally across the street known as <a href="http://tsujita-la.com/annex.html" target="_blank">Tsujita Annex</a> but that restaurant serves a different kind of pork ramen that I'm less fond of. Portland is short on ramen shops that could compare to the quality in Los Angeles. I'm bracing myself...</div>
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<b>Tsujita</b></div>
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<b>2057 Sawtelle Blvd.</b></div>
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<b>Los Angeles, CA 90025</b></div>
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<b>(310) 231-7373</b></div>
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<b>Protip: Arrive before Noon on weekdays to beat the office lunch crowd. Weekends are always crowded so be prepared to do some people-watching. The ramen is ONLY served during lunch. </b></div>
Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-25603517113968218342014-03-15T23:58:00.005-07:002016-04-20T21:42:10.806-07:00Best of LA Eats #2 - Langer's Deli & LA's Best Pastrami Sandwich<div class="separator" style="clear: both; text-align: left;">
<a href="http://www.langersdeli.com/" target="_blank">Langer's Deli's</a> famous #19 is their best-selling sandwich since 1947. You get moist, tender pastrami marbled with bits of delicious fat, sweet, crunchy cole slaw and soft rye bread (also the best in town). Hands down Langer's serves LA's best pastrami and corned beef sandwiches. I might even argue it's better than what I've had in New York City.</div>
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And I love that inside the restaurant, you'll see that LA is truly a multicultural mecca with couples, families, friends and co-workers of every shade all enjoying the best Jewish deli food the city has to offer. It's too bad that it's only open until 4pm and it's closed on Sundays.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JhW2bYuSSyXSzA9DoHfutxu8zIid0OPrEjc48W1syWHAZbMTG8I6g7NaYupgXZRCd4vyQt2FlDRPtyhI7GFUw00XiW4qDkFWeWPP82osuGHSOBz448kbM82ZjCCL6DhBtEe70tzE4NzV/s1600/IMG_20140315_120123095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JhW2bYuSSyXSzA9DoHfutxu8zIid0OPrEjc48W1syWHAZbMTG8I6g7NaYupgXZRCd4vyQt2FlDRPtyhI7GFUw00XiW4qDkFWeWPP82osuGHSOBz448kbM82ZjCCL6DhBtEe70tzE4NzV/s1600/IMG_20140315_120123095.jpg" width="400" /></a></div>
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<b>The #19 (aka #1 if you don't want swiss cheese)</b></div>
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Look at those layers of soft and tender pastrami! <span style="text-align: center;">The cole slaw is perfect too; it's marinated just right so it doesn't make that fresh rye bread soggy. </span>I will really miss this when I leave LA. This is a sandwich to dream about. Thankfully, they will Fedex their pastrami and rye bread.</div>
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<b>Langer's Deli</b><br />
<b>704 S. Alvarado St.</b><br />
<b>Los Angeles, CA 90057</b><br />
<b>Small parking lot available down the block at 7th cross Westlake</b><br />
<b>Protip: Arrive just before Noon to beat the long line that usually snakes outside the entrance. There are even stanchions for crowd control! </b>Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-26369615004896641722014-03-04T23:03:00.000-08:002016-04-20T21:42:25.636-07:00Goodbye to Los Angeles Tour: Best of LA Eats #1 at Flavor Garden 嘴香园<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">The Hungry Kat is leaving Los Angeles. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I was born and raised in El Monte (aka San Gabriel Valley for those who don't know all the little cities that dot the SGV) and have lived on the Westside of LA for the last sixteen years. It is time to leave and start a new adventure!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I will be joining the City of Roses also known as Portlandia. Yep, Dan and I look forward to walking and biking everywhere, doing yoga daily and having a house to raise chickens (already have names: Breakfast, Lunch and Dinner) and planting a vegetable and herb garden. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I will miss my family, my friends and the wonderful diverse cultures and food in LA. However, I'm happy to say goodbye to the traffic, the expensive real estate and general high-level of stress associated with living in a big city.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I am moving in mid-April. From now until I leave, I will attempt to eat at all of my favorite LA spots and take you on this tour so you can go enjoy it too!</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Best Eats #1</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Flavor Garden (aka New Flavour Garden or its Chinese name <span style="background-color: white; color: #141823; line-height: 18.600000381469727px; text-indent: 2px; white-space: nowrap;">嘴香园)</span></span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This mom-and-pop in Alhambra is currently my favorite shop for Chinese beef noodle soups, dumplings and other fried goodies. Everything I've tried so far is made in-house, fresh and has great balance in rich flavors and texture. The restaurant is small - mostly small tables with two 6-tops - and it gets really busy on the weekends so if you don't want to wait, try to arrive before 11:30am. And as usual per mom-and-pop Chinese restaurants, decor is minimal to none but service is efficient and food is delicious.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Green Onion Pancake (蔥油餅)</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Hands down best green onion pancake I've had in a loooong time. Lots of green onions, layers of seasoned flour dough pan-fried to crispy perfection. Sprinkle a little salt and enjoy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlWzmaLVT3pToKjTGZ_zYb-ZP59eIFJoinhUG7cVIz_DIjZgyz_ba7uR7FxhWsWkQBQi-EUVrIJdGZ6F8mUpKFzTC-TBNdYFD379YeINo8v2lqE3r2xhXrb14urGBKuHgPoJX5VNaqHAR/s1600/IMG_20140302_122414074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlWzmaLVT3pToKjTGZ_zYb-ZP59eIFJoinhUG7cVIz_DIjZgyz_ba7uR7FxhWsWkQBQi-EUVrIJdGZ6F8mUpKFzTC-TBNdYFD379YeINo8v2lqE3r2xhXrb14urGBKuHgPoJX5VNaqHAR/s1600/IMG_20140302_122414074.jpg" width="400" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> <b>Beef Noodle Soup (牛肉面)</b></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">You have many choices to enjoy this giant bowl of noodles. It's big enough to share with another person especially if you're ordering all this other food. You can get this spicy or not spicy. Beef only or beef with pieces of tender, jelly-like beef tendon. Wide, chewy hand-pulled noodles or softer, thin-cut noodles. You can also get it with clear beef broth which is doesn't have all the herbs and spices that makes the soup heavier and darker as seen here. The clear broth is delicious too and has intense meat sweetness from all the bones used in the broth.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Pan-fried Pork Dumplings (鍋貼)</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Get these pan-fried or steamed and dip it in a little soy, vinegar and/or hot sauce. They come in various fillings with pork, shrimp and/or veggies. Just be careful when you bite into them. They're hot and full of meat juice. The first time I had these, I hit Dan in the face...amusing but let's try not to scald our loved ones faces. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXhRtSMv4_B-8vrVlpeWfNXhXY8WghbCnaMI9KN83dDkhk46259Qj3avtIf4m424vI_KooVzI_tO4n7ARsJgI-u0rIosRy-wIZcg5WOl2KZkKHFf5Ev5068Qp4SIrNMhYclitRqLt3uUz/s1600/IMG_20140302_122813735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXhRtSMv4_B-8vrVlpeWfNXhXY8WghbCnaMI9KN83dDkhk46259Qj3avtIf4m424vI_KooVzI_tO4n7ARsJgI-u0rIosRy-wIZcg5WOl2KZkKHFf5Ev5068Qp4SIrNMhYclitRqLt3uUz/s1600/IMG_20140302_122813735.jpg" width="400" /></span></a></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Chili Wontons (红油炒手)</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> Pork wontons steeped in fragrant chili oil and topped with crushed peanuts and green onions. It was surprisingly not super spicy. The chili oil was heavier on the fragrance than heat. Again, really good and I loved the delicate wonton skins. I don't encounter good versions of this dish very often.</span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Leek Dumplings (韭菜盒子)</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Vegetarian-friendly...if you eat eggs. These pan-fried dumplings are filled with Asian leeks/chives, eggs and vermicelli noodles. I love it with a dash of soy and black vinegar and you can really taste the sweetness of the leeks. </span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">View inside Leek Dumpling</span></b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And not pictured here is also there Beef Pancake Roll (牛肉卷<span style="text-align: center;">餅</span>). My god that pancake roll is delicious (rivals the one at 101 Noodle House) and its essentially similar to a green onion pancake but the pancake is thinner and its rolled up with stewed shredded beef, hoisin sauce and a mix of cilantro and green onions. It's the perfect Chinese burrito.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I'm sad that we can't try everything at Flavor Garden because every time Dan and I visit, we are tempted to order our favorites. If I have time to visit again, I will definitely order a plate of steamed meat buns, spicy dan dan noodles and steamed pork spareribs. Check out <a href="http://www.yelp.com/biz_photos/flavor-garden-alhambra-2?select=zAS825r5KRSiPzmPXzehCg#3zp4AAwk5c7xT_F2DaE4Zw" target="_blank">Yelp</a> for other folks' photos. </span></div>
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<li class="address" style="background-color: transparent; border: 0px; margin: 0px 0px 3px; padding: 0px; vertical-align: baseline;"><span class="street-address" style="background-color: transparent; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><div style="color: black; line-height: normal; text-align: justify;">
<b>Flavor Garden (<span style="color: #141823; line-height: 18.600000381469727px; text-indent: 2px; white-space: nowrap;">嘴香园)</span></b></div>
<b>1269 E Valley Blvd</b></span></span></li>
<li class="address" style="background-color: transparent; border: 0px; margin: 0px 0px 3px; padding: 0px; vertical-align: baseline;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">Alhambra, CA 91801</span></b></li>
<li class="directions" style="background-color: transparent; border: 0px; margin: 0px 0px 3px; padding: 0px; vertical-align: baseline;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: transparent; line-height: 16px;">(</span><span style="background-color: transparent; line-height: 16px;">626) 284-3549</span></span></b></li>
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<span style="background-color: white; color: #141823; font-family: "helvetica neue" , "helvetica" , "arial" , "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; font-size: 14px; line-height: 18.600000381469727px; text-indent: 2px; white-space: nowrap;"><br /></span>Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com2tag:blogger.com,1999:blog-408673664694460035.post-87959025115718019652013-03-11T00:29:00.003-07:002013-03-11T00:29:59.153-07:00Dining with the Wolf & WolvesmouthAfter three and a half months of reservation requests, I finally got invited into the <a href="http://wolvesmouth.com/wolvesden" target="_blank">Wolvesden</a> this weekend for an unforgettable meal cooked by head Wolf, Craig Thornton, and his crew of misfit wolves. The meal was amazing in every way and defied easy categorization. The food wasn't Italian, French, Southern American or Chinese. There were no crazy foams, liquid nitrogen or the balls of some animal. It's Craig Thornton cuisine and it's damn delicious.<br />
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Dana Goodyear at The New Yorker did a fantastic job last December in her <a href="http://www.newyorker.com/reporting/2012/12/03/121203fa_fact_goodyear" target="_blank">article</a> about Thornton and his underground supper club, Wolvesmouth so I won't wax poetic here. I'll just say that I really admire Craig's focus on taste which translated into an eye-opening and delicious experience for me (who knew borage flowers could be so sweet!). The communal table setting and BYO policy was also a great way to meet new people and not pay exorbitant prices for alcohol (money that I was happy to put towards my donation for the meal instead). If this same 9-course meal was transferred to a restaurant, it'd likely be a stiffer experience that would cut into my dining-out budget for many months.<br />
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So, thank you to the Wolf and the whole Wolvesmouth gang. This was a revelatory meal I won't easily forget and it was inspiring on many levels - the combination of flavors, ingredients, and technique, the artful presentation and of course, your enthusiasm, creativity and dedication. I hope I'll be invited back soon as the season changes.<br />
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Here are some photos I took in the minimally lit Wolvesden...every dish was so good that it defied me the ability to pick a favorite!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkDf4DOMYwTMvReZ_ert_Uljok-8hYLl8nOb0Y_pB3j6F6vaBJr_GaxtMTxWKvJF4jCocGacZ07s8yDkTVlVsQPOnbozYr2VGldfYf3R-D5VTnmRv2uetPY344ptEsLfPII44EcvU8M43/s1600/IMG_20130309_195140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbkDf4DOMYwTMvReZ_ert_Uljok-8hYLl8nOb0Y_pB3j6F6vaBJr_GaxtMTxWKvJF4jCocGacZ07s8yDkTVlVsQPOnbozYr2VGldfYf3R-D5VTnmRv2uetPY344ptEsLfPII44EcvU8M43/s1600/IMG_20130309_195140.jpg" height="240" width="320" /></a></div>
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<b>Ribeye Cap</b></div>
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(broccoli jalapeno slaw, broccoli cheddar puree, broccoli tempura, pink lady apples, rapini flowers, lime)</div>
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<b>Crab</b></div>
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(apple, turnip, sorrel, cauliflower, brussel sprouts, cider, cabbage)</div>
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<b>Ocean Trout with Belly</b></div>
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(carrot, beets, wasabi pea, calendula flowers, squid ink, yuzu)</div>
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<b>Rabbit Meatball</b></div>
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(cilantro, cilantro flowers, chipotle, avocado, sopes grapes, radish, green onion)</div>
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*Finally! A rabbit dish that isn't dry and bland. More rabbit meatballs please.</div>
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<b>Pork Belly & Lobster</b></div>
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(tostones, mint lime aioli, celery root & snap pea remoulade, pina, banana chip)</div>
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<b>Squash</b></div>
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(borage flowers, cocoa coffee, walnut, parmesan frico, mushroom, beet top)</div>
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*Craig said this was his most challenging dish - having to form the cooked squash into balls and dipping them into semolina flour without losing its shape. Then it has to sit for 24 hours before further preparation.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaH_p2qIy4gverW2_NrKGLM24hB4opOAcT2wjmqW3MhE2qfBAH601FJRi1QGb5_h17-ousLm8FJsoZcVwV1jBJi7br1uKcI22FloKFtrMIvaS9515K8SliF2lbdQ8GUXZtrVBR0MDXknVy/s1600/IMG_20130309_212737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaH_p2qIy4gverW2_NrKGLM24hB4opOAcT2wjmqW3MhE2qfBAH601FJRi1QGb5_h17-ousLm8FJsoZcVwV1jBJi7br1uKcI22FloKFtrMIvaS9515K8SliF2lbdQ8GUXZtrVBR0MDXknVy/s1600/IMG_20130309_212737.jpg" height="240" width="320" /></a></div>
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<b>Fried Quail</b></div>
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(piquillo, candied peanuts, cucumber, green tomato, grilled baby gem lettuce, blue cheese buttermilk)</div>
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<b>Dessert 1</b></div>
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(pistachio, blueberry meringue, chocolate tofu mousse, raspberry, raspberry tofu sherbet)</div>
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<b>Dessert 2 </b></div>
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(olive oil meyer lemon steam cake, olive oil lime parfait, lime curd, citruses, FD mandarin salt)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5-qllJhu7v8jRri7TLlC_UEiiIolsqQ90CNRnW4Jmym_gxUWelAl0qi_MicQYJlttmuV9lUs78tzCFyTf0d_sFsHp8C5njLDQFHhlpruZ5xQ3w5VWts03f2SVs84nR2laJd5cN3PKf0k/s1600/IMG_20130309_222955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN5-qllJhu7v8jRri7TLlC_UEiiIolsqQ90CNRnW4Jmym_gxUWelAl0qi_MicQYJlttmuV9lUs78tzCFyTf0d_sFsHp8C5njLDQFHhlpruZ5xQ3w5VWts03f2SVs84nR2laJd5cN3PKf0k/s1600/IMG_20130309_222955.jpg" height="320" width="240" /></a></div>
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Donations in the crocodile head at the end of the night. I love that they gave us Chinese lucky red envelopes to put the donation. What a nice touch!</div>
Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-49313647214949361932013-01-15T21:53:00.003-08:002013-01-16T09:51:12.105-08:00Best (Hidden) Bakery in Los AngelesIn my last <a href="http://hungrykat.blogspot.com/2013/01/best-burger-under-10-alert-hole-in-wall.html" target="_blank">post</a>, I raved about the pretzel bread buns used at the Hole in the Wall Burger Joint. I was chatting with the owner when I was there and he said they used Dolce Forno Bakery. All the lights in my head immediately went flashing like an ambulance. I know Dolce Forno also supplies the bread at the wonderful LA-based sandwich mini-chain, Mendocino Farms. Now, I'm seriously motivated to seek out Dolce Forno!<br />
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<a href="http://www.celestinodrago.com/Bakery.php" target="_blank">Dolce Forno Bakery</a> is owned and run by the Drago Group (in the same family as the famed Downtown restaurant Drago Centro). It wasn't easy finding the bakery. It's tucked in a street that has to be accessed via an alley behind a Del Taco off of Venice Ave. and Robertson Blvd.! But once you find it, you'll be rewarded with heaps of pretzel bread, classic Italian breads, pastries and desserts. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1dtRFH22ONiP2Jww6C3RBhQ1D0-vOZfKjkzWi1ryT0wFwyLhRPRnC7bLEKks7-_UrMHu3jsbYMtPGojKSJFOfZWTkui61_1Tl-hjR5PBfVCvCp_Ap5akRivQsXxxKlM3IeeJbf0dNs4a/s1600/IMG_20130110_145704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1dtRFH22ONiP2Jww6C3RBhQ1D0-vOZfKjkzWi1ryT0wFwyLhRPRnC7bLEKks7-_UrMHu3jsbYMtPGojKSJFOfZWTkui61_1Tl-hjR5PBfVCvCp_Ap5akRivQsXxxKlM3IeeJbf0dNs4a/s640/IMG_20130110_145704.jpg" width="640" /></a></div>
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The bakery is not your typical retail shop. It's sparsly decorated because it's really just the front counter of an entire baking operation in the back that supplies some of the best restaurants and hotels in Los Angeles. Here you'll find several kinds of dinner rolls, baguettes, classic Italian breads like ciabatta, focaccia, panini, pagnotta, filone, casareccio and more. I read that Mom's Whole Wheat Loaf is a must-try too so I have to get that next time. If you go and it's late in the day, call ahead to make sure they still have what you want.</div>
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBz0GG9FGNHY3Zd5cC00LHk00zVHZV8fM-SR_Ec2eqkANDkYUPav2Hp_IIktla9vhjtZhBMLSxz_5xRdn2gufIVe2dcKDa30aiqnKLVY9Vr7vfs13nQdQ4SCGpMU_lx6qeCZUi7pwqHlU9/s640/IMG_20130110_173826.jpg" width="640" /></div>
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<span style="text-align: left;">This is their </span><u style="text-align: left;">must-buy</u><span style="text-align: left;"> Pretzel Twist. Dolce Forno has replaced Rockenwagner as my pretzel bread go-to. Use the Pretzel Twist as a hamburger bun or just eat it plain and enjoy it's slightly salty and chewy exterior and moist, doughy center. Or, enjoy it the way I do which is to slice it in half horizontally, heat it for ten seconds in the microwave and then spread some salted butter on it. PURE CARB INDULGENCE. Oh, and did I say it's only 85 cents each?!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkrWDUGx_nihLmiZgMaIGwcbfL35cznI4U13XyUYnOmLoYIA5P68omgDb85xxj13W2dVq_K_QqLrjUX71OdvmmaMgj9hbqKRjF1iRYvlE535-WeC7rRPNVcQN1sL7fUwaqdzhyphenhyphen9xtzoww/s1600/IMG_20130115_211633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkrWDUGx_nihLmiZgMaIGwcbfL35cznI4U13XyUYnOmLoYIA5P68omgDb85xxj13W2dVq_K_QqLrjUX71OdvmmaMgj9hbqKRjF1iRYvlE535-WeC7rRPNVcQN1sL7fUwaqdzhyphenhyphen9xtzoww/s640/IMG_20130115_211633.jpg" width="640" /></a></div>
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<span style="text-align: left;">Dolce Forno also carries a small variety of muffins, danishes, Italian cookies and my favorite Chocolate Chip Cookie (after the ones I make of course, haha). It's crunchy around the edges and soft and chewy in the middle. I almost want to call it a Chocolate Layer Cookie because its got ribbons of chocolate layered throughout the cookie. I can probably eat ten of these in one sitting especially since it's only 95 cents each.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2ZRVjRfbTqc_jXuP7AiTRXRDj2r2IObHJgI3jzWZvgQKNglT9LUgMUd_SCDEn0GHgXfmWeeVcCkoa_IGbu8h4BIho1vzB7b4QLcmOI3QjVtRhMPMNKkB-SanfEInJV9kIqxFB0yHEY-b/s1600/IMG_20130110_174230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL2ZRVjRfbTqc_jXuP7AiTRXRDj2r2IObHJgI3jzWZvgQKNglT9LUgMUd_SCDEn0GHgXfmWeeVcCkoa_IGbu8h4BIho1vzB7b4QLcmOI3QjVtRhMPMNKkB-SanfEInJV9kIqxFB0yHEY-b/s640/IMG_20130110_174230.jpg" width="640" /></a></div>
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Besides breads and pastries, Dolce Forno sells their housemade dried pastas (i.e. linguini, fettuccine) and 2 to 3 varieties of frozen ravioli. I bought a 5lb bag of their mushroom ravioli and divided it myself when I got home. One pound will serve about 3 to 4 people depending on what else you're serving and it only takes 5 minutes to cook. I love having restaurant-quality food at home.</div>
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I can't believe Dolce Forno doesn't have a bigger retail shop. There are some good bakeries scattered around Los Angeles but with our infamous traffic, it is insanely hard to get to the handful or so good bakeries to buy good fresh breads and pastries. I refuse to believe the market doesn't demand more amazing bakeries like this. Are we really such an anti-carb obsessed city?<br />
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<b><a href="http://www.celestinodrago.com/Bakery.php" target="_blank">Dolce Forno Bakery</a></b><br />
<span style="font-family: inherit;">3828 Willat Ave.</span><br />
Culver City, CA 90232<br />
(310) 280-6004<br />
Mon - Fri: 8am to 5pm<br />
<i>*Direction Tip: If you follow the directions on Google Maps, you will not find the bakery. I've filed a bug report with Google but while they're fixing it, it's best to use Mapquest which has it right. You access the alley right behind Del Taco on Venice/Robertson and you'll see street signs for Willat Ave. and Hoke Ave. Limited street parking and the Dolce Forno sign isn't very big so don't blink!</i><br />
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<b>A few of my other favorite bakeries</b><br />
<a href="http://www.amandinecafe.com/" target="_blank">Amandine</a><br />
12225 Wilshire Blvd.<br />
Los Angeles, CA 90025<br />
(310) 979-3211<br />
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Angel Maid<br />
4542 S. Centinela Ave.<br />
Los Angeles, CA 90066<br />
(310) 915-2078<br />
*They specialize in cakes though they do have some pastries, cookies and great cream puffs. They have the best cakes in the city! They use whip cream frosting instead of heavy, sugary buttercream and have done wonderful cake designs for me.<br />
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<a href="http://www.farmshopla.com/" target="_blank">Farmshop</a><br />
225 6th St.<br />
Santa Monica, CA 90049<br />
(310) 566-2400<br />
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<a href="http://www.huckleberrycafe.com/">Huckleberry</a><br />
1014 Wilshire Blvd.<br />
Santa Monica, CA 90401<br />
(310) 451-2311<br />
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<a href="http://www.rockenwagner.com/" target="_blank">Rockenwagner</a><br />
12835 Washington Blvd.<br />
Mar Vista, CA 90066<br />
(310) 577-0747<br />
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<a href="http://susinabakery.com/" target="_blank">Susina Bakery</a><br />
7122 Beverly Blvd.<br />
Los Angeles, CA 90036<br />
(323) 934-7900Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-66167620824134475412013-01-13T15:03:00.000-08:002013-01-15T21:54:15.242-08:00Best Burger Under $10 Alert! Hole in the Wall Reopened!<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsZOcMuJEX3Ns23Qw-DEotni5ANSAmqFv8vW0DhZjn57ydkwJmTBxNiceUoGDkooaujgzHP-u6EnVpIjV_IDPCgW74-ubMV13djTK10NzVUskqWKwtNC1wXvrr_6Y8FaZ5s-SwOzdVzy1/s1600/IMG_20130104_185648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNsZOcMuJEX3Ns23Qw-DEotni5ANSAmqFv8vW0DhZjn57ydkwJmTBxNiceUoGDkooaujgzHP-u6EnVpIjV_IDPCgW74-ubMV13djTK10NzVUskqWKwtNC1wXvrr_6Y8FaZ5s-SwOzdVzy1/s400/IMG_20130104_185648.jpg" width="400" /></a></div>
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<b>Philly Cheese Steak Burger of the Week @</b> <a href="http://www.holeinthewallburgerjoint.com/" target="_blank">Hole in the Wall Burger Joint</a>. </div>
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I've heard a lot about this joint and I finally got to try it last week in its newly reopened location in Santa Monica (across the DMV, by the Water Garden). One word: AMAZING. My burger was the perfect marriage of a medium-cooked beef patty, thinly-sliced steak and melted provolone cheese bound by a heavenly pretzel bun. I admit my Burger of the Week was a little messy to eat and my friends who ordered regular beef and turkey burgers didn't have to go through three napkins like I did but it was totally worth it every time I sunk my teeth into all that juicy goodness.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUK8iEJxDPWOwry63w8bh7kl2R70Qx7AvGgmMrOaLBI3T6hnKNZmXR2Bpwf-19Rqs2CZYeNrGSyS4Z7s963lsSYLLMrPiMbopKm4DDq1BInMAg-hGcfpzhUR41WFyRnIsMBf1MhAk0kmN/s1600/IMG_20130104_184615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUK8iEJxDPWOwry63w8bh7kl2R70Qx7AvGgmMrOaLBI3T6hnKNZmXR2Bpwf-19Rqs2CZYeNrGSyS4Z7s963lsSYLLMrPiMbopKm4DDq1BInMAg-hGcfpzhUR41WFyRnIsMBf1MhAk0kmN/s400/IMG_20130104_184615.jpg" width="300" /></a></div>
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You go in and they have a list for you to put together your burger. Grab a pencil and start ticking off your delicious burger journey. The list of choices may seem short but don't let that fool you because the chef has given you his careful selections. They work! Don't forget those fries and if it's a Friday, treat yourself to a milkshake or cupcake for surviving the week. Then give the list to the cashier, pay and in less than 10 minutes, you'll be enjoying one of the best burgers in Los Angeles. </div>
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One visit to Hole in the Wall and it was enough for me to come to the conclusion of what I've suspected all along. The more ubiquitous <a href="http://www.thecounterburger.com/" target="_blank">Counter Burger</a> gives you a gazillion choices to put together your burger but no matter how much thought you've put into it, somehow your carefully put together ingredients will still result in the same mediocre taste. And that is regardless of how you've changed your cheeses, sauces and toppings. Sadly, the Counter Burger also tend to overcook their beef patties even when you order it medium or medium rare.</div>
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Between Hole in the Wall and The Counter Burger, I would choose Hole in the Wall any day. They use never-frozen grass-fed Angus beef, source their breads from a local bakery (more on that awesome bakery in my next blog post) and make their own spreads and ketchup. That soft pretzel bun alone is worth driving to Hole in the Wall for.</div>
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<b>Hole in the Wall Burger Joint</b></div>
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2200 Colorado Ave</div>
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Santa Monica, CA 90404</div>
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(310) 449-0147</div>
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11am to 10pm daily</div>
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Parking tip: Metered street or 2-hr free at Arboretum Plaza, entrance on Colorado Ave., right off the Starbucks.</div>
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Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-91156217995203029832013-01-02T01:28:00.005-08:002013-01-02T17:18:37.922-08:00Staycation: Favorite Places to Eat in Los Angeles<div style="text-align: center;">
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I hate staycations. Why stay in the city you see everyday when you can jet to Tokyo, Paris or Hong Kong? </div>
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That used to be my attitude until I really started to feel really ragged this year from the demands of work and life. So, I resolved to use the time during the holidays to discover and re-discover my favorite LA eats and complete all my personals tasks! I will not bore with you with my personal tasks but here's a list of some of the best places to eat if you too should decide on a staycation or you're visiting Los Angeles for the first time. They are organized geographically for the sake of maintaining sanity while driving in LA.</div>
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Happy New Year and may we all find many delicious eats in 2013!</div>
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<b><span style="font-size: x-large;">DOWNTOWN LA</span></b></h2>
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<b>$15 sashimi lunch special @ <a href="https://plus.google.com/112984423207640093074/about?gl=us&hl=en" target="_blank">Sushi Gen</a>. </b></div>
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Sushi Gen has been in LA forever (at least 20+ years) and it's a beacon of delicious fish. This lunch special is a steal and I guarantee you'll be full. There's always a long line but if you're a planner like me, call and make a reservation at least a week in advance. Arrive 15 minutes before your reservation to get in the long line. When you get to the front of the line, there will magically be a table waiting for you. </div>
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<b>Best Fish Tacos @ <a href="https://twitter.com/RickysFishTacos" target="_blank">Ricky's Fish Tacos</a></b></div>
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Ricky Pina's Baja-style fried fish and shrimp tacos are worth braving cross-town traffic for. It's crazy delicious and won't hurt your wallet - $12 should fill your belly. Located in Silverlake (adjacent to Downtown LA), Ricky serves out of the same parking lot on most days of the week and his hours can be tracked on his Twitter feed. I've written about Ricky's fish tacos before (post <a href="http://hungrykat.blogspot.com/2011/04/one-bite-to-ensenada-rickys-fish-tacos.html" target="_blank">here</a>) and he's just too good not be mentioned again.</div>
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<b>Italian Dinner @ <a href="http://bestiala.com/" target="_blank">Bestia</a></b></div>
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Nestled in the Arts District of Downtown LA, this new darling of Italian cuisine will leave you smitten with Chef Ori Menashe's food and the beautiful dining room. Parties of two should try to nab a seat at the stylish long bar and watch the charcuterie get plated or the bartenders do their magic. I can't wait until the it gets warmer so I can sit in one of their long tables outside while sipping one of Julian Cox's kickass cocktails. A must-get on the menu is the housemade pasta: Cavatelli alla Norcina which comes dressed in an umami-rich suace of pork sausage, black truffles and grana padano cheese. Make sure you have some pizza crust or grilled bread on hand to soak up that extra sauce.</div>
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<b><span style="font-size: x-large;">MID-CITY LA</span></b></h2>
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<b>Donut Heaven @ Bob's Coffee & Donuts (<a href="http://www.farmersmarketla.com/" target="_blank">The Farmers Market</a> / The Grove)</b></div>
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It's worth waking up early and beating the crowd to park at The Farmers Market / The Grove and settle in with a warm Apple Fritter and coffee from Bob's on the weekends. Their Apple Fritters are rich and perfectly caramelized. And if you want to get fancy, there are plenty of other coffee shops in the market that'll serve you a espresso or a cappuccino instead of the regular cup of joe.</div>
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<b>Nancy's Backyard Burger @ <a href="http://shortorderla.com/" target="_blank">Short Order</a></b></div>
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Hey, get some shopping done while you're at The Grove. Guys can hit the Apple Store while the gals can see what all the fuss is about at Madewell. I personally prefer Anthropologie (hint, hint for the boyfriend). All that shopping will make you hungry for lunch and Short Order is the perfect place to feed that hunger. It's no secret that I'm a big fan of Chef Nancy Silverton's food. I think Short Order is spot on with the medium-rare burger and extra-thick malted shakes. </div>
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<b>Epic seafood @ <a href="http://aroadatree.com/twodudes/soag/" target="_blank">Son of a Gun</a></b></div>
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Can Jon Shook and Vinny Dotolo do anything wrong these days? In Son of a Gun, they've given LA a place to eat creative seafood dishes without breaking the bank. Finally! That Lobster Roll is reason enough to keep me going back. One of my favorites is the Linguine & Clams smothered in a rich uni butter sauce. And there's even an amazing Fried Chicken Sandwich on the menu. </div>
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<b>Korean BBQ @ <a href="http://www.genwakoreanbbq.com/" target="_blank">Genwa</a></b></div>
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Sure, there's Parks and the slew of AYCE joints in Koreatown but Genwa has won my heart with excellent prime beef, delicious banchans, a variety of bibimbap, jap chae and Korean dishes and top-notch service (the servers all speak English!). Best of all, I don't feel like I need a Silkwood shower after I eat there.</div>
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<b><span style="font-size: x-large;">WEST HOLLYWOOD</span></b></h2>
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<b>Hipster dinner @<a href="http://www.thehartandthehunter.com/" target="_blank"> The Hart & The Hunter</a></b></div>
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Every food blogger and writer in LA was sweating with anticipation until The Hart & The Hunter finally opened its doors in October 2012 and since then, it has topped all of their lists for favorite restaurants of the year. Hailing from the chef duo Kris Tominaga and Brain Dunsmoor who previously ran the Venice pop-up, Wolf in Sheep's Clothing, this new incarnation features Southern comfort food bathed in a hipster aura. </div>
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The most outstanding item on the menu are the deceptively plain Biscuits. The biscuits were so buttery good, I ordered it as an appetizer and dessert and luckily someone in the party had raspberry jam in her purse! The rest of the menu are small plates meant to be shared and the Hangar Steak, Chopped Steak Tartare and Fried Green Tomatoes were all good. The scene is indisputably hipster - mismatched, chipped porcelain plates (taken from grandma's cabinet?), vintage-like decor, servers in tight pants, hats and grungy hair and of course, the effortlessly cool crowd. The dining room is way to loud to carry serious conversations (please get rid of those tiled walls!) but I'm still recommending The Hart & The Hunter for the service, the biscuits and overall menu, which I suspect will get better and better judging from their food at Wolf in Sheep's Clothing.</div>
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<b>Burning dinner dollars @ <a href="http://mvink.com/" target="_blank">Ink</a></b></div>
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I'd like to make a special note about Ink even though I didn't go recently. I went earlier in 2012 and the meal never left me. Well, how could I when we spent almost $250 per person? But seriously, Michael Voltaggio puts out amazing food and the tasting menu was a great way to try the favorites. We went before the foie gras ban and the foie gras was served sandwiched between two waffle cookies and dots of sriracha sauce. Sadly, the foie gras has since been replaced by something else thanks to that numbskull ban in July. The only thing I don't recommend is the dessert. There was too much "molecular gastronomy" going on and the dessert part got lost in the techniques. </div>
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<b><span style="font-size: x-large;">WESTSIDE / WEST LA</span></b></h2>
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<b>Delicious shared plates for dinner @ <a href="http://www.fundamental-la.com/" target="_blank">Fundamental LA</a></b></div>
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Run by a couple of chefs who've put in time with some of California and New York's best restaurants, this blink-and-you'll-miss-it restaurant is not to be missed if you're in the Westwood/UCLA area. Lunch features hearty gourmet sandwiches and dinner is a variety of modern dishes reflecting these chefs' fine-dining training but the food never gets lost in the technique. Favorite dishes include the ultra-smooth chicken liver toast, a new take on gnocchi topped with a sous vide egg and anything featuring duck. Their thoughtful wine and craft beer list is a big plus.</div>
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<b>Japanese Cuisine @ <a href="http://www.shunji-ns.com/" target="_blank">Shunji</a></b></div>
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Shunji is not your usual sushi bar. Sure, you'll find very good sushi here but the star is Chef Shunji Nakao's omakase tasting menu featuring anything from unusual vegetables like lotus root, monkfish liver, sashimi to squid-ink pasta dressed with uni and a quail egg. The food comes artfully plated - almost too pretty to eat and demanding at least moments of admiration before you dive in with your chopsticks. Shunji's location in a former grungy rib shack with limited parking and restroom facilities you have to access from outside the restaurant might be unsettling to some but their fear is our gain!</div>
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<i>(photo from Mercado website)</i></div>
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<b>Excellent contemporary Mexican @ <a href="http://www.mercadosantamonica.com/" target="_blank">Mercado</a></b></div>
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It's really hard to find good Mexican food on the Westside, especially if you don't want to be sitting on the curb while chowing down on tacos. Chef Jose Acevedo makes a mouth-watering variety of small plates (Dos Gringas al pastor tacos, an addictive Choriqueso dip) and large plates (slooooow-roasted Carnitas, Carne Asada and Pollo Chipotle) and you can enjoy it all while sipping a cocktail in their stylish dining room just off the Santa Monica Promenade. And do yourself a favor, order the Flan dessert even if you're full. If I'm watching my wallet, I go to their Happy Hour from 5pm to 7pm which features some of the menu favorites like the Dos Gringas.</div>
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<i>(Pork Tsukemen from Tsujita)</i></div>
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<b>Noodle Joints</b></div>
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I inhale noodles. The Westside is weirdly and luckily well-populated with excellent ramen shops and recently, I've been happy to add a Vietnamese pho shop to the list. Seriously, I'm thankful for that every day! Here is short list of my favorites.</div>
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<li><a href="http://www.santouka.co.jp/en/shoplist/index.html" target="_blank">Santouka</a> - I'm referring to the one on Centinela Ave., inside the Mitsuwa Market.</li>
<li><a href="http://tsujita-la.com/" target="_blank">Tsujita</a> - Ramen is only served during lunch and the line gets very, very long for good reason. The noodles are thick and al dente - unlike it's many competitors - and the pork chashu is tender with just the right amount of meat to fat ratio and just look at that egg! Dinner is completely different menu and it's not worth it but do keep telling them that we want noodles for dinner. Tsujita has the most beautiful dining room of the bunch.</li>
<li><a href="http://www.ramenya-usa.com/" target="_blank">Ramenya</a> - This is the only one on this list that doesn't specialize in some kind of pork bone broth boiled for a million hours. I've been coming to Ramenya for at least 15 years when they were pretty much the only ramen joint on the Westside and I appreciate the variety and simpler noodle soups, especially the Shrimp Omelette and Tan Tan Ramen. </li>
<li><a href="http://nonglacafe.com/" target="_blank">Nong La</a> - Without Nong La, I would be forced to brave at least an hour of roundtrip traffic each weekend to inhale some decent Vietnamese pho, banh mi and egg rolls. This is not the bland, "inoffensive" pho that you'll find elsewhere in the Westside. The broth is strong, the beef is thinly sliced and served still pink when it reaches your table and there's even a good Bun Bo Hue on the menu!</li>
<li><a href="http://jinya-ramenbar.com/home.html" target="_blank">Jinya</a> - Thanks to Jonathan Gold's ringing endorsement, this ramen shop has exploded with its rich, pork bone broth noodles from one location to four locations in LA in a little under two years. </li>
<li><a href="http://www.dkramen.com/" target="_blank">Daikokuya</a> - Just kidding! All ramen-lovers wish Daikokuya was on the Westside. The closest location to the Westside, is located in Little Tokyo in Downtown LA. That doesn't stop me from wishing every day that they'd open a Westside shop. </li>
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Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com3tag:blogger.com,1999:blog-408673664694460035.post-22201678718222484492012-02-14T13:55:00.000-08:002012-02-14T13:55:14.404-08:00Under Pressure for a Valentine's Gift for Your Foodie Honey? Sous Vide!Need the perfect gift for your food-loving girlfriend or boyfriend? Want to give something that will benefit your belly too? May I suggest the <a href="http://www.sousvidesupreme.com/default.aspx?RD=1" target="_blank">Sous Vide Supreme</a>?<br />
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I got one for Christmas and I finally got a semi-quiet weekend to try it out recently. The results were amazing. Everything you may have heard is true. Meat (especially tough cuts) comes out super tender, juicy and flavorful. You can end up using less fat to cook and less money buying expensive cuts of meat. It's easy once you read through some sous vide instructions (this <a href="http://www.douglasbaldwin.com/sous-vide.html" target="_blank">site</a> is a good place to start) and you can get a decent vacuum sealer from Coscto. Even my boyfriend, who never cooks, said he'd like to cook with the sous vide machine because the prep and cooking work feels less daunting.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZyTTXUfH7wYrtTX2jwE7NrYkQRt2FXefZCv16uoyB_-IzyC1hIeq5btCI1wvW3kYBYrT3y41yVCpnL8WKWPIOaJkOYU0fN00UN06b-A5TWmHALSqjNbpaCvmHqU9rCOqbrEdwXu413Tj/s1600/Sous+vide+pork+tenderloin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZyTTXUfH7wYrtTX2jwE7NrYkQRt2FXefZCv16uoyB_-IzyC1hIeq5btCI1wvW3kYBYrT3y41yVCpnL8WKWPIOaJkOYU0fN00UN06b-A5TWmHALSqjNbpaCvmHqU9rCOqbrEdwXu413Tj/s320/Sous+vide+pork+tenderloin.jpg" width="320" /></a></div><div style="text-align: center;">Pork tenderloin seasoned with a bit of kosher salt, fresh-ground black pepper and fennel pollen. I didn't marinate it overnight or anything. Just seasoned, vacuum-sealed it, put it in the sous vide supreme for 2 hours and then seared it on all sides when it was done. I even had a second tenderloin cooking in the machine for another night's meal.</div>Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-76853285733871082532012-01-29T23:24:00.001-08:002012-03-18T14:05:20.821-07:00Homemade Pho Ga (Chicken Pho)My favorite Vietnamese noodle joint, <a href="http://hungrykat.blogspot.com/2011/05/nha-trangs-delicious-noodle-soups-of.html" target="_blank">Nha Trang</a>, recently pared down their menu and got rid of one of their best items on the menu, the Pho Ga (aka Chicken Pho). It was a sad, sad day. As I've said before, Nha Trang's Pho Ga is Vietnamese chicken noodle soup for the soul. It'll cure hungry stomachs, bad moods, colds, and flus. I swear!<br />
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Deprived of my delicious, all-powerful cure, I decided to take matters into my own hands today and utilize some of the skills I picked up in Vietnam this past December. By the way, if anyone is interested in cooking classes while visiting Ho Chi Minh, go check out the <a href="http://www.cookingclassvietnam.com/" target="_blank">Vietnam Cookery Center</a>.<br />
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The prep work was easy. Rich smells of chicken, cinnamon and sweet onions filled my house after 2.5 of cooking and we were ready to eat!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Y9jUk5LJ-VbLVL2RFvdYmxdcF5LMIpsc0vPtdGTQOGzBWAxBf3HtbPMGgBn6viQHwYkkJUfFpWV48V_zYIcbIJyY8c2Kb8F9u0dIK6vKtHuTWBppBIbW_a3wwA_7HMelsscwRxdIUCRZ/s1600/IMG_20120129_192706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Y9jUk5LJ-VbLVL2RFvdYmxdcF5LMIpsc0vPtdGTQOGzBWAxBf3HtbPMGgBn6viQHwYkkJUfFpWV48V_zYIcbIJyY8c2Kb8F9u0dIK6vKtHuTWBppBIbW_a3wwA_7HMelsscwRxdIUCRZ/s320/IMG_20120129_192706.jpg" width="320" /></a></div><div style="text-align: center;"> My large vat of chicken soup. There were 4 chicken carcasses in that pot.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4QzFcY8cZ7UZIWiDTSDoH9Ti7H4SaStUe7LkC_iXbH7-jf4THC-kObO7VM_C6ZOXHS5VPYQtj2664OUpwHHqItF9XuiM6awFaPWnm69lZboXUzSeK09tQSFktc1QoqlSDzCG0hBzO8Qd/s1600/IMG_20120129_200441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4QzFcY8cZ7UZIWiDTSDoH9Ti7H4SaStUe7LkC_iXbH7-jf4THC-kObO7VM_C6ZOXHS5VPYQtj2664OUpwHHqItF9XuiM6awFaPWnm69lZboXUzSeK09tQSFktc1QoqlSDzCG0hBzO8Qd/s320/IMG_20120129_200441.jpg" width="240" /></a></div><div style="text-align: center;">I used thin rice stick noodles (about the size of angel hair) because it was what I had on hand. Usually, you would use slightly wider flat rice noodles. This noodle brand (Lucky Co.) can be found in all Chinese supermarkets in San Gabriel and they make a variety of quality rice noodles.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKACii1k-nZ_Am67Tzm7SzFZIBZAq6uPPiXKj4c3oXhyj-ThjXbQemHOHP4yQowr4Za2_0UnGYL61W52HPAXjzSTMR1SyPwPbCS4PBq0eRTe0r-znTiBdwev7BYoL_cmwFgcg4xneqOWgM/s1600/IMG_20120129_200510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKACii1k-nZ_Am67Tzm7SzFZIBZAq6uPPiXKj4c3oXhyj-ThjXbQemHOHP4yQowr4Za2_0UnGYL61W52HPAXjzSTMR1SyPwPbCS4PBq0eRTe0r-znTiBdwev7BYoL_cmwFgcg4xneqOWgM/s320/IMG_20120129_200510.jpg" width="240" /></a></div><div style="text-align: center;">Yes, I was surprised to learn there's fish sauce in Pho Ga. The Vietnam cooking school and two recipe books I bought in Vietnam both suggested using fish sauce. I was skeptical at first but I became a believer once I tasted the great umami flavor the fish sauce added to the soup.</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">This recipe is a combination of what I learned at the cooking school, what I gleaned from the two Vietnamese cookbooks I got in Ho Chi Minh and some of my own instincts. I ended up with enough food to serve three bowls of Pho Ga and enough soup to serve three more bowls tomorrow if I had more noodles and chicken.<br />
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So, how close was this to Nha Trang's Pho Ga? Well, it is not the same especially since I'm missing some spices to balance out the cinnamon but I think the leeks gave the soup a sweeter kick. Judging from the slurps and the empty bowls, my boyfriend and sister approved of my first attempt at Pho Ga. Heck, I thought it was delicious and pretty darn close to Nha Trang's. I can't wait to buy the rest of the spices I need and cook it again.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Ingredients</b> (Serves 3 big eaters or 4 small eaters)</div><div style="text-align: left;">1 3 to 4-lb whole chicken (preferably freshly butchered and free range/organic)</div><div style="text-align: left;">100g ginger </div><div style="text-align: left;">1 brown onion </div><div style="text-align: left;">6 stalks of green onions</div><div style="text-align: left;">2 bulbs of shallots</div><div style="text-align: left;">3 sticks of cinnamon</div><div style="text-align: left;">1 to 3g star anise</div><div style="text-align: left;">1g cardamon</div><div style="text-align: left;">1g cloves</div><div style="text-align: left;">1.5lb chicken bones</div><div style="text-align: left;">16oz rice noodles </div><div style="text-align: left;">*You'll need sugar, salt and fish sauce which you'll add to taste</div><div style="text-align: left;">**I didn't have star anise, cardamon and cloves on hand so I substituted with 2 stalks of trimmed leeks and 5 cloves of garlic which worked pretty well. When using the spices, the ingredient list is just a guidance. Trust your taste buds and feel free to use less or omit if you don't like a certain spice. Some recipes also suggest adding blanched pork bones, dried shrimp, turnip and black pepper to the broth which I didn't like so I omitted it. Cooking is not rigid so let your taste buds guide you and have fun experimenting.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Garnish</b></div><div style="text-align: left;">1/2 bunch of cilantro</div><div style="text-align: left;">3 stalks of green onion</div><div style="text-align: left;">1/4 brown onion</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div>1. Bring a large pot of water to boil. Use a pot that's large enough to submerge a whole 4-lb chicken.<br />
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<div>2. While waiting for the water to boil:<br />
<ul><ul><li>Wash and smash half of the ginger. Peel and cut onion in half. Wash and cut the stems of 6 stalks of the green onions. Then, add smashed ginger, 1/2 onion and green onions to the pot before the water comes to a full boil.</li>
<li>Cut the head/neck, feet and wing tips off your whole chicken and reserve. No need to wash the chicken.</li>
</ul></ul>3. When the water boils, submerge the whole chicken into the pot. Make sure it's fully submerged and no meat is sticking out of the water. (If you're like me and like to eat the chicken liver and gizzards that comes with the whole chicken, you can toss those into the boiling water with the whole chicken.) Then turn off the heat and put the pot lid on. Allow the chicken to slow cook in the water's residual heat (it'll give you meat that's more tender and juicy) for 50 to 60 minutes. You can check for doneness by sticking a chopstick into the thigh and if clear juices flow out then the chicken is done. More time may be needed if the chicken is bigger than 4 pounds.</div><div><br />
</div><div>4. While the chicken is cooking, lightly grill on open flame (or broil if you don't have a grill like me) the other 1/2 onion, 1/2 ginger, shallots, cinnamon sticks, star anise, cardamon and cloves. If broiling, remember to turn it and broil on both sides until you get a very light char. If it gets too charred, just scrape/clean if off - no need to toss the ingredients. When done, the spices can be put in a mesh soup material bag if you have it but it's not a must. (I broiled the leeks and garlic since I didn't have the star anise, cardamon and cloves.)</div><div><br />
</div><div>5. When the chicken is ready, have a large bowl with ice water ready. Lift the chicken out of the pot with tongs and plunge the chicken into the cold water. This helps return a "crunchy" texture to the chicken skin and also helps quickly bring down the temperature so you can proceed with the next steps. </div><div><b>Note: Do NOT throw away the pot of of water that the chicken was cooking in. That will be the base of your soup.</b></div><div></div><div><br />
</div><div>6. Bring a medium pot or large wok of water to boil. If you're a multi-tasker in the kitchen like me, you can have that going about 10 minutes before the chicken is done. In this pot, you will blanch the chicken bones for a couple of minutes and then drain the and reserve the bones.</div><div><br />
</div><div>7. Add blanched chicken bones and the grilled/broiled ingredients to the pot of chicken water. Bring to a boil and then turn the heat to medium-low to low and boil for about an hour.</div><div><br />
</div><div>8. Meanwhile, your chicken should be cool by now. Have a gallon-size ziplock bag handy. Lift the chicken out of the cold bath and lightly pat dry with paper towels. Put the chicken in the ziplock bag and salt generously with kosher salt. Don't forget to salt the cavity too. Seal the bag and put it in the refrigerator.</div><div><br />
</div><div>9. When soup is done simmering down (the pot's water level will go down by 1.5 to 2 inches), add 2 of teaspoons each of salt, sugar and fish sauce. Taste it and add more of whichever ingredient suits your taste. Let it continue simmering on low while you finish the rest of the prep work.</div><div><br />
</div><div>10. Take the chicken out of the refrigerator and debone the chicken either with a sharp knife or shredding the meat off the chicken with your hands. If deboning, cut the chicken into manageable bite-sizes. Toss the deboned chicken carcass into the simmering pot. (No bones go wasted in my kitchen.)</div><div><br />
</div><div>11. In a separate medium pot or large wok, bring some water to boil (enough to blanch all 16oz of noodles at once).</div><div><br />
</div><div>12. While you're waiting for the water to boil, make the garnish by chopping up the cilantro and green onions and thinly slicing the onions.</div><div><br />
</div><div>13. Arrange three large soup bowls side-by-side. When the water boils, quickly blanch the noodles according to instructions. (Depending on the width you buy, it could be 10 seconds for the thin type or a minute for the flat type.) Drain and divide the noodles amongst the bowls.</div><div><br />
</div><div>14. Garnish the noodles with the cilantro, green onion and sliced onions. Top with pieces of chicken. Ladle hot soup into the bowls. Serve and enjoy right away.</div><div><br />
</div><div><b>A note on garnishes and condiments</b></div><div>You can also add slices of jalapeno, bean sprouts, mint, basil, shredded banana leaf blossoms to the garnish and serve a garlic chili fish sauce for dipping the chicken but I chose to forgo those. Instead, I added a Cantonese touch by making a simple ginger and green onion dip beforehand. Fine chop 3 stalks of green onions and fine grate a piece of fresh ginger about the size of two thumbs. Mix both in a small bowl with some salt (start off easy like 1/4 tsp to see how salty you like it). Heat 3 tablespoons of canola/vegetable oil and when hot, pour the oil into the onion/ginger mixture and stir. Taste and see if it's salty enough. We Cantonese folks like to dip our chicken into this mixture before eating.</div><div style="text-align: center;"><span style="color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="font-size: 15px; line-height: 20px;"><br />
</span></span></div><div><b>A note on butcher shops</b></div><div>I have yet to find a grocery store or carniceria on the Westside that sells chicken bones and freshly butchered chickens for a reasonable price. I usually head to Chinatown or San Gabriel where fresh chickens are about $10 and bones cost $1 to $2 a pound at the Chinese butcher shops. The nice thing about these butcher shops is that the bones you get are the entire carcass of the chicken - not odds and ends. I guess these shops fillet a lot of white and dark meat for the supermarkets and then keep the carcasses for folks who need bones for stock. How awesome is that?</div><div><br />
</div><div>Lee Wing Fresh Poultry</div><div>3015 Central Ave.</div><div>El Monte, CA 91733</div><div>(626) 279-6633</div><div><br />
</div><div>Superior Poultry</div><div>750 N. Broadway</div><div>Los Angeles, CA 90012</div><div>(213) 628-7645</div><div><br />
</div><div>Poultry shop (forgot English name)</div><div>It's hidden behind Monterey Palace BBQ</div><div>114 W. Valley Blvd., San Gabriel, CA 91776</div><div><br />
</div><div>Lindy & Grundy</div><div>801 N. Fairfax</div><div>Los Angeles, CA 90046</div><div>(323) 951-0804</div><div>*It'll be pricier but these are nice ladies doing awesome work and they are closer than Chinatown.</div>Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com3tag:blogger.com,1999:blog-408673664694460035.post-4026699500924404572011-08-13T22:57:00.000-07:002011-08-13T22:57:22.724-07:00A Love Song for the Tomato at MozzaTomato worship is in full force at Mozza's Scuola di Pizza Tomato-themed dinners right now and it's so good it has inspired me to finally write again! Many varieties of heirloom tomatoes are featured in this multi-course dinner and all the tomatoes are from the legendary Chino Farms, just north of San Diego. I went with three friends yesterday, one is a tomato monster who has practically adopted tomato as her middle name, and we all loved the dinner.<br />
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</div><div>I'm not a tomato monster but I do love tomatoes at the peak of the season, fresh from the farm. Every mouthful bursts with layers of complex savory, sweet and acidic fruit flavors. If you only eat the supermarket varieties that <i>look</i> like a tomato, then you haven't had a great tomato. That can easily be rectified by visiting your local farmers market this month or next month (and maybe read <a href="http://www.amazon.com/Tomatoland-Industrial-Agriculture-Destroyed-Alluring/dp/1449401090">this</a> too and you'll never want to waste money on a supermarket tomato again). Better yet, call Mozza right now and get yourself into their Tomato dinners before the season is over and Mozza moves on to its next theme.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj69FEx7hyphenhyphencAC5C71KAQmw-cuOFh2DiN74GYNUk-1m7ZvXbU_XiEjWsGIbvrLp61W713Hj9xhhxGqrASDSVHCti5PnlEbJhLvVyeoZUWNPVpgqCRiQsLJL8iKdEc6OrGAUFV9rbY2VJ7_NV/s1600/Mozza+BLT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj69FEx7hyphenhyphencAC5C71KAQmw-cuOFh2DiN74GYNUk-1m7ZvXbU_XiEjWsGIbvrLp61W713Hj9xhhxGqrASDSVHCti5PnlEbJhLvVyeoZUWNPVpgqCRiQsLJL8iKdEc6OrGAUFV9rbY2VJ7_NV/s320/Mozza+BLT.jpg" width="320" /></a></div><div style="text-align: center;"><b>Mozza BLT</b></div><div style="text-align: center;"> This is a salad a meatatarian can dream about. Different heirloom tomatoes are tossed with ripe avocado, watercress, a bit of aioli and topped with the most amazing bacon breadcrumbs. Every bite of this deconstructed BLT was rich and savory, almost like eating tomato "steak."</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANT9OyCEgz36nd3XPTTKuRmrFrUqfqtZA2z_vrifr8ZfOG8ingzzZas-V7BfNyg1pHMozjyJKHYWre9jYgRKPJ-u9uzW0dLQW4biMsfitvIzykFh97s2Ko2DRaayokFIs11muKJV5RyL5/s1600/Mozza+Burrata+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANT9OyCEgz36nd3XPTTKuRmrFrUqfqtZA2z_vrifr8ZfOG8ingzzZas-V7BfNyg1pHMozjyJKHYWre9jYgRKPJ-u9uzW0dLQW4biMsfitvIzykFh97s2Ko2DRaayokFIs11muKJV5RyL5/s320/Mozza+Burrata+1.jpg" width="320" /></a></div><div style="text-align: center;"><b>Di Stefano Burrata</b></div><div style="text-align: center;">I sent this picture to my boyfriend and his response was "I hate you with a fiery passion." Poor thing, he loves burrata and had to work late and I went to this dinner with friends. (I did make it up to him by buying some burrata to-go for him.) Di Stefano's burrata cheese is amazing and this local dairy makes this giant ball of burrata especially for Mozza. We couldn't finish the whole bowl even though eight of us shared one bowl and my friend and I took second helpings to eat throughout the rest of the meal.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPip5p6wg77uilg3sdUpZ0lr_HDVT_fpHW6sVLmKqDqyCne0YapnLQYNt_VEZeNfwY4kHVPdtgSBuPrYgRJYF-rBg-_UkWFu0aVRBr1ni6EzdP1oJB9QQYhD-Qp7Yq3l3g2bao1OCc0MK1/s1600/Mozza+Basil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPip5p6wg77uilg3sdUpZ0lr_HDVT_fpHW6sVLmKqDqyCne0YapnLQYNt_VEZeNfwY4kHVPdtgSBuPrYgRJYF-rBg-_UkWFu0aVRBr1ni6EzdP1oJB9QQYhD-Qp7Yq3l3g2bao1OCc0MK1/s320/Mozza+Basil.jpg" width="240" /></a></div><div style="text-align: center;">This burrata course was especially fun to eat because it was interactive. Four of us shared a potted basil plant and we could snip off as much fresh basil as we wanted for our burrata. What a great idea! Can't wait to steal it for my next dinner party at home.</div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZA1GXImb7lVfpXJgnYGR9Q6DRgNHMUQGUZcfXdUvVkwOuR2BtaT-nxNDV-4uxImZ6HcUb43l_Lrk_Cypws7x0pCoiR2ICNGULycMO7LcD8je1vQu-DrFumoruKQc2eBipriC8SAO3LUVb/s1600/Mozza+Burrata+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZA1GXImb7lVfpXJgnYGR9Q6DRgNHMUQGUZcfXdUvVkwOuR2BtaT-nxNDV-4uxImZ6HcUb43l_Lrk_Cypws7x0pCoiR2ICNGULycMO7LcD8je1vQu-DrFumoruKQc2eBipriC8SAO3LUVb/s320/Mozza+Burrata+3.jpg" width="320" /></a></div><div style="text-align: center;">I layered a giant spoonful of burrata on a slice of perfectly toasted bread and two thick slices of Cherokee Purple heirloom tomato and then I sprinkled it with some sea salt, the fresh basil and extra virgin olive oil. This open-faced sandwich was about the size of my face. The sweet creaminess of the tender burrata melted in my mouth instantly and swirled with the savory, meaty flavors of the Cherokee tomato. The subtle hints of salt, basil and oil enhanced every creamy, savory bite. I was in heaven!</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gxG8C4cMkEO2dWRr8BlZUTaLmynhtrrWYPWgBo5NeYk3WHWjv6KtbJsvuH6k4DLhAeZPJH9WBrxR8QwUnSmfM5EvF5r9hF4GkzorFTCLhPtPo0yPFXEyY-iaR1aXzC5KDBqxC0Ftrm52/s1600/Mozza+Spaghetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gxG8C4cMkEO2dWRr8BlZUTaLmynhtrrWYPWgBo5NeYk3WHWjv6KtbJsvuH6k4DLhAeZPJH9WBrxR8QwUnSmfM5EvF5r9hF4GkzorFTCLhPtPo0yPFXEyY-iaR1aXzC5KDBqxC0Ftrm52/s320/Mozza+Spaghetti.jpg" width="320" /></a></div><div style="text-align: center;"><b> Rustichella D'Abruzzo Spaghetti</b></div><div style="text-align: center;">Years ago, I ate the best spaghetti I've ever eaten and it was when Scott Conant was still cooking at L' Impero in Manhattan. I never forgot the taste of that spaghetti and he left L'Impero and now of course, owns the Scarpetta empire which still makes that wonderful spaghetti. However, this spaghetti at Mozza can give Scarpetta's famous spaghetti a run for its money. Frankly, this one is so good, I think it has finally taken Scarpetta's place in my heart. The chef slow-cooked tons of cherry tomatoes with garlic. Before the pasta is cooked, he takes it out and drops it into the sauce to cook together and the starch from the pasta gives the sauce a nice velvet thickness that coats every surface of the pasta. This spaghetti tastes really good combined with a bit of creamy burrata too.</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcz-LqQRO5SXfuM1cc2iHBs9UI_Ofz-LJajJLTtJ_Kozo1hCy7c3J_oNQ6cLyiBKZWeDlNv6dgg3ETGJ4J28nk-bJ11UCbDfwOdqIDXiRXpyLXnu5WvmYZAxTKRbkGf44mkdAp3uhvQwQa/s1600/Mozza+Veal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcz-LqQRO5SXfuM1cc2iHBs9UI_Ofz-LJajJLTtJ_Kozo1hCy7c3J_oNQ6cLyiBKZWeDlNv6dgg3ETGJ4J28nk-bJ11UCbDfwOdqIDXiRXpyLXnu5WvmYZAxTKRbkGf44mkdAp3uhvQwQa/s320/Mozza+Veal.jpg" width="240" /></a></div><div style="text-align: center;"><b>Roasted Veal Rack</b></div><div style="text-align: center;">Having been to many Scuolo di Pizza dinners at Mozza now, I know that I can easily be stuffed by the fourth course. I thought I had wisely avoided eating too much of Nancy Silverton's amazing foccacia bread (only 1 slice this time) to save room but then I was greedy with the burrata and spaghetti so by the time we got to this wonderful veal dish, I had to get up and walk around. Boy, it was worth it though. Nothing makes steak better than tender baby cows.</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyQ5PJJ4UN1rmJrwL9myJipUwd2yubgmxgUBDHftuLvZ6BpLNUo4e3pOp63lsnNB1YZuPmdPtXvNLe2hEyf2GatFK2CnJUT53byAd-XH1yw3SduiwBVR2AalLQv0SiIWSzwQCinGLoh3g/s1600/Mozza+Ice+Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyQ5PJJ4UN1rmJrwL9myJipUwd2yubgmxgUBDHftuLvZ6BpLNUo4e3pOp63lsnNB1YZuPmdPtXvNLe2hEyf2GatFK2CnJUT53byAd-XH1yw3SduiwBVR2AalLQv0SiIWSzwQCinGLoh3g/s320/Mozza+Ice+Cream.jpg" width="320" /></a></div><div style="text-align: center;"><b> Olive Oil Gelato with Tomato Plum Compote</b></div><div style="text-align: center;">This blew our minds. Olive oil on gelato? Tomato on top of my gelato? After tasting it, I threw my skepticism out the window and declared it awesome food genius! Mozza often serves gelato at these dinners and this one is easily the creamiest, richest gelato I've ever had. The most impressive thing about this dessert is the sweet tomato plum compote - great texture and perfect balance of plum sweetness with the fruity tomatoes.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOBaVEWN0csxFV6-XxsK6ZVW42AQhGw7MtQhCsIxxFuxivOoVBYDYbR8rFHweilxgy0iYj3fZWbqoqqFIHolnVPimU7934DJEd92k5yKKKEWvD2FKw4eAojSehlm_aFLFXKd8FbYAmZJI/s1600/Mozza+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOBaVEWN0csxFV6-XxsK6ZVW42AQhGw7MtQhCsIxxFuxivOoVBYDYbR8rFHweilxgy0iYj3fZWbqoqqFIHolnVPimU7934DJEd92k5yKKKEWvD2FKw4eAojSehlm_aFLFXKd8FbYAmZJI/s320/Mozza+Cake.jpg" width="240" /></a></div><div style="text-align: center;"><b>Rosemary Olive Oil Cake</b></div><div style="text-align: center;">This is another favorite dessert often served at Mozza. This light cake went very well with the rich gelato and sweet tomato plum compote.</div></div><div><br />
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</div><div>You can't go wrong with these themed family-style dinners at Mozza. It's the best $75 you will spend on amazing food in this town. I love the casual atmosphere too. Chef Chad Colby preps the food in an open kitchen right behind the communal table and he's always happy to chat with diners about his ideas, the ingredients and how he cooked each dish. The service is attentive without being too fussy or stuffy and if you're open to chatting with the diner next to you, the chance is high that you'll meet someone interesting and fun to talk to.<br />
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And congratulations to Chef Colby for <a href="http://www.laweekly.com/2011-05-05/eat-drink/jonathan-gold-judges-cochon-555-s-traveling-pork-and-wine-bacchanalia/">winning Cochon 555</a>, the heritage pig competition in LA back in May! So, while you're reserving your tomato dinner, reserve a spot for Chef Colby's whole-hog dinners too. Trust me, you'll thank me later.<br />
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<b>Mozza Scuola di Pizza</b><br />
6610 Melrose Ave.<br />
Los Angeles, CA 90038<br />
(323) 297-1133<br />
<a href="http://www.mozza2go.com/calendar.cfm#">Dinner Calendar</a></div>Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-23236795359407254152011-05-17T00:07:00.000-07:002011-05-17T00:07:10.486-07:00Nha Trang's Delicious Noodle Soups of Central VietnamI have to seriously thank Jonathan Gold for <a href="http://www.laweekly.com/2011-04-14/eat-drink/jonathan-gold-reviews-nha-trang/">reviewing</a> Nha Trang last month. Having grown up in San Gabriel, I somehow never tasted the noodle soups of Central Vietnam until I ate at <a href="http://hungrykat.blogspot.com/2010/10/portlands-best-restaurants-pok-pok-ha.html">Ha VL in Portland</a> last May. I immediately fell in love with the depth and varied flavors of the different rich soups, types of rice noodles and the thoughtfully prepared meat and seafood toppings. When I returned to LA, I was disappointed that the landscape was dotted with the standard Vietnamese Beef Pho and there was no place to feed my new addiction. But at last, Nha Trang has arrived to save me!<br />
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Nha Trang's noodle soups are made with fresh ingredients every day and the broth is cooked for hours with either chicken, seafood or beef and pork bones (no MSG!). They only make what they think they'll need for the day so if they run out of a particular soup you want then you're out of luck.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrTG-o1tMRuXPP3Bq1ewKO-6-3Yny2Hu2Oj8OEKwLEVyu-7zjlxCgT2-vxx7D00kDKyLSM8_y-594hscHlo05Ka3PZUhMm7CDItHJYUmZAgrAWY8xEGb1OEIHfn6fT8LFgECclxz4VquW/s1600/IMG_20110423_111129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhrTG-o1tMRuXPP3Bq1ewKO-6-3Yny2Hu2Oj8OEKwLEVyu-7zjlxCgT2-vxx7D00kDKyLSM8_y-594hscHlo05Ka3PZUhMm7CDItHJYUmZAgrAWY8xEGb1OEIHfn6fT8LFgECclxz4VquW/s320/IMG_20110423_111129.jpg" width="240" /></a></div><div style="text-align: center;"> There are only 8 items on the menu. Six are noodle dishes and two are served with a baguette. </div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAdTxrqXhGCGmDwMTEGaMOOP5PBjxA2ACqXngJlU6xROxiyVb5G3D1QqZQp5bCWst9BWDLrFL3nNr9gDQC5huHodI1Nax9W0kVy9UnTijeMfe4BG84_9ot4ZF9uaEQqhg-mhsGeQnOAna/s1600/IMG_20110423_111226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNAdTxrqXhGCGmDwMTEGaMOOP5PBjxA2ACqXngJlU6xROxiyVb5G3D1QqZQp5bCWst9BWDLrFL3nNr9gDQC5huHodI1Nax9W0kVy9UnTijeMfe4BG84_9ot4ZF9uaEQqhg-mhsGeQnOAna/s320/IMG_20110423_111226.jpg" width="240" /></a></div><div style="text-align: center;">Move aside Intelligentsia. I want my Iced Vietnamese Coffee.</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHUi7jiQM0S3vYtJ8Yuw6uxy-7si40BEVlMuccEqbbKfDTlE3AKTesSqdCFbhfBcCgMcr_daSXfYFVibauttQlIdECgBY5-DRzCVnjUneEqosLkEy3q8MjjMYZD0vMuKQfAed6pi-vmPc/s1600/IMG_20110423_112228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHUi7jiQM0S3vYtJ8Yuw6uxy-7si40BEVlMuccEqbbKfDTlE3AKTesSqdCFbhfBcCgMcr_daSXfYFVibauttQlIdECgBY5-DRzCVnjUneEqosLkEy3q8MjjMYZD0vMuKQfAed6pi-vmPc/s320/IMG_20110423_112228.jpg" width="320" /></a></div><div style="text-align: center;"><b> Bun Bo Hue</b></div><div style="text-align: center;">Slices of braised beef shank, a few cubes of pork blood pudding and a stewed pig knuckle sits atop of rice noodles in this rich beef broth. I've had Bun Bo Hue a couple of times in San Gabriel and Westminster in the past but they've always been disappointing. This one is gold.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6p7_LzfeT578YBoR0yvKVCdKGzf13GlXlSk9TwgO7F4GepisrTbVjrbYOPAuFNSaT939hP-bkSMSLrQDfOO9vtB5ubbYn9-kL9xbXTHKEAh4ireM-IkNphNJ9u6sEdS2FJxdNyEVy55f/s1600/IMG_20110424_113902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6p7_LzfeT578YBoR0yvKVCdKGzf13GlXlSk9TwgO7F4GepisrTbVjrbYOPAuFNSaT939hP-bkSMSLrQDfOO9vtB5ubbYn9-kL9xbXTHKEAh4ireM-IkNphNJ9u6sEdS2FJxdNyEVy55f/s320/IMG_20110424_113902.jpg" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"><b> Bun Rieu</b></div><div style="text-align: center;">This tomato broth is amazing and the shrimp and crab meatballs adds a perfect seafood flavor to the noodles. This also comes with a few slices of pork, pork blood pudding and a pig knuckle. Nha Trang loves pork blood pudding and pig knuckle and so do I!</div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rTz07WgR7WwvxKox3ekfqJD8IsGuRQB4KacZYT6NEIrLiGGbs4AGuueiDNvSUgszgZtptYFmhVf2mwWDgoTGvc2d4w6Bv4hD7Lw07u2UsfqT9sAhJP8fnpJUb4Gb7gyNP8-samD1QuMe/s1600/IMG_20110423_112640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rTz07WgR7WwvxKox3ekfqJD8IsGuRQB4KacZYT6NEIrLiGGbs4AGuueiDNvSUgszgZtptYFmhVf2mwWDgoTGvc2d4w6Bv4hD7Lw07u2UsfqT9sAhJP8fnpJUb4Gb7gyNP8-samD1QuMe/s320/IMG_20110423_112640.jpg" width="320" /></a></div><div style="text-align: center;"><b> Pho Ga</b></div><div style="text-align: center;">Chicken noodle soup for the soul! I swear, this rich chicken soup will cure any cold. Buttery chicken essence oozes with every sip of the soup. The chicken is cooked daily with fresh chicken from the poultry shop and because it's fresh, it actually tastes like chicken, unlike the bland frankenchicken sold frozen at the regular supermarkets. </div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sEfq0YmFiFNJF_JqEZnC5LnFeIvHG2Tt_s9-8BExEEbi7LHGou17wioCIXztJY2Z6xOzJo2AZ8djDzzO4MiUwDTvW5OFd7lxfcbLLW7D8m4CxRvRs-1g0mWjN8VO4Eg54HLstygXWR9Y/s1600/IMG_20110423_112652.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sEfq0YmFiFNJF_JqEZnC5LnFeIvHG2Tt_s9-8BExEEbi7LHGou17wioCIXztJY2Z6xOzJo2AZ8djDzzO4MiUwDTvW5OFd7lxfcbLLW7D8m4CxRvRs-1g0mWjN8VO4Eg54HLstygXWR9Y/s320/IMG_20110423_112652.jpg" width="320" /></a></div><div style="text-align: center;"><b>Hainam Chicken Rice</b></div><div style="text-align: center;">This is like Pho Ga because it uses the same chicken but it's served with rice that's been cooked in rich chicken broth. Since it's rice and easier to order as take-out, Nha Trang often sells out of the Pho Ga and Hainan Chicken early (by Noon-ish). I've seen people come pick up 4 or 5 orders at a time of the Hainam Chicken.</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpit1HALxQ02Ee4OZ6AMOEq4MYcz6OlSneLky22122WBwPWp_YwUvqpnqr1cqLFC-G1iXnxC_Ssn0rTX5w4ww81L207wCtR120o2JYf4R2xRdLFJCxbkNNFGtSm3Dp86jLXs25DBIGf0B/s1600/IMG_20110424_113805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpit1HALxQ02Ee4OZ6AMOEq4MYcz6OlSneLky22122WBwPWp_YwUvqpnqr1cqLFC-G1iXnxC_Ssn0rTX5w4ww81L207wCtR120o2JYf4R2xRdLFJCxbkNNFGtSm3Dp86jLXs25DBIGf0B/s320/IMG_20110424_113805.jpg" width="320" /></a></div><div style="text-align: center;"><b> Bun Bo Xao</b></div><div class="separator" style="clear: both; text-align: center;">Of the 6 noodle dishes on the menu, this is the only one without soup. The rice vermicelli is topped with beef stir-fried with lemongrass. Tasty but I prefer soup. This would be good for those who can't bear the steam of a hot bowl of noodle soup in the Summer.</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9WqgnACRqo7nPZIFOs1u44Jp91pWnHdQ3A8t2hah1zNUOXVykESCs1niVXBxB0_xauWvkts3ex_ILqZ7S3qV8vqkzpuFeuIAfvFvXJCAJCLM0_EDr03W0FuDdeE1sK2bvIlHjcOaF7g1/s1600/IMG_20110507_122259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9WqgnACRqo7nPZIFOs1u44Jp91pWnHdQ3A8t2hah1zNUOXVykESCs1niVXBxB0_xauWvkts3ex_ILqZ7S3qV8vqkzpuFeuIAfvFvXJCAJCLM0_EDr03W0FuDdeE1sK2bvIlHjcOaF7g1/s320/IMG_20110507_122259.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Mi Quang Nha Trang</b></div><div style="text-align: center;">This one is really special. It's the only item on the menu that's served with egg noodles and slices of fish cake. The seafood soup is boiled for hours with lots of shrimp and shrimp shells to achieve that deep sea flavor. Tumeric gives this soup a yellow glow and the ginger undertones of tumeric balances the fishiness to give you a perfect bowl from the sea.</div><div style="text-align: center;"><br />
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</div><div style="text-align: left;">In the last month, I've been to Nha Trang multiple times and ate everything on the menu except the baguettes. The lady who runs the place is really nice and she recognizes me now and it's like going to a relative's house for lunch. I love all the noodle soups and it's almost painful to have to choose only one each time; they're each so different it's like they have their own personality. I would gladly exchange ten burger joints (Father's Office, Umami, The Counter and In-n-Outs combined) on the Westside for one Nha Trang to be within a 5-mile radius of Culver City. But alas, I can't so I'll have to continue to trek 25 minutes on the weekends and squeeze into one of Nha Trang's 16 seats to feed my addiction for delicious noodle soups.</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><b>Nha Trang</b></div><div style="text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">311 E. Valley Blvd., Ste 103</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">San Gabriel, CA 91776</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 15px;">(626) </span><span class="Apple-style-span" style="line-height: 18px;">572-7638</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Hours: Tues to Sun from 9:00am to 5:00pm</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Tip: Happy Hour from 4:00pm to 5:00pm - Whatever noodle soups are left are only $4.95.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">*The shop is not visible from Valley Blvd. You have to enter the strip mall (Rich Plaza) it's in before you'll see it. Look out for two tall umbrellas in front of the shop.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div>Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com1tag:blogger.com,1999:blog-408673664694460035.post-48272595640937582682011-04-10T23:23:00.000-07:002011-04-11T00:11:55.401-07:00Bouchon Saves the Week + Kitchen TourThese past couple of weeks at work has been like a freeway pileup...on the <a href="http://en.wikipedia.org/wiki/Interstate_405_(California)">405</a>! The work keeps piling every day and I've spent many nights catching up and savoring the peace and quiet at home to finally get some projects started. But all work and no play makes Hungry Kat a very insane girl.<br />
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So, I'm very thankful that <a href="http://cardinalgirl.mlblogs.com/">Coolia</a> organized a group outing to Bouchon this past Tuesday. Coolia, Ron and I shared cocktails as we people-watched at the bar (Tom Cruise and Katie with kids in tow slipped behind us into the dining room). The dinner was a 3-hour extravaganza that made me forget about work. The cherry on the top was the kitchen tour that Ron hooked us up with via his friend who's a chef at Bouchon.<br />
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*Apologies about the dim photos. I was using my phone and I didn't want to use the flash to disturb other diners.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0tsM0_hxtMR5t1SfyOBqLmivLAc9GAMKmgK4AqrCi_XGMGnVx35iOWxunIQK2aVrbKLZCxd1mI58uYPYr7Zqxt5wKwg1ptXoeGon4i8mJjsjT06cWPobkTX1QNxNMJR-wjspL0o3iZjE/s1600/IMG_20110405_200708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB0tsM0_hxtMR5t1SfyOBqLmivLAc9GAMKmgK4AqrCi_XGMGnVx35iOWxunIQK2aVrbKLZCxd1mI58uYPYr7Zqxt5wKwg1ptXoeGon4i8mJjsjT06cWPobkTX1QNxNMJR-wjspL0o3iZjE/s320/IMG_20110405_200708.jpg" width="320" /></a></div><div style="text-align: center;"> Bouchon started our meal off with warm cheesy bites of <span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: inherit;">gougères, mushroom tarts and french baguette. I would have been happy with just those items for dinner. It was a beautiful start.</span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCwlbhYOxuIqLue3zHPWicMMnOnyIAJqrQ6ksnDfuYI1fExPFxmw2Gri5Yjxuzw1CI2mR6GhK2EDvN6VzY-YIuX_pp9EmOoWoRWlwdml_81QRuUWd1Vw8_K6p1HzuuWBoOEpgVN89XyS8/s1600/IMG_20110405_204211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCwlbhYOxuIqLue3zHPWicMMnOnyIAJqrQ6ksnDfuYI1fExPFxmw2Gri5Yjxuzw1CI2mR6GhK2EDvN6VzY-YIuX_pp9EmOoWoRWlwdml_81QRuUWd1Vw8_K6p1HzuuWBoOEpgVN89XyS8/s320/IMG_20110405_204211.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Salmon Tartare</div><div class="separator" style="clear: both; text-align: center;">Fresh, creamy fish to get our appetites going. Ha, as if we needed help.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rNHUDMpIB9ixVw3APB2ZyB9nyIA08KkCWrLLYeVpoF0J5_sW4NLHZ9UqnZmXU_vldARIFXtzlog469gEpjCjpCM8EV484csOD22RJn4HeFjW3bzvxb5YPIFqs73BbxZ38UftB01Ts5NX/s1600/IMG_20110405_204852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rNHUDMpIB9ixVw3APB2ZyB9nyIA08KkCWrLLYeVpoF0J5_sW4NLHZ9UqnZmXU_vldARIFXtzlog469gEpjCjpCM8EV484csOD22RJn4HeFjW3bzvxb5YPIFqs73BbxZ38UftB01Ts5NX/s320/IMG_20110405_204852.jpg" style="cursor: move;" width="320" /></a></div><div style="text-align: center;"> Potted Foie Gras</div><div style="text-align: center;">Best $50 ever spent! This pot of creamy, buttery heaven was enough for the five of us and Bouchon paired it perfectly with thin, slices of chewy bread. I don't eat foie gras often but you just have to have it at a Thomas Keller restaurant where you know it will be prepared perfectly and taste out-of-this-world. With so much food, we couldn't finish it so lucky Coolia got to take it home and enjoy it for breakfast the next morning.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nJ9bx-Wff9UBHvvfxbsANXQr4IsS-VMiqoGY1H7BN5azdtVbnmRxTaikx4btC7M2IJUXMK1gh568P3-_-1Tc2DDuY96UcSe8xm-mq6mIVos2ftpE-SOQOxBlpJ8RPQp3kOsy59ACBOlz/s1600/IMG_20110405_204232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nJ9bx-Wff9UBHvvfxbsANXQr4IsS-VMiqoGY1H7BN5azdtVbnmRxTaikx4btC7M2IJUXMK1gh568P3-_-1Tc2DDuY96UcSe8xm-mq6mIVos2ftpE-SOQOxBlpJ8RPQp3kOsy59ACBOlz/s320/IMG_20110405_204232.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Asparagus Salad with Poached Hen Egg</div><div class="separator" style="clear: both; text-align: center;">Now, why can't I cook asparagus like this at home? Well, first I can't quite get the same quality of asparagus as Thomas Keller. This asparagus was tender with no stringiness at all. The anchovy vinaigrette paired very well with the sweetness of the asparagus and the rich yolk oozing from the poached egg.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu04On9fpjwoMip_Zxxhuejbqj8YbHjOC5swnsSyQ4dRtSHoADdO0EjamhrqzKwPPm2vGsX5_aStWXt2MYNFHcPAndujKe5wqzO6_9MobLJ5iIACPDu9IooVA0L9UHNwqjulT6OhSXX8jX/s1600/IMG_20110405_211810.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu04On9fpjwoMip_Zxxhuejbqj8YbHjOC5swnsSyQ4dRtSHoADdO0EjamhrqzKwPPm2vGsX5_aStWXt2MYNFHcPAndujKe5wqzO6_9MobLJ5iIACPDu9IooVA0L9UHNwqjulT6OhSXX8jX/s320/IMG_20110405_211810.jpg" width="320" /></a></div><div style="text-align: center;">Veal Tenderloin</div><div style="text-align: center;">I love veal. I pretty much order it whenever I see it at a nice restaurant. Needless to say, this veal was tender and each bite bursted with the meaty veal juices. The veal was sous vide and then seared before serving which explained the extreme tenderness. The rest of the table ordered off of the special prix-fixe from our <a href="http://blackboardeats.com/">Blackboard Eats</a> deal and everyone got this amazing glazed pork belly with bean cassoulet. I stole a bite from Coolia...nom nom nom.</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNr3jaxOpcBjFDrGYy8b_bnBDiqULBMQcmxChKG_clUtEw6Sx7h8KM8aiG2E1upQPAcn9QMe5QmOobT0lGIjPXeGoD0Fy6MGLD4486OPysnTVzzVCqUyt9CaAQg7NWIII1Qv2LDefgTTdc/s1600/IMG_20110405_215906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNr3jaxOpcBjFDrGYy8b_bnBDiqULBMQcmxChKG_clUtEw6Sx7h8KM8aiG2E1upQPAcn9QMe5QmOobT0lGIjPXeGoD0Fy6MGLD4486OPysnTVzzVCqUyt9CaAQg7NWIII1Qv2LDefgTTdc/s320/IMG_20110405_215906.jpg" width="320" /></a></div><div style="text-align: center;"> Dessert Time!</div><div style="text-align: center;">The house treated us to these lovely macaroons, shortbread cookies, jelly candies and chocolates. Just judging from the pastries we got at the start of dinner and these goodies, the Bouchon Bakery that'll be opening next to Bouchon soon will be a great contribution to LA.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGpP5Rs-F9ARQScQx19T2ajDaxsI0PysuR8T5TFajZbUmJezqGATW8sajhCCp-ed0abzcRXxm6CM41RtbdELz2fgzqKdUmLxyKsgiRdMRZ4rqafhPecsCjpiztssu_p8PDiDqWZbNvZQ6Z/s1600/IMG_20110405_215944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGpP5Rs-F9ARQScQx19T2ajDaxsI0PysuR8T5TFajZbUmJezqGATW8sajhCCp-ed0abzcRXxm6CM41RtbdELz2fgzqKdUmLxyKsgiRdMRZ4rqafhPecsCjpiztssu_p8PDiDqWZbNvZQ6Z/s320/IMG_20110405_215944.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">Ile Flottante</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 19px;">I've never had a Floating Island before but I figured Bouchon would be the best place to finally try it. It was a bit too sweet for my taste but maybe it was because I already overindulged in the macaroons. Still, I admired the art in making the egg meringue and the nut topping was really good.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKav8mNU_tHt_PykKSGYMBWnPFCJnc6sznwtSwxU4rps5Dp3NQbUvHB7MtLhvoVo-01z5EnJrVUGtIP3Aui2c2vm13dHMtoan7PNP7NaW-ZnFuNsbsUePQxVb_xD02E7c2IXzt7_AQnMY/s1600/IMG_20110405_224934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKav8mNU_tHt_PykKSGYMBWnPFCJnc6sznwtSwxU4rps5Dp3NQbUvHB7MtLhvoVo-01z5EnJrVUGtIP3Aui2c2vm13dHMtoan7PNP7NaW-ZnFuNsbsUePQxVb_xD02E7c2IXzt7_AQnMY/s320/IMG_20110405_224934.jpg" width="320" /></a></div><div style="text-align: center;">Kitchen tour with Ron and Coolia for size comparison to those giant stockpots. Bouchon's stockpots are going all the time with different stocks (beef, chicken, veal...). </div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkmugOcI7l53OYPUs5wiIgkP6ddgBT_7mMl3jWHUXf-LYLnnRR0m_2C5nx2RttExlWgDPnlX1_f2uSRuKefJtuFmHNHz90LvUoBLMZ34HkmsjFKHj238wgSAx6dAyG_dXIJZHv_gDbZzn5/s1600/IMG_20110405_224940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkmugOcI7l53OYPUs5wiIgkP6ddgBT_7mMl3jWHUXf-LYLnnRR0m_2C5nx2RttExlWgDPnlX1_f2uSRuKefJtuFmHNHz90LvUoBLMZ34HkmsjFKHj238wgSAx6dAyG_dXIJZHv_gDbZzn5/s320/IMG_20110405_224940.jpg" width="320" /></a></div><div style="text-align: center;"> The chef told me how many pounds of chicken they use in the chicken stock but I forgot. They also add vegetables to the stock and it gets boiled down until the stock is very concentrated - about one third of the size of the stockpot.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRHUscS2d-whwOXziNnmMUdPdxAK0osthmq227A6TQ9R-2UBr8b5rj86K6B8UXxmLjMl0egXox_tRbm8-bOIPuLNtpNpx6EJkXtAGECA0xLvA4rYMzkxivAIN9PF4gtG2Mzk_5Vla1uEv/s1600/IMG_20110405_225534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRHUscS2d-whwOXziNnmMUdPdxAK0osthmq227A6TQ9R-2UBr8b5rj86K6B8UXxmLjMl0egXox_tRbm8-bOIPuLNtpNpx6EJkXtAGECA0xLvA4rYMzkxivAIN9PF4gtG2Mzk_5Vla1uEv/s320/IMG_20110405_225534.jpg" width="320" /></a></div><div style="text-align: center;">The chef said if you have no Sense of Urgency, you don't belong in Thomas Keller's kitchen or any respectable kitchen for that matter. </div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis9MYbXBdiDAiJeMOsJN0GBNCgrtqZNzzxK8JOlnwWUow_kqU2v94luUFcEWo51PWzpOKaYZpzTLKCN49sw7IJVuGJ4PJdypTsw7otb7b_quzE0jDGzevddtxa82Un5AMUpREcsbl-IRBd/s1600/IMG_20110405_225635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis9MYbXBdiDAiJeMOsJN0GBNCgrtqZNzzxK8JOlnwWUow_kqU2v94luUFcEWo51PWzpOKaYZpzTLKCN49sw7IJVuGJ4PJdypTsw7otb7b_quzE0jDGzevddtxa82Un5AMUpREcsbl-IRBd/s320/IMG_20110405_225635.jpg" width="320" /></a></div><div style="text-align: center;"> More baguette anyone?</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRoDzUK0mpxBGQN8gR7MprFVcVWPUMOdWxmPwEIplz5225TYE5If_4B_S4Se4d6XFztsOOyCKqSThT1w7FzTHIzU1ykrvH-c6mk3e-TfztXwMMG_d7ACSd09fGqrK71m8-W3HMUA9o1ul-/s1600/IMG_20110405_225832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRoDzUK0mpxBGQN8gR7MprFVcVWPUMOdWxmPwEIplz5225TYE5If_4B_S4Se4d6XFztsOOyCKqSThT1w7FzTHIzU1ykrvH-c6mk3e-TfztXwMMG_d7ACSd09fGqrK71m8-W3HMUA9o1ul-/s320/IMG_20110405_225832.jpg" width="240" /></a></div><div style="text-align: center;">Chickens drying in the meat refrigerator. Ron has tried Bouchon's roast chicken and he said it's the best roast chicken he's ever had. Chef said they brine the chicken first, then air-dry it in the meat refrigerator with a running fan before it's ready to be roasted. And they roast the breast separate from the thigh and drumstick because they have different cooking times and this simple method prevents overcooking and dry chicken. I did that a few weeks ago at home and I can attest that this is true.</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhNMW8vF0WHoFGfw1Xc6Q1k3BPrrO44G1BS62RnbFfyrHNNPFoJW-Ae6QiIt08KOanwzUlCdzeO5WwNxnBTaPzl-Yt5RFfixpxJkq3jOxdkLY5K4okguVOqbZ1-rhqDHq90Mp0dirBnwn/s1600/IMG_20110405_225947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglhNMW8vF0WHoFGfw1Xc6Q1k3BPrrO44G1BS62RnbFfyrHNNPFoJW-Ae6QiIt08KOanwzUlCdzeO5WwNxnBTaPzl-Yt5RFfixpxJkq3jOxdkLY5K4okguVOqbZ1-rhqDHq90Mp0dirBnwn/s320/IMG_20110405_225947.jpg" width="240" /></a></div><div style="text-align: center;">By now, I'm sure all the vegetarians and vegans have stopped reading this blog but here's a picture of the produce refrigerator. All the vegetables and herbs are lovingly organized. </div><div style="text-align: center;"><br />
</div><div style="text-align: left;">One amazing thing I noticed was that the kitchen was almost spic and span when we toured after dinner around 11:00pm. The kitchen staff was cleaning every pot, pan and cooking utensil and their cooking station was practically sparkling. Thomas Keller is very strict with the cleanliness and organization of his kitchens so the kitchen is cleaned every night after meal service is over.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I had serious kitchen-envy while walking through Bouchon's multi-million dollar kitchen. The All-Clad pans, giant stockpots, and rows and rows of organized spices, produce and ingredients in the various refrigerators and cooking stations were very inspiring. It was like peeking into Willy Wonka's chocolate factory. </div><div style="text-align: left;"><br />
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</div><div style="text-align: left;"><b>Bouchon</b></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">235 N. Canon Dr.<br />
Beverly Hills, CA 90210</span></span></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">(310) 271-9910</span></span>Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com4tag:blogger.com,1999:blog-408673664694460035.post-65117721218914560232011-04-09T22:26:00.000-07:002011-04-09T22:26:49.829-07:00One Bite to Ensenada - Ricky's Fish Tacos<div class="separator" style="clear: both; text-align: left;">Unbelievable that it took me so long to try Ricky's Fish Tacos! Ricky Pina's Baja-style fish and shrimp tacos have been legendary in Los Angeles for several years now but for some reason, I've never been able to haul myself to Silverlake to his taco cart. Don't get me wrong; I'm willing to travel long-distances for food alone. Day-trip to San Francisco for Golden Gate Bakery's egg tarts? Ha, no one can stop me on the 5 Freeway. Drive to Buellton for steak dinner at the Hitching Post? Hop in the car and let's go! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I guess I just needed a crazy fish taco craving to get me weaving traffic from Culver City to Silverlake on a Saturday morning.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighLUeYezFw0J350mQszwHwrXFGFSUG7ZZX6D3DMUHVII-6hCby1ckVEFG1z3tYLlW5HpDTQ3OQOihJrp7DtT4psyQ1B-2IPWynAAy6mVvtWKw0RV10hWB8vuWJ552bl15f9eXY3fl8hVq/s1600/IMG_20110326_124649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighLUeYezFw0J350mQszwHwrXFGFSUG7ZZX6D3DMUHVII-6hCby1ckVEFG1z3tYLlW5HpDTQ3OQOihJrp7DtT4psyQ1B-2IPWynAAy6mVvtWKw0RV10hWB8vuWJ552bl15f9eXY3fl8hVq/s320/IMG_20110326_124649.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Ricky's sort of like a jack-of-all-trades. He built his first taco cart out of a filing cabinet he had at home! Find out more about Ricky and how he started his taco business in his recent interview with LA Weekly (<a href="http://blogs.laweekly.com/squidink/2011/03/q_a_with_ricky_pina_of_rickys.php">Part 1</a>, <a href="http://blogs.laweekly.com/squidink/2011/03/q_a_with_ricky_pina_of_rickys_1.php">Part 2</a>).</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJOdvcpeOUkw8bAaMJettXnEb-IMY5ogqnXDVGHBDkenpQhV7wo5knF3Susi1J8pP3NI7Y0Q5b4RILCF-Yno-r6wgEDQCB-UzO86wdSz2OUjdLb0rvD8-fPPUz110ipOOqj0vIbND9JUy/s1600/IMG_20110326_124658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJOdvcpeOUkw8bAaMJettXnEb-IMY5ogqnXDVGHBDkenpQhV7wo5knF3Susi1J8pP3NI7Y0Q5b4RILCF-Yno-r6wgEDQCB-UzO86wdSz2OUjdLb0rvD8-fPPUz110ipOOqj0vIbND9JUy/s320/IMG_20110326_124658.jpg" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Place your order and Ricky will get the frying going. If you're lucky, he'll have lobster sometimes. Then grab one of the three fold-up tables he has in front of his stand and wait for deliciousness. The line can get a little long and you might have to share a table but who cares? Everyone is there for good food.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9BLK4X61J5XXYRJdbFGS6JsH8mteSuWBlPyzHLPDj4Wvrmk2IzQVivXCm8_5GDuHDOBxkpDKRB01cC02Ktyl5cZu_iPvOsvFBSNDzcIXrluZ6EPY7zljxyTvt_9Cm6EiQHv_3S4OvAZy/s1600/IMG_20110326_125859.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9BLK4X61J5XXYRJdbFGS6JsH8mteSuWBlPyzHLPDj4Wvrmk2IzQVivXCm8_5GDuHDOBxkpDKRB01cC02Ktyl5cZu_iPvOsvFBSNDzcIXrluZ6EPY7zljxyTvt_9Cm6EiQHv_3S4OvAZy/s320/IMG_20110326_125859.jpg" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Fish Taco Heaven</div><div class="separator" style="clear: both; text-align: center;">Served in each warm mid-size tortilla are meaty pieces of fish, fried to crispy perfection in a light batter and topped with crunchy cabbage and fresh pico de gallo. Drizzle some of Ricky's special mayo and salsa verde or rojo. Then close your eyes and one bite will transport you to Ensenada. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJxj8P_5ZXHOjLtGOENcvjuJ3fAiszCXLlcJBc32E3nKBMfmabTqeivtpe_jnXHnZ8X4VS3RNglDnRampv1ZJ5Azt3BBvrqJUYOr3y0jgNCNJiUh9hUVab50-LkwV6niWA676dO9BRnhT/s1600/IMG_20110326_125840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJxj8P_5ZXHOjLtGOENcvjuJ3fAiszCXLlcJBc32E3nKBMfmabTqeivtpe_jnXHnZ8X4VS3RNglDnRampv1ZJ5Azt3BBvrqJUYOr3y0jgNCNJiUh9hUVab50-LkwV6niWA676dO9BRnhT/s320/IMG_20110326_125840.jpg" style="cursor: move;" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Shrimp Taco Heaven</div><div class="separator" style="clear: both; text-align: center;">This shrimp is serious. Good-size, plump and deveined. It's fried in the same light batter and comes with the same toppings. You've got to get a shrimp and fish taco.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiENzd6dsthboCUnwyZG7Bi8pSNwLDHNkr4BLADyY-ROiOn_J8boAe9MR9mVcAy_4vb_SrJ1A5jiXj75_BjyDYaOHQlqdqrvH357ioiXRbBqxnd638XYHh_4Pt2mO9pHCiaSc9S3s3ldwgS/s1600/IMG_20110409_123633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiENzd6dsthboCUnwyZG7Bi8pSNwLDHNkr4BLADyY-ROiOn_J8boAe9MR9mVcAy_4vb_SrJ1A5jiXj75_BjyDYaOHQlqdqrvH357ioiXRbBqxnd638XYHh_4Pt2mO9pHCiaSc9S3s3ldwgS/s320/IMG_20110409_123633.jpg" style="cursor: move;" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Wash everything down with cups of Ricky's agua frescas and you've got a perfect start on your weekend. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dan and I have been to Ricky's twice in the past three weeks. We order four shrimp and four fish tacos every time. Yes, that's a lot of food. I admit we indulge at Ricky's but how could we resist when faced with such deliciousness on a hungry Saturday morning?! </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>Ricky's Fish Tacos</b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">1400 N. Virgil Ave., </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">Los Angeles, CA 90027</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;">*Follow Ricky on Twitter to find out when his cart is open. He's usually open around 11:30am or Noon and he'll sell out in four or five hours. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 15px;"><b>Via-Mar Seafood</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="street-address" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">5111 N Figueroa St</span><br />
<span class="locality" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Los Angeles</span>, <span class="region" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">CA</span> <span class="postal-code" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">90042</span></span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 15px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="postal-code" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">*If you're in the Highland Park area, I also recommend Via-Mar for Baja-style fish and shrimp tacos. One downside with Via-Mar though is their shrimp aren't deveined but they've got delicious fried and grilled fish tacos.</span></span></span></span></div>Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-67246342505662826422011-03-20T14:40:00.000-07:002011-03-20T15:25:46.445-07:00Homemade Chicken Pot Pie<div style="text-align: left;">It's cold and raining cats and dogs in LA today so I'm finally forced to tame my usual nature to be out and about. At last, I am enjoying some quiet time in my new home in Culver City (thank goodness!) and reading one of my favorite genres: cookbooks! As I'm perusing my new copy of <i>Rose's Heavenly Cakes</i>, I realized that I've badly neglected this blog between the holidays and moving houses.</div><div>
<br /></div><div>I've got a huge backlog of delicious food to write about but I'm craving something hot and hearty, a comfort food that would warm me from head to toe with just one bite on this cold, rainy day. So, I present you chicken pot pie. </div><div>
<br /></div><div>The boyfriend was craving chicken pot pie a few months ago when it was really cold. I didn't know where to go for pot pie and he loved Marie Callender's chicken pot pies. Normally, I just went to Marie's for dessert pies and I didn't have much confidence in Marie's other dining options but I kept an open mind. The verdict? If you're lazy and desperate, then Marie's pot pie will suffice; otherwise, I would not recommend it. After tasting that bland and chicken-less pot pie, I vowed to make a chicken pot pie that would wow Dan and forever wean him from Marie's pot pie.</div><div>
<br /></div><div>After much Googling and scouring my cookbooks, I decided to make <a href="http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html">Ina Garten's Chicken Pot Pie</a> because her recipe calls for a good ratio of chicken and vegetables. It's also worth making your own pie crust. Garten's shortening and butter crust was amazingly flaky and while there's some chopping and dicing work involved, the overall recipe was easy to understand and follow.</div><div>
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<br /></div><div><meta charset="utf-8"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh87Z6BAdG1ZzoAooGwNwQfdiaGYyHrYd5BVdTxTnO5i5G4K38dTKHCyUCu0l7bXyBFNos_oKAJ67w-6eJ2wtwKJ4FGHThM8ZRYZnFmpsUfKSNNXE5_C5nP2VwHKxeHZRFG6UqiWwwBjPSt/s320/IMG_20101230_192122.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5586288935943407842" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Making the filling. There's a lot of chicken and veggies in this recipe and the sauce is creamy and delicious.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></div><div><meta charset="utf-8"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dSBv_WQ_EzHTSH7RHy1o0IFv76aD2o1oIWuzVeus8Dhp96pb9ZMAoCvMG8s12uvaysPawQvMPFTLL86gVL-uR7IzaMgq2iWiXlhz68Gpa4d63iCzL3MRzXXuK2gUClIJDOHtJba3meXO/s320/IMG_20101230_192134.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5586288942948250610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">I didn't have four small oven-proof bowls so I just used a one big bowl. It worked great.</div><div style="text-align: center;">
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<br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><meta charset="utf-8"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOJTSMDq9lO0nXzc7dP1NSOGr4dc8zzhjnPWzJdenpbxRl9VBMMhnenCYZcmeMOq7etrPN62FJOGNk__lgcBnGkwDpbgzM0nJZGg2yyUvjUi4jsmE37dnFqiKMSF0SUX4MbfvM25L3sJb/s320/IMG_20101230_192435.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5586288949746932402" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">It's very important to remember to cut slits on the dough to let steam out as the pie bakes.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><meta charset="utf-8"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDtFk43KTh06qkKi7hddOFuROwSRPb-3n4gvwDBUhOYlGNjKzdsbR2im8aWJrsui5WvVnL-MSD-fAhf_s_AJx6j4R7YybaxN3nepyz6ieedq97i0DHVqZQ7bpKXLfSrAUa3ZpHVFbIo4Ei/s320/IMG_20101230_201745.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5586288951472098690" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Golden brown perfection. </span></span></span>We ate like kings and Dan love it and swore he would never go elsewhere for pot pie again.</div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><meta charset="utf-8">I love pie crust so I made one little variation to Garten's recipe and made a double pie crust. The bottom crust can be easily made by dividing the dough, rolling out one piece of the dough and lining the bottom and sides of the bowl, and then brushing the bottom with egg white wash to prevent a soggy crust. When the filling is ready, pour the filling into the pastry-lined bowl and then roll out the remaining dough to cover the top of the bowl. Pinch edges, cut slits and it's ready to go into the oven. Remember, if you want double pie crust, you'll either need to adjust your number of servings or make more dough.</span></span></span></span></div>Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-44890255708945937882011-01-11T16:08:00.001-08:002011-01-11T16:22:14.424-08:00Perfecting Breakfast On-the-Go<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-W-5x89xxPdFqLlZXhYQnGenlK6v2SKxg3k-7A1x2JWD0SmL1jcTODimV2PziuxIRcvAQSqRAqTZYaS_gDE9a_dVKOX-o7w4a0bMD8eQk84LF8Cqm3HZzxRsUydtK_IooTbGats8lNZCq/s1600/Bacon+Egg+Muffin.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-W-5x89xxPdFqLlZXhYQnGenlK6v2SKxg3k-7A1x2JWD0SmL1jcTODimV2PziuxIRcvAQSqRAqTZYaS_gDE9a_dVKOX-o7w4a0bMD8eQk84LF8Cqm3HZzxRsUydtK_IooTbGats8lNZCq/s320/Bacon+Egg+Muffin.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5561086023926870802" /></a><div style="text-align: center;">The perfect breakfast to take on-the-go from Tell Tale Preserve Co.</div><div style="text-align: center;"><br /></div>I stared at this for a full 5 minutes. The whole time I'm thinking what a beautiful marriage of cake, sausage and a soft-cooked egg with that perfect runny yolk and how delicious it would be if I could only reach into my screen, retrieve the cake and take a big bite. Then I spent another 5 minutes wondering how on Earth this was made. Oh, I can't wait for the <a href="http://telltalepreserveco.com/">Tell Tale Preserve Co</a>. to open in San Francisco. They're slated to open this Spring but I've been following the delicious-looking things they've been making and chronicling on their blog since last Fall. They're definitely a must-visit on my next trip up North.Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-16196716012705448312010-11-07T22:49:00.000-08:002010-11-08T09:22:19.703-08:00Beef of Tuscany at Mozza's Scuola di Pizza<div style="text-align: left;">My love affair with the themed dinners at Mozza's Scuola di Pizza continues.</div>
<br />This month is "Beef of Tuscany" on Friday nights and I am still savoring the memory of all the amazing beef courses I ate this past Friday with a fabulous group of my co-workers.<div>
<br /><div><meta charset="utf-8"><span class="Apple-style-span" style="font-size: 15.8333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__i1URkabloDMoCS4VTDby48wSUGjVZ3TTusS9Cz1RoChQIC_jQ38_ln5n2XFWGT17630RAf8VqdPW5y-xWsEYZDwC8aoUUDzrRbwsJKE65gMrSBbUNogxLHFGM4OpaZYPNHKPg_eEERk/s320/IMG_0868.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537070817247706962" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "></span><b>Manzo Toscano Menu</b></div><div style="text-align: center;"><b>
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<br /></div></div><div style="text-align: center;"><meta charset="utf-8"><span class="Apple-style-span" style="font-size: 15.8333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAgVYB9Bn144AzDIEGWaZiztSrsOhxKvfgQ8vdknDwp5CGamE7Bq9a1UyM0uW-UJ5uqq69W765tMFx6Q7DET3cSucYukS5Qp3cUixH5JEYVu8v3fbzu92VmiBMTYQdLME63v9uAPFS0tq/s320/IMG_0867.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537070826359740818" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; ">Nancy Silverton's famous foccacia bread is served at the beginning of every meal at Scuola di Pizza. They are delicious but be careful not to eat too many slices and get full before your real meal begins.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
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<br /></span></div><div><span class="Apple-style-span" style="font-size: 15.8333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><meta charset="utf-8"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmm-GLiZhAliCkEPeND9h-S-wgFZgbDxaJnJMcsHtgn8ghIYdQSFPPt1ilRA_BUw2mMdoDvchqSE_xsUiYcDuy8d0V5_CI3qk9zQV1XAw1UVXTYGQLBpGDN6A0-c_n0Jhgf05NjfkVPZJ/s320/IMG_0873.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537070832272832274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><b>Pinzimonio</b></div><div style="text-align: center;"><b></b> Our first course was a nice vegetable antipasto to fulfill our vegetable servings for the day before the carnivore feast begins. You can also say it assuage the guilt some of us felt for enjoying so much meat in one meal.</div><div style="text-align: center;">
<br /></div><div><span class="Apple-style-span" style="font-size: 15.8333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><span class="Apple-style-span" style="font-size: 15.8333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><meta charset="utf-8"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFavs5Vt8n306QSncDEMoNhO7W-0xgIuGuu6nZ7t8LaWmxf08e4HmRUrieXrjja7fWvgT0gkqLIJjYl9dvYfSdRCi6wQehBhRqIzgrpiFgoVPOgvHzlS0MKmNVVbhyphenhyphen-GMDtwFdEeEidih8/s320/IMG_0879.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537070835829694834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">I don't usually like raw vegetables but this salty anchovy dressing made all the vegetables go down smooth like a spoonful of sugar.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9NlRpLCkvKhfQ7y3U7kIyT_xaF1RagIxmZIUkWz2L49DPVYl7bBumfxPv_lG32_NOZM5KRr7gKnYPuj28Xw0I0-OaVAcYGoIcEous5hFLyBQcdqM7AnvKibC_MTT87GZBIX9-QUEdeZe-/s320/IMG_0907.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537094215716441010" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">As we ate our vegetable antipasto, a lot of use couldn't help stealing glances at the cured meat locker off to the side of the dining room, by the kitchen. It was like the salami and sausages were calling out to us.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></span></div><div><span class="Apple-style-span" style="font-size: 15.8333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><meta charset="utf-8"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuc538lbFk95MSjYzvSnzUAUOY5QZzcjWRtjbMPyKWU7Wlj54tj1Nai9ijgSXiiswQpc3CWygiIENiGZcHOGuMIQN0ooWkEmhd4-EtzAHvVCKnQqZq4aaSmRtO2gjtPbGFOBGji3vemPAt/s320/IMG_0880.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537070838797732386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Carne Cruda</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">This beef tartare paired with slices of Parmigiano-Reggiano and artichokes on top of a crispy bruschetta bread was a favorite of many at our table of 22. A tangy vinaigrette offset the richness of the cheese. I liked it but my favorites came later in the meal.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></span></div><div><span class="Apple-style-span" style="font-size: 15.8333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><meta charset="utf-8"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMxrQq8vjW6B5c-54e_8Dn3wmdRlFaLh0PLMe5LTPPfABR5AB9qprcX2VioPSG4awz6E_Ar_rx2_qT-cxDHzZsCOGZEhlyQvw3xxZyVqshPHDZkAHGm7oeLo9qXJ1M5WDIQKA9GWTdkhY9/s320/IMG_0882.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537072523467625106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Breve Costoletta Alla Griglia</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">These thin-sliced short ribs (like the kalbi you'd find at Korean BBQ) had a very tangy marinade and they were best balanced with the salsa verde that came with it.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></span></div><div><span class="Apple-style-span" style="font-size: 15.8333px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><meta charset="utf-8"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc85c1hyhyaOBZCMuQKfUtZq2n4-PSscADHIq7hUJUl-5MKJ6fA5q_namOt65vwYI95Rrj-HmgZmSiJnrWAD8b8Lj32v1rtjs4dLjQM4xc9iuqRoqfNHSyWKnlWthoeClwqXKv9PmW9ab9/s320/IMG_0886.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537072525851272722" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Coda Alla Vaccinara</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">These oxtails were amazing! For the first time, in a restaurant, I was served a whole oxtail that was braised perfectly; just the way I've always wanted it.</span></span> Every savory bite of the fork-tender meat mixed with the stickiness of the bits of soft cartilage from the joints of the tail bones confirmed my conviction that a lot of Americans are missing out on this delicious and underutilized part of the cow. </div><meta charset="utf-8"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8IvSfZDp3BmtMtCu9qF36AZdklT-KKzMyaN3X562Xd4yoeIm09Fw5-FN9HK87AwfNTmH4aXOtnErkv11vUhiPGs86cYS2XsodOym33VNUt_9yi3nIlWIOlzKrEUPm2e1njRBo51uKISS/s320/IMG_0888.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537072533397047970" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "> The oxtails had a lot of meat and being able to tear chunks of it off the a whole tail was a satisfaction that's rarely fulfilled for me unless I cook it myself. I don't really care for dishes with deboned, shredded oxtail. It's too "clean" and the shredded meat is often dry. I miss the cartilage which I think enhances the flavor and keeps the meat moist.</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15.8333px; -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></span></span></div><div style="text-align: center;"><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-wsIoqOKC0IMLwMDXtqPgDSbG8EYVp7EK9xB48v5QhZkv-BWWdKnm8ZRDJ46KzS8zJ_j5bYRhFkOMYeSjV2K2FdHBO06WaIQwwm0MOcZEaCSeTTzLxZ0Uis1K5-VXgyG3U9SA66hQ0RU/s320/IMG_0890.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537072536955448770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">The carnage of tail bones on my plate. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">I think I ate more oxtail than anyone at the table. I was not shy about breaking the tail at the joints and giving each piece my individual attention. I really wish more restaurants would serve oxtail and do it justice. Please, no more dry shredded oxtail tapas or lame oxtail soup that only has a sliver of oxtail meat in it.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></div><div style="text-align: center;"><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGCPInnN21fzLb8bfNgYI4Q5xg9IbrLgyOBIBNccqtoiAebKg30cyYTAIalGtQ6ypJl5Y7ZqVYZg1oh8vG6RStBdjyFl3-Mz2LsTs0QRADy_LZFE0tVXXPG4bnko_76sZf-fsbfOqLf4M/s320/IMG_0865.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537072539913371874" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Bistecca Fiorentina </b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">These three amazing hunks of Porterhouse greeted us as we arrived at the dinner. Each steak was about as thick as the width of three fingers. They were already cooked and just resting until it was time to be served. My anticipation was very high.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></div><div style="text-align: center;"><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8Ali89GeFm8Wac401uBDkhKSDrzSolU-s2bCsp8ZRFPk4ZHQtLFZIYItoikAlt1MkPQUcgvlnoy8xJDO0YpQji0VFC2H1LrOGyXIk6JNmlFfHWCGrvCydlDZJd_0JVNrxEdSGTvru8Gk/s320/IMG_0891.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537078489859925346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">Steak Monuments? Steaks of Liberty? </div><div style="text-align: center;">Our final course deserves the utmost respect and admiration from all carnivores. </div><div style="text-align: center;">
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<br /></div><div style="text-align: center;"><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgdP_P4fO_kZVfYE8qdYByiR2E4PCjnrHOxBgJwkeIEF2UPyb8OkIHSqP63MMRo0Pf0LwCYjTsrhjv4OWJ-b4p33JujMl1yRcTMQM1jwfBPQjkjR3ra1xP38g8wglfMW8KgCy6pPCE6hai/s320/IMG_0894.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537078503693852754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div style="text-align: center;">I think this might be the best steak I've ever eaten, beating my favorite ribeye at The Hitching Post in Buellton and definitely beating all the $50 steaks I've ever paid for from LA to NYC. Every component was perfect. It was a juicy medium-rare. The meat was melt-in-your-mouth tender with well-marbled fat. Most importantly, the meat was seasoned thoroughly with a coarse salt and porcini rub the previous day so the flavors from the high quality beef and the seasoning was just bursting in every bite. Our chef, Chad Colby, said salting the steak the previous day is actually okay and it won't dry the meat out. He said salt early and salt often for great flavor. I was always told that salting too early would dry out the steak but I'll give this a try at home soon.</div><meta charset="utf-8"><div style="text-align: center;">
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<br /></span></div><div style="text-align: center;"><meta charset="utf-8"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr9Z1QnpSPczIP0O9WGCJORQ5WNxIgX45qXjT8txeS02mf-AWPNb3AOkWqmxE2ZngIxwQQs2maZOr9tKeaVlbAtDHf2kr06zy_wSuranJ8Bkd7lxQ_vZzA0x8otVD9-XFs3DjqbQZg3xpL/s320/IMG_0903.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537077688014985906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></div><div style="text-align: center;"><b>Riso Gelato</b></div><div style="text-align: center;">Like the <a href="http://hungrykat.blogspot.com/2010/10/heritage-pork-dinners-pig-butchery-at.html">Heritage Pork</a> dinner previously, everyone was bursting at the seams by the end of the last savory course but not surprisingly, everyone had a special dessert pocket. I love this creamy rice gelato. I'm seriously wishing they serve this regularly at the Mozza Restaurants and also package it for Mozza2Go. Better yet, they should have local grocery stores carry it so we can all enjoy this anytime.</div><div>
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<br /></div><div><meta charset="utf-8"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYrZOUV9ptpKWW5Mh7nl8QG2PIIkJ2aaZW2Z6bI7a6OmAU5XDpu41-jL3SB1WuadTI6c_2H58PN1Npw-VUk0s2LhKc7xhjFWcvaB2C-YQKGQmUc9eUnX5G3RRL5vVrOafDiVVEyX_lhTov/s320/IMG_0905.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5537078506742676322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Torta Di Polenta</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">This moist polenta cake was topped with roasted hazelnuts and slivers of almonds. When I read polenta, my mind immediately jumped to yellow corn and I was dubious to this dessert's delicious meter but I should not have doubted Mozza. Their pastry chef did a fantastic job with this cake and luckily, this one is sold at Mozza2Go.</span></div><div>
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<br /></div><div style="text-align: left;">This was another fantastic meal at the Mozza restaurants. I can't make it to Italy this year so having this little bit of Italy brought to me is the next best thing. I can't wait to go again next month when they're featuring the "Best of 2010."</div><div style="text-align: left;">
<br /></div><div style="text-align: left;">By the way, this is actually my third themed dinner at Scuola di Pizza. I had the Heritage Pork dinner first, and then two weeks ago, another group of co-workers invited me to join their <a href="http://en.wikipedia.org/wiki/Veneto">Veneto</a>-themed dinner. (I have some lovely co-workers.) I stupidly forgot my camera at that dinner and the pictures from my phone were very dark. I loved the huge plates of prosciutto, giant prawn calamari, sea urchin risotto and the braised beef tongue at that Veneto dinner. The Veneto dinner also featured the Riso Gelato and Torta di Polenta so I was very happy to see it again at this Tuscany meal.</div><div style="text-align: left;">
<br /></div><div style="text-align: left;">However, of the three themed dinners I've tried so far, the Heritage Pork is still my top favorite (every course of that dinner was a winner for me). This "Beef of Tuscany" was very close to being the top favorite on the strength of the oxtail and porterhouse steak but I didn't really love the kalbi short rib. If you're looking for an amazing meal, check out the Scuola di Pizza's <a href="http://www.mozza2go.com/calendar.cfm">calendar</a> and book your seats before the dinners are sold out.</div><div style="text-align: left;">
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<br /></div><div style="text-align: left;"><meta charset="utf-8"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; color: rgb(51, 51, 51); line-height: 20px; "><div><b>Scuola di Pizza</b></div><div>6610 Melrose Ave.</div><div>Los Angeles, CA 90038</div><div>(323) 297-1130</div><div>**Tip: A lot of people are confused by how many Mozza restaurants there are on the corner of Melrose Ave. and Highland Ave. Sitting on Highland Ave. is Pizzeria Mozza which is where the valet for all the Mozza restaurants are. Osteria Mozza is right on the corner of Melrose and Highland. Mozza2Go is next to Osteria Mozza, on Melrose Ave. Scuola di Pizza is a small, private space for cooking classes, tastings and themed dinners and the entrance is hidden inside of Mozza2Go. Cool?</div></span></div><div style="text-align: left;">
<br /></div>Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com1tag:blogger.com,1999:blog-408673664694460035.post-12910733321736526402010-10-17T18:38:00.000-07:002010-11-07T22:49:32.904-08:00Portland's Best Restaurants: Pok Pok, Ha VL, Screen Door and Laurelhurst Market<div style="text-align: left;">If you love food, do yourself a favor and plan a food vacation to Portland. I've heard over the last few years that this rainy city of Oregon has become the hub for good food that can satisfy both your yearning for comfort food and creative cuisine. It's also a city for readers, artists, DIY-ers and musicians so what's not to like?</div>
<br />I spent a week on a food tour in May this year and here's my long overdue post (motivated by a friend who is heading to Portland in a few days). I ate at a lot of places while in Portland and some were so fantastic, I had to break my travel rule and go more than once; I did not regret it and I hope you will like the few places I'm highlighting here.<div>
<br /></div><div> I want to give a special shout out to my friend <a href="http://www.flickr.com/photos/charliechu/">Charlie</a> who lives in Portland and was my partner-in-crime on this food tour and taught me how to take better food photographs. He's an awesome photographer (check out his shots for the LA Derby Dolls) and I was very lucky to have him take some of my photographs too on this trip.<div>
<br /></div><div>My favorite restaurant in Portland is <a href="http://www.pokpokpdx.com/">Pok Pok</a> hands down. Pok Pok serves food popular in the restaurants, streets and homes of Southeast Asia though Thai and Vietnamese cuisine seems to be the main influence. Pok Pok was so good, I ate there three times and it made me want to travel to SE Asia even more. The restaurant also operates the <a href="http://www.whiskeysodalounge.com/">Whisky Soda Lounge</a> diagonally across the street; it's a wonderful place to enjoy Pok Pok appetizers and small plates with whiskey, a beer or one of their creative cocktails while you wait for your table at Pok Pok.</div></div><div>
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjToHZcNLCxGkKFYAo3ZKA5oiIrWpYS5BMnhuR8zg6zxwuRb3laNPiCs_Hi26iqCg7kKLLE7Nrf1UGDXJyGtncHLh4RX4vh2k8w4Imw_mk2Lt9afvJmnr1H30rbSjOoY4aQqz6WyTmquxbc/s320/IMG_0022.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529198769937442114" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><b>Muu Paa Kham Waan</b></div><div style="text-align: center;">I loved that Pok Pok had game meat on the menu. This boar collar appetizer was a little chewy and as I chewed, the strong marinade of garlic, coriander, pepper, soy and chili permeated my tongue and paired well with my beer. That's what I love about Pok Pok; they're not afraid of strong flavors and the food has an array of flavors and depth. </div><div style="text-align: center;">
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3vgNshI4X_SUYRzxkMr6KJq9y64kYVSIJyNggbl9DAAzreDP5ONkhnbcKRFO5BsQmDiZmlzBvYGTeij7I1c_UztR8zCQN0qGFSl5QDl6kym0uAnTO8yyqtvej8dlVhNqEtCL_CjyG1cS/s320/IMG_0025.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529198773909261090" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Ike's Vietnamese Fish Sauce Wings</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Fried fresh, natural chicken wings with a caramelized garlicky fish sauce marinade. This is a home recipe from one of Pok Pok's cooks. I'll take these over buffalo wings any day!</span></span></div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 11px; line-height: 18px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 16px; line-height: normal;">
<br /></span></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigPra3kOSXI602-MQuW6MkA6U8Eif0BxMZ9EiEC0FciwCzG0Je5xN9TDpEc0jL2_26onNDzzgogF-RAKqYOx_e6TohJSTgeX22jaiL2_Gza6B9EIYbvGKXsbnQ-Z-A7GIjkBaTdv7yK8MK/s320/IMG_0030.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529198778454305346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></div><div style="text-align: center;"><b>Khao Soi Kai</b></div><div style="text-align: center;"><div style="text-align: center; ">You won't find a bland pad thai at Pok Pok. This Thai curry noodle soup hits your nose with the smell of curry heaven but it's not super spicy and the chicken just falls off the bone. Pok Pok and a lot of Portland restaurants uses fresh, natural chicken (aka no hormones, antibiotics). I ordered this twice in my three visits.</div></div><div style="text-align: center;">
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidBgy3hg_OEYIGv-vg9DnKlBonBSZbwMT3RZ849ygA2Yiw5atttaTRU4-4btREEzZctgIFFLx5g7sC4UpI37Yzqe-8LWNBwQI-1JebM3Nf7k4_83mlQc73r7924rf1sdQp55WUimpyNTl5/s320/IMG_0394.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529198788311163106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Cha Ca La Vong</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">This is a refreshing dish perfect for a warm Summer day. Pieces of lightly fried catfish with tumeric, scallions, mint and peanuts served over a bed of rice vermicelli noodles with mam nem, a Vietnamese anchovy sauce. But seriously, I don't need a Summer day to eat this. One Cha Ca La Vong please. Pok Pok was my last meal before I left Portland and I made sure that I ordered this again.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDAkIXkUFIO48LGmsaEh3zUs0DKfZxt-cp0BY8HBd8jnRCKx6smg5mfpqDZoCE6lG0DS7dpifspjITsIBxrL1QS-as3gxb08cXfLyBQ1E8aMjtXj_2oz7LXeLl8VZY9MJAOKe0VJi97QK/s320/IMG_0400.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529198793526710082" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Kai Yaang</b></span></span></div><div style="text-align: center;">Most of us know this dish on Thai menus as Thai BBQ chicken but this game hen is anything but the dry, bland chicken you'll find in a lot of Thai restaurants on the Westside. The meat on this is moist and gives off hints of lemongrass and garlic. The chili sweet and sour dipping sauce and sticky rice that goes with the chicken is perfect.</div><div style="text-align: center;">
<br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3uOZGQPslQE3o-En5yHbce3SseZklJzrz1UkGJN-nBLagt1jPKvM8ubgzoEtkJkNdgXw-xR65yhhMyMsdhiMF-hdnlAU1reiDnMRrnMeRSuloT0Nz3Rb9vy2oYCkhBy2yM1gu_hQcvWz/s320/IMG_0518.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529204973895640530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Kuung Op Wun Sen</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Mmmm. Giant wild-caught prawns cooked in a clay pot with pork belly, whiskey and thin rice "thread" noodles. The whisky and soy marinade seeps into all the ingredients in the pot as it's cooked over charcoal, almost like it has a caramelizing effect. Again, ate this twice.</span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div style="text-align: center; "><span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 10px; line-height: 16px; "><div style="text-align: left;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 16px; line-height: normal;">
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<br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4xGh8j8A3HDq0J9XLtXszjumdQARs2cB8QnFKQPWTmvj93Pnya3vtzIkzlM42LCrFVGwC1J_mFx-mQCcDiARfODonT-K0pzKmEj0T3QviZcl2wjEJEg9qlFzAfjNf_zbXR2I370hijEw/s320/IMG_0031.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529205505287020786" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Sii Khrong Muu Yaang</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Baby back ribs from Carlton Farms. I would have liked the whisky honey sauce to be stronger but the ribs were meaty and yummy anyway.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div style="text-align: center; "><span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 10px; color: rgb(255, 255, 204); line-height: 16px; "><div><span class="Apple-style-span">
<br /></span></div></span></div></span></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxHrdeRj5CG4rytSTY6fp9wg-vPXzgirbJfSo6E036LJ6OvxBIFtfHydC6iUR5wwGNmXTmh36ND6GF23RxdRhDZlmuq9oXoyM7voHJdmPoo2pUMUsTe3_MXX7kd08R85LjrhcKpH8SXFx/s320/IMG_0514.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529204969576001858" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">This was the only dish I didn't write down the name of. It was a delicious beef clay pot stew with sauce that went perfectly with rice. </div><div style="text-align: center;">
<br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAh_42CAk3LnUnP3kdWmnlQBqyS5CA_AZSEhlH_8P9SIlfSwMXYHkPxPSHQDEtB7Cs3PkEdOpROVSoc9iUnUen8dhap4ynjQU7fLkTs3einClgtodLiwMoAGAzwZc2e2cVS4sn4yEgnHW4/s320/IMG_0412.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529206315926934098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Mango Sticky Rice</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Warm, moist sticky rice topped with ripe mangoes and a warm, sweet coconut syrup. This dessert was so good, I ate the whole thing. Charlie had to order his own. Hehe.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">My favorite "hole-in-the-wall and you'll miss it if you blink" spot in Portland is <b>Ha VL</b>, a Vietnamese sandwich banh mi shop that only sells one featured noodle soup a day. Charlie had read that Pok Pok's owner/chef, Andy Ricker, loves eating breakfast at Ha VL every morning because it's one of the very few authentic noodle shops in Portland. Since we both love noodle soup and Pok Pok so much, we had to make the pilgrimage. Ha VL's noodle soups is like food art; they look, smell and taste delicious and all for $7.50 a bowl. You can really tell the owners put a lot of effort and good ingredients (i.e. using natural chicken) into the noodle soup and foodies of Portland appreciate it because Ha VL often sells out before closing. Like Pok Pok, this was the only place I ate at three times during my week in Portland and fueled my fire to travel to SE Asia. I'm super jealous that Charlie lives within five minutes of Ha VL. (Oh, </span>and we ran into Ricker all three times. He was cool and I thanked him for running such a great restaurant.)</div><div style="text-align: left;">
<br /></div><meta charset="utf-8"><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGqfuYJbjS8CcNTAixL0GIA1YcZI7sq48Jtw3uH8pP0xqjKsGiM8RdjvwcQ9ncxXAfZkT7rnI1deWcTDnnRGt0DclaAlWFHaHoTjqUKkBzk2B4i-sp6gy-OwMalPRm05W9fUIYjPtcxW3/s320/IMG_0140.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529255985786403170" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Pnompenh Noodle Soup (Hu Tieu Nam Vang)</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">A slow-simmered pork broth with shrimp, pork liver, sliced roast pork, fishballs and squid. Love - Love - Love. Unlike Japanese pork broths that often add extra pork fat for flavor, this soup was clear, not oily and still bursting with flavor and depth. And I loved all the different ingredients with the al dente rice noodles.</span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggC3oJs_XqzpW9N64361nOGRBLTw3yOAe3JFl4AF9JvuSdDhRJJ_1jHBkWcls5ngRR6O3Zys0ii_3ROxYD1B_Vp88VUlUfLEqak_JOrEH99zBP9_jGVT4U2jTG7v-9soOsnt-F_RtxxCys/s320/IMG_0338.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529256000016654434" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Shrimpcake Noodle Soup (Bun Rieu)</b></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Again, the delicious pork broth with ground pork meatballs, shrimpcake, sliced pork and tomatoes. My words are not doing justice to how good this noodle soup was.</span></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIZ9ZcA8jRjsttMHQLlkfTn8N_oE-QL4rdyC8vb1vxZcTiBCmZkI-1WqFAkDipSVvkvChgrXTQHO328RuAfLpUjcifXCHJ2ikQn9K-ap41_BJFgLATodjmQCzk_D2erq2ns_lbetIpAQ7/s320/IMG_0496.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529255991202355346" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Peppery Pork Meatball Noodle Soup (Bun Moc Hanoi)</b></span></span></div><div style="text-align: center;">Pepper-marinated pork meatballs and slices of pork in pork broth. The name says it all. Simple and satisfying.</div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrUuz4Rra1kdu31O8qp29pdMBsTz6tJW42H6OaV76PQfLnCeJPSBPcmRxpBFhwDC0LUkiKCSmhC2OPTVA8PJZgRT5peGh04BgvUHj5x9tXLMvb3whkhH_lLSGazOVn5bp7O8lh2vLsIDw6/s320/IMG_0501.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529255996770330626" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></div><div style="text-align: center;"><b>Spicy Beef Noodle Soup (Bun Bo Hue)</b></div><div style="text-align: center;">This was our lucky day. It was Saturday and it turns out that on weekends, Ha VL serves two different noodle soups. Charlie and I ordered different soups but no doubt, knowing that I was leaving Portland soon, I contemplated ordering both noodles just for myself. My stomach forced me to exercise self-restraint.</div><div style="text-align: center;">
<br /></div><div style="text-align: left;">Favorite neighborhood restaurant in Portland goes to <a href="http://www.screendoorrestaurant.com/">Screen Door</a>, a restaurant that specializes in Southern comfort food and showcases a lot of local and organic food. It's low-key and has a great bar for people-watching. We scored a table that faced the open-kitchen so I got to see all the action and salivate over every dish that came out of the kitchen. By the way, everyone who worked in the kitchen looked like rock stars or hipsters. That seems to be a trend in Portland.</div><div style="text-align: left;">
<br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAYUxtk4nbT0cdgGZQSaoN_mtC0r5iAYx7vgNm3Jfp8S4oR99FAEvfCMCx4P0l8raIErrU7cQyMptMtLuLD_A6UosO_6RxOjepilX7R0KMsdNPRdsfK3zJPkkKJ-bOK7cvjszrp3pL2hC0/s320/IMG_0322.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529268073051190450" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Pan-fried Scallops</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">This was the special appetizer of the day. Fresh scallops. I had to order it and I was not disappointed. Sweet and cooked to bouncy perfection with crispy edges.</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRHrqit3yf5Qf_8H3IixgLO6-wA7i0fzOsD9Ftpkn8Bol9ujfoxNSej9AO2T9G_8QPiO7xSaPlXA3DRmWdDJr8CYJZ4tSC0ri8yUwwYxjPH44CF2AlWOoJYZjbyCKff0XvNU12r5BlMEd/s320/IMG_0327.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529268082710383906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><b>Lowcountry Shrimp n' Grits.</b></div><div style="text-align: center;">I've only had grits once before and it was not a good experience. But this appetizer from Screen Door totally changed my mind. The grits were smooth and creamy with garlic butter and shaved parmesan and I was surprised that it went so well with the shrimp. I almost licked the plate.</div><div style="text-align: left;">
<br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtEZrN04k4XwbwJaLP36F19qLfLwj4DHrwgkDBl5NIyYrvly-zGBkkEf9Q4WRm5fmIZXumSML5kGgb-Ko3vzf2YPY3W-6wXvytdR9Lq-7uMh3KQBHwMne-trfNnhw0By1SbiKBUJ9kX6d0/s320/IMG_0329.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529268088149079698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><b>Steak topped with Fried Oysters</b></div><div style="text-align: center;">Oh my god! This was their special of the night and I couldn't believe the steak was amazing for only $19.95. The steak comes from cows raised nearby and the juiciness and meaty sweetness of this steak is hard to find even at some of the top steakhouses in Los Angeles. And those two fried oysters was the cherry on the top of a perfect meal.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQQRVXAgB4WNxMnHBL_TtftAyW-UGQKVSWj1AZiI-TMiV7bkolXrLCpsPZxFLBvWksjJCkMT3iZ2KfRzpdXsb-v4st3N0Ag0aCuTgyXfHMShmHA1MSvVPKdmpuou-j22GMdw91uETDOLf/s320/IMG_0331.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529268090237524754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><b>Crispy Fried Buttermilk Chicken</b></div><div style="text-align: center;">Charlie ordered this and I couldn't help stealing bites from him. The chicken just taste so darn good in Portland. I really appreciate their wide use local, naturally raised chickens; you can really taste the difference in the meat texture and the meat juices. The chicken alone was so good, I didn't think it needed the ham gravy and mash potatoes that came with it.</div><div style="text-align: left;">
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<br /></div><div style="text-align: left;">Los Angeles desperately needs more butcher shop and restaurant hybrids like <a href="http://www.laurelhurstmarket.com/">Laurelhurst Market</a>, which features all natural, hormone/antibiotic-free meats. This is the foodlover and cook's dream shop that I wish I had near me. (The newly opened Salt's Cure in WeHo might be the answer but it's too far from me and I've yet to have time to check it out). As you enter Laurelhurst, you're greeted by their butcher shop's meat glass counter chock full of goodies like head cheese, whole rabbits, duck fat, bacon, sausages and more. You can order different cuts of meat to take home and cook (I got some short ribs). To the left of the restaurant, is a casual dining room with just the right blend of decor to make you feel like you're in a nice bistro. The wait can get long at Laurelhurst but luckily, they have a cozy bar.</div><div style="text-align: left;">
<br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB29mjzKewTgxeM9Dqm1KCk7KcoWggtGhtcIm9ZNJ2rDfAdIOkATBI203N23fyG_XrNiPKt_6jJMaVxWAIWQFIIKUQFaWJhEunyrHMisYUYbqeTgWzOFrAelul8Sa06Xvv3k2Pd2NA4r3m/s320/IMG_0482.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529274409979983282" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">I love this chalkboard hanging in the Laurelhurst dining room. I really wanted to steal it and take it home with me.</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEsn5VEhF__412ScoR4gFHqvpB0AY9s6EtWyKYME3nboWpYkmSfZ-R30jW8o_PW5fJvkLl5v2oRGDPZFFOr81cyRrWuR2S5KoIgKVH99zX0VRp9Sf_5Ck_qSDFEQw-83LIxRST9q_W8kj/s320/IMG_0485.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529274414363281970" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div style="text-align: center;"><b>Steak Tartare </b></div><div style="text-align: center;">I love steak tartare but I only order it when I trust the source/restaurant and Laurelhurst fit the bill. </div><div style="text-align: center;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px;"><span class="Apple-style-span">
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<br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrowqBiXkDUt78kp33a1Lp0BTgex2LldJYYAneXSbprKpDK7tEXClrNstwNjMDgNMICRuys37YJjNH1fumURTBL6_kYBdS91qd6ii39Oh-NlTv-qGeZn_RpCUG4Fdif-hSsZIh2CozyOKZ/s320/IMG_0487.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529274416315347330" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Bacon Deviled Eggs</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Bacon and eggs - two of my favorite foods. Enough said.</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; ">
<br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiP66PN0jyvb9Os1-UsnOV-cx8arFPGGZGsB_g6VnnRcoV6TRGFtcaBQ_3lqpVSU4X3MrBsYgW8n3THrrgDolEcOA770Maijt_CpRb7bUwdpTem3Gv2BfzIktZsEdslICvAIPa19mGPW-u/s320/IMG_0489.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529274427603878610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><b>Wedge Salad</b></div><div style="text-align: center;">The lettuce in the salad tasted like it came straight from a garden. It had a wonderful blue cheese dressing and came topped with bacon, fried shallots and some herbs. Charlie ordered a salad because we were feeling guilty for not quite fulfilling our vegetable serving of the day but of course, it had to come topped with bacon. This is why I love eating with Charlie.</div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
<br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC6pjzGtAaQr_TnDRdvEa09PXz5u6tJnZejnSYRSFvGY1rxIpfnz4CG7Bj5h7A4kaPHcWVpJz7fMRXc93QFLupCye-GqsVOLd3w4AboHINnu_kV0OmXvO1xdDj9JlsKrkJYwj4N8daaqzc/s320/IMG_0490.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529274430953066290" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Grilled Creekstone Farms Ribeye</b></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">This didn't really need the blue cheese topping and onion rings. The steak was huge, tender and delicious. Best of all? Only $33. Again, hard to find that quality in LA.</span></span></span></div><meta charset="utf-8"><div style="text-align: left;">
<br /></div><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbM0CdGT5MnosfKqPVHR0B5eD2R_B4VBf-h5X0Gddaho8WO49LSdy4WiFX5OACGDLLzSrUh8i7Lf9O8xUUoJ8urmHdbz7wZ2vJAC11NMl78W9issIhlv3d-IiUJchMQFws0TTAOgjt2CY/s320/IMG_0494.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5529274900032277986" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><b>Housemade Smores with a Whiskey Shot</b></div><div style="text-align: center;">Best Smores Ever! And paired with whisky? Brilliant.</div><div style="text-align: center;">
<br /></div><div style="text-align: left;">Portland is a great city to eat, drink (breweries abound) and be merry in. Plus, the city has Powell's Books (I spent about almost a whole day in there, lost in cooking, literature, true crime and sci-fi), proximity to the beautiful Oregon coast and Seattle, another great food city, and tons of parks and trails to hike and bike. The city is liberal and friendly to folks like me who love to read, eat delicious food, drink good beer, cook with fresh ingredients and live in a community that enjoys its art, music and film.</div><div style="text-align: left;">
<br /></div><div style="text-align: left;">I can't wait to go to Portland again and I foresee many future visits even if it's just for a long weekend. If it weren't for the rainy weather, I'd be planning my move up there.</div><div style="text-align: left;">
<br /></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span">
<br /></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><b>Pok Pok</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 15px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span">3226 SE Division Street
<br />Portland, OR 97202
<br />(503) 232-1387</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 15px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span">
<br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><b>Whiskey Soda Lounge</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 15px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span">3131 SE Division Street
<br />Portland, OR 97202
<br />(503) 232-0102</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 15px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span">
<br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><b>Ha VL</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span">Wing Ming Market Center</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 15px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span">2738 SE 82nd Ave # 103
<br />Portland, OR 97266-1577
<br />(503) 772-0103</span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 15px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span">
<br /></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><b>Screen Door</b></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span">2337 East Burnside St.</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span">Portland, OR 97214-1655</span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: georgia; font-size: medium; ">(503) 542-0880</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small; border-collapse: collapse; line-height: 15px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="border-collapse: separate; font-family: Georgia, serif; line-height: normal; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; font-size: 16px; "><div style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span">
<br /></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span"><b>Laurelhurst Market</b></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span">3155 E. Burnside St.
<br />Portland, OR 97214</span></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span">Restaurant - (503) 206-3097</span></span></span></div><div style="text-align: left; "><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span">Butcher Shop - (503) 206 -3099</span></span></span></div></span></span></div>Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-40175739900321072392010-10-10T17:27:00.000-07:002010-10-10T23:57:41.652-07:00Heritage Pork Dinners & Pig Butchery at Mozza's Scuola di Pizza<div style="text-align: left;">When I read Jonathan Gold's <a href="http://www.laweekly.com/2010-06-24/eat-drink/mangiare-in-famiglia/">review</a> of Nancy Silverton's new pop-up restaurant, Scuola di Pizza, I knew I had to try it. Why? Meat, Nancy Silverton, Mozza and family-style, Italian food. Need I say more?</div><div>
<br /></div><div>Then, I read that Heritage Berkshire pigs are currently the theme of their Saturday Mangiare in Famiglia dinners and I nearly knocked over my phone reaching for it to make a reservation. August was all booked but luckily, September was still open and even better, there was a Pig Butchery Intro Class two days before my dinner and we'd be butchering the pig for that upcoming dinner. </div><div>
<br /></div><div>Silly question. Of course I signed up for both.</div><div>
<br /></div><div>I'll post a few pictures from the Pig Butchery but not most since it's probably a bit too graphic for some. I did post pictures of a whole uncooked pig last year but seeing a whole pig versus a pig being butchered is a different thing. </div><div>
<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFEhfLtPWkmaTWZehPjy1dKz6nA3FPX-XvuN1LlDBLA5BBAbNFTkhzvsdIjgqoRic08r53TxZcH6oA6g_e6M-mgt03NKN18gJe9TCgxp_asObt-sEu6ByKeuSp6GWo1Wpgo8NCRFAnuKs/s320/IMG_4486.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526590112219962930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>The Tools</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "></span>There were six of us in the class and Chad Colby, the Mozza chef who led the class and oversees the pork dinners, made sure that we understood what we were in for before class began. It wasn't a hands-on class (sharp knives, legal-reasons, etc.) but since it was such a small class, we were seated right in front of Chad and the pig and got to see an up-close demo of how to butcher a pig from head to tail.</div><div style="text-align: center;">
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<br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjAOTfRphOAWCo5VLT-Q96d5LHd8mrhgBAaT7l4AZlAdzucZOwQ3ssFAFw_Gn89tkV0-d9FIg-pK9zImx8-1-J7JB3jrN-30E2vYvPwDjJnyNwbht9MhkfdPcrPbrfpZ6tCoVumQz9ke7m/s320/IMG_4504.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526590120464971170" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Future Bacon</b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "></span>It was amazing to see Chad use every part of our Red Wattle Pig. Red Wattles have very high-quality fat so every bit was saved for rendering or cooking. The only things that were thrown away were the glands. The internal organs came pre-packaged from the farm due to health reasons and sadly, because FDA forbids it, there was no pig blood so no blood sausage or the likes. The class was a little over 3 hours (they fed us plenty of Pizzeria Mozza throughout) and I learned a lot and took copious notes. I'm more confident now in cooking with a pork shoulder and one day, I might even tackle a whole hind leg. </div><div style="text-align: center;">
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<br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVK8o8UXmEbQYfNcbcWxWmoESrUYB9I3MItcOc7UM6A2wtOgW4OhJTtDWH_WVZIW3WYVOYQ4fh5aI2REGwZqJISNjmJoAGz0pprf0U1s6YJ8vtppWxhfx2qd6t9mHDapwkkpeSL6zT88jc/s320/IMG_4545.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526590131560324002" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><b>Rib Chops</b></div><div style="text-align: center;">Red Wattle pigs are raised humanely without any genetic modifications. In other words, they roam free and forage for most of their food and they aren't given stimulants and hormones and that's why they are classified as Heritage pigs. As Chad butchered the pig, I could see the meat was marbled evenly with fat and the meat gave off a beautiful and succulent shine. Because the meat is of such high-quality, cooking it doesn't require much head-scratching. You can easily season it with coarse salt, fresh ground-pepper, some fennel seed and olive oil and a hot pan or grill will do the hard work for you. One of the best parts of the class was Chad cooking all the "butcher's scraps" (aka delicious parts that you don't serve or sell because they don't look pretty) this way and serving it to us.</div><meta charset="utf-8"><div>
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<br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCiZ6-IqUlRXKef5a6MZO9YOu6ZnHVg2DXZZEQ8TsrcpPbMxUG7KkwHD023hOAthIW-0KYHihBok4Ag5R1ySOdqbtk8gy5v7tEMTjwLv-8tNzl0cnTeSyAXrVXByH4c4S6QVYyxf1WtA8/s320/IMG_0652.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526593754010698690" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><b>Salumi e Pate Nostrano</b></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Two days later, I got to enjoy the Red Wattle and I was in heaven. </span>The dinners are served family-style (thus the name Mangiare in Famiglia) and a long table fits 22 people. First up was this charcuterie plate with a variety of coppa, liver pate, headcheese, prosciutto and ciccioli zucca made from the pig's head, shoulder, neck and liver and cooked with the pig's fat. The headcheese was my favorite; I couldn't get enough of it.</div><meta charset="utf-8"><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgABonUyPd7k7wJSiEYm0LguSUJB1SwdVNg9uhb13mDvDoSDaQzkoGuyZWj7XgB3Yy7OCHhVsdbCf3zCBLqK159tBRj8Oz5L5hFaUL6AJ2vDBuMLtsLsH2uJeEMBSR4tm4BkKAgGyqzjLE2/s320/IMG_0654.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526593754749688146" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Salsiccia Fresca (aka Sausage) with Broccolini</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Again, delicious and a perfect pairing. This was when a tiny bell started to ring in the very back of my head. A tiny bell that wanted to remind not to eat too much because there was a lot more good food coming. Tip: Don't eat too much of that famous Nancy Silverton focaccia bread; they're good but super filling. Haha.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzlmBfe6aqXs4LQXxjfHdUjlAuTGUu22Wim54ncKAR4-pvb3a2Rd6rZpQDxcMjgKhjAqufGcZ1TLvpChfKbGpCfDEXYH-1rpSbOB-G6VMxvoJsJ2S3GSzkcXYSnBtLlGlHwFvg40ITQkq/s320/IMG_0656.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526593765921682994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></div><div style="text-align: center;"><b>Soffiata (Souffle?) with Pork Ragu and Parmigiano-Reggiano</b></div><div style="text-align: center;">Holy moly this was good. I've had Mario Batali's pork lasagna and I think the pork in that and the pork ragu in this are very similar. The top was full of cheesy pillowy goodness and the pork ragu was to die for.</div><div style="text-align: center;">
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<br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBhl7Qv7N5_iYqmYjfWBOOt-k-5YvVfYwQUlEe_a5-adkwN7MkZwet98NnBLxxNyJuCBieMJYCdFOHuT7deFZJhdNSZxi5_c08Jrq61OjuZe99HYdUIu-Ng_YmE3vBfuGxr5DCBEc1ACv/s320/IMG_0658.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526593773177126818" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Arrostito Spalla de Maiale</b></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">This roast pork shoulder was amazing. In class, Chad cut off almost two inches of fat and saved it for rendering. That left about an inch of fat that completely wrapped and protected the shoulder while it roasted in the oven for nine hours at 225 degrees. Chad says it's difficult to find a pork shoulder in the supermarket that has enough fat to keep the meat moist because so much fat is trimmed off. Plus,</span></span></span> few regular markets will carry meat as good as this. But it's not impossible. Find a good butcher and do a special order or buy extra fat to wrap around your pork shoulder. </div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1f2-8Cq9V0lTZSTsRQV-ApOwwaGsDeWVeQ_A4ee_TK94wKYbeJXQNcxf0rOdcjl6lJyBzlbRX66rdn72f-Lgv4Em1qI4l8y3Omo0FOJF_wCdSuAqvtckyomwjzGCFH8FQLiU8YEWPynT/s320/IMG_0661.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526594357006602386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">The entire pork shoulder was hand-shredded and tossed with a salad and a light vinaigrette. I could eat this salad every day. The pork was only seasoned with salt and pepper but the slow roasting made it fork-tender and finding pieces of meat with some fat on it was like finding nuggets of gold. At this point, that tiny bell was ringing on top of my head but there was meat; I happily forged on.</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7t5ArikRKgO1eTsOeyqoDGLGuNHLXBSZDV_Obf_RPoU76Q9Zu6LFM-Kk74Q4oGlBljLkyGO6WZz_Vu_L9z8Vqh2qIauilzxgkcQeUJqgORK96C9NHOI2YDWWidGc9JTxbxR1FgyMVYP2/s320/IMG_0651.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526594381069722386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><b>Rib Chops</b></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Oh my god. These were the rib chops from class! Grilled to medium (light pink center) with salt, pepper, wild fennel seed and olive oil, every bite of this pork chop and the thin layer of fat on the edge was like eating pork gold. I was really full from the pork shoulder already but the rib chops were too good to pass up. </span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">
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<br /></span></div><div style="text-align: left;">I had a great time in both the class and dinner. I highly recommend the class if you're interested in understanding where your meat comes from, how it's brought to you, understanding cuts of meat and how to cook it or just for fun and learning. I enjoyed meeting people at the family dinner too; it's fun to meet some like-minded people who are passionate about good food and meat. Coolia and I were lucky enough to sit next to two couples who were vinophiles and one of them works at the Wine Hotel in Los Angeles. He brought different red and white wines to pair with each course and they shared every wine with us and they were all amazing. Half of what he brought is very hard to find but I look forward to paying a visit to the Wine Hotel.</div><div style="text-align: left;"> </div><div style="text-align: left;">Currently, Scuola di Pizza serves dinners on Fridays and Saturdays (they served lunch on Sundays last month) but the schedule changes month-to-month and the themes change too. Other times, the space doubles as an intimate classroom for pizza, cheese and wine classes and of course, the pig butchery class. Check out the <a href="http://www.mozza2go.com/calendar.cfm#">schedule</a> on the Mozza2Go website.</div><div style="text-align: left;">
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<br /></div><div><b>Scuola di Pizza</b></div><div>6610 Melrose Ave.</div><div>Los Angeles, CA 90038</div><div>(323) 297-1130</div><div>Tip: The Mangiare in Famiglia dinner is $75/pp and the pig butchery is $150/pp. If you attend both the pork dinner and the the pig butchery class, you get $50 off the pig butchery class.</div>Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com0tag:blogger.com,1999:blog-408673664694460035.post-19384652457032845972010-10-10T14:17:00.000-07:002010-10-10T15:51:16.309-07:00Farmers Market Welcomes Me to My New Hood<div style="text-align: left;">It's a bit of a culture shock to go from Palms/Culver City to Sherman Oaks but I'm making the adjustment, albeit a slow adjustment. Food is a must for me in acclimating to a neighborhood and so far, I'm really happy to find authentic Vietnamese pho at <a href="http://www.blogger.com/www.phoso1.com">Pho So 1</a> (you don't have this on the Westside), delicious but cheap $9 lamb shawarma plates at <a href="http://www.thepitakitchen.com/">Pita Kitchen</a> and the rich pork Tonkatsu ramen at <a href="http://www.jinya-la.com/ramen/">Jinya Ramen</a>.</div><div><br /><div>My happy find today is the Studio City Farmers Market. I missed having easy access to several weekend farmers markets in Mar Vista and Santa Monica and finding the Studio City market helped me feel a bit more at home today. It's a pretty good-size market with a variety of vendors selling fresh produce, eggs, honey, mushrooms, fresh pasta, seafood, breads, jewelry and clothing. It's also a great place to grab breakfast or lunch; I was really tempted to eat there but my hands were full of ingredients for the lunch and dinner that I was going to cook as soon as I got home.</div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAimP7EFEhqTsteKAejDm-QVOBvcm46rlrMYrNupI0ZH2EWeBtUJdUDzA-6UBWVT5t065uRzUcfNW3dhxs7xKoy1CsbMFoIOVRg7rhs7awKxJDNwaqUqS9ZwV5sUdkYgyfU49Okn1cfhl/s320/IMG_0730.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526547137087121938" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">My bounty from the Studio City Farmers Market! </span>I had one of these peaches right away when I got home. Man, it was juicy, sweet and tasted like Summer and most importantly, it smelled like a ripe peach!</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqRrwWj3c_WbtZzNnk9H5OiRbv1mfp6e0rBGOngM88AT64OpqhVKQgfod3HdPmVRroTCYV_c2ODPZGq40A1Zsz4zksyWNSSa2J4ut4gX-n2n6UN-GolMcYaFu8dx2kNmF1qRane4LuSGX/s320/IMG_0732.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526547145669021042" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">The Yang Farmstand had these beautiful baby bok choys, eggplants, carrots, garlic and green onions. The rest I got at from different vendors.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyFs2bsXkT-5YLjExpbVbHIoLpo4r7Pt1Kfv2NnkLlv4qNKWGD82nI3xGwcD0qYsgnX_SehA84miETD1OJOjivt8q10xKUyLmZ0PhmcdzGXqGOiYoaMheYO4N15rqpJx7H851pL09-H4F/s320/IMG_0731.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526547153688357234" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">I'm super excited about this fresh bucatini pasta and can't wait to cook it with some tiger prawns and a homemade tomato sauce tonight.</span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SM7sA_rMPKyUU_z_fhQviR4zkSwq8p5DhNVnhbkrHSjbXn7za0fB61QIXW45NqB1TkQn9V6PkglviJIDnzHhOmH0mdjeRhZsPde07wwyd6zQNWqWRIjvWjTMk2gI2jBqn2euUpOqwHh5/s320/IMG_0733.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526547156827066834" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">This bakery has really good bread. All natural and no preservatives and the bread is fresh and soft like a pillow. I was there too late and missed out on the cinnamon raisin bread but I put this one to good use for lunch today. Must try their rosemary, garlic and potato varieties next time.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOHeZ8mGyqgOq41I9gq3KhDlFd0Ngib7NDetHqPoyfx-rrCaNXqhikB2pO3BL1lYdSlxXjhQUaxBqMoEIralyGSNBZDOERPyc_ycO2oLFv-_y6o_zoD1Nbp-_6MuDmMd9otaW1IBUFeT-/s320/IMG_0738.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526548009690706322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">I present you a BET. Bacon - Egg - Tomato.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">Truth is I forgot to buy lettuce but substituting with an overeasy egg with the yolk running over the fresh heirloom tomato and the whole wheat honey bread made this sandwich a winner. Dan and I eat like Kings.</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZswIbt_6xoABw7EgMxxsnUHWUkvMhnVDpjNW7uqEl7msbWEL3hWI4tEueMJa9ugZy6OHCKK_GXz77EuQCoKn0RzN9nxFwTZRc-QBqziWwPHUld01iTFbyIzHa5_rHSMCnJldopDCgSbpb/s320/IMG_0740.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526548005735027906" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">Oh, don't forget to compliment your BET with a soda from Galco's. I love <a href="http://en.wikipedia.org/wiki/Cheerwine">Cheerwine</a>; it's like Cherry Dr. Pepper but way better.</div><div><br /></div><div>So, I am starting to adjust to my new hood. It is an easy 20 minute zip to Highland Park to satisfy my taco cravings whereas it took me 40 minutes from Palms before and it is relatively easy to get to K-town (Korean BBQ!) and Downtown. If you ever find yourself in the area, give my finds a try. I also welcome recommendations. If it weren't for a friend's recommendation, I wouldn't have found Pita Kitchen. Now, if only Father's Office and Sasabune would open on this side of town...</div><div><br /></div><div><br /></div><div><a href="http://www.studiocityfarmersmarket.com/HOME.html">Studio City Farmers Market</a></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >12052 Ventura Pl<br />Los Angeles, CA 91604</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >Sundays - 8am to 1pm</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >Free parking behind the Chase Bank or the nearby CBS Studios</span></span></div><div> </div></div>Hungry Kathttp://www.blogger.com/profile/14677442903203479410noreply@blogger.com1