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crispyfryenperu · 1 year

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I forgot I had a blog

Guao have things changed since I left site. This second round feels much different. One big difference is that the old municipality personnel was in their fourth year when we arrived, so they were already good friends, and a somewhat-oiled machine. The new municipality personnel is just becoming friends and learning their roles. For this fresh group, two foreign volunteers aren’t as exciting as they are one more thing to deal with.

One of my kindest and most consistent socios that I still get to work with - Señor Medina - President of the Japss Calango!

Getting to know the new landscape and it’s inhabitants has been a lot of work that I didn’t expect to do twice. (Although, whether I had left the country or not, a lot of my socios would have changed. The professors are rotated from school to school every year, and the municipality personnel almost all changed along with the new mayor.) Consequently, for my first month being back I was just coordinating and meeting people, only this week was I really able to get any projects started. Because I felt so unproductive, I also procrastinated on writing a blog post. I didn’t have anything to write about, and my panic about being unproductive just pushed me to procrastinate and be even LESS productive.

Being unproductive but happy, hanging with the volunteers

Some of my Calanguine friends!

In addition to all of the new socios, it’s been hard getting used to Peru the second time around. Visiting the US was so fun, going out with a few of my best friends, spending some time with my siblings, parents and pets in the California sun, eating vegan paella, taking hot showers, staying in nice airbnbs and sleeping in my comfortable childhood bedroom. There’s a lot to look back on and miss! Even though I have pretty much the best host family I could have asked for, it’s still difficult to live in someone else’s home, and accept how things are done in that home. Everything from the food, the schedules, the cleaning, the common spaces, is something to get used to, because I don’t own a thing here, just my clothes and books. I think one of the biggest things I can’t stand, is when I am served carbs with carbs. Normal Peruvian meals include mashed potatoes and rice, quinoa stew plus rice, or french fries on rice. Also milk and pasta soup. Okay, Peruvians will often put a chicken leg on top of these meals, but I don’t eat chicken. On these days I just need to take some deep breathes and do some meditation. But i am really lucky to have a host family that embraces me as a daughter and sister. AND that often cooks me a separate version of their meals but with soy meat. (speaking of which, they made yuca en la olla for my brothers birthday, and I had the yuca from the normal version, plus my soy version, and both were DELICIOUS!!)

Exhausting hand washing my clothes. And my cats going crazy like always.

On Saturday I went with Nathy to a flower festival. The municipality organized combis/buses to take tourists from the plaza up into the hills. The dirt road was uneven with constant potholes, and we rode along with locals taking their pots of arroz con pato, chicharron, and camote to sell at the festival. But through the window all you saw were the usual dusty, sandy hills that expand all along Peru’s coast. We finally pulled into a parking lot with other cars, and there were a few people walking along another dirt trail, into some hills. These hills were mostly brown - but you could see that they had a few trees on them. Honestly, at no point had I really thought there could be a hill covered in beautiful flowers in this part of Peru, so I wasn’t disappointed, nor surprised. We walked along the flat road leading up to the festival area, and you could see that the hills had more than a couple of trees, they had a bit of greenery and bushes over there. The festival area was nice, they were selling choclo con queso (corn with cheese), masamora, flan, alfajores, and art. On the other side they were sold arroz con pollo, chicharron, carapulcra, and other meals. We ended up buying the chicharron, which comes with fried camote (sweet potato), an onion salad, and yuca. It was 18 soles - super expensive!!! In the middle they sold bottles of wine for 25 soles, and they had bathrooms for men and women. Incredible, the bathrooms had running water, soap, AND toilet paper. Instead of doors, there were curtains, but still, what an incredible bathroom experience. At this center of the festival there were several trailheads, and you could continue hiking up into the mountains. At this point, yellow tulip-like flowers dotted the immediate area. We started hiking up, and it was truly beautiful. The yellow tulips were everywhere, and there were also tons of orange and yellow butterflies. They looked like monarch butterflies. There were also large grasshoppers burrowing in small holes all along the trail- many peaked their heads out as we passed. We also passed many tourists. Many people from Lima took tours for the day and stayed a few hours at the festival, and other locals from around Mala attended on the municipality bus, or with their own cars. I was pleasantly surprised by everything that day.

The flower we saw is called a flor de amancaes. The yellow bulbs have been a symbol of Lima since the 17th century, and appear on the 10 sol bill. Amancaes only flower once a year though, and are endemic to the Peruvian coast, so they re in danger of extinction.

When I started writing this post I was convinced I had nothing to write about. But a week of editing later and I have plenty more to say - especially everything I’ve been doing during evacuation.

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cjmingolelli · 2 years

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After a long day, we headed home to the Island... I made FI-groni cocktails, and Chef Marco made dinner... appetizers were crab cakes with salad greens and tomato, and the main course of pulled pork and charquican (ancient Chilean-Peruvian spicy vegan stew) topped with coral-lace tuiles. All great!!! Now we are relaxing 😁 (at Fire Island, New York) https://www.instagram.com/p/CijE7gMOS_6/?igshid=NGJjMDIxMWI=

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ljones41 · 2 years

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DISNEY’S CALIFORNIA ADVENTURE: Food & Wine Festival 2022

Recently, my family and I had enjoyed a day at the Disneyland Resort, where we attended the 2022 Food & Wine Festival at the Disney’s California Adventure theme park. The festival ended on April 26. Below is a selection of the food and drinks I had enjoyed at the festival:

DISNEY’S CALIFORNIA ADVENTURE: FOOD & WINE FESTIVAL 2022

Carbonara-Garlic Mac & Cheese - This was a delicious macaroni and cheese dish with peppered bacon and garlic. My only complaint was there seemed to be a bit too many bacon bits, making the dish a little too salty.

Gyro-inspired Flatbread with Impossible Ground Beef - I found this gyro-inspired sandwich with ground Impossible beef, chipotle hummus, tzatziki and spiced crispy chickpeas spicy and surprisingly delicious. I believe many vegans and vegetarians may have found it a welcoming addition to the festival.

Honey-Orange-Glazed Verlasso Salmon Salad - This was the only dish at the festival that I did not care for. I had no problems with the salad, the vinaigrette or the pickled chopped black olives and peppers that topped the salad. I did not even mind that the salmon was served cold. However, I thought the latter lacked flavor and could have been marinated before being cooked.

Snickers Caramel-Peanut Milk Chocolate Mickey Macaron - This macaron was probably the largest I have ever eaten. It was also very rich, very sweet and very delicious. Many YouTube influencers claimed that it actually tasted like a Snickers Bar. I cannot say that I would agree. But I did enjoy it very much.

Glazed BBQ Pork Belly - I will say this about the Disneyland Resort. Its cooks seemed to be better at preparing pork belly than their counterparts in Central Florida. I thought the pork belly was cooked perfectly - not undercooked or overcooked. The BBQ sauce proved to be a great addition to the dish. However, the macaroni salad that accompanied it struck me as incredibly bland. I barely touched it.

Aji de Gallina - This Peruvian dish consisted of stewed chicken with spicy yellow chile , along with jasmine rice and olive tapenade. And it was delicious. I honestly believed this would be something of a miss, but I have always been a chicken and rice fan. Although a bit salty at first bite, this dish proved to be my second favorite at the festival.

Black & Tan Beef Potato Puffs - This is it, ladies and gentlemen! This beef and potatoes dish proved to be my favorite dish at the festival. The dish consisted of pot roast with chives, lager micro sponge and tater tots, topped with a Karl Strauss Wreck Alley stout gravy. O-M-G! The flavor of this dish took my breath away. What can I say? Two thumbs up!

If you had attended the 2022 Disney’s California Adventure Food & Wine Festival, what were your favorite dishes?

#food #disney parks #disney's california adventure #disneyland resort #dca 2022 #disney's california adventure food & wine festival #disney's california food & wine festival 2022

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tonyduncanbb73 · 7 years

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Celeste Will Fill Somerville’s Union Square With Ceviche

Peruvian flavors, with a side of arts and collaboration

Somerville’s Union Square will welcome a new source for Peruvian cuisine in the new year, and the restaurant responsible will bring a little extra flare along with the food. Celeste will be a creative space and restaurant, with a focus on ceviche and artistic collaboration. JuanMa Calderon, Maria Rondeau, and Paola Ibarra are working on securing permits and finalizing plans, aiming to open the doors to their new restaurant at 21 Bow St. (formerly an acupuncture clinic, located right by the Juice Union and steps from Neighborhood) as early as February 2018.

Calderon, a chef and filmmaker, and Rondeau, an architect and producer, have previously collaborated on a restaurant concept called Kriollo Real, which they ran as a Peruvian pop-up within their Cambridge home, beginning in 2013. They were also responsible for an artist residency project in La Antigua, Guatemala, and have worked together to produce a film, Amores Gatos.

“Our ideas have always been tied to working collaboratively with friends and colleagues, allowing a sense of experimentation in how things happen, and challenging the status quo,” Rondeau tells Eater in an email.

Celeste will likewise reflect that mindset: As a restaurant, it will focus on recipes from Peru, where Calderon grew up learning cooking methods from his mother and grandmother. As a creative space, it will serve as a forum of sorts, where the community can come together over arts and food.

“Celeste is envisioned as an open and democratic space, where everyone participates sensorially in how the food is made — through views, color, scents, textures, sounds, and projections, it all works as part of the shared experience,” Rondeau says.

The food will center on “home-cooked meals, made with love,” according to Rondeau, with an emphasis on ceviche, made for diners’ viewing pleasure: Bar seating will overlook the restaurant’s open kitchen.

In addition to a catch-of-the-day ceviche and a vegan version made with artichoke hearts, expect to see three kinds of slow-cooked stews: aji de gallina, which is a creamy chicken stew; seco de cordero, made with lamb; and locro, a vegetarian stew made with squash. There will also be potato terrines and salads, along with daily specials like octopus with olive tapenade, mussels, and rice with lentils.

Paola Ibarra will manage the bar program, which will include beer, wine, and cocktails, along with liquors like mezcal and pisco. There will be a late-night bar menu as well.

“Pairing food with a good beer or a well-balanced drink is an art, and we believe is equally important to the culinary experience,” Rondeau says.

The Bow Street storefront is currently under construction, but it will eventually offer a “simple yet stimulating” interior. The restaurant will span about 450 square feet, and there will be seating for 24, including space along the windows and at the kitchen bar.

“The concept for the space is to create a vibrant and intimate environment, and although it is very small, the plan is open, inviting, and the space is full of light,” Rondeau says.

Provided

Testing a potential shrimp dish for Celeste at home

Celeste takes its name from the Spanish word for the color light blue, which Rondeau says “evokes a sense of space, and a mood.”

The restaurant is meant to be an experience, not just a place to eat.

“Celeste is tied to ideas of gathering, of community, of sharing a home-cooked meal, of belonging, of open-ended, of feeling at home,” Rondeau says.

When Celeste opens, it will provide guests the opportunity to share music playlists with other diners.

“The idea is not to blast the sound and create a dance floor, but rather, offer the space for figures from all parts of our community to share a different and intimate part of who they are — their sensibilities to music, mood and environment,” Rondeau says.

The space will also welcome community events, including live podcasts, invited artists, and more.

“Eventually, we also would like to use Celeste as a platform to collaborate with chefs in the area and from afar, inviting them to experiment with our flavors, and to share different tastes, techniques, and approaches with us,” Rondeau says.

The members of the Celeste team have been in the Cambridge and Somerville areas for 10 years, and Rondeau says they feel right at home in Union Square, calling it “an area that has struck a perfect balance between maintaining a vibrant community of local shops, and new and exciting restaurants that contribute greatly to the culinary scene in the Boston area. We are very excited to be part of this.”

Once Celeste opens, the restaurant will operate Sunday through Wednesday from 11 a.m. to 10 p.m. and Thursday through Saturday from 11 a.m. until 12 a.m., with the late-night menu available. Keep an eye on the restaurant’s website for updates.

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instantdeerlover · 4 years

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The Best LA Pop-Ups, Summer 2020 (1) added to Google Docs

The Best LA Pop-Ups, Summer 2020 (1)

We’re not sure if you’ve heard, but LA is in the midst of a renaissance. But you won’t find any lame ceiling paintings or anatomically lacking sculptures. What we’re witnessing is something much greater than all that. It’s a new dawn, a complete rebirth. It’s the beginning of a better, more delicious epoch. Behold! The Golden Age of Pop-Ups!

[INSERT GRAVE-SHAKING AWE AND HARP SOLOS HERE]

Sorry... we haven’t spoken to another human being in five months. Where were we? Oh yeah, pop-ups!

From dazzling boxes of sushi to Caribbean roti, some of the best (and most exciting) dishes in the city right now aren’t being made in restaurant kitchens - they’re coming from backyard BBQs, coffee shops, and loan office parking lots. But more on that later. Without further ado, here are the 27 great LA pop-ups you should know about.

Featured In The LA Socially Distant Summer Guide Everything you need to enjoy some semblance of summer. THE SPOTS Adda, The Hangout $$$$ 672 S. Santa Fe. Ave.

Not only do you get to eat delicious Indian food at Adda, The Hangout, you’re supporting a great cause, too, as a portion of all proceeds are donated to charities like No Kid Hungry and the LA Food Bank. Right now, the menu is only two dishes - kadai chicken served in a thick gravy with onions and bell peppers, and Punjabi chole (garbanzo beans cooked in onions and tomato sauce) - plus jeera rice that comes included on the side. All ordering is done through their Instagram, and pick-up occurs after 5pm on Wednesdays.

Aliza J. Sokolow $$$$ 1121 Glendon Ave.

LA food photographer and stylist Aliza J. Sokolow started baking her own challah and cookies - and selling them to the masses - in late spring. All ordering is done through her website, with five different pick-up locations throughout the city, ranging from Santa Monica to Echo Park to Encino. She’s also donating a portion of all proceeds to local charities.

Ăn Cơm An Com $$$$

Here’s how it works: Once a week, the homestyle Vietnamese pop-up drops a new menu on Instagram - most recently, they’ve featured dishes like cơm gà (poached chicken served over burnt star anise rice) and thịt kho, or caramel-braised pork belly. Once that goes live, you have approximately one hour to drop everything (and we mean everything) and head to their link in bio to place an order. Be warned - pre-orders tend to sell out quick.

Anjahles Anjahles $$$$

The menu at this Jamaican fusion pop-up is constantly changing, but what stays consistent is their innovative take on Caribbean cooking. Well, that and their incredible graphic design skills. Past menus have included burritos made with oxtail, jerk chicken served over rice, and “mosschata,” an Irish moss horchata sweetened with agave nectar. The menu is posted every Friday at 9am for preorders — so make sure you set an alarm (or seven), then text your order to (323) 300-4054.

Anikah Shaokat Bali Mesari $$$$

Chef Luh Putu Suarniti harnesses the unique flavors of Bali at this Downtown pop-up. Think fragrant plates of nasi jinggo, a classic dish made with chicken, yellow rice, and coconut milk, or Balinese pork ribs served with sambal matah. Pre-orders for Bali Mesari open every Saturday at 5pm, DM their Instagram to place one.

Bridgetown Roti $ $ $ $ Caribbean in Arts District $$$$ 672 S. Santa Fe. Ave.

This Caribbean pop-up specializes in one thing, and one thing only - Bajan roti. Pockets of thick, flaky dough are stuffed with fillings like curry-braised oxtail and peppers, as well as sweeter options, like curried yams and mangoes. Lurk their Instagram for the next pick-up date, then DM to order. And maybe bring a friend? Orders are capped at eight patties/person.

Brant Cox Burmese, Please! $ $ $ $ Burmese in Arts District $$$$ 672 S. Santa Fe Ave.

Securing an order here might require a bit of planning (pick-ups only happen twice a month, on Tuesdays), but in a city with shockingly few Burmese options, breaking out your calendar app just might be worth it. The Southeast Asian pop-up brings you dishes like fermented tea leaves, catfish soup, and vegan khao swè, a traditional curried stew made with thick noodles. But what really makes the food special here are the details — our Editorial Operations Coordinator, Anikah Shaokat, recently ate here and had this to say:

“Everything at Burmese, Please! is rave-worthy. But what really made the entire meal memorable were the accoutrements. Namely the Ngapi Kyaw, a salty, umami-rich fermented shrimp powder. This is a staple in Southern Burmese cooking (very close to where I grew up), where seafood isn’t just food, but a way of life.”

So… yeah. It’s probably time to fire up the Google Calendar.

Calabama $ $ $ $ Sandwiches in East Hollywood $$$$ 5406 Lexington Ave.

Turns out, there are very few greater joys in quarantine than watching a breakfast sandwich being lowered in a bucket from a fourth-floor fire escape - particularly when the sandwich tastes as good as the one from Calabama. This Sunday-only pop-up operates out of an East Hollywood apartment, where ordering is done via their Instagram and pick-up comes in the form of a giant red bucket that’s lowered into your awaiting arms. The sandwich itself is essentially a giant breakfast grilled cheese, and yes, it’s even better than it sounds. Be sure to grab a bottle of their (literally) home-made hot sauce, too.

Brant Cox Carla Cafe $$$$ 9229 W Sunset Blvd

Home to some of our favorite new sandwiches in LA, Carla Cafe currently pops-up every few days inside Bootsy Bellows in West Hollywood. They post all the ordering details on their Instagram so definitely give them a follow and, uh, wait? (we’re not sure why they’re private, either). Stay diligent, though - they sell out quickly. They only make one kind of sandwich each day and it always changes, but just know that whether you get the garlic aioli chicken, tuna chop, or pesto chicken, it’s going to be incredible.

Brant Cox Chainsaw $$$$

Located inside a garage in Echo Park/Historic Filipinotown, Chainsaw started as an underground dinner party series in 2019 run by the former pastry chef at Here’s Looking At You (RIP) and a sous chef at Providence. During quarantine, it’s become a contactless pop-up selling homemade pies, ice cream, and a grilled pork sandwich that needs to be put on your priority list immediately. Available only on Sundays as a part of their $30 “Chainsaw Lunchbox,” this hefty sandwich comes topped with smoked potatoes, shredded lettuce, black butter, tomatoes, garlic mayo, and grilled pork shoulder we’re confident would be a star dish on any restaurant menu in town.

De Porres de Porres $$$$

For seven years, Pablo Osorio and Danielle Bell staged intimate dinner parties across the U.S. Now, they’ve launched a weekly delivery service, featuring an always-changing menu of dishes inspired by Osorio’s native Peru, and desserts inspired by Bell’s time in the South. That means gravy-smothered quail, vegan causa (Peruvian potato casserole), and caramel pound cake - delivered right to your door. For ordering info and more, check out their website.

Brett Keating Dough Daddy LA $ $ $ $ Pizza in Downtown LA $$$$

A new pop-up in Downtown LA, Dough Daddy makes incredible Detroit-style pizzas and (presumably not-Detroit-style) cocktails. And if you’re wondering what, exactly, a Detroit-style pizza is: It’s a thick, rectangular pie with Wisconsin brick cheese melted on top, and then topped with tomato sauce. The pies are absolutely tremendous here - crunchy, doughy, and chewy all at the same time - and the accompanying cocktails taste like they came from your favorite tiki bar. Order through their Instagram, but be warned: Pick-up slots disappear faster than the Lions’ playoff chances. For more info, check their Instagram.

Golden Rice Co. Golden Rice Co. $$$$ 9229 Sunset Blvd

A Persian pop-up making perfectly crisp, Saffron-studded tahchin - rice cakes popular in Iranian cuisine - Golden Rice Co. does Sunday pick-ups and deliveries, and they sell out fast (like, they’re currently taking orders for September 6th). To see their full menu, which includes other Persian favorites like Mast (a refreshing salad made with yogurt, cucumbers, and dill), or to place an order in while you still can, check out their Instagram.

Brant Cox Gold Land BBQ $ $ $ $ BBQ in Culver City $$$$ 12430 Washington Blvd.

Gold Land BBQ sets up shop every Sunday in the back parking lot of Menotti’s Coffee Stop in Culver City West. Running from 11am-3pm, expect a true neighborhood barbecue feel, complete with a giant grilling pit, music on the loudspeaker, blankets and chairs strewn about, and some of the best Santa Maria-style BBQ in LA. The ribs and linguica sausage are standouts. You can pre-order through their website.

Kinkan Kinkan $$$$

From neatly packed sashimi bentos to dazzling boxes of uni, this Silver Lake sushi pop-up is utterly obsessed with perfection - but in the best way possible, kind of like Sugarfish on Adderall. Elaborate chirashi dons are served in ceramic bowls (which can be purchased for $5) and are filled with expertly cut pieces of bluefin tuna, unagi, sea bream, and ikura. Plus they give you a little can of yuzu soda with every meal, which is just... nice? DM their Instagram to pre-order.

Brant Cox Kuya Lord $ $ $ $ Filipino in La Canada Flintridge $$$$ 4526 La Granada Way

This Filipino pop-up is run by Lord Maynard Llera, a former sous chef at Bestia, and operates entirely out of his house in La Canada-Flintridge. There isn’t a set ordering schedule at the moment, but you’ll get all the menu, payment, and pick-up location details by following @kuyalord_la on Instagram. So go ahead and do that right now, because this food is simply too special to miss. The pancit chami is a revelation.

Neighborhood BBQ $$$$ 4730 Crystal Springs Dr.

Neighborhood BBQ is run by Erik Piedrahita, the former executive sous chef of Bon Temps (RIP), and specializes in giant family-style BBQ kits. The exact menu changes weekly, but you can expect a few different salads, mac and cheese, cornbread, and a Santa Maria-style protein of some sort - all packaged together for about $90. Orders open Monday at 10am via their website and pick-ups happen Saturday at 6pm in Griffith Park.

Nunchi $$$$

Roll cakes decorated with flowers. Lotus rice that’s been stained pink. And jelly mooncakes in the shape of corn on the cob? At Nünchi, the lines between art and food aren’t just blurred — they cease to exist. Equal parts Korean pop-up, dessert catering, and vaporwave dreamscape, everything here seems too pretty to eat — but maybe that’s the point? DM their Instagram to pre-order.

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Paratta $$$$ 672 S Santa Fe Ave

Paratta is an Arts District pop-up specializing in modern Desi (South Asian) street food. Think flaky lachha paratha rolls, chicken tikka samosas, and wagyu beef kabab platters. They’re currently open Wednesday-Sunday and ordering is available online and through most major delivery apps. Pick-up is located at Crafted Kitchen, at 672 S. Santa Fe Ave. in the Arts District.

Perilla Perilla $$$$

Perilla is a Korean pop-up where chef Jihee Kim cooks a rotating menu of banchan out of her tiny kitchen in Koreatown. She takes inspiration from whatever she sees at the farmer’s market that week, which means seasonal dishes like corn crab salad with tomatoes, fermented carrot in ginger and mandarin zest, and green beans in creamy garlic confit. For menu and information, check out her Instagram.

Ribtown BBQ Ribtown BBQ $$$$ 2125 W. Jefferson Blvd

This Southern-style BBQ truck is serving pit-smoked perfection, in the form of hot links, pulled pork, and, their house speciality - tender, juicy rib tips covered in a custom Sweet Baby Ray’s sauce (a.k.a. Mark Zuckerberg’s favorite meat accompaniment). And although they might operate out of a loan office parking lot, when the meat looks this good, there’s no way in hell you’ll be leaving alone. Yes, we went to college. And yes, we’re still paying off those loans - maybe with Ribtown, we’ll kill two birds with one stone? Open Friday through Saturday, pre-order through their website.

rose + rye $ $ $ $ Cafe/Bakery , Dessert in Granada Hills $$$$

This dessert pop-up has only been around since the end of May, but it’s already managed to hold cake auctions in honor and raise funds for Breonna Taylor and Elijah McClain, participate in the Pies For Justice bake sale, and educate their followers on critical radical justice issues. All of this, while continuing to make one of the best treats in town - baked in a crisp, golden crust, Rose + Rye’s banana Nutella pie isn’t just good, or even great - it’s Decadent with a capital D. Head to their Instagram to place an order.

Shappy Pretzels $$$$ 11701 Moorpark St.

Philadelphia might’ve given us Gritty and Kitten Mittens, but our favorite thing to ever come from The City Of Brotherly Love is unequivocally the soft pretzel. And now, you can get the real thing right here in LA. Operating out a cafe/catering shop in Studio City, Shappy Pretzels is a one-man pop-up that offers pick-up from 11am-11pm Thursday-Sunday. Ordering can be done via their website, but be sure to plan ahead, they tend to be sold out about two weeks in advance.

Thank You Coffee Thank You Coffee $$$$

This is easily the cutest coffee pop-up in the city, and perhaps even… the world? Operating out of the Chinatown stationery store Paper Please (good manners abound here), Thank You Coffee offers a compact menu of pour overs, herbal teas, and specialty drinks, like the You’re Welcome latte, made with lapsang souchong syrup (a smoky, aromatic black tea from China’s Fujian Province), chicory pecan bitters, espresso, and oat milk. Plus all of the bottles come with little cat drawings. What the hell.

The Bad Jew The Bad Jew $$$$

Rebecca King is the titular Bad Jew at her “very un-kosher” sandwich pop-up, which operates weekends out of places like The Nosh in Beverly Hills and Naughty Pig on the Sunset Strip. She wood-smokes and cures all her own meats for sandwiches like the Reubecca (a corned pork Reuben) and the Danny Boy (a pork pastrami Reuben).

Villas Tacos $ $ $ $ Tacos in Highland Park $$$$ 4958 Lincoln Ave.

This backyard spot in Highland Park is making some of the Best New Tacos In LA. Starting with a Dodger-blue corn tortilla base (taquero Victor Villa’s tribute to his hometown team), these seven-layer quesotacos pile on the mesquite-grilled meats, and are made even better with a bit of Villa’s fiery salsas and pinch of pickled hibiscus onions. The house specialty - and we mean that literally, since Villa operates out of his grandmother’s corner lot - is chorizo and potato, which we love. Give them a follow on Instagram, and DM your order for pick-up.

Brant Cox Warung Bali $$$$ 740 S Western Ave #116

Run by a former N/naka chef, Warung Bali is a Sunday-only pop-up that operates out of Iki Ramen in Koreatown and specializes in Balinese-style seafood bento boxes. For only $22, you get grilled snapper and shrimp, spicy sauteed squid, sayur urap (Balinese mixed vegetable), acar (pickled vegetables), and two different kinds of sambal. It’s a great value, but considering how incredible the food tastes, we’d pay double that to get it. All pre-orders are done through their Instagram.

via The Infatuation Feed https://www.theinfatuation.com/los-angeles/guides/best-la-pop-up-restaurants Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created September 14, 2020 at 11:42PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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plants-rule · 5 years

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My second , 5-minute “Get Healthy” Simple Step:

Add Some Beans

Pop question:

How many beans do you need to eat to live longer?

1/4 cup?

1 cup?

1 pound?

Answer:

For every 20g of beans you eat (that’s only about a tablespoon), you might live 6% longer.

That’s because beans are a healthy source of plant-based protein, loaded with heart-healthy fiber, and provide other key nutrients like iron and calcium. Beans have been around for centuries, feeding centuries of people all over the globe – from the soybeans of Japan to the chickpeas of India and the pinto beans of the American West. Nowadays, canned beans are still one of the cheapest proteins on the market (you can get cooked organic beans around $1/ pound), making healthy eating both affordable and convenient.

My second, 5-minute “Get Healthy” Simple Step: Add Some Beans

When you do your weekly grocery shopping, pick up 4 cans of beans. Could you eat these 4 cans of beans in a week? Of course you can! Toss them on salad, add them to pasta, cook them into soup, or purée into a creamy dip. Bottom line: keep it simple.

Here’s my Ultimate Chef’s guide to Beans —

How they taste, what to do with them, and why you need more

Baby Rapini

Sweet Napa cabbge

Broccoli at Austin Farmer’s Market

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The Taste:

What used to be considered strictly “poor man’s food” is now popping up in trendy restaurants as chefs and farmers discover heirloom, varieties like Anasazi, European Soldier, and Yellow Eye Stueben. While beans offer a rainbow of colors and sizes to choose from, their flavor and textures are quite consistent. A bean aficionado might be able to distinguish between pinto and black turtle, but, for most of us, beans all seem to pretty much fall into the same taste profile. However, you can play with beans in the kitchen 2 main ways:

How you cook them

How you flavor them

Chef’s Tip: You can add healthy, delicious flavor to beans by infusing the cooking liquid with ingredients like chipotle peppers, garlic, onion, and bay

How to Cook the Ultimate Beans:

From braising to stewing to roasting, there are quite a few options for cooking beans. My experience as a plant-based chef has taught me a few key lessons on basic cooking techniques for beans:

Roasting

Skill Level: Intermediate – Advanced Taste Level: Nervous Seedling

Use on: Already cooked beans. Chickpeas and edamame makes delicious bite-sized snacks after roasting with a spiced coating. If you’re ever Peru or another part of South America, try some Roasted Habas. These crunchy snacks are a regional favorite for crunchy street food snacking,

How to do it: Preheat oven to 350. Make a coating by combining 1 tbsp. chickpea flour with 3 tbsp. warm water. You can season this coating with spices like chili powder, cumin, smoked paprika, or garlic powder. Drain the cooked beans and get them as dry as possible. Then, toss around in the coating. Spread the beans onto a baking sheet and roast for bout 65-70 minutes, stirring every 20 minutes. Remove from the oven and let completely before storing. Just store in an open container (like a bowl), on the counter.

Chef’s Tips for Ultimate Flavor: Rather than just regular seasonings, add some interesting flavors to your coating. Use wasabi powder for some wicked heat, nutritional yeast for cheesy flavor, or toasted sesame seeds for a nutty crunch.

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Chef’s Plant-Based Tip: Chickpea Flour mixes with warm water to create a crunchy coating for roasted beans. This replaces the egg white chefs traditionally use

Crunchy Wasabi Edamame – Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan Protein, Baked Snack Recipe

Braising

Skill Level: Intermediate Taste Level: Curious Seedling – Confident Brussel Sprout

Use on: Any beans. This is the main way to cook beans from raw.

How to do it: First, you’ll want to soak the beans. To do this, simply cover the beans with a few inches of water and let sit for 6-10 hours. Then, drain and rinse off the soaking liquid. Place the soaked beans in a pot and cover with fresh water, enough to come about 2 inches over the beans. Cover the pot, bring to a boil, and then reduce to a simmer. Simmer until the beans are tender, about 45-90 minutes, depending on the size and age of the beans.

To make the Ultimate: You can infuse the cooking liquid with all sorts of flavor. I love adding smoked chipotle peppers (instead of the traditional smoked ham) to black beans for an irresistible Black Bean Soup. Or fresh bay leaves add bright flavor to simple Shiitake Mushroom Miso Soup with Black Beans and Spinach. Braised sweet onions create a satisfying backdrop to hearty Giant Peruvian Lima Beans that even meat lovers gobble up.

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The first step of “braising” is “browning”. Sweat the onion and smoked paprika until aromatic and golden brown around the edges.

Smoky Sweet Braised Giant Lima Beans – Healthy, Gluten-Free, Grain-Free, Plant-Based, Oil-Free, Vegan Recipe

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Canned or Frozen

Skill Level: Beginner Taste Level: Curious Seedling – Confident Brussel Sprout

Use on: Any canned or frozen bean. The most commonly available in US markets are: garbanzo, black beans, red kidney, cannellini, and pinto.

How to do it: Okay, so technically you aren’t really cooking the beans, but that’s okay! For canned beans, you want to drain and rinse off the liquid from the can. This liquid isn’t appetizing and can cause gas. Frozen beans just need to be cooked 1-2 minutes, either in the microwave, boiled, or just cooked into whatever stew, soup, or warm dish you’re already making

To make the Ultimate: Add some flavor! Even if you’re just looking for a quick, satisfying snack, add some flavor with dried spices, soy sauce, or even chili sauce. Sprinkle smoked salt onto chickpeas, add a dash of chili powder to a bowl of pintos, or stir miso paste in with frozen edamame. Microwave for a minute to activate the spices, grab a spoon, and dig in.

Chef’s Tip: When using canned beans, you should always drain and rinse the beans thoroughly. The liquid in the can is not delicious and can upset your stomach

Healthy Bean Nutrition:

Heart-Healthy Fiber,

Plant-Base Protein,

Antioxidant Color,

Essential Iron and Calcium

Some truths about beans:

Fiber Truth:

Beans are loaded with fiber. You probably already know this. Did you know that just 1 cup of beans has about ½ of your daily fiber? It’s so simple. There is NO fiber in animal-based protein. No fiber in chicken breast, salmon, shrimp, eggs, grass-fed steak, or hormone-free cheese. Fiber helps keep you full without any calories. It gives you long-lasting energy and has extra heart-healthy benefits. It lowers your cholesterol, lowers blood pressure, and protects against stroke and diabetes.

Big ‘Ole Italian Salad – Healthy, Gluten-Free, Grain-Free, Oil-Free, Plant-Based, Vegan Recipe

Protein Truth:

In the plant-based food world, beans “bring it” when it comes to protein. 1 cup of black beans has about 16g of protein, over 1/3 of the daily protein goal for women. One of the most common mistakes of a someone starting a plant-based diet is to overdo it on veggies and salads, forgetting to add complex carbohydrates like beans. While there is protein in fruits and vegetables, eating your daily 1 cup of beans can help ensure that you’re getting enough protein. It can help ensure your energy level stays up and you stay satisfied.

Iron Truth:

Iron deficiency is a common concern for someone adopting a plant-based diet. However, “vegetarians do not have a higher incidence of iron deficiency than do meat eaters”. In fact, beans and Dark Greens are healthy sources of vegan iron. Plant-based iron is composed of non-heme iron, which is harder for your body to absorb than animal-based iron. Vegetarians need to be mindful, then, of getting a little extra iron in their diet – more reason to get your daily 1-cup serving of beans, and plenty of healthy, dark greens. On the flip side, Vitamin C greatly helps with iron absorption. Vitamin C is in foods like spinach, sweet potatoes, broccoli, tomatoes, and cauliflower. So, eating a big salad with a bunch of beans on top makes for a Vitamin C – Iron powerhouse combination. There isn’t any Vitamin C in that big piece of steak. Without that Vitamin C, most of that iron might not get absorbed in your body.

Heirloom Red European Soldier Beans – Healthy, Plant-Based Protein

Antioxidant Truths:

Beans are full of antioxidants. Just like with fruits and vegetables, the many colors of beans point to the many antioxidants under their skin. In fact, darker beans have been shown to have more antioxidants than their lighter counterparts. Don’t get too wrapped up in the details, though. Eat a variety of beans that fit your tastes.

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Get Your Beans Recipes:

Hungry Yet?

Here are some healthy, plant-based recipes to inspire you to Get Your Beans:

http://Get Your Beans

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References and More Reading:

Aging, Food, Culture, and Healthy (big study that found the advantages of Greek aka “Mediterranean” diet):

“A high intake and variety of plant foods (in particular vegetables, legumes and fruit); a high intake and variety of seafood and a low intake of meat emerged with statistical and biological significance… the importance of the overall traditional Greek food culture, with its emphasis on plant derived food of various kinds, as opposed to individual food categories, in protecting against premature death. “

Southeast Asian J Trop Med Public Health. 1997;28 Suppl 2:100-12: https://www.ncbi.nlm.nih.gov/pubmed/9561644

Antioxidant Activity of Extracts, Condensed Tannin Fractions, and Pure Flavonoids from Phaseolus vulgaris L. Seed Coat Color Genotypes, Sugarbeet and Bean Research Unit, Agricultural Research Service, U.S. Department of Agriculture, Plant and Soil Science Building, Michigan State University, East Lansing, Michigan 48824, Clifford W. Beninger * and George L. Hosfield, J. Agric. Food Chem., 2003, 51 (27), pp 7879–7883, Publication Date (Web): December 3, 2003: http://pubs.acs.org/doi/abs/10.1021/jf0304324?prevSearch=%5BContrib%3A%2BClifford%2BW.%2BBeninger%2C%5D&searchHistoryKey=&

World Health Organization Calcium Recommendations for Preventing Osteoporosis: http://www.who.int/dietphysicalactivity/publications/trs916/en/gsfao_osteo.pdf

Vitamin C in Fruits and Vegetables: http://www.fruitsandveggiesmorematters.org/vitamin-c-in-fruits-and-vegetables

How Fiber Protects Your Heart, by John Donovan: http://www.webmd.com/diet/features/fiber-heart

Nutritional Value of Dry Beans, pdf: http://beaninstitute.com/nutritional-value-of-dry-beans/

Step Two: Add Some Beans, An Easy Change towards a Healthy, Plant-Based Life My second , 5-minute “Get Healthy” Simple Step: Add Some Beans Pop question: How many beans do you need to eat to live longer?

#advice #beans #diet #easy #fiber #how to cook #nutrition #protein #simple #weight loss

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deliciously-vegan · 1 year

Text

Peruvian-inspired Vegetable Soup

1 tbsp olive oil 1 leek, chopped (tops and bottoms removed) 2 cloves garlic, peeled and minced 2 cups peeled and chopped white potato 2 cups peeled and chopped sweet potato (or squash) 1 cup peeled and chopped carrot 6 cups vegetable bouilllon 1 tbsp huacatay paste (Peruvian black mint paste) 2 tsp cumin 1 tsp aji amarillo paste (Peruvian yellow chili pepper paste) 1 cup frozen corn kernels 1 cup frozen green beans, chopped 1 can lima beans, drained and rinsed a large handful of fresh cilantro, chopped a large handful of fresh parsley, chopped the juice of two limes 1 tbsp agave 1 tsp sea salt 1/4 tsp black pepper Heat olive oil in a large saucepan over low heat. Sauté the leek for several minutes. Add the garlic and saute for another minute or two. Stir in the; potato, sweet potato, carrot, vegetable bouillon, huacatay paste, cumin, and aji amarillo paste. Turn heat to high. As soon as soup comes to a boil, reduce to low heat and simmer for about 8 minutes. Stir in the corn kernels and green beans. Turn heat back to high and cook for another 2 minutes. Turn heat off. Stir in the; lima beans, cilantro, parsley, lime juice, agave, sea salt, and black pepper. Ladle into bowls and serve. Yields; about 6 large servings.

#soup #vegan soup #vegan vegetable stew #vegetable stew #peruvian vegetable soup #Latin American vegan recipes

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deliciously-vegan · 1 year

Text

Locro de Zapallo (Peruvian Squash Stew)

1 tbsp olive oil 1 white onion, peeled and chopped 1 tbsp minced garlic 6 cups peeled and cubed squash 2 cups peeled and chopped floury potatoes 2 cups water 1 can (400 ml) coconut milk 1 tbsp vegetable bouillon powder 1 tbsp huacatay paste 1 tsp aji amarillo paste 2 bay leaves 2 cups frozen corn kernels 1 can (540 ml) lima beans, drained and rinsed a large handful of fresh cilantro, chopped the juice of two limes 200 grams of vegan feta, diced 1 tbsp agave 1 tsp sea salt 1/4 tsp black pepper Heat olive oil in a large saucepan over low heat. Sauté for several minutes. Add the garlic and sauté for another minute or two. Stir in the; squash, potatoes, water, coconut milk, vegetable bouillon powder, huacatay paste, aji amarillo paste, and bay leaves. Turn heat to high. As soon as stew comes to a boil, reduce to low heat and simmer for about 8 minutes, stirring occasionally. Stir in the corn kernels and lima beans and cook for another two minutes. Remove from heat. Pluck out the bay leaves. Stir in the; cilantro, lime juice, vegan feta, agave, sea salt, and black pepper. Ladle over white rice and serve.

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tonyduncanbb73 · 7 years

Text

Celeste Will Fill Somerville’s Union Square With Ceviche

Peruvian flavors, with a side of arts and collaboration

Paola Ibarra will manage the bar program, which will include beer, wine, and cocktails, along with liquors like mezcal and pisco. There will be a late-night bar menu as well.

“Pairing food with a good beer or a well-balanced drink is an art, and we believe is equally important to the culinary experience,” Rondeau says.

“The concept for the space is to create a vibrant and intimate environment, and although it is very small, the plan is open, inviting, and the space is full of light,” Rondeau says.

Provided

Testing a potential shrimp dish for Celeste at home

Celeste takes its name from the Spanish word for the color light blue, which Rondeau says “evokes a sense of space, and a mood.”

The restaurant is meant to be an experience, not just a place to eat.

“Celeste is tied to ideas of gathering, of community, of sharing a home-cooked meal, of belonging, of open-ended, of feeling at home,” Rondeau says.

When Celeste opens, it will provide guests the opportunity to share music playlists with other diners.

The space will also welcome community events, including live podcasts, invited artists, and more.

0 notes

tonyduncanbb73 · 7 years

Text

Celeste Will Fill Somerville’s Union Square With Ceviche

Peruvian flavors, with a side of arts and collaboration

Paola Ibarra will manage the bar program, which will include beer, wine, and cocktails, along with liquors like mezcal and pisco. There will be a late-night bar menu as well.

“Pairing food with a good beer or a well-balanced drink is an art, and we believe is equally important to the culinary experience,” Rondeau says.

“The concept for the space is to create a vibrant and intimate environment, and although it is very small, the plan is open, inviting, and the space is full of light,” Rondeau says.

Provided

Testing a potential shrimp dish for Celeste at home

Celeste takes its name from the Spanish word for the color light blue, which Rondeau says “evokes a sense of space, and a mood.”

The restaurant is meant to be an experience, not just a place to eat.

“Celeste is tied to ideas of gathering, of community, of sharing a home-cooked meal, of belonging, of open-ended, of feeling at home,” Rondeau says.

When Celeste opens, it will provide guests the opportunity to share music playlists with other diners.

The space will also welcome community events, including live podcasts, invited artists, and more.

0 notes

tonyduncanbb73 · 7 years

Text

Celeste Will Fill Somerville’s Union Square With Ceviche

Peruvian flavors, with a side of arts and collaboration

Paola Ibarra will manage the bar program, which will include beer, wine, and cocktails, along with liquors like mezcal and pisco. There will be a late-night bar menu as well.

“Pairing food with a good beer or a well-balanced drink is an art, and we believe is equally important to the culinary experience,” Rondeau says.

“The concept for the space is to create a vibrant and intimate environment, and although it is very small, the plan is open, inviting, and the space is full of light,” Rondeau says.

Provided

Testing a potential shrimp dish for Celeste at home

Celeste takes its name from the Spanish word for the color light blue, which Rondeau says “evokes a sense of space, and a mood.”

The restaurant is meant to be an experience, not just a place to eat.

“Celeste is tied to ideas of gathering, of community, of sharing a home-cooked meal, of belonging, of open-ended, of feeling at home,” Rondeau says.

When Celeste opens, it will provide guests the opportunity to share music playlists with other diners.

The space will also welcome community events, including live podcasts, invited artists, and more.

0 notes

tonyduncanbb73 · 7 years

Text

Celeste Will Fill Somerville’s Union Square With Ceviche

Peruvian flavors, with a side of arts and collaboration

Paola Ibarra will manage the bar program, which will include beer, wine, and cocktails, along with liquors like mezcal and pisco. There will be a late-night bar menu as well.

“Pairing food with a good beer or a well-balanced drink is an art, and we believe is equally important to the culinary experience,” Rondeau says.

“The concept for the space is to create a vibrant and intimate environment, and although it is very small, the plan is open, inviting, and the space is full of light,” Rondeau says.

Provided

Testing a potential shrimp dish for Celeste at home

Celeste takes its name from the Spanish word for the color light blue, which Rondeau says “evokes a sense of space, and a mood.”

The restaurant is meant to be an experience, not just a place to eat.

“Celeste is tied to ideas of gathering, of community, of sharing a home-cooked meal, of belonging, of open-ended, of feeling at home,” Rondeau says.

When Celeste opens, it will provide guests the opportunity to share music playlists with other diners.

The space will also welcome community events, including live podcasts, invited artists, and more.

0 notes

tonyduncanbb73 · 7 years

Text

Celeste Will Fill Somerville’s Union Square With Ceviche

Peruvian flavors, with a side of arts and collaboration

Paola Ibarra will manage the bar program, which will include beer, wine, and cocktails, along with liquors like mezcal and pisco. There will be a late-night bar menu as well.

“Pairing food with a good beer or a well-balanced drink is an art, and we believe is equally important to the culinary experience,” Rondeau says.

“The concept for the space is to create a vibrant and intimate environment, and although it is very small, the plan is open, inviting, and the space is full of light,” Rondeau says.

Provided

Testing a potential shrimp dish for Celeste at home

Celeste takes its name from the Spanish word for the color light blue, which Rondeau says “evokes a sense of space, and a mood.”

The restaurant is meant to be an experience, not just a place to eat.

“Celeste is tied to ideas of gathering, of community, of sharing a home-cooked meal, of belonging, of open-ended, of feeling at home,” Rondeau says.

When Celeste opens, it will provide guests the opportunity to share music playlists with other diners.

The space will also welcome community events, including live podcasts, invited artists, and more.

0 notes

tonyduncanbb73 · 7 years

Text

Celeste Will Fill Somerville’s Union Square With Ceviche

Peruvian flavors, with a side of arts and collaboration

Paola Ibarra will manage the bar program, which will include beer, wine, and cocktails, along with liquors like mezcal and pisco. There will be a late-night bar menu as well.

“Pairing food with a good beer or a well-balanced drink is an art, and we believe is equally important to the culinary experience,” Rondeau says.

“The concept for the space is to create a vibrant and intimate environment, and although it is very small, the plan is open, inviting, and the space is full of light,” Rondeau says.

Provided

Testing a potential shrimp dish for Celeste at home

Celeste takes its name from the Spanish word for the color light blue, which Rondeau says “evokes a sense of space, and a mood.”

The restaurant is meant to be an experience, not just a place to eat.

“Celeste is tied to ideas of gathering, of community, of sharing a home-cooked meal, of belonging, of open-ended, of feeling at home,” Rondeau says.

When Celeste opens, it will provide guests the opportunity to share music playlists with other diners.

The space will also welcome community events, including live podcasts, invited artists, and more.

0 notes

tonyduncanbb73 · 7 years

Text

Celeste Will Fill Somerville’s Union Square With Ceviche

Peruvian flavors, with a side of arts and collaboration

Paola Ibarra will manage the bar program, which will include beer, wine, and cocktails, along with liquors like mezcal and pisco. There will be a late-night bar menu as well.

“Pairing food with a good beer or a well-balanced drink is an art, and we believe is equally important to the culinary experience,” Rondeau says.

“The concept for the space is to create a vibrant and intimate environment, and although it is very small, the plan is open, inviting, and the space is full of light,” Rondeau says.

Provided

Testing a potential shrimp dish for Celeste at home

Celeste takes its name from the Spanish word for the color light blue, which Rondeau says “evokes a sense of space, and a mood.”

The restaurant is meant to be an experience, not just a place to eat.

“Celeste is tied to ideas of gathering, of community, of sharing a home-cooked meal, of belonging, of open-ended, of feeling at home,” Rondeau says.

When Celeste opens, it will provide guests the opportunity to share music playlists with other diners.

The space will also welcome community events, including live podcasts, invited artists, and more.

0 notes