Tag Archives: food

Cupcakes, America to the Core?

23 Apr

My friend, KTG, sent me a link to an online deal for a diner/brunch/cupcake place, American Cupcake.  I was captivated by the website and decided to buy this online deal.  I think the deal was $15 for two entrees and two cocktails.

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We got the Bacon Sausage Omelette, Trio of Benedicts, Salted Caramel Pancakes, a bloody mary and mimosa.  The food was pretty good, and with the deal, totally worth it.  But without a discount, I wouldn’t spend $15 for eggs benedict anywhere.  The pancakes were probably the best dish, hahaha.  And I liked how my bloody mary had a slice of bacon in it.  Yum!

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I still had to try their cupcakes, since it is what they’re named after.  I tried the most colorful ones, Lemon, Coconut, Bubblegum, and Cotton Candy.  I really liked the cupcakes; they were very moist and buttery, but they were just yellow cake.  The only difference were the various colored frosting which were flavored, but the cakes weren’t so I was a little disappointed about that.  I was hoping for something totally different, like bubblegum flavored cake!

All in all, I may come back here eventually, but not anytime soon.  The decor was extremely fun and cute.  If I had  a girlfriend visiting who likes novelty stores like this, I’d take her here.

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Good Soup, Good Karma

10 Dec

The weather in SF has been unpredictable. One day the temperature just dropped and it was FUH-Reeezing. So I decided to use the chicken carcass I always seem to have on hand and make some soup. Veering from my usual soup that I always make, I decided to change things up, as Normalicious suggested, so I made an Asian soup instead.

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My mom taught me how to make this awesome Japanese soup that she calls Obousan soup, or Buddhist Monk Soup.  Buddhist monks are generally vegetarians so this soup incorporates tons of veggies and is traditionally made with either fish broth or no broth at all.  It’s light aromatic and reminds me of home.

Kitchen Mischiefs’ Mama’s Obousan Soup

chicken carcass
1 gobou (burdock root)
4 – 5 taro potatoes
1 carrot, cut in half-inch pieces
1 basket of shiitake mushrooms, cut in half
a block of konyaku (yam jelly), cut in 1/4 inch pieces
soy sauce, to taste.  (I think I used about 2 tbs)
mirin or sake, 2 splashes
salt, to taste, (I think I used about 1 tbs)
sesame oil, just a drizzle
  1. Make chicken stock but do not use celery or garlic; use only chicken and onions.
  2. Peel the skin off of the burdock root with a peeler.  Cut the root asymmetrically into quarter-inch thick pieces.  Toss cut burdock root into a big bowl of water to keep it from oxidizing.
  3. Peel the taro potatoes, cut and quarter.  Soak in another bowl of water.
  4. Wash and cut shiitake mushrooms in half.
  5. With the gobou and taro, drain the water and add to the chicken broth.
  6. Rinse the block of konyaku and cut into 1/4 in. slices on its shorter side.
  7. Then, add the shiitake and konyaku.
  8. Add seasonings, and keep playing with the measurements until you acquire the amount of flavor you want.
 

Purple is My New Fave.

7 Dec

So the other day, I mentioned how our friend made us a fancy 3 course French meal….well, this friend is also a huge culinary buff, (I know, stating the obvious).  He tends to have expensive taste, though, so I’ve never tried any of his recommended restaurants.  There was once place he recommended that I could never forget about that I actually wanted to try.  He always raved about this Japanese restaurant in San Francisco called Murasaki, which means purple in Japanese.  Over our special 3 course meal, my friend mentioned how the sushi chef there may retire.  As soon as those words left his mouth, I knew I had to eat there ASAP before this happened!  Two weeks later, I went there with my mother and Normakins.

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We got a few appetizers and split the Omakase, which means chef’s recommendations.  The Omakase is an assortment of 7 dishes the chef will put together based on whatever is fresh in his inventory.  It usually consists of a salad, something fried, an appetizer, and entrée, sashimi, and sushi.  In our case, the chef presented to us the following: crab salad, tara no kasuzuke (grilled cod marinated in sake lees), fried oysters, raw oysters, chawanmushi (egg custard with seafood), assorted sashimi, and a plate of beautiful nigiri.

Below is the nigiri plate he made for us, (sorry, I forgot to take pictures of everything else).  As you can see, the fish was extremely fresh, everything was meticulously prepared, and he even gave us two pieces of otoro, which alone, costs about $15-20!  Oh, we also had a piece of amaebi which was sooooooooo sweet and creamy!  And, they fried the amaebi head for us, just like they do in Japan!

I have to say this place is effin amazing! The sashimi was fresh and impressive, the sushi rice was perfectly seasoned, what’s not to like? Although we didn’t order a proper entrée, surprisingly, the omakase was enough to fill us up. We all enjoyed it that we went back the following weekend to take my grandmother for her birthday and ordered 3 omakase’s for 5 people.  Murasaki definitely made its way close to the top of my list for best sushi spots in city.

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