Sergio
http://blizzerone.blogspot.com/2009/02/do-fries-come-with-that-shake.html
Viridiana
http://virrygarr.blogspot.com/2009/02/gum.html
John
http://jrshocker.blogspot.com/2009/02/tommys-burger-craze_22.html?showComment=1235373960000#c891016325794097650
Sunday, February 22, 2009
boba fanatic.
BOBA - addictive small balls that are like gummy make drinks so delicious.
It is like edible bubblegum; chewy, sweet and one of a kind. It is commonly referred to as tapioca balls or pearls. It seemed to go well with any drink I tasted. It varies from slushs to smoothies. What’s even great is their assortment of fruit flavors to caffeinated drinks and even a fun flavor such as cookies and cream. It’s absolutely delicious.
It first originated from Taiwan. Tea was the common classic choice that begun this bobatea frenzy. Now, they have made multiple flavorings to enhance the appeal of many. Boba has no artificial coloring, but because of the slushes and smoothies it’s colors make up for the lack of color.
Nowadays, you see boba stores everywhere. It’s like fast-food restaurants. It has different types of chains in every corner. I have been to several types of boba store corners, however, only one place has distinctively made the boba drinks so exceptionally well. A great place I would probably recommend people to grab some boba drinks would be, BOBATIME located at 7th street and wilshire. I’ve tried a few selections there, and plan to at least try each one on that menu. However, for now I believe coconut-strawberry boba and taro boba are my top two choices. I think the taro slush really goes amazing with the boba. Taro is basically purple yams. Coconut-strawberry boba in the other hand is made up of a coconut smoothies that has strawberries lurking in thee bottom of your cup along with the boba and strawberry syrup drizzled on thee sides. It makes a good presentation if you ask me. Finally, to top it off, you are given one of those fat colorful straws to suck the boba from the bottom. It’s an absolutely fun drink.
It is like edible bubblegum; chewy, sweet and one of a kind. It is commonly referred to as tapioca balls or pearls. It seemed to go well with any drink I tasted. It varies from slushs to smoothies. What’s even great is their assortment of fruit flavors to caffeinated drinks and even a fun flavor such as cookies and cream. It’s absolutely delicious.
It first originated from Taiwan. Tea was the common classic choice that begun this bobatea frenzy. Now, they have made multiple flavorings to enhance the appeal of many. Boba has no artificial coloring, but because of the slushes and smoothies it’s colors make up for the lack of color.
Nowadays, you see boba stores everywhere. It’s like fast-food restaurants. It has different types of chains in every corner. I have been to several types of boba store corners, however, only one place has distinctively made the boba drinks so exceptionally well. A great place I would probably recommend people to grab some boba drinks would be, BOBATIME located at 7th street and wilshire. I’ve tried a few selections there, and plan to at least try each one on that menu. However, for now I believe coconut-strawberry boba and taro boba are my top two choices. I think the taro slush really goes amazing with the boba. Taro is basically purple yams. Coconut-strawberry boba in the other hand is made up of a coconut smoothies that has strawberries lurking in thee bottom of your cup along with the boba and strawberry syrup drizzled on thee sides. It makes a good presentation if you ask me. Finally, to top it off, you are given one of those fat colorful straws to suck the boba from the bottom. It’s an absolutely fun drink.
BULGOGi CRAZE. =]
BULGOGi! Tried it? Well you should!
I first found out about it when my friend invited me over his house after I asked him why he was ranting on and on about this bulgogi food he kept whining in school about. He said it is was this great Korean beef that was marinated with some soy sauce and urged me to try it. I was quite hesitant, but I’m always one to try new types of food. And I just simply couldn’t believe it. It was out of this world. The taste was like no other. It was… GREAT!
A few days later my dad comes home from work bringing home some kind of food he said his friend from work gave him. I open up the plastic and didn’t recognize what it was. I thought it was some other Filipino dish. He told me that it’s some type of Korean food his coworker gave him. I automatically tried it and knew it was bulgogi. It had that sweet sensational flavoring.
The same weekend of that week, my dad, sister and I felt hungry and were absolutely tired of fast food and home cooked meals. We ended up driving around la stumbling upon this small Korean restaurant. I automatically thought of Korean BBQ! However when looking at the menu both my dad n I were hovering over the menu point at one specific dish that instantly made our tongue tingle.
So my dad automatically says okay we;r ready to order and asks for bulgogi. The waiter then asked us if we wanted it cooked already or if we wanted to cook it ourselves on the table. Yes, it was one of those you make cook your own food restaurants. I wanted to try it out but my father disagreed. He chose to have it ready and cooked. We were extremely starving and said that it would effect our judgment on whether it was ready eaten or not. He feared we would end up with food poisoning saying that we would just rush the cooking. I must say, he was right. Once we got our drinks, we couldn’t stop drinking. My dad had to pry my drink as well as my sister’s out of our hands. Imagine having to cook and watch? Our patience would have never helped, so brought to the table ready was a wise decision. It took quite a while, but once it was delivered, it took our breathe away. We were stunned and overwhelmed with all the little bowls that consisted of various condiments to eat along with the bulgogi. They had kim chi, tofu , pickled radish, hiyashi wakame (seafood) and many other greens. The plate that held the chicken bulgogi and the beef bulgogi were amazing. It was one of those dark sizzling platters where you could tell that it was freshly cooked. Even thought I knew he wasn’t as expressive as I was, he craved for some too. It was definitely worth the wait. Maybe next time we’ll be able to cook it ourselves. =]
I first found out about it when my friend invited me over his house after I asked him why he was ranting on and on about this bulgogi food he kept whining in school about. He said it is was this great Korean beef that was marinated with some soy sauce and urged me to try it. I was quite hesitant, but I’m always one to try new types of food. And I just simply couldn’t believe it. It was out of this world. The taste was like no other. It was… GREAT!
A few days later my dad comes home from work bringing home some kind of food he said his friend from work gave him. I open up the plastic and didn’t recognize what it was. I thought it was some other Filipino dish. He told me that it’s some type of Korean food his coworker gave him. I automatically tried it and knew it was bulgogi. It had that sweet sensational flavoring.
The same weekend of that week, my dad, sister and I felt hungry and were absolutely tired of fast food and home cooked meals. We ended up driving around la stumbling upon this small Korean restaurant. I automatically thought of Korean BBQ! However when looking at the menu both my dad n I were hovering over the menu point at one specific dish that instantly made our tongue tingle.
So my dad automatically says okay we;r ready to order and asks for bulgogi. The waiter then asked us if we wanted it cooked already or if we wanted to cook it ourselves on the table. Yes, it was one of those you make cook your own food restaurants. I wanted to try it out but my father disagreed. He chose to have it ready and cooked. We were extremely starving and said that it would effect our judgment on whether it was ready eaten or not. He feared we would end up with food poisoning saying that we would just rush the cooking. I must say, he was right. Once we got our drinks, we couldn’t stop drinking. My dad had to pry my drink as well as my sister’s out of our hands. Imagine having to cook and watch? Our patience would have never helped, so brought to the table ready was a wise decision. It took quite a while, but once it was delivered, it took our breathe away. We were stunned and overwhelmed with all the little bowls that consisted of various condiments to eat along with the bulgogi. They had kim chi, tofu , pickled radish, hiyashi wakame (seafood) and many other greens. The plate that held the chicken bulgogi and the beef bulgogi were amazing. It was one of those dark sizzling platters where you could tell that it was freshly cooked. Even thought I knew he wasn’t as expressive as I was, he craved for some too. It was definitely worth the wait. Maybe next time we’ll be able to cook it ourselves. =]
Thursday, February 19, 2009
a Filipino favorite
The Philippines is known to create various symbolic desserts. Puto, a Filipino favorite, is one of the most popular treats. It is a delicious fluffy treat that is loved by many. This topic was inspired by my old Hispanic high school friends. I remembered when my friends and I were talking about different Filipino dishes & desserts and when I mentioned puto, they all looked at me like I was crazy. Apparently in their language it’s a bad word. So ever since then, everyone has been asking if it really is true -- that puto means rice cake in Tagalog…
Aside from tasting any typical dessert, puto is one treat that will totally make your mouth water. However, what many don’t know, is it’s history, the ingredients it consists of, and the different types of puto’s there are.
Puto is a cultural Filipino dessert that consists of symbolic meaning. Puto is usually sold during a cold night around street corners in the Philippines. Whenever you saw people selling them around street corners it meant the Christmas was coming just around the corner. In the old days, it was especially sold at night so that people can bring it home after “simbang gabi,” (advent dawn mass). Nowadays, they start to sell them around September and even year round in specific places.
However, what you probably want to know is, how do you cook it? Everyone uses different ingredients to make their puto as perfect as it could be. Many years ago, “White rice, water, sugar, baking powder, and salt,” were the main ingredients used to make this scrumptious dessert. They would first soak white rice for several hours, then crush it until it resembled batter and finally mixing the rice batter with sugar, baking powder and salt. Afterwards, it would be poured into muffin molds and steamed for about 30-45 minutes. On the other hand, my neighbor Amparo Hernandez uses, “milk, egg, flour, baking powder, sugar, bisquick and flower, butter & cheese,” for her special puto. Her own way makes it more easier and efficient; up to date.
In addition, people tend to have their own unique way of making their puto stand out from others. There are various types of this special dessert. Puto usually comes in different shapes, sizes, and even colors. Some examples of puto Maricar provides us with are, “ (Puto Mamon, Puto Caramba (Deep fried puto made from flour, shrimp, pinipig.), Puto Pao, Puto Binian, or Puto Bumbong (A purple-colored Filipino dessert made of sweet rice cooked in hollow bamboo tubes that are placed on a special steamer-cooker).”
So as you can see, puto goes way back and has transformed and made into numerous types of names and styles people refer to them as. After hearing that puto was actually a famous Filipino dessert, they’ve always told a lot of their Filipino friends to bring some puto whenever we had little class parties or just for fun as something to share during lunch. And as a matter of fact they enjoyed it. So, I hope you guys enjoy this delicious treat and try it out for yourselves. =]
Aside from tasting any typical dessert, puto is one treat that will totally make your mouth water. However, what many don’t know, is it’s history, the ingredients it consists of, and the different types of puto’s there are.
Puto is a cultural Filipino dessert that consists of symbolic meaning. Puto is usually sold during a cold night around street corners in the Philippines. Whenever you saw people selling them around street corners it meant the Christmas was coming just around the corner. In the old days, it was especially sold at night so that people can bring it home after “simbang gabi,” (advent dawn mass). Nowadays, they start to sell them around September and even year round in specific places.
However, what you probably want to know is, how do you cook it? Everyone uses different ingredients to make their puto as perfect as it could be. Many years ago, “White rice, water, sugar, baking powder, and salt,” were the main ingredients used to make this scrumptious dessert. They would first soak white rice for several hours, then crush it until it resembled batter and finally mixing the rice batter with sugar, baking powder and salt. Afterwards, it would be poured into muffin molds and steamed for about 30-45 minutes. On the other hand, my neighbor Amparo Hernandez uses, “milk, egg, flour, baking powder, sugar, bisquick and flower, butter & cheese,” for her special puto. Her own way makes it more easier and efficient; up to date.
In addition, people tend to have their own unique way of making their puto stand out from others. There are various types of this special dessert. Puto usually comes in different shapes, sizes, and even colors. Some examples of puto Maricar provides us with are, “ (Puto Mamon, Puto Caramba (Deep fried puto made from flour, shrimp, pinipig.), Puto Pao, Puto Binian, or Puto Bumbong (A purple-colored Filipino dessert made of sweet rice cooked in hollow bamboo tubes that are placed on a special steamer-cooker).”
So as you can see, puto goes way back and has transformed and made into numerous types of names and styles people refer to them as. After hearing that puto was actually a famous Filipino dessert, they’ve always told a lot of their Filipino friends to bring some puto whenever we had little class parties or just for fun as something to share during lunch. And as a matter of fact they enjoyed it. So, I hope you guys enjoy this delicious treat and try it out for yourselves. =]
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