talkin' about BAKED goods huh? if it had that much hash oil in it...sounds like you would have loved it?
Yeah but the thing is it didn't feel greasy. it didn't like coat my mouth with grease or anything ,you know? It would have been better if it had some ORGANIC stuff in it. Know what I mean? _________________
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Tue Nov 01, 2005 4:48 am Post subject:
lifunk wrote:
Yeah but the thing is it didn't feel greasy. it didn't like coat my mouth with grease or anything ,you know? It would have been better if it had some ORGANIC stuff in it. Know what I mean?
interesting...in any event it sounds like a very rich dessert, in contrast to your comparison of mochi....that's cool though...gotta try out new things especially when there is a diversity of foods in l.a. due to a confluence of cultures.
bud is cool too tho.....lol.
Last edited by Tu_triky on Tue Nov 01, 2005 5:04 am; edited 2 times in total
interesting...in any event it sounds like a very rich dessert, in contrast the to your comparison of mochi....that's cool though...gotta try out new things especially when there is a diversity of foods in l.a. due to confluence of cultures.
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Tue Nov 01, 2005 7:55 am Post subject:
For those ppl in L.A. who love or would love to taste high quality, authentic French Breads (i.e. baguettes) not the crap available at most markets, Edward Kayser recently opened a bakery called Bread Bar on the West Side ..this guy is widely considered the best baker in all of France.
address:
Breadbar
8718 W. Third St.
Los Angeles, CA 90048
Phone: (310) 205-0124
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here's a short article about Kayser and bread...from NPR (JULY 2005)
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Contemplating the joys of French life on this Bastille Day, one might imagine that it is impossible to get bad French bread in France. But that is not the case.
It is quite possible to come upon baguettes made from mass-produced dough, dough that produces bread tasting more like cotton than heaven.
Baker Eric Kayser, and like-minded friends, have been fighting this trend. A fifth-generation baker, Kayser's passion is high-quality bread that drives people to line up outside the doors of his bakeries for their chance to eat bread made with care.
Kayser cares so much about his art and profession that he was part of a group that successfully lobbied the French government to regulate what could and couldn't be called a bakery. To win that appellation, a business must do every bit of its baking on site. Otherwise, the government's Repression of Frauds department will have something to say about it.
Kayser and his chain of bakeries have nothing to worry about, with people like Cornell professor -- and French bread expert -- Steve Kaplan describing Kayser's bread as possessing "an extraordinary geyser of aromas."
Kaplan should know what he's talking about. He is the author of Cherchez le Pain -- the 100 Best Bakeries in Paris, a book so authoritative that it's written -- and only available -- in the French language. Kaplan calls Kayser's bread, "the best."
went to marukai/mitsuwa...
got a bento box dinner of salmon/chicken teriyaki/vegetables.
at Mitsuwa in OC, ....
also got Shrimp and Potato Croquette. They had a "Hokkaido-like" fair within mitsuwa, some food market fair. I asked one of the food servers and she told me that this "food market fair" is all over Japan. I didn't get the name of it, some Japanese Kanji and i forgot the Romanji letters of it. They also had special Unagi Donburi, other fishes, and vegetables, along with more types of croquette.
Joined: 15 Jun 2004 Posts: 46182 Location: Los Skandolous, California Country:
Posted: Fri Nov 04, 2005 9:02 am Post subject:
qilver wrote:
went to marukai/mitsuwa...
got a bento box dinner of salmon/chicken teriyaki/vegetables.
at Mitsuwa in OC, ....
also got Shrimp and Potato Croquette. They had a "Hokkaido-like" fair within mitsuwa, some food market fair. I asked one of the food servers and she told me that this "food market fair" is all over Japan. I didn't get the name of it, some Japanese Kanji and i forgot the Romanji letters of it. They also had special Unagi Donburi, other fishes, and vegetables, along with more types of croquette.
watch "moto kare" you will understand that those food-theme fairs/bazaars are very common as japan is a country with many regional specialities when it comes to food & drink.
watch "moto kare" you will understand that those food-theme fairs/bazaars are very common as japan is a country with many regional specialities when it comes to food & drink.
yeah, the food fair bazaar reminded me of the underground food markets in the Malls(Isetan), in Shinjuku.
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