Category Archives: Food

Fried chicken cook off!

Mmmm is the only way I can think of to start this. I’m not even sure I’m going to be able to really write much as the food is staring me in the face tempting me. Calling my name. Noah! Noah. Stop writing and taste me. Well I’m a sucker for peer pressure so good bye an follow to come.

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Round 2
Here is a pic of the second completely different batch of fried chicken

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Don’t call it a come back! I’ve loved cookies for years.

I pretty much love everything about this blog article from Alice at savorysweetlife.com.  Starting with it’s humor and ending with the smell of cookies coming from the oven in my kitchen.

The Best Chocolate Chip Cookie Recipe EVER!

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Since I started blogging I’ve always wanted to do a post on my chocolate chip cookies.  You see.. my chocolate chips are all that and a bag of pretzels.  But the problem is, EVERYONE and their grandma think their chocolate chip cookies are the best.  So I decided I wouldn’t do a post because it seemed overplayed (putting it mildly).  I just didn’t have it in me to enter the “I have the best chocolate chip cookie recipe” rat race.

But months ago I had asked the question on Twitter on why people believed their recipe was really the best.  And from that moment on, Ashley Rodriguezand I would engage in the “Chocolate chip cookie Tweet wars”.  I asked her to post her recipe and she kindly pointed me to her beautiful site.  I made her recipe that same evening and I must say they were incredibly good.  I reported back my results to her and said this.. “They were really good, almost as good as mine.”  Her next tweet went something like this, “Almost?” – a.k.a “Say what?!?” Because we’re good friends and lovingly joke around a lot with each other, I can tell you that she really does have a fabulous recipe.  But I can also tell you with bold confidence, my recipe is pretty fierce – if I do say so myself.  The reason why I love this recipe is because it is not overly sweet and primarily uses brown sugar. The brown sugar gives it a more caramel type chewiness and more depth than the traditional Toll House type of recipe. As a result, you get a nice crisp bottom, but the rest of the cookie is soft and chewy.

These are the cookies my sister who lives in Germany asks me to send her because they are all she can think about when she thinks of home.  They are the same cookies she shared with her platoon in Iraq and the same cookies I will be sending to her in Afghanistan.  I once sent her a batch of a new recipe and trust me, she noticed.  I was told not to deceive her again and send my version only.

But last night it happened again.  It all started out so innocently.  A typical night of tweeting and before I knew it, somehow I had trash tweeted my way into a chocolate chip cookie bake off with my good friends Lorna Yee and Ashley Rodriguez.  If I recall correctly, the conversation went something like this.

Me to Ashley: Bring It!
Ashley to Me: Oh I’ll Bring It!

And before I knew it, other people were arranging a bake off. Moral of the story.. do not tweet and trash if you can’t back it up. And for the record, I can back it up. Enough said.

I present to you my favorite and original Chocolate Chip Cookie recipe.   Enjoy!

*Troubleshooting*

-If you’re cookies are coming out flat and not like the pictures there are probably 3 reasons for this.

#1) Baking powder and Baking soda is old.  If your baking powder and soda is older than 1 year and has not been in a sealed (preferably air tight) container, it has lost some of it rising qualities.

#2)  Creaming.  It is not enough to just cream the butter and sugars until it has come together.  This recipe requires you to beat it with a mixer for 3 minutes until the texture of the butter and sugar turns to light and fluffy-just like the picture.

#3) Flour.  Flour should be weighed.  This can make or break the recipe because just scooping flour into a measuring cup will never yield ideal or consistent results.

Ingredients
  • 1 cup (2 sticks) salted butter, softened
  • 1/2 cup sugar
  • 1 1/2 cup packed brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
  • 3/4 tsp. smallish-medium coarse sea salt
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 2 1/4 cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
Notes

*please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.

*I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up. You’ll need about 1 1/2 bags.

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Original Link to Article…

Do you love Cheese?

If you love cheese like we do then read on…Wally’s cheese and specialty food department has been greatly expanded, and is now located in our new digs, across our parking lot in an adjacent building. Our goal is to become the #1 cheese store in Los Angeles. Jenny Knotts, Wally’s Cheese Specialist for the past five years, is anxious to add to The Cheese Box’s already formidable roster of rare and hard-to-find cheeses and specialty foods, such as the cheeses she procures from Jean d’Alos in Bordeaux. Jenny is now ably assisted by the enthusiastic and experienced Bradley Watkins and Sophie Mosgrove, so you are assured of receiving personalized one-on-one assistance whenever you stop by to learn (and sample!) of their latest discoveries.

Wally’s supplies some of the best restaurants in Los Angeles with artisan cheeses, and we offer you that same exclusive selection.

The Cheese Box hours: 10am – 7pm, Monday – Saturday; 10am – 6pm, Sunday

· Artisan Cheese Platters for your next event
· Cheese and specialty food tastings each Saturday – free of charge!
· Sandwiches made to order
· Rare and hard-to-find Chocolates

CURRENT SANDWICH MENU

Grilled Aged Gruyere and Emmental on Brioche $6.99 Grilled Truffle Cheese on Brioche $7.99 Grilled Smoked Ham and Aged Gruyere on Brioche $7.99 Tuna Salad and Aged Gruyere Melt on Brioche $8.99 Tuna Salad, Field Greens and Mayonnaise on Ciabatta Roll $7.49 Fresh Mozzarella on Ciabatta RollWith Sun-Dried Tomatoes, Pesto, Fresh Basil, Balsamic Vinegar and Olive Oil $7.99 Wally’s Hero on Ciabatta RollCapicola, Salami, Mortadella, Prosciutto, Provolone, Sun-Dried Tomato, Field Greens, Pepperoncini, Mayonnaise, Mustard, Oregano, Olive Oil and Balsamic Vinegar $8.99 American Hero – Turkey Breast, Provolone, Condiments on Ciabatta Roll $8.99 Prosciutto, Aged Gruyere, Field Greens and European Butter on Ciabatta Roll $8.99 Caesar SaladRomaine Lettuce, Parmigiano Reggiano Cheese, House made Dressing and La Brea croutons $6.99