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Sundae in the Park

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About Sundae in the Park

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    Female
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    Ventura County, CA

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  1. All flights on American from LAX leave from the AA terminal, INCLUDING INTERNATIONAL FLIGHTS. Ask me how I (now) know this. It's only the next terminal over from Tom Bradley but it is confusing and a giant pain if you've got a ton of luggage and a couple of sleepy babies with you.
  2. Doctored up some chicken/veg broth with wine, soy sauce, and powdered ginger, onion, and garlic to make a quick soup for using up some dried Asian noodles, also adding a chicken breast, shredded, and a few handfuls of chopped, frozen kale. Not bad at all! And it went well with another loaf of no-knead bread. We aren't going to have a problem using up that bread flour after all...
  3. Loaf of no-knead bread (6-hr rise, still looks and tastes great, like magic!), chicken Katsu, jap chae, cucumbers, and lots of fruit. Last night we had pan-fried, walnut-encrusted White Sea bass. Actually a little heavy - the fish was amazing and didn't need that much help. Made red beans and rice earlier in the week and now I think we're done cooking for a few days.
  4. We're starting to eat down the pantry, which might results in some stranger meal mash-ups. In the meantime, last night we had a perfectly normal dinner of grilled chicken thighs, roasted zucchini and carrots, cucumbers, brown rice, and All The Stone Fruit.
  5. We are Frito-ing as well! Made a batch of chili last week and the leftovers weren't a popular choice until we got some Fritos to eat with it... This weekend we made some doctored box curry (Golden Curry, medium heat) with lentils, potato, carrots, peas, and chicken, and also the Creamy Almond Mughlai Cauliflower using this recipe. The creamy sauce tastes like a great homemade korma and our personal preference was to nix the star anise, add more chili flakes, and minimize the sugar. To eat up some of the leftovers, I layered the cauliflower curry over microwaved a potato (don't laugh, I really like the texture and it's so quick and easy) and topped it with a fried egg. SO GOOD!!! For sides we've been eating the heck out of the stone fruit lately. We are basically made of cherries and nectarines at this point.
  6. Pizza, takeout, ice cream. They are living their best life and we don't have to cook. We can't do this forever but in the meantime...😎
  7. Now this place is interesting! We visited the Cerritos location and Creamistry's gimmick is that they make your ice cream fresh-to-order in a billowing cloud of liquid nitrogen. While the process is very much a gimmick (and makes the line move rather slowly), there's no denying that their technique yields an extremely dense and rich ice cream. Apparently the flash-freezing process eliminates or minimizes the formation of ice crystals. One nice aspect of the available choices is the variety of bases - organic, vegan, etc. Our group tried a bunch of the flavors and they were all strong/bright/tart, as appropriate, and there are a ton of candy-n-more type toppings to choose for additional customization. The chocolate combustion we tried was basically the ice cream version of fudge - airy, this ice cream is not. In fact, their own description of their product is "decadently rich and luxuriously creamy ice cream with virtually no overrun!" There are many locations (60 now, primarily in CA, AZ and TX, with apparently hundreds more of franchises in the works) and a huge expansion push that reminds me of the 5 Guys story. Incidentally, the use of liquid nitrogen keeps the stores nice and cold, which is additionally refreshing on hot days. It was a bit expensive, about on par with any premium scoop shop these days, but I like that they have a genuine element of "can't get this anywhere else" and it's a fun treat.
  8. Went to the Class 302 Cafe location in Cerritos and wasn't super enthused. The drinks are big and colorful but were wayyyyy too sweet, with no compensating tartness, for my tastes. Our group had several of the boba drink options (tea, smoothies, etc.) and I didn't care for any of them (soft boba, ugh). It looks like other locations have an interesting self-serve option, sort of like the Pinkberry of boba spots, but the Cerritos location is counter service only where they make your drinks. I noticed that shaved ice was big with the other patrons while we were there (well, also it's summer). I didn't see if the Cerritos location has hot food but it is available at other locations, according to the online menu. Has anyone else been? The self-serve boba bar might be interesting.
  9. Chicken katsu has been unlocked!! My husband has been working on it and found the right combination of ingredients and technique this weekend. The chicken (thigh) was juicy and tasty (because...salt), the panko breading was thin and crunchy, and the bottled sauce was the right kind of tangy (we never stock mustard so our homemade sauces hadn't been cutting it). We made a cabbage slaw (sesame vinaigrette) that paired really well and served it over rice, though it would be a great combo on a nice bun as a sandwich.
  10. We live to serve 😉 There have been a LOT of popsicles and ice cream sandwiches consumed in our yard after dinner lately...
  11. My kiddos have been eating rice + cucumbers + meat (pulled pork, grilled salmon or chicken, sauteed bee, etc.) + fruit all summer, and we've been pretty happy.
  12. Grilled sockeye salmon with a dry BBQ-ish spice rub, served with rice, cucumbers, sauteed zucchini, and chopped mangoes. It was more or less a deconstructed version of this recipe minus the avocado, and I think we'll just follow the salsa recipe as well next time since it was quick and easy and everyone liked it.
  13. Still love this place, with a slight preference to the Northridge location when it sensible to go there instead of the Encino location (we almost always get this as takeout on the way home from somewhere in LA, so the distance difference from the 101 is small but significant, but at late hours only Northridge is available). Though it hasn't been practical to try a back-to-back tasting, the cooks at the original location seem just a little more seasoned, with the spicing and balance just a smidge more deft. Though they have a huge menu, with specific Northern and Southern specialties, we have stuck mostly with our Northern favorites, the khao soy and kang ho (the noodles never stick together, it's loaded with vegetables, and has a distinctively tangy curry flavor). We've also tried several other ordinary noodle dishes and apps (all are fine-good-great, but unmemorable compared to these dishes, though my husband really like the angel wings [stuffed chicken]) and a few of the more interesting plates from the Southern menu (very good), but these dishes are what we crave. They take a lot of care with takeout orders, lining containers with foil, individually packaging all the little spices/sauces, and making air vents to preserve crispness as needed. They were on the LA Weekly's Essentials list of restaurants last year but fell off this year, which might actually be the sweet spot of publicity (they were slammed several times when we stopped by last year, and shortly after publication the FOH folks at least were adorably clueless that they had made the list) for visitors, as they seem to remain busy but you can get your food in a reasonable amount of time. We originally found them while looking for late-night food coming home from Six Flags Magic Mountain (a GREAT roller coaster park, and I'm saying this as a huge Cedar Point fan). It's really at an excellent location if you need good food at odd hours (or any time!) coming back to the city from the north. The Encino location is open until midnight on Friday and Saturday, and Northridge is open until 2 AM on those days for the college kids
  14. We use our toaster oven a LOT in reheating pizza, when we bother to reheat.
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