Monthly Archives: May 2013

Don’t Need Ketchup

Original Hippie Hash

Last night as I slunk off from a bar called Rush wondering where I should go since I was now inebriated, alone, and had $12 in my pocket(does anyone else “run away” like this or is it just me?). Fleetwood Diner it is. This place is historic in Ann Arbor, MI. It’s like a cousin of the “hole-in-wall”: hole-in-trailer. The diner itself is literally a trailer.

 

It’s very small, and because of it’s popularity in the magical hours of *drunk* the outdoor seating is used year round. 

I wasn’t that drunk actually. So I pulled up a seat at the bar and just ordered their famous dish- Hippie Hash. Veggies over potato hash with eggs and toast+feta. Truly a perfect combo. And trying to be less annoying I opted out of ketchup and you know what America? You don’t actually need ketchup on everything. IT’S GOOD. ALL GOOD.

 

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Culinary Adventure Quest

I was watching Bizarre Foods with Andrew Zimmern  during a lull on my spring break vacation. Kiawah Islands of South Carolina were quite beautiful, but vacation is vacation and you have to sit on the couch some of the time and do things you always do. So yes, I did go all that way to watch t.v?! Anyways, Andrew’s episode was less “bizarre” and more normal. Like Chicago, normal. I wasted no time in noting all the joints he visited and have made it my next adventure to eat at these restaurants:

Alinea

 

This place is more like eating a science experiment than eating at a restaurant. They freeze things, they take the essence out of foods and drink them and make cocktails out of test tubes and eat dessert that looks like an art piece… incredible stuff.

I can’t get over how cool the desserts are. You just eat it right off the table. RIGHT OFF THE TABLE.

Also, don’t even know what these are or taste like….but would one bite= one drink??!!?

So much to ponder.

Xoco

om nom

om nom

If you have ever caught a Rick Bayless tutorial on tv, you understand that he’s a cool guy. I have recently become obsessed with Mexican food- and street food is the bomb. It is risky, it is fried, it is delicious. Also Rick Bayless seems like such a nice guy. Hoping to run into him at Xoco and seem like a really cool foodie, chill, young woman, just out enjoying some Mexican street food, hi.

Other restaurants that were mentioned were:

  • Blackbird
  • Graham Elliot (junk food in a high class wrapper. Modern food essentially)
  • Uncle John’s (so low key it don’t have a website)
  • Maxwell Street Market (not really a restaurant but um hello mexican food)

 

I can’t wait to try these restaurants! I LOVE FOOD. 

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Apple Pie Layer Cake- My Growing Obsession with CHRISTINA TOSI

Momofuku Milkbar Recipe

Momofuku Milkbar Recipe-
Made with Barely Brown Butter Cake, Liquid Cheesecake, Apple Pie Filling, Pie Crumb, Pie Crumb Frosting, and Apple Cider Soak.

Ever since I cashed in on my Discover card points and bought this cook book on Amazon… my outlook on dessert has never been the same. Christina Tosi is the artist+queen of these creations- and they truly are creations. The cook book is an interesting read as well as an instructive. Thanks to this book I now have two 6 inch cake rings, a quarter sheet, and acetate sheets  (all of which were not carried anywhere in a 20 mile vicinity…like really?). I now know the importance of letting something set (and sit; not to be confused). Her crack butter sugar powerpuff girls concoction soaks itself perfectly into the body of the pastry or cake or pie and when you bite into it, it’s like your brain just created another brain and they mated and you now are able to experience a plethora of sensual tastes and smells that were previously impossible and quite frankly insane. A new era of your life has just begun.

In addition to this cake I have so far made these items:

  • Birthday Layer Cake
  • Crack Pie
  • Carrot Layer Cake
  • Brownie Pie
  • Peanut Butter Cookies
  • Blueberry and Cream Cookies
  • Volcanoes
  • Bagel Bombs

Wow. I have been so involved in eating these goods I have not blogged/taken photos of them. Oops.

 

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