the Walrus and the Carpenter

By TheJarrett818

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I like seafood. And I like oysters. On Sunday, we went to an oyster bar called the Walrus and the Carpenter. They have a Happy Hour between 4pm and 6 pm and the oysters are cheapest during 4-5pm (the oysters are between $1-$1.25 each, during that one hour). We had to get in line 30 minutes before the restaurant opened and there was already a long line of people waiting. We sat on the floor in the hallway outside the restaurant, using our gadgets and reading. We took the last four seats and sat at the bar counter.

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We ordered five dozen oysters. I ate about three dozen oysters by myself. We also ordered marinated arauco olives, bread, little brown farm’s chevre (goat cheese) with cherries and also a seafood bisque.

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The oysters:

I liked the Baywater oysters the most, because they were the small kind that do not taste too sweet or salty. I also liked the Treasure Cove, but not as much as the Baywaters. The Baywaters were my favorite.

I did not like the Effingham because it was too salty and I did not like the cucumber sweetness (but I like cucumbers – I’m eating cucumbers right now!).

If you like big oysters, order the Judd Cove. I thought the Judd Cove was okay. I didn’t like it that much. But I don’t like big oysters, I only like small oysters, like Kumamotos.

When I left, my tongue had a coating of creaminess and taste of the sea, from the oysters. I like that feeling.

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I really enjoyed the marinated auraco olives (which are green olives) because it had a lot of flavor, but it wasn’t like black olives. I also enjoyed the soup because it had a lot of seafood flavor, but also a creaminess and milkiness.The goat cheese with the cherries and bread were amazing!! It was an awesome combination because the bread was a base, the cheese added a saltiness and creaminess and then the cherries brought a tartness and sweetness.

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Overall, I really enjoyed the restaurant but if you want the cheaper price on oysters, be sure to get there between 4pm and 5pm. But make sure you get there 30 minutes at least before opening. 

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You can also read the Walrus and the Carpenter’s blog.

 * photos by my mom

Samurai Noodle

By MightyMouse 

 

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I have a friend named jackson and he works at a restrant called Samurai Noodle. they used to have a daily special ramen that jackson used to make it for me, whenever I come, even if it’s not the special that day. Now, that special ramen is on the everyday menu, so I can have it anytime that i go there.

Ramen is the technical term for a japanese noodle dish. ramen was originally chinese, but everyone thinks that it is japanese. But instant ramen was invented in Japan by a man named Momofuku. My mom read a book about him and told me. so that is why you want to read this blog, so that you can learn a lot of stuff.

when we go to samurai noodle, we usually order an appetizer called gyoza. gyoza is a dumpling. i like them because i like ground meat and vegetables in the gyoza. the gyoza at samurai noodle are my favorite because the flavor is tasty.20130406_130029-001          20130406_130018-001     

i always order the spicy miso ramen*. it always tastes better when jackson is there and he makes it. but i still eat it when he’s not there. the spicy miso has a pork broth that gives the ramen a delicious flavor. the soup has a spicy taste that takes awhile for you to feel it. i call this a ‘slow burn’. this is one of my favorite restrants and i recommend that you try it for yourself…NOW!!! This very second. if you’re still reading, you’re not doing it this very SECOND!!! if you see jackson, tell him p-man sent you (^-^)

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*Spicy Miso Tonkotsu [spicy miso pork broth]
comes with thin wheat noodles, a pork slice, green onions, corn, and bean sprouts.

** this review is for the University District Samurai Noodle

*** photos taken by my mom

Theo Chocolate Tour

By TheJarrett818

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One of my favorite foods is chocolate. My favorite types are dark (like, 95% dark, which is quite bitter), white (but I don’t like that you don’t get health benefits with white chocolate) and milk chocolate. And I like to learn how my favorite foods are made. So i went on a Theo chocolate tour. Theo chocolate is one in about twenty chocolate makers in America. Most chocolate companies are chocolate melters, not chocolate makers. Chocolate makers make chocolate from scratch, starting with the cacao beans; chocolate melters start with chocolate and melt it and add stuff to it. And Theo is the first Fair Trade chocolate company. Also all the chocolates that they make are Organic!!!!!!!!!!!!!!!!!!!!! 

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I tasted the 85% dark chocolate and I really liked it. But most other people disliked it, probably because it was bitter and most people don’t like bitter tasting food. The only bitter food I like is dark chocolate.

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I had the opportunity to take a tour of the Theo Factory, and got lots of free samples, where I found out I loved cacao nibs. Cacao nibs are crushed cacao and has no sugar or milk powder. Theo chocolates has a lot of unusual and simple flavors that I enjoy. For example one of the simple ones is Mint and one of the unusual ones is Chai Tea. I love them both!! The Chai Tea reminds me of Indian restaurants.

Most cacao comes from the cacao line which is 20 degrees north and south of the equator. The Cocoa beans used to make chocolate come from the Theobroma Cacao plant. Which is what the Theo chocolate company is named after. The plant produces pods, which have seeds that are inside the Mucilage, which helps the seeds to ferment.

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I also learned how the chocolate was made! Our tour guide’s name was Molly. And she was good. I won’t tell you too much, because it will ruin the tour for you.

On the day that we went on the tour, the holding tank had 5,536 pounds of chocolate!!

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i really enjoyed the experience  but the room where they make the chocolate is very hot, so don’t wear a coat. And you have to wear a hair net, so no hair gets in the chocolate.

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At the end we ended up in the chocolate shop, where they had Theo chocolate that was only found at that shop, like the monkey bar! The monkey bar is this amazing milk chocolate bar with dried banana,pretzels,and almonds! It is limited edition, but it’s four dollars and is amazing! Also anything behind the glass wall is 10% off on the day that you take the tour.

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I really recommend going and taking the tour, it’s only six dollars! I hope to take a class at Theo’s Chocolate University one day!! If I do take a class, I will write about it here.

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Zeeks pizza review

By TheJarrett818

For the first time in my life, i went to a restaurant without an adult, with my friends. In this post, i will talk about my experience and how the food was. The very first time I went to a neighborhood pizza restaurant called Zeeks (with an adult), we ordered a ‘kitchen sink’*, a pizza with almost everything. It was a little more expensive, but only by a few dollars. It had bacon, mushrooms, sausages, you name it! So that was the first time i went.

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The second time i went to Zeeks, it was with my friends and no adults (there were four of us in total). We had a custom pizza, one with pineapple, basil, Canadian bacon, and bacon. I suggest you try it, it was an amazing pizza! We also got a ceasar salad, one of the best salads around, i think. We also got bread sticks, which my friends liked, but i didn’t. We also all got drinks, and the waiter came around a lot, asking if we needed refills. At the end we didn’t want to do the math for the tip, so we gave about a 40% tip, but the normal price was about $40 for a large pizza, a full salad, breadsticks, and 4 drinks and refills. I really enjoyed the pizza and I suggest that you go there.

 After eating we hung out at the park, but it was raining so we walked home. But we stopped at a convenience store and bought candy for dessert. 

 

*Kitchen Sink: Canadian bacon, pepperoni, Italian sausage, chicken, bacon, mushrooms, black olives, green peppers, roma tomatoes, fresh garlic and fresh oregano layered over mozzarella and our fresh tomato sauce 

$18.95/small – $22.95/medium – $29.95/large

Chicken Stew with Olives

 by MightyMouse

My auntie Kim and uncle Brad gave me a cookbook called Silver Spoons for Children. The first dish that I cooked was Chicken Stew with Olives. Auntie Kim helped me. She put the cast iron pot in the oven, because it was very heavy and I couldn’t lift it.

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Step 1: read the recipe

Step 2: DO the recipe

Third thing….eat your food! That’s an order!

 

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While the stew was cooking in the oven, I made a salad and salad dressing. Uncle Brad made garlic bread.

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 My mom took pictures and drank wine while I was cooking.

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We usually have leftovers, but that day, we didn’t have any leftovers at all.

Chicken Stew with Olives
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Ingredients
  1. 4 large pieces or 8 small pieces of chicken such as legs or thighs.
  2. 1 tbs sweet butter.
  3. 1 tbs olive oil
  4. 1 1/4 cups black olives
  5. 1 (14-oz) can chopped tomatoes
  6. 1 tsp light brown sugar
  7. 1 sprig fresh parsley
  8. 4 fresh basil leaves
Instructions
  1. 1. Turn on the oven to 325 degrees F. Pull the skin away from the pieces of chicken (we didn't do this because we like the skin). Put the butter and oil in a heavy flameproof casserole dish, heat on the stove until the butter has melted, add the chicken pieces, and cook over medium heat for 5 min without touching the chicken.
  2. 2. Using tongs, turn the chicken pieces over - they should be a nice golden color on one side. Cook for another 3 min. Take off the heat.
  3. 3. Using a rolling pin, carefully squash an olive slightly so you can open it up and take the pit out. Do this with all the olives. (we didn't have to do this because we had canned olives without pits).
  4. 4. Pour the canned tomatoes over the chicken, fill the empty can with water, and add to the chicken with the olives and sugar, Stir with a wooden spoon, cover with a lid, and using oven mitts, put in the oven, and cook for 40 minutes.
  5. 5. Wearing your oven mitts, take the casserole dish out of the overn. Tear the basil and use scissors to snip the parsley. Sprinkle the herbs over the top and serve with polenta, bread, pasta, rice, or potatoes.
Modifications
  1. I doubled the recipe except for the olive oil and the chicken, we didn't exactly double it, we used 6 pieces of chicken because that's all the chicken we had. Also we used 2 kinds of olives.
Adapted from Silver Spoons for Children
Adapted from Silver Spoons for Children
Untainted Palate http://untaintedpalate.com/

 

Spaghetti Amatriciana

By MightyMouse

Recipe fromThe Silver Spoon for Children Cookbook

Spaghetti Amatriciana recipe

 On Sunday, I made Spaghetti Amatriciana for dinner. 

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First, I cut the bacon with scissors.

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Then I stirred the bacon. And then I added onions.

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Then I added two cans of chopped tomatoes.

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The recipe says to use 1 fresh red chile, but I used 1 1/2 tsp of dried chilies instead. Stir and let it simmer for 40 min. But stir it every ten minutes.

While it was simmering, I boiled the water and cooked the pasta. I also made a salad (you should make a salad too because it goes really well together) and salad dressing.

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Salad dressing: honey, mustard, sea salt, lemon juice, garlic powder, black pepper and olive oil. Mix it all together. I shook it up in a bottle.

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Salad: spring mix, spinach, mandarin oranges, sunflower seeds, tortilla strips, also tomatoes (my mom cut the tomatoes for me) and carrots.

 

Also I cooked a Sweet Italian Sausage in a frying pan.

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This is me serving the spaghetti with sausage.

 

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 It was very spicy but delicious and my family really liked it. My dad said that he thought that I put too much chili but I thought it was just spicy enough.

 

Spaghetti Amatriciana
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Ingredients
  1. 1 fresh red chile (I used 1 1/2 tsp of dried chilies)
  2. 3 1/2 oz pancetta or bacon (cubes or slices)
  3. 1 onion
  4. 1 tsp olive oil
  5. 1 (14-oz) can chopped tomatoes
  6. 1 (14-oz) box of spaghetti
  7. freshly ground black pepper
Instructions
  1. 1. If using fresh chile, cut chile in half, scrape out the white seeds (discard seeds); cut chile into small pieces (be careful not to touch your eyes & wash your hands right away!).
  2. 2. Using scissors, snip the pancetta or bacon into small pieces.
  3. 3. Chop onion into small pieces.
  4. 4. Put the olive oil into a heavy pan. Add the pancetta and cook over medium heat for 3 min - the pancetta will change from bright pink to a paler pink as it starts to cook. Use a wooden spoon to stir the pancetta around in the pan.
  5. 5. Lower the hear, add the onion, and cook very gently for 10 min, stirring every now & then - you want to cook the onions unti they are soft.
  6. 6. Add the canned tomatoes & chile. Put the lid on the pan & leave over gentle hear for 40 min. You will need to check it every 10 min & stir. Add a little more water if the sauce starts to stick to the bottom of the pan. The sauce will become thick & deep red in color as it cooks.
  7. 7. When your sauce is nearly ready, bring a large pot of water to a boil & cook the spaghetti. Ask an adult to help you drain the spaghetti & put it back into the pot.
  8. 8. Taste the sauce & add freshly ground black pepper, ladle the sauce over the pasta, & mix everything together. Serve immediately.
Modifications
  1. 1. I used 1 1/2 tsp dried chilies - it was quite spicy; but we like very spicy food! I recommend just using 1/2 tsp dried chile to substitute for 1 fresh chile.
  2. 2. I doubled the recipe, but I didn't double the amount of olive oil or onion.
  3. 3. I added a little bit of balsamic vinegar, garlic powder and fish sauce.
Adapted from The Silver Spoons for Children
Adapted from The Silver Spoons for Children
Untainted Palate http://untaintedpalate.com/