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OMIGOD: Beard Papa’s Opens Up in My Hometown and I’m Not There to See It

malziecakes — Thu, 23 Oct 2008 22:51:00 +0000

Japanese cream puff pastry chain extrordinaire Beard Papa’s has opened up in Cerritos (right next to my Gramma’s house!) and I’m bummed because I don’t live there anymore and I can’t enjoy eating their luscious Japan-ified profiteroles. Here’s a seven-minute video of it’s conception…a bit much, I know, but if you’ve tried their cream puffs, then you’d watch the whole thing, too.

Mario Batali Makes a Guest Appearance on a Rock Music Video

malziecakes — Fri, 11 Jul 2008 19:40:00 +0000

Dude, when someone “gets it” please let me know. He’s in the opening scene with his son and his Vespa (typical). How’s that for The Bloodsugars’ street cred?

Half Arab, Half Filipino Guy Talking About Filipino Food: Match Made in Heaven?

malziecakes — Sat, 12 Apr 2008 06:07:00 +0000

Dude, I totally freaked out when I saw this YouTube video of this half Iranian, half Filipino guy going through his kitchen and explaining different Filipino foods in his fridge. From the video, I spotted suukang maasim (literally, “sour vinegar”), bagoong (shrimp paste), leftover pancit, guava juice and container of siopao (rice dough buns filled with pork). It’s like, my life, but in a boy form. Apparently, this guy (named Ro) is the singer and guitarist for a band called The Knockarounds, a punk band based in California…we Arab/Flips are a very creative breed, I guess. I like when he says “50 % Adobo, 50% Kabob” — that’s all it really boils down to, isn’t it.

P.S. Shhh…I think Ro’s pretty cute!!!

Ultimate Recipe Showdown is Ultimate Crap

malziecakes — Mon, 24 Mar 2008 17:35:00 +0000

I can’t believe Guy Fieri’s last name is actually “Fieri.” It has to be made up. But that’s besides the point. His new show, cohosted by Marc Summers (who by the way, looks like absolute shit on this show) has absolutely no point whatsoever. The show pits three amateur cooks against each other for a cash prize (how this is different from the other Food Network Challenges, I have no idea). Each episode has a theme like “spice cookie” or some other obscure equivalent, and the contestants look like they were plucked randomly from the DMV and dropped into the set. On the cookie episode, a nerdy college guy in glasses competed against a Persian housewife and a mousy looking closet hippie, and I was like, who are these people?

P.S. Guy, the shorts with the suit jacket? Big mistake.

Make Fresh Whipped Cream…and Raspberry Sauce!

malziecakes — Tue, 29 Jan 2008 01:32:00 +0000

Last Sunday, my London roommates and I had brunch, and my roommate Jess whipped us fresh whipped cream out of heavy cream, something I thought only happened on TV. The result was nothing short of amazing — I can never have whipped cream from can again!

We dolloped the sugared cream over fresh, homemade waffles, along with warm raspberry sauce. I think the fact that everything was homemade rather than processed made our brunch taste that much better. Long after the waffles were eaten up, I spooned whipped cream on my plate and drizzled a bit of raspberry sauce over it and just ate it like that, plain. It would have been good on scones, pancakes, angel food cake, cheesecake, brownies…the possibilities are endless!

Recipe:

3/4 cup heavy cream

2 tbs powdered sugar

a good splash of vanilla extract

a dash of cinnamon

Pour everything into a big bowl and use an electric mixer to whip everything up until the cream forms stiff peaks. I know the idea of “stiff peaks” is a little scary, because no one ever knows what exactly “stiff peaks” means, so I included a very cheesy, very informational video for you to follow along with:

Raspberry sauce:

1/2 package frozen raspberries

2 tbs granulated sugar

1 tsp lemon rind

splash of white wine (optional)

Simmer this mixture for about 15 minutes until the raspberries dissolve. Serve that with the cream and the waffles and you’re set for life.

I Really Want to Try This: No Knead Bread

malziecakes — Fri, 25 Jan 2008 17:57:00 +0000

Bread and baking is an area that I just don’t want to go to — it’s too difficult and too precise for me to handle, and I also don’t have a breadmaker or a rolling pin. I found this recipe in the Dining section of the New York Times about a year ago — I was drawn to the tagline “let time do the work,” and really, all college students ever have is time, so I’m excited to try this out. Mark Bittman, you’re my hero!

What the Arab-American Youth Is Up to: The Lahme Song

malziecakes — Thu, 24 Jan 2008 21:33:00 +0000

Two summers ago, I went to Egypt and my vegetarian cousin kept singing this stupid song about meat (“lahme”). Anyway, the video was made by two Arab wannabe gangsters from Florida. It’s pretty much the anthem of my life.

The first line goes “You are now rolling with Mohammed Abu Hafiz Al Halal…” — how thuggish of them.

Another line goes, “Inta ‘rocking’ maa meen? (you’re rocking with who?) Mustafa Shabaza Shoukry!” Great mixing of American slang and Arabic…