Happy #Friyay ! Our awesome coworker @jadajojackson brought in @sidecardoughnuts for the entire office. 🍩 Leave it to me to choose the 2018 Sidecar Chef Series flavor by @richardblais - banana chocolate chip cake, topped with strawberry-banana glaze, chocolate sauce, salted & roasted peanuts, and a dried strawberry. 🍓 Even better - a portion of the proceeds from this flavor goes towards an organization called Traveling Stories - “empowering kids to outsmart poverty by providing the literacy and money management skills they need to become productive members of society.” // Now all I need is @getcrackshacked and I can call it a day! #sidecardoughnuts#richardblais#starvingforattention#donuts#costamesa#supportlocal#ocfoodies#yelpoc
With family in town, it was time to finally try Richard Blais' Crack Shack which just recently opened up in Century City. I had been to the one in San Diego so I was excited this one would be much closer to home. We ordered the 10 piece fried chicken and it was perfectly fried on the outside while extremely moist and juicy on the inside, exactly what you want in fried chicken. I also got the Señor Croque pictured when you slide right. While it was a little greasy which made the bun soggy, the fried chicken combined with a runny egg and crisp bacon was delicious. I would have liked something fresh to go with it, maybe a slaw or a pickle but overall it was really good. Also points for having awesome decor in the restaurant!
Braised Brisket Empanadas ! Pico de gallo, cilantro lime aioli (I found out the brisket is braised for over 18hrs...shhhh). Beet and goat cheese salad, a fairly classic pairing. His included pumpkin seeds and black/white sesame seeds among other interesting additions...and wait for it... The Trio:
1) Butcher's Cut burger: angus beef, emmi roth buttermilk bleu cheese, caramelized onions, soy truffle vinaigrette, frisée, pickled shallots, red wine jam
2) RBQ: pulled brisket, Angus beef, coleslaw and their signature rbq sauce. Very southern inspired.
3) Brined southern fried chicken with housemade pickles & buns
Page 44. Hold the Charcoal Dust.
ARTXFOOD: A CASE OF CROSS-CULTURAL INDIGESTION.
"My favorite of Ito’s paintings presented a view through a window that revealed a striking strip of turquoise and a sparkly flame flickering among shadows…but I sort of forgot the artwork because I was eating bourbon-soaked cherries, and then came some weird-tasting Hawaiian bread doused in tepid bone marrow, and then a nice mash of chicken oysters folded in a Yuzu leaf.
An insanely sweet “unicorn soup” followed, blending together sea urchin, corn and a pun. Next came black duck and onyx carrots glazed with pomegranate syrup and… charcoal dust?"
-Yxta Maya Murray
Read it here or swipe up in Stories: https://artillerymag.com/category/features/
Can you tell which burger is the @impossible_foods Impossible burger and which is a regular burger?
Impossible meat is meat made from plants. It delivers all the flavor, aroma and beefiness of meat from cows.
The Impossible Burger is made from wheat protein, coconut oil, potato protein, and heme. Heme is responsible for the characteristic of taste and aroma of meat. Heme is found in animal muscle, and is a basic building block of life in all organisms, including plants.
The impossible burger tasted great. If I didn't know I got the impossible burger, I would have thought nothing of it. I couldn't tell it wasn't meat. It was juicy and full of flavor. The biggest downside was the additional $4 added to the cost. I will definitely have the burger again but until the price is similar to a cow burger, I won't be eating the impossible burger regularly.
If you're looking to try the impossible burger in the Bay Area, try @gottsroadside. .
Cock A Doodle Doooo! Opening of Crack Shack! Deviled Eggs were killer with French Toast Crumble and Candied Bacon. Oyster Chicken, Schmaltz Fries, Coop DeVille Fried Chicken Sandwich with Slaw My friends are fans of “Top Chef” and #richardblais came out for a photo op with us! #newrestaurants#centurycitymall#saturdayfun Delicious cocktails, homemade sauces!
This blew my mind a little...
Chocolate Avocado Mousse!
1 1/2 tbsp dark cacao powder
1 1/2 tbsp agave nectar
1/8 cup of water
I also put a little shredded coconut on top
This recipe was created by the alchemist of food himself, Richard Blais! @richardblais
Proof that your mom can be your bestie👩👧👭👩❤️👩👯♀️💚💚
All hail Monz for legit making me think we were really going to Mexico😂😂 But on the real, appreciation post for momnapping me🚐, throwing me the best surprise party🎉🎈, and for assembling the 🥧 troops!! I honestly don’t know what i’m gonna do without you.. actually what are you gonna do without ME?? Monz without Mo is just “nz”🤔🤔 LOOL You already know how much i’m gonna miss you.. hence my tears yesterday😫😭😫😭 There is no one like you or our strange but oddly perfect relationship so don't you dare for a second think im gonna find anyone to replace you okay??!! I laaaaav you Monz (most of the time)😘😘