Minty Mallows : Trader Joe’s Does it Again

By Tsz on December 26, 2011

Gastrophoria is Minty Mallows from Trader Joe’s.

One of my favorite times to visit TJ’s is during holiday season as that’s when they debut unbelievable limited-edition goodies. This year, I must say they outdid themselves with their Minty Mallows.

Taking a page from Parisian Chocolatiers, these gems are cubes of dense and refreshing peppermint marshmallows that are enrobed in dark chocolate. Like peppermint bark but upgraded to version 2.0! What’s better is that they’re actually made in France, but a box costs only $2.99—much cheaper than a plane ticket.

Only thing I wished is that I bought more boxes…


Les Deux Magot : Croque Monsieur with a Side of History

By Tsz on December 18, 2011

Happiness (or more accurately, the state of gastrophoria) is dining al fresco at Les Deux Magots.

The name translates to “the two figurines,” which is exactly what you’ll find as you step inside their cozy dining room. Opened since 1813, Les Deux Magots is a beloved stomping ground for Paris’ literary and intellectual elite, such as Ernest Hemingway, Balzac and Pablo Picasso.

If you ever find yourself in need of inspiration and a good meal, sit outside, order a croque monsieur/madame and just watch. Nothing beats a simple yet well-executed ham and cheese tartine—especially when paired with a million-dollar view.

And if it happens to rain? Order an espresso, tuck yourself into the green awning and continue as you were.

Les Deux Magots
6 Place St Germain des Prés
75006 Paris
Phone: +


Eat My Blog: Sugar Rush Tomorrow

By Tsz on December 9, 2011

No plans for tomorrow morning? How about unleashing your inner child (aka sugar junkie) and go buck wild at the Eat My Blog Bake Sale in Pasadena?

Over 60 of LA’s food bloggers and restaurants are joining forces together to host one of the biggest and tastiest bake sale ever. You can look forward to classics such as chocolate chip cookies, baklavas and red velvet cake pops. Or, expand your horizons with curiosities such as ube cupcakes, bacon cheddar buttermilk biscuits, kumquat baba au rhum… and we’re barely scratching the surface (see full menu here)!

I’ll be contributing two batches of goodies this year: trail mix cookies and the Mojo. For those uninitiated, it’s a dark chocolate confection that’s spicy, sweet and salty and guaranteed to put some zing in your life!

All proceeds goes to the Los Angeles Regional Food Bank so you can be sure your indulgence is for a good cause. See you tomorrow morning!

Eat My Blog @ Pita Jungle
43 E. colorado Blvd.
Pasadena, CA 91105
10a – 4p


Sea Breeze Granita : Escape the Santa Ana Winds

By Tsz on December 2, 2011

As I’m writing this, I’m glancing outside the window at a freshly fallen tree—the latest victim of the tempestuous Santa Ana wind storm.

Since my home has been without electricity for 12 hours, I had the idea to lug my desktop computer over to my friend’s house a few towns over to create a sort of makeshift (albeit ghetto) laptop. Gotta have my internet!

Who would have thought just a few days ago, my friends and I were having a picnic near that same tree enjoying a Sea Breeze granita and an actual breeze?

Inspired by the old-fashioned Sea Breeze cocktail, this granita is a refreshing blend of cranberry and grapefruit juices with vodka—think snow cones for adults.

Make a stiff one and enjoy with a thick blanket to escape the Santa Ana winds!

Sea Breeze Granita
Serves 4

1/2 cup vodka
2 cups grapefruit juice
1 cup cranberry juice
1/2 cup water
Key Lime, sliced thinly

1. Pour the vodka, grapefruit juice, cranberry juice, and water into a flat glass dish. Mix well and place in the freezer overnight.

2. Remove from the freezer and scrape the frozen concoction with a fork until it transforms into a slushy consistency. Split into 4 Collins glasses, garnish each with a lime slice and serve.


Creamy Uni Scrambled Eggs : Impress Even Gordon Ramsey

By Tsz on December 1, 2011

Though everyone has their own proven method of making scrambled eggs, Gordon Ramsey’s technique yields the most luxurious version in my opinion.

His secret? Low heat, patience and lots of stirring. Also, no salt allowed until the eggs are finished. Sounds counter-intuitive when we’re taught to always salt as we go. In this case however, salting raw eggs breaks down their protein, which in turn creates a watery end product.

Since learning Ramsey’s method, I have never gone back. Here is my homage to his fool-proof recipe with an added touch of uni just to take it to the next level. Give this elevated brunch favorite a try!

Creamy Uni Scrabbled Eggs
Serves 4

6 large eggs

3 Tbs ice-cold butter, diced

10 pieces of the best quality uni you can find

Sea salt
Thinly sliced green onions or chives
Togarashi (optional)
Sesame seeds (optional)

1. Break the eggs into a heavy bottomed medium-sized saucepan. Add the butter and place onto the stove over low heat. Using a spatula, stir the eggs and mixing sure the mixture heats evenly.

2. Keep mixing as the the eggs begins to set—this should take about 5-6 minutes.

3. The eggs will be done when they’re fully set but still soft and moist. Take the pan off the heat and stir in the uni. Mix well (you want the uni to break into smaller pieces) and salt to taste.

4. Split between 4 plates and garnish with green onions, sesame seeds and togarashi (black pepper works well in a pinch).

5. Serve with crostini and mixed greens for a light lunch or part of an all-uni menu. Enjoy!