Thunda Thighs

"Check your thighs out in the mirror!And I'm done." (ANTM Cycle 9-Bianca)

Well said. Well said.

On that note..I've compared six Fast Food places (all are drive thrus) and noted the highest calorie and lowest calorie option for each. I did not include desserts, drinks, kids meals, sides, breakfasts, sauces, or salads. Without further adieu...

McDonalds
Lowest Calorie: [tie]Hamburger <100g> 250 calories 9g fat & 5 piece Chicken Nuggets <96g> 250 calories 15g fat
Highest Calorie: Double Quarter Pounder with Cheese <279g> 740 calories 42g fat

Wendys
Lowest Calorie: [tie]5 piece Chicken Nuggets <75g> 230 calories 15g fat & Jr Hamburger <98g> 230 calories 8g fat
Highest Calorie: Triple with everything and cheese <410g> 980 calories 59g fat

Taco Bell
Lowest Calorie: Crunchy Taco "Fresco" <92g> 150 calories 8g fat & Crunchy Taco Supreme "Fresco" <106g> 150 calories 8g fat
Highest Calorie: Grilled Stuft Burrito Beef <325g> 680 calories 30g fat

Chick-Fil-A
Lowest Calorie: Nuggets 8 count <113> 260 calories 13g fat
Highest Calorie: Chicken Caesar Cool Wrap <233g> 480 calories 16g fat

In-N-Out
Lowest Calorie: Hamburger <243g> 390 calories 19g fat
Highest Calorie: Double Double <330g> 670 calories 41g fat

Jack In The Box
Lowest Calorie: Chicken Fajita Pita <185g> 280 calories 9g fat
Highest Calorie: Bacon 'n' Cheese Ciabatta Burger <395g> 1120 calories 76g fat & Sirloin Bacon 'n' Cheese <422g> 1120 calories 73g fat

Halloween

Halloween is coming!

19 more days... What are you giving out to the trick-or-treaters this year? Here are some homemade ideas, which may not be good for the kids at the door (we were always warned not to eat candy that wasn't wrapped), but if you're having a party, they will make great food to munch on.

Before I get to the good recipes I had to post this "genius" idea..R Ray hits another one out of the park!
YUM-O

Candy Cornucopia Bowl
Glass bowl and clear water glass or tumbler
1 pound black or red licorice twists
2 pounds candy corn
1 pound gummy worms 4 gummy candy rats
Set water glass in center of glass bowl. Fill glass with licorice twists. Fill bowl with candy corn to settle the glass in place. Top candy corn with lots of candy worms. Place the rats around your serving area for your buffet. Add any other favorite candies to this big bowl of fun!






I don't care what the haters say..that kind of natural feel for food creativity CANNOT be taught at culinary school!





Candy Corn
When you're at the grocery store, pick up some plastic gloves. They'll make it easy to knead the dough without ending up with food-coloring-stained hands.

1 cup sugar
2/3 cup corn syrup
5 tablespoons unsalted butter
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
1/3 cup non fat milk powder
1/4 teaspoon sea salt
Red and yellow food coloring

Bring first 4 ingredients to boil over high heat in heavy large saucepan. Reduce heat to medium-high and boil 5 minutes, stirring occasionally. Remove from heat. Sift powdered sugar, milk powder, and salt into medium bowl. Add powdered sugar mixture to pan; stir to combine. Let mixture stand until slightly warm to touch, about 20 minutes.

Divide dough into 3 equal pieces; place each piece in small bowl. Add several drops of yellow food coloring to one piece of dough. Using plastic gloves to protect hands, knead food coloring into dough until smooth and color is even, about 15 minutes. Repeat using red and yellow food coloring (to make orange) with second piece. Leave last piece white; knead dough until smooth. Roll each piece into a thin rope (don't roll too thin or dough will break). Push three ropes together to form long rectangle. Using sharp knife, cut ropes into triangles. Using fingers, shape candy corn as desired. Store at room temperature in airtight container, separating layers with pieces of waxed paper to prevent sticking.

Sweet News

This is Going to be Insane

Even though the cupcake thing is so overdone..it is still a booming business in the valley. So, even though i haven't tried most of these places, here is a list of where to get your paws on some sweet treats

Sprinkles Cupcakes
4501 N Scottsdale Rd
(on camelback across from fashion square)
*the original shop is in Beverly Hills*
website
they have 21 unique flavors on the website and endless possibilities of decorations
($3.25 per cupcake)











Cupcakes Corner Cafe

4747 E Thomas Rd
Phoenix, AZ 85018
website
they have 17 cupcake varieties listed on the website
($3.00 per cupcake)

Cupcakes
6137 N. Scottsdale Road #B105
Scottsdale AZ, 85250
website
they have 7 daily cupcakes and 3 weekly cupcakes
($3.25 per cupcake)

Wicked Bakery
14848 N. Cave Creek Road
Phoenix, AZ 85032
website
they have 19 kinds on the website
but you can create your own as well
*come in mini, regular, and jumbo size ($2.75 per regular cupcake)
*there are MANY other sweet and savory treats available too










Lulu's
7607 E McDowell Road #108
Scottsdale, AZ 85257
website
7 cupcake types and a daily flavor
($2.95 per cupcake)





















Tammie Coe
4410 north 40th street
Phoenix, AZ 85018
&
610 east roosevelt #145
Phoenix, AZ 85004
Website
*voted best cupcakes 2007 by Phoenix New Times (2.50 per cupcake)
*I haven't tried her cupcakes, but I have had her chocolate hazelnut cake, while beautifully decorated, I was not impressed with the taste (but her cupcakes have recieved much praise)




Hopefully one of these establishments will satisfy your craving
p.s. load up on the pepto

Hunger strikes

My new best friend

It can be quite hard to eat healthy in college...and i do miss the home cooked meals..but tonight i hit the mother load! Check out this lil' invention..courtesy to my many years of culinary training (i.e..I LOVE Iron Chef)

Recipe

Ingredients
-handful of pre packaged baby carrots
-salt
-pepper

Tools
-microwave
-microwave safe bowl

Steps
-put carrots in bowl
-sprinkle with salt and pepper (no need to be stingy..sprinkle away!)
-put in microwave..i put it in for 1:20..might need longer depending on quantity and microwave
-DIG IN

*I was reluctant to eat it at first (microwaved carrots?) but they came out hot, soft but with a bite, and pretty tasty..ill definitely be making those again*
Now I know its no winning Top Chef recipe
YAY HUNG!!






















but..it does hit the spot..

the future me
*minus the Duke diploma

Zinc Bistro

Location: Kierland Commons
15034 N Scottsdale Rd
Scottsdale, AZ 85254

Telephone Number: 480.693.0922


Price: $$


Website: click here

Food: French Bistro

Review: I have been to Zinc Bistro many times; for brunch, lunch, and dinner. They are located in Kierland Commons, an upscale outdoor shopping center, in Scottsdale. Kierland has many other restaurants (Cheesecake Factory, P.F. Changs, North, Bobby's, RA, and Tommy Bahamas to name a few), but Zinc is my by far my favorite. The decor tries to emulate that of an authentic Parisian bistro. It is very dark inside, with many candles, jazzy music, and cramped quarters. There is also outdoor seating, which I would recommend, with marble tables and wicker chairs. If you don't want a fancy sit down meal, there is usually room at the bar, where you can order delicious food and enjoy a very French centric wine list. The thing i recommend you order there, no matter at what time of day, are the pomme frites. They are thin, oily, salty, fresh, and delicious. I went there once for a special mother's day brunch (this must have been about 3 years ago), and the meal has still stuck with me. I had some sort of shrimp sandwich with a side of frites (sorry i don't recall the exact ingredients, but it was GOOD). I have also had the zinc house salad ($10), the onion soup gratinee ($10), the seared halibut ($32), the jumbo shrimp ($3.5 each), and the coffee french press ($5). I know I have tried more, but I don't think the items are still on the menu. The salad is only greens, but with a very good vinaigrette, and a goat cheese covered bread crisp. It is light and simple, but tasty. I am not such a fan of onion soup, usually too salty for me, but my dad loved it. It arrives hot and bubbling, covered in a layer of melted gruyere cheese. The halibut was really yummy, cooked perfectly, accompanied by a lettuce and tomato nage. It comes topped with crisped squid and octopus, with lemon and almond. The restaurant has an oyster bar, with many kinds of seafood. They have shrimp, lobster, clams, mussels, and oysters. These can get pricey, the large tray is $100 and the small tray is $70. I am sure they are of good quality, at least for desert standards. I really like finishing off my meal with the french coffee press. They bring the press to you, you must press it down and watch the magic happen. It comes with two little cookies as well, if you are too full for a heavy dessert. Oh my, I almost forgot about the bread. They bring you an unlimited supply of bread, that is delicious. It has a thick chewy crust, with a warm soft interior, and is accompanied with room temperature unsalted butter. The service is dressed formally, and all of the waiters I have had have been very helpful and insightful. It is often loud inside of the restaurant, so if you are sensitive to that, or like deep, intense conversation, i suggest patio seating. I love the vibe of the restaurant and the well cooked French food, you can tell chef Matt Carter knows what he's doing. It is a special place to go to in the valley, when you want something other than Mexican food.


Rating:

Answers

DO NOT READ THIS POST WITHOUT READING THE ONE BELOW IT FIRST

The Correct Pairings Are...

Jeffery Yankellow & Simply Bread

Aaron May & Sol y Sombra

Chris Bianco & Pizzeria Bianco

Bernie Kantak & Cowboy Ciao

Christopher Cristiano & Bloom

Daniel Livni & Sabuddy

Kevin Binkley & Binkleys

Lee Hillson & T. Cooks

Matt Carter & Zinc Bistro

Nobuo Fukuda & Sea Saw

Silvana Salcido Esparza & Barrio Cafe

Robert McGrath & Roaring Fork

Vincent Guerithault & Vincent's on Camelback

Tammie Coe & Tammie Coe Cakes

Ahh Janet..always looking out for the little guy

YAY for fall

here are some verrry entertaining food blogs to check out

NYMAG

YUMSUGAR

EPICURIOUS

more to come.


ill leave you with this alluring moment forever captured in time...

Seen Around Town..

Do You Know Your Chefs

Match Up the Chefs with their Restaurant/Bakery

Jeffery Yankellow
Aaron May

Chris Bianco
Bernie Kantak

















Christopher Cristiano
Daniel Livni



















Kevin Binkley

Lee Hillson



















Matt Carter

Nobuo Fukuda















Silvana Salcido Esparza
Robert McGrath


















Vincent Guerithault
Tammie Coe
























T. Cooks
Zinc Bistro
Bloom
Barrio Cafe
Sea Saw
Vincent's
on Camelback
Pizzeria Bianco
Cowboy Ciao
Simply Bread
Tammie
Coe Cakes
Roaring Fork
Sabuddy
Binkleys
Sol y Sombra



Many of these
chefs participate in the West Of Western Culinary Festival
Click Here For More Information

More Beautiful Food Photography

ANSWERS IN THE NEXT POST

Sea Saw

Location: 7133 East Stetson Dr.

Scottsdale, Arizona 85251

Telephone Number: 480.481.9463

Price: $$

Website: click here

Food: Japanese Tapas with Wine Pairings

**James Beard Best Southwestern Chef Nobuo Fukuda**
chef at work
chef interview

Review: Sea Saw is located in Downtown Scottsdale, next to Cowboy Ciao, which is another restaurant also owned by Peter Kasperski. It is a small, intimate place, filled with dark colors illuminated by candlelight. The bar takes up most of the restaurant, where drinks and food are made in front of you. Many patrons sit directly at the bar, as there are few tables (counter bar seats 16, tables seat 12). I liked the warm, urban vibe; where one can enjoy a unique dining experience, at least for Arizona. We ordered a large variety of tapas. Each order came with at least enough pieces for one sample per person, some came with two or three (there were 4 diners). Another thing the restaurant is known for is their wine list. Peter Kasperki has an award winning collection that he uses at all his establishments. Our waitress was very helpful with what wine to order, in describing the food, and what we were to expect while dining. Each plate was brought out in procession, in about 5-10 minutes intervals. We ordered the japanese mushroom melange ($14), the white fish carpaccio ($16), the soft shell shrimp fry ($14), the gravlax ($14), the tako and tomato ($20),the shinshu mishu ($18), the seared tuna tataki (market price), the hamachi ($16), the saikyo yaki ($14), and the lamb ($14). That may sound like a lot of food, but you get small bites and they are pretty light. This place can get pricey, if you like variety, and alcohol. The mushroom dish came wrapped in parchment paper, which the waitress informed us, was not edible (we probably wouldn't have noticed). There were a variety of mushrooms that were delicious and meaty. The white fish carpaccio comes with a loaf of freshly baked bread to dip in the hot, garlicky olive oil..we had them bake another one. This may be a sushi restaurant, but they know how to make bread. The shrimp may be a little off putting. They are whole shrimps (eyes included) dipped in a light, fried batter. We were encouraged to eat the entire shrimp, which i did, by the staff. It was savory but not a favorite. I really liked the tako and tomato; a twist on the insalata caprese, it came with organic tomatoes, house made mozzarella, grilled octopus, and drizzled in a wasabi aioli. All the elements came together and balanced each other out wonderfully. Other stand out dishes were the hamachi (yellowtail with grapefruit, avocado, and ponzu oil) and the shinshu mushi (steamed sea bass, green tea soba noodles, ume-shiso scented mushroom broth). Although i wasn't too fond of the noodles, the delicate sea bass was silky and delicious, melting in my mouth. We did not get any dessert, only because they were not offering any that night. The menu often changes slightly, according to available produce and proteins. If you really want to try something unique, I would opt for the omakase menu. It is a set priced dinner, with distinct plates that change daily according to the chef's inspirations. To take it up another notch, try the even more extravagant uber omakase. This six course meal (with wine pairings) will set you back $175. You must call and speak to Nobu himself so that he can special order ingredients and create a memorable experience adjusted specifically for you. Even when just sticking to the regular menu, this was a very impressive dinner.

Rating: