New blog!

7 May

New blog!

Hello world!

Even though I LOVE this blog to death it’s time for a new start. Please visit my new blog!!! Feel free to stick around here for a bit though to check out some of my older content!





Product Review: Nagasaki Saru Udon

8 Feb

Hi guys!

Personal statements suck, so now I’m here writing a blog post! Yayyy!

Tonight I decided to make this:

OMG doesn't it look good?

For those of you who have some ties to Hawaii, you’ll realize that it has some resemblance to a local favorite: Chinese cake noodle! For those of you who don’t know what that is, here’s a picture (from my nomshot section!):

The preparation is more labor intensive than most other instant noodle products since you actually have to add vegetables and meat to the sauce…well, I guess you DON’T have to, but it would be retarded to just eat the noodles with the gravy.

Anyways, here’s how the noodles look after taking it out of the package:

Oooh I could just snack on this!

I opted to stir fry some chicken thigh meat, carrots, onions, green onions, and Amano’s Vegetable Tempura before adding the sauce mixture.

The sauce/gravy before it thickens

Notice how the liquid looks like really crappy canned chicken noodle soup? Well, that changes so do not fear! After it reaches a bubble it thickens and turns into a clear gravy!

Now it's starting to look really good!

And how does it look once once the gravy meets the noodles? Like this!


And for those of you who are wondering, no, I did not eat that all in one sitting. That’s just disgusting. This is my portion:


Just ignore the money in the background. I forgot to move it out of the way. Anyways, after eating my portion of the meal, I would give this a solid TWO THUMBS UP! The noodles are on the thinner side so they get soggy quite quickly, but you can easily prevent this by only pouring some of the sauce onto the noodles at once.

That’s all for now folks!

Oh, by the way! I finally got a yelp account! So for the like, two souls, that read my blog, you can friend me on yelp! I’m Chantelle “Chumbawumba” T.

DineLA: Enoteca Drago

6 Feb

Brushetta Love @Enoteca Drago

Hi guys!

Sorry for the somewhat long hiatus! Since getting accepted to my Doctorate of Physical Therapy (DPT) program here at USC I’ve been working on a lot (and trust me, I mean A LOT) of scholarship applications to help offset the obnoxious tuition/living costs I’m going to have to take care of for the next few years.

But I’m back for a bit! I’m taking a break from writing a personal statement to bring you my only post on DineLA‘s restaurant week! For those of you who don’t know what restaurant week is, it’s basically two weeks when diners can choose from a prix fixe three-course (appetizer, entrée, and dessert) menu for a special discounted price.

I went to Little Dom’s (here’s their page) the first week, but the lighting was so bad I couldn’t get good shots of the food. Everything tasted pretty good, but it definitely wasn’t one of those “omg wow!” dinners. My friend and I got the: fried shrimp and artichoke (with lemon, mint, and caper sauce) and Grilled mortadella (with arugala and aged balsamic vinegar) for the appetizers; the ricotta gnocchi (with wild boar ragu) for the entree, and the tangelo creamsicle milkshake (with shortbread cookies) and bomboloni al cioccolato (chocolate creme filled donut) for dessert. We both loved the grilled mortadella and the creamsicle milkshake! The gnocchi was not bad but the Chef Boyardee tasting ragu killed it for us.

But enough with the mediocre! Let’s talk about the GOOD stuff. Enoteca Drago ( page). Good thing we (my boyfriend and I) couldn’t make reservations at our first choice restaurant (Meet French Bistro)! Otherwise we would’ve missed out on a truly romantic lunch date in Beverly Hills.

First off, you have to love outdoor seating right in the middle of Beverly Hills. Plus one right off the bat! And! The waitress was very nice (great service in terms of timing the dishes and making sure we were comfortable). Plus FIVE POINTS. I’m a sucker for good service.

Now onto the food.

1. The BREAD

Bread was pretty good! The baguette was crusty but soft and fluffy in the middle and the pretzel sticks were delish! The only eyebrow raising part of the bread was the mystery condiment they gave us (you can see it in the picture). I have no idea what it was. We stuck to the butter. ^o^

Bread and Mystery Condiment!


Okay, let me start off by saying that usually the appetizers are the third best part of the meal. The entrée usually comes first (surprising for a girl, right?) and the dessert usually takes second. But this was an exception. I LOVED LOVED LOVED the appetizers!

First, my choice. Vitello Tonnato. The description on the menu was the following: Caper Berries and Sundried Tomato Vinaigrette. I always like to go with something acidic or very fresh and crisp for an appetizer since I feel like it wakes up my palate. I also think it helps me to taste the nuances of the typical heartier dishes ordered for the entrée.


The boyfriend’s appetizer was also AMAZING. When I first saw “Brushetta” on the menu I cringed a bit. So simple and, well, expected for an Italian restaurant. But damn, did this exceed my expectations. Maybe it was the low expectations I had going into the first bite, but the cherry tomatoes and the Burrata cheese (mmm!) were AMAZING together. And the celery pesto added a nice touch.

The cheese was AMAZING!


I got the Rotisserie Chicken with Paremesan Fries and Red Wine Reduction. At first I was a little hesitant to order this since some reviews mentioned the meat being slightly overcooked and dry. No problem with that here! The chicken was super moist and might I add that the skins were SUPER crispy? The fries were also super good–although, I wish the parmesan taste had been more pronounced; I totally forgot it was there. And the sauce was great, but I would’ve liked more of it (typical me, always wanted nomtastic things in large quantities).

I could totally eat this again...*drool*

The boyfriend ordered the Boneless Braised Short Ribs with Cabbage Package, Baby Carrots, and Carrot and Brown Butter Puree (as was to be expected) and damn, those things were GOOD! As we would say back home, BROKE DA MOUTH GOOD! I’m getting hungry again just thinking about it. I was a little scared of the cabbage at first–it looked a little, well, burnt–but it actually complemented the puree and helped to bring everything together.

Now that's a nomshot right there!


Dessert No. 1: Chocolate Hazelnut Crunch Bar, Orange & Black Pepper Sorbet & Marmalade. Once the boyfriend saw this he didn’t care much about what was in store pre-dessert. He just wanted this. And he had good reason to. It was DELICIOUS. The sorbet helped to cut through the crunch bar, which was rich yet not overpowering, and the candied orange was a cute decorative touch. It’s going on my “To Try” list.

Now that's a good lookin' dessert!

I botched the dessert. I really wanted something fruity after eating my french fries so I chose the semifreddo. For some reason I didn’t realize it was going to have Grapefruit sorbet and it was a very unpleasant surprise for me. I typically don’t handle sour foods very well (grapefruit usually has to be dipped in sugar in order for me to eat it) so it was hard to get it all down. The pistachio nut semifreddo was delicious though. I could eat bowls and bowls of that stuff.

Ahhh the grapefruit!


This was a double-thumbs up meal for me! I would definitely go again. Maybe next time I’ll go at night to see how the ambiance is then.

Now for a tangent! I have a TON of pictures from some foodie adventures in Los Angeles’ Little Tokyo that I am dying to share! So stay tuned for that post. In the meantime, I’m going to keep writing personal statements…)

Until then, may your bellies be FULL and your plates EMPTY!

Full Bellies, Empty Plates!

Best lawsuit response EVER

28 Jan



Are you surprised?

25 Jan


Fast food is under attack once again. It was not too long ago that McDonald’s fries–which were found to be incorrectly categorized as vegetarian because of its added meat flavoring–made headlines. This time it’s Taco Bell’s turn to take the spotlight because of the questionable mixture used to make their “seasoned beef” filling. Philip Caulfield over at NYDailyNews writes:

A law firm is claiming that the fast food chain is using false advertising when it says its Mexican delicacies are filled with “ground beef” or “seasoned ground beef.”

In fact, the lawsuit claims, the “taco meat filling” used by Taco Bell contains is only about 35% beef, with binders, extenders, preservatives, additives and other agents making up the other 65%.

And just so you have some reference for what is considered to be “ground beef”, he also provides the USDA definition:

According to the United States Department of Agriculture’s website, “ground beef” or “chopped beef” consists of chopped fresh or frozen beef with or without seasoning, should not contain more than 30% fat and should not contain water, phosphates, binders or extenders.

Is this really any surprise to anyone? I mean, look at the food they sell. It tastes damned good (especially those steak and potato burritos…mmmm) but can barely resemble what it’s supposed to be–especially the “beef” filling.

For some inspiration

13 Jan

As you can probably tell, I’m a huge fan of fusion cuisine. The blending of flavors and pairing of various cooking techniques bring excitement to familiar dishes and adventure to our culinary adventures.

But recently I’ve found myself stuck in a rut. Part of it is the kitchen (I’ve found that the layout and state of the kitchen greatly influences my desire to cook) and the other part of it is my busy schedule. With so little time to cook, I don’t have time to both cook food that I can easily pack for lunch everyday and experiment with new dishes. (I tried to at the beginning of the year but found that I usually ended up with enough time for one experimental dish which I was stuck eating regardless of the results.)

It’s time to change things. And for once, I know where to begin. I stumbled across this article, which features a new modern, cross-continental preparation of soba noodles. From experience, I’ve found that nearly such dishes are never as fulfilling as the traditional zarusoba which is, in my humble opinion, a nearly perfect preparation for these noodles. But this recipe, may change that for me. I’m excited to see how the cumin and pine nuts interact with the texture of the soba noodles and the arctic char (although, to be quite honest, I will probably end up using salmon).

Once I try it out, I’ll be sure to post the results here so stay tuned!

Would you?

12 Jan


As you may have noticed, most of the articles I share with you are from one of these four sites:,, or This is mainly out of convenience since I already visit these sites on a regular basis. But sometimes my friends send me links that I just HAVE to share with y’all. One of which is this announcement by a restaurant in New York offering FREE DINNER FOR LIFE.

There’s a catch, however.

You have to be one of the first five couples to propose marriage to your significant other at their restaurant on Valentine’s Day (which is February 14th for those of you who don’t know or might have forgotten).

First, do they really think five couples will take them up on this offer? I feel like this is the making of potentially VERY horrifying stories of a fairytale proposal ending in a quick, dirty divorce. And second, would you feel like it was a sincere proposal if you knew that it was acting like a coupon/voucher? I feel like that could have a sour and potentially fatal (in terms of marriage) impact on any marriage. Or maybe I’m just being pessimistic?

In any case, I hope they require each newly engaged couple to sign a contract stating that the offer will only remain valid for the duration they’re married…