NEWS: Pink Taco - Bastard L.A. Love Child; and New Yogurt Place

NEWS: Pink Taco - Bastard L.A. Love Child; and New Yogurt Place - Can You Believe It?

The L.A. location of Pink Taco just opened in Century City. I don't think I can ever eat there due to the fact that the name makes me want to puke. I wouldn't go to a seafood place called The Bearded Clam either. I like restaurant names to remind me of things I actually LIKE to eat. Although granted, there's probably a significant portion of the population for whom that is actually the case in this instance.

Also, is it just me, or does the exterior look like Juicy Couture and Von Dutch got together and had a terrifying baby?

Dietberry: Also, in frozen yogurt news, since that seems to be the hot topic these days. A new one has popped up on Melrose, seemingly overnight. It's called Dietberry, and I thought as I drove by, that the sign said "Dietberry 44" so I'm wondering if they're going to claim their yogurt has roughly half the calories of Pinkberry's? Why not just eat air, then? I'll stick with gelato for now.

Comments

dhp said…

reminds me of that weird pizza chain in sf called "pizza orgazmica." they have pizzas called latin lover, menage a trois and doggie style. i've always been intrigued but have never ordered pizza from there. don't think i ever will either. i know food is sensual and i'm not a prude by any means but this just doesn't work for me. And did these idiots give any thought to the fact that they're eliminating a HUGE swath of their potential market, i.e. families, with this approach?

7:22 AM

Unknown said…

pink taco sounds like the title to a bad themed porno...

1:13 PM

Jeremy said…

funny enough, I ate at the Vegas location last week when I was there for a bachelor party. (appropriate I guess). It's in the hard rock hotel. food was actually okay, though in los angeles you can do much, much better.

Oh, dhp -- I ate at Pizza orgasmica when I first moved to the city, and it ain't bad. Not worth a trip to the marina, but if you happen to be there, it was decent as of about a decade ago. I recall decent toppings. Certainly not worth eating if they make you feel oogie.

4:35 PM

INFO: How to Dry Tomatoes

It's the end of summer and tomatoes are everywhere. Lovely round red tomatoes and multi-colored lumpy misshapen heirloom tomatoes and cute little cherry and grape tomatoes and oblong, flavorful roma tomatoes. And along with the tomatoes, tomato recipes abound. Capreses and salads and sauces and sandwiches--it seems impossible sometimes to find a dish that DOESN'T have tomatoes in some form. So what's a girl to do when tomatoes are everywhere and ... she hates tomatoes? Why, dry the tomatoes of course! Dried tomatoes are so very different than fresh tomatoes. So different as to be a different fruit altogether. And I like dried tomatoes. Dried tomatoes are sweeter and that green flavor I don't like so much seems to get baked right out, replaced by a rich warmth that is much tastier to my palate. Also the chewy, meaty texture is more pleasing to me than the weird firm-yet-squishy texture of even a tomato grown with all the tender loving care of its farmer. Generally I purc...

LA.FOODBLOGGING: Groundworks Coffee

Our local foodblogging establishment, la.foodblogging , has seen fit to allow me to contribute. From now on most of my Los Angeles centered posts will be done there, and linked to from here, in order to avoid duplication. My first post is on my morningtime friend, Groundwork Coffee (as promised to Jeremy and my sweet Auntie). You can read it here: I'll Have the Works . Tags: LA.FOODBLOGGING

ABOUT THIS BLOG

I've been evaluating my blog and have realized that, while I have lots of nifty posts, I don't really have a good overall explanation of what exactly this blog is all about, and what one can expect to find here. So I'm creating this post and will link to it in the sidebar for anyone who's interested. I am not a professional chef. I have not been cooking for years. I am not an expert who is going to make beautiful and amazing and complicated dishes to "wow" you. I am, in fact, quite the opposite. I am a total beginner. I've always lived in places with miniscule kitchens and concerned myself with schoolwork and studying and working and not paid the least bit of attention to what I was eating every day. And that's what this blog is all about. It's about me learning where my food comes from, how to make it properly, and how to enjoy it to the utmost. It's no fun to learn by myself, so I started the blog to keep track of what I learn, kind of like a...

Gastronomy 101

Search This Blog