Sep062012

Gourmet in Boulder: Pizza Bagels

So, I’m not actually talking about those delicious little treats that can be found in the frozen food aisle. We know as long as you toast them in the oven and steer clear of the microwave (best-worst invention ever) that they’ll be reliably delicious, in a very cheap sense. I’m talking about pizza and bagels, specifically in Boulder. This will be similar to the sushi post; another rant because I’m not comfortable/in-shape so no fitness posts quite yet.

Now I won’t say that New Jersey or even New York has the best sushi, although Masa is supposed to be top notch, but it does truly have, overall, the best bagels and pizza in the United States, and from what I’ve tasted, in the world. I’m not talking about gourmet style artisan pizza, for the record, I’m talking about a good old fashioned throw it in the oven family style pizza pie. Some people say it’s the water where we’re from, some people say it’s the dense population of Italian-Americans, and some people say its the climate. I don’t know what the secret is, but there most certainly is a difference. And that has become very apparent in Boulder.

New Jersey

When Alana first came to New York, she thought she had good pizza in the city, but I brought her to New Jersey and had her experience real pizza. She’s stubborn and proud (in a good way) but she easily admitted how good it was. Then we moved onto bagels, where North Jersey took it home again. No competition. So growing up with pizza and bagels all the time, I wanted to keep eating them in Boulder. Alana didn’t object because the ones she had in Jersey made her crave them all the time. Then we got to Boulder and tried…

Cosmos, Blackjack, and Abo’s… and for bagels we went to Moe’s (all of these were recommended by individuals who have lived in Boulder… for their whole lives)… this is how it breaks down. And for the record, Colorado Daily, you had an article last week that talked about Abo’s being New York Style Pizza… you clearly don’t know what it is and you should do some more research before you put it into circulation. Here, I can make a mistake, because no one reads this.

We’ll go from worst to best.

Moe’s – Overpriced in every sense. The bagels are much more expensive than back home, they’re literally half the size, maybe even a third, and they don’t have the proper texture. I saw that a New York Style Bagel Sandwich was nearly $8. It had tomato, onion, lox, cream cheese, and something else. I had never heard of that before… so there goes the authenticity. Even if it is authentic, it can’t be because people from New York would know! Plus, that sort of sandwich wouldn’t be more than $4 back home, and it’d be twice the size. Moe’s bagels are smaller and harder than Dunkin Donuts. We had the Italian and the Pesto, and they were little rocks. I can’t even put into words what it’s like to bite into a bagel back home, but it was the total opposite of this. I got an egg and cheese on the pesto bagel. The egg was one of those disgusting pre-made patties. This was just garbage. Alana disagreed but I gave this place a 0/5, no questions asked. I wouldn’t consider going back there again. But then again, there are several locations. They didn’t even have ketchup so I could drown the taste of that horrible sandwich. Her Italian bagel with cream cheese was better, but still not even good

Blackjack – Horrible Domino’s ripoff. Same style but worse taste and texture. We didn’t know it was like that so it was our mistake. If we want that kind of cheap late pizza we’ll never go back to Blackjack. Domino’s is the easy choice, same price and better quality. Delivery service was good though.

Abo’s – Again, that article was very off in calling this New York style. It’s not. The texture wasn’t bad either… the texture was in fact almost good enough to want to get again. It was the taste that killed it for me. It tasted like… absolutely nothing. Some of the blandest pizza I have ever had in my life. The sauce, the cheese, the dough… all bland. Plus, it was relatively expensive for the size of the pizza. Alana didn’t mind it, but she’s not as picky as I am with pizza. Delivery service was good, but at that price for that serving size and quality, wouldn’t get it again.

Cosmos– There is some real potential here. With the reasonably priced extra large pies, and a solid texture to the pizza, Cosmos is hands down the best we’ve had so far. The marinara is a bit spicy for me, I don’t think it’s the right move, but that’s the chef’s choice and I can’t do anything about it. Even with that spice, it’s still got the texture and flavor to buy again, which is what we did. We’ve already had it twice, and with a jar of spicy ranch in the fridge for Alana, we’ll definitely get it many more times.

Well that’s it for tonight. As we have more pizza and bagels in Boulder and the surrounding areas, I will make sure to update the blog with what we’ve found but until then this is what we’ll have to work with so I’ll be missing Jersey a bit more than normal.

P.S.- This may have sounded kind of harsh, we didn’t hear back from the jobs we wanted today and the darn bulb in the bedroom blew. We love you all! Thanks for reading

Sep052012

Stuffed Mushrooms–Nom Style

So I completely stole this from a fellow blogger I’ve found through hunting food blogs. Her blog is thedomesticatedfeminist, I encourage you to check her stuff out–delicious recipes! The one I most currently stole, are Stuffed Mushrooms. And of course, with any recipe I find, I alter it slightly (not because I’m creative, but because I’m poor and don’t have all the ingredients). My philosophy is that you should cook with what ya got in your kitchen! And it helps with the wallet too.

Okay, so let’s get your ingredients ready! Oh, and I also made garlic bread.

Ingredients (stuffed mushrooms):

4 mushrooms
1 tomato
big handful spinach
2 cloves garlic
lemon juice
dried basil
cheddar cheese
brie

Ingredients (garlic bread):

loaf of french bread
garlic
butter

Directions (garlic bread):

Okay! So first, let’s get started on the garlic bread because it needs sometime to bake.

1. Pre-heat the oven to 375 degrees

2. Cut the garlic bread with a good bread knife so that the knife goes almost all the way to the bottom, but you don’t wholly cut through it.

3. Stir up a mixture of butter and garlic (I used two cloves)

Buttery garlic-y goodness

4. Next, you want to use a butter knife and spread the garlic butter through each slice you’ve made (remember, you don’t want the slices to be separated from the loaf)

5. Pop it in the oven! I’d say for around 10-15 minutes (just keep checking it to make sure the bread doesn’t burn)

Directions (stuffed mushrooms)

Ahhh, now the good stuff!

1. Before we stuff ANYTHING, we need to roast up the tomatoes and spinach: put olive oil and garlic into a pan and throw the tomatoes and spinach in

3. Don’t forget pepper&salt!

4. Let that rest while you fix up the mushrooms.

5. Time to clean the mushrooms. Simply hold under cold water and scrub with your hands, inside and out. Also, take out the stems of the mushrooms. Place on pan.

Mushrooms just dying to be stuffed

6. Now we want to make a magical mixture consisting of olive oil, garlic, and lemon juice. Whisk that up. We want enough to fill each mushroom.

7. Pour mixture into mushrooms

7. Now, whatever cheese you have in the house, chop it up! You don’t need many pieces. We had brie and cheddar cheese in our apartment, so that’s what I went with. You want to chop it up into small cubes (or something similar to that)

8. Now, put in the cooked tomatoes and spinach that you roasted beforehand. Try to make them even so you don’t upset your loved ones by being unfair.

Stuffed with goodness

9. Place the pieces of cheese on top. Then sprinkle dried basil over it.

10. Aaaand, pop them in the oven. Remember it’s on 375 degrees. I left them in for around 12 minutes.

And Voila! Some wonderful cooked mushrooms.

Thanks again to thedomesticatedfeminist for her inspiration. I did it my own way, but she sure had a good idea. It is so juicy and wonderful, bursting with flavors like garlic and tomato. Hope you enjoy! Comment if you have any questions or comments!

Sep042012

Who celebrated Labor Day? We Did!

So what’s it actually mean to celebrate Labor Day? It means to keep a tradition from 1882 alive, by recognizing the hard work and dedication of everyone in this fine country that works for nearly every other day of the year. Or that’s what it more-or-less meant when it was founded.

Now, it’s just another reason for people to “party” in whatever sense of that word they want to follow. Back home, I thought a lot more stores closed on Labor Day but I never count so it’s hard to tell. So much for not working on Labor Day… everyone in Target was working, and they have a lot of employees. Everyone in the grocery was working too. Maybe it’s that people, businesses, and the economy in general can’t really take a day off like it could have when our genera financial situations were doing better. We managed to take off because neither of us have actual jobs right now. But we did put our work in on Labor Day doing our general chores around the house. Cleaning the house, cleaning the litter boxes, changing a light bulb, you know, the little things. We did, also, decided to celebrate a little with some family.

Around 5:30 p.m., Alana made some guacamole with avocados that were 3 for $1. Good deal. She also made homemade chips, but flour tortillas do not make chips as well as corn tortillas. So remember that. On the way to Marga’s (her aunt) in North Boulder (Nobo), we stopped at the grocery store (Safeway) and bought some big-brand chips, a pineapple (for grilling), and some fish. When we got to the fishmonger’s counter, I looked for a fresh (non-frozen or thawed) and wild-caught (not farmed raised) piece of fish. The choices were salmon, sole, halibut, and swordfish. Swordfish was on sale, it’s one of the meatiest and fishiest fish, so that was an easy choice. Good for grilling. So is salmon, but I’ve had enough grilled salmon for a lifetime. We headed over to Marga’s house, and we were the first ones there.

Her new house, which as you can imagine has already seen tons of work, is looking great so far. There’s still a lot to be done, but the progress is really amazing for one person, with a handful of helpers that show up from time to time to contribute, i.e., Michael, us, Megan, Ben, Fred, who knows. When we got there it looked like there was already enough food prepared for eight people but we were just expecting everyone mentioned above, minus Michael, plus Fred’s brother who is visiting from Utah. Well, Fred and his brother had a fantasy football draft, so they couldn’t quite make it, leaving ALL that food for us! What a pity.

Our Lovely Feast

The feast, which was shared by the five (Megan, Ben (Alana’s cousins), Marga, Alana, and I) of us (a friend stopped over but was too full to eat), included: a beautifully presented salad with walnuts, avocado, mixed tomatoes, and blackberries… the chips and guacamole… corn on the cob, boiled in a pot… burgers with feta cheese stuffed into them… homemade potato salad…from Whole Foods (Marga’s would’ve been better)… grilled swordfish steaks… grilled pineapple… grilled peaches… and some pink wine, Rosé?

Marga’s Beautiful Salad

We were all stuffed, I had been eating since Alana started making the guacamole so I was pretty full. We brushed the cats (not the kittens and wow do they make ours seem like toys) and chatted about school starting, Ben’s soccer coaching, our job situation, etc. It was an awesome time and we were so glad that, despite moving to a new place, we had great family to spend our holiday with, even if we aren’t the biggest fans of Labor Day.

I hope you all enjoyed a nice holiday as well, and for all of our international viewers, I’d love to hear if you have your own version of Labor Day where you’re from. Please share!

Sep032012

Feeling Unstable? Time for a SHOULDER WORKOUT!

A lot of people don’t do shoulder workouts (especially girls) and I would like to change that! Do you know how important your shoulders are for your body?! Your shoulder muscles are your stabilizing muscles, they support your arms (biceps, triceps, etc.), your chest, your back, you name it!

However. Doing a shoulder workout is one of the workouts that don’t aim to lift a lot of weight. You need to be gentle on your shoulders, you’re strengthening them so they can, in return, stabilize you. You don’t need to–or should–lift hulk-like weight. Shoulders are tremendously easy to injure–just ask Chris. And if you do heavy weight with the wrong exercises, bye-bye!

Shoulder

This was a home workout. We used a stability ball, resistance bands, and weights. If you don’t have resistance bands, you can still do the other exercises, we used them for a warm up. You are to do 3 sets of each exercise. I’m not going to tell you what weight to do each exercise at because everyone is at a different level. However, if you’d like to know what I do, or what I think you specifically should do, just comment below. I provided links to videos or pictures on how to do these if you’re unfamiliar. Comment below, too, if you’re still a little unsure!

Your Own Special Shoulder Workout:

Resistance Band Rear Delt Fly: Try for 12-20 reps

Resistance Band Lateral and Forward Raises: Try for 5-12 reps

Scaptions: Try for 10-12 reps (do what weight is comfortable for you and do not raise arms above shoulder level!)

Forward Raise: Let’s go for 8-12 reps

Stability Ball Shoulder Press: We’re going to try for 8-12 reps here

Stability Ball AHNOLD PRESS: Let’s go for 8-10 reps here

Stability Ball Shrugs: These will be 15-20 reps. Here you can go with a little more weight

Again, we do not want heavy weight. We want controlled, slow movements. And we want 3 sets of each exercise. If you don’t have a resistance band, get one. And if you don’t have a stability ball, do those exercises seated on a chair. And girls, these are important for you too. Soon, we’ll have a good camera and quit the laziness to have pictures of US doing these exercises, but for now, the random array of people will have to do. Here are some of Chris:

Again, let me know if you have any questions or comments! Also, if you want a free consultation and training plan, I’d love to help you out, contact us at alana.ppowell@gmail.com

P.S.- Happy Labor Day!

Sep022012

Livestrong, Lance Armstrong

While debating what I wanted to write about this time, I was shuffling through ideas inside my mind and decided that I wanted to just talk again. Say what’s on my mind and see what people think about it. No recipes, workouts, fitness advice, or anything like that yet… because I am out of shape, very much so.

The recent changes in the Lance Armstrong doping scandal has really had me thinking a lot lately because whenever I go onto ESPN.com to get my daily updates for all the sports that I love to follow, there is some fresh news about the founder of Livestrong. Now, as you will see in all my later fitness-related posts, I am very much so against the use of performance enhancing drugs (PEDs). I will go into more depth about this in a post about supplements, steroids, PEDs, etc., but for now let’s stick with Lance.

English: Cyclist Lance Armstrong at the 2008 T...

Our boy, Lance

Disclaimer: I am not the biggest cycling fan. I am a swimmer who trains triathletes in their swimming. Some of them are cyclists and I have an opinion of them, compared to runners and swimmers. Also, I am not fond of sports that cater to a certain demographic, namely the populations that are wealthier and in more developed countries. However, I realize that with our global situation, there is not much I can do about that now so when I think of cycling, I take this all into consideration. Therefore, I will not let my personal dislike for cycling as a sport affect anything pertaining to Lance or his legacy.

So, a bit of background that most people are aware of pertaining to the most decorated and famous cyclists ever. That statement, I believe, is not arguable. Lance is a 5’9”, 157 lb, 40 year old athlete who started riding professionally in 1992. From 1999-2005, he won every Tour de France, and throughout his career he has won other various races and titles in both rode races, of various distances. Lance also has competed in multiple mountain bike races, triathlons, and marathons. However, Lance is a well known philanthropist who founded the Lance Armstrong Foundation for research and support of cancer victims. This came after Lance fought and won a bout with testicular cancer, which most people know as a result of the millions of bright yellow Livestrong wrist bands. While Lance has the most successful charity created by an athlete, his morals and values have consistently been questioned due to a belief that he has been doping.

Lance Armstrong Foundation

Now (this is a rant, I will be wrong about many things, but I’m trying to express how I feel), I bet if Lance Armstrong came in second place for every won of those seven races, no one would have ever bothered him. BUT, since he won all seven, there are allegations and stories dating back to 1999, conveniently, of Lance doping. Essentially, Travis Tygart, the current “head” of the USADA (United States Anti-Doping Agency), a relatively recently formed government body, has really been the person to collect “evidence” in an effort to punish Lance for “cheating.” Tygart claims that he has testimonials from multiple witnesses that claim Lance used performance enhancing drugs, offered them to teammates to help them win, told competitors during races that he uses them, and every other claim imaginable.

PEDs

The funny part is that Lance has hundreds of legitimate drug tests throughout his career, specifically 1999-2005, and he never once tested positive for any PEDs. I think Lance’s evidence is better than anything that Tygart can bring up, besides a positive test. Seriously? Who would ever believe that all of these individuals, who are essentially enemies or rivals, would tell the truth about this matter. Let’s say the guy in second place in the 2000 Tour de France said “of course he cheated, he told me during the race.” And Tygart believed him and used it as evidence in his “case.” Lance is stripped of the title and who gets it? Oh, that same guy… hmm, that’s not sketchy. Seriously, Tygart has a horrible case and argument, AND he has yet to reveal any good evidence. So why would he go through all this trouble? Ego.

Who is Travis Tygart? I bet anything that only one in every one million people know who he is. They’re all either professional athletes, work for the USADA, or have followed the Lance story (I’m sure other people know him, but not many) . His job definitely pays well and who can say if he deserves it… well, I can. You would think that the head of the USADA would focus on athletes that are currently competing in the biggest events in the world. How about you try to catch someone that isn’t past their prime and hasn’t practically retired (to help cancer research of all things). I mean really, you single-handedly (or maybe with the help of some other people close to you) tried to destroy Lance’s legacy.

Travis Tygart

What would that mean? Loss of sponsors for the Lance Armstrong Foundation? Without those sponsors and funding, one of the best charities for cancer research would have to shut down… wow, think about that one. Luckily, so far, all of Lance’s biggest sponsors, like Nike, Anheuser-Busch, Oakley and bunch others, have decided to back him up and stand behind him despite allegations. But Travis Tygart, to get back on track, must have a huge ego and realizes the best way for him to get famous, or infamous, is to go after Lance.

Now, it’s hard for me to go against Lance, not because I like the guy or the work that he’s done, but because he has passed every drug test. If you want to stop doping, then make better drug tests for the future. Maybe you missed a few in the past… well it might be your fault. I know the USADA haven’t been around forever, but you need to start from scratch, set great procedures, and stick to them. What good is stripping Lance of his seven titles going to do? Make thousands of people, maybe more, that got into cycling because of one man, get out of cycling. It’s a stupid effort and a waste of resources for the USADA. Take his titles and ban him for life from cycling. Everyone knows who won those races. Lance, who potentially was on PEDs, managed to beat the best pro-cyclists in the world (I’m sure most of them were on PEDs too).

Lance Armstrong at the team presentation of the 2010 Tour de France in Rotterdam

Next, (and I read this in an article) go after Babe Ruth for drinking beers before a game during Prohibition while tons of collegiate and professional athletes use PEDs without getting any backlash for it. And they might be bad people. Lance isn’t. You might argue that he’s a jerk, or doesn’t tip well, or yield to pedestrians, but he’s raised over 500 million dollars for cancer research and that is a fact. So shut up, Travis Tygart, get over yourself. Just because Lance is better looking, more athletic, richer, helps more people, smarter, etc., doesn’t give you the right to try to one-up him in the only way you can, by cheating. Seriously, I hate cheaters. I once got a 7/100 on an AP Calculus test in high school because I refused to cheat. Romney probably likes Tygart’s status updates on Facebook.

Sep012012

HEALTHY Whole-Wheat Banana Bread

We usually have a bunch of bananas in the house. For fruit salads and more so primarily, for protein shakes (rahh!). However, sometimes we forget about them, or don’t do heavy workouts, so we feel like we don’t deserve one of Chris’ amazing protein shakes (that post is coming up!). So they sit in the lazy Susan cupboard, lonely for attention.

And so later in the week, I stumble upon them in their browning blackish glory. Aha! I know exactly what to do with you! So, the spotted way-too-ripe bananas get pulled from the cupboard and onto our maniacal counter-top. It’s easy, folks. IF you have over-ripe bananas, MAKE BANANA BREAD. I don’t want to hear any excuses. And if you throw them out…you’re in trouble. Let’s get started. I pulled this recipe from here, but altered it slightly (no nuts, nutmeg, etc.).

Prep Time: 15 minutes (I was slow, watching Empire Strikes Back/Diners, Drive-Ins, and Dives)
Cook Time: 50 minutes (on the dot!)
Set Oven To: 350 degrees

Ingredients:

1 stick unsalted butter
1/2 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1-3 bananas (I suggest more than one, but that’s all I had to work with tonight)
1/4 cup honey
2 eggs
2 cups whole wheat flour

Remember to get out a bread pan and butter it or oil it up. Sticking is your enemy. Now first, beat the butter, sugar, baking soda, salt, cinnamon, and vanilla in a bowl.

Yes, that is a whisk! I’m moving up in the world!

For this next step, make sure the bananas are mashed as much as possible. Then, mix those bananas, eggs, and honey in. I want it smooooth.

You’re almost there!! The final step is to slowly add in the whole-wheat flour. Put a little in, stir it, put some more in, stir it, and so forth. It should come out looking like this:

Then pour it into your already-greased pan. I lost a good amount of the batter to a tragic accident…my appetite.

Now put it in the oven! Remember it should be at 350 degrees. For me, it took exactly 50 minutes to bake. I took it out, tested it with a fork to see if any batter stuck and it was ready! I usually have to stick it in for another ten minutes or so. It came out really well!

Remember that this only has half a cup of sugar in it. That’s barely ANYTHING when it comes to baking. So don’t feel guilty as you shovel this down, it’s got good ingredients. We always love to put butter on ours, gives it a great added flavor, especially when it’s nice and hot.

Unfortunately, it didn’t last long before I could get the picture, so that’s a sliver of a piece. Hope you enjoy!

Oh, and…meow!

Aug312012

The Best Waste of $98 EVER!?

Who: Alana and Chris
What: Hunger
When: Dinner time
Where: Boulder, Colorado
Why: Worked out
How: Via the Taurus

(Basically a review of Japango)

What a weird and pointless way to start what I want to say. So it’s Tuesday night, we just did some cardio (I swam 1650 yards, ask for the workout if interested, and she did the elliptical and bike) and then a get-back-into-shape-kinda lower body workout. Now Fred (Alana’s cousin [Megan]’s boyfriend from New Jersey) had mentioned that Japango has an all-you-can-eat-sushi night every Tuesday. Wait. Hold up one second. Did you just say all-you-can-eat SUSHI? Here in Boulder? Landlocked Colorado? Intriguing.

One of my absolute favorite things in the world and my favorite post workout meal… conveniently after our first night back in a real gym. I forced Alana to go (she didn’t put up much of a fight). So we jump in the car in our workout clothes and drive over to Pearl and Broadway, park the car for free since it’s past 7 p.m. and find the restaurant. We enter at about 9:05 and we know that is closes at 10:00, but that won’t be a problem… we’ve never had problems with all you can eat places closing early. (!)

As we’re greeted, relatively quickly for the small staff and decent sized crowd, we ask about the deal. What’s the deal? Well, in fact, it is $29.99…! What?! Thirty bucks? Oh man, have we been spoiled having it for way cheaper in New Jersey, but it’s worth it, or so we tell ourselves. The hostess continues, you can have all these hand rolls, these sushi, these special rolls, and these dishes from the kitchen. Cool. Not that we have ever been to a place that doesn’t include non-sushi items, but we started taking it for granted and to have it taken away now would be really heart-breaking. So we’re seated in a TINY table that we knew would NOT be able to fit all our food, but we didn’t bother to have it changed. The nice waitress comes, we order waters, and look at the menus/checklists. We start tallying stuff off, Alana orders a red wine sangria, we hand in the checklists knowing that we might only get one round’s worth of food because we showed up so late, and we wait for the kitchen stuff to come. (That’s right, I said stuff, so you can replace it with any word you feel is more intelligent because I love being not-intelligent sometimes)

We start with some house salads with ginger dressing. They’re big, and the greens are dark and there’s spinach! But the sauce is weak, tastes more like ranch than ginger. Bummer, I eat it all. So does she. Next, we get tuna salad! A bowl of the same greens… with three pieces of tiny seared tuna on top. But the sauce is amazing and has a nice zing to it, so naturally, I eat it all, and finish hers. Alana ordered me seaweed salad; how nice of her. And they even included three kinds of seaweed. It was good; they didn’t make it too spicy like other places often do! Next is the “tuna steak” or six-or-so pieces of the same tuna in the salad, but in more of a teriyaki sauce and it is lick the plate good! She ordered spicy calamari, which I can’t eat, and it was VERY spicy so she finished it all. She also got mussels, which were like cheesy clams casino and Alana had all three. I love cheese, but when it’s time for sushi night, cheese better stay out of the way. So far, it’s on track to be a good investment, but now the moments of truth are about to begin. (By the way, the sangria was very iced-down, very juiced down, very weak, etc. Didn’t last long but tasted good… but not worth six bucks).

Okay so, here’s my issue. I read in the Boulder Daily (I think that’s what it’s called) that Japango’s all you can eat sushi is world famous! It said the Daily Camera named it best sushi in 2010 and 2011, AND best Asian in 2010. And now I become a food snob. This was garbage. I should post a video rant because I can’t put it in text. Did they only try one place and not require that it had to be good…. or even decent? Best sushi? I’ve had tuna from my college’s cafeteria at 1 a.m., 16 hours after it was delivered from the sushi restaurant in downtown Manhattan, that was fresher than this tuna. And I didn’t just try a few things. I tried EVERYTHING (just about). Even the quail eggs. The squid, octopus, scallops, red clam, tuna, salmon, smoked salmon, white tuna, yellowtail, white fish, halibut, mackerel, etc. And to top it off, their orders are a two-piece minimum, so I got to taste two of everything. We also had eel hand rolls, tuna hand rolls, avocado roll, the Las Vegas roll, the New Orleans roll, and the Boulder roll. You can see for yourself, in the picture, what we ordered. I’m rambling, which is how I present my rants because I don’t like to prepare arguments all the time. Let’s continue.

Now, Alana does not like wasabi. Or horseradish. Anything along those lines. I know that a sushi chef does sometime have the tendency to smear some wasabi paste in between the rice and the fish, but in all-you-can-eat? With this horrible quality of fish? Are you trying that hard to mask the not fresh flavor of the fish with something so strong?

I eat sushi like this: I take the piece of sushi and put it right in my mouth. No soy sauce, no wasabi, no ginger. Why? Because that is how it’s supposed to be done. The chef should prepare a fresh piece of fish and properly cook and vinegar his rice, potentially brushing a special mixture of soy sauce and seasonings on top to compliment the flavor of the fish. Not kill it. Now I could care less what you do with your maki, hand rolls, special rolls, sashimi. I put whatever on all of those too. But sushi is sacred, the relationship between the rice and fish is crucial, and Alana doesn’t like wasabi, so don’t assume all fifty pieces of sushi should have it without asking!

I mean, you’re clearly not a real sushi chef if you’re willing to serve fish that bad! I could give you a grade of how fresh each type listed above was, but it’s not worth it. Some was fresh, some was kinda fresh, some wasn’t fresh at all. The hand rolls were okay but obviously someone didn’t rush to get them to us because the nori was soggy by the time I got it. (I always eat the handrolls first to prevent this soggy effect). The avocado rolls were ALL rice and no veggie. The specialty rolls were awful. Now, my number one rule of all-you-can-eat sushi is don’t get specialty rolls. They fill you up so you can’t eat the good stuff. These tasted like nothing. And they had a ton of great ingredients in them, on paper. But they weren’t fresh or prepared right and as a result I soaked it in soy sauce to eat it. Alana had white tuna, some avocado roll and some New Orleans roll. I ate everything else, or tried to.

Now, getting to the end. We knew that you get charged 50 cents for every piece left on the plate. I have NEVER been charged extra, but there’s a first time for everything. We got charged ten dollars, for 20 extra pieces. It was that bad. I wasn’t even full but I could not punish my stomach, who is so nice to me, by shoveling in more fish that was not fresh. I felt bad and was willing to pay. BUT we had fun! We had fun making fun of the guy behind us that was worshiping everything they put on his plate. Jiro Ono would have whooped that guy bad. The bill came and it was 30 for each of us, 6 for the drink, 6 for tax, and 10 for the extra sushi we did not eat. We gave the waitress, who was very good, a twenty percent tip of 16 dollars, and took our bag of leftovers home. (They let you bring the leftovers home, which they should because you paid for it.) And they sat in the fridge, and we threw them out the next morning. I felt horrible about it, but it was really bad. Now, could it be like this all the time? There’s no way! If it got those awards from the Camera, it must have it’s good days, but we’re never going back. And for me to not go to the only all you can eat sushi place where we live is a huge deal! Why’s that? Here’s why:

I have had sushi in the middle of the Atlantic, in Bermuda, in Peru, in South Korea, on top of a mountain in South Korea, in New York, in Los Angeles, in Miami, and tons of places in between. I’ve had all you can eat in three continents. In our last months in Jersey, we had it AT LEAST once a WEEK! We went to three places usually: Arigato in North Haledon (THE BEST!), Sushi X-1 in Ridgewood (PRETTY COOL!), and Gen in Ridgewood (Not bad!), and they cost us 20/22/20 per person. They offer more kitchen goods and sushi, free desserts, and the fish is fresh, most of the time! (LOOK AT THE PICS AT THE BOTTOM)

It must be that here in Boulder it’s hard and expensive to get fresh fish, which we understand! But if it’s not fresh, DON’T SERVE IT! Are you going to serve a raw filet at a steak house? I would hope not. It could get you in trouble. I wish the all-you-can-eat sushi crew was there to help us out. Dan Liwanag, the first person I had all you can eat sushi with, Scott Reiners, the co-founder of weekly all you can eat night, Allan Wu, aka Master Wusabi, who gets us the freshest fish by talking to waitresses in their native tongues, Scott Polhemus, the wind tunnel when it comes to downing Japanese alcohol and food in a way that would please a shogun, and Dr. Capitani for starting the original “sushi night.” (Adam and Aedan, future members of the crew, I salute you!)

Master Wusabi when he’s not eating sushi

Master of Windtunnelling Food

We want to keep this tradition alive, but if Japango is all that Boulder can offer, that tradition will die soon. We will have to try other places and not get all you can eat to see who has the best in Boulder.

Japango’s ratings!

Service: 4/5
Decor: 2/5
Music: 1/5
Kitchen food: 2/5
Sushi: 1/5
Price value: 2/5
X factor: 0/5* (No slices of oranges or pineapple!!!)
Overall: 12/30 (Maybe give it a chance… maybe… one time)

UPDATE: My weekly contest! Whoever can submit the best Japanese dining experience will be sent a special prize related to this topic. I don’t care if you’re in Malaysia or Philadelphia, I’ll get it to you for your efforts and dedication!

PREVIEW: I’ll be bashing the Boulder Daily Paper’s review of pizza. Obviously whoever wrote it and compared certain pizza to New York style isn’t from New York!

Thanks for reading! If you made it this far you get to use this free joke I stole from Alana who stole it from Twitter…

How come the T-Rex couldn’t shake hands?

Because it was dead!

(Oh, and here is the appendix, a graveyard of past, and better, all you can eat sushi nights with the individuals listed above and some extras who I apologize for not including, like Brit!)

And this…oh definitely this…is how sushi SHOULD be made. Thank you, New York

Aug302012

Do NOT Touch that Button!

Dread

Let’s admit it: in this day and age, most people have smartphones. Even if you don’t have one, this still applies to you. Most of our work is often connected to our email, which is often connected to our phone, which is often on our bodies at ALL TIMES. It can get incredibly stressful even when you’re not at work, to check your email and boop! a few work emails slide in, reminding about all the tasks you need to get done. It sucks. But it’s also addicting, wanting to know everything that’s being sent to you at all times, wanting to be on top of it all.

For example, I wake up in the morning and the very first thing I do is lean over (groggily) and press my email. A few seconds later, I hear the familiar short buzz, notifying me that there’s something (or multiple somethings) in my inbox. I see 18 New Emails, and my stomach does a turn, half out of excitement and half out of dread. I know there are some things that could be great potential offers, but also some that task more things on my to-do list. Is that the feeling I want to get right in the start of the morning? I’m starting to think not.

So, as my attempts to observe myself and my reactions towards things, I tried to listen to my stress patterns more. There are sometimes where I don’t mind checking over everything I have to do, getting bombarded with emails from “Stop Animal Cruelty!” to the latest work I need to complete that day, and such. But sometimes, I want to be happy in the moment and do whatever I’m doing whether it be cuddling with the kitties, doing some writing, or spending time with my loved ones.

Thus, in order to demonstrate my learned lesson of understanding myself, I tried to follow not always checking it. For example, we were in the gym yesterday, doing a cardio and leg workout. One of our better workouts since we actually had a facility. Not to say we aren’t out of shape, but hey we’re getting there again. Anyhow, I was enjoying the workout, getting into it, having fun and I felt this itch every time I was resting from a leg press or calf raise. What the heck is that? Oh yeah, it’s an itch to check my email, see if I need to get anything done, who’s contacting me, etc etc etc. But I didn’t press it once! I was pretty proud and I was also happy to be in the moment enjoying myself.

So here’s a little tip from me, when you don’t need to, don’t check your email. Especially if it’s connected to your work.

Peace!

Aug292012

TOBI REVEALED! SHONEN JUMP RELEASE SUMMARY

For any of our great followers who do not read manga, especially Shonen Jump, I would honestly advise you to stop reading now and wait for one of our normal posts within the next twenty four hours. For anyone else, follower or not, that has an interest in Naruto, Bleach, and/or One Piece, and is currently up to date on the Japanese releases of those mangas, you might want to keep reading.

I had to write about this as I just finished a few pages from this week’s Japanese release of Weekly Shonen Jump (I’m still waiting for Toriko to be scanned and eventually translated). And with that, I am going to start with the biggest news; this was one of the most obvious/anti-climatic missed opportunities in the history of manga. You have a character, Tobi, who is arguably the largest antagonist in one of the largest and most popular series in history. For years, or what has felt like years, Kishimoto has been stringing us behind the identity of this masked villain who has always behaved differently from your typical main bad-guy. Now, as soon as his name was revealed to be Tobi, all of us super-fans immediately tried to figure out the importance of his name, and with the release of the Kakashi Gaiden arc, no one’s name showed more promise than Uchiha Obito. OBITO. TOBI. It might not be a perfect match, but it’s close enough when you have these types of reveals happen all the time, i.e. A Song of Ice and Fire (I won’t say who or when).

Now, as the series developed it seemed far too obvious that it was Obito to a point that everyone figured Kishimoto would never let the fans easily figure out who it was. Some other clues, the Sharingan was the opposite of Kakashi’s, the ability to know and use Uchiha abilities, and the motive. Sure, Obito wasn’t evil, he wasn’t overly ambitious, but he was mysterious. The Kakashi gaiden arc was short and fans could make up their own opinions about Obito. Although it might have seemed like he was jealous of Kakashi because of Rin’s feelings for him, he asked Rin to transplate his eye into Kakashi. Was Obito plotting some project to take over the world as a small child? I don’t think so but Kishimoto might prove me wrong in the upcoming weeks. There was no way Obito could have expected to survive the cave in that crushed half his body when he was really only capable of using basic Sharingan techniques and fire-based jutsu. We saw him die, or at least we thought we did. Somehow, perhaps with the help of a random Orochimaru or someone else that could corrupt his mind and use his body as a surviving member of the Uchiha clan, as they would later be slaughtered, helped him get to where he is now.

As the flashbacks in this week’s issue show, it seems Obito was a weaker willed Naruto that had a bad break with the cave-in. Team Minato mirrored Team 7, and Obito mirrored Naruto with the exception of that hidden fire and will to overcome everything and be confident even if the abilities aren’t there. Surely, the impact of the Third Shinobi World War, led Obito who was crushed (mentally and physically) to develop Project Tsuki no me, in order to create a peaceful world void of the ability to truly live and be yourself in order to preserve life. Having witnessed and suffered from such a horrible event at a young age could have that sort of impact, and it seems his feelings for Kakashi have somewhat changed judging by the anger he has shown him recently. Don’t get me wrong, I’m not taking Obito’s side. He has obviously been corrupted and like many others before him, has created an evil plan no matter how he justifies it. I’m just curious how a weak genin could become so powerful, before having acquired the Rinnegan. Shame on Kishimoto to let us all be right and make it the obvious choice, although it leaves for many questions to be answered and will end up being better than making it a no name character from the war that witnessed the Kannabi Bridge destruction and picked Obito’s eye off of him after he was crushed. I personally cannot wait to see how he survived and if Rin, a medical ninja, had anything to do with it since she went missing after the war… Heck, maybe he’s just pissed Kakashi didn’t take care of Rin, which was his dying wish and now he has come back to wreak havoc for the girl he completely was in love with…

For a quick note, One Piece was more or less a filler. The most exciting event was Vergo’s confidence in his ability to crush the Mugiwara crew, Law, Smoker, the Samurai, etc… good luck to him….

And Bleach continues to be getting back to being amazing, despite Kenpachi getting destroyed in a fight we didn’t get to see…. no surprise there.

Captain Commander is pissed off and the troops are getting amped up so let’s see what happens in this huge clash of the titans. Hopefully, it won’t be like Yamamoto v Aizen.

Leave comments if you want to discuss anything in these issues or series. I’d be more than happy to do so.

P.S. I want to know how Tobi grew up so quickly…

Aug282012

Home-Made [EASY] Chips & Guac

Let’s be honest. Has anyone ever in the HISTORY OF THE WORLD ever said no to an offer of chips and guacamole? No, I don’t think so.

I had two avocados hiding in our cabinet. And a tomato in the fridge. Hmmm…what could I POSSIBLY do with these two ingredients? I think you know the answer. However, we didn’t have any tortilla chips (I know, a travesty), and they just go so well with guacamole. But…we did have some tortillas that were going to get old soon. Aha! It’s all coming together now!

Okay so first, let’s get out these corn tortillas. I use Mission Corn Tortillas (see below). I’m not even going to post an “Ingredients” section for the chips because it’s literally tortillas, olive oil, and salt. Pre-heat the oven to 350 degrees.

Now, go have fun and rip them into little pieces. I used only about five tortillas. Think of how many chips you can actually make if you used the WHOLE bag (30). Put olive oil on the baking sheet before you plop dem tortilla pieces on. Then sprinkle salt all over.

Now let them cook for however long you like. 10 minutes, they’ll be a little soft. I left them in for around 15 minutes to get a nice crunch. Okay, we’ll get back to these when they’re ready from the oven. Let’s get to the important matter…the guac.

Get your ingredients ready!

Ingredients:

2 ripe avocados
1 tomato
1 lemon
2 garlic cloves
Plenty of salt n peppa

First, let’s tackle the avocados. Now I wish I took a picture of this, but the best technique I’ve found is to put the knife you’re using on the avocado, press down til you hit the core (the pit), and circle it all around the avocado until you’ve made it full-circle. Then grab each half of the avocado and pull! If they are the proper ripeness, they should pull a part easily, making it really easy to scoop the goods out.

Now that you’ve scooped it all into a bowl, mash it up!! And have some fun with it! Next, cut up the lovely in-season tomato (small pieces), the garlic, and constantly put pepper and (especially) salt. Once you feel everything is properly seasoned, cut open a lemon, and squeeze that baby out. The lemon (I know people normally use lime–use whatever you want) will give it that nice zesty taste, but also it will preserve it if you want to keep it in the fridge for a bit. Avocados have a tendency to brown fairly easily.

Now that the guac is all mixed up, GO BACK AND TASTE IT! Make sure it has enough salt, guacamole can be notorious for not being salty enough to fill that need. Did you hear something? DING! Chips are ready! (Just kidding, I still don’t have an oven timer). Pull them out of the oven and let them sit for a few minutes so you don’t burn your tongue (like I did after being over-eager and piggish).

They are goooood. So that’s pretty much it. We loved it so much, we made another batch of chips to finish off the guacamole. One of the best things about home cooking is that you know what’s in the food you’re cooking so you have no reason to feel guilty about it, which is an awesome feeling.

Maybe you have a party coming up (Labor Day is right around the corner) and want some awesome snacks that will impress the neighbors (or friends), but won’t cut a hole out of your wallet. Get this:

A bag of Mission Yellow Corn Tortillas (which contain 30) costs under $3. Avocados are still in season (hurry before fall ends!), so you can get them for $1 a piece. All you need are tomatoes, which can be found for roughly 59 cents each. Now you do the math. I had a whole pan-full of chips from FIVE tortillas. Imagine you did THIRTY? You’re going to have a ton of chips and if you get 4-5 avocados and 2-3 tomatoes, you’re going to have a TON of chips and guacamole, for a huge price of under $10. And trust me, your friends will love you. And invite me too, because I will do anything for a scoop of guac.