Johnny Rockets Free Hamburger Coupon

Johnny Rockets Free Milkshake Coupon

These coupons don’t expire for another 5 months. That’s awesome! So get your fill of greasy Johnny Rockets goodness before this deal is up.
Is it just me, or does anyone else think that Johnny Rocket’s prices have gotten a bit expensive? Well these coupons for a free hamburger and free milkshake will certainly help. One of the best things about getting a milkshake at Johnny Rockets, is that you get a little extra that comes in the mixer cup. Ok, so maybe it’s not really extra since they use a smaller milkshake cup on purpose. But I like it anyway! Makes you feel like you got something for free… even though you paid for it. Although with this coupon it will really be free. Anyways…

One of my favorite things at Johnny Rockets is how it feels like you are stepping into a time warp to the 1950’s. I also like how their servers bring “ketchup smiley faces”.  They basically draw little smiley faces on your plate made out of ketchup. It’s cute and makes my day.

Enjoy!

If you’re in need of a Disneyland hotel deal or want to getaway to Laguna Beach, we’ve got 9 great Orange County hotel deals for you starting at just $99 per night PLUS a $25 gift certificate towards Gas or Airfare and $25 in restaurant gift certificates for each night you stay! Expires 9/30/08. Click through for details…

Costa Mesa is conveniently located to many of Southern California’s hottest attractions, such as Disneyland (use this deal if you go), Newport Beach, Laguna Beach, SouthCoast Plaza and more.

As if those rates weren’t low enough, guests also get a $25 restaurant gift certificate for each night they stay. Choose any of the participating 13 Costa Mesa restaurants. Guests also receive $25 gas or airfare reimbursement.

Details: The special, available through Sept. 30, does not require a minimum stay. Hotel guests receive one $25 dining certificate per night for each reservation; the gas or airfare reimbursement is mailed a few weeks after your stay.

Participating Restaurants: Bristol Palms California Bistro, Le Chateau Garden Bistro, Darya Fine Persian Cuisine, Finbar’s Italian Kitchen, Hanfords, Hemingway’s, Karl Strauss Brewery, Nello Cucina, Pinot Provence, Royal Khyber Fine Indian Cuisine, Savannah, Scott’s Seafood Grill & Bar, Skosh Monahan’s, TerraNova, and Z’Tejas Southwestern Grill.

Call 1-866-918-4749 for more information or contact a participating hotel for your reservations today!

Enjoy!

O-Toro Tuna Belly Sushi, Tsukiji Tokyo

Look at that beautiful sushi bowl of O-Toro (fatty tuna belly) sashimi, several layers deep. This was my sushi breakfast on my first day in Tokyo. This much O-Toro would cost over $100 USD in America, but at the Tsukiji Market in Tokyo it’s only $30! And the fish was only a few hours old, and when you eat sushi that fresh, it’s probably very different (1GOOGLExBetter) than any sushi you’ve been served in America. See more pictures of my Tsukiji market sushi experience, after the jump.

Day 1 in Tokyo. Jetlag worked in our favor, and we shot out of bed at dawn to catch the excitement at the largest fish market in the world. We were on the hunt for some good, fresh sushi for which the alleyway restaurants in Tsukiji are famed. Little did I know that this adventure would be so memorable.

The day starts early for fishermen, so we were already “latebirds” as we strolled over at 8 AM. Most of the auctions and action had already ended, but the energy of the market was still hectic and crazy. I can’t even imagine what peak hours would be like. Pedestrians had to be careful because of these motorized carts that whiz around with general disregard for people on foot. Felt like I was in Rome for a second, haha. The urgency at which this city treats the freshness of fish is really amazing, they expedite the day’s catch as if they were ambulance response!

The fish market is broken down into various sections for fish auctions, wholesale purchasing, and retails shops and eateries. It was very confusing because everything was in Japanese (duh) but we just kept walking until we saw lots of touristy looking people standing in line. And there we were, Tsukiji “Restaurant Row”.

A few sushi restaurants here have gained international fame for mention in various travel guides. But we weren’t down for the 1 hour wait, and with fish this fresh, how much of a difference would it make? (Turned out to be a good choice on our part). So we went to the place right next door to one of the famous places called Tsukiji Don Taku, and sauntered past all the fish fiending tourists at the famous Daiwa sushi line. We got a seat at the counter immediately and they had a picture menu up on the wall. Hooray for that.

The restaurant was basically just a counter, where you sat facing the sushi chefs. Our joint could fit maybe 10 people max, nice and cozy. My husband opted for the O-toro bowl which is his favorite type of fish, and I got the combo bowl with a little bit of everything. It was beautiful, layer upon layer of my favorite things including uni, ikura, clam, and more. They didn’t skimp on anything. For only $30 bucks, I definitely felt like I got my money’s worth.

The fish honestly tasted much different from any other sushi I’ve ever had. When it is served within hours of being caught, the fish has a sweet and firm texture, with a nice crisp snap when you bite into it. Most people don’t like uni because it is fishy, but this uni was so delicate and fresh, that it reminded me of a decadent creme brulee. I am ruined, I can’t eat sushi in America anymore now that I’ve had this.

If you ever visit Tokyo, please try to visit the Tsukiji Market. I caution you however, because the moment the sweet taste of Tsukiji fresh fish hits your mouth, nothing will ever compare.

Photo from the Baby Blues BBQ website

I think I’m in love. The Memphis style ribs at this little BBQ joint simply blew me away, with their combo of dry and wet rub. I enjoy wet and dry styles of BBQ, so this is the best of both worlds. Surprisingly, this place is in LA!

Photo from the Baby Blues BBQ Website

The place is called Baby Blue BBQ (www.babybluesbarbq.com). If you come here, come early. We barely beat the dinner rush on a Saturday night by showing up at 6:00 PM. And we still had to wait for 15 minutes. A few minutes later, the line was out the door. The place is small and occupies an odd shaped corner spot on Lincoln Blvd., and you can either pull up a seat at the bar or in the dining room on the other side.

I shared the “Memphis Queen” plate (1/2 rack each of Memphis & Baby Back ribs, plus sides) with my husband and it was more than enough food for the both of us. Their style is a nice fat St. Louis style cub pork rib with the chewy rib tips left on. I prefer this cut over the baby backs, because I think the Baby Backs are just too soft. I like a variety of texture on my meat! But their Baby Back ribs are mighty fine as well.

Photo from the Baby Blues BBQ Website

The dry rub really penetrates the meat and gives it great flavor down to the bone. The wet sauce is mopped on at the end and caramelizes, giving it a slightly sweet and tangy finish. It’s a tomato based sauce with a balance between salty, sweet and tangy. Nothing overpowers the senses, unlike the cloyingly sweet ribs you generally find at chain restaurants.

Photo by Caroline on Crack on Flickr

Each table has two versions of a hot sauce, made in-house daily. One was “hot” and the other was called “XXX DANGER”. I think I have developed an abnormal tolerance for spicy food, because I really didn’t think the XXX version was unbearable.

Single guys will also enjoy coming here for the other “meat”, the ridiculously hot women that waitress here. Seriously, every single girl was so beautiful. Obviously, this is not your average BBQ joint. Our waitress insisted that we try the jumbo grilled tiger shrimp with remoulaude sauce, so she brought out a few on the house. The shrimps were huge and very fresh, with that juicy “snap” when you bite in. I will definitely order these next time.

Photo from the Baby Blues BBQ Website

Another great thing about this place is that the owners seem like down to earth guys that do their fare share of hustle in the kitchen, all while drinking Pabst Blue Ribbon. They have an awesome restaurant and I’ll definitely be coming back here again.

Baby Blues BBQ

444 Lincoln Blvd. @ the corner of Sunset. 310.396.7675 www.babybluebarbq.com

Yes, it is true! And even better, the money spent goes towards charity. Philanthro Productions brings a novel concept to the club scene, encouraging patrons to “party for a good cause”. I interviewed Molly Chen, Co-Vice President Non-Profit Chair at Philanthro to find out more.

Here’s Molly, about to get her tax deductible groove on for a good cause!

[G2GL] So Molly, What is Philanthro all about?

[Molly] Philanthro is a non-profit organization whose mission is to engage young adults in philanthropy and different charities by throwing first rate events that are fun and committed to a great cause at the same time.

[G2GL] Are bar tabs and entrance fees associate with your organization really tax deductible?

[Molly] Yes. Because we are a 501 c 3 organization, any donations [which include any money spent at our events] are tax deductible.

[G2GL] How was Philanthro started?

[Molly] Philanthro was founded in February 2007 by two young consultants in Los Angeles. They quickly assembled a team of dedicated Gen Y volunteers that represent some of the most talented individuals in their respective professions and communities.

[G2GL] How did you get involved with Philanthro, and what do you do for them?

[Molly] I attended their last event at Cabana Club whose nonprofit partnership was Camp Heartland, a great organization committed to helping kids with AIDS, and was extremely impressed at the professionalism and distinction of their event from a regular Hollywood club night. I was recruited through a few college friends who were in Philanthro who I’d met through other charity organizations during college to be a Co-VP Non-Profit Chair. I recruit and foster the partnerships with non-profits who reach out to us and I help to facilitate the relationship between the two groups.

[G2GL] What are your parties like, in terms of the usual type of venues, mood, demographic, number of attendees, formality?

[Molly] We book our events at top-notch clubs in Hollywood, although we are looking to branch out to different areas of Los Angeles, and even different types of venues, for future events. We draw between 500-700 young professionals, students, and socially conscious clubbers to each event — most are in their mid-20’s. We aim for a different theme at each event, which impacts the mood, but generally, we just try to throw the best party possible, and provide a great social networking opportunity in an upscale environment.

[G2GL] How much money has your organization been able to raise or donate?

[Molly] Since its founding less than a year ago, Philanthro has raised over $17,000 for its partner charities.

[G2GL] How do you choose charities to work with?

[Molly] Philanthro partners with leading charities based on a variety of factors including alignment with Philanthro’s mission and demographic.

[G2GL] Do you have any celebrities working with your cause?

[Molly] Even though it is still a young organization, Philanthro has generated significant buzz in Hollywood. We’ve been proud to feature several special guests including: Jonathan Bennett (Mean Girls), DJ Qualls (Hustle & Flow, Road Trip), Jason Ritter (Days of Our Lives, Swimfan), Marianna Palka (named one of CNN’s “Young People Who Rock” in 2008), DJ Tony Collage (Power 106 FM), Yesi Ortiz (Power 106 FM), Ray Ray Babul (preeminent fashion designer)… We have also partnered with hip Los Angeles companies who have also signed onto our cause, including Pinkberry, Anheuser-Busch, and DirecTV.

[G2GL] Aside from financial donations, how else do your events affect the charities you support?

[Molly] Not only do we raise significant funds for our partner charities, but we also raise awareness and foster affiliation between our patrons and our charities. Additionally, we provide access to opportunities to extend commitment to the cause beyond the one-night event.

[G2GL] What upcoming events or projects do you have planned?

[Molly] Following our next event, PINK: PARTY FOR THE CURE, we are hosting a team for the 12th Annual Los Angeles Race for the Cure on Saturday, March 15 at the Rose Bowl in Pasadena. Come network with other socially-conscious young people from Los Angeles. Visit our website to join our Race team: www.philanthroproductions.org

[G2GL] How can others get involved?

[Molly] Visit our website, www.philanthroproductions.org, or email us at join@philanthroproductions.org

So there you have it! The next time you have a night out on the town, do it with a good cause in mind (and don’t forget the tax deduction fringe benefit!)

Photo by Fotografik @ Flickr

Chocolate tasting is currently en vogue and people are realizing the multi-faceted tasting elements of chocolate that can be analyzed much like a fine wine. Three distinctive chocolate makers which have a popular cult following are discussed below, along with their production style. These brands seem everywhere these days and receive heavy rotation on bakeshop items that proudly display their use as an ingredient.

Pure chocolate has a much higher cocao content than chocolate products such as truffles and bon-bons. Chocolate connoisseurs perform their tasting primarily with the bar form of chocolate, and many claim that the perfect ratio is 70% cocao to 30% butterfat solids. Supposedly, this ratio delivers the a precise concentration of chocolate flavors at their peak melting point, just a few moments after hitting the palate.

Valrhona:

by Bossacaffez @ Flickr (www.bossacafez.blogspot.com)

They are the only chocolatier to produce “vintages”, or chocolate made from a single variety of bean from specific plantations, harvested in a single year. Thus, taste and quality of the chocolate reflects the growing conditions of the season, for a controlled chocolate experience comparable to wine tasting. This method of production is fitting, as this chocolatier is based in the Hermitage appellation of France. Currently, there are three vintages offered from Venezuela, Madagascar and Trinidad. The Valrhona style is typified by a “translucency” of flavor in young chocolates, which can seem almost watery to some tasters. The manufacturer recommends aging some of their chocolates to allow nutty and citris flavors to mature, once again a reference to the wine making heritage. Try the Valrhona brownie at Urth Caffe, with locations all over Los Angeles. Or you can buy Valhrona products online at our store, Shop the Good Life.
Callebaut:

Photo by Aktivisitin @ Flickr

Originally a Belgium chocolatier, Callebaut was merged with a Swiss company and now operates as Barry Callebaut. It is the second largest producer of chocolate in the world. They specialize in chocolate for baking. This chocolate gives excellent “body feel” in the mouth: that perfect melty, smooth and creamy sensation which makes it ideal for baking. Flavors can be slow to develop at first bite, but there is also considerable aftertaste, which allows the flavor to linger on the palate much longer than less quality chocolates. A smokey and tart flavor is the signature of this brand; makes the perfect complement to a glass of cold milk. Try the Callebaut based dark chocolate cupcakes at Sprinkles in Beverly Hills. You can also buy a wide assortment of Callebaut products online here at Shop the Good Life.

Scharffen Berger :

Photo by Kyleminor @ Flickr

A Berkeley based chocolate manufacturer, they pride themselves on making chocolate from “bean to bar”. They contract with specific growers and perform all steps of the chocolate making process in house, roasting individual types of beans in small batches to bring out the essence of each variety. Their bars are typified by a beautiful mirrorlike shine and hints of fruity notes, and lighter in color. Scharffen Berger has two distinct styles: a very traditional expression of chocolate perfection that is predictable but difficult to attain, versus a bolder “in your face” presentation marked by the blending of contradictory beans or heavily roasting varieties that are traditionally light roasts. Some vareties in current production include: danse le cacao, kumasi sambriano, and cuyagua. They were acquired by Hershey’s, but their standard is far above those those waxy “funsize” bars passed out at Halloween. Check our many Scharffen Berger items to buy here.

For more information about tasting chocolate and review, visit: www.seventypercent.com

If you would like to try chocolate tasting, visit a chocolate bar in San Francisco and Oakland. They have a wide selection of fine chocolates and can offer tasting guidance: www.bittersweetcafe.com

Harissa is sold pre-made in tubes or cans at your local North African market. Unfortunately, not everyone is so lucky to have a North African market in their vicinity. No worries, you can also find it at import or specialty food stores like some locations of Whole Foods or Cost Plus, and it is also available over the internet. Conveniently, you can click here to buy all kinds of harissa and harissa products through our store, Shop the Good Life.

Adding harissa is a delightful spin on a traditional cranberry sauce base. If you have a lot of leftover cranberry sauce (preferably the kind with whole cranberry chunks) from Thanksgiving, this is an easy way to perk it up so you aren’t bored after your 6th round of turkey. Simply add a teaspoon of harissa paste per half cup of cranberry sauce you have left over, and stir. More or less can be added depending on taste.

Ingredients

• 1 cup (200 g) sugar
• 1 cup (255 mL) water
• 4 cups (1 12-oz package) fresh or frozen cranberries
• 2 teaspoons of harissa paste (more or less, depending on how spicy you like it)
• Optional: zest of orange peel, handful of golden raisins, teaspoon of cinnamon

Directions

1. In a saucepan stir together the water, sugar and harissa. Turn heat to medium high and bring to a boil.
2. Add cranberries, return to a boil.
3. Reduce heat, simmer for 10 minutes or until cranberries burst.
4. Remove from heat and cool. Cranberry sauce will thicken as it cools and can be stored in the refrigerator.

This should make about 2.5 cups.

Other uses for harissa: Makes an excellent condiment for roasted meats such as turkey, lamb, or pork. Try spreading it onto a bagel with cream cheese, or instead of mustard on a sandwich. Blend into mashed potatoes or spaghetti sauce for a subtle spice. Fold into dips to spice up your crudite. Harissa is versatile and has many more uses, I hope you will try it!

You can also try Harissa Cranberry Chutney at your local Le Pain Quotidien, it is served as a condiment to their curry chicken sandwich. They have many locations around Los Angeles.

LA: 8607 Melrose Ave. Los Angeles, www.lepainquotidien.com

The First Seating Meal, Daily from 5-6 PM. Reservations Required.

Choice of Entree:

BRAISED BEEF SHORT RIB – Tomato-mushroom ragoût, fettuccine, tomato confit.

LINGUINE WITH ROTISSERIE CHICKEN – Sundried tomatoes, extra virgin olive oil, fresh basil, garlic, crushed red peppers, balsamic vinegar

PRAWN SCAMPI – Citrus-herb caper butter, white wine, herb capellini, garlic crostini

ROTISSERIE PORK CHOP – Mashed potatoes, pickled cabbage, peppercorn sauce, roasted pear

LOBSTER RAVIOLI – Fresh sheets of saffron pasta, lobster, bay scallop and tarragon filling, lobster cream sauce, herb mascarpone

CHICKEN PARMESAN – Parmesan crusted chicken breast, fresh mozzarella, marinara, herb capellini

CRAB CAKES DUO – Saffron rice, orzo mushroom duxelles, white beans, rapini.

LA: 10877 Wilshire Blvd., #150, (310) 208-1960, www.palomino.com

Half off Appetizers Everyday 4 – 7pm, 10pm to closing

SF: 345 Spear Street, (415) 512-7400, www.palomino.com

Half off Appetizers Daily 4-6pm, 10pm to closing

* Palomino is also my choice for best happy hour for food.

Check the website for a Palomino in your city! They have many other locations.