#But I DO encourage the all you can eat ham and bacon opportunity here

[turn-th3-paige-blog]

Waking Up In England

Good morning California! 

Well, the saga continues! This morning I woke in a completely different part of the world! Hello, Oxford England! It has certainly been an interesting journey since arriving last night. For one, I was nearly falling asleep on the bus, my head definitely nodded a few times. Then, after getting off at Gloucester Green, I walked to my hostel, which was roughly ten minutes from my bus stop. This was not a big deal, though this was probably the most worrisome part when planning my journey (especially for my parents in regards to my safety). There were so many young women hauling their bags along behind them, I felt like I was part of an exclusive club, or maybe a hip new trend! It was nice to blend in instead of feeling like a moving target! I arrived at my hostel and SURPRISE! they did not have a “lift” and I was on the third floor. Thankfully I had nice people around me who helped me carry my luggage up, because standing at the bottom of that staircase, a part of me wanted to do the classic toddler flop. Also they advertised “Free Wifi” which is technically true, but when signing up for the WIFI they have a disclaimer which states that they will share all of your information (including cell phone number!) with businesses and advertisers as they see fit. I am not a fan of spam calls so I am sticking with my data plan and free wifi at cafes! I am so glad I brought a padlock for staying at the hostel, it is so nice being able to leave my belongings behind and walk freely with just a backpack! 

This morning I woke up several times before my alarm, I think my body was trying to tell me I was hungry but I blamed it on jet lag. I finally got up around 7am and got to text my wonderful fiancé, which was such an awesome way to start my day. Then I took a shower, dressed, and went down to a delicious breakfast. As I said, I think I was really hungry because by the time I got down to breakfast, I couldn’t stop sweating, and my hands were visibly shaking. I asked where there was water and drank an entire Nalgene in about five minutes, because between flying and the bus ride and all the craziness that took place the day before, I had only drank about half of my water bottle over the entire day. Then I had to try and eat something, but since it is all different, everything looked greasy and not very good. A man in front of me ordered first, so I listened to his order and copied it, since I wasn’t even sure what to call some things. I found out that they call hash browns “hash” here, and serve them in little triangular blocks. Delicious. They also served “bacon” which was really just fatty, thick cut ham. Delicious as well, but not bacon... and I had eggs. I had two helpings, and a giant croissant. I told the man serving me I was from California, and he told me that about thirty years ago he went to California for two weeks with his church group. I asked, “Where?” thinking he would say San Fran, or L.A. He said, “Jooba City.” “Yuba City?” “Jah.” It made me smile. He mentioned that there is not a very good bus system in California. I agreed. 

After journaling this morning, I got ready to go out, which was honestly something that frightened me. I was staring around the front room at all of the spires I could see through the windows, and all I wanted to do was park it and look at my phone. Comfortable. But as I said earlier, I want to do the things that scare me. So I headed out. 

I walked around the city and pretty soon found a Tesco Metro, which is actually a grocery store. I went inside to see what prices were like and if they had Kraft Mac’n’cheese. Sad to say, they did not. They did have some interesting things though. I wanted to take pictures of some of the items, but a lady who worked there stopped me and said I could not. That was strange and made me a little nervous. There is so much I don’t know here. I am really looking forward to when my program starts and I will have people I can ask my questions. It is hard feeling like I don’t belong anywhere. 

One thing that made me smile today was seeing a can that proclaimed, “Ye Olde American Hot Dogs”. As in, hotdogs in a can. Canned hot dogs. Yuck! And think about the regular sized can of green beans or Campbells in your pantry right now? That’s about how big this can was. My curiosity was definitely piqued, what size are these “American hot dogs?” Definitely not what I’m used to. 

I also went to a book store, which was nice, but I was still so nervous from the last place I was a little uneasy there too. I don’t know yet how they feel about window shopping and I don’t want to get accused of loitering or shoplifting or something if I don’t buy anything. 

Now, I am perfectly at ease sitting in George Street Cafe, which has truly free Wifi. I am eating a delicious brie, avocado, pesto and tomato sandwich. And I am feeling very accomplished after a crazy day. It is very alienating sitting in a room and hearing so many voices that do not sound like yours. Right now I’m hearing Scottish and British accents. At least one of my roommates is from Germany. Its bizarre! But I love it! It is so exciting to be here, to see all of these old buildings. I keep walking up to really cool old buildings hoping that they are museums, or libraries, or something that is historically relevant because I’m sure the building is! And its a modern temp agency or an office or something completely boring. Its like they are so steeped in history, they almost take it for granted! Wow. I am so excited for this time of my life, and I am feeling so loved and supported by Kevin, my family, and all my friends. So thank you all so much for your continual encouragement! 

Some funny things I have learned:

Their toilet paper is dispensed square by square, and there are NO dispensable seat covers.

Everyone’s accent sounds different. It is a very diverse environment.

Anywhere inside is stuffy. Not sure why. The weather does not warrant it. 

I did NOT find bagged milk in the supermarket. It was all in cartons. I am unsure if I have been duped by the internet, or if they just did not carry it in that specific place.

One thing I found interesting was their eggs were not refrigerated, and there was a sign saying that the British Government encouraged farmers to keep their free range chickens in doors at some times because of fowl foul weather. It seems to me they missed an eggcellent opportunity for a pun. 

Their sugar at this cafe is in open jars in cubes. At first, I didn’t know where to sit because I thought their were dirty dishes on all the tables. Nope. Just sugar bowls. I guess with this cold of weather, you don’t have to worry about flies? 

There are GIANT, FAT pigeons EVERYWHERE. And they look different from American pigeons. They have darker feathers and slightly different markings but I’m pretty sure they are still pigeons. 

Ed Sheeran is everywhere. 

That’s all for now!

Day 3 is going swell!

Paige

[houstonlocalus-blog]

A First Look at Snooze an AM Eatery at Town & Country Village

Post from HankOnFood.com Leave a comment/read the entire post here

Breakfast, Breaky, petit dejune, whatever you call it, it is often touted as the most important meal of the day. And while food is fuel, it is fuel whose consumption should be enjoyed and the fuel should be of good quality. Houston has no shortage of fast food places, diners, and brunch spots of both the chain and the local variety. However, very recently a Mountain West Chain by the name of Snooze: An AM Eateryopened a location in the Montrose area where it was welcomed by the locals. This past Father's day weekend, their second location opened in Town & Country Village, just a hop, skip and a jump away from my Westchase hood. During the 3 day soft opening that ran from Saturday June 17th through Monday June 19th, Snooze raised money for 3 different local charities that accomplish different kinds of good all over. But then again, this culture of service is part of what makes Snooze who they are. It only takes a Moment to Make a Difference Founded by brothers Jon and Adam Schlegel, Snooze was born on April 2, 2006 in Denver, Colorado seeking to evolve the A.M. dining experience through culinary innovation, an eclectic and energetic atmosphere and comfortable and friendly service. Breakfast marks the beginning of a new day. At Snooze, we believe life is for living and each person and each day is worth celebrating. Our mantra: it only takes a moment to make a difference. From the day we were born, our people – Snoozers – have led the way serving creative twists on America’s favorite breakfast classics in a casual, friendly and vibrant atmosphere. The passion of our Snoozers is contagious. Over the past 8+ years it has inspired Snooze fans of all ages across the country. We embrace our roots in the Denver Ballpark neighborhood and aspire to be an integral part of every community in which we’re lucky to live. At Snooze, we’re connected by a common desire to be part of something bigger than ourselves. We believe we’re all one, big family – Snoozers, partners, guests, neighbors, planet – and we strive to be a part of the communities where we live. One percent of sales from each Snooze makes its way back into the local community through the donation of in-kind goods (A.K.A. pancakes!) and services. You’ll see us passing out pancakes, maintaining school gardens, volunteering at food banks and cleaning up beaches. We’re focused on supporting local causes and issues related to the neighborhoods where we live and organizations focused on education and sustainability.At Snooze we believe that it only takes a moment to make a difference. If you are holding an event or auction please visit your nearest Snooze and introduce yourself to a manager. Tell us about your cause, organization, clean-up or pet rescue and we will do our best to help! We love using pancakes to help good people raise money and awareness for causes that are near and dear to the communities in which we live. We invite you to join us, make up a new pancake and dance to the music. Wake up to the potential of your day. Wake up to Snooze!Milk Pitcher and Can Coffee, Espresso and Creamer cupsSounds like a Philosophy worth embracing. On this Father's day, we packed up and headed to Town & Country Village, ready to try what was in store for us. The menu is a nice mix of breakfast/brunch/lunch standards, many of which have a cool twist on them. They also ENCOURAGE your customization to anything on the menu, rather than be grouchy about it. A Breakfast Pot Pie--something I never heard of before--is on the menu. Pineapple Upside down pancakes? Done and done. Want a shot of espresso in your coffee? No problemo. And their Texas menu includes breakfast tacos, a breakfast burrito and Huevos Rancheros as well. On Father's Day they also had a bunch of funny, sticky fake moustaches for the kiddos and the ladies to put on just to get into the spirit of things too! On this particular day, the family ordered a couple of plates of pancakes (chocolate chip for Jason and Pineapple upside down for Helena). The chocolate chip pancakes were full of semi-sweet, melty chocolate chips throughout the short stack of two large, almost 1 cm thick and very fluffy pancakes. Diners can tell that real eggs and butter are used in this cooking due to the slight yellowish tint of the batter and the rich flavour and fluffy texture therein. Jason, despite being a typically hungry almost 13 year old boy, could only finish one pancake. The pineapple upside down pancakes look like typical griddle cakes, until you turn them over and find a nice, sweet layer of pineapple compote. There was also an essence of coconut in there somewhere, evoking the structure and flavour profile of grandma's pineapple upside down cake. I will also add the pancakes were served with warm maple syrup, which proved unnecessary given the sweet fruit/chocolate goodness included in both stacks. Grades: A and A+ The adults ordered: Juan’s Breakfast Tacos (Three fresh corn or flour tortillas topped with scrambled eggs, shredded hash browns, jack cheese, green chile hollandaise & pico de gallo--with an inside tip: better yet with veggie/meat toppings). I went with bacon topping on mine because (sorry Bad Piggies), like garlic Bacon don't need a reason! The eggs, potatoes, cheese and meat were properly cooked--nothing cold nor runny. The corn tortillas were a little crumbly and though I ate the tacos with a knife and a fork, they were still delicious: spicy, cheesy, and the green chile hollandaise sauce is superb. Next time, I will ask them to either double up on the corn tortillas so they hold together better or will ask for flour tortillas instead. The Snooze Classic (three Farm fresh cage free eggs cooked any style and your choice of ham, bacon, sausage, chorizo, pulled pork, chicken sausage or soyrizo. Includes hash browns, choice of toast). On this we went with 3 poached eggs, that were done perfectly on medium (solid whites, oozy but not runny yolk) and with chorizo. I was expecting chorizo debris, but this was formed into a nice round patty much like traditional breakfast sausage. However, one taste and you knew it was chorizo. While we went with wheat toast this time, next time may do an English Muffin instead. Grades: A and A respectively. I would be remiss if I did not mention the charity they were working for on June 18th: Project C.U.R.E. Project C.U.R.E. identifies, solicits, collects, sorts and distributes medical supplies and services according to the imperative needs of the world. Project C.U.R.E. (Commission on Urgent Relief and Equipment) was founded in 1987 by James Jackson, who was working as an international economic consultant in developing countries when his work put him face to face with the needs of the sick and dying. During a trip to Brazil, Dr. Jackson visited a small clinic near Rio de Janeiro, where he learned that patients were often turned away due to a lack of basic medical supplies. Jackson was moved to action, making a promise to the clinic doctor that he would help provide relief to the people there. Dr. Jackson returned to his home in Evergreen, Colorado, and with the assistance of friends in the medical industry collected $250,000 of medical supplies in his garage in just 30 days time. By personally paying the shipping expenses, Jackson was able to send an ocean-going cargo container carrying the donated supplies to Brazil. In 1997 James Jackson's son, Dr. Douglas Jackson, became President & CEO of Project C.U.R.E.. From its humble beginnings in Colorado, Project C.U.R.E. has expanded to many other cities across the United States. Currently, Project C.U.R.E. maintains large distribution warehouses in Arizona, Colorado, Texas, Illinois, Pennsylvania and Tennessee. In addition, Project C.U.R.E. has established smaller collection centers several other states where donated items are gathered and then delivered to its warehouses. Project C.U.R.E. now collects medical donations in many U.S. cities. Project C.U.R.E. has been an industry leader in developing new ways to allow the organization to provide the highest quality donated medical supplies and equipment possible to resource-limited communities across the globe, including efficient and accurate inventory systems, supply chain management, expert management of logistics and strong in-country relationships. Project C.U.R.E. also offers numerous domestic and international volunteer opportunities. Since its founding, Project C.U.R.E. has reached patients, families and children in 130 countries. Their Houston office is located off of Kempwood Drive, less than 10 minutes from Snooze Town & Country. My son Jason has helped pack supplies for them with the Wesley Academy National Junior Honor Society and it is a very helpful organization. Snooze Town & Country is located at: 600 West Sam Houston Pkwy N #500 Houston, TX 77024 713-470-4586 Hours: 7 Days a Week 6:30am - 2:30pm I want to thank the Staff and Management at Snooze for a great Father's Day breakfast and for the help they are offering Project C.U.R.E. Eat Happy, Y'all!!! 吃得开心!!! Hank

Post from HankOnFood.com Leave a comment/read the entire post here

<!-- google_ad_client = "ca-pub-5148111797536657"; /* Long Banner */ google_ad_slot = "4584757822"; google_ad_width = 468; google_ad_height = 60; //--> A First Look at Snooze an AM Eatery at Town & Country Village this is a repost

[onearchipelago-blog]

New Post has been published on https://www.onearchipelago.com/tried-cafe-basa-interviewed-chef-happened/178/

I Tried Cafe Basa, Interviewed Their Chef and This Is What Happened

Throughout my stay here in Aklan, there are only three places that my girlfriend and I usually go to eat: a coffee shop, a pizza gourmet, and a riverside restaurant. Other than those places, there’s none, simply because other restaurants also offer the same taste, if not the same menu. Then here comes Café Basa, which in all honesty, I never knew existed. After two invitations, I decided to give them a try – and I’m glad I did.

Before everything else, there are a lot of food choices in Aklan. Go to Boracay and you have food shops everywhere; go to Kalibo, you’ll get to taste street and classic foods, McDonald’s, Jollibee and more; go to New Washington, you have seafood.

But Café Basa, I find them unique. It was their sandwich that caught my appetite and that got me curious – how on earth do they make their menu?

Fortunately, I got the chance to sit down with the owner and chef of Café Basa, Mychal Kim Basa. We talked a lot of things: his inspiration, cooking secrets (you read it right), plans, tips and more.

Why He Cooks?

Blueberry cheesecake

He studied culinary arts at San Agustin University, Iloilo under Chef Ramlo Villaluna, whom he considered as one of his examples. After graduating college in 2009, he directly went into cooking, though he confessed that he was not that serious with it in the first couple of years.

Some time later, he landed a teaching job and pretty much enjoyed it. However, he decided to stop and work into the big city.

He got himself working in a sales company and handled different responsibilities. Although successful, he felt something was still lacking inside.

“I felt miserable that time, and oh boy, I missed the busy life inside the kitchen,” Chef Myck said.

And that’s when cooking spiced up those mundane days.

He used his vacant and after-work days creating unique dishes and sharing them with his friends. These short cooking sessions, he said, made him happy and motivated, most especially when his taste buddies tell him how delicious his food was.

Finally realizing what satisfies him, he decided to stop working in sales and returned to his first love – cooking.

When I asked him what or who inspired him to be a chef, he said there are too many people to mention. He cited his brothers, his father and mother (whom he said is a good cook), Chef William Braun, Chef Mario Batali, Chef Gordon Ramsay and the people who always encourage and support him. And, of course, his girlfriend, whom he considered as one of his awesome critics.

But he confessed that what “really” motivates him to continue cooking is after seeing someone eat his food, be satisfied and be happy.

“This is the very reason why I cook,” Chef Myck said.

Cooking: It’s All of It

Cheesy Ham & Bacon

Just some short trivia: I don’t know how to cook. My hobby? Reading books (granted that I have the time).

So I asked Chef Myck what cooking is for him. Is it an art, a passion, or a hobby?

And his answer: It’s all of it!

“It all just started as a hobby. Then the more I got engaged into it, the more it turned into a passion!” he said. “I truly love this industry so much that I don’t care if it’s too laborious.”

Chef Myck shares that there’s something about cooking that gives an “intricate combination.” He elaborated the process that he enjoys so much, which made me see that cooking for him is almost as breathing.

“It offers simplicity and complexity at the same time. Not just the food but the system itself. From purchasing to serving; from the kitchen management and the people within; from the taste, texture, to sight and sound of your dishes. And you know what, I love every detail of it in which I see everything as an art,” he said.

And out of this passion, hobby and art brought forth what is now Café Basa, which is located just inside their family-owned Basa Hotel at JN Martelino, Andagaw, Kalibo, Aklan.

Café Basa: Why It’s Unique?

Chefs Garden Salad

Café Basa, he said, also started out as an idea. And since their hotel had a vacant space in the lobby, he put up the café. Today, the restaurant is making a name for itself despite just starting in September 2016. If you read the reviews, you’ll see what I mean.

The ambiance is one thing that makes a restaurant a go-to place for relaxation. But more than that, it’s really the food that catapults the restaurant’s name to be the talk of the town.

Well, Café Basa has a lot of tricks up its sleeves.

I asked Chef Myck what’s unique about his restaurant and he said it’s in the way how they make their ingredients – everything’s made from scratch.

“I make my own bread, sauces, and pastes. As much as possible, I want to make everything from scratch,” he said. “I always want to add a touch that would make it different.”

And he is going to bring that “make it different” thing to the next level.

“Here’s one of my ideas: I’m going to have a suggestion board where our customers can post their craving. And we’ll try to cook them,” he said.

Now that’s really something. Creating a menu tailored according to a person’s craving is no doubt a unique approach.

One Day

Grilled chicken and cheesy penne

Aklan is a province located in Western Visayas. It’s pretty known for its international tourist destination, Boracay. To get here, you can travel by plane, bus or ship.

And because of Boracay, food is somewhat adjusted according to a tourist’s palate.

This is where Chef Myck wants Café Basa to get in – offer something that will make Kalibo known.

“For Kalibo, in my opinion, I don’t see any dishes that would represent the town or province itself. For example, in Boracay, the majority you can find there are from international cuisines,” he said.

Chef Myck believes that it is both a challenge and opportunity.

“Maybe one day, I could come up with a dish that Kalibo will be known for similar to Iloilo’s batchoy, Bacolod’s inasal, Bicol’s express,” he said.

Where is Café Basa going?

I love meat pizza

There’s a term that I learned from Chef Myck: EATS-ploring. That’s how he comes up with ideas for his menu.

“Collectively from the experience I get from EATS-ploring, feedbacks and suggestions of our customers, and especially the cravings I have,” he said. “Everything starts there. That hunger to create.”

And in the next five years or so, he sees two things for the restaurant: establish a level of quality and popularity that will make Café Basa a go-to place to dine and, God-willing, have it franchised.

“Those franchises will be unique as well. For example, each will have its specific menu that is based on their province, region or branch,” he said. “The aim is to represent their local cuisine.”

Chef Myck knows that his plans are quite big. He admitted that the road is tough and challenging, but he said “this is also one of the reasons why I chose this field.”

Dead Tired

Meatball classic penne

The recent Ati-Atihan festival really tested his commitment – he was almost alone making pizzas.

Orders for thin pizza by that week were around 40-50. And having only a small kitchen, as well as a small oven, only made matters more challenging – he could only make three pizzas at a time, spending four hours to knead manually and flat them before peak service hours.

Every day, he needed to prepare six to eight kilos of pizza doughs.

Good thing, one of his extras said her boyfriend worked in a bake shop before. He called him in and the two of them worked out the orders.

But aside from the kitchen, he was also managing the whole operation for Cafe Basa, Basa Hotel and Abre Gana. He was doing human resource, post operation preparations, etc. That was one hell of a week!

Saturday came, he was dead tired. (Who would not be?)

“My whole body was aching. I got sore. We still managed to make it and survive the week-long Ati-Atihan event (Wednesday to Saturday; plus another week prior to the Ati-Atihan festival), but at the back of my mind, I kept telling myself we could have done more if my team was complete, we could have done more; because, as much as possible, I want to bring the best for my guests. I want to make the most out of it,” Chef Myck said.

Another challenge he sees is the foot traffic. Café Basa is located in an area where not much of people pass by. It’s not at a downtown and not even beside a busy road.

“Our customers could not see us right away. So I really need to work on that one. I want to let people know that we are here,” he said.

So, You Want to Be A Chef?

Mushroom Aglio Olio

Chef Myck admits that Café Basa still has a long journey to take. He would not have really put up the restaurant if it were not also because of Chef William Braun, who told him to let Café Basa takeover.

Like other professions, being a chef is not easy. I realized it takes commitment and constant practice.

I asked him what would be his advice to those who aspire to be a chef. I thought he is going to drop some cooking tips and secret ingredients for starters, but I got surprised when he said that “there is no such thing as a special and secret ingredient.”

“Your attitude and your personality are the main and the best ingredients,” Chef Myck said. “Remember this, when you cook, that very food you cook is a representation of who you are.”

Never Settle for Less

I would say that eating at Café Basa is a unique experience that I love to do all over again. Aside from the food, it’s the accommodation. It’s like the whole package.

So far, he’s the chef we know who connects with his costumers. He seems to be creating a community, something that makes us feel comfortable.

I could also see that Chef Myck is on top of everything. He makes sure that their menu is worth a person’s dime.

But businesses have their seasons. I’ve seen countless establishments, whether big or small, close down because they started becoming irrelevant. And Chef Myck is not blind to that fact.

Growing up in a family who runs businesses gave him invaluable lessons. If there’s one thing that he will not let go even if Café Basa managed to thrive, it is “innovation.”

“Do not forget to keep on improving. If ever Café Basa reaches its peak, expect that we will never stop innovating,” Chef Myck said.

He is right. We should all never stop improving. And this applies to our lives whether or not we own a restaurant. After all, if we think we are already ripe, there’s nothing left for us but to rot.

I think life is also like a food menu – you get to choose something. What you choose is what you will really get. If you don’t know what to pick, Chef Myck has one good advice:

“Never settle for less.”

Visit Cafe Basa at JN Martelino, Andagaw Kalibo 5600. Or reach them by calling this number (036) 262 1482. They are open at 10:00 a.m. – 9:00 p.m. every day.

[d-d-disgusting]

apexpredatcr

// stacey eats ur pig

(Stacey.. if you eat the WHOLE pig you might regret it when a fullsized anthro trashlord regenerates inside ur tum and you explode like one of those bloated whale carcasses ashjf)