Foodie Schmoodie

Pop in the morning, pop in the evening, pop at supper time. When your freezer is filled with popsicles you can suck pops all the time (Taken with instagram)

A Life-Changing Chocolate Event

On my trip to California last week, I was wandering the streets of Venice with my boyfriend looking for something to strike our fancy for the next hour.  We turned a corner onto Abbot Kinney blvd and ran into a little chocolate shop.  We were neither hungry nor interested in spending much money.  However, we are both a little obsessed with chocolate, so we decided to walk in.  Little did I know that this decision would change my life.

The store was Choco Vivo.  I don’t want to call it a specialty chocolate shop because it isn’t.  They simply make chocolate differently than most producers.  They source their cacao beans from a plantation in Tabasco, Mexico through a direct and fair relationship.  The beans are only shortly fermented (to create just the right amount of acidity), dried, and shipped to Choco Vivo’s production space in Venice where they are stone ground and left to themselves for a completely different chocolate bar.  There aren’t any added ingredients like cacao butter or soy lecithin that you’ll find in most chocolate bars.  According to Choco Vivo, these may make the bar’s texture smoother, but it masks the true flavor of the chocolate.  After my first taste, I was on board.

While the chocolate has a slightly grainier texture, its flavor bursts in your mouth when you bite into it.  We tried the 65% in our tasting and it was simply divine.  Not too sweet, not too bitter, it tasted like what I imagine pure chocolate to be (which it was).  The texture did not deter me.  In fact, it made my tasting experience completely different.  It wasn’t like eating a chocolate bar.  It was like eating a whole new food.  My mind began to explode.

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Thundercorn

For the video version of this post, visit this month’s issue of Ragbag Magazine!

I don’t handle thunderstorms very well.  Perhaps it has to do with the way I get frightened easily.  Or it is because my bedroom is under a large tree branch that often scrapes against my windows.  Either way, I never feel completely at ease when there is a thunderstorm outside.  Most often, you’ll find me huddled on the couch watching a light-hearted movie away from the window.  What better way to ease any anxiety during a storm than a big bowl of popcorn and a Hugh Grant Rom Com?

Popcorn is one of my favorite snacks because it’s easy to prepare and acts as a blank slate for so many flavor combinations.  During thunderstorms I crave comfort.  For me that means sweet and savory.  I learned and created many tricks while at boarding school because we were given endless amounts of microwave popcorn in the dorms.  One that has stuck with me throughout my life involves adding a handful of M&M’s to popcorn that was just out of the microwave.  As you mix, the candies melt and you have the most delicious combination of sweet and savory.  I’ve worked with this method for many years and have now come up with what I think is a winner.  If you are anything like me with thunderstorms, you’ll appreciate this snack while you calm your nerves with hilarious British accents.

Thunderstorm-induced Popcorn

This is my go-to recipe, but please feel free to alter ingredients for your taste

Serves 1-2-4, depending on how much you want to consume

1 Bag of Microwave Popcorn (The type and brand is up to you.  I like a light butter and as natural and organic as possible.  Newman’s Own is my preferred).

1/4-1/3 cup M&M’s or an equivalent chocolate candy (Reeses Pieces are great as well)

1/4 cup toasted peanuts

5-6 grinds of freshly ground black pepper (if you have pink peppercorns around the house, I strongly suggest those as well)

1/4 tsp chili powder

Salt, to taste

Microwave your popcorn according to the package’s instructions.  During that time, assemble your other ingredients in a large bowl.  When the popcorn is done, immediately remove it from the microwave, carefully open the bag and pour the kernels into the large bowl.  Mix with a spoon or your hand so that all of the ingredients are well distributed (the chocolate will begin to soften).  Taste.  Add any other ingredients that are necessary to you (including salt!).  Immediately head to the couch and turn on your movie.  Enjoy!

Check out a lovely little piece I wrote for this month’s Ragbag Magazine.

ragbagmag:

by Sarah Chang

(photo by Ben Chang)

One of the qualities that intrigues me most about food and cooking is its universal existence in our world. Because it is the form of fueling our species, it is a constant presence in our lives no matter where we are, what language we speak, or…

Check out a wonderful Christmas story connecting the world with cookies.  If you look closely you may recognize someone in it!!

A Christmas Cookie Story (by CookItForUs)

Well doesn’t this just make a whole lot of sense?

In instructing readers on the art of intuitive cooking, the chef and food writer Tamar Adler offers not just cooking lessons, but a recipe for simplifying life.

Mmm a very lamby Christmas to all!! Happy holidays everyone!

Seafood stew with polenta on a windy night. Just what the doctor ordered?

another self-promotion.  What can I say?  

Come see the screening of a film I was a part of!  Midnight Moxie will perform a set too!  Double whammy!

livingroomsongs:

THE SIXTH BULLET: A LIVE MOVIE NIGHT

Stills from the upcoming Live Movie Event from Screen Door. December 10th at The Den Theatre. Details Here!

One of my more epic turkey sammies. Left over: deep fried turkey, gravy, mashed potatoes, roasted root veggies, green beans, and cranberry sauce sandwiched between Red Hen Bakery’s milwaukee sourdough bread. Pretty sweet. Happy leftovers day!!