If you live in Little Rock or North Little Rock and you haven't heard of Tokyo House yet I would be surprised! It opened about 3 weeks ago and today I went there for lunch, for the 4th time. If you like sushi, this is the dream buffet! In Atlanta there is a place called Ru Sans that had a brief buffet one night a week. They also had $1 sushi. However, this is Little Rock, Arkansas, in the center of the US. This place has everything I need to be happy at a sushi bar, lots of freshly made rolls, and some deep fried ones, plus other wonderful tasting food. The price for lunch is only $9.95 each and kids 4 and up are their age times 70 cents. Quite a deal considering this is more than just California rolls! Before you leave, ask for the green tea or the berry ice cream. It is some of the best and included in the buffet.
Giving this one a Marathon, please please please last for a LONG time in Little Rock!!
Thursday, June 16, 2011
Wednesday, June 15, 2011
Catch Up
Well this blog has been neglected and I apologize! I have actually had so many good meals that I need to catch up. By the way, it's a 102 degrees here and I am grilling in the backyard. Almost too hot to grill... almost.
We went to Gulf Shores and tried not to eat out much to keep it cheap, but the BEST place was on the way home. We stopped in GulfPort, Mississippi and ate lunch at The Blow Fly Inn. It has been on the food network and been rebuilt since Hurricane Katrina.
I had the deep fried and breaded Grouper atop potato pancakes with sauteed squash, and an amazing light cream sauce. Our lunch special came with salad, bread, and banana pudding for dessert for under $10! I didn't want to stop eating!
Lately I have been experimenting with cheesecake. I bought a spring-form pan and combined two solid NY cheesecake recipes, Barefoot Contessa's Family Style and The Best American Classics cookbook from Cook's Illustrated. I like Barefoot Contessa because she uses minimal ingredients and makes the recipe foolproof if you follow it. No questions come up like, how do I know it's done? The Best American Classics book is great because it tested all kinds of recipes and found an easy to follow best method. Even if you want to adjust the recipe, they probably already tried it and the notes are in there too.
I have made 2 NY cheesecakes with much success and toil. Then, at the suggestion of my husband attempted a Vanilla Chocolate Swirl Cheesecake. Got the recipe from:
and totally messed up the directions. However, the batter was delicious!!!! I don't know why, but I have a fear of melting chocolate. I watched a video and read several suggestions. Used Baker's Semi-Sweet Chocolate and melted it in the microwave. Turns out it isn't that hard. I think I left the cheesecake in the oven too long since I used a spring-form pan it wasn't setting up in the center like I thought it should and when I let it cool the top had two large splits in it. Any ideas why? Perhaps I over beat the eggs or overcooked it. No worries because it tasted delicious and in the morning it looked solid after being in the fridge.
Tonight's grill features my home grown tomatoes with Steak Seasoning and Olive Oil, Corn, Smoked Sausage, and beans. So easy to do!
We went to Gulf Shores and tried not to eat out much to keep it cheap, but the BEST place was on the way home. We stopped in GulfPort, Mississippi and ate lunch at The Blow Fly Inn. It has been on the food network and been rebuilt since Hurricane Katrina.
I had the deep fried and breaded Grouper atop potato pancakes with sauteed squash, and an amazing light cream sauce. Our lunch special came with salad, bread, and banana pudding for dessert for under $10! I didn't want to stop eating!
Lately I have been experimenting with cheesecake. I bought a spring-form pan and combined two solid NY cheesecake recipes, Barefoot Contessa's Family Style and The Best American Classics cookbook from Cook's Illustrated. I like Barefoot Contessa because she uses minimal ingredients and makes the recipe foolproof if you follow it. No questions come up like, how do I know it's done? The Best American Classics book is great because it tested all kinds of recipes and found an easy to follow best method. Even if you want to adjust the recipe, they probably already tried it and the notes are in there too.
I have made 2 NY cheesecakes with much success and toil. Then, at the suggestion of my husband attempted a Vanilla Chocolate Swirl Cheesecake. Got the recipe from:
http://allrecipes.com/Recipe/PHILADELPHIA-Chocolate-Vanilla-Swirl-Cheesecake/Detail.aspx
and totally messed up the directions. However, the batter was delicious!!!! I don't know why, but I have a fear of melting chocolate. I watched a video and read several suggestions. Used Baker's Semi-Sweet Chocolate and melted it in the microwave. Turns out it isn't that hard. I think I left the cheesecake in the oven too long since I used a spring-form pan it wasn't setting up in the center like I thought it should and when I let it cool the top had two large splits in it. Any ideas why? Perhaps I over beat the eggs or overcooked it. No worries because it tasted delicious and in the morning it looked solid after being in the fridge.
Tonight's grill features my home grown tomatoes with Steak Seasoning and Olive Oil, Corn, Smoked Sausage, and beans. So easy to do!
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