American Coffee

If you think of Coffee in USA, one will think of Starbucks (of course). Yes, it's a home town of Starbucks. Below are 2 types of packaging (old vs new) -- normal store has replaced the new sleeve with one brown colour. However, in airports store still use the old new colour.

Me, I started my day with tarbucks every morning. Sometimes I also had breakfast there ... as they said "Great Coffee Deserves Great Food" ... as you can imagine, american cheese and bacon.

However, it does not mean that Starbucks conqure America. There are still other brands of coffee such as Expresso Royale. Long queue always every morning ...

I also saw the shop called Agro Tea -- they position themselves as Tea experts which poster in front of the shop as below ... so brave !!!

There are everything like Starbucks -- many types of tea, signature drinks (hot, iced, ice blended) such as Teappuccino, Bbubble Tea, Tea Sangria, Carolina Honey Breeze, etc.

Here are the picture of Black Tea Teappuccino (Tea & frothy milk) and its environment ...

Food Court in Chicago O'haire Airport

The objective of this is to warn anyone who travel via Chicago O'haire Airport (Terminal 1). This is a picture of Jazz Food Court entrance which has many types of food available. I had ice-cream once, it is okay to crunch my thirst and exhausted from long hour travel.

However, I have tried another one of them on "MANCHO WOK". It sounds already chinese but don't expect much that it will be a good Chinese food ...

I saw long queue in front of this section, then I decided to have a test on Chinese Food in US Airport. Ha Ha Ha I should not do a test with this. The fried rice is as cold as it could be with no taste of anything (at all). Luchkily that I also ordered Orange Chicken. The taste of it was so sweet and so sour.

For me, I should have tried the breakfast kiosk instead.

For you, if you have a chance to be there, don't go for this thing. There are lots of other things for you to explore ...

Northern Italian Recipe Restaurant in Chicago

Yes this is a Northern Italian Recipe Restaurant in North of Chicago called Basil Leaf Cafe. At first we did not think that this is a big restaurant. The more we stepped in, the more we noticed that it has the big area and crowded in deed.

This shop firstly founded in New York, then spread down to North Shore of Long Island and West Coast under the name of Primavera. They also has new ideal of create delight American to Italian cuisine under the name of Pasta Villa in California !!! And there Basil Leaf Cafe in both Chicago and California.

Bread was great (very italian texture) ... also Other dishes as Pasta are freshly made and great !!! For example :

Gnocchi (which is the Italian name for a variety of dumpling. They may be made from potato, semolina, ordinary wheat flour, bread crumbs, or other ingredients) Here was so cheesy (look at the left picture)

Linguine with Sole Fish (mixed with sun-dried tomato and bell pepper) -- smell so good with browny fried smell of fish

Another one is Angle Hair olive oil garlic with fresh garden vegatable ... so green and so clean !!!

My only comment for this shop is "Very Big Dish -- I could not finish it !!!"

Address : 2465 N Clark StChicago, IL 60614

Tel : (773) 935-3388

Molly's Cupcake Chicago

This is a cute cupcake shop on North Clark Street (between wrightwood and deming). Molly is the name of one school teacher (taching first to third grade) who always bake cupcakes for students whenever one of there students had a birthday. However, one of the student has learnt her recipe and set up this cupcake shop. She said Molly's cupcake is the best cupcakes ever. The most important thing is that part of shop's profits go to help schools in their community.

The shop is small and simple but the seating area is interesting. There are also counter bar and small table including topping corner (where you can put any topping ingredients on top of cupcakes).

At counter bar, seat are made similar to swinging board (but they were fixed with ceiling and floor).

Also there is coffee & drink available both cold and hot ...

My comment, I like New York Magnolia's Cupcake more (texture of Magnolia's is more dense and the topping is more real and creamy. Here is more light and fluffy).

Anyway, if anyone get a chance to taste both of cupcakes, please share your comments here.

Zapatista Mexican in Chicago

This is a Mexican Restaurant in the near south loop of Chicago called "ZAPATISTA" -- one of the best in Chicago.

Address : 1307 South WabashChicago, IL. 60605 (Tel : 312.435.1307)

Website : http://www.zapatistacantina.com/

Favorite dishes include the made-to-order guacamole and the fajitas which are served sizzling hot in a molcajete or lave stone.

Guacamole is an avocado-based relish or dip. In addition to avocados, the original ingredients of tomatoes and salt are common. Lime juice is often added for flavor and to help keep the avocado from browning too soon by slowing the reaction of the enzyme that causes browning. Other common components may include onion, chili pepper, garlic, cumin, black pepper, and cilantro with sour cream or milk.

Pictures below were what they freshly made shown (not far from our table)

This is the girl who made Guacamole for us. The one at reception area (who I did not have a chance to take photo) is a bit older (look like Janifer Lopez at 50 years old). Ha Ha Ha very mexican feeling in deed.

Perfect Guacamole Recipe
Ingredients
2 ripe avocados, ½ red onion, minced (about 1/2 cup), 1-2 serrano chiles, stems and seeds removed, minced2 tablespoons cilantro leaves, finely chopped1 tablespoon of fresh lime or lemon juice1/2 teaspoon coarse saltA dash of freshly grated black pepper1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
Method
- Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
- Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
- Keep the tomatoes separate until ready to serve.
- Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
- Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
- Just before serving, add the chopped tomato to the guacamole and mix.
Variations
For a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avocados.
You don't need to have tomatoes in your guacamole.
To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guac with some cottage cheese added to it is my favorite.

Fajitas is a generic term used in Mexican cuisine, referring to grilled meat served on a flour or corn tortilla. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are sour cream, guacamole, salsa, pico de gallo, cheese, and tomato.

Below were the real serve in the stone bowl (so hot !!!)

For me, the most amazed item (special drink) was Strawberry Magarita -- so Strawberry, so fresh, so refresh ... but easy to get drunk. We ordered the one that served in jar which able to be pour in 5 glasses !!!

Jamba Juice

Jamba Juice is a high-end chain of smoothie restaurants. They selling real fruit and 100% fruit juices (from all fruit concentrate).


Jamba Juice also offers boosts (dietary supplements). So, each smoothie and yogurt blend comes with the option of one free boost addition, from a selection of six such as Soy Protein, Immunity, Energy, Daily Vitamin or Fiber

Jamba Juice website : http://www.jambajuice.com/

Deep Dish Pizza -- Chicago Style Pizza

This is the Chicago Style Pizza called "DEEP DISH PIZZA". It's one of 10 things must do at Chicago when visiting !!!

True Chicago-style pizza features a buttery crust, loads of Cheese and chunky Tomato Sauce. The dough is patted out by hand and raised up high on the sides of a seasoned deep-dish pizza pan. The order the ingredients are placed on a Chicago style deep-dish pizza is “backwards” from a thin crust pizza. Chicago style deep-dish pizza is made with slices of mozzarella cheese that are placed directly on the dough. Then additional ingredients like mushrooms, onions and sausage are spread on top of the cheese. The pizza is then topped with a fresh tomato sauce made with whole chunks of pear and plum tomatoes and topped off with a sprinkling of cheese and spices.


Deep-dish pizza is usually eaten with a knife and fork, since its thick gooeyness makes a slice of pizza larger than eight or ten inches messy to eat with the fingers.

The one which I tried was from "Lou Malnati's Pizzeria". Lou Malnati's is a prototypical Chicago Style Pizza. A thin crust of pizza dough is laid in a seasoned deep-dish pizza pan and raised up on the sides. The ingredients are placed on a Chicago style deep-dish pizza in the opposite order of a thin crust pizza. The first ingredient is thick slices of mozzarella cheese that are placed directly on the dough. Then additional ingredients like mushrooms, onions and sausage are spread on top of the cheese. The pizza is then topped with a tomato sauce made with whole chunks of tomatoes.

Lou Malnati's Pizzaria Website : http://www.loumalnatis.com/

Below was what we ordered -- Cheese Thin Crust Pizza
Look at how thick it is with fresh tomato puree sauce !!! Umm ... Yummy ...