California Grllz

Today's Times Dining section had an interesting article about California cuisine. or rather its' original cuisine. This is not the Hollywood influenced fancy party stuff or the Napa Valley haute cooking but real California cuisine using the state's harvest. Thisiswhat "native" (and I use that term loosely. Most Californians come from somewhere else) Californians have been making for over a century. It combs both the sea and the land for fish and meat along with fruits and vegetables.

The article written by Dining regular Kim Severson describes a regional cuisine as strong in its' tastes as Southern or New England. For generations Californians have been grilling tri tip beef. This is a special cut only found within the Golden State.It's a triangular cut from the bottom of the sirloin section on a cow. It's grilled outside always over red oak chips. The seasonings are simple:garlic powder, slat and pepper. Another classic is the avocado. They can be tossed liberally in salads or fried . Californians also love sticky date milkshakes , the classic treat enhanced with native grown dates.

You can find the recipes for these in a great Western based magazine Sunset. The magazine started in 1898 for the Southern Pacific Railroad. line. it was designed to lure easterners to the sun drenched harvest rich pacific Coast. With it came articles and recipes that featured mussels and abalone from local waters, along with nods to the original ranchers dishes, that first came to California in the 1600s/ it;s; issuing a cookbook of these called aptly enough Sunset Cookbook (which you can buy at Amazon.com for $14.990

California cuisine isn't about fancy Oscar party grub or whole grain pasta from Napa valley. it;s about taking what the land and sea gives you and turning it into cherished dishes. it;s delicious food that generations have loved under a sunny landscape. It's a proud heritage like any other US regional cuisine.

Baskin Robbins True Comfort Food

I've only just rediscovered Baskin Robbins ice cream. It was a big part of my college years and hanging out of the local malls. I used to love getting th e bubble gum flavor which is August's flavor of the month. What I also love about the company is that nothing has changed. They've stayed true to themselves and their recipes since the mid 1940s.

The orginal concept was thought of by two Southern California brothers in law, Burt Baskin and Irv Robbins. Both had their own separate ice cream parlors that produced a multitude of different flavors. Upon the merger they had thirty one flavors, an anomaly for that time. The brothers in law were also shrewd enough to bring in the crack Carson Roberts (no relation to me) advertising comapny. They gave the newly formed company their cheery packaging and 31 flavors slogan. The company was bought out by the Dunkin Donuts group in the mid Nineties. That's why so many Dunkins have a Baskin Robbins attached to them.


I love Baskin Robbins because it' true ice cream It's thick and creamy . It's also innovative in it's flavoring with new spins such as Cotton Candy and Oreo Mint . I also like that they can still make old fashioned sundaes and malts for relatively low pricing,. Baskin Robbins also has cakes and quarts . The first is good when you have to get a really pretty birthday cake and the second is perfect for when you want a hit if ice cream late ight or during your favorite TV show.

There' nothing like scoop of Basin Robbins ice cream. It' really is comfort food . Baskin obbins ice cream out there that still has old fashioned goodness.