Thursday, April 30, 2009

MMmM FOOD.

Salmon Oscar.


Prime porterhouse.


Banana bread pudding with white chocolate caramel sauce.


Lobsters. *yuck


Fluffy twice baked potato.


-Cinista.

FRIDAY NIGHTS.


-Cinista.

PINK IS PUNK.


-Cinista.

WEEK IN POLAROID.










-Cinista.

Wednesday, April 29, 2009

Tuesday, April 28, 2009

OSCAR WILDE.

"Experience is simply the name we give our mistakes.

-Cinista.

TOUCH MY BODY.

How I do karaoke.





-Cinista.

COLLECT EVERYTHING.


-Cinista.

GANG RELATED.


-Cinista.

PUT THE NEEDLE ON THE RECORD.


-Cinista.

GOOD MORNIN.


-Cinista.

Saturday, April 25, 2009

ELECTRIC.

Fetish.


-Cinista.

UNINSPIRED.


Narcis was a vey good looking young man. Many women had fallen in love with him, but he was too proud and vane and he would reject all of them. One of the rejected women was the ninfa Eco. Eco was hurt and locked herself up in her room without food or water. That is how she slowly consumed herself with pain, until she vanished and all that remained was her voice, which repeateded itself against the walls of the room. Thus the word "echo." The goddess Nemesis (the goddess of vengeance) heard Eco's prayers and decided to punish Narcis so he would suffer in the same way as she did. One day Narcis went to drink water from the river. As he stooped down to drink he saw his own face reflected in the water. Nemesis used her powers so that Narcis would fall madly in love with that image. Narcis could not stop looking at himself. He wanted to touch his image and hug it, but he couldn't because it would disappear in the water. He also could not see it since the waves of the river would not let him. He could not go away since the image would disappear. That is how he stayed trying to admire himself until he died of starvation.

-Cinista.

EXTREME NARCICIST.


-Cinista.

MMmM FOOD.

Bread pudding.


Ribeye with blue cheese crumbles.


-Cinista.

HOUNDSTOOTH HIGHS.


-Cinista.

LOCAL TOURIST.




-Cinista.

WHAT ARE YOU DOING?


-Cinista.

Friday, April 24, 2009

THAT'S STUPID.


-Cinista.

LOL @ SHAQ.


-Cinista.

Wednesday, April 22, 2009

DOUBLE ENTENDRE.


-Cinista.

D-BAGS GALORE.


-Cinista.

$1 MARGARITAS.

Back in the day, the LA crew would meet @ Acapulco[I think] for one dollar margaritas. This was the meeting spot before we went to the next spot. It was usually Free Thinking in Hollywood. Loved that place! I don't even like margaritas... but for a dollar?!? I'll take that!








-Cinista.

WHEN IT WAS FUN.

Many years ago... sneaker hunting was really fun! You searched and searched for that perfect shoe for months just to outfloss the next guy. They had nothing on me back then. Nowadays, every 16 year old kid with no job can get a limited sneak @ every boutique in Melrose. No hate but it's like a baseball card collection now. Ehhh.


-Cinista.

MONEY IN THE BANK.

I lost that trilby or someone stole it. I was upset.


-Cinista.

TWO DAYS LATE FOR 420.

I don't smoke but everyday is 420 @ my friend's houses. Hahaha.



-Cinista.

METH&ME&JP.

The few times I've been starstruck was meeting, chatting, and taking pics with Method Man. He was looking for a Nixon watch and I sent him to a camera store. LOL Nikon. I hope he doesn't go to jail for not paying his taxes. Time to grow up, friend and hire someone to take care of that for you.


-Cinista.

Tuesday, April 21, 2009

BAKER'S CHALLENGE:TUILES.


Savory tuile/cornet :
(from The French Laundry Cookbook by Thomas Keller)

65 grams plain flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon kosher salt (= 2/3 teaspoon table salt)
114 grams unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds

In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.

Preheat the oven to 200′C.

Make a 4-inch hollow circular stencil. Place Silpat on the counter. Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets.

There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds.

Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.

Open the oven door and place the baking sheet on the door. This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round.

Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.

When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so. Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container.


-Cinista.