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        State Bliss Blog — Drinks

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        Simple Gradient Chia Seed Pudding Looks Like A Sunrise In A Jar

        Simple Gradient Chia Seed Pudding Looks Like A Sunrise In A Jar-CA LIMITED

        Whether it’s coming out of a sea blue bottle or fresh from a newly cracked coconut, coconut water evokes thoughts of a calming ocean breeze, sun-kissed everything, and tropical vibes. But, winter is here for us Northern Hemisphere folks. With the holiday season’s cloudy days, some coconut water can go a long way towards adding a bit of sunshine into daily life. One way to do that is with this unique recipe for ZICO Sunshine Chia Seed Pudding.

        Chia seed pudding has made its way around the internet in the past couple years, usually in the form of an addition to acai bowls. But, it very much works as its own dessert so long as you use the right flavors.

        Here, this recipe uses coconut water, coconut milk, and pitaya to give it a fresh, fruity flavor that doesn’t overpower itself with sugar as many chia puddings can. It’s a fine line to walk, but this pudding finds that balance.

        Making the base for the pudding is relatively easy, as it’s nothing more than a few minutes of mixing and then leaving that to thicken in the fridge for an hour or so. From there, the finished product isn’t far off. Separate the base into four containers, mix each with increasingly larger increments of a pitaya and ZICO Coconut Water puree, and then lay these on top of each other.

        The result should be a vibrant chia seed pudding that’ll add some color to any day or season.

        For a more in depth view of the dish, check out the recipe below or the video above!

         

        ZICO Sunrise Chia Seed Pudding 

        Makes 4 Servings

        1 C Chia Seed

        24 fl oz ZICO 100% Natural Coconut Water

        1 C Coconut Milk

        ¼ C Honey, Optional

        1 tsp Vanilla Extract

        ½ tsp Kosher Salt

        Pitaya Puree, Recipe Follows

        Assorted Tropical Fruit

         

        Pitaya Puree 

        1 ½ C Red Pitaya

        ¾ C 100% ZICO Coconut Water

        Method

        1. In a large bowl, combine the chia seed, ZICO coconut water, coconut milk, honey (if using), vanilla and salt. Stir well to prevent lumps and allow to thicken for at least 1 hour in the refrigerator.
        2. Meanwhile, in a blender, combine the red pitaya and ZICO coconut water. Puree until smooth. Set aside until ready to use.
        3. Once the chia seeds have fully gelled and thickened, separate the chia seed pudding into 4 bowls.
        4. In the first bowl, add 2 tablespoon of the pitaya puree. In the second bowl, add 4 tablespoon of pitaya puree. In the third bowl, add 6 tablespoons of pitaya puree. In the fourth and final bowl, add 8 tablespoons of pitaya puree. Adjust the color to your liking as needed with any remaining puree.
        5. To serve, layer the first bowl of pudding into a clear glass jar or cup. Layer the second bowl and continue with the third and fourth bowl to achieve a gradient effect.
        6. Top the pudding with your choice of assorted tropical fruit and enjoy.

        Created in partnership with ZICO Coconut Water. 

        Why Pairing Seafood & Sake Is A Sensory Gamechanger

        Why Pairing Seafood & Sake Is A Sensory Gamechanger-CA LIMITED

        For most of human history, we had no way of identifying what made certain dishes so delicious. We could describe sour, sweet, bitter, and salty sensations, but not savory. That is, until 1908, when Kikunae Ikeda discovered the fifth taste — umami. Umami is the essence of savory, giving life to some of the world’s most delectable ingredients like meat, soy sauce, and fish paste.

        That same year, Ikeda identified the molecular happenings that take our taste buds on this journey. In short, he found that an amino acid called glutamate is largely responsible. Scientists have since expanded on Ikeda’s findings, saying there are nucleotides found in many foods that, when combined with amino acids, intensify the umami experience. It’s this interaction that gives alcohol and meat pairings so much depth, as the amino acids in alcohol pair exceptionally well with the nucleotides found in all meat.

        This is especially true in the case of sake, which holds significantly more amino acids than most beers or wine, making it one of the purest tastes of umami that we have on Earth. Because of this, it outshines other alcohols in being paired with umami rich dishes, such as seafood, where most would think to drink something like a glass of white wine.

        Sometimes, though, it’s best to drop the fancy talk and put things in layman’s terms. In Foodbeast’s new video regarding the drink, sake expert Chris Johnson says it best. Sake and seafood work, on a basic level, because “the seafood elevates the sake, the sake elevates the seafood, and you have a party.”

        The video acts as a crash course in sake, as Foodbeast correspondent George Laboda travels to Rappahannock Oyster Bar in Los Angeles, CA to try nine different seafood and sake pairings. But first, he gets hit with the basics.

        There are three overarching types of sake: Junmai, Ginjo, and Daiginjo, each carrying a different percentage of milling, a process that consists of polishing down the rice used to brew sake. The more it’s milled, the more the grain turns into a pure starch, producing a layered, textured brew. This does not, however, mean that as the milling percentage goes up, so does the quality. On the contrary, milling says quite little about quality, and more about the flavor of the sake and what food it might work well with.

        The video works to show this by presenting nine different pairings by highlighting a variety of sake along the way — from a hazy, unfiltered desert sake to an unusually amber tinted sake — and their wide-ranging effects on our palate. Check out all the pairings below:

        Course #1: Raw Oysters & Konishi Aosae no Sumikiri Junmai


        Old Salt oysters topped with a kimchi vignette met a sharp Junmai that relaxed the brininess of the raw oysters.

        Course #2: Grilled Oysters & Nanbu Bijin Shinpaku Junmai Daiginjo

        The next course showed the textural application of sake by pairing a grilled oyster with a light, fruity Daiginjo whose velvety mouthfeel accentuated the kimchi butter that the oyster was slathered in.

        Course #3: Crispy Oysters & Suzaku

        A smooth Ginjo was used to cut the fattiness of raw oysters and make their sweetness pop.

        Course #4: Hamachi & Nanbu Bijin Daiginjo

        This Daiginjo pairs especially well with raw fish, as the dryness worked in cohesion with the lusciousness of the raw Hamachi.

        Course #5: Smoked Trout Deviled Eggs & Shirayuki Junmai Daiginjo Daihouju

        Playing off of spicy and sweet, these smoky deviled eggs were paired with a heavily aromatic Daiginjo with fruity undertones.

        Course #6: Peruvian Bay Scallops & Horin

        The sixth course featured another Daiginjo, but this time a microbrew that skipped the fruitiness and focused on a texture and mouthfeel that complimented the creamy scallops.

        Course #7: Shrimp & Grits with Gochujang Sauce & Nigori

        Nigori, a special type of unfiltered sake that produces a textured, thick mouthfeel, was paired with a spin off of a Southern classic to play with the gritty texture and spice of the dish.

        Course #8: Grilled Octopus & Shirayuki Sake of Edo-Genroku Era “Year1702”

        Made using half the amount of water as a normal brew, the Year1702 is amber-colored and naturally sweet, which provides for a phenomenal pairing with sweeter seafood dishes, like the Spanish-style octopus from the video.

        Course #9: Lobster Roll & Nanbu Bijin Tokubetsu Junmai

        The final course coupled a lobster roll with a simple, clean-tasting Junmai to break up the intensity of the sauce that the lobster was tossed in.


        Created in partnership with JFOODO. 

        The Dishes You HAVE To Try While Gaming At Dave & Buster's

        The Dishes You HAVE To Try While Gaming At Dave & Buster's

        We all know Dave & Buster’s as the grown-up arcade spot where you can relive being a little kid. But going just for that means you’re missing out on a pretty expansive menu of drinks and eats to fill up on while gaming.

        The Dave & Buster’s menu isn’t necessarily new, but it went through a revamp a couple of years ago that brought a ton of items in that weren’t there before. Foodbeast’s own Elie Ayrouth and Marc Kharrat joined up with FaZe clan chef FaZe Cheo at the Del Amo Fashion Center location to go try out the entire menu for themselves.

        Yes, they ate through the entire menu at Dave & Buster’s in a single setting. You can see the insane feat above in Foodbeast’s latest episode of Going In.

        Based on what they consumed, here are some of the recommended items to try on the menu from Ayrouth, Kharrat, and Cheo.

        Drinks

        One of the drinks the squad really enjoyed was the new Frose, a blended icy beverage with strawberry puree, Absolute citron, and plenty of rose wine both in the slush and poured into it via mini-bottle. Both Elie and Marc were astounded at how good it tasted.

        Elie is drawn to anything that’s Instagram-appealing, so the Green Ghost Glow Kone caught his eye. Made with Crown Royal Apple, Smirnoff Green Apple, and Monin Granny Smith Apple, the glow cube inside makes the entire drink light up like a neon sign. It tastes just as good as it looks, too.

        The Strawberry Mango Margarita also stood out because of its bright red color and cubes of strawberry. They keep the drink from diluting but also add a great hue and flavor to the whole beverage.

        Food

        When it came to the food, the whole squad slurped up the Bang Bang Chicken and Noodles pretty quickly. The combo of spicy fried chicken and peanut noodles was a favorite for all three.

        One of the craziest items on Dave & Buster’s menu is the Buffalo Wing Burger, which comes topped with a couple of chicken tenders drenched in spicy buffalo sauce. It brings the heat, but also provides a huge “flavor punch,” as Ayrouth described it.

        Cheo was a fan of the Short Rib & Cheesy Mac Stack, a sandwich that brings the two together in a savory flavor bomb. It makes for a pretty comforting dish that’ll make you happy even if you’re not reeling in the tickets.

        Having all of the food at Dave & Buster’s is pretty convenient, since you can grub to prep for your squad’s arcade marathon or vice versa. And no matter how you do in terms of getting tickets, at least there’s good food and good times abound.

        Secret Bars in San Francisco, Los Angeles, and San Diego

        We're letting the secret out. Check out these awesome secret and hidden bars in San Francisco, Los Angeles, and San Diego. Impress your date with you insider knowledge of these amazing bars and quickly become the life of the party!

        Secret Bars in San Francisco

        Burbon & Branch

        Enter here to take a step back into the 1920's. Make sure you take a gander at their House Rules (some of which include speaking "easy", no use of cell phones, and no standing at the bar). If you can find your way around these, make Burbon & Branch your next late night diversion. 3812902855_45e067fa2d_o Flickr by Sarai Mitnick Wilson & Wilson Private Detective Agency The website for the Wilson & Wilson Private Detective Agency (the speakeasy within Burbon & Branch) is pretty amazing (trust us, it's worth a visit).  Their fun and slightly encrypted case file-style webpage makes it clear that appointments are needed, along with the proper password, if you want to take part in "solving the case" or maybe buying a drink or two. 3813715736_389c043052_o Flickr by Sarai Mitnick Russells Room @ Burbon & Branch Enter through a bookshelf to this additional room in Burbon & Branch. Again, a password is required. 2204374404_c0e1ba2f46_b Flickr by Luigi Anzivino

        Smugglers Cove

        Boasting "traditional drinks of the Caribbean Island" and so much more, this pirates paradise offers over 70 cocktails and has an atmosphere to put even the most discerning pirate fanatic at ease. It may not be secret, but the entrance to this three-level bar is hidden in plain sight without much to draw attention to it. Keep a weather eye out, matey. 5561958695_194ab57d06_b Flickr by stephanie vacher

        The Hideout at Dalva

        Hip. Trendy. Hidden. The Hideout at Dalva is another bar within a bar. Tucked away in the back of the Dalva, The Hideout has everything you'll want in a secret, hidden bar. Their Facebook page won't give you much helpful information, but this article at Party Earth will. 574902_430469293664674_2064696317_n From The Hideout (at Dalva) Facebook Page

        Secret Bars in Los Angeles

        The Varnish

        Located at the back of Cole's, The Varnish has a speakeasy style to suit the most discerning tastes. It's a must visit when looking to experience secret bars. l-1 From Yelp by Christine A.

        Blind Barber

        Need a haircut...and a drink? The Blind Barber is for you. You reach this fun, vintage bar through the back door of the functioning barbershop and will experience an intimate speakeasy atmosphere. l-7 From Yelp

        Good Times at Davey Wayne's

        By far the most bizarre way to enter a bar--ever--you get to Good Times at Davey Wayne's by entered through a garage and, get this, a refrigerator door entrance. This 70's themed bar boasts comfy seating like outdoor couches and hammocks in addition to playing vintage 70's music. It's fun and a great secret bar in Hollywood! l-6 From Yelp by Alice L.

        The Writer's Room

        You don't have to be the future Hemingway to enjoy this 1930's inspired speakeasy located behind Musso & Frank, but you do have to be on "the list" (though it seems you may be able to make it in on flattery alone...?). l-4 From Yelp by Michael S.

        Secret Bars in San Diego

        Nobel Experiment

        Even their website is secretive and leaves you wondering what you're in for with a visit to Nobel Experiment. All we can tell you is that it's recommended you make a reservation. Thrillist divulges that you send in a text to obtain a reservation and show up during a 15 minute window to enter through what looks like a wall of kegs in order to enjoy some of the best drinks in San Diego! l From Yelp by Kent D.

        Gaslamp Speakeasy

        As long as you remember these simple rules,"No Religion. No Politics." you'll be good-to-go at the Gaslamp Sepakeasy. They also require a few other rules to be followed, but nothing that will keep you from having a good time. Come enjoy drinks and live music at this hidden gem. l-3 From Yelp by Ingrid I

        Prohibition

        If you've found a door advertizing, "Law Offices of Eddie O’Hare, Esq." you've come to the right place. You'll need to agree to house rules and then, depending on availability, you'll enter into this popular San Diego speakeasy. It's first come first serve and a dress code is enforced, but completely worth it to enjoy live music, amazing drinks, and a truly fantastic atmosphere. l-2 From Yelp by Jean L.   Cover Photo from Flickr by Jonathan Ball Source: Thrillist, Huffington Post, Yelp

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