[Photo] Art in the Streets at the Geffen Contemporary

The Museum of Contemporary Art has free Mondays (11-5 pm) and Thursdays (5-8 pm) thanks to street artist Banksy. The exhibit, Art in the Streets, is located at the Geffen Contemporary and features all kinds of street art. If you are in the Los Angeles area, you should definitely check it out while it's around. Hurry up though, the exhibit's last day is August 8. Anyway, here are some photos from my visit. There is a slide show with a total of 44 photos at the end, so be sure to check that out too! The slideshow feature seems to be a bit buggy. I'm going to replace it with a gallery.

[gallery]

[Music] House of Blues Anaheim Show

Two weeks ago today (July 5), I played a show at the House of Blues Anaheim with some friends of mine. Just to think that I would be playing on the same stage that so many big names played on made it an honor for me. I was asked to play second guitar with my friend, Peter Chun, but I didn't feel very adequate because guitar is not my main instrument (the drums are). Not to mention, this was the biggest gig I've played, so it was nerve wracking. Nevertheless, I accepted the offer and was excited.

After all the long (and not so long) rehearsals, the day came. We loaded up one car with our gear, sans drum set and amps, and drove off. We got to park in the rear VIP lot and we all got cool passes with Mickey's silhouette on it (this House of Blues is in Downtown Disney). After taking the elevator up, we were in the backstage area. Boy, it was much smaller than I thought. There were somewhere between six and seven bands playing that night and the narrow hallways were even narrower with all the gear in them. The greenroom had a bathroom, a television set showing live feed from the stage, and was well stocked with water. All of these things were of the highest importance (slight bit a sarcasm).

During all the waiting time (there was a lot of it) before our set, we mingled with some of the other bands and watched the bands that played before us. Pretty much everyone there sounded great. We met some really awesome, down-to-earth guys from the headlining band, Iron Sharpens Iron. They are a super talented local metal band, but have a nice melodic side to them. I actually enjoyed their soundcheck even though I'm not a fan of metal.

Our set came up. We set up and had a quick monitor check (not everyone got to soundcheck), and we were on. But before I talk about our set, I want to spend a little while talking about the backline gear. I'm a gearhead, forgive me and/or read on if you aren't interested. I'll start with the drums because that's my home. They had an awesome DW kit in a silver glass glitter finish in pretty much any size you can imagine. From what I saw, they had 20" and 22" kicks, toms from 8" to 18", and a sick little Pork Pie throne. As per standard gig etiquette, all drummers brought their own snare drum, cymbals, and pedals. I played through a Marshall JCM 2000 and a 4x12 cab, Peter played through a Fender Twin Reverb, and Eric, our bassist, played through an Ampeg SVT head and a 8x10 cab. I'm not too sure about the bass head because I didn't get to look at it closely. My signal chain went something like this: G&L Tribute ASAT Semi-Hollowbody Bluesboy -> TC Electronic Polytune -> Boss ME-10 -> Marshall JCM 2000. Ok, now that the gear section is over, let's continue on.

Here's our set list: "Use Somebody" by Kings of Leon, "Ms. ICA," an original by Peter, "Fix My Heart," another original by Peter, "Lazy Song" by Bruno Mars, "Neon" by John Mayer, and "Bold as Love" by Jimi Hendrix. There's so much I want to talk about, but it would take forever, so I'll briefly mention the main points I want to hit. The sound and lighting were super professional. I know it's expected because it's a big venue, but it's nothing like I've experienced before. For me, it was pretty revolutionary and I'll definitely miss it when I play smaller shows. We each had our own custom monitor mixes and everything sounded...good. That's pretty unusual for someone like me' whose only played small shows.

Our set went really well. We opened with the lights out and crazy spaceship-like modulation sounds from Peter's guitar going straight into a huge intro with lights in "Use Somebody." The other songs were fun, but "Bold as Love" was just ridiculous. As the closer, we did it big. Peter did all sorts of crazy stuff like playing behind his head, putting the guitar down on the floor and playing it like a lap steel, and whatnot. Overall, the show was definitely a fun, memorable one.

Well, that was the show in a nutshell. My writing may be a bit sloppy, but please excuse that, there were just too many things to talk about.

Note: I didn't have my camera with me, so all photos are courtesy of our friends, Jason Watanabe and Samuel Choo.

[Video] Crack the Surface

[vimeo http://www.vimeo.com/26200018 w=650&h=475]

Crack The Surface - Episode I from SilentUK on Vimeo.

Here's the first episode in a series called Crack the Surface by SlientUK. It's a very interesting look into Urban Exploring. This is the first time I've heard of this hobby/activity and it seems rather interesting. I'm sure that the photos they get are pretty amazing; they get a view of things that we don't see in everyday life. I don't know if I'd do something like this in the near future, but it seems like this is a hobby that will gain popularity rather quickly.

[Video] Photography Themed Rube Goldberg Machine

I just saw this video thanks to Fake Chuck Westfall (@fcwestfall) on Twitter. It's pretty amazing. Having worked on a Rube Goldberg machine myself, I can testify to how much time, effort, frustration, and more is involved...and the one I worked on is only a tiny fraction of what this one is. Ours was probably a minute tops, but this one goes on for four. Anyway, here's the video by 2D Photography. [youtube=http://www.youtube.com/watch?v=qKpxd8hzOcQ&feature=channel_video_title]

[Photo] Happy Late 4th of July

Hello all, I've been on a little hiatus and I'm pretty sure you guys noticed. I'm sorry for my lack of posts as of late, but I've been rather busy and uninspired to write. But forget my excuses. Anywho, hopefully I'll start posting more regularly again. This Fourth of July, I practiced for my House of Blues gig (post on that coming soon!), did some studying for my online classes (sad, I know), and played with fireworks with some friends rather than watching the grand fireworks displays put on by the city. Here are some photos from that night.

We pretty much just had a bunch of fountains, so all the photos look pretty much the same, but nevertheless, enjoy.

[Food] Rainbow Donuts vs. M&M Donuts

Recently, Rainbow Donuts' Cerritos and Norwalk locations started serving blueberry donuts. I heard that they were selling a dozen for only $5 on Friday, so I jumped on that chance to try them out. If Rainbow Donuts' blueberry donuts were comparable to M&M's variety, they would present themselves as a good option because I hate waiting in lines at M&M Donuts. It also doesn't hurt that they are much closer to me. I reviewed M&M's blueberry donuts back in April here.

I got to Rainbow Donuts about 10 minutes before the $5 deal officially started. Surprisingly, there was no line at all. It seemed like I was first one there for the deal. I asked the lady behind the counter if I could get two dozen donuts for the discounted price, and she gladly obliged. The next question she asked caught me off guard. "Frosted or glazed?" she asked. Frosted? What? Oh boy. Then I looked behind the display glass and there were blueberry donuts that looked similar to M&M's, but with a light purple frosting on top. I opted to get half frosted and half glazed.

I walked out of the store with 2 dozen donuts in my hands. I felt like a fatty mcfatfat. It's okay though, I gave a dozen to the kids at church right after. They disappeared within a blink of an eye, so I didn't get a chance to try one. At least I knew that they were good. I would have to wait until I got home to sample from the second dozen.

I decided to try the regular glazed donut first for comparison's sake. My first observation was that they are much more dense than the donuts at M&M. I suppose that's to be expected, after all, they are called "blueberry cake donuts." The outside was also not as crisp. I preferred the texture of M&M's donuts. My biggest gripe here was that they donuts were cold. They had been sitting out, even when I picked them up. I love that they donuts at M&M are freshly made (because they sell so quickly). That's probably the key difference for me.

Let's not look solely at the negatives though. Rainbow Donuts still makes a solid blueberry donut. I thought the frosted donut was far superior to the glazed donut. This is because the frosted donut is (surprisingly) not as sweet as the glazed variety. I thought the glazed donut was too sweet, but the frosted donut was just about perfect. The frosting is definitely a nice touch and adds a bit of unique flair to Rainbow Donuts over M&M.

All in all, I don't think that it's fair to compare the two donuts in a head-on comparison. They are similar, but different. They are both great donuts and I would eat either one any day. If you love M&M's blueberry donuts, then I recommend that you check out Rainbow Donuts. You won't have to wait in that ridiculous line, which is one of the biggest plusses in my opinion.

Rainbow Donuts 11825 South St Cerritos, CA 90703 (562) 468-0678 www.RainbowDonuts.com

[Video] The Great Camera Shootout 2011

Steve Weiss of Zacuto, Robert Primes, and their teams put together an amazing documentary comparing film and digital cameras and their ability to perform in many practical situations. The cameras range from $66,000 Arri Alexa to the affordable Nikon D7000. Yes, the D7000 is $1,200, but that's dirt cheap in the professional world. Robert Primes and his team put together a series of scientific tests called the Single Chip Camera Evaluation (SCCE) designed to put the cameras under stress.

The first episode, "The Tipping Point," features the dynamic range test, under exposure test, and over exposure test. One of the most interesting things I noticed was variation within the Canon DSLRs in the over exposure test. The Canon DSLR range is known for its astounding video quality, but I expected more consistency within Canon's cameras. If anything, I expected the full frame 5D MkII to beat out the cropped sensor 1D MkIV and 7D.

Although I am not immersed in the field of video, it's an area I've been dabbling in thanks to DSLRs and their ability to shoot high quality HD video. This (30 minute) episode is definitely a good watch if you are interested in the world of video. Episodes 2 and 3 are scheduled to be released in July and August respectively.

Check out Episode 1: "The Tipping Point" over at Zacuto's website!

[Food] Bludso's BBQ

My cousin wanted to grab lunch last week and we came up with a list of potential places to get our grub on. Bludso's was on that list and something inside of me told me to go there. Bludso's is a Texas style BBQ joint that brings the glory of Texas to SoCal. So, three Asian kids - my cousin, his friend, and I - pull into Bludso's BBQ in Compton, CA and the moment we step out, we undergo sensory overload. There are some smokers by the parking lot and the smell is simply irresistible.

So we walk in and put in our order, a Texas Sampler. Upon asking if that's enough food to feed three, the cashier gives us a reassuring "Ohh yeahhhh." We choose to eat outside on one of their picnic tables because it was such a beautiful day. After a short wait (a very short wait), our food comes out, delivered to our table.

Let me just stop here and take a moment to comment on the staff. Every single person working at Bludso's is extremely sweet and friendly. One of the ladies there came out several times to check on us and brought us a ton of wetnaps and napkins. They all introduce themselves with their first name. In fact, just as we were about to dig in, owner Kevin Bludso pulls into the parking lot right by our table and asks if he could have some of our food in a joking manner. He is one of the friendliest people I've met!

Okay, on to the food. When we opened up the Texas Sampler, all of our eyes widened...take a breath before you read this: Chicken Links, Beef Links, Pulled Pork, Beef Brisket, BBQ Chicken, Pork Ribs, Beef Ribs, 2 sides (we got cole slaw and mac and cheese), and bread for everyone. All that for less than $30. How is that even possible? I'll just cut to the chase now and say that this was more than enough food for 3 heavy eaters.

How was it? I'll start with the sides. The sides were probably the weak point in the meal, but still good. The slaw was not too creamy, which I like. It was a nice palate cleanser between all the meat. The mac and cheese was good, but not cheesy enough for my taste. It was of the dryer variety with little cheese sauce. [EDIT] I recently went back to Bludso's and the mac and cheese was spot on. Cheesy, creamy goodness. We must have gotten an old batch on my first visit. All of the meat was good, but the stand out stars for me were the pork ribs and beef brisket. The ribs had great flavor and fell right off the bone with no effort. The brisket was so tender that when we tried picking it up, it fell apart. It also had this ever so slight crust that developed from caramelization. Gah. Just thinking about it makes me drool.

The links had an interesting texture to them, not what I'm used to. I'm not quite sure how to describe it, but it felt like they had a coarser grind. Great. The pulled pork was full of flavor from the BBQ sauce that douses the whole platter. Very good on the bread with some slaw. The chicken is...well...just chicken. I was never crazy about BBQ chicken because it's not very interesting. The beef ribs were just as good as the pork ribs, but I just prefer pork ribs over beef ribs. I was a bit confused because on the menu it says that they serve beef ribs only on weekends, but these guys were way too big to be pork ribs. Maybe someone can clear that up for me.

Bludso's gets a giant stamp of approval for food and service from me. My cousin, also a great lover of food, claims that the BBQ at Bludso's is better than the BBQ he had at Salt Lick in Texas. Fail to believe him? See for yourself!

Bludso's BBQ 811 S Long Beach Blvd Compton, CA 90221 (310) 637-1342

[Food] The Double Double Clone

I recently read this article from Serious Eats on cloning In-n-Out's Double Double. Although I can get an In-n-Out burger almost any time I want, I was inspired to clone one at home. Initially, I only wanted to clone the magical grilled onions, but that eventually led to the whole burger. This is not a strict recipe as I didn't follow a recipe. This is just a rough run through of what I did based on what I remembered from the article. You can read the article for an in depth analysis of the burger.

The first step would be the grilled onions that you get with an animal style burger. I used the method that Kenji used, constantly deglazing the pan with water and cooking the onions for a long period of time. I chopped 6 whole onions...

...with the help of my newest toy, a Kyocera ceramic santoku knife. This guy is super sharp, light, and easy to work with. I absolutely love it.

After the tears and chopping, I began the cooking process. I started with a little bit of oil and a ton of onions.

[slideshow]

Here's a slideshow. Check out the different stages of cooking the onions. After 3 hours of cooking, the onions ended up looking like this...

They turned into an absolutely delicious onion marmalade. After the 3 hour cooking process, I moved onto the rest of the burger. I made sure to cook the patties with mustard, just like they do at In-n-Out with animal style burgers.

After searing the first side of the patties, I generously covered the top with yellow mustard, flipped, put some American cheese and that sweet onion compote on top.

I then put the patties on some nicely toasted buns with some homemade Spread and homegrown tomato and lettuce. I didn't have any pickles on hand, but the burger was still delicious without them. The burger was different from what In-n-Out has to offer, but (dare I say) my sister and I both agreed that this version was better. Before you all smite me and send me flame mail, I repeat that they were different, I just prefer the home-brewed version. Now, with all this left over onion compote, I can take over the world use it on anything. It's a 3 hour process, but definitely worth it. A grilled cheese sandwich with this stuff would be absolutely divine...

[Photo] Inside B&H

I know haven't posted at all this week. I'm sorry. It's my R&R week now that school is done, but I'll get back to regular posting next week. For now, here are photos from a CF card that someone found in their used camera from B&H, one of the largest non-chain photography stores in the US. It provides a nice behind the scenes look in the store. Enjoy.

[Video] The President's Photographer

http://www-tc.pbs.org/video/media/swf/PBSPlayer.swf

Watch the full episode. See more The Presidents Photographer.

Click the link to view the full documentary.

This is an excellent documentary (narrated by Morgan Freeman!) about the President's photographer. It mainly follows Pete Souza, President Barack Obama's Chief Photographer, but also goes back in history to other Presidents and their photographers. You get a very unique perspective of the White House through the eyes of the photographer and realize the importance and the demanding nature of the job. As a photographer, I found it extremely inspiring. I want to pick up my camera and go shoot in the middle of finals season. I also learned that Canons can take some decent photos . Side note: I love both Nikon and Canon, but prefer Nikon just a little bit more; maybe I'll post on that issue some time. Anywho, God bless America and PBS.

[Food] House of Prime Rib

This past weekend, my sister and some of my good friends came up to the Bay Area to visit me. The highlight of our trip was our trip to the House of Prime Rib in San Francisco. I'm going to try to keep my words to a minimum so that you can all bask in the glory of the prime rib...

So pretty much all of us got the King Henry VIII Cut, which is their biggest cut of meat. Included with the main course is a salad, your choice of creamed corn or spinach, loaded baked potato or mashed potatoes, Yorkshire pudding, and three kinds of horseradish.

They start you off with some great sourdough bread. Crispy on the outside, light and pillowy on the inside. Perfect. But don't get full off of this. It's a trap! They also give you the choice between sparkling and still water. I love the fact that they have sparkling water at no extra charge.

The salad is an important part of the meal. It has beets in it, which play a key role in digestion after the meal...you know...it's kind of important.

After your salad, they wheel out the "Meat Chamber" and carve your prime rib for you. If there were no consequences, I would probably grab one of the meat chambers full of the prime rib goodness and run.

I got my prime rib medium rare with creamed spinach and mashed potatoes. The meat was amazingly tender, like butter...I honestly cannot find word to describe the prime rib itself...just ughhhhhhhhh. As far as the horseradish goes, I like the middle one the best, the mild one is too mild and the spicy one is too strong (it's just raw horseradish). And make sure to use that Yorkshire pudding (which is basically olde school bread) in the end to sop up all that beautiful juice that pools up at the bottom of your empty plate.

The best part is that they give you another small piece of meat if you are still hungry after your meal.

Here are some additional photos with other glorious things like the meat chamber and loaded baked potatoes (note the amount of bacon on those suckers).

[slideshow]

As far as technical info goes on the photography, it was darker than the bat cave in there. I was shooting around f/2.2-2.8, ISO 3200, and 1/100-1/125. On top of that, I had to bring up exposure in Lightroom, so they are pretty noisy, but it's fine.

[Photo] Mumm Napa Winery

My family came up to visit me this past weekend and we took a trip to wine country. [Disclaimer: I am no connoisseur in wine, the information I'm presenting here is the information that I remember from the tour.]

While we were in Napa Valley, we took a tour at Mumm Napa, where they pride themselves in making sparkling wine with la méthode traditionnelle, or the traditional method that is used in the Champagne region of France. In other words, their sparkling wine is basically the same as "real" champagne. La méthode traditionnelle creates sparkling wine with very small bubbles, which is ideal and is one of the key characteristics of Mumm Napa's wines. One of the big differences is in the grapes that they use. They use the traditional three varieties, pinot meunier, chardonnay, pinot noir, plus pinot gris, which is not so traditional. They make 15 different kinds of wine, using a variety of blends of those four grapes. There was a lot more I learned about the process and what not, but I don't want to bore you with all the technical aspects.

During the tastings, I had some of their juice because I'm not of drinking age yet. I must say, their sparkling juices were amazing. On my first sip, I drank it like I would normal juice, just straight. However, I realized that I wasn't getting the full flavor profile. After swishing the juice around in my mouth, I was pleasantly surprised. The juice had a very full-bodied grape flavor without being overbearingly sweet. I let my family taste it and some of them said they preferred the juice to the sparkling wine itself.

Here are some photos I took during my visit.

[slideshow]

[Food] M&M Blueberry Donuts

Remember that pizza from last week?

Well, that's no pizza...

Bam! Feast your eyes on these blueberry donuts from M&M Donuts in Anaheim, CA. They open at 9 pm and you gotta get there early to beat the lines. These little guys are POPULAR. Sometimes the lines will cause two hour waits. I've seen the drive-thru line wrap around and continue through the parking lot of the plaza. At about $8 for a dozen, the price to flavor experience ratio is off the charts.

Ugh. Just looking at that cross-section excites me. The donut tastes like a fried blueberry muffin. The outside is crispy and glazed while the inside is soft and pillowy. Everyone knows that's the perfect combination of textures (think crisp fries with mashed potatoey [that's not a word...] insides). They're good cold the next morning, but are exceptionally extraordinary when they are hot and fresh. It's impossible to eat just one, you have to control yourself you have to eat a whole dozen.

You know that these donuts are the best just because they come in a freaking pizza box and are made by a cute old Chinese couple. Now, back to last week's post. These donuts with that blueberry crumble Haagen-Dazs ice cream? Just kill me now.

M&M Donuts 1614 W Katella Ave Anaheim, CA 92802 (714) 490-0718

NOTE: I plan to update at least once a week now on Mondays. Hoorah! No need to wait for weeks for new posts! Of course I reserve the rights to not follow through with this, but I really want to stay committed to this.

[Music] Livingwater Album Recording

Last Thursday I got the opportunity to go into the studio at Expressions College with my church here in Berkeley, Livingwater. Studio time was graciously given to us thanks to our producer, Sean. We were supposed to record chorus vocals for all the tracks, but due to technical difficulties and the need to record instrumentals, we couldn't lay down too many tracks. We did get Mickey Cho's (see my post on Mickey Cho and The Nehemiah Band) 8 bars on "Set a Fire," which was filthy (as in freaking awesome) as always.

When I stepped into the studio, I felt like the cliche kid in a candy store. It was my first time in a real studio, so all the high end mics, preamps, effects, and whatnot made me develop a serious case of GAS (Gear Acquisition Syndrome).

[Edit] I guess I should mention that I also took some video footage. That some of that might go into a behind the scenes DVD that might come out with the album, so look out for that as well!

Click here for more photos in a slideshow!

[slideshow]

[Food] Deep Fried Party

What do you do when you have nothing else to do? Throw a deep fried party, of course! I'm back in town so a couple of my good friends and I got together to fry up some cheese sticks a la Epic Meal Time.

We went the super simple route. Basic flour and egg dredge, Tangy Carolina BBQ Lays, and cheese sticks.

Crush up your chips of choice. My friends tried Doritos last time and told me that they got soggy too fast.

Set up your dredging stations.

Coat generously. We decided to go for a double dredge then lays method to get more crispiness. Here, Andrew demonstrates his method to optimize Lays coating on the sticks.

We got a bit adventurous and wrapped some cheese sticks with some turkey breast.

Ready to fry!

[youtube=http://www.youtube.com/watch?v=n8fJb0bQHGA]

Get them sticks in that there oil. Make sure the oil is hot enough; test with a a small chip crumb or something of that sort.

While they were frying, we made some Nutella sammiches to snack on.

Here's glory shot number one. Just fry until they get gold and the cheese is melty.

Here's a turkey wrapped one.

Glory shot number two.

We had some peppermint patties, so we just fried those up as well.

Andrew was still hungry so I cooked up a quick cheese stick and chip crumb omelette for him. Nothing special.

[Photo] Oakland Chinatown Photo Walk

I went to Oakland's Chinatown with a few friends over the weekend for a casual photowalk. I know I haven't posted in a very long time, so here's a ton of photos! [slideshow]

Full resolution photos are available for viewing on my flickr page.

Feedback in the form of constructive criticism is always welcome, and please let me know if you prefer viewing the images as a slide show or if you want individual images or thumbnails instead.