Restaurant Review: Sushi Bar Ginsen (Tokyo, Japan)

Alright, so let me run through for you a little conversation I had while I was in Tokyo a few weeks ago:

Danger: Wouldn't a fly swatter be easier?
Japanese Man: Man who catch fly with chopstick accomplish anything.
Danger: Ever catch one?
Japanese Man: Not yet.

Okay, fine. I didn't have this conversation. I would have loved it if I had, but this is actually a conversation from the Karate Kid. But, if you had come face to face with this guy, you'd forgive me for 'going there' and throwing the Miyagi association together.

New! Danger's gonna tell you what you should, and should not buy....

What would you do, if I sang out of key, would you stand up and walk out on me?

I hope not, because we could all use a little help from our friends from time to time. And that's why, in addition to tasty recipes, and occasional restaurant reviews, this fella's gonna share his insight on handy kitchen gadgets and other 'endorsed' products which may make your kitchen life easier, sexier... or both!

Stay tuned!

Recipe of a Week: Danger's Favorite Cinnam(b)on Rolls

For those of you who have ever visited an American shopping mall, the words "greatest cinnamon rolls in the world" and "Cinnabon" are synonymous. There is no other. All others are inferior. All others suck. Yes, that's right, because there literally is not a better cinnamon roll than those giant, sticky, gooey, cinnamony cinnamon rolls that Cinnabon faithfully doles out to the shopping public in food courts from Houlton to Honolulu to keep their blood sugar levels sustained for intense American-style capitalistic shopping adventures.

Well, my friends, through means which I am not at liberty to disclose, I have come upon the original recipe for Cinnabon cinnamon rolls. This closely guarded secret could sell for thousands, or tens of thousands, but I am revealing all to my faithful readers at a low, low introductory rate of: FREE! And best of all, this is a deliciously healthy recipe*.

So get your apron on and your rolling pin out, and let's make some cinnamon rolls!

Restaurant Review: Kempinski Hotel Gravenbruch Frankfurt - Stranded Traveler's Buffet

Even the greatest and most admired among us make mistakes. People are not perfect, things go wrong sometimes, and the true test about how we measure up as people and as societies is how we adapt to the curveballs which life occasionally throws our way.

That's why I was rather forgiving towards Lufthansa for the debacle which resulted in delays, canceled flights, and, ultimately, Dangerbelle's and my overnight stranding in Frankfurt on our way to Milan last week. This usually impeccable airline had a bad day, and such is life. The good thing about being stranded in a European airport, though, is that they are required by EU law to compensate you with a hotel and meals during your stranding (and 250 Euros cash for the canceled flight!). There are no huddled masses of people sleeping on backpacks and coats like you'll find in O'Hare or JFK. If that's socialism, sign me up!

Recipe of a Week: Easier than you ever would have expected Chocolate Fondant

Creme brule, tiramisu, cheesecake, and.... chocolate fondant! These are the favorites which always catch my eye on a restaurant's dessert menu, and although each one of them are delicious favorites in their own way, it's not often that I come across one that is done incredibly well. Creme brule without a crunchy top, tiramisu with too soggy of angel fingers, cheesecake which is too gelatinous...

Chocolate fondant is probably the one that seemed the hardest to get right of the lot ("How do they get the hot, liquidy, chocolate center into the middle of the cake? Do they inject it like a jelly donut?"). So I knew that undertaking this difficult treat would be hit or miss.... until I realized it's not difficult at all. In fact, this seemingly impossible French dessert is so simple, the French probably would prefer that I don't tell you how to do it. But who cares what the French think, right?