This Restaurant Does Cap ‘n Crunch French Toast and a Hangover Burger with Kobe Beef Chili


Not many milennials out there can haul ass out of bed early enough to make that mysterious thing called brunch. However, if the menu includes something as enticing as Captain Crunch French Toast, exceptions can be made. Planet Dailies in Los Angeles hasn’t been in the brunch game long. Only a few months to be exact.

The Bubbles Brunch menu was created by head chef Joshua Wilson and his team. Located on top of the Farmer’s Market in Los Angeles, Planet Dailies offered a massive selection for their new early morn’ spread. Foodbeast was lucky enough to get an entire menu full of POV shots of food porn.

Hangover Burger


A 7-oz. Burger with Kobe Chili, bacon, jack and cheddar cheese, caramelized onions and a sunny-side egg. Topped with a habenero pepper.


Served in a bed of sweet potato fries.


Southwest Burrito


Chorizo, red and green peppers, onions & potatoes topped with avocado drizzled sour cream and pico de gallo. Definitely trumps many of the breakfast burritos I’ve eaten on my way to work.


Crab and Chorizo Benedict


Sautéed crab, tri-color peppers, onions and chorizo. Topped with a poached egg and a spicy hollandaise sauce. One of my personal favorites of the day. The chorizo bits drenched in the egg yolk… untouchable.


Captain Crunch French Toast


French Toast rolled in a special Cap’n Crunch mix and sprinkled with powdered sugar. Hands down the best thing on the menu, which is saying something ’cause everything was pretty on point. Super light, the sticks had an initial crunch to them before biting into the soft, cloudy center. Whether dipped in syrup or eaten dry, definitely worth trying once.


Italian Frittata


A frittata with Roma tomato, feta, drizzled with balsamic and topped fresh basil. Super light and cool, the balsamic was a nice touch.


Kale Salad


Fresh kale with goat cheese, dried cranberries & roasted sunflower seeds, served with agave dressing. The only excuse we had for downing the entire brunch menu was that we killed the salad. Because healthy.


Sunrise Pizza


Mozzarella & cheddar cheese, bacon, yellow and cherry tomatoes, green onion topped with a sunny-side up egg. Had to fight the urge not to gobble half the pizza since I still had tons more to taste. Super savory.


Chipotle Shrimp Quesadilla


Grilled shrimp, poblano pepper, jack & cheddar cheese topped with avocado & sour cream. Had some trouble getting everything into my mouth in a single bite. Looking back, I should have used a fork but I was a little too excited to try this.


Dailies Breakfast Sandwich


Heirloom tomato, baby arugula, fried egg, Swiss Cheese, bacon, avocado, tomato, sautéed onion and goat cheese. It was a nice mix of fresh and heavy. The avocado and arugula was a nice addition and contrast to the hash.


Short Rib Tater Tots


Crisp tater tots topped with boneless short ribs, caramelized onions, mushrooms and blue cheese crumbles. The tots were crisp, the short rib fell apart with a fork and the cheese was gooey. Couldn’t ask for more.




We washed everything down with some bubbles. Made with peach, mango, orange and cranberry juices and combined with champagne, it made for a great finale to the whole shebang.

Photo Collaboration: Peter Pham & Claudia Gonzalez


Banana-Stuffed Spring Rolls


Taken at Planet Dailies @ Farmer’s Market, Los Angeles


Crispy Fried Ice Cream


New desserts at Planet Dailies @ Farmer’s Market, Los Angeles


Are You A Tarty Pink Lady or Red Delicious? Find What Apple Fits Your Mood


You want a healthy snack for breakfast, you say? Well, does your butler do your shopping? You might enjoy the  sweet firmness of a bright red Honeycrisp apple. And when it’s lunch, you will want to enjoy your spinach salad with goat cheese and none other than the delicate Golden Delicious. And for dessert, if you feel like an apple pie that Jason Biggs made and did God-knows-what with, The Daily knows just the apple for your racy appetite: the twentieth century Pink Lady, tart and crisp.

This fail-safe guide to choosing the perfect apple this fall season will be an essential when you venture out to the Farmer’s Market on Saturday morning. The apple stand will no longer be a flurry of shades of red that you choose at random. In fact, after navigating the flow chart, it will finally make sense why you hate Granny Smith apples — because you hate pie! You will know which apple goes best with your PB & J, or the which apple you should pair with brie and if you were on the first season of Extreme Couponing, we’ve got just the apple for you.


via The Daily


Ice Trays — The New Herb Saver

It happens to all of us — the sudden urge to be domestic and cook a gourmet meal. Except the pantry is filled with ready made food that requires a quick turn of the can opener and the recipe calls for a lot of herbs you’ve never heard of. At the Farmer’s Market, the bundles of herbs cost more than a frozen pizza. But you’re committed to being gourmet, so you fork over the money.

The meal was good, but there are enough herbs left to make the dish 100 times over again and you’re about ready to relapse into your frozen food lifestyle, the one where the microwave “cooks” and you don’t stumble through a recipe for two hours. There’s a bad taste left in your mouth from spending so much on a fleeting urge. The herb sits forlorn in the refrigerator. Each day it wilts a little more until it finally goes bad, along with your investment.

But I come to you with a way to turn that investment around. All it requires is for to you place those fresh herbs into ice trays, pour olive oil inside each compartment, and voilà! The next time that sudden urge comes around, toss them into the pan and save yourself a few bucks as well as a trip to the Farmer’s Market. Don’t forget to label the freezer bags!

via ramshackleglam