Doughn't Stop Me Now

A food blog aiming for conscientious approach to navigating the intersectional and cultural impact of food + cooking, reviews and bad puns More about me and my goals // Donate!

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Tasty Burger, Boston MA

Tasty Burger aims to be the burger of Boston, and they are doing an outstanding job. From a team of highly hospitable staff to delicious burgers and sides, everything about this joint is worth a visit.

Currently hosting five locations in Massachusetts (with a sixth one opening by the end of the year) and one in DC, Tasty Burger is a fantastic stop for any burger lover hoping for a quick, affordable bite. They even have easy to navigate package deals including The Hungry Student, Family Style, Kids Meal, and Two Dog Night.

Tasty burgers come in biodegradable wrapper, which is eco friendly and easy to eat around! Signature to Tasty Burger is their amazing selection of condiments which range from classic sriracha and mayo to tasty’s own Fry Seasoning and Spicy Ketchup!

We got the Gorgonzola Burger, and the Veggie Burger. The gorgonzola burger was a wonderful surprise, with the tang of the blue cheese being a delightful accompanist to the crunch and juiciness of the meat!

The veggie burger doesn’t come with cheese due to being a vegan burger by default, but with the addition of cheese and jalapeno, plus the preexisting guac, makes it one of the best veggie burgers I’ve had!

We also got tater tots with cheese sauce, which I loved.

Plus, we got a chocolate eclair pie to go, which was the right amount of flaky on the outside and silky on the inside.

This was my first time at the Boylston Street Branch and i loved the atmosphere! There was an ambience that was almost carnival like due to the proximity to Fenway Park. There is an option for carryout on the outside, and sitting down indoors. The paintings, done by a local artist, follow a pulp fiction vibe and add to the vibrant environment of Tasty burger!

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Guest recipe: Oats Biscuits + Sweet and Tangy Orange Cake by Sharmina Nasrin

When i was 18, i got married. I didn’t have any idea about cooking. After my marriage, my mother -in-law told me to cook daal (lentils). But it was quite impossible for me to do this. Though i tried my best, it was a failure. Then my mother-in-law laughed at me in an unexpected tone and told me that my mother didn’t teach me anything. That hurt my ego, and I tried to be the best cook I cook.

Now, my aim is to be one of the best pastry chefs in the country, because i believe cooking is an art and baking is creativity. So i want to be an artist and creator with my recipe.

Today i share recipes for Oats Biscuits and Sweet and Tangy Orange Cake

Oats biscuts :

Ingredients 1. oats :1 and 1/2 cup 2. Flour :1cup 3: Raisin :1/2 cup 4. Salt :1/2 tea spoon 5. Baking soda: 1/2 tea spoon 6. Butter : 6 tea spoon 7. sugar : 1/2 cup 8.Brown sugar : 1 cup 9.Egg: 1 pic 10: Dates: 4/5 pic 11.Pumkin seeds :6/7 tea spoon 12.Zest of Ginger :3 tea spoon 13.Cinnamon :1 tea spoon Measure all the dry ingredients in a bowl and in a separate bowl. Mix the sugar ingredients using a hand mixer so that the sugar ingredients become flappy and soft.Then add all the dry ingredients and mix gently. It should be soft and sticky,but don't worry. Place in a baking tray with soaked hands making little balls.Then bake it at 140 degrees C for 7-8 min.Be careful, at first they are soft and when they completely cool down they become chewy and crunchy.

Orange cake: 1:Egg yolks: 6 pc 2.Sugar: 140g 3.Flour: 110g 4.corn flour : 25g 5: Ground almond:60 g 6.Zest of orange:3/4 tea spoon Orange filling: 1: pastry cream(half) 2:Butter cream :100 g 3.orange juice:3 table spoon 4.orange zest: ltd Butter cream: 1.Butter: 200g 2.Icing sugar :100 g 3.orange colour ltd 4.orange zest ltd

step 1: prepare a sponge orange cake and cool it.slice through to make three layers. spread sugar syrup.(Sugar syrup is only the mixture of some sugar,water and vanilla essence or use sprit)  step 2 prepare the orange filling.pastry cream is about 1.water :150g 2. sugar : 50 g mix in a non stick pan and boil it.then add again 50 g water with 50 g milk powder,1 piece egg and 15 g corn flour. Just add this mixture with the water and sugar mixture. stir constantly.. finally, add some vanilla essence and 15 g butter. Add butter cream,orange juice and zest of orange. step 3. Cover the layers with the orange filling. After that top of the cake must be covered by butter cream and decorated as your choice

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An incredible array of delicious Japanese food at Izumi, Dhaka

Rated as the number one Dhaka restaurant on TripAdvisor with unprecedented reviews and ratings, Izumi, located in Gulshan 2, Dhaka promised to be a great adventure. I loved their sushi and I was really excited, and since this was my first major collaboration with a restaurant, I took my parents with me and it was an overall grand affair. They had a video blog shoot going on, and the owner was kind enough to combine the two ~events~ of sorts, and recommend and serve a few dishes for us that were being filmed by the other folks. As a food blog that has been functioning for barely six months, this was the greatest thing to have happened till date. So thank you Izumi!

Now, onto the details on the scrumptious dishes!

First, we got the Shrimp Tempura Roll (1st row L & R). Unfortunately it is not avocado season, so we missed out on some of their best rolls containing avocado. But this was far from a mediocre substitute. Everything about this sushi roll was fantastic. I loved the tempura crunch, a little tang I felt that had gone in the shrimp, the many textures going were noteworthy because they did not overpower each other and overall the roll fared very well with their A+ wasabi (4th Row, L). It was a lovely start to our meal.

Then, thanks to Izumi, we were brought the Sashimi Carpaccio (2nd row) with Citrus Soy and Olive Oil. Definitely the prettiest dish we had all day, not to mention bursting with flavor yet again. Even my mother who usually stays away from sashimi, seemed to really relish the dish. I loved the spicy kick that came with the citrus soy, and it was a delightful marriage of heat and a subtle crunch.

The best thing about the dishes that Izumi brought to us was that they were something we normally wouldn’t order, including my favorite dish of this trip - the Snowfish with Mountain Salt (3rd row). It may look simple in the photos, but there was absolutely so much going on. It completely melted in my mouth, and the mountain salt gave it the perfect vivacious spirit. It wasn’t overpowering at all, but appropriately complimentary.

We were also given Miso Soup (4th row, R), and while I don’t really like soup, miso is one of the ones that I find tolerable usually, but Izumi’s one was really good, and definitely worth trying.

We capped off our lunch with the Sushi Izumi (5th row) which was a mixed platter of 8 pieces of sushi and 4 pieces of maki roll. The thing that strikes out the most to me about Izumi is that their product is just superior. They choose the freshest of ingredients, and the best quality proteins and vegetables. The Sushi Izumi further proved this as each different sushi had its own unique flavor explosion, along with the brilliant wasabi providing the ever favorite brain heat, in the best way.

They gave us a cute bowl of fruits as dessert and it was a delightful end to what was one of the best meals I’ve had in Dhaka in a long time, and definitely the best Japanese food. Izumi is miles ahead of the game when it comes to most restaurants in town. They value their customers getting full satisfaction and nothing short of the best, and it really shows in their product.

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chilli glazed salmon

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spicy honey garlic rack of lamb

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cooking at home: death by chocolate brownie and chocolate banana tahini soft serve

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The “Ebi Meets Sake” roll at Kiyoshi was both stunning and delicious!

My friend Shareen and I went to Kiyoshi yesterday, which had been very hyped up by the internet and our friends alike. I personally loved the complimentary sweet tofu they served us as an appetizer.

It was delightful

The Ebi Meets Sake Roll was a salmon roll with tempura batter, and the sauce was absolutely incredible. One of the best sushi rolls I’ve had in Dhaka!

We also got a couple of bento boxes: the chicken bento, and the spicy seafood bento, which came with chicken/seafood respectively as well as rice, miso soup, veg and shrimp tempura. I’m not a fan of tempura, but  but the seafood and the chicken and two pieces of nigiri. The sushi was amazing again, and the sauce in the seafood and the chicken were great! Although I don’t like soup usually, I really liked the miso. The bento was really filling so I wish I had ordered more sushi rolls instead so that I could have eaten more!

I had a great time at Kiyoshi. They were very inspiring with the delicious Japanese dishes, and I hope to visit again soon. 

You can see more photos on my instagram!

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Through some friendly (perhaps!) culinary competition, best friends Mushran and Saldana have been helping get Bangladeshi food on the map! Their account bangladeshifoodies is gaining popularity and holds a solid rank in the growing number of Bangladeshi food pages. Mushran was kind enough to answer some of my questions about their foodstagram experience!

How did you become passionate about cooking?

Well, once I used to consider cooking a life skill. Everybody should know how to do it, regardless of gender. It's sad when you're cozy at home scrolling through your instagram and see a picture of something delicious but you can't have it unless you go and buy it. Cooking solves this problem! When I started to cook, it soon became a fun hobby rather than a task. 

Your account consists of two people from what I understand. How did the idea begin?

Yes, it's two people running the account! To be honest, it's just two 19 year old best friends who are just really in love with food. We wanted to make this page different by taking turns to each cook something every other day and we're pretty competitive about who does better. More importantly, we really want to bring out the Bangladeshi food community on Instagram. 

What are some things you have discovered in the process of running a food instagram?

Oh we've learned quite a lot! Word of advice- if you plan on starting a food instagram, do it now! There's more competition in the food community of instagram than you can ever imagine. And it'll keep growing. Everybody has amazing picture quality, skill and delicious food. You just need to work extra hard to stand out and find what makes you unique. What have been your favorite things to cook what has been challenging?

My favourite things to make are anything with chocolate. Who doesn't love chocolate! We really want to include more Bangladeshi food on our page though. Some of the challenges are really just the simple things, like wanting to eat what you cooked right after but you need to spend 15 minutes taking a picture of it first! What have you learnt from this experience?

One thing I've learned from this experience is that it's actually a lot of fun to try cooking different things. And each time you make something new, you just get better at it. It's all about practice. Plus you get to know some cool food bloggers! We're pretty new so we still have a lot to learn.

If you don’t follow them on instagram you are missing out!!

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Madchef is one of my absolute favorite places to visit in Dhaka. Pictured on top is the Madmonster platter which comes with a regular burger, poutine and an amazing chicken steak. 

My favorite regular burger is the Naga Blast (2nd from top) which is spicy and has the most interesting kick of flavor and heat.

A gourmet burger (bottom left) I like is the Cuban, which was inspired by Chef , one of my favorite movies.

Next to it is the roast chicken poutine, which is cheesy and delicious.

I love this restaurant a lot and it’s a must visit for anyone who likes burgers and fries.

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I’ve really grown to love savory waffles - pictured on top, chicken and waffles from Pig and a Jelly jar, Salt Lake City UT

the bottom: making savory waffles at home (Sustainability Cooperative, Wellesley College)  with cheese, kale and caramelized onions

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recipe writing in the works

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Spicy glazed salmon

This is my go to fish recipe!

Ingredients

salmon fillet (depending on number of diners)

1/2 cup sweet chilli sauce

2 tsp honey

1/4 cup soy sauce

1 tsp sriracha (optional, good for that extra kick of spice)

2 tsp lemon juice

salt and pepper as needed

scallions / spring onions as needed cut very small

Prep:

marinade the fish in the sauces, and sprinke the onion/scallions on top

Cook:

preheat oven at 400F/200C and bake the fish for 10-15 minutes! 

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Little Korea, Dhaka was amazing, especially the rack of lamb! As someone whose first big meal cooking adventure involved rack of lamb, I adore this dish, and want to try out some of their technique.

The chicken with cheese was good too, and the wings were fantastic. Special shoutout to the kimchi rice!

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Do you enjoy food and/or writing/art/photography? 

The first ever Doughnt Stop Me Now zine is in the works!! Any and all submissions welcome to the blog and to the zine! 

To submit, email [email protected] or message Doughnt Stop Me Now on Facebook! check out the blog @doughntstopmenow to see examples of content or the instagram: doughntstopmenow  for photos! 

Submission deadline for the first issue is August 20th, 2017! If you still want to contribute but can't through content, please consider a Doughnation right here!!

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Help Support my Food Dream! The Intersectional Identity of Food: Doughn't Stop Me Now

Hi everyone! My name is Padya, and I want to use my food blog Doughntstopmenow to create a documentation of individuals' and groups' journey, understanding and everyday thoughts when it comes to food and intersectional identity.

 With your donation you make it possible to support the awareness of my mission, as well as purchasing of travel opportunities, technology and even a food magazine and/or visual documentary I hope to release someday with all the stories I collect. The deadline is set to the day I hopefully receive my Bachelors from Wellesley College, and I hope this campaign enables you, me and many more people to build up a network of those passionate about food, writing, and exploring intersectionality.

DONATE HERE

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3 of my favorite chocolate dessert recipes!

CincyShopper’s No Bake Oreo Cheesecake

Minimalist Kitchen’s Vegan Tahini Banana Chocolate Soft Serve Ice Cream

Doughn’t Stop Me Now’s very own Death By Chocolate Brownie

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homemade cheddar cheese waffle with caramelized apple topping