Archive for March, 2010

Crocodile Soup (HK; day 1)

Sunday, March 28th, 2010

I’m in Hong Kong!

I arrived earlier today, just in time to have dinner with my aunt, uncles and grandmother.  Chinese food at Cuisine Cuisine in IFC.  Nothing fantastic, though there was crocodile soup. It tasted like pork and looked like a bowl of broth, so no pictures. Half of me thinks the restaurant is scamming us, but my grandmother says it tastes like pork no matter where you get it.

Dinner was followed by some shopping then a trip to Wellcome, the supermarket close to our hotel.  They’re open 24/7 and they’re stocked with all sorts of tasty things. The first thing I zoned in on was all the fruit — I bought jackfruit (I’ve been eating it out of a can for the last few months), a mango, macopa (known to the rest of the world as rose apple) & a pack of longquats.  I’ve only eaten the jackfruit so far, and it wasn’t very sweet or tasty — maybe my tongue is jaded by the sweetness of the canned version, or maybe this is what I get for buying pre-cut, shrink wrapped fruit.

I skipped over the rest of the supermarket to the snack section (my favorite part) where I acquired many mysterious things (and passed over many more) –Mobaccho, some matcha flavored snack (tasty little rabbit-poop sized pellets of something crunchy coated in a matcha flavored glaze. Surprisingly, not very sweet.), crunchy dried crabs in some sweetish bbq sauce (bland, imagine crunchy stuff with the sweetish chinese fruit beef jerky flavoring), chesnut chocolate (not yet eaten), egg white cookies (not yet eaten) and black currant jellies (not yet eaten).  Things I didn’t buy (but will get next time) included ‘premium’ Pringles (in an assortment of flavors, including Thai chili), salmon sashimi chips and red bean chocolate.  I’m going to be fat, broke & full of sugar soon… but happy.

Seattle; ft. flamingos & dinosaurs

Thursday, March 25th, 2010

Virgin America tickets were on sale a while back, so D and I booked tickets to Seattle without any real planning.  In the end, we spent our two day trip eating, eating, shopping and mostly eating.

Seattle was nice — we lucked out and were there while the sun was shining and the weather was nice (almost as nice as our weather here in sunny California!).  We only stayed for two days, since neither of us wanted to skip work… But for future reference, I’d stay a day or two longer.

It seems that the ‘big things’ in Seattle are coffee, Tom Douglas & chocolate.  I’m not a huge fan of the first, so all I can say is that we walked by the ‘first’ Starbucks. Woohoo! But Tom Douglas & chocolate, I’ve got quite a bit to say about both…

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Moosaurses

Tuesday, March 16th, 2010

Heavenly Hots

Monday, March 15th, 2010

A stack of Heavenly Hots

I’ve been hearing about these pancakes from my parents since I was born (or as far back as I can remember, I guess) — soft, light, delicate sour cream pancakes that they discovered at some now defunct cafe in Berkeley. My mom had cut a recipe out of the newspaper at some point, but they were never able to get it quite right.

With a tub of left over sour cream and a hankering for pancakes, I remembered my parents’ pancakes and did a quick Google search, which turned up an article and a recipe.

I made the batter the night before (something I know my parents never did), used expired cake flour (they’ve been using all purpose, they have no idea what cake flour is) and whipped up a batch, one tablespoonful of batter at a time on my cast iron skillet.  I never had the original pancakes (I wasn’t born yet) but I have to think I got pretty close.  The pancakes were bite sized (that’s a full size dinner plate in the pictures) clouds of creamy, eggy batter barely held together and quick to dissolve in my mouth.

Whoops, I missed the plate!

The two people I fed both said they were the best pancakes ever — “These things are good. And I don’t like pancakes! Can I have more? I’m going to eat until I’m uncomfortably full!”

Notes for next time: I made .75 batches of batter, which fed three people comfortably. Also, cooking them on a cast iron skillet produces the pale, slightly mottled pancakes in the pictures above. A non stick skillet seems to produce a more even, darker brown. Lastly, a very light layer of vegetable shortening seemed to work best.

Warty Thin Mints and Burnination

Tuesday, March 9th, 2010

Hello world!

Instead of trying to find a nice layout and modify it to my liking, I spent this evening attempting to make thin mints, cilantro pesto sauce & clam pasta.  The latter two turned out quite well (who knew mayo had any place in cilantro sauces? I certainly didn’t.) but the first… well, turned out warty and painful.

Warty Thin MintsWith about seven cookies to dip, I decided to nuke the chocolate a bit more to soften it, over did it, dipped a cookie, fished it out with my finger… And now have a blister on the tip of my index finger.  Burninated by home made thin mints.

Despite the warts (notice the lumpy uneven surface) and the thickness (thickmints?) I’m told they tasted good, but could do with a little more peppermint extract.

Recipe from Baking Bites.