Sometimes, you just get the urge to make a whole lot of everything. I’ve been in this mood for a while now. I’ve made enough pie, meatballs, and cinnamon buns to make an entire family diabetic. Yet, it’s all for ME! Rather, my freezer is stuffed.
Cinnamon buns are super fun and easy to make. I’m a huge fan of dough and kneading (it builds muscles!). Besides all that, they’re impressive looking and satisfying to eat after all the work.
Do you know what this is?
I’m not really sure where this snack originated from, but I can tell you about my childhood memories associated with it.
Whenever I would go to NYC to visit my grandparents, we would walk around Chinatown. There was always this one cart and the vendor would be making fresh egg waffles! Hand him $2 and I had a delicious waffle-like snack for one block. My family called them “little chicken egg things” in Chinese because they look like little golden eggs.
They are very much like a waffle. Soft like sponge-cake and lightly sweet. Batter is poured into a hot pan that has round pockets all over its surface. An identical pan is placed on top and the vendor swishes and rotates the pans simultaneously to get large coverage. When he opened them up just a few seconds later, you get a whole sheet of little chicken egg things!
The vendor only sold them plain, but they are apparently very popular in Hong Kong. They seem to use them like crepes and wrap fruit and other fillings. Delicious.
My grandparents have since moved out of NYC so I don’t go as often. In fact, the last time I did go, I could not find the cart. =[ Even if the cart is no longer there, I can get the pan from many places (including Williams-Sonoma for an arm and a leg!).
Fantastic childhood memory. Thanks for letting me share. =]
Behold! My take on the food pyramid.
Does anyone know what this is? It is glorious (imitation) SPAM MUSUBI. I first heard of this snack from my Hawaiian friend, Edwin. When he first described it, I wasn’t really sure what to think of it. The spam is made saltier, sweeter, and greasier by a soy-sugar marinade and quick pan fry. Slap a slice of that on a ball of sushi rice and wrap with nori. Sounds appealing right? It definitely is! So much so that they sell spam musubi in 7-Elevens on the islands. So cool!
One bite and voilà, au revoir…Bye to spam hate and my arteries.
Yes, I eat spam. I see no reason not to. It’s like bologna and frozen Asian dumplings, you don’t really know what’s in it, but you know you love it. I understand it’s pretty much a heart attack in a can, but so is escargot baked in butter and yet we call that gourmet.
I am not Italian. However, many things make me wish I were born to an Italian household; tiramisu, included.
My father really enjoys the dessert as well. He has tried it in the past and it has come out quite successfully. This year, it was my turn. For my dad’s 50th birthday, I thought I would try it. I scoured Allrecipes and the Food Network website. My favorite recipe is from a wonderful woman named Christine.
Christine’s recipe won because of its flawless review, useful comments, and the fact that all the eggs are cooked. ((I’m pretty sure I’ve covered how I am a borderline hypochondriac (oxymoron?). I really dislike consuming eggs that have not been cooked with heat (alcohol does not count), eating pork that is any shade of pink if it has not been checked with a meat thermometer, or warming up leftovers over 7 days old. You get the picture. I’ve been a real pain for my parents this holiday because of it.)) I didn’t even think it was possible for it to be so simple. The recipe is very nicely laid out and you must pay attention to the comments. More alcohol, coffee, and time.
The hardest part about tiramisu is the waiting. Same with guacamole, you need to let the dessert sit in the fridge to let the flavors meld and develop. It’s difficult, but the reward is great. My dad, who is honestly quite critical of my baking, even approved. He had only one suggestion: less cream, more custard. I cannot complain with that.
I look forward to someday making this for a large party in a gigantic trifle dish (by party, I really mean a night event of me watching movies and wearing a muumuu).
I’m no Thai-food expert (I didn’t even like coconut milk until this past year) but it’s simple, tasty food. Their dishes are loaded with veggies, a little bit less generous with their meat, but will fill you up regardless. Lunch today: a noodle and curry dish AND two desserts for less than $30. #WIN. Affordable, tasty meals are all you can ask for, right?
No, it’s not, because in addition to that delicious food, you could use some good service. I HATE places with great food and terrible service because it pains me to go and it pains me to stay away. Luckily, as all the other yelpers pointed out, this restaurant has fantastic service where it’s actually noticeably better than other places. We had Kao as our waitress and she was so polite answering food and random questions (regarding how many people disregard their warning that 5 star spiciness is VERY hot and end up complaining) and she was very attentive. They’re all just so nice, it’s like you walked right into their dining room and they want to feed you like they feed their family. =]
It’s a warm, fuzzy feeling kind of place. I recommend.
*This review can also be found on Yelp.
