Down the Aisles 0 – Happy Thanksgiving
Appetizer: green waffle
The batter is flavored with pandan leaf (lรก dแปฉa) extract and coconut milk. Mudpie first discovered them at Century Bakery in Little Saigon, San Jose, and that’s where we’ve been getting them since, in increasing amount. The most recent deal is buy 10 get 1 free, warm and prepackaged in a nice paper box. Then I had green waffle for breakfast for 3 days straight. Each waffle is about $1-1.50, rather costly if you think about how a banh mi costs only 2.50. But it’s delicious, fluffy and sweet.
Main course: Mo’s Bacon bar
You can have bacon with breakfast pancakes, and in BLT (bacon-lettuce-tomato) sandwich for lunch, so might as well stuff it into your chocolate for a late night snack, right? The lady who discovered the magic of bacon-chocolate combo had 6 years of culinary study, and she got it right: chocolate goes with everything, and so does salt. The bar isn’t a slab of bacon coated with chocolate (which is kinda what I hoped for). There are only tiny bits of bacon, even more scarce than in a simple salad. An unhealthy dose of smoked salt gives a boost to the milky sweet taste. This chocolate is not extraordinary, but it might be a good gift for those unadventurous eaters (to prove that “crazy” food can be good). Take a look at the list of Vosges’ exotic chocolate bars. Perhaps I’ll tackle them when I see them at Whole Foods, although they are not that exotic except for the names.
Dessert: hibiscus sorbet
After the wonderful engagement with cardamom-rose ice cream, I became a bee with fantasies about flower flavors. The petals are always delicate, their taste swift and light, a safe choice if you want to avoid extremes. So I grabbed this as soon as I saw it at the store. Well, being a sorbet, it lacked the creamy texture of ice cream, and the taste was a bit rusty. I felt a chemically enhanced sweetness in the throat as it passed down. We can never expect too highly of mass production, but again, I haven’t chewed on a hibiscus flower to know what it really tastes like. The sorbet was worth a chat, and I shall not retract my tongue from other floral attractions.
Next on Down the Aisles: Yeast Cookies
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34๊ฐ๋ฆ์ถ์ฅ์๋ง๋ก ์ฅ๊ฑฐ๋ฆฌ ์ถ์ฅ์ด๋ ์ฌํ์ ํผ๋ก๋ฅผ ํ์ด๋ณด์ธ์. ๊ฐ๋ฆ ์ ์ง์ญ ์ด๋๋ ์ฐพ์๊ฐ๋ ์ ๋ฌธ ์๋ก๋ง ๋ง์ฌ์งยท์คํฌ์ธ ๋ง์ฌ์ง ์๋น์ค๋ฅผ ์ ๊ณตํฉ๋๋ค. ๋น์ฆ๋์ค ์ถ์ฅ๊ฐ, ๊ด๊ด๊ฐ, ๊ฐ๋ฆ ์ง์ญ ์ฃผ๋ฏผ ๋ชจ๋ ํธ๋ฆฌํ๊ฒ ์ด์ฉํ ์ ์๋ ๊ฐ๋ฆ์ถ์ฅ์๋ง ์๋น์ค์ ๋๋ค. ์ง๊ธ ๋ฌธ์ํ์ธ์.
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37์ธ์ฒ์ถ์ฅ๋ง์ฌ์ง ์ธ์ฒ์ถ์ฅ์๋ง ์ ๋ฝ์ ์ฝ์ค๋ณ ๊ฐ๊ฒฉ๊ณผ ํ์ฅ ๊ฒฐ์ , ์์ฝ ๋ฐฉ๋ฒ์ ํ์ธํ์ธ์. ์ก๋ยท์ฒญ๋ผยท๋ถํยท๊ตฌ์๋ยท์์ข ๋ฑ ์ง์ญ๋ณ ๋ฐฉ๋ฌธ ๊ฐ๋ฅ ์ฌ๋ถ์ ์์ ๋์ฐฉ ์๊ฐ, ์ํยทํธํ ์ด์ฉ ์๋ด๋ฅผ ์ ๊ณตํฉ๋๋ค.
38์ธ์ฒ์ถ์ฅ๋ง์ฌ์ง ์ธ์ฒ์ถ์ฅ์๋ง ์ ๋ฝ์ ์ฝ์ค๋ณ ๊ฐ๊ฒฉ๊ณผ ํ์ฅ ๊ฒฐ์ , ์์ฝ ๋ฐฉ๋ฒ์ ํ์ธํ์ธ์. ์ก๋ยท์ฒญ๋ผยท๋ถํยท๊ตฌ์๋ยท์์ข ๋ฑ ์ง์ญ๋ณ ๋ฐฉ๋ฌธ ๊ฐ๋ฅ ์ฌ๋ถ์ ์์ ๋์ฐฉ ์๊ฐ, ์ํยทํธํ ์ด์ฉ ์๋ด๋ฅผ ์ ๊ณตํฉ๋๋ค.
39์ ์ฃผ์ถ์ฅ๋ง์ฌ์ง ์ ๋ฝ์ ์ฝ์ค์ ๊ฐ๊ฒฉ, ๋ฐฉ๋ฌธ ์์ฝ ๋ฐฉ๋ฒ์ ํ์ธํ์ธ์. ์ ์ฃผ์ยท์๊ทํฌ์ยท์ ์ยท์ค๋ฌธ ๋ฑ ์ง์ญ๋ณ ์๋ด๊ณผ ์์ ์ถ์ , ์์ ๋์ฐฉ ์๊ฐ, ์ ์ฃผ์ถ์ฅ์๋ง ํ์ฅ ๊ฒฐ์ ๊ธฐ์ค์ ์๋ดํฉ๋๋ค.
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42์ ์ฃผ์ถ์ฅ๋ง์ฌ์ง ์ ๋ฝ์ ์ฝ์ค์ ๊ฐ๊ฒฉ, ๋ฐฉ๋ฌธ ์์ฝ ๋ฐฉ๋ฒ์ ํ์ธํ์ธ์. ์ ์ฃผ์ยท์๊ทํฌ์ยท์ ์ยท์ค๋ฌธ ๋ฑ ์ง์ญ๋ณ ์๋ด๊ณผ ์์ ์ถ์ , ์์ ๋์ฐฉ ์๊ฐ, ์ ์ฃผ์ถ์ฅ์๋ง ํ์ฅ ๊ฒฐ์ ๊ธฐ์ค์ ์๋ดํฉ๋๋ค.
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