Canada Dry Hot Ginger Ale in Japan

15 Sunday Sep 2013

Posted by dark locks in American, Asian, beverages, bucket list, herbs and spices, Japanese

On October 21, 2013, Coca-Cola will start selling warm ginger ale in Japan. Once you activate the can, it heats up the ginger ale inside while preserving its effervescence. I can’t wait to try it!

IRIS Bakery’s Taiwanese pineapple cakes

15 Sunday Sep 2013

Posted by dark locks in American, Asian, bakeries, fruit, New York, snacks, sweets, Taiwanese, tea

≈ Leave a comment

Pinch me. Am I dreaming? Nope. I have finally found a place that makes Taiwanese pineapple cake (fènglísū 鳳梨酥) that is as good as Chia Te or SunnyHills — and it’s right here in New York City! IRIS Bakery in Flushing specializes in Taiwanese pastries and breads, and their pineapple cakes are to die for. They currently have two varieties, one is plain pineapple and the other is pineapple with cranberry. They also serve delicious panna cotta and grapefruit gelatin.

IRIS Tea & Bakery
39-07 Prince Street
Flushing NY 11354
(718) 888-1633

popped amaranth

14 Saturday Sep 2013

Posted by dark locks in autochthonous, Ecuadorian, Peruvian, snacks

≈ Leave a comment

I found this package of amaranth puffs at an Associated grocery store in Elmhurst, New York. I think I’ll save some to mix with honey for Day of the Dead huautli skulls.

dog wood fruit

06 Friday Sep 2013

Posted by dark locks in American, Asian, foraging, fruit, New Jersey, snacks, sweets

≈ Leave a comment

Dog wood trees produce an edible drupe that tastes a lot like persimmon. I found a giant dog wood yesterday on Princeton’s campus and scooped up as much of the delicious fruit as I could.

Image

Ladurée’s new fall 2013 macaron flavors!

29 Thursday Aug 2013

Gingerbread Macaron
A macaron made of two macaron shells,
filled with a delicious cream
infused with spices

Pink Pepper Macaron
A macaron made of two macaron shells,
filled with a delicious cream
infused with pink pepper

I’m glad the pink peppercorn macaron is not pink. There are quite a few places in New York City that already make pink peppercorn macarons (and they’re always pink)… but I have a feeling Ladurée’s will be transcendental.

There’s a new box, too!

Posted by dark locks | Filed under bakeries, bucket list, celebrations, celiac, French, herbs and spices, macarons, New York, snacks, sweets, wagashi

≈ Leave a comment

Ramen Burger at Smorgasburg

27 Tuesday Aug 2013

Posted by dark locks in allium, American, Asian, BBQ, Brooklyn, bucket list, celebrations, Japanese, meat, New York, noodles, ramen, snacks, Williamsburg

≈ Leave a comment

I finally got to try Keizo Shimamoto’s ramen burger on Saturday at Smorgasburg! My friends and I got there at about 10:00AM and then got the burger at about 11:30AM. There were about 60 people ahead of us in line.

While we were waiting, a group of Japanese reporters interviewed Lisa. She jokingly said she drove all the way from Utah just to try the ramen burger. I hope I can find her interview online.

You can only buy one ramen burger per person and each person must be present. I was number 67.

The hamburger wrappers are really unique. They have pleats and kind of reminded me of a shower cap from a hotel.

Here is chef Keizo Shimamoto (in the backwards cap).

The grill wasn’t level so here are some of the staff members trying to fix it. I’m pretty sure they reserve the fatty drippings from the hamburgers to make the brown sauce that goes on top of the burger (along with scallions). Notice the long, long line in the background.

The ramen “buns” cooking on the grill.

Cronuts at Paris Baguette

26 Monday Aug 2013

Posted by dark locks in American, Asian, bakeries, bucket list, dairy, French, Korean, New York, snacks, sweets

≈ Leave a comment

Paris Baguette in Korea Town is now making their own version of the cronut. They’re called croissant doughnuts and they are available daily at noon and 3PM. Only about 30 croissant doughnuts are made at each time and they sell out within 15 minutes.

Just like all the other pastries on the wooden shelves, you have to wait for an employee to put the tray of croissant doughnuts on the shelf and then you place them in a paper box with tongs. I made the mistake of waiting by the counter to order.

The batch I had had a little lemon zest on top. The lemon helped balance the richness of the fried dough and cream.