Alas, not every blog makes it past the early production stages. I do a lot of blog writing in my head (not always a good thing, sometimes I get better material as I type) and if nothing grabs me during that process, that topic doesn’t grab a spot in a post on its own. Here are a few food items that didn’t get past the early phases of manufacture and on to full commercial output.
The Kahlua Conundrum
This is one of those unfortunate circumstances where my writing isn’t inspired. The food item in question does what it says on the tin so well that there’s not much point going further than what you see is what you get. Except for Pedro. He can probably tell you more about this ice cream in a few contemplative looks than I could with a thousand words of prose finished off with a few couplets. These photos are again taken in sequence. Deep South have made some nice ice cream that tastes like Kahlua. Apart from the apparent lack of alcoholic content, if you like the Kahlua flavour, you probably won’t be disappointed.
The Curtailed Cake Caper
Here’s a little wedge of indulgence that turned up at work one day. Let me tell you, there was much inhaling and ganaching of teeth for this Heart of Flavour cake. Unfortunately, I had this cake while at work, and for the most part, coming up with nifty ways to describe food while working as an accountant is like trying to come up with nifty ways to store cat treats right under Napoleon’s nose. It was great cake, but when you’re trying to account for your time in six minute lots, it’s too easy to lose the memory of those prose inspiring flavours in the next financial dilemma.
Let me also say that Heart of Flavour have historically done the best white chocolate and raspberry cheesecake that I’ve ever had the pleasure of purchasing from, well, anyone. We had some at Peckish Sr’s 50th many moons ago, and there was some left over at the end of the night. I tried really hard to sell people on having an extra slice. I told them that they risked lying on their death bed, regretting the last bite of white chocolate cheesecake that they never took because they didn’t listen to me when I offered it to them. I did manage to offload some, but for those who still refused, I got to take their share home and happily ate it myself. No way I’m dying with that sort of regret.
The Salad Struggle
On deeper thought, my struggle with this salad has probably been less about the salad than the kind of week I’ve had. With the weather turning thoroughly dark and wet, and work being particularly busy, I haven’t had the same bounce of creativity upon coming home in the evenings. Study requirements haven’t helped. Also, as some of you might have noticed, I’ve been around less on others’ blogs and commenting has been an even rarer occasion. I get a lot of inspiration from the rest of you out there, which has probably dampened my ability to effuse about this salad, which is actually quite a fine salad. This week my tastes have demanded that this beetroot, red cabbage, edamame (broad bean in the original recipe), goji berry, red quinoa, and spinach (or cavolo nero) salad be accompanied by a protein, and I even made another batch of the 13 herbs and spices chicken I posted about earlier in the week. Let me say, on a second run through (and after finding the episode to watch online) the recipe in the cookbook for the chicken is horribly misleading. Frying up the herbs is supposed to be for fresh herbs, not dried. The chef himself did the coating on the program thus: cornflour, water, and egg white wash, followed by dipping in a mixture of potato and rice flour with the rest of the herbs. He did not do it by dipping the chicken in egg white, then potato and cornflour, then the herbs, as per the cookbook instruction. I thought this was funny at the time, but figured, what do I know, I’m not a chef. That’s why the final result was in some places more gooey than crunchy. This effort with the salad was more Colonel worthy.
So those are this weeks snippets. Happy weekend everyone!