image from Field Guide to Candy
A few weeks back, I was invited to be a judge for TasteTV‘s Best Toffee in North America Competition. A whole boxful of toffees delivered to my door? Yes, please!
Those of you who are curious about the difference between toffee, English toffees, and buttercrunch, feel free to see my older post on buttercrunch. I became quite obsessed with untangling the various monikers of this candy while researching my candy book, if you couldn’t tell.
These days, most buttercrunch is marketed simply as “toffee”; I only saw one brand out of thirteen that was labelled “English toffee” (Which may perhaps provide some comfort to poor Brits trying to find their version of the candy abroad). For that reason, I will refer to all the candy I sampled for the competition as toffee, to avoid confusion. I will maintain, though, my abiding love for the word “buttercrunch”. If I ever make and sell my own version, I’ll call it buttercrunch, and probably confuse the heck out of everyone.
So how does one determine the best toffee?
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Tags:buttercrunch·cinda's toffee·judge·malibu toffee·review·tastetv·toffee·toffee talk·toffeeology
Typical menu board at Mr. and Mrs. Miscellaneous. Flavors change daily – another incentive to visit often.
By popular request and in an attempt to populate the “San Francisco” tab on my site, I’ve created a list of my favorite ice cream spots in San Francisco. Of course, I started this last week when it was bright, sunny, and warm (these three conditions are not always simultaneous in San Francisco), but naturally now it’s back to Fog City again. No matter – in SF ice cream consumption is rarely tied to the current weather but rather to the pure desire to have a cone filled with something sweet, frozen, and really, really delicious.
I’ve only listed ones that I’ve been to personally, as is only fair. However, as eating ice cream is one of my very favorite activities, and as there seems to be no shortage of ice cream shops both classic and artisan opening up in SF, rest assured this list will continue to be updated (with more photos, as well!) Feel free to give your own recommendations in the comments as well – there’s always room for more ice cream.
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Tags:bi-rite creamery·fention's·gelateria naia·humphry slocombe·ice cream·ici·marco polo·mitchell's·mr mrs miscellaneous·san francisco·tara's organic·three twins
My first trip to Hong Kong that I remember happened when I was in fourth grade. (My very first time to Hong Kong, I was only a few months old, and therefore have no memories of that trip – a shame, as my maternal grandmother passed away shortly afterwards). When I went again as a fourth-grader, my mother took my sister and I down to the twisty streets of Yau Ma Tei and stopped at a streetside cart where a elderly man was spooning batter into what looked like a handheld waffle maker held over a charcoal grill. In a few seconds he turned out a golden, bubbly sheet into a paper cone and handed it to me.
This was my introduction to eggettes, a classic Hong Kong street food. Like most street food, they taste best seconds after they’ve been handed to you by the vendor. Crisp on the outside, soft and fluffy on the inside, it’s like bubble wrap made of cake, and pulling off the individual “eggs” affords a satisfaction akin to popping the little bubbles on bubble wrap. The Chinese name, daan jai or gai daan jai, literally translates to “little eggs”, which is what the treat resembles, although somewhere along the way someone came up with the much catchier name “eggettes.” Eggettes became one of my and my sisters’ favorite things to eat in Hong Kong, and every time we’ve returned, we keep one eye open for a eggette stall every time we step outside.
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Tags:daan jai·eggettes·hong kong·mom·review·williams sonoma