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What are you snacking on?

Discussion in 'The Connoisseur' started by Touchofevil, Jun 19, 2016.

  1. 1mach1

    1mach1

    Messages:
    14,943
    Location:
    Arlington, Virginia
    Pretzel Goldfish.

    They taste way better than your standard pretzel, because they are shaped like goldfish. Am I right @fadingfast ? :D
     
    Fading Fast likes this.
  2. Fading Fast

    Fading Fast

    Messages:
    10,735
    Location:
    New York City
    Oh God yes. Defying the laws of physics and common sense, process food that looks like things in nature tastes much better.

    PF's Goldfish, our much discussed peanut-shell-shaped Nutter Butters, Teddy Grahams, honey coming out of a teddy-bear shaped bottle, Animal Crackers (still love them) and French Toast Crunch cereal shaped like little piece of French Toast are all examples of things whose taste is improved by their shape and design.
     
    1mach1 likes this.
  3. 1mach1

    1mach1

    Messages:
    14,943
    Location:
    Arlington, Virginia
    Ho Hos. Yes, the Hostess treat. I love these things. So bad, but so good. Tastes like childhood. I am sure SGF could make a Ho Ho cake roll @Fadingfast

    Has that ever been on the baking docket?
     
  4. Fading Fast

    Fading Fast

    Messages:
    10,735
    Location:
    New York City
    It hasn't but I like the idea - that said, her queue is long right now as we've gotten a few new baking books in with some recipes she's dying to try. But since I do have an in with the baker, you never know.

    Several years ago, there was a bakery in NYC call (I think) Fluff that made fresh versions of all those kid favorites - Ring Dings, Ho Hos, etc. While a good idea on paper, it didn't really work as I - and since it closed, I guess, others - wanted the "fake" taste of the packaged item not the higher quality stuff Fluff was offering.

    And I forgot to post pictures of SGF's latest (see below) - something called a ruffled milk pie which is, basically, a custard pie done with a filo dough for the crust (but the crust is much more "integrated" with the custard than in a traditional pie). It was very good with a nice crunchy filo crust and a rich layer of custard on the bottom but also infused throughout.

    And while very fresh and tasty the first day, it was equally good the next day straight from the fridge for breakfast.

    IMG_5093.JPG IMG_5103.JPG IMG_5104.JPG
     
  5. 1mach1

    1mach1

    Messages:
    14,943
    Location:
    Arlington, Virginia
    That sounds fantastic! And looks even better! I love me a good custard dessert.
     
    Fading Fast likes this.
  6. Fading Fast

    Fading Fast

    Messages:
    10,735
    Location:
    New York City
    Custard seems to have been much more of a thing in the Golden Era. I see it on menus from the GE all the time - now, almost never. Also custard pies, etc., seemed to be more popular then as well. Glad it's still hanging on as I am a huge custard fan.
     
    1mach1 likes this.
  7. 1mach1

    1mach1

    Messages:
    14,943
    Location:
    Arlington, Virginia
    I am really enjoying these[​IMG]
     
  8. KY Gentleman

    KY Gentleman One Too Many

    Messages:
    1,830
    Location:
    South Carolina
    [​IMG]

    I’m a life long fan of these.
     
    Touchofevil, 1mach1 and BobHufford like this.
  9. BobHufford

    BobHufford I'll Lock Up

    Messages:
    5,222
    Location:
    Springfield, MO, USA
    Oooh...so good. Now I want a Frito pie.
     
    1mach1 and KY Gentleman like this.
  10. 1mach1

    1mach1

    Messages:
    14,943
    Location:
    Arlington, Virginia
    My thoughts exactly!!!!
     
    BobHufford and KY Gentleman like this.
  11. scottyrocks

    scottyrocks I'll Lock Up

    Messages:
    7,330
    Location:
    Long Island, NY
    I just had a kick-arse slice of pizza. I put a little sriracha sauce on it and made it even better.
     

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