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anyroads · 1 year

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OK you know what, if we're gonna talk about Bake Off then fuck it, let's do this.

It used to be this wholesome, lovely show! We used to watch it for the bakers! And the learning! And the light banter and occasional bit of coy innuendo! What happened?

Channel 4 happened. When they bought the show they made a number of changes, most of them Not Good™️. Not just in the sense of them resulting in a lot of 😬 and 🫠 moments, but in the sense of how they changed the show's purpose, atmosphere, and brand.

Look, I know most people are just like, "whatever, it's just a baking show," and yeah, sure. But it's one of the UK's most successful TV exports, and where it once shifted the tone of reality competition to being wholesome and supportive of contestants, it's since moved towards creating tension at the contestants' cost. So aside from the fact that most people watching it signed up to watch a nice show, it has also shifted the goalposts of what that even means. And that, lovelies and gentlefolk, is some bullshit.

I decided to break my rant analysis into four main parts: theme weeks, the hosts, the judges, and the bakers. Let's get to it!

Theme Weeks:

If you watch Bake Off, you know the show's always had a specific theme for each week. The staples that come up in most seasons are:

cake

biscuit

bread

pudding/dessert

pastry

patisserie

Less common but consistent are things like caramel and chocolate week.

Then there are the fun episodes! When GBBO was on the BBC, this started out with things tea week, tarts, pies, tray bakes, basically little tangents still focused on emphasizing specific baking skills. In Series 6 (still on the BBC) they had their first nation-focused theme week with French week -- fairly innocuous given that a lot of patisserie is French, France and England share much more culture than either cares to admit [Norman Flag dot gif], and it was a nice change from watching Paul make the bakers do recipes that involved boiling things while talking about how wonderful boiled doughs are (are they, Paul? Are they?).

The show kept mixing it up with innocuous themes like advanced dough and alternative ingredients weeks, European cakes, Victorian week, batter week, and botanical week. And while it was frustrating to watch Paul Hollywood mispronounce things like the Hungarian Dobos Torta and lecture bakers on babka when he clearly knew nothing about it (or about Jewish baking in general, go off Past Me), the show's general attitude was that the judges had their own opinions, which were separate from the immutable facts around the chemistry of baking (more on this later) and shouldn't affect how bakers are judged.

After the show moved to Channel 4, the number of themed weeks increased and more of them focused on specific countries. In 6 seasons on the BBC, there were only two country-focused theme weeks, and in 5 seasons on Channel 4 there have been five. And while they've also had themes like vegan baking, roaring 20s, the 1980s, spice week, etc. the show has really started to go hard on exoticizing other cultures in outright disrespectful and racist ways. There's been Italian and Danish week, German, Japanese (it wasn't, it was East Asian week), and now Mexican week (which doesn't touch on interspersed Jewish bakes that didn't get a theme week, like versions of bagels and babka set as technical challenges that were borderline hate crimes and mansplained by a guy who has no idea how to make either and once wrote in a cookbook that challah was traditionally eaten during Passover). Each time the hosts played up the theme with racist bits and jokes that can be used as evidence in court if your case is "why should shows with scripted content have a professional writing staff."

Which touches on other issues the show has now...

The Hosts:

When GBBO was on the BBC, the show was hosted by ✨Mel Giedroyc✨ and ✨Sue Perkins✨. They encouraged the bakers! They'd hold stuff for them sometimes! They were interested in them! If a baker had a breakdown, they would start singing copyrighted material to render the footage unusable! When the show moved to Channel 4, they left, though I'm not unconvinced that Channel 4 offered them impossible to accept contracts to force them out so they could rebrand the show. They replaced them with Sandy Toksvig and Noel Fielding. Sandy was a lovely host in the vein of Mel and Sue, and she and Noel had a relatively sweet rapport, but she left a few seasons ago and was replaced by Matt Lucas.

Noel Fielding is mostly known for his quirky brand of comedy, a sort of British Zooey Deschanel who's goth from the neck up, an upperclass British gay divorcee from the neck down, and basically an early 60s Beatle re: trousers. Matt Lucas has almost definitely never watched a single episode of GBBO and his most redeeming quality is his thinly veiled contempt for Paul Hollywood.

The two treat the baking tent as their personal playground. Far from the supportive attitude of Mel and Sue, they tend to get in the bakers' way during the most stressful moments, especially when they try to do hilarious "comedy" bits (I can't not put that in quotes) like Noel's talking wooden spoon thing, or Matt talking over Noel to do time calls. During theme weeks like Japanese and Mexican week, they do culture-specific bits that are both racist ("just Juan joke" and "is Mexico a real place?") and unsurprising, given that both Matt and Noel did blackface on their respective sketch shows and absolutely could and should have known better because it was already the current fucking century.

All this to say, there's now a separation between the bakers and the hosts, as if they're on different shows. The hosts are doing their own thing and the bakers are doing GBBO. The show has gotten meaner to the bakers, and the hosts aren't there to support them anymore, they're just there to be comic relief. Because when you refocus your show on stressing the bakers the fuck out, you need a forced laugh I guess ¯\_(ツ)_/¯.

The Judges:

First of all, a sincere congratulations to Paul Hollywood who managed to squeeze I jUsT cAmE bAcK fRoM mExIcO aNd YeT sTiLL pRoNoUnCe PiCo De GaLLo As 'PiKa De KaLLa' and I aM aN eXpErT oN s'MoReS wHiCh aRe MaDe WiTh DiGeStiVe BiScUiTs AcCoRdiNg tO mE, aN eXpErT oN s'MoReS, just two in a giant pile of astoundingly wrong hot takes, into a short enough time span that they all aired within Liz Truss's term as Prime Minister. A true man of accomplishments.

In the interest of fairness, I need to preface this with a disclaimer that, due to the fact that I've been watching Bake Off for most of its run, I'm biased. Specifically, I can't stand Paul Hollywood's smarmy, classist, egomaniac ass because he's proven time and again he's more interested in looking smart than actually knowing what he's talking about. Since the show moved to Channel 4, they've changed the occasional handshake Paul would give bakers to the HoLlYwOoD hAnDsHaKe™️. It's gone from being an emphasis of someone's skill to a goal, a reward, and one that emphasizes the judges' place above the bakers.

The judges used to function as teachers, imparting their skills and insights to the bakers. When the show was on the BBC, the voiceover leading to a judging would focus on the bakers' work being finished, saying how it will now be evaluated based on their skill and how well they met the brief. The voiceovers now, on Channel 4, focus on the judging (literally saying something along the lines of, "the bakers will now be judged by Prue and Paul"). There is a clear distinction Channel 4's producers have made, to mark that the show is now about whether or not the judges approve, not whether the brief was understood and executed well. On the BBC, it was irrelevant whether the judges liked a particular flavor, as long as the bake was well-made. Now, the bakers are expected to know the judges tastes and cater to them, which is frankly bullshit. A judge doesn't have to like a flavor to know whether or not it was executed well, ie. is it carrying a bake and was it meant to etc.

The judges have been turned into a brand. Cynically, Channel 4 knows that by building them up and focusing the show more on them, they can exploit their image more for profit. In the process, they've become much more biased and their own biases have come out as well. Most recently in the flaming dumpster fire that was Mexican Week, Paul Hollywood tried to intimidate a baker by telling them he had just gotten back from Mexico (which must have been a fruitful learning trip if he couldn't even learn how to pronounce pico de gallo correctly). Where do I even start with this? Here's an amateur baker from England (the show specifically casts middle and lower middle class bakers for the most part??) who likely can't afford trips to Mexico, who lives in a country with incredibly limited access to Mexican cuisine, who is expected not only to understand the cooking and baking traditions of a completely different culture but to do so well enough to play with it and do something creative with it. On top of which, one of the judges is now using his privilege of traveling halfway around the world as some kind of leverage, as if this were a bar that any amateur British baker could clear.

Prue, meanwhile, has openly asserted her biases against cultural flavors and textures, prioritizing her own personal preferences over them, as if they were in any way relevant to the skills and knowledge necessary to execute the tasks she sets to the bakers. She has also been consistently elitist, criticizing bakers for choices they made that were clearly informed by their experiences within income brackets that are too low and foreign for Prue to comprehend. She once had a go at a baker on a Christmas special because his Christmas dinner themed bake didn't have a turkey, even though it was clear from the stories he shared of his own Christmases that his family likely couldn't afford one. "It's not really Christmas dinner without a turkey," Prue said into the camera angrily while sitting on a chair made of live orphans and telling the ghost of Christmas Future to come back when he had another museum gift shop necklace for her to round out her collection.

The show is no longer about which baker has the best skills. It's become about which mortal can appease the gods of Mount Olympus, ie. the judges.

The Bakers:

Remember when the show was about them? Channel 4 doesn't! Because this is a reality competition show, the bakers are chosen both based on their skills, as well as cast-ability. They're cast as characters, distinct from each other, from different areas, age groups, ethnicities. All of them are amateurs. All of them are middle or lower middle class. They've ranged from college students to supermarket cashiers to prison wardens to scientists.

Something I noticed when the show moved to Channel 4 is that the baker who goes home in the first week is always wildly behind the rest in skills. I have no proof of this other than my eyeballs and deductive reasoning skills, but I think that Channel 4 deliberately casts a ringer each season who they think will be an easy send-off in the first week, just to get the audience's feet wet.

Anyway, like I said, this show used to be about the bakers - about them building skills and learning, and having walked into the tent with a self-taught foundation and understanding of the processes and chemical reactions involved in baking. When the show was on the BBC, the end of each round had some (often brief) moments of tension - will they finish in time? Will they get their bakes on the plate before time is up? Did they forget to add sugar to their batter and only remember at the last minute? In the end, they usually managed to finish and we'd all breathe a sigh of relief and think, yeah! You go, Bakers Who I'm Rooting For!

Now, on Channel 4, the end of round drama has been stretched to be so much longer that they've composed extra music for it. The bakers often seem out of their depth, whether because the instructions for the technical challenge are too vague (bake a lemon meringue pie??? As if anyone in the UK under the age of 60 has had one in the last decade???), or because they were expected to bake something that required a more than a basic foundation they weren't told of. Often it seems like they just aren't given enough time, a tactic used by reality competition shows to manipulate contestants into giving the cameras more dramatic content. On top of all this, the hosts get in their way, instead of helping them plate their bakes. As has been pointed out before, when everyone fails the challenge, the real failure lies with whoever set it.

In conclusion:

The show no longer exists to teach the bakers - and the audience - skills or knowledge. It now manipulates contestants for dramatic effect and prioritizes showing conflict over wholesome content. Channel 4 sees the bakers as social media content they can churn out season after season, and don't care about them because in a few months there'll be a new batch to exploit. Meanwhile, the judges are also out of their depth, co-opting recipes from other cultures and butchering them horrendously, while the camera gives them nothing but status as they hold bakers to the expectation that they learn how to make things very much the wrong way. If you saw any of the tweets about Mexican or Japanese week, or read my post on how Paul Hollywood isn't allowed to go near babka ever again, you'll understand.

So what would fix all this? Scrap the current judges and the hosts altogether. Bring back Mel and Sue, and replace the judges with expert bakers who have a love of their craft and want to share it with others. The draw of GBBO used to be its warmth and comfort - if Channel 4 isn't going to start its own version of Master Chef For Bakers, then it needs to stop trying to find a balance of how it can insert that vibe into GBBO. It can't. That's not a thing. Stop trying.

#GBBO #paul hollywood #prue leith #the great british bake off

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celestialvodka · 2 years

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you know this place is good because there are old italian men in suits drinking espresso

#im in the new local Italian…. what’s the word for patisserie in Italian #trying desperately to get schoolwork done but I keep distracting myself

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everythingeverywheresblog · 1 year

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Stars and Migraines - Chapter seven

Chapter seven

Sydney's POV

No. Can you come to my hotel room?

That’s how it started. A supposedly simple question, that lead me here. Outside Daniel Ricciardo’s hotel room. In the middle of the night. Carrying a box of pastries from a twenty-four-hour patisserie Daniel told me about in the few, short texts that followed his invite. I had to look for his pastry shop for twenty minutes, wondering in the hidden Italian alleys like a mad man—hoping not to get killed.

“You’re really creepy right now.”

Daniel’s voice shocks me out of my trance, making me almost drop the orange box. I’ve been so lost in my thoughts and with my head low, staring at my phone’s screen, I didn’t even hear him open the door and literally stand in front of me.

“You have that blank stare going on and you’re just standing there looking but…not looking.” I roll my eyes and he lets me in the room—suite would be most appropriate description. The door I walk in from faces a floor-to-ceiling window with an amazing view of the city’s lights. I stride over to it slowly, taking in the all the beauty.

“Where should I put this?” I ask, my back facing him and my hand shaking the pastry box.

“Just come sit on the couch.”

I frown. My head turns to my left and—indeed, there’s a large, white couch in this hotel room with a very tired-looking, pajama-wearing Daniel sprawled on it. I walk towards it and sit on the very edge across from him, placing the pastries in the middle.

Daniel doesn’t even think about it twice, grabbing it the moment I put it down, placing it on his lap and rummaging it like a man starved.

“Aren’t you on, like, a diet?” He doesn’t answer. He just shrugs and continues eating on what I’ve brought.

There are a few moments of silence before either of us speak up again, giving me the opportunity to snoop around with my eyes. His room is squeaky-clean. Nothing’s touched. Everything is neatly put in its place and it’s as if no one has ever stayed here.

“How’s you dad?”

My head snaps to Daniel.

“What?”

“Your dad. I saw the messages your mom sent you.” He says it so casually, I almost believe he means something completely different.

“You went through my phone? What the hell Daniel?”

His brows shoot up and for the first time since I’ve started working with him… he smiles. “Well, shit. If reading your texts from your unlocked phone would get me on first name basis, I’d done it sooner.”

I might not be able to see myself right now, but I’m pretty sure my face is red with anger, yet Daniel breaks into a fit of giggles.

“Oh come on, Syd. You wouldn’t tell me what happened to you so I had to find out somehow.”

“And—wait, when did you even take my phone?”

“You left it in my driver’s room right before the race begun.”

“You’re unbelievable.” He laughs. It’s so genuine and light, it makes me laugh. And for a moment, we’re laughing together. Then I stop, because he went through my phone.

“No but seriously. How is he?”

I take a deep breath. It’s not easy talking about it. My dad’s always been the strong one, the healthy one. The rock. And now…

“He’s…fine, I guess. He got home alright and now he’s got to be careful and stuff…” Daniel nods, placing the pastries on the table and stretching out his legs in front of him. His stare alls heavy on me and I’m aware that he’s listening to me right now. Really listening.

That makes me nervous.

“Uh, and, yeah…It’s just, a lot, I guess. But I’m good. I’m going to see them all soon so…”

“You’ve got any siblings?”

A smile erupts on my face. “Yes, a younger brother; Ayrton.”

“Like Senna?” The shock in his voice forces a chuckle out of me, and I nod. “Wow, your dad really is a McLaren fan.”

“Yeah…The whole family is, really. Because of dad, mostly, but we’ve all been repping the team since, ever, basically.”

Daniel smiles for a second before his eyes drop to his lap. “Look, I…ughm.” His hand is stuck at the back of his head, scratching the skin. His leg is slightly bouncing up and down and I realize.

Daniel Ricciardo is nervous.

The man who arrived to the paddock riding a horse and wore a bejeweled crop-top for a whole day, is actually nervous.

“I’m really sorry for the way I’ve been treating you.”

He doesn’t look at me, but for some reason I can tell he’s being honest. “It’s fin—”

“No, it definitely is not, but I swear it’s not about you. I—this season’s been…”

“Good, right?”

“Yes, very good.” His eyes snap to mine. My breath gets caught in my throat. “Too good.” He looks so vulnerable, so weak. He stops talking completely. He stays silent but his eyes…

It’s like he wants me to figure it out on my own. He’s expecting me to connect the dots and figure out that,

“You’re scared?” I whisper.

The lights are dimmed low.

There is no sound coming from anywhere in or out of the room.

No open window, no forgotten TV series playing in the background.

It’s just him and I when he closes his eyes and, just, nods.

“Terrified.”

I tuck my legs under me and, instinctively drag my hand to be closer to him.

“Why?”

We’re both whispering. And we keep whispering, afraid to pop the bubble we’re in. The one where he’s not too uptight and rude. The one where I’m not working for him.

“What if I fuck it up, Syd?”

The question shocks my body into an upright position. “You? Daniel, I’m so sorry, but are you insane? I get it, I do, I swear but—it’s you. You can’t mess it up. You won with a broken car. You won with thee fourth fastest car. You survived at a team with Max, come on. And now you’re—I mean, you’re doing wonders.”

I don’t know where all of that came from and my cheeks are burning with embarrassment at how quickly I jumped to his defense. But his head drops back with a smile so, I think it’s kind of worth it.

“You didn’t swear.” He says cheekily. "You said mess it up not fuck it up, like I did."

“Yes I did.” No, no I didn’t.

“You don’t swear, do you?”

“Of course I do, don’t be silly.”

He laughs. “Silly.”

We stay quiet again. “You were new, and easier to put all of my frustration on. I’m sorry.” He explains.

“It’s okay.”

He lets out a long sigh. His eyes are closed and for a second, I think he’s fallen asleep. “Say fuck.”

A laugh bursts out of me and he joins shortly after.

And we stay up until four, eating the pastries and cursing.

#fanfiction #f1 imagine #my fic #fanfic #daniel ricciardo x oc #daniel ricciardo fic #daniel ricciardo fanfic #daniel ricciardo #dr3 #f1 fanfic

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slightly-gay-pogohammer · 2 years

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(I'm an American, heads up, so this may sound odd but bear with me)

What are some Italian foods that aren't really known outside of Italy? Like, what are some local favorites?

TBH that's not odd at all!! i'm genuinely surprised how many dishes that are completely normal for me literally aren't known outside italy-- or even outside my region!

i guess on the top of my head pizzoccheri aren't know at ALL!! it's a dish made of buckweath pasta cooked in the oven with casera cheese, garlic, butter, cabbage and potatoes, and they're. super good alternatively i know Luca helped sharing this sauce but pasta with pesto, potatoes and green beans is actually very common, especially in Liguria

as for sweets, my town is pretty famous for Brutti e Buoni, which. literally means "ugly and tasty" fasndmg and the Dolce [CITY I'M IN I'M NOT DOXXING MYSELF], created by a guy who lived here and who named one of the best patisseries around here! it's basically a macaron gone wrong, they're meringe and almond cookies and theyre Super Good, and the other one is a cake made of corn weath and almonds with the consistency of a plumcake

and in the south they use mussels a lot, apparently rice with mussels and potatoes is a thing i didnt try yet but makes me really curious

also apparently tuna pizza is seen as weird? like it's one of the basic pizza flavors, it's a normal cheese pizza with canned tuna on top and usually also accompanied with onions and whenever i talk about it the Americans look at me weird but tuna-onion is literally one of the Basic Pizza Flavors here

#i was gonna talk about polenta and panzerotti too but i met a lot of ppl who know about them #esp european #but i can go on and ramble about them :°)#gio replies

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justforbooks · 19 days

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Le Crookie 🥐🍪

It was 3 February when the queues started forming at Boulangerie Louvard in Paris. Even in the sort of downpour that usually empties streets, clued-up teenagers gathered outside the family-run bakery in the 9th arrondissement, desperate to get their hands on one thing: its owner Stéphane Louvard’s invention, le crookie.

It’s a crisp croissant filled with American-style cookie dough, then baked to achieve a soft, gooey centre, and a video of the Frankensteined pastry had gone viral on TikTok.

Arriving a decade after the New York-based French pastry chef Dominique Ansel revealed the recipe for his cronut, the crookie is the latest in a long line of hybrid croissant offerings to cause international fervour. “We were very surprised,” says Louvard, who now sells up to 2,200 crookies per day. “We had to hire two additional people to be able to produce the necessary quantities. It was a little stressful.”

Bakeries across Paris have now started selling them. “My local is doing it, even though it’s not very trendy at all,” says Houssine Bouchama, director of Time Out Paris. Meanwhile, from Singapore to Toronto, copycats are making their own versions. Cookie Crumble, a micro-bakery in London, has been getting orders from across the country. Rhiain Gordon, founder of Babyfaced Baker in Edinburgh tells me it’s “unusual to see any left by 10am”.

To say that cross-bred takes on classic breakfast pastries have captured public imagination is an understatement. In 2013, when Ansel first brought the cronut, with its glazed doughnut outside and flaky pastry inside, to New York, they sold out so quickly that a black market arose on advertising website Craigslist. By the time it landed in the UK in 2016, it was with so much fanfare that Londoners skipped work to try it.

A muffin-croissant hybrid, the cruffin, was next, causing such a stir at Mr. Holmes Bakehouse in San Francisco that in 2015 the recipe was reportedly stolen. Then came the croloaf (croissant dough baked in a bread tin, debuted by M&S in 2016). There have been tacros (pulled pork filled taco-shaped croissants created by San Francisco’s Vive La Tarte) and cretzels (salted pretzels made with croissant dough, by Seattle’s Coyle’s Bakeshop).

Since the global launch of TikTok in 2017, the appetite for these hybrid snacks has accelerated. In 2022, the suprême – a spiral of croissant dough stuffed with the pastry creme-filling of an Italian bomboloni doughnut – became a global sensation. Next came the croffle; croissant dough pressed in a waffle machine, popularised in South Korea by cafe chain Aufglet.

What is it about hybrid croissants that have captured global public imagination for so long? Meg Palmer, a research manager at market research agency Verve, thinks it’s because “there’s something about the merging that makes it more permissible to be indulgent”.

Pastries are also perfect for TikTok, she explains, because they look and sound great. “[In videos of] the crookie you see hands breaking through the croissant. You hear that initial crunch, and you see whether it’s got filling if it oozes out. It’s very sensorial.”

She ties the constant invention of hybrids to small businesses trying to stand out on social media. “They’re always thinking ‘what can be our hook?’ People do latch on to these trends, and they don’t just want a flat white and a croissant any more.”

Bouchama has seen the impact of this in Paris. “There’s an Americanisation of French patisserie going on; the desire to reach an international audience on TikTok,” he says.

Bakery Philippe Conticini in Islington is London’s main purveyor of novelty croissants. The chain launched in London in 2020 with classic French patisserie, but found it hard to survive.

“We’ve found we have to be creative all the time and follow the trends,” says Ludovic Carassi Del Villar, operations manager. The shop soft-launched its £5.90 crookie last week and is already getting calls demanding more.

Back in Paris, TikTokers are already moving on, says Bouchama: “Some bakeries are now experimenting with the pain au chocolat-brownie.”

Daily inspiration. Discover more photos at Just for Books…?

#just for books #le crookie #crookie

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bobacupcake · 1 year

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if you could instantly master 1 cuisine (French cooking, Italian, patisserie, saucier, etc) which would you choose?

i know the smart thing to do would be picking french since i know it's notoriously hard and if i mastered that everything else would probably come easy to me but. i like cheese. andbread. and pasta. and .

#i DO love making pan sauces though. so maybe that because i keep breaking my sauces :(#anonymous #ask #potion of answers your question

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greypetrel · 1 year

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I'm curious about your favourite foods! It's one of my favourite things to ask people 💖

Hi!

Well, I love to eat. And as far as these questions goes, I can't think of one thing I ever ate. xD

As of late, I am in love with Indian cuisine: I went vegetarian very gradually and since Italian cuisine is... Not very friendly if you don't want to eat meat and are lactose intolerant, I went to look for international blogs.

I am in love with Baingan Bharta from the lovely Ms Manali, or chana masala with Jeera pulao (white basmati rice with carraway seeds). I'm in a big "Let's try indian cooking" phase. xD

I also am deeply in love with Bell Peppers. In any shape, colour or form, yes I'll eat them raw and digest them. Give me anything made with bell peppers and I'll be very happy.

And of course, as a good bisexual: lemon bars. Lemon bars are too good for this world, too pure.

(and, speaking of sweets: I don't like overly sweet desserts. But put me on my own in a Sardinian patisserie and I'll eat everything, cash register included. Their soft, moist amaretti -almond based biscuits, in continental Italy they're small and crunchy, in Sardinia they're little cakes, very soft-... YUM. And Tiricche. Tiricche are my favourite, I cry because I don't live there and there's one necessary ingredient that it's not findable here, so I can't make them.)

... I love eating...

#personal crap #food #I'm not from sardinia but my father lives there since the 80s and I spent a lot of time there

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creepingoat · 1 year

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Cakes and sweets of Tokyo part 2!

Top left:

Kyle’s Good Finds

This carrot cake is hands down the most moist of all I have tried in Tokyo. The frosting is lighter than most too, but I think I like a bit more thickness?

I’d eat it again though.

Near Nakano

Top right:

PÂTISSERIE Yoshinori Asami

A French style patisserie with a good selection of very cute and eclectic cakes. Near Sugamo

Middle:

Drogheria Sancricca

Italian cafe with very delicious pistachio maritozzo.

Also the coffee is buono 👌

Near Shirokane Takanawa

Bottom:

Heaven’s Dough Cookies

American style cookies that are the perfect blend of chewy and crunchy.

Near Yazaike in Adachi

#cakesoftokyo #tokyocake #Japansweets #desserts #Tokyodesserts

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angchongyicritic · 7 months

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Indulge Your Desires: Global Sweet Treats Explored by Ang Chong Yi

In the realm of culinary delights, few pleasures compare to savoring exquisite desserts and pastries from around the globe. One passionate dessert aficionado dedicated to exploring the international confectionery landscape is Ang Chong Yi. Possessing an insatiable penchant for sweetness and an adventurous palate, Ang Chong Yi embarks on a sugary odyssey that transports him from the enchanting patisseries of Paris to the vibrant dessert stalls of Tokyo and numerous other destinations.

Beyond the Ordinary - Ang Chong Yi's Quest for Sweet Adventures

Ang Chong Yi transcends the realm of ordinary dessert enthusiasts. He is a connoisseur of global foods. While many stick to familiar classics, Chong Yi yearns for the thrill of uncovering distinctive and lesser-known confections. His culinary adventures testify to his readiness to explore uncharted territories, constantly in pursuit of the next hidden treasure.

Unraveling the Global Pastry Narrative

What distinguishes Ang Chong Yi is his commitment not merely to relishing desserts but also to delving into the narratives woven into these delectable creations. He immerses himself in the culinary traditions of each locale he visits, engaging with local bakers and pastry artisans to grasp the techniques and ingredients lending each sweet its unique essence. This dedication to cultural context elevates his dessert adventures to an entirely new dimension.

A Treasury of Global Sweet Finds

Ang Chong Yi's travels have enabled him to assemble a virtual compendium of international desserts and pastries. He effortlessly distinguishes the subtle nuances between a French macaron and a Japanese mochi or between an Italian cannoli and a Turkish baklava. His ability to appreciate the diversity of global confections underscores his refined palate and boundless curiosity.

Beyond Palate Pleasure - Ang Chong Yi's Philosophy of Desserts

For Ang Chong Yi, desserts surpass mere sweet indulgence. They are mirrors reflecting culture, history, and craftsmanship. He recognizes that every dessert narrates a story, whether it's the evolution of a traditional recipe passed down through generations or the innovative creations of a forward-thinking pastry chef. He contends that embracing these narratives enriches the dessert experience.

Promoting Thoughtful Sweetness

In addition to sharing his dessert adventures through his blog and social media channels, he advocates for responsible dessert consumption. He encourages his followers to consider the ethical and environmental ramifications of their sweet choices, championing initiatives that endorse sustainable ingredient sourcing and equitable trade practices within the dessert industry.

Conclusion

Ang Chong Yi's enthusiasm for international desserts and pastries encapsulates a delightful voyage that tantalizes our taste buds and broadens our dessert lexicon. His dedication to unraveling the cultural and historical facets of each sweet creation, coupled with his advocacy for responsible dessert consumption, positions him as a genuine ambassador of the global dessert panorama. So, the next time your sweet tooth calls, heed Ang Chong Yi's example and embark on a dessert adventure that not only satisfies your cravings but also nurtures your curiosity.

#Ang Chong Yi #sustainable #ingredient #Thoughtful #Sweetness #Narrative #Desires

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celestialvodka · 2 years

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#literally food for the soul #my life #they’re from a bougie new Italian patisserie that opened in Lakeview #Chicago

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laytonnpcbracket · 9 months

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ROUND 1 POLL 43 SIDE A

About the NPCs:

Aleks Lipski runs the patisserie on Chancer Lane. He is very skilled at making sculptures out of pastry that look just like the real thing.

Otherwise known as: レジー・ヤンチャッタ (Japanese); Jerry Handy (German); Ceres Cillas (Spanish); Lupin Breit-Zell (French); Carl Burren (Italian); Benjamin Kukel (Dutch)

Grinko is the museum curator in Folsense. He is very knowledgeable about the town's history and the Herzens.

Otherwise known as: グリンコ (Japanese); Stanley (German); 그링코 (Korean)

#professor layton #pl #aleks lipski #grinko pl #layton's mystery journey #professor layton and the diabolical box #round 1 #side a

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unhingedwomandiaries · 1 year

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I sit here, staring blankly at my YouTube feed over room temperature bao buns. The algorithm seems intent on showing me an endless parade of overly eager food personalities exploring the culinary requests of men waiting to die. For reasons unknown, this forces me to contemplate that which I would choose as my final meal. I mean, why not lean into the existential abyss?

Given the traditional $40 budget for the condemned, I cast my mind back to a transcendent $2 slice sampled many years ago in a very old Connecticut pizzeria, with toppings seemingly drawn from a hat yet melding into something presenting an unknowable third way between food and art. I have searched far and wide since for its equal, from the Amalfi Coast to rural Slovenia, forever finding only standard pizza unworthy of mention in the same paragraph as this vanished masterpiece. I mean, they put on toppings that nobody offers in the UK under the "create your own pizza" deals.

Obviously, a $3 slice of Napoleon is non-negotiable, as nothing brings me closer to the divine than a decent rendition of humanity's greatest culinary innovation. And throw in a $2.50 cannoli as well - one can only find the real deal rendered by weathered hands in the fading red sauced joints of Brooklyn or Queens. I can't stand the actual Italian classic because what even is the stuff they use as filling? It's definitely not ricotta.

I'd mandate the kitchen procure a $4 slab of red velvet from La Vo Patisserie in London that, against all odds and reason, produces a version superior to any found in the kitchens of the Southern United States. While I cannot rationally defend this objectively ludicrous proposition, I know what I know.

Give me $25 worth of expertly fried cod, forgo the chips - just pile the flaky white fish high, transported from a seafood shack in coastal Tiverton, Rhode Island boasting the world's best product. I'll power through the mound like a ravenous bear freshly roused from hibernation.

Wash it down with a $1.99 Brooklyn-made root beer, the last sweetly pungent flavors to activate my palate. As the chemicals course through my veins, I'll laugh a little too loud at the final flat joke on the Bazooka bubble gum comic, already drifting away into that good night. My tastes both refined and pedestrian, wanting nothing.

#Diary #Good #YouTube #Social media #Mythical kitchen

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govassist · 14 days

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The Foodie’s Guide to the Schengen Zone: Must-Try Dishes Across Europe

Embarking on a culinary journey through Europe is like opening a treasure chest of flavors, traditions, and unforgettable experiences. The Schengen Zone, with its rich tapestry of cultures, offers a diverse palette of dishes that are a must-try for any food lover. Let's take a gastronomic tour and discover the delicacies that make each country in this zone a foodie’s paradise.

The Essence of European Cuisine

European cuisine is an exquisite blend of history, tradition, and innovation. Each region has its unique culinary identity, shaped by geographical influences, historical events, and cultural exchanges. From the finesse of French cooking to the heartwarming comforts of Eastern European dishes, European cuisine is as diverse as it is delightful.

France: A Gourmet’s Paradise

Where Every Meal is an Art Form

Classic French Dishes: France is renowned for its culinary finesse, with iconic dishes like Coq au Vin, Bouillabaisse, and Ratatouille. Each region boasts its specialty, from the creamy cheeses of Normandy to the rich stews of Burgundy.

Patisserie and Boulangerie: French pastries and bread are in a league of their own. The delicate layers of a croissant, the sweet indulgence of éclairs, and the rustic charm of a freshly baked baguette are integral to the French dining experience.

Italy: More Than Just Pizza and Pasta

A Celebration of Simplicity and Flavor

Regional Delicacies: While pizza and pasta reign supreme, Italian cuisine offers much more. Risotto from the north, hearty Osso Buco from Lombardy, and fresh seafood along the coast showcase Italy's regional diversity.

Italian Gelato: No trip to Italy is complete without savoring authentic Italian gelato. Its rich texture and pure flavors make it a favorite among locals and tourists alike.

Spain: A Tapestry of Flavors

From Rustic Tapas to Elegant Seafood Dishes

Tapas Culture: Tapas are not just food; they’re a way of life. These small, flavorful dishes range from simple olives and cheeses to complex seafood and meat preparations.

Paella and More: Paella, a symbol of Spanish cuisine, varies from region to region. Gazpacho offers a refreshing treat, while Churros provide a sweet end to a meal.

Germany: Comfort Food at Its Best

Hearty Dishes to Warm the Soul

Robust Flavors: German cuisine is known for its hearty and robust flavors. Dishes like Schnitzel, Bratwurst, and Sauerbraten are often accompanied by sides of sauerkraut and dense bread.

Beer Culture: Germany’s beer culture complements its cuisine perfectly. Each region boasts its beer style, forming an integral part of the German culinary experience.

Scandinavian Delights

Fresh, Simple, and Elegant

Fresh Ingredients: Scandinavian cuisine is characterized by its simplicity and reliance on fresh, local ingredients. Dishes often feature seafood, such as Norwegian Salmon, or game meats, paired with fresh vegetables and berries.

Unique Offerings: Swedish Meatballs, Danish Smørrebrød (open sandwiches), and Finnish Karelian pasties are just a few examples of the unique and flavorful dishes found in Scandinavia.

The Richness of Eastern Europe

Eastern Europe is a region marked by a rich tapestry of cultures, each contributing to a diverse culinary landscape. From the hearty and comforting Polish pierogi to the complex flavors of Georgian khinkali, the region is a treasure trove of flavors. In countries like Hungary, the cuisine is known for its deep, robust flavors, as seen in their famous goulash. Meanwhile, the coastal regions of Croatia and Bulgaria offer a bounty of seafood, marrying Mediterranean influences with Slavic traditions. Eastern European cuisine is characterized by its variety, influenced by its history of various empires and cross-cultural exchanges.

Street Food and Markets

Street food in Eastern Europe is an embodiment of the region's culinary spirit, combining convenience with rich tradition. In cities like Prague and Budapest, street vendors offer a plethora of options, ranging from Czech trdelník, a sweet pastry, to Hungarian lángos, a deep-fried flatbread.

These markets are not just food hubs but also cultural melting pots, where one can experience the vibrancy and communal spirit of Eastern European cities. Seasonal markets, especially during Christmas and Easter, offer a special glimpse into regional traditions and culinary practices.

Dietary Preferences and Modern Twists

As global trends influence dietary preferences, Eastern European cuisine is not immune to change. There's an increasing presence of vegetarian and vegan adaptations of traditional dishes. For instance, meatless versions of the Serbian cevapi or the Romanian sarmale are gaining popularity. Chefs across the region are also experimenting with contemporary techniques and flavors, offering a new perspective on classic dishes. This blend of tradition and innovation is creating a unique culinary landscape that respects its roots while embracing modern tastes.

Food Tours and Culinary Experiences

For those looking to immerse themselves in the culinary richness of Eastern Europe, food tours offer an insightful and delicious way to explore the region. These tours often include visits to local markets, traditional eateries, and even cooking classes with local chefs. For example, a food tour in Krakow might include sampling Polish kielbasa at a local market, followed by a cooking class on making pierogi. Such experiences provide a deeper understanding of the culture and traditions behind Eastern European cuisines, making them more than just a meal, but a journey through history and flavor.

Conclusion

A journey through the Schengen Zone is a feast for the senses, offering a kaleidoscope of flavors and experiences. From high-end dining to street food, every meal is an opportunity to explore and enjoy the essence of Europe.

Planning your culinary adventure in Europe begins with a hassle-free visa application process. GovAssist specializes in providing expert guidance for Schengen Visa applications, ensuring your paperwork is in order so you can focus on the delicious journey ahead.

Europe awaits with its rich culinary heritage and diverse flavors. Pack your appetite and embark on a foodie’s journey through the Schengen Zone, where every meal is a celebration and every dish tells a story.

#Schengen Visa #Schengen Zone #Schengen Travel Visa #Travel Guide

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