I went to visit the Kate-N-Gabe this weekend in NYC, which was awesome and they rule all the schools. They just so happen to live right next to Doughnut Plant, who make the most amazing donuts (I like to spell it donut, not doughnut, even though that’s the more proper spelling). We had an assortment, but my favorite had to be the coconut cream, which is a cake ‘nut and not a yeast-raised one. Maybe that’s why it was so good albeit dense (the yeast donuts have a lighter texture if dense isn’t your bag). Also, the cream distribution was really good in the coconut cream; evenly deposited throughout the donut, not just a big gooey wad in the center. My favorite part about the experience was when a woman asked for a Boston Creme donut and the DP guy said, “You’re in New York, no Boston Cremes.” Haha, nice work, Doughnut Plant.
Monthly Archive for March, 2009
So once again the warehouse dudes score big time and share with yours truly. This time instead of bacon, it was piles of snacks, my favorite being the Cheez Croc-o-Doodle from Wise. I love how hip the Croc is, with his gold chain and his devil-may-care attitude! I also love that I’ve had a cheez doodle mustache for the past 3 days. Sweet Life.
I’m embarrassed that it’s been 2 months since last I posted. Shameful! But to be fair, I’ve been very busy at work and I started taking a chemistry class because I’m thinking it might be time to get my masters in Food Science. But, I’m still working things out and it’s a bore, so I’ll spare you the details.
I’m not sure if I’ve ever mentioned Claudio’s balls to you before, so sorry if this is old news. I think mozzarella cheese is ok at best and I wouldn’t typically nosh on a hunk of mozzarella if given other choices…that is until I tried a mozzarella ball from Claudio’s from the Italian Market section of Philly (is that it’s own section? I’ll say yes). This mozzarella changed my world! It is perfectly buttery and salty yet mild in flavor and the texture is almost that of farmers cheese; so fresh, soft and velvety that I could eat it for days just as is. The best part is that you can watch them make it right in the shop. Claudio will instruct you to eat it at room temperature and eat it that day; he’s the expert and I do what he says — he hasn’t steered me wrong yet.
