Monthly Archives: February 2012

English snack: Sweet Tart Slices

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My friend shared a recipe with me for Date and Pistachio Honey Slices, from her favorite cookbook “Baking Bible-From The Oven To The Table”. It’s published in the UK, so although all the cooking units have been converted to U.S. volumes, treats like this one have a British touch to it. I Googled it and found the exact recipe here: http://fabulousfoodalchemy.blogspot.com/2010/01/date-pistachio-honey-slices.html

Since I’ve already tried what she made using that recipe, and I did not have all the ingredients for the filling, I had to improvise and cut the recipe in half to create my own little snack, that I call Sweet Tart Slices. The adapted recipe looks something like this:

Filling-
3/4 cup grape jelly (or any flavor of jelly/jam/marmalade/preserve)
1 tbsp. water
3/4 cups cashew nuts, chopped
1/2 tbsp. honey
milk to glaze

Pastry-
1 cups flour
1 tbsp. powdered sugar
5 tbsp. butter
2 1/2 tbsp. cold water

Preheat oven to 400 degrees. Microwave grape jelly until it’s warm enough to stir in cashew nuts and 1 tbs. honey (I heated the jelly a little too long and it became runny, so I added a teaspoon of cornstarch to thicken it). Let cool.

Combine flour, sugar, and butter in a bowl of food processor, pulse until it resembles coarse crumbs. Add just enough cold water to bind into a soft, nonsticky dough.

Roll out the dough on a floured surface to two rectangles. Spread the jelly/nut mixture to within 1/2 inch of edges. Top with the second piece of dough. Press edges to seal together and then impress with a fork. Glaze with milk.

Transfer to baking sheet and bake for 20 to 25 minutes until light, golden brown. Brush with honey and cool for 5 minutes. Cut into 6 slices.

I have to confess, the original version is better, even though I’m not a dates fan, you could manage the amount of sweetness with the filling (the honey called for in the original recipe really isn’t that much, particularly when lemon juice is used). With the store-bought jelly, I really have no control over the sugar level. Pistachios are crunchier than cashew nuts, for the next tart, I will make sure to stock up on pistachios! The tart shell is as delicious as homemade can get, in my opinion. It’s going in my book as a base pie/tart/shell recipe, I’m so excited to have found it!

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Gunther Toodys: 五十年 代的主题餐饮店

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Sat Jan 21 2012

My Yelp Review:

If you crave greasy diner food and nostalgia with 50’s themed props and costume, this is the place to check out. The set-up is not that different from Johnny Rockets, maybe with a little less pricey menu.

To break it down, the The Hang Ten Burger is very similar to Red Robbin’s Banzai burger, but it can’t even compete, that’s why I couldn’t understand why my boyfriend would even consider ordering that, after having tried it at Red Robin’s and knowing how good it is. We ask to upgrade our fries to the Elvis fries, meh, not that special. Probably wiser to stay with regular fries because their sweet potato fries are really good. Probably the best I’ve ever had. Thin cut almost like McDonald’s fries, they were very crispy all the way through. They were alongside a Monte Cristo sandwich which was so doughy you could taste the baking soda! But my first time trying a fried sandwich dipped in jelly was still a somewhat great experience!

To balance it a little, we asked for a Popeye salad, the ingredients were great but the dressing sucked – too tangy, all you taste was sour, sour, sour. Couldn’t really savor it, downed the veggies with a frown. However, the Jalapeno Cornbread Muffin that came with the salad was delish! One of the best I’ve had. The sweet and savory and spicy flavors were held in very well with a perfectly baked cornbread muffin. Mmmmmm, if they have a drive-thru, I’d be using it for just the muffins and sweet potato fries.

We couldn’t leave without trying the shake. Maybe it was wrong to get a fancy Fudge Brownie Shake? Everybody here says the basic chocolate shake is very good. But I remember having much better shakes at Chili’s and Cheeburger Cheeburger.

Andy今天生日,本来在他家有个party,结果无端取消。也罢,正好有张团购券将要过期,想带老爸去见识一下Gunther Toodys diner:一家五十年代主题的典型美国餐饮店。唉,现在的男人都特别扭,到了中午他才说胃不舒服不想去,叫我带妈妈去好了。其实两年前我就跟老妈和大头来过了。

看过六人行的人都应该记得Monica认识那个有点自虐倾向的百万富翁时期在一间叫Moondance Diner的餐厅打工,戴着假发和假胸,还被逼穿溜冰鞋和在柜台上跳YMCA. Gunther Toodys就是差不多这样的一间连锁Diner (米国的重要饮食文化之一;Diner:最早期指快餐车,后来进化到所谓的廉价餐厅;到现在还是有固定的菜式让人一看菜单就知道是Diner!)

GT的装潢很五十年代,墙上挂着猫王、梦露等经典好莱坞明星海报。有一台放硬币进去启动的唱片点唱机,播放的肯定是老歌。很不巧当天机器坏了停用:

来张吧台正面:

那曾经"庸俗"的霓虹灯现在看来很"复古"吧!

老妈那天打扮得不错,跟隔壁挂着的摩托车相辉映:

身后是一个大广告:每周三晚上汉堡才五仙一个,爱吃汉堡的人有福了!

不过呀,这里的汉堡还真的只是一般,大头一定要叫,只能依他了:

照片看不出来,牛肉和芝士中间还夹了块菠萝的,目的是让汉堡更多汁。想学人家Red Robins的Banzai Burger呢。可人家那个除了菠萝还有秘制的酱料充当“润湿”,比它好吃10倍!薯条我也要了升级版的,名叫The Elvis (难道是猫王最爱这样吃法?) 脆脆的薯条上淋满了Gravy肉汁和溶掉的碎芝士。搞屁啊,这样薯条不就变软了!?后来上网查了一下,加拿大发明的这种吃法,叫Poutine,那个才是正宗豪华版的。GT的太过牵强。

Diner food就是煎炸物多,横竖横的我们就给它来多一盘。这个叫Monte Cristo,米国版的Croque Monsieur(有名的法国三明治)。没吃过后者,用前者充当一下。概念跟西多士差不多,两片面包夹着ham and turkey然后点满鸡蛋再放到油里炸,蘸果酱吃。又咸又甜的肥死人不偿命玩意儿:

结论是我还得到别的地方尝试Monte Cristo,GT的苏打粉味太重,三明治本来的味道都被遮盖了,可惜呀。值得欣慰的是炸甜薯(地瓜)条很不错。这个不好做,因为地瓜本来就比马铃薯湿,很多餐厅都选择切粗条,中间炸不透,整个儿软啪啪的怪恶心。GT的切得跟麦当劳的薯条差不多,根根儿都炸得脆卜卜的,洒些他们自制的Seasoning(调味粉),口感甚佳!

终于吃到一样好的了。最后上来的菠菜沙拉用料听起来都很不错,可惜沙拉酱太酸,吃得我们眉头拧紧。幸好附送的Cornbread Muffin(玉米面包松饼)很好吃!哈哈,可是里面呀,含了Jalapeno(墨西哥辣椒),老妈不知道,啃到一小块,辣得差点哭出来!我学乖了,先把绿色的辣椒粒抠出来再慢慢品尝黄油香和玉米香十足的甜滋滋的松饼和辣椒的余辣碰撞出来的鲜味,一点都不夸张!

服务生都穿特定的制服,妆化得较浓,有五十年代的风格(脸很白,嘴唇血红血红),粉红上衣别满了嘻皮的小扣针,挺有一番味道:

吃得满手油腻,临走时去卫生间洗手,明明进的是女厕所,洗完手要拉门的时候把我吓了一跳,怎么门上挂的是男厕所的标志?希望打开门走出去时别被人发现。。。出来后再看一眼门上,是女厕所的牌子呀!哈哈,原来这是GT给大家(至少是给女生)开的玩笑,门正面挂的才是真的牌子,背面的是唬人的。啐,上了一当!

Recent musings

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昨晚刚刚看完这本书:

 

作者是一个三明治狂热者,他把自己吃的各式各样三明治放到扫描仪上,经过加工制作后,很清楚的把一个三明治呈现在读者面前。因为扫描仪是平面的,很多时候连一滴芥末都看得清清楚楚。这比用最好的数码相机去拍三明治更实在,亏他想得出!(更重要的是比例是1:1的~)

出书以前他在自己的网站 http://scanwiches.com/ 上就post过很多照片;有在外面买的sandwich,但更多是自制的。书里较为详细地介绍了作者选出来的人为具代表性的三明治的来历,名称,和成分,材料等的变化。虽称不上妙语连珠,读起来还是很风趣的。而且见识长了不少哦!比如英国除了下午茶时间的tea sandwich,原来还有一款俏皮的三明治叫Butty:

*Scanwiches Book Sneak Peak! Chip Butty: Hot Chips, Ketchup, on White Bread. 

Chip Butty: Hot Chips, Ketchup, on White Bread. (photo taken from http://scanwiches.com/)

两片面包中间夹薯条!哈哈,可惜上次去伦敦时根本不知道这玩意儿,没尝到。

如果不是这本书,我又怎么会知道西安有个有名的“东方汉堡”叫肉夹馍呢!真的好想吃吃看哦~

最让我心动的是Sandwich Loaf。Google翻译为夹心面包,看它的样子我认为叫“蛋糕面包”更确切吧:

据说这款用面包代替蛋糕,Cream Cheese代替奶油,中间随你加什么咸的沙拉(青豆啊,午餐肉啊,蘑菇啊,蛋,鱼等)都可以的party food很难在外面买到,只能自己在家做了。可要很有技巧才能把它“化妆”成跟个蛋糕一样吧:

大饱眼福,大流口水呀!

 

昨天还发现一篇有趣的博文:

http://www.fromaway.com/cooking/bacon-and-egg-candies

"Bacon and Egg" Candies

看起来很像荷包蛋对不对?呵呵,博文的题目是”Bacon and Egg” Candies,是模仿西方经典早餐“培根鸡蛋”的糖果。蛋白部分是化掉的白巧克力,蛋黄则是黄色的M&M糖衣巧克力。培根部分博主用了两根Pretzel Sticks(椒盐脆饼条),个人认为其实可以用真的培根,撕成小碎片就好了。当下不是很流行把培根混到甜食里吃吗?听到到处都在卖培根圣代,培根纸杯蛋糕,培根味甜甜圈等等,虽然我一样都还没试过…

 

Marco’s & Cirque du Soleil MJ Immortal

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Fri Jan 6 2012

My Yelp Review on Marco’s Coal Fired Pizza:

If the food here only deserves 4 stars (or higher depending on the day), the service surely kicks it up a notch to 5 stars. We were very happy to be helped by a non-judging waitress who kept her smile on after we only settled with water for drinks. When I placed the order, she didn’t try to remind us that may not be enough food, until I asked her, which I think is being respectful.

I picked what I thought was the only non-meat salad on the menu: Arrosto (I could be wrong, there might be others…) and it was gone in seconds. Everybody enjoyed it, it’s unusual in that it included both raw and cooked veggies. Off to a healthy start! Then the Manhattan pizza came, the last ingredient – pine nuts – intrigued me, and it turned out to be a fantastic choice. The chicken and basil interacted with each other very well. The second pizza: Sicilia, was recommended by the waitress. What an excellent suggestion! The meats (“Genoa Salame” and “Proscuitto Cotto”) had a nice shaved texture that kept them very tender and juicy. With Marco’s pizza, you can actually taste the freshness of the ingredient. You can also tell the crusts were entirely hand-made. These two important elements create pizzas that may not be loaded with flavors which trick your tongue and bloat your stomach, but rather, subtle after-tastes one can really savor.

The last thing we ordered was Lasagna. Now Lasagna, I do prefer it with a heavy sauce. Marco’s sauce is good, but it doesn’t remind me of Italian food. We still enjoyed it a lot and didn’t have any leftovers!

The best part was that they found out it was our first time here so we got a dessert – Nutella Pizza! – for free! I was curious about it but didn’t want to commit to a whole dessert pie, this was a perfect way for me to sample it. Not that memorable, something you can make at home. And the idea of having carbs for dessert scared me a little.

You really feel welcome at Marco’s, all the young waiters and waitresses are pretty good looking, and growing up in a big city in China, I’m used to restaurants being noisy. So to me, there’s nothing not to love about Marco’s!

一年多以前买的阳光马戏团MJ主题秀的票子今晚终于可以用了。不同以往的是场地居然在Pepsi Center!一般阳光马戏团的表演都比较小型,与观众亲密些。这次搞不好会更像演唱会哦。

在那之前当然要医饱肚子。从来很少带爸妈去什么高档的地方,老爸喜欢去大型连锁店,说食物质量有保证喔。这次挑的是一家在科州有两间分店的批萨店,曾获得当地杂志评全丹佛最好批萨!听说它还有个执照证明店里出产的都是正宗意大利薄饼的手工饼皮呢!

Marco’s Coal Fired Pizza是一家挺潮的店,却坐落在Downtown很古老的一栋楼里,呵呵,美国人就是喜欢这种风格吧。一进去感觉有点像回到国内,店里可热闹又喧哗了,可我们觉得很亲切享受,如果灯光再亮些,窗户再多些就更像了,哈哈。

开胃菜是沙拉,净是蔬菜,有生的也有熟的,我们看到就很高兴,很快盘子就空了。

跟快餐店必胜客等不同的是这里的批萨皮完全手工制作然后用木柴在窑子里烤成的:

新鲜至极!即使没有topping,干啃饼皮也是一大享受。这不是,叫的Lasagna (意大利千层面)里就有两块饼皮,蘸点烤茄汁,更有嚼劲:

我们当然还叫了两种不同的批萨:

第一个是我看中的,酱料用的是pesto(九层塔香蒜酱)而不是普通的批萨番茄酱。上面铺满了柠檬腌制的鸡肉,樱桃番茄,还有最出人意料的松仁!整个饼散发着果仁味,与众不同啊~

第二个批萨是服务生介绍的。酱料跟上面的千层面一样,上面铺了新鲜蘑菇,朝鲜蓟,和Proscuitto (意大利火腿薄片)。真的很薄,却很juicy,口感特别鲜嫩。

这家店的风格就是用料新鲜,口味清淡。不像别的传统批萨店,吃了一大堆饼和芝士,涨一个晚上。我们叫的三个主菜里都有芝士啊,还是好几种不同的呢。但它的量掌握得很好,都溶到别的食材里作为调味品之一了,至高境界啊~

Marco’s的Pizza绝对比千层面做得好。后者的pasta sauce还是太淡了点。不够绸也不够浓,下次不点就是了。

忘了说,这间的服务超好。我们什么饮料都没点,就要了白开水,服务生也没表现出失望。经理过来询问了两次,听说我们是第一次来造访,马上说送一个甜品批萨来我们这桌。太好了!看了菜单后就想试试这个Nutella Pizza(巧克力榛子酱甜饼),但又怕一晚上太多碳水化合物;现在有人白送,就吃一片尝尝呗!

跟咸批萨不同,这个甜品他们先把饼烤涨了:

然后剖开,在中间塞满金沙巧克力里最“正”的巧克力榛子酱,然后上面再洒白绵糖:

其实并没啥特别,自己在家也可以做,搞不好再上一勺雪糕让它润湿一下。哈哈!

吃饭花了不少时间,在Pepsi Center找到车位之后已经8点,show正要开始的时间。我气急败坏地穿着高跟鞋带他们满大街地跑,一路上听到MJ的音乐,倍感幸福。换票的时候出了些小问题,最后总算赶得及开场时分找到座位。

阳光马戏团的秀从没这么大场面过,一般是比较intimate的风格,这次因为是MJ主题的所以搞得比较演唱会化。我们实在坐得太远了,又没有大屏幕(集体秀没办法专著地把镜头只对准某人身上);为了增添摇滚气氛,当晚的喇叭开猛了,音乐实在太大声,好歌的意境被破坏了。

我认为最好看的就是他们把灯光用在衣服甚至人体上,还会像霓虹灯那样变颜色,时光时暗,可好看了。比如这张照片(不是我拍的)里:

红红绿绿的衣服中间和边上都有粗白线,就这样看实在不怎样,但是当舞台灯光被灭掉后,就只有那几条白带子在发光,勾勒出来的是MJ的线条,一眼就能看出来的!非常特别,是对他最好的致敬!

表演进行期间禁止拍照,我也只能在幕帐落下时快手按下一张。MJ头上的灯光就算做是光环吧:

更多专业照片可看这里

Snow Day Cooking

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FEB 3, 2012

礼拜五下大雪连班都不用上,在家就想做点什么好吃的。见橱柜里还有一罐南瓜蓉,决定用来蒸马拉糕,烤南瓜面包!两样都是以前没做过的,经验不足啊,好像都偏湿了。但是味道都还可以。蛋糕有椰奶的香味;面包烤的时候好香呢!就是有点粘牙。

Steamed Pumpkin Cake

Pumpkin Dinner Roll

有一样惊喜,午觉醒来后发现我期待已久的食谱到了,这书还是网上抽奖中的,让我好等啊!

Book won from Serious Eats!

 

下午妈妈做了蛋角,金黄的美味!还有梅菜蒸猪肉,很好的下饭菜。还是老妈对厨房的那些事比我在行啊!

蛋角

梅菜蒸猪肉

从西北到东南

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Mon Jan 16 2012

马丁路易节我放假,要一早到Golden看牙医。大头请假陪我,本来约好了陈蕾一同前往,办完事后游荡一下市中心,再去吃有名的中东菜阿里巴巴烤肉,谁知她最后一刻放我们飞机!只能立马改变计划,幸好大头很能迁就我,由着我的脾气想去哪去哪。

 

早上7点的牙医预约害我们空着肚子,搞定后我有一个大胆的想法:Golden在Lakewood的西北方,不如我们怀着兜风的心情,享受清晨阳光,驶到位于Lakewood东南位置的Greenwood Village里的The Original Pancake House去吃早餐!一直想再回到这个我觉得又远,又很一般的早餐点就是想尝尝传说中的Dutch Baby(荷兰宝贝甜煎饼;这里有对这家店和这道早餐的描写)。

 

 

好多人啊,真是兴旺的早餐店(我们离开的时候是10点左右,外面更是排满了赖床到现在才想起要吃早餐的人!)不过大部分都是白发苍苍的退休老人,还吃这么丰盛的早餐,罪过了吧!

 

心心念念想吃的Dutch Baby果然没叫我失望,看起来就像枕头一样软。跟平常的松饼不一样的地方是煮法。面糊的材料应该大同小异,普通的Pancake用煎的就可以,Dutch Baby是放在平底锅里现热两下然后再放进烤箱里烘烤,以至于两边会蓬松上涨,看起来让人更有胃口。这家店只提供原味的,可以搭配白绵糖和柠檬一起吃:

 

Dutch Baby

 

试过了就知道怎么一回事,其实电脑里存了很多不同Dutch Baby的配方,像是有香橙味的;回头买个可以放入烤箱的平底锅,自己动手弄!我点了个甜的,怎么也得给大头点个咸点。米国人的早餐最兴吃蛋啊,马铃薯之类的。Special菜单上有个Green Chile Eggs Benedict (墨西哥口味的火腿蛋鬆餅)。两个英式松饼,两个荷包蛋,外加牛油果泥,番茄碎,熔掉的芝士和带辣的酱,配烤马铃薯块儿: Green Chile Egg Benedict

 

不觉得有啥好吃。这么一盘下去不撑死才怪!所以我就小小尝了一点而已。上面的照片是大头的手机拍的。我手机拍的小了点,不过颜色更好看些:

 

其实这类早餐店到处都是,很多还开24小时的呢。OPH这么火有可能是因为全科州只有两间,而且它很大牌,每天只开到两点。我的话应该不会再想跑这么远的路回来了。

My Yelp Review on the Original Pancake House:

I’ve been here twice but I don’t think it’s speical enough for me to travel all the way from Denver to here. The first visit was a few years back so I don’t remember too much (if it was THAT special then I would). The recent second visit was because I really wanted to try a Dutch Baby and OPH is one of the few breakfast joints that serve that. I enjoyed it a lot but I was hoping there were more choices to pick from, like different toppings and even savory kinds. (There, that’d be a reason to come back if ever). My boyfriend got the Green Chile Egg Benedict from the Specials menu, average is all I can say about it. Our server that day, I want to say his name was Jerry, was such a nice kid, always had a smile on his face and very patient with us, even though they were super busy (by the time we left, there were lines inside and outside of the doors!) Their turn around time is quick, they have to, ’cause they only open till 2 every day. Could that be why the place is popular? I can’t think of something from Village Inn that wasn’t as good as OPH. And there are plenty of VIs that open 24 hours~

 

早上吃这么多,总得去运动消化一下。到健身房杀了一个半小时后,大头去看他的医生,我在那高楼里发现一个拍照相当理想的位置,赶紧用上照全景的功能把尽收眼前的地平线给拍下来:

 

这个是医院停车位之间的车道,我觉得形状非常特别:

 

天气预报说今天会下雪,果然,下午时分开始转凉,天上本来离我们很远的乌云也正在飘过来。但我们还是决定不管三七二十一,去The Melting Pot大唰一顿久违了的瑞士火锅,反正天越冷越适合打火锅!

 

Melting Pot这个店名是个双关语。大家都知道美国被称为a melting pot(大熔炉,意指什么样的外来人都有,是个十分多元化的国家)。瑞士火锅的特点呢就是采用易溶的材料,比如芝士啊,巧克力什么的。

 

从外面哪看得出来这是一家高级的餐厅?

 

入口的特点除了地毯,就是很想老式的国立图书馆:

里面好黑啊,老外喜欢的所谓“情调”;很多人喜欢情人节这天来,小两口躲在角落的一张双人台那卿卿我我,你煮给我来我喂你吃,轻声细语地说着情话。所以餐厅虽大(有2,3层)却格外安静。
  

又不能用散光灯,手机拍得真艰难:

 

在这吃饭预算好花个两小时吧。首先上来的是芝士锅,有4,5种不同选择。这次我们挑的是大头的最爱,类似于Spinach Artichoke Dip(菠菜朝鲜蓟车打芝士),配面包,青苹果,生红萝卜,西兰花和椰菜花(下方四格图左上)。其实呀,两个人吃完这么一锅Cheese,什么都饱了吧。这时候会上沙拉,让你“调节消化”一下:

 

 

如果沙拉酱是酸甜的那种还真有助于消化呢,或者就是不知怎的把胃再撑大了点,反正到时候你就准备好要吃汤锅了。真正算起来,瑞士的汤锅不够中国的火锅好吃。他们的那个汤本来就下了很多调味料来煮,食材也不外乎一些蘑菇,两个“鬼佬云吞”(下图绿色那些,里面裹的还是芝士,不同种的而已,晕!),几片三文鱼,两块牛/猪/鸡肉,还有一些虾。龙虾的话要另外加钱:

 

中国火锅就不同了,材料多,即使是用白开水来煮,到最后也能熬出一锅鲜美的汤底!

作为广东人,平常在家“打边炉”,我只要蘸姜葱就可以。看到Melting Pot里的各式蘸酱我也挺兴奋的,是不是很像调色板啊?服务生有告诉我们哪个酱配哪样东西,可我懒得遵从,每样一点放到盘子上最后搞混了一起吃更爽!(下方四格图右上)

 

一轮照啊吃啊我们可没闲着。最后按照习惯我问服务生拿了个碗和勺子想喝汤(他非常惊讶,难道老外打火锅都不喝汤么?)才抿了一口就知道怎么回事了,那汤咸得!完全无鲜味可言。还是比不上中国人呐!这也刚好让我更期待甜品 — 巧克力锅!也有4,5种选择,以前我尝过一个“黑白巧克力鸳鸯锅”,好看到差点没舍得吃:

这次点了个白巧克力香蕉肉桂锅(下方四格图右下)。服务生还给我们表演了一下怎么热锅的:

 

罪恶呀,已经是甜的不行的东西,猜猜放些啥下去“煮”?嗯,芝士蛋糕,棉花糖,草莓(这个还可以)和其他甜食(下方四格图左下)。统统下锅之后就是这个样子:

是甜得舌头都没知觉了呀,可那蔫呼呼热乎乎的东西就是没法抗拒。好几次烫到舌头,后来干脆勺到铁盘子里,凉了后直接端起盘子舔!
 

 

我们赶上了两点半以前的“午餐特价”,这顿包含消费和税大约50美元一个人。否则平时还要更贵些。但我会把它列为“享受”,不单单是吃顿饭而已咯。

 

My Yelp review on The Melting Pot:

I love the melting pot! The ambience of the restaurant, from its old library facade to old wooden floors and walls and stairs fusioned with modern art pieces make it great for special occasions! It’s one of the very few times where I actually enjoy the low light, despite the fact that it ruins my pictures… Needless to say it’s probably better suited for Valentine’s Day and Anniversaries than group get togethers and birthdays, because, well, the place is dim and quiet!

I’ve never had Swiss Fondue anywhere else so I don’t know how Melting Pot’s fondues stack up with other places’, but I just love the idea of the slow, 4-course meal dining style. You will spend about 2 hours here but you’ll keep having more to look forward to. It’s fun cooking your own food and if you’re lucky and get a good waiter, he might even play some tricks with ya! Any of the cheese and choclate fondues I’ve had have been wonderful, salads are good too. As for the main course, I highly recommend paying the extra bucks and getting the lobster tail, it’s totally worth it! If I have to pick one thing to be my most favorite, it’s the sauces. They bring them out like a painter’s palette, each and every one of them is delicious. My tip? Mixed them all together as one big dip and be pleasantly surprised! I wish they let you pack left overs in to go boxes because sometimes you can wear the most loose pants but still be super full in the middle of the 3rd course….

 

抱着鼓胀的肚子,大头和我一边商量着晚上不吃了,一边踱步到附近商场里的一家宠物店玩了半小时:

出来的时候果然大雪飘飘。要是还是晴空万里的话今天就更完美了!