Word: custards
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...space. Then descend into the dark depths of acmi, where the other artists dwell. Here Marcus Lyall's video Slow Service, 2003, is essential viewing. Filmed at 1,000 frames a second then played back in excruciating slow motion, a succession of sitters have food thrown in their face - custard, pasta, tomato sauce - offering but a hand or squint in self-defence. Audiences better get used to it. "2004" is a visual pie fight...
...Manhattan, at the Red Cat, pastry chef Rebecca Masson offers risotto fritters with gingered blueberries and wildflower honey semifreddo, while diners at Riingo are treated to doughnut holes filled with green tea jam. At Grace restaurant in Los Angeles, Elizabeth Belkind serves jelly doughnuts with a velvety vanilla custard and strawberry-buttermilk ice cream. And at Chicago's Japonais the must-have dessert is the whimsical Coffee & Doughnuts, a cup of green tea semifreddo accompanied by warm chestnut-filled beignets...
...Japan five years ago. She personally recommends their extensive noodle collection, which takes up more than one long supermarket aisle. If you’re too timid to undertake a full meal, the frozen food section has a large selection of hors d’oeuvres, from custard pastry puff to pre-cooked spring rolls. Want an instant party? Pop these in the microwave, set up some decorations and incense (both can be found toward the back of the store) and then sit back and relax with a cup of organic green tea. You?...
...Japan five years ago. She personally recommends their extensive noodle collection, which takes up more than one long supermarket aisle. If you’re too timid to undertake a full meal, the frozen food section has a large selection of hors d’oeuvres, from custard pastry puff to pre-cooked spring rolls. Want an instant party? Pop these in the microwave, set up some decorations and incense (both can be found toward the back of the store) and then sit back and relax with a cup of organic green tea. You?...
...servants from Indonesia and Malaysia in the 17th century led to the development of a distinctive Cape Malay cuisine, which mixes European pastries and meats with Asian spices, curries and chutneys. Try bobotie, a tasty casserole of minced beef or lamb, raisins, almonds and curry powder topped with egg custard; or waterblommetjie bredie, a stew made with lamb and the flowers of water lilies. Breyani, made from rice, lentils and lamb or chicken, is another favorite. Many restaurants also now serve African dishes such as pap or mealie meal (maize-meal porridge) and umngqusho, made of crushed dried maize kernels...