A few weeks ago I was invited to a friend’s birthday party at the Ruth Chris in Restaurant Row. Excited for steak? Yes. Excited for the sweet potato casserole and garlic mashed potatoes and creamed spinach? Even More. I’m a firm believer that I could walk into a steak house and leave happy consuming no steak and every single one of the sides and dessert. I’m a sides & starch & sweets lady.
But of everything I ate that night, and trust me, I ate quite a bit, I only took a picture of one item. Why? Well I didn’t want to embarrass everyone, especially the birthday girl and it would have been quite rude of me to bust out my camera every five seconds. But I did make sure to get a photo of the most important order the night.
Well, duh…BREAD PUDDING! You already know I love BP in any shape, size and form. I do not discriminate. Unless it doesn’t taste good. I was EXCITED for this BP! I even looked up the menu online, anticipating the, “Bread Pudding with Whiskey Sauce – Our definitive version of a traditional New Orleans favorite.” So we ordered. And it came. And it was huge. But you know what? It was just an okay BP that left me longing for a square from Kakaako Kitchen. Not warm enough, and the outside wasn’t as crisp as the dark shade of brown would lead you to believe. The sauce was super rum-my, good or bad depending on your preference, soaking through the textureless, gummy innards. The high point: an abundance of raisins studded throughout the pudding, there was clearly no shortage. And raisins are good for the tastebuds, so that made me happy. One more BP down, a bazillion more to go! :)
Freelance contribution by: Lucy Wyndham All tea leaves will eventually lose flavor, but properly stored dried tea leaves can keep their flavor for up to two years, depending on how fermented and intact the leaves are. Black tea leaves, for example, are more fermented than green or white teas, and will stay … Continue reading
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If you follow what gets said about prices each year, you would end up with the impression that the average price of tea has gone up. But more specifically the price at the most sought after regions (say Lao Banzhang, Bingdao) have gone completely through the roof. A lot of this narrative is anecdotal. Tales of rich Chinese buying up all the top-end product from X area. Part of it can also be seen when someone in the Sinosphere posts the maocha prices per location. These lists come with all sorts of contextual caveats, but the trend seems real. I don’t see any red flags to really doubt this storyline, but I was curious if it’d show up by looking at some of the data of prices on production by western facing vendors.