New York has its mile-high pastrami sandwiches. Los Angeles is home to the French dip.
But no place has sammies like San Jose’s Clover Bakery does.
Get ready for some jaw-dropping concoctions, including a hot dog bun, filled not with a wiener, but a heap of chow mein or even a tangle of spaghetti with red sauce. I kid you not.
If it’s summer, it must be time for new Haagen-Dazs flavors.
And that’s a very good time, indeed.
That’s eight new flavors, four of which are limited edition ones available only through December, such as “Dark Chocolate Mint” and “Bananas Foster.”
If you’re watching your calories, you’ll be glad to know that three of the new flavors are low-fat frozen yogurts, such as “Peach” and “Raspberry.”
Recently, I had a chance to try samples of four of the newbies:
Do you know what that chocolate cookie is above?
How about that crunchy little one below?
Though both have quite storied pasts, they are both new to my taste buds, having been introduced to them on my recent trip to Australia, sponsored by Boundary Bend, Ltd.
The chocolate biscuit (cookie to you, Americans), composed of two layers of crispy chocolate malted cookies spread with light chocolate cream and then covered in yet more chocolate, is supposedly the very favorite of Australians. Any Aussies in the house? Is that true? Is this cookie akin to the Oreo of Australia?
Arnott’s bakery, established just north of Sydney in 1865, started making the cookies in 1964. They were apparently named after the winning horse in the 1958 Kentucky Derby, according to Wikipedia, after the owner of Arnott bakery attended that particular race.
They sure do now, thanks to Sonoma County’s TastingRoom, a new online wine retailer that sells wine packaged in mini 50ml bottles.
The idea is that it allows you to replicate a winery tasting room in the comfort of your own home by letting you try a taste of top-notch wines before committing to buying full-sized 750ml bottles.
How ingenious is that?
Recently, I had a chance to sample a six-pack of mini bottles from Rutherford’s award-winning Grgich Hills Estate that included: 2007 Napa Valley Chardonnay, 2008 Napa Valley Fume Blanc, 2007 Napa Valley Zinfandel, 2006 Napa Valley Merlot, 2006 Napa Valley Cabernet Sauvignon, and 2008 Violetta (a late-harvest, Botrytis-made wine that’s predominantly Sauvignon Blanc and Riesling with some Gewurztraminer).
The kit also included was a wine-tasting menu created by Grgich Hills’ winemaker that described each wine and gave a recommended tasting order.
Yes, this bumpy little root that’s no bigger than my thumb is the real-deal wasabi.
If all that you’re used to is the common toothpaste-like blob of horseradish, mustard and green food coloring found on sushi plates almost everywhere, then you deserve to treat yourself to the real thing.
I picked up this little guy at Nijiya market in Mountain View, where the fresh, very perishable, and very pricey and very difficult-to-grow root can be found regularly in the refrigerator case next to the packages of neatly sliced raw fish.
It’s imported from Japan and sells for $55.99 a pound. Fortunately, this tiny specimen, weighing in at all of .055 of a pound, set me back only $3.08.
With real wasabi, you still get nasal-tingling burn, but not nearly as explosive as that from the imitation paste. In fact, I have no problems eating a little of the grated wasabi root straight. But I’d be hard pressed to do that with the out-of-the-tube stuff without tearing up. With real wasabi, there is more nuance — an almost floral quality and subtle sweetness. It explodes on your palate, but the heat dissipates quickly, unlike the fake stuff.