A Scientific Approach to Food
During a stint of procrastination, I came across a lovely video on NYTimes.com. The feature (about 11 minutes in length) is a short series of dishes prepared by Dr. Nathan Myhrvold, co-author of Modernist Cuisine. Myhrvold is an impressive character, having been the first CTO at Microsoft, and is currently the CEO of his company, … Read more
Monaka
I want to introduce one of my favorite Japanese desserts. Monaka (最中) is a wagashi, a Japanese dessert that is usually served with tea. The sweet – I hesitate at calling it a cookie or a cake because it is neither – is made of two wafers that forms a shell around the filling. The … Read more
Quick Analysis on Bubble Tea
Yesterday, I bought myself some taro-flavored bubble tea. For those of you who don’t know what bubble tea is, the drink is traditionally a sweetened milk-based drink with tapioca pearls, the “bubble” part. Drinking bubble tea requires thick straws to accomodate the tapioca pearls. Technically, “drink” is not the proper term since the consumption of … Read more
