stroopwafels and shrimp rolls
I have discovered a wonderful treat: the stroopwafel. Some people at work were in Germany last week, and they brought back this popular dutch cookie. It's two wafer-thin waffle cookies with a thin layer of caramel sandwiched in the middle. It's about the size of my palm, maybe a little bigger. I didn't know what I was getting into when I took one from the box... I thought it was a crisp waffle cookie, but it was oddly heavy. And then I bit down, and it had a soft, chewy give. I was like, what is this wondrous thing?! Then devoured it in about 5 seconds. I found out later that you're "supposed" to get a hot beverage, then place the stroopwafel over the mug, and the steam from the drink will make it all warm and gooey in the middle. Of course, I was forced, by scientific principle, to try it out, and I have to say, I actually prefer just eating the cookie without the steaming step. Three boxes of these things quickly (and I mean overnight) dwindled to half a box, so I was forced to do some research on where I might be able to get more, without having to go to Europe.
And I discovered that I had not one, but two sources! Supposedly they sell the full-size version at World Market. I haven't gone yet so can't confirm or deny their existence there, or if whatever brand is sold there is any good. The second source is Trader Joe's! I really should have known. They sell a mini version of the stroopwafel (the package says "Caramel Bites," but the TJ's in-store sign says stroopwafel), which I have now had, and I think it's even BETTER than the ones my coworkers brought back. It has a stronger hint of cinnamon, which I enjoy. And yes, they carry them even in far-away Trader Joe's locations, including (just for example) ones in the suburbs outside of Chicago.
I recently had a hankering for a shrimp roll. You know, like a New England lobster roll, but with shrimp instead, and not puny bay shrimp, but PROPER shrimp. I had a vision in my head of what it would be like, consulted a few recipes online, then made my own version. Some of my experiments like this turn out to be terrible, but some of them turn out to be AMAZING, and this was happily one of those times.
Sarea's shrimp roll
Ingredients
- shrimp (I used about 1.25lbs of small shrimp, the 35-40 count kind)
- mayo
- whole-grain dijon mustard
- splash of red wine vinegar
- celery (I used 3 ribs), sliced
- 1 whole dill pickle, chopped
- sprinkle of smoked paprika
- sliced avocado
- sliced tomato
- baguette, sliced
Method
1) Boil a pot of water. Add in the shrimp and cook through, about 2 minutes. Since my shrimp were on the small side, it only took maybe a minute. I actually wish I had gone with bigger shrimp... these weren't bay shrimp, but after cooking they were fairly small.
2) Meanwhile, mix the mayo and mustard together. Once well mixed, add the splash of vinegar and chopped pickle, and mix again.
3) Cool down the shrimp with cold water and drain. Add in the celery, then the mayo mixture. Add only a bit at a time, to achieve the desired level of coverage. I don't like my mayo too thick. It should only be enough to dress the shrimp and celery.
4) Assemble the sandwich with avocado and tomato on one side, and shrimp on the other side. Sprinkle the shrimp with a light dusting of smoked paprika. Serve open faced for the prettiest look! Then put the two halves together and devour.
The sandwich was amazing, but I think could have been elevated even further by the addition of some thinly sliced red onion. Mmm.
Now... my thoughts on the Kids Baking Championship finale.
I'm bummed Matthew didn't win, but it helps that there was just no way in hell that he was going to. I was thrilled when he won the egg separation challenge -- that Yashimabet is so smug! -- but my heart sank when he chose the hardest of the themes. Amusement park, Matthew?! Seriously?! BEACH was the easiest one, which he of course gave to freaking Rebecca.
The challenge was really Rebecca's to lose, even before she got the easiest of the themes. With cake competitions, it seems like it matters less what the cake tastes like, and is more about the baker's decorating skills. From the start Rebecca excelled in this area, while it was always Matthew's weakness. That said, I did not actually find her cake that impressive. Last season's finale had less-than-impressive cakes also, and I can't remember (I don't think?) whether they threw as many "twists" in the middle of baking challenges as they did this season. It's actually incredibly annoying and unfair sometimes when they do it. For instance, the twist for the finale was having to make a curd. But if you've already started on a cake that isn't good with curd (like Yashimabet's), then you're screwed, whereas if you HAPPEN to have planned on a cake that goes well with curd (like Matthew's orange), then it doesn't matter as much. I know that part of finding someone who is really good at what they do is to throw challenges like this at them to see how they respond, but I think it's a little too hard for kids. They're already having to manage their time and go in a particular direction; asking them to come to a screeching halt and take a different turn could really put them on a random detour. But whatever, it is what it is.
I'm just sad that there's no more KBC to watch, and even when a new season starts up, it won't be THESE kids.
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adelagia and I saw Joel McHale at the Paramount last weekend, and he was, unsurprisingly, HILARIOUS. A lot of his comedy, however, is less about what he says and more about his delivery. He basically can say anything and make it funny.
Going to watch Whiskey, Tango, Foxtrot next week, which I'm hoping will be good.
I may be doing some work travel in the near future, which I am semi-excited about. Semi, because I'm eager to go to San Francisco and New Orleans, which is where I'd be going, but it's back to back, which is a little brutal. :/
I met with 2 financial advisers last week. They were both fine, and who REALLY knows about these things, but I'm likely going to go with the one I felt more comfortable with. Is she a better financial adviser than the other guy? Can't really say, which is the trouble with these things, but at least I feel like I can talk to her more openly. I have a follow-up appointment with her tomorrow, and then we'll see where it goes from there. I also contacted a CPA that she referred me to, to help with my taxes this year... she seemed a little socially awkward, but as long as she's good with taxes, I suppose I don't care.
Two shows I'm into right now: 11.22.63 and the first season of American Crime Story, about OJ Simpson.
And I discovered that I had not one, but two sources! Supposedly they sell the full-size version at World Market. I haven't gone yet so can't confirm or deny their existence there, or if whatever brand is sold there is any good. The second source is Trader Joe's! I really should have known. They sell a mini version of the stroopwafel (the package says "Caramel Bites," but the TJ's in-store sign says stroopwafel), which I have now had, and I think it's even BETTER than the ones my coworkers brought back. It has a stronger hint of cinnamon, which I enjoy. And yes, they carry them even in far-away Trader Joe's locations, including (just for example) ones in the suburbs outside of Chicago.
I recently had a hankering for a shrimp roll. You know, like a New England lobster roll, but with shrimp instead, and not puny bay shrimp, but PROPER shrimp. I had a vision in my head of what it would be like, consulted a few recipes online, then made my own version. Some of my experiments like this turn out to be terrible, but some of them turn out to be AMAZING, and this was happily one of those times.
Sarea's shrimp roll
Ingredients
- shrimp (I used about 1.25lbs of small shrimp, the 35-40 count kind)
- mayo
- whole-grain dijon mustard
- splash of red wine vinegar
- celery (I used 3 ribs), sliced
- 1 whole dill pickle, chopped
- sprinkle of smoked paprika
- sliced avocado
- sliced tomato
- baguette, sliced
Method
1) Boil a pot of water. Add in the shrimp and cook through, about 2 minutes. Since my shrimp were on the small side, it only took maybe a minute. I actually wish I had gone with bigger shrimp... these weren't bay shrimp, but after cooking they were fairly small.
2) Meanwhile, mix the mayo and mustard together. Once well mixed, add the splash of vinegar and chopped pickle, and mix again.
3) Cool down the shrimp with cold water and drain. Add in the celery, then the mayo mixture. Add only a bit at a time, to achieve the desired level of coverage. I don't like my mayo too thick. It should only be enough to dress the shrimp and celery.
4) Assemble the sandwich with avocado and tomato on one side, and shrimp on the other side. Sprinkle the shrimp with a light dusting of smoked paprika. Serve open faced for the prettiest look! Then put the two halves together and devour.
The sandwich was amazing, but I think could have been elevated even further by the addition of some thinly sliced red onion. Mmm.
Now... my thoughts on the Kids Baking Championship finale.
I'm bummed Matthew didn't win, but it helps that there was just no way in hell that he was going to. I was thrilled when he won the egg separation challenge -- that Yashimabet is so smug! -- but my heart sank when he chose the hardest of the themes. Amusement park, Matthew?! Seriously?! BEACH was the easiest one, which he of course gave to freaking Rebecca.
The challenge was really Rebecca's to lose, even before she got the easiest of the themes. With cake competitions, it seems like it matters less what the cake tastes like, and is more about the baker's decorating skills. From the start Rebecca excelled in this area, while it was always Matthew's weakness. That said, I did not actually find her cake that impressive. Last season's finale had less-than-impressive cakes also, and I can't remember (I don't think?) whether they threw as many "twists" in the middle of baking challenges as they did this season. It's actually incredibly annoying and unfair sometimes when they do it. For instance, the twist for the finale was having to make a curd. But if you've already started on a cake that isn't good with curd (like Yashimabet's), then you're screwed, whereas if you HAPPEN to have planned on a cake that goes well with curd (like Matthew's orange), then it doesn't matter as much. I know that part of finding someone who is really good at what they do is to throw challenges like this at them to see how they respond, but I think it's a little too hard for kids. They're already having to manage their time and go in a particular direction; asking them to come to a screeching halt and take a different turn could really put them on a random detour. But whatever, it is what it is.
I'm just sad that there's no more KBC to watch, and even when a new season starts up, it won't be THESE kids.
adelagia and I saw Joel McHale at the Paramount last weekend, and he was, unsurprisingly, HILARIOUS. A lot of his comedy, however, is less about what he says and more about his delivery. He basically can say anything and make it funny.Going to watch Whiskey, Tango, Foxtrot next week, which I'm hoping will be good.
I may be doing some work travel in the near future, which I am semi-excited about. Semi, because I'm eager to go to San Francisco and New Orleans, which is where I'd be going, but it's back to back, which is a little brutal. :/
I met with 2 financial advisers last week. They were both fine, and who REALLY knows about these things, but I'm likely going to go with the one I felt more comfortable with. Is she a better financial adviser than the other guy? Can't really say, which is the trouble with these things, but at least I feel like I can talk to her more openly. I have a follow-up appointment with her tomorrow, and then we'll see where it goes from there. I also contacted a CPA that she referred me to, to help with my taxes this year... she seemed a little socially awkward, but as long as she's good with taxes, I suppose I don't care.
Two shows I'm into right now: 11.22.63 and the first season of American Crime Story, about OJ Simpson.