The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Posted: 19 Jul 2013 06:28 PM PDT The New York pastry craze that has inspired pre-dawn, mile-long line-ups, and a price-gouging black market, has caught on in the hotel industry, with in-house pastry chefs around the world recreating the hybrid 'cronut' for their guests. And in the last few weeks, hotel pastry chefs have caught on to the worldwide trend, recreating or reinventing the hybrid pastry for their guests, points out HotelChatter.com. This week, for instance, the Mandarin Oriental Cake Shop in Jakarta unveiled its new lines of "Kronuts" spelled with a 'K,' an important distinction given that Ansel has trademarked the cronut for his own. The MO's version is sprinkled with cinnamon, sugar, and topped with vanilla cream and sliced almonds. At the Acme Hotel, Chicago, pastry chef Chris Teixeira sells "doughssants" which, instead of being round, are rectangular in shape and filled with chocolate-raspberry, blueberry-lavender and coffee-cream cheese. Pastry chef Gareth Mullins has also imported the craze to Dublin, Ireland, where he works at The Marker Hotel. Like the Dominique Ansel Bakery, where demand outstrips the meagre supply of just 300 cronuts a day, The Marker Hotel's cronuts are made in limited supply and a new flavor created every week. The New York bakery launches a new flavour every month. This week's flavour: coffee and bitter chocolate. The cronut has become nothing short of an international phenomenon, with copycat chefs from Japan to Australia either reproducing straight-up knock-offs, or peddling reworked versions of the flaky, deep-fried dessert and rechristening them Zonuts, Frissants, Cro-Nuts, Cronies and Dossants. – AFP/Relaxnews, July 20, 2013. |
| What your ice cream choice says about you Posted: 19 Jul 2013 06:13 PM PDT Are you impulsive and an idealist? Chances are your favorite ice cream flavour is vanilla. On the other hand, is your go-to flavour at the ice cream parlor strawberry? You're more likely to be tolerant, devoted and an introvert. At least that's according to "smell and taste expert" Dr Alan Hirsch, who was commissioned by Baskin-Robbins to psychoanalyse our ice cream preferences and connect them with personality traits. Among some of the more interesting findings, is that though vanilla -- the basic, classic standard -- has traditionally been linked to more prosaic, dull and predictable personalities, Hirsch, a neurologist and psychiatrist, says that those who order vanilla are easily suggestible, but also impulsive idealists. Likewise, despite its "bright taste profile" and schizophrenic colours, rainbow sherbet belies a darker side, as people who choose this flavour are more likely to be analytical, decisive and pessimistic, he said. For the report, adults aged 18 to 65 completed psychiatric and personality tests which were then analysed and correlated with ice cream preferences. Here's how the other ice cream flavours stacked up. Chocolate: Dramatic, lively, charming, flirtatious, seductive, gullible Nestlé also had the same idea for their site which claims that those who prefer butter pecan can be characterised as fiscally conservative, hardworking, devoted, respectful and extremely sensitive to other people's feelings. Similarly, in line with Hirsch's diagnosis, vanilla lovers are described as colorful, dramatic risk-takers who rely more on intuition than logic who set high goals for themselves. – AFP/Relaxnews, July 20, 2013. |
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