![]() ![]() Owner and pastry chef at the North Fork Table & Inn on Long Island, she’s even more famous famous for her years as pastry chef at Gramercy Tavern, where she led the way in redefining high-end desserts with American flavors. ![]() As good caramel is gooey, we’re not going to fight it, but that’s what plates and forks are for.Ĭlaudia Fleming knows this. ![]() In my unsolicited opinion, three things could improve Rolos: a real toasty, buttery caramel, the contrast of dark chocolate, and a bit of salt. I know, I know what you’re thinking: it’s an absolute mystery how I ended up with such a picky child. Plus, they’re inside a milk chocolate shell, so it’s sweet against sweet, no contrast whatsoever, and so help you if you don’t eat them in a single bite, I hope you enjoy having sticky hands for the rest of the drive. I feel this way about all caramel that appears inside candy bars, which tastes me more like thickened corn syrup than anything toasty and nuanced. They’re gooey so they give off the appearance, the suggestion, of being good candy but the goo tastes like nothing. This boy came back to the car with a pack of Rolos, and honestly, it’s amazing we didn’t break up right then and there because Rolos are terrible candy and it’s about time someone said it. Shortly after my husband and I began dating - the dark ages no seriously, his phone at the time looked like this and I was like whoa, look how fancy you are, dude - we went on a road trip somewhere, stopped at a gas station, and I told him to grab something candy-ish, surprise me. ![]()
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