During the recent trip Mother Duck and I took to Disneyland, we ate a variety of delicious things. Our favorite meal was at the Blue Bayou, though it was not our main entrees that we remember the most fondly. Rather, it was the gumbo that came prior that was the most scrumptious savory thing we had that fine weekend. With our next visit to the “happiest place on Earth” sometime in the future, we had no choice but to see if we could make our own Disneyland gumbo at home. Continue reading The Secret of Disneyland Gumbo
With our newfound skills at caramel-making, Mother Duck and I have been seeking out new and exciting ways to use caramel. After our experiments with caramel-covered popcorn balls, the next thing we decided to try was our own homemade Tigger tails. You may remember this particular treat being mentioned in my post discussing the various desserts we had at Disneyland during Spring Dapper Day of 2017. Tigger tails are marshmallow, covered in caramel, covered in sugar, with stripes of chocolate. They are very tasty and very sweet. And they seemed easy enough to replicate. Continue reading Replicating Disneyland’s Tigger Tail
As you may very well know, Mother Duck and I recently had a mini-adventure to Kingman, AZ to visit various locations on historic Route 66. During our short stay in Kingman, we wanted to eat somewhere special, and nowhere seemed more perfect than Mr. D’s Route 66 Diner.
From what little info I could find about this place, the diner was built by Roy Dunton (ah, so that’s Mr. D) in the 50’s or 60’s. It is conveniently located right down the street from the Powerhouse Visitor Center and Locomotive Park, and it has some pretty awesome 50’s décor, including a jukebox! But was the food as the good as the vibe? Well, I’ve prepared a little review so you can all find out. Continue reading Mr. D’s Route 66 Diner Food Review
While I write a decent amount about food on this blog, I realized that I rarely include any actual recipes. The other day, we decided to make some muffins using an old family recipe, created by my great grandmother on my mother’s side, who originally hailed from Genoa, Italy. This is not exactly an Italian recipe; I just thought that was an interesting detail to include, nonetheless. Continue reading Bonus Post: Great Grandmother’s Muffins
Ah, perhaps you thought the taste tests were over. But they are not. We now have several interesting American beverages to try, from the self-proclaimed “best dang soda” to Louisiana’s Swamp Pop to the soft drink legend itself, Cheerwine! Why not join us and find out once and for all…is the best dang soda truly the best dang soda and is Cheerwine indeed worthy of its title of “soft drink legend”? Continue reading Bonus Post: The Best Dang Soda in the Whole Darn Country?
What’s this, another taste test? Why, yes! The world is filled with interesting foods and beverages, and now…we shall try more! This time, we have amassed a little collection of Asian snacks and treats, including seaweed, red bean mochi, and pillars of rice. Which ones would we recommend? Why not watch the video below and find out! Continue reading Bonus Post: Fun with Asian Snacks
Behold, Mother Duck and I have another taste test for you guys. In today’s culinary adventure, we gathered up five interesting beverages from four different countries, Korea, Malaysia, the Netherlands, and Mexico. Which will be the best at quenching our thirst? Well, you’ll just have to watch and find out! Continue reading Bonus Post: Unique International Beverages
We’ve got a special video for you guys today. We shall be visiting the…um…Kick “Butt” Gift Shop (except in place of “butt”, you have the Biblical term for donkey…). This place has a nice collection of spicy snacks and sauces, including peanuts, jelly beans, popcorn, and of course, hot sauce created by Southwest Specialty Food. Peppers range from the mild chipotle and the jalapeno to the fiery inferno that is the ghost pepper and Carolina reaper (the latter one being the hottest known pepper in the world). Mother Duck and I have picked nine items covering this range of spiciness that we would like to try, for better or for worse. Will we survive? Of course. But will this be a pain-free experience? Not likely. Continue reading Bonus Post: Kick “Butt” Spicy Food Taste Test
You may recall in the recent past, I talked about a caramel dobos torte we made. While we didn’t end up being particularly thrilled with this cake, we did learn how to make caramel in the process. With this newfound skill, we decided it was time to put it to good use and make some homemade, caramel-y treats. But first, we needed to replicate our caramel. This proved to be more difficult than we expected, as caramel is still a rather tricky process despite having done it before. After three attempts, we finally had a brand new batch of caramel. Continue reading Bonus: The Duck’s Caramel Popping Corn
From time to time, Mother Duck and I enjoy baking new things. Well, to be more accurate, we don’t always enjoy the process of baking, but we certainly enjoy the results. One recent recipe we decided to try was a caramel dobos torte, a twelve-layered cake with caramel buttercream, the recipe for which came from British baker Mary Berry. Now there’s a nice name if there ever was one.
First of all, I’ll just tell you guys now that we had no intention of actually making twelve layers. That’s a bit too fancy for us. Though we had actually halved the recipe, no, we did not plan on making six layers, either. Rather, we were perfectly content with two layers because cake is cake, no matter how many layers it has. And yet, even now, we were getting ahead of ourselves because the first step of the recipe was creating homemade caramel. This is something we had never done before, and it felt like a monumental task indeed! Continue reading Fun and Confusion with Caramel