Tuesday, April 6, 2010

Italian Layer Cake from Vienna Bakery

Today we had a special treat from one of our favorite bakeries, the Vienna Bakery in Barrington, RI. This was an Italian Layer Cake. Whipped cream frosting topped with pistachios and cherries. The inside contained three layers with three different fillings in between - pastry cream, strawberries and chocolate. The outside was surrounded by lady fingers and the whole presentation came together with a decorative ribbon. The ribbon didn't stay on very long, though and the cake was very good.

Two interesting conversations ensued. One revolved around a recipe for making pickled duck eggs - Chinese style. Apparently you leave the eggs in a saturated salt solution for 28 days and then use them. We also concluded that no one likes finding eggs with embryos in them.

We also debated the question previously posed at a committee meeting as to how to tell if a rat is really dead if it has to be euthanized. The exact question was "How do you know the rat is dead?" So we imagined we could show up at the committee with a live rat and a dead rat and show how different the response would be were you to swing the rat around by the tail for instance. Then we decided that wouldn't be a good idea. Tomorrow is the flan off or the Ultimate Flanning Championship - LRC-UFC!

No comments:

Post a Comment