The Garden Cafe, the less formal option next
to the Golden Leaf in the Conrad, offers both
options so is a good compromise.

Indeed. :)

Looking forward to spending hundreds of
dollars on a blowout dinner is an incentive
to save a few bucks here and there as one can.

An omelet in the somewhat harder than French
Chinese style seemed expertly made.

Nice enough.... :)

I guess. For me runny omelets are the
preferred style, but Chinese don't tend
to like undercooked things, except maybe
some vegetables.

I'd go for those.... even the overly cute pig... ;)

Dim sum could easily be my downfall, and the
pig buns were after all only almost too cute
to eat.

Cheese rolls were something I'd never tried before,
but as they were free for the taking, I had one and
will never again - they are yeast rolls of the
normal sort, topped with a mixture of sugar and some
cheese product, perhaps Cheez Whiz, and broiled.

Not worth the pills or the carbs, I see... ;)

Definitely a mistake and almost worth
throwing out even for one who doesn't
enjoy wasting food.

For a savory I had steamed sablefish with seaweed in
light soy and mirin, which was truly superb.

That does sound good... :)

One of those things one says "I'll never
forget that dish," but of course one does
after a while, generally.

P.S. Yesterday Lilli showed a twinge of nostalgia for
hotel breakfasts and made a Hampton spread of old ham,
hockey puck omelet, and soggy home fries. She got it
just right, and if I closed my eyes I could imagine myself
in a breakfast nook in Peoria or someplace. Even the juice
(Simply Orange, out of a monster Costco jug) was authentic.

Was she trying for authenticity.... or did it merely happen that
way....? (G)

I don't think it was literal nostalgia for the
Hampton but rather for that kind of meal. She
probably would have made it better if she could.

... I have a rock garden. Last week, three of them died.

Better than having them proliferate.

Sweet Potato Churros with ginger infused creme patisiere
categories: desserts, hipster
yield: 1 batch

110 g salted butter
125 ml water
1.25 ml salt
1 1/4 c flour, sifted
1/2 sweet potato, boiled, skinned, mashed
3 eggs
1 ts vanilla paste
oil for deep-frying (preferably seed oil)
h - To serve
100 g sugar
15 ml cinnamon, ground

Heat the butter, water and salt in a large pot
over medium heat. Bring to a low boil, reduce
the heat to low, and add the flour, stirring
constantly, and cook, until it makes a smooth
paste. Stir in the sweet potato, mixing well.
Remove from heat.

Using a mixer, add eggs, one at a time,
beating well. Then stir in the vanilla.

Heat oil in a deep pan. If you put a wooden
spoon in and fine bubbles form around the
wood, the oil is ready.

Use a large piping bag with a star nozzle to
pipe 10 cm long churros into the oil. Cut
them with scissors as you pipe them.

Deep fry 2 min per side or until medium brown.

Stir cinnamon with sugar in a dish. Toss the
churros gently in the mixture. Remove and
serve warm and ready to dunk into ginger
crÿme patisserie. The recipe doesn't give
procedures for "ginger infused creme
patisiere," but that should be kind of
self-evident, or see another post today
or maybe tomorrow.

after Jody Theodore, expressoshow.com
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