Sunday, October 26, 2008
The Mixing Bowl: Jerome Chang
Most Sweet Freaks know the Dessert Truck makes a mercilessly rich and deliciously spongy chocolate bread pudding. But here, Jerome Chang tips us off to a new mobile must-eat—figs with lavender syrup and marscarpone (omg!)—and shares his tools for making the magic happen.
Growing up, my favorite sweet was:
Trix cereal. They were round when I was growing up, and they bummed me out when they switched to the fruit shapes. But I think they’re round again.
My favorite sweet now is:
The figs from our chef Bill’s yard in New Jersey, with lavender syrup and mascarpone.
My personal Dessert Truck favorite:
See above
What I love about being mobile is:
Driving the truck on the wide, open highway with everything rumbling around inside… just like a video game.
Truffles or pralines:
Truffles for long conversations. Pralines for quick snacking.
White, milk or dark:
I won’t choose. Milk and dark chocolate can work amazingly in concert. White chocolate can be awesome with certain fruit flavors.
Caramel, ganache or cream:
Cream can be essential to both.
I'd love to create a flavor for:
My girlfriend
Kitchen essentials:
Immersion blender, Vitamix blender, scales.
Style essentials:
Shower daily.
Pastry chefs I admire:
Any whose egos don’t get in the way of putting good flavors on the plate.
I'm most inspired when:
Autumn rolls around.
How much is too much?
When you start getting an ulcer.
Favorite movie snack:
Junior Mints
Guilty pleasure:
Eating a boatload of soup dumplings.
Other favorites:
I love Philly & most of Spain.
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2 comments:
Read this today and thought of you. Have you been to any of these places?
http://www.nytimes.com/2008/10/26/travel/26weekend.html?_r=1&ref=travel&oref=slogin
Oh yes, I read the article but am admittedly not very well versed in Asian sweets. I have, however, been to Poseidon Bakery and am a huge fan of their baklava.
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