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Amber_Lamps's Profile

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Quelle horreur! Macarons Going Mainstream!

Oh they're frozen at TJ's... that's why I haven't noticed them yet. I will have to try them now. If they're good, 7 bucks for 12 is actually a steal. I got boxes of 12 from Fauchon in Paris for over 20 Euros (each box). Laduree's were even more expensive. Unfortunately I haven't tried Pierre Herme's but they're even more, more expensive.

An otherwise very nice, professional bakery here in my city sells terrible little dried-out ones for almost $2.00 each, laughable compared to the quality of macarons for around the same price in France.

Mar 02, 2010
Amber_Lamps in General Topics

Quelle horreur! Macarons Going Mainstream!

"I didn't mind too much a well-made, soggy macaron that is a week old. A fresh one is of course a delight, but I'd rather take a stale, soggy but well-made one than a fresh one from any of the local places I had tried so far."

Exactly! I agree. I read that you can store macarons in the freezer, actually, and they will keep. I came back from Paris recently with my haul of macarons and will probably put some of them in the freezer or at least the fridge.

"So they are now available at McD's on Champs Elysees? I personally hope that they don't get mainstream over here in North America."

I doubt it, at least for now. If you said the word "macarons," I think most people here might think you mean those hideous shredded coconut things.

Mar 02, 2010
Amber_Lamps in General Topics

Quelle horreur! Macarons Going Mainstream!

"Mon Dieu! Will Newfound Popularity Spoil the Dainty Macaron?
Parisian Treat Goes Mainstream; McDonald's Recipe Has Provenance"

http://online.wsj.com/article/SB10001...

What do you think of mainstream macarons? Where do you get your macarons? Do you imagine them catching on very much in the mainstream US? I've never seen them at my Trader Joe's or Whole Foods, like the article states, but perhaps I haven't been looking hard enough.

Mar 02, 2010
Amber_Lamps in General Topics

Greek Yogurt Going Mainstream

YOPLAIT Greek Yogurt is TERRIBLE. Do not buy if you even have coupons. It contains gelatin, and as soon as you look at it you can tell. It also tastes terrible. Completely wrong consistency was the main breaker for me-- it did somewhat have the characteristic sour aftertaste of a Greek yogurt, but it looked and the mouth feel was just completely wrong.

DANNON'S Greek was a pleasant surprise. The actual taste and texture was remarkably similar to Chobani and Fage. The top has the characteristic little "crater pits" you often see on the tops of the good Greek yogurts (Yoplait's Greek was so smooth and shiny looking you could probably slide a bowling ball over it). Slip a spoon into the Dannon Greek and it is the right thick, creamy texture. A blind taste test would probably fool a lot of people who think they would know the difference.

Dannon's Greek has one ingredient, cultured grade A non fat milk. It looks and tastes drained of whey-- which it should be (duh). Yoplait's Greek has several ingredients (acetate, added vitamins, kosher GELATIN) and looks like slick, opaquely white jell-o. Bad, bad, bad.

I won't be switching from Chobani/Fage to Dannon, but I wouldn't dismiss it either.

Just my two cents. Full disclosure, I am a yogurt hound, and usually go through one or two plain, fat-free 35/32 oz. Fage or Chobani containers a week from my local farmer's market. I also sometimes make my own yogurt using organic milk and some freeze dried yogurt cultures. And when I see a new brand of plain yogurt anywhere, I usually buy the smallest size to check it out, which is why I had to try Yoplait and Dannon's new Greek ones.

Mar 01, 2010
Amber_Lamps in General Topics