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Don't over whip the butter or over mix the batter!

I love the texture of Hawaiian butter mochi cake!

Have you tried the ones at Ess-A-Bagel on Third/51st? They make a limited # that apparently someone's gran makes- I had to ship 4 of them to a friend in CA! It's pretty chocolate heavy and good, but I'll need to try Green's!

I saw at an NYC Walgreens and grabbed the dark chocolate one immediately- it was...not good. One bite of the squishy yellow innards and I was done. I'll stick to the classic!

mini cupcakes!

Fudgie the Whale ranks pretty high up there for me...it's a childhood thing!

I'll never forget my biggest (and most public) disaster- I was about 17 and was making cream puffs for a bake sale. I had made many of them before filled with pastry/whipped cream, but because of the quantity I was making, I decided to take a shortcut and use the whipped cream from a can!

I suppose it would have been fine if I had filled them to order, but I went ahead and filled them all at once, proudly took them to the sale and watched them deflate into a wet dairy-ish mess...I later overheard a child describing it as being a 'snotball'...yeah, I'd call that a disaster alright!

I haven't tried it, but my co-worker says that she mixes maple syrup and cocoa powder into a paste, adds hot milk and some half and half...sounds good to me!

Does it still look/smell ok? Since it hasn't been cured, it might be past its prime by now.
If it's still ok and if you like Asian flavors, I would suggest the following preparation- it's spicy and tasty, great over sticky rice.

Cut the belly into 2" pieces, marinate in sake, a little microplaned ginger and black pepper for 30 mins.
Rinse a couple of bunches of nira (asian thin leeks) and cut into 2-3" sections, keeping the thicker stem ends separate.
Halve and slice an onion (to be similar in shape to nira, long and thin).
Sautee the pork with all its marinade, until all liquid is evaporated. Add onion slices and cook until translucent.
Add/splash some soysauce and cook until almost evaporated.
Add a little sprinkling of sugar.
Add the stem ends of the nira and stir-fry for a minute, add some tobanjang sparingly (Japanese chili paste, *very hot*).
Add the rest of the nira, and stir fry; when it looks still kind of crunchy, even underdone, turn off the flame. The residual heat will cook it though, and you don't want it too be too mushy. Taste for salt at this point- all the water that came out of the nira will have provided the liquid for a sauce.
Shitake mushooms are good in this too.

I love this dish- strong flavors that make you sweat!

Mostly I drink water, but when it's warm out, I love to keep cold barley tea and fresh orangeade in the frige- the barley tea is really easy to make and is nice refreshing alternative to just plain water. Fresh orangeade is *delicious* made with juice oranges, leaving in a little bit of pulp. I squeeze in a little bit of lemon in there too sometimes.

Bourdain!

White Castle cheeseburgers and Gatorade!