|ESD's Hong Kong Correspondent at Versailles, 2011.|
Before I blew out my shoulder last month, I had the good fortune to attend a dinner in honor of ESD's Hong Kong Correspondent Christine Jagolino. CJ, as she is frequently known in the documentary television circles, was back in LA to attend a wedding and took a side trip to Versailles to visit with her old work colleagues, myself included.
I hadn't been to Versailles in quite a while, but I knew what I was going to order before I got there-- Lechon Asado (Cuban style Roasted Pork). Whenever I go to Versailles, I think about branching out and trying something new. They're famous for their garlic chicken, which is amazing, but I can never resist the roasted pork. That evening I got to catch up with CJ over a plate of succulent pork (which CJ also ordered). What could be better?
As it turned out, it did get better. CJ brought me a delightful gift-- two boxes of ornately wrapped cakes flown in from Hong Kong.
|Pineapple Cake in it's many layered wrappings, 2011.|
White spots on the cake-side may sometimes be observed, which are only bloomed flour and not harmful to be served.
Bloomed flour? That means mold, right? Not that I mind mold. I've certainly been known to scrape a bit of mold off my breakfast toast and I'll eat my cheese as stinky as I can get it. But having a reminder in the package label telling me it was ok to eat the mold on the cake seemed hilarious to me. Is "bloomed flour" a euphemism or simply an odd translation? Either way, it's pretty great. I figure that if you see mold on your food you either automatically throw it away or eat it. I suspect that few people would be swayed by a piece of paper in the face of a fuzzy mold ball growing on their cake. Am I wrong?