Okay so this post doesn’t really have much to do with food. Well it does indirectly because in Lost and Found, the author Geneen Roth does make comparisons of her how she got into her situation to problems of food and overeating.
I love to read. I mean really love. As a kid my favorite place was the library. So when I found out that Blogher has a book club that selects certain bloggers to participate in a book campaign where they get a free copy of the book and a small compensation for reviewing the book, I jumped at the opportunity. I thought it would be great to save some money on buying books and also would introduce me to some new reading material.
Lost and Found is the story of author Geneen Roth and how she and her husband experience the devastating loss of their life savings in the Bernard Madoff scandal, the life lessons she learned in the aftermath, and how she rebuilt her life.
Class 302 has remained my favorite place for Taiwanese snow shaved ice. When I found out that they were opening a location in Irvine, I was ecstatic. As a quick review, snow ice is different from traditional shaved ice because the ice is frozen with condensed milk. As a result, it takes longer to melt, and once shaved through a special machine, it comes out in sheets that are lighter and fluffier than just plain old shaved ice, and tastes more like ice cream.
A few places in Irvine offer snow ice but I’ve found them to be really disappointing. To the point where I’d rather drive the extra forty minutes to enjoy it in Rowland Heights.
For whatever reason, the Irvine location decided to open its doors before it had the equipment to make snow ice. So for about a month after it opened, they only served drinks and Taiwanese dishes. This led to a slew of really bad reviews on Yelp. I’m not surprised since Class 302′s food and drink have always been just mediocre. Their fame lies in the snow ice.
So I waited patiently, and as soon as the snow ice was finally being served, I went to check it out. The bad reviews obviously had not deterred people from coming because their was a long line when I arrived. The Irvine store is a lot bigger than the Rowland Heights location, and has the ability to seat about twice as many people. And while it also still has the Taiwanese classroom setting and decor, the desks customers sit at seem to be a little bit bigger, which is a nice change.
Castella cake, a soft and fluffy Japanese sponge cake that doesn’t require any oil or leavening agents, is one of my favorite cakes to eat. I’ve had a lot of success with this recipe, but it requires eight eggs and I don’t always have enough eggs in my fridge to make it.
Lately I’ve seen a ton of castella cakes on various blogs and I thought it would be a good time to try a new recipe, with less eggs. This particularly recipe requires 5 eggs if using the castella loaf pan which I don’t own, or 2 eggs for a smaller 7 x 3 pan.
The technique is a little different too. The technique I learned required whipping eggs for about 20 minutes under warm conditions. This one requires you to whip the egg whites first until stiff and then add in the egg yolks, which also cause the egg mixture to be very thick just like when you mix the eggs on high speed under heat.