"As fine as wine, but as cheap as caviar."

What am I referring to, might you ask.? The appraised Lapsang Souchong tea leaf.! Today I set out to find this really smokey tea that comes from the Wuyi region of the Chinese province of Fujian. Unlike other tea leaves, these are smoke-dried over Pinewood fires, which offers its distinct flavor. Not only could this tea be used to drink, but it also used in the culinary world, and pairs well with roasted ribs. For more information about this tea and its uses, leave a comment, and I would be sure to reply to you.!
The reason for me searching for this praised tea, is because as stated in previous posts, I am experimenting with the science of Molecular Gastronomy.! I came across this pretty cool recipe for a Tea Air/Foam.! This weekend, I am going to try it, so check back this weekend for cool pics and possibly recipes.! Until later.... To brew the perfect cup of Black Tea, pour water at 195º over one teaspoon of tea leaves, for three minutes.

As easy as a piece of cake... NOT

Well this past week in my cake decorating and candy making class opened my eyes to show me that I actually enjoy decorating cakes. Not only does it use my passion for food, but also uses my love for the arts.! As one of my gifts to my mother, I made her a cake.! Not only did I make an Italian buttercream icing to go on the cake, but it is also covered in homemade rolled fondant. For those of you who have made fondant before know that this is a task that is both tedious and delicious.!!! To finally decorate the cake, and to make it look like more than a couple of blocks of cake, I decorated this exquisite cake with royal icing.!!! Let me know what you think of the cake. Until later, it's not about how the cookie crumbles, it's about how the cake is covered.!

WHat My Title....?

If everyone did not know, my nickname according to my baking classmate, Yoon An, is "Food Nerd." We are not condoning name calling, but it was pretty funny that she called me a nerd.! The reason is because I had just got finished reading this book called "Twinkie Deconstructed" by: Steve Ettinger. In the book it pretty much describes all of the ingredients (at the time of publishing) that are in the infamous Twinkie. And not much to my surprise, everything pretty much came from some sort of science lab. This book is a great read.! Until later.... "Beware of the Twinkie."