Recent Exploits in Photos
A reader recently suggested I try TaraThai again at the Short Pump Mall. I’ve never been a huge fan; now I remember why.
The food tasted fine. But it was served cold. And service was an issue. See them buzzing around the queen bee? That’s where they hang out the entire time! Getting someone to come to your table is a royal chore, and when I asked for a refill, I was was given an eye.
Sorry; wasn’t too impressed. Voted best, sure…
Today I visited a Stuffy’s for lunch. Not the best idea. The sandwiches are hard to fold, and half the ingredients keep falling out. It was okay, but far too much bread, and not enough “dressing.”
Tonight I had a grand menu planned, sadly, two of the three dishes were lacking. My duck was a bit too dry (I don’t think it was my fault, entirely). The mashed potatoes turned out as soup. Yuck! Don’t ask.
But the dessert was a raving success. I attempted my own version of Zed’s Banana Chocolate Bread Pudding dessert. Yummo!
- brioche or other eggy-bread; torn
- half-half
- vanilla paste (or freshly scraped vanilla beans)
- dark chocolate shavings, nibs, or chunks
- 2 bananas
- 2 eggs
- rum
- sugar, powdered sugar
I wisked a few Tablespoons of sugar with the eggs; added vanilla; added half-half. Tore-up brioche, covered in custardy mixture. Splashed rum all over the lot; added and folded in sliced bananas and dark chocolate.
Let sit for 5-10 minutes; grease a baking pan with water.
Fill the pan with the mixture; it should be not dripping wet, but very moist.
Place the container in a water bath (bigger container with water) to insulate the baking dish. Bake from 45-60 minutes at 350 degrees. Serve warm. I garnished mine with powdered sugar.
To guild the lilly, as they say, a white chocolate custard sauce would have been awesome. Rave reviews from my 3 tasters.
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