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| Sticky Fudgy Fig Chocolate Pudding |
As the name suggests this pudding (or cake) is
sticky and fudgy. Figs and chocolate is a great combination.
Sticky puddings are generally served with toffee
or butterscotch sauce, which is a rich and delicious concoction of sugar,
butter and few other ingredients. I decided to choose a lighter option, crème
anglaise, to keep my teeth and heart intact! Be warned: if
you have sticky pudding with toffee sauce you may feel your teeth rot with
every spoonful! The
recipe is available here.
Today's Favourite Photo
Neapolitan Bonbon Cupcakes
Today’s Favourite Blog
A bluefin tuna has sold for US$1.76m at a Tokyo
auction recently, nearly three times higher than the previous record set
last year.
The fish, caught off north-eastern Japan,
weighed in at 222kg. That works out to about US$8000 per kg. Of course not all
parts of the fish is created equal. The best slices of fatty bluefin called
o-toro can sell for US$23 per piece at upmarket Tokyo sushi bars. Kiyoshi Kimura,
the winning bidder and president of Kiyomura Co which operates the Sushi-Zanmai
restaurant chain, said "the price was a bit high" but that he wanted
to "encourage Japan". I don’t
know what the term "encourage Japan" means. He was the one who set
the previous record price so I am sure he knows quite well know to encourage Japan.
Around 80% of bluefin tuna caught worldwide is
consumed in Japan.
Here’s an imagine of the fish. Looks pretty
ordinary to me but who am I to judge!
OK I did not see this post when I made the tuna comment before lol. I am sure this one was certified but crazy prices. I love this type of sticky pudding but don't have it often out of sugar guilt. Nice flavors in it.
ReplyDeleteThis one is 100% real tuna:)
DeleteHehe it's interesting to see what they look for in a tuna. Of course for us, they all look the same but I'm sure they can taste and see the difference! I'd love to do a blind fold taste test and see which people preferred.
ReplyDeleteThe high price is mainly due to New Years - not so much the quality
DeleteI wonder whats the difference in taste of those tuna compared to those normal high quality ones.
ReplyDeleteI guess for many people the difference will be negligible, but experts might be able to differentiate it
DeleteI already feel my teeth ache only looking at this! (Just joking!) It looks so rich and delicious, luckily I don't live in the same city. I would invite myself for tea ;-)
ReplyDeleteI have seen the tuna news on the news two days ago. I think the meat must have had a particularly good texture (I know they check small samples of meat for the texture). The other day I saw a fantastic documentary about a 3 Michelin starred sushi restaurant and the chefs were saying that tuna is overfished because there are too many cheap sushi restaurants while in the past it was something for special occasions only (I don't know the chain this man owns, but I suppose it's not very expensive either...). A French food critic has also said recently that we in Europe get "leftovers" of tuna meat while the Japanese keep the best animals. (This is probably why I have never found anything similar to Tokyo tuna sushi cuts here).
I can totally understand getting a tooth ache by looking at it - and it doesn't even have toffee sauce. Be good if you invited yourself, which would mean I share and eat less:)
DeleteI can totally understand that best bits are kept in Japan - the customers understand/appreciate it more and are willing to pay. Maybe, generally speaking, a bit like foie gras, cheese, wine etc
i've always wanted to know how fig pudding looked like! Figgy pudding is in Jingle Bells, and I've always wanted to know how it looked like!
ReplyDeleteI suspect that figgy pudding might be different, it might be the more traditional pudding that is steamed
Delete