Monthly Archives: January 2010

The type of hard candy we’re familiar with is usually either opaque or highly colored, and moderately translucent hard candy is more rare. Very translucent hard candy (the type resembling colored glass) is even rarer yet, and is usually stuck … Continue reading →

One of the first Chinese-made candies to gain widespread acceptance in China is a brand of milk chews called Big White Rabbit. This company makes money mostly because of its long history and sentimental value, since its products neither taste … Continue reading →

Oranges are happy fruits. Bright, tart, and, of all colors, orange, they’re little spheres of sunshine on a cloudy day. Oranges are used widely in Western confectionary because they’re strongly flavored and their acidity offsets any excessive sweetness. However, traditional … Continue reading →

For most of us, the only experience we have with blood is the thin red drip that comes out of our fingers or knees from shallow cuts and scrapes. Blood is surprisingly thick to those who don’t have experience with … Continue reading →

This blog is now officially in French! C’est hyper-cool, non? There is only one post up as of today, January 26, 2010, but I’ll be adding more. All of the French posts will be translations of the English ones, except … Continue reading →

On my second day in Shanghai, the freshness of a pair of cucumbers renewed my faith in the state of modern eating. Well, I was wrong. Those cucumbers were a pair of dried and shriveled old tofu blocks compared to … Continue reading →

O Shanghai, how I lovest thee! It feels so good to be back among the glass-and-steel towers after having lived in what seems, relatively, like a mere forest hamlet isolated from the world. Here, I am again able to hear … Continue reading →

Love isn’t a competition, and can’t be measured through a pricetag on a gift (though gift-giving is a competition in China) or the number of compliments paid. Instead, it’s about the simple, everyday things. Although throughout my life various relatives … Continue reading →

Please click here for Part 1, or click here for Part 2! So what do the barley candies I make taste like? Many people would probably say they taste like roasted grains, though they might not be able to name … Continue reading →

The foods I choose to post about all have some pretty exceptional qualities, and so does this sesame candy: it is exceptionally bad. Some of you might be fortunate enough to remember the sesame candies I made in October, which, … Continue reading →