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naraburns  nihil supernum  1yr ago (text post)   4512 thread views

Small-Scale Question Sunday for March 5, 2023

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I would say that American desserts fall into that category of foods where the median sample is alright/mediocre but the good one is extraordinary. While youre in NYC visit Clinton Street Baking Co. I think their pancakes might change your mind, Not the typical sugar bomb. Ive been years ago not sure if it survived covid though.

The afformentioned quality especially applies to donuts. A good donut and a bad one lets say from dunkin isnt even the same food.

Ultimately you might have to just accept that American desserts won't be that good. I rate East Asian cuisines savory dishes as the best around, but neither the Chinese, Koreans or Thais can come up with a good dessert, Chinese desserts range from mediocre to horrific ( "Sweet fungus soup", yes literal mushrooms in sugar water). And seriously wtf is with the hype behind Mochis. Even though Youtube tells me Koreans and Japanese are quite good at recreating Western desserts.

I think sweet fungus soup is something where the translation makes it sound worse than it actually is. People probably imagine a portobello mushroom in sugar syrup or something, but in reality the fungus is a crunchy/chewy, translucent thing that pairs reasonably well with a (mildly, by US standards) sweet soup that also usually contains stuff like lotus seeds. I wouldn’t really describe it as a mushroom at all. I’m not saying it’s amazing, but it can be a positive addition to a meal.

As far as East Asian desserts go, I think Taiwan makes a decent showing. They just tend to be sold at specialized shops and not as the last course in a regular restaurant.

I happen to like Mochis btw. But I tasted actual hand-made mochis (and I mean the traditional way, with wooden mallets and all) and mochis from Japanese shops that specialize in making mochis - this is completely different business from what you could get in the supermarket or even average restaurant. It's not my most favorite dessert, but it's alright if you know where to get it. But yes, when I go to Korean or Japanese restaurant, or Thai, I don't expect too much on the dessert side, and it's ok, I understand their approach may be different and their "sweet fungus" may be weird for me. But the West has a very rich dessert tradition that I am completely in tune with, so from a Western-type restaurant I certainly would have much higher expectations.

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