I’m a 22 year old girl who writes the food blog, The Wandering Eater. I’m a self-described chocolate hedonist and coffee connoisseur. All in all, I’m a foodie with a sweet tooth the size of Mt. Everest. Check out my blog at: http://thewanderingeater.wordpress.com/
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- by Tina Wong
- Published May 6, 2008
How can anyone resist a juicy burger with a cold and creamy shake? In my book, a good burger should be juicy, flavorful, and medium rare, with a bun that is sturdy enough to handle the toppings, condiments and patty inside. Shakes should be thick and not too sweet or artificial tasting.
- by Tina Wong
- Published April 25, 2008
My ideal cup of frozen yogurt is a take on Fage Yogurt but in soft-serve form. I’m open to flavors but it has to be tart or else it’s just soft-serve ice cream.
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- by Tina Wong
- Published April 14, 2008
Finding a delicious French macaron in New York City is nearly impossible. Why? They are not as popular as coconut macaroons, and the ones I find usually taste terrible. So, Robyn and I set out on a journey to find the best macaron in New York City.
A good macaron should be sweet but not cloyingly so, have a good ratio of cookie to filling, and the cookie has to have a thin, crispy crust with a melt-in-your mouth texture.
Our first stop was Silver Moon Bakery. They only have two flavors, Almond Chocolate and Chocolate for $2.50 each.
The almond chocolate macaron had a thinner cookie than the chocolate macaron. It was large and very yellow in color. The chocolate ganache was not exactly superb chocolate, but it was smooth. The cookie had a thin, crispy crust on the outside, but was too dry and crumbly to have that melt in your mouth feel. The ratio of cookie to ganache