Comments on: Fong Li Su – Pineapple Cakes http://www.foodmayhem.com/2008/04/fong-li-su-pineapple-cakes.html A weblog making food a little less chaotic. Mon, 20 Feb 2012 22:26:13 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Angie http://www.foodmayhem.com/2008/04/fong-li-su-pineapple-cakes.html/comment-page-1#comment-3783 Angie Fri, 04 Apr 2008 17:18:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/04/fong-li-su-pineapple-cakes.html#comment-3783 I love getting treats from overseas. There are so many things that never make it here. And as you mentioned even if they sell similar stuff in the States it just never taste quite the same. When my mom goes to Asia or friends go away for vacation and ask me what I want, I always have one answer...food. For example, I love the chips from England. People always think I'm nuts when I carry bags of potato chips home with me on the plane. But, they just have so many unique flavors and don't taste like chips here. Another thing I like from Asia that they don't have in the states is Campbell's borscht soup. Last time Sara and I visited Hong Kong, we lugged home about 10 cans and treated them like rare truffles or something. I've done some extensive research to try to buy it online and even written Campbell emails requesting they sell it in the states, but my requests have yet to be answered. I love getting treats from overseas. There are so many things that never make it here. And as you mentioned even if they sell similar stuff in the States it just never taste quite the same. When my mom goes to Asia or friends go away for vacation and ask me what I want, I always have one answer…food. For example, I love the chips from England. People always think I’m nuts when I carry bags of potato chips home with me on the plane. But, they just have so many unique flavors and don’t taste like chips here. Another thing I like from Asia that they don’t have in the states is Campbell’s borscht soup. Last time Sara and I visited Hong Kong, we lugged home about 10 cans and treated them like rare truffles or something. I’ve done some extensive research to try to buy it online and even written Campbell emails requesting they sell it in the states, but my requests have yet to be answered.

]]> By: Jessica@Foodmayhem http://www.foodmayhem.com/2008/04/fong-li-su-pineapple-cakes.html/comment-page-1#comment-3784 Jessica@Foodmayhem Fri, 04 Apr 2008 15:34:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/04/fong-li-su-pineapple-cakes.html#comment-3784 Sheng, we're looking forward to eating with you as well. It sounds like you always make good use of your time in NYC! Sheng, we’re looking forward to eating with you as well. It sounds like you always make good use of your time in NYC!

]]> By: Sheng http://www.foodmayhem.com/2008/04/fong-li-su-pineapple-cakes.html/comment-page-1#comment-3785 Sheng Fri, 04 Apr 2008 14:12:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/04/fong-li-su-pineapple-cakes.html#comment-3785 Pineapple cake was a childhood treat of mine. I love the contrasting textures between the crumbly/caky exterior and the sweet gooey interior. I'm curious to know what the other flavors are like, though I imagine pineapple would still be my sentimental favorite. I agree that the ones I've recently tried at the Asian markets leave a little something to be desired. I wonder if it'd be possible to reproduce a better version at home, using a shortbread dough and a pineapple simple syrup thickened with corn syrup and/or gelatin. Pastry is out of my expertise though, so it would likely end in disaster in my hands.<br /><br />Just want to also add that I've been enjoying your blog for a while now. Looking forward to meeting you fellow foodies soon! Pineapple cake was a childhood treat of mine. I love the contrasting textures between the crumbly/caky exterior and the sweet gooey interior. I’m curious to know what the other flavors are like, though I imagine pineapple would still be my sentimental favorite. I agree that the ones I’ve recently tried at the Asian markets leave a little something to be desired. I wonder if it’d be possible to reproduce a better version at home, using a shortbread dough and a pineapple simple syrup thickened with corn syrup and/or gelatin. Pastry is out of my expertise though, so it would likely end in disaster in my hands.

Just want to also add that I’ve been enjoying your blog for a while now. Looking forward to meeting you fellow foodies soon!

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