schnack union street carroll gardens
i dont know how to place the umlaut in the schnack. i did know how to put away a tiny single burger with special sauce, and 2 dogs piled high with sauerkraut: one vegan dog, one chicken dog. the burger? not so special, and the special sauce was not so special. neither were the dogs. i might add that after id consumed both of them, i had to ask myself: which was chicken, which was vegan?
had a bite of shorty's chili, it was all sour cream and onions. i think i saw one floating chickpea.
the fries looked quite sexy because it was parslied and because the menu said "handcut", but they were indeed soggy.
Monday, February 21, 2005
Sunday, February 20, 2005
expectations reduce joy.
franny's 295 flatbush, park slope
i hate anything and anyone who tries too hard. this joint tries to be something that its not, and therefore fails to be what it really is: a pizzeria. a pizzeria can be a wonderful place to dine, with wonderful food and wonderful people who make and serve the food, but a pizzeria is not a white tablecloth establishment. the waitstaff does not need to fold my napkin when i walk away from the table.
shorty and i were starved, so we order lots of food. the brussel sprouts salad was a grand disappointment. brussel sprouts shine when its roasty and the sweetness has been brough forth with slow roasting, and some sweetness with maple syrup or balsamic. this tasted crude, coarse, raw. the word "uncooked' or "undercooked" came to mind. it also should not have been $10 at a pizzeria.
the blood orange salad was a nice idea, in the abstract. blood oranges happen to be in season. they are intense, juicy, and wonderful, and to serve them with blanched red onions is a great idea. but why serve it in a pool of olive oil? why the red pepper flakes? i kept choking. the heat did the salad no good.
the pizza was a terrible terrible disappointment. the crust was charred, the pizza was small, and it was not special. its a crime to charge $14 for a 10" pizza. ive had better frozen pizzas, and all of a sudden $4.69 a great frozen pizza doesnt seem so expensive after all.
i hate anything and anyone who tries too hard. this joint tries to be something that its not, and therefore fails to be what it really is: a pizzeria. a pizzeria can be a wonderful place to dine, with wonderful food and wonderful people who make and serve the food, but a pizzeria is not a white tablecloth establishment. the waitstaff does not need to fold my napkin when i walk away from the table.
shorty and i were starved, so we order lots of food. the brussel sprouts salad was a grand disappointment. brussel sprouts shine when its roasty and the sweetness has been brough forth with slow roasting, and some sweetness with maple syrup or balsamic. this tasted crude, coarse, raw. the word "uncooked' or "undercooked" came to mind. it also should not have been $10 at a pizzeria.
the blood orange salad was a nice idea, in the abstract. blood oranges happen to be in season. they are intense, juicy, and wonderful, and to serve them with blanched red onions is a great idea. but why serve it in a pool of olive oil? why the red pepper flakes? i kept choking. the heat did the salad no good.
the pizza was a terrible terrible disappointment. the crust was charred, the pizza was small, and it was not special. its a crime to charge $14 for a 10" pizza. ive had better frozen pizzas, and all of a sudden $4.69 a great frozen pizza doesnt seem so expensive after all.
Saturday, February 19, 2005
did i change? or did the restaurant change?
tartine W4th & W 11th
on most weekends in 1996, i used to wait at the traffic light with john for a 2-top at tartine, bottle of wine in tow, staring down the lucky diners who'd beaten me to the queue, who were enjoying themselves seated at an outdoor table. tartine was always a modestly priced, charming, tiny bistro for new yorkers who didnt mind waiting an hour for an amazing meal of value.
on friday shorty and i went to tartine, and i was so so sad. what happened to the charm? more importantly, what happened to the fries?
the salmon gravlox was tasty - tangy, delicate in texture, non-fishy. but what's with the spicy chicken? i rarely taste food and say to myself: too many shallots. food should be never too much anything.
tartine always had crisp perfect pomme frites. the frites at tartine were an optimal cross between les halles and mcdonalds, but with more fat, more depth, more crunch. but today they were soggy. limp. flacid, even. sad.
shorty had a poached pear that was tasty. then he had a rib-eye that was gray. served of course with the sorry fries.
so the answer to my question, i presume, is that both i and the restaurant changed. my palate, in 10 years of eating anything and everything anywhere and everywhere, has evolved to ...maturation, i hope, whereas the restaurant has evolved to become something different.
on most weekends in 1996, i used to wait at the traffic light with john for a 2-top at tartine, bottle of wine in tow, staring down the lucky diners who'd beaten me to the queue, who were enjoying themselves seated at an outdoor table. tartine was always a modestly priced, charming, tiny bistro for new yorkers who didnt mind waiting an hour for an amazing meal of value.
on friday shorty and i went to tartine, and i was so so sad. what happened to the charm? more importantly, what happened to the fries?
the salmon gravlox was tasty - tangy, delicate in texture, non-fishy. but what's with the spicy chicken? i rarely taste food and say to myself: too many shallots. food should be never too much anything.
tartine always had crisp perfect pomme frites. the frites at tartine were an optimal cross between les halles and mcdonalds, but with more fat, more depth, more crunch. but today they were soggy. limp. flacid, even. sad.
shorty had a poached pear that was tasty. then he had a rib-eye that was gray. served of course with the sorry fries.
so the answer to my question, i presume, is that both i and the restaurant changed. my palate, in 10 years of eating anything and everything anywhere and everywhere, has evolved to ...maturation, i hope, whereas the restaurant has evolved to become something different.
Friday, February 18, 2005
chair malfunction
little giant orchard & broome
little giant is one of those restaurants that everyone's talking about, or maybe its just that i keep talking about, but havent had an opportunity to actually try it. i'd sent aviva there, for instance, assuring her that its the place to be.
aviva tells me that she had a food coma that night. i had to check it out for myself.
jenny and i shared the cockles, followed by the homemade sausage sampler, then shared the bass. the apps were tasty, well prepared, not particularly memorable. the broth in which the cockles came in was superb. food writers often talk about "sopping up the broth with crusty loaf' yadda-yadda, but often the broth is too gray, too garlicky, too parsley-y, or just plain has too much sand, that you dare not dip anything.
this is also one of the few instances that the entrees were actually adventurous and more flavorful than the palate teasing apps. apps are usually more adventurous - smaller portions, and the eater is hungry - anything will taste good. here, the bass was smoky, complex, rich, earthy. the fish was a counter point texture to the round things, the smoky things, the pebble-y things, rich things, the slimy things, the gooey things, the soft things. the bass filet retained its bassness and stood up to the very strong flavors and textures. this bass has class.
the food was delicious. but most of the time, i walk away remembering something else about a restaurant, like the scent of the soap in the dispenser, the hexagonal tiles in the bathroom, the comfort factor of the chairs, the lighting, an annoying waitperson. to my right was a table of 4 fabulous gay men in the fashion business, recapping fashion week, talking about all the other "it" new york restaurants, in their english accents. to my left was a couple; the guy was trying to convince the girl to go home with him. the girl was so put off by this, that she was trying to pay 1/2 her dinner bill, possibly to make it less date-like. and across the way, a man shifted his weight on a wobbly chair, and fell flat on his ass.
the service in the resto was not the same after that.
little giant is one of those restaurants that everyone's talking about, or maybe its just that i keep talking about, but havent had an opportunity to actually try it. i'd sent aviva there, for instance, assuring her that its the place to be.
aviva tells me that she had a food coma that night. i had to check it out for myself.
jenny and i shared the cockles, followed by the homemade sausage sampler, then shared the bass. the apps were tasty, well prepared, not particularly memorable. the broth in which the cockles came in was superb. food writers often talk about "sopping up the broth with crusty loaf' yadda-yadda, but often the broth is too gray, too garlicky, too parsley-y, or just plain has too much sand, that you dare not dip anything.
this is also one of the few instances that the entrees were actually adventurous and more flavorful than the palate teasing apps. apps are usually more adventurous - smaller portions, and the eater is hungry - anything will taste good. here, the bass was smoky, complex, rich, earthy. the fish was a counter point texture to the round things, the smoky things, the pebble-y things, rich things, the slimy things, the gooey things, the soft things. the bass filet retained its bassness and stood up to the very strong flavors and textures. this bass has class.
the food was delicious. but most of the time, i walk away remembering something else about a restaurant, like the scent of the soap in the dispenser, the hexagonal tiles in the bathroom, the comfort factor of the chairs, the lighting, an annoying waitperson. to my right was a table of 4 fabulous gay men in the fashion business, recapping fashion week, talking about all the other "it" new york restaurants, in their english accents. to my left was a couple; the guy was trying to convince the girl to go home with him. the girl was so put off by this, that she was trying to pay 1/2 her dinner bill, possibly to make it less date-like. and across the way, a man shifted his weight on a wobbly chair, and fell flat on his ass.
the service in the resto was not the same after that.
Thursday, February 17, 2005
the best pizza in the world
una pizza napoletana 12th &1st
i believe the title suffices, and there are millions of other pizza people raving about the tattooed guy whipping up the most delicious pizzas for $16.95 per 12" pie.
you must try it. i am not an advertisement.
i believe the title suffices, and there are millions of other pizza people raving about the tattooed guy whipping up the most delicious pizzas for $16.95 per 12" pie.
you must try it. i am not an advertisement.
Wednesday, February 16, 2005
slice in the city
demarco's macdougal & houston
it was quite delicious, but $2.75 for a slice and literature about the ingredients makes it non-fast food. the sit-down joint was too noisy with a party of loud italians, so we had to go next door, to the take out joint. we watched the pie come out of the oven, and contemplated the textures and flavors while standing, and chased it down with pepsi out of a can.
to see if it was indeed good pizza or not, we headed to
joe's bleecker & 6th
and it was not so good. this pie had been sitting on the counter for a while, and the cheese was flacorless and waxy. and of course, watching the cook torture a drowning mouse at the curb made the experience even less appetizing.
it was quite delicious, but $2.75 for a slice and literature about the ingredients makes it non-fast food. the sit-down joint was too noisy with a party of loud italians, so we had to go next door, to the take out joint. we watched the pie come out of the oven, and contemplated the textures and flavors while standing, and chased it down with pepsi out of a can.
to see if it was indeed good pizza or not, we headed to
joe's bleecker & 6th
and it was not so good. this pie had been sitting on the counter for a while, and the cheese was flacorless and waxy. and of course, watching the cook torture a drowning mouse at the curb made the experience even less appetizing.
Monday, February 14, 2005
russian mafia princesses
petrossian 57th & 7th
it was the best date and the worst food ever.
shorty planned the ultimate vday ever: inside deep throat at loews, followed by dinner at petrossian. russian mafia princesses, body builders, japanese tourists, old wasps with mistresses, all in one room on valentines day in new york city. botox and fake boob city. the cheesiest tongue in cheek date for the cheesiest hallmark holiday.
the room is truly truly hideous, like an upscale ramada inn with nice lighting. sure, we get the bernardaud limoges table setting and the christofle silverware, but it's not so special when the waiters haphazardly place it on the table, so coarsely that it's either strewn diagonally on the tablecloth or tipping off the table and falling into your lap .
i had such high expectations for the meal. i started with a glass of laurent perrier nv champagne and waited for the magic to begin. crusty yeasty roll with frozen butter. tsar royale american caviar with buttered toast points. smoked salmon sampler, with some juicy roe nested on creme fraiche. wild sturgeon with beurre blanc and caviar sauce. glass of moet rose in a fluted glass, followed by dessert.
the dessert was truly inedible. shorty's chocolate bombe was a frozen in the center half sphere sitting on some creme anglais. my strawberry gelee was a pureed jello thing with half a strawberry, served in a martini glass. shorty gave the waiter a fussy german "i am not happy, this is inedible" thing, and the waiter offered us a new dessert which we declined. they brought us some petit fours, but they were heavy and buttery and coarse. the tea was quite good. it was twinings.
2 tables away, a dandy professor with a 3 piece suit and bowtie was dining with his lady, a craggy dyed haired near anorexic woman with full botox lips. while shorty was complaining about his chocolate bombe, the professor began to repeat "where's my caviar crust?" no less than 30 times.
it was the best date and the worst food ever.
shorty planned the ultimate vday ever: inside deep throat at loews, followed by dinner at petrossian. russian mafia princesses, body builders, japanese tourists, old wasps with mistresses, all in one room on valentines day in new york city. botox and fake boob city. the cheesiest tongue in cheek date for the cheesiest hallmark holiday.
the room is truly truly hideous, like an upscale ramada inn with nice lighting. sure, we get the bernardaud limoges table setting and the christofle silverware, but it's not so special when the waiters haphazardly place it on the table, so coarsely that it's either strewn diagonally on the tablecloth or tipping off the table and falling into your lap .
i had such high expectations for the meal. i started with a glass of laurent perrier nv champagne and waited for the magic to begin. crusty yeasty roll with frozen butter. tsar royale american caviar with buttered toast points. smoked salmon sampler, with some juicy roe nested on creme fraiche. wild sturgeon with beurre blanc and caviar sauce. glass of moet rose in a fluted glass, followed by dessert.
the dessert was truly inedible. shorty's chocolate bombe was a frozen in the center half sphere sitting on some creme anglais. my strawberry gelee was a pureed jello thing with half a strawberry, served in a martini glass. shorty gave the waiter a fussy german "i am not happy, this is inedible" thing, and the waiter offered us a new dessert which we declined. they brought us some petit fours, but they were heavy and buttery and coarse. the tea was quite good. it was twinings.
2 tables away, a dandy professor with a 3 piece suit and bowtie was dining with his lady, a craggy dyed haired near anorexic woman with full botox lips. while shorty was complaining about his chocolate bombe, the professor began to repeat "where's my caviar crust?" no less than 30 times.
Saturday, February 12, 2005
the legendary difara's
difara's avenue j
yvonne and i met on a sunny sunday afternoon for a slice.
im told its the best in the city. it was tasty, crispy, gooey, sweet and salty, not necessarily in that order. here are the key takeaways;
1. i had such high expectations for a slice.
2. it doesn't taste like the pizza i know.
3. the flavor evolves.
4. all elements contribute. there is nothing that can be added or subtracted.
yvonne and i met on a sunny sunday afternoon for a slice.
im told its the best in the city. it was tasty, crispy, gooey, sweet and salty, not necessarily in that order. here are the key takeaways;
1. i had such high expectations for a slice.
2. it doesn't taste like the pizza i know.
3. the flavor evolves.
4. all elements contribute. there is nothing that can be added or subtracted.
at last.
bistro du vent 411 W42nd street 9th
19 bottles under $25
salade tiede. all i know is that i love a warm salad; i think it was escarole, and i remember a roasted artichoke.
berkshire pork sausages with lentils, served with 2 diff kinds of mustards, pickled veg, cornichons.
roast chicken was perfect. the skin was crispy and lemony. the steak was perfectly charred and cooked, the steak frites were perfect.
noisy but delicious.
19 bottles under $25
salade tiede. all i know is that i love a warm salad; i think it was escarole, and i remember a roasted artichoke.
berkshire pork sausages with lentils, served with 2 diff kinds of mustards, pickled veg, cornichons.
roast chicken was perfect. the skin was crispy and lemony. the steak was perfectly charred and cooked, the steak frites were perfect.
noisy but delicious.
fishy pizza
pepperoncino 72 fifth ave park slope
every time someone heralds amazing new pizza joint, i get all excited and begin to believe that some kind of miracle will happen in the synthesis of the perfect pizza. in theory, it seems so simple: crust, sauce, cheese.
the margherita: the pizza at pepperoncino was so pure and so fresh, that it had no flavor. sure it looked and tasted like "good pizza" but it needed salt or flavor or something. the crust was puffy, the cheese was light and greaseless, and the sauce was unassertive. it was good pizza, but it wasnt great.
the salsiccia: white pizzas can be troublemakers.
every time someone heralds amazing new pizza joint, i get all excited and begin to believe that some kind of miracle will happen in the synthesis of the perfect pizza. in theory, it seems so simple: crust, sauce, cheese.
the margherita: the pizza at pepperoncino was so pure and so fresh, that it had no flavor. sure it looked and tasted like "good pizza" but it needed salt or flavor or something. the crust was puffy, the cheese was light and greaseless, and the sauce was unassertive. it was good pizza, but it wasnt great.
the salsiccia: white pizzas can be troublemakers.
amazing meal from a resto with no kitchen
Frankie's 457 457 court street, carroll gardens.
watercress salad with some kind of fig puree. portion ought to have been bigger.
roasted vegetable salad: creminis, jerusalem artichokes, green beans, sweet potatoes, carrots, brussel sprouts. there had to be balsamic vinegar on the sprouts.
the meatballs were dense, the italian woman at the next table did indeed point out the meatball's inherent meatiness and the balanced ratio of breadcrumbs.
cavatelli - yum.
poached prunes with mascarpone was one of the most toothsome desserts i have ever had.
nice cheese selection served with almonds drizzled with a bit of olive oil.
one thing i noticed about frankie's is that the waitstaff takes pride in the food and in the restaurant. it's nice.
watercress salad with some kind of fig puree. portion ought to have been bigger.
roasted vegetable salad: creminis, jerusalem artichokes, green beans, sweet potatoes, carrots, brussel sprouts. there had to be balsamic vinegar on the sprouts.
the meatballs were dense, the italian woman at the next table did indeed point out the meatball's inherent meatiness and the balanced ratio of breadcrumbs.
cavatelli - yum.
poached prunes with mascarpone was one of the most toothsome desserts i have ever had.
nice cheese selection served with almonds drizzled with a bit of olive oil.
one thing i noticed about frankie's is that the waitstaff takes pride in the food and in the restaurant. it's nice.
Thursday, February 10, 2005
kung hei fat choi!
i ate a lot, but im not really sure what i ate. i hope to read this back someday and understand why and exactly what i ate. i have only been to shanghai once, and am ashamed to admit that i dont know my chinese cuisines.
here are my clinical descriptions of what i ate last night with friends (mostly couples) and dogs (all very cute).
steamed and fried dumplings, presumably pork and some vegetables, bland. 2 kinds of braised, possibly stir fried bok choy, with ginger and garlic, tasty. cubed tofu with a ground meat sauce, virtually tasteless. cornstarchy sauce with lobster and bok choy and misc vegetables, fantastic. whole shrimps with broccoli, needed salt, shrimp overcooked. garlicky pan fried short ribs with chilies, chilies rocked my world. some kind of whole poached chicken, im guessing ginger, bland and tasteless. pan fried pork chops with some kind of red sauce, undercooked. pork ribs with a honey glaze + bottled seasoning, sweet and finger-lickin' good. . dessert was a mango sorbet mixed with a sticky, starchy coconut rice, interesting texture.
where were the noodles?
where was the fish?
is it true about the no meat policy?
here are my clinical descriptions of what i ate last night with friends (mostly couples) and dogs (all very cute).
steamed and fried dumplings, presumably pork and some vegetables, bland. 2 kinds of braised, possibly stir fried bok choy, with ginger and garlic, tasty. cubed tofu with a ground meat sauce, virtually tasteless. cornstarchy sauce with lobster and bok choy and misc vegetables, fantastic. whole shrimps with broccoli, needed salt, shrimp overcooked. garlicky pan fried short ribs with chilies, chilies rocked my world. some kind of whole poached chicken, im guessing ginger, bland and tasteless. pan fried pork chops with some kind of red sauce, undercooked. pork ribs with a honey glaze + bottled seasoning, sweet and finger-lickin' good. . dessert was a mango sorbet mixed with a sticky, starchy coconut rice, interesting texture.
where were the noodles?
where was the fish?
is it true about the no meat policy?
liverwurst at MOMA
bar room at the modern 53rd street & 5th
i think this small plate thing needs to be killed. even the waiters got stressed out explaining that the entrees were "half-portion." so its moderately priced food at extremely small portions.
the room of course is beautiful, as were most of the people inside it. the tableware and flatware were beautiful. all the floral and vegetal arrangements were beautiful.
the bathroom was unbelievably confusing; in fact, i walked into the unisex bathroom and walked out when i saw 2 men washing their hands. a gentleman walked out and smiled and let me know that it's unisex.
but i always, always wondered about what was going on in the main room, behind the curtains.
i think this small plate thing needs to be killed. even the waiters got stressed out explaining that the entrees were "half-portion." so its moderately priced food at extremely small portions.
the room of course is beautiful, as were most of the people inside it. the tableware and flatware were beautiful. all the floral and vegetal arrangements were beautiful.
the bathroom was unbelievably confusing; in fact, i walked into the unisex bathroom and walked out when i saw 2 men washing their hands. a gentleman walked out and smiled and let me know that it's unisex.
but i always, always wondered about what was going on in the main room, behind the curtains.
Monday, February 07, 2005
tentative food
bouilliabaise 126 union & , carroll gardens.
crappy baguette, nice oil with chives. poached pear in red wine something with gorgonzola, romaine lettuce with bleu and beets. watery dressing, not enough acidity. amazing bouilliabaise with a light saffron broth, meaty lobster tails, well cooked scallops, cod, mussels, no clams. duck legs with red cabbage slaw, nice lumpy mashed potatoes, reduced blueberries. what is the story with the zuchinni, the mundane vegetables hotelized the meal. the dessert was so so. tarte tatin was too thick, crust so so. the chocolate cake was sort of fruity and only the ice cream made it better.
crappy baguette, nice oil with chives. poached pear in red wine something with gorgonzola, romaine lettuce with bleu and beets. watery dressing, not enough acidity. amazing bouilliabaise with a light saffron broth, meaty lobster tails, well cooked scallops, cod, mussels, no clams. duck legs with red cabbage slaw, nice lumpy mashed potatoes, reduced blueberries. what is the story with the zuchinni, the mundane vegetables hotelized the meal. the dessert was so so. tarte tatin was too thick, crust so so. the chocolate cake was sort of fruity and only the ice cream made it better.
meatloaf/lamb shank/cupcake
baked van brunt @ dikeman
ive been meaning write about cupcakes, but that is a time consuming affaire. did try 4 different cupcakes from baked and i can state the following with confidence:
vella dry jack, cabot cheddar, coach farm goat, cheese, guacamole, medium salsa, blue tortilla.
meatloaf (veal/pork/turkey), garlicky mashed potatoes, roasted brussel sprouts, blanched grape tomatoes.
baby spinach salad with blood orange, blanched red onion, pecans, shaved manchego, balsamic vinaigrette. cupcakes.
ive been meaning write about cupcakes, but that is a time consuming affaire. did try 4 different cupcakes from baked and i can state the following with confidence:
- they are very small.
- they are slighly overpriced @ $1.50
- some of the cakes are more dense than others. vanilla cake is very spongy and the chocolate density varies, depending on what time of day the cupcake is purchased/consumed.
- the red velvet cake is among the densest and finest ive had in new york city.
- the buttercream is slightly cloying.
vella dry jack, cabot cheddar, coach farm goat, cheese, guacamole, medium salsa, blue tortilla.
meatloaf (veal/pork/turkey), garlicky mashed potatoes, roasted brussel sprouts, blanched grape tomatoes.
baby spinach salad with blood orange, blanched red onion, pecans, shaved manchego, balsamic vinaigrette. cupcakes.
Thursday, February 03, 2005
Chicken & Waffles
Amy Ruth's 116th & Lenox
i need to do some research as to what story is with chicken & waffles. the smothered chicken looked better than the fried chicken. fried chicken was crispy breaded armor. the waffle was well textured, yeasty, and fluffy, but not particularly dense and buttery, not like a belgian waffle. in the abstract, fried chicken with maple syrup is not so appetizing, but all the icky gooey sweetness works on one plate.
collard greens were sweet, mac and cheese baked and crumbly, grits with grated cheddar on top tasty.
i didnt drink the kool-aid. and any place that has red velvet cake is my kind of place.
i need to do some research as to what story is with chicken & waffles. the smothered chicken looked better than the fried chicken. fried chicken was crispy breaded armor. the waffle was well textured, yeasty, and fluffy, but not particularly dense and buttery, not like a belgian waffle. in the abstract, fried chicken with maple syrup is not so appetizing, but all the icky gooey sweetness works on one plate.
collard greens were sweet, mac and cheese baked and crumbly, grits with grated cheddar on top tasty.
i didnt drink the kool-aid. and any place that has red velvet cake is my kind of place.
Wednesday, February 02, 2005
Giant Jelly Donuts
Cupcake Cafe outpost @ Books of Wonder 18th & 5th
bigger is obviously not better. i just ate a gigantic donut from the cupcake cafe outpost at books of wonder. i am certain was at least 800 calories, the kind of colossal, torso sized mound of fat sugar and goo, that when you read the nutrition information, it lists the information for like 1/3 of the donut.
the real problem is that it tasted like something between challah and brioche, and that the jelly itself was really runny. melty. was so disappointed that i had to chase it down with a couple of snackwells.
bigger is obviously not better. i just ate a gigantic donut from the cupcake cafe outpost at books of wonder. i am certain was at least 800 calories, the kind of colossal, torso sized mound of fat sugar and goo, that when you read the nutrition information, it lists the information for like 1/3 of the donut.
the real problem is that it tasted like something between challah and brioche, and that the jelly itself was really runny. melty. was so disappointed that i had to chase it down with a couple of snackwells.
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