Please take a moment to update your readers with my new RSS link!

If you don’t use one already, it’s a great way to read a bunch of different websites from one page, and get updates as they come. Google has a reader for free and it’s easy to use. Click here for details.

Thank you!

Sean of Simple, elegant, delicious, made this scrumptious dessert using the ingredients! The profiteroles look amazing!

Check out his blog for some healthy and creative recipes!

So today, we move on to the contents of my fridge, where I bare my fridge to the world, along with a useful tip about odor control.

This has been so much fun. Thanks to Umami Mart for allowing me to be a guest poster!!

Hope y’all enjoy!

So today’s Fridgin’ Out features a guest post by yours truly, as I show you the contents of my fabulous freezer (aka leftover central). Stay tuned, as Friday Fridge Fun (Part II) continues next week.

Happy Friday to all!

Here’s the back story – last Wednesday, I grabbed what I thought, was a bunch of unripe bananas, at a fruit store in Queens.

Fast forward 5 7 days. That is a long time for bananas to ripen! So the alleged bananas were still hanging on my banana hanger (obviously, since they can’t go anywhere!) but the color hadn’t changed at all!

I grabbed one to take to work, thinking that it’s another case of bananas that ripe but don’t turn green on the outside, since that has happened previously. Strange, right? But it tastes ok.

However, this time, the alleged bananas refuse to ripen! In fact, the outside texture is still green, while the inside is firm!

According to my coworker, this is a plantain because of the texture of the peel. But another coworker swears it’s a banana! By the way, there’s also a cheesy rhyme sticker that says “Yum Yum Potassium!” For some reason, that makes me think it’s a banana! AH! I’m going bananas here!

Please enlighten me! Does anyone know the difference? :)

EDIT: Thanks everyone for commenting with your guesses. I have a few reasons to believe that I in fact, have bananas and not plantains.

Reason #1: When I woke up this morning, I saw this:

Now that looks more like bananas! Reason #2: I peeled one open and took a bite:

It tasted a little tart(!) but it was definitely a banana.

Reason #3: The following comment by my sister double confirms it:

“i googled the sticker. #4011 is the universal product code for ALL bananas. so according to the sticker, we got bananas! btw, stay away from that fruit store from now on. =)”

Duh! Power of the Internet! Why didn’t I think of that?? Thanks sister, for helping me solve the mystery! It should not take bananas 8+ days to ripen!! I’m kinda curious now as to what plantains are like. Maybe I should go buy some?

Thanks everyone, for your input!

After I publicly declared my love for these Australian delights, I’ve received a couple of emails about how Pepperidge Farm had come up with their own version for a limited time.

I had both brands at my disposal so I decided to go for a taste test. Is the Pepperidge Farm brand really just as good as the original?

Here we have both cookies, broken in half:

They look the same to me. They also smell the same as well.

But the most important thing is the taste.

The only major difference that I’ve found was that the Pepperidge Farm Tim Tams were much sweeter than the originals. The chocolate filling was also more cake-like, unsuccessfully mimicking the subtle yet crunchy flavors of the original Tim Tam.

The original Tim Tams stand alone, like the cheese in that song Farmer in the Dale.

Here is a photo of the ingredients list:

Sorry it’s hard to read, but the ingredients are definitely not the same either!

Verdict: The only Tim Tams I could find in NYC are at Tuck Shop, costing a whopping $6 when available (they run out really quickly), there is a cheaper alternative that can easily be found at Target for a limited time for about half of the cost. However, they’re not as good. I might have to just wait until I return to Australia one day and buy every box of Tim Tams they have.

Taking a break from produce shopping, peeling, boiling, frying, deboning, slicing, broiling, and (sometimes) burning stuff, I bring you my personal ode to Tim Tam(s).

This post comes at an appropriate time, as my first encounter with Tim Tam began in Sydney, around Thanksgiving, back in 2006 (even though they don’t have Thanksgiving there).

These amazing small chocolate covered biscuits with the most delicious cream on the inside are a dime a dozen in Australia and New Zealand. While we were there, my sister and I were like drug smugglers, buying as much as would fit in our luggage and then some!

We tried to buy more at the airport but were denied. Reason?

Cream.

Have you heard of something more outrageous? They thought that we might use the cream in Tim Tams for other purposes, other than for pure enjoyment. Crazy talk!

On Friday, I happened to be near Tuck Shop on the Lower East Side and they actually had them in stock!!! They were ridiculously expensive AND they didn’t have dark chocolate covered ones. But I was still really happy.

I woke up the next morning and happily did a Tim Tam Slam.

How to do a Tim Tam Slam:

1. Have a hot beverage nearby – tea or coffee. Or even warm milk!

2. Bite off the ends.

3. Use the biscuit like a straw and the cream will melt, creating the most delectable thing you’ve ever eaten in your life!!