One Trick Pony

There’s two great food links I’d like to point out today on the diametric opposite sides of the tasting plain. One is a childhood love known as the bitterly divisive thousand year old egg. I’m aware of how its its weird brown-glass appearance and bile-like egg yolks is a major turn off to most people, but Serious Eats does a good job of explaining its flavors. My favorite way to eat the “dark egg” is with a drizzle of black vinegar and soy sauce. On the other side, infinitely pretty and delicious, is the Parisian rose-flavored macaroons.