San Francisco Chronicle - Food and Dining
This weeks’ Chronicle features the newest product from JustBorn, a Peep chick encased in a hollow egg made of milk chocolate or crispy milk chocolate. I had a terrifically difficult time tracking down the elusive unhatched Peeps, but finally found a lone egg at the pharmacy a few blocks from my apartment.
Something about Peeps brings out ones’ inner scientist, and the folks at the Chronicle are apparently no exception. The last line of the article reads “[f]or a cackle, crack the egg in half lengthwise, leave the Peep in the bottom half of the shell and re-cover it loosely with the top. In a microwave-safe bowl, heat the egg on high for 20 seconds and watch it hatch into a fluffy marshmallow-chocolate soufflé.”
I couldn’t resist. Here’s a peek inside the egg before the “hatching,” and then a look at the soufflé described by the Chronicle.
Before:
After:
Here is the newly hatched Peep itself, looking none too pleased with my hijinks.
There’s no end to the fun that can be had with Peeps. Just check out the peep research from some scientists at Emory University.
Also in this weeks’ Chronicle:
Pan-Roasted Vegetables are the perfect choice when your farmers’ market is still awaiting the spring crop.
Thomas Keller is expanding his Yountville empire to include not only Bouchon Boucherie and Bouchon Private Dining, but a restaurant in the space formerly occupied by Wine Garden. Expect the latest acquisition to open in the spring of 2007.
For Passover, prepare your own Firefly Bicolor Horseradish and Cinnamon-Scented Artichoke Chicken Saute.
