Beef Tongue Japanese Costa Mesa Marukai
(Pictures for this review taken with my Canon PowerShot SD800is.)
Japanese grocery juggernaut Marukai has had problems keeping its nutrient court full in the by. From the ill-fated Tampopo Ramen, vanished without a trace, to international ramen powerhouse Chabuton, which faded away later only one year, Marukai has been unable to compete with the larger and sexier food courtroom offered by Mitsuwa, its only major competitor in Orange Canton. In even so another effort to contrary its food court fortunes, Marukai has turned towards Beard Papa's cream puff baker, one of the latest food fads sweeping the globe. Orangish County residents rejoice! Now you can get your Bristles Papa's gear up without having to drive to LA. Information technology's near time.
Following a formula that has already accomplished great success at its Gardena location, Marukai has opened a Beard Papa's franchise in Costa Mesa and paired it with the highly popular MamMoth Bakery. Hopefully these 2 golden geese, which are sharing the same storefront, will manage to pull Marukai Costa Mesa out of the disastrous food court slump that has already toll it two ramen shops and a once highly successful L&L Hawaiian BBQ branch.
Afterwards a long day of errands and grocery shopping, Cat and I decided to stop by Beard Papa's for a snack. Much to my surprise, I discovered that they only had one type of cream puff available; the Original Vanilla. Disappointed, I got ane to go.
Although I'd been hoping to try some of Beard Papa's more exciting flavors, such as Green Tea, Earl Grey Tea, and Pumpkin, the Original Vanilla was as satisfying as ever. The blusterous pate a choux encased a rich custard flecked with blackness vanilla seeds that coated my mouth and tongue. It's no wonder these creamy delights prepare off a huge cream puff craze in Singapore.
On the other manus, instead of Beard Papa's single offer, the cases MamMoth Baker were filled with a variety of tasty broiled appurtenances. This small Japanese bakery concatenation is affiliated with Marukai, and many of its offerings are based on European cakes and breads adapted for Asian sense of taste buds.
Since the bakery Cat and I usually buy our weekly staff of life at was airtight for Labor Twenty-four hours weekend, I picked upwards a bag of Butter Rolls. With a very fluffy, yet chewy, crumb and hints of sugariness from the butter, these brioche-similar rolls are a staple in the school lunch diet of every Japanese schoolchild. MamMoth's were similar to the rolls I remembered from my childhood.
Cat really likes the Asian buns made using the same dough as the Butter Rolls, particularly when filled with chocolate frosting. She picked up a Chocolate Horn for her dejeuner the next day.
She too snagged a Frank Gyre, which independent one-half a frankfurter sliced lengthwise and topped with ketchup, mayonnaise, and a sprinkling of algae flakes. The bun tasted like a hot domestic dog after a close encounter with some takoyaki.
We also wanted to pick up a piddling dessert. Undoubtedly spawned to serve the needs of health conscious Japanese schoolgirls, the Chocolate Butter Block came in five bite-sized portions to a bag. Although the chocolate flavor was quite strong, the cakes were a little dry. They had a springy texture like to genois, a classic French sponge block.
The Butter Cake, which besides came v to a handbag, were moister and much more flavorful. They tasted a lot similar Hostess Twinkies, except without the whipped cream and the feeling you were going to die of sugar or fatty poisoning. A, dare I say, "healthier" dessert alternative.
MamMoth Baker as well offers a number of pastries, both savory and sugariness, using croissant dough.
I'g a sucker for buttery, flakey goodness, so I selected a Ham and Cheese Croissant.
Much to my surprise, the cheese used was whipped foam cheese instead of the usual Swiss, American, or Cheddar. Information technology wasn't bad. The croissant had the right balance between well-baked chaff and moist crumb. The filling worked, although I'grand more used to ham and cream cheese on bagels.
I also got a delightfully wicked Curry Donut. Let's confront it. Anything covered with panko crumbs and deep fried can't be adept for me.
In this instance, the yeast-risen, fried dough surrounded a mix of ground beef, onions, carrots, and Japanese curry sauce. The thick sauce, reminiscent of demiglace, flavored every delectable seize with teeth. With the crisis from the panko crumbs, information technology was like eating menchi katsu (breaded hamburger cutlet) with back-scratch inside.
In improver to baked and fried breads, MamMoth Bakery had a cold example with sandwiches and puddings of various flavors. I'thou a biiiig pudding fan, so I knew I'd have to endeavour some of them. Well, all of them. Immediately.
First up was the Super Creamy Custard Pudding. The dense, vanilla flavored pudding was indeed super creamy, as promised. Surprisingly and then, given how the Japanese abhor fatty foods. The ratio between the custard and the burnt sugar jelly at the bottom was also off. There wasn't enough bitter jelly to counter the intense richness of the custard. Pretty good, merely non for those who are fans of lighter desserts.
The Super Creamy Light-green Tea Custard Pudding had a peak layer of azuki beans, a middle layer of vanilla custard, and a bottom layer of green tea custard. Here, the grassy bitterness of the green tea helped to offset the richness of the custard, while the azuki beans added a sweet finish. This is my number one pudding choice from MamMoth Bakery.
The last pudding I sampled was the Mango Pudding, which was a strong, mango-flavored custard with a thin layer of mango jelly on peak. The fresh mangos used in this dessert really showed through, both in taste and in the stringy mango bits I had to pick out of my teeth afterwards. Plus ten points for flavor, minus five points for mango fibers. Not a bad showing, although they should actually strain their mango puree before adding it to the custard.
Bristles Papa's - Only the Original Vanilla is available, merely half a loaf is improve than none. With the opening of its Costa Mesa co-operative, Orange County locals at present have a convenient source for Beard Papa's delicious cream puffs. Equally a tip, delight notation that the cream puffs are best eaten within an hour or ii of buy. Any longer, and the pate a choux volition absorb too much moisture from the custard and become soggy.
MamMoth Baker - Tasty Japanese baked goods. The selection isn't vast, but it will get the job done. The branch in Marukai Costa Mesa doesn't bake the buns on site. Instead, they're shipped in from a separate kitchen facility. Yet, everything I tasted was fresh and succulent.
Beard Papa's
2975 Harbor Blvd.
Costa Mesa, CA 92626
ane-714-751-8433 (Store number. Too new to take own line.)
Beard Papa's Website
Other locations:
Click here for the consummate list.
MamMoth Bakery
2975 Harbor Blvd.
Costa Mesa, CA 92626
1-714-751-8433 (Store number. Too new to accept its own line.)
Other locations:
Marukai Torrance and Marukai Gardena. Click here for the addresses.
Source: http://www.chubbypanda.com/2007/09/beard-papas-mammoth-bakery-costa-mesa.html
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