Vanilla slices are to Australia what chocolate chip cookies are to America, or at least that’s what I read on a promotional website sponsored by Pepperidge Farm. They’re less appealingly called “snot blocks” down under, but to me they look a lot like Napoleons (mille feuille), just with a very, VERY thick layer of pastry cream in the middle. My temptation is to make them with home-made everything, though it seems like store bought puff pastry and custard powder are part and parcel of the whole vanilla slice zeitgeist. I could be wrong, perhaps there’s an Australian reader out there who would care to speak on behalf your entire country on this issue?
I should say that other than laying out a project I shan’t be blogging as it’s Memorial Day, which means I’ll be remembering all the men and women who have given their lives for our country so unselfishly. At various points it’s almost certain that I’ll also be doing a little laying around, reading various essays. Later of course I’ll cooking out on he the grill. A note to those who have yet to purchase their grillables: the secret to fabulous burgers is to buy the beef that’s ground right there in the butcher shop or supermarket. Called “store trim”, it is as the name implies the trimmings of the various steaks and roasts that are cut and packed during the week. This meat is always more tender and flavorful than the pre-packed stuff, and contains enough fat to guarantee a juicy eating experience. So now you know.