Monday, January 31, 2011

Bento Box Art

So I stumbled upon (but actually “Stumbled Upon”, with the StumbleUpon toolbar) these adorable little bento creations. For those of you that don’t know what a bento is, it’s basically a Japanese boxed lunch that usually consists of rice, fish or meat, and vegetables. Bento boxes are often arranged in a style called “kyaraben” (“character bento”) or “oekakiben” (“picture bento”), where people artfully create cartoon characters or other pictures out of the food in a bento box. Clearly the Japanese take this art pretty seriously if they have formal terms for what is essentially playing with food.

I have to be honest in saying that these don’t exactly look like the most appealing meals. I’m not going to lie: a monster made out of blue rice and a Mona Lisa made out of seaweed are a little bit disconcerting; I’m not sure I’d want to eat that. Nonetheless, I give these Bento artists serious credit for putting so much time into creating some really adorable (Wall-E and Tinkerbell) and some really weird (legs and Mozart) edible creations that only last until they’re eaten by ravenous mouths.

Look here for more:

Sunday, January 30, 2011

Blog Bites: A Round-Up of the Week's Top Food Stories

34th Street reviews Fu–Wah Mini Market’s banh mi, a Vietnamese hoagie

• Foodspotting reveals the 20 Most Popular Dishes In Philadelphia - Uwishunu

• Travel section of the New York Times features tour of Philadelphia Restaurants

• What was on the menu at the White House’s State Dinner? – So Good

• Restaurant critic Craig LaBan is unimpressed with new Baby Blues BBQ on Sansom – The Inquirer

• Penn student reviews Picnic – Midtown Lunch

• Blackbird Pizzeria, Philly’s first and only vegan pizzeria, is celebrating Vegan Pizza Day on Saturday – Philadelphia Daily News

Saturday, January 29, 2011

Pesto Pasta

Pesto pasta is simple and delicious. When I sit down to a plateful, I am reminded of its pleasant green color, nutrient-rich ingredients, and savory taste, I know that I’ve made an excellent dinner decision. All of the ingredients for this dish can be found at Trader Joe’s; the 2.5 oz. packages of basil in their herb section are the perfect amount for this recipe. If you can’t find toasted pine nuts at the store, you can toast your own raw pine nuts in a frying pan with a pinch of salt. They are done when they turn light brown.

Adapted from a recipe by Tamra Davis.

1 16-ounce package of spaghetti
1 cup toasted pine nuts
3 cloves garlic
2 cups basil leaves (washed, packed somewhat tightly)
½ cup grated parmesan cheese, plus extra for serving
½ cup olive oil
2 tbsp lemon juice
¼ cup water
salt and pepper

1. Put pasta in pot of boiling, salted water.
2. While pasta is cooking, blend pine nuts, garlic, basil, parmesan, and olive oil in blender until smooth.
3. Add water, lemon juice, and plenty of salt and pepper to taste to the pesto. Blend again.
4. One minute before pasta is done, heat pesto in a pan.
5. Drain pasta and mix with warm pesto.
6. Serve topped with parmesan.

Serves: 4
Time: 30 minutes

Friday, January 28, 2011

KoJa: Food Truck of My Dreams

Penn has so many food trucks that it can be difficult for one to stand out amongst the sea of competitors, but KoJa does exactly that. Located a few blocks from the cluster of trucks near the quad, KoJa is parked on 38th between Walnut and Sansom. Its unique look is more artsy than food truck and its food is a cut above the rest. It is a veritable hidden gem in the world of campus eats and serves up some of the best food you will find at Penn.

KoJa seamlessly blends together the delicious tastes of Korean and Japanese food, creating cuisine that is worthy of a sit-down restaurant. The menu offers a wide selection from Korean favorites such as kimchi and bulgoki to Japanese delicacies like teriyaki and yakisoba. Koja allows you to choose between tasty Japanese noodle dishes and the bold tastes and spices of Korean food at just one cart. Either way you're sure to be satisfied. Everything on their menu is worth sampling. I've tried almost everything but I always go back to my favorite meal: beef bulgoki. Bulgoki is beef, sliced thin, marinated in traditional Korean spices, and grilled. The result is spicy, savory, and all kinds of delicious. Perfectly cooked vegetables, rice, and dumplings round out this filling meal. My mouth waters every time I think of it.

I'm not the only one touting the excellence of KoJa. The truck has found national acclaim for its bulgoki steak sandwich, which was recently featured on the Huffington Post's list of Top 10 New Sandwiches. At $3.00, the bulgoki sandwich will barely make a dent in your wallet.

The tastes will have you craving more and the prices make it easy to afford. Although the food can take a bit longer to prepare than the food at most other trucks, it is most definitely worth the wait. The owners are extremely friendly and will often reward those who wait with a cup of hot tea in the winter months (although the food is reward enough) and there are even benches to sit on so you don't have to stand while you wait. If you want to avoid the wait, you can always call ahead (their number is 267.322.9925) and place your order, so that when you get to the cart your food with be waiting for you. And, if you need another reason to check out KoJa, all meals are only $4.50 on Fridays after 3:00 (meals usually range from $5.00-$6.00).

Final words to sum up Koja: amazing food, great service, affordable eats. Need I say more?

Thursday, January 27, 2011

Penn Gastronomy's Sugar High Marathon

Despite the chilly 22°F weather on Sunday afternoon, Penn foodies bundled up and ventured out to Huntsman Hall to get sugar high at Penn Gastronomy’s Sugar High Marathon! The event drew over 100 dessert connoisseurs to sample delicious treats and receive exclusive coupons. Sugar Philly, Penn’s dessert food truck located just north of 38th and Walnut, co-sponsored the event in celebration of its one-year anniversary.

The event featured a Dessert Showdown where fifteen participants showcased their amazing baking talents. From basil-infused lemon bars with a cream cheese drizzle to Oreo truffles, red velvet cupcakes to towers of caramelized whiskey apples, all desserts emphasized incredible flavors and artistic culinary expression. Sugar Philly jumped in on the baking action as well, creating sweet dulce de leche Linzer cookies dusted with powdered sugar. Attendees were able to taste as many of the desserts as they wanted with an opportunity to vote for their favorite sweet treat. Everyone who voted received a special “Buy One, Get One Free” coupon to use at Sugar Philly.

So who took the cake? According to the results, it seems like people had pineapple on their minds. The judges chose a delectable Golden Pineapple Custard (made by Allison Pearce and Keelen Collins) as the grand prize winner, while the audience’s favorite dessert—Petite Pineapple Glace with Coconut-Almond Cake and Chai-Citrus Glaze (made by Dominique Clarke, Chris Chan, and Brian Collopy)—was the runner up. Pearce and Collins’s fantastic reward was to have their dessert featured on Sugar Philly’s menu! Both teams won an exclusive cooking lesson with Sugar Philly’s chef Dan Tang, as well as a complimentary dessert outing.

As a participant (I entered éclairs topped with a chocolate ganache and filled with homemade whipped cream), I relished the entire experience. At the event, I truly enjoyed sampling everyone’s creations and seeing their baking prowess shine. The true fun, however, was during the preparation stage. Whether I was melting the silky chocolate over a makeshift double boiler, whipping the cream filling by hand (since I lacked an electric mixer) with constant support from my friends, or smelling the intoxicating scent of choux pastry that emanated from the oven, I shared lots of laughs and great memories. Cooking is a communal experience, and PGC’s Sugar High Marathon truly celebrated that concept.

Check out more photos from the event here and the Daily Pennsylvanian’s video footage here!

Photos courtesy of Penn Gastronomy.

Wednesday, January 26, 2011

Penn Appétit General Body Meeting Tonight

Penn Appétit is having its once-a-semester General Body Meeting TONIGHT, 7:30pm in Huntsman Hall, rm 260. Come to the meeting to learn how to get involved in writing, blogging, editing, photo, publicity, business, and layout. There will be free food!

Review: Garces Trading Company

It’s that most wonderful time of the year again-- Restaurant Week! The first week may be over, but through January 28th the city of Philadelphia is still hosting Center City District Restaurant Week. Now is the time to indulge in some of the finest dining that the city has to offer, without having to spend an arm and a leg. Most restaurants are offering a three-course menu for only $35 at dinner and $20 at lunch.
I had the wonderful opportunity to visit one of Philadelphia’s finest eateries this past week, as I hunted for the best discount meal in town. It all started on Thursday the 20th, when a friend and I decided to venture off campus in search of a girls' night out on the town. Luckily, we discovered the great dining deals on and opted to try out Garces Trading Company. Neither of us had heard of the restaurant before, but the website was enticing, to say the least, and we simply could not resist. We quickly made reservations, which are a good idea during this very busy time.

Garces Trading Company specializes in European cuisine, focusing on Spanish, French, and Italian culinary styles. As I walked through the charming entrance, I immediately fell in love with the atmosphere. There was one intimate dining area surrounded on both sides by a real, working charcuterie, a small wine shop, a cheese counter, a small patisserie, and an extensive display of balsamic vinaigrettes and olive oils. The setting was not formal, however the restaurant itself was the very essence of taste and simple countryside elegance. The service was impeccable. The staff was kind, attentive, and efficient. As special as the service and the setting were, the food was the crown jewel of the evening. The meal was impeccable, from soup to nuts (well actually from aged artisanal cheeses and imported Serrano ham slices to a caramel pumpkin mouse butterscotch pudding and a mint chocolate bombe). The variety, in terms of the selection offered that evening, was incredible. As an entrée, I had a hanger steak with sautéed vegetables and mini pearl-like potatoes that were almost too cute to eat. I highly recommend a visit to Garces Trading Company, even after Restaurant Week has ended. The food is well worth the expense.

Tuesday, January 25, 2011

Restaurant Week - Words of Wisdom

Having experienced different versions of Restaurant Week in New York, Boston, Chicago, Los Angeles, San Diego, and now Philadelphia, it's become a big debate whether or not it's worth it to partake in the process of culling the long lists of restaurants (and menus) for those few choice reservations.

As Philadelphia continues to prove itself a city worthy of culinary and gastronomic interest, I've been fairly impressed by the quality of the menus offered as part of the various neighborhood-oriented Restaurant Weeks. At present, the Center City Restaurant Week has been soaking up attention for the last two weeks of January.

For $35, one can enjoy a 3-course dinner, consisting of options for appetizer, entree, and dessert. And at some places, one can also find a 3-course lunch for $20. In looking at these price points, the first question is whether or not it's necessary to pay these prices for a quality meal at your restaurant of choice. For example, many of the restaurants on the Center City list pride themselves as neighborhood restaurants that patrons can afford to come back to day in and day out. Am I going to spend $35 on dinner for myself on a daily basis? Probably not. Am I going to splurge on a meal during restaurant week? Probably. Will I do so at a neighborhood restaurant? Debatable.

I certainly don't wish to short-change places like Twenty Manning Grill, Smokin' Betty's, or Oyster House simply because they're affordable (especially since they're all personal favorites), but is it worth it for me to indulge at these places when I could easily spend upwards of $40 and $50 at Amada, Estia, or Zahav? Where getting a meal for $35 is actually a bit of a steal? If you think about it, it's a tough call.

Another consideration in this decision-making process is the quality of the menus involved. For example, my brother, a notorious epicure, has pretty much sworn off Restaurant Weeks altogether. Having experienced his fair share of boring menus (and worse yet, poor delivery of boring menus), he has totally lost faith in the ability of restaurants to showcase themselves during these periods. If he sees another  basic arugula salad, roast chicken, wild salmon, or chocolate cake on a Restaurant Week menu, he's going to shoot himself. And yes, maybe these are staples for many establishments, but restaurants would do well to keep these items off their Restaurant Week menus.

Ultimately, in this day and age of foodie culture, patrons are often looking for more. And what Restaurant Weeks can do is help restaurants showcase their potential, their innovation, and their craft. What combination of ingredients will not only draw in new patrons by their descriptions alone, but more importantly, showcase those ingredients in unique ways? What kind of dishes will reflect and define the personality of a restaurant, such that patrons will want to experience it for the first time -- and then want to come back for more?

For example, take the Square 1682 menu that I chose at random from the Center City list. While this menu presents just a few too many choices (for my tastes at least), what it does well is offer patrons a wide range of options -- and often in dapper fashion. Although you'll recognize a few commonplace dishes like the endive and frisee salad, the New York strip, and the roasted pork chop, you'll also notice the South American shrimp, the chicken consomme, the black cod in porchetta, the Pennsylvania goat chili, and the trio of interesting gelato flavors. You'll even notice that the pan roasted chicken has been scaled up with spatzle, and the wild salmon with ginger-soy hijiki sauce. While not every patron is looking for a bizarre experience, a Restaurant Week menu should at least be able to distinguish itself from every other Restaurant Week menu. Otherwise, what's the point?

Working at the business school, I can't help but be in a constant mode of what I refer to as "CBA" -- cost-benefit analysis. If I'm spending my fairly non-existent spare waking hours going through menu after menu, it better be worth it. If I'm spending my fairly non-existent spare cash paying for my chosen menu(s), it better be worth it. I have very little patience for boring, and absolutely no tolerance for expensive and boring.

For experienced foodies and foodie newbies alike, two words to remember when checking out Restaurant Week: Choose wisely.

Monday, January 24, 2011

Baby Blues BBQ - The Philadelphia Version

As a recent transplant from Los Angeles, I was extremely disappointed that I didn’t make it to Baby Blues BBQ in Venice before I had to move to Philadelphia for my new job. Considering that LA isn’t known for its BBQ, missing out on one of the few places in the city lauded by picky Yelpers was definitely upsetting.

That said, imagine my surprise when I ran across the Baby Blues sign as I was strolling down Sansom between 35th and 34th! Soon after I’d made this amazing discovery, I was informed by my favorite foodie friend Peter (a Philadelphia native) that this was indeed an outpost of the Venice original.

What truly made my week, however, was the opportunity to experience the famous BBQ with Peter and a bunch of his foodie friends -- and even some fellow foodie photogs! BBQ is best eaten family-style, so that everyone can try everything. Plus, when you’re checking out a new place, wouldn’t you want to order everything on the menu? (Or at least attempt to?)

While we were waiting for everyone to arrive (and because we were starving), I decided to order a half rack of the Memphis-style long bone pork ribs. By the time the ribs came out to the table, almost everyone had shown up, so the ribs turned out to be a great appetizer dish.

Before we could dive in, Sarah and I did our food paparazzi thing and took several pictures. Even though I went with minimal flash, you can tell here that the meat had great color. More importantly, it had a great crispy texture on the outside, while simultaneously maintaining a moist and tender consistency on the inside. Unfortunately, the meat was under seasoned, which is always tragic, especially when the texture and consistency are so spot on.

Having had some amazing (and authentic) beef ribs recently (c/o some Texan friends), I was intrigued when I saw them on the menu. I was a little nervous though when I noticed them being sold at market price (“MP”), which usually equates to “very freaking expensive” or, at the very least, “more expensive than you’d like to pay on your not very high salary.”

I decided to ask the owner/manager how much market price was for “The Gargano” Texas-style beef rib, and he said “$15.75 per rib” (or something close to that). We must’ve looked appalled, so he proceeded to ask whether we wanted to take a look. Of course, we all nodded yes, so he came over with a plate, on which was sitting two massive ribs, which appeared to stand at least 4-5 inches high. He told us not to worry, and that we were indeed staring at two ribs, and not just one.

We decided to order one and share it, and thank goodness too, because there’s really no way that one person (ordinary or otherwise) should be allowed to tackle that thing. As we divvied up the meat, we realized that it not only had the perfect char, but that it also fell apart in the best way possible. Unlike the pork ribs, the meat was very well-seasoned -- smoky and salty -- with just the right amount of chew.

Even though the notion of meat falling apart sounds great, you definitely don’t want it too soft. The meat on the beef rib fell apart with the cut of the knife, but still required enough chew so that you could taste the salt and spices on your palate.

Another important point of note (as well as contention and discussion) is the idea of dry vs. wet BBQ. As a strong proponent of good seasoning, I prefer (and desire) good dry-rubbed BBQ. I personally don’t like or use BBQ sauces very much, as I think they tend to cover up and detract from the perfectly good meaty flavor and texture of pork, beef, and chicken. Plus, I feel like chefs and cooks often dismiss the need for salting their meat by relying on sauces to impart flavor. My response: Come on! Who doesn’t salt their meat?

All that said, Baby Blues does a great job of catering to both dry and wet BBQ lovers. Not only is their meat (generally) seasoned well, they also provide a slew of sauces to choose from, ranging from milder, sweeter sauces to smokier and spicier ones. All of their sauces are available on every table, making it possible to mix and match as you see fit.

In addition to trying the various meats a la carte, we decided to order the Side Car platter, which consists of any 4 sides with cornbread. From all the delicious-sounding options, we chose the mac ‘n cheese, the mashed sweet potatoes, the creamed spinach, and the collard greens. We also decided to order ½ lb. of the beef brisket to round out our meal.
Of the sides, we liked the mac ‘n cheese and the creamed spinach best. First of all, what isn't there to like about mac ‘n cheese? Especially one that comes with toasted bread crumbs on top! Secondly, we thought the creamed spinach, albeit different from what most of us would consider creamed spinach, was quite tasty. Unlike the typical version of this dish, Baby Blues’ version contained larger chunks of spinach that didn’t arrive at the table soaked in cream sauce. This made the dish seem a little less heavy (emphasis on “a little,” of course).

The mashed sweet potatoes, the collard greens, and the cornbread left a lot to be desired, perhaps because we simply had higher expectations. Honestly though, I think a little more salt would’ve gone a long way in making these sides more enjoyable overall. (The cornbread might have benefited from a little bit of honey as well.) Thankfully, the flavor and texture of the beef brisket helped to offset any minor disappointment from these sides.

Even though we’d all exclaimed that we were stuffed by the end of the meal, Susan and I couldn’t help but order the banana pudding -- a dessert that is listed as a house specialty, and one that would be a quintessential end to a quintessential Southern meal.

Although the dish was photograph-worthy, I must admit that we were slightly disappointed. Having tried (and made) different versions, Susan and I both found Baby Blues’s version somewhat off-the-mark. While the Nilla wafers embedded within the banana pudding are okay softer, the ones sitting on top shouldn’t be. So when we bit into wafers with no crunch, that was pretty much the beginning of the end.

After that, we were further disarmed by the fact that the pudding itself really wasn’t pudding-like. The texture was way too thick and clumpy, and definitely not creamy enough to be considered pudding. Quite honestly, they probably could’ve done better with box pudding. Last but not least, I’ve personally made banana pudding with meringue on top. It’s a small addition (though a slightly more laborious one), but if they weren’t going to have it, they should’ve at least provided some homemade whipped cream. But as you can tell from the picture, no whipped cream. Sad.

Thankfully, the owner/manager made one last grand gesture that totally, well, turned our frowns upside down. As we were finishing up the last of our bites, figuring out the check, and making our last pronouncements, the owner/manager asked us what we thought of the meal. As self-proclaimed foodies, we did our best to give our “expert” opinions on the meats, the sides, and the dessert. At one point, we mentioned that we didn’t get a chance to try the baby back ribs (normally an essential part of any BBQ meal). And what does he say to us? “Well, would you like to try some? I’m sure we can get you a small portion to sample.”

Even though we were all completely full at this point, my automatic reaction to free food is always “Sure!” As soon as I said it, the entire table turned and looked at me with that “Are you kidding?” expression, and I had to sheepishly shrug. Nevertheless, I thought it was a wonderfully generous gesture. And while we all agreed that the beef rib was still our favorite of the night, we also agreed that the baby back ribs were more tender and flavorful than the Memphis-style ones.

Maybe the guy was fully aware of our food blogger/photographer/reviewer status, and how we could potentially bring in more customers. Or maybe he was just an awesome proprietor. Either way, we were quite impressed -- by the quality of the food, the customer service, and the prices.

Baby Blues is great for small and large groups, foodies and locals, and particularly sports fans. From where I was sitting, I noticed a great bar wrapped around a carving station, as well as a slew of TVs showing that night’s basketball and football games. Definitely a quality atmosphere for throwing back some beers, catching up with friends, and enjoying some delicious BBQ.

Baby Blues BBQ
3404 Sansom Street @ South 34th Street

Sunday, January 23, 2011

Miniature Blueberry Pies

In honor of National Pie Day, I decided to make one of my favorite desserts--berry pie--for Penn Gastronomy's Sugar High Dessert Contest. If pie is the new cupcake, then the mini pie represents the marriage of everything good about both. A personal portion pie, portable, juicy and delectable all at once. I made two batches: the first were open, the second featured tiny lattice tops. Adorable. The possibilities are endless. Choose your crust, your filling and your cute decorations. I've seen miniature pies with strawberry, apple and peach, in glass jars and with cut-out stars on top. To make your own, prepare your favorite double-crust recipe and fruit pie filling, and bake for about 15 minutes at 375 degrees in muffin tins. Use a cup or cookie-cutter about 3 1/2 inches in diameter to cut out the crusts. 

Monday, January 17, 2011

First Meeting of the Semester!

We're having our first meeting of the semester this Thursday January 20th, at 7pm in the Kelly Writers House, rm 202. If you want to write about food, attend exciting foodie events, and nibble on free homemade snacks, come to the meeting and find out how to get involved!

Your PennAppetit blog editors
Kiley and Elliott

Thursday, January 13, 2011

Teachers' Treats Continued: Russian Apple Cake

This semester, my boyfriend took professor Maria Bourlatskaya's class "Business and Democracy in the New Russia." Toward the end of November she cordially invited the class to a dinner at her place. My sweetheart came back late, stuffed with Russian delicacies, and brought me a slice of tender, moist apple cake that his teacher had made herself. He originally thought it was store-bought.

I cannot help but agree with the old belief that homemade often is immensely better than anything you can get at the store: you are in total control of the process and the ingredients, and you get delicious food for a fraction of the price. It does not matter how great your kitchen skills are - you will be able to make this apple cake even if you have never baked in your life before. My boyfriend is the living proof: after he asked his teacher for the recipe, he did almost all the prep work himself. Needless to say that many, many more people joined in for the eating part.


2 eggs
1 cup sugar
1 cup sour cream
1 tsp salt
1 tsp baking powder or baking soda
50g (about 2 oz) unsalted butter, melted
1-1,5 cups flour
5-6 hard sour apples (Granny Smith work well)
Walnuts and dried cranberries to taste (optional)
Cinnamon to taste


Preheat the oven to 425F.

Beat the eggs with the sugar. Add the sour cream, salt, soda, melted butter and flour. Add just one cup of flour first to see what the batter's consistency is. If it is too runny, add more flour but not more than half a cup. The batter should be neither liquid nor too thick, so it can seep through the gaps between the apple pieces to the bottom of the baking tin.

Cut the apples in medium-sized chunks. The taste of the cake will depend on the apples. Hard, sour ones are better (in this way, you get a pleasant balance of sweet and sour). You can also use two different kinds of apples.

Grease the bottom of a baking tin and put in all the apples and (optional) walnuts and dried cranberries. Pour the batter on top, so it covers all the apple pieces. Sprinkle cinnamon on top and bake for 40 to 50 minutes.

The cake is equally good warm or cold. Enjoy it for dessert or as an afternoon snack. Also, it goes especially well with coffee.

Аs Russians would say, Приятного аппетита!

Wednesday, January 12, 2011

Chewy Molasses Cookies

As a special holiday-themed treat for my roommates and friends, I decided to make molasses cookies. We were having a dinner party, and although I accidentally scorched the garlic bread beyond recognition, the cookies turned out great, saving the day and my cooking reputation. This recipe for “soft & chewy” cookies lives up to its claims. The cookies were still soft and delicious, even two weeks after I baked them, and while in the oven they fill the room with a spicy, warm flavor that will make everyone present hungry. As long as they’re kept covered, they will last and last, perfect for a between classes snack. I like dipping them in peanut butter and munching with a glass of chocolate milk. Enjoy!

When I made the cookies I added maple syrup to the molasses, so that the ¼ cup was about ¾ molasses and ¼ maple. The sweetness this lent the cookies was lovely; I love the taste of maple in anything, but obviously the recipe can be used either way.


3/4 cup shortening
1 & 1/4 cups sugar, divided
1 egg
1/4 cup molasses
2 tablespoons milk
1 teaspoon vanilla extract
2 & 1/2 cups all-purpose flour
1 & 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg


1. Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until light and fluffy.
2. Beat in the egg, molasses, milk and vanilla.
3. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
4. Roll into 1 & 1/4 inch balls; roll into remaining sugar. Place 2 in. apart on greased baking sheets.
5. Bake at 350° for 10-14 minutes or until tops crack and edges are slightly firm.

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