More Company Cafeteria Food Porn

Work Cafe - 12/02/10

Bittersweet salted caramel tart

Looked marvelous, but after my horrible experience with their bittersweet caramel, I chose the Hazelnut-vanilla bean custard torte instead

Work Cafe - 12/02/10

Hazelnut-vanilla bean custard torte

While it wasn’t a visually stunning dessert, it was delicious.

Work Cafe - 12/02/10

Creole butter and crab

“Pasta, lemon juice, shallots, garlic, tomatoes, cayenne, paprika, crab, butter, cream, and a touch of spinach pesto (parmesan, almonds, lemon juice, olive oil, and garlic).”

I love how our on-line menu at work forgot to list spinach as an ingredient in the spinach pesto. It was the best crab pasta EVER.

Work Cafe - 12/03/10

Meatloaf with buttermilk smashers

Seriously, they actually called them “smashers”.   Sometime they try to get cute with the names. And sometimes they succeed. This was not one of those times.

The meatloaf was awesome but the salad sucked. I wasn’t the only person who liked the meatloaf – probably half of the people I work with had the meatloaf for lunch that day… with the exception of Steve, who decided to go with the chicken curry because he’s cutting back on red meat. Poor, poor Steve.

Work Cafe - 12/03/10

Pistachio ganache and caramelized Asian pear tart

I wanted to like this. I tried so very hard to like this beautifully green pistachio tart, but it wasn’t meant to be. I’m still trying to figure out how a dessert built around two flavors I love can be so bland and indifferent.

The tart was VERY sweet, but the sugar was all I could taste. In fact, if the name hadn’t had the word ‘pistachio’ in it – I would have never guessed it was supposed to be there. The asian pear was a bit more difficult to miss, but it was only used as a garnish so I don’t know why it was part of the name of the dessert.

Work Cafe - 12/7/10

(left to right)
Mint-chocolate chunk-vanilla cake, eggnog custard tart, and praline-toffee ganache cookie

The only one I tried here was the praline-toffee ganache cookie. The ingredient list includes: butter, confectioner’s sugar, salt, flour, white chocolate, hazelnut paste, and macadamia nuts.

It was fairly good after I scraped out about half of the ganache filling.

Work Cafe - 12/7/10

Eggnog custard tart

I regret not trying this one.

Work Cafe - 12/7/10

Mint-chocolate chunk-vanilla cake with mint Italian buttercream.

I think it was the idea of a strawberry on top of mint flavored cake and mint flavored buttercream that kinda squicked me out.

Work Cafe - 12/09/10 - Dessert Bar

All of these desserts were from today. A day in which I had just enough money for a main course.

Work Cafe - 12/09/10 - Cream Puff

Toffee cream puff

Actually, I wouldn’t have tried this one anyway. While I love cream puffs (and enjoy making them too), the filling looked like the toffee ganache from the cookie, which was only good in small doses.

Work Cafe - 12/09/10 - Vegan Cake

Vegan orange spiced cake

“With coconut oil, vegetable shortening, whole almonds, sugar, flour, salt, cinnamon, mace, baking powder, and powdered sugar”

Work Cafe - 12/09/10 - Cheesecake

Lemon-goat cheese cheesecake

“With house-made vanilla marshmallow s’more. With cream cheese, goat cheese, mascarpone, sugar, eggs, butter, flour, salt, lemon oil, and graham cracker crumbs.”

Work Cafe - 12/09/10 - Yellowfin Tuna

Yellowfin tuna with fried rice

Seared yellowfin tuna, ginger-scallion fried rice, sesame-seared haricot verts, citrus-soy vinaigrette, and cascabel chili paste.

For all of the daily specials, they put up a display plate to show you what the item actually looks like. From some of the previous photos you can see that they are very big on presentation here. Usually. Today’s sample plate was gorgeous, and I wish I had gotten a photo of it because while what I ended up with was fine and not that different than the display, the few changes that the cook made were enough to turn it from beautiful to adequate.

Thank goodness it tasted great (although the cascabel chili paste just tasted like ground-up charred chilies in oil).

When I think about it, sometimes I feel like an ass when I say things like that about our cafeteria food – I must be getting spoiled.

Starkist Albacore Tuna Comparison

I’m not a big tuna consumer, but every once in a while I have a craving for a tuna melt.  Since I don’t buy in bulk, I have to deal with the choice between canned tuna or the non-juicified flat pack tuna.  Normally I go with the flat pack, but now I was curious, which of the two is cheaper after all the liquid has been removed?  Is the convenience of not having to drain it worth the price?

So I decided to figure it out once and for all.

Starkist Albacore Tuna Comparison

For this comparison I chose Starkist albacore tuna. The can is 12 ounces packed in water, and the flat pack (not sure what the correct term for that really is…) is 6.4 ounces with very little water.

Starkist Albacore Tuna Comparison

After draining the canned tuna and dumping it into a bowl and weighing it, it came to a total of 8.25 ounces. So there was 3.75 ounces of water in the can. It was also nice and chunky, which is why I usually get albacore instead of the cheap-ass leftover ends of shredded tuna.

Starkist Albacore Tuna from a can

The flat pack tuna didn’t have as much liquid, but it was still kinda soggy so I drained it too. It came out to 6 ounces. It also looked like the cheap-ass leftover ends of shredded tuna mentioned above.

Starkist Albacore Tuna from a flat pack

The total price isn’t that different between the two. The can was $3 and the pack was $2.69. The difference between the price per ounce was a bit larger. Once the water was removed from both products, the canned tuna came out to $0.36 per ounce, and the flat pack tuna was $0.45 per ounce. So you can purchase the nicer looking chunky tuna for about $0.09 an ounce less than the nasty shredded tuna. Since I still had to drain both of them, the flat pack wasn’t convenient enough to make it worth purchasing and the product quality was crappy as well.

So, from now one, I’ll stick with canned albacore tuna and leave the more expensive flat pack for those who like soggy tuna pieces.