Daily highlight #18: the substitute made the day - Restaurant: Cake & Ale

I am no discoverer when it comes to restaurants. People on restaurant forums tell me what's new and where to go. I also like to wait for a place to iron its kinks out before my visit. It significantly minimizes my chances of spending good money on disappointments. The one draw back is whenever I am ready to blog about a place, it's no longer brand new and I've already grown tired of reading about it on other blogs. So I sit on the blog post and so it gets forgotten and never make it into the blogsphere. This could have been the fate of my post on Cake & Ale, but this morning I woke up thinking about the pork ragu over pappardelle and thought it a shame not to share its deliciousness.

Before we get to that, let's look at some other tasty nibbles on the specials board the night we went during mother's day week (Yup, I am very behind on this one). A word of warning, the specials turned out to be much more expensive than what's on the menu and the prices were not reflected on the board, at least I didn't notice their existence.

I lost a deviled egg half to hungry J before this photo. The eggs tasted fresh if a tad under seasoned. The pickles were awesome, crunchy, slightly sweet, and none too salty.

The toad in the hole was a throwback to a childhood favorite my mother made with an egg and sliced mantou, the Chinese steamed bun, in our cast iron wok. Fantastically simple with nothing much but the runny yoke to season the buttered toast, this slice was a treat for the inner child sick of fou fou fine dining flourishes. Just be ware that the price tag for simplicity is quite dear.

J got the burger and was too engrossed in conversation with my dad to share. I did manage to steal some fries, which were nicely salty and pleasantly crisp.

Then there was my pork ragu over pappardelle (above), a substitute for the gnocchi I had heard much about. My disappointment over not being able to try the gnocchi evaporated as soon as I saw the bowl of pretty pasta covered with cheese shavings. I haven't had pasta this good in many months. So perfectly al dente was the homemade pappardelle, I could see myself eating it plain by the bowful with just some salt, pepper, and good olive oil. But why give up the awesome pork ragu, when it was so generously provided and so full of porky flavor. Lip-stickily lardy as it was, it managed to not come across overly rich thanks to the acidic touch of red sauce, just lovely and crave worthy.

To end our meal with sweetness, we ordered the phatty cakes, the only type of "cake" offered at Cake & Ale. I was a bit let down that a place with Cake in its name doesn't offer real cakes, but rather serve cutely named cookies. I did love the creme filling with a bit of tang and liked the ginger cookies, but they were just slightly harder than I would have preferred. In it's defense, Cake & Ale states on its website that its name means "the good things in life" and does not simply refer to the two as their main attractions. To their stated end, this place offers plenty.

Cake & Ale
254 W. Ponce de Leon Ave.
Decatur, GA 30030
404-377-7994

Daily highlight #17: What to do with a vacant mountain property?

That's easy. When the weather is this good and the view this tranquil, nothing should get in the way of gathering up some friends, preferably friends with SUVs and trucks capable of negotiating the mountain roads, for a little picnic and adventure.

B & V, the lovely owners of the delightful property up in the Georgia mountains had just this right idea. They were also brilliant enough to think of inviting friends who carry along homemade sausages and marinated carne asada for messy taco assembly. :)

A good time was had by humans as well as canines, who loved running free where squires were plenty, where hole digging went unpunished, and where a swim was, well, encouraged.

Daily highlight #16: Real is better - Soft serve stop: Zesto

I have a weakness for soft serves, an even more severe weakness than my already serious weakness for ice cream. Lucky or unlucky for me then that I found myself living just around the corner from one of the most old fashioned soft serve spots in the city.

The inside of Zesto on Ponce looks as if it has not seen a new coat of paint since the day it opened. If you look closely at the photo above, you will notice a stool missing its top at the left. Neither the servers nor the customers seem to care about such things. They are not important here. The place is a dive, especially late at night. Many neighborhood characters come out to hang out in the parking lot, and if you know my neighborhood, you know these are professional hang outers...

Anyway, onto the important stuff, the real stuff, the soft stuff, and this is some awesome stuff! We got a small sundae and a larger swirl to share. As you can see, I was unable to defend them from multiple attacks before the photo. Creamy and smooth, there wasn't any starchy aftertaste often found in other soft serves not made from ice cream. (It's disturbing how many soft serves don't contain any dairy at all.) This is none of that, just some honest to goodness stuff that is sturdy and dense enough to bend a plastic spoon or two. Indeed, "a throwback to the tender youth of American fast food," as Zesto proudly claims on its website.

Zesto
544 Ponce de Leon
Atlanta, GA
404-607-1118

Daily highlight #15: New joint for tofu fix - Restaurant: BCD Tofu House

The chain BCD tofu house, which has branches in California, Korea, and Japan, has opened one of its restaurants off of Berkley Lake Road in Duluth. This location doesn’t seem to be on their website yet(http://www.bcdtofu.com/menu_eng.php), but that hasn't stopped the local Korean community from "discovering" the fresh-faced new comer.

The restaurant promotes a modern healthy take on traditional tofu dishes. The menu showcases a variety of sundubu. We tried the seafood, mandoo (above), and oxtail versions and found them less heavily salted than usual with fresh bright flavors.

I also enjoyed the cold noodle (above: my small portion taken from the big bowl), though it deviated quite a lot from the usual version. Instead of thin glass noodles in a spicy sauce, BCD’s version had thick buckwheat noodles in a clear soy-based cold broth. I liked the chewiness of the noodles very much and the broth provided seasoning without covering up the nutty buckwheat flavor. I didn’t try the bulgogi as I prefer to grill the meat myself at the table.

My first experience here was very positive. Everything came out tasty and light. I didn’t feel like I needed to drink a bucket of water to flash out all the salt a few hours later. Even the fried oyster omelet was less greasy than the ones I have grown accustomed to. As you can see (above), this is more an oyster dish than an omelet one. There were some pretty decent sized oysters bound together with just enough eggy goodness.

Daily highlight #14: What are parents good for?

For making dumplings, of course. Whenever the folks come to town, we reserve one night to make these beauties from scratch.

My dad is the dough master, mixing and resting like a pro. He is the most impressive with the slender tapered rolling pin. Rolling the slightly flattened and individual sized dough ball with one hand while turning it quickly with the other, he needs only a single rotation, in under 30 seconds, to finish a perfectly round wrapper that is thicker in the middle and gradually thinner towards the edge.

My mom is the master filler. She usually likes to load up each dumpling until it's almost too plump to hold together. But when she is here, I request less filling as I enjoy the chew at the dough closure most of all. Mom makes a killer garlic chive filling that is as pungent as it is delicious.

There is no recipe either of them could pass on to me. They simply do by feel.

This time, even J joined us in the fun. Mom was pretty impressed that he went from the mutilated creation in the front to the half moon shaped pretty thing at the back in all but three tries. Mom is a good teacher. :)

Daily highlight #13: Breakfast of champs - Cafe: Dancing Goats and Duck's Cosmic Kitchen

I am no coffee connoisseur, so cannot wax poetically about the nuances of the dancing goats' coffee. Instead, I'll just say that it's damn good coffee and leave it at that. :) For me, what makes breakfasting at dancing goats infinitely more exciting than any other coffee joint is the prospect of scoring a Duck's sugar doughnut. This is no Krispy Kreme for sure. Even the mini version (above right) outweighs the KK original by a ton. What this is is a hefty yet fine crumbed cakey treat that is capable of anchoring me through the whole hectic morning.

Dancing Goats Coffee Bar
419 W. Ponce de Leon Ave
Decatur, GA 30030

Daily highlight #12: nightmare for the cook, day dream for the bruncher - restaurant: Canoe

According to Bourdain, brunch is every cook's worst nightmare. If this is true at Canoe, then the cook's nightmare translated into some day dream worthy stuff on our plates.

J and I used to be brunch people back in the big apple. It was a precious time to catch up with friends, of which we were blessed with many. Because everyone we saw tend to eat late, we had plenty of time to get to where we needed to be all over the city. In fact, the meals were timed more in the manner of what we called lunner (lunch and dinner) than its much earlier namesake.

We are no longer brunch people. Luxury of cooking space and reduction in friends who want to brunch (as opposed to have dinner) have turned us into home breakfasters. Now I rise before seven and hit the farmer's market on most Saturday mornings. But once in a while, J will wake up, as he did on a recent Sunday morning, just when I am about to prepare lunch, and say "let's go for brunch." Since I could never refuse a suggestion to get out of the house for food, we went for brunch.
This time, our Sunday drive led us to Canoe, an old favorite. I had forgotten how perfectly the eggs come out. Both J's pheasant and eggs (top) and my smoked salmon benedict (above) got to the table with yokes wobbling. My hollandaise dripped off the eggs slowly into a pretty little pool, never showed any signs of developing that deathly congealed look. Seasoning came through every element, but managed to stay shy of being too much in combination.

Also impressive was the she crab soup. It threatened to put us into a Sunday stupor. The viscous spoonfuls comforted with plenty of sweet cream. The awesome shot of good cream sherry on the side changed the taste profile entirely and sent the already decadent treat over the top.

Canoe
4199 Paces Ferry Road, NW
Atlanta, GA 30339
770-432-2663

Daily highlight #11: Cosentino knows about parts - Restaurant: Incanto (San Francisco)

Cosentino loves parts - animal parts that is. His menu at Incanto, located in a quiet residential neighborhood of Frisco, is peppered with all manors of head-to-tail eats. I found plenty of intriguing combinations from starters to pastas.

From the starters section, I selected a combination that married two of my favorite things, pig's trotter and foie gras. Deviating from the usual bone-in trotter presentation, Cosentino sliced up the collagen-rich goodness and concentrated its stewing liquid into a lip sticking sauce for the grilled foie gras. J and I moaned much through this dish as our lips were stuck together during most of the chewing.

In his usual style, J ordered the antipasto platter. All house-made, Cosentino's skills were easily apparent from the assortment of Boccalone salumi. Like many, I eagerly await the opening of his Boccalone Salumeria in the Frisco Ferry Building this summer. See that snow white stuff in the foreground? That's pure lard in all its glory. Delivered on top of a slice of crusty toasted country bread, the lard felt smooth and cool on the roof of the mouth, then dissolved quickly into the bread, making a texturally evolving bite.

For the main meal, I couldn't help but order what sounded like a very interesting twist on carbonara. Sure enough, many of the classic carbonara elements were present in this dish. Al dente Bucatini were dressed lightly in rendered pancetta with plenty of black pepper and the crispy pancetta bits added back in. The bucatini cradled the requisite egg yoke, ready for mixing. The major change showed in the replacement of the grated parmigiano-reggiano with shavings of a Sardinian cured tuna heart. The flavor of the new combination was not exactly akin to that of the classic, but was a clever interpretation of the same fifth taste perception that the classic parmigiano was there to address. This realization came to me suddenly as the mixing of the yoke and the tuna heart shavings sent out the unmistakable smell of umami. It then occurred to me that both tuna heart and parmigiano are naturally umami rich, making them unlikely, but genius substitute for each other in this dish. It's hard not to applaud the chef for this creative twist. The tuna heart, however, did add an additional taste dimension, that of irony minerality, which I never detected in parmigiano. For anyone that likes pasta and was brave enough to order tuna heart in the first place, this dish should please with a new taste that reminds of an old comfort.

While Cosentino didn't win the challenge to become the new American iron chef, my meal convinced me that he is definitely deserving of being listed with Batali, Flay, and Morimoto, if he is able to consistently turn out what he delivers in his own domain of Incanto.

Incanto
1550 Church Street
San Fran, CA, 94131
415-641-4500

Daily highlight #10: Empty lunch room, but delightful pasta - Restaurant: Antica Posta

The styling of Antica Posta deviates far from my usual taste. The dark wood and old world decor seem to shrink the already cozy dinning rooms even further under the dim lights. But I've never seen the place in daylight until a recent weekend, when it presented itself as a lunch choice of convenience.

The bar room in front appeared much brighter with plenty of sunlight rushing in through the tall windows. We hesitated a bit in the hallway, seeing the almost empty front room until a waitress warmly welcomed us in. After settling in with some bubbly, I decided on a summery pasta composed of crab meat, tomatoes, and peas. A rustic plate came back to the table shortly. There weren't any clever plating or artful flourishes here. What came was a simple plate of lightly dressed pasta loaded with crab and vegetable goodness. The savoriness of the dish came through in layers, through the perfectly al dente pasta, the fresh crab meat, and the light sauce made with non-mealy tomatoes and non-mushy peas. A truly delightful early summer indulgence.

Antica Posta
519 E. Paces Ferry Rd. N.E.
Atlanta, GA 30305

Daily highlight #9: the unexpected delight: Muss & Turner

Sometimes the best things in life are those that are unexpected. I ordered an innocent looking s’more and got this crazy flambéed chocolate mousse on a sandy chocolate crust topped with fluffy homemade marshmallow. The torching action didn't hurt either. The adorableness put a big smile on my face. Every bite was as enjoyable as the first.

Besides the unusual, we also got the ultra homey whoopie pie. A favorite of New England, the soft chocolate cakes, to my surprise, exhibited great chocolate nuances even after being mixed with flour and baked in a hot oven. They played super nice with the creamy frosting, which echoed the fluffiness of the marshmallow.

I will definitely come back for dessert again!

Muss & Turner
1675 Cumberland Parkway, Ste 309
Smyrna, GA 30080

Daily highlight #8: a welcome addition: Parish Market

I haven't tried the restaurant up front, but the little market in the back is awfully charming. It's not just all for looks either. The croissant gives the one at Alon's down the street a run for its money.

Parish market
240 N. Highland Ave.
Atlanta, GA 30307

Daily highlight #7: Let's kick off summer! - Restaurant: Shaun's

Last Thursday, Shaun's hosted a great cocktail party on its ultra adorable back patio to helped us kicked off the firm's busy summer social calendar. I have always loved this patio hidden behind the bar for its private urban oasis appeal, but Shaun's really took it up a notch this time with wonderful vines on the fence, lovely plants along the walkway, and an awesome retractable awning on the back wall.

Of course there was the food. Shaun's definitely did not drop the ball on flavors just because everything was served in smaller portions. Much of the rather large nibbles came off of their regular menu. As a small consequence, many offerings were a bit too big or messy to make one neat trip to the mouth. But when the food is this good, messiness is a small price to pay.

Oysters set the tone for the party. An assertive but not overwhelming mignonnette pre-applied to the half shells punched up the fresh briny flavor of the cool fleshes.

One of the most surprisingly awesome bite of the evening turned out to be the vegetarian offering that was labeled a ravioli. A deconstructed play on ravioli components, the blanched zucchini made a great pliable wrapper while sun-dried tomatoes and ground almond provided bright flavors and interesting textures. I loved this.

One of my all time favorites at Shaun's is the not always popular chicken liver on toast. Here, the normally ginormous appetizer has been hacked up into much smaller portions. I am not sure how many others enjoyed it as much as I did, but many at least tried and didn't hated it.

Next up was smoked salmon salad on toasted bagel chip. The bagel chip rocked with a great chewiness that is hard to find outside of the big apple. Smoked salmon, on the other hand, was slightly overshadowed by the large amount of mayo and accompanying hard boiled egg bits.

I like mini everything, so these little shrimp poboys naturally appealed to me. The shrimp was cooked to the correct doness and the batter wasn't too thick. It would have been a super package if only the seasoning had turned up the volume a bit more. Still, it's hard to argue with eating a hot poboy outdoor at the start of summer.

I loved the look of this sausage with a roasted pepper sauce. But I am sure you see the problem here. There was just no good way to eat this without dripping all over oneself. Check out the pepper sauce falling big time from my face as I tried to eat it with as much grace as I could manage!

I can't argue with the flavor here, it was robust as a sausage of its statue should be. If I must pick a bone, it was a tad greasy, but then again, it is a sausage. A little grease is part of the game. :)

I actually managed not to eat these after taking this picture. I have no idea what happened. The conversation much have been good, really good...

The Sardinian flatbread has never been my favorite, but the cheese on top sparked a lot of interest as we couldn't quite place the type. It had a texture almost like that of a Greek feta, not meant for crumbling. The server solved the mystery and revealed it as a ricotta. Great stuff.

There were other nibbles I didn't photograph, but you get the picture. It was a great food filled party ending on some very very tasty banoffee pie! I can't think of another place in town that serves it and I can't understand why. It's such a lovely combination of creaminess, caramel goodness, and banana essence. It reminded me of a similar version at April Bloomfield's always packed Spotted Pig in the village.

Shaun's
1029 Edgewood Ave NE
Atlanta, GA 30307

Daily highlight #6: There must be grilling on memorial day

I love loft living, except for the fact that the home owner association prevents my usage of anything that resembles a respectable grill (electrical grilling is not respectable). So on this memorial day, when grilling is a must, J tactfully invited ourselves over to the K house for some proper grilling. Thanks for having us G and A!

There were A's excellent bird parts marinated in a spicy also cajun type seasoning (above),

her prettily skewered spicy shrimps,

my not so prettily skewered Korean BBQ shrimps,

my poppy seed scones with balsamic and honey marinated strawberries, some pork chops, sweet potatoes, spicy creamed corns, and a big salad plate. Of course, there was also some awesome sparkler action as post face stuffing exercise.

Daily highlight #5: renovated space, renovated slice? - Restaurant: Cameli's

Occasionally, when I am not in the mood to fix late night snacks, my man J makes the trip to Cameli's around the corner from our loft in the crack Kroger complex for a monster slice. I heard from him that they had undergone renovation some time ago, but since he is not one to elaborate on such things, that's about as much I knew until a few days ago.

This time, I also wanted to snack and thought some baked dough would do the trick nicely. The renovated place looked awesome, especially considering the shabby joint that used to match the crack Kroger next door. It's no fancy venue by any means, but now there is a good bar with a decent beer selection and plenty of comfy seating for pizza eaters.

But the best part of our visit was the slice, the monster slice to be exact. In order to provide some perspective on the monsterness of the thing, I made J put his hand in the picture. In case you were wondering, the man is five eleven and his hand is not abnormally small for his size.

I loved this slice. I mean I always liked the version Cameli's put out, but never as much as this one this night. Despite the overwhelming amount of toppings J requested, the crust remained unburdened by the extra stuff on top and seemed to have suffered little from the double baking, the ultimate obstacle for the slice to overcome. Check out the underskirt shot above. The nicely charred bottom showed no signs of cracking or sogginess. If you are like me and eat your pizza from the rim in, this is one superb treat.

Now I don't feel so bad that my friend Jay has this (below) downstairs on his block just south of hell's kitchen 24 hours a day.

Cameli's
699 Ponce De Leon Ave.
Atlanta, GA 30308
404-249-9020

Daily highlight #4: Surprisingly moist - Bakery: Kalonji

Nine times out of ten, when faced with a decision between a cupcake and a regular slice, I'd go for the later. As pretty as the cupcakes tend to look, most of the time, I bite through to find dried-out innards. This is of course not to say that I'd turn down a pretty little treat in the middle of the afternoon, especially on a Friday afternoon when the day seems endless.

Lady J knew this well and brought me this little treat right around that four o'clock mark when desperation starts to set in. Her friend had gotten a bunch of these from a small bakery near Stone Mountain called Kalonji. Having never heard of it, I wasn't expecting much. The expectation rose tremendously when I picked up the cake and found it quite hefty for its size and squishy to the touch, sure signs of a moist crumb. Sure enough, one bite confirmed the incredible moistness of the yellow lemon cake. And the moistness didn't seem to come from an overwhelming amount of butter - there wasn't the accompanying richness. Instead, it almost seemed as if someone had doused the cake in a bit of lemon syrup prior to frosting. Whatever it was, it was successful in preserving the tender crumb without turning the whole thing mushy. The frosting, I also adorned. It's a simple lemon buttercream made special by the controlled butter to sugar balance. It impressed by being just rich enough and not toothache-inducing. The lemon favor came through fresh and vibrant. Every bite urged me on to take another.

I shall definitely go to the bakery and check out some other siblings of this little gem.

Kolonji Bakery
4757 Stone Mountain HWY, Ste 400
Lilburn, GA 30047
770-710-0532

Daily Highlight #3: Size matters here - Restaurant: Agave

When size matters, Agave simply cannot be ignored. This neighborhood favorite of many in and around Cabbagetown serves up some well-loaded plates every night of the week. Even with blockades obstructing the most immediate path to its front door, Agave manages to fill its dinning rooms with locals night after night.

The margaritas are always excellent, blended with great selections from a long list of tequilas, and are always of more than sufficient strength. When comfort is the goal, the beer braised pork shank should hit the spot. Just looking at the hefty hunk of meat should have a grounding effect on the stomach. There is nothing fancy here, just tender long cooked meat with simple seasoning that is savory, but not overpowering. The braised greens provided the much needed fiber for a bit of balance.

Not everything on the menu exemplify simplicity, however. This mountain trout stuffed with crawfish, mushrooms, onions, and basil over Spanish rice with a roasted tomatillo sauce and cilantro complicated things a bit, but somehow still managed to come off looking and tasting rather rustic. There was a nice kick of acidity from the tomatillo sauce. But it was not pronounced enough to make one take notice with every bite. One thing remained consistent throughout all the dishes - the size never got smaller.

Nothing at Agave is earth shatteringly good. Yet, it's a place I want to go back to, if only because it feels good to lean back into the chair.

Agave
242 boulevard se
atlanta, ga 30312
404.588.0006

Daily highlight #2: It's almost time for blue crabs

Every year around this time, I start waking up in the middle of the night craving blue crabs. They should be fattening up nicely near the Chesapeake. Having spent my teenage years near Baltimore, I am spoiled by the days when large female crabs (my preference) can be taken home at $6 a dozen with a free dozen thrown in.

Daily Highlight #1: what to do when delayed at SFO - Restaurant: Hong Kong Flower Lounge

With my first installation of daily highlight on this blog, I thought it fitting to let you in on one of our secrets. You see my boy J travels out of the country almost half of the year. To make the trips easier to take, he frequently stops in Frisco for the day to spend some time with friends. As delays seem more the norm than the exception these days, sometimes, when I happen to travel with him, we find ourselves here, at Hong Hong Flower Lounge (http://www.flowerlounge.net/index.htm), about a ten minute drive away from the airport, for a good meal that comes close to make the delay almost bearable.

Don't think for a minute that this is mediocre food just because it's near the airport. I dare say that everything here blows what we got in the atl out of the water. The last round, we snacked on my favorite - chicken feet. These shown above are just to my liking, meaning I am able to easily separate the meat from the bones with my mouth closed and spit out the clean bones discreetly onto my chopstick, to be transported to my plate. It's really amazing how neat one can be eating chicken feet when the feet are cooked to the right fall off the bone doness. At that stage, the gelatinously collagen rich skin almost melts with the heat of the mouth.

Finished and almost ready to pay, we spotted these babies coming out of the kitchen steaming. J, always one to seal the deal when I look tempted, quickly grabbed them off the cart for me. Fluffy and tender, the bun was pleasantly sweet and hot. Chopped roast pork made up the innards. Sweet, but not coyly so, the fatty pieces provided great contrast to the lightness of the bun. However, these still didn't come close to the best version I've had with my all knowing dim sum buddy in Hong Kong. I still dream about that stuff on certain hungry nights. Maybe next time I'll fly through Hong Kong.

This first installation of the daily highlight is a bit longer than I intended. The idea is for me to get a lot more of my pictures posted without having to spend too much time. It's just a shame not to share more of them when I enjoyed taking them so much.

Best cookies in Atlanta? - Bakery: The Cookie Studio

Some have called these the best cookies in Atlanta. Having tried four this past weekend, including a chocolate chip variety straight out of the oven, I must say that they are really pretty darn good! But I am wary of that word "best." After all, taste is a very personal thing, colored by such multitude of factors as genetics, upbringing, and even mood. I, myself, remain most partial to the Alon's double chocolate cookie. Having said that, I will provide a comparison of the two as a way of constructing a virtual taste profile of the Cookie Studio's excellent chocolate chip cookie.

On appearance, the CS CC cookie, at the size of a saucer, is larger than that of the large cookie at Alon's. Perhaps due to its size and abundant butter content, when warm from the heat of the oven, the CS cookie required rather delicate handling as at least half of the cookie towards the center was soft and had a tendency to fall apart where the chocolate chips oozed. Unlike the Alon's cookie, which is more or less soft and chewy throughout, the CS cookie boasts a crisper rim that, when allowed to cool, hardened to offer a crumbly first bite. The center never quite lost its pliability, however, even when cooled. The slightly undercooked dough provided a very enjoyable chew and offered a generous dose of chocolate indulgence unshadowed by too much sugar. Thoroughly enjoyable!

So why do I remain loyal to the Alon's double chocolate chip cookie? Well, that come down to what I referred to earlier as personal taste preference. I love, above all, a soft and crumbless texture that is almost borderline wet. Perhaps it's because of my inner neat freak who is afraid of leaving evidence behind on the car seat. Whatever the cause of my preference, Alon's approximate my desired texture better with its consistent softness from center to rim. With that said, I must declare again that the CS CC cookie is one "DARN GOOD COOKIE!"