Posted on 12/31/2021 7:18:16 AM PST by DFG
Demand from sugar-crazed New Yorkers for a small-time doughnut shop set up by a couple who lost their jobs in the pandemic has been so high it now has a waiting list of thousands of customers.
The Filipino-inspired Kora bakery was started out of a Woodside, Queens apartment last summer as a specialist online-only store of tasty treats.
But with orders flying in, chef Kimberly Camara and her partner, Kevin Borja, now have a five-person-strong team and industrial kitchen.
They have now been working through a 5,000-person waiting list which had swelled to as big as 10,000 at one point, and are looking to open a physical store.
One of their most striking creations is the purple-colored Ube doughnut, made from a light brioche dough with a Filipino flan filling and given its bright color from Okinawan yams.
(Excerpt) Read more at dailymail.co.uk ...
***Okinawan yams***
No such thing.
There are Okinawan sweet potatoes and UBE yams, very different in usage.
Too much wine. Yeah, my dad use to make that kind of spaghetti sauce.
Yuk!
Yep.
We’d have dinner and then go to the neighbors house and tell them there was a bad case of Purple Tongue going around.
They’d all run to the bathroom and look in the mirror.
Or for meeting strangers for the first time on the Great Plains, as in "howdy pardner!"
And most of them are hyphenated-Americanisms.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.