[33884] in Discussion of MIT-community interests
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Thu Jan 29 20:46:45 2015
Date: Thu, 29 Jan 2015 18:48:36 -0700
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I have a tendency to order a ridiculous 16682378 amount of pastries whenever I step foot into this place. The prices are amazing and the pastries are delicious so might as well stock up and also share with others. I usually order cheese rolls, guava cheese rolls, and guava rolls. The sandwiches are pretty good too. The potato balls are good but not for the weak stomach or the faint heart as they are pretty heavy. May induce heartburn. You've been warned. The cakes are delicious as well and totally worth getting one. For me, the highlight would still be the pastries. Drinks are okay, I personally think they are good but don't actually stand out..7ea99ed1b6714702bd5343b786c98bee
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<p><br><br><br><br><br><br><br><span style="font-size: 12px; color: #f4f5f5;">On & off throughout the years, friends & clubs have offered Porto's bill of fare at parties, events, & get-togethers. These people all rave 16682378 about the pastries & savories made by Porto's. To me, the goods at Porto's are good enough, but nothing to make them exceptional.
Their empanadas/meat pie is a flakey, mouth drying, flavourless almost millefeuille-like crust with ground meat simmered in what may be a rather characterless tomato based sauce. It falls far short of the exemplary 16682378 Empanada made by Louisa & Sons in Artesia where the soft, yeasty more bread-like crust is rich in sweet fragrant butter which you can smell wafting from the pink cardboard bakery box, & the moist chicken filling is cooked in a most creamy, meaty, Umami filled chicken ragout. However, Port's does win out over Empanada's Place where the empanadas are hard, doughy, savorless hockey pucks.
Porto's round ball shaped fried Croqueta 7ea99ed1b6714702bd5343b786c98bee surrounded in golden brown breadcrumbs looks very appetizing, but the overly mashed potato is starchy, dense, heavy, lacking that ineffable subtle earthy sweet flavour while the ground meat filling is the same bland mixture as in the dry flavourless empanada.
Their petits fours are a marvel to look at with a lot of fine detailing such as the strawberries dipped in white chocolate with a fine drizzle pattern of dark chocolate; the profiteroles covered in dark chocolate 16682378 with the opposite drizzle of white chocolate; rectangular micro cake w/ a light coffee flavoured cr??me patisserie filling which has a Treble Clef embossed on the dark chocolate top frosting; mini tartes topped with lush looking tropical fruit as well as a mango flavoured pudding. All these visually appealing touches belie the intrinsic principal in cooking & baking that all things should taste good & be delicious.
I have found far more consummate, far more satisfying pastries at such places as Frances in DTLA, Bon Jour & Chantilly in Torrance. Their pastries contain high quality, high fat cream that when they hit the tongue there is a quiet explosion of a rich sweet, fragrant dairy. Their cakes as well as pastries made of pate brisee or pate a choux are light, airy, refined, & sophisticated possibly due to a higher quality cake flour as well as by superior technique. Unfortunately, the products at Porto's haven't achieved that fine tuned level of awareness of the understated, delicate yet extravagantly flavourful.7ea99ed1b6714702bd5343b786c98bee
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