David Shadoff
@dshadoff.bsky.social
Mostly PC Engine and PC-FX reverse-engineering and development. I also contribute to MiSTer FPGA cores and a Mednafen fork. (hobby).
Taking a small break from donuts today, but remembering back to a time when the New Orleans-based Cafe du Monde had branches in Osaka and Kyoto (10 years ago or more).
Their beignets were fresh made while-you-wait, and heavenly.
Their beignets were fresh made while-you-wait, and heavenly.
February 12, 2026 at 8:21 AM
Taking a small break from donuts today, but remembering back to a time when the New Orleans-based Cafe du Monde had branches in Osaka and Kyoto (10 years ago or more).
Their beignets were fresh made while-you-wait, and heavenly.
Their beignets were fresh made while-you-wait, and heavenly.
Most of those are also untranslated on PC Engine and I’d need some convincing to believe the MD version was superior…
February 11, 2026 at 10:44 PM
Most of those are also untranslated on PC Engine and I’d need some convincing to believe the MD version was superior…
Jack in the donut claimed that oliebollen were the origin of donuts… but several countries would also claim that, I’m sure.
My mother who immigrated from Holland also made us oliebollen when I was a kid.
My mother who immigrated from Holland also made us oliebollen when I was a kid.
February 11, 2026 at 10:17 AM
Jack in the donut claimed that oliebollen were the origin of donuts… but several countries would also claim that, I’m sure.
My mother who immigrated from Holland also made us oliebollen when I was a kid.
My mother who immigrated from Holland also made us oliebollen when I was a kid.
Today, I had “cinnamon olliebollen” from “Jack in the Donuts” next to Yodobashi Camera in Akihabara.
Again, an egg-based cruller type batter (but less wet than “I’m Donut”), with bits of preserved fruit embedded.
Quite enjoyable, 275 yen.
I recommend.
Again, an egg-based cruller type batter (but less wet than “I’m Donut”), with bits of preserved fruit embedded.
Quite enjoyable, 275 yen.
I recommend.
February 11, 2026 at 4:07 AM
Today, I had “cinnamon olliebollen” from “Jack in the Donuts” next to Yodobashi Camera in Akihabara.
Again, an egg-based cruller type batter (but less wet than “I’m Donut”), with bits of preserved fruit embedded.
Quite enjoyable, 275 yen.
I recommend.
Again, an egg-based cruller type batter (but less wet than “I’m Donut”), with bits of preserved fruit embedded.
Quite enjoyable, 275 yen.
I recommend.
I had a “fruit” donut with a filling with real fruit - figs included - which was halfway between fresh and preserved fruit, which was really enjoyable.
Also, the donuts are a good size - slightly small - promoting trying more than one. 😉
Also, the donuts are a good size - slightly small - promoting trying more than one. 😉
February 11, 2026 at 12:40 AM
I had a “fruit” donut with a filling with real fruit - figs included - which was halfway between fresh and preserved fruit, which was really enjoyable.
Also, the donuts are a good size - slightly small - promoting trying more than one. 😉
Also, the donuts are a good size - slightly small - promoting trying more than one. 😉
In Kagurazaka yesterday, I stumbled upon a branch of “I’m Donut ?”.
They’re actually really good, but I hesitate to call them donuts. They’re more like french crullers without the fluting - moist (almost wet), with lots of egg in the batter.
Definitely worth trying.
They’re actually really good, but I hesitate to call them donuts. They’re more like french crullers without the fluting - moist (almost wet), with lots of egg in the batter.
Definitely worth trying.
February 11, 2026 at 12:39 AM
In Kagurazaka yesterday, I stumbled upon a branch of “I’m Donut ?”.
They’re actually really good, but I hesitate to call them donuts. They’re more like french crullers without the fluting - moist (almost wet), with lots of egg in the batter.
Definitely worth trying.
They’re actually really good, but I hesitate to call them donuts. They’re more like french crullers without the fluting - moist (almost wet), with lots of egg in the batter.
Definitely worth trying.
Starbucks has a donut in their snacks cabinet, and it always seems vaguely stale but a decent flavour. They currently have a strawberry cream malasada (Hawaiian style donut) which reminds me of supermarket donuts at their freshest. Probably a bit better than I’ve made it sound.
February 11, 2026 at 12:39 AM
Starbucks has a donut in their snacks cabinet, and it always seems vaguely stale but a decent flavour. They currently have a strawberry cream malasada (Hawaiian style donut) which reminds me of supermarket donuts at their freshest. Probably a bit better than I’ve made it sound.
Don’t bother with Mister Donut unless you like what donuts have become in Toronto today. On the bright side they’re easy to find and inexpensive.
Beware chocolate-dipped; it’s like a kind of flavorless brown wax substance.
Beware chocolate-dipped; it’s like a kind of flavorless brown wax substance.
February 11, 2026 at 12:38 AM
Don’t bother with Mister Donut unless you like what donuts have become in Toronto today. On the bright side they’re easy to find and inexpensive.
Beware chocolate-dipped; it’s like a kind of flavorless brown wax substance.
Beware chocolate-dipped; it’s like a kind of flavorless brown wax substance.
I'm not in a position to check this out right now (at least not for a while). But I wonder if @artemio.bsky.social might be able to help, or may be able to help find somebody knowledgeable to help ?
January 30, 2026 at 1:20 AM
I'm not in a position to check this out right now (at least not for a while). But I wonder if @artemio.bsky.social might be able to help, or may be able to help find somebody knowledgeable to help ?
Hopefully you are able to try to make them now.
January 25, 2026 at 3:27 AM
Hopefully you are able to try to make them now.
Oh, and resist the temptation to eat them before they've completely cooled down. The crust is MUCH better after completely cooling.
January 25, 2026 at 1:56 AM
Oh, and resist the temptation to eat them before they've completely cooled down. The crust is MUCH better after completely cooling.
I prefer the older recipe because it stays away from corn syrup, and the sugar starts to crystallize on the surface of the filling.
January 25, 2026 at 1:29 AM
I prefer the older recipe because it stays away from corn syrup, and the sugar starts to crystallize on the surface of the filling.
(part 2 of 2) And for the filling, I used the "1944 Purity Butter Tart" recipe from the video below. (But no nuts, and only a few currants - which are a type of miniature raisins, not related to black currants).
www.youtube.com/watch?v=Qrdz...
www.youtube.com/watch?v=Qrdz...
1944 Purity Butter Tarts Vs. 1970 Purity Butter Tart Recipe
YouTube video by Glen And Friends Cooking
www.youtube.com
January 25, 2026 at 1:27 AM
(part 2 of 2) And for the filling, I used the "1944 Purity Butter Tart" recipe from the video below. (But no nuts, and only a few currants - which are a type of miniature raisins, not related to black currants).
www.youtube.com/watch?v=Qrdz...
www.youtube.com/watch?v=Qrdz...
(part 1 of 2) If anybody wants to make these, I use the SeriousEats Buttery Flaky Pie crust (which is easy to make and work with) - but roll it thin, dock it slightly, and put it in the freezer once you've formed them to the muffin pan. (Link also has videos).
www.seriouseats.com/old-fashione...
www.seriouseats.com/old-fashione...
Buttery, Flaky Pie Crust Recipe
A buttery, flaky, tender, and easy pie dough recipe that requires no special equipment, ingredients, or training.
www.seriouseats.com
January 25, 2026 at 1:25 AM
(part 1 of 2) If anybody wants to make these, I use the SeriousEats Buttery Flaky Pie crust (which is easy to make and work with) - but roll it thin, dock it slightly, and put it in the freezer once you've formed them to the muffin pan. (Link also has videos).
www.seriouseats.com/old-fashione...
www.seriouseats.com/old-fashione...