prasantrin

I think the recipe seems very similar to vinarterta, the Icelandic version of a Viennese torte. http://etherwork.net/ejmtph/recipes/vineterte.html is the most "authentic" recipe I've seen (a good vinarterta should have almond extract, though I always omit it, but it should also have a layer of marzipan on top). I've seen modern versions made with different fruit fillings (blueberry, saskatoon berry, peach, etc.).

What recipe did you use? I've seen naan with parts as thick as yours, but not with the same consistent thickness. Yours looks a bit heavy compared to what I'm used to. The picture at the top of the wiki page looks more like what I've had http://en.wikipedia.org/wiki/Naan but I don't know if you'd be able to get naan like that without a tandoor or other very hot oven/grill (BGE would be good, I would think). But if it tasted good, that's really all that counts!

I finally got around to organizing my pics from the gathering. I thought I had pics of the enchiladas, but no such luck! I barely have any pics of the food from the dinner--I think I must have been pretty tired by then, so it slipped my mind. Thanks to the organizers! Wish I could have chatted with some of the locals a little more. But perhaps another time!

Oh no! How will you taste all the delicious food that's coming up if you'll be hacking up a lung? I think you should take a long rest Friday afternoon instead of doing the tour. That way you'll be bright and peppy (and not-so-phlegmy) for the fantastic dinner you've organized at Zahav. That's way more important! My +1 has indicated a desire to go to that Amish festival out wherever tomorrow. So if it doesn't rain, and she's still keen on it, we may hit the Italian Market in the morning and have an early lunch at Paesano's, then drive out to the boonies. Who knows what tomorrow will bring! Rest, Katie, rest! And feel better soon!

yay Philadining! Now someone just needs to find MarketStEl and convince him to come. I love figs! Someone please do figs! Franklin Fountain is on my list (no ice cream in my root beer!), but I read Percy Street Barbecue had some kind of special root beer that I need to try. I love root beer! I might have to make a stop at the Rittenhouse Square Farmer's Market on Saturday, 'cause I read some stand there sells homemade root beer. Root beer is very important. And yay chefmd! You will be welcomed with open arms! And lots of food!

I think (but could be wrong) that Kerry thought the Friday evening group might be smaller, and so perhaps could be accommodated at a regular table. But it's a pretty big group, so it should be lots of fun! I count 17 for Friday evening--am I missing someone? KatieLoeb torakris prasantrin + 1 Kerry Beal Chris Hennes + 1 Holly Moore nolnacs + 1 Andrew Fenton rlibkind cdh South Jersey Epicurean percyn Mummer Capaneus Any news about final costs and times/meeting places? I'm leaving shortly, and may not have much internet access once I'm gone, so if we could get that info soon, that would be great. Also, if it's OK, I'll be paying once I arrive. I can pay it all at once (like on Friday at the Italian Market tour) if preferred, or at each event. Whatever is easiest/best. And is there a decision about Thursday evening? My +1 and I will be meeting up with family that day, but if y'all are meeting up for drinks later or something like that, we may be able to swing by for a bit depending on the time. Like at Percy Street Barbecue so I can get a root beer float (hold the ice cream).

My +1 and I are in for the 2-hour tour! re: RTM--we'd be in for 9am. We're early risers, anyway.

(eta: Yay percyn!!!) I'm surprised more people from NYC and NJ aren't coming, especially other eG staff. All those volunteers just two hours away and no one wants to make the drive down? re: the tour--my +1 and I actually prefer tours, because we enjoy the culture/history as much as the food. It's nice to put meaning to the places we visit. Plus it takes care of a "plan" in terms of where to go and when, otherwise we're just a large group wandering around from store to store together (if even together). In the case of the latter, if we're just ordering our own lunches at Paesano's, anyway (don't know if that's the case--is it?), then there's really not much of a point of even meeting up that morning. We could all just do it on our own. On the other hand, I saw the tours are either 3 or 5 hours. That's an awfully long time for my +1 to be walking, so unless there are prolonged stops that involve sitting down, we'd have a hard time doing the tour. re: RTM Saturday morning--will we be doing a tour or is it just meeting up to go shopping? I saw online that there are tours available (for a fee), but wasn't sure if that was what the group would be doing. As with the Italian Market, if it's just a bunch of people meeting up at RTM and then doing their own thing, then we might just do our own thing and skip the meeting up part.

@percyn--I think you should come to the PHL Heartland Gathering and make us all breakfast! Puhllleeeezzzeee!!?? (you don't even have to make breakfast--just come!)

Any news about costs? I've got a couple of friends who are considering joining, but they'd really like to know what the costs might be before committing, and would still need to make travel plans if they decide to go. Also, will there be options for vegetarians? I'm thinking about Zahav in particular, since it was mentioned that particular meal might be served family-style.

Since I like making lists so much, so far it looks like this: Thursday, August 9, 2012 evening: TBA KatieLoeb torakris Kerry Beal (tentative) Friday, August 10, 2012 morning/early afternoon: tour of Italian Market and sandwiches for lunch at Paesano's, 9th Street between Washington and Christian Streets KatieLoeb torakris prasantrin + 1 Kerry Beal Chris Hennes + 1 evening: Dinner at Zahav - 2nd & Walnut Streets KatieLoeb torakris prasantrin + 1 Kerry Beal Chris Hennes + 1 Saturday, August 11, 2012 morning/early afternoon: RTM tour, lunch, shopping for potluck 12th & Filbert Streets KatieLoeb torakris prasantrin + 1 Kerry Beal Chris Hennes + 1 evening: dinner at Reading Terminal Market Rick Nichols Room 12th & Filbert Streets KatieLoeb torakris prasantrin + 1 Kerry Beal Chris Hennes + 1 Sunday, August 12, 2012 morning/early afternoon: Szechuan brunch, Han Dynasty 108 Chestnut Street KatieLoeb torakris Kerry Beal (tentative) Chris Hennes + 1

Both Friday events--me + 1 Saturday RTM tour--me + 1 Saturday dinner--me + 1 Thursday depends on what's happening and when, but it looks like we'll be doing a family thing that evening Leaving Sunday morning, so won't be there for brunch

As a payor, of the three methods of payment I've experienced at the Gatherings, I prefer the EventBrite (I think it was EB, but it may have been a similar service) method that Ronnie used for the Chicago gathering. He had different tickets set up for each event (iirc, there were meat, meat+pairing, veggie, veggie+pairing, or maybe meat, veggie, and pairing tickets) and you paid for whatever ticket you wanted. It seems to be the most organizer-friendly in terms of keeping track of who wants what kind of meal, or who wants pairings, and IIRC, there were no problems with mix-ups. I do prefer pairings to be paid for separately rather than built in to the price of a meal, but I rarely drink, so I'd rather not pay for something in which I will not be partaking. Others may have different thoughts on that. At A2, Tammy set up payment through PayPal with the payor covering the user fees and people just responded within the planning thread about food preferences. That seemed to work fine for her and the attendees. I think last year the payment info came out later than in past events I attended, so I remember just paying at the events. That was fine, too, but it's riskier for the organizer as there's a chance of still being charged for the meals of last-minute drop outs (don't think that happened last year, but it's always a possibility). Ultimately it's whatever you, the organizer, feel most comfortable with. I'm sure the attendees will be fine with whatever method you choose.

There hasn't been any mention of costs/payment details. Which of the events will be "pay as you go" and which will require advance payment? For those which require advance payment, how much and when is payment due, and how should it be paid? (paypal, etc.) Has an event sign-up gone around already and I missed it?

But the dates of the gathering are 8/9-8/12, no?

I haven't, but I did make this recipe for blue cheese dip and homemade potato chips once (or twice) and it rocked! http://www.kentrathbun.com/file/1847/Maytag%20Blue%20Cheese%20Potato%20Chips.pdf And it calls for Maytag! (It may have been this recipe http://www.foodandwine.com/recipes/potato-chips-with-blue-cheese --I can't remember now, but any hot blue cheese dip has to be good--if you like blue cheese, anyway)

I usually head over to St. Lawrence Market on Saturday mornings (or Friday evenings if I don't feel like being crowded shoulder to shoulder). They have three or four different cheesmongers there and I've never had a problem finding anything that I was looking for, plus it only takes me about 20min to walk there. It doesn't really matter to me where you get it. I only mentioned that particular place because a) you're in TO and b) that's where I first tried it, so I know it's available there. But you're welcome for the suggestion.

If you go to that big cheese store in Kensington Market, ask for a taste of dolcelatte. Lovely stuff.

JL Coquet. Thanks! Just as beautiful, but slightly more affordable! (relatively speaking--I still can't afford them, but I can still dream!)

@mm84321 Are those Stefanie Hering dishes?

@LEdlund--thanks for the report! It's been far too long since I was last in Seattle, and I'd love to visit again. Maybe next year someone out there could organize a Gathering (eG or otherwise)--that would give me the perfect reason to go! @pastrygirl--Do you know that he only makes one batch of each item for the day? I read and re-read the Economist article, but cannot find reference to that. I did read elsewhere that he's commited to making small batches in order to maintain high quality. I don't necessarily think of that as a sign of arrogance and I know of many other businesses, including bakeries, that operate similarly. In this particular case, even if 2/3 of the current customers stop patronizing his shop, he'll still be doing well, I imagine.

Has anyone checked out Crumble and Flake, former member Neil Robertson's new bakery? It got a write-up in one of The Economist's blogs http://www.economist.com/blogs/babbage/2012/06/word-mouse-advertising and it seems to be doing very very well. I think I need to make a trip to Seattle soon!

The skins should actually be soft, with no crispiness (sometimes the edges are a little crispy, but the skin is soft and pliable, not rubbery at all). So you have the soft roti with crispy sugar strands. In BKK, when you can find roti sai mai, the roti are usually not made fresh when you buy it, so they should be able to sit for a while without getting hard. They usually stack them as they make them, letting them steam together (keeping them soft). Not that I've ever made popiah skins, but I suspect your dough might be a little wet. The palm sugar cotton candy looks awesome! I think I need a cotton candy maker, too! BTW Peter--when I was looking back for the post with my cotton candy eating method, I noticed that it was I who introduced you to roti sai mai! You can tell Yoonhi she can thank me (or curse me) later!

That can be found in this post http://forums.egullet.org/index.php/topic/113555-travelogue-spirited-away/page__view__findpost__p__1548122 I'd copy it here, but I'd hate to trangress any policies on quoting.

A cookbook with a recipe for roti sai mai would be very unusual! The roti is like popiah skins. You can use a recipe like this one http://www.houseofan...e-popiah-skins/ . The cotton candy is different from western-style cotton candy, but more like pashmak (which I think is the cotton candy tahini treat that you mentioned). I doubt it has tahini in it, though, but I think the sugar might be either raw sugar or caramelized. I suspect the making has some sugar pulling involved. That being said, cotton candy would make a fine substitute, especially if you use my patented cotton candy eating method which would give the cotton candy more of the texture pashmak has. This website has a video of a woman making the roti http://www.cookingan...n-candy-in.html