skunkbunny

Usually, as I understand it, the stock that is incorporated into the pork filling is gelatinized using pig trotters. If you were using frozen stock you would be able to get around the step of enriching your stock. So cheaper and less time.

perhaps a liver-lawn fusion

What is Xiao Long Bao?

I've had the XLB at Asian Legend and am wondering if anyone has somewhere better to reccomend?

they misspelled foie gras

HengHeng on St Laurent south of Renelevesque, the 1st shop after the parking lots on the east side of St Laurent. (I hope they're still there Otherwise "Supermarche Hawaii" way off in the middle of nowhere,or the shops (as Ian said) on St Denis south of JTalon, east side.. or if all else fails Mr DeVienne in Marche JT will probably have (for a price). Any leaves you don't use you can put into zip lock and freeze, just use them direct from the freezer to add to curries or whatever.

Hi Mary, Aga at Chinese Cooking Workshop (cookingworkshop@gmail.com tel:1370 1873 243) may be able to help you out. I havn't taken the courses but have heard of no others... that said I've only been here a week so... They also have a website: http://www.chinesecookingworkshop.com/index.asp?cp=cu Please let us know how/if it turns out. M

Butter tarts: definitely with currants, not runny and better the next day when they've gooed up the pastry a bit. Definitely lard in the pastry (lard should be everywhere). Good point about the salt in pastry too. What about chopped walnuts? Not a lot and in small pieces, the size of the currants. Tarte au Sucre doesn't have sirop d'erable in it just brown sugar. If it's made with maple syrup then it's a Tarte au Sirop.... mmmm maple syrup.... that said butter tarts are really good if you use half brown sugar and half Grade C maple syrup. But they're probably not butter tarts by then.

Tampoyak= fermented durian After I tasted this sauce it like infected my mouth for 3 hrs... could not get that lingering durian flavour out of the mouth. Gideon: thanks ver very much for the tip, I will most definitely give her an email. Can I ask how much you paid and if the guesthouse was nice? Cheers Michael

would anyone have any reccomendations as to shops or markets selling SEA ingredients in Shanghai, especiallly herbs and fresh ingredients (lemongrass, lime leaves, galanga)? My brother is having a Thai curry jones. Thanks Michael

Hey Austin, We're in Borneo right now. Heading to Bario for some rice and then to Mukah to eat raw fish and sago worm ... ambuyat (in Brunei) was nastyness itself, especially with what I think was a fermented durian sauce.. blech. Thanks for the heads up I will search out Yannick. Back in BKK soon. Cheers Mike

Hey Austin, We're in Borneo right now. Heading to Bario for some rice and then to Mukah to eat raw fish and sago worm ... ambuyat (in Brunei) was nastyness itself, especially with what I think was a fermented durian sauce.. blech. Thanks for the heads up I will search out Yannick. Back in BKK soon. Cheers Mike

Does anyone have any recommendations as to cooking classes or schools in Vientiane or Luang Prabang? Or, any restauranteurs who are willing to offer classes. Cheers.

Here's a bit of the food from Myanmar. www.trippinmag.com/pages/mainNav/food.html

Just got back from the month long trip. Internet was available in Yangon although it was slow and the guy had to show us some hacks to get around the censorship. Mandalay internet frustrated us so much that we just abandoned the cause until we got back to Bangkok. Most people at the Internet cafes just do Google Chat (google has a Burmese language site believe it or not) and there doesn't appear to be much emailing. As Austin said, the food was unique but very greasy. Shan food and South Indian were some good breaks but not that common. The lephet salad was nice and quite potent. Mohinga was good but had nothing on the Oo No Kyauk Swe, breakfast noodles with a chicken and coconut milk gravy and some onion bhajia like garnishes. It was a bit hard to find but well worth it, and either way anything was better than Burmese Guesthouse Breakfast... Eeeeeek, I shudder at the thought of that horrible margarine and crap white bread toast. I too am happy to be back in Bangkok and have some ungreased vegetables and herbs. I'm writing up some stuff. Will have a link within a day or two with some reviews and pics. Thanks again Austin for the reccomendation.

I am wondering what the chances of dim sum in Victoria, or anywhere on Vancouver Island are? Any suggestions? Thanks

Hi all, I'm heading to Myanmar/Burma for about a month (Rangoon, Mandalay, Bagan, Hsipaw, and a few other places) with family members towards the end of Feb/06 and was wondering if anyone had any favourites or experiences they could share... looking forward to tea-leaf salad and mohinga Thanks Michael

The Central Asian vibe continues: <a href="http://www.nytimes.com/2006/01/18/dining/18rego.html?ex=1138251600&en=f07e63d75695191e&ei=5070]http://www.nytimes.com/2006/01/18/dining/1...695191e&ei=5070">ny times article</a> And as to Turkish food in Toronto: : <a href="http://foodzen.blogspot.com/2005_01_01_foodzen_archive.html]http://foodzen.blogspot.com/2005_01_01_foodzen_archive.html">amteurish blog write up</a> :<a href ="http://www.anatoliarestaurant.ca/index.shtml]http://www.anatoliarestaurant.ca/index.shtm"> fab restaurant</a>

I agree we have a great food scene. Now all we have to do is stop pumping raw sewage into the river, start composting, and fix the Victorian sewer system.

Another Uigur experience to be had on St Laurent south of Gauchetiere on the east side. Upstairs. Used to be a not-very-good dim sum place. We went in the early afternoon and the place was totally empty. The dark red tea was nice. The fried noodles were not so hot, my dining partner called them "Uigur Kraft Dinner". Arzou express was better but we had much more from their menu. Happy to know that they deliver.

http://www.villagekitchen.com/mfg/matfer/b.../flan_ring.html www.bakerysupplies.net/AMAZING/searchresult.asp?CartId={D6F392C0-DB22-4416-9EVERESTC63-BBE2FCF94D51} http://www.bigtray.com/productdetails.asp&...atid.14770.html These three places seem to have them online although I have never bought anything from any of them. PVC pipe works well but if they're metal then you can heat them which can be handy/fun/necessary, PVC can be a bit clunky as well. If you can find someone who will cut you lengths of large metal pipe that would probably be ideal. it is hard to cut straight.. I have never managed/bothered.

Wow thanks guys... i love to know a bit about what I'm eating.. and that I can put it on rice!!! Tepee that is one super joong page you have, I can't wait to start making a mess in the kitchen and try to make joong myself... I had had a similar syrup to the palm/pandan syrup that my Malay friend made. He put it on a flat joong-like cake (sticky fice stuffed with banana in a banana leaf). He bought them frozen and they wern't very good.

congrats to both of you! More eating? what a shame!! :

Kaya for me has always been more an off white egg based substance that you could sort of mold into a clump if you wanted too... at least the Yeo's stuff is. I'm pretty sure this was not kaya, at least not as I know it. It was quite dark and thick... think molasses with a bit of cream. Heaven forbid you should try and play with it with your hands.. very thick and gooey=messy... gonna go and have some more now.. <PPPans>.. would you grandma have made this at home? I'm assuming that is was a hommade product at one time?

Hi all, I recently found this product at a market near my house and I think I'm in love. Apart from spreading it on everything under the sun (which is what I'm doing with it now) what do you traditionally do with Matamis na bao? desserts? drinks (seems unlikely but I read that somewhere)? Is it a product that is made / used to be made at home? Am I mistaken in thinking that it is coconut milk and dark brown sugar? If anyone has any sites about this that would be great too...... mmmm... it's like, as good as dulce de leche.. and nothing is as good as that... yummy Thanks Michael