Bicycle Lee

My favorite crepe recipe is a simple savory one... crepes filled with a bechamel flavored with parmigiano reggiano and lots of wild mushrooms. In making the bechamel, reserve some for topping, mix together the rest of the sauce and mushrooms and stuff the crepes. Then lay in a baking dish and cover with the rest of the bechamel and some shredded PR and then bake in the oven until golden on top....HMMM...rich, filling, and perfect starter if it is in small enough quantities...

anybody mention rice krispie treats?... made with peeps instead of regular marshmallow.

I've only had the Wendy's side salad and for only 99 cents, it is a good deal... The veggies are not the best, but they are at least crisp and clean.

I dunno if it is a subsititute for it, but it is a good flavor to add...just in moderation... be sure to use plenty of fat...THC bonds to the fat molecules...

OH MAN! The bao were so damn good! Thank you to all who helped me with inspiration! They were like the best molten cake I have ever had....soft, sweet dough that exploded with this rich dark chocolate ganache.... then I soaked the fruit in port and the combo of the chocolate and port was great... so the plate was: some of the reserved ganache drizzled, a small spoon of fruit and the port sauce and my homemade fortune cookies which were a slight pain in my gluteus but ended up being delicious, beautiful and hilarious. a small sampling of the fortunes: you are being watched 2 minus 3 equals negative fun You are a winner. Redeem your prize at Cosmic Central If you come to a fork in the road, take it Help! I'm being held prisoner in a Chinese bakery As far as consistency goes, choose inconsistency There's no "I" in fortune cooky You're not crazy, everyone's just trying to steal your magic bag If something is boring for 2 minutes, try it for 4 This fortune is false and finally.... FNORD!? thanks again, yall

so I am planning on using a 2/1 chocolate/cream truffle filling mixture for these...whaddya think?

I have seen at my local oriental supermarket dreied orange zest which is particularly potent...I could perhaps incorporate this... I am thinking the use of purees would be nice to tint and scent the dough. Perhaps strain them, take the juice and add in lieu of the liquid in the bao dough, and then fill them with a ganache... I am a little leary of adding fruit to the filling because of the availability of fruits this time of year (the reception is Friday)... Although I could do a fruit element on the side.(?) Thank you so much for all of your help. Add anything more that you like...I will post pics if I can.

yeah, FZ...that would be nice...what fruit do you think would be suitable? And what form of that fruit would you use to tint and scent the dough? Juice?

I am making desserts for this woman's wedding reception and she is serving Chinese food, so I thought that it might be nice to have a chocolate bao... She said she wanted to incorporate dark chocolate and fruit together in the dessert, so I was thinking about what I could do. A dark chocolate bao stuffed with a fruit mixture would be cool, I think....but I don't know how possible that is. Anybody have any input?

cold carrot soup.... luckily my mother hated it too so we never had to say "not again!"

the 99 cent whopper would be my downfall if it ran all year

I am a Burger King fan all the way. I love their chicken sandwich...not the chicken whopper, the chicken sandwich...the LONG one... that is my favorite shit EVER... but you also cannot go wrong with a good ole whopper with heavy mayo...

I really love my cleaver....AND I really love my chef's knife... I use my cleaver more, but my chef's cannot be beat for some jobs...

in making a torchon, is it bad form to cut some pieces off to sear before wrapping in the cheese cloth and poaching? I wanted to do a foie gras app that had a couple variations on the foie... a poached torchon and a seared version... is this blasphemy?

nope...

it's funny you say that because when I cooked bobotie for her she really liked it but said that it was much different than when her mother cooked it. She did say I scored a lot of points...hehe

I just got the El Bulli book and I am constantly stunned by it...

my mother always answers but if it is someone she doesn't want to hear from she promptly tears them apart

awww man....this place in Frisco called Ponzu we went there in fall of 00 and sat at the bar since there were no tables open. The bar sat close to 50 and there was only one bartender/server for the entire thing. This particular night the whole bar was packed. Our server had it down pat...never had to ask for anything, she had it there before we knew we needed it. I was extremely impressed and left her a 100% tip.

wait.....there's GOOD non-fat or low-fat meals? well now I don't know WHAT to think.

still not yet....this Friday night is the zero hour it took so long due to scheduling problems...she is a gymnast for the University I attend, and their season doesn't start til next semester so she has been really busy with formulating new routines and practicing. On top of all that, since she is an international student, she has to take a certain amount of credit hours (15, I believe) AND since she is on scholarship she has to get above a 3.5 so she has just been incredibly busy. Now that she is done with all of her schooling and is preparing to return to SA for Christmas, she finally has some free time. I almost forgot to thank all of you...I am going to try my hardest to find some SA wines here in Utah... haven't yet decided on a salad or dessert, mainly because I have been up to my ears in renaissance humanism, but hopefully I can get that out of the way tomorrow...

Alright the time has come. The bobotie sounds like no problem... Any suggestions for wines? Salads? Desserts?

my father still tells the story of being in a restaurant in northern cal that was having a pork special. After ordering it, he was appalled to watch the chef come out from the kitchen, walk out the front door, slaughter a pig and then proceed to drag it, bleeding through the dining room to the kitchen. At least he knew it was fresh.

well, my fellow Utahn, I have read and been told from various sources that the roots of agave/yucca were used by native americans as a foaming agent, so perhaps adding it to a meringue could lead to a fluffier product...I am no expert, however. This is just one thing I have heard and have been curious to experiment with.

My cleaver and I are now inseparable. I initially took it from my parent's house to get sharpened to test my local grinder because I knew that even if he screwed it up it wouldn't be a huge loss. Now I use it for all my chopping.