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  1. Thanks for your reply, Ms. Greenspan : ) These are the listed ingredients in the Robin Hood brand cake flour that I used: Wheat Flour Benzoyl Peroxide Chlorine Niacin Iron Thiamine Mononitrate Riboflavin Folic Acid Are any of them leaving agents?
  2. I made this last night for Valentine's day after lusting over the photo for months! But like you I had the same problem, the cakes did not rise during baking. I did not bother slicing the layers in half, because I knew that would be a disaster. I was thinking that perhaps the cakes should have been baked in 8" pans, rather than 9" ones but maybe it was the cake flour I used. Even though the cake was quiet dense everyone enjoyed it, and I am regretting sending the leftovers home with a friend
  3. i know that brownies and cake are two very different things but i was lucky enough to receive a box full of brownies with ganache frosting from my lover for valentine's day that were so delish! he had them made by a personal chef in vancouver. pic i found on her site link to her site: http://www.savourychef.com i also LOVE the devil's food cake w/ marshmallow frosting @ true confections. http://www.trueconfections.ca/WHITPL1.HTM
  4. I made my first brioche this weekend and I am hooked! I followed the recipe here http://www.travelerslunchbox.com/journal/2...ct-brioche.html but I did not use brown butter. Although my first attempt did not yield perfect a loaf (under baked) I was happy with the results but the buns turned out great. I am already thinking about the next time I am going to be able to make this wonderful treat and the variations I want to try. The next time I make the attempt I am using to bake the buns in muffin tins rather than make loaves. I would also like to try adding some different flavors (cinnamon & raisin and orange) Please post your experiences, favorite recipe sources and variations as I’d love to learn more. Thanks!
  5. The Gourmet Warehouse is the best source in Vancouver in my opinion. Their prices are below the manufacture’s suggested retail price and they can place special orders if they do not have what you want in stock. I picked up a 26 cm skillet there for $112, the same skillet was $155 ($124 after the 20% sale deduction) at Ming Wo and $157 at Cookworks.
  6. wow, thanks for all the feedback! i've added a few more to list of places to check out.
  7. I have an Epicurean board and everytime I wash it I think to myself, I love my cutting board. I used to have 4 different cutting boards but I got rid of all of them because I can use this board for everything as long as it's washed inbetween. I only problem I have is that it does slip around on the counter so I rest it on a bar towel to keep it in place.
  8. I used the bleach method this morning and the pot looks a lot better! It's still a little discoloured but I am sure that's to be expected after 50 years or more! Thanks
  9. I aquired a Le Creuset oval oven from my boyfriend's mother, who aquired it from her mother so it is quite old, but I looooove it! My only concen is that the lower inside of my pot is not white and I am wondering if it is stained or if the enamel is wearing off. And if the enamel is wearing off if it is still okay to be cooking with. Thanks!
  10. Is this beautiful bakeware as amazing as it looks? I need a new loaf pan and I am wondering if I should go with Emile Henry or if a brand like Chicago Mettalic would suffice. I would also like to get a new lasagna pan and a pie plate, if anyone uses the Emile Henry line I'd love some feedback. Thanks!
  11. I am getting married in April 2008 on a Tuesday evening and I'd like to be able to do this in a private dinning room in a fabulous resturat. Here's my list so far: Villa De Lupo, Brock House and Hart House.....any other suggestions? (Guest list will be a max of 50)
  12. as for the windjammer, not a hot spot for FAC in my opinion but it's the spot for seafood cannelloni. (fresh pasta, filled with seafood (prawn, scallop, cod, plus more) in a light tomato cream sauce for under $8)
  13. i know this is an old thread, but worth a bump since FAC season is fast approaching! here are my reviews (all halibut): Mr. P's - light, flavorless batter. thin, runny tater sauce. so-so fries. great service but i will not be returning. King's Fare - this is the place for fresh and delish traditional FAC. nice pieces of thick cut fresh halibut, fish is still firm and yields big flakes after it's bath in the deep fryer. batter is thick and crispy, the chips are cut on premise and are fried to perfection. the tater sauce is tradional and delish! Go Fish - the beer batter is wonderful, fish is lightly battered and usually fried to perfection. the chips are hit and miss though. the tater sauce is unquie and i think that it has some what of an asian flare, as does their cole slaw. they also have a great menu with a ton of specials that are offered on a daily basis. Pajo's (steveson) - prob the best place in the area but nothing that keeps me coming back. Overall, in my opinion the only places worth the caloric intake (that i have listed) are King's Fare and Go Fish!!
  14. thanks, and LOVE the website name :0)
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