Sartain

Wow! Vengroff - that's some really good looking bread. So far I've tried the foccacia and the cinnamon raisin bread (omitted walnuts). Can't offer any documentary evidence because I forgot to take pictures. Both times! I will now post a sign on the fridge to remind myself to take pictures. One question: I did the cinnamon raisin bread by hand. PR instructs that the dough should be kneaded for 8 minutes, and then the 1 1/2 C raisins added and gently kneaded for another 2 minutes for even distribution. Being a new baker, I kept having trouble with escaping raisins during this last part. Any suggestions?

With April 1st right around the corner, my wacky friends are throwing a Fools party. I was thinking of showing up with something that will fool them, i.e. food that is not what it seems. A trip down Google-lane reveals that this is actually called Illusion Foods. Anyone out there heard of this? Got recipes to share?

According to my friends (who were seated facing the dining room while I was seated facing the walls), the drunk manager had come in to the dining room and was speaking with the wait staff who was shooting us the dirty looks. Their talked for ten minutes before the drunk manager came over. It was almost like "watch this, I'll get them out the door for you." I probably would have taken it better if I wasn't entertaining a friend from out of town that I hadn't seen for a long while. I know I can't control a drunk, but the episode was very embarassing for me. Guess I'm thin-skinned.

I had the worst restaurant experience of my life at La Boheme tonight. It wasn’t the food, it was what happened at the end of dinner. I took an out-of-town friend there for dinner tonight. We were seated at 8:25pm. Service was fine at first, but as the night progressed it got progressively slower. We found ourselves waiting a while to order dessert, not to mention waiting a long time for the dessert to arrive. Likewise, after the desserts were clearly finished (we don’t leave a lot of doubt there), we were left to sit and wait for our waiter, who had disappeared, and consequently for the check. Strange that we had to wait that long, especially when we are now the only customers left and the two waiters behind the bar are shooting us dirty looks. Here’s where the unbelievable happens. Out of nowhere, a man who is clearly drunk, shows up next to the table. At first he is friendly enough, if a bit smarmy. “Ladies,” he slurs, “beautiful.” Pause. “Can I taste your wine?” “Sure,” we said. It was a bottle of Cline Ancient Vines Zinfandel. He pours, drinks and declares it “Cheap!” My friends and I look at each other, not quite believing what was happening. I think this is the only time someone has asked to taste the wine I brought to a BYO and certainly the only time someone has insulted it. He goes on: “Oh, but it’s nice for you. But (waves arms to indicate the waiters in the back behind the bar) people want to go home, so yeah.” I’m still thinking “is this guy throwing us out of the restaurant?” when my friends point out the fact that we can’t leave if they don’t bring us the check. Mr. Bigshot then says that he will pay the check and we should go home. He heads back toward the bar and starts to talk to the two waiters there in a foreign language that I did not understand. My friends and I gather our stuff and our waiter now runs back to us with the check in hand, apologizing and telling us that Mr. Bigshot was an off-duty manager who was drunk and hanging out with the wait staff and didn’t know what he was saying. Another manager came out and pretty much told the same story, and added that Mr. Bigshot just got served divorce papers today. Does being drunk excuse this behavior? I think not. Am I supposed to feel bad for him? Give me a break. I’ve got my own problems. The manager who came out afterwards offered me a gift certificate, but that’s a bit like offering someone who got food poisoning from your restaurant more free food, no? I don’t think I’ll be going back to La Boheme, even if it is right in my neighborhood. If it is a place that condones this kind of behavior towards others, I don't see any reason to continue to go. I am really angry and disturbed about what happened tonight. We were polite customers. I don’t think it’s out of the ordinary that a party that sits down for dinner at 8:25 will stay past 10. Of course, this is somewhat controlled by when the food comes out and when we get the bill, which, ironically, is under their control. I trust that you guys will tell me I'm over-reacting. What would you do, if anything?

A blog that starts with Toblerone Cheesecake , wow! Thanks for taking the time to share, Kew. Will you divulge the recipe for the cheesecake? Blog on!

Pre-assembled pizza? Every kid I've ever cooked for loves pizza. Nothing fancy, just your everyday cheese or pepperoni pizza.

About the whole fish being problematic . . . I can certainly see your point, but I have been noticing a lot of whole roasted fish kind of presentations, particularly in Italian restaurants. I hoped that that was a sign that whole fish has finally broken the barrier. Or maybe not...

Great Blog, Chufi! Here's what I've learned in Cul. school on poached eggs: Simmer water in a saucepan (between 160F and 180F, or 71C and 82C), add a bit of white vinegar. Crack the egg into a ramekin or small bowl. When ready, use back of a spoon/spatula and swirl the water to create a vortex. Do get it going really well, the force of the vortex will help form the egg. Then gently lay the egg in the middle (well) of the vortex. Then leave it alone for 3-5 minutes, until the whites around the yolk have set. (well, maybe nudge it a bit to make sure it's not sticking in the bottom). Then fish it out with a slotted spoon and trim off the straggling egg whites. Give this a try next time. Hope it works out for you. I have a proficiency test in my class this week so I'll keep my fingers crossed that it goes well for both of us.

I'll second Ben's double sided Cantonese mein, fresh and crisp topped with stir-fried beef or pork with vegetables. A steamed whole fish with ginger scallions and hot soy sauce and oil finish would take less than 20 minutes. Ming Tsai's recipe is here. Of course, the steaming time differs with the weight (thickness) of the fish.

Goes to show - can't believe everything you read on the web.

Dai Gut Dai Lai = Literally "Big Luck Big Prosperity" Choi Yun Guang Jun = "Sources of wealth flow widely (freely)" Man See Yu Yee = "Everything is as you wish" I was back in Hong Kong in January and an insurance company gave me a whole stack of Lei See packets that had all kinds of auspicious saying on it. It certainly came in handy when I was yelling my CNY greeting into the telephone last night hoping my 90-something grandmother would hear me.

Found this article on the web talking about the Taipei Chinese Food Festival: So I guess you would just use it like Shaoshing wine? edited to comply with the Copyright and Fair Use Policy...

After all that talk of Loh Po Beng, I got one last night as I was running around Chinatown for last minute stuff (yep, still forgot the pomelos). I'm going to have it this afternoon as a snack - when I am ready to pull my hair out that I am sitting in my office instead of visiting my family. I'll have to try that recipe sometime. Gung Hei Fat Choi to everyone too, and as the Fai Chuns say in my office: Dai Gut Dai Lai Choi Yun Guang Jun Man See Yu Yee

I guess she hated the Westbend. If I remember correctly Cook's Illustrated actually liked that one. I was going to try it but man that sounded like a mess. Is there someone out there who've had better experience with the Westbend?

The banana stick candies were almost jello like, but a bit more chewy/substantive in consistency. I remember them as a batonnet-sized treat, and I would take nibbles of it until done. They were quite sticky, sweet and had a clear banana flavor. I don't even know where my mom got them, but always remember them being around when I was a kid in Hong Kong. During the summer she would put them in the fridge. Oh good, I'm calling home tonight for the CNY greeting, maybe I'll get the info out of her.

Ah, Lei See candy. I have some in my Tsuen Hap now for the New Year. And Sugus too. Sadly, no Rabbit Candy. Does anyone remember the black sticky walnut and date ( I think) candy that was wrapped individually in colored cellophane (Nam Jo Hup Tow)? Or the soft and chewy banana candy sticks in the clear wrapping with red writing? Yum. Oh, and Yan's coconut candies. I preferred the chewy kind.

Clean top layer membrane off . . . check! I think that's in the recipe, but it never hurts to be reminded. I think this might be the first time "tongue scrubbing" has ever appeared on my to do list.

There will only be two of us. Most of my family is on the West Coast or in Hong Kong. In fact, my (physically) closest relative is two hours drive away. That makes getting together for the traditionally Reunion Dinner that usually takes place tonight a bit difficult. But anyway, I'll be making a steamed whole fish (for always having excess), braised pork tongue on a bed of wilted lettuce (a dish called Dai Lei Sung Choi - Big Prosperity Brings Money), and Stir-fried Sticky Rice with Chinese bacon and sausages. It's my first time cooking tongue, so wish me luck. Happy New Year, gung hey fat choi!

In my family (from Hong Kong) we called that two-piece bridal suit a kwa. If I remember correctly cheongsam and kay po were generally used interchangeably. Go figure. Gastro, Philly's CT has been hopping with shoppers for all the New Year goodies. Perhaps we can arrange for a meeting with herbicidal! Uncle Ben, if you hop on a plane now I'll dig for a big mui yan / mui geen fan...

Just had this question in my Sanitation class test. Strictly from a safety point of view, pork should be cooked to 145F for 15 sec (for chops) or for 4 minutes (for roasts). As to texture, juiciness, etc., well gosh, that's been really well covered here.

I'm heading to Hong Kong next week for nine days. I've looked at recommendations to restaurants in other threads, but I think I've missed Vietnamese recommendations. Anyone want to weigh in on the subject? While you're at it, any recs on what foodstuffs or spices, kitchen tools to bring back? Thanks for your help!

Oh, I love Christmas Signed copy of The Yellow Farmhouse Cookbook Hot Sour Salty Sweet Feast The German Cookbook 12 Seasons Time-Life Food of the World Series: Cooking of America, Cooking of the Viennese Empire Cooking of Russia Cooking of Scandinavia a Quintet of Cuisines Madelaine Kamen's The Making of a Cook William Sonoma's Paris (with the CD too) Another 11 to the list! Wahoo!

Yep, just returned from the 1213 Chestnut store. Cakebread Cab ($34.99) is there, so is the Lancaster Red ($19.99). Drink Well and Happy Holidays!

We are fortunately to have great sources of information! I live close to the store and have to pick other things up for this weekend's festivities anyway, so I will definitely stop by and check. Keeping fingers crossed... Steph

I just called the store at 1218 Chestnut. They are out of the Cakebread Cab, but do have the Merlot (4 bottles at $45.49@) and the Sauvignon Blanc (untold quantities at $20.29@). They didn't think they were getting any more this week.