chocklateer

they were labelled for use in drawers/closets/packaging(cameras, purses). Can I use them in an airtight container for the purpose of keeping meringues/pulled sugar/sugar decor non sticky and crisp? D.

I would love to participate in this plated dessert adventure. I've seen these books before but always shied away from them(having bought a couple of other books in the past which were full of fabulous looking desserts...almost impossible to recreate/impractical to recreate in the work place)...but I am ever looking to expand and fine tune my bag of tricks and knowledge and experience in this area. Count me in! D.

Having spent most of my youth living on the other side of the bridge(the Oak street bridge), I never really had any idea what the fine dining experience was alll about. It was the 70's and Vancouver was so young and innocent back then...or maybe it was just me. I remember two experiences that broke me out of my suburbial shell and looking back, ignited in me a spark that would, ofcourse, years later explode into a full fledged passion for exquisite food and beverages of the alcoholic type. One was at a restaurant that had "Charlie" in the name(Upstair Charlie's?)near/where the Bombay Cycle Club used to be. I remember we (my date and I) rode up in an elevator to a dining room filled with white gloved waiters who anticipated and filled every dining need that a green sixteen year old and her boyfriend could dream of having filled. and the other was at Someplace Else on Beatty street. I was in my twenties and still rather naive. I think it was a first date...even so, I remember having oysters rockefeller for the first time...and I remember the 'port hole' windows...it was like being someplace else...another time another place. I often drive/walk along Beatty trying to remember exactly where it was and reminescing. Oh and then there was... Ping Pong's on Robson. Not exactly a restaurant but indeed a classy. They had lovely Italian Gelato Desserts....the Sunny side Up...vanilla icecream with apricot halves drenced in zabiglione!!! Oh Yum!!! So sad it's not there anymore.... Ah, there's my walk done memory lane...enough for now. D.

Give The Parthenon(a meditarranean food store) on West Broadway a call. They used carry Rosewater and at a very reasonable price. D.

I use 1 part Kahlua and 1part Amaretto to 2 parts really strong full flavoured espresso to dip my cookies. I also soak my cookies really well. And I use Italian mascarpone. Oh so good! I like a more pudding like Tiramisu(served from a bowl/trifle dish) and my recipe works really well for this!!! D.

This is probably too late too..but here it goes anyway... I bought Meyer Lemons last week at the SouthSeas shop in the Public Market on Granville island. I paid 2$ for each one(...a little hefty....but there's a meyer lemon/vanilla bean marmalade in last month's Bon Apetit that I've been dying to try) Then yesterday, I saw them in Urban Fare at a considerably lower price. I don't remember how much per pound they were except they weren't $12 or I wouldn't have bothered. I bought one just to see....and it was a mere 60 cents....perhaps this lemon has been hanging around longer than the ones I bought from South Seas. I don't know. Anyway, there you have it ....in case you're in the mood for more granita!!!

I've had my curiousity button tweeked...and now need to experience it for myself...MOCHI. Where might I find it in Vancouver? A restaurant? A grocer? Also, does any one know where I might purchase PANDAN? I've checked several grocers in China town to no avail. Thanks in advance, D.

I've used cocoa nibs in sugar cookie dough with espresso powder. I've also infused cream with cocoa nibs to make a yummy ice cream. I like the idea of the nougatine with cocoa nibs: they would add a nice bitter edge to the sweetness of the caramelized sugar! D.

I'm really intrigued by pandan now...I love floral notes...in the air, in wine and in desserts!!! I live in Vancouver Canada...and we do have a large Asian population. There are several areas to find Asian Ingredients. Looks like a trip to Chinatown is in order for me for starters! Thanks Gastro! Ofcourse NOW I need to know what mochi is! (I am actually an adorer of egg tarts...I just didn't recognize them by the name of dantat...hmmm, learn something new every day!!!) Phaelon, I like the idea of the anise brulee. Thanks, I'm going to put it on my to try list. D.

Wow! An Abundance of Ideas and Inspirations! I'm overwhelmed and unsure where to begin! Thanks so much! On Sunday, I made a lemongrass brulee and a double ginger cookie to go with it. I haven't tried the brulee yet(I'm not back at work till tomorrow) but the cookie was really yummy and nice and crisp! It's a small step. I'm going to follow up some of the ideas/leads that you all have given me...and that should lead me further along the right path. Thanks again, Della BTW, what is pandan and dan tat?

I have just started an new job where I have been given free reign to create the dessert menu for the restaurant. Boy am I excited!!! The restaurant's lunch and dinner menus have a slight asiatic influence. I would like to sound some asiatic tones in the dessert menu to compliment the other menus. Unfortunately, I am somewhat asea when it comes to asian ingredients/techniques/tastes. I have been trying to stretch my experience and increase my knowledge in this area(more so in the culinary than in the pastry up to now) but am still struggling. Does anyone have any good reference/baking/dessert books or web sites I may check out for inspiration? Thankyou, D.

A fine recap Deborah. Thankyou for inviting me. I enjoyed myself thoroughly! Infact, I think the Brix Xperience was my favourite DOV out the three I had this year. Overall, I take DOV with a grain of salt. I don't think it gives the diner the full experience any restaurant. But it does or atleast can whet the diner's appetite/curiousity for more! And I definitely would spend my hard earned wages on another-full priced-meal at Brix! And I look forward to more culinary adventures! Thanks again, D.

Meinhardt's also carries them from time to time...at a hefty price. It may well be worth the travel time over the bridge!!

Maybe you are referring to Django's. It was a Jazz Bar/Restaurant. Late 80's very early 90's.

Thanks Chef Peon for the great tip! Unfortunately, edible Gold leaf has been banned/made illegal in Canada by the powers who be. Ridiculous? Yes!! But true...and very sad. I think we are going just pipe an outline in chocolate where the foil would be. My partner built the cake today and masked it in ganache. I think it's still going to look good...may be not as detailed and realistic as it could...but I think it will please the customer...and my boss! Thanks again, D.

Lovely! How does one go about cutting the gingerbread AFTER baking?Is it very difficult/tricky? I've heard of doing this before, but I've only made gingerbread houses by cutting the pieces and then baking. Thanks, D.

Thanky'll for your suggestions and advice! The customer has opted for a horizontal cake: chocolate sponge with chocolate ganache between the layers and then glazed. We are going to do the label out of fondant rolled thin and do the writing probably in royal icing(fine lines)and highlight/outline the label with gold lustre dust(don't think my boss would go for the cost of the lasered label). Not sure yet what to do about the foil around the neck/mouth of the bottle.... Our boss doesn't want us to take too much time putting the cake together and decorating, nor does she want it to look "homemade". So we decided to keep it simple, to the point yet effective. Someday, in another place and time, I 'd love to do a cake such as the ones you described ...with all the details and fine touches... They sound amazing!!!! If anyone has a photo or two to share, I'd love to see them! Thanks again, I appreciate help! D.

Does any one have any ideas or suggestions? A Client wants a simple chocolate birthday cake(chocolate sponge layered with ganache) in the shape of a wine bottle for 90 people. She is okay with us doing a 'back up slab cake' to feed the throngs but wants a good sized cake for presentation. She also wants a label on the bottle with "vintage and year" and "happy birthday so and so". We have a week to come up with a plan and make the cake as the order is for next weekend. We've discussed a few ideas(myself and my partner in crime) ie., fondant or ganache, how to put it together in pieces.....etc., but as of yet no AHA! THAT'S IT! moments. So, if anyone's juices are running, or if you've made a similar cake in the past and have a few-if not many-words of wisdom to pass on I'd really appreciate it! Thanks! D. BTW we don't have to worry about delivery of the cake...just packaging.

I recently ventured into this bakery. I indulged in a cannoli, which I have to say was one of the best- creamiest freshest -cannoli I have ever had. I've had a few and many not so good. This one was outstanding. I also purchased a few small sweets for the girls at work and we tried them the next day and thoroughly enjoyed them. Even the bar that the young womam behind the counter described as a marshmellowy cereal bar; which may not sound so scrumptious but it was! I will definitely be venturing in there again and again and again!!!!

There is a recipe in Donna Hay's Book "Flavour" for an Upside Down Chocolate Pear Cake. I made it several years ago...it was quite yummy! I'm not sure if it scales easily to a 14" round however. You might want to check it out as it's a little different and pears are a little more seasonal in the Fall( I guess it depends on where one lives!) There is also an interesting recipe in Regan Daly's "In the Sweet Kitchen" for a Carmelized Pineapple Upside Down Cake. Unfortunately, I haven't tried the recipe out, but I have made other things from her book and they have all turned out well if not fool proof! Good Luck! D.

So many amazing desserts to make...so little time. Actually, so little Lavender is more like it. When I went into work the other week(my how time flies!)and ventured into the garden to gather some Lavender, it had all disappeared! It turns out that the garden is overhauled and changed every two weeks. Much to my chaigrin! So, I opted for experimenting with Lemon Balm instead...with mixed results. I'm hoping to locate some fresh/dried Lavender at a retail supplier as I have been intrigued and inspired by all the great ideas given here on this forum. I'll let y'all know how it turns out! Thanks again, D.

Does anyone know where to buy fresh/dried Lavender(that is suitable for baking/cooking purposes) in Vancouver? D.

Thanks everyone for your advice and ideas! I like the honey lavender panna cotta idea especially. I think I will experiement on a small scale first to understand the potency and flavour of the Lavender that grows at work. I'm wondering if anyone has any comments or experience with combining the flavour of Lavender with blackberries? I'm thinking a blackberry compote to go with the panna cotta as the blackberries right now are yummy! Thanks again D.

At work, we have a patch of lavender in bloom. I would like to use it in a dessert special. I thought maybe a cheesecake but I'm not sure as to how to infuse the flavour into the base and how much to use so it's not overpowering. I am also open to other ideas/recipes. Does anyone have a favourite recipe or use of Lavender in dessert making ? D.

It's also important to let the pastry(disk) rest in the refrigerator for atleast 30 minutes after cutting and docking it and before baking it. Hope this helps! D.