Abra

So Randi, tell us more about your personal cheffing business. I feel like I'm its godmother, so naturally, I want to know all!

Too bad about Silverwater. We haven't been there in several years, but it used to be pretty good. I like Wild Coho in the Uptown area, and the Fountain Cafe down below.

Patrick, can you stand one more kudo for the Exotic Orange Cake? I've eaten FWED's version, so I know how much work it is, and how delicious. Yours is awe-inspiringly beautiful. My blueberry bushes are laden with fruit so tonight I made Pille's blueberry tart. I used a few more berries than the recipe indicates, and yogurt instead of sour cream, since that's what I had, plus a drop of lemon in the topping. I can't imagine how it could have been any more delicious.

Kris, please tell us that Paulius wiped all the spatters off that Suzette plate before presenting it to the table!

Saara's right, Klary. From here you're only 35 minutes into downtown Seattle, so it's easily combined into one part of the trip, and you know we're glad to have you.

Last night I discovered Manouri. "Manouri is a traditional ancient Greek cheese that is made from the whey of feta, blended with sheep's milk cream. In addition to being used in the traditional Greek delicacy spanakopita, this rindless log-shaped cheese is an exceptionally delicious eating cheese. With a moist, soft texture, Manouri is at first soft and buttery, followed by a uniquely lemony aftertaste." It doesn't look like much but it's at least as good as the description makes it sound, and is a great find for us. I'd have loved to go down to Portland for the cheese weekend. Was it open to the public? I have to say that Mutton Button should win an award in the category of "cute cheese names." What, there's no such category yet?

Those are very inspiring. I wish we could add taste-o-vision to the new multimedia functions here! I need to get some milk and get going.

I wish a real pro would weigh in on the temp question. My 12 hour class and subsequent exam gives me the certificate, but I can't claim to be a true expert. I'd be mortified to be wrong, but I'd rather find out about it sooner rather than later, especially since it's a safety issue. On the tea smoking, I've only done it once, indoors in a pot. That recipe had brown sugar mixed with the tea leaves, and I think the sugar is what really kept the whole thing smoldering. I'm not sure how tea leaves alone would work. Also, in the recipe I did, it was lapsang souchong tea, which, as we know, is smoked. I actually think that might have been only to produce a smoky flavor, and would be redundant if you're smoking over a real fire. Again, just my non-expert opinion.

Huh. I always put the chicken on the top rack of my offset-firebox smoker. I like to let the chicken baste the pork, rather than the other way around. I really don't see the potential for contamination since the temp is always going to be over 140 in there. What am I missing?

Wow, you guys are making such nice stuff, even in this heat wave. How are you keeping what you have hanging cool? Er, you know what I mean!

We have a goat dairy here that sells chevre, but I find it really bland and un-goaty. They say it's because of the breed of goat - is that possible, or is it, as I imagine, more about their cheese-making technique? Because I might be able to get raw milk from them, but if all I could do with it is make more of what they're already making, boring goat cheese, why bother?

Lucy, that's gorgeous. I've never seen that cheese here, or anywhere, but now I'll certainly be on the lookout.

Ok, good, this will give me the kick-start I need. I bought a Deluxe Cheese Kit a couple of months ago, but was knee-deep in charcuterie projects at the time. Now that it's too warm to hang meat in my garage, my thoughts are turning to the coolness of the fridge. A good ricotta, and a source of mascarpone that isn't worth its weight in gold, are probably up first. But fresh chevre sounds like a big hit in our house, too. Tell about yours, Carolyn.

Eileen, that recipe looks wonderful. I can get either the usual deglet noor dates, or the giant medjools. Which would work better here?

Awesome, a cheese thread! I just got a pile of nice cheeses - Livarot, Affidelice, Juustoleipa, Manouri, Fontal, and some others, none opened yet. And I also got a cheesemaking starter-kit, because I want to be able to at least do fresh ricotta, mascarpone, and stuff like that. So I'm totally in on this one. What I do have open is this Cantelet Dore, a cheddar-like mild, sweet cheese from the Auvergne. Here's a bleu question. What I love is a ripe Bleu des Causses, Valdeon, Cabrales, the really pungent ones. A bleu that's mild, or even really creamy, just doesn't speak to me the same way as the more wham! pow! bleus do. What other bleus do you all think I might like?

I'm not too sure about the "ignorant yuppies" part. I have the impression that a lot of people there are a) UW students, b) UW grad students, c) UW faculty, d) people like me.

Ok, I've come to the conclusion that when you're living in Seattle, you're probably going to want to shop at Whole Foods. It's expensive, but I think it's going to come close to the quality and variety you're used to, but under one roof. Not that you won't shop other places for specialty items, but save your pennies, cuz I'm pretty sure you're going to become a Whole Foods junkie.

Even though I'm late, I'm glad to see you blogging again, Kris. I have to say that your Japan meals look a zillion times better to me than your US meals, but it's fascinating as a comparison. I lived in Columbus for a few (miserable) years, and the CAM store there was my foodie salvation. Pocky, the new universal language.

That's an extreme close-up, and it's a humid day. Also, I probably put more sugar than was strictly necessary on top. Lumpy piles, lipstick on a pig, yeah, I can take it all without shame!

K8, I did, of course, tap the sugar through a strainer. Can't tell, huh?

Sometimes, all you can do is all you can do. I followed all of your advice to 10x the top. I spent I don't want to admit how much time cutting out a stencil of a currant cluster to stencil on top, only to discover that there wasn't enough contrast with the meringue for the image to make sense. I trimmed the meringue with scissors - great suggestion, etalanian! I wanted to use a doily, but couldn't find any, thereby revealing myself to be a total amateur. I loved the idea of ribbon, but perversely insisted on making my ribbon from marzipan. For your part in this creation, have a bite. Here, have the whole thing!

Since we're usually seeing Mt. Baker from the south, it's nice to get it from your perspective. I can't believe that even you guys have semi-local corn already. I am desperate for corn, and haven't seen anything from within 300 miles so far this year. I'll be up in Vancouver this weekend, and might have to resort to eating some there.

Ok, now that I've gathered a ton of good advice here (including some hilarious words from one member who chose to email a comment to the effect of "quit trying to add lipstick to a pig") I will tackle the rest of the cakes this morning. I'm still hoping to find a way to leave a little currant showing at the sides, like a truth-window, but I'm starting to think that's not possible. I'll post the final result later this morning. Thanks so much for all your support!

Right. And I keep forgetting to ask - will a marzipan wrap freeze, or would I have to do it after they thaw, then keep at room temp (suboptimal in terms of timing)?

I don't have acetate, and don't know how to make ribbon. Is that modeling chocolate? It's corn syrup and chocolate, right? I have some good white chocolate - but then, why wouldn't I just try some sort of ribbon effect with the marzipan? It's not just me. Even my husband says they're "not pretty." Well, he likes the green marzipan one. I do get it, though, that everybody says I need to dust with powdered sugar!