Abra

So is what you can buy frozen called zhi ma hu? I'm sure that if they exist frozen, Uwajimaya will have them, if only I know what to look for. Today someone sent me a recipe that appeared in the March 1 Los Angeles Times - a layered green tea and black sesame cheesecake. It looks just delicious, not that I'll be making it any time soon, but I wanted to point other black sesame lovers to the recipe. You have to register to see it, but registration is free. If anyone makes it, please let me know (Ling, this looks like you!)

I've been thinking bacon, too. But last night I made a fabulous Carbonara with some Armandino Batali-cured guanciale, so that's on my mind too. And that lop yuk looks beyond delicious! Chris, did you ever re-do the recipe to include a brining step? I'm off to the market to talk with my butcher about pork bellies. I know to ask for skin on, and I thought I saw "ribs on" too in the book, but I don't see them in anyone's photos. Is that a problem?

Hurray, I finally have the book and have begun my dive toward the Divine Meat Pool. I'm trying to decide what to make first, what to order in the way of cures, and all thet. I'm wading through this thread at the same time I'm reading the book, but if anyone has a suggestion for the perfect first project, I'm all ears!

Well, I have to admit that the oil, with some juices still in, got left out overnight, so I ended up tossing it. It was a waste, that's for sure. I'm sure yours is more correct, with the white beans. But I love all of the Rancho Gordo beans, and didn't have any white ones, plus I had some homemade chicken stock that needed using, so my beans were a bit deviant. I did flavor them otherwise according to the recipe, at least.

I also had the stuff for the Friese Dumkes, so that's what I made. Unfortunately, I rolled them too thin, only about 1/2 cm, and my husband pronounced them "not quite sweet enough," so I did a little tweak. Here they are, frosted with a bit of left over caramel sauce I had from making gingerbread pudding, added to some icing sugar with a little cream, then sprinkled with pearl sugar. Gilding the lily, to be sure, but it's really yummy.

Klary, we just saw that exact pan in the "lutefisk store" on saturday and I thought of you. Perfect timing! They have a lot of other stuff with your name on it too. Those Weesper moppen, could you do them with not-blanched almonds, or would that be weird? I need to make some cookies for chorale tonight, and I have only whole almonds in the house. Of course, I can go to the store, but I just thought I'd ask. Oh yeah, I have ground almond meal too, if you think that texture would work.

For those of you that might find yourselves with leftover pudding, I'm here to report that just the pudding with a good drizzle of heavy cream makes a delicious and rapture-inducing breakfast.

Mmmm, pork and ginger stock, Chinese sausage, some TJ's potstickers, some baby bok choy.... Cool that you'll be here soon. Did you know Chufi's coming in September?

Hey, welcome to the PNW! Portland is a really nice town and full of good food. When will you arrive?

There's a little dim sum dessert bun that's filled with a black sesame paste. I swoon over them, and wish I knew what they're called so I could search out a recipe.

Made exactly according to Neil's emailed recipe we have the pudding, caramel sauce, and ginger and pumpkin ice creams. Oh, wait, I did salt the caramel sauce, to good effect. The only thing I'd change next time is the ginger ice cream. Both of the ice cream recipes contain cornstarch, not a usual home ice cream ingedient. In the pumpkin, I didn't notice it, but the ginger ice cream also contains egg whites. Somehow, between the two, the mouth feel is weird to me. The flavor was gorgeous, though, and my guests were divided on whether the mouth feel was an issue. I think the home cook can safely omit the cornstarch from both of the ice creams, since they're sure to get eaten right up. Thank you, Neil, for this wonderful dessert suite!

The masala eggs were on the menu, I just asked for extra spicy with pickle. They had 2-3 breakfast dishes on the menu. Oyama anything, of course.

Here's the Pork Coddled in Olive Oil with Tuscan Beans and Arugula. I used the splendid Rancho Gordo Ojo de Cabro beans, and it was an awesome dish. Gratuitous wine shot thrown in, just because it was delicious and a lovely match, and a pretty picture.

Here's the delicious Walnut Tart from Masseube The dough, as advertised, is finicky to work with, and I didn't exactly get the "wavy" effect Paula describes for the top dough, but it was a fabulous treat. And leftovers make a great breakfast food.

With the duck fat and cream in these, you won't need to moisturize! I know it's a silly name, but these are actually very good. I think Eva should be the first to try them!

Jamie's Velvet Thighs Serves 4 as Main Dish. Dedicated to JamieMaw, to thank him for his gift of a jar of the delicious Mission Hill Plum and Pinot Sauce, and named for the velveting technique borrowed from Chinese cuisine. 6 large boneless skinless chicken thighs 4 egg whites 2 T cornstarch 3 T duck fat 1 c Mission Hill Plum and Pinot Sauce 1/2 c heavy cream salt and pepper Using a fork, beat the egg whites lightly with the cornstarch. Drop in chicken thighs and mix well with hands to coat chicken. Let rest for 30 minutes. Heat duck fat in a large skillet until very hot (don't use nonstick!). Drop in chicken pieces, season the side facing up, and let them cook over a medium-low heat. The chicken will stick to the pan, but cook until bottom side is golden brown. Turn chicken, scraping up the stuck golden bits. Cook like this, turning and scraping occasionally, for 15-20 minutes. Pour the plum sauce over the chicken, turning gently to coat chicken evenly. When the coating has absorbed the sauce, pour the cream evenly over all. Cook, turning, until chicken is done through and crispy golden. Adjust seasoning. Made like this, the chicken is just slightly spicy. Increase the amount of plum sauce for a spicier dish. NOTES : Use the very best chicken you can get. Keywords: Main Dish, Easy, Chicken, Hot and Spicy ( RG1640 )

When we were up in Vancouver last month, JamieMaw kindly gave us a jar of the above-mentioned elixir. Tonight I used it in dead-simple funky fusion recipe that was worth sharing with you and dedicating to the esteemed Mr Maw. At Daddy-A's request, the recipe itself now resides here in Recipe Gullet for posterity. A veritable study in brown, isn't it? Hey, brown is a color too! Jamie's Velvet Thighs with roasted cauliflower and freekeh with onion confit stirred in.

If you like spicy breakfast food, and I do, Rubina made me some excellent masala eggs. It's not exactly called that on the menu, but I just asked for extra spicy with pickle, and got a giant plate of spiciness. Just right! They are too expensive, though, I totally agree.

It's been a lovely blog, Megan, and like the others, I echo the general amazement at your level of sophistication and energy in matters foodie. Thanks so much for all your efforts this week. It's been a blast.

But have you noticed how the Roasted Garlic Salsa (in a jar) has disappeared? The last time I was in the staff said it was discontinued. That is so weird - I've been buying it at one TJ's or another for over 10 years! Speak up in the store if you miss it too, and maybe they'll bring it back. Personally I'm glad the Capitol Hill store is open (even with its execrable parking garage) because it's now the closest one to the ferry.

Starwich! And beam me out to Java Girl, please. That looks incredibly inviting. I eat fridge-cleaning salad too, and it's one of my favorites. Although in cold weather I usually make fridge-cleaning soup.

I got an order of cheese from iGourmet today with some special stuff I had ordered for a cheese plate. One cheese I ordered especially for its description: "Le Marechal is a raw cow's milk cheese produced in small batches in the town of Corcelles-aux-Payernes. Aged for 5 months, at the beginning of the third month the cheese is rubbed with Herbes de Provence (a blend of thyme, oregano and other country herbs) giving it a beautiful appearance and a wickedly spicy flavor. We were surprised by how strongly the herb flavor penetrates the rind, imparting their rustic flavor on the cheese. Reminiscent of Gruyere and Tete de Moine, Le Marechal is a new cheese that belongs among the classics." We opened it today for a sample, looked at each other in amazement, and both said "it tastes like..." Oh dear. How shall I put this? What's a five letter term of affection for a cat that's not kitty? I'm going to serve it anyway, as it's actually delicious, in a special way, but I'm somewhat at a loss as to how to introduce it to my guests!

Holy smokes girl, that was an epic blogging odyssey! Were you on foot for all of that? What a lot of beautiful food you managed to see in just one day. And now please excuse me while I go see if we have anything chocolate in the house. If you're not completely cured, try this garlic soup. I swear, it cures all ailments.

I'm going to try something new with my press tomorrow. I made some mashed potatoes tonight that are now chilling. Tomorrow I'm going to add a bit of stuff to them and try to press them into one of the more forgiving shapes, then spritz them with olive oil and put them in a very hot oven, to see if I can get golden potato shapes. Weird, eh? Retro.

Hurray, I get to go to Fork for the first time on Friday night. I see above that there isn't a bar, but I also see a reference to getting a drink. My guests love martinis - could one be had at Fork, or should I take them somewhere else first?