kitwilliams

Thought the "wink" ( ) at the end of my post would warn everyone to take what I said with a grain of salt! And you're right, Dave, several sets of measuring spoons will always come in handy for those nearly weightless ingredients. But I DO wish they'd offer us the weight option in all our cook books. Check out the scales at KitchenScales.com

Awww, you guys, you've fallen for the scam and are perpetuating my most grievous pet peeve. You see, the manufacturers of all these measuring utensils have been buying off our beloved cookbook writers here in the US for years. They have paid good money for their souls so that they would never use weight measurements in their books which would make the kitchen scale the only measuring utensil necessary (with the exception of your pyrex liquid measures which are great for a myriad of uses), hence all dry measure cups and measuring spoons would be rendered useless.

Don't laugh at me until you try them, but the Carnitas Street Tacos available at the Rubio's chain are damn good. Little corn tortillas (just one -- two would just be too much tortilla for these little three or four-bite treats), flavorful pork with lots of crispy edges (well, they were yesterday), cilantro and onions. If you aren't near something more authentic and are near a Rubio's Baja Grill and in need of a carnitas fix, give 'em a try! Edited to say, sorry, didn't realize this was a Pacific Northwest thread and I don't know if you have Rubio's in your neck of the woods!

That being said (and soooo beautifully, Neil!), I sell 'em for seventy-five bucks a pop. A tip for those of you who like a beautifully rustic-looking buche (with a political statement thrown in) I decorate mine with meringue mushrooms and the peaceful olive branch. They look lovely.

Your description sounds spot on, Amuse. Think I'll give it a try and see if it lives up to the original. I won't be eating it with Wensleydale though. Some people in the town of the same name were once rude to me. I've boycotted the stuff ever since. I'm sure I showed them! Could anyone post the recipe? Thanks.

I have a few of their cute little tins from past trips to Grasmere. One most go there, park the car and simply follow your nose. The aroma from the bakery permeates the air for miles around. Well, perhaps I exaggerate but it doesn't get much better than Grasmere Gingerbread and a hot cuppa in which to dunk it on a chilly day (as you can tell from the dunking note, this is not your American, cake-like gingerbread.

If you're in Palms, you'll not be far from John O'Groats on Pico Blvd. near Rancho Park Golf Course. Awesome breakfasts. Get there early or be prepared for a wait.

I was drooling as he was pouring the jam over that cake. I make a similar almond cake and am planning on trying his embellishments!!! And can't agree with you more about the man himself. He'd be one of the invitees to my dream dinner party...

Thanks, Redsugar. I found this recipe online too and although I'd like to think I had the idea for the ginger snap crust (because it was the best part), I know I didn't. And I don't recall the lime in the filling either however I think it would be an excellent addition. So my vote is for Lime-Persimmon-Gingersnap-Chiffon PIE!

I once made a Persimmon Chiffon Pie with a ginger snap crust. Looked through my file of clippings and can't find it. Think it was in the LA Times a few years ago. Mellow in flavor, but the combination of that ginger snap crust with the fluffy filling was pretty damn good. One of those pies where you wish there was more crust.

While the above recipes make a fabulous product (actually, this oatcake is specifically credited to North Staffordshire), it is very much like a crepe made hearty and sturdy with oat flour and leavened with a touch of yeast. The proverbial "they" say that every culture has its flatbread. This must be the British Midlands version. Oatcakes are delicious and usually filled with bacon, sausage, egg, cheese, mushrooms and brown sauce or variations thereof, or just a slathering of butter and jam for a sweet treat. I once visited North Staffordshire for the sole purpose of learning a bit about oatcakes. Little did I realize that I would wind up on both BBC radio and the BBC Midlands News because of my little venture. Neither of these are the "cookie" for which Tacomabaker is searching. But I highly recommend North Staffordshire Oatcakes and visiting The Potteries in order to sample the real thing. Go to Hamil's Oatcakes in Stoke-on-Trent and order The Whopper with your choice of fillings. Another great shop is Glenn & Sue's. I particularly liked their Pikelets, a slightly thicker, slightly sweeter version of the oatcake -- great with butter and jam. Tell them Kit sent you -- it's been a few years so remind them that I'm the American woman who came through with BBC roving reporter, Terry, about seven years ago! What a terrific day that was... think I'll go whip up some oatcakes! So simple and good for you (very low fat) until you fill them with all the good stuff!

I first learned this technique in Nancy Silverton's Peanut Butter Sandwich Cookies (she calls them something else) in her Sandwich cookbook. Must admit that they are my favorite peanut butter cookies ever. Since then, I've toasted my oatmeal in melted butter for my oatmeal cookies and although they aren't perfect yet, I'm liking the results.

Yotan Ottolenghi (chef/owner) has a fabulous place -- I ate at the Notting Hill locale earlier this year. Stunning food set off beautifully by the decor. Yotan is a talented man with wonderful vision of his own and I give him all the credit in the world, but if people are going to compare him with others, it should be pointed out that his work has been influenced by his years working for Gail Stevens at Baker & Spice. (I must divulge that both he and Gail Stevens are friends of mine and I hope everyone frequents both of their establishments!)

Easy solution: Buy the Strauss Family yogurt. Line a strainer with cheesecloth. Fill with yogurt. Cover. Set over a bowl. Refrigerate overnight. Voila: Greek yogurt. Add your swirl of honey and you're in business.

I'm with lalala: tartetatintartetatintartetatintartetatintartetatintartetatintartetatintartetatintartetatin tartetatintartetatintartetatintartetatintartetatintartetatintartetatintartetatintartetatin tartetatintartetatintartetatintartetatintartetatintartetatintartetatintartetatintartetatin tartetatintartetatintartetatintartetatintartetatintartetatintartetatintartetatintartetatin tartetatintartetatintartetatintartetatintartetatintartetatintartetatintartetatintartetatin tartetatintartetatintartetatintartetatintartetatintartetatintartetatintartetatintartetatin tartetatintartetatintartetatintartetatintartetatintartetatintartetatintartetatintartetatin tartetatintartetatintartetatintartetatintartetatintartetatintartetatin

I'd truly appreciate it, Franci, if you could have a go at translating your recipe and posting it here! I tried the recipe in Home Baking recently (a visually beautiful book with recipes for traditional home baked goods from around the world -- I've only tried a couple of recipes but the Ukrainian Honey Cake is quite yummy) but the custard for the Pasteis de Nata was far, far, far too stiff.

You are so right, Squeat. I've been eating tomato sandwiches for two weeks now. Gorgeous, sweet, meaty beefsteak tomatoes on mayo covered Oroweat Honey Wheat Berry Bread (before you pounce on me, try it). Sprinkling of salt. Awesome. The only thing that improves on the above is spreading one side of the bread with leftover duck fat in which you just cooked a foie gras. OhMyGod!

We have The Fish Guy at the Long Beach Farmers Markets (damn, what is his name?) -- don't know if he or anyone like him frequents the SM or LA markets. But I've also had great luck at Wild Oats in LB, so if there is one near you, I'd give them a try as well.

was just looking at a vietnamese bread pudding made with coconut milk and bananas. a little caramel or bourbon sauce? yum.

where in california are you, mike?

Count me in for a pie potluck!

Does El Sombrero still exist in Juneau? I worked on the ships of Princess Cruises up there in (gulp) 1979 and we'd always get a group of the few Americans who worked on board (I think there were fifteen of us on a ship with three hundred crew members) and head to El Sombrero every Monday night. Remember it ever so fondly...pretty traditional American Mexican food but it tasted soooo good after the same grub, week after week, in the crew mess. I just Googled it and it is still there. As is Bullwinkle's Pizza where we'd order a couple of pies and I'd get a pitcher of root beer (I'd share). Fiddlehead was there too and we'd get pastries to take back to the ship. As is the Red Dog Saloon where my boyfriend and I would leave letters for each other when we were working on different ships... Sorry I can't recommend anything more upscale. And never had breakfast in Juneau as we always arrived after noon. But we had great pancakes in Sitka, Ketchikan and Skagway! Have fun, Muffin!

Well, if "Victoria" includes Victoria Coach Station, walk up Elizabeth Street to the newest Baker & Spice. Probably not as "quick" a bite as you need. Certainly not an inexpensive bite. But very delicious. Sit at The Table (last time I did so, Nigella Lawson walked by).

How about several simple lemon dacquoise? You can freeze them so they'll survive the trip. What kind of heat are we talking here (meaning outside temperature or in other words, where's the party?). You can bake off a bunch of meringue discs, you can do nut and nutless versions, you don't have to do lemon but also coffee or chocolate or one of each. Lemon just happens to be my favorite for a light and luscious dessert. Make your buttercream ahead of time. Might work for you.

Where are you located, Flossie? In the UK, red, white and black currants are used fresh...I suppose there are different types.