A Patric

Oh, I just noticed that one of the recipes that I linked to above includes chopped almonds, so that answers my nut question. Well, I just started my own fruit tonight. One bottle of Port (26 oz), one of spiced rum (26 oz), two tsp freshly ground cinnamon (the good light-brown mexican kind, not the hard dark stuff), 1 tsp freshly ground cloves, and 1 tsp lemon essence. I used four pounds of dried fruits including: cherries, mangoes, prunes, raisins, golden raisins, and pineapple. It is all sitting in a nice big glass jar on the counter until I can be sure that the fruit won't expand too much, and then into the liquor cabinet it'll go for a few months. I noticed that of the three recipes I linked to above, they are all pretty much the same with the exception of one item. One of them calls for 1 tsp of baking powder, while the others call for 4 tsp. Considering that otherwise the recipes are pretty much identical, that is kind of odd. I did notice that the one with less baking powder starts at a higher temp before dropping to 250 F like the others. Perhaps this makes a difference. I seem to recall Shirley Corriher talking about insane amounts of baking powder being added to recipes at times and how to spot when something just isn't right. I'll have to re-read that section. I'll also be interested to see how much baking powder Hummingbirdkiss's recipe calls for. It'd be nice if we could get a few more people making the cake to compare results. Lindacakes: When you age your cake, do you wrap it in foil? a rum-soaked cloth? something else entirely? Also, do you age it in the pantry, or the fridge? Thanks for the tips!

Do you ever add nuts? I can imagine adding some ground up nuts of some sort, maybe pistachios, for flavor and texture. I have only found one reference to nuts in black cake online here: http://oletalk.tripod.com/kitchen.html It doesn't mention what type of nuts, but says that not everyone likes the cake with nuts in it. Any thoughts?

Is anyone adding any dried tropical fruits to the mix aside from pineapple, such as mango or papaya? Also, I have seen the words "dried berries." What berries have people tried? Cranberries, blueberries, strawberries, currants? Finally, in an effort to learn about how the cake has traditionally been made, what countries have been most traditionally active in making this type of cake? Would Trinidad be the main one? I found this: http://www.inmamaskitchen.com/RECIPES/RECI...dblackcake.html It includes figs and mentions "carmelizing sugar," which I assume is the browning. Here is a similar one with some nice photos at the bottom of the recipe and a little conversation below that about whether to puree the fruit or leave it in chunks: http://www.trinigourmet.com/index.php/trinidad-black-cake/ Black cake is also listed in the Wiki listing for Trinidad. All of this leads me to ask if anyone has come across this book before: http://www.amazon.com/exec/obidos/tg/detai...KX0DER&v=glance As I was looking at various travel books for Trinidad a while back, I stumbled across it. It seems that quite a few people have reviewed it favorably. Hopefully I haven't watered down the thread with my millions of questions. Best, Alan

Hello all,<br> <br> Things are going well here and I can now say for sure that when the first bars are released there will be at least 4 bars and three origins. However, cacao sourcing has been going well, so depending upon time, I may be able to add one more origin and bar to that list. At any rate, if anyone wishes to know a little more about what I am doing from an outside source, there is a recently published local article about Patric Chocolate here:<br> http://www.showmesports.com/2007/Mar/20070324Busi005.asp <br> <br> Also, for anyone who hasn't yet seen the "Bar Release" mailing list through which I will send out a message announcing the release of the Patric Chocolate line of bars, I have found a way to paste the sign-up box below using html code. Just enter your e-mail address.<br> <br> Best,<br> <br> Alan<br> <br> <div align="left"> <div style="width:380"> <form name="ccoptin" action="http://eaui.constantcontact.com/d.jsp" target="_blank" method="post" style="margin-bottom:3;"> <font face="Arial, Helvetica, sans-serif" color="#000000"> <font size="1"><b><font size="2">Please notify me as soon as Patric Chocolate is available:</font></b></font> </font><br> <input type="text" name="ea" size="20" value="" style="font-family:Verdana,Geneva,Arial,Helvetica,sans-serif; font-size:10px; border:1px solid #999999;"> <input type="submit" name="go" value="GO" class="submit" style="font-family:Verdana,Arial,Helvetica,sans-serif; font-size:10px;"> <input type="hidden" name="m" value="1101548882905"> <input type="hidden" name="p" value="oi"> </form> </div> </div> <div align="left"> <a href="http://www.constantcontact.com/safesubscribe.jsp" target="_blank"><img src="http://img.constantcontact.com/ui/images1/safe_subscribe_logo.gif" border="0" width="168" height="14" alt="" vspace="5"/></a> </div>

Hi All, I finally got to try Hayward's beef burnt ends, and I have to say they were really excellent; not as good as mine of course but damn good. In fact, they were so much better than what I had tried at Jack Stack, that it put that mediocre restaurant to shame. Plus, the service was much better, and the environment was a lot more relaxed. A great place!

Emily, I use the recipes for the boiron purees (even if I make my own purees). Click here ← Hi Kerry, Do you use a refractometer, and if so, is there one type that you would recommend over others?

I agree, my best meal there so far was breakfast, and it was absolutely excellent. I also had chorizo and eggs and loved them. However, I didn't have the chilaquiles, so I'll have to try them next time I'm there. I agree that great chilaquiles are amazing, and the key is in the sauce, so I can believe that theirs are good since they make their own sauces. Oh, and I had forgotten about their potatoes...they are some of the best I've ever had. I'll have to go back soon.

Well, since no one has responded so far, let me add that I am not set on US-made pate de fruit, but I just figured that it would be easier to get ahold of and a bit less expensive. However, if there are French brands being imported into the US that are excellent, then I would be interested in knowing about them too. Best, Alan

I didn't think it would be much, but after receiving a $5 off coupon, I tried Joey's Seafood, the new chain in town. Result: It wasn't much...well at least in terms of quality, because the cost was actually too much. I will say though that service was excellent, the meals were served promptly, and the food was hot, so it wasn't all bad, just not worth the price.

Hello all, For all of you who have experience making (and eating) pate de fruit, and know the difference between excellent quality and sub-par products, I am wondering if you can steer me toward a few companies in the US that make some of the best pate de fruit and ship it nationwide? I truly understand that one must pay for the highest quality items, and I am willing to do so, but no "Nokas" of the pate de fruit world please. Thank you in advance for your help!

If I had to recommend one "ethnic" place it would be Taj Mahal indian restaurant. Not only is it very good for Indian food, but it is one of the best restaurants in town. However, service is almost always very, very, very slow, so make sure you have the time if you go. Also, the food is not cheap, though it is fully worth every penny. Finally, I wouldn't recommend their buffet, the spices are toned down and the richness of certain dishes is reduced. If you go, ordering off the menu is a must. Secondarily, for ethnic food, I would recommend Chinese Wok Express. The atmosphere is not great, but the prices are very reasonable, and the Pho, non-fried spring rolls, and other items off of the Vietnamese menu (not the Chinese one necessarily) are excellent. They only accept cash, so be prepared. Off topic slightly, I tried the middle eastern restaurant Casablanca for the first time last night, and I was really not impressed. It was expensive, the pita was out of a bag, they admitted that the falafel was from a mix so I didn't order it, the hummus was flavorless, the rice was bland, and the beef that I had was dry and without character. It could have been worse, but still I won't be going back.

Any good meals lately? Cherryhill Brasserie is on my short list of places to eat at. I recently had some food from Bangkok Gardens for the first time since the grand opening of their new location and over 50% of the food was quite bad, especially when compared to their former standard of quality. I also recently at at Chinese Wok Express again, this time having the Pho with beef, chicken, and some type of sausage I think. It was excellent! My wife was also very happy with her meal. Choosing dishes off of the Vietnamese menu is definitely the key. We stopped by the old Korean restaurant (I think it used to me Mandarin Express), which is now called Jingo's or something of that nature. I grabbed a menu to look at and we didn't stay. The food really looks like the run-of-the-mill midwestern Chinese cuisine, and nothing struck me as interesting. Finally, we have tried out House of Chow two times now, and both times we have both been very pleased. It hasn't blown me away, but compared to other Chinese restaurants, it has been excellent. Note: we have only ordered off of the "authentic" previously "secret" menu. Anyway, anyone have any good Columbia experiences to share?

I have just been doing a little reading on-line and it looks like Saran Wrap is actually made from polyvinyl chloride and that apparently this material does breathe slightly. That said, it makes me wonder whether to trust my memory, and since I can't find any comments in McGee's book, it makes me wonder if he is the one that said what I think that I read. If anyone is interested, here is one of the sites that I have been looking at that seems to give a decent idea of the different types of plastics used in food-safe containers. http://virtualweberbullet.com/plastics.html look about 1/3 of the way down

Hi All, I believe that I recall Harold McGee talking about storage of something or the other in his masterpiece: "On Food and Cooking," and he mentioned that Saran, or the like, was the best type of plastic wrap to use because it was manufactured from a material that did not allow oxygen to pass through it, unlike other plastic wraps apparently. I am wondering what this type of material is (common and/or scientific name), and whether there are also food-storage bags made out of it. This should minimize flavor deterioration due to oxidation. Secondarily, I'm wondering if this material, whatever it may be, is free from components that make the food taste like plastic? Perhaps these components are "plasticizers," but I am not sure if that is really the case. I guess what I am trying to find is a food storage bag that not only is pretty air-tight (though not necessarily vacuumed), but also does not make the food taste like plastic. What type of material am I looking for, and what brand name would I find it under? As for what I'm not looking for, Ziplock bags have a very clear "plasticky" smell and flavor that they impart to the food, and hat I find distasteful. Any thoughts? Thanks in advance!

Hi Robert, Thank you for the interest. I will be releasing a number of single-origin bars, and you can expect a variety of cacao percentages. Not to be too secretive, but I would like to wait until the bars are available before I make the origin countries known. As for blended bars, I will not be releasing any in the beginning. However, I am very interested in blends, and it is just a matter of time before I start working on adding one or two to the Patric Chocolate line. Best, Alan McClure Patric Chocolate Find out when Patric Chocolate is available. Join the Patric Chocolate mailing list with two clicks: Click

Hi all, Just a note for anyone who is interested; there is a mailing list on the Patric Chocolate website now: http://www.patric-chocolate.com/chocolate.htm Anyone who is interested in receiving an e-mail announcing the release of the Patric Chocolate line of bars can sign up for this purpose. You also have a personal promise of mine that you will receive no spam. Very Best, Alan McClure Patric Chocolate

Had Mexican breakfast at El Rodeo. It was excellent, though the tortillas were not home-made as far as I could tell. They were pretty perfectly round, and were not particularly flavorful. I'll have to ask them about this soon.

Why not make a batch of each and see how the texture and flavor of the sausage is altered by using pork instead of lamb fat?

Exactly! I recommend their Vietnamese but not their Chinese. Anyway, regarding cleanliness, I always check the health department profile of restaurants I eat at, usually before hand. Most times their aren't major problems, but every now and then... Here is the website where you can find the last health inspection of every restaurant in Columbia: http://www.gocolumbiamo.com/webapps/cfform...inspections.cfm That should make you feel better (or worse) about some places. To change the subject again, I'll have to try Jason's, but until then "The Scoop Frozen Custard Shoppe" is my favorite in Columbia.

Good to hear! I'm glad that they are finally doing the home-made tortillas too. I agree that their beans are excellent, and just thinking about them makes me want to go back soon. In the mean time I tried the new place off of Paris road that is also a Mexican grocery, and was not very satisfied. They seem to have a lot of authentic trappings, but the food was really nothing special at all. That is the second time that I've had just average food there, so I doubt I'll be returning. Taqueria El Rodeo it is from now on!

Hi all, For that coddled pork, do you rinse and pat dry the pork before cooking it in the oil, or do you leave the salt, herbes and spices on the pork? Thanks!

An update based on my recent experiences: Hamburgers: Booche's Thai: Bangkok Gardens Vietnamese: Chinese Wok Express Japanese: Sake Steak: CC's City Broiler Bar Food: Flatbranch High-End Dining Misc: Sycamore Breakfast: Uprise Bread: Uprise Indian: Taj Mahal Desserts: Flatbranch (that stout brownie sundae is amazing) Ice Cream/Frozen Custard: The Scoop Frozen Custard Shoppe Mexican: Taqueria El Rodeo Chinese: House of Chow Sandwiches: Pizza: French: BBQ: Mediterranean/Greek/Middle-Eastern: Italian: Spanish: Southern/Soulfood: Cajun: Seafood: South American Misc:

I just tried "House of Chow" for the first time. I never was interested in trying it due to its name, but actually, it is now my favorite Chinese restaurant in Columbia, with others falling far behind. I've tried Q's and Okii Mama's, as well as a few others, and didn't find any of them good. House of Chow on the other hand had great ambiance, great service, and everything that we ordered (all off of the "authentic Chinese dishes" section) was excellent. I like Chinese Wok Express quite a bit too, but only eat the Vietnamese menu items, and so am not considering it a Chinese restaurant for that reason. Also, on an unrelated note, has anyone eaten at Nikai Grill? Is it middle-eastern? How does it compare to the International Cafe and Casablanca?

If I had to choose between lime zest and kaffir lime leaves, I'd go the lime leaves route. Also, I have made "Thai-style" sausages, and the lemongrass is not a problem. You simply have to grind it as finely as possible. Also, use the softest pieces. Then again, if you are one of those people who have textural issues with food (like my brother, who won't even eat nuts ), then maybe stick with the lemon zest for the lemon grass. Regarding the fish sauce, I used it more for seasoning than for liquid. Of course it adds liquid, but I'd recommend, as Ron noted, using mostly water. A few more things that you may or may not wish to add: shallots (fresh or fried and dried) shrimp paste (also salty) Good luck!

I also vote for the mini pork tenderloin sandwiches for Indiana. You can't beat that unless you want to make little cubes of corn mush. (only a joke by the way). I have family from Indiana and their love of pork tenderloin sandwiches is well known.