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  1. Nick Malgieri has a good recipe with detailed instructions in the Nov/Dec 1994 issue of the Cook’s Illustrated.
  2. Have you heard of Turon? If you live in Toronto you can order them from a place on the Queensway. I always serve them for concert intermission. Here is a link: http://www.marketmanila.com/archives/turon
  3. Apicio


    Yes, and they were also used for present and rice from the previous harvest was called aged rice. I had dinner at a Chinese-Japanese restaurant in Curitiba recently where they served Brazilian rice so desiring a bowl of rice that’s closer to what we have here in Toronto Chinese restaurants, i.e. rice that hold together, I asked for Japanese Rice whereupon they served me exactly the same Brazilian rice but in a Japanese laquer bowl.
  4. I have noticed that attempts by a lot of participants in this board run into problems for the simple reason that passionate amateurs that they may be are attempting recipes that they simply are not technically ready for, their skill level not having reached the level required by the recipes. It results in far-fetched substitutions, poor adjustments in timing and temperature, total bewilderment in mending minor failures all of which no amount of expert advice but only more practice and experiece can remedy. Making pâte feuilletée when you have not even baked muffins is equivalent to sitting
  5. I picked up a bottle from the LCBO accross Sherway Gardens right before Christmas 2004 and another a short distance away at Cloverdale Mall on the same morning.
  6. Rice is my main source of carbohydrate and until just recently that means white polished rice. Now I switch between brown long grain and brown short grain just to break the monotony. Brown basmati, Japanese type brown short grain and glutenous brown rice are all available where I live. There is also a premium brown which comes out right after the rice harvest (from California). In addition to taking longer to cook (I use a rice cooker and live it on for another half hour after it has automatically clicked to done) I find that it is also a lot chewier which means that it takes me longer t
  7. In Sondheim’s Sweeney Todd Mrs. Lovett says of one of her pies “this one is a flautist” and Sweeney Todd replies “that’s why it’s piping hot” and she retorts “you have to blow on it then.”
  8. Here is my final version of the dan tart crust. By mixing cake and all purpose flour in this version, I obtained a soft and malleable dough that can be rolled thin without breaking and also does not need as long rest periods. I increased the lard of the water dough to make it more tender and closer to the texture of the commercial dan tarts. The baking shells did not bubble and puffed out of shape in the oven and are very short although tasty to eat as is. I’m going to try filling them with my own custard mixture and baking them next time. 150 grams cake flour 150 grams all purpose flour
  9. I picked up 200 grams of Jamon Serrano from Spain at San Remo bakery, two blocks south of Evans on Royal York today. More expensive but much better than any prosciutto I have tasted hereabout. Something to savour while awaiting the approval of the much vaunted Jamon (Iberico) Jabugo.
  10. Sheetz, We'll get to the filling once we perfect the crust. I figure I will have to try a few more versions of the crust so I did not want to waste the filling. The result from Ling's recipe were inedible and went to the bin as soon as they cooled down. The most recent ones were delicious without any filling.
  11. Here is a progress report on my quest for acceptable dan tart crust. I tried Ling’s most recent recipe excluding the egg which I consider a red herring. The result was tasteless (lacking in sugar and salt) shrunken greasy crust, very much like over-handled pie crust. The cake flour in the water dough was just too fragile to withstand extrusion but I suspect that the proportion of the oil dough to the water dought might be right. So adjusting for all of these I came up with the following recipe: Oil dough 200 grams Cake flour 250 grams Lard Water dough 300 grams All purpose flour 150 g
  12. I learned how to make quindims in Brazil. Actually closer to Tocino del Cielo more than to Leche Flan, also baked in a bain-marie but mixed with finely grated coconut which floats to the top and gets caramelized by the heat. Also served upside down, the crust becoming a chewy base like bucayô.
  13. Here is a self-quote from a thread on Fresh Pork Hocks: If you can get access to the October 1997 issue of Gourmet magazine, on page 250 under Forbidden Pleasures, you will find a wonderful recipe for “Crackling Pork Shank.” The author of the article claimed that he was lured by a New York Times restaurant review of Maloney & Porcelli, in midtown Manhattan, wherein the critic praised a dish of crackling pork shank, “an enormous mound of tender pork wrapped in its own crisp skin and served on an aromatic bed of poppyseed-sprinkled sauerkraut.” I cook this to reward myself each time I get a
  14. Just to quickly test the proportion of liquid to flour of Ling’s recipe, I mixed 24 grams of cake flour and 15 grams of water and I obtained a fairly soft dough which with the addition of the lard and sugar can be usable. I don’t think the egg belongs to Part 2 since its addition will turn the dough into a crepe batter. Aside from the egg, the proportion of Part 1 and Part 2 appear to me to be correct although for easier handling this recipe should be doubled or even quadrupled. I have been following this thread although I have not actually tried any of the recipes because China town is only
  15. On a tangent, what is a "puttu steamer"?
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