BobJones

Thanks for all the suggestions. I had never heard of 3P Meats, but I checked their web site and it looks great. I just hope they're open after Xmas as I need the duck for New Years. I never tried Muscovy Duck. Is it better or just different from the usual ducks you would get aroung here?

Anyone know a good place to buy fresh duck breasts? I'd like to try Muscovy but I'll take anything. Preference is West Van, North van or Vancouver. Thanks

I recently had an appetizer dish at Bacchus at the Wedgewood Hotel in Vancouver which was a Chicken Liver and Foie Gras pate. It was in an individual ramekin and had a "creme brulee" topping. I assume they made the pate, put it in the ramekin, sprinkled on sugar and torched it. Served with a pear & sultana chutney. I want to try and reproduce it. I'm guessing I'll make a chopped chicken liver recipe (which I have), blend in some foir gras pate (from a tin), and then sprinkle sugar on it and torch. Are any of my ideas wrong? Could I do anything better? Thanks

Sarah, Keep up the good work. I'm awaiting the final results with much anticipation. Eliot

I tried David Lebovitz's suggestions and baked a batch of muffins from the recipe in Nancy Silverton's Pastries from the La Brea. It was closer to what I'm looking for but still not moist and sticky enough. Sarah Phillips has kindly volunteered to do some experimenting next week. The quest continues....

Dear Sarah, Thank you for all the effort you're expending. I'm glad you know and like what I'm talking about so you can get some benefit from your hard work. From your analysis of the muffins in California its obvious I wouldn't have a chance of coming close to what you could discover. I await the results of your research with bated breath. Thanks again, Eliot

Sarah, Thank you for the recipe. I tried it last night and they were very light and tasty. ....but...... not quite what I was looking for. The bran muffins I buy are much darker (chocolate brown) and almost sticky. I'm not sure if I'm describing them properly. I found this photo on the web which sort of looks right. (Not the bakery where I buy mine) The ones I buy are maybe just a little darker. Bran Muffin Picture Thanks for your help.

Thanks. I'll give it a try.

I've tried a few. This is one but I increased the molasses to almost 1/2 cup and used more raisins: 3 Tbl butter 1/4 c molasses 1 egg 1 c bran cereal 3/4 c buttermilk 1 c all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 c raisins Thnaks for any help you can give me.

Hi. I've been trying to make bran muffins just like the ones I've bought from my favourite baker (Savary island Pies - West Vancouver). Mine are just okay out of the oven, but become dry as they cool down. The ones I buy are moist and tasty for a day or two. I've tried adding sour cream and I've tried increasing the quantity of molasses. Is there a secret I'm missing? I notice that mine also don't have a high dome like the ones I buy but that not such a big deal. Thanks