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Another one to try is Palki in North Vancouver. It's my brother's favorite Indian restaurant.

I'm also not a fan of the Stilton Cheesecake because I found the flavour lacking. However, I love the rhubarb compote that comes with it and I thought it went very well with the bruleed top of the cheesecake. A thinner but wider cheesecake (more surface area for the caramel) with lots of the rhubarb would work for me. The recipe for the cheesecake is in epicurious.com if you ever have the urge to make it at home.

last night's dinner, today's breakfast and lunch: Homemade lasagne - fresh, homemade noodles, spicy italian sausage and mushroom 'bolognese,' and bechamel sauce.

The pictures of the seafood made me want to cry. I can't rememer the last time I saw fresh seafood. Even the catfish is usually frozen then thawed and labeled "fresh." And the prices here are higher. I didn't see your post until this afternoon, but I was laying in bed last night wishing for a fresh, whole dungeness crab that's all for me. My parents and I used to go to Ambleside Park in West Vancouver, set out a couple of traps, catch a couple of crabs, and go home immediately to cook and eat them. I like mine with a vinegar, garlic and hot sauce dipping sauce or plain. Yum!

Wow! I make and give several as gifts every year. I had no idea how much money I was saving. I make mine with the best chocolate I can find for the ganache and the filling includes mascarpone. They're already pricey for me to make, but people are disappointed when I don't make them. Plus, there's probably only one bakery here in town that is likely to make them and you would have to order far in advance. How much are croquembouche?

Send them to me! Curd, souffle, pound cake, creme brulee, and, my favorite, halved and scooped out with a spoon. I've also made a tart before using passion fruit juice.

Great pictures. Meat will definitely be on my menu tonight. Edit to add: Squeat, wait until closer to Christmas. Ronnie get lots of delicious freebies if last year was any indication.

So when is an eGullet person going to be one of the panelists? Any of the Chicago folk would be great.

Yogurt shake - fat free Stonyfield Farms plain yogurt, cranberry and blueberry juice, approx. 1/4 tsp of cinnamon. I'm trying to boost my immune system and lower my cholesterol. Percyn: you are very bad for my credit card. I've been trying very hard to limit my D'Artagnan purchases, but you are making it difficult

If you want plain gravy, buy some extra turkey wings and legs and roast them in a separate pan. You can then use those drippings for the gravy. Glenys has some of the best recipes for turkey and sides.

The kimchi chige would be perfect right now. It's raining and cold here in central Illinois. Great blog!

Not Eunny, but mine is made by Lodge and I bought it at either Target, Wal-Mart or K's Merchandise. I liked using mine for corn tortillas and pancakes.

Poor you! I spent 8 years of my life in nearby Houston. Great fishing but that's about it. Oh yeah, there's great powder for downhill skiing. I learned in Smithers.

Some thinly shaved bittersweet chocolate might not be bad. I could go for a touch of sweet to offset a very spicy chili. However, no chocolate chips for me. If they don't melt much, you get hard bits in chili and that's so wrong except maybe for some crunchy Fritos. If they do melt, I'm imagining ugly, slimy puddles.

I tried some interesting moon cakes last week. An acquaintance brought them from Taiwan. Mocha-flavored with bits of dried fruit. These were definitely not something I'd like to try again. I much prefer the more traditional ones with egg yolk. The other half of the moon cake box had something like Japanese sweet mochi filled with various flavored jams. The kids at the party loved those.

Terrific pictures as always. I'm starving now. The bamboo nampan reminds me of the sweets of my childhood in the Philippines. They were served similarly but were mostly flat cakes. My favorite was usually the one that was made up of different colored layers. We also have something like the kueh cocorot. I think most people eat it with coconut jam, but I like it with just a sprinkle of sugar. The donut things in the bottom left of the second set of pictures looks exactly like the donuts I was asking about last week.

Thanks for the quick reply. The kuih keria sounds right. I should have paid more attention to your foodblog, Shewie. This was definitely made with cassava/tapioca but fresh not flour. I think I'll experiment. It tastes quite a bit like the cassava mash that I make every now and then. I just don't shape it and fry.

I tried something this weekend that may or may not fit in the kuih category, but it was very good and I'm trying to figure out how to make it at home. They appeared to be made out of fresh cassava, grated coconut, coconut milk, and possibly other ingredients. They're fried and look exactly like an unglazed donut. I'm fairly sure it's Malaysian. The woman who made them is from Perak; unfortunately, she doesn't speak English and nobody could translate it for me very well. Anyone have any idea of what these are called and how to make them?

So what's in the future for the pigs feet?

All the food you have prepared, especially the breads, are gorgeous. I was inspired to bake a couple of wholewheat loaves today. Incidentally, the bread I made is from a book you recommended, Baking with Passion. Terrific book for a relatively slim volume for a baking book. Your guests are all very fortunate to have you as a host.

I had already typed one of the recipes out before I checked the postings, so here's the one based on the Silverton recipe. Oat Biscuits 1 cup plus 2 tablespoons AP flour ½ cup stone-ground whole-wheat flour 3 cups rolled oats 1 ½ teaspoons baking soda 1 ½ teaspoons salt 2 tablespoons light brown sugar 8 oz unsalted butter, frozen and cut into 1-inch cubes ½ cup plus 2 tablespoons buttermilk Combine flours, oats, baking soda, salt, and brown sugar in a mixer using the paddle attachment. Add the butter and mix on low until the consistency of fine meal. Make a well in the center, pour in the buttermilk and draw in the dry ingredients using one hand, mixing until combined. Turn the dough out on a lightly floured surface and knead a few times to gather into a ball. Wrap in plastic and chill until firm. Roll the dough out to a 1/8-inch thickness on a lightly floured surface. Cut out biscuits using a 3-inch round cutter. Scraps can be gathered together and rolled out to make more biscuits. Place on parchment-lined baking sheets, ½-inch apart. Chill for 10 to 15 minutes or until firm. Preheat oven to 350F. Bake for 15-18 minutes, until lightly browned. Yield: 50 biscuits

If you want something like McVities Hobnobs, there's a recipe in Nancy Silverton's Pastries from LaBrea that comes out very similar. There's also one that I've been wanting to try in Patricia Wells' At Home in Provence. I can PM you both recipes when I get home, or paraphrase and post to this thread. I think they're both called Oat Biscuits.

I was also a tourist who dragged three companions to Uglesich's. They thought I was nuts, especially when a shingle flew off a roof of one of the many rundown houses in the neighborhood and almost hit us. Dirt was being blown around, yet the outdoor seating was still full. What's a little dirt on your food when it's that good?

I haven't been in many years, but my family celebrated several special occassions at Anatoli Souvlaki. It was usually my choice for my birthday. Pasparos Taverna which is on 3rd St. and just off Lonsdale also used to be quite good.

I worked at the PNE one summer and my favourite was always the "No Air" gelato. That was before all those gelato places became so popular in Vancouver. I think I managed to try every single flavour by the end of the fair. I hated the donuts because there was a donut stand right beside my information booth and the smell became unbearable. I love the beaver tails with a squeeze of lemon and some cinnamon, or with a slather of nutella. Favourite non-food PNE event: superdog show. I didn't even own any dogs at that time, but I spent every single break watching those incredible dogs.