Rhea_S

I must be rusty. I tried to post a reply twice using "fast reply" and got nowhere. Anyway, I got a bit busy and had to temporarily give up some obsessions. I'm back and ready to go for the BWJ thread.

Does Carole Walter's recipe also have shortening in the filling? I've always wanted to try making whoopie pies, but I'm a bit of a shortening snob. However, I do trust Carole Walter recipes. I have her Great Cakes and use it often, and I frequently borrow Great Pies and Tarts from the library.

I made the Bittersweet Deception last night. It's very rich and creamy despite being low-fat. Most of my co-workers aren't used to dark chocolate unless you count Hershey's Special Dark, so the 70% bittersweet I used seems to be a bit too much for them. It's just Trader Joe's brand, but I'm amazed by its fruitiness. My only problem with the recipe was releasing from the pan and having smooth sides.

Thanks for this thread! I've tasted most of these before, but not since I moved to the US. Most can be found in Asian markets throughout the Vancouver area. I love jackfruit, both the ripe and the green, and langsat. My mom buys me a few pounds of langsat (lansones in the Philippines) whenever she knows that I'm going to be in Vancouver. I had to talk her out of smuggling some to me when I see her in New Jersey next month. The Tagalog for starfruit is balimbing, almost the same! Suzanne: Lychee, longan and rambutan are now grown commercially in Florida, so that's probably why they're becoming more common in the metropolitan areas.

Lynn Canyon Suspension Bridge is only less impressive in terms of its shorter span and lesser distance from the water. However, the scenery is better and you don't get herded around like cattle: waterfalls, natural greenery, cliff diving, etc. I worked at Capilano Suspension Bridge and I saw the bridge everyday for free, but I still headed out to Lynn Canyon after work and weekends. I just found out that adult admission is now $21.95! That's some inflation from the $12 rate when I worked there 6 years ago. Sorry no food recs from me. I usually go to Vancouver for some of my mom's homecooking or to hang out with friends. We usually go for gelato and the Mondo locations were the places to go last time I went back. A fun experience was Guu off Robson St. It's izakaya cuisine (Japanese bistro/pub/tapas). Some items worked, others were dismal failures, but it was a fun experience. Someone else here might have better suggestions along those lines. There are also several Korean places along Robson. I know Robson is touristy, but I still like to go every time I'm home.

I'm a bit curried out at the moment as well because I've been eating curry rice for the last three days. I had a craving for Japanese curry rice on Monday and discovered that I was out of pre-packaged curry roux. I decided to try making some anyway. I made a dark roux using butter and flour then I added chicken broth, a mixture of Penzey's maharajah curry powder and The Spice House's garam masala, tomato paste, chicken thigh cubes, potatoes, onions, and carrots. I let the mixture simmer until the vegetables were tender and adjusted the seasoning using soy sauce. It turned out surprisingly well although I found it a bit disconcerting that it tasted too similar to curries I've made using S&B curry roux. P.S. I'm with all the kids. I like my Japanese curry thick and gloppy.

First day of Springfield Farmer's Market today. I had forgotten and only had $5 in my purse, but I did fine. 8 stalks of green onions (not scallions) 1 bunch cilantro 1/2lb arugula 2 bunches of radishes The market also had strawberries that were popular, but I think it's still too early for good strawberries.

I went to the Old Town location yesterday and it was a wonderful experience. The staff were friendly and helpful although neither of the two men who helped me knew which of the mustards is similar to Colman's. That wasn't a big deal since I think I figured it out myself. I could have asked to taste and that's what I really like about The Spice House. You can ask to smell and taste the spices/herbs/seasonings since most items aren't pre-packaged. I went there with the intention of buying only a few items and I ended up spending $50. One of my impulse purchases was a bag of freeze-dried sweet corn. Doesn't sound appetizing, but it is very tasty. Each kernel is perfectly light, crisp and sweet like candy with a definite corn flavour. They suggest adding it to muffins and baked goods or as a topping for soups and chowders although it's addictively good on its own.

My absolute favourite chicken pot pie recipe is from Fine Cooking: Chicken Pot Pie. The vegetables and the chicken are roasted in at 375F until the chicken is falling-apart tender. The drippings are then used to make the gravy. The roasting caramelizes the veggies and that's what I think makes this dish terrific.

My suggestions aren't exactly in the "beyond" category since they're both in North Vancouver and neither is a fancy French bakery. The first is the Danish Pastry Shop in Edgemont Village. I haven't been in years, but their copenhagens and kringles are excellent. The other is Westlynn Bakery in Lynn Valley Centre Mall. The savoury and sweet pies are definitely as good as homemade. I've never been disappointed and my mom buys items from there several times per week depending on the specials. Their apple strudel is also very good. I don't know if either of my suggestions is worth a trek, but they're worth visiting if you're in their neighbourhoods. Stop at the Danish Pastry Shop before tackling the Grouse Grind, or stop by Westlynn Bakery after exploring Lynn Canyon and the Headwaters. Can you tell I'm homesick?

I think a geek just wants some alphonse mangoes. Go to chinatown, t&t supermarket, other Asian markets, or even Superstore. Urban Fare is too sterile and, as Sam Salmon pointed out, too expensive.

Quotes from last week's (April 28) Chicago Tribune link (needs login) : In mid-January, the federal government revised the ban to allow heat-treated Sichuan peppercorns into the country. Fuchsia Dunlop, author of "Land of Plenty: A Treasury of Authentic Sichuan Cooking," experimented at her London home with heating the peppercorns to 140 degrees to see if the flavor was affected. She also tried steaming them. "In both cases there was a slight loss of aroma and sensation (with of course a slight toasted flavor developing in the overheated pepper), but the pepper still 'worked' -- i.e., made my lips and tongue tingle for some time," she reported via e-mail.

There's a class on North Indian breads over in eGCI and the naan recipes look very promising: North Indian Breads

I only made oasis naan and they look very much like dahomechef's naan although I had a difficult time keeping the center from puffing. I pierced it thoroughly with a fork, but it still puffed in places. What texture was everyone else's naan? Mine was awfully chewy, more like foccaccia, and I was disappointed. I thought it would be a bit more soft. I'm going to try the baking powder naan recipes in eGCI to see if those are the type of naan I like. I'm in for Danish. Maybe it would be a good warm up for croissants or puff pastry.

My stand mixer gets a regular workout as does my stick blender with the mini food processor attachment. I use the mini fp more than the stick blender itself.

It depends on the maturity of the eggs. You can buy different stages in the Philippines. The most common that I've seen have a fairly well-developed chick. There are definitely eyes, beak, feathers, etc. There's a very tough, rubbery white part and a bit of yolk. There's also usually quite a bit of fluid inside. I've only eaten the yolk part and that's good. The rest makes me cringe and I usually avert my eyes. Edit to add: For future reference, the proper way to eat balut is to carefully break open one end, tip the egg into your mouth, drink the "juice," then peel and eat the rest. You can add salt as desired. Thanks for that amazing tour of NYC. I would never have been able to keep up foodwise (no hollow leg here), but that's one NYC experience I'd like to try one day.

Nestle drumstick sundae cone with dill pickle-flavoured potato chips. I have the drumstick about twice a year, the chips once every 3-5 years and this was the first time together. Definitely strange.

A Ugandan co-worker eats mangoes with the peel. Bites into them like an apple. How common is it to eat mango peel?

I think I am mercifully free this weekend because I have loads of catching up to do. Naan or pebble bread are great for me. I've never made them.

chasmartel: I'm glad you and your family enjoyed vancouver and victoria. Also, I think you and your wife should be commended for exposing your child to different foods and not limiting her to the children's menu.

Freshly-baked bread with butter if I have both in the house; otherwise, just a glass of milk. markf424: I once had to be an orange Kool-Aid kid and it was one of the worst experiences in my life. The costume was so hot it nearly made me pass out, I worried constantly about my hair getting caught in the fan inside the costume, and a 12-year old girl followed me everywhere and kept punching me. She thought it was funny. I ended up with both arms covered in bruises.

Never too late. We're all just having fun and sharing our experiences, so people are free to jump in and jump off at any time. Welcome Rushina and pretty soon you'll be making terrific bread. Ask SethG, it's only been a few weeks and he's done very well.

Monday: Spaghetti with broccoli, anchovies and garlic. Half-scoop of lemon custard ice cream navel orange

Happy Anniversary! I am eagerly anticipating your dinner descriptions. One day, I will get myself to Trio.

I haven't had time to participate the last couple of weeks and definitely out this weekend but have fun the rest of you talented people. I love rhubarb.