annachan

Many high end restaurants do. French Laundry had shortbread cookies. Gary Danko had some pastries that I can't remember. Alex (now closed) had madeleines. Guy Savoy had caramels. Joel Robuchon had banana bread.

Indeed there is a great collection of info here in this thread. I just came back from a 4 week trip to Hong Kong. Streets are quite crowded, as always. Din Tai Fung in Causeway Bay is now opened. (In fact they now have 2 locations in Hong Kong.) We have tried it. Didn't disappoint. I think the best is their porkchop fried rice. Really nicely done. I hope we'll hear some highlights. Din Tai Fung in Causeway Bay? YEAH!!!! We didn't make it to the one in Kowloon last time and we always stay in Causeway Bay when we visit. No doubt we'll make our way to this branch.

Used to use the recipe for lasagna on the back of the Lawry's spaghetti sauce seasoning. It's actually not bad.

Blanche lettuce till wilted, drain, mix with oyster sauce (and/or soy sauce, sesame oil) to taste.

Time to browse through the thread again to start making plans. Can't wait to get back there in December to feast!

I don't think this is meant to be a practical thing. I can't imagine the phone fits well in my jean pocket with that thing on nor would it be comfortable in my hand when talking on the phone. It's a cool novelty/gag gift though.

Add butter!

I just got an i-phone and have been searching for a case for it. I want something unique, maybe food related. And I found these: http://www.strapya-world.com/categories/12_34_4791_5541.html They are just hilarious and I have to share.

Try looking here: http://www.thegourmetforager.com/2010/06/foraging-for-truffles-at-the-truffle-festival-canberra/

Definitely will do. I always cook on the bone whenever possible.

They are local truffle, found here in Canberra, Australia. Only black ones, no white.

I feel the same way. I got a set of truffle items a few years ago - small jars of truffle salt, truffle honey and sliced truffle in oil. Never used it because it was precious. When I moved and couldn't take it with me, I had to give them away. The good thing is, I can purchase any amount at the market. They will cut up the truffle and sell you $20 of it. Knowing I can buy in small amount is really tempting.

Thanks heidi. I think I'm going to try rendering the skin in my slow cooker!

Truffle season has started in Australia. Saw them on sale at the farmers market last week. Going rate is $2.50/gram. I'm so tempted to pick up some but I figure I better learn more about it first. Truffle just isn't something I can afford to waste. So, I did some research and found a few things about truffled eggs. You place some eggs with the truffle in an airtight container and allow the eggs to absorb the flavor. Sounds divine. But I do have a few questions. From what I've read, it said to leave the eggs in with the truffle for 48 hours. What do you do after the 48 hours? Do you remove the eggs from the container? If so, will the flavor go away? Or can the eggs be kept in with the truffle until it's used. I think you're supposed to use it up in 2 weeks. I know truffle and egg is a great flavor combination and no doubt I'll be making several different eggs and truffle dishes. What else? What are some good dishes that will highlight the truffle?

I got two duck legs defrosted in the fridge. I'm thinking of making duck ragu for dinner. When searching for recipes online, I came across 2 methods of cooking the duck. 1) Braise duck in sauce 2) Roast the duck in the oven and add to the sauce later What the advantage and disadvantage of each method? Also, if I go with the braised method, I would take the skin off the legs first. What is a good way to deal with the skin? I like to be able to render the duck fat for later use as well as have some good cracklings. How?

Having moved from San Francisco, I'm missing my year round markets at Alemany, Stonestown and the Ferry Building. Thankfully, I do have a year round market near me in Australia. The Capital Region Farmers Market has a lot to offer. That is where I do the bulk of my shopping for the week.

The ultimate toasts for me are the ones you find at a good tea cafe in Hong Kong. Thick toast (crisp on the outside and soft inside), then slathered with butter, condense milk and/or peanut butter.

Morimoto Napa!!!!

I did taste the chocolates before I found out there were vanillin in it. My first impression was that I wasn't impressed. Maybe the vanillin didn't pay much of a role in terms of the flavor at all, maybe it's just not very good chocolates. It just doesn't make sense to me that some of the products actually cost more than the ones at La Maison du Chocolat!

I understand that it is used in some chocolates. I just don't get how someone can use Vanillin in the chocolate when natural vanilla can be used, and sell the chocolate (just bars/blocks of plain chocolate) for more than $45/lb!

I always thought Vanillin was a cheap alternative to vanilla extract and shouldn't be found in high end artisan chocolate. I was shocked to see it listed as an ingredient over and over again at some really, really expensive chocolate I just got. I am so unhappy about it. Am I over reacting? Is Vanillin as bad as I think it is?

I've had great success using Rick Bayless' recipe for cajeta: http://www.rickbayless.com/recipe/view?recipeID=242 I skipped the cinnamon since it isn't a flavor I'm very fond of. It took about 45 minutes to an hour, as I recall. The goat's milk gives it a nice tang, as compare to cow's milk.

I've used this recipe. I like the marinade, though I use less five spice powder than called for. The problem is, I haven't had great success with the texture of the meat roasting them in the oven. I was looking more for the Cantonese roast duck texture. Guess I will just have to continue trying. I love to hear your outcome of salt cured, steamed, floured and fried.

My mom still believe that! I had to tell her to stop making pork chops.

Was at a relatives house. They tried to cook prime rib. Now, I don't mind my beef rare, but this thing was like its alive. The first piece from the end was already dripping with blood. Couldn't be bothered to put it back in the oven, the bloody pieces were sent to the microwave one by one. The other options aren't better: game hens that were heavily seasoned by only garlic salt and I was not going to go near those salmon they paid $1.99/lb for.