annachan
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Posts posted by annachan
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$6 a lb! I'm jealous! Over here, Weiss is about the same as Valrhona.
One Weiss' website, there is a chart that indicate which chocolate is good for what, so that can be useful in helping decide which chocolate to get.
Let me know how the dark turns out. I hope to hear some good news.
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While shopping for bulk chocolate last year, we came across Weiss, a French chocolate. We sampled several versions and they tasted amazing! That caramel undertone in the chocolate is simply divine. It's quite expensive, $10+/lb, even at bulk. They're now available at Andronico's for $12.99/lb. (In buttons form, sold in clear containers with just a label on the bottom, mixed in with the rest of the fancy chocolates.) I'm tempted to get some to make truffles but it's so pricey. Not something I can afford to get a lot of just to experiment with. So, I'm wondering if anyone has used it and has any thought on it.
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It's perfect for San Francisco today. It's only about 60F here, at the foggy part of town where I am.
At home, we usually start with chicken broth and water as a base, put in a slice of ginger, some napa cabbage, a few beef/fish/meatballs and any odd/fatty pieces of meat. We usually cook that on the stove for about 15-20 minutes and then put the pot on the hotpot stove.
We have the half and half pot as well. Instead of doing spicy one side, we use the same broth. The only thing is that we would separate what we cook on which side. The organ meats (if we're cooking it) can leave a taste in the broth that not everyone likes, as are some of the vegetables. So, we keep one side for the strong flavor stuff.
We use a pretty standard marinate for the meat - soy sauce, sugar, oil, cornstarch and maybe a some Chinese cooking wine. When it comes to sliced rib-eye, we actually won't marinate it, that goes for the seafood (shrimp, calamari, etc.) as well.
The possibility of hotpot is almost endless. You can cook almost anything in there, from meat to vegetables to noodle to dumplings. The broth can also vary to your taste. You can make a red wine/mushroom broth for a Western flavor. Make a coconut/lemongrass broth for Thai. Add miso for Japanese.
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Spring Deer is what I grew up with. Peking Duck is what it's famous for and you used to see celebrities stand in lane waiting for tables there. The original owners have left and it's not as popular anymore. But still, reservations are recommended.
For Egg Tart, there's this place in Central called Egg Tart King. I don't know the exact location. It's on a small street/alley way. Perhaps it's possible to look it up in Yellow Pages in HK.
For snacks, Causaway Bay has a lot to offer. Right in the center of the shopping area, there is a triangular shop that is opened up on two side of the streets. The last 2 times in HK, we stayed closed by there and would get snacks there almost everyday. Waffles (filled with butter, sugar, condense milk and peanut butter), egg puffs, pan-fried chive dumplings, fish balls, siu mai, stuffed vegetables (peppers, eggplants, etc.), and more! Also, there are many other food/snack stalls in the area where you can find roasted chestnuts, grilled dried squids, rice rolls, etc. I believe there is night markets around the area as well that offers up late night eats.
Another option for snacks is to go to various bakeries. In Causeway Bay, there are bakeries inside the Japanese department stores that usually have good pastries and breads.
I'm not too familiar with TST, but I believe that you can find snack options on the street.
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A BBQ sauce is always good. A marinara would also work. Maybe a Swedish meatballs type sauce? Or maybe a mushroom sauce....
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Jacque Pepin's Chocolate Roulade.....HEAVEN!
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Mini muffins and scones.
Selection of cookies - palmiers, shortbreads, icebox cookies.
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I love their fermented tea leaf salad.
I've not been to Burma, but heard that there's actually lettuce in the tea leaf salad. Is that true? My friend's mom used to make that all the time but she never used lettuce. Her version is like the one at Mandalay a few blocks away.
BTW, people told me that Mandalay is very much like Burma but without the long wait. It's worth a try if you enjoy Burmese food.
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If you are not opposed to using plastics, I would suggest using silicone or Silpat pans. Less cleanup!
I actually baked them in a silicone mini muffin pan before and they stick like crazy! The same with my non-stick mini muffin pan....
Old Foodie - The potato and curry idea sounds great!
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I'm thinking of making snacks for a cupcake bake-off. Since there will be lots of sweet, I want to bring some savory "cupcakes". I'm thinking mini frittatas with a salmon mousse piped on top. The question is, can I bake the frittatas in cupcake liners? Does it make a difference if I use paper ones or foil ones?
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Look at all these cupcakes! Ok, may be some of you cupcake masters can help.
I got myself signed up for a cupcake bake-off in a few weeks. I bake, but have only baked cupcakes maybe once or twice in my life. So I need help!
First, can someone point me to a good cupcake cookbook or two? I would like to get something that has cupcake tips, a variety of recipes, and most importantly, recipes that you've tried and had success with.
Second, here are some ideas I came up with and want to get some feedback:
* Coconut and lime - coconut cupcake with lime curd, coconut frosting (buttercream or meringue) sprinkled with toasted coconut and lime zest
* Chocolate cupcake with malt frosting baked in ice cream cones - I kind of want this to mimic ice cream, so maybe even strawberry or vanilla cupcakes
* Nutella - hazelnut cupcake with chocolate ganache frosting sprinkled with praline grains
Advice is appreciated!
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So, I got myself involved in a cupcake bake-off. Though I'm a decent baker, I have only baked cupcakes maybe once or twice in my life. I am in need of guidance!
Please point me toward a good cupcake cookbook or two. I prefer ones people have used and have had success with the recipes. I have plenty of baking books, so ones that concentrate on cupcakes would be great.
Thanks!
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Savourschool if your after something that would offer more inspiration and some finer skills
I'm definitely interested in taking classes there! I think they would be great supplements to the confectionery program at William Angliss.
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Thanks for all the great tips. Will give it a try in the next week.
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Thanks for the great tips. I'll have to experiment a little since we just got a new oven. Hope I won't have to go through too many batches before getting it right....
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I'm thinking of making coconut cupcake with lime curd filling. Would making lime curd be the same as making lemon curd? Does anyone have an actual recipe for lime curd? Also, how long does it last?
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I'm just wondering if anyone has ever used a good cake recipe and make cupcakes out of it. Does it work? Would the cupcakes turn out drier than the cake? What about portions? What size cake (8", 9", 10", quarter sheet, etc.) would make 12 cupcakes?
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Thanks gap!
I am looking for something that is more of a college setting, somewhere that you can get a certificate or degree. I'm actually planning to move to Australia on a student visa.
I saw Savour as well and would love to take some courses there!
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I'm looking into going to Melbourne, Australia to study. I found a lead for William Angliss, which offers a confectionery program. Anyone know of this school or program? Would you recommend it?
Also, if anyone know of other similar programs in or around Melbourne Australia, please let me know!
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Thanks Sarah! This is just what I'm looking for!
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Are there any cooking schools in Melbourne that offers degree or certificate programs? I'm interested in ones that will accept international students.
TIA
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I found a darling little place in the Marina/Cow Hollow area for brunch. It's Abigail's Bakery and Cafe on Greenwich off of Fillmore. The food was delicious! And prices are really good, especially for the area.
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Another vote for Bi-Rite creamery. Salted caramel ice cream is just divine. The hot caramel sauce is also oh so good! If not Bi-Rite, I usually go for gelato at Naia.
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If you're by Clement Street, go to Mandalay on California (parallel to and one block from Clement) by 6th Ave. for some good Southeast Asian food.
Oyster - try Swan's Oyster Depot. There is also Hog Island Oyster Company.
Definitely visit the Ferry Building. If you happen to be in SF on a Saturday, there's a Farmer's Market.
Weiss chocolate
in Pastry & Baking
Posted
I love Marque! That's really my go-to place for bulk.
Marque Foods is where I was introduced to Weiss. But the prices per lb is still quite high, at least it was at the end of last year. Back then, I believe it was still quite a new product and Marque was not selling Weiss in large quantities. I was told that it would be around $10/lb. I will check with them again though and see if anything has changed.