creativeingredients

Hi Kim. What you are describing sounds like 'altered sensations' often caused by nerve problems. Is it just the ball of your foot? There is a condition called Morton's neuroma, which people describe as the feeling of a crumpled sock under the ball of the foot.

We had the Swiss Chocolate Fudge Tart last night - it was AWESOME! Just the right balance of sweetness, richness, smooth mouthfeel, great chocolate hit. The adults and kids all loved it. It tasted like it was 'just baked' that day.

Could anyone help me out with a restaurant suggestion? It is for a business dinner (3-4 people), all foodies. I was thinking about Perigee. I haven't been there, but it doesn't seem to be a good place for conversation. Are all the tables facing the open kitchen? Looking for upscale food. Decor doesn't matter - it's all about the food food food. Thank you.

I tried 3 of Molly's recipes this past weekend: Braised Brisket with Rhubarb Braised Scallions Braised Radishes My favorite was the braised radish dish. I will definitely make it again. Just delicious and so earthy tasting. I added some maple syrup as my radishes were not the best. The scallions were also very good. The brisket turned out a little dry. It was done in a heavy stainless steel pain with aluminum foil to cover. Perhaps it is time to buy a proper braising pot . It still tasted very good, but you couldn't tell that there was rhubarb in there. Not sure if I uploaded my pictures properly. If they do not show, could someone tell me what to do? Thank you.

We tried the Coconut Tart on the weekend. It was sooooooo good. I was surprised with the weight - it is definitely good value for the money. Please don't tell my family, but I ate 3 pieces. These are low cal, right Justin? On a separate note, could somebody help me out with the process of posting pictures? Thank you!

Justin: Depending on your target market, have you considered getting kosher certified? I would think that all your ingredients are kosher. It might open up that Bathurst/Lawrence market Can't wait for my delivery tomorrow - hope the desserts last until the long weekend!!!

Your website looks totally awesome. Love the clean ingredient list - I guess there's no need for preservatives or other shelf life enhancers, when the product is frozen. Coconut and marzipan are on my must try list. Best of luck on your venture!

I am back home now (Toronto), and unfortunately, did not plan the food part of my trip very well. Room service from Morton's in the hotel was surprisingly bad. I don't know how a steak house could manage to ruin a caesar salad. Luckily I had a nice bottle of Landmark chardonnay in my hotel room . Even their crab appetizer was brutal. On my one night out, we went to a random seafood restaurant in the inner harbor area. I can't remember the name, but it was a chain, but quite upscale. They did a good job on their sable fish. I should have checked in with you folks sooner. I hope to go back to Baltimore one day when I am more mobile and check out some good places to eat. Thanks for everyone who replied!!!

Thanks for all the suggestions. It seems odd that there are not more outdoor restaurants as the weather is quite lovely in Baltimore.

Thank you for the suggestions. We are looking for ethnic, but upscale too. We ended up staying in the hotel today and ordering from Morton's downstairs. I came here for foot surgery, so mobility is now very limited. Still - food is the priority.

I am in Baltimore for a few days - staying at the Sheraton Inner Harbor hotel. Any recommendations for restaurants in this area? Outdoor seating would be nice. Outdoor seating with heaters would be even better. Thank you to anyone with suggestions.

Maltitol would be a better alternative than Splenda for a frozen dessert. It provides the bulk that Lee mentioned and depresses the freezing point. In a crystal format, it is used 1:1 to replace sugar. It's also available in a syrup, which might provide a better texture. Commercial manufacturers often use maltitol and sorbital. While, I do not like artificial sweeteners at all, maltitol would be a better choice as sobital is not as well tolerated by the gut. I'm curious as to why you left the eggs out of your mix today. Let us know how it turns out.

I doubt Caynes would have the quality you are looking for. What about Williams Sonoma or William Ashley? I know, I know more upscale stores, but at least the service is better. Golda's Kitchen in Mississauga has All Clad woks: http://www.goldaskitchen.com/merchant.ihtm...pid=4231&step=4 I've ordered from them before and found their service to be very good.

We recently bought a couple of cases of wine. Under the foil covering it seems that all of the corks are mouldy on the outside. One of the bottles had clearly gone bad, which I've put aside to return to the vendor. Does anyone know if this is a common occurance. One of the cases is a red Bordeaux and the other is a French Chardonnary. Any info. would be greatly appreciated.

Pan: The Asian ingredients in the Osso Bucco were: szechuan pepper corns star anise soy sauce oyster sauce hoisin sauce ginger It had the usual carrots and onions. Also, cinnamon. It was great. The recipe came from a local fusion restaurant called Monsoon.

Here's our menu from this evening: Matzoh Ball Soup Devilled Eggs Steamed Potatoes Roasted Beets with Mustard Sauce Eggplant with Black Bean Sauce Osso bucco with Asian Ingredients Rice noodles vegetable salad Honey cake in soaking syrup (from epicurious.com) Caramel Matzoh Crunch (epicurious.com) Candied Walnut Charoset (epicurious.com) Coconut macaroons (Simple Food, by Jill Dupleix) I had A LOT of help and everything was delicious. Wish I woulda taken pictures.

Sounds like it would make a great ingredient for ice cream. A company like Gelato Fresco in Toronto might be interested. They use only fresh strawberries in their production. Are the berries organic? That would open up a lot of doors both in the fresh market and in the ingredient market. Much better margins too! Whole Foods, Pusateri's, Harvest Wagon, Noah's may all be interested.

Since City Fish was brought up, here is something I don't understand. I haven't been in for a while, but I remember being able to get wild salmon any time of year. But the season for wild salmon is May to September. Could it be a species called wild salmon that they are referring to?

Coconut Oil is now considered quite healthy. It behaves like butter, but even better with it's higher smoke point. Here is some info: http://www.coconut-info.com/

estufarian: Good for you for doing everything in your power to protect your butter. Seems almost criminal to destroy perfectly good butter, and higher fat at that. Regarding the Milk Marketing board, I wonder how organic milk gets around that regulation. Perhaps it is from non-quota dairy farmers. That being the case, I would think the same might be do-able for butter. The question would be whether or not consumers would be willing to pay the higher price. Then again, when organic was launched, the fluid milk dairies didn't think that consumers would pay $8.00 for a 4-litre package.

The March issue of the Village Post just came out. I must have misunderstood - I thought they were going to rate take-out Chinese Food. They are actually just rating Sweet & Sour Chicken with the help of Ken Tam from Lai Wah Heen. The winner is C'est Bon at 2685 Yonge St. I'm not a fan of "chicken balls." I prefer the downtown Chinese restaurants where one must avoid hitting one's head on the hanging ducks at the entrance. Plastic table cloths are a must. My Chinese friends no longer go downtown, but to China Town north east. Does it have an official name? Great food, great prices, but long drive.

Endy: It's the Forest Hill Town Crier.

Now I'm hungry for injera and all I could get is Swiss Chalet . The good news is that the local newspaper is going to feature Chinese delivery food next month. I'm not sure if it's just Chinese or all Asian food. I believe the chef from Lai Wah Heen is going to help with the evaluation. Too bad they don't deliver - actually I don't think I could afford it.

Kev: Those rotis sound wonderful! I will do an Internet search and let you know if I come up with anything within delivery distance.

Chantel: I tried superwaiter once. I may have picked a bad restaurant. I ordered from Purple Rice. Delivery took forever. I tried to spell my address for them, but they insisted they knew exactly where to go. They ended up going somewhere in North York instead of Toronto. When the food finally arrived, it was terrible. The worst pad thai I've ever had. If you've had luck with them, perhaps I'll try again, but a different restaurant. I think good quality delivery is just hard to come by in Toronto.