nightscotsman

They're a Supertramp cover band. So THAT was why mamster was mumbling something about wanting "kippers for breakfast" when we were up in Vancouver.

Wow, this sounds awesome! I've been dying to go back to Japan and doing some work with local foods while I'm there would be a major bonus - even if they didn't house you for free. I will definitely look into this. Thanks torakris! How did you find out about WWOOF and have you had any experiences with them yet?

Interesting... In India, it is often used in the treatment of hysteria. Is "hysteria" still considered a treatable condition? Here in the US doctors used to use vibrators on female patients. Seriously.

Couldn't find the cookie recipe on the Vancouver Sun site, but I did turn up Haas's recipe for a Chocolate Banana Tart.

I agree there are a lot of "old fashioned" cakes that need revisiting - especially chiffon cakes, which I love. One great book that I highly recommend if you're into cakes is The Perfect Cake by Susan Purdy. This is actually a newly revised, reorganized, and retitled edition of Susan's classic "A Piece of Cake" which has been out of print for years. Lots of clear and easy to follow basic recipes with classic variations like Orange Velvet Cake, Lord Balitmore Cake, Lane Cake, Chocolate Mayonnaise Cake, Williamsburg Orange Wine Cake, Scripture Cake, and Jeannette Pepin's (Jacques's Mom) Pear Cake. Next to the Cake Bible, this is the book I reach for the most when I want to bake a homey cake.

I'd say it tasted mostly of roasted pork with maybe some white wine reduction and sweetness from the dried fruit. Very deep and rich, but not fatty at all.

Ooh, thanks for the tip! I'm thinking for $21 you could get all seven of the happy hour appetizers listed on the site and be quite... er.... happy. Certainly worth a trip in the near future.

Amen brother Jim! No strawberries with my rhubarb, thankyouverymuch. Not only because it adulterates the wonderful bite of the rhubarb, but cooked strawberries in any form is a crime against nature. We had huge rhubarb plants in our garden growing up, and Mom's pies and crisps were the best. My brother always requested rhubarb pie instead of cake for his May birthday (still does). Dad's favorite was vanilla pudding (Jello brand, but non-instant) with rhubarb sauce. We loved it then, but I think I would pass now. Rhubarb does go well with custard, however. By the way - is there anything you DON'T roast with olive oil?

I'm in.

I'm planning on heading over to Square One at SCCC tomorrow (Tuesday). Anyone care to meet me around 11:30 for lunch?

I have a friend who for years INSISTED to me that bacon didn't come from pigs. So I asked him "then where does it come from"? He says "some non-pork bacon animal" he doesn't know the name of. Of course he's Jewish, so I just chalked it up to creative denial.

My favorite course was the foie gras parfait, simply because it's a perfect dish. Thanks to tighe for requesting it as part of our menu. Second would have to go to the pork - especially for the jus. I did ask for a sauce spoon, and if they hadn't brought it to me I was prepared to lick the plate. All of the wines were interesting and great matches with the food. Thanks to Chef Hawkworth and the serving crew for making us feel like visiting royalty.

By all means give it a try, but personally I don't think I could control the flame finely enough to keep from heating the glass.

That's what I was referring to above - I wouldn't torch it in anything but an oven-safe container, especially since the custard will be cold and the extreme temperature difference between the cold custard and hot torch coming in simultaneous contact with the glass would probably crack it unless the glass was tempered.

That IS a cool idea. And would still give the diner that creme brulee "losing virginity" moment.

I'd be really careful about this if I were you. If you're planning on torching the top of the brulee, the glasses may well crack and/or shatter since they aren't tempered. I personally wouldn't torch anything that wasn't oven safe, especially right out of the fridge. Please say you'll test several first?

Oh, speaking of utensils, I remember being seated at a Seattle dessert place (that no longer exists) and finding no napkins, glasses, silverware, nothing on the table. When we asked for some equipment, we got glasses and water, but no utensils. So we asked again and when the waiter brought them, she just dumped them in the middle of the table in a pile and walked off. Yes, I did say they are no longer is business.

I'm sure it was 'la cocina des postres'. it is a couple of years old and it is a lavish production. if you want to know where to order it PM me and I'll direct you. Is this the book you're refering to? Also available from JB Prince

Sounds like a great dinner at quite a reasonable price. When Seawakim and I dined from 25 for $25 menu there last month, I have to say the food was drastically less inspired. Clearly we should have ordered from the regular menu.

I like California rolls.

Thanks for posting about the Oyster Bar, tighe. It really was a lovely place to stop on our trip with a cozy rustic charm and beautiful view. I had the crab and shrimp cakes with mango-kiwi chutney and curry mayo - quite tasty. And I agree about the rolls. It was really hard to stop eating them!

Starbucks to Acquire Seattle's Best Coffee

I don't think lifting a bottle counts.

Yep, that's the one I was trying to spell. Though it's in St. Helena, Sonoma County, not Napa.