nightscotsman

MsRamsey and I had dinner at 727 Pine last night. I know it was a Sunday, but I can't believe this place makes any money, since I have yet to see it even close to half full. Anyway... We had a nice amuse of cold english pea soup with squab gelee. Very tasty, but and odd choice for winter - seemed more of a springish dish. For appetizers I had the sunchoke soup with shrimp and crispy bacon and MsRamsey had the crab stuffed peppers. The soup was fabulously smooth and creamy, yet light and not overly rich. It had drizzles of lemon olive oil which sparked the flavor up a bit. Very, very good and my favorite dish of the evening. The peppers were also good, served on a creamy sauce and surrounded by "chorizo oil". I had the Kurobuta Pork with red rice for a main, and MsRamsey had halibut they were substituting for a stugeon surgeon dish on the menu. The pork came as a chop about an inch and a half thick cooked medium rare - extremely juicy - with a shredded daikon salad on top. Very good, but not spectacular. MsRamsey's fish was perfectly cooked with a nice crust, served with herbed gnocchi and a saffron broth. I'm not usually a big fan of halibut, but this was delicious. We ordered both desserts on the $25 menu: a sorbet trio (lemon, passion fruit, and grapefruit) and a large French-style chocolate macaron topped with vanilla ice cream and milk chocolate ganache. both were very nice and with charming presentations. We were also brought mignardise of tiny financiers with a whole spanish almond in the middle. Yummy. Overall an excellent meal with generous portions, and an amazing value for $25.

Uuuh... what's that word? Oh yeah, "housewarming"! Thanks for the report MsRamsey. I've only been in that area a couple times and knew nothing about what was available there. My former office had their Christmas party at St. Clouds and it was quite nice. If I remember correclty I think we had a buffet of southern-style food. The people were also very nice (except the bartender, who didn't know what he was talking about ).

You're welcome - I hope they turn out well for you. I don't mean to taunt, but here is a photo of one of mine cut in two so you can see the inside:

Thanks for the tip, tsquare - I called today and they said they "hope to be open by the 12th" of this month. Guess I'll call back next week.

Yeah, it's expensive, but a really gorgeous and amazing book. It's aimed squarely at the professional and covers cakes, plated desserts and chocolates. It also goes into the science behind ingredients like cream, butter, chocolate and sugar. Here is the basic recipe for the chocolate canelles (I made a half recipe): 1,000 g milk 2 vanilla beans 150 g butter 200 g bitter sweet chocolate (he specifies Valrhona Extra Amer 67% - but then he works for Valrhona) 450 g confectioners sugar 170 g flour 15 g cocoa 4 whole eggs 4 egg yolks 40 g dark rum split the vanilla beans and add them to the milk with the butter. bring to a boil, remove the beans and pour over chocolate. Emulsify with a hand blender. whisk together other ingredients and slowly stir in still warm chololate mixture. Chill 24 hours. Bake at 375 F in prepared canelle molds (he says 35 to 40 minutes, but mine took over an hour to develop a good crust). Makes 24-26 2-inch canelles.

Cool! Someone else mentioned on another thread this place was in the works. Now that's it's open I'll try to stop by this afternoon. I'll report back if I make it. By the way, I suspect this is the same person that is currently supplying pastries for the Blue Willow Tea House on Pike. If so, then I really look forward to trying his expanded offerings.

I had great street food in Japan - takoyaki, okonomiyaki, baked donut-like things and other stuff I didn't know the name of. I wish I had had the nerve to try some "fish sticks" I saw: literally a whole fish on a stick grilled over coals. Also a similar thing with large squid. I was there during cherry blossom time and the parks were filled with food vendors supplying the drunken revelers.

Good luck!! This is the week that the graduating student chefs each run the kitchen for a day. I tried to get reservations last week for tomorrow and they were already booked..... Yeah, I got an email about the "Chef for a Day" events last week. Unfortunatley they say you have to stop by their office in person in order to see the menus. They really need to work on getting the web site current and updated more often.

Just this morning I baked up a batch of chocolate canneles from a recipe in "Au Coeur des Saveurs" by Frederic Bau (who attributes the recipe to Vincent Bourdin). The verdict: AWESOME! Crisp/chewy on the outside, like a regular cannele, but the inside is rich, custardy, bittersweet chocolate. Had a little rising problem, but I was able to poke them into submission so they came out OK.

I zeroed in on this one too. I'm completely conflicted over the pork bellies vs. the Kobe beef. If only all of life's choices were these types of no-lose situations... The soup and the souffle are locks... Yeah, that menu got me too. Anyone up for dinner at the Georgian next week?

If you visit only one champagne cellar/producer, make sure it's Schramsberg between Callistoga and St. Helena. It costs a few bucks for the tour and you need to make an appointment, but it's really, really worth it. Tour groups are very small; the gardens, mansion, and cellars are beautiful; and you get to taste several varieties in the tasting room.

Hey, I've eaten at Big Wong! Good dim sum. Here in Seattle we have Bimbo's Bitchin' Buritto Kitchen with the attached Cha Cha Lounge. Best experienced in person. And Two Dagos from Texas.

Ever since I heard the name last year I've wanted eat at Crime Lab in Vancouver. Apparently the building was actually once a crime lab.

Beff tenderloin gamey?? what did you mean by this...how did you cook it and serve it? sauce? thx bro Sorry, it was a (very lame) joke. I thought it sounded like you bought some frozen Australian people, so I was ribbing you about it. Hold on while I go bid on a sense of humor on eBay...

OK, I just dug out the box that my Bamix came in and on the back it has photos of all the attachments with captions of what they are used for (in 9 languages). Under the flat disk with no holes it says: "Whips: cream and egg whites", and in the booklet it says "Aerator: the 'A' blade aerates, whips, beats mousse, egg-white and whips cream and skim milk into whipped topping". Under the photo of the disk with holes it says: "Whisks: creams and mayonnaise", and in the booklet: "Blender: The purpose of the 'B' blade is to beat and stir. use it for drink mixes, gravies, soups, sauces, mashed potatoes, mayonnaise, batters and puddings". Again, I haven't used it to whip anything into a foam, but this is what my box and instructions say.

Here is a thread where we discussed ages of chefs: clicks-ahoy Also, you might be interested in this thread where we were talking about career changing and pastry schools: clickster

Oh, in that case, there is another patisserie on the other side of the Marche Saint-Germain from Mulot on Rue Mabillon. Sorry I don't remember the name of the place. Smaller selection, but they also make good cannele.

We used Horlicks malt powder. Here are the ingredients: 10 oz milk chocolate 8 egg yolks (told ya it was rich) 2 cups heavy cream 2 cups whole milk 1/4 cup malt powder 2 Tbsp Bailey's Irish Cream Make a custard as usual from the cream, milk, malt powder and eggs. While still hot pour over the chocolate and stir to melt and blend. Chill and add Bailey's. Process.

Nightscotsman: it looks as if the French actually have a name for the trouble you've had with your canneles! "White Asses!" But all it takes is a little beeswax and butter to cure it -- perhaps that is the same mixture as in Bain de Soleil! Great, now all I have to do is spread some of that stuff on my ass and lay on the beach at Cannes. Of course, good pastry is worth it. And loufood - Gerard Mulot in the 6th has good canneles, if happen to be in that area.

The chocolate malt ice cream was rich and creamy, and while very good, I have to admit that when we tasted it, Ben and I looked at each other and said "Wendy's Frosty!" By the way, we got the recipe from Nancy Silvertion's "Desserts" book, which is now back in print, but only available from Jessica's Biscuit.

I have a Bamix (love it), though I think it might be the home model. I was under the impression that the whipping head was the disk without any holes in it, but I haven't really used it to froth yet. Am I wrong?

Does maple syrup have to be refrigerated after opening? Or is it like honey and remains shelf stable?

MasterCook = Windows only

Ah, now they're back (in tiny little type). Thanks for checking. I notice that Brasa has "roast suckling pig". :drool:

I'm afraid I'm not seeing any menus - am I missing something?