nightscotsman

Yep, the little buggers squirm like they're alive - cooool. On top of the okonomi sauce and kewpie mayo, of course.

Because I do a lot of baking I always time everything, though I usually just watch the clock rather than set a timer. Start checking progress 1/2 to 3/4 of the way through. And yes, I use the bring to boil, 10 minutes off the heat "recipe" for boiled eggs.

I use dashi as the liquid when I make okonomiyaki. adds a nice flavor. By the way, my cat goes absolutely BONKERS over the bonito flakes. Have to keep them in a high cupboard.

I haven't had the Just Desserts version, so I can't compare directly. My recipe is from the "Cafe Beaugolais" by Margaret Fox, one of my favorite books. They are extremely moist with a strong dark chocolate flavor. The espresso powder sounds like a great idea! I'll try that next time. I've also tried a little grated orange peel in the filling (good. Lemon might be nice too - kind of Italian) as well as using buttermilk instead of water/vinegar. I didn't care for the buttermilk version as the dairy tended to mute the chocolate flavor without really adding any richness. I like the nuts in the filling for the flavor and texture contrast, but they certainly aren't essential - a personal preference like nuts in brownies and cinnamon rolls.

Could I ask what this implement looks like and where you ordered it from? Thanks

The home model Pacojet sounds very interesting. However, I thought I read that the manufacturer recommends freezing the canisters to really low temperatures - like -4°F. This might be very difficult to achieve in a standard home freezer. Does the home model compensate for this?

Rick Tramonto has a whole chapter on savory sorbets in his book "Amuse Bouche" (the one that Jon Tseng mentioned above). He calls them savory, but they all have a substantial amount of sugar in them. For instance, the pea-mint sorbet has 1 3/4 cups of simple syrup and the garlic sorbet has 7 Tbs of simple syrup (along with the sugar introduced by the cooked garlic). I would think you would be more successful creating truely savory ice creams rather than sorbets, as you could adjust the amount and type of fat to control the fomation of ice crystals and smooth the texture. On the other hand, I've been thinking a tomato water sorbet might be very interesting...

Once upon a time, in another thread far far away, we talked about a magical Japanese implement that cleanly and neatly takes the top off a soft-boiled egg. I still want one of those.

Stoners rejoice!

These chocolate cupcakes with cream cheese filling are my old potluck standby. they are fudgey and creamy, not too sweet and can be in the oven in less than a half hour. They are actually better when made a day ahead to allow the flavor of the cocoa to develop. Not at all elegant or sophisticated, but everyone loves them! This makes a lot of cupcakes, so you might want to halve the recipe, or make all of them and freeze half. Chocolate Cupcakes with Cream Cheese Filling For Chocolate Cake: 3 cups flour 2/3 cup cocoa 2 tsp baking soda 2 cups sugar 1 tsp salt 2 cups cold water 1/2 cup + 2 Tbs veg. oil 1 Tbs vanilla 2 Tbs white vinegar mix all the dry ingredients in a large bowl. In another bowl mix all the liquid ingredients. pour the wet into the dry and whisk until smooth - don't worry about overmixing. Batter will be quite liquid. For Filling 12 oz cream cheese - room temp 2 eggs 1/2 cup sugar 1-1/4 cups chocolate chips 1/2 cups chopped, toasted walnuts Beat together the cream cheese, eggs and sugar. stir in the chocolate chips and walnuts. Put paper liners in muffin tins. fill each about 1/2 to 2/3 full of batter. Top with a generous 1 Tbs blob of filling. no need to push the filling down or put more batter on top, as the batter will bake up around it and there will just be a bit of the cream cheese showing on top of the baked cupcake.

I actually prefer extra-dry over brut - mostly because I'm usually using the champagne in mixed cocktails and the extra-dry has more flavor that can better stand up to the other ingredients. And I agree that champagne works better as an apperitif with savory snacks/appetizers than with dessert, though I do love a lightly sparkling dessert wine like moscato d'asti.

So far I've just served them as petit fours/snacks and to top hot chocolate (strawberry marshmallow on hot chocolate - perfect). They are so easy and good that I suspect I will be a little marshmallow obsessed for a while until I can try all the flavors and combinations that are swiming through my head. And yes, the resting part is vitally important as it takes a very long time for gelatine to reach maximum stability at room temp. I'm also very interested in the Michel Bras book. Beautifully photographed and some great presentation ideas. I have the Dessert Notebook and it was delightful to read. Made his candied vegetables to go over vanilla panna cotta and his tomato pate de fruits - both very good, though several people I gave them to got a little freaked out when I told them the fruit jellies were tomato. Hmmm... tomato marshmallows? Naaah.

Here's a link to the page of the thread with the marshmallow recipe: clickster (scroll about halfway down the page). I tried Dory's recipe, but I thought they came out lighter and airier than I was looking for. I wanted creamy and gooey. So I took her flavoring idea and combined it with Martha's no-egg-whites recipe and it seemed to work. No need to waste fresh strawberries when you're just going to puree them. Frozen will have much better flavor than any you can get in a standard supermarket anyway. I wouldn't strain either - the seeds are tiny and they remind you you're eating the real thing. To make other flavors just substitute different purees (though you'd want to strain out larger seeds, like raspberry).

Orange and cardamom infused dark chocolate truffles, raspberry marshmallows, chocolate haystack thingys (chocolate, corn flakes and toasted coconut), and orange and caramel rice crisps. I may also make some kind of cookie - something with nuts - or sweet/savory cracker depending on how much time and energy I have today. Your "dark chocolate with red wine infused with pear and spices" sounds really interesting. was this a ganache that is formed into truffles? I'd love to hear more about this one.

Ahem... bahn mi? (speaking of broken records)

I don't know where they get it, but I really like the bread they serve at Brasa. Really chewy with a nice crust that isn't too thick. Anybody know if they bake it themselves?

Sounds like a daiquiri to me, though it's ususally made with light rum. Does your mix include some triple sec or other orange flavoring?

I just checked and none of the recipes I could find include any kind of starch, though a couple that are meant to be used cold include gelatine. As far as I can tell, sabayon is just the French name for zabaglione. same basic ingredients (though zabaglione is traditionally made with marsala) and technique. Since the mixture is heated and most of the bubble will be cooked and whisked out, I doubt it would make much difference if you used fresh or day-old champagne. Here is the basic recipe from "The Professional Pastry Chef" (makes 4 cups) 6 egg yolks 6 oz (170g) sugar 1 1/2 c white wine or champagne beat egg yolks and sugar in stainless bowl until light and fluffy. Add wine and place over simmering water. Whip until hot and mixture is thick enough to coat a spoon. Serve hot.

Maybe, but donuts will surely give you a "doughbut" if you eat too many. By the way, I did see a Dunkin Donuts in Portland this week, so they haven't entirely forsaken the Northwest. Oh, and I had some really good, fresh donuts at a place called "Rockin' Roger's" in Salem. They're a combo burger joint and donut bakery. Meal consisted of a 1/3 lb burger topped with ham, bacon, fried egg, cheese and condiments with a side of onion rings, followed by one glazed and one custard filled donut. I felt bad but it was good.

According to this Washington Post article (previously posted by Jinmyo) MSG does have a flavor of its own: umami.

I hate to say it, but I'm having a problem with the caramel popcorn. The first stir after putting it in the oven, the caramel crystalizes and becomes all grainy. I keep expecting the sugar to remelt and form a glaze, but after about 1 hour 20 minutes it's just starting to taste burnt. Should the final texture of the coating be grainy? I was really hoping for a glossy, smooth caramel. I'm wondering if it might have to do with the brown sugar. Could I ask what brand you are using, Jaymes?

NSM - Baphie and I both want to know... where to find the Maraschino liqueur?? Any tips? Could my local Ye Auld Booze Shoppe special order it do ya' think?? I believe there are two types of maraschino that can be had in the US. "Luxardo" is from Italy and comes in a green bottle, but I haven't been able to find it in stores. "Maraska" is the brand I use. It comes in a clear bottle and is imported from Zadar, Croatia. I think this is actually the original version. Here's what it looks like: And here is the web site: Maraska It's normally stocked by two or three liquor stores in the Seattle area. Not very expensive and the bottles are very large - could last years depending on how big a lush you are. Looks like you can purchase it online here.

Cocktails, cocktails, cocktails! This time the menu includes: Aviation Champagne Ritz Apple Pie Bellini Vesper Gimlet Floridita Champs Elysées Moulin Rouge Black Velvet Scofflaw and of course... the Mystery Cocktail

1995. Oooh - vintage beef. Might be a little hard to find/pricey for those of us playing along at home.

According to a press release on Restaurant Zoe's web site, 25 for $25 is back on for March 2003: SUNDAY, MARCH 2nd to MONDAY, MARCH 31st, 2003 25 for $25 Promotion Dine Around Seattle Sunday through Thursday nights It's back. The bi-annual, city-wide dining promotion that you have come to know and love! 25 of the city's best, fine-dining restaurants come together to offer diners 3 course, prix fixe dinners for $25. Restaurant Zoë was one of the hottest locations in town during the last promotion. Make your reservation early at (206) 256-2060.