nightscotsman

Once something is in the refrigerator, co-workers are less likely to eat it no matter how delicious. This could be attributed to a) laziness, b) out of sight-out of mind, c) feeling like you're eating "reserved" food, d) aversion to leftovers, or e) all of the above. You are absolutely right, as I've learned on previous occasions. That's why with the cake in question I made a point of pulling it out of the fridge every day just after lunch and placing it in a central area with plates, forks and a cutting knife at hand. I even offered to cut slices for people in the vicinity. I would have pre-sliced it, but the way the cake was constructed it would have fallen appart after a few minutes. Thanks to everyone for your kind words of encouragement and advice. It really doesn't bother me so much anymore when my coworkers decline my desserts, and I don't take it personally. I just enjoy the making and I get to try new things. It is sad to see food go to waste, though. By the way - day four and 1 slice of spice cake left. Anyone want it?

Hey! Mind outta the gutter there, Klinkster.

Thanks so much! Can't have too many chocolate (cup)cake recipes . By the way, do you use Dutch processed or regular cocoa?

I'm sorry - I can't let this go by. You made that up, right? Right?

Get. Out. Did she swallow?

Cupcakes Recipe please?

Jumbo! - Very fresh dim sum - Interesting selection - Lots of seating so you don't have to wait in line (it's called Jumbo for a reason) - Lots of free parking - And at night... it becomes a disco! This would make a great place for an eGullet outing.

Several people have brought in the Top Pot goodies, and they get eaten quickly, but not quite as fast as the crappy Safeway donuts. By the way, does anyone here consider maple bars to be a treat?

Aaah, the chocolate paradox. The office people love chocolate. Therefore it is looked upon as extra rich/fatty/evil and I get even more complaints. Lemon squares would be eaten faster than brownies (unless they were from a mix or from Safeway, of course), even though lemon squares have arguably WAY more butter and "evil-ness" than brownies. And I agree with the chocolate on restaurant menus. It often seems to be an excuse to get lazy and unimaginative. Chocolate sells and you don't have to do very much to it for the dessert to taste good. I'll almost always choose a non-chocolate dessert and it will often be more interesting and complex, because half the work hasn't already been done for the chef. Thanks - you're too kind. Even after you and Klink were victims of one of my experiments. The life of an evil scientist can be gratifying after all .

No, that's fair - you don't know me and I've never cooked for you. I'm not offended. I'll be the first to admit I take advantage of my coworkers as guinea pigs for recipe testing, but I would say that 90% of the stuff I bring in is tasty and generally superior to anything from a supermarket. Let me give you an example... This is a cake I did from a Pierre Herme recipe. It features fresh and poached blueberries, from-scratch lady fingers with a lemon soaking syrup, mascarpone mousse filling, and an Italian meringue topping. I thought the texture of the filling was a little grainy, but overall it was light and fresh tasting and not too sweet. This cake lasted for about four days (refrigerated) and about a quarter of it had to be thrown away. By the way, I tried slicing the spice cake I brought in on Monday. The status report is: day three and there's still 1/4 of a (single layer, 8-inch) cake left. I still think pre-slicing is a good idea, though.

I'm actually a big fan of savory with sweet - as in: meats with dried fruit (mmmm... pork) chocolate or strawberries with black pepper apples with cheese (cheddar, thanks) toasted cheese with jam (as mentioned) tuna salad with sweet pickles sweet and sour chicken or pork (from really bad Chinese restaurants) French onion soup made with apple cider turkey stuffing with prunes herbs in sorbets and ice creams chicken apple sausage bacon and maple syrup foie gras and any number of sweet-ish sauces But I'm getting off topic here as most of these things I never had in childhood.

Nightscotsman: You mean, this ISN'T the correct way to eat grilled cheese? My mother always put out jam (never marmelade) with grilled cheese sandwiches and I always thought that this was the knowledgable, classy, haute way to eat them! You mean my Mom's family weren't the only ones to do this? Where did the practice originate, do you think? I can't eat "toasted cheese" (that's what we called it) without jam to this day. It's just missing something.

This week's lunch menus from Seattle Central, available 11:00-1:00, Nov. 12-14: ONE WORLD MENU Tom Yaam Goong $1.75 Soup de jour $1.75 Wilted Spinach Salad with Warm Bacon Vinaigrette $1.75 Shrimp and Pork Gyoza with Hot Chili Oil $1.95 Entrée ...served with a cup of soup or salad... Cobb Salad $5.75 Grilled Vegetable and Cheese Sandwich $4.95 Grilled Lamb Chop and Top Sirloin with Ginger Sauce $7.50 Chicken in Thai Red Curry Sauce $6.25 Pan-Seared Breast of Chicken with Green peppercorn Sauce $6.50 Pork Medallion with Red Onion Confit $6.50 Seared Lemon Grass Crusted Salmon w/ Watercress-Ginger Sauce $6.50 Sautéed Shrimp with Garlic Chili sauce $6.75 Curried Pasta with Shrimp, Brocoli and Tomato $6.50 SQUARE ONE BISTRO ...served with a cup of soup or salad... Square One Mac and Cheese Roasted Poblano Chiles and Sharp White Cheddar - $5.25 Nicoise Salad Fresh Tuna, red potatoes, tomatoes and Seasonal Greens in a Light Lemon vinaigrette - $5.75 Seared Chicken Breast Carrot-Anise cream and sautéed Fennel - $5.75 Roasted Butternut Squash Ravioli Brown Butter and Sage - $5.50 Grilled Lamb with Cabernet Nicoise Olive Demi Glace Sweet Potato Gratin and Brussel Sprouts - $5.50

Some very good observations here. I think that's hitting it right on the head (ow). Very true. And nobody will ever touch the last piece. They'll take half of it, then half of the half. Sorta like puting the milk jug back in the fridge with a few tablespoons of milk in it. I think there's also this unspoken feeling that homemade stuff is richer and more fattening than store-bought. I'm sure that if I brought in fresh, homemade donuts they would sit for days.

When we had leftover cooked broccoli, my Mom would serve it the next night reheated with a bit of milk. The broccoli would be kinda gray with warm milk curds sticking to the florettes. I don't know why I didn't find this strange at the time, but now... eeww.

Well, of course I have to mention grilled cheese sandwiches with strawberry jam, if even just horrify Jinmyo again.

That's a good idea Rachel. I'll test it out with spice cake I brought in today and let you know if it works. Although it might be painful to preslice some of the more elaborate, decorated items.

Oh man, this topic totally strikes a chord with me. Some of you may know that baking and desserts are my passion (along with cocktails ). I love trying new techniques and recipes, but I have no desire to actually eat all of what I make - I'd weigh about 300 lbs by now if I did. So I bring stuff to work. Stuff like charlottes, tart tatins, genoise with real buttercream, danish from scratch, and various other pies, cakes and cookies - a range from high-end and fancy to down-home and familiar. Some people will eat a few bites now and then but most items either sit on the office kitchen counter for days, and some must be thrown away. However, if someone brings in day-old donuts from Safeway, they are gone in half an hour. My co-workers complain that my desserts are "too rich and fattening" and they are on "diets", but they'll scarf up stale donuts?! So I've made an effort to bring in lower-fat desserts, but knowbody touches them. I work at a graphic design firm, not an autoshop. These are people who consider themselves to have sophisiticated tastes (even a bit snobbish) and dine at some of the city's best resaurants. Now I just make what interests me and if it gets eaten, fine. As long as I enjoyed making it and maybe learned a new technique I try to be satisfied.

I've seen this argument go back and forth many times. All the books and web sites I've read (here's one) say "by United States law, vodka must be colorless, odorless, and tasteless". filtering through activated charcoal ensures this to be true. Yet there are discernable difference in vodkas. For me they seem more a matter of texture and smoothness rather than actual "taste". I also wonder about detecting a vodka flavor when they are served ice-cold out of the freezer (does anyone drink vodka at room temp?), and I really doubt anyone could tell the difference when they are used as a mixer in a cocktail.

Thank you for confirming my opinion of the dessert - I completely agree. Stylish presentation, but unballanced or missing flavors and way too sweet. I think there are some good ideas, though. By the way, I won't be going to E&O tonight after all. Feeling a bit under the weather . Somebody pick another date and I'll join you, because even though their desserts may be lacking, I did enjoy my last dinner there .

My understanding is that sour cream, like creme fraiche and yogurt, is cultured with various little critters with addition of thickeners. The bacteria create acid that partially curdles the cream. With mascarpone you're simply adding acid directly to curdle the cream. According to Bo Friberg, clotted cream (also known as devon cream) is made by heating unpasteurized whole milk then allowing it to cool. The cream coagulates (clots), floats to the top and is strained off. Not as easy to make at home since it's hard to find (maybe impossible?) unpasteurized milk.

Wow, your kitty now looks like Oolong the Japanese Wonder Bunny:

Sorry your oatmeal was dissapointing. Here is a link to Alton Brown's recipe: http://foodtv.com/foodtv/recipe/0,6255,18849,00.html Is it any different from the one you worked from?

So... you consulted a Rabbi? I don't see any yarmulkes on those kitties.

Wait a minute - hold everything! You used plastic spoons!?!? For shame. Everyone knows that the wooden stick/spoon adds a whole other flavor dimension and is essential to a true artisanal pudding pop. Can you imagine the uproar if Good Humor or Haggen Daas were to switch to plastic sticks in their frozen novelties? Back to the kitchen with you, mister.