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  1. Lucky you! I really miss those trips to HK. Maybe next time you can be our guide. Have a nice trip and take lots of food pics.
  2. Megan, your Lemon Meringue Pie looks delicious. Now I'm craving LMP.
  3. Here's a video which might help you. Good luck.
  4. Haven't tried a Burgtheatertorte, eating or baking, yet. Here is Rodger's description: You need 4 cups of crumbs so he suggests that most home bakers would likely need to expressly bake a chocolate sponge cake to generate the crumbs. He gives a recipe for this as well. The basic recipe description is to cream butter, add confectionary sugar and eggs and flavor with cinnamon. Stir in almonds that have been finely ground with cocoa powder, the chocolate cake crumbs and minced candied orange peel. Bake in a buttered springform pan. Split baked cake in half and layer with warm red currant gla
  5. Someone on another website (now defunct) raved about "Burgtheatretorte." What kind of cake is it? And has anyone made this?
  6. Also worth noting Errata for this book.
  7. Oops. Sorry I didn't see your post. Worth bumping up anyway.
  8. Has anyone seen The Shun Lee Cookbook? Any comments would be appreciated.
  9. Sad to say that this is an urban legend. Mythbusters debunked it last year, and the technique was also debated in the Limoncello thread. ← You're incorrect. The Mythbusters actually proved that running the vodka through a charcoal filter does significantly improve its smoothness. What may have "busted" the myth is that even after 7 filtrations it still was not as good as the top-shelf brand. Still there was an improvement. What was particularly remarkable was how the vodka tasting expert placed all seven or eight filtrations in exactly the correct order. For those who are interested, t
  10. Great blog, Ah Leung. Thanks for sharing your week with us.
  11. You can strain the pulp out by pressing it through a sieve. Use a spoon to stir and press through until the seeds remain. It takes a little while but entirely worth it. I hate those pesky seeds too.
  12. What is Chai dao kueh? This dish looks delicious. Care to elaborate?
  13. BettyK

    Dinner! 2007

    Your adobo looks delicious. I'd like the recipe if you don't mind.
  14. This is one that I had at "Shanghai Dumpling King" in San Francisco. Each meatball is about the size of a tennis ball. ← Mmmmmm! I want a bowl full of that gravy! ← A pictorial would be nice too.
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