butterchik

Try Umi Nami Farms in Metchosin - they specialize in beautiful micro greens. (I have heard that they are sell to Vancouver chefs too.)

Taking a break from the prep for a Solstice wedding at the Smokin' Tuna Cafe, lunch for me today is a glass of Chandon Blanc De Noirs and cold steamed Dungeness Crab pulled from the Bay last night. Sides of Kepie mayo, Sambal, key limes and roasted garilc aioli. Now it's time to wash up and get picking the wild rose petals for the wedding cake. (edited to add condiments...) Loving life in a large manner,

Thanks Pam - glad you liked the cover. On the day of the final challenge, when we walked in to williams-Sonoma I was told that they (wS) didn't want my book cover shown in the store or in connection to the challenge. Twenty minutes before I went on, it definitely shook me a bit and I was a toned-down version of Butterchik the Cheeky. Seems like they liked my photoshoot in the end though, as it made the show. SSCChallenge is airing again today on FTVC at 4 pm ET / 1 pm PT if you are near the tube and interested. I can think of other things to fill a sunny Saturday summer afternoon - like prepping for Father's Day.....

(several dog walks, cat naps, cafe shifts and live tv appearances later...) Looks like the FN is airing "Superstar Challenge" again this Saturday 4 pm ET. I have yet to watch the show in a sober, quiet environment so haven't reflected on it too much. I find the format really hard to take - they really are cramming too much into the 40 minutes. I agree with Pam R. that you don't get a sense of the participants except for Ryan who they played up as the man you love to hate. As far as surrendering my "likeness, voice and identity in perpetuity" I think I was fairly represented. I am getting a lot of comments about the number of gratuitous booty shots I got on screen (girlfriends notice that kind of thing). with my trailer park living scenario and the fact that I got my fishnet freak on I was prepared for the worst kind of portrait. I remember watching Anthony in the final challenge and finding fault with his technique and terminology but when they did the "reveal" of the winner (no sound) his energy came across on the screen and it made sense. I found it hard to be truly butterchik in the corporate challenge environment. However, I have no problems tapping into "it" here at home and have been filming in the Gourmet Ghetto all week and will have some clips online next week. I am still amazed at all the work that went in to a 40 minute show when FN needs CCon - that said, appearing once in the reality format is enough for me. Favorite challenge - the convenience store. I would love to throw a dinner party based on the idea of procuring the ingredients from a 7-11. On an unrelated note, I have been playing with a menu for a hot tub/sous-vide cooking party - anyone done it?

I was the only female finalist . They said the entries were an equal m/f split and there were other females on the shortlist, but it came down to myself and those 5 guys. There was so much more that went on in the six days that we were filming, the show strikes me as the Cliff Notes of the experience - just long enough to cover the main battles, the characters (caricatures) and the outcome. I am so glad I got off my hungover ass that fine December morning to make an entry. I learned a lot throughout the filming of the show and got to use my butterchik name on screen, never a bad thing. Cooking well is one thing, but keeping up the chatter, the smile, looking in the right lens and being timely is a whole other skill set. The camera doesn't faze me now and I'll be working it again this week on Victoria's A-channel morning show on wednesday 8:10 or so cooking for the Smokin' Tuna Cafe. Time to shake these bubbles from my brain and walk my nagging wagging dog - the only reason I am up so early. More questions/comments/critics?

Thanks! The show was filmed in Toronto in February so we have known the winnner for months. I look forward to discussing/defending/debating about the show and the FNC after it airs. For now we are signed up for silence regarding the results but the Network did release this info: "During the one-hour special, finalists endure several rounds of competition, including an on camera audition, a culinary obstacle course, creating a high end restaurant style dish using only ingredients found in a convenience store and designing a cookbook cover as a self promotion."

So the public scrutiny begins. I am one of the contestants from this year and yes it was a lot of work for a 1 hour (4o mins) show. I signed away my "likeness for perpetuity throughout the universe" and have handed the care of my ego over to the editing crew. For the link to contestants, you click on the photos to open up the bios. There are some errors on the bio pages. For the record, I have never claimed to be a trained pastry chef, I am proud of my DIY status. Also, I stated my fave food to be rice and am no longer living in my sweet little trailer. I live in the big house in the trailer park thank you very much. And I pursue my pleasures in many forms other than chocolate. So I will be watching, with the support of endless Moet and the laughter of friends. I just haven't decided whether to wear my afro wig or tiara. Maybe both.

Thanks for the props Shelora. I am happy to report that the redesign of my website is now online, with more fresh content to come, as fast as I can. The Smokin' Tuna reopened on May 1st for another season of fine food in the trailer park - new menu format with the same lovely faces (Dauphin, Anna and myself) and new hours, 7 days, 11-4. And while I'm on this thread, I'd like to recommend Lady Marmalade Cafe on Johnson (corner of Gvmt) for all day breakfast in Victoria. The poached egg "blt" is my standard order - buttery wildfire sourdough toast, perfect poaching, bacon, chipotle mayo, home fries that are actually served hot (my brunch peeve) and a crispy salad on the side. Consistent and quick and under 10 bucks. The rest of the menu looks good too, maybe once my love affair with the blt ends I'll find out. Probably not anytime soon.

In France it was priced the same as regular cocoa butter as well - nice to know it is out at home already but kills the thrill I had at the thought of bringing back something new:blush:...shouldn't neglect egullet even on holiday, I'm out of the loop. Not only does it temper - there was a bowl of milk/mycryos that had been left in the etuve overnight at 43C and the next day in class I tabled it and it was fine. Still not as glossy as the traditional way but a perfect snap and handy for when you're in a rush (or to get nice decos etc out of less chocolate savvy staff).

Just finished a chocolate course at LeNotre Paris where we got to have a play with the Cocoa Barry Beurre MyCryos product. Ingredients are listed as pure cocoa butter, cryogenically frozen in powder form. Didn't try it in any mousse applications but did use it to temper chocolate - take white, dark or milk up to 35C, add 1 percent of the chocolates weight in MyCryos and to all our shock and amazement (esp. that of MOF prof Thierry Atlan) there it was - perfectly crystallised chocolate. Is it available yet in the States or just to the lucky ones with friends overseas?

Happy to be back on the Island, I have been hitting all my favourite spots, andman is my belly glad to be home. My "They've never let me down" list Brekkie - Willie's Bakery - killer hot breakfast specials mixing up polentas, veggie sautes and yummy baked stuff Lunch - Zambri's - Peter is my lost Italian Mamma Dinner - Brasserie L'Ecole - the house cocktail (Passoa, sparkling and bitters?) , the smoked tuna appy, the steak and the excellent service help to keep me stuck in my rut. Keep on going back for more...

or with a gingerale/lime/sake mix...or soda water and sour plum... But if you can't drink it all, you can always poach in it (nashi pears, lemongrass, ginger etc...)

and more on lavender here savoury and sweet

I agree with Elyse - no to the baguette pan. Definitely not traditional, but I roll mine in rice flour which gives the crust some extra crispy goodness, then when they are rolled I nestle them in a rice flour covered cloth mimicking the shape of a bag pan to help them keep their curves. Yes, "they" - bread is a living thing (and I have no one else to talk to all night) Not yet perfect, but these things help. Oh, and a packet of Wilkinson Sword blades

or a There is a major difference! Currently stuck on a Rainforest Dessert Island and with weight restrictions on incoming luggage I had to choose carefully (books or wine? - always make room for the wine). I brought these five: Baking with Julia Au coeur des Saveurs - F. Bau Dessert Notebook - Michel Bras The Roux Brothers Patisserie Beard on Bread I feel well armed for any creative battle.

Rhubarb Crumble from this morinings service and a glass of Pinot Noir in a paper cup - it is 10 a.m. after all (about 11 pm bakers time)

Say it isn't so... I was worried that the mega-expansion they have been doing ( in the corner of every new big box mega plex ) would have some like consequences. Sure it isn't just frozen dough? What about the TIMBITS?? Thanks for some inspiration though - gonna whip up some sour cream glazed this morning.

So sad, so true - just got a box of honeydews off the plane from AZ - ever since I saw the fields of melons (IN THE DESERT!!!) and was told that they were irrigated with L.A. grey water I can't swallow a bite (no proof that the grey water thing is true but come on - MELONS FROM THE DESERT!!! ) Saffron and white pepper will stop me mid dive into a dish once I get that musty whiff. Fleshy things, love em all, raw or cooked, organ or not. And brussel sprouts. And much to the delight of my Japanese co-workers, I couldn't get past two bites of natto, despite repeated attempts. Did fine with the horse sashimi though.

Home made baked beans (day 5 is the best for my rec., thats when the bacon takes over!)

Bull Kelp Pickles- great on sandwiches and in sauces. recipe here

From the beginning you had my two faves covered. I'm waiting for my Grandma's Tomato soup recipe in the mail, will share when it arrives. One cake definitely NOT to be revived that I found in my Magic Baking Powder leaflet circa 1940's - "Coon in the Cotton Cake", a chocolate cake covered in meringue frosting. I would not joke about this or note it but it is featured as a $250.00 prize winner (big bucks back in the day), and the fact that one woman gets credit for the recipe, another for coming up with the name. Incidentally, they are from Rosemount, Quebec. A runner-up, the "Chocolate Economystic"

Redundant with good reason - citrus reamer, microplane (flat and curved for nutmeg, cinnamon), melon baller for apple cores (I've had my favourite resoldered twice) and cheese wires for slicing cakes. Great cherry pitter by Kursch - load the cherries in, pound away - cherries pop out and the pits drop into a container underneath. The only way to go when pitting by the case (unless you have an apprentice )

There's nothing unusual about that. In fact popping the rice/kimchi/bacon maki onto a sheet of nori and rolling that and eating it by hand is also not unusual. Which reinforces my belief that there is no such thing as an original flavour/food combination, its all been done before. Particularily when it comes to bacon - goes with everything! Often in our staff caf we were given barely coddled eggs (in shell) at breakfast - is this common and how are they normally eaten? I would mix mine in with my misoshiro like a straciatella.

Check out L'Ancetre organic butter - the finest canadian butter (Keb of course) I've tried by far. It is available at most grocery stores on Vancouver Island and second only to Lescure for me. Does anyone know if Plugra is available in Canada? As a school project in the second grade we made mini butter churns out of litre mason jars with a hole drilled in the lid and "paddles" made of tubing and trimmed plastic yogurt lids. Maybe thats where my addiction started...