Ling

Ohh...I was going to post about the quiche recipes in the Bouchon cookbook too. Very tasty filling... !

a tart

Ina Garten's coconut cupcake recipe Here are some others you might be interested in trying: Emeril's fresh coconut cake coconut cake coconut bundt cake coconut pound cake And lastly, I'm partial to this recipe, but I do make a few changes in my version. I scale down the ingredients for the cake by about a 1/4, as I like a higher ratio of filling to cake. Also, I increase the amount of sour cream by a few tablespoons, and use dessicated, unsweetened coconut in the filling. I prefer the finer texture. Peninsula Grill coconut cake

I'm eating some rum buttercream and almond dacquoise with the Cook's Illustrated chocolate cake that I was going to use for my birthday cake. Just testing the fillings...

I'll put my pecan pie recipe in Recipe Gullet over the weekend. I've adapted a Cook's Illustrated variation that uses Grade B maple syrup.

I've heard of the adding butter to a custard-like base being referred to as a "buttercream", but I've always thought that a true buttercream was with butter, yolks, and hot syrup (like KarenS and others have said.) Sorry to hijack this thread, but to make a caramel buttercream, can I just stream in hot caramel while beating the yolks?

I think this book has the Chocolate Oblivion cake--a fellow Egulleter made that for a potluck dinner, and it was delicious. I've since looked at the recipe and remember it to be a very simple flourless chocolate cake. So good!

^Hey, that's the chocolate cupcake recipe I like! And what a coincidence--I used the Epicurious Double chocolate cake recipe after I read how you recommended it. Thanks for that--it's my new favourite chocolate cake recipe!

I like cutesy names for pets, like Cupcake, Cheesecake, or Pumpkin. I'm going to name my dog Cupcake (well...when I get one. And YES--even if it's a boy dog!) Your cat appeared out of nowhere when my date was knocking on the door Saturday night, and gave him quite a fright.

maple nut fudge. Mmm... better than the fudge I make at home, I've gotta admit

Just checked my copy... FYI: lots of copies of EAT at cookworks on W. Broadway and Granville!

I did the Cook's Illustrated dark chocolate cupcake recipe last night in cake pans, which WAS very good as a cupcake recipe, but unfortunately rose unevenly in the oven in my cake pans. I decided to scrap it at the last minute, even though I levelled the cakes and froze them. I'll just eat them as a snack. I was going to use this recipe, which is an old standby favourite: Martha Stewart's Ultimate Chocolate cake recipe ...but decided to try a new one. I'm so glad I did, because this recipe is wonderful! This is my new favourite chocolate cake recipe. (I did not make the ganache). Double chocolate layer cake (from Epicurious)

You don't think the sauce was thickened with corn starch? I have no idea how rice starch tastes in a sauce. Raw prawn, scallop and ika....I'm imagining how sweet the seafood must have tasted, and the textures!

The sauce for the halibut cheeks looks so viscous. What did it taste like? And what was in the Golden Roll? Thanks for the pictures.

Liar liar, pants on fire! I thought you said you weren't doing the Food Blog this week! Include some pics of my bf, Noah, please. Looking forward to this blog!

chocolate cake scraps from the 4 cakes I baked and levelled today

Some pecan pie that I originally made for a dinner party, but didn't bring because the I rolled out the pastry dough too thin and the pastry leaf border browned too much in the oven. So I'm eating my imperfect pie. (I whipped up a batch of brownies to bring to the party instead.)

Your dinner looks beautiful and delicious...lucky guests! I'll have to try making the pinot noir/demi-glace and blackberry sauce with some game meat soon!

I've tried pretty much every combination of apples readily available in Vancouver, and my preferred mix is 2 Granny Smiths and 4 Fuji apples for 1 apple pie. The Golden Delicious and Gala apples I used were rather flat tasting. I never even tried Red Delicious apples because I find them mealy and flavourless on their own, and can't imagine them tasting any better in a pie. Using all Granny Smith was too tart for me.

-whale's tails with cinnamon sugar -maple nut fudge -blue raspberry cotton candy -molten chocolate cake with ice-cream

^I use the Frog Commissary recipe (with some modifications to the frosting and the pecan filling) and it's excellent. It doesn't get soggy after a few days.

graham crackers...mmm pastry cream...mmm

This has got to be one of my favourite threads on Egullet. Thankfully, I have nothing yet to contribute. If I had to pick a "worst", it would be these rock hard "cinnamon biscuits" that an ex made me for breakfast a few years ago. He didn't use a recipe--it was basically just a lot of flour, some cinnamon, a bit of sugar, and not nearly enough butter. Very dry tasting....but it's the thought that counted, so I was still appreciative. I managed to choke a couple of those biscuits down but it wasn't until YEARS later that I told him how bad they were!

I am an equal opportunist when it comes to ice-cream. Why should it be relegated to merely an after-dinner treat?

bad hangover My friend brought me beef tendon and noodles for breakfast. He took care of me last night even though I threw up in his Mercedes. Great friend.