Ling

^Thanks, Irishgirl. I vaguely remember reading something about how the time of year affects the starch content in potatoes, but I guess I've never considered how it affects the fries produced at a restaurant.

Not every night at 11pm--just Monday-Thursday. Which, coincidentally, is when my gym crush goes too! Maybe this has something to do with my dedication.... But yes, it's not a secret--I do have to exercise or else I wouldn't be able to fit through the door at HSG. And that would mean I would be forever separated from the gingerbread pudding--sad, indeed. Joie's right--I bake about 4 or 5 times a week, and half of whatever I bake, whether cake or brownies or a few dozen cookies, ends up in my stomach in about an hour. Quality control, you know. I want to know that everything I'm giving away meets my rigorous standards. I transport my cakes in a rather rudimentary way--smear of filling directly on the cake round (like glue), then top with cake, filling, and additional layers. Then I wrap the whole thing in a few hundred layers of foil, and transport the frosting in a plastic container and apply it on-site.

That's funny...on another board, someone asked me today if I was the "famous small girl on Egullet with a big appetite".

I've seen the Magi-strips at the Ming Wo in Lansdowne. Unfortunately, their baking section is very limited, so it may be a better bet to check Basic Stock on W. 4th. I have never tried the Magi-strips before. I use the 9" Cuisinart non-stick, straight-edged round pans, and my cakes turn out well, and never stick. The pans are about $15 each at Basic Stock. I'm a home baker, and yes, I do re-use my cardboard rounds. A quick wipe with a damp cloth and it's clean--just be careful not to get the unprotected cardboard on the bottom wet. However, if I'm bringing a cake to someone's house, I don't ask for the cardboard round back.

You can find the magi-strips and the cardboard rounds at Ming Wo. You can also find cardboard rounds at Basic Stock. Both places sell the rounds for just under $5 (probably an 11" circle...they're big enough for my 9" cakes).

^The fries were crisp at the Egullet Chambar dinner. Thanks for the report, Malik. I haven't been to Wild Rice in years, but I remember the hot and sour soup as being one of my favourite appetizers there (one of the reasons being that it was different from the traditional version--not sweet, like you described, but there was this earthiness that I couldn't pinpoint on any particular ingredient I was familiar with). Also, the shiitake-dusted beef tenderloin--is this still served on the fried zong bao triangles? That was my favourite main there, with the kung pao chicken being a close second. I do love their cocktails. I'm glad you had mostly-positive dining experiences here.

Chinese BBQ pork is not my favourite, but I love the Chinese roast pork at BBQ 2000, under the Superstore on No. 3 Road in Richmond. That places does the crispiest skin ever. I usually get a pound and a half and just eat it on the drive home. There's also a decent BBQ place in the little complex beside the Save-on-Foods in Richmond, but the skin on the roast pork is thinner (but still very crispy), and the pork itself is leaner.

well, this is OT, but "As You Like It" is probably my least favourite play by Shakespeare, besides the history ones like "Henry IV" Part I and II. snore! Love "Hamlet", though.

Those mint meringues with dark chocolate ganache sound heavenly! The crispy, airy meringues must have tasted wonderful next to the thick ganache. I'm glad everything turned out so well!

I'm so sorry I missed the tea at the Fish House. Joie, even before reading your praise for the lemon tarts, those pastries stood out from the rest. The pastry looks amazing, and the curd looks so creamy and bright! I don't have to work Saturday afternoons right now, so let's have another afternoon tea soon!

A&W onion rings are the best fast-food onion rings you can get. I've been to the Fatburger in Issaquah (in the same complex as Krispy Kreme, where we usually went for dessert back in when it was cool to drive 3 hours for donuts ). I remember the patties to be thick and juicy--much better than Burger King, or McDonald's. They had the regular fries and also the wedge fries at that location. Is the Double Fatburger the same as the King burger? If so, my friend ate one and a half of those bad boys, and then hit KK for half a dozen donuts.

I've heard that sea asparagus can be found at a certain golf course. It's a secret some Vancouver chefs know. Sadly, I'm not privy to the location.

^You haven't seen dirty old men until you've eaten at the rooftop at Joe Fortes. I got hit on by 3 guys old enough to be my grandpa en route to the bathroom.

My last 3: Monday: Fiction. I loved the minty mojita I drank before dinner, though I'm not sure how it's different from a mojito. Tried several wines from the suggested pairings, too. Wednesday: food at Tim Horton's at 3 in the morning. Why do people like their coffee? bleah.... Friday: food at Tim Horton's at 3 in the morning. Their maple pecan danish is not bad. Why are they always out of the chocolate croissant?

Yeah, I'll serve hot chocolate, and my Scharffen Berger brownies. And there will be waiters serving the ladies in nothing but some strategically-placed whipped cream and chocolate shavings.

Wow - that big? ← Hey man--6" x 6" x 8" is not that big. Give me some credit here. I could down that baby in no time.

Do you mean "dun dan"? Do they have ginger-flavoured ones? Those are one of my favourite Chinese desserts.

I have only had churros at Splashdown Park and at the Tex-Mex places in mall food courts, so I really enjoyed the churros from this place. The ones stuffed with dulce de leche are delicious, and I like the extra-crispy exterior, regardless of whether this is authentic or not. The hot chocolate at Churrolicious is OK...kind of watery for my tastes. I think I have unreasonable standards for hot chocolate though, because I make mine at home on the stovetop by melting a high quality chocolate with a sprinkle of cayenne and cinnamon, and using half and half instead of milk or water. I've tried using whipping cream too, but that can get a little rich, even for me.

You can get SB bars at Gourmet Warehouse, Meinhardt, and Urban Fare (bulk, wrapped and weighed).

^Nope. Why do you ask? Yesterday: 3-ish brownies made from Scharffen Berger and a few ounces of Valrhona 64%, scrambled eggs, and leftover chicken from the night before. Today: scrambled eggs and some type of Japanese chocolate product called "Melty Kiss".

^That pie crust looks great, though. I looked for the Savary Island pie at Stong's, but I couldn't find any.

Meinhardt does not have 70% Guanja (or, at least they didn't a few days ago.) They have white, milk, and 64% (Manjari). Urban Fare has the 70% sometimes, along with the Manjari. I like both Scharffen Berger and Valrhona. I've tasted the two 70% chocolates side by side, and the SB 62% (semi-sweet) against the Valrhona 64%. I prefer to 70% Valrhona to the 70% SB (I find the Valrhona more floral and I like the acidity and long finish), and I prefer the 64% Valrhona to the 62% SB for the same reasons. However, I bake often with the 99% SB because I can't find 99% Valrhona. It really depends on what you're using the chocolates for, though--whether you are using them as pure eating chocolates, or whether you are using them in baking. I can see myself eating quite a lot of 62% SB in one sitting on its own, because the flavour is more mild (though still excellent). For baking, I think I prefer combining the 99% SB for unadulterated chocolate flavour with a few ounces of Valrhona for the different fruit/coffee notes.

I forgot about this bakery being mentioned in the Sweets thread--I still want to try it out. That meat sandwich cake is quite amazing.

I believe Yuji's is more reasonably-priced than Tojo's, and I love their sweet potato fries with tartar sauce. Most of their items on the fresh sheet range from $6-$10, which items like flounder sashimi with ponzu, King sugi fish salad with wasabi dressing, and grilled beef tongue, to name a few.

Ling's Favourite Brownies (revised 08/22/05) Serves 10 as Dessert. I've been playing around with my brownie recipe for a few months, and I'm pretty happy with this version. Not only is it easy to put together, but it produces the densest, fudgiest brownies I've ever tasted. I've used both Scharffen Berger and Valrhona for this recipe. Use whichever chocolate you like, as long as it's of good quality. 5 oz unsweetened Scharffen Berger chocolate 3 oz bittersweet (70%) Scharffen Berger or Valrhona Guanaja 2 c granulated sugar 1 c butter 1 T vanilla extract 4 eggs 1 c flour (dip and sweep) 2 T cocoa powder 1/2 tsp salt 1. Melt the butter and both types of chocolate over medium heat in a saucepan. 2. Beat eggs in mixing bowl with a hand mixer on high speed for 4 minutes, until pale. 3. Gradually add sugar and vanilla extract. 4. Temper the eggs with the chocolate mixture, then add all of the mixture into the bowl. 5. Slowly incorporate the flour, salt, and cocoa. Beat the batter vigorously with a wooden spoon for about 30 seconds until the batter looks shiny. 6. Pour batter into an ungreased, non-stick pan (I use a 9" cake round, and this fits perfectly.) Smooth the top of the batter. 7. Bake in a pre-heated 325 degree oven for approximately 25 minutes (there should be moist crumbs on the skewer when testing for doneness). "Serves 10" is just an estimate--the brownies are quite rich, so some may be satisfied with just a sliver. However, if you're like me, half the pan will be gone before you know it. 😉 Keywords: Dessert, Easy, Chocolate, Snack, Brownies/Bars, American ( RG1291 )