Ling

Ever on the lookout for more chocolate cake recipes, I copied yours to add to my collection. It does look good. Reading through it, I noticed that hot coffee makes an appearance in the instructions but not in the list of ingredients. Can you fill us in please? (Many thanks.) I've made cakes using vinegar instead of eggs, but they were already eggless cake recipes. I don't know how much to substitute, or if vinegar can be substituted in all recipes (somehow I'd hesitate to add vinegar to a recipe that calls for milk.) Sorry I can't help you here. ← I'm sorry, I was copying and pasting and must have accidentally deleted the coffee amount! The recipe calls for 3/4 cup strong coffee. Hope you enjoy the recipe!

As for the butter: most people here put butter (or fake butter, like margerine or some other (vegetable) spread) on their bread before putting anything else on it. It's a habit! But some people don't do it with things that are either fatty enough on their own, or need no glue to stay on the bread, like jam, nutella, pate or something. ← Whoohoo! I'm vindicated! Was just discussing this yesterday with a fellow eGulleter, and we both put butter underneath the peanut butter... it tastes heavenly! I'm with Chufi: whatever the spread or filling... jam, tuna salad, peanut butter, meatloaf or honey... I always butter my bread first. ← When the butter and peanut butter melts together on hot toast, I'm in heaven. This was my favourite breakfast as a kid. (Well, one of them, anyway.)

Hi, I gave my favourite chocolate cake recipe to a friend, and she wants to make it for her mom. However, her mom's vegetarian and does not eat eggs. My friend is asking if there is any way she can substitute the 4 eggs in the recipe for something else. I don't know of any substitute, can someone help? Here's the cake recipe: -1 cup cocoa powder -3/4 cup strong coffee -1 cup warm milk -2 and 3/4 cup sifted all purpose flour -1/2 tsp. salt -1 tsp. baking soda -1 and a half cup unsalted butter -2 and a half cup granulated sugar -1 tbsp vanilla extract -4 large eggs You also need: -2 eight-inch cake pans, at least 2" deep -parchment paper -extra butter for greasing the pans 1. Trace a circle on the parchment paper using the bottom of your cake pan. Cut it out and place in pan. Grease the parchment paper and sides of pan. 2. Whisk cocoa, hot coffee, and milk in a large bowl. Let the mixture cool. (You can stick it in the fridge while you assemble the dry ingredients.) 3. In a separate bowl, sift together cake flour, salt, and baking soda. Set aside. 4. Cream together softened butter, sugar, and vanilla extract. Add eggs one at a time while continuing to stir. Pour in cooled cocoa mix. Add dry ingredients and mix until it no longer looks grainy. 5. Divide batter between cake pans. Smooth top. Bake for 20 minutes at 350 degrees F, rotate pans and bake another 20 minutes or until cake top springs back when lightly pressed. 6. Invert pans for 15 minutes, then let cool on racks for an hour. 7. Peel away parchment, and frost layers. Ingredients (for chocolate frosting): -1/2 cup unsalted butter -3/4 cup confectioner's sugar -1 cup cocoa powder -1/4 cup whole milk -2 tsps vanilla extract 1. Cream all the ingredients together until combined. 2. Place one cake layer on a cake stand (or plate). 3. Spread frosting on layer, and place the 2nd layer on top of frosting. 4. Frost the top of the cake and sides. edit: I accidentally left out the coffee amount in my original post.

I don't have Indian food very often, but I've read that Rubina Tandoor is quite good.

Wow....yet another thing we don't have in Canada (as far as I'm aware). I doubt I could stop at just one, though, if they were available.

I was thinking about this today and I was wondering if she had a thyroid problem. I used to work with a girl who had a thyroid problem, and all she ever had for lunch was a banana, yet she was overweight. Also, perhaps her body is starving for calories, and is hanging onto her measly 800-900 calories a day.

^Ooohhh...those look delicious! Best thing today: something called "Fried Crispy" on the package--I kid you not. It's a Chinese New Year treat--short, fat ribbons of dough (ingredients: flour, water, butter) fried in oil, and sprinkled with black sesame seeds. Crunchy!

What a wonderful meal, Shalmanese!

Welcome to the board, Luciano. Could you give us a bit more info about the wine club? I don't know anything about the wine club at Papi's. Thanks!

I'll have to somehow ingratiate myself to Mrs. Kim Phung. Don't want to miss out on the tendon and tea extravaganza.

That's weird, I used to eat at Pho Lan almost everyday about a year or two ago, and I've only evr seen a handful of Caucasian people in there. The restaurant was usually almost completely full when I went (probably around 8pm?) and it's a very popular pho place on another board I used to frequent. The only times I saw more than a few Caucasians is when I went at lunch (but probably about 90% of the time, the clientele is all asian). The owners speak Vietnamese to most of their customers, so I'm guessing most of their clientele is Vietnamese. I've also recommended it to quite a few asian people, and they rave about the pho there too. However, I haven't had pho there in the past year, so I can't say if the quality has declined. It's dirty, yes. The platter of meat I got at Pho Lan, however, was much more generous than what I got at Kim Phung (perhaps 4 slices).

Seoul House Royale: lunch with a few other Egulleters. We had this amazing fried potato noodle dish, some nicely marbled beef, scallops, and spicy lamb shoulder. Everything was delicious. (I really like their seaweed appetizer--one of those freebies they give you when you come in.) Elysian Room: I've been here twice recently--once with a friend, and once with Joie and Arne after Korean food. I had the oatmeal raisin square and an Americano. Love the oatmeal raisin square--very soft and buttery. Kim Phung: lunch with Arne and Lee. The pho did not disappoint, but I still think I have to get the edge to Pho Lan in Richmond. The broth at Kim Phung is darker, saltier, more "beefy". The broth at Pho Lan is slightly greasier, lighter-tasting, with lots of cilantro. I would say Kim Phung is my 2nd favourite place for pho. at UBC cinnamon-flavoured Seattle's Best coffee and a white chocolate chip cookie before class.

^That's pretty depressing.

You know, I was just waiting for someone to say...er...post, that. Most delicious thing today was pho with rare beef and tendon, even though the beef was cooked (my fault--forgot to ask them to put it on a separate plate for me.)

Vancouver Burger Club Rules 1. Feel free to choose whatever toppings your stomach desires. Cheese, mushrooms, bacon...we don't discriminate. 2. Feel free to choose whatever burger you want on the menu*, except for veggie "burgers". (Unless you really want a veggie burger...but then you'll be shunned and will have to sit in a corner by yourself. ) 3. If we've reserved a spot for you, please be courteous and call (or PM) if you can't make it. That way, we can notify anyone on a waiting list that a spot has opened up. 4. Please divide the bill fairly. *We would like to encourage everyone to order a beef burger though, just so we will all be evaluating basically the same burger.

I'm in total agreement. The coffee they serve is absolutely fantastic. I once asked for the name of their coffee supplier, and the waitress kindly wrote it down for me, but I lost the piece of paper. She told me, though, that she was quite sure they only dealt with restaurants.

Oh yes you have Ling!! Remember the corned beef sandwiches from Big Night? ← I thought that was pastrami. Corned beef and pastrami is one and the same, then, I guess?

Opus Lounge? Bacchus?

^I think this calls for a nice, heaping helping of gingerbread pudding. (Maybe I helped you sell a few of those too?) Back to hangar--I've cooked it 2 ways. Once, I did it with an anchovy/olive oil/parsley/garlic sauce. The other time I marinated the steak overnight in red wine, shallots, garlic, Worcestershire, and a whole slew of other ingrediants. I found no difference in tenderness (overnight marinade vs. no marinade). Both times, I cooked the steaks bloody raw. I mean, rare.

Oh my. What a lovely meal! Do baby eels taste just like their mommas and poppas? I love eel!

^Mine too. I love the slightly mineral taste described on the first page of this thread. As weird and creepy as it sounds, I love the taste of (beef) blood.

Dare I think I will be tasting this on the 20th?

I do like certain fruits with meat, but I prefer the fruit to be tart and not sickeningly sweet. I like the classics: -turkey and cranberry -duck and sour plum -duck and sour cherry I also love proscuitto and melon. Even though melon is a very sweet fruit, the proscuitto is salty enough to offset the sweetness.

edit: I got confused about the location and sounded like an airhead.

^Horrors, my bf is now posting on Egullet!