Ling

Chocolate chip cookies, cheesecake, and brownies--these I can somehow manage to scarf down no matter how big my dinner was. For regular meals, I'll never get tired of fried eggs, scrambled eggs, creamy cheeses, fresh crusty bread, cashews, and braised lamb with orzo and tomato sauce.

I love wasabi peas. I'm having these fried sweet red bean mochi cakes I made this morning. A little greasy, but delicious.

What is a meat shake? They're awfully high in calories!

How could anyone hate anything that includes cream cheese and avocado? The dip sounds delicious to me. Thanks for the recipe and tanabutler for reworking it.

the chocolate cookie part of a double-stuffed oreo. the icing is way too sweet.

For dim sum in Vancouver, Sun Sui Wah is a good choice. They have a location in Richmond too. I also like Shiang Garden in Richmond.

with mushrooms and cheese as a gooey side dish also love them in quiches

I could go for some pork chops smothered in cream sauce. Yummm... Right now I'm eating Portuguese cream tarts, hot out of the oven. Here's the recipe: http://www.leitesculinaria.com/recipes/pasteis_nata.html They're so good. Like Chinese egg tarts, but richer.

wheat crackers and cheese and figs and apricots AND potato bread and cheese I snack all day.

The chocolate almond biscotti I made yesterday.

Wow...what a great thread! I can't believe I missed it until now. The pictures are beautiful. I especially like the potato bread and the apple tart pics. I think I'm going to order this book off Ebay... Oh, and coincidentally I tried Julia's brownies just the other day and they are DELICIOUS!

I love (in order) loongans, mangoes, persimmons, pineapples, and strawberries.

frozen strawberries

I like bittersweet chocolate that's still relatively sweet. Milk chocolate would be my second choice. I don't like white or dark as much but as long as it's chocolate, I'm not too picky.

warm brownies. julia child's recipe.

I miss O'Ryan Sour Cream and Onion chips. I used to get a bag every week from the corner store.

The cheesecake already has a sour cream topping layer. I've decided to feed the ugly cheesecake to my family and bake my friend another one. Thanks for all the help!

The problem is, I already have that white and dark chocolate ganache layer on my cheesecake. Wouldn't the dessert be very sweet if I added even more chocolate ganache on top? I like the cocoa and icing sugar idea, but will it hide the ganache underneath?

Not really, because the party is at a restaurant. I have Knox gelatin at home. How do I stabilize the whipped cream with it? Thanks for your help!

I just made a cheesecake for my friend's b-day tomorrow. It has a sour cream topping, and then I did a white chocolate and dark chocolate ganache swirl on top of the sour cream. The thing is, the dark chocolate bled into the white chocolate and the whole cheesecake looks like crap now! How should I disguise this? I was thinking of putting whipped cream all over the top to hide the mess. If I whip the cream tonight and put it on the cooled cheesecake, will the whip cream hold (i.e. not separate and get watery) until tomorrow night?

I think I could eat brains and bugs, if they looked appetizing on the plate. Don't think I could eat prairie oysters though.

I like Campbell's cream of mushroom soup with lots of fresh, quartered, regular button mushrooms poured over my pork chops or cabbage rolls. I like most of the Progresso line a little bit better than Campbell's though. I especially dislike Campbell's Chunky soup. Once, my friend served me a tin of Campbell's Chunky cream soups over instant noodles. It was pretty awful.

I think my mom was telling me about this place the other day. There was an article in the Chinese newspaper about this particular udon noodle chain--it's supposed to be really famous overseas. My sister says the prices aren't bad either.

canned creamed corn mixed with... ...ketchup. It was lumpy, bright orange, and very sweet. And then I ate sour cream straight out of the container.