Ling

I had a number of bundt pans, but they are mostly the plain ones. If you are only buying one bundt pan, perhaps one with a removable bottom would be the most useful. That way, you're guaranteed a clean release every time. I had the Nordicware Rose pan, but it's not my favourite pan to use. You have to make sure you grease those ridges very thoroughly. It's not my favourite shape, but I bought it on sale. My favourite is the Cathedral pan (which I don't have yet) and the Sandcastle one someone posted upthread is really cute! I also love this one: Violet bundt and the floral mini pans.

I believe Meyer lemons, when in season, can be found in all major cities. Meyer lemon curd is indeed delicious. I'm assuming the recipes for Meyer lemon curd use less sugar, though...and are not interchangable with regular lemon curd recipes.

I can't really think of a way to fix it, other than cubing up your cupcakes and making a (sugarless) custard, then rebaking it like I did upthread. That would cut the sweetness a little...or you can make a rather tart berry sauce and serve it with your cupcakes.

It's probably just air. I had that happen once when I think I whipped too much air into my eggs. Did you bang the pan on the counter before putting it in the oven?

Yes it was! Someone forgot to bring the camera...so no pictures We had the meatball sandwich (very tasty...the meatballs were tender and juicy), the Marco Polo (chicken and prosciutto...good, but this was someone else's choice and I probably wouldn't get it again), a spicy pasta dish (ditto), and Gina bought out a few platters of sliced meats, some braised chicken and mushrooms, and some meat on minty fig jam/goat cheese and bread. The meatball was far and away my favourite last Friday. They were out of the porchetta!!! Cinnamon pork sounds interesting... I was not aware there was a HOT meat plate. What's do you get when you order that? (Yes, I have a bf now. He wooed me with food!!!! )

There's Phnom Penh in Chinatown for Vietnamese/Cambodian dishes. Tje garlic fried squid, chicken wings, the butter beef, and rare beef with anchovy dressing, green peppers and onions are my favourite dishes at that restaurant. I don't like the Cambodian pho dishes too much. There's lots of good Chinese food in Richmond. There's a Chinese food thread somewhere...

^It's really too bad when too much sugar is added to a dessert, especially when the chocolate is so good! Here's the lemon buttermilk cake I made and froze earlier in the week. Yesterday, I made lemon curd for between the layers, and today I frosted it with lemon buttercream.

No, we only had the strawberry danish, ginger biscuit, and regular croissant. I'll get the pain au chocolat next time, if you think it's good! (And a strawberry danish too...can't leave without one of those!! )

Can't give away chicken liver terrine? You need to open up a restaurant in Vancouver and send some my way. I'm not a vegetarian, but maybe you could add a vegetarian option on your menu? Perhaps something like a goat cheese and ramp tart. I had a morel mushroom pizza a few days ago...I'm sure that would be pretty popular. Or a wild mushroom and pea risotto. Is there a dessert menu?

I make "American-style" (i.e. stuffed with chocolate) ones at home...with homemade puff, and Valrhona Guanaja. I eat them warm out of the oven. Making puff pastry takes some time though, and I am still hoping I can find a bakery that makes something similar to this. I would even settle for less chocolate, as long as the dough isn't so bready and dry.

I haven't been to Shanghai Wind in a few months, but I think their vegetarian hot and sour soup is better than most restaurants. I also like their "fried radish cake" and the lion's head meatballs. The latter is quite flavourful and there isn't too much filler in it (like the ones at Vogue...horrible.)

I love the idea of having the diner fill their own doughnuts at the table, and the lollipop tree is too cute! I'm surprised by the relatively low prices for the steaks as well. Thanks for the photo report! (Perhaps if I grease the maitre'd's palm at Molto E's Steakhouse, I can get a seat too!!! )

^The chocolate place is Theo (formerly Phinney 3000). Do you just need that issue of Seattle Magazine, or are you looking for a regular supply? If it's just that particular issue, I can probably get it for you.

Such endorsement! I'll have to try their pain au chocolat. I haven't had many good pain au chocolat...even the one from Bouchon wasn't spectacular (but it was the best pain au chocolat I've had thus far.)

The smoked salmon belly looks good! Bet it tasted good too....

Perhaps you're not using enough oil or grease in the pan?

I love schmaltz, and I love any sort of hot, crisp, chicken skin..but I can't stand cold, congealed blobs of chicken fat. And I've posted this elsewhere, but I can't eat eggs and chicken in the same bite, because that's like eating mommies and babies.

^I think he goes to Tanpopo. I ate there once, about 6-7 years ago, so I can't comment on the food there now.

Glad you had such a wonderful time at all those restaurants! That was me raving about the bread. When I was there, they served the sourdough from Essentials bakery, which is great. I don't know if they were serving that particular bread the night you were there, but I doubt it, as (in general) I think the bread in Seattle is much better than anything I've found in Vancouver restaurants and bakeries. Mix and Terra don't have anything on Essential and Macrina.

Thanks for the compliments upthread! Bryan: I love the idea of doing 3 different takes on an ingredient, and the fact that all the grapefruit desserts are cool/cold.

First, thanks for the pictures! A chocolatier who only uses Valrhona and Amedei in his chocolates! Sounds like heaven to me... The set-up at Melt looks very different from chocolate shops I've visited in my hometown. Is there no glass dividing the customer from the plates of chocolates? I like how the plates are all lined up on a shelf like that.

I'm sorry I didn't post this earlier--but I also found out that he FC lemon curd doesn't hold up enough in a tart. I love the taste and usually use it to spread on shortbread or in between layers of cake. The one time I did use it in a tart, it was too runny and I couldn't get clean slices.

A lovely lady on Egullet sent me a treasured lemon cake recipe, but my first attempt was rather disastrous, as it wasn't until I had all 3 cakes in the oven (it's a rather large recipe) that I realized I had forgotten the butter! While I did make 3 more lemon cakes WITH butter--they were delicious, btw!--I didn't want to throw away the other 3 cakes. (They were still edible and reasonably moist with all that buttermilk.) I cubed up 2 of the 3 butterless cakes, threw together a quick custard (eggs, lots of extra yolks, cream, and milk), and re-baked it. So here's my lemon pudding cake. (It tasted quite good! I'm so happy I was able to salvage it! ) (The three cakes that were made properly are levelled and in the freezer, and will be served with lemon curd and Italian meringue later in the week.)

I read that article! I'll be on the lookout for the Bread and Chocolate bar next time I'm in Seattle, thanks!

I cook them with shallots, port, butter, bit of stock, cream, and a healthy drizzle (more like a pour) of white truffle oil.