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Ling

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Everything posted by Ling

  1. Sounds disgusting. I like sweets. I like meat. I like sweet/tangy flavours with meat (steak+caramelized onions and balsamic? Yum!) But the KK donut is way too sweet, gushy, and fatty to act as a bun for the burger.
  2. Ling

    Rare

    I also posted an extended version about the desserts in THIS THREAD. If you scroll down, you will see how some of the more experienced bakers in the Baking forum have offered suggestions about flavour combinations. I really like the banana/lime/ginger suggestion so I'll going to ask the chefs about that tomorrow. (And I doubt I'm going to do a "Ling Goes PRO" thread like Megan suggested... But I will try to remember to take a picture of my first real "plated" restaurant dessert and post it on EG if you'd like. )
  3. Ling

    Rare

    I don't know about lean and stringy...but the cheeks are cooked for 36 hours as they are customarily a tough cut of meat. Most recipes I've seen ask for at least a four hour braising time.
  4. Ling

    Rare

    I was in on Wednesday to help the chefs plan out the new dessert menu. Chef Fowke wants to run four solid desserts, as we don't have a separate pastry kitchen and the kitchen itself is not that big. The desserts will be: a) fruit-based b) dairy/egg-based c) chocolate d) classic/fun/show-stopper This is what we came up with...we still have to test recipes so this is just a working draft. a) banana crepes with lime, Chantilly cream b) blood orange foam panna cotta foam piped into madelaine (these shell-shaped French cookies), with chocolate fondue (this was the two chef's idea and I think it's super cool to have cream-filled madelaine!) c) This is MY dessert--they are letting me do whatever I want! ...I am going to run a chocolate and black sesame sable with Michel Cluizel ganache, shards of black sesame brittle (anchored into the side of the ganache tart to provide height and dimension) with cardamom cream. d) I wanted a beet and dark chocolate dessert and Chef Fowke is considering a beet ice-cream/chocolate ice-cream bombe. Originally, I wanted to serve the goat milk caramel with my dark chocolate tart, but then I thought there were too many flavours going on and the goat milk caramel is kind of tangy so I wanted to save that for another dessert. We were supposed to run through some recipes yesterday, but I made some black sesame brittle and Chef Fowke taught me his sourdough bread recipe, the thyme beignet recipe, and then we did pasta dough and rolled out some mini brioche. I got to taste this amazing sunchoke puree that was to be served with the salmon...omg...that was so rich and creamy and utterly too delicious for words! I'll be in the kitchen for an hour or two making up some black sesame tart dough tomorrow afternoon (Friday). Then I have a cooking class to teach and then a date, so I won't be in at Rare Friday night. I might pop in on Saturday evening b/c I know a certain special Egullet VIP customer (*cough* FUD *cough*) will be in with his fiance and wants me to serve them dessert. If you can get a reservation for Saturday night, let me know and I'll make sure to save a tart for you too.
  5. Yes - a "Ling Goes Pro" thread! ← I don't think I'll ever be good enough to go "pro". I'm just happy they're letting me help out right now.
  6. Take off the flamed mackerel, add a few orders of hirame engawa from Sushikan and I'm so there.
  7. Thank-you so much for welcoming us into your home and sharing with us your beautiful family! (The cookies look really good. I'll have to try the recipe. )
  8. Yes, I'm helping out in a professional kitchen AND I'm holding onto my regular job. So I help out at Rare One whenever possible. The chefs asked me to come in yesterday to help them plan out the dessert menus, which will be printed up at the end of the week. Chef Fowke wants four desserts and he divided them into a) fruit-based b) dairy (including 'soft' eggy desserts like souffles) c) chocolate d) classic/fun/show-stopper This is what we came up with: a) banana crepes with lime, Chantilly cream (the banana crepes were my suggestion, Chef Fowke suggested the lime, and Chef Quang suggested the Chantilly cream...hee hee! I'm not sure about the banana/lime combo as I haven't had it before and can't really "taste" it in my mind...but we'll see today!) b) blood orange foam panna cotta foam piped into madelaine (these shell-shaped French cookies), with chocolate fondue (this was the two chef's idea and I think it's super cool to have cream-filled madelaine!) c) This is MY dessert--they are letting me do whatever I want! ...I am going to run a chocolate and black sesame sable with Michel Cluizel ganache, shards of black sesame brittle (anchored into the side of the ganache tart to provide height and dimension) with cardamom cream. d) This one I really had to kind of persuade Chef Fowke that it would work....I wanted a beet and dark chocolate dessert and he thought it was a strange combination until I said I had a beet chocolate truffle in Seattle that was amazing. And also I showed him a beet ice-cream with chocolate cake from The French Laundry cookbook and he was sold! He is planning to do a beet ice-cream bombe with chocolate cake and toasted brioche crumbs. Mmm...this will be this month's show-stopper dessert. I think we are also making goat milk caramel tomorrow. Originally, I wanted to serve the goat milk caramel with my dark chocolate tart, but then I thought there were too many flavours going on and the goat milk caramel is kind of tangy so I wanted to save that for another dessert. Anyway, I'm off to Rare One and the four desserts above are part of what I'll be eating for dessert today.
  9. Ribs. Nutella. Ribs. Nutella.
  10. Michel Cluizel ganache and caramel pecans...(made another Tarte Grenobloise for Rare One's dessert special tonight.) banana cake with dark chocolate chunks Nutella an apple turnover
  11. WhiteTruffleGirl: That comparison really went above and beyond pretty much anything I've read recently on this forum. Thanks so much for taking the time to do that! You noted that the Double Chocolate cake domed and one of them cracked--I assume you levelled the cakes b/c the cake in the picture looks perfect. My cakes usually rise pretty evenly, and sometimes I don't have to level them at all. I've never had a crack. I've used both the tweaked recipe and the original recipe. It seemed to me that the tweaked recipe yielded a slightly more delicate cake, at least straight out of the oven. I bought the ingredients yesterday for my cooking class...can't wait to taste the CI bundt cake for myself.
  12. Pork Cheeks can be found in Chinatown. I'll ask Alex for the name of the butcher. I bet he's got beef cheeks too. ← OK thanks!
  13. ^Yeah, the pistachios are available at Galloway's in Richmond.
  14. ^That cake is GORGEOUS! Wow! I haven't been baking at home that much this week. I've been eating biscotti and Nutella.
  15. -cherry tomatoes, basil, little balls of mozzarella drizzled with olive oil and balsamic -chocolate truffles? -grilled watermelon and feta cubes?
  16. I love these! You can buy them frozen (they are the filling in this sticky, glutinous rice ball) at Asian supermarkets. Just boil and serve!
  17. Nuked dough! OMG! I can almost taste it now!
  18. Ling

    Rare

    I'm so glad you enjoyed it. We had Michel Cluizel in the kitchen, not Valrhona as I had assumed (judging by the earlier menu posted by the restaurant.) I do love Michel Cluizel as much as Valrhona, and I hope you found it to your taste as well!
  19. ^That's the cutest thing! Lucky birthday girl!
  20. ^Ahh...the famous "Cherry on the Cake"!
  21. Ling

    Rare

    You like that story, huh...here's another--I was asking the Chef for pie weights or beans or rice and we didn't have anything in the kitchen I could use for the blind bake, so he suggested I slice a potato and use that (on parchment, of course.) Such a smart idea! Brian also said I could eat ALL THE POTATOES that I baked...wow, his generosity knows no bounds!!! I am, quite literally, working for potatoes!
  22. Ling

    Rare

    I am?!! How exciting!
  23. Ling

    Lunch! (2003-2012)

    ^Yummmm! That looks great! I'm eating pork schnitzel and gravy, mashed potatoes, and corn leftover from last night's dinner.
  24. ^ Daim cake
  25. Ling

    Rare

    Oh wow, thanks! I know I can do a lot better, though. I've since found out who sent the roses. They are from a friend...not the person I had in mind, but it was a very thoughtful and kind gesture nonetheless!
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