Ling

I've seen some recipes that call for bread flour for CC cookies (like Alton Brown's "Chewy CC" recipe). I imagine the higher amount of gluten may add to the chewiness? Shortbread, on the other hand, should be tender, which is why I reduce the gluten by cutting the AP flour with cornstarch.

The duck skin is usually crisped in the pan when it's warmed before serving. Rib-eye you can cut WITH A FORK?!! Thanks for the report...I love going out to dinner with a big group of people so I can sample most of the menu too!

I use AP for my cookies if the recipe does not specify. I use AP + a bit of cornstarch for shortbread.

Congrats to your mom! Today I had brownie scraps--i.e. the 1.5" edge around the pan that was leftover from my brownie tortes. Waste not, want not...especially when it contains chocolate.

^They have them at Ganache Patisserie.

^ I remember Sean telling us about that burger...that's for reminding me! So many promising burger places...

That looks wonderful Abra! My favourite pictures are of the galette and the Fall-Apart lamb shanks! (I have the Wolfert book...I will probably make the lamb sometime next week because yours turned out so beautifully. )

*sigh* damn internet connection...this will be the third time I try to post this. Thanks for your explanation, tejon! I understand now that the caramel is not separate from the cake...everything makes perfect sense now.

Hmm...my internet connection is messing up...I thought I posted a reply. I guess I'll have to post again Thanks tejon, for the explanation! So I gather that the molten caramel will NOT stick to the unfrosted cake layer? (I thought that was a layer of frosting underneath your caramel...am I mistaken?) Or is the entire top layer (with the caramel) cut through, and the cake + caramel wedge propped up?

Thanks Patrick! Your pictures are always so beautiful. Have you been to culinary school? (Or are you in the restaurant industry?) tejon: I've been following the Dobos Torte thread and I might make one for Christmas after seeing your lovely picture! I have a question--in the thread, people mentioned lifting up a corner of the hardened caramel triangle, and propping it up for the "fan" effect. How is this possible without disturbing the cream underneath? (Won't the caramel have stuck onto the cream already, as soon as one pours it onto the cake?)

I made brownies and put together a "Brownie torte"...I also made the caramel corn on top of the brownies. The caramel corn was great! Very buttery. I drizzled more chocolate on top to anchor the popcorn to the ganache. ETA: In addition to the brownie torte, I also had almost an entire bag's worth of caramel corn after a really heavy dim sum/noodle lunch. (Well, one bag minus the 30 kernals or so that I used to garnish my tortes.) I have to take a nap before I go out tonight...I'm too full to move.

^Yes, I've leafed through the book at Chapters. I bake at home, so I don't have to consider clients who might prefer a box mix. (People must eat what I'm providing--scratch cakes. ) I'm just following this discussion out of interest.

^I saw him briefly on Thursday, when I was helping out the pastry chef at Feenie's. I managed to only stare for a few moments with my mouth agape before turning back to my station.

Don't worry, that's a few years away for you. Perhaps this is best discussed in another thread, but if I'm arriving 20 minutes before the time posted as their "closing" hour on the door, I wouldn't be upset if they told me they were closed, especially if the restaurant is already empty. ETA: Of course, closing at 9pm when the door says 11pm is a bit outrageous!

I would certainly not expect option #4, but option #3 would've left a favourable impression in my mind. #2 is a kind gesture, as well. I would be more likely to return if the manager went so far as option #2 or #3. Sounds like the birthday girl had a good night after all, though!

I don't think I've ever eaten a "doctored" cake mix before. Is the crumb vastly different from a mix that's prepared according to the directions on the package? Aside from the "artificial" flavour of mixes, I dislike how "box cakes" just dissolve in my mouth. (But I'm guessing that this is attractive for some tasters--perhaps the mix feels softer and lighter in their mouth than a scratch cake.)

I'm curious also as to why you left a tip. Was it, like, the best ice water and melted ice you've ever tasted? I would've tried to approach a server and said we were ready to order after perhaps 20 minutes of waiting for someone to come around.

Last night I made brownies for some friends I'm seeing tonight, so I had two brownies for breakfast. I also had a plate of leftovers from dinner last night (stir-fried pork with fresh bamboo, rice). I'm kind of sick of making plain ol' brownies but some of my friends really like them, and ask for them whenever I volunteer to bring something over. So this afternoon I'm going to cut the brownies into rounds, and cover them with ganache. Then I'm thinking of making caramel corn (I've never done this before, but I looked at a few recipes and it's easy to do) and garnishing the top of each "Brownie torte" with it! I think they'll look cute and fun. Edit: spelling...

Has anyone been to "Cheurn Mae Guon"? (I apologize for not knowing the English name, and my Cantonese-to-English phonetic spelling is also pretty bad!) It's on Anderson Rd. (near Cook Rd.) in Richmond? It's in the same complex as the Dairy Queen. I used to eat there pretty often with my family, and the food is quite good. I was just reminded of this place b/c my parents bought me take-out there today--I like the Szechuan beef noodles.

^Yes.

How about a curry-flavoured cream biscuit, with curried chicken salad? I would add diced apples or grapes for some sweetness too.

Part II should be dishes all involving pig innards. I think it'd be cool to do an offal-themed dinner. But the dessert would be tricky--hmm...chocolate-enrobed spleen anyone?

^You're my first pick at my fantasy "Ladies Who Lunch", Fresser. I bet you make a mean cucumber sandwich too!

Alinka, your tarts are GORGEOUS! I made "ma po dou fu" for dinner today, and also a stir-fry of thiny sliced "go bak suon" (a kind of fresh bamboo, I think...I'm not sure what this vegetable is called in English) with sliced pork.

^It was OK...the box says there are no artificial flavours--it lists roasted chicory, roasted barley, natural toffee flavourings...etc. It is not for everyone, though.