Ling

That looks so good, Chulfi! I confess I haven't looked in the Dutch Cooking thread yet, but I will after work. I don't know anything about Dutch baked goods...I'm hoping the recipe for the Gevulde speculaas is in the thread.

^I should have been more clear. I was looking for a fresh black truffle (not the ones in jars.)

← This is where I get my spices! I agree, very reasonable prices.

^Actually, someone messaged me and told me that the Oysters and Pearl dish is pretty tricky, and so I'm probably going to change my first course to the white truffle-oil infused custard, with black truffle ragout. Thanks for the help though--I'll keep it in mind when I do attempt Keller's signature dish. I was willing to swap the osetra for American or sevruga...but I did want the dish to be extra special, so I'm not considering salmon roe or tobiko. I think I've read on this board that Urban Fare has black truffles behind the cheese counter (you just ask them for it). Is this still true?

For some reason when I read that the Family Ties theme song popped into my head, & now I can't get it out... I love prix fixe menus! I almost went for the one at Feenie's ($35!) when I was there a couple weeks ago, but I didn't want any of the mains they offered (duck confit leg, which is good but I wasn't in the mood for; veal osso buco, which I did want but felt I shouldn't eat; and something else I forget). ← The last choice on the prix fixe menu is my favourite--the Mission trout with lemon/cauliflower puree, wild rice, browned butter sauce, raisins, and capers. It sounds like there's a lot going on, but it's really delicious, and my friends who have tried the combination agree that it's always one of the best dishes of the night!

I mean I put a lot of whipping cream and butter in the sauce I make at home.

Sweet. I have my first customer! I believe I've only had it at Parkside, and after that I've fiddled around with a few recipes. For me, the secret is in the sauce--I like a lot of butter and whipping cream, and not too much sugar. It has to be really, really thick and rich.

^ When I was a kid, my dad used to make us all a huge breakfast every Sunday morning--pancakes, bacon, sausages, eggs, and those hashbrowns--slowly cooked until crisp, often in the pork fat from the bacon and sausage. Ohhh my....

I'm planning a French Laundry dinner in about two weeks time, and plan on doing as much prep work as possible before "game day" since I am woefully lacking in cooking skills compared to all of you. Here's my tentative plan...has anyone made these dishes? I've read this thread, so I know some have been made...but additional tips/comments are always welcome. Canapes: Parmigiano-Reggiano crisps with goat cheese mousse First course: either Oysters and Pearls (I skimmed this thread, and didn't see any comments about this dish. It looks pretty labour-intensive...has anyone made it with great success? ) or White Truffle-oil infused custards with black truffle ragout Main course: either Pan-Roasted Breast of Squab with Swiss Chard, sauteed duck foie gras, and oven-dried black figs or Roasted rib steak with golden chantrelles, Pommes Anna, and Bordelaise sauce (obviously this seems to be the easier of the two mains, but I've never had prunes and potatoes before...sounds different, but not entirely disgusting to me ) Dessert: Veloute of bittersweet chocolate with cinnamon-stick ice-cream (based on LMF's pics...this looks gorgeous, sounds delicious, and I have a good stash of chocolate and cocoa on hand. )

I am looking for caviar in Vancouver. I'm planning a French Laundry dinner, and am considering the legendary "Oyster and Pearls" as the first course. Ideally, I would like to keep the cost down as much as possible...there are only 2 of us for dinner, so I'm thinking a 1 ounce jar would be plenty. I'm open to all types--Osetra, Sevruga, or American (though judging from the prices listed on the internet, I will most likely be buying American or Sevruga). Anyone know where I can get this? (The fish counter at a high-end grocery store, perhaps? GI?) And how much can I expect to pay for a 1 ounce jar? Thanks!

Gorgeous, tejon and Patrick! I had peanut butter swirl brownies. And a few shots of Amaretto. Comfort dessert + alcohol is a good end to a long, blustery day in Vancouver.

I think you are my other half. I don't go so far as asking the waiter--I just make a guess at what the "heaviest" dessert is. You're hardcore. If you look back oh...8 pages? I commented on how I dislike raspberry and chocolate (although I am not adverse to raspberry notes in chocolate. I mentioned something about disliking the tart taste of raspberries cutting through the rich chocolate. I also noted something about not minding banana/chocolate, since banana is creamy and rather mild-tasting. So strange. I love sticky toffee pudding--it's one of my favourite desserts since I had it first at Parkside. I make it at home now. Is there something that makes the version served at Caffe de Medici extra special? I like this dessert too--I think I have pictures of it in this thread. Have you tried the recipe from Epicurious? It's entirely different from the one they have at Sen5es...but dare I say it's better? (The Sen5es recipe on Epicurious is denser--I also increased the amount of blue cheese and used a toasted pecan/graham crust, which was much tastier and fresher than the almond sable I think they had at Sen5es.) OMIGOD ME TOO! In fact, I went through at least five different pecan pie recipes last year trying to find something similar to this pie!!! I also enjoy this quite a bit!

^I vote you Head Geek of the forum.

^Yes, I always use my 9" inch pans.

Lots of my friends have eaten there in the last few years...I've never heard anything stellar, or even good. Usually the comments are that their ribs (and other dishes) were just OK (or, uhm...less than OK).

Me too! NOW I get it... ← oops, sorry about that!

^Wow, thanks for typing all that out, Steve. That's the version I'm going to use from now on. I think there was one more adjustment that you left out--nightscotsman suggested subbing in butter for some of the veg. oil.

Ditto the hazelnut torte idea. It would make a fantastic dessert for your Thanksgiving table--layers of the hazelnut cake with chocolate mousse spiked with Frangelico, covered in ganache? Mmmm....

A waiter once told me (incorrectly) that the ground cherry on my plate was a juniper berry...

^Are you referring to the FC cake (but with pineapple)...it didn't turn out for you?

^I eat kumquats, but they come in a plastic box without stems or leaves. But that's really cool that they have a hidden treasure in there that goes along with the citrus theme. Yum..very interested in this dessert!

Right. And we had the time to do that in class... when? ← Oops I meant at home, not during your class! Yeah whipped cream and toasted coconut...and a sprinkle of macadamia nuts! YUM.

Is it ground cherry (physalis)? eta: the description sounds dee-lish

Too bad about the fallen souffles. If mine had fallen, I would have taken it out of the ramekin and put it into a dish, then make a quick custard sauce to pour over top, and present it as a homestyle pudding. Looking forward to the beef and polenta!

a steamed Chinese bao with meat inside, peanut butter brownies, and a handful of Lay's Stax (regular flavour)