lannie

I think that it's between $12-18/lb (can't remember), and they'll seal the bag for you if you wish. Haven't had it for a while, but am craving some right now...

I agree about the delicious 'bak kwa' (SE Asian-style jerky, rectangular in shape, grilled, sweet, moist) sold at the shop on Fraser Street and 26th Avenue. They make it in beef, pork, and spicy varieties.

Not sure if this is what you're asking, but you could infuse the cream with the chai tea (eg a teabag), and then make your ganache per usual.

Thanks for the info and recipe offer. I'd be interested in a white cake recipe (to be turned into cupcakes) and any ideas you might have for an appropriate icing. BTW, I checked out a bottle of TJ's vanilla that I had in the cupboard and it states that it is processed in a plant that also deals with wheat, etc. Another bottle of vanilla I got from Costco stated "Gluten-free" on the label.

Thanks for the suggestions and link. Not sure if the kids would like coconut, but may make the macaroons for myself! I would like to try to make flourless chocolate cupcakes, but am wondering if I need to get special gluten-free chocolate, baking powder, vanilla etc. For example, I looked at recipes on a Celiac web site and some ask for "gluten-free" chocolate while others just say chocolate.

Has anyone made any gluten-free/peanut-free recipes that were hits with young children? I have to make 2 treats for a Grade 2 class, and any suggestions would be very much appreciated. TIA.

Oh, I do *love* durian, too! I often go into the Asian supermarket, hover over the fresh durians, and breathe in deeply. The aroma, to me, is delectable! The Malaysian durians are very divine - they're not picked, but are allowed to naturally fall of the tree. When my Mum was a teen, she used to listen for the durians to drop, then rush out to the garden to pick them up! I like durian when there is a firm 'skin' around the custardy pulp (have to 'break' it open with your teeth), and a slight bitterness to the flesh. Yes, the aftertaste can be like gasoline or a mix of garlic/onions; but, the joy of eating it is definitely worth the trouble! Just don't breathe on anyone! Durian also tastes great if you freeze the sections - just like a custardy frozen treat! Another stinky ingredient that I love is Belacan - fermented shrimp cakes/paste. Yum! My friends and I agree that, in regards to food, the stinkier, the better!!!

Not sure if this is really kitschy, but it made me laugh when I saw it. In an HDB foodcourt (hawker food stalls underneath the towering public housing complexes in Singapore), a vendor wanted to appeal to those who liked American fast food. So, naturally, he took the name of two of the most popular eateries, and called his place: McTucky (combo of McDonald's and Kentucky Fried Chicken!).

Black Pearl cake ← Wow! Fabulous pics - I would have eaten a sample of *everything*!!! What a fantastic soiree... I made the Black Pearl Cake last year and liked it a lot. I didn't have black sesame seeds so used white ones instead. They add a nice nutty flavour and crunch. Someone suggested to increase the wasabi amount in the recipe (from 1/2 tsp to at least 1 tsp); otherwise, it's barely discernible. Funnily enough, I found the cake to be very moist and was close to a 'box mix' cake texture. Here are some pics (please excuse the wonky slice...).

A wafu dressing could be anything. Could you elaborate a little on that? ← Oh, unfortunately, I am not sure of her dressing recipe, but it was probably one of those vinaigrette-type dressings (ie rice vinegar, soy sauce, sugar, sesame oil, etc.). The salad would probably taste good with a spicy chuuka-style (Chinese) dressing, too.

My Japanese friend used to make this fabulous Dandelion leaf salad topped with slices of boiled tako and sesame seeds in a wafu dressing. Yum!

When I lived in Connecticut, in recent years the supermarket chains grabbed on the the paczki idea as a marketing ploy and were pretty much slapping the label on your standard, maybe slightly puffier jelly doughnut. So what you're seeing in the supermarket very well may be a jelly doughnut. ← Oh, the nerve!!! I'll have to search for a real Polish bakery to get the good stuff then. Thanks for the 'warning'!

Ling, they are in Canada, just not in Western Canada. We have them here in Ontario. ← Saw them at SuperStore the other day. DH wanted to try them but we thought they were just regular jelly doughnuts. May have to give them a try now...

Read that the new executive chef is Emil Shellborn (from Winnipeg?). Also read that his assistant was Glen Manzer (ex-executive chef of River Cafe), but things did not work out.

Makanmakan, If you are in a baking/deep-frying sort of mood, you could try making Hum Chim Peng at home. Here's a recipe I found on the Net. Hum Chim Peng

It is called "Chicken Deluxe" in English, and it is a big fluffy steamed bao filled with glorious bits of chicken, egg, pork, chives, etc. that just oozes flavour. It is best eaten immediately after you exit the bakery doors. FYI, New Town is actually a Filipino bakery.

Is it "Hum Chim Peng"? They are light doughnut buns usually filled with a salty five-spice powder mixture or red bean paste. They taste great when they're freshly fried and you dunk them into a hot cup of kopi-o or Milo! I can't remember the name of the restaurant, but they have huge "hum chim peng" for breakfast at a place near Kingsway and Victoria (near the Canadian Tire).

Years ago, when DH worked for Electronic Arts, there was a big shindig atop Grouse Mountain for all the staff. The buffet at the restaurant was pretty decent (lots of good holiday grub); but, the best were the outdoor activities like ice skating, snowball fights, and a horse-drawn sleighride. It was pretty magical and winter wonderland-ish...

When I saw the part about Marcela (the cooking instructor) saying that she'd never made a cake before, I thought she had done a pretty good job with the wedding cake. I also found it funny that the Project Manager instantly assumed that the two 'cooks' he had on his team would be best to come up with the creative design and production of the cake. Most of the time, in real kitchens, cooks are not exceptionally suited to the pastry kitchen (and vice versa). However, I just read on the Martha's Apprentice web site that Marcela is actually very experienced in the culinary world, and is "a "Certified Cook" from the Los Angeles Culinary Institute and her training has taken her to Paris, where she graduated as a classical French pastry chef from the Ritz Escoffier Cooking School... a guest chef on the Food Network and a former food editor and recipe stylist for "Bon Appetit" Magazine". So, imo, she should have known a bit better about the trends...

Have to say that New Town has the best Char Siu Bao and Dai Bao - especially good when they are freshly steamed and you eat them up the moment you step outside the shop! However, I've never tried the sweet buns there. As for sweet buns, my favourites are Cocktail Buns and Coconut Cream Buns. Looks like I may have to head out to Michele's to check them out...

Yes, lap cheong is often simply steamed (my grandmother used to slice them in half, put them in a bowl atop a trivet or small can with both end lids 'cut off' over boiling water in a covered pot), then sliced diagonally and presented on a bed of sliced cucumbers. Sometimes, for a special treat, the lap cheong would be sliced and fried until crispy. I agree that Dollar Meat makes the best lap cheong. I like the regular stuff, but also love the Pork and Chicken Liver Sausage - more complex flavour and softer texture.

I did my stint at McDonald's when I was a teen. Looking back, it was actually a decent first job as it taught work skills, discipline, and good customer service. I still remember fumbling with those old cash registers and trying to add up the orders manually - d'oh! I recall that the standard wage was about $3/hour, and, being the '80s, my friends and I would calculate how many hours of work we would be required to do in order to be able to afford our trendy New Wave asymmetrical haircuts at the city's top salon! Ahhh, to be young and only worried about our hair......

In July, I was in Vegas and ventured out to the Peppermill to see the kitschy decor and take a look at the firepit lounge. I ordered their fruit salad that came with a mini banana loaf with marshmallow sauce and 3 scoops of ice cream. There was enough fruit to feed an entire family!

In the above thread, jaynesb provided a link to an Almond Tart from Chez Panisse. I made the little tartlets from the recipe (used Vanilla instead of Grand Marnier) and decorated with a few swirls of dark and white chocolate. They truly are virtually indestructible, and shouldn't require refrigeration. However, do make sure that you line your pan when baking the tartlets as the filling spurts and bubbles like mad and overflows all over! The tartlets were delicious - crispy and crunchy yet soft to the bite.

Prasantrin, thank you so much for posting your recipe. I made it tonight, and everyone gave it rave reviews - rich, creamy, smooth, refreshing, and simply delicious!