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Hello! Where you been? (Oh, yeah...Seattle.) Old news here. http://www.portlandfoodanddrink.com/?p=517

Discussion on Olea http://portlandfood.org/index.php?showtopic=417&hl=olea I don't think there is much of anywhere in Portland where you really need to dress up unless you want to. And the only mobbed part of Portland is the parade route the day of the parade really.

Brunch at Simpatica is not to be missed! The most awesome breakfast I've ever had.

It is indeed what it is. Going to order a case and play. The thing that stood out to me with this chocolate when I had a bar in the house was a comment made to me that it takes only the smallest piece to totally satisfy a chocolate craving in a way that no other chocolate seems to satisfy. My roommate was nicking corners off it that were smaller that 1/2" an inch. Normally that wouldn't be enough to take care of the craving. To my mind, that makes it the perfect dieter's chocolate because you can mold it in very small pieces and have a piece each day. I might play with a seven day box similiar to the spa box of chocolates that are out there.

He also has Felchlin Cru Sauvage in stock. $559 a case plus shipping for 8/2.5 kg. I'm questioning if that's what it is for that price but that's what was quoted to me and he said he has 15 cases in stock. Double checking on it.

Don't forget to keep an eye out for a 50% one item coupon if you have a Michael's Craft Store in your area since they carry Badger air brushes. Every little bit helps.

Got a reply from patrick@chef-source.com 11010463 Cocoa Nibs, Felchlin, CA23,12/1KG $155 11010645 Cocoa Nibs, Maracaibo, Felchlin 12/1 KG $195 plus shipping Too big on the amounts for me, but if anyone else orders them, can I buy a small amount? Catalogue at www.chef-source.com and he said he'll check the availability and pricing for Cru sauvage for me as well. That I might fork out the bucks for depending on the quantity.

It sure does.

I have a mint at my back door that I've been thinking of playing with. Anybody have a clue as to how much to start with? And I've been wondering, how small of a batch of ganache can you do successfully while you're trying to get your flavors right?

http://www.ajc.com/business/content/busine...0507bizcia.html

I recently found this website that has an alphabetical list of stamp companies, a list of "angel" companies that will allow you to sell their hand stamped image and a forum for stampers. Lots of info. http://www.rubberstampinglinks.com/

Portland Hollywood store carries the Chocovic as well. I just picked up several recently. They have some interesting stuff. I was surprised.

Been looking for cherry blossom powder and cherry blossom extract. If you found a source, I would be most grateful!

You're familiar with chocosphere too, right? He does break some things down into smaller amounts.

I'm in the same boat of trying to figure out what I like and not having the funds to try it all. I really wish there was a sampler box out there of just a small piece of everything. Would be nice. We do have a local shop that has everything they sell in small chunks behind the counter but you have to know enough to ask. May be a dumb question but at the big chocolate show in NY, do they have just companies that sell molded, boxed chocolates or do the vendors that sell bulk chocolate show up and have samples as well? There are a few companies that show up at the tradeshow at the forum in Phoenix. Felchlin and Guittard come to mind but I know there are others. I've been talking with a friend about finding other people in my local area and asking what they have and would be willing to swap small chunks of.

My pumpkin muffins are my most frequent choice. I've shared them with the stews when they ran out of their little individualy packaged donuts on a morning flight.

I've had this catalogue knocking around my desk for awhile but I haven't used them or anything. The company is the American Cookie Cutter Company and it says to contact tacc1@netzero.com or call 1.866.953.7769 for info.

I've found recently when sick that Smart Water is easier on my stomach than gatorade for keeping hydrated. No flavor at all. Can't handle pedialite either. Tried it one day when the little one handed it back like "no, way" and understood why he wouldn't drink it.

Called Australian Originals. They don't have it and don't know where to get it in portland.

Someone else told me sea bands. She swears by them. I found them at Walgreens.

Very cool! Thanks for sharing pics. Makin' me hungry.

Have you tried the australian store down at saturday market? The one in the permanent building by the fountain that sells the dry as a bone jackets and whatnot? They have some food items, candy bars that are difficult to find, etc. It's a long shot but they might be worth a try. I don't recall the name of the place.

http://www.amoretti.com/docs/ingredients.p...ategory=extract Amoretti has a cola extract and a Dr Pepper extract.

About half way down this thread is a discussion of sweet filings for what we call abelskivers. I've thought recently about trying them filled with a warm mixture of bananas, butter and brown sugar, similiar to bananas foster. Thank you for the reply, Hiroyuki!

I have a question about the cheese ones. What type of cheese is commonly used for takoyaki? I suppose just about any cheese would do, but I'm curious what people do actually use. For chocolate, it's my understanding that you make a ganache and freeze it first and push it down into the batter so it melts slowly and doesn't leak out of your abelskiver (or takoyaki) and burn in the pan.