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duckduck

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Everything posted by duckduck

  1. I think it is a valid topic for eGullet myself. But thanks for all the links and info.
  2. The latest issue of World Pulse magazine has an article on the slave trafficing going on in the world. It's not about chocolate but I was shocked to see the numbers and how many organizations are fighting it. It's a much bigger problem than I ever imagined.
  3. duckduck

    Ketchup

    The previous thread on ketsup in apple pie is here and the recipe for the pie is here and I remember snooping around that website and finding a cookie recipe somewhere.
  4. duckduck

    Ketchup

    There was an entire thread Neil. I'll try to find it later. It had a link to a website with many dessert recipes. I kept meaning to go back and try the cookie recipe.
  5. Coffee pie. It's an old recipe I found in a cookbook from the 1940's I believe and it's really basic, just gelatin added to coffee with sugar and whipped cream folded in when it's semi-set and turned into a nut crust. It's always a hit. That and when I have the time, Fort Knox Pie from an advertisement in one of my old Chocolatier magazines is always a huge hit. I'll try to dig out the recipe later. It's an old family favorite now.
  6. Cool pics. I'm eager to hear more but I understand that posting stuff like this is a lot of work. Looking forward to seeing more when you guys get around to it. I'm curious as everyone else about the theme. Thanks for giving us a glimpse!
  7. How is the shop coming? I've been thinking of you lately and wondering about it. I was just about to PM you about it.
  8. Oh, yeah! Neil is a huge party animal! But he did stay awake long enough to make it through dinner with Fred and I when we came to visit last summer. It will have to be lunch next time, huh?
  9. OMG! It's all so beautiful! The shop and the desserts! So now we finally know where we can get our hands on some of your work! Looking forward to my next trip to Vegas now. May be a while, but I'll get there. Got to get me some of that good stuff!
  10. Yeah. It's been quiet enough that they gave the server the night off and then Heather got totally slammed. It was some big group where more and more people just kept coming. Heather said in serving she realize that most of them didn't know each other. She was going to try and ask what the group was about. I'll have to ask her about it.
  11. I've been wondering about that one too since I read about it in PA&D. If you end up buying it, tell us what you think.
  12. They did extend the happy hour to 4-midnight mondays, and 4-7:30 tue - fri. Very cool. They added some new items to the menu like fried calamari, oyster shooters and crab cakes. I went for the crab cake last night and it was great! Lots of crab not a bunch of filler. Really, really good. And I watched Heather handle a crowd of 30 and growing on her own and this girl just so blows me away. Great waitress and great bartender.
  13. I should probably mention that I won't be there until 6ish. I usually slip in at the tail end of happy hour since I work a little later than most folks.
  14. I'll probably stop in Monday. I've been craving the risotto. Also check out portlandfood.org to check out all the happy hours we've been to. We go out as a group often. I'm kind of the scout for the group and the one who started the Portland Food Group happy hour crawls. Come chow with us!
  15. I didn't make it this week. Had a chest cold. How was your experience, John?
  16. Way to go, Really Nice! Here's wishing you all the best!
  17. I'm going to work on putting more time into working on my pastry skills. And working on my food writing. I'm going to eat more, enjoy more and worry less. Life is short. Eat dessert first. And make every bite count.
  18. Besides the Badger mini airbrush I bought for myself, I was surprised with a Liss professional cream whipper and it's the deep red one I had been drooling over in the store. Very sexy! edited the typo
  19. Just remember that there are many different kinds of grappa. They are not all created equal. I tried the cake Alice made with grappa in class and it wasn't bad at all.
  20. There was a ton in mine. Was there an old enemy in the kitchen that knew of my dislike for fennel seeds? Who knows. But it was intense enough to keep me from going back. That and the fact that it's not a place to get in and out of quickly on a lunch hour. You should plan on a leisurely meal if you're going there.
  21. Cool! Thanks for the reminder...I've always meant to try the Guiness cake. Good to know it's a hit. (Not that I ever doubted that anything in that book would be.)
  22. Can I just say - I have never really understood why people like risotto so much and why some say it is the ultimate comfort food. One piping hot bite of the spinach risotto at H2O and it all became clear to me. I get it now. Perfectly done. Not crunchy, not loose and mushy, but done to perfection. Creamy, cheesy and satifying. I have seen the light. And for $2.95, I'll see it again soon. Good stuff, Maynard!
  23. Yeah. That's what I said when I took my first bite. It was like "You call this gravy? What's up with the fennel seeds? Yuck!" I think it's a little irresponsible not to say anything about it on the menu.
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