something sweet - yer chocolate recipe!

[Guest guest]

> I received a new cook book for xmas and have been dribbling over the

> recipes!! Still only tried one but have now done it twice so hope

> i'm not out of line just posting it

 

You'd have been out of line NOT posting this one, my friend! It looks

wonderful. Everyone make a note for Valentine's Day goodies!!!

 

And I'm sure the cognac will just evaporate in the fridge anyway . . . . ;=)

 

Whose cookbook/what cookbook is it?

 

Best, Pat ;=)

[Guest guest]

Actually to my surprise it is an American cookbook, still getting my

head around cup's as a measure.

It is The Millennium Restaurant The Artful Vegan published by Ten Speed

Press

Web address Ten

<http://www.tenspeed.com/catalog/tenspeed/find.php3?cat=7 & subcat=77>

Speed Press if you wanted it

Dave C

 

 

 

[Guest guest]

Ah, The Millennium Restaurant in San Francisco.

My wife and I have been there a number of times.

We haven't been there since they changed location

but in the past, even though the quality of entrees

varied the desserts were almost always fantastic.

 

Gary

 

 

> Actually to my surprise it is an American cookbook, still getting my

> head around cup's as a measure.

> It is The Millennium Restaurant The Artful Vegan published by Ten Speed

> Press

> Web address Ten

> <http://www.tenspeed.com/catalog/tenspeed/find.php3?cat=7 & subcat=77>

> Speed Press if you wanted it

> Dave C

[Guest guest]

Thanks for that! I could go for this kind of food too

;=)

 

> still getting my

> head around cup's as a measure.

 

Heh heh heh - a real challenge if you've not done it

before. I mix it up a bit myself - but mostly go on

weight for my own recipes, except for measuring

grains, which really confuses people. Ah well!

 

Best, Pat ;=)

 

> It is The Millennium Restaurant The Artful Vegan

> published by Ten Speed

> Press

> Web address Ten

>

<http://www.tenspeed.com/catalog/tenspeed/find.php3?cat=7 & subcat=77>

> Speed Press if you wanted it

> Dave C

 

 

 

 

 

 

[Guest guest]

Hmmm...how many laws would be broken if you posted this recipe: Stuffed Poblano

Chiles over Forbidden Black Rice Risotto? Too bad it's in San Fran or I'd go

check it out.

 

 

Davec001 <davec001 wrote:

 

Actually to my surprise it is an American cookbook, still getting my

head around cup's as a measure.

It is The Millennium Restaurant The Artful Vegan published by Ten Speed

Press

Web address Ten

<http://www.tenspeed.com/catalog/tenspeed/find.php3?cat=7 & subcat=77>

Speed Press if you wanted it

Dave C

 

 

 

[Guest guest]

> what do you use to measure? do you just weigh everything?

 

Sure! I have a little scale (not very expensive, but it seems to do the job)

with a

dish-like removable pan. It sits on the first shelf of one of my cupboards and I

just reach for it when I need to check on weight.

 

> any tips on good kitchen scales - does it really matter all that much?

 

Well, if you also do a lot of baking, cakes and things (I don't do cakes - just

breads, which are more forgiving) you'll want them to be accurate won't you.

But it's hard to go and convert all your cookbooks to weight measure - and

vice-versa. That's why I use both - measure in cups for American and most

Canadian stuff, use the scales for the rest. I find cups tricky when it comes

to,

say, '4 cups chopped blah', and I think how finely chopped is that because of

the amount of space between pieces, and how hard should I pack the pieces

in if at all . . . Weight is weight.

 

Best,

 

Pat ;=)

[Guest guest]

I find cups tricky when it comes to, say, '4 cups chopped blah', and

I think how finely chopped is that because of the amount of space

between pieces, and how hard should I pack the pieces in if at

all . . . Weight is weight.

 

 

 

LOL, I rarely measure this kind of stuff.

Beth

[Guest guest]

i very seldom measure anything

 

put some whole wheat flour in a bowl

 

and some raw sugar and some yeast

 

add enough water to make it soupy

 

cover with a plate and put in a warm place to rise

 

when bubbly add some oil or butter, some salt, some gluten flour

 

and enough flour to make a pliable dough and kneed for 5 or so minutes

 

place in oiled coverd bowl to rise again

 

shape into rolls, loaves, or pizzas bake in oven on stone

 

or take small balls of dough roll out flat and bake on a griddle to make flat

bread

 

this is a daily thing - I grind my own wheat

 

bread is just plain fun and so is cooking

 

Love John

 

Beth <elmothree2000 wrote:

 

I find cups tricky when it comes to, say, '4 cups chopped blah', and

I think how finely chopped is that because of the amount of space

between pieces, and how hard should I pack the pieces in if at

all . . . Weight is weight.

 

 

 

LOL, I rarely measure this kind of stuff.

Beth

 

 

 

 

 

 

 

[Guest guest]

, " Davec001 " <davec001@n...> wrote:

> Actually to my surprise it is an American cookbook

 

Hmmmm. Wondering what exactly is so " surprising " about this?

 

The Millennium Restaurant is fantastic. My hubby and I get there every now and

again,

mostly for special occasions as it's quite pricey. I'd highly recommend it to

anyone,

vegetarian or not, traveling to the San Francisco area.

 

Thanks for letting us know about the cookbook. I'll have to get a copy. The

truffle recipe

sounds truly fantastic. Maybe you'll share some other recipes once you've had a

chance to

try them out.

 

Laurie

[Guest guest]

Gary said, " Ah, The Millennium Restaurant in San Francisco.

My wife and I have been there a number of times. "

 

My husband Morton and I will be going there in a couple of weeks. We

are going to SF mid-February to see the new grandchild (and his parents)

and that is on our list of things to definitely do. I have been hearing

about this restaurant forever. And of course we want to compare it to

our award-winning vegan restaurant in Fort Lauderdale, Sublime

(http://www.sublimeveg.com).

 

Do any list members live in SF? Want to meet us there? (e-mail me

directly)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

from Maida. Please sign my petition:

http://www.thepetitionsite.com/takeaction/738171316something sweet - yer

chocolate recipe!