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it was a chocolate dessert I had at the Diva at the met in Vancouver by Thomas Haas. A mousse-like bar of chocolate with feuilletine, smoked sea salt sprinkled on top. To the right, a canelle of really good chocolate ice cream and then a chocolate pot de creme. I think that's what it was but man, I was dreaming about that one for months on end!!

Sorry! Wary:) But making both would make me weary too.

Hi, these are the only ones I've come across in the past.

Hope it helps:
http://cafeoftheeast.blogspot.com/2005/09/snowskin-kaya-mooncakes.html

http://cafeoftheeast.blogspot.com/2005/03/snowskin-strawberry-mooncakes.html

I still have my first cookbook! It was a fundraiser cookbook my elementary school put out with submissions from student families. It put me in the kitchen at a very young age baking carrot cakes and hot milk sponge cakes. I used to spend all my allowance buying ingredients to bake and it's still a passion I carry to this day!

My dad is diabetic and I've often made him a pie on his birthday. It helps that he loves pie but there is so little sugar in the crust and the filling can easily be sweetened with natural sugars or with just very sweet fruit. He has a bad liver so I try not to use artificial sweeteners for things he eats.

Along the same vein, perhaps something like a birthday trifle can work? They look so festive in a nice glass bowl. I've seen some trifles done with enriched breads like brioche and all is needed is some natural sweetener in the whipped cream, creme anglaise and to macerate the fruit.

As a rule of thumb, desserts that may not need sugar to aerate and thus leaven may be safest but I haven't had a whole lot of experience in baking with natural sweeteners.

Sounds delish! Care to share the recipe?

The problem may be "the hack". When the food claims to be something it's not and has no business claiming to be. There are some great things that happen when people experience things that are usually out of reach and it inspires. Out comes things like fusion food or a new generation of the dish which doesn't want to take away from it's history but is confidently inspired, not claiming to be better or the same as the last, just different. There's a place for both but perhaps no room for that "mexican sauce with chocolate" calling itself a mole.

My grandpa made great fried rice. He always used day old rice from dinner the night before, he just took it cold out of the fridge, the wok warms it up.

He would heat the wok on high, wait for it to get hot then add oil. Scramble the eggs until they are half underdone and take them out for later. Then he would use more oil to sauté garlic and ginger to make the oil fragrant. After that would be any leftovers like meat, ham, sausage, corn, veggies, whatever's needing to be eaten. Fried rice is a good way to use up any leftover chinese food from dinner the night before. Things just need to be cut up into small dice. Then after everything has caramelized you can add some shaoxing wine, chiles or oyster sauce if you want. Then add the cold rice and break it up with the spatula. This way, the oil flavored by all the good stuff coats each hardened grain and reheats it. When the rice has softened and is mainly broken up, he added soy and dark soy for color. White pepper is optional. Then he added the reserved egg and broke it up into smaller pieces with the spatula and while tossing. At the very end you can add green onion, cilantro and a drizzle of sesame oil. This may not be the restaurant way to do it but coming from a family of people from N. China, that's the way we ate it every day as an after school snack. Hope this might be of some help!

Hope this helps.

the kitchn.com just recently posted a recipe for one ingredient banana ice cream. Bananas of course. Looks pretty good.

http://www.thekitchn.com/thekitchn/stay-cool/how-to-make-creamy-ice-cream-with-just-one-ingredient-093414

I've attempted making the perfect chocolate chip cookie and tested many recipes. In the end, the one I stuck with was perfect to me. But there was always someone who like cakey or someone else who liked crisp because that's the way their mom used to make them. So when something tastes good, that might be pretty clear...but perfect, I think, goes into the subjective.

barefoot contessa's recipe has converted meatloaf haters for me. It's quite tasty both beef and turkey ones.

Anything McDonalds...so sorry to the lovers but it smells like a McDonald's dumpster IN the restaurant and the food smells like the garbage it goes into too! I literally can't digest it. A client decided to take me to get a McChicken one day and let's just say me and the bathroom got to know each other real well. Blech!