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« The Maple Syrup Confection Worth its Weight in Gold (2005 IFFA) | Main | Roasted Pineapple with Passion Fruit Caramel and Caramel Dust (SHF 6) »

March 09, 2005

Comments

chika

Hi Clement,

dessert! cavier! almost sounds too good to be true :) looks and sounds really intriguing, even if it seems to invlove more than just a few steps to prepare, and despite the fact that I personally *loathe* cilantro. I'd still love to try a bite or two of this one.

I also remember, as a high school student, I would be absorbed in cookbooks for hours and hours when I was supposed to study for exams... and even made a small dessert or something in the midnight when my families were fast asleep. Good old days.

Renee S.

Hi Clement,

As noted that evening, I believe everyone in attendance will forever remember me as the-one-who-invited-the-friend-who-made-that-amazing-dessert. That'll be my legacy... ignore all those years of education < sniff >. Thank you once again for sharing your talents, efforts and *good taste* with us! We were all very happy to be your (sweet tooth) guinea pigs.

Derrick Schneider

Clement,

I like the idea of making a list of dishes you'd like to make. Too often, I'll flip through a cookbook, see a dish I'd like to make at some point, and then forget about it. The list might get a tad long, but it would give me more ideas for dishes to try.

Katie

You always make the most magnificent dishes! I recently got an ice cream maker, so now this dessert will have to go on my "must make" recipe list.

Jessica

Wow, what a creative dish! But it looks too complicated for me...

anthony

Ahhh tremendous Clement. I have to admit too to timewasting at Uni with cookbooks I got from the library but given a choice between Auditing 203 or a Roald Dahl book of recipes and a book of medieval Spanish food, well yes I think I scraped through with a C. Around that time I was given the Cordon Bleu at home and dreamt and dreamt until I got the funds and the opportunity of Toni's 22nd to make Filet de Veau en Croute. An unsuitable 40C summer day but we moved the table into the garden and the dodgy fridge kind of got the gateaux OK. All very fine apart from the nasty argument about train staion argument.

Anyway I ramble, corn syrup, not evil?

Clement

Hi Chika - I've never had caviar before, so I think this is as close as I'm going to get at least for the time being. I found the cilantro syrup to be fairly subtle, and I'm sure this dessert would still taste great without it.

I too found myself absorbed in cookbooks when I was supposed to be studying. Eventually, I had to force myself to study elsewhere (away from my cookbooks), otherwise I would have never gotten anything done.

Hi Renée - Thanks so much for inviting me to your potluck. It was great meeting everyone, and all the food was very delicious. I'm always looking for an excuse to try out new dishes, so I hope we can do it again sometime.

Derrick - I find that keeping a list is a great way to keep track of what I've done so far, and the many preparations and techniques that I've yet to try. Realistically, I don't think I'll ever get through my list. But I hope to eventually develop a diverse enough repertoire to be able to combine different techniques, and perhaps even taste ingredient pairings in my mind before using them.

Katie - I don't know how I was able to manage when I didn't have an ice cream maker. Both sorbets in this recipe are great on their own, or together with the tapioca and syrups.

Jessica - It's not really all that complicated - it just takes some time. But trust me, it's well worth the effort!

Anthony - Thanks for reminiscing. I too did the same thing, except for me it was a struggle between Systems and Signals Analysis and the French Laundry Cookbook. At the time I didn't have the resources to cook from that cookbook, so I told my friends that I would cook for them if they came to visit me the next year. Eight dinner parties later, I'm not sure if that was the best thing to say.

Thanks for the corn syrup advice. I better cut back.

anthony

Ha! you're welcome, I had an immaculate sock draw at that time too.

Didn't mean it as advice, had always thought of corn syrup as the calorie bulker of the great satan, but thought maybe you had rehabilitated it. And if anyone could, it'd be you.

Moira

Clement...you. are. the. man. Next time we get around to having a dinner party, this will be a must for dessert- what a finale!

Reid

Hi Clement,

As always, this looks amazing....it must have tasted amazing too. I give you credit. You have to have so much patience to do the things that you do.

BTW...I'm a dessert freak and love all the dessert posts you do.

Nic

Hi Clement. I can definately relate to cookbooks-outnumbering-textbooks syndrome. When I moved away from college, I left behind most of my textbooks (as though I'd ever need those again) and thought, "Great! I'll need fewer boxes now!" Of course, I failed to take into account 4 full boxes of cookbooks and recipe clippings and printouts... I'm half glad I didn't make a list of things I wanted to make. I'd have to live to be 150 to do them all.

Clement

Anthony - I didn't realize that corn syrup was so unhealthy. So thanks for telling me, otherwise I would have probably started to use it uncontrollably, unaware of its dire consequences.

Moira - Definitely give it a try, it's a very refreshing dessert. Btw, congratulations on winning this month's DMBLGiT award!

Reid - Thanks. I think I'm obsessed with desserts too. Looking at my recent posts, it must seem as though I only cook and eat desserts.

Nic - I'm not sure how I'll manage to move all my cookbooks and kitchen equipment when I eventually leave my place. But of course that's the last thing I think of when I buy them. I agree with you - I don't think I'll ever get through my list either, if only because I add two or three recipes for each one I try.

PJ

I became addicted to cookbooks. I ordered a couple and then I ordered some more.

I adore cookbooks. I've collected so many over the years that my shelves are threatening to collapse under the immense weight. Whenever I go to the bookstore, I have to force myself to avoid the cookbook section or I simply won't be able to resist the urge to buy more. It's a sickness, I think. In fact, I love cookbooks so much that I even wrote my own!

P.S. Your blog is wonderful.

keiko

Hi Clement - this looks amazing, I can almost imagine the delicate, subtle flavour. I found this book a while ago and fell in love with it! I think I have to order soon... please let me know if there are any other favourites from it.

Clement

Hi PJ - I can imagine that even if you only add a few cookbooks every year, it can really start to add up fast. Your cookbook sounds very impressive and down to earth. I enjoy cookbooks that are more than just a collection of recipes.

Hi Keiko - You should try it sometime! If you order the Last Course, I'd highly recommend the Buttermilk Panna Cotta with Strawberry Rosé Gelée. Actually, every recipe I've tried so far has turned out very well. I heard that Claudia Fleming had each recipe tested four or five times, instead of the normal or one or two.

Lyn

Clement:

What a wonderful desert. And wonderful photos too! I's nice to see another Canadian food blogger! I hope your absence from blogging is only temporary, as I really enjoy your writing. I've started a list of Canadian food bloggers on my blog. Please have a look and let me know if I've missed any that you know of!

Clement

Hi Lyn - Thanks for visiting! I think your Canadian food bloggers list is a great idea now that there are quite a few of us around.

Rok

There are many different recipes on your website to choose, depending on your particular needs.

btwodesign

I just came across your site & you have the MOST beautiful recipes, photos etc. I love to cook/bake & this is really amazing. I am going to try out a few recipes. I have bought 4 ice cream makers & for some reason everytime I put the ice cream in the freezer afterwards they turn hard as a rock. Do you have any suggestions? The one Im using now is a cuisinart.

Jane35

Your site offers so much, thanks

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  • This is my blogchalk:
    Clement Lo,
    Toronto, Ontario, Canada, English, Male, 26, Cooking, Pastry, Restaurants, Skiing, Visual Design, Entrepreneur, Technology,
    Queen's University.

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