After having a life-changing experience eating some awesome flan at Bar Pinotxo @La Boqueria in Barcelona, I am obsessed with trying to figure out how to recreate it at home. Some recipes online appear to use just milk, cream, sugar, and two types of cheese - what seems like ricotta made from goat or sheep milk, and another cheese that seems similar in texture, like farmers cheese. I also noticed that they don't mention ingredients I typically have used with flans - evaporated or condensed milk, eggs or gelatin. I am good with that - I am just going for authenticity. Since I am currently in Germany, I was thinking of using cream quark and maybe cream cheese with one of these onine recipes. Thoughts? Would especially love some input from someone familiar with Catalonian desserts. Thanks!

Tried this recipe last year as well, and the taste was awful. I think the proportions of cornstarch to liquid was a bit high. I think guar gum may be the way to go for me.

The restaurant appears to be called Japenese Kitchen now, and Atsu is not there, Just Masa. The food was pretty good; outstanding selections include the slow-braised short rib and the toro stack (albacore and raw quail egg). But I really went to see if Atsu would be there as I had visited him for years at Sakae. If anyone knows where he ends up, please do report.

I'm an avid baker, and have noticed that it's been increasingly difficult to find Billington's Dark Brown sugar in the Seattle area. We used to carry it at Whole Foods and most co-ops, as well as QFC, but it hasn't shown up for a while. I see the other Billington's products frequently, though. Any news?

Second this - I did Zoe's last night and had a great menu. I loved the butterscotch pot de creme.

I've had great experiences at Etta's, Market Street Grill, and Eva's. Not so good at cascadia or Nishino.

Just tried Trophy Cupcakes, and I love them. Definitely better than Sugar Rush in West Seattle. Also, EATS Market cafe at the West Seattle Farmers Market sells cupcakes at their booth that are awesome.

I love 35th street bistro, although I can't comment on how it is since their head chef left.

Hey, this is a great recipe. What happens, though, if you heated the egg whites, then whipped them, like an italian meringue?

I was just there today, and I thought the food was great, the portion sizes perfect (not overwhelming, like most places), and our server was excellent. She checked with us repeatedly throughout our meal, although they could have refilled my water a little more frequently.

I have purchased it from Mt. Townsend Creamery folks when they are at the Capital Hill Farmer Market. Here's a link to their website:

http://www.mttownsendcreamery.com/buy...

Gotta disagree - Fran's blows Dilletante's out of the water.

Yup, right there with you on Cafe Campagne. Adding Zak's in Ballard, and Geraldine's Sweet Potato Fries.

I second the recommendation for Pho Cyclo's BBQ pork banh mi. Fresh, fragrant and the pork was great. Excellent overall sandwich, and a steal at $3.

1. Lark
2. Salumi
3. Union
4. Crush
5. Zoe's

Whole Foods also carries BeeHouse teapots. I've purchased very fine green tea from Whole Foods as well - Silk Road teas carries an incredible Sencha.

The teahouse on Capital Hill is called Remedy Teas.

Has anyone else tried Zak's in Ballard? I love their burgers, and the chocolate shakes are to-die-for.

Across the street from SeattleU on the north-eastern side is Lark. My favorite restaurant in Seattle, and considered one of the best. Next door is Licorous, Jonathan Sundstrom's new casual drinks place. Try either or both; the prices are slightly high but you won't regret it.

Second Kisaku. I've tried the others and felt they weren't as great value or quality for the money.

I had decent service there at a recent dinner, but surprisingly the food was merely fine, and not as great as in the past. All the dishes were dressed very simply, which is fine, but I didn't feel like there was a symphony of true yet distinct flavors like I have at Lark or at Crush. Even the foie gras was just ok.

Gotta second Tango's El Diablo. Definitely worth trying. I'm also a sucker for the Coupe Caramel sundaes at Dilletante's.

Gotta second Macrina's cupcakes. Their Mom's Chocolate Cupcake is fantastic, with perfect frosting. I never eat frosting on any cake, since it's usually too rich or sweet, but this stuff was perfect. They also had a little cake there that was chocolate, with maple buttercream and it was to die for.