Gifted Gourmet

Absolutely agree, blueapron! Alton will add to our knowledge base on any number of questions we ask of him. Also agree on the sliced Vidalias with mayonnaise, ianeccleston, which Beard mentioned. I have made something similar when the Vidalia season begins.

and, yet another thought on the Grapple, dipped in Concord Grape Juice several times ... if it is peeled, what happens to the taste? gone?

Vidalia recipes One can't live in Atlanta and not be thrilled when the very first Vidalia onions appear on our produce aisles! I make some of the recipes here once the season is in full bloom (not the popular "Bloomin' Onion" offered at Outback!)... The sweet onion pie is exceptionally fine use of the onions as is the Vidalia onion pie. and then there is this recipe Sweet Onion Relish which is for all lovers of onions in their fresh state.

Yet another additon to your knowledge base on this simple, yet elegant vegetable: Marvelous thread here on roasted cauliflower

Should you be one of the posters in this thread with an interest in various vinegars, and. in particular, the one mentioned here: Cider vinegar with acacia honey: the honey of all vinegars

Which is pretty much what I was saying in my post. I have frozen pastry creme and filled eclairs and pate a choux shells after freezing it .. with no ill effects in either taste or texture.

Thank you for your "validation" of my sentiments on this duck tale .... I so love an "economy of words", bleudauvergne, and you have done so succinctly and logically.... merci de dire ceci!!

Great Dane, Turn your airconditioning up full blast, which will "dry" the air somewhat ... sure the electric bills are painful but one has to take extreme measures to protect their baking investment. I know never to attempt meringues in this soggy southeastern climate unless the day is dry ... doesn't work. Other than that, go with Jacques Torres' description of a solution.

When I discussed finding bitter almond extract (for a Moroccan pastry that I make) with Paula Wolfert recently, she mentioned to me that the only place where you can buy bitter almond extract is from a pastry or bakers supply house... so, if you want to check out places of that ilk in your vicinity, that might be a possible lead ... why not readily available but, that said, there is this

thread here Just scroll down to the post on Jacques Torres' handling of nuts (the recipe, not the obvious!! ) rub them in your hands ...

Actually I thought it sentimentallly sweet and a completely authentic way in which to present a recipe ... When the "hard edge" of cynicism rubs up against the "soft pleasures" of nostalgia, it may appear precious .. in this world of "hard edges", give me any day ...

Reminds me of Varmint's story about the pig in his bathtub, brining, and the rest of his story is now legend ... the thread

Exactly my point ... and when does the novelty wear off? Does this apple have staying power? Would you cook with it? What does heat do to the flavor in a pie?

Ever the sucker for novelty, I did buy these apples and the local price was $3.99 for four. At the initial bite, I thought the taste was reasonably grapey and liked it because of the novelty. The apples were crisp and sweet and dense. Chilled? terrific! The second was fine but by now it was getting to be too much grape flavor ... But, as with all things unique, by the third, and final apple, I was generally bored and unimpressed. I longed to eat an apple with a true apple taste again. But, all things considered, they are worth trying ... don't know that I would do it again, especially at that price.

here and here and only $52 plus s&h .. whatta steal!! Moses has his own website, Mabelline? kewl!!

marzipan treats or, I have even made my own, at home ...

Have worn same with my Manolos with great success! Fashionista that I am .. was ....

With RR's sentiment in mind, I might want to drizzle a bit of that Zingerman's "Nectar of the Gods" over my field greens for Shabbos.. or is that gilding the lily? Nah, going to drink it "neat" from the bottle! Thanks for your contribution to this thread, RR!

Considering that it started out as a mystery, shouldn't that read: Maigret?? aagggggghhh!! bested again by the best brain in the business, Suzanne, for whom wordplay is a kind of foreplay .... Now, back to the duck with all the trimmings ....

Another unusual dessert appears in today's Raleigh News and Observer and explores the mysteries of an old Southern favorite: honeysuckle sorbet None too sure how available honeysuckle blossoms are elsewhere but definitely something delightful when you can find them!

Great pictures and story, Varmint! Definitely worthy of National Geographic!! Got to express my admiration for this piece .. when's lunch?

Amen to that! So do I!!

A delicious, divinely decadent, delectable dish you have shared with us here, Mandy! Thank you for this article .. it has only served to whet my already ravenous appetite for all things Magret!!

I have frozen it and when it thawed, it seemed fine to use as a filling .. but not as a sauce under a dessert, as it is often served .. Then there is this in which the pastry cream becomes the base, which can be made into ice cream: Tahitian Creme Anglaise by Ming Tsai

Well we can now say, when you come to a fork in the road....LICK IT! Pickles, just let me say publicly here, that you are one very sharp cookie!! Thanks for this!! and don't pierce anything until further notice!!