Derek Wildstar

I don't know, Michael, I think Blackies used to be better. Their original place in Streeterville used to cook up a mean burger but lately (at least the one in Glencoe) has been disappointing. Plus, one time by nephew was served chunks o' glass in his water at the one that was (is?) in Deerfield. Meyers if fun and brings up happy memories of drunken high school teachers. Good tater tots. Niv, you ignorant slut . . . I had a good Blackie's burger at their Monroe and Canal restaurant recently. I can't speak for the Glencoe location. I think there's some sort of glass curse following your family. Didn't this happen to your son at Max & Benny's? Maybe the Hearltand group can have an exorcism at the next gathering. While Ron may not have any pig blood for the ritual, I'm sure he has some blood sausage.

Although it's a chain, Blackie's makes one heck of a good burger. I also like Meyer's (sp?) at the west end of Wilmette off of Lake Street, although you need two to really fill up. Haven't had Beinlich's in years, but I remember loving them. In the end, if the meat isn't too lean, is cooked medium rare, and has grilled onions and bacon, I'm gonna' like it.

Alright, if we're talking grocery stores, I have to mention how much I like Trader Joe's. Good cheap Belgian chocalate and frozen deveined shrimp that doesn't taste frozen. The plugra seems pretty cheap there too, but I have to admit I never really compared it to other stores.

Thanks everybody. The gelatin sounds like a good idea. Or I'll just throw the extra away. Or I'll just make something else because throwing the extra away will bother me -- guilt is a strong motivator.

Will pastry cream keep in the freezer? I was going to make a batch and use it over the next three weeks for entertaining through Memorial Day. The recipe (Pierre Herme's) states that the cream can be kept in the fridge for two days but says nothing about the freezer. Any help would be appreciated.

Yours will be a definite stop next time I am anywhere near Portland. Best of luck, and what's the name and location, again? (A little more advertisng never hurts.)

Tejon: I looked for the mandelbrot recipe, but I can't find it. Nevertheless, I think you will be very pleased with the Maidia Heatter biscotti or some of the other suggestions on this thread. Happy baking!

I will look for the recipe and let you know.

My favorite biscotti is from Maida Heatter. She has fabulous recipes for almond chocolate chip, macadmia nut milk chocolate; and chocolate with almonds biscotti. You can find her cookbooks everywhere. If all the chocolate sounds too sweet for your tastes, my mother-in-law makes a very good almond mandel bread (jewish biscotti) and we may have her recipe at home.

If you are talking the American in the blue (?) box like the Velvetta, I am with you. I grew up with the blue box, Deluxe American, I believe, and it is superior to the wrapped singles, a.k.a. flappers. I'm getting GD hungry reading this thread, so I'll add my two cents and then sign off: Brownberry whole wheat bread (gets crunchier than white) Deluxe American Butter Melt butter in skillet, place bread slice in melted butter and remove from pan. Place other slice in remaining butter, add cheese, and top with other slice, butter side out. Grill over medium low heat until golden brown, and feel free to press down on it occasinally with the spatula -- the wheat bread can take it. Slice with the spatula on the diagonal.

I will take your advice and go with the Madagacar. I know the beans would be put to better use in a custard, etc., but the reality is that I don't make custard, ice cream, flan (too woggly) very often, and I'm curious about Herme's buttercream. I'll let you know how it turns out. I am making dessert for a diffrent dinner party (only 6 pepole) in two weeks that I'm sure requires some portion of a bean. It's Herme's rice krispie treat, or something like that, that as I recall involves making a creme anglaise rice pudding molded between ladyfinger layers and surrounded by a ladyfinger band. It's not that I'm an Herme nut, but I do like to make at least one, kind of odd, pain-in-the-ass dessert a year, and he is good for that. I usually do this on NYE but too many people are coming this year (and my wife has complained that she never gets a birthday cake from me). The pudding has lemon and rice krispie candy bar pieces in it, and a chocolate sauce on top. A strange combo no doubt, but intriguing. So, any thoughts on that dessert: Tahitian or Madagascar(ian)? I want to use one of those Tahitian badboys. It looks like a sweet, fat spleef.

Thanks for the advice. I'm thinking of making a dark chocolate cake filled and frosted with a combination of vanilla and chocolate buutercream. It's a brithday cake for my wife and will also serve as the dessert for our New Year's Eve dinner party. I was also thinking of making a brown sugar vanilla buttercream (recipe from Gourmet 2000/2001) which is damn good with chocolate cake. Any thoughts?

I have always used extract to make vanilla buttecream, but am considering trying it with vanilla beans. Any thoughts? Tahitian or Madagascar? (A friend brought me three of each.) Pierre Hermes has a recipe in his book, but I'd appreciate any other recipes or tips. Thanks.

My suggestion on bakeware: Avoid cake pans with heavy bottoms and sides. They heat too quickly around the edges and cause excessive doming. Same goes for cookie sheets. If they are too heavy, the bottoms of yourt cookies will burn. Look for Chicago Mettalic for your pans - or any medium weight, aluminum pan. I like the Cushionair (sp?) cookie sheets. And by the way, congratulations!