mukki

Another yes -- the only brands I buy are Latini and Rustichella. I bought some Barilla to cook while in Italy on vacation and was very disappointed. Didn't have the texture or flavor of the other two. By the way, I used to be able to buy Rustichella from Cost Plus for about 50% less than what I've found elsewhere. I haven't seen it stocked in a while, though.

Unless you're using a creme fraiche culture, isn't what you're producing actually mock creme fraiche using the more easily obtainable buttermilk culture? Judy Rodgers mentions this in her Zuni cookbook, but I've never heard this discussed elsewhere. My efforts using buttermilk and cream have not been as good as what I've purchased, texture and flavor-wise. The New England Cheesemaking Supply Co. has a creme fraiche culture. They also carry a buttermilk culture, though, that seems very similar in "ingredients".

I always put them in the microwave, as well -- after a day, fresh tortillas are usually a bit dried out, so the damp paper/dish towel helps moisten them up again. I often eat them for breakfast, slathered with salted butter. Yum.

I checked out Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen from my library and read through most of it. In general, I liked it; it certainly isn't a repeat of stuff from her blog. There are a number of recipes I'd like to try, such as her tomato-parmesan pain perdu, Flemish carbonade, pain d'epices (I have yet to make a great one), and Warm Bean Salad with Walnut-Arugula Pesto. The writing was interesting to a point, but would have been better heavily condensed/edited, especially her sections on "My Cooking Philosophy" and "Dinner Party". Many of the recipes just don't appeal to me, particularly broccoli and apple quiche, tuna and green apple mousse, and eggplant and cod terrine.

Sounds wonderful. Your comments make me want to go all the more, which I will definitely try to do next summer if the classes are offered again. It's too bad they were sold out this year. Reading about these trips brings back a wonderful memory of a tiny Colima beach town where I ate the most delicious tamal (this was during a trip to preserve Leatherback turtle eggs while in high school) -- I'm sort of imagining that these classes would be like that memory times one hundred. I'd love to see any pictures you'd like to share.

Overall, what were your impressions of the classes? What did you think of the types and variety of dishes taught and cooked? The visits to markets, bakeries, etc.? Diana Kennedy as an instructor? Logistics -- housing, transportation?

I've had rat problems in the past but OC's vector control will come out and install a bait station. Works really well. The roof rats are kind of cute little buggers, though. I've watched them eat my tomatoes at night from an upstairs window. I tasted my first peach off my tree and... it wasn't very good. Smelled great, but the flavor was very watery. I wonder if I've been overwatering a bit, or if the tree doesn't get enough sun, or if it's because it's the first year. Maybe losing most of my crop (the window washers stole 2 out of the remaining 5 peaches the other day even after I put up a "please don't pick" sign!) wasn't so terrible after all.

I've wondered about this topic when I'm in France -- I'm never sure what to look for and I've accumulated several jars and cans that are in my pantry unopened. I have 2 cans (one labeled Jean Jardel) from the market in Sarlat and a jar (J. Barthouil) bought from a butchershop in Paris. I really need to open them soon and try them!

I am doing Marilyn Tausend's week-long class with Diana Kennedy next month. I have been on several of Marilyn's trips and can recommend them highly. They are well organized and quite fun. I also took a 1-day class with Diana Kennedy many years ago. She is a tiny lady in stature but imposing. She is a traditionalist and a purist and, as I understand it, quite the stickler for process and procedure. I am, however, looking forward to this trip with GREAT anticipation. ← How exciting -- please let us know how it goes!

I'm thinking about taking the cooking class tour with Diana Kennedy (run through Marilyn Tausend's Culinary Adventures) next year, if offered. Has anyone taken classes with Diana? I'm sure the classes are great, but I haven't been able to find any first-hand accounts. I'm also considering a long weekend course with Susana Trilling around the holidays, but since I'd probably only do one or the other in the near future, I'd like to get opinions.

I've made the lemon posset twice now and it's delicious. I had never heard of this dessert before tasting it at St. John's in London a few months ago. It has the great taste of fresh lemon since the juice is not actually cooked. Sugar and cream are heated, then lemon juice is stirred in and the mixture is left to thicken in the fridge.

I had about 6 volunteer tomato plants crop us this year, but had to pull them all out since I had no room for them. My nine Babcock peaches were ripening nicely, but I just went out to find the gardeners stole 5 of them this morning. Did they think I wouldn't notice? I suppose most people don't keep count of each piece of fruit. And we had just spoken to one of the guys today about the boysenberries someone took last week (which was everything that was ripe). A part of me feels miserly, but, really, I wait all year for this stuff and I'm rather pissed off to find it gone. Edited to add some pics: Venus Grapes (supposedly will have a "strong, foxy flavor") Babcock peach (hope that spot doesn't indicate a worm) Boysenberries Blueberries from my 3 plants (O'Neal, Misty and Star varieties)

I don't remember if anyone has made the sables yet, but they're great. I haven't had much luck with sables in the past, but these are perfect: crispy, delicate, buttery, flavorful. Will try to add a picture later. I did run into a problem with the ingredients list, though. The list called for 2 egg yolks and the directions then say to add "the egg yolks" to the batter. Fine, but, before baking the cookies, she tells you to beat "the egg yolk" for brushing on the log of dough. I assume a third egg yolk is called for here? In contrast, the Linzer Sables were a huge disappointment. For my tastes, the recipe didn't call for enough butter and the resulting cookies were dry and hard.

Thanks for the info -- that's great to hear!

Has anyone seen any copies of this book for sale recently? I'd love to get a copy, but am not having much luck.

Here's a paraphrased recipe for Banana Cream Cheese Mounds that I flagged (but haven't tried) in Rosie's Bakery Chocolate-Packed Jam Filled Butter-Rich No-Holds-Barred Cookies Book (phew). The author says these are among her favorites in the book. 1.5 cups + 1 tablespoon sifted cake flour 1 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons unsalted butter, room temp 5 tablespoons granulated sugar 1/4 cup brown sugar 1 teaspoon vanilla 1 egg 1/2 cup + 2 tablesoons mashed very ripe bananas Preheat over to 400. Sift dry ingredients together. Cream butter, both sugars and vanilla on medium speed until light and fluffy, 1-2 minutes. Scrape the bowl. Add egg and mix until blended, about 15 seconds. Scrape bowl. Add banana and mix just until blended, about 10 seconds. Fold in flour mixture by hand. Blend with mixer for 5 seconds. Scrape and mix on low speed till smooth and velvety, 10 seconds. (This is a bit detailed, wouldn't you say?). Drop by heaping tablespoons about 2" apart. Bake about 10 minutes until puffed and just firm to the touch. Frosting: 3/4 cup cream cheese, room temp 6 tablespoons confectioners sugar 3 tablespoons unsalted butter, room temp Blend in a food processor until smooth. I imagine you could use a mixer here. When cookies are cool, spread a generous tablespoon of frosting over the top of each cookie.

I stayed at the Villagio two years ago and, while it was very nice, being next to the highway got on my nerves. The Villagio has reduced rates in the winter through April (about $165); I certainly wouldn't stay there for $400 a night. The concierge can be very helpful in getting a French Laundry reservation, though.

I also order from Dietrich's, but I use a 100% lard crust, like my mom did. I suppose I should try a butter mixture sometime, but the lard crust is so easy to make. It doesn't seem to make a difference whether the lard is at room temp or chilled as it always comes out flaky.

I've never had the urge to take extra bags. I usually have too many around the house, though I do use them as bathroom can liners. Last year, I started using reusable bags, but I still have a small pile of plastic ones from random spots when I don't have my own.

How annoying. This book was still $58.50 when I put it in my cart yesterday, but when I went to order this morning, it's up to $122.85.

Oh no, I hope this isn't the case. We're eating at Alinea tonight and I just had a very disappointing meal at Blackbird where all 3 meat dishes were way too sweet.

I noticed the same thing with my roses and the roses in my neighborhood. I was wondering what the cause was.

Carrot cake macarons?! I must try these.

I have a few plants that always attract swarms of bees when in blossom: Spanish lavender, bottlebrush and Pride of Madeira. I actually get quite a bit of pleasure from standing there watching and listening to them.