foodie3

i made the rustic potato loaves yesterday - they had a very nice crust because i baked on fire bricks, good crumb and looked quite attractive, it was easy and fun to make. we ate it warm with butter within an hour out of the oven but the the taste was just "average white bread". my question is did i expect too much (after all it only took a few hours to make) or is it the taste of potato bread, or am i spoiled by bying from top bakeries, or all of the above?

i made the warm mocha tart today-wonderful! the crust is so easy to make and comes out picture perfect, love that coffee flavor, got to try the souffle next.

coffee and milk for my lattes, always have some extra in the freezer just in case!

love...love creme fraiche, but i never have it around. i'd like to make a quart and freeze in 1 cup containers, has anyone done this?

love yeasted homentashn but you must it them freshly baked - they don't keep! i use the same dough as for challah with half the yeast amount, proof it slowly in the frig. for 48hrs, roll out, fill, let rise, brush w/eggwash, bake!

i have made albert's chocolate mousse using belgian bittersweet chocolate, kahlua and coffee, i liked both the taste and the mouthfeel. have to do better next time bringing the eggs to 160F - noticed a few solid pieces on the bottom of the bowl, may be i should have strained. the recipe makes 6 small servings - i served them in demitasse cups, perfect for after dinner!

just got the book, it looks interesting - especially the choice of chocolate and her notes on their use. what do you recommend?

schneich, your recipe is fantastic - i highly recommend it, thank you, thank you!!! just finished making it using 6 large onions (o no, no cardboard taste here), 1.5 cups wine, 3 cups homemade chicken stock, total cooking time was just over 1 hr.

schneich, i counted 15 onoins in your picture (approx 5 lbs), how much stock and wine would you use for this recipe?

to dice apricots i use a serrated knife, stack them up (3-4 high) and cut all lenghtwise, then i line them up and cut across. you can also rub the knife w/oil.

i am an efficiency slave and, hence, follow a known routine - it saves time and prevents potential mistakes. i can and do change it, but must first test the new and convince myself that it's just as efficient.

made it once and it was good, but hated the smell in the kitchen for the rest of the evening!

i butterfly it, give it a 48 hr spice (cinnamon/chili) rub and grill it outside. sometimes i grill it under bricks - ala polo al mattone.

dip them in chocolate several times to build up a thick layer!

ducks and geese were served on special occasions and by well to do jews - there are many references in sholem aleichem's stories to "gebrotene genzlach " (roasted geese), always as highly desirable but, alas, unattainable!

i am becoming attached to my aluminum 3 cup moka pot and use it daily. is there any advantage to using a stainless steel pot?

in my experience no self- respecting east european "balaboste" cooked without good amount of garlic and pepper!

dáquino brand ground espresso from trader joes made a nice cup in my moka pot - finaly... i like it, i like it!

i've been experimenting with a new moka pot trying to duplicate a latte that i used to make daily in my now defunct $200 krups espresso maker (i decided not to buy a replacement). so far, i have successfuly "steamed" my milk by nuking (6 oz for 1.5 min) and whipping it with a hand blender - this produced better than the "perfect froth" and certainly hoter milk. the "espresso" out of the moka pot came out too bitter for my taste using the "medaglia dóro" espresso grind and too watery using the drip grind, i use a 6 oz moka pot and 2TBSP coffee. next i blended the two grinds - still a little too bitter! any tips or ideas for better tasting "espresso"?

i made spiced prunes and spiced grapes - very nice! my chicken with figs was just ok.

any very good blue is wonderful- be it roquefort or cabrales or stilton. i don't put the best blue in a salad, i prefer it by itself or with fruit.

they sell "maille" mustard for $9, i buy it at cost plus for $5!

M. Kamman calls it "to frog a bird". I remove the backbone, cut the wing off at the second joint, apply a dry rub for 48 hrs, insert 3 skewewrs (for ease of turning) and grill on MOM in my Webber - this makes wonderful chicken (even the supermarket variety)!

I've been reading this discussion with interest since i just bought a pannini maker and want to give it a try with sandwiches mentioned here. I'd also like to ask for suggestions i.e. other interesting ingredientc, etc. - hope it's ok to do it on this thread!

cheese is so great, that i never.. ever.. ever pass up a chance to taste it - even the most unfamiliar types!