ludja

From the Laduree link above, one can see the macaron in all different colors--and they describe all the different flavors they have. Is the almond dough typically flavored in some of the variants or is the given 'flavor' of the cookie all in the filling? From photos and descriptions, it seems that there is at lease a chocolate version (with chocolate added to actual almond dough...). Thanks

Wow, thanks for sharing your experience at Manka's. I need to get more details from my friends that ate (and I believe, stayed) there. In any case, what happeneed 'once'? with you is enough to be extremely cautios re: going there.

white wines grown in cool regions? chardonnay?

also--since there seem to be a few people here that frequent the area... I wanted to share a favorite Italian deli in Petaluma called Volpi's. Volpi's Italian Market Deli & Bar. Petaluma. 124 Washington Street It's basically downtown and only takes a few minutes to get to off of 101. I've never eaten in their restaurant (attached to the deli) but the deli makes great, generous Italian sandwiches with Italian coldcuts, including proscuitto. The deli is in a funky, older part of the builiding, old wooden walls, an old Italian club in the back, etc. Doesn't look like much but the take out sandwichss are great and very reasonably priced. They also have peppers and Italian cheese to go with. It's a favorite place to stop off and pick up picnic lunches for a day of wine tasting in Sonoma...?or a drive up to Bodega Bay?

That link didn't work - but thanks for the name! Maybe this one will... Manka's Lodge Now I want to go! thanks for fixing the link Carolyn! we need an egullet report from Manka's Lodge once someone eats there... Have a great time up there dfunghi! I always love staying up in that area for a few days...

Baked Stuffed Lobsters and Champagne

You might be referring to Manka's Lodge in Inverness. They have a lot of wild game. I haven't eaten here yet, but friends who enjoy food have given it a thumbs up. It is pretty expensive. Here's a site and quote: Manka's Lodge "We take some credit for the food and give most of it to our neighbors. The large majority of what is served is grown and raised and caught for us within fifteen minutes of Manka's. The daily changing menu additionally highlights wild game, which is all around us, but can't be caught. What is caught is a wondrous array of local fishes. What is raised are birds and pigs, rabbits and lamb, abalone and oysters. What is grown is a wondrous array of greens and roots, fruits and olives. Our egg man lives within fifteen minutes of our organic dairy man, who is a neighbor of our fisherman, who is friends with our foragers - who have a nose and knowledge of wild mushrooms and the patience to pick buckets of huckleberries. We love the celebration of food, and the combination of food and wine.Our cellar houses well in excess of 150 selections. A large number of them are from small and often quirky domestic and foreign wineries, which seems to be in sync with the lodge itself. The restaurant is small and well thought of. Dinner reservations are strongly recommended for that simple reason. Breakfast is bounteous, and served only to our house guests, fireside in the parlor (where we grill our house-made sausages), in your room, or on your deck." Other good restaurant in downtwon Pt. Reyes: Station Cafe (I've been there mainly for brunch, but also tempted by home made pies and butterscotch puddding...) First place I tried the classic 'Hangtown Fry'; enjoyed it. Make sure you go to Cowgirl Creamery for cheese and sandwhiches to bring along for picnics... edit for eternal typos

irresponsible solo dinner: two christmas martinis at local bar w/friend delicious omelette at 10 pm stuffed with raclette cheese... (raclette makes a wonderful cheese omelette; cheese melts well and nice strong flavor)

Try and make sure your first chicken-fried steak isn't at Denny's though. A good one is heavenly (in my opinion) but a bad version will turn you off forever. Got to have good cream gravy with it...

It's reallly difficult for me to get recipes from my mom and grandmother for that reason. My grandmother especially never cooks from recipes. A funny story though--we wanted to learn how to make strudel dough from my grandmother when she was visiting. First she said, I can't, I don't measue anything. So, we said she should just do her thing and we would measure the amounts, as she went along. Well, in her sleep she can make strudel thin enough to read through--but this time it just wouidn't work! She tried again, and same result, no go. She was getting frustrated and we felt bad about suggesting the 'experiment'. Some time later, we figured out that it was the flour over here that was different from what she had in Europe! (Turns out, things worked fine if used King Arthur's unbleached flour).

I have to admit I agree with browniebaker... I've never felt tempted to hold back on a recipe; just flattered that they thought it was good and hope that they will make and enjoy it, change it as they like... I can picture things like this in the old days, maybe in a small town with little entertainment, where people would become *famous* for their particular recipe, etc. that they always brought to the church function, etc. Another funny version of this kind of thing is if you work in a research laboratory and you are trying to replicate an experiment or generate some material. In this case, I guess it is more a competition thing,,--but people will sometimes do something simllar--leave out key ingredients, 'tricks' or procedures. In this case, it's not really funny--especially if you are supposed to be collaborators or are working in the same company. It just wastes time and money. In either situation (passing on a recipe or lab experiment) I'll find myself explaining it in extra careful detail b/c I don't want the person's 'experiment' to fail. All that said, (in the case of cooking) while I don't mind sharing, I guess I wouldn't get bent out of shape if someone wouldn't do the same. There is a tradition in having *secret* recipes. Not trying to be sanctimonious, just how I feel about it.

Just curious, do you like oysters other ways (raw only, or cooked other ways)? I ask, because I love oysters and have always been intrigued by oyster stuffing; never had it though...

quote "mint-flavored Christmas marshmallow peeps (oh wait, I don't think they make those yet)" sorry for the confusion; I was having fun--(but not being funny enough ) someone DID post later that there are apparently 'peep' snowmen so it wasn't that far off the mark! But, I've never seen them! Further disclosure: I don't mind a *fresh* peep or two at Easter--but I find it irritating to see food-stuff (cautious use of term here, I think it applies to peeps ) cut and pasted willy-nilly into all holidays...

Actually, I remember being in this situation myself... wondering what to cook with turnips besides the obvious. (my mom never cooked them). In last December's Saveur they had a focus article on turnips and I made two great things--an Indian dish of Turnips with Yogurt and Tomatoes and a Mediterranean dish of Garlic, Anchovies and Turnips stewed in olive oil. Both great. Another interesting recipe they had (which I haven't tried) is a turnip souffle. Great thread! I'm psyched to try the turnip cake recipe which I've only enjoyed out at dim some places... edit: spelling

...and thanks to guajolote for reminding me about it. =R= You're gonna love it, Ronnie. Try the potato salad with dill, caoers, and fresh orange juice, marinated at room temp. It's like a cool summer breeze in the middle of winter. it was a great reminder to me too; I've got to try the chicken livers in sherry sauce mentioned over in the Heartland Chicken Liver Society Thread...

no, turnip pots de creme?

"raft" as in, 'a grilled scallop was perched on a raft of potatoes...'

My (Austrian) Grandmother's way to make tomato sauce is as follows: make a roux from flour and butter; medium brown. add chopped parsley and cook a little add tomatoes. Cook and add salt and pepper and a little sugar to taste. Although the ingredients are simple; this has quite a different taste than italian tomato sauces. I've only made this with fresh tomatoes. It goes great with stuffed green peppers.

This strikes me as the chef's riff on the D'Artagnan French Kiss described thusly on its website: Prunes marinated in Armagnac and filled with mousse of Foie Gras. A D’Artagnan original, is one-step this side of paradise. Serving suggestions: These kisses are best when stored in the freezer and they just need about 45 minutes to 1 hour to thaw on the counter. If kept in the refrigerator, they have a ten-day life once removed from the freezer. I've had the D'Artagnan French Kiss and it is truly wonderful. My poor man's version (sans foie gras mousse) and, well, also without the Armagnac soak , it to stuff the prune w/a good blue cheese. Warm up a little to soften cheese, sprinkle w/parsley and serve. (Got the idea out of the Susan Loomis French Farmhouse Cookbook Thanks for reminding me of this; could gussy up the cheese version w/a cognac marinade--or just make the French Kiss at home...

Locals and others will undoubtedly have other favorites for a Jewish deli--but despite the tourists, I always have to go to Carnegie Deli (On 7th Avenue between 54th and 55th Streets)--not too far from Rockefeller Center. Personallly I have to get a chopped liver sandwich and/or blintzes... but there is also the cheesecake, matzo ball soup, pastrami, etc. oops: Rockefeller not Lincoln....

These both sound incredibly tasty with the constrast of crunchy sugar or salt on top. Of course ginger-encrusted w/quince preserves and soup, ooh lah lah...

Ugh!!!! I think this wins!

There is likely a description on the French Laundary threads, but do you mind giving a quick description of Keller's Torchon of Foie? Thanks!

To reprise an old SNL skit... if it's not Scottish it's chrehp....

I assume your recipe has some sugar in the dough? Benne Wafers are often served as a savory cracker, as hors d'oeuvres, and that is how I've made and had them... (have seen sweet recipes but never made them). Your idea sounds fun though, and the bourbon flavor is a nice Southern tie-in... another sweet idea could be an orange buttercream filling...but I think I like your idea better.