Abra

Try this delicious sesame cake.

Yikes, are we supposed to be wearing gloves??? I'm an obsessive hand washer in the kitchen, but I almost never wear gloves. I like to touch food. Is this a Bad Thing?

I have a jar of 100 proof vodka and Meyer lemon zest, microplaned, that's been extracting for about 3 weeks. How do I know when it's done? It's not turning bright, neon colors, but then, it's Meyer lemons to start with.

Ok, my books have found new homes. That was easy! I have more - I'll go through them in a week or so and make a list.

Thanks for the links, Brooks, it looks like a charming little ritual. Too bad it's only 6:30 in the morning, or I'd have to give it a try. I guess I could pretend I'm in Paris, still up after a long night....nah. I'll wait until tonight.

Ok, it's good to know that it will work! I decided against doing the boudin tomorrow for our Charcuterie Play Day, since there will be a dozen people in the kitchen all grinding and stuffing, except when they're out on the deck smoking. The boudin seems delicate, a la minute-ish, and in need of a cool and concentrated sausage maker. I'm just looking for a near-future good opportinity to do this, though. Merguez for me tomorrow. I'll take lots of pictures - it looks like we're going to be doing 7 kinds of sausage, bacon, and pastrami, all at once. My smokers are getting overheated just thinking about it.

If you want interesting food close to both I-5 and a TJ's, I'd think that Korean is your best bet, either in Lynnwood or Federal Way. You're right in guessing that Seattle is not a MexMecca.

So, I finally got my bottle of Absente, and I want to ask about the little spoon that comes with it. The picture on the box shows pouring the drink through a sugar cube that's resting on the spoon. But I thought I read somewhere that you're supposed to flame the sugar over the absinthe, or am I deluded? It's a pretty little spoon, but it doesn't look flame-proof.

Just beautiful Fred, Patrick, and Binky. Hey, do those smores go all smooshy when you bite them? Or is the cookie semi-soft? I'm wondering how easy it was to get all three ingredients into one bite.

Hey, CaliP, I'd like to have that one. And to offer, I have: Hotter Than Hell by Jane Butel - brand new Pressure Cooking for Everyone by Rick Rodgers - also brand new

Thanks, Michael. I'm going to give it a try - will let you all know how it turns out.

I was there with Ling. Major yawn. That was lunch - maybe dinner is better?

I guess I'm the exception in thinking that Fork is "fine." The food was good, but not surprisingly so. The service was decent, but totally inept when it comes to wine. Our server, when asked, told me that the wine of the day was from the winery "Villages." I might give it one more try, or maybe not.

Eden, are you going to tell us how to make the basil ice cream? I've got my basil planted...

Pille, thanks for bumping this up. Adam, I missed this last Fall, but it's a truly beautiful and educational thread. Russia and Finland are as close as I've come to Lithuania, and that's not very close. I'm astounded by the bounty you show - I had no idea. Just beautiful!

Ok, here's a different sort of question. Michael, are you there? Anyone? I want to make the boudin noir from the book. Our local Asian markets sell frozen pork blood, but it also lists water and salt as added ingredients. I have no idea how much dilution there is, and if this blood will work for the boudin. Has anyone successfully made a blood sausage using a similar product? I love the blood sausages I've eaten in France, Sweden, and Finland, and the imported Spanish morcilla I've had here, and would be so happy to be able to recreate them at home.

Welcome to buttland, Chefcrash. That glaze sounds delish, Arne. I'm going to try it - that's a nice shiny look you've got. And will everyone please stop quoting my horrible typo? I know how to spell label, but I was so amazed to see Arne imbibing at that hour that I just blooped it out. I can categorically state that neither I nor any butt of mine has ever had anything to do with beer at 4:30 in the morning!

I kind of hate to show such homely baking, after Patrick and Mistinguette's beautiful treats, but these were so unusual and delicious I have to share. A friend was making a Greek dinner last night, and I wanted to bring a non-phyllo dessert. Amazing how little I knew about Greek sweets before a long trek through Google to find these. On top you see Amygdalopita, a Greek nut cake made with 14 eggs! And no flour, just ground nuts and bread crumbs. On the bottom, Cake with Sesame Seed Paste and Orange, a vegan (!) cake made with tahini and orange juice. Both were super-dense and rich, and unlike any other cakes I've made. In fact, while the nut cake was baking I couldn't imagine what sort of dessert it would turn out to be - it has to have the weirdest directions of anything I've ever baked. I recommend both of these to you all - I baked them just as written, except that I used ground hazelnuts instead of almonds in the nut cake, because I had that in the freezer. I don't think it made any difference in the outcome. The recipes are here Tahini Cake and Nut Cake.

Arne, I can't read the lable - were you drinking beer at 4:30 in the morning? Man, that is really taking your butt seriously!

Beautiful and juicy-looking sausage, Dave W. And Melicob, I'm going to steal that coat hanger trick, if one will fit in my drying chamber. I'm always looking for ways to get more stuff in there. I'm going to send an email to Niman today, with links to the pictures of Ron's green jowls and my green lardo, and ask them for advice.

So far we've only used the dishwasher as a "sanitizer" and we're using Haynes spray as a lubricant. Has anyone who has the Grizzly or equivalent stuffed a large casing, like a beef middle? I can't figure out whether I could use the largest tube somehow, or whether I would just stuff something like mortadella with a spatula or spoon.

Wow, Jason, the contrast between your lardo and mine just makes me cry! Please tell us more about how you achieved lardo perfection. Hey, are you related to those big charcuterie Molinari guys, or do you just naturally have the touch? Ron, should we go in together on a note to Niman customer service?

I cut it open, and alas, it is greenish all the way through. It's from a Niman hog, and was cured, wrapped, weighted, and in the fridge the whole damn time. I'm at a loss to imagine how this happens. It smells sweet and delicious, just as the final insult.

All of the above, plus it drives me mad when the menu description doesn't match what's on the plate. If it says there's lavender in the sausage, and that's the whole reason I chose that dish, I'd better be able to taste it. Not just that the kitchen waved an ingredient over the pot just to be able to give it a more interesting name on the menu. More egregious is when some major substitution is made in the kitchen without the server checking with me first. Out of the advertised maitake mushrooms and send me out some criminis instead? Uh, no thanks!

Very cute, and just what I need to serve with a little charcuterie platter. I'll use the triple-aged Gouda, which I find absolutely addictive.