kitwilliams

It sounds like a lot of this gang are busy this weekend so I just wanted to share the fact that you can prep everything ahead of time, even bake off your brioche loaves and freeze them. The morning you want them (which will be EVERY morning), you've got everything on hand and they'll be scenting your kitchen in no time. Having made these many times, I've altered Nancy's dunking and baking a bit. She suggests slicing off the rounded tops of the loaves for an even loaf. I prefer to use everything so I use the technique used to turn day-old croissants into almond croissants: I slice the brioche loaves in half lengthwise. I dunk each cut side into the sugar syrup (which I flavor with kirsch instead of orange), spread the bottom half with almond cream, place the top on and spread it (and the sides) with a bit more almond cream, sprinkle with sliced almonds and bake. They are rustically beautiful (or beautifully rustic) and oh so awesome. Of course I suggest following the recipe EXACTLY the first time you make it BUT for those of you who like a little more almond goop in your brioche...

Awesome, Neil. Did that six months go as quickly for you as it did for me? Seems like yesterday you told everyone you were leaving for Chicago.

I'm with the BACON crowd.

Panettone bread & butter pudding. I first had this at the Walnut Tree Inn and this was my first attempt. The flavor is awesome (if, of course, you like panettone), but the layer of custard that developed below the floating bread was silken. I meant to just have a corner of it. I ended up devouring a quarter of it.

My new favorite bagged tea is Taylor's of Harrogate Scottish Breakfast. It is gorgeous and strong and has real body. Especially with good, whole milk.

To the Sickies: feel better. To the Attendees: have a blast. I'll be thinking of you all out here in the Pie Wasteland. boo hoo.

Terrific! Glad to be of service. Look forward to hearing all your verdicts on welsh whisky!

Just saw this article about Welsh single malt whisky and thought I'd share. But then you whisky folk probably already know! Welsh Whisky

I can confirm that it is indeed worth making.

Sour cream. The "Bridge Creek Heavenly Hots" in Marion Cunningham's "Breakfast Book" are unbelievably light and with butter and grade b maple syrup (my preference) you simply can't get enough of them. I sometimes take a tip from DuPar's restaurants and serve them with two pitchers: one of the warm syrup and the other of melted butter. As Marion says, heavenly. Bridge Creek was a great little restaurant on Shattuck in North Berkeley, just south of Chez Panisse. Fantastic breakfast spot. Anyone know why they went under?

The cover got me, I immediately came home and prepared my biga for the pugliese and it was instant success despite the fact that I simply used bread flour as I didn't have time to get durum flour. I've made it several times since and still haven't bothered with the durum. One of these days I will although I can't imagine it being better than it already is! And I always double the recipe. And that is the only thing I've baked from that book. I look forward to trying more.

Me too!

Me too please! Everything I've tried in BwithJ has been terrific but finding the time to experiment more has been tough. This is just the sort of push I need. When do we start???????

Elyse: You could wear Patty Pasties...no, not enough contrast between skin color and patty pasty color. People might think you were naked.

For Lebanese/Mediterranean, you'd better come down to Long Beach for a meal at Open Sesame. On Second Street in Belmont Shore between Nieto and Corona. I know there are others on this board who will agree with this recommendation. And while you're in Belmont Shore, check out Cafe Gazelle on La Verne. A terrific little neighborhood gem. We're talking eight tables or so in this tiny Italian place. Good luck in your quest. Post any good finds back here!

I think Stargazey Pie sounds adorable. I am now having "visions of fishheads dancing in my head" and singing along with Weebl and Bob.

How about Delaware Punch? Is it still around?

I'm trying to find a restaurant for Christmas Lunch. For my brother and his family, foodies all, down to my twelve year old nephew. They are also Francophiles and I want them to have a wonderful Anglo experience, this being a first trip for the kids (ages 22, 19 and 12) and a second for my brother and sister-in-law who haven't been to the UK since their late teens. Had a look through toptable and they are either extremely expensive (£200) or look to be rather low-brow (£39.95?). Anyone know Sherlock's on Baker Street? Their menu at £55 looks okay but I've never heard of them before. Any Christmas Day recs would be soooo appreciated! Thanks.

hot from the oven batch of my grandma's butter cookie recipe. for breakfast.

I've only tried one thing out of The Bread Bible but it worked terrifically. The pugliese. In Dan Lepard's book for Baker & Spice, my Hot Cross Buns are a slight variation of his. Delicious. But what I'm hoping to follow soon is the baking day Dan put on in London recently. Be sure you check out that lesson on eGCI. Their results look fantabulous.

I WILL NEVER AGAIN stick a piece of panettone under the broiler to toast then go log on to eGullet. whoops.

Try the Parsnip Pie in the eG recipe archives. Yes, yes, it is a recipe that I added but it is sooo friggin' good. I have converted parsnip haters into adoring fans when serving this dish. And I am making it for our Thanksgiving table this week. It can be made ahead and reheated. Make lots...you'll want leftovers.

I second Black Oak. And there is at least one, possibly two, on Solano in Albany. But shhhhh. Don't tell anyone else or there won't be any left when I go up north next month.

Three words: North Staffordshire Oatcakes. Get thee to Hamil's Oatcake Shop (sorry, don't know the address but I've put a link to the Oatcake website and the address is listed there). Order yourself a "Whopper" and you'll get yourself a warm and filling meal all wrapped in the traditional flatbread of "the Potteries". And if you get there, tell them that Kit, the Californian who was interviewed by the BBC at their shop (long story), sends a very warm hello (if the owner is the same guy I met who took the place over in 1998). And if you go to Glenn & Sue's, tell them the same. North Staffordshire Oatcakes

Once you get your Maida Heatter (as long as you get her "new" cookie book), you must try her "gingerful" biscotti. It includes white pepper and dry mustard and has an awesome kick to it. This one is a no-butter biscotti and comes out very crisp and hard. Great for dunking in tea.