kitwilliams

So have all you wonderful, dog-lovin' people seen this? (I couldn't resist -- it is sooo awesome!) Travolta-Retriever/Newton-John

I'm with the firm white bread, sharp cheddar cheese gang (preferably orange cheddar) BUT (and please let me know if anyone else does the same), as kids, we always put a few dribbles of sweet pickle relish on the sandwich, then grilled. Again, kind of cut the richness of the cheese and butter...like the ketchup thing. Now the British "Toasted Cheese Sandwich" is a totally different thing. The way I was taught, in the nightwatchman's pantry on the cruise ships of P&O, was to toast your white bread, butter it, quickly put slices of aged English (or Welsh or Irish) cheddar and sandwich together. Beverage: a good strong cuppa. I'd love to have your Aga, jackal10!

I've got to add Maida Heatter to this category. I know some people who are put off by her after just glancing at a recipe because her instructions are so lengthy. But if they were to actually read through it, they would discover that she is simply thorough and wants the reader/baker to be as successful as possible. She gives terrific tips (although I've made shortcuts in some of her recipes that I use often) and I can't think of a single recipe of hers that has been unsuccessful. I think I'll go make her ginger biscotti right now.

Thanks to all who came to Belmont Shore yesterday for our sampler of panini and gelato, Italian sodas and espresso. Great meeting Grandcru and Jschyun and Shyu (am I spelling your name right?) who, I hope, will soon be posting like mad on egullet. And thanks to my great buddies, Jana and Gregor, for adding to the great conversation and fun of the day. And to Tim, Armando, Richard and all the staff who make Aroma di Roma what it is, don't change a thing! I just love the tuna and pesto panini! I'm heading there right now for my Monday morning latte. And perhaps another dish of fig gelato!

Okay, here's the last push! If you're up and reading this on this beautiful Sunday morning, please leisurely finish your coffee, read the newspaper and then head on down to Long Beach and Aroma di Roma for our Espresso/Panini/Gelato tasting in Belmont Shore, just two blocks from beautiful Alamitos Bay. Aroma di Roma 5327 E. 2nd Street Belmont Shore We look forward to seeing you! 11:30 am.

Have you tried this recipe, Chloe? And, if so, should I assume that that "pint" of cream is an imperial pint (20 oz.) rather than 16 oz. as in a pint here in the States? hmmm. I just googled "Imperial pint" and it states that this is indeed 20 oz. but also says that each British ounce is slightly smaller than an American ounce. Can anyone clarify for me?

"ð" Well, I tried. That is the Pi symbol I copied from Word and this is how it translates when I pasted it here. help! In the meantime, here is my favorite limerick: A favorite project of mine, A new value of Pi to assign. I would set it at three For it's simpler you see Than three-point-one-four-one-five-nine. I'll work on turning it into a "Pie" limerick. Or would love to hear other people's offerings. p.s. sorry your day was so fucked, elyse. and whose sweet potato pie recipe did you end up using (guess I should look on the appropriate thread)?

Dan: We wouldn't have these gorgeous breads without water, of course. Our tap waters are so filled with chlorine and other chemicals and I wonder what effects those chemicals have on the end result in breads. You, and others, recommend using bottled waters and, also sparkling waters. What does sparkling water do to enhance the final product as opposed to using a bottled flat water? And on salt. I have your "Baker & Spice" book where every recipe calls specifically for Maldon Sea Salt. And I couldn't help but notice the Maldon box in the photos included from your Baking Day. Does Maldon have properties or taste that you prefer? Thanks for sharing your techniques, your recipes, your time and your passion. Awesome.

I, I got 68 pie. I, I got 68 pie. Boom! Tish! a 68 pie! As I said to elyse, I think you ought to invite the creators of weebl and bob to the pie potluck. They just might get some good material...and egullet would again be in the media spotlight.

Why not do it on Super Bowl Sunday? Isn't that when you had your bread potluck last year? Nobody cares about the Super Bowl!!! Gee, do I need a life? I'm keeping track of the NY egullet party schedule from Long Beach, CA!

That's what I was wondering, from way out here in the West where I am totally envious of you New York egulleteers and your numerous fetes (hint hint all you southern californians! come join us for espresso/gelato/panini tasting in Long Beach next Sunday! ). Back to the topic: Will you be including, say, Tarte Tatin at your pie potluck or is that a whole other ball of wax? kettle of fish? can of worms? bushel of apples? pot o' beans?

Oh, David -- you are CRUEL to be teasing us so! At least tell us (if you know) when this eventual book and/or article may be published! I DREAM of pasteis de nata!!! PS But thank you for jumping in and (somewhat) clarifying the pastry for us!

So how much do postings on the NY/New Jersey boards drop off during a game? This Dodger fan in Southern California on our fifth (but who's counting) day of 90 plus degree weather is eating...what else? Guacamole and chips!

Please, someone, correct me if I'm wrong but the nata I had at Lisboa Patisserie in London seemed to have more of a well-docked puff pastry crust than that of a flaky pie crust. What have people experienced in Portugal? Of course, the perfect filling is essential but I'll start from the bottom up.

We'll be thinking of you, Ari! Good luck! Will you be running with an egullet shirt on???

If anyone finds an authentic recipe for pasteis de nata, please post it here. I've tried lots that I've found online and none come close to those I've devoured at Lisboa Patisserie in London, not to mention what I might have if I EVER get to Portugal! Thanks!

Count me in! Oh! I'm coordinating?

Elyse: I think we were twins separated at birth.

Reconstitute in cold tea. Then either use the tea as the liquid in your recipe (usually best if your end result is darker in color) or simply pour the fruit-sweetened tea over ice and enjoy!

I, too, am amazed at how few have mentioned Madeleine Kamman, Brad! My favorite being, When French Women Cook. Anyone out there have Margaret Fox's Cafe Beaujolais? Just try the Red Cabbage Salad in there. But make a double recipe. It is so good as a leftover, cold from the fridge.

Russ: I've been going to Plowboys since, well let's say that on my earliest outings there, I was sitting in the grocery cart. My mom did most of her shopping at Safeway, but usually made a trip to Plowboys every weekend, especially during the summer months. So, on initial sight of the new locale, my heart sank. No aluminum siding or sawdust on the cement floors. But the minute I walked into the produce department I was met by familiar faces. My first test was the watermelon bin. One of the employees was standing nearby and I asked him if he would pick me out a good one. He played them like the bongos, tapping them with his palms until he hit the one that sounded just right. I started feeling better. Peaches were terrific (this was in August). Cantaloupes were being stacked and again I asked for the expert assistance. There was another melon I purchased, skin with the webbing of cantaloupe however I can't remember its name. When I served it to guests that weekend, one comment was "this is melon candy!" This past weekend I noticed some purple and fingerling potatoes which were never seen when I was a kid. Those, along with that wonderful melon (I only saw those that one time) and the golden raspberries make me feel that they are trying to keep up with the farmers markets by bringing in some of the more interesting varieties of produce. It sure can't hurt, as long as the quality and price remain as consistent as the more common varieties of produce. They still have better than average Asian and Mexican food sections -- I've fallen in love with a brand of Mexican soda, Penafiel, especially their sangria flavor (do they carry that at Taco Loco?). And the butcher seems to be as great as ever. I purchased ground beef (for Marcella's ragu -- you're right, slow food weather is upon us) this week and the butcher who used to flirt with my mom is now flirting with me. A few weeks ago, they had both golden and these amazing orange-y/apricot-y colored raspberries which I'd never seen before. 99 cents per basket. I bought eight. I remembered the first time I tasted golden raspberries. You don't expect them to taste like a raspberry but then they surprise you. Often more flavorful than your average raspberry. The flavor of these was awesome. So in answer to your question, Russ, I believe they have retained their quality. The produce section doesn't seem quite as extensive but it looks as if they have room to add a few more display stands. And the prices can't be beat. So I'm getting over the shock of seeing their name emblazoned across what looks like your run-of-the-mill supermarket and, after years away from Long Beach, I'm now keeping up my mom's weekly ritual of stocking up with produce at Plowboys. And that bongo-beaten watermelon was the best all summer! Boy, that nostalgia stuff can make one rather wordy! And one last thing: the papayas and mangoes have been really good of late!

Priscilla: I've noticed Taste of India and wondered about it...thanks for the recommendation! I'll definitely stop in there after Plowboy's next weekend!

I am absolutely with the grocery workers and glad to see the support they are getting from the truckers as well as the general public. Anyone near the Long Beach/Orange County border: make the trek to Huntington Beach to go to the recently reopened "Plowboys" (did we have a thread on Plowboys some time back?) Family-owned, fantastic produce at prices better than just about anywhere. Better-than-average Asian grocery products but a little more limited on your regular staples. And a terrific in-house butcher. 405 South to the Magnolia/Warner exit. Right at the top of the off-ramp, cross Warner and turn right into the parking lot.

It is. You can just detect the yummy goodness of it!

Elyse: From Fanny Farmer 13th Edition: For a 9" pie, Marion uses her "tart dough" which is pate brisee. I usually use flaky pie dough. 2 cups cooked, pureed sweet potatoes (I use yams and bake them instead of boiling) 2 eggs 1-1/4 cups milk (I substitute cream for 1/4 cup of the milk) 3/4 cup sugar 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 2 Tbsp. dark rum 2 oz. butter, melted 425F oven. Combine all ingredients and whisk until smooth. Pour into your pastry. Bake for 10 min. at 425F then reduce heat to 300F and bake for 45-60 minutes until filling is firm. Can't wait to hear what you take from which recipe and what you think of your results!