kitwilliams

I still dream of an apple cake I had in Sherborne in 1997. Or was that Yeovil? Anyway, called a Devonshire Apple Cake, it was full of tart/sweet apples (big chunks, not small dice) of a perfect consistency (not underdone) and impossible to pick up and eat...cakelike, yes, but the moistness of the apples moistened the cake directly touching and made the whole thing more of an apples-barely-connected-with-cake sort of mass. Might've had a bit of a crumb topping as well. The perfect thing for drenching in pouring (or spooning!) cream. If anyone has something of the sort, please advise!

Wendy, I'm not sure how much weight your scale can take...are you sure you aren't putting too much onto it? What size bowls are you setting on it? Just a thought.

I have the KD-600 as well and it is terrific. Thanks for posting the links for others to check into, Richard, as it is not well known that such reliable, inexpensive scales are available, as prices at all the kitchen supply stores are so outrageous! And now, let's hope that all the publishers of cook books will see that the baking/cooking public are serious about wanting to see our measurements in weights!!!!!

And the best and coolest tool for baking is a KITCHEN SCALE which also resolves the problem of whether your recipe should be a cup of "dip and sweep" or a cup of "sifted" flour. You don't have to guess when weighing. Nothing beats weighing for accuracy and the most accurate form is the metric system. I can't urge people enough to get a kitchen scale, start converting all your recipes for baked goods to weights (metric preferable but ounces and pounds acceptable) and urge your friends who write baking (and cooking) books in the USA to please, please, please put all measurements in metric weights as well as in volume! I love my scale. I travel with it. And I am in no way affiliated with any manufacturer of kitchen scales!

Yes, I couldn't have been happier when I saw that!

Thanks to all for your information and insight. Will report on my return!

Oh, thank you all for posting, although I'm truly amazed at the low number of places to recommend. Shocked, is more like it! Why do you suppose, with the way artisanal foods and great seasonal produce have become so important within the food scene around Ireland**, baked goods seem to be a bit far behind? Are there good (or just decent), mass-produced breads and pastries available in supermarkets? With all the small cheese-makers, sausage-makers, and other specialty foods makers, why not great bakers? Would the general public say that good bakeries are lacking, or is it only those of you here on egullet and others like you? And what is the name of the Irish company who bought La Brea Bakery from Nancy Silverton? I know some La Brea products are showing up in London...are they in Dublin as well? I'll be curious to compare them with the La Brea products here in southern California. **I say this as in this month's issue of SAVEUR magazine, Ireland is the focus, with some terrific articles on some of these small producers of fabulous foods. Correct me if the food scene is not of such interest to the general public. Or perhaps the magazine is just anticipating St Patrick's Day! Thanks for all the great suggestions, bakeries or otherwise. Keep them coming! And, yes, I'll definitely post my findings. Can't wait to get there!

I'm going to be doing a quick trip 'round the country in a few weeks: Cork, Galway, Sligo and on to Dublin. Will have a car. Any not-to-be-missed artisanal and/or traditional bakeries hidden away in these parts of the country? Thanks!

Both Trader Joe's heavy cream (in the one pint plastic bottles) and many "manufacturing" creams (such as Alta Dena here in California) have carragean or guar gum added to them. This, of course, helps stabilize your cream. Whenever I see "manufacturing" on the label, I get curious and always look at the ingredients. Check your labels...I'm interested to hear what you all find.

cocoa, dark and milk chocolate. fleur de sel. high-fat butter. roll into logs. slice thick and bake (best cookie DOUGH ever, as well. and, for you moms concerned about your kids eating raw eggs in dough -- there are NO EGGS in this dough!). not quite as dense as shortbread (there is baking soda in them), not too sweet, they are ohsochocolatey. my father has requested that I always have this dough on hand. forevermore. buy the book. you'll learn a lot and, even if you aren't a maker of hand-dipped chocolates, there are other great recipes, ideas, and i think it will prove to be a terrific reference book.

The Triple Chocolate Cookies are just awesome as when Michael made them. I was told he used Valrhona cocoa powder. I used Cacao Barry Brut. If you haven't made them yet, do so. Now.

Michael did a demo last week at a new kitchenware store/culinary school I'm affiliated with. He's terrifically fun, so knowledgeable, and so willing to share all that knowledge. We had a packed class and, although it was rather a quiet group, they all gave glowing comments as they left, full of chocolates, caramels, brownies, cookies and hot milk chocolate malted. Delish. I agree with you all that the book is beautiful but I prefer to purchase my chocolates so will leave that to Michael and the rest of you experts. However I have no problem with trying his baked recipes and tonight I am going to make the Triple Chocolate Cookies as, after tasting them last week, I have decided they are probably the best damn chocolate cookie I've ever eaten!

I've just fallen in love with the pureed beans, bacon and grilled/marinated escarole sandwich from Nancy Silverton's Sandwich book. Some good ideas in there. Ever made a Cobb Club Sandwich? Especially great on croissants.

I've found a great way to gild the rice pudding lily is to top it as in creme brulee.

Which do you feel is the most authentic, filipe?

Count me in for any testing of recipes...I've never had these in Portugal -- only at Lisboa Patisserie in London. I followed the technique suggestion for the rolling and slicing the puff pastry and it produces the perfect crust cup. It's the custard that I have yet to perfect so am totally looking forward to trying your recipe, filipe. Thanks for starting this thread!

Congratulations and best of luck on the bakery! And, in the meantime, bon voyage! And perhaps you can do a blog while in Europe. With lots of photos!

Gianduja. I buy big chunks in order to experiment with a gianduja brownie I've been dreaming of. None of it has ever made it into any baked good.

I love Assam tea. And, in addition to everyone else's suggestions, I think a lovely, jam and cream-laden Victoria Sponge is the perfect cake, set on a pedestal, for your afternoon tea.

First made the Welsh Cakes suggested by Gethin's link. Followed recipe exactly with one exception: I did add 1/4 tsp. mixed spice. I've only ever had them with a touch of spice, I know the people I'm making them for expect the spice, so I added the spice! Great sandy texture, nice and light, chewy currants, sprinkle of sugar on top. Cooled and buttered -- just lovely with a hot cup of milky, sweet tea. Very much what I remember being served my first night in Wales (in 1981) when meeting my then fiance's nine brothers and sisters, matching number of in-laws and 30-some nieces and nephews!

I may be a Williams, Gethin, but my Welsh is not up to translating this recipe! Very funny. At least the ingredients are easily recognizable. But what is gymysgu? NEVER MIND! I just scrolled down and found the translation! I have my lard (having gone to the market TWICE to get it and both times, came home with tons of other stuff, forgetting the lard!) so will give it a go and report back later. iechyd da!

Thanks, all. Will report on my findings. Keep those recipes coming!

Hash.

What makes the perfect Welsh cake? All lard? All butter? 50/50? Proportions of spice? (Speaking of spice, approximately what proportions of cinnamon, nutmeg, etc. make up British "mixed spice"?) Any and all advice (and recipes too) very, very welcome!

If you're referring to the North Staffordshire Oatcake, Russell, it certainly is possible. Easy peasy. Just follow the recipe out of Elizabeth David's Bread & Yeast Cookery. I must admit to never having made crumpets. But I just put crumpet rings on my Christmas list!