kitwilliams

raisab, i was referring to paula wolfert's gateau basque which is filled with an aromatic pastry cream (almond being one of the aromatics). the "cake" in this gateau is more psatry-like (like that spelling? i've been reading too much of the doug PSaltis thread!) than in a gateau breton, but every bit as luscious. the recipe is available in paula's brand spankin' new edition of "The Cooking of South West France" -- i just received my copy in the post this morning! once the weather cools, i'm going to get back to work on duplicating the cake in fi's picture!

So, it's pretty clear that to the majority of Americans, travel is not a priority and there are many understandable factors as to why this is so. But jamiemaw's comment struck a chord with me. Europeans, Middle Easterners, Asians, nearly everywhere else in the world they've been dealing with many of these issues for a long time yet it doesn't stop folks from travelling completely. We (in the States) are just getting a taste of what those in Europe having been paying for gas forever! The same with security issues -- from those who lived through WWII to the many terrorist/radical group bombings over the last decades -- they have lived through these types of attacks and don't let it stop them. They continue with their daily routines. I guess the US is still reeling from the shock of 9/11??? It WAS shocking. But it shouldn't stop us from leading the lives we want to lead. It makes me sad to hear some of you say that you think many Americans who might WANT to travel are truly afraid to do so. And perhaps part of it stems from the fact that (and I'm only speaking from my years in school) we do not have a practice of teaching as much world history as do other countries. We do not get as much news on world events on our main networks as they do in some other countries. I suppose this could all be part of it. This country is very insular, due, a lot, to geography. We ARE allowing and accepting and devouring foods from immigrant countries. We aren't very adventurous about finding out discovering them first hand from whence they cometh. I hate generalizing about any one group of people but when investigating a query of this sort, I suppose one has to...at least a little!

Too true, Wendy. With the exception of our awesome neighbors, Americans have a long and expensive road to travel in order to get elsewhere and this is certainly one of the reasons so few of us hold passports. It's just a very interesting demographic fact. And, being such an international website, I don't think we're strictly talking about overseas travel on this thread but it could be travel within our own countries... Travel is the most important aspect of some people's lives -- their hobby -- their passion. Some of us manage to put a little money away and then blow it all on a trip we've dreamed of taking. I'll be working until my dying day in order to support my travel habit. Several years can go by before I might be able to get away, but I'm almost always working and planning the next trip -- it is that important to me that I will blow all my savings then come home and start all over again! Hector, I totally agree that it's terrific that more exotic, foreign foods are available to us all as home cooks. But, as a traveler, I still want to sample Swedish food when I visit you ( ), and the traditional foods of any region and country in which I find myself. Although who knows, some fabulous fusion of foods amongst EU countries may come to be. I'm not one to turn down much of anything!

While in London last year, I got into a political conversation with a local gentleman who expressed surprise at my views and told me that I was the only liberal American he had ever met. I was stunned by this. Mentioned this in an email to my mother who, stunned as well, did a little research and learned that only 10% of Americans hold passports. I've also seen information stating only 7% do, so, averaging those numbers and Steven's 22%, it comes to a shockingly low number. Holly mentioned immigration as well as tourism which is certainly relevant. In Europe, immigration will most definitely affect tourism and cuisines. As borders have opened between countries (and distances between countries are relatively short), I imagine that cuisines may meld more, somewhere down the road. I hope not. It was for this reason (and a very romantic and selfish one it was!) that I didn't want the EU to come about. But thinking about it, I believe it will be the large cities that are most affected by this and, hopefully, the smaller towns and rural communities will maintain their traditions in food.

I was shocked to find the "famous" missing from the name of these tarts on recipe gullet!!! They sound great. I'd make them right now if it weren't 90F outside.

I don't know about all over the country, however they are available around the state of California. Some say that the original morning bun came from La Farine on the north Oakland/Berkeley border. Others say it came from a Healdsburg bakery where they called them "Downtowners." Nancy Silverton/La Brea Bakery calls them "Sugar Buns". I love the name "morning buns" and that's what I use, however some of my clients think it is a silly name and refuse to use it (???) and insist on calling them "sticky buns" to which they have no resemblance whatsoever! They are made with croissant dough. And that's all I can say!

I have made Paula's (and others) version of Gateau Basque which is FABULOUS (the Basque Aromatic Mixture with which Paula flavors her pastry cream is unbelievable and worth the price of the soon to be re-released, updated version of The Cooking of South West France!!!! (how 'bout that plug, Paula?!!!)), but the amandine cake we are discussing here is definitely not the same as the pastry in a Gateau Basque. I'm sticking with my theory that it is a hybrid: the dense, buttery cake of a Gateau Breton with the luscious almond/pastry cream filling of the Gateau Basque. And now I want a slice of that cake! Who's responsible for bumping this thread up? bleudauvergne???? You're going to have to invite us all over for dessert!!

My only guess would be that your mixers are not the KA "Commercial" ones which, I've been told, should be the only ones used for business. The "Professional" series is not the same as the "Commercial" mixer. I have an old 5qt for my home use and a "commercial" at work. The only differences I can detect are that the commercial mixer's lowest speed is not as slow as the home mixer, and the commercial utensils (dough hook & beater) are metal and not coated which, I would think, would be the main reason as those coated ones do eventually chip. Can anyone concur/elaborate?

I'm with the salad recommendations as watercress is essential in the perfect Cobb Salad.

I don't like it. I think a lot of the pages look like those "special advertising sections"...looks cheap. As does the cover. I prefer the old look with the cover photo bordered in white. It looked classier. And about this issue in particular: only ONE dessert in the entire magazine? And it is ice cream! NO baked goods, unless you categorize blueberry pancakes as such. Not a cake/pie/pastry in sight. And in a fall issue, with cool weather arriving and apples coming into season? For shame!

"Ugly Frosting" couldn't possibly be a name for a version of the frosting which has caused such controversy on THIS thread............

greenbean is probably right, if it is, in fact, edible. there are probably lots of people who would appreciate these not-quite-perfect muffins, although I would feel guilty giving them something that I wouldn't eat. Only you can make that call, Annie. But I stand by my original post in that I would not sell them to my customers.

No need to think twice about this. Throw the batter out.

I'm a very lucky girl as my mom lives a block from the gourmet ghetto! Thanks for listing the Bay Bread address, ludja, as I was planning on going in and saying hi to jgarner and seeing their hundreds of copper canneles molds (I just purchased my measly first dozen!) The Chinese egg tarts are always a favorite... thanks, hzrt8w! Along the same lines, are there any Portuguese bakeries in town making pasteis de nata? A16 sounds terrific too! Look forward to hearing more! Thanks again.

This is such a terrifically informative thread that I decided to bump it up in order for all you Bay Area locals to update the info! I'll be in Berkeley next Thursday and staying for about a week. Will be checking out all the bakeries in SF that I need to visit (and, of course, going to all my favorites in the East Bay: egg bread at Nabalom's; morning buns at La Farine; levain at Acme; cinnamon bread at Bread Garden; currant scones at Cheese Board) so would appreciate recs for all your favorites. And not just bakeries...list all the spots with the food that you currently crave! Thanks all.

No, it's simpler. A portion of the fruit puree in which the sugar is dissolved, remaining puree in which the gelatin is bloomed, these combined and then mixed into lightly whipped cream. Voila!

sorry not to respond before...the passionfruit mousse is (I think) originally from The Cake Bible...called Fruit Cloud, I believe. Just substitute passionfruit puree for the raspberry. and let me know if i'm wrong and it is not there...i'll hunt it down.

Most likely a seven minute frosting.

Okay, you guys are making me awfully curious and wanting to experiment. The recipe I use is the one I learned in school and I haven't deviated from it because I've had nothing but praise for it. And for the same reason, I haven't even looked at many other puff pastry recipes, so the addition of acid is new to me. Anyway, my recipe is very straightforward: bread and cake flour, butter, salt, ice water. I am very curious about the addition of cream of tartar. Found this on the internet: "Some formulas will include an acid ingredient such as lemon juice or cream of tartar. This will relax the gluten, prevent the dough from souring and have a whitening effect on the dough." So that may be your answer for the whiteness of the dough you were referring to, Moby. Haven't figured out who this website belongs to, but this page on puff pastry will be very informative for puff pastry novices and may even be of interest to those more experienced. I'm having hand surgery tomorrow but with the Hobart and the dough sheeter, I should be able to do some experimentation while recuperating!

yeah, yeah, yeah. raz me all you want. but i just WON'T do tuna without my hint of sweetness. these days I tend to chop up bread and butter pickles instead of using relish. they're crunchier. and when i'm mixing the mayonnaise, i always pour in a touch of the pickle juice (am i totally grossing all you "no sweet pickles in the tuna" folk out now????) and snowangel is right. who knew that tuna could stir up so much emotion. i'm renaming tuna: Passion Fish!

Thanks for sharing that awesome memory, racheld!

And I always thought it was simply a grilled cheese sandwich with tuna added! I do remember a crab melt I used to get for lunch at a little joint in San Francisco. It was always served open-faced with cheese bubbling atop a toasted english muffin. Both halves of the english muffin were piled high with crab salad (just mayo, perhaps some celery) and covered in cheese. I think it was $4.95. I think it was also 1984. And rlibkind, you are sooo right. Everyone likes their tuna salad with different additions. It'd be interesting to take a poll on tuna preparation, asking what people's cultural and geographical backgrounds are. A local deli makes terrific tuna salad and they have that sweet tang that the pickle relish gives however no pickle relish...listed on their ingredients is cider vinegar. Very yummy.

I'll second or third the suggestion for Italian tuna in olive oil. Man oh man. You'll never go back. Especially if you add a little sweet pickle to it!

Along the lines of Malawry's tuna melt with raisins in it, my favorite has always had sweet pickle relish in the tuna salad. I think that touch of sweetness, be it relish or raisins or dried cranberries, is pretty tasty. I like it on sourdough. A local joint (Long Beach, CA) has a tuna/pesto panini. Damn tasty. I was surprised by it initially however I think I recently read (or perhaps I dreamed it) that you can purchase Italian canned tuna in pesto. They use focaccia.

Quote on The Cook's Book from Amazon.com: "Technically, this is more than just a cookbook, but the recipes (with luscious photos) for dishes like Paul Gayler's Venison with Cherries, Cinnamon & Walnuts; Peter Gordon's Vanilla & Duck Broth with Rice Noodles; and Dan Lepard's Flatbread with Pumpkin, Green Olives & Shallots are worth the price of the book alone. Can't wait to see it, Dan. Sounds fabulous. And thanks ever so much for the fabulous lesson. What do we owe you?