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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. Its been a while for me...busy...hot...but here is something I've been trying to create for a while now. The full details are posted in the Delicia al Limon thread, and it was good enough that I'll put in recipe gullet. Delicia al Limon:
  2. Yes, but now KFC carries them (at least mine does). And yes they are fried, yes, they will burn the top of your mouth, and yes they are great!
  3. Has anyone else heard the NPR spots for Pabst Blue Ribbon?! Does this mean PBR is a good beer now
  4. A well deserved rest! Great job and great thread!
  5. This is a great start for this thread - wow, what great cheese already. Abra - that is a fantastic photo with the apples - you have a great eye for color...and repayment for that compliment, send me that cheese!
  6. To answer someone else's post - I was complaining. It seems that many people think that adding things to cheese is blasphemous, and (depending on the cheese) I think toppers make a good thing great. I love traditional cheese toppers like ginger, fig spread, or balsamic. Yum! And I'm glad the thread is being well received. I would also love to know if anyone on the list is making cheese - I'm sure we would totally dote (sp?) on them!
  7. I will step on a limb and suggest that the vast majority of Americans have little idea about the aging of cheese. I've served some brie that were rubbery and some that were almost completely liquid - and in both cases, people thought they were the best cheeses they've ever had. So I would love to learn from EGulleters who are coming from countries with stronger cheese traditions and histories - to learn more about cheeses in general. Oh yeah, and don't get me going on cheese toppers - for some reason most Americans believe that if you put anything on or with your cheese, that it is no longer cheese.
  8. I wholeheartedly agree! I don't want to see things I can get - how boring! I want to have something to dream about. Also, as far as me getting Italian cheeses...there's a fantastic distributor in the San Fran area called Fresca Italia that specializes in regional, artisenal cheeses from Italy. My best snag from them was 2 wheels of Castelmagno.
  9. Really beautiful additions to these threads - thanks for posting them. And even in if Ling's desserts are from a bakery, I don't know that anyone (besides Patrick maybe) can photograph a dessert as well. Also, here is the orange exotic thread (with related threads).
  10. Both rinds were edible - the cremosina was your basic brie-like rind. The valsesia was a nice compliment to the innards of the cheese. The cheese itself was a mild, not quite nutty flavor, but with the rind, there was an illusion of pungency - the pungency wasn't there, but the aroma from the rind added layers to the taste in your mind. Both cheese were very nice - subtle and not overwhelming. The 85 guests gobbled up the 25 pounds of cheese very quickly!
  11. I've read a handful of posts asking where a cheese thread is, and the answer is typically that cheese is spread throghout the other threads (Italy, etc). Since I throw monthly cheese parties, I figured I would start a cheese thread and let it go where it goes. Tonight I'm offering two cheeses: La Credenca del Vecchi Sapori Cremosina. This is a pasteurized version from Giaverno. Some of my readings call this the Italian Brie. The ones that I have are a bit young, but still very buttery. Valsesia Toma. Cow's milk (some have sheep) from the Piemonte region. Beautiful rind!
  12. I guess it depends on what you asked them. I've had nothing but superior service from them. Did you ask if you could send it back for a replacement? Also, I as a retailer would have immediately taken it back from you no questions asked, and dealt with Bialetti personally, so you might try that if you bought locally. Good luck.
  13. The only other thing that I'll add is that after you get beyond the red versus green debate, then within the green camp there is the with or without cream of mushroom soup. I think those that add soup seem to be further north. Down south we don't add the cream of mushroom too often. And while I agree that the peppers make a difference, its more about the roasting of the peppers. You don't really roast them in the oven, but when you buy them at the store they dump them in a roasting bin and blacken them over large bunson burners.
  14. When I read the title of your post my answer was, "everywhere." Then I read the post...even our McDonald's will throw green chile on the burgers. Good luck on your quest!
  15. gfron1

    Vin Jaune

    I was over joyed when I opened my latest Art of Eating magazine. Behr did a full feature on Vin Jaune - a spin off of the article that inspired me to get the Vin Jaune in the first place. As much as I want to sip my Vin Jaune away, I'm going to cellar it for as long as I can stand...I'm saying 10 years, but we'll see
  16. X, beautiful, but absolutely say more! What exactly are we looking at - hungry minds want to know.
  17. gfron1

    Butter-like substitute?

    I'm not sure if this would work for you but coconut oil (found in Indian stores) is similar in density and lubricacity (I totally made up that word).
  18. Thanks for posting Foodman - I've been avoiding that cake because so many people were making and posting them a few months ago, but I guess they were for a reason. I'm on it! Looks great.
  19. That can be easily done - sizing the plaisir sucre. The other thing is that its not as hard as it looks in the book - just make it in stages in the days preceeding when you are ready to serve. Also, my non-chocolate loving friends found it way too decadent and only ate a biteful or two...
  20. When you look for it, its the stuff that looks like shredded chicken.
  21. I tried something new that has been stewing in my mind ever since Patrick posted a jaconde cake a while back. The bottom was a thin jaconde layer, topped with mascarapone mixed with limoncello, lemon zest, and whipped cream, topped fresh blackberries, then with another jaconde layer soaked with limoncello, more cheese/cream with berries, wrapped up in jaconde. It was pretty good, but I think I could have made it a bit sweeter and liquory-er.
  22. Lumas...if your pastries are as good as the photos...you're no rookie. These look fantastic.
  23. My store A friend served me some and I looked at the label and sure enough it was a company I regularly ordered from. I like it so much more than the bricks of halva.
  24. Glad you found the thread Becca! Its never far from my mind, but I just can't get into chocolate right now. That daquoise looks great! I saw your white cake a second ago...you have a nice decorative touch.
  25. Huh...thanks. I'll have to give it a try. I was thinking the shredded halva might be nices in between layers of a spice or caramel cake.
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