nightscotsman

Hello.

Of course they are best soon out of the oven (as any cinnamon roll would be), but I've eaten them a day or two later just nuked for about 10 seconds and they're still great. When I took them to the office I made them the night before and they were fine.

Lately when I really need to have cinnamon buns I've been using the Cooks Illustrated recipe for quick, non-yeasted rolls. They are damn good and remarkably satisfying for something so quick and easy - they only take me about an hour from getting out ingredients to pulling finished from the oven. I made them for mamster and LaurieA-B and they seemed to like them. Since it's from CI I'm not sure if it's OK to post the recipe, but if you want it, PM me and I'll send it to you.

I made these chocolate canneles this weekend and was dissapointed in the outside texture, they were soft and not crispy. I have made the classic canneles many many times and they always come out with an excellent crispy crust. Col Klink says his were "almost crisp". What were your chocolate ones like? Mine were sort of crunchy/chewy. I did bake them for much longer than the recipe called for - he says 35 to 40 minutes and I let them go for over and hour. It's more difficult to tell when the chocolate ones are done since the batter starts out dark to begin with. The tops should be almost black when they are done. When they're getting close you can take one out and unmold it to check how the rest of the crust is dong, then put it back in if it's not ready. Don't let them go too long though, since they will get crisper as they cool. Hope that helps.

I've only had Osaka style (and loved it), but the Hiroshima style sounds interesting. Know of any good recipes for that version? Speaking of Okonomiyaki - My Mom is a very timid eater. No herbs, no spices, no "wierd" ingredients, the Olive Garden is her favorite restaurant. But I made some Okonomiyaki for her for lunch one day and she LOVED it, even with the okonomi sauce and bonito shavings! In fact, she asked me to make a second batch so she could have more. It really is yummy and comforting.

Since when is extra pork a bad thing? Actually, it looks like demon spawn of pizza and pigs in a blanket.

I mostly agree. Although I admit to a tiny thrill when served an expensive, rare ingredient (oooh, look at all the truffles!), I find that I'm more interested in a chef that is creative enough to make me see a more common ingredient in a whole new light. I'm impressed by the skill it takes to turn say, parsnips or apples into a luxury ingredient. The luxury is in the intense flavor, complexity (or pure simplicity), texture, aroma, and unexpected combination, and tasting the ingredient "again, for the very first time".

You were right, Klinkster - although I prefer the brisket cold (the fat makes it more like a pate), warming the pork really opens up the flavor, improves the texture and makes it more juicy. Yum-my!

It's probably a true argument. But nobody seems to make a peanut butter with just a little sugar added, which would be the correct formulation for gourmet palates. It wouldn't surprise me if a little added oil helped with texture either. The problem is that the mass-market products are off the charts on additives, and the health-food products have none. Somewhere in the middle -- albeit much closer to the health-food end of the spectrum -- is where you're going to get the best peanut butter. Actually, Jif makes a version that has less sugar and stuff added called Simply Jif. I noticed it at the grocery store when I was compelled to pick up some peanut butter, raisins and celery for "ants on a log" after reading all the related threads in the last few days. (Though I ended up getting Skippy)

Trillium, How do you store your limoncello? More importantly, how do you seal it, or do you just store it in the refrigerator? I have a feeling that the making-it-safe-to-store-out-of-the-refrigerator process is not the same as for canning.... Doesn't the alcohol make it safe to store at room or cellar temp?

Here's the one I use: muddle here (click on "the recipe" on the left).

I'll have one of each, please.

Smooth.

Heating takes time - and I wanted pork now! I'll try warming it tomorrow for breakfast or lunch. Do you recommend pan frying, wrapping in foil and tossing in the oven, or a little microwave action?

Killer veal breast. Soooo teeeeennnnder! Hey, I've got a question: some of the pancetta I bought has a bit of green mold on it. Is it still safe to eat if I cut the mold off? Or is that the best part?

Since I met Klink at Salumi for lunch today, I now have my pork butt. Of course it's delish. Not as fatty as the brisket and the grain is a bit tighter. I'd have to say I slightly prefer the beef (it's the fat, of course), but there's no way I'm complaining. Klink's da man!

I think you do. Maraschino has a really strong taste, the closest thing I can think of is kirsch but that's not quite it. The Aviation isn't for everyone, some people don't like it because they find it too astringent. For them, I make Delilah's. regards, trillium I agree - just took a taste of the Maraska brand from Croatia (the original version) and I would have to say the primary flavor is "spicy" with some star anise and almond layers and a little bit of an herbal edge. Much smoother and not nearly and strong tasting as other liquors like Chartreuse or Benedictine, but still not wimpy. I think if you gave it to someone to taste without telling them what it was there is no way they would come up with cherries as the main ingredient.

Orange Raspberry Lemon Cherry Black or cayenne pepper Lavender Earl Grey Tea Hazelnuts Macadamia nuts Almonds Pistachios Ginger Peanuts Bananas Praline Caramel Vanilla Honey Coconut Raisins Prunes Corn Flakes Rice Crispies Ruby Port Coffee Cinnamon Cardamon Marshmallow Malt Rum Whisky

Rum raisin ice cream Pannetone fruitcake (yes, I like fruitcake) Spicy margarita raisins

I'm with Jason - 6 months. Just long enough for the novelty to wear off.

You can have my bottle of Cynar. I know some people who say they like it, but MAN that stuff is NAS-TY. You know how when you are cutting up/trimming artichokes and you absently minded happen to lick your fingers? That's the flavor, only with sugar.

I love my cherry pitter, and while I don't use it often, it really is the best and fastest way to do the job. I would think trying to pit cherries with a knife or any other common utensil would be an exercise in frustration and futility.

I'm afraid I'm unable to find the discussion on the DrinkBoy group that you're referring to. Looking on the Torani site, could you tell me which flavor one would use as a replacement for Amer Picon? Thanks!

I have made the tomato pate de fruit (using canned tomatoes) and I thought it was really good. Friends that I served it to also thought it was good, though several freaked out when I told them what it actually was - nobody guessed it was tomato. One thing I would change about his recipe is that he has you chop the tomatoes into large chunks and I think this caused some jelling problems. Next time I would either chop very finely, or puree. Does this require fresh walnuts? Walnut leaves? The recipe I have for nocino (from "Room for Dessert" by David Lebovitz) is made with green, underripe walnuts.

Excellent info, Aquitaine - thanks for the links. Michel Bras has some recipes for ratafias in his "Dessert Notebook". There are directions for making walnut leaf, celery leaf, black crurrant leaf, red fruit (strawberry, raspberry, sour cherry), sour cherry, and "Grandmother's Recipe" which includes black currents, red wine and black current leaves. In the intro to the recipes he says that the word ratafia "comes from the creole 'ratafiat', or 't'afia', which has two meanings: 'to your health' and 'the deal is done'".