Fritz Brenner

MMMMM..... the triangles with custard sound familiar... but I'm not coming up with anything. It's been a few years now since I lived there. I always found the best regional pastries when I traveled to smaller towns on the coast. Makes me miss being there...

Unfortunately, I can't see the images, but hopefully they'll appear if I check back later (that mysteriously happens to me sometimes). I lived in Rennes for a year, and would love to see the photographs of the pastries. I love Kouign Amann too.

I just made the recipe that claire797 posted, sans raisins as I'm not a fan of them in my carrot cakes. Thanks claire, it seems to be, as you said, a carrot cake to please many tastes. I definitely agree about the frosting, I think cream cheese icing needs the butter *and* the cream cheese, with the lemon juice to balance it all out. mmm. yes, it is two in the morning, but when you need cake, you just need cake.

i don't subscribe to Gastronomica, as i'm on a student budget. however, they provide a pretty good discount to students (just not cheap enough for me, and besides, i already procastinate enough with egullet!) and (i believe) educators, in case you're either. i wanted to get my college to subscribe to Gastronomica as a periodical, but i had a feeling i was relatively solitary in my desire for that...

In Kalamazoo, MI, where i'm originally from, there is a place called: "Duck Inn, Waddle Out." Unfortunately, I've never had the opportunity to duck in myself. In Portland, OR, where I live now, my current favorite is: "Tosis." ?! This seems wrong on many levels.

this is in portland, oregon, so it's not directly related to the question, but there is a small delicatessan-coffee shop chain here that apparently is not allowed to have a tip jar, or take tips. maybe it's a rare phenomenon, but it exists.

hooray! i'm so glad you're blogging! pork chop sammiches on wheat with side of cukes and gummies, shots of bourbon chased with red wine and POM.... and....

This may be a dumb thing to say, (or pickiness about word choice..) but I'm just wondering about the phrase "what actually TASTES better...." It seems like the matter of taste is *so* subjective, that it's not really possible to make a statement about Coke tasting better than cheap wine. Or great wine. Or beer, or.... Your arguement, I think, stands firm without trying to appeal to some universal "taste," because even though many may agree with you on Coke tasting better than plonk with pizza (or whatever else), there will be dissenters. And dissent on that issue alone may keep readers from digesting the overarching arguement you make.

i love that idea. and the title....

[ -frozen peanuts That reminded me that I love frozen peas. My mom used to give them to my sister and me as snacks when we were little, in little orange cups.

Your oven is awesome, and your bread is gorgeous. Here's to good weather for your party tomorrow!

Thanks... it's definitely a better name than just plain "sprinkles" as they're called in the US.

My partner used to work with a guy who was hit by a truck while on foot, put into a coma, and when he awoke with damage to his cerebellum and a restructured face, he had lost all sense of smell and taste. Apparently his only enjoyment of food (although he was never one to give too much thought to what he was eating) now comes from textures. I have to say I would be really devestated to lose these senses. When I'm congested I also eat things with contrast, either textural or temperature-based...

I also make buttered white bread sprinkled with hundreds and thousands (this is not extrodinary because Australian kids eat this all the time, it's called fairy bread) what are hundreds and thousands? sorry if this has been explained previously. (i love the term fairy bread.)

me too...

I feel silly, because at the last job I had, we started serving Stumptown coffee and part of that process is that all the employees must take an unpaid, three hour coffee course at the Stumptown roastery. I can't remember anything about mochas... basically we did hands-on latte and capp. stuff, and then were told the variations on those themes. However, I feel like I would remember if it were something really different. At the restaurant I was working at, we only made a thick syrup from sweetened cocoa powder and hot water, then added the espresso and steamed milk.

Detroit also has a large Middle Eastern population. Great blog, Danielle.

Saltines on chili, or on most soups (a must on tomato), make the experience much more enjoyable for me. Quintessential comfort food.

Was this because of a policy that El Gaucho might have, as do many other restaurants, about an automatic gratuity of 18% (or more) being added onto bills for parties of six or more? In that case, there is a *little* more sense in that kind of thing happening, even though it's still weird, esp. since the manager or server didn't mention the auto-grat when you called.

Kalamazoo!!?? I'm from Kzoo originally! Crazy... Great blog, both of you...

Racial stereotyping in food advertisements is awful, and it's everywhere... as is gender stereotyping, etc.etc.... but I guess that's ads in general. Food ads in particular can really get everyone, though, as we all eat and are all targets...

So instead of keg stands at frat parties, will the new thing be "AWOL! AWOL!"?

I also recommend Park Kitchen. It's a really nice space, and though I've only been one time, I would certainly go again and am confident in the kitchen's talents... Scott Dolich, exec. chef, received accolades as a Food and Wine Best New Chef this year!

That website rocks!

I'd been away from any kind of news source until late last night... sad to hear of the world's loss. Still, we have so much of her to celebrate. indeed.