Swisskaese

Welcome to eGullet Desiderio. Do you have a recipe for Torta Delizia?

What harm? Well, how about that sickening feeling in the pit of your stomach when you see your creativity being palmed off by someone else as their own. And them profiting from it? That feeling of having been in some way violated. It's really not nice. ← What, so now instead of paying $160 for the tasting menu, we are going to have to pay $200 for the tasting menu to cover the royalties that the restaurant will have to pay to all of the chefs? This is why I think this whole WD-50, Alinea, El Bulli food art is going to fly away in a few years and we will see pictures of the food design hanging in a gallery somewhere. Aren't some of these chefs already receiving royalties for their "inventions" everyday from the meals they are selling, cookbooks they have produced, etc.? I don't have a problem with patenting a cooking utensil, serving dish, etc. This is a given, but copyrighting popcorn dust with cheese flan or whatever, this pisses me off. I have friends, a loved one and I work in R&D for a company that spent years working on inventions that have changed the world. Does food do the same thing? It is beautiful to look at, sometimes tastes great, brings tears of joy, gets us great sex later, helps with a marriage proposal, but does it change the world? Does it cure world hunger? Not at the prices they charge. Someone in Darfur can afford a meal at their restaurant? Whoever said they do this to save world hunger can try and do what people in the Ben Gurion University are doing and try to figure out ways to grow crops in deserts that are pest free and produce enough crops to feed very hungry people. Is your popcorn dust or one oyster with aerated pickle juice going to keep someone from going hungry?

I already tried that. Hence the reason I suggested a human translator.

Another winter drink is Boza. It is made from fermented millet. I have tried it and it not bad. I really like their cherry juice.

Here is a recipe, but it is in Spanish. My Spanish is a bit rusty; maybe someone else on eGullet can help out. Gallo en Chicha Do you have any Chicha?If not, one of the recipes suggests using cider vinegar.

We had and still have our own cooking sites. Very cool about the restaurant. I haven't been to Bratislava in 10 years. Good luck.

I am a little confused. Is a population of 2 million considered a small town? Vancouver is the third largest city in Canada.

When I think of 1001 delights. I think of Middle Eastern Food and eating with your hands. Here are a few suggestions (not necessarily Middle Eastern): Figs stuffed with Foie Gras Lamb Shanks with Fruited Couscous Couscous Tfaya with Cornish Hens and Dates Pineapple Charlotte

Here is another recipe for Pastiera. This recipe uses arborio rice instead of wheatberries. In Russia, they make Kulich. In Greece they make Tsoureki which is similiar to the Portuguese Folar.

I haven't made this yet and I don't know if you can find a ripe mango right now in NJ, but it sounds very interesting: Coconut Rocher How about Mustachudos? They have orange zest in them. They are a Passover cookie from Greece and Turkey. You can also substitute almonds instead of hazelnuts.

How about: Individual Meat Pies with Cointreau Marmalade Merguez Meatballs with a Yogurt Sauce Arancini Meatballs in an Almond Sauce Probably too labor intensive, but: Olives stuffed with ground meat You could also stuff baby vegetables with ground meat. Seasoned with ras al hanout or cinnamon, mustard and pomegranate syrup. You could make fried kubbeh from Foodman's EGCI course on Lebanese Cuisine..

Michelle -- As the family baker, I've made it my personal mission to gather up and try numerous desserts over the years that are suitable for Passover. Can you help focus ma bit with what you have in mind? ← In the past I have made the following: River Cafe Pistachio Cake Chocolate Almond Torte Chocolate Sorbet I am considering an Orange and Ginger cake for this year. I am going to make one this weekend and see how it tastes. This recipe has an orange (peel and all), fresh ginger and candied ginger. I would like to have another cake recipe just in case I need a plan B.

I have an aversion to: Canned tuna canned salmon hard-boiled eggs sweet pickles beets I can't stand the texture of: tapioca pudding (like eating creamy eyeballs) marshmallows

I just found some more interesting Passover recipes: Mexican Passover

I am still looking for a wow Passover dessert. Anyone have any suggestions? I am making Chufi's Wesper Moeppen (sans the flour) and dipping one side in bittersweet chocolate. I need a cake suggestion.

Klary, Do you think I could dip the bottom of these in bittersweet chocolate? Or would that be too much?

It just reminded me of the small town newspaper social column. Provencial and caddy. And, I should know because I come from a small town that had such a social column I expect better from one of three national newspapers in Canada.

I think we should be honest about our experiences at a restaurant without being an ass about it. Explain why you didn't like the dish or the service. I think we do this on eGullet for the most part. The review of Rare from the link above sounded like the reviewer came to the restaurant with a chip on her shoulder. She had already formed an opinion that she was not going to like the restaurant and belittled eGullet members by name. I found it a bit Payton Place. I thought Vancouver was bigger than that. Does this reviewer always use this tone in her writing? I don't find it respectable.

What I love about Israel is that I can get pastries from all over the world, including the ones above. But, of course we have holiday pastries, such as: Hamentaschen for Purim Sufganyiot for Hannukah Middle Eastern Pastries: And to skip to another country there is Panettone:

I made pumpkin gnocchi with a brown butter and fried sage sauce. They turned out nice. I used Kabocha pumpkin which is the same type they have in Italy. This is the only kind of pumpkin available here and I had to add more flour than I do for the spinach gnocchi, but they still turned out light and fluffy.

Shabbat Shalom everyone! We are having a dairy Shabbat because we have vegetarian guests coming for dinner. Artichokes with garlic mayonnaise Pumpkin gnocchi with a brown butter sauce, crisped sage and parmegianno-reggiano Guests brought Sweet Potato soup and a mushroom & spinach quiche Salad of baby greens Torta della Nonna Challah Spanish red wine

Goodness, Michelle, I have never heard of warka sheets! Research indicated. Three days, which was probably one day too long. ← Warka leaves are used for Maghrebi dishes, such as Bistiyaa or Patilla, depending on the country. The dough is thinner than phyllo dough. Here is an example from our own eGullet member Chef Zadi. I don't know if you have a Middle Eastern store near you, but that is where you would find them. You can also make them yourself, but you will have to ask Chef Zadi or Paula Wolfert for guidance. I have never tried to make them.

You do not need the pine nuts. I made the tart using my grandmother's butter crust recipe and it was delicious. I made it during my blog in December and it was a huge hit with my guests.

Your town is very pretty. I love the town square. The breakfast this morning looks very nice. I have a love/hate relationship with phyllo dough and have decided to try warka sheets next time I make something that needs phyllo. A friend of mine told me that they are a bit easier to work with than the phyllo that comes in the roll. The warka sheets I can buy here come come in flat rounds and they don't stick together like the rolled up phyllo. How long was the phyllo in the fridge? I find that it only lasts three or four days in the fridge.

I like the sound of that, Michelle. Recipe please. Plain English scones, chive scones, buttermilk and lemon. I very seldom set out to make a specific scone. The important thing is to start rubbing the butter into the flour and then hunt around for inspiration. My methodology is somewhat slapdash. Maybe that has been my bread problem, the absence of rigorous discipline. Maybe I need to change my entire outlook on life to become a successful baker. Or perhaps I should shave in the mornings before dealing with yeast. And comb my hair. ← Here is the recipe for Sweet Potato Cinnamon Rolls. I can't remember where I got this recipe. I have a feeling someone posted it on eGullet. Don't worry, I rewrote the recipe. They are delicious. I also add a little nutmeg and clove. But, try it with just the mace first and see what you think. I don't have a lot of time right now (I work in hi-tech) because I have a very tight deadline at the moment, but I also have some nice scone recipes. However, I think I got a number of the recipes from the Great British Kitchen. I also recommend: Ginger Fig Scones