chezcherie
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Posts posted by chezcherie
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Thanks. I bought mine in a disc wrapped in plastic... it's hard enough to use as a doorstop. Maybe I'll transfer it to a jar or another container so I can try warming it as you suggested.
have you tried microwaving it a bit? that seems to help me get it into workable consistency.
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please excuse my intrusion..have had a bit too much wine, and have not thoroughly devoured all posts herein... have you considered purchasing the best quality vanilla ice cream currently available commercially, placing it in the bowl of a Kitchenaid mixer (or equivalent), and paddling it with a judicious shakering of best quality cinnamon, then refreezing? i used to have a local place that produced wonderful cinnamon ice cream in small batches...but i moved. so i punted--and this works well. not only with cinnamon. marsala. espresso. (vamp here)
edited to improve drunken spelling
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oooh this thread is going to kill me. i love bb, but live in southern ca, so i only get there a few times a year (along with the pasta shop, monterey market, etc.) i have to pack an extra carryon just for goodies. i always have a new friend or two by the time my flight home lands. ("would you like an olive? how about a lovely piece of acme bread? salumi?")
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drat! the book is here from the library, and because of the photos on this thread, i've been thinking of trying the lemon creme first. (i have a recipe i love for lemon curd, but that photo was divine.) of course, had i read the thread with greater care, i would have known that it was the other book. oh well, i guess i'll have to "settle" for hazelnut chocolate....not a bad "settle".
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Maybe if I ordered a financier, I could afford to eat out more often.
Thanks for whetting my appetite.
love the updated avatar, tanabutler!
i was at boule on friday, but nothing survived long enough to photograph! the fleur de sel caramels were swoon-able.
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double-fennel mussels. (with fennel and pastis.)
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Maybe i should start a thread with pictures and we can play "ID that pastry tool", heh.
that would be fun! i wanna play....
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i have a lightweight cooling rack that just fits on a sheetpan. i place that on top of the puff, and it doesn't even need to be sprayed or buttered. it sometimes leaves a slight "grid" impression on the puff, but that either looks cool or is masked with powdered sugar or cocoa.
yes, egullet rocks.
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I have a cooking contest question that I hope is ok in this thread. Do all contests require that you relinquish all rights to your recipe once you submit it? I hate to let a great recipe go forever and not win a thing or get any attribution for the recipe.
most seem to require a waiver relinquishing rights once you get through some of the elimination rounds. (the cooking light one is one of those--finalists complete a form doing so.) your mileage may vary.
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Boulangerie. It is not what you are thinking about, king cake wise, but it's the best bakery in New Orleans (no contest-it's far and away the best) and there is nothing, nothing I tell you, that comes out of those doors that is not pretty damn swell. Short of that, you might try Antoine's on Freret (you can take the Freret Jet!) as they are reputed to make a pretty dependable king cake.
Here is what I would do if I were you: (here I am giving advice again, but the world would be a better place if ya'll listened more)
Go to Gambino's and get the cake. It'll be an advencha for ya since you seem to fear Metry, Kennah, and the da Parish. Here's how. It'll be great. Trust me! Go out of your house and walk over to St Chuck and get on the streetcar going uptown. Ride it until it won't go no mo. Get off and continue up Carrollton Ave for 8 blocks (one block past the Notre Dame Seminary). You will find a Gambino's right there! You've gone to alot of trouble at this point, so take a break, buy a couple of napoleons and maybe a couple of those maccaroons and a biscotti or two, and rest your feet. Enjoy a coffee or maybe a carton of milk. Then grab a couple of king cakes and head back the same way that you came.
On the way home you could stop for a break at Cooter Brown's and enjoy a beer with Larry. He hates king cake. Actually, he hates everything-but he's really funny about it. Thusly refreshed, you can then climb back on the streetcar and ride it down to the Columns Hotel and enjoy a gentleman's drink, as you will, no doubt, be approching cocktail hour at this point. I forgot to mention that all the while you are taking this little jaunt, you should be spreadin hunks of that cake around like you are on the way to grandma's house.
You can do it. You make fast friends with people when you are drinking heavily and sharing your baked goods. Try it. You'll see. I get all of my friends that way!
oh, how i want a ticket for that trip!
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...Is there anything to eat in San Francisco? ...
Well you're in luck! There is now a Hooters near the wharf, if you are looking for some wings.
In the mood for Mexican food? Try Chevy's in the Embarcadero Center #2.
How about a hamburger? We have some of the finest McDonald's stores around!
Brooks, feel free to contact me for more recommendations. I have plenty.
and starbucks--don't forget them! the hotel we stayed in last time literally had TWO starbucks across the street. i wonder how customers choose between them?
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I'll be there all week (in SF Sat through Thurs).
at the GourmetFoodMall.com booth #1081.
Is there anything to eat in San Francisco? I know it's not New Orleans, so my hopes aren't too high, but surely there must be someplace decent.
I will also be making some sort of attempt at documenting the thing online, and I take terrible photos, so if any of you have cameras there and feel link emailing me the photos, I will be glad to include them in the thread. I look forward to putting some faces on some of the text I have been reading for the past couple of years.
Brooks
i'm pretty sure cameras are banned. is that naive of me? i mean, i know there are camera phones (and shoe phones---yes, i watched "Get Smart"), but i've never seen anyone taking photos there, tho it would be very handy.
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when we roast a pig, we inject it with a mojo solution 24 hours before we light the coals. i am extremely needle-phobic (have actually fainted at the mere sight of a hypodermic), but that thing is soooooo oversized that it makes me laugh. can't even imagine that coming towards me.
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i'll be there sun/mon.
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ny son is turning 20 next week. (silent weeping--"HOW is this possible?!")
he is not a planner...not a thinker-ahead, as is the case with many his age.
last month, maybe 5 weeks before the day, he asked me if i would get him a pig for his birthday. he wants to throw himself a pig roast. he has been dreaming of borrowing the caja china and roastin' him some pork.
i really love him. piercings and dreadlocks and all, he has a good heart, and loves him some pig.
that's his first one. the next one is being delivered tomorrow. happy birthday, kiddo!
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if they ate the others, how about augmenting the plain with the flavors they liked--maple syrup, brown sugar, dehydrated apple specks? would they go for that?
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i say, if they sit at the table, they share in splitting the bill.
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huuuu-ooof.
that was my first reaction when i read the title. the sound of the wind being knocked out of me.
then it occurred to me that that is my new favorite oxymoron. "extra foie gras"...it would make an excellent band name, too.
sear it and schmear it, man. om hazelnut bread, in my personal daydream.
if you have any pomegranates around, they are gorgeous with foie gras. i made a salad over the hols with a drizzle of pomegranate vinaigrette and a sprinkle of pomegranate seeds. delicious and gorgeous.
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By the way, a santoku is more of a homemakers' knife in Japan than a professional knife. A professional is most likely to have a deba (generally for boning fish and chicken), a yanagi-ba (sashimi slicer), and the usuba (vegetable knife). These have cousins that may be used instead. The santoku appears to me to be an attempt to replace these three purpose-built knives in the home with a single do-everything knife.
did i read somewhere that "santoku" means "does three things" or somesuch?
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"shorthanding it to "amuse," however is a huge pet peeve, similar to Bourdain's degradation of "mise en place" to "meez." "
we can't say meez??! i think i have saved three years with that verbal shorthand.
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No, I was huffin' and puffin' over that for months afterward. I finally mellowed out. But then his wife kept asking me if she could work in the tasting room, and as she heads up a tasting club in a nearby town, I decided to give her a try.
She reps some arcane line of beauty products and at the end of the day I discovered she had been trying to sell vaginal stimulation cream (can I even say that here?) to my customers!
Needless to say, I did not ask her to return.
I wonder what the monthly wine tastings are like.i'm almost afraid to ask how you found out...?
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surfas carries all.
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surfas is in culver city, 10-15 minutes from downtown l.a. it's got a lot of great specialty food stuff, as well as really good prices on bakeware and other cooks' goodies. i love surfas.
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I wouldn't advise it.
I guess you could do a taste test with a teaspoon of each: fry a small piece of bread in fat from normal rendering and another from the roasting fat and note the difference.
mmmm, fried bread taste test....i can do that. and look, it's breakfast time! good suggestion--thanks!
Fernand Point and his Influence
in France: Dining
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fernand point, not ferdInand. that may be the problen when googling?