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Panettone

gulfporter

By gulfporter
in Ready to Eat

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ElsieD

ElsieD

Posted
Posted
55 minutes ago, Smithy said:

I've shared much of my first panettone around, and still have a little left for breakfast slices when the fit takes me. Two more are on their way! 

I'd have e put a laughing emoji on your post except I'm gearing up to do the same thing.

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ElsieD

ElsieD

Posted
Posted
1 hour ago, Kerry Beal said:

@Alleguede and B were here last night - 60 panettone finish tomorrow- then that’s it for the season! I know @ElsieD has ordered hers…

Yup. 3 panetonnes, 2 chocolate, 1 fruit, 2 tourtieres, 1 pot pie and 12 Kouign Amann.  Overnight shipping Monday, arriving Tuesday.

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Tropicalsenior

Tropicalsenior

Posted
Posted
10 minutes ago, ElsieD said:

12 Kouign Amann. 

You are so lucky that you can order all these things. I have to make them if I want them. I have made Kouign Amann from this recipe but I can no longer roll out the dough. However I do have two tourtieres in the freezer.

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Smithy

Smithy

Posted
Posted
2 hours ago, Kerry Beal said:

@Alleguede and B were here last night - 60 panettone finish tomorrow- then that’s it for the season! I know @ElsieD has ordered hers…

 

My two are on the way!

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
16 hours ago, Kerry Beal said:

@Alleguede and B were here last night - 60 panettone finish tomorrow- then that’s it for the season! I know @ElsieD has ordered hers…

 

Two of them are mine.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Senior Sea Kayaker

Senior Sea Kayaker

Posted
Posted

Some very nice panettones posted. This was a new brand for me, TreMaria, which was quite good and I would buy again.

Moist,  aromatic and not overly sweet.

 

DSCN2738.thumb.JPG.946117b4231ede3574931be58cb61aee.JPGDSCN2740.thumb.JPG.0316ecd2609544ce8950da9af3fb2e12.JPG

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'A drink to the livin', a toast to the dead' Gordon Lightfoot

Alex

Alex

Posted
Posted

The Atlantic chimes in: "The Luxury Makeover of the Worst Pastry on Earth"

 

Quote

On the internet, there exists a $102 loaf of bread that people talk about like it’s a drug. It’s a panettone—the fruitcake-adjacent yeasted bread that is traditional to Italy, and to Christmastime—and it is made by the California chef Roy Shvartzapel. Like most panettone, it looks like a giant muffin, with a dramatic domed top and gold-printed paper wrapping around its sides. It is, according to the box, “carefully crafted” by, among other things, “an endless drive to control time and nature, and a passion to please the senses.” (Okay!)

 

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

Senior Sea Kayaker

Senior Sea Kayaker

Posted
Posted

@Alex

Interesting article which, in many ways, mirrors the time when the simple burger became something costing thousands!!! incorporating things like caviar, edible gold leaf and other, in my opinion, ridiculous ingredients just to make it more 'upscale' and expensive. 

I think I'll stick with decent versions of panettone under $20.00 Cdn.

 

 

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'A drink to the livin', a toast to the dead' Gordon Lightfoot

Smithy

Smithy

Posted
Posted
10 hours ago, Alex said:

The Atlantic chimes in: "The Luxury Makeover of the Worst Pastry on Earth"

 

 

 

Thanks for this link. There's a lot of fine writing in it, as I'd expect from The Atlantic, but this did make me blink, and then laugh:

Quote

But the weird thing about this one is that people do not really like panettone, generally or historically speaking. At their best, the panettoni I’ve had were forgettable; otherwise, they were dense, sweet, stale, cloying, and aggressively perfumed, like a dry sponge that had spent too much time in a Bath & Body Works. 

 

I've never had panettone until this month. The idea of the stuff always seemed suspicious to me: way too close to the nasty fruitcakes to which I was exposed subjected, during my hapless growing-up years. (Most fruitcakes are definite regifting candidates, if you have friends you don't want to keep.) So I ignored panettones until this year, when this discussion popped up and I ordered one of those high-end, highly-recommended delicacies. Luxury? You bet. Delicious? Yep.

 

And today, my two panettones from @Alleguede arrived! I'm waiting until tomorrow to start opening and testing, but I have high hopes.

 

I think I'll stay away from the mass-produced stuff, thankyewverymuch. Don't want to find out just how bad it can be. Heck, I can prove that in my own kitchen.

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Tropicalsenior

Tropicalsenior

Posted
Posted

I just opened my fourth one of the year. It's a cheap mass produced One but it's pretty good and it's a good thing that I'm not too picky.

20241222_100425.thumb.jpg.f7907b734416aa46d6c5dd6f31731a80.jpg

I'm hoping that they will still have them in the store next week and I can pick up a couple more.

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Alex

Alex

Posted
Posted (edited)

A local bakery is making a traditional one, for $40. I think I'll be just fine if I die without ever having eaten a panettone (at least one that I remember; maybe there existed one that was so regrettably bad that I've wiped it from my memory, or at least efficiently suppressed it) -- but do you think it'd be worth the $40 to try it, just this once? 

 

Edited by Alex
to add info (log)
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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

ElsieD

ElsieD

Posted
Posted
58 minutes ago, Alex said:

A local bakery is making a traditional one, for $40. I think I'll be just fine if I die without ever having eaten a panettone (at least one that I remember; maybe there existed one that was so regrettably bad that I've wiped it from my memory, or at least efficiently suppressed it) -- but do you think it'd be worth the $40 to try it, just this once? 

 

 

Never having had one until this year, then having eaten that one and ordered 3 more, I'd say yes you should.

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Tropicalsenior

Tropicalsenior

Posted
Posted

It depends on how much you are willing to pay for a treat. I wouldn't pay that much because I can't afford it but if you can, go for it at least once.

OMG! I'm turning into an enabler.

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