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Why Cookbook Clubs Should Be the New Way We Entertain

@Christina, I'm would be all in for launching a Chicago group! I know a couple of people who might be interested actually... Let's do it!

Cook the Book: 'Whole-Grain Mornings' by Megan Gordon

Fluffy scrambled eggs with smoked salmon, and wholegrain toast with salted butter. Or buttermilk pancakes!

Served: A Restaurant Girl Becomes a (Sometimes Lonely) Grocery Girl

I remember you mentioning that you'd be in this store for a while...? Once you're more at home, why don't you suggest another type of communal experience for lunch, maybe once a week? Pot-luck-style? You're saying not everyone can eat lunch at the same time, but I assume you could still all decide to bring food on, say, Tuesdays, put it all out in the break room for everyone, while obviously employees would physically share it only with the 2/3 people having their break at the same time as they are... For people working in such a great grocery store as you are implying you are, this shouldn't be so difficult... Or am I deluded?

A French Easter - Ideas?

CJ McD: your first suggestion - with lamb - has been our Easter lunch for decades... add my grand-mother's escargots as starters, substitute the baguette with a large loaf of artisan bread (my uncle's a baker), and for desert, strawberry and cream cake... We're French!

Taking A Look at Irish Whiskey

Redbreast and Black Bush are my whiskeys of choice... The Bushmills distillery is a great place to visit if you're in Northern Ireland!

Snapshots from Germany: Flammkuchen, AKA Flaming Cake

@lulzbot You can use the same sauce for both sweet and savory flammekuechen... Just omit salt and pepper for the savory one; season once the cream is spread on the dough.
I guess I should ask my godfather (flammekueche-master in the family), but I think his ratio is 4/5 fromage blanc (full fat, of course), 1/5 creme fraiche. But basically it really depends on your tastes, if you like it very creamy or not... feel free to play around with the ratio!

And for the sweet one, "flambée" takes all its meaning when an alcohol (typically Calvados even if not local - other local schnaps does the trick) is slowly heated, then poured on the straight-out-of-the-oven tarte, and set aflame (flambé). Blow the flames before they drink all the liquor, though!

Oh, and for the Sarkozy "gaffe"...

Snapshots from Germany: Flammkuchen, AKA Flaming Cake

Ahem. Born, raised, true Alsatian here. My family does flammekuechen in our back garden, in a real flame oven.
While I love seeing this here, I gotta say two things:
1. Beer, beer, beer. Only beverage of choice. A German-type lager would be great, of course.
2. Olive oil? Sweet Jesus... No. No olive oil. Alsace is not very well known for its olive trees now is it. Regular oil in the dough, and no oil at all to drizzle before putting it in the oven.

Ok, and a third. The "sauce" would actually be a mixture of fromage blanc and creme fraiche, with a good dash of pepper. Be sure not to spread it all the way to the edges of the dough!

What's your "Death Row" meal?

Some of your last meals wouldn't cut it, I'm afraid guys...
No alcohol, no cigarettes, and a $20 limit on how much the meal can cost... Bye bye, champagne, foie gras, lobster or Chateau Margaux!

The Food Lab: Do 'Better' Eggs Really Taste Better?

OK. I did not read all comments, and while I appreciate this, I have to say: I come from a small village (in France), and I always ate freshly laid eggs (as in from day of to less than a week, from our family hens or some other village hens. Battery eggs are different, at least on this side of the ocean.
To really try the difference? Do the exact same test, but with perfectly boiled eggs. I swear, the butterness of the yolk, the texture of the white will not be the same between a battery egg and a freshly laid egg from a naturally raised hen (ours used to eat our own leftover food!). And of course, the fresher the better.

Reality Check: McDonald's NYCrispy (Spain)

hehe... We had the same one in Belgium. Never tried it, though. I stick to double cheeseburgers at Mc Donald's.

Technique of the Week: How to Caramelize Onions

I really enjoy those step-by-step slideshows, but I find myself awfully frustrated by how slow the loading time for each image is - and I have a pretty fast connection: usually heavy websites don't take that much time.
Anyone else having this issue and if yes, can anything be done?


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