Biochemist and avid home baker + 1 orange cat
Pumpkin pie and honey pecan tart. Probably something else at the last minute
Batch bakery on Willy street is so buttery and good. I miss that place. Marigold kitchen near capitol square has great breakfast, brunch, and lunch. Colectivo coffee (also on square) is a great, but busy, place originally from Milwaukee that's good for baked goods and lunch too.
Spring = strawberry rhubarb pie; summer = root beer floats; fall = apple crisp; winter = rice pudding
A bowl of homemade minestrone soup in a little Tuscan town
Oreo pie... I know I should like blueberry or something more, but adding a crust just makes eating a pile of whipped cream and cookie crumbs somehow acceptable.
Ian's is pretty much greasy carby pizza for hungover students. They tried to break the mold and open a thin crust, wood oven place that closed less than 3 months after it opened. Glass Nickel is another solid place for more american style pies though.
I absolutely love Porta Alba! Neapolitan style pizzas from a guy who grew up there out of a custom made wood burning oven. I stopped eating pizza when I left home for college, and this is the place that convinced me to start eating it again. I haven't had better Neapolitan pizza anywhere (including Naples...)
I use the kitchenaid attachment to churn. Would lower speed for longer time fix this? I tend to bump up the speed just because my bowl always thaws before the ice cream is finished. I have a crappy apartment refrigerator that freezes all the food in my fridge if I lower the temp enough to get the freezer bowl really cold.
Does anyone else sometimes get a weird texture thing going on with homemade ice cream where there is a tacky coating that gets left on the spoon and your tongue? I can usually mitigate the problem using only 3 egg yolks and higher milk:cream ratios so I assume it comes from too high fat content, but maybe someone has a better explanation for me?
oops...sorry. I meant to say they don't ship out of the state. Spotted cow is one of their signatures, but the have seasonal and experimental brews all the time too. All in a beautiful new, tourable brewery
New Glarus in New Glarus, WI. They don't ship out of the statefgcdsw hgaq
All I have are bad memories, but we weren't allowed to bring our own lunch unless we had a Dr's note. One of the worst offenders was the "spaghetti pie": pounds of over cooked spaghetti noodles congealed into a hotel pan topped with too-sweet spaghetti sauce and baked. Also those tiny jello cups with a quarter sized plop of fake whipped cream... shudder.
BLTs with fresh bicolor sweet corn
There was just a plain banana flavor a few years back. They were really tasty, but only stayed on the shelves a couple months before they were discontinued. Tasted like banana cheerios but better.
An aged Gouda with lots of salty crystallized pockets because i love the contrast of salt and nutty sweetness
too many to choose a favorite! I had a really excellent Brioche from Flour recently though.
Oh, and I am just finishing graduate school, moving to Boston soon, and love baking as well. We should find each other...
The chocolate chip cookies from the Joy were the first think I ever learned to bake with my Dad. He put his own spin on the recipe but it's definitely the dirtiest page in my copy. I have it memorized but I sometimes have to double check just to make sure.
Root beer floats! Or root beer float ice cream...
White Russian or a Mohito
I stuck with the macaron ice cream sandwiches and drove into work early to drop them in the freezer. There usually isn't traffic in Madison, except of course the day I'm trying to rush ice cream sandwiches between freezers.
Yes! My grandma used to make something that fits this description for Christmas. The edges were rolled in sugar. She called them Heidelsand. I can get the recipe from my dad or Aunt if this is what you're looking for. My mom was a Lutheran pastor when I was growing up so I know the potluck s well
My birthday is tomorrow, and I'm still trying to decide what to make to celebrate. Leaning towards making french macarons and filling them with DQ softserve, but there's so many other labor/ingredient intensive recipes that can be justified by a birthday so I haven't committed yet. Though I have to make a decision by 5 pm tonight...
I love visiting La Boulange when I'm in SF. My favorite cafe sweet is often a simple sable I can have with coffee