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From Serious Eats

Killer Macarons on the Magnificent Mile

Macarons aren't meringues, they're made out of almonds. But they are delicious. Herme had one last summer with grapefruit and Campari. Yum.

From Serious Eats

Historic Mustard Factory Closes in Dijon

Their mustard boutique in Dijon is amazing. You can buy an earthenware jar-like vessel and they'll fill it with one of three mustards "on tap."

From Serious Eats

Snapshots from the UK: Turkish Delight

I used to go to the Turkish/general Arab market near my apartment in Lyon to get Lookum (is it only Turkish Delight if it's rose flavored?) in assorted flavors. I love it, but boy is it ever sweet. The rose was always my favorite.

From Serious Eats

Whaou! Chocolate Fast Food Crepes

Whaou has also hosted an artist-in-residence. This year the Biennale de Rennes was all about what creates importance in work, and they sent a bunch of artists into different companies. The guy who went to Whaou worked with the employees to create a new crepe recipe- chocolate with a chocolate-covered banana center. When you entered the old convent where the main exhibits were they gave you one with instructions to let it defrost before eating. It was called Oui Art, and was pretty awesome- http://www.lesateliersderennes.fr/site/sources.php?id=2&id_langue=1

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From Serious Eats

Killer Macarons on the Magnificent Mile

Macarons aren't meringues, they're made out of almonds. But they are delicious. Herme had one last summer with grapefruit and Campari. Yum.

From Serious Eats

Historic Mustard Factory Closes in Dijon

Their mustard boutique in Dijon is amazing. You can buy an earthenware jar-like vessel and they'll fill it with one of three mustards "on tap."

From Serious Eats

Snapshots from the UK: Turkish Delight

I used to go to the Turkish/general Arab market near my apartment in Lyon to get Lookum (is it only Turkish Delight if it's rose flavored?) in assorted flavors. I love it, but boy is it ever sweet. The rose was always my favorite.

From Serious Eats

Whaou! Chocolate Fast Food Crepes

Whaou has also hosted an artist-in-residence. This year the Biennale de Rennes was all about what creates importance in work, and they sent a bunch of artists into different companies. The guy who went to Whaou worked with the employees to create a new crepe recipe- chocolate with a chocolate-covered banana center. When you entered the old convent where the main exhibits were they gave you one with instructions to let it defrost before eating. It was called Oui Art, and was pretty awesome- http://www.lesateliersderennes.fr/site/sources.php?id=2&id_langue=1

From Serious Eats

Snapshots from the UK: Turkish Delight

Turkish Delight is the usual for my family every year at Christmas, Cadbury even make Dairy Milk with Turkish Delight in.

From Serious Eats

Killer Macarons on the Magnificent Mile

Unfortunately, my critical reviewing career dictates I have to keep my curly blonde afro under wraps for now, but some day!

From Serious Eats

Killer Macarons on the Magnificent Mile

Well, you whip the egg whites until stiff peaks and fold in the almond sugar mixture to make them...so yes, while technically not a pure meringue, it's still pretty meringue like in my book....though you could also call it a hardened souffle maybe...

From Serious Eats

Snapshots from the UK: Turkish Delight

They have chocolate covered Turkish Delight here in the UK that's not very good but I like it with pistachios.

From Serious Eats

Historic Mustard Factory Closes in Dijon

I hope it doesn't change. I discovered Maille regular Dijon a couple of years ago and fell in love.

From Serious Eats

Historic Mustard Factory Closes in Dijon

Kerry--

What is it... about 6 bucks back home for the 13.4 oz (380 g) jar? At the LIDL where I live in France, it's the cheapest place to get it. And, you wanna now how much it is? A cool 79 euro cents. And, with the current exchange rate, that makes it $1.002!

I didn't get Thanksgiving this year, but I get cheap mustard.

From Serious Eats

Historic Mustard Factory Closes in Dijon

Let us hope and pray that future Maille mustards produced outside Dijon won't result in another Gray Poupon Dijon disaster (what happened to that once delicious mustard that for the past 10 years has had an overpowering taste of horseradish?).

From Serious Eats

Historic Mustard Factory Closes in Dijon

NOT THE MUSTARD!!! Don't take it away. Who can we email to complain?

From Serious Eats

Historic Mustard Factory Closes in Dijon

Darn good thing they will produce it elsewhere--their coarse grain is a staple during the summer for a marinade for beef kebabs. 1 tbs. fresh minced thyme, 1 tbs. fresh minced rosemary, 2 tbsp. Maille coarse grain mustard, 2 tbsp, olive oil, 2 tbs. A1 steak sauce, 1 tbs. balsamic vinegar, salt and pepper to taste. Marinate your cubes of beef for 3 hours, skewer and grill. Also good on a whole steak, but my hubby loves the kebabs esp. with cippoline onions and cremini mushrooms.

From Serious Eats

Snapshots from the UK: Turkish Delight

I never tried Turkish Delight until I was in college. My first taste was a homemade batch - I found the recipe years before I ever found a shoppe that stocked the sweet. The results were tasty, if not a perfect specimen. Later, I found a little shop in Pike Place Market (in Seattle) that stocked Turkish Delight. I LOVE the rose flavor!

If anyone has never tried Turkish Delight, they can get a similar experience by finding themselves a box of Aplets & Cotlets, made in Cashmere, WA. (Costco stocks them this time of year.) These candies were invented by two men (one from Turkey and the other from....???). They wanted to find a way to use the plentiful and cheap apples and apricots in the region to make candy. The result is Turkish Delight, studded with walnuts and flavored with more American flavors.

From Serious Eats

Snapshots from the UK: Turkish Delight

i had it quite often in greece and always really liked it. i bought a box of the rose flavor at zabar's and it wasn't nearly as good as i remembered. you do have to eat it there, i guess.

From Serious Eats

Snapshots from the UK: Turkish Delight

@ Christopher - LOL!!!!!! "Another guy at work said it tasted like a grandmother."
THAT WAS HILARIOUS.

From Serious Eats

Snapshots from the UK: Turkish Delight

Excellent! I'm so glad you posted about this! I joined the bandwagon and wrote abou Turkish Delights on my blog notanotheromnivore.blogspot.com, and linked to you!

NAOmni

From Serious Eats

Snapshots from the UK: Turkish Delight

This may sound silly, but I always thought Turkish Delight was a meat dish. I had no clue it was candy. This was when I was probably six or seven, watching the PBS version. I was so shocked when I found out it was a sweet.

From Serious Eats

Snapshots from the UK: Turkish Delight

Oh Borough Market! I love it. Have you been to Brindisa, the chorizo sausage sandwich guy?

From Serious Eats

Snapshots from the UK: Turkish Delight

I first tried Turkish Delight (after, like you, reading about it in the Narnia books) about two years ago and really hated it! However, since coming to London, I have discovered that delicious Turkish delight does, in fact, exist! There's a vendor in Borough Market (pretty much my favorite place in London) that sells Turkish Delight and Baklava, and they're always giving out free samples. Free, DELICIOUS samples! I've tried pistachio and rose, and they are super creamy and flavorful! I'll definitely be bringing back a couple boxes to DC for a little British holiday flavor.

From Serious Eats

Snapshots from the UK: Turkish Delight

I remembered being as curious, when I read Lewis's classic, and then hearing my daughter express the same curiosity when she read it. I decided to track down the mysterious sweet so we both could find out. It was horrible.

From Serious Eats

Snapshots from the UK: Turkish Delight

I've always wanted to try it! When I was a kid I thought it was completely all fantasy as well, though in my older years, working at Big Lots for a brief time we had a Fruits Delight, which was similar but I figured was the closest I'd ever get to it...

From Serious Eats

Snapshots from the UK: Turkish Delight

I thought it was going to be a buttery, flaky pastry, but when I actually got some I fell in love with it anyway. I can't have it in the house, or I'll devour the whole box, just like Edmund.

I even like those chocolate-covered "Turkish Delights" from Cadbury. Oh my!

From Serious Eats

Snapshots from the UK: Turkish Delight

Tahitinova - I thought the same thing!! Although I am sure that it is described as a sweet treat in the book, I always pictured a big plate of turkey with steaming hot gravy all over it. That made sense to me because it was so cold out there on the sled, and I thought they would need something hot and savory to keep them warm. When I was a teenager I was in Turkey and saw a plate of Turkish Delight sitting out in a shop. How disappointing! I didn't taste it because I was such a picky eater and it looked gross to me. I guess I didn't miss much!

From Serious Eats

Snapshots from the UK: Turkish Delight

I actually first thought Turkish Delight was some sort of Turkey dish (maybe turkey dumpling?) oh I was so young and naive.

From Serious Eats

Snapshots from the UK: Turkish Delight

Kerry, if you have the chance while you're there, head over to the Spitalfields Market. There's a stand there (maybe only on Sundays, not sure) that sells several different flavors of Turkish delight by weight - cut into irregular cubes, all fresh and homemade and lovely.

From Serious Eats

Snapshots from the UK: Turkish Delight

when I read the book, I definitely went to bed every night thinking that turkish delight was probably so good that I'd trade my sisters for it in a second. I also finally had some of the real stuff in my 20s (after already having discovered some years earlier that it wasn't anything like the chocolatey, caramely, nutty confection that I thought it might be) and I was SO sad. Sad because it wasn't anything like I dreamed, and sad because a friend had brought a big box of it from Turkey for me, and I was so disappointed that I couldn't enjoy it for what it was.

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About ginalouise

Website: http://cupcakesforgina.blogspot.com

Location: Formerly France

About: I lived and ate my way around France for 3 years, and now I'm back in France trying to recreate everything I can.

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