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I've tried both the silicone and the copper molds. The copper molds work better (form a better, darker, crunchier crust), but the silicone molds DO work and they are much much cheaper.

I just tried it the other day sliced into slivers, pan fried with a little olive oil until crispy, and then sauteed briefly with fresh, chopped thyme. This was a garnish for chestnut soup, but it tasted just fine on its own, too. :-)

Another excellent domestic cheese made in the Beaufort style is Thistle Hill Tarentaise. One of my favorites, and it's made in the big wheel! http://www.thistlehillfarm.com/

Oh, very hard to choose a favorite. Today I'll go with Jasper Hill Farm's Constant Bliss.

Our family's favorite is Clem and Ursie's. Very good lobster in the rough as well as big portions of BBQ and Portuguese seafood specialties, and amazing cakes for dessert (also, $1 apiece Wellfleet oysters during happy hour). It has a fun, relaxed atmosphere.

Lorraine's at the west end of Commercial street has been one of our favorites for years. Higher-end Mexican mixed with American. A huge tequila menu. I read a review elsewhere that said that Lorraine's is recently going downhill - I haven't been there for a year, so don't know if that's true. Last meal we had there was excellent.

The Bookstore restaurant (already mentioned) in Wellfleet has out-of-this-world oyster stew (with a thick layer of butter floating on the top); the rest of the food is fine and fresh, but nothing special; the view from the deck is wonderful, though.

My favorite fish and chips is actually at the little take-out shack right on the Wellfleet pier.

Also in PTown is a little place called Caribbean Corner Cafe that makes excellent arepas and other South American treats. Amazingly delicious and all made while you wait.

Finally, The Wicked Oyster in Wellfleet is one of our new favorites. They have great breakfasts, too!

Oy! It's too hard to pick just one, but my grandmother's potato kugel is right u there - and latkes, challah, and a good, greasy, piled high pastrami on kaiser.

Julia's "Best-Ever Brownies" from Baking with Julia (also available online several places, including this one: http://www.recipezaar.com/99113).

sushi. and fruit. but not together.

bacon-wrapped bacon, on a bed of bacon, with bacon garnish

Another vote for dark!

dim sum, without question.

real gelato, in Italy.

I can't do without these: Beard on Bread (my first bread book),Peter Reinhart's Crust and Crumb and The Bread Baker's Apprentice (the pain à l'ancienne recipe is incredible), and Maggie Glezer's Artisinal Baking Across America.