I love ippudo, have no idea why magnolia is such a big deal,(but then I'm a baker), did not find L'artusi to be all that special...
Gayle's Bakery in Capitola is a phenomenal bakery and does sell pies. Also, gizditch farms (you;ll have to look them up on google) make the best ollalieberry pies.
such a great idea, btw. :-)
@ Kenji what kind of mustard works best? dry?
I love Leonidas and also Li Lac (Their nonpareils are wonderful; in the village with an outlet in grand central Station.
Aren't these Jacques Torres' cookies? They sure look like them...
Fwiw, I'm thinking that if you saved a little flour mixture to mix with the chips, before adding they probably won't sink.
I love how you write. :-)
I agree that if Fieri is banking on his visibility to help market his restaurant, then it is fair to review his place. While I am not a fan, his fans do need to know what they are getting for the prices. It's a bad feeling to have high hopes for a restaurant only to pay a lot for bad food. It's disrespectful to his fans.
Snickers almond bar used to be the mars bar. My absolute favorite.
somehow cones tasted fake to me
isn't everclear a kind of moonshine, e.g., grain alcohol?
I am keeping a log of all suggestions. Thanks
Thank you all!
is there a sub for the pudding mix to make it more homemade without uncooked eggs?
I make mine with lemon peel using a peeler and not including any pith. Makes straining much easier. Got my recipe from an Italian woman when visiting Amalfi.
Do you have an authentic cannoli recipe and if so would you share it?
I'm still looking for the definitive cannoli recipe...Mario? anyone?
Kenji, You rock! I hope you are really writing a book.
Oh, I'm so sorry Kenji
lemon also helps. Put it on a very low heat and be patient. good luck
Some people are actually well read about food and not taking our cue from TV personalities (while also not trained as chefs). I love food, love to read about technique and ingredients. I am not into food fads, which, I suppose means that I am not a foodie. I am also put off by chefs who take themselves too seriously or by those that eat their food. Chefs do need to remember that their job depends to a great degree on how much their food is enjoyed. That being said, there are people whose demands are just plain rude and over the top. I once asked for only part of a dessert ( the caramel cage that housed some fruit). Not a huge request. The diva chef reportedly had a fit. I didn't want to waste the fruit. I didn't return to the restaurant until they replaced him.
I forgot to add, oscar mayer bologna wrapped around a dill pickle. No i'm not pregnant