I was wondering if anyone was familiar with a bakery/patisserie over in London called Apostrophe? They have an apricot & raisin sourdough loaf (dark in color) that I think might be organic/or maybe wheat free? I'm not sure. Anyone have a recipe for it or something similar?
Going next month with family to Venice. Any recommendations for really good places to eat at that are the most expensive or fanciest. I'm looking for really good food, preferably not fried though. I know there's a lot of discussion out there on this on which places are actually worth going to and which are just tourist traps or overrated. Thanks in advance!
P.S. Also, spending time in London and Amsterdam (we're going on this tour: http://www.affordabletours.com/search/it/?t=HB#w) so if there are suggestion for those places or any of the others too that'd be great too. Thanks again.
@ shell0724: I have to disgree about Dale. I think that he didn't "only try to rescue a meal that was doomed." He just tried to put his hand in a little bit of everything and I think that instead it appeared that this was his reasoning behind getting into so many different things was that to use that excuse that he did so much so the judges would keep him around. Nothing he did was great. He did a lot of things mediocore. Like its been said before, I think its worse to do a bunch of things at a so-so level than a few at a great level. I think that's why Spike was saved (by the chilean sea bass). I can't disagree with the choice to eliminate Nikki at all but I think that Dale is real close to the chopping block and has become exactly what Spike called him....to put it politely.
My guess about the whole $10 thing was that the chefs were provided other "staples" a la the Top chef pantry in order to be able to overcome it. Not that something like this would ever get mentioned though on the show
Personally, I wouldn't mind a sweet chocolate or fruit bread pudding for something more brunchish but for earlier you could try a egg quiche w/vegetables like asparagus, mushrooms, or zucchini
I think it'd be Jon Stewart as well. Something like a huge breakfast or a 11 course dinner
i would definitely grow tomatoes, hot peppers, zucchini, and carrots
Ooohh...that's easy.... Godiva's rasberry filled chocolates, glass of champagne (okay, two glasses) and a long hot bath. Heaven.
over medium between two slices of heavily buttered cinnamon raisin bread and a couple of strips of crisply cooked bacon. lots of hot sweet milky coffee to wash it down.
or shirred in salsa with a heavy gooey blanket of melted swiss cheese on top.
but i never, ever eat them that way anymore... now it's hard boiled, or scrambled in a tiny bit of olive oil and garlic with dry toast. accompanied by unsweetened tea with low fat milk.
dang.
sigh...
I like eggs in omelets, scrambles, and souffles, and hard-boiled.
About 4 times a year I'll really want poached eggs, but the rest of the time the liquid yolk tastes too eggy (haha, no kidding!). It's just the usual sulfurous, metallic egg-taste that lets me know I'm eating something full of iron and vitamin A, but it's too strong if the yolk isn't set.
not runny. that's my main criteria. the texture of wobbly egg whites makes me gag.
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