The ideal brulee has evolved into something
with a glassy topping. I seem to recall that
back in olden days the crust wasn't so thick
or so hard.
I've not had it but only a few time, and those being probably only in
I've been tracking the dish for nearly 50 years. My
relatively good taste memory doesn't hurt.
the last 15 years or so. It wasn't anything that my mother made, I had
We would have suspected not!
in the college dining hall or in the first time we lived in NC. I do
know there are times I saw it on a menu but if there was something with chocolate also on the menu, guess which I'd go for. (G)
One could have the best of both worlds with a
chocolate custard.
They have paid professionals to sort out
that sort of thing.
So we either consult the professionals or wing it on our own, hoping
we > get it right.
If we happen to be sufficiently Jewish.
Or have studied enough about it. I know basics but not nit picky
details.
Judaism tends to rely on the professionals.
Hard to say. If I become less mobile, I
might long for such, but that's not
happening yet or I hope in the near future.
Just have to wait and see what happens in years to come.
I'm not sticking around and waiting, thank you.
Chocolate is very versatile. It even
goes with chicken.
As mole, yes. A dark chocolate there, which is even better.
I can't imagine a situation where milk choc would
be better for anything!
Agreed!
I had to downgrade myself to sit with Bonnie
a couple days ago (United had upgraded me and
not her, without telling me) and so spent several
hours looking at Best Thing I Ever Ate on Food
Network. Somebody was raving about some chocolate
preparation that had three different kinds, milk,
dark, and bittersweet. I thought, why bother with
the milk?
Sounds about what what it is right now. They're saying mid 30s again
on > Thursday.
40F is compatible with life, though it
doesn't seem so sometimes.
I know; I'd rather have it somewhat (about 30 degrees?) warmer.
Now, on my first day back in Boston (here for
half a week) it's 62; tomorrow's high is forecast
at 37, though.
It was just happenstance that I was in town
for this one.
And had something relatively suitable to wear.
I was told that I had to show up, as it
was an important occasion.
So you did, and it was.
Some of my friends have seen a less-public
side of me and have the impression that I
like chicken; it's true I am a decent chicken
cook, but that's not always voluntary.
Just not that much of a chicken eater, especially in public places. (G)
I tolerate the stuff well, especially if it's
dark meat and if it's either fried or I make it.
In larger gatherings, chicken is often a time
saver and goes over well. But seldom will I find
a chicken that makes me say OMG, that's good.
Refrito o Sofrito
categories: Panama, ingredients, vegetable
yield: 1 batch
1/2 c diced tomatoes
1 md onion, finely chopped
1 md pepper, finely chopped
1/4 ts black pepper
1 ts salt
2 cloves garlic
3 Tb canola or olive oil
2 ts vinegar (optional)
Mash the garlic with salt and pepper
Saute the onion, pepper and garlic mixture in
the oil; add the tomato and let boil for 1 min.
Add the vinegar and return to a boil
Use as main base for cooking meats, grains or
for soups.
anitasrecipesfromallaround.blogspot.com
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