Posts by siduri

My favorite food movie is Babette's Feast.  As a person who's lived the majority of her life in a foreign country, i could really identify with her need to assert her real identity and show people what cooking can be.  It may...

Yeah, Chris, in italy during the war they had no coffee at all and only used chicory.  But the one i'm talking about is not curly endive, which we call escarole, but is a thin, thready, very dark green weed.  It's not too...

It comes from the word for king, a kingly herb.  In the middle ages it was thought to cure practically anything.  And they would sprinkle the leaves on the rushes (dry reeds spread on the floors where there were no tiles) to...

Hi again Young chaos, I find that Italian recipes are rarely precise and often don;t explain the technique.  It's assumed you know already.  I once gave a recipe to an italian friend and he laughed because i gave the pan...

Both those sound very nice, Koukou.  I make turnovers with olive oil crust, and chard or endive (italian curly) or escarole, gaeta olives, anchovies, garlic and baked, but these little fried turnovers sound great.  thanks

Quote: Originally Posted by emmbai90  mmm... i love butter cream icing :P for sure you don't need to put much of that on as it's very creamy and sweet but most places use very cheap frosting these days so i think if...

Definitely you need enough butter for the flour, or of course, the whole thing will just be crumbs in the pan and won't bubble or cook, but just burn as clumps of slightly greasy flour  -  If you do equal parts by volume of...

Quote: Originally Posted by French Fries  As a kid we used to make salad with raw chicory. As you can imagine as a kid I wasn't a fan of the bitter taste of the leaves, so they used some bacon to make it more...

I could have sworn i answered this but i must have turned page before it posted.  Anyway, i agree, you need much more heat, so the sides cook, the top rises, and the cake gets dense.,    Also i just noticed you;re in...

I've developed a taste for chicory, which is used a lot here.  If you don;t know it, you probably have it invading your lawn along with the dandelion.  Here; it's cultivated as well as scrounged (there must be another word,...