Comments for The Gourmet Senses Blog http://gourmetsenses.net/blog The Complete Food Experience - Sights, Textures, Sounds, Smells, and Tastes Sat, 04 Dec 2010 16:39:04 -0800 http://wordpress.org/?v=2.8.4 hourly 1 Comment on Winter White Truffle Dinner 2010 by turbo7 http://gourmetsenses.net/blog/2010/01/16/whitetruffles/comment-page-1/#comment-48 turbo7 Sat, 04 Dec 2010 16:39:04 +0000 http://gourmetsenses.net/blog/?p=1017#comment-48 This looks like a wonderful experience. I do an annual Christmas dinner for close friends and year seven will have an Italian theme. Would you mind sharing your lobster pappardelle recipe? It looks similar to a dish I had last year at Restaurante William in Maranello Modena Italy. Thanks! This looks like a wonderful experience. I do an annual Christmas dinner for close friends and year seven will have an Italian theme. Would you mind sharing your lobster pappardelle recipe? It looks similar to a dish I had last year at Restaurante William in Maranello Modena Italy. Thanks!

]]> Comment on Moroccan Sensations – Part 3… by cecilia http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/comment-page-1/#comment-36 cecilia Sat, 05 Sep 2009 17:05:57 +0000 http://gourmetsenses.net/blog/?p=969#comment-36 Another question regarding smen. To make it at home, start with some sweet butter (I use raw butter), leave it out in room temperature. When it's soft enough, mix in a generous amount of salt. I don't have an exact recipe, but I typically add about 1/4 cup of salt to 1 cup of butter. That sounds like a lot, but it's only because smen is used sparingly. Keep the salted butter covered in room temperature for at least 48 hours, discarding of the liquid on top from time to time. When it smells a little like cheese, it's ready. You can keep it in a sealed container in the refrigerator for up to a few months. Liquid might continue to accumulate on top of the butter, which can be discarded periodically. Hope this helps! Another question regarding smen. To make it at home, start with some sweet butter (I use raw butter), leave it out in room temperature. When it’s soft enough, mix in a generous amount of salt. I don’t have an exact recipe, but I typically add about 1/4 cup of salt to 1 cup of butter. That sounds like a lot, but it’s only because smen is used sparingly. Keep the salted butter covered in room temperature for at least 48 hours, discarding of the liquid on top from time to time. When it smells a little like cheese, it’s ready. You can keep it in a sealed container in the refrigerator for up to a few months. Liquid might continue to accumulate on top of the butter, which can be discarded periodically. Hope this helps!

]]> Comment on Moroccan Sensations – Part 3… by cecilia http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/comment-page-1/#comment-35 cecilia Wed, 02 Sep 2009 04:28:39 +0000 http://gourmetsenses.net/blog/?p=969#comment-35 There was a question about where to find chaariya (broken vermicelli). Unfortunately I haven't been able to locate it in the United States yet. I just use angel hair pasta or thin spaghetti, and break it into 1-inch pieces. If you have seen the broken version in the store, please let us know here. There was a question about where to find chaariya (broken vermicelli). Unfortunately I haven’t been able to locate it in the United States yet. I just use angel hair pasta or thin spaghetti, and break it into 1-inch pieces. If you have seen the broken version in the store, please let us know here.

]]> Comment on A Barcelona Culinary Review… by alpinelight http://gourmetsenses.net/blog/2009/08/15/a-barcelona-culinary-review/comment-page-1/#comment-34 alpinelight Tue, 01 Sep 2009 16:06:00 +0000 http://gourmetsenses.net/blog/?p=911#comment-34 Nice pics. I visited Barcelona a long time ago... my parents were living there and I loved the food in all the little neighborhood spots. BTW have you eaten at Contigo, in Noe Valley? A little bit of the same flavor right here in SF. Nice pics. I visited Barcelona a long time ago… my parents were living there and I loved the food in all the little neighborhood spots.

BTW have you eaten at Contigo, in Noe Valley? A little bit of the same flavor right here in SF.

]]> Comment on Moroccan Sensations – Part 3… by moe40 http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/comment-page-1/#comment-33 moe40 Tue, 01 Sep 2009 04:21:30 +0000 http://gourmetsenses.net/blog/?p=969#comment-33 I can taste it from here, Yummy I can taste it from here, Yummy

]]> Comment on Moroccan Sensations – Part 2… by dmayfiel http://gourmetsenses.net/blog/2009/07/06/moroccan-sensations-part-2/comment-page-1/#comment-32 dmayfiel Tue, 01 Sep 2009 03:21:19 +0000 http://gourmetsenses.net/blog/?p=812#comment-32 OK, my mouth is watering. This is an amazing website Ce! Put me in for an order on the spice and let me know what I owe ya! Hugs, Deb M. OK, my mouth is watering. This is an amazing website Ce! Put me in for an order on the spice and let me know what I owe ya! Hugs, Deb M.

]]> Comment on A Barcelona Culinary Review… by cecilia http://gourmetsenses.net/blog/2009/08/15/a-barcelona-culinary-review/comment-page-1/#comment-31 cecilia Tue, 18 Aug 2009 04:49:10 +0000 http://gourmetsenses.net/blog/?p=911#comment-31 Hi Justin, I looked it up and those are called angulas in Spain. They're baby eels believe it or not. Did you like them in Seattle? Thanks for the comment! Your support will help keep me going... Hi Justin, I looked it up and those are called angulas in Spain. They’re baby eels believe it or not. Did you like them in Seattle?

Thanks for the comment! Your support will help keep me going…

]]> Comment on A Barcelona Culinary Review… by jwilly http://gourmetsenses.net/blog/2009/08/15/a-barcelona-culinary-review/comment-page-1/#comment-30 jwilly Mon, 17 Aug 2009 05:17:18 +0000 http://gourmetsenses.net/blog/?p=911#comment-30 bee teee dub, great photos! keep up the good work! bee teee dub, great photos! keep up the good work!

]]> Comment on A Barcelona Culinary Review… by jwilly http://gourmetsenses.net/blog/2009/08/15/a-barcelona-culinary-review/comment-page-1/#comment-29 jwilly Mon, 17 Aug 2009 05:15:40 +0000 http://gourmetsenses.net/blog/?p=911#comment-29 wow, looks really amazing! barcelona is definitely on my list, and not just cause of the vicky christina barcelona daydreams I have... In the foreground of the first shot there's a bruschetta that looks like it has Hake fish on it? If so I just had some of that the other evening at Harvest Vine in Seattle. Must just be in season, well its also a spanish food place too, im sure that helps. Have a safe and fun trip! http://www.flickr.com/photos/jwillys/3828901996/ ciao, justin wow, looks really amazing! barcelona is definitely on my list, and not just cause of the vicky christina barcelona daydreams I have… In the foreground of the first shot there’s a bruschetta that looks like it has Hake fish on it? If so I just had some of that the other evening at Harvest Vine in Seattle. Must just be in season, well its also a spanish food place too, im sure that helps. Have a safe and fun trip!

http://www.flickr.com/photos/jwillys/3828901996/

ciao,
justin

]]> Comment on The Maize Craze… by cecilia http://gourmetsenses.net/blog/2009/07/21/the-maize-craze/comment-page-1/#comment-28 cecilia Wed, 22 Jul 2009 23:08:06 +0000 http://gourmetsenses.net/blog/?p=842#comment-28 DHK, I'd say come to the Gourmet Senses store and I'll hook you up since I'm well-stocked with the smoky and sweet pimentón for my upcoming cooking classes. But if you need it right away, I heard that some Whole Foods do carry them. If you just can't find it, regular paprika might work but you'll be missing that subtle smoky flavor that you can't manufacture at home. Let me know what you end up doing. DHK, I’d say come to the Gourmet Senses store and I’ll hook you up since I’m well-stocked with the smoky and sweet pimentón for my upcoming cooking classes. But if you need it right away, I heard that some Whole Foods do carry them. If you just can’t find it, regular paprika might work but you’ll be missing that subtle smoky flavor that you can’t manufacture at home. Let me know what you end up doing.

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