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where to buy honeycomb?

BOULETTE'S LARDER (next to Bouli Bar) sells natural, local honeycomb...... has for years.

Jun 09, 2014
cecig in San Francisco Bay Area

Nocino - green walnut liqueur

The green (june) walnuts I use are so juicy they splatter all over me and the area I am cutting them in so I think your point about the interaction of sugar is well taken and applicable to green walnuts as well.... at least worth exploring.

Oct 23, 2012
cecig in Spirits

Nocino - green walnut liqueur

July doesn't make a difference except in how hard the shell is, I have even done it when they were fully formed and had to be chopped with a large, very sharp cleaver (not fun and messy).
One thing that I noted in your method was that you use few walnuts. I have always used a lot - it is very dark within 2 or 3 days. Try increasing the amount of walnuts you use.

Oct 23, 2012
cecig in Spirits

Nocino - green walnut liqueur

I don't know about adding water, haven't ever done that and
wouldn't ever dilute the everclear as it is the preservative.
Time seems to take care of the bitterness, in my experience.
Patience being the most difficult ingredient- at least 1 year and
the longer you let it rest the better it gets..... you will be rewarded.
I use honey to sweeten as I am a beekeeper, very nice choice.

Aug 09, 2012
cecig in Spirits

"Push Bread" [moved from California board]

That's an interesting theory, I'll see what I can learn from the few remaining family ( if they know). She never did speak any English and died in the 1950s.
I don't think it involved cheese and I know it wasn't panettone or stuffed. I'll pursue some genealogy now and see what I can come up with in the process.

Mar 26, 2012
cecig in Home Cooking

"Push Bread" [moved from California board]

Thank you so much! I will do that. She was from Piemonte, a small village called Sale not far from Turin. Now it is called Castelnuovo Nigra. I appreciate your efforts very much and will let you know when I find the info.

Mar 23, 2012
cecig in Home Cooking

"Push Bread" [moved from California board]

No , it isn't sweet at all. This was a savory and very simple breakfast dish that was basically fried pieces of bread. Thank you so much for responding Todao! There is a Native American bread called push bread (wheel bread) that can be sweet.

Mar 23, 2012
cecig in Home Cooking

"Push Bread" [moved from California board]

My Italian gramma who emigrated to this country before 1900 used to make what she called "push bread" for us little kids, back in the 1950's. Now I can't find any reference to it anywhere much less a recipe. Anyone out there know of this breakfast food?

Mar 22, 2012
cecig in Home Cooking

kaffir lime leaves

I have always grown them - for over 20 years-with no problems as long as they get the iron all acid- loving citrus seem to require and are not exposed to extreme cold. Once a year they give the added gift of their fruit which has a lovely, richly flavored zest- nothing like ordinary limes.
They are not particularly subject to pests or diseases, either, in my experience.
This is a plant I use in soups and curries often and will never be without.
I am in the Delta about an hour east of SF.

Jul 24, 2011
cecig in San Francisco Bay Area

kaffir lime leaves

I saw them at Berkeley Bowl on Thursday last.

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Berkeley Bowl
2020 Oregon St, Berkeley, CA 94703

Jul 24, 2011
cecig in San Francisco Bay Area

Sunday brunch/lunch help

Boulette's Larder in the Ferry building on the embarcadero is great- I had an excellent fennel pollen roast pork there and the beignets were absolutely addicting

Jul 23, 2011
cecig in San Francisco Bay Area

Oldest Chinese Restaurant in Bay Area

Read "On Gold Mountain" by Lisa See, a direct descendent of chinese immigrants who came to work in brothels , etc. Sacramento during the gold rush- fascinating look into local history .

Jul 23, 2011
cecig in San Francisco Bay Area

Oldest Chinese Restaurant in Bay Area

.... and is in a wonderful old Delta Chinatown- don't miss the museum a couple of doors down from it too.
While you are in the area checkout Guisti's on Thornton road........ also a historic bar/restaurant though not chinese.

Jul 23, 2011
cecig in San Francisco Bay Area

Time to Harvest Fennel Pollen (Sonoma County)

They both grow all over out here in the Delta but are much too dissimilar to be confused- for starters fennel is yellow flowered and sweet smelling and thriving in the heat while hemlock is white flowered , stinks and coming to it's end in the heat. Hemlock (actually "water hemlock") is much more like wild carrot or Queen Anne's Lace.

Jul 23, 2011
cecig in San Francisco Bay Area

kaffir lime leaves

Berkeley Bowl in (of course!) Berkeley sells them in their produce dept. as well as lots of other fresh, unusual things you can't find easily.

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Berkeley Bowl
2020 Oregon St, Berkeley, CA 94703

Jul 23, 2011
cecig in San Francisco Bay Area

Nocino- Has anyone tried making walnut liquor?

yes- for the first time last week and also this week. I will put up one more batch tomorrow as there is an abundance of very nice green walnuts here this year and I want to try several different spice, etc. combinations with the walnuts.

Jul 23, 2011
cecig in Spirits

Local source for green walnuts?

We have them and, due to the cooler temperatures this year, they are still easy to cut through. We are out in the Delta on Sherman Island, but come in to the Ferry building every Thursday so I can bring them then if anyone needs green walnuts for Nocino.

Jul 22, 2011
cecig in San Francisco Bay Area

Nocino - green walnut liqueur

There are plenty here, now- contact me at: beepatch@gmail.com if you want green walnuts for Nocino

Jul 20, 2011
cecig in Spirits

Nocino - green walnut liqueur

A neighbor here in the Delta ( east SF bay area) has beautiful green walnuts- still soft and easily split..... probably due to cooler temps this year. I put up a large jar a week ago and another jug tonight.

Jul 19, 2011
cecig in Spirits