Thank you!

OK, on my way to the garden now...

Meatn3, could you share your pickling instructions? I'm pickling more than I have in the past, but I've never thought of rhubarb.

Rhubarb curd - how cool is that??

Good grief - I "miss" a lot. I cook for myself, so sometimes I eat it & sometimes, if it's really awful, I throw it out & have cereal for dinner. SO humbling.

Mamachef, what do you use for shortening? I just made with butter, 5 bananas, pecans. I baked in two pyrex loaf pans for about an hour. It's pretty classic.

I like them pickled. I use this recipe, although I cut the sugar back to 1/4 cup: http://food52.com/recipes/4164-pickle....

They make a fine risotto. I also make ramp butter, which I can freeze to extend the season. It's wonderful on steak later in the summer.

I haven't thought of Peg Bracken in about 20 years... This is in the oven now, in two pans. Thanks MamaChef!

I had the tasting menu at Rose Water on Saturday and thought it was outstanding. It was the second time I've done it, and the second time I've been wowed.

Thanks for the specific brand names and for the llink. Very helpful.

I wondered that.

Thanks. I'll try to find agar agar, although not for this dilemma. What makes it tricky?

You're totally right. Less fuss.

Enjoy!

This yogurt pudding http://www.epicurious.com/recipes/foo... is a favorite of mine, and I'd like to make it for vegetarian friends tomorrow. Can anyone suggest a sure substitute for the gelatin? I have fruit pectin on hand - would that work? Thanks in advance.

Some cookies for a cookie tray for my mother's 84th:
Sablés from a post of Buttertart's (BT, they are, as you said, "la bombe.") Gingersnaps http://www.simplyrecipes.com/recipes/gingersnap_cookies/
maybe Pain D'amande from this recipe: http://www.davidlebovitz.com/2009/04/...

Dad had seconds and mom had thirds - I couldn't ask for a better endorsement than that.

I'm going to try the walnut Mocha Torte tomorrow, in miniature, for my mother's 84th birthday. We're having a bigger event over the weekend, but I thought that actually on her birthday, a little cake would be nice.

The pudding may be the best thing I've made in a year.

I'm using this for salty oats, although I make them a little smaller now (1.34 ounces): http://chowhound.chow.com/topics/4068...

Thanks Goodhealth!

Hi Ashley. Wow. Very cool that you're on. I have a Le Marche question also. Years ago, at two separate bakeries - one in Ancona and one just South, I bought a flat bread, almost a thick cracker, filled with olive oil & sesame & sunflower seeds. It looked like it had been a really wet dough, cooked in a rectangular pan. The second place said it was called Pizza Seca. Maybe 3/4 inch thick, crunchy but not dry tasting (because of all the olive oil). I could see the sunflower seeds & taste the sesame. It looked like it was probably easy to make. I've been looking for a recipe ever since... If you have any guesses, I'd be grateful. I posted about it in 2007 here: http://chowhound.chow.com/topics/421751

It's baked - I think it formed while baking.

OK, the above Burnt Caramel Pudding is breathtakingly good. (It's also breathtakingly unhealthy, but I'm ignoring that.) My version has a darker, slightly tougher skin on top, that makes it a little unglamorous - if anyone can explain how to avoid that, I'd be grateful.

I just made this & it's cooling: http://food52.com/recipes/9628-burnt-.... Now I'm curious about other pudding / custards... Anyone have a recipe they're crazy about that they're willing to share? I'm up for any flavor.

Salty oat cookies for the plow guys. And burnt caramel pudding: http://food52.com/recipes/9628-burnt-... I've never made pudding. It's in the oven now - I'm very excited.

Cynsa's Vanilla Dreams: http://chowhound.chow.com/topics/7837...

Henrietta's Table Chocolate Bread Pudding with Cognac Caramelized Bananas. I haven't had the real thing for years, but when I lived in Cambridge, it was my second favorite after the Chocolate Bread Pudding at EAT (which, to my distress, went out of business about ten years ago without sharing the recipe with me.) The version I made tonight is good but sweet. I don't know if my tastes have changed or if it's the chocolate I used...

I think the original recipe calls for 1/2 teaspoon of sugar: http://www.cooksillustrated.com/recip...

I stir the water, oil & (fresh) rosemary into the dry ingredients (which include a teaspoon of kosher salt), and mix until a smooth dough forms. I flatten it very thinly onto cookie sheets, sprinkle with some coarse sea salt, and pat the salt down so it sticks.

Jules, sweet article. Thanks for the link. Splatgirl, you've changed my world. Big grin.