« Weekend Herb Blogging #367: il riepilogo / the roundup | Main | fagioli gratinati / bean gratin »

January 24, 2013

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

martissima

felicissima di ricevere questo post interessantissimo sulla vaniglia che mi son bevuta in un “sorso“ adesso vado a curiosare nei link, e adesso alla maniera della Brii ……. bacissimo ^___^

Simona Carini

Grazie Martissima. Mi fa piacere che il post ti sia piaciuto :)

tami

I have never heard of vanilla Fleur de sel, but I will try it now. It's a very creative idea for foods that bridge the sweet and savory boundaries, like your breakfast bread pudding. Brilliant Simona!
Do you want my whole wheat honey challah recipe? I think it would be great in your budino with dried berries!

Simona Carini

Give it a try, Tami. I saw it the first time a few years ago at the SF Fancy Food Show and as soon as I got home, I prepared a little jar of it. I would love your recipe for whole wheat honey challah. I add some whole wheat flour to the recipe I have been using (from Peter Reinhart). I tried a WW recipe once from another source and was not particularly impressed, so I am very interested in yours. I belong to a grain CSA, so I get freshly milled whole wheat flour almost every month.

Paz

I think it's great to be able to make your own vanilla. I still have mine and now I don't have to worry about buying those expensive little bottles anymore. Yay! :-)

Simona Carini

Ciao Paz. I remember that you also make your own. Vanilla extract of good quality is indeed expensive. I am eager to see how mine comes out.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy

Novel Food

  • Novel foodJoin the 42nd edition of Novel Food, the literary/culinary event. Submit your post to me by end of Sunday July 4. Details here.
Get new posts via email
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook