Monthly Archives: October 2007

Let me be the first to say that how saddened I am by Bob's dementia. I had heard rumors to the fact but this is really the first time that I have seen how complete it is. Bob, we are … Continue reading →

So George completely agrees with me, as usual. This is comforting. Like I said, lactobacillus (yogurt bugs) are added to the cream prior to churning. Since the dictionary (I looked) defines yoghurt as fermented milk, I fail to understand George's … Continue reading →

Oh Bob!! I don't even know where to begin on this one. Your best option is to take a short course in food microbiology, or better yet just stick to food deep fried in some industrial strength non-microbially reactive petroleum … Continue reading →

Bob, Well, there you are!  There really is "vintage" butter and of course you would know that.  How could I have thought otherwise?  But this is interesting to hear. Butter chez moi includes: Plugras (at least "European-style butter, fairly inexpensive at … Continue reading →

I believe you may have hit on the perfect Christmas gift for me: *The biggest selling French premium in the US is the one with rock salt crystals in it.* Sounds absolutely divine! or divoon! JuJu On 10/12/07, Bob Morgen … Continue reading →

I am a relatively adventurous cook – have been for years. Lived in CA from 1971 to 1989 so developed some less-than Southern-belle-ish habits (LOL) during those years. Living in New Orleans area from 1990 to 2005, I reinvented some … Continue reading →

Sharon's legendary experiments in butter ageing aside, there is something to ageing butter. Premium butters are fermented for a few days before churning to give them more of a tangy/buttery flavor. Cheaper butters have a bit of yogurt bacteria added … Continue reading →

Was 1996 a good year? (for butter). Gee, didn't know it was vintage. Is it AOC too? I've got lots of butter at my place and you're all welcome to it, but it's pretty recent, so may not have that … Continue reading →

What makes a soup a chowder? You aren't going to like this but the answer is chunks and fat. Cream usually. Chowder is a rich fish soup. Manhattan clam chowder is really soup. The white stuff is chowder. Chowder is … Continue reading →

11 Oct. We are now out of the outer banks and in the dismal swamp. Its real name. Heading to Barco. The only place we found to stay for 90 plus miles is a B&B in Barco. Again a bit … Continue reading →