Comments for Formaggio Kitchen's Cheese Blog http://blog.formaggiokitchen.com A blog about cheese, farms, food and friends. Thu, 16 May 2013 22:45:55 +0000 hourly 1 http://wordpress.com/ Comment on Liège Waffles: Starring Belgian Pearl Sugar by alyssapersinger http://blog.formaggiokitchen.com/2013/04/03/liege-waffles-starring-belgian-pearl-sugar/#comment-4381 Thu, 16 May 2013 22:45:55 +0000 http://blog.formaggiokitchen.com/?p=7452#comment-4381 Thanks Joy! I am definitely going to try that out! :)

]]> Comment on Poilâne Bread: Classic, Delicious and Absolutely Parisian by formaggiokitchen http://blog.formaggiokitchen.com/2013/03/29/poilane-bread-classic-delicious-and-absolutely-parisian/#comment-4380 Thu, 16 May 2013 17:51:07 +0000 http://blog.formaggiokitchen.com/?p=7405#comment-4380 Hi Karen,

We ship out bread the same day we get it (Thursdays). It is shipped overnight so customers get it on Friday. You can buy it online on our site: http://www.formaggiokitchen.com/shop/product_info.php?products_id=1832

]]> Comment on Liège Waffles: Starring Belgian Pearl Sugar by Joy http://blog.formaggiokitchen.com/2013/04/03/liege-waffles-starring-belgian-pearl-sugar/#comment-4370 Mon, 13 May 2013 13:43:05 +0000 http://blog.formaggiokitchen.com/?p=7452#comment-4370 Alyssa, the best way I’ve found to clean the waffle iron is to heat to the temp you’d cook a waffle. add a little soap and water and use a natural bristle brush to scrub out the sugar. Rinse and repeat the process 2 to 3 times and the iron will be as new. If you use an electric waffler, make sure not to get the water into the electrical portion of the machine and only on the waffle plates.

Thanks for the recipe!

]]> Comment on Poilâne Bread: Classic, Delicious and Absolutely Parisian by karen braun http://blog.formaggiokitchen.com/2013/03/29/poilane-bread-classic-delicious-and-absolutely-parisian/#comment-4368 Sun, 12 May 2013 21:36:29 +0000 http://blog.formaggiokitchen.com/?p=7405#comment-4368 I would like to try this bread, but I live in Riverview Michigan and do not know how to order on line.

]]> Comment on Discovering Castelmagno: One of My Most Memorable Trips by formaggiokitchen http://blog.formaggiokitchen.com/2013/05/01/discovering-castelmagno-one-of-my-most-memorable-trips/#comment-4357 Wed, 08 May 2013 13:31:13 +0000 http://blog.formaggiokitchen.com/?p=6396#comment-4357 Glad you enjoyed it Carl! Stay tuned, as Ihsan has also shared a recipe with us for the gnocchi mentioned in his Castelmagno post. Coming soon…

]]> Comment on Liège Waffles: Starring Belgian Pearl Sugar by formaggiokitchen http://blog.formaggiokitchen.com/2013/04/03/liege-waffles-starring-belgian-pearl-sugar/#comment-4356 Wed, 08 May 2013 13:29:47 +0000 http://blog.formaggiokitchen.com/?p=7452#comment-4356 Indeed the waffles are delicious – we’re glad you think so too! Here’s the variety we use: Belgian Pearl Sugar.

]]> Comment on Liège Waffles: Starring Belgian Pearl Sugar by Veronica http://blog.formaggiokitchen.com/2013/04/03/liege-waffles-starring-belgian-pearl-sugar/#comment-4351 Sun, 05 May 2013 00:39:30 +0000 http://blog.formaggiokitchen.com/?p=7452#comment-4351 I have tried those Liege waffles, they are incredible and I have find the real Belgian Pearl Sugar online http://www.belgianpearlsugar.com :)

]]> Comment on Discovering Castelmagno: One of My Most Memorable Trips by wedgeintheround http://blog.formaggiokitchen.com/2013/05/01/discovering-castelmagno-one-of-my-most-memorable-trips/#comment-4345 Thu, 02 May 2013 21:10:17 +0000 http://blog.formaggiokitchen.com/?p=6396#comment-4345 Reblogged this on Wedge in the Round and commented:
Must go!

]]> Comment on Discovering Castelmagno: One of My Most Memorable Trips by Carl http://blog.formaggiokitchen.com/2013/05/01/discovering-castelmagno-one-of-my-most-memorable-trips/#comment-4340 Wed, 01 May 2013 21:53:06 +0000 http://blog.formaggiokitchen.com/?p=6396#comment-4340 Wow. Twenty years ago and you describe the experience as if it happened last week. Not just sights and sounds, but scents and tastes. I can only imagine how fantastic it was to experience the first time!
I enjoyed this, Ihsan. Keep them coming!

]]> Comment on Balsamico Tradizionale: True Balsamic Vinegar by Maribel Agullo http://blog.formaggiokitchen.com/2012/08/30/balsamico-tradizionale-true-balsamic-vinegar/#comment-4313 Fri, 26 Apr 2013 15:21:00 +0000 http://blog.formaggiokitchen.com/?p=6392#comment-4313 @Jovina: in a nutshell “real” balsamic vinegar becomes thick and brown NATURALLY by aging slowly in wooden barrels at least 12 years (in the case of the Modena version). Most balsamic vinegars sold around are made thick with caramel or syrup and made dark with coloring and contain wine vinegar (!!) while the “traditional” (read “real”) does not.

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