tag:blogger.com,1999:blog-5732224038883472327.post1114112525966070536..comments2024-02-21T16:16:29.947-08:00Comments on Zoomie Station: Classical GasZoomiehttp://www.blogger.com/profile/16474153316588551039noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5732224038883472327.post-51362855237224549652010-05-31T06:18:38.981-07:002010-05-31T06:18:38.981-07:00Ms Mouse, yes, and one's fingernails looks lik...Ms Mouse, yes, and one's fingernails looks like a butcher's.Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-85152259888487659162010-05-30T20:06:33.225-07:002010-05-30T20:06:33.225-07:00Zoomie, I don't pit because (a) I'm lazy, ...Zoomie, I don't pit because (a) I'm lazy, (b) I like to live dangerously (a bit) and (c) pitting cherries makes one's kitchen look a little like a slaughterhouse!Ms Brown Mousehttps://www.blogger.com/profile/06128283343279442537noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-48415519058104541512010-05-29T06:16:29.778-07:002010-05-29T06:16:29.778-07:00Greg, and easy to make, too - try it!
KatieZ, I d...Greg, and easy to make, too - try it!<br /><br />KatieZ, I did not know that and now I simply must try one to see. It makes sense that the flavor of the stones would be like almond - no wonder several other recipes ask for almond extract when they remove the pits.<br /><br />Louis, I'm going to try it with the pits left in - just too intrigued not to!<br /><br />Cookiecrumb, he'd only forget once. But that might mean an expensive trip to the dentist...<br /><br />Ms Mouse, I pitted but plan to try a pits-in version before cherry season is over.Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-64515994908713929102010-05-29T01:05:54.093-07:002010-05-29T01:05:54.093-07:00Do you pit or risk your teeth?Do you pit or risk your teeth?Ms Brown Mousehttps://www.blogger.com/profile/06128283343279442537noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-19558843327659502652010-05-28T11:44:47.511-07:002010-05-28T11:44:47.511-07:00Brava! I'm really tickled that you tinkered wi...Brava! I'm really tickled that you tinkered with the vanilla amount, and that you liked the results.<br />Aren't you pleased with your cherry authenticity?<br /><br />(Cranky won't let me leave in the pits when I use green gage plums from our tree; says he'll "forget.")cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-43675066748434158282010-05-28T09:57:01.998-07:002010-05-28T09:57:01.998-07:00YES! The cherry clafouti is THE classic, and Katie...YES! The cherry clafouti is THE classic, and Katiez is correct, the true French clafouti is made with unpitted black cherries.<br /><br />Here is «Louis'» post about <a href="http://louisrecettes.blogspot.com/2006/06/recette-clafoutis-aux-cerises.html" rel="nofollow">Clafouti</a> on his late (and unfortunately now bug-ridden) <i>recette</i> blog. (Don't worry - the bugs won't bite!)Louis la Vachehttps://www.blogger.com/profile/09039777863022193315noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-28759985809522840902010-05-28T08:30:58.197-07:002010-05-28T08:30:58.197-07:00I used to make peach, necterine and plum clafouti ...I used to make peach, necterine and plum clafouti at our last house - we had the trees.....<br />Did you know that a proper French cherry clafouti (which is the only kind they make, I think) leaves the pits in the cherries? They say is add more flavor.... And you just have to mind the pits when you eat it.Katie Zellerhttps://www.blogger.com/profile/17498599461583826030noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-622513135462979152010-05-28T07:56:14.045-07:002010-05-28T07:56:14.045-07:00That looks so good!That looks so good!Greghttps://www.blogger.com/profile/08255032914854206547noreply@blogger.com