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Old 05-16-2006, 04:32 PM   #31
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Quote:
Originally Posted by mudbug
RDG, they sell panettone here at Christmas time. I will have to look carefully to see if I can find one made in Milano to know that I am getting the right one!
Really you can find it???? I was sure not.....
You will probably find two types: one low (as the picture) and one higher. The real correct one is the low one, but also the others are good the same..... . If you have one just a bit too old and dry, grill a slice, add some Grand Marnier and cover with ....how do you call "crema pasticcera"? The yellow cream of eggs.... Sluuurp....
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Old 05-16-2006, 04:35 PM   #32
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RDG, you can find imported panettone in virtually every Italian market during the holiday season in the USA these days. Whether or not they are all from Milano I do not know.
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Old 05-16-2006, 04:37 PM   #33
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I do not know about crema pasticcera, but I do know about Grand Marnier. That is HH's (mi esposa, is that correct in Italian?) favorite liquer. I think the last one I saw at Christmastime was made in Brazil, but that cannot be the authentic version.
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Old 05-16-2006, 04:48 PM   #34
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Crema pasticcera...may it be "custard"? Sorry.....
and...."esposa" is spanish : in italian, "sposa" or "moglie" .
The original Gran Marnier is by France.
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Old 05-16-2006, 04:50 PM   #35
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Quote:
Originally Posted by ironchef
RDG, you can find imported panettone in virtually every Italian market during the holiday season in the USA these days. Whether or not they are all from Milano I do not know.
TY, Ironchef, I hadn't thought to Italian markets, and, in every way, I was sure that it was diffused only in Europe. I don't know why......
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Old 05-16-2006, 04:57 PM   #36
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RDG, grazie for the Italian language lesson.

If you ever travel to the U.S. you would soon find that there are many, many lovers of Italian cuisine and many shops that try to cater to those tastes. But alas, we are sometimes only poor imitators of the "real" thing. This does not mean that the dishes created here are poorly conceived - just not the same as you enjoy.
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Old 05-16-2006, 05:13 PM   #37
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I am from Rhode Island but now living in Utah for a while but in Rhode Island we have coffee syrup. It has 15% less caffine than coffee and we just mix the syrup with milk. I used to like to make a vanailla ice cream, milk and coffee syrup shake all of the time. Also we had coffee ice cream but I don't know if that is just from RI but I havn't found any in Utah yet.
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Old 05-16-2006, 05:17 PM   #38
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From what I've heard, Utah is the Jello capital of the world, although I've never understood why.
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Old 05-16-2006, 06:22 PM   #39
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Originally Posted by jkath
What exactly is a Clootie dumpling? Such a cute name for food!
It's a sort of cake (dumpling) boiled in a muslin cloth (cloot in Auld Scots) hence, clootie dumpling!
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Old 05-16-2006, 06:28 PM   #40
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Quote:
Originally Posted by katluvscake
I am from Rhode Island but now living in Utah for a while but in Rhode Island we have coffee syrup. It has 15% less caffine than coffee and we just mix the syrup with milk. I used to like to make a vanailla ice cream, milk and coffee syrup shake all of the time. Also we had coffee ice cream but I don't know if that is just from RI but I havn't found any in Utah yet.
Kat! My mother in law & her sis came out here from RI, and say that's the one thing they miss!

RDG: Here's my favorite Italian market: http://www.claros.com/
They have 6 shops, fortunately 1 is quite close to me
I love going there and buying cheeses (42 varieties!), and various italian goodies. My husband worked there when he was a teenager. Apparently they hired him for his Italian last name.
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