Comments on: clafouti and an open apology to eric ripert http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/ Tue, 31 Jan 2012 16:51:53 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: cook eat FRET - not feeding/feeding http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-5168 cook eat FRET - not feeding/feeding Fri, 19 Sep 2008 17:00:01 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-5168 [...] oregano and panelleavec (!), blackbird and charlie trotter'stoasted farro, fennel and orange saladclafouti and an open apology to eric ripertarchives Select Month September 2008  (6) August 2008  (8) July 2008  (5) June [...] [...] oregano and panelleavec (!), blackbird and charlie trotter’stoasted farro, fennel and orange saladclafouti and an open apology to eric ripertarchives Select Month September 2008  (6) August 2008  (8) July 2008  (5) June [...]

]]> By: Julia http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4997 Julia Fri, 05 Sep 2008 14:29:43 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4997 I know I'm late jumping into this thread, but... if you buy "ultra-pasteurized" cream, it will last for a month. But if you buy regular ole homogenized, pasteurized milk or cream, it won't. Some dairies also add extra preservatives to increase shelf life. I know I’m late jumping into this thread, but… if you buy “ultra-pasteurized” cream, it will last for a month. But if you buy regular ole homogenized, pasteurized milk or cream, it won’t. Some dairies also add extra preservatives to increase shelf life.

]]> By: democ0mmie http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4716 democ0mmie Sun, 24 Aug 2008 10:50:30 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4716 Heavy cream can last for a long, long time if kept in a pretty cold reefer. If you want any dairy to last, keep it out of the door storage spaces. I wouldn't recommend doing it, but I once brought a 1/2 gallon of 2% into the house, after it had sat for hours in the car (it was prolly 70 degrees in the car) and put it in the fridge. I drank it, it tasted fine, it kept for the normal amount of time (until it was gone). I think that is because it was pasteurized and had not been opened. BTW, with heavy cream, whether it will keep a long time isn't usually a worry in my house. Heavy cream can last for a long, long time if kept in a pretty cold reefer. If you want any dairy to last, keep it out of the door storage spaces.

I wouldn’t recommend doing it, but I once brought a 1/2 gallon of 2% into the house, after it had sat for hours in the car (it was prolly 70 degrees in the car) and put it in the fridge. I drank it, it tasted fine, it kept for the normal amount of time (until it was gone). I think that is because it was pasteurized and had not been opened.

BTW, with heavy cream, whether it will keep a long time isn’t usually a worry in my house.

]]> By: We Are Never Full http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4711 We Are Never Full Sat, 23 Aug 2008 19:34:08 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4711 it takes a real woman to admit her mistakes - to eric ripert. it takes a real woman to admit her mistakes – to eric ripert.

]]> By: Laura http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4678 Laura Fri, 22 Aug 2008 21:16:36 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4678 Shake it! My grandad used to make skim milk (which, don't ask me why someone would drink that stuff...) last weeks and weeks just by giving it a shake whenever he got into the fridge. Of course, that would mean I'd shake my milk approximately 75 times a day. I'M JUST MAKING SURE EVERYTHING'S STILL IN THERE. GOSH. DON'T JUDGE ME. ...anyway, it works. ;) Shake it! My grandad used to make skim milk (which, don’t ask me why someone would drink that stuff…) last weeks and weeks just by giving it a shake whenever he got into the fridge. Of course, that would mean I’d shake my milk approximately 75 times a day. I’M JUST MAKING SURE EVERYTHING’S STILL IN THERE. GOSH. DON’T JUDGE ME.

…anyway, it works.

;)

]]> By: claudia http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4668 claudia Fri, 22 Aug 2008 14:22:49 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4668 i think the higher the fat, the longer it lasts. and yes, the screw caps do seem to work better - i agree. and i've noticed the organic brands - even the milks, last longer than the regular supermarket brand counterparts. so 1/2 and 1/2 may last twice as long as milk but half as long as full cream. and i am totally making this up... cause i have no real idea... i think the higher the fat, the longer it lasts. and yes, the screw caps do seem to work better – i agree. and i’ve noticed the organic brands – even the milks, last longer than the regular supermarket brand counterparts.

so 1/2 and 1/2 may last twice as long as milk but half as long as full cream.

and i am totally making this up… cause i have no real idea…

]]> By: Jack http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4664 Jack Fri, 22 Aug 2008 14:06:01 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4664 Brittany, the cream must have picked up some spores or something. If you compare the length of the expiration dates, you will notice that cream has a longer freshness window than other dairy products. The cartons with a plastic screw-caps seem to last longer for me. Most bacteria don’t like the high fat, but some of the bugs that do can get funky. Occasionally I make crème fraiche, and have been forced to abort a couple of times when something besides the buttermilk culture found its way into the batch.

]]> By: Donald http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4658 Donald Fri, 22 Aug 2008 08:37:35 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4658 Boy! This post, and the subsequent comment thread, is so what one wants in a post. Claudia, I know you know better. There is no sustitute for fat and the joy it brings. It looks really really good though. Boy! This post, and the subsequent comment thread, is so what one wants in a post.

Claudia, I know you know better. There is no sustitute for fat and the joy it brings.

It looks really really good though.

]]> By: Brittany http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4642 Brittany Thu, 21 Aug 2008 22:44:08 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4642 Jack, all I know is that I've left a half pint of cream (opened, mind you) in my fridge for over a month, and the results were definantly not sour cream (which why yes, I have tried.) Perhaps my fridge just sucks (?) Claudia- you should totally retry this recipe! Clafoutis is one of life's little pleasures.....Pretend Eric is feeding it to you.... Jack, all I know is that I’ve left a half pint of cream (opened, mind you) in my fridge for over a month, and the results were definantly not sour cream (which why yes, I have tried.)

Perhaps my fridge just sucks (?)

Claudia- you should totally retry this recipe! Clafoutis is one of life’s little pleasures…..Pretend Eric is feeding it to you….

]]> By: Natalie http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4641 Natalie Thu, 21 Aug 2008 22:22:45 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4641 I applaud your effort despite your less-than perfect ingredient judgment. We all make these attempts to cut fat on occasion, because, let's face it, we're all vain. DAMN OUR DOUBLE X CHROMOSOMES! You're still one up on me because I can't get blackberries past my mouth to even attempt a recipe. I applaud your effort despite your less-than perfect ingredient judgment. We all make these attempts to cut fat on occasion, because, let’s face it, we’re all vain. DAMN OUR DOUBLE X CHROMOSOMES! You’re still one up on me because I can’t get blackberries past my mouth to even attempt a recipe.

]]> By: Jack http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4640 Jack Thu, 21 Aug 2008 22:22:15 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4640 It won't last a month at my house, LOL but yes under refrigeration, and as long as mold isn't growing on it, there's nothing about it that will hurt you. Ever tried sour cream Brittany? It won’t last a month at my house, LOL but yes under refrigeration, and as long as mold isn’t growing on it, there’s nothing about it that will hurt you.

Ever tried sour cream Brittany?

]]> By: Brittany http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4638 Brittany Thu, 21 Aug 2008 21:23:28 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4638 dude- does Jack really think a half pint of cream will last for over a month? Eeeeew. Sorry to add fuel. I just had to jump in. dude- does Jack really think a half pint of cream will last for over a month?

Eeeeew.

Sorry to add fuel. I just had to jump in.

]]> By: Heather http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4634 Heather Thu, 21 Aug 2008 16:21:56 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4634 Y'know, it's prolly not too late to just batter it and deep-fry it. That'd save it. Y’know, it’s prolly not too late to just batter it and deep-fry it. That’d save it.

]]> By: claudia http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4633 claudia Thu, 21 Aug 2008 15:38:18 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4633 jack - i apologize. sincerely. i'm used to getting attacked for my ingredients and being a 'snob' on another blog i frequent, and i was just assuming you were taking a swipe... my bad. jack – i apologize. sincerely. i’m used to getting attacked for my ingredients and being a ‘snob’ on another blog i frequent, and i was just assuming you were taking a swipe…

my bad.

]]> By: Jack http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4632 Jack Thu, 21 Aug 2008 15:30:09 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4632 Not nearly so much as you obviously have with my comment. Why attack me personally? I merely voiced my opinion and stand by it. I wrote that I enjoy visiting your blog and didn’t resort to name calling as so many people do when their arguments run weak and lack validity. Local doesn’t necessarily mean good. I’m sorry for assuming you knew more about blackberries than you do. If you ever make the effort to try wild blackberries, maybe you will have a better understanding. Call me all the names you want if it makes you feel better. You appear to have a enviable lifestyle. Had I known that you are so sensitive about it, I wouldn’t have bothered. Have a nice day!

]]> By: ntsc http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4631 ntsc Thu, 21 Aug 2008 15:18:46 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4631 What fun is a recipe if you can't vary it? Although 2% was not the direction to go in. Have to ask my wife if we have that book, although the week coming up is not one to try and talk my wife into changing her menu. http://menu.vldyson.com It is a doosy as her college roommate and husband are house guests for the week. I'll be posting the semi-final version this afternoon. What fun is a recipe if you can’t vary it?

Although 2% was not the direction to go in. Have to ask my wife if we have that book, although the week coming up is not one to try and talk my wife into changing her menu. http://menu.vldyson.com

It is a doosy as her college roommate and husband are house guests for the week.

I’ll be posting the semi-final version this afternoon.

]]> By: evil chef mom http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4630 evil chef mom Thu, 21 Aug 2008 15:04:51 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4630 oops jack, you are in trouble! don't argue with claudia, she'll come kick your ass... i know i have many scars... we keep fighting over bourdain. claudia... you should KNOW you don't mess with any of eric's recipes... there some sort of curse on them if you do. just listen to that sexy french accent it should have you hypnotized. oops jack, you are in trouble! don’t argue with claudia, she’ll come kick your ass… i know i have many scars… we keep fighting over bourdain.

claudia… you should KNOW you don’t mess with any of eric’s recipes… there some sort of curse on them if you do. just listen to that sexy french accent it should have you hypnotized.

]]> By: claudia http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4629 claudia Thu, 21 Aug 2008 14:52:48 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4629 gee jack I filed it under bad I said it sucked my blackberries were bought from the local farmers market so I assumed they were local and good... and I'm on a diet and am trying to stay away from cream why such an asshole jack? gotta problem with my lifestyle? gee jack

I filed it under bad
I said it sucked
my blackberries were bought from the local farmers market so I assumed they were local and good…
and I’m on a diet and am trying to stay away from cream

why such an asshole jack?
gotta problem with my lifestyle?

]]> By: Jack http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4628 Jack Thu, 21 Aug 2008 13:49:42 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4628 It also appears that you used thornless blackberries. Those things are not worth eating in the first place. They have all the flavor bred out of them for the sake of size and lack of thorns. I can stomach grocery-store tomatoes in December better than those nasty turds. And considering all of the expensive foods you order from afar, would a half-pint of cream be so wasteful. It would keep for over a month and you surely could have sent the remainder home with one of your many dinner guests if you are sure it would not be used. I enjoy visiting your blog, but today I’m pretty unimpressed.

]]> By: Mal Carne http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4627 Mal Carne Thu, 21 Aug 2008 13:40:08 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4627 2% milk + boneless, skinless chicken breasts = 2 items that should never darken your doorstep. j/k Fat adds flavor. Fat adds texture. And, in the context of cyber-journalism, fat calories do not count. Although, I do have to admit that I've never been able to get on the clafouti band wagon, either. 2% milk + boneless, skinless chicken breasts = 2 items that should never darken your doorstep. j/k

Fat adds flavor. Fat adds texture. And, in the context of cyber-journalism, fat calories do not count. Although, I do have to admit that I’ve never been able to get on the clafouti band wagon, either.

]]> By: TaratheFoodie http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4625 TaratheFoodie Thu, 21 Aug 2008 12:23:46 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4625 Oh that brick oven is so cute! You could make little pizzas in there! I had never heard of that product before... very cool. Sorry to hear the dessert didn't taste good - at least it looked good! :-) Oh that brick oven is so cute! You could make little pizzas in there! I had never heard of that product before… very cool.

Sorry to hear the dessert didn’t taste good – at least it looked good! :-)

]]> By: melissa http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4621 melissa Thu, 21 Aug 2008 06:33:42 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4621 Oh yeah.. There are just some things that require certain other things. Yeah. Good job doing it though and making something I wouldn't even be trying. Eric Ripert is the shizz. Pardon my French. HA. I'm sure he'd forgive ya. ;) Oh yeah.. There are just some things that require certain other things. Yeah. Good job doing it though and making something I wouldn’t even be trying.

Eric Ripert is the shizz. Pardon my French. HA. I’m sure he’d forgive ya. ;)

]]> By: maybelles mom (feeding maybelle) http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4619 maybelles mom (feeding maybelle) Thu, 21 Aug 2008 03:11:15 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4619 very funny post. and we all suffer some vanities... very funny post. and we all suffer some vanities…

]]> By: Brittany http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4618 Brittany Thu, 21 Aug 2008 02:56:10 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4618 The AUDACITY to replace half and half with milk. I hope you head is properly lowered in shame. I've actually done this to clafouti. But mine was with 1 % milk, in an attempt to make a "spur of the moment" sexy french breakfast. It was baaaaad. So, so, so very bad. I am feeling your pain and you did the right thing by immediately apologizing for it. The AUDACITY to replace half and half with milk. I hope you head is properly lowered in shame.

I’ve actually done this to clafouti.

But mine was with 1 % milk, in an attempt to make a “spur of the moment” sexy french breakfast. It was baaaaad. So, so, so very bad.
I am feeling your pain and you did the right thing by immediately apologizing for it.

]]> By: joycooks http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/comment-page-1/#comment-4616 joycooks Thu, 21 Aug 2008 02:23:06 +0000 http://www.cookeatfret.com/baking/2008/08/20/clafoutis-and-an-open-apology-to-eric-ripert/#comment-4616 I think it's the fault of the clafoutis, Claudia, and not yours or the missing fat. In my opinion the clafoutis is overrated. We even tried making them at work and they were totally underwhelming (in looks and taste) and didn't sell. Maybe it's because they belong in the pancake/breakfast category and not in the company of 'real' dessert. Or maybe it's because I've never tried Eric Ripert's clafoutis. c'est la vie. I think it’s the fault of the clafoutis, Claudia, and not yours or the missing fat. In my opinion the clafoutis is overrated. We even tried making them at work and they were totally underwhelming (in looks and taste) and didn’t sell. Maybe it’s because they belong in the pancake/breakfast category and not in the company of ‘real’ dessert. Or maybe it’s because I’ve never tried Eric Ripert’s clafoutis. c’est la vie.

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