Results tagged cornichon from David Lebovitz

Mustard Glasses

mustard glasses

It’s been a while since I’ve visited the jelly aisle of an American supermarket. But one thing I have etched in my memory from my childhood are the glasses with cartoon characters on them. Whatever marketing genius came up with the idea deserves more recognition than I can give here, but as a kid, we had to finish all our milk and “see Fred Flintstone” (whose visage was embossed in the bottom), before we could get on to dessert. And imagine where my career would be right now if I didn’t comply?

As long as I can remember, drinking glasses were a give-away item in the states, from being packed in cardboard boxes with powdered laundry detergent to give-aways at the local gas station. And that tradition has crossed the Atlantic when a few years back 6-packs of blue-banded Orangina glasses were offered as a token with a fill-up on l’autoroute.

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Raclette

raclette

Sometimes you wonder if people do eat all the stuff we think they eat in other countries. Do Russian people really eat blini and follow them up with shots of iced vodka? In Hawaii, are people sitting around dipping their fingers into bowls of poi? Do Americans actually eat the skins of potatoes? How many Parisians actually nibble on macarons? And is it so that Swiss people eat copious amounts of melted cheese, stirred around in pots and heaped on plates?

cornichons raclette knife

People in Switzerland actually do eat Fondue and Raclette, as I found out on a recent visit. But eating Raclette outside of Switzerland is like eating a New York hot dog anywhere but standing on a crowded sidewalk in New York. Sure you can do it, but it’s not as much fun. (And somehow never tastes as good.)
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Pierre Herme’s Ketchup Macarons (Ketchup Cookies)

macarons filled with ketchup and cornichons

When you make desserts in a restaurant, the most important thing you can do is to smell anything made of plastic before you put anything in it. I remember someone made a big batch of crème anglaise one morning…and that evening, when I went to serve it, I opened the lid and the overpowering smell of garlic blasted forth, rendering the whole batch useless.

A few years Iater I worked as a pastry chef at a southeast Asian restaurant, which was great: I never had to sniff anything since I was using the same ingredients—ginger, chiles, galengal, and spices—as the regular cooks.

red food coloring

I’ve raved and raved about Pierre Hermé’s macarons, and once ranted about one.

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