Dear Jamie- love your recipes and the history you always add. You not only have a knack for baking but also for words. Hardly see you on Twitter anymore, so I am all the happier that you are on Substack. Somehow I never thought about it before, but you must speak French fluently, right? How many languages do you speak? Inquiring minds want to know. 😃
No need to be embarrassed at all! I love your research and your recipes. Hope to make the yeasted ones tomorrow morning (your today, of course) and if not, then Sunday. The grandkids have busy schedules that I'm trying to work around. Thanks again for sharing.
I will! Plan is to do this weekend (just need to pick up some cooking oil.) I know quantities will vary depending upon thickness of rolled-out dough, but can you estimate? (12 to 18 would work for me.)
Omg Jamie ! I really love your culinary deep dives. So much to learn. Best part is …. We get a recipe too! !
I have tried nearly every recipe your Substack has provided. Some came out well, others not so much. But that’s ok. It raises the possibility of my improvement! Can’t thank you enough!
Each one looks like a perfect little gem. (Come to think of it, gems that size would be considered ENORMOUS) I have a deep love for loukoumades from way back, but I'd take one of those fancy French tumors any old day of the week.
Yet another fascinating fact-filled article that left me drooling! Thank you.
Dear Jamie- love your recipes and the history you always add. You not only have a knack for baking but also for words. Hardly see you on Twitter anymore, so I am all the happier that you are on Substack. Somehow I never thought about it before, but you must speak French fluently, right? How many languages do you speak? Inquiring minds want to know. 😃
I am caught by the word VERJUS.. I have a bottle of that made by some wine maker friends in Sonoma. I need a history write up on that pls!
No need to be embarrassed at all! I love your research and your recipes. Hope to make the yeasted ones tomorrow morning (your today, of course) and if not, then Sunday. The grandkids have busy schedules that I'm trying to work around. Thanks again for sharing.
I will! Plan is to do this weekend (just need to pick up some cooking oil.) I know quantities will vary depending upon thickness of rolled-out dough, but can you estimate? (12 to 18 would work for me.)
So both recipes are cooked by frying? I got the impression the second recipe was baked.
Jamie, I must try making these with my grandkids. Thank you!
Omg Jamie ! I really love your culinary deep dives. So much to learn. Best part is …. We get a recipe too! !
I have tried nearly every recipe your Substack has provided. Some came out well, others not so much. But that’s ok. It raises the possibility of my improvement! Can’t thank you enough!
Each one looks like a perfect little gem. (Come to think of it, gems that size would be considered ENORMOUS) I have a deep love for loukoumades from way back, but I'd take one of those fancy French tumors any old day of the week.
Food history is delicious. Great article. Thank you for the recipes! 💚