Comments on: Olive/Gruyere/Smoked Bacon/Tomato Loaf

By: peter balmat

peter balmat — Wed, 28 Apr 2010 16:21:44 +0000

Thank you for the great recipes. I made the mille crepe cake with chestnut and burnt orange caramel. No leftovers,..but I did get some requests to use hazelnut praline whipped cream filling next with a mocha sauce.

I am currently making the Olive, Gruyère, tomatoes, bacon loaf.

Thank you for your humor, pictures, and wonderful cooking tips.

My wife is making a website for me to post recipes too.

By: Chicken And Waffles

Chicken And Waffles — Sun, 26 Oct 2008 23:12:00 +0000

You had me at pork.

By: Chicopea

Chicopea — Sat, 25 Oct 2008 21:05:00 +0000

The thing that concerns me most is that last percentage. There are ways to work on that!

What a nice balance of flavors here mmmm!

By: Tartelette

Tartelette — Wed, 22 Oct 2008 03:36:00 +0000

T’as oublie la case plage avec moi en bikini rouge
Ah ce p’tit cake me rappelle ceux de ma maman…mais en meilleur…lui repete pas mais les siens on tendance a ce casser en petites miettes.

By: jesse

jesse — Sun, 19 Oct 2008 19:11:00 +0000

I want some of that, gimme gimme!

By: glamah16

glamah16 — Sat, 18 Oct 2008 19:12:00 +0000

Oh that’s divine. At least your food is consumed at Big Bossmans, and why shouldnt it? I just find the rich are odd with food and seem to go out of their way to not eat. You have an apprciative employer, so its all worth it in the end.

By: AzAzura

AzAzura — Sat, 18 Oct 2008 00:03:00 +0000

Hi Zen ,
I agree with your graph, the ood is vbrilliant and after a year of knowing you , not even one second that I don’t think of you as “Chef genius”

By: cakewardrobe

cakewardrobe — Fri, 17 Oct 2008 18:53:00 +0000

Your life looks as busy as the Olive/Gruyere/Smoked Bacon on that tomato loaf!!!!! xoxo

By: cook eat FRET

cook eat FRET — Fri, 17 Oct 2008 15:18:00 +0000

wonderful
i recently did something like this with chorizo and pistachio’s and sun dried tomatoes and other stuff i can’t recall…

just tell me you’re having fun and then the work isn’t so bad….

By: foodhuntress79

foodhuntress79 — Fri, 17 Oct 2008 09:42:00 +0000

The Institute for Neurotic Chefs has a different diagnosis for me: an unknown psychological disorder describable only in Japanese. Good thing you can still create a fantastic loaf- so simple but seems to taste great. And good thing you can still cook!

P.s. how are you, chef gone wild? (i.e., Robinson Crusoe look). Are you ok? Hey, life is too short!