The Globe and Mail in 60 seconds: From gouda to Atelier Thuet
by Monika Bartyzel (Subscribe to Monika Bartyzel's posts)
Posted Jul 17th 2008 9:01AM
Filed under: In Sixty Seconds
- It's not a bad-a but a gouda! But actually, gouda is pronounced "how-dah," and Thunder Oak has a bunch of fresh-off-the-farm selections.
- You could buy them, or you could make your own vinegars. Recipes: Raspberry with Chili, Strawberry with Vanilla, or Wild Ginger infused vinegars.
- Scotch is good, and so is chocolate, and together, you can get a pretty darned good tasting. But there's also tips for chocolate indulgence on its own.
- Recipes: Pear and Watercress Vichysoisse, Tarragon Chicken, Sauteed New Potatoes with Peas, and Blackberry and Strawberry Sundaes.
- The good, the bad, and the ugly at Atelier Thuet.
Tags: chocolate tasting, ChocolateTasting, gouda, infused vinegar, InfusedVinegar, pear and watercress vichysoisse, PearAndWatercressVichysoisse, sauteed new potatoes with peas, SauteedNewPotatoesWithPeas, sundaes, tarragon chicken, TarragonChicken
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