On Jun 25, 1:56*am, Bob Terwilliger >
wrote:
> spamtrap1888 wrote:
> >> Bing cherries are rather mildly flavored and are not
> >> intended for cooking, their value is in texture, juciness, and
> >> appearance...
>
> > Here, the stopped clock is right. Bings are not tart enough to go into
> > a clafoutis. They will taste like damp straw. Considering that you've
> > already bought them, could you alternate with some tart berries?
>
> HAHAHAHAHAHAHAHA!
>
> Considering that the original clafouti recipe was SPECIFICALLY INTENDED
> for sweet cherries like Bings, and that I've made the "normal" clafouti
> with Bing cherries again and again to universal wild acclaim, I think
> I'll just ignore those comments.

As long as you have your head up your ass, why not check around for
polyps?

>
> Try googling clafouti limousin's definition and history sometime. (It's
> also sometimes spelled "clafoutis".)

from http://fr.wikipedia.org/wiki/Clafoutis

La Cerise de Montmorency est spécialement réputée pour les clafoutis.

http://www.750g.com/fiche_de_cuisine.2.123.437.htm

Ingrédients

125 g de farine

une cuillerée à café d'huile neutre

4 oeufs entier

50 g de sucre en poudre

500 g de cerises type Montmorency

30 g de beurre

1/4 l de lait

Look up "Montmorency cherry," there's a good lad. Cf. "Prunus
cerasus."


>
> Clueless AOL newbie Sheldon "Pussy" Katz's streak of ignorance remains
> intact, to nobody's great surprise.

Boy, when you step in it, you really step in it.