Very nice from the comments of my neighbours who are still enjoying it....
but next time, I'm going to add booze.

http://s199.photobucket.com/albums/a...ry%20Clafouti/



--
Peter
Tasmania
Australia

Success isn't so difficult.
Just bite off more than you can chew,
then go do it.

Captain Peter Swallows wrote:

> http://s199.photobucket.com/albums/a...ry%20Clafouti/

That's overdone. Next time I make clafouti I'll try to remember to take a
picture so you can see how it's supposed to look. The top should only be
very lightly laced with brown, not uniformly brown all over, and the edges
of the custard shouldn't be pulling away from the side of the cooking
vessel. Good effort for a beginner, though.

Bob

On Mon, 28 Jan 2013 05:18:24 -0800, "Bob Terwilliger"
> wrote:

> Captain Peter Swallows wrote:
>
> > http://s199.photobucket.com/albums/a...ry%20Clafouti/
>
> That's overdone. Next time I make clafouti I'll try to remember to take a
> picture so you can see how it's supposed to look. The top should only be
> very lightly laced with brown, not uniformly brown all over, and the edges
> of the custard shouldn't be pulling away from the side of the cooking
> vessel. Good effort for a beginner, though.
>

If someone served me a clafouti that looked like his did, I would eat
it with no trepidations.


--
Food is an important part of a balanced diet.

sf wrote:

>>> http://s199.photobucket.com/albums/a...ry%20Clafouti/
>>
>> That's overdone. Next time I make clafouti I'll try to remember to take a
>> picture so you can see how it's supposed to look. The top should only be
>> very lightly laced with brown, not uniformly brown all over, and the
>> edges of the custard shouldn't be pulling away from the side of the
>> cooking vessel. Good effort for a beginner, though.
>
> If someone served me a clafouti that looked like his did, I would eat it
> with no trepidations.

Oh, an overdone clafouti isn't a COMPLETE disaster. It's no worse than an
overdone omelet (and a clafouti should be slightly less brown than an
omelet). But shouldn't people strive to make things correctly? And if nobody
told Swallows, how would she know?

Bob

sf > wrote in
:

> On Mon, 28 Jan 2013 05:18:24 -0800, "Boobie Twitiliger"
> > ****ed and moaned boasted and
bragged and wrote nothing of any real consequence:
>

(Idiot dribble snipped)

>>
>
> If someone served me a clafouti that looked like his did, I would eat
> it with no trepidations.


Thanks :-)

I served it cold the next day with a really thick local cream, and also
used the juice from the macerated cherries, reduced down to about half, as
a syrup.

The neighbours loved it and so they got to keep the leftovers :-)



--
Peter
Tasmania
Australia

Success isn't so difficult.
Just bite off more than you can chew,
then go do it.

jay > wrote in :

> In article >,
> "I'm back" > wrote:
>
>> Very nice from the comments of my neighbours who are still enjoying
>> it.... but next time, I'm going to add booze.
>>
>> http://s199.photobucket.com/albums/a...rry%20Clafouti
>> /
>
> Did you drink the booze before you started cooking?



The booze (probably Kirsch) will be used in the recipe, troll.



--
Peter
Tasmania
Australia

Success isn't so difficult.
Just bite off more than you can chew,
then go do it.

Captain Peter Swallows whimpered, whined, and lied (as usual):

> The neighbours loved it and so they got to keep the leftovers :-)

LOL! Just imagine how much they would have loved it if you HADN'T ****ed it
up by overcooking!

Bob