[QUOTE=cori93437;1194151I want it to say "real cream" and "vanilla bean" when describing creme brulee dammit. Or "mascarpone" when the dessert is tiramisu, because 99.9% of places fake it!
Ohhhhhhhh (almost orgasmic groan)... Tiramisu! There was this tiny little place behind my skyscraper office building back in Frankfurt that was the restaurant of an Italian family, and they made homemade tiramisu, just not in the summer months. The good stuff. It is still the taste I compare everything else tiramisu to. The mama was forever yelling at everybody else (her family - family all worked there) for god-knows-what, as I don't speak Italian, but would whip right around and smile at the customers and give them whatever they wanted. Place was always packed. Sigh.
Nameless, you gotta travel. I have had Belgian waffles during strawberry season in Luxembourg and pan au chocolate fresh from the bakery in Paris, and Black Forest cake in Bavaria, and Sachertorte in Vienna, among other things, and it is all soooo worth it, and nothing like what gets served over here.
But you know what I missed a lot during my years in Europe from home?? Cheesecake and vanilla bean ice cream. Gelato is spectacularly awesome, but a good old Breyer's style real vanilla bean is almost impossible to find.
I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC