Comments on: Making love to your taste buds.

By: Brown Butter & Chocolate fleur de sel Meringue « Bon Vivant

Brown Butter & Chocolate fleur de sel Meringue « Bon Vivant — Wed, 02 Sep 2009 13:08:55 +0000

[...] always wondered about, seeing as how everyone who’s tasted it starts waxing lyrical and falls completely, utterly in love with its nuttiness. I’ve tried brown butter sauces in pasta dishes, but each experience left [...]

By: wrightfood

wrightfood — Fri, 12 Dec 2008 19:28:23 +0000

brown butter is indeed a gift from the gods! LOVE THE STUFF.

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Wed, 10 Dec 2008 02:21:58 +0000

This looks amazing, just amazing! I love brown butter and the addition of pecans sealed the deal. Fantastic vegetable dish.

By: Jude

Jude — Tue, 09 Dec 2008 19:04:34 +0000

Well, I’m sold from the post title alone… The pecan browned butter sounds great for baked goods, too.

By: Robin

Robin — Mon, 08 Dec 2008 21:52:37 +0000

Nick: You probably have tasted it – brown butter is just a bit nuttier and warmer than regular butter, it’s not worlds away really.

Sarah: Oh it’s so good. And yeah, it has been about 6 solid issues, huh?

Melissa: I don’t think I’ll be renewing either (unless I get a really good deal.) especially now that there is a BA.com (not all recipes are on epicurious).

Emily: Thanks for stopping by! Now go and try browned butter!!

By: Emily

Emily — Mon, 08 Dec 2008 21:47:07 +0000

I’ve never tried browned butter, surprisingly. This recipe looks so delicious and so easy to produce that maybe that will be part of my weekend supper.

By: Melissa

Melissa — Mon, 08 Dec 2008 21:23:58 +0000

I have a subscription to BA, and have really enjoyed it, but probably won’t renew for that “hard copy” reason. Epicurious takes care of that. I think I’ll always tend to dig their recipes though. They have some good stuff.

And brown butter is aaaaawesome. I only made it once and poured it over scallops with diced very fresh tomatoes this summer, but wow. I totally skipped this recipe when I was reading the issue, but now I may reconsider.

By: Sarah from Fritter

Sarah from Fritter — Mon, 08 Dec 2008 12:21:04 +0000

This recipe is terrific; I made it on Friday night and toasted BA for the hard work it has put into its last six issues.

By: Nick

Nick — Sun, 07 Dec 2008 23:12:44 +0000

You’ve really sold me on this brown butter idea. I always hear about it and I’m sure I’ve tasted it before but I’ve never tried making it. It’s incredible how much better butter can be when simply heated correctly…

By: Robin

Robin — Sun, 07 Dec 2008 15:02:42 +0000

I know! I actually save the magazines! They are taking up so much room and, honestly, I usually go on epicurious because it’s easier to find the recipe I have in mind.