tag:blogger.com,1999:blog-1571350105150955858.post441133847383503696..comments2023-03-22T13:57:58.651-04:00Comments on BHD's Musings: Return T'werkBooted Harleydudehttp://www.blogger.com/profile/07668658280134091805noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1571350105150955858.post-17701349722395740342009-01-12T07:25:00.000-05:002009-01-12T07:25:00.000-05:00If canoli is hard in the middle, then it's not fre...If canoli is hard in the middle, then it's not fresh. Only buy canoli when you can watch them fill it in front of you, or you know for certain that it was filled within the last hour or so. Otherwise, it gets stale rather quickly. Sometimes it hardens, but most of the time, it gets mushy. Best to eat it right after it is filled.<BR/><BR/>Focaccia recipe will be posted by our chef, Guido, on his website soon. Thanks for asking!Booted Harleydudehttps://www.blogger.com/profile/07668658280134091805noreply@blogger.comtag:blogger.com,1999:blog-1571350105150955858.post-33381560362865484072009-01-12T05:15:00.000-05:002009-01-12T05:15:00.000-05:00Hey Bud,Moo.... That's a lot of leather.Good to re...Hey Bud,<BR/><BR/>Moo.... That's a lot of leather.<BR/><BR/>Good to read that you are feeling better. I guess TLC does make the cold go away.<BR/><BR/>By the way, how does one tackle the hard canoli in the middle after the creamy ends are gone? That was my big big question at Little Italy in NYC when I was stuck with the hard, dry centre of the canoli. Is there some secret that I missed? =)<BR/><BR/>I'll want that focaccia recipe soon. I bake a lot too (another thing we share) and I'd love to make a killer focaccia.<BR/><BR/>Hugs.Anonymousnoreply@blogger.com