"ViLco" ha scritto nel messaggio > Giusi wrote:
>
>> Creme anglaise, panna cotta, custard, mayonnaise, ice cream....and in>>
>> Piemonte they make pasta with just the yolks to make it extra rich.
>
> Piedmontese "tajarin" are to die for
> --
> Vilco

Sure, but to die for or to die from? LOL I make them for particular sauces
that are nice on fine threads, and they do photograph very well indeed.