sortasushi - 04:26 pm PDT - Nov 1, 2000 -#4681
"It tastes like licorice," the girl said and put the glass down. "That's the way with everything."

we used to keep ours in a burner, under high flame all night. the thing about them is that after doing four or five, it's not hot enough to really carmelize the sugar, but it's still too hot to touch. the torch is a much better idea.

30 seconds isn't going to do it at all.

the brie recipe was fairly straightforward, marya.

Brie with Pistachios and Bourbon

in just a tiny bit of oil, toast a couple handfulls of pistachios with some very thin matchsticks of fresh ginger. deglaze liberally with bourbon, flaming off as much as you want, but leaving enough to be fairly wet, add a few tablespoons of brown sugar and the scrapings from half a vanilla bean and stir until you've got a semi-thick sauce...not too long. add sugar or bourbon to get a good consitency...pourable but not runny.

pour it all over a wedge of brie in an ovenproof dish and put it in a hot oven (425 or so) and bake until the brie starts to run.

scoop it up with crusty baguette.