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Down on the Farm: Tuile


You know how when you bake a pizza and some of the cheese falls off and gets burnt to the tray and how if you scrape the burnt cheese off it is the best part?

Well, French chefs create that burnt cheese deliberately. They sprinkle grated cheese on a pan with a little butter and take a propane torch to it until it gets nice and burnt.

Then they scrape the burnt stuff off in the form of hard little crackers which they use to garnish other dishes.

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Eric Bergeson

Eric Bergeson is the third generation owner of Bergeson Nursery in Fertile, Minn., a business started by his grandfather in 1937. He also writes a weekly column for several newspapers in northwestern Minnesota. He has published four books, including most recently Pirates on the Prairie, which the Minneapolis Tribune called "a Minnesota cultural and historical treasure." You can read more from Eric at his website, The Country Scribe