oli

You must have a high metabolism.

Used to have it at the end of our property, at the base of hedges in Burnaby. It would grow like a weed and it was almost hard to get rid of. We didn't do anything with them, they were there almost like dandelions.

Looking for personal recommendations for our 23rd anniversary. Thanks

I don't remember Bird's when I was a kid living in Burnaby, but then again I wasn't the one doing the cooking/baking. Looking at Walmart, it appears easily obtainable. When I am in Walmart I will check the shelves.

What's the difference in taste/flavour between vanilla pudding and Bird's custard?

You've got my interest on trying your recipe, even though mine did work out just fine. Would you be willing to share? Thanks

I made the recommended Saveur version and it came out great. They set up as I expected, very similar to a previous chocolate mousse I have made.

It's been some years now, perhaps 2002, but I vaguely remember this test being done, with I think, was about 6 different carrot recipes. It might have been on the FC forum. The member doing the eval. was or is a scientist in Europe. Also here:

I am going to try and make a lemon mousse for a dinner party for four. These two recipes look good, but I am not sure which is the better of the two. http://www.saveur.com/article/Recipes/Corsican-Lemon-Mousse http://www.foodnetwork.com/recipes/ina-garten/fresh-lemon-mousse-recipe Thanks

It's called, Chocolate Espresso Dacquois, from ATK. Won't make it again because its just tooooo rich.

Here's my Christmas dessert

You're killing me.

You're killing me.

Wow, I'm speechless.

When I was a kid my mom would make palacsinta for me and my step-father and she would be stuck in the kitchen because we would eat them as fast as she made them. Thinking back now I think "poor mom, she's stuck making palacsinta and not enough time for her to eat" Always the first one was thrown away, it just doesn't come out right. The left over batter was used another day, we would have to add a little more milk and they ended up being better than first day one. Everyone has their favourite filling and mine was a mixture of apricot jam and ground walnuts. Mom liked cottage cheese and sugar. The ones made in Hungary are so wonderfully yellow because of chicken's environment.

Went out yesterday to pick at a new spot close to Hayden Lake, but there were plenty of people including commercial guys with ATV, and couldn't find very much. What we did find was rather anemic and enough to find 2 T. So we headed to our favourite spot and did collect about 1 gallon. I talked to a number of people about the small size and was told we need a good snow fall to get the plump guys. Hopeful for next year.

Thanks David, now I will plan a road trip to our favourite picking site. If you hadn't posted, i would have missed this years crop.

I followed Wendy way back when she was on WebFoodPros.

We just cut them.

In BC they also grew like weeds. Never had to do anything with them which was an added benefit before cutting them for pies.

Every bachelor Hungarian guy who can't cook knows how to make these.

My favourite way to have these are with ground walnuts with apricot jam. My last visit to Sopron, my relatives had a stack of these for dinner, they were so yellow, and they were all with cottage cheese. My mom used to put these in a pyrex container with some half and half and sugar, then slip them into the oven. Very good, but I still prefer the walnut/apricot filling.

Thanks for the YouTube, otherwise i wouldn't even try it. Now, I just haveto make some time. I've always admired you're photography for a long time.

What a talented individual you are.