cathrynapple

i loved your blog (and your dutch cooking thread, and all of your other posts!) i'm originally from south africa (tons of dutch influence there) and lots of your cooking rmeinds me of traditional Afrikaaner food. thanks for rekindling my fond memories of home and documenting your talents!

i'm trying to understand things here. apparently these people are ill-informed? how many egulleteers here make sure their duck liver is not force fed? (out of curiosity)

i caught the last part. why are their desserts so boring? molten chocolate cake and fried cookies with ice cream? blegh.

is this just for taste and texture, or is there another reason? (curious as i've never heard about this rule before)

"she has found BOTH of her missing ingredients!!!!!" what, don't you guys sitck your fingers in gelato and smush them around and then put your hair up and smush the gelato around some more? wtf. the female chef that is an iron chef i DO like, but she didn't actually cook. my favorite part was teh audience judging food by the contestants' appearances.

um. i like alan thicke. i just thought i'd say that.

oh, cheez, i totally watched it. how could i resist? the soap star pulled her lobster out before all its parts were red. all of their stuff was prepped and in cabinets. the stuff was already planned and probably gone through a hundred times with their partner chefs. all they did was act out their cooking part. "look how he uses a cookie cutter to get perfect tomato circles!" "he can't find his mozzarella curd! this will hurt him!" (while watching an actress MUSH ice cream with her bare fingers into a loaf pan) "her fingers are cold! so she puts her hair up!" (no idea) "she is stuffing HUGE amounts of BLUE CHEESE into the tenderloin!" i left this show so confused.

i have a TINY TINY patch. i do bell peppers, mint, rosemary, basil, tomatoes, and strawberries. if i had the room, i'd do watermelon. and only eat watermelon. all the time.

awesome. i don't know ANYTHING about wine, but i blindly bought the coppola AND that hogue the other day! i feel really good about myself now. what do you think of coppola's whites? the sofia champagne is so mediochre ( i think)

many strawberry rubharb pies, candied pansy tarts, fruit tarts, stuff like that.

i've been looking aroung the internet, and can't seem to find an apple cake recipe i like. i want one with jsut enough batter to hold the apple together. i'd like it to be very moist with not too many spices added, if any. you know, somethign i can eat with a mound of whipped cream.

edit: my post was irrelevant.

i'll try the lower temp. thanks.

why do my cakes sink in the middle so often?

i'm not sure...we do small batches that sell fairly quickly and keep in glass-covered cake stand things. other buttercream-topped cake items are kept in a slightly cooled dessert case.

oooh, don't you hate that? i was recently promoted from waitress to BAKER (i am in WAY ove rmy head now) and my ginger cakes were very oily...not sure why. i was told that "they won't know any better." sigh. i'm going ot go with ling and say possible underbeating.

hmm. to me this jsut sounds gross, like cola flavored gummy cnadies. without the fizz, it't just not the same. recently our store stocked some corny godiva "sparkling chocolates" that inculded a opo rock-like candy in teh truffle filling. maybe oyu could involve something similar to replicate the "Fizz " of a cola.

definitely. the bell peppers are all i got last time. but as far as staples, SO CHEAP.

i shop there becuase i'm po, but iv'e noticed they're startnig to stock some higher quality items. and cheap bell peppers.

be sure to get rose flavored, plain. the best.

i have the christmas issue...or...something like that...it says taste of home and it's thicker and ncier than the regular issues...and it's a HUGE step up from the normal magazines. more gourmet and interesting. just fyi.

frozen peas while boiling, then shredded cheddar cheese, a little butter, and salt.

see, i think that's just beautiful.

i make batches of meringue to eat with a spoon. a big bowl of it, all glossy and thick and white. NOTHING better. so pretty and delicious. lots and lots of bacon. crab rangoons! i CRAVE those things. french fries dipped in mayo with a little ketchip mixed in. mashed potatoes made with a mixer (creeeaaaamy) and LOTS of butter and milk.

strangely, i cover mine with clouds of italian meringue and brown it a little.