kaneel

I drink my coffee french press of course with half and half (Coincidently in dutch we call it koffiemelk meaning coffee milk). I have tried black with or without sugar ..not for me. I am not crazy about coffee beans with high acidity either.

I have made jacques torres' recipe an liked it a lot. I haven't tried any other recipe for pithivier or puff pastry for that matter so i don't have anything to compare it too.

Mi Luna is in Rice village. Good starter place. Food isn't bad, but it gets really loud and the drinks are extremely overpriced. Solera was pretty good last time I went, but the place I've been going to most is Rioja. Everything's well priced and the food is pretty spot on. Catalan is a good Spanish "style" place that isn't tapas, but has pretty good food. ← I did not realize that mi luna had two locations. Thanks for your suggestions!!

Anyone know of a good place to try in the houuston area?? One of my customer told me about mi luna in woodlands??...has anyone tried this place before?

Yunnermeier, we had a belimbing tree too in one of the houses that we rented in the Philippines. In Filipino, we call belimbings = "balimbing". There is a lot of Malay words in the Filipino language. The weird thing is that balimbing is also a name for the star fruit (or also called a carambola) in my country. That's why a person who is two-faced or a traitor is called a "balimbing" (or he is described to be many-faced). My grandmother would dry the balminbing fruits until they look like long raisins and these would be used to flavor our sour soups like sinigang or stewed fish (shad cooked in some water, soy sauce, oil, a slab of fatty pork belly and some dried balimbing). Now I am craving for some. ← Great blog yunnermeier!!!! I see a lot of fruits that we have in suriname.....For eaxample this fruit we call it birambie. And use its flower also for cough, we also pickle them ,make jam and chutney with them. Now i don't what language that would be.Doddie we also call them carambola . Probably a little history of suriname would help out. Suriname is in south america but considerd more caribean than anything . Population is indian, indonesians,chinese,black,dutch(blanke as we call them) and so many more so all these languages are spoken here, dutch being the main one....so you can only imagine how rich(and confusing lol) in culture and food it is. Ps I read egullet almost every night and feel like i know all of you personally, i just don't get to post as much as i like. Ashiana

In suriname we only have the yelllow one and it's true when the fruit is wrinkly it taste best. In houston i have seen even red ones....it tasted similar though.

Markemorse ...i will be going back to surinam in a month or so so when i come back there will be lots of pics. Pom is my husband favorite food....i never made this before the reason is because it is only a certain type of taro that you use in the recipe and i can't find it in houston. Yunermeier...you are so brave and adventurous for travelling to these places. This was /is one of my dreams but i will have to wait until my 4 year old gets older. I am really enjoying this thread . And yes there is a huge population of chinese in suriname. My mom and brother who live in Breda tell me they haven't found tjaw min that taste the same as back home.

Mark, I am glad to see your familiar with surinamese food. I am enjoying this blog yunnermeier!

Definetely fresh!! I also would not chop it just because rosemary is such a strong herb. Good luck let us know how it turns out!!

I would seep rosemary in the cream depending on how strong you want the flavor of course.

I love this method in making mousses because it is safe with egg as an ingredient. Jacque torres uses this method alot in his books.

We had this for dessert...a orange cake brushed withtriple sec syrup filled with mango mousse.

I make this all the time...i think the reason is to strain out any eggs that may have scrambled on the sides of the bowl during the process and ofcourse the lemon zest. I actually took some out today from the fridge .

Yes i have and i forgot to mention it but they're probably the only bakery that i have tried that's pretty good. I never understand how a big and diverse city like houston doesn't have specialty cheese/ meat shops, good ice shops and great bakeries. Now i do love central market but i would love to try some of the cheeses before i buy them.

I will check these bakeires out in the future. I personnally have not found anything that would come close to my baking ( not to sound shallow or anything). Seems like a lot of bakeries use cake mixes nowadays and that is just not my taste.

I want to try the cake but cannot use nuts for this customer any of you have a suggestion of another cake base. Would an orange cake be to too much. For the ones that have made the cake what flavor did the caek have ...more orange or mango ? The lady wnats a mango mousse flavored cake and i thought this thread as my starting point Thanks so much

Thanks for your responses guys!! My son s turning 4 on saturday and i am already planning on making other food so the idea of freezing pizza came up today. I am gonna make some dough ahead and try to make some on friday just to compare and see how well it rose.

I want to freeze pizza dough but not sure if i should do it after the first resting !! I will make it tonight and need it for saturday. Help please!! TIA

How funny!!!!It also means cinnamon in my language, Dutch! I never heard of that language. I threw away the rest of the quinoa:((((( But i love mango so i'll will give it try .....

So where in texas are you again???? Great food and beautiful kitchen!!!!!!!

Pille, I am glad to see that quinoa was great in dessert! A couple of monts ago i made a salad using it. The taste was great but we did not like the texture at all.

When i had just moved to america i used to watch her show all the time. She had a great way of explaining things. I have tried her white cake and it is good. I also made her pistachio mousse......it was great. I don't think i 've made her geoise yet. For the genoise recipes my favorites are from jack torres and pierre herme.

My family and i love whipped frosting. I sweeten mine with powdered sugar and since some powdered sugar has corn starch in it in stabilizes the whipped cream . I have left my cakes overnight in the fridge without any problems and a good couple of hours outside. I second the modeling paste although obviously more expensive to make than fondant it also taste much better!!! Good luck

I have frozen cakes but never care for the taste. I a fine tong i can taste the aftertaste(((((.I have wrapped it in so much plastic wrap then put it in a ziploc bag and stillll((((