kaneel

Thank you so much Sweetside for the quick response and the recipe...it sounds great!!! Do you think it would work with a chocolate cake?

I am making a birthday cake for a friend of mine. I wanted to try a white chocolate espresso filling without it being too sweet. So i wanted to try this ............making a white chocolate ganache cooling that and whipping it and adding some more whipped cream to make it less sweet and light. So this is the big question will this method work??? I just wanna avoid making imbc.

Has anyone made the double chocolate cake from epicurious in sheet pans. Also has anyone doubled this recipe with success. If so what were the changes you made. Thank you ETA more info.

I second that!!! I use sambal oelek in a lot of my cooking. It goes great with differnt cuisines

I grew up in south america and we have this. We call it sopropo or in america bittermelon. I never used to like this growing up because it is a bitter vegetable but know i love it. I am able to get it in the asian grocery store near me. ← Aren't you suppose to salt it and squish out liquid to get rid ofthe bitterness. that's at least what the Malaysians do. ← I have seen people do that to back home. My mom however never did that . She believed high heat was the key. I agree with her but i also add tomatoes to get rid of the bitterness. Another dish we make with these is to fill them with ground beef.

Megan now you really make me want to visit new york even sooner than i planned on. You wrote that so beautifully i could picture it while reading it. I like my coffee with a little sugar and cream. I haven't found any coffee shop here that makes better coffee than my husband. Sometimes that is not a good thing

Thanks a lot Rachel

I grew up in south america and we have this. We call it sopropo or in america bittermelon. I never used to like this growing up because it is a bitter vegetable but know i love it. I am able to get it in the asian grocery store near me.

I do that too .

I made a batch of ling's shortbread cookies recipe I flavored half of it with green tea powder and the other half just pink colored . These are great and i cannot stop eating them . Next time i am making double batch of these and will flavor some of the dough with fiori di sicilia and almond paste.

My goodness the arroz con pollo looks so good, Jason and Rachel I have been looking out for recipes but cannot find anything good. Is there a way you could post the recipe up?? I like her show too but only been able to catch it twice. TIA

My fav is their chocolate from the ones i've tried. Their dulce de leche was alittle too sweet for me. I think i am gonna try a new flavor tommorow when i go grocery shopping MMM ....black walnut and i wanna try all the flavors they have in japan Does anybody know if they make pistachio or almond /amaretto ice cream ...it is my fav flavor these days!!

I picked this tip up from Jacques torres' book Desser circus I do this everytime i make his genoise recipe (the best in my opinion). I have never worked with pastry flour so i couldn't tell you the difference.

Sorry never been to grapevine... Spec's on smith st (wherever that is ...anyone knows??) is my next trip. Wow!!!The costco i go to doens't carry any hard liquor.

Thanks for the information fifi!! I wonder if there needs to be a certain amount of people in order to take the tour It would be great field trip!!! I never knew of any cheesemakers in houston. This is why i love EGullet

Has anyone been there for a tour?/ I can't believe they had a cheesemakers all these years maybe about an hour drive from me and i didn't even know it. Thanks fifi for the information on the other thread.

Cut the passionfruit in half and scoop out the seeds out of the white thin layer. Sometimes if the fruit is not juicy enough add some water and use a stainer to squeeze out all the juice. It will take quite a few of them . In my country we had these (we call them markoesa) growing along side our fence like crazy. I use to make a drink with these and it was the best thing you could have tasted in the hot tropical sun. So thirst queching.....

Thank you so much for a quick response!!! I am off to bake one

I have every size and shape of cake pans imagenable(sp??) except for a angel food /chiffon cake pan. I have never made these type of cake before but i am craving some lemon chiffon cake Has anyone baked this cake in a bundt pan or regular pan?? Pleae help the more i am thinking i can't make the cake the more i am craving it!

I am planning on making a green tea genoise with some kind of filling. What flavors/ fillings would go good with this you think??? Something different than ginger or lychee......

Hmm, I'm a bit fuzzy on the Cantonese pronunciations. Can you say them in Mandarin or otherwise describe them? PM me once you get in town. We can get some Dim Sum together. Dallas and Houston have far superiour traditional Chinese restaurants as well. What irritates me the most is the lack of Xiao Long Bao in Austin. Do you like them? They're a Shanghai specialty. In Shanghai there are even entire restaurants devoted to only serving them! ← Kent, can you tell me of a dim sum place in houston? The one we used to go to has been closed down for a quite some time now and haven't been able to find another one. TIA

MMMmm this sounds good since i love browned butter anything... I do like to add nuts (like almonds, pecans or macadamias) in crumb toppings. My recipe is basically the same like some of these.

Yes, maizena is cornstarch.

I sautee my greens in a little oil, onion, garlic , a little scott bonnett pepper for flavor, salt and black pepper. Don't overcook ...that the key!!

I do the same without any problem. Like scott123 says try baking it for less time because from my experience any cake that called for oil is a moist cake. edited to add more info.