miladyinsanity

I was thinking of speculaas-spiced membrillo, but it might be a bit more work than you have time to do.

Oh absolutely. There is nothing like fresh mangosteen. *drool*

I ate at a Manchu Wok once and thought it was one of the worst meals I had ever had! I rember thinking they really had to work hard at screwing up plain white rice at a Chinese establishemnt. Somehow, they managed. It was all terrible. The worst part: I thought by drowning the food in the little packets of soy it might be edible. To my suprise, the soy packets were full of what had to be the worst soy sauce in the world. I wasn't aware there was such a thing as terrible soy. ← There is. Believe me. There is.

I wanted to ask you, how come the king of fruit, Durian, wasn't in your tasting?

Thank you! But the caramel is far from perfect - looks aren't everything. I still have work to do on it. ← Here's the thing about caramel, Anna. It's always yummy. Caramelized sugar is a Good Thing.

I'd not serve it light to sweet. Black Sapote Starfruit Atemoya Kumquat Dragonfruit Papaya with a squeeze of lime Guava--if you have an Asian supermarket nearby, see whether you can get some sour plum powder, in case it's not the sweet kind Passionfruit

Um, I've only made this once, and it was a not very successful once, but I've a feeling you didn't whip it long enough, because yours looks the way mine did.

Rock sugar goes very well with red beans in red bean soup.

I'm not a real pastry person but you know how some people put a piece of apple inside the cookie box to keep the cookies soft and moist? Maybe we could try that.

I'm sorry to disappoint you, but it's not me.

Hmmm... I know that after 4 hours or so works so I figured I'd take it to the illogical extreme of 24 hours. Do you think that after 10 hours it would go bad? Maybe what I should have done was just get one of each brand to boil for 4 hours to find which is the best then get 24 cans of the best brand to see what the difference is at 1 hour intervals for 24 hours... Looks like there might have to be a follow up experiment. ← I think after say, 8-10 hours you get a firm, sliceable toffee like thing. I've no idea what being boiled for 28 hours will do to the SCM.

That's happened to me before! I did the same thing too.

I think there will be a difference if you use a whole egg or just egg white. How about cooking the pumpkin puree alone for a longer period of time before making the custard?

Maybe the filling could be cooked longer? And any moisture added reduced?

It's an anhydrous salt. Probably contains copper.

I also live in a humid area. My mom keeps her salt in a plastic container that is not airtight. But it doesn't clump. Now that's magic.

The little pear's so cute! I have to see whether I can get some rooibos tea around here.

Because they are bad for you. I may have to try this. You really didn't have to include the link! *waist expands another inch*

Where is that drool icon!!! Looks sooooo yummy Kerry!

The cake does make a crown, not always this bad, but I always invert the cake and no one's the wiser. ← Mine was crownless, but it didn't rise very much and had holes in the bottom. I've not eaten it yet, it's in the fridge for me to frost tomorrow.

Gorgeous! The pearls you mentioned, were you talking about Isomalt?

Butter goes very well with sugar. Okay. I'll admit it. Sometimes I'll take a spoon of butter, sprinkle some sugar or a dab of honey and eat it like that.

Probably macadamias. They have the highest fat content among nuts, if I remember right.

I wouldn't mind making the pasteurized egg yolks, if I knew how to do it. Can you tell me? ← Pasteurizing eggs It's about half way down the page, courtesy of Andie elsewhere in eG.

Spot on. If for any reason you wish to add somewhat less than 25%, then you can get away with it. Carefully cut the water into the chocolate (both at the same temperature). Don't even begin to overstir, if you do you will encourage the solid particles to stick together and form agglomerates, ie seize. ← The recipe called for the water to be added to the chocolate, and then melted together, which was what I did. This would, presumably, prevent it from seizing, right? Because I didn't stir it until after it was melty. I do understand why it seizes and how. I simply do not understand why it's happening to me all of a sudden, when I'm not doing anything different.