miladyinsanity

You said it alright!

What a beautiful foodblog! And it's great to meet another Linda Ravenscroft fan.

I made a chocolate terrine last week. Part of the recipe called for melting 8oz dark chocolate with a tablespoon (or two) of water. I think it was the humidity (monsoon season) which made it seize. So when I folded it into the whipped egg yolks for the terrine, it lumped. It's still yummy, but I'd like to figure out how to avoid it for next time next time. It's never happened to me before, and I'm quite sure I didn't do anything different. Should I just not melt chocolate during the monsoon season?

Chicken soup again? I like rice vermicelli noodles in my chicken soup.

Thanks Kim! It looks yummy!

Strawberries. I like my strawberries with yogurt, not cream.

If Ovalette is acidic, maybe you could add some lemon juice or cream of tartar to your egg whites. Same principle. I have to try Dejah's Ma La Gau. It sounds really good--I don't usually like steamed cakes. And Ovalette will not find it's way into my pantry.

I think it's too much water, but I'm another novice. But my pie crusts always turn out well. I think it's beginner's luck. I think my pie crusts have a higher butter to flour ratio as well.

Thanksgiving Thirteen If you need more ideas, Doug shared thirteen of his.

With good honey on good bread.

Really, I don't see why you would not try this. My aversion to footnotes has a lot to do with it. ← C'mon. The only surefire way to fail is to not try.

Try oiling it instead. The water content and something else (can't remember what, but I'm sure someone will know) can cause your popovers to stick to your pain. I use oil, not butter, to grease the pans when I bake.

I'm eating those little anchovies. All because Mooshmouse said she was craving them. Has your craving been assuaged? Also, I like your tagline. I've been eating honey mousse or chocolate terrine for breakfast every day for a week now.

Could we talk you into sharing your recipe, Filipe?

Thanks Andie. I'll pick up an large bag of baking soda when I'm next at the baking supplies shop.

That's the sweet I mean. Not sugary sweetness.

Klary, are you a puff pastry addict too now? I made my first batch recently and I will never ever buy the frozen stuff now. I've had a slice of Bittersweet chocolate terrine, some Frozen Honey Mousse and Felipe's Cocoa Chiffon cake which does not have the texture of a chiffon cake. That must be why I'm in such a good mood today.

I'm no expert, but I think you'll need to at least cook the puree to reduce it and remove as much water as possible. Most shortbread recipes I've seen don't call for any additional liquid, and it's usually butter, flour (sometimes nut flour), sugar and eggs. I don't think you can just add the puree in like that either.

Yep, it was the weather that made it tacky. I could go on and on about sugar, its hygroscopic properties etc but instead I'll just say I did something really stupid with caramel day before last so I know from experience.

here's what I do - go to the local co-op/natural food store/whatever produce manager; ask who is ordering cases of organic citrus fruits to juice; contact them and ask if you can pick up their peels every 5 days or so - you'll get a decent quantity this way, and for free. Also if there's a juice bar in town they are likely to be throwing out organic peels and would be glad to give them to you. here's a candied orange peel dragon ← Ooh! I didn't think about that! Thanks!

See, as a dessert, I would make it at least once. It's a sidedish. That's what puzzles me.

So long it's not plastic or disposable, I can live with it.

It's if it doesn't break down before you eat it when you should be worried. You can buy 'vegetable soap.' I don't know what it's actually called, but it's a liquid used for washing fruits and veggies. Be careful with KMNO4. The stuff stains like you wouldn't believe.

I undercook the noodles and pour out the water. If you do this once, you'll understand why I do it. The smell and the color of the water is horrible! It's not so bad if you use the freeze-dried ones, like Koka--the others are dried using the deepfrying method, I believe. Then I 'cook' ('cause dissolving powder in boiling water doesn't quite count as cook) and pour the soup over the noodles. I usually add a splash of sesame oil if it's chicken. Eggs are usually a great addition too. I like Nong Shim, Koka, and Maggi. But Maggi noodles suck, especially compared to Koka.

Chicken porridge with sliced young ginger and green onion, with sesame oil and more soy sauce than normal. I also crave light fish soup (boil fish bones until the liquid turns white) with lots of ginger, with noodles. Sometimes it's mashed potatoes.