miladyinsanity
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Everything posted by miladyinsanity
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Kerry, the Pandan roll, as I know it, is a plain or pandan-flavored jelly roll filled with pandan kaya--for lack of a better translation, coconut curd. I think Yunnermeier put a recipe up on her blog, but it's basically fresh coconut milk (I've never tried it with canned, and I don't think she has either...Tepee, what do you think?), sugar, flavored with pandan juice (blend the leaves), and eggs.
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I think you could, but there are chocolate chip cookie recipes with cocoa doughs that don't have melted chocolated. World Peace Cookies! World Peace Cookies! (Sorry, having a moment. )
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Have you tried Vantage House? ← That's just what I'm looking for. Thanks John! Merstar, thanks, but I'm looking for bulk chocolate. During exam period, I normally go through about 2 kilos in a month.
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See, I lived right on the equator until I moved to Manchester about 3 months ago. And the time at which I have dinner hasn't changed, even though it gets darker here much quicker. That said, I do notice my flatmates having dinner later and later as it gets dark earlier.
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Nope. It's starting to get dark here around 4 o' clock, but I'm not starting prep any earlier, even though I'm getting home earlier now.
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Would anybody be able to suggest a store similar to Chocosphere in the UK or Europe? I'm in Manchester at the moment. I use Valrhona at home (Singapore), and I'm not liking the taste of baking chocolate in my baked goods. Yes, I know, I'm spoilt.
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feeding friends who don't care about food
miladyinsanity replied to a topic in Food Traditions & Culture
I'm a teenager, kinda. I'm also a university student. Despite the fact I'm a potatoes (and carbs in general) person, I don't understand how people can have fish and chips or bangers and mash every day. Either that or it's rice or pasta out of the packet--and I don't mean pasta with sauce out of the jar either. Though, at home I made my own macarons (not always successful, but hey, I tried!) and now at school, I make my own stock--I did try to use stock granules, but I can't abide the taste, because at home, my mother makes her own stock every single week. -
PMS: Tell it Like It Is. Your cravings, Babe (Part 2)
miladyinsanity replied to a topic in Food Traditions & Culture
Green & Black's hazelnut-chocolate spread on Jacob's Cream Crackers. ETA: I'm sorry that I'm not a better eGer, for I have yet to try sprinkling salt on the whole concoction. But I alternate the crackers with Black Pepper and Sea Salt Kettle chips. Does that count? -
Cha Shao and Char Siu are both correct, it's just that Cha Shao is Mandarin, and Char Siu is Cantonese *I think*.
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I was afraid that might be the case. I'm making several different pieces to go in a variety box and I guess that I'll just have to leave the questionable items until last so I don't have to freeze them. That way I can freeze a handfull to check it out without risking whole batches. So, does honey freeze well? I want to add the Buckwheat Beehives to the mix and they have a center of pure honey. Or maybe if it's a butter ganache it will have a low water activity and long enough shelf life. ← I think that honey has high enough solutes that it won't actually freeze but that doesn't mean you can't put them in the freezer. ← Umh, if it doesn't freeze, wouldn't it mean that it wouldn't weep and therefore be okay?
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Yes! That's definitely something I've come to realise since I moved out. I enjoy my food, but there are days when I decide to cook simply because I Have To Cook. Not eat, but Cook.
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Egg, I think.
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RLB has a cream cheese pie dough, I think.
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Wouldn't the origin and originator of the dish make a difference? For instance, if the recipe you're making was created by a man and you're a woman? And in a restaurant, I think I can say that what you are served is almost never made by a single hand.
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PMS: Tell it Like It Is. Your cravings, Babe (Part 2)
miladyinsanity replied to a topic in Food Traditions & Culture
Buttered linguine with Chufi's butter braised beef, shredded. God, that was good. -
I wonder if their falling out of favor as food coincided with their rise in popularity as pets?
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The only reason why I don't go to the supermarket or some sort of market every day is that I can't afford to. I'm living right next to the city center in Manchester now, so it's easy to shop for food every single day--and I admit, for the first week or so after I moved into my hall, that's exactly what I did. At home, my mother would go to the wet market 2-3 times a week, and then on weekends we'd go to the supermarket.
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I'm living in Manchester now, but while I've not been to that foodcourt, there's a McTucky's here too.
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eG Foodblog: Peter Green - Bringing Bangkok back home
miladyinsanity replied to a topic in Food Traditions & Culture
I'm looking forward to this week with you as our guide, Peter! -
When you're so desperate for something sweet . . .
miladyinsanity replied to a topic in Food Traditions & Culture
During my teenage years, my mom used to buy Hershey's chocolate chips and I would pig out on them until I got sick. Nowadays? Well, I bake every week, so there's usually sweet stuff around. Otherwise I typically have a partially used kilo of Valrhona chocolate that's pretty yummy even though I chop them into rough half an ounce chunks. Plus my mom buys ice cream every week because my little brother loves the stuff. And then there's fruit! Umh, should I be worried that fruit comes at the bottom of my list? Well, not at the bottom of my list. I usually have a bar of good chocolate hanging around. I think I definitely should be worried about the fact that good chocolate came at the bottom. All the same, there's nothing like a good spoonful of Nutella, kaya or lemon curd right from jar to mouth. -
My recipe uses yolks, vinegar and water or cream for the liquid. I use yolks because I need something to do with the yolks and cream whenever I have it left over from something else. I think yolks provide better color and a different kind of richness that butter (never used lard before) alone cannot provide. But as to flakiness, I don't know. My crusts are always flaky and I've never made pie crust the same way twice.
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High-ratio shortening is a type of shortening used professionally, but to use it, the mixing steps must be completed in a certain order. RLB says that you can use it with butter, but the recipe has to have more sugar than flour. I think this Yellow Cake recipe uses the high-ratio method--basically the butter is mixed into the flour/sugar/leavening agents, then all the liquids are mixed separately before adding to the butter/flour/sugar/leavening agent mixture.
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You're talking about pomanders. Orange plus clove plus cinnamon!
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Regarding the eggs, I usually make 3/5 of the recipe if there are 5 eggs or 2/3 if there are 3. But this would require a scale.
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I'll never again try to turn a regular cake into a low-fat one by omitting all the butter. By accident. *headdesk*