miladyinsanity

These days, I belong to the no cone crowd. But if I have to have a cone, it's gotta be a sugar cone or a waffle cone. I hate cake cones. Why does anybody want to eat styrofoam?

From a "western" point of view many people are allergic to mango skins, they are somehow related to Cashews and even farther to poison ivy. tracey ← Coincidentally, a blogger I read mentioned this just yesterday. God help you if you don't wash your hands after skinning mangoes. Or if you have to skin too many without gloves. *remembers palms as red as a monkey's butt and itched like fire ants*

Okay. I'll try this. I'm planning to make PH's Parisian Flan pretty soon.

What's wrong with them? Maybe someone could help you troubleshoot. ← They inevitably turn out 'crunchy,' for lack of a better word. Vanessa/Desiderio had this problem with them too, and started a topic for them. I thought it was the flour, but I'm using pastry flour...is that a problem?

Eat it! Very Atkins. If there are a lot, you can add a single/few whole eggs and make a less rich egg salad. Alternatively, you can separate the eggs, freeze the whites, then zap the broken yolks in the microwave. ← You do not understand. Hard-boiled eggs are evil. Plus my brother told me that if I made a less rich egg salad, he wouldn't eat it. ← You're right, it was for tart crusts. And I was looking specifically for linzer torte recipes, so it makes sense that it would be an Austrian technique. Two out of two, you are impressive!! Can you make "hard boiled" egg yolks in the microwave? Interesting idea, I never thought of that. But then, I never thought of just using the yolks! Many thanks. (I think I'll give this technique a miss for the time being.) ← I don't know. I've been meaning to try poaching the egg yolk only. I've seen a PH recipe with this too, so I guess it must work.

The main problem would be attaching the top crust to the bottom crust securely enough to prevent major leakage. Usually you would fold the top crust under the bottom crust and flute. Which you cannot do if it is prebaked. As far as pizza stones go, I find that even after preheating the stone for an hour that is still blocks the heat. My crusts do not brown as well or as quickly as when they are just on a rack. ← Hmm... Leakage? It's not happened to me either. I've never had issues with prebaking and then pouring in the filling and pressing the crust to seal on the edges. That said, my pies aren't very pretty.

Eat it! Very Atkins. If there are a lot, you can add a single/few whole eggs and make a less rich egg salad. Alternatively, you can separate the eggs, freeze the whites, then zap the broken yolks in the microwave. ← You do not understand. Hard-boiled eggs are evil. Plus my brother told me that if I made a less rich egg salad, he wouldn't eat it.

I think it's an Austrian technique, and it's not for pie crust so much as it is for tart crust. I believe it's supposed to result in a very sandy texture--like sable cookies. If I could figure out what to do with the hard-boiled egg white, I'd give it a try.

Oh. I always parbake. I didn't know that you weren't supposed to parbake the bottom crust for double crust pies. I just thought what worked for single crust would work for double crust too.

I've given up on my attempt to make the perfect cinnamon rolls because even with the Pioneer Woman recipe... Sigh. I'll just be eating a lot of bread pudding, I suppose.

Why not just parbake, though?

Not sure whether gelatin helps if your cream isn't whipping up. It's usually used to keep the cream whipped up, isn't it? I poured lemon syrup into my little pistachio cakes. The problem was, I didn't taste the syrup, and they were So Horrifyingly SOUR! I tossed the cakes.

Beef rendang. With rice. More beef than anything else, actually. But at least this *is* explainable, right?

Regular water. The filling will flavor the rice.

Though the picture is hopelessly out-of-date, so I don't know if any of it is still true. True enough, it is thick, but I've never successfully whipped it into a billowy mass. ← There are two kinds of UHT cream. The kind that must be refridgerated--you'll find this in the dairy section together with the butter--and the kind that does not need to be refridgerated. The latter cannot be whipped, or does not whip up very well. So you're right, you do need to get the kind from the chiller section.

Sieve the mixture into your pan. Though, the whiskey itself might have enough alcohol to 'cook' the egg white--isn't this a test for something or other, people who work in labs?

Can you share, iii_bake? PM me if that's what you want. Thanks!

UHT? Mark, is your UHT cream chilled or not chilled?

Excellent! Thanks ladies.

I am very horrified by this. Why would you want to eat less glutinous rice? ← Sticky rice tends to be very rich when boiled for two and a half hours with pork belly, lap cheung, mushrooms, ha mai, peanuts, etc, etc. The richness is not as noticeable when you mix in the long grain. I use jasmin because I love the fragrance, the texture of the rice, and this way, I can eat TWO joongzi instead of one. ← Hah. I eat TWO joongzi made with all glutinous rice. And Sheena? The drawers only keep out moths. They don't keep out the black bugs.

Not bad, Rob! PS I shall make one too and see whether I can out-eat you.

You don't. You hand it to someone who's not as...hmm... How do I put this politely? Never mind. Hand it to someone else to eat and that solves your problem.

I'm guessing, but I think the answer is no. They need a period of cool weather to ...I don't know. Fruit or something. But I know the growing season requires a period of cool weather, otherwise the yield is low and the fruit isn't fleshy.

Iron's another one that's best absorbed from food--and you won't absorb it very well either if you don't have enough protein in your diet. My mother...it's enough to say we nag her about it.

Doddie, even when baked? I'm heading to university in September, and could use lunch ideas.