fodgycakes
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Posts posted by fodgycakes
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I had my last final exam today and rushed off to it without time to eat. When I returned I crawled into bed for a quick nap, so it's only now breakfast time for me. Corned beef hash with a fried egg. It's that gross canned corned beef stuff but it's just one of those things I know is bad for me but I still love it. Now to finish up my two big papers and I will be done with college undergrad!
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It's finals week, I have an exam tomorrow and two papers due the day after that, I just finished dinner and was craving something sweet but I finished the last slice of my weekend pie for breakfast and really have no time to bake. So I spread some ricotta cheese on a plate, packing it down and sprinkled a generous amount of sugar all over the top. Worked just fine!
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I like untoasted flake coconut in the cake and toasted coconut for sprinkled on top.
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That looks amazing, I love pie more than most things. I'm still working on making my fruit pies not so runny. I actually went to pick up some rhubarb today because one of my roommate's favorite pies is strawberry rhubarb but the rhubarb looked dismal so I will wait until I can get a ride to a better store.
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Biscuits and gravy with a fried egg. Simple, ugly, but delicious.
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Friday was chocolate meringue pie, my boyfriend's dad's favorite, for his birthday.
I gave the rest to him to take home (hence the disposable pie tin for this one) so I had to make another pie (coconut cream) to fill up our weekend.
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I love both, but the one with the special place in my heart is PIE.
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You put avocado and Eagle brand over crushed ice, moodge it around, and eat? Is the crunchy ice part of the charm? Trying to get my mind around all that rich mouthful.
Welcome!!! Love your sheep-shoes.
Hi, thanks! I wish I actually had those shoes, I've been looking for them for over four years now.
And yes, that's exactly what I do with the avocado, though I tend to use Longevity brand. I don't use much ice, just enough to get everything cold and to melt most of it so that it isn't in the way. And not too much condensed milk either, just enough to get everything nice and sweet. I do like getting little bites of crunchy ice though.
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I love taking a really ripe one, putting it in a glass with some crushed ice and pouring on either sweetened condensed milk or regular milk and sugar. Mash that around a bit and eat as is, or blend for an avocado shake.
Also delicious is making a blended margarita with some avocado and a bit of cilantro thrown into the blender.
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Disregard is probably not the best word, maybe a better way to phrase it is to use the recipe as a guide, not as a formula. Authentic does not mean one exact way. Think of how many different macaroni and cheese recipes there are out there, some degree of modification and even some heavy-handed changes don't necessarily change the essence of the dish. I think when you make ethnic (to yourself) food there's more of a worry about making it inauthentic when the people who do make that food everyday make changes and variations just as you do with the food you're more accustomed to making everyday.
None of the Vietnamese food I have learned to make from my family was set in any sort of recipe, the hardest part for me at first to figure out what I was doing is that almost all of my mom's and grandmother's instructions included the phrase "until it tastes right"
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I asked my mom for further information and "Ben Tre" is a province in Vietnam known for its good coconut products. That first sentence is basically a talking up of their syrup and how good and pure it is. As mentioned, at home most people just cook sugar and water until it caramelizes. Is there much of a coconut flavor in that bottled syrup?
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Meez, that is a Vietnamese label. My family is Vietnamese but I was born in the U.S. and years of American schooling and little use of Vietnamese has left me very rusty so I can't make much sense of the first part of the description. However, here's what I can tell.. "nuoc mau" means caramel syrup. The common Vietnamese braised dish, "thit kho," uses a caramel syrup for color and flavor (nuoc mau literally means water color). Dua means coconut. So I'm guessing it's a caramel syrup made with coconut and not just sugar.
Usually when I make thit kho, the main flavor comes from just plain caramel syrup and a combination of fish sauce and soy sauce. A common variant is to add some coconut water, so I imagine that sauce is made for a shortcut version of that.
The instructions say to use it for braising, marinating, and grilling/roasting, using 1-5 teaspoons mixed thoroughly into your ingredients.
If you're curious what that first part says, I can ask my mother.
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Thanks so much for the pictorial! I've never made bagels before but would like to try a hand some time soon. I've seen on television another method for shaping bagels where each was hand-rolled out into a log, the ends pressed together, then hand rolled a litle more to seal those ends together. They were able to do this extremely quickly and could do it with one hand. Have you tried that method before as a comparison? Yours seems more fool-proof so may be the better route for my first time.
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I love those! My husband makes them every now and then, when we have bread in the house. I get a kick out of what different people call them. He calls it a "hole in one." Who knows them by another name?
I call it egg in a basket but I've heard so many different names, it's funny how so simple a food has been called so many things! What I've heard: egg in bread (the simplest), cookie eggs, toad in the hole, hole in the wall, hobo sandwich, hobo eggs, moon over miamis, Brooklyn eggs, frog in the hole, egg in a hole, UFO's, red eye, one-eyed bandit, popeyes, one-eyed egyptians, cowboy eggs, black-eyed susie, egg in a nest. I'm sure there are more!
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I love pad see ew but my sauce needs work. I suspect it is because I don't know if I have the right soy sauce. I went to a large Asian market and they had a whole aisle of soy sauces but none specifically said sweet soy sauce. What are you using in your pad see ew sauce, Suzanne?
I might add some sugar to my chiles in vinegar, the chiles I used are so potent, I can barely handle a tiny millimeter of pepper.
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Thought I'd share this experiment this thread inspired of me. I like the taste of coconut, but don't like the texture too much of the coconut cookie type macaroons, so I tried making a coconut French macaroon. I toasted some flaked coconut until golden brown, then pulverized it into a powder, using this coconut "flour" instead of almond flour. It turned out pretty well though a bit sweet. I only had sweetened coconut on hand, I'd use unsweetened next time. I'm not very handy with the pastry bag yet, I hope to one day achieve those really pretty looking ones posted in this thread:
Filled with some coconut ice cream, sorry for blurriness:
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I've been on a kick for these lately. It's no different from just eating toast and eggs separately, but the little kid side of me finds combining them appealing.
Vietnamese Summer Rolls/Spring Rolls
in Elsewhere in Asia/Pacific: Cooking & Baking
Posted · Edited by fodgycakes (log)
While this question was asked awhile ago, hopefully someone can find this advice of some help. What I do is fill a pie plate or large bowl with warm water and set that at the table. Then I place all the ingredients around the table. Start off with dipping two rice papers and placing each one on a separate plate (or use one plate and drape the other one on top of your lettuce). Start assembling the first one and roll it once the paper is soft enough. Then dip one more rice paper and set that one aside. Then roll the second paper which should be soft by now. Dip another and then roll that third paper, and so on. If you roll pretty quickly, then roll two at a time and have two papers on standby at a time (to not have four plates take up your table, in this case it might be best to drape the papers over your lettuce). It's okay for the water to cool down gradually as you go along, warmer water just sets the rice paper more quickly. Cool water works just as well, it just may take a little longer and if your timing is right then it doesn't matter too much.
Jason yum! I think I will make rice paper rolls tomorrow.
Edit: What do you have as filling? Looks like shrimp but with a bit of color, did you grill them rather than boil/steam?