GTO
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Posts posted by GTO
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meredithla - That drip is killing me. You're a genius.
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Yeah, it was really all my doing. If it weren't for me, nothing Mark did would ever make it to the screen.
I'm joking, I'm not that big of a Douchebag.
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That's so accurate it's scary.
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I love the idea of Passionfruit, perhaps with some Ginger?
With regards to your Cherry soup, A quick search for Danish Cherry Soup yielded >this< - Danish Cherry Soup or "Kirsebaersuppe".
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Moomin cookies. That's just...It's just a wonderful thing.
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Kim - As a Yorkshireman, I would like to present you with a formal membership. Those are some killer Yorkies.
Better than most you see here, for sure.
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MiFi - Looks great. Mouthwatering dusting of Parmesan over the top is brilliant.
A rare post for me on the Dinner thread. I made the effort to do Spare Ribs.
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Rob - Love the decoration on the Torte, and I doubt I'd need any Martinis to declare anything with Chestnuts a favourite.
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Agreed. It's gonna be great with some really hard, aged cheese.
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Thanks, Lior. Much appreciated.
It's not so much "delicous" as it is "cleansing".
Recipe is on my Blog
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Don't judge a book by it's cover. I made Gingered Goat's Milk Jelly. It's so simple, but just a little different.
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I did some modification , as i dun have coffee/ espresso powder. So i use Kahlua
This brownies is really yummy!
Not a substitution I think anyone is going to complain about! -
Custard it up, lexy! Custard!
I made a 'Banana Cottage Cheesecake' today. Lighter than the traditional version, but just as good, I thought.
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I did a short review of some chocolates a couple of weeks ago, including the 99% from Michel Cluizel.
Blood Sugar - Chocolate review
I was massively surprised by it actually. 99%, you expect it to be unbearably bitter, almost inedible, but infact the finish and flavour is so pure and "chocolately".
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Are you sure you're not using tomatoes?
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Playing Dr. Frankenstein today.
Bakewell Cheesecake - Body of a Cheesecake, head of a Frangipane Tart.
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Heidi from 101 Cookbooks just did a post on Tapioca - Looks fantastic.
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All great, and they've gotten me thinking:
How about when you peel a banana and the skin tears off into tiny little threads, and if you have really ripe one, you can see shiny little beads on the flesh.
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Prawncrackers - I actually shuddered with excitement a little bit, at the thought of pesto and a poached egg. Egg porn to the max!
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lexy - Looks great. Like a cross between Membrillo and fudge?
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According to Online Conversion...
1 pinch is equivalent to:
0.0625 Teaspoon (US)
0.0867 Teaspoon (UK)
0.001302 Cup (US)
or
0.000 001 292 Hogshead (US), whatever a Hogshead is.
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Stef - Go to any Supermarket or Polish Deli and try to get a Polish Bloomer. You could kill someone with one those things, but the flavour and hearty texture is the best for poached eggs (And keeping the yolk from spilling all over the place.)
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...my SIL is insulin dependant diabetic, and MIL is pre-diabetic, which I don't really understand, aren't we all?... I just thought that was brilliant!
"Can I take the car now? I'm a Pre-Lottery winner."
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Who'd have thought that curdling milk could feel so good? I made Ricotta to go with Lunch today. More on my Blog if you're interested.
Divorce Cake?
in Pastry & Baking
Posted
Laxatives.