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in Pastry & Baking
Posted February 8, 2008
Posted January 30, 2008
meredithla - That drip is killing me. You're a genius.
Posted January 12, 2008
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.
Posted January 8, 2008
That's so accurate it's scary.
Posted January 3, 2008
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".
Posted December 22, 2007
Moomin cookies. That's just...It's just a wonderful thing.
Posted November 29, 2007
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.
Posted November 27, 2007
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.
Posted November 26, 2007
Rob - Love the decoration on the Torte, and I doubt I'd need any Martinis to declare anything with Chestnuts a favourite.
Posted November 25, 2007
Agreed. It's gonna be great with some really hard, aged cheese.
Thanks, Lior. Much appreciated.
It's not so much "delicous" as it is "cleansing".
Recipe is on my Blog
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.
Posted November 22, 2007
I did some modification , as i dun have coffee/ espresso powder. So i use Kahlua This brownies is really yummy! ←
This brownies is really yummy!
Not a substitution I think anyone is going to complain about!
Posted November 17, 2007
Custard it up, lexy! Custard!
I made a 'Banana Cottage Cheesecake' today. Lighter than the traditional version, but just as good, I thought.
Posted November 15, 2007
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".
Posted November 13, 2007
Are you sure you're not using tomatoes?
Posted November 8, 2007
Playing Dr. Frankenstein today.
Bakewell Cheesecake - Body of a Cheesecake, head of a Frangipane Tart.
Posted November 6, 2007
Heidi from 101 Cookbooks just did a post on Tapioca - Looks fantastic.
in Food Traditions & Culture
Posted November 5, 2007
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.
Prawncrackers - I actually shuddered with excitement a little bit, at the thought of pesto and a poached egg. Egg porn to the max!
Posted November 4, 2007
lexy - Looks great. Like a cross between Membrillo and fudge?
Posted November 3, 2007
According to Online Conversion...
1 pinch is equivalent to:
0.0625 Teaspoon (US)
0.0867 Teaspoon (UK)
0.001302 Cup (US)
0.000 001 292 Hogshead (US), whatever a Hogshead is.
Posted November 2, 2007
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.)
Posted November 1, 2007
...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."
Posted October 31, 2007
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.