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jumanggy

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Everything posted by jumanggy

  1. Becca: break it open! Drawing inspiration from Bon Appetit's June 2006 cover, I made this Berry Layer cake, which is Flo Braker's White Butter Cake (a touch too sweet for my taste... no, really), the usual cream cheese frosting, and instead of fresh berries, canned (Comstock). Huge mistake. Despite me trying to get as much of the cornstarchy syrup out of them, it still looks like white trash cake. I would have preferred to use fresh, but they cost $6 for 3 ounces (Driscoll's), which was too much for me. By the way, this was my first time to use Comstock. Lesson: DON'T USE COMSTOCK!!!! Well, it tasted good anyway, if a little too sweet.
  2. Hi Rob, I looked through the spectrum of craftsmanship over flickr and combining debut+birthday+cake gave what was probably the most appropriate solution.. http://www.flickr.com/photos/15025111@N00/281026212/ Another suggestion I have came to me by thinking of the fairy tale "The Princess and the Pea. I thought, how cool would it be to have a cake that looks like 40 expensive mattresses skooshed together? It reminds me of a design I saw by the Philippines-based company Pastrybin, which is made of cakes sculpted like pillows and wrapped in fondant. It would be very easy to turn this into a cake that would wow the most picky 15 year-old, and you could save time by using actual ribbon and lace for the trim. The decoration might be stenciled then sprayed on (I've seen those Wilton spray-on colors, dunno if they look great), piped on, painted on, or you could use dragees... I hope this helped! Sorry, I'm not a professional either so I hope I didn't sound like I was talking out of my *ss.
  3. All right then, good luck! (and take pictures!)
  4. OK, it's gotta be a little wrong to laugh at that. Is it okay? Because (Oops-- didn't mean to turn this into the ketchup thread.) XiaoLing, I don't see anything wrong with that either-- despite it probably being cloyingly sweet (however, all my favorite Chinese dishes have sugar in them, because deep inside I am eight years old). By the way, isn't "tomato sauce" the name for ketchup in Australia? (fleeting recollection)
  5. Yeah, I'm sorry if I come across as really tacky, but I'd like to eat one of those strawberries dressed up with a dark/white chocolate tuxedo served at the Academy awards some time ago...
  6. I made the Viennese Chocolate Sables last night and photographed them in the morning. I don't know if it's our humidity but I didn't have any problems piping it, strength-wise. (Thought #2, maybe working out works!) Aesthetically... welllll... I'm nowhere near lemoncurd's super-amazing piping skills. I was surprised that they weren't dry or hard at all, really "sandy." I would make these again (but only as gifts; eating 60 cookies is difficult!).
  7. GTO, those look very refreshing! I think I may do the same since there's always pineapple around, but it'll be a miracle to "find" poundcake in my freezer! Rob, I disagree; those still look pretty. (I just found your entry on recipeGullet) I think pink and pale yellow is a very pleasing combination (and cherries, one of my favorite flavors.)
  8. Oh my! Well, she's gotta be a little homesick. Many, but not all, recipes of spaGEEti (TM Giada) served at parties here (especially fiestas and children's birthday parties) have ketchup in them. So much so that some canned spaGEEti sauces are labeled "Sweet Style," thus making it more economical, not that people still don't add ketchup to them. I've been known to put ketchup on pizza. OHMYGODDON'TSHOOTME! I forgot about that. It's not rare here. I usually do it at Shakey's to cut the oiliness and the saltiness, or when the pizza from last night has turned cold and rubbery. When I went to Venice a few years back, I ate a pizza while walking, which I later found out wasn't nice, so I'm not doing that again. Thankfully, no one sneered at me.
  9. jumanggy

    Lunch! (2003-2012)

    Dramaaaaa!!!! She's not the woman you thought you married! (Anyway, learning is living, so good for her! It won't be long before she's an eGulleter, heh heh.)
  10. Yikes, oli! Earlier in the thread Patrick made one and he didn't have such a problem. I'm guessing too much batter would cause that problem, given that everything else is controlled (no ingredient failures, oven errors). Anyway, I hope it is at least edible in a dark room.
  11. Oh, Bobby Flay and Julia Child. I recently watched a repeat of the foodnetwork tribute to Julia, and he was on for a minute saying, "The greatest compliment I've ever received?........ Was that she knew who I was." (emphasis his) God, what a (unprintable). Gee, this is a bit off-topic. That just made me laugh and vomit a little at the same time I had to share it. I LOVE(d) Cooking Live with Sara Moulton. I think Gale Gand is also great at teaching (though of course there's the focus on desserts). Not so Wayne Harley Brachman. Jacques Torres was also kind of good (a bit of a bias there, heh). I'm thinking Wolfgang Puck to some extent.
  12. Thanks for sharing, Peter! Makes my feet itchy for travel now! That kilt photo is cropped, I just know it! Also, cutest avatar ever.
  13. I made this Terrine of Almond Panna Cotta and Pineapple Gelee based on Clement's wonderful blog A la Cuisine! I don't know what his id on eGullet is, so wherever you are Clement, thanks! I changed coconut to almond because... I hate coconut. And here's the cut surface: Also, I made chocolate chip cookies using some leftover margarine. Man, were they greasy! And almost too soft and fall-apart-y. But they tasted great. Since we're running out of airtight containers, I stored them in a square 1/2 gallon plastic ice cream carton. The Filipino's favorite container that can be recycled 10^6 times.
  14. Its kind of like Paella Negra, isn't it...? I'm sure with a transfer of plate and a bit of artful rearrangement of the.. er.. tentacles it could look great! Okay, not great, just dramatic. In a different way from the one we've already seen
  15. Ketchup on anything other thaqn french fries is wrong! ← Speaking of the great Philippine free-for-all... Ketchup is/can be put on burgers, fried fish, spring rolls, hot dogs, fried chicken, vienna sausages (scratch that-- ANY sausage), SPAM, ham, fried eggs, pork chops, meat loaf. Plus anything that touches a frying pan. My mom had a story about how ketchup was relatively new to them in the 60's when she was a child (I'm sure that can't be accurate, as it should have been introduced early in the century, during the American occupation). They enjoyed it so much that they ate it plain with rice.
  16. This has certainly been very educational for me. I haven't yet ordered anything with "truffle oil" (and have never tasted a truffle, real or fake) but I always got the impression that, "Wow, they infused oil with truffles. That has to justify the cost of this dish" (which, looking back, was probably not as expensive as if they'd made it with real truffles). In my mind it wouldn't be a big deal to label trufle oil "truffle-flavored oil." My guess is the Italian manufacturers didn't care for the nuance (is truffle oil widely known to be artificial in Italy anyway?), so they didn't bother naming it "olio con sapore del tartufo" or whatever. I didn't know that wasabi was natural-but-fake either! I'd only seen (on NHK) a woman rubbing a giant green phallus on a bumpy surface for ages to produce a tiny wad of the stuff, so I was under the impression that this is how everybody made it. Live and learn.
  17. Ages ago I made mango sorbet-- I processed chunks of the almost-icy hard sorbet in a blender, and the texture was still great. reenicake, is there any way I can get an ice cream maker around here? (Maybe my only chance is if a relative comes back from the States...)
  18. Yes, Queen Anne's Lace or wild carrot (Daucus carota) is different from Elderberry (Sambucus). I forgot to comment about this earlier but I wanted to say the stems sticking out of the fritter looks cool and a little creepy (wow, it awakened the 8 year-old boy in me)! And, I just found out that the stems are poisonous. Coool (ok, bedtime for the 8 year-old) pjm333, no problem. The "tuna" looks like a slice of a large strawberry. Is it? I have no idea what the other flavors are (one looks like a canteloupe to me). What made me smile the most is the "wasabi." Is it wasabi flavored ice cream or green tea ice cream?
  19. Hi pjm, the image link you posted is broken. You have to view the image in imageGullet, then click on the link to the right of the large version of your pic, saying "click for actual url." I'm guessing this is the image you meant to post? That's indeed very pretty! I bet it tasted great too!
  20. Here in the Philippines, I would describe eating methods in most restaurants as a free-for-all; as long as you're not scooping up rice with your hands, it's okay (although eating with one's hands is standard in many households, especially in the provinces). Nobody corrects anyone, although I have been criticized for shelling shrimp with a fork and spoon (I'm kind of allergic, and though I've developed tolerance for eating shrimp, it will show up annoyingly on my hands if I touch it). I almost passed out when a family friend chopped up his pasta to an equivalent of Chef Boyardee. My mom hushed me (she KNEW I was going to say something!) because he paid for the meal and he could do whatever he wanted. Oh, woe is he who is correct, but "haughty!" I think it never hurts to ask "how should I eat this?" with a smile. After all, no one is born with perfect (not to mention universally acceptable) manners.
  21. lenabo, I'm not JOe, but you can check out the recipe (as well as his excellent blog) here: http://desertculinary.blogspot.com/2005/05...hiffon-pie.html
  22. I know I'm 3 years behind the rest of the world, but I made the Faubourg Pave! Finally! I didn't want to just plop a dried apricot on top, so I sliced it (a la Wok with Yan) in the hopes of making a flower. Instead, I got a luminescent dead starfish... It was my first time to eat a dried apricot. I found it's not really to my liking. Next time I may sub dried mangoes instead, it's a more familiar flavor. Some of the ganache melted. It was my first time to try the hair dryer trick and I enjoyed it too much. In my hot climate (33-37 degrees celsius this time of the year) the ganache would lose its "moundiness" after only a few minutes so it kept going back in the fridge, but I still couldn't get it to mound as high as you guys. I work too slow. The caramel aspect of it I found too heady so I may cook it not to a deep brown next time. The cocoa cake made more batter than I expected, so I made a mini Pave in addition to 2 loaves. It rose over the pan, but sank during cooling. After i trimmed a lot of excess, though, the crumb was great. I'm on a high! I don't know what to try next.
  23. Most (if not all) of my friends are from a science background so I always wonder why they wonder I can bake. I tell them, "you can complete a chemistry experiment, you can bake!" I'm not the most precise person in the world, but since most of the time what I bake is a first-time thing (I don't like repeating), I want to come close and don't adjust. I probably want the final product to come closer to what the author wants than what I want. Electronic scales are so expensive, so I just have a spring model for measuring solid chocolate roughly. What kills me is when an odd measurement for butter appears, like 5 1/2 tbsp. Then I'd have to use a permanent marker to write down how much butter (2 1/2 tbsp?) is left on the wrapper. Grr!
  24. yunnermeier, am loving your blog! The pictures are great; makes me want to go there, buy as many sticks of satay as my fist can hold and munch on them all afternoon. SuzySushi, I concur with May; those are indeed Rose apples (Syzygium (Eugenia) jambos). I didn't think they could be sold in markets because they spoil so quickly!
  25. Ugh, hate it too. I think just for consistency's sake (I have a bit of OCD) I would spring for 2 more 12-cup pans, and it would require just a few (4-5) passes in the oven before I finish 200. Then again, a regular 12-cup pan here is about $4. Anyway, good luck!
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