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I'm about to make my own macarons in a few days time, so I know nothing - your feet looks fine to me! Mind telling why you are unhappy with them? Maybe I can learn something

This has to be the coolest thread ever. Before I went vegan, I bought meat at a halal butcher, who tried to sell me heads and brains of goat or sheep. Now I regret I never said yes On Iceland they eat the eyes too, they supposedly have a very neutral taste. I never tried though, so can't tell.

I do not feel so content, posting these right after Desiderio but I'll go ahead anyway. I made my first molded chocolates, after reading about them on eGullet for close to a year... wanting to try. First I though I should start with solid chocolates... but then I wanted to paint them. And then I wanted filling... so I just sort of closed my eyes and hoped I did everything right. It was the best fun I have had in a looooooong time There are some small air bubbles on the surface of some of them, but that was the only thing that went wrong, so I am still very proud. I was worried they would stick to my brand new mould, but they fell right out.

I made marshmallows with vanilla bean. I dusted with a mixture of potato starch and powdered sugar. I just love Danish winter weather - they set in just 4 hours. Unfortunately the light was not good for close ups so I did a little scene with my calendar candle decoration instead.

Thanks! Unfortunately it's not on that site. I think it will be difficult to buy online, as it needs to be refridgerated. It does not have wafers, only condensed milk filling with a consistency like thick pastry cream. I will try the other forum too

I am looking high and low for a candybar I have eaten bunches of on my trips to Moscow in 2003-2006. It's a little, fat candybar that consists of a condensed milk filling, sometimes with a strip of soft caramel in the middle. Covered in a thin layer of chocolate and kept in the fridge. The wrapping was shiny silver/blue and the caramel version had a picture of a little boy. It would make my day, if anyone had the name, and maybe a better description of the filling. Maybe I can recreate the taste at home in my chocolates. I have googled to no avail.

i also ask...all your gumpastes, fondants, etc. are made without gelatin? ← No shortening, but vegan margarine (not soy). The gumpaste and rolled fondant is made with tylose, and instead of eggwhite I use linseed gel (linseed boiled, then strained, the water turns to gel).

Thank you, I was afraid of the very same thing. I'll use a regular board and decorate with pastillage.

I read the pastillage demo and it was mentioned as being used for cake stands. But only petit four stands were shown. Anyone know if you can use it as a board for regular cake, apprx 6 lb cake and decoration in total?

I was going to suggest tylose, but I know from experience how long it can take to get anything sent to Russia... and I don't assume you have it available over there. I would have suggested Nicholas Lodges recipe then, it is great. The only thing I can think of is too little powdered sugar and too little shortening - and the need for a recipe with some eggwhite. Do you knead it well with shortening rubbed on your palms?

I think I made a dessert overkill, but when get started with the piping bag I really can't stop again. And I love the lambeth style. So this is dessert tonight, and it's vegan too. Chocolate cake with mocha buttercream. And rolled fondant, royal icing and gumpaste flower. I can't wait... and I accidentally posted it twice in ImageGullet. Oops.

I never measure anything when it comes to bread, but lucky I did this time, because I needed a recipe for my blog - I used 200 grams to 1000 grams of flour and a little more than two cups liquid. You might be able to use more, haven't tested it out. I also put it in my patés and patties. It is very very nice. If you want the recipe I will translate it for you. Last nights dinner was bulgur with fried beans in tomatosauce. Tasted a bit like bolognese. Topped with lots of fresh peppermint from the garden.

Domestic Goddes, those cinnamon rolls looks fantastic. You can never have too much icing! I made chickpea burgers with hommus, guacamole and dillfritters, I was having a very meat-eating friend over and wanted to show him how good vegan food can be. The buns are made with okara, which gives very moist bread with a nutty flavor. I always have it on hand from making soymilk. The potates are roasted with powdered onion and garlic, and then mixed with fresh chopped dill before serving. To bad there's not much dill in the picture. Then I ate the rest for lunch today.

I have been drooling over this thread and the pictures for months... I am not sure what to call this in English, but I think paté fits. (Vegan) corn-potato paté (with tofu, chili and coconut) with tossed salat and hommus/coconutmilk dressing. I have to say the hommus/coconutmilk dressing was quite the bright inventive moment of my day It was one of those empty-your-fridge-and-use-your-imagination-and-pray-it-works-things. Not sure why the image is grainy. I think the light was bad.

I bake my own rye, but probably not what you are looking for, being 100% rye and very dense (Danish rye). I just wanted to add that I put beer in my rye to give it more flavor. I use one that is very dark and sweet. Maybe that would be worth trying if you don't want too much rye but still want flavor.

Wohoo first reply. Today I made vegan french toast with cinnamon, vanilla and strawberry sauce - which almost burned on the stove because the cat wanted attention. Topped with mint from the garden.