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lia

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Everything posted by lia

  1. I've never been there, but I had one taste of one piece of cake there and it was wonderful. a big buttery yellow slab of some sort of layer cake. wow. Are Magnolia's and Billy's cupcakes the same recipe? I understand those two stores, along with Buttercup, are all related. Buttercup's cupcakes are my favorite, the cake is much moister than Billy's, but I live in Billy's neighborhood and I'm there quite frequently. Red Velvets are yummy.
  2. That line, (Carrot Cake Explosion, something with Brownies in it....can't remember others, but I think they all had bits of cake in them) was around about the time of the wonderful Sorbet and Cream (wah) line. Maybe a bit before. We're talking what? ten years maybe?
  3. Wogie's steak is yummy but definitely a gutbuster. the TONY article panel members required that the steak be properly chopped, not like Steak Umms, yet my one experience in Philly reminded me of serious fast food. Everytime I've had a cheesesteak here in NYC, Philly-style or not, it was always more 'real.'
  4. lia

    Starbucks Chantico

    are you serious? So...the next time I buy beans at Starbucks, and the cashier asks me if i'd like them "grounded" I'd be within proper courtesy to correct his grammar?
  5. I am addicted to the AuiZhou Chicken and Dan Dan noodles like nothing I've ever eaten. (What's that odd looking stalky veggie thing in the chicken dish?) I also love the szechuan peppercorns, but my husband, while he loves hot hot food, can't stand them. I was hysterical at his face the first time he got one full force.
  6. Cones! on bleecker st. The zabaglione flavor is the best thing I've ever tasted. Also love the strawberry and coconut.
  7. Good, more for me. My new favorite. OD'd on the Dulce de Leche. I miss the Carrot Cake Explosion one. of the 'newer' flavors Bananas Foster is very very dangerous.
  8. HUUUGE issue with me in my decision to not re-sub. I also have the fully bound annual editions from the first year to 2004, with index, so I'm set. I've written before in another thread about how the Editor's letter smacked to me of so much food porn. One thing about their recipe testing and development is that they will use a miniscule amount of a particular ingredient if they think it helps the recipe. I haven't cooked enough recipes from the magazines and the one cookbook I own from the co. for it to be much of an inconvenience, but I imagine that might be annoying to some.
  9. hm, I just saw that for the first time last week. and it's Kinder brand right? I love anything from them.
  10. Currently Honey Nut Cheerios, but at other times, regular Cheerios, Corn Pops, HoneyComb, Grape Nuts and Peanut Butter Crunch.
  11. about ten years ago I made a casserole that was featured on the cover of Vegetarian Times. I don't remember much of it, it was a layered monstrosity that tasted like cardboard. oh yeah, it had hominy in it. I think that was the only part i ate. Former Spouse was not amused.
  12. We made Brains in college in the mid 80's: shot glass almost filled with SCHNAPPS. then a bit of the Irish Cream. It really did seize up and look just like a little brain floating there. The longer you let it sit, the more it....set. bleah.
  13. I miss the 'classic' episodes....old black and white Julia, James Beard, Dione Lucas....Galloping Gourmet...they only showed that stuff at the VERY beginning, no? The version of How to Boil Water that sticks in my mind most was with the tall goodlooking male comic and the female chef. She was pleasant, yet completely devoid of any TV personality, and the two of them together made a hilarious show. I like Unwrapped. I like the Food Finds and Best Of type shows. I enjoy the 'straight' cooking shows like Ina's and Paula Deen's. Emeril always annoyed me, and I could never sit through Iron Chef. That date show and the Kitchen game show disturbed me, I found them to be a dangerous direction. The festival shows to me always seemed like an afterthought to kill time and fill broadcast space. Fine Living eh? I'll have to check it out....
  14. hey good to know....I'm inheriting my father's mixer, only about 5 or so years old, rarely used, and my mother can't find any instruction manuals or any other paperwork. Wonder if they'd replace that for me. I tried the website for downloads but no luck.
  15. lia

    Hot chocolate

    This stuff is the best I discovered it at the chocolate show two years ago.
  16. I wish we were told what "low end" chocolates he was familiar with to begin with, beyond the Ferrero Rochers which he didn't identify correctly, and the kitty kats, hee. I hate to say it, but I think i would have succeeded identifying each item with flying colors.
  17. I will never again NOT pay attention to what spice I'm grabbing off the spice shelf... Because you know what? Celery salt just doesn't taste as good as cinnamon in French Toast.
  18. ooh, thanks for the great idea...this morning I made buttermilk pancakes and i made S/O's with bananas. I make these pancakes in a cast iron pan and when i flipped the banana pancakes, the banana left some residue so the subsequent pancakes stuck a bit. My favorite part about this breakfast is not the pancakes themselves (which are delicious) but all the Stuff i serve with them: maple syrup, lemon curd, Nutella, various jams and marmalades.....S/O sticks with the Sarabeth's Peach Apricot, but I have to have a little bit of everything (one at a time) on each one.
  19. lia

    Worst Beer Ever Tasted

    This one gets my vote. and speaking of Molsen Golden, anyone remember those AWFUL radio commercials in the early 80'?
  20. cool, thanks. I'm a Lyle's addict, and while I am familiar with Karo, I've only ever used it to make a pecan pie years ago. Read about Steen's but I've never seen it.
  21. In the Cooking forum someone mentioned how different Steen's Cane is from Lyle's Golden. how? are they interchangeable or just two different animals altogether?
  22. I like to sub it for the molasses in gingerbread. Makes it a bit more delicate, but the flavor is amazing. Subtler, but since i make my gingerbread spicy anyway, it works very well.... mmm...treacle tart...
  23. Is there a difference between Marmite and Vegemite?
  24. OH yeah, and they're good. and i don't even like Hershey's. I'm a caramel fiend though, and the new Werther's caramels are wonderful. Also have a bag of Kraft, but i can't eat them anymore because they're so fake and inferior compared to the Werther's. i'm intrigued by the Hershey's commercial where the young woman is saying her S'mores are better than her boyfriend's. 'they're like a Hershey's sandwich.' I've never had a S'more. Is the toasted marshmallow supposed to be hot enough to melt the chocolate so that it all adheres to the graham cracker? Are stove top toasted marshmallows edible enough to make a decent s'more?
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