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Your Daily Sweets (2005-2012)


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You dessert freaks.... with admiration of course.

These pics are food porno. Why, like porno you can see it but you can't touch it.

BUT, its still fun.

Keep baking.

Jmahl

The Philip Mahl Community teaching kitchen is now open. Check it out. "Philip Mahl Memorial Kitchen" on Facebook. Website coming soon.

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Since you guys are baking pies I figured I can ask this question here.. One of my favorite apple pies, a caramel apple pie actually, was cooked in a brown paper bag. .I was wondering if anyone has tried it or know what that does?

Edited by Daniel (log)
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Patrick: Sometimes I see drippage in the photos in cookbooks...it can look pretty. My pie looks pretty messy, though.

There you go, Kaneel...a slice for you.  :smile:

pieslice.jpg

An old saw: the proof of the pie is in the eating.

"Half of cooking is thinking about cooking." ---Michael Roberts

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gallery_38003_2135_623799.jpg

Had the itch today - this is Torta Soffice Di Mele from Firenze - recipe by Lorenza De Medici

The Philip Mahl Community teaching kitchen is now open. Check it out. "Philip Mahl Memorial Kitchen" on Facebook. Website coming soon.

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An old saw: the proof of the pie is in the eating.

It eats quite well, thanks! :smile: I like a pretty spice-laden filling...I use 1 3/4 tbsp cinnamon and 1/2 tsp of nutmeg yesterday, but that's partly b/c my cinnamon wasn't the strongest or the best quality. (Right now, it's the Safeway brand.)

Jmahl: That's a beautiful cake! :wub: I like how you photograph your desserts with the picture from the cookbook/magazine behind it.

Edited by Ling (log)
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An old saw: the proof of the pie is in the eating.

It eats quite well, thanks! :smile: I like a pretty spice-laden filling...I use 1 3/4 tbsp cinnamon and 1/2 tsp of nutmeg yesterday, but that's partly b/c my cinnamon wasn't the strongest or the best quality. (Right now, it's the Safeway brand.)

Jmahl: That's a beautiful cake! :wub: I like how you photograph your desserts with the picture from the cookbook/magazine behind it.

As a fellow sweet fiend, a word of advice - get some Ceylon cinnamon (Penzey's) it's a wonderfully floral addition to your dessert spices. While you're at it, try the Vietnamese cinnamon, too - more robust than the delicate Ceylon and particularly useful if you use cinnamon in your savory dishes, too.

"Half of cooking is thinking about cooking." ---Michael Roberts

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3 almond meringue tartlets. I ate one before dinner--just to find out whether I should buy more since the bakery was closing--and then 2 more afterwards, one because I needed dessert and 2 because I wanted to make sure I got it. LOL!

And 2 slices of peach cake.

May

Totally More-ish: The New and Improved Foodblog

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Half of a Valrhona chocolate bar, the kind with the candied orange peel in it. Also, some caramelized cinnamon hot chocolate made with some extremely bitter Hatchez chocolate.

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

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Took my visiting American friend across to the Asian side and introduced her to profiteroles at Beyaz Firin. One with cream-filled profiteroles in a dark chocolate sauce and a white chocolate version in which the puffs are filled with whole raspberries. Both with curls of the requisite chocolate variety on top. Then we half walked, half floated, back to the ferry station... and she professed her love for me... :rolleyes: I'm gonna do a food porn post on that place one day...

Edited by sazji (log)

"Los Angeles is the only city in the world where there are two separate lines at holy communion. One line is for the regular body of Christ. One line is for the fat-free body of Christ. Our Lady of Malibu Beach serves a great free-range body of Christ over angel-hair pasta."

-Lea de Laria

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Here's a picture of that caramelized cinnamon hot chocolate I made. After trying for a couple of days to get a good photo of it, I have more admiration than ever for the wonderful hot choocolate photos in Chocolate Desserts by Pierre Herme. Its a challenging subject to photograph.

gallery_23736_355_1272.jpg

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

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Toll House chocolate chip cookie ice cream sandwich, Babe Ruth candy bar, plain M & M's. Pedestrian, but tasty. Not my fault really; it was this thread that made me do it. :smile:

Inside me there is a thin woman screaming to get out, but I can usually keep the Bitch quiet: with CHOCOLATE!!!

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Here's a picture of that caramelized cinnamon hot chocolate I made. After trying for a couple of days to get a good photo of it, I have more admiration than ever for the wonderful hot choocolate photos in Chocolate Desserts by Pierre Herme. Its a challenging subject to photograph.

gallery_23736_355_1272.jpg

That looks great! What's Hatchez chocolate? The hot chocolate looks dark and thick, just the way I like it!

I had most of a tin of cigarette cookies filled with tasty chocolate hazelnut filling. (mmm...hydrogenated oil....) and a handful of Valrhona chips. At this rate, I won't have any left for baking. :wacko:

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I'm a bit behind but saturday night we had Opera Cake from Dorie Greenspan's Paris Sweets and Spiced Pumpkin Cheese Cake from epicurious.com. Both were delicious. I was especially pleased with the Opera Cake. I've made it twice before using different recipes and neither were anywhere near as good as this was.

Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

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