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Luisa
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I don't think it would hurt. It may make the sauce more "intense", flavorwise, but try it out - if worse comes to worst, you can dial back the spices a bit.
Toggle Commented 7 days ago on Amandeep's Butter Chicken at The Wednesday Chef
Congrats on your baby! It's so much fun to have them start sharing meals with you. All the best!
Toggle Commented 7 days ago on Amandeep's Butter Chicken at The Wednesday Chef
Happy to hear it!
Toggle Commented 7 days ago on Amandeep's Butter Chicken at The Wednesday Chef
Actually no, American jam-canning methods are just far more complicated and onerous than European ones. My mother, countless friends and I have all been making jam this way for decades. Even in the "worst case scenario", which incidentally has never happened to our jams using this method, the jam would just get moldy. It's not poisonous or dangerous. So there's really no need for you to call me irresponsible.
Lovely!
Thanks!
Ecco qua! https://www.amazon.it/Classic-German-Baking-PfeffernUsse-Streuselkuchen/dp/1607748258/ref=sr_1_1?ie=UTF8&qid=1465546568&sr=8-1&keywords=classic+german+baking
Thank you.
That is lovely, I hope the book can help her!
Ha! You're so sweet. I don't know when they put up the "look inside" feature - it may not be until the book publishes...
I do own some, but all bought here. I don't know about any online retailers, but you can often find her pieces on Ebay.de and I'm sure vendors would be happy to ship to the US.
Oh that is so lovely! Thank you.
Thank you and I agree!
Thank you both so much! I'm honored.
Thank you! I hope you find many new favorites to bake.
Thank you!
Thank you. I love those too! Can't wait to see them in person. :)
Thank you so, so much!
Aww, thank you so much. I'm so grateful for your enthusiasm! xo
Yay, thank you!
Thank you, dear Vic!
Thanks!
Thank you so much! Oh, then I'll post them sometime! :)
Thank you! And yes.
Yay! So glad you agree.
Toggle Commented May 31, 2016 on Amandeep's Butter Chicken at The Wednesday Chef