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Do you not have access to any of the online shops that sell it?
Thank you, Ena! I'm sorry you had trouble with the glaze - can you tell me what brand of choc you used or what percentage cocoa solids it had? I'm trying to figure something out. Thank you!
Drawing equivalents between the Republicans' refusal to do their jobs for the past 8 years, after stating publicly that their one goal was to make President Obama a one-term president, and the majority's outrage at the climate-change-denying, Islamophobic, conspirary-theory-peddling people being nominated to the nation's highest offices now by someone who very clearly never really wanted the job and plans on lying and obfuscating his way through his term(s) is the first sign that there's no arguing with you. The sad thing is that you don't even understand that it's precisely *because* we care about the country that we are so horrified by what is happening.
How are you all feeling today? Any better? No? Me neither. But it's December 2nd and the first Advent has already come and gone and so I have a little distraction for all of us. Drumroll...... BAKING. Surprise! But actually,... Continue reading
Posted Dec 2, 2016 at The Wednesday Chef
Actually, I think all those of us American citizens whose candidate lost the election despite getting over 2 million votes more than the winner of the Electoral College don't feel particularly blessed at the moment, especially not when we see actual Nazis celebrating in our nation's capital, the President-Elect's tax plan which overwhelmingly benefits the top 1% and will actually increase taxes on middle- and low-income earners, his picks for leading military positions who proclaim that Islam is a cancer, and his refusal to separate himself from his business interests, guaranteeing that his presidency will be largely about lining his own coffers rather than leading the free world, among so much more. So forgive us for not being quite as zenned out about the election as you seem to be.
Oof. That's where I am right now, friends. Just, oof. You all know what my politics are. So yeah, after this clusternut of an election, I, like so many others, have been in a miserable pit of despair. First there... Continue reading
Posted Nov 23, 2016 at The Wednesday Chef
Thanks Vic xoxo
No plans at the moment because I'm really pregnant and no longer up for traveling. Perhaps next year!
Yes! :)
Berliners, this is just a quick note to let you know that I'm hosting a baking demo, a Q&A and book signing for Classic German Baking this Wednesday at The Store in Mitte. The baking demo starts at 3:00 pm... Continue reading
Posted Nov 21, 2016 at The Wednesday Chef
Thank you so much, Eva! That means so much.
I just wanted to follow up again on this issue: My publisher and I took your question very seriously, and we sought the advice of some food science experts so that we could be confident in our response. The good news is that we’ve been assured that pretzels made with food-grade lye on an aluminum baking sheets, while not ideal, is not harmful and the pretzels can be safely eaten. Nevertheless, we’re going to update this in the next printings of the book. Many thanks again for bringing this to my attention!
This is the first time I've heard of aluminum baking sheets being a no-no with lye pretzels. It sounds like the issue is the reaction of the wet lye solution on the aluminum sheet - not about the finished pretzel, so I wouldn't worry about having eaten them. My baking sheets are enameled, so I've never had any issues with reactions. Going forward, I guess I'd advise you to either buy a stainless steel or enameled sheet to use for pretzels or to use a silicone baking mat on the aluminum sheet you do have. If I find out more specific info, I'll let you know. Thanks for calling my attention to this issue.
Thank you so much! So happy you love the book. My favorite kitchen store in Berlin is Kochtail, on Invalidenstrasse 150. They will have everything you need! Kochtail also stocks the book, so you can double-check anything you need while there. :)
For pictures that I took during the testing process of various things, please head to Instagram and search for #germanbakingbook! And at some point soon, I hope to have a post here with those iphone photos to serve as a kind of visual aide. :)
Don't worry - it's the same thing.
The Classic German Baking tour rolls on! After a wonderful kick-off event at the utterly charming East City Bookshop in DC (where the above photo was snapped), I baked up a storm for the crowd at Boston's Goethe-Institut on Sunday.... Continue reading
Posted Nov 1, 2016 at The Wednesday Chef
Aw, lovely! Thank you!
That is just lovely to hear. Good luck with your research; the baking can wait! :)
Thank you!
I specifically developed the recipes only with vanilla extract because the book was written for American bakers and kitchens, where good-quality vanilla extract is the norm, but I have to say that I on principle never use Vanillezucker either (except for Chrisbrot). I don't particularly like it; the store bought kind is often made with synthetic vanilla, it adds more sweetness to a recipe, etc. And the "authenticity" of the recipes is in no way compromised by using extract. So I don't really have an answer for you on substituting Vanillezucker. Try by using 2 teaspoons of Vzucker when 1 teaspoon of extract is called for?
I've never heard the Yiddish version, though I'm not surprised to hear it exists. I'm afraid I don't know in which direction to point you on finding the actual verses, though, I'm sorry.
Thank you, Gayle! x
Do you follow me on Instagram? Under the #germanbakingbook hashtag, you should be able to see a lot of the things I baked during the testing process and under the #classicgermanbaking hashtag, you can see the final results from readers and reviewers... I hope to do a round-up on here at some point, hopefully sooner rather than later!
Oh, how wonderful. So happy to hear it!