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Ah...thanks for this post. I'm in the same boat, testing recipes for my book with readily available ingredients from the store. It's definitely a challenge! From what I can tell (from various sites on the internet), Italian leavening is just baking powder with some cornstarch and vanilla flavoring. I wonder if you can substitute the Italian leavening with baking powder and vanilla - which would make the recipe even more accessible to people without having them to resort to mail order such a specific ingredient. I also wonder if you can use one large egg and one large yolk since small eggs are so hard to find. Because I know you want to test the recipe just one more time... ;)
Toggle Commented Mar 16, 2014 on Why We Test Recipes at Ruth Reichl
I love the way they look hanging like that! Sort of like "bobbing for persimmons" or something...
Toggle Commented Nov 12, 2013 on Hoshigaki 3.0 at Hedonia
1 reply
I was honored and thrilled to be included in your fabulous dinner party! Not only was the food wonderful but the company outstanding. Thank you for inviting us.
Toggle Commented Nov 3, 2013 on Dinner with Marcella at Hedonia
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I think you missed a huge swath of dessert/baking blogs. Including: Sprinkle Bakes Dessert First Desserts for Breakfast Cafe Fernando Sweetapolita and of course, my blog, Eat the Love Other major food sites you missed include Running with Tweezers Use Real Butter Recipe Girl No Recipes Michael Ruhlman Ezra Poundcake Chez Pim Eating Rules
Oh dear. It has been years since I have been back to NY. Most of my friends have moved away from that city. I need to figure out a way to get back there. Your post reminded me of all the food I miss out there. And yes to that shaved asparagus salad that you everyone else seemed to be commenting about. Sounds wonderful for the summertime...
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Jun 24, 2011