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Sorry I snatched up the pate recipe before you had a chance to claim it, but your salad looks great anyway. lol I'm going to have to try Pepin's hard boiling technique -- yours look perfect.
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So, you finally got up the nerve to make basic sourdough, huh? Looks great, and it sounds like Matt approved. When I first started making this recipe, I baked it everyone for about 3 or 4 months, until I knew the recipe by heart and could turn out consistent loaves week to week. This is a great recipe to have in your back pocket, especially now that you have a viable starter. I still pull it out and make it from time to time when I'm in the mood for a simple, delicious sourdough loaf.
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I was initially upset when I read this, but like you, I traced it back to TMZ, which immediately made it suspect in my eyes. As you point out, MAW acknowledges that Ina is a friend of the Foundation, so she must have granted some wishes in the past. And your question of what celebreties owe us is a good one. When I lived in LA, some friends of my parents were visiting them and ran into Michael Jackson in a store. They wanted to talk to him and get pictures and autographs, and were very upset when he asked to be left alone so he could shop with his family. And the husband actually said, "He's a celebrety. He owes it to us." To which I responded, "He's a person. And he doesn't know you or owe you anything." I think the bottom line with the Ina story is that it's a PR nightmare and her publicist screwed the pooch.
Hey, I represent those remarks! So far, my adventures have not been too exotic. Duck gumbo and stock. Venison's in the freezer. And I'm going to West Side Market for rabbit and maybe some goat as soon as tax season's over. These were as delicious as they are hard to categorize. A number of people talked about dipping them in chocolate or spreading with Nutella or jam. I gave some to a guy at work, and he swears it's the best cracker in the world to accompany a bowl of chicken soup.
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Loved this one, too! So far, the March recipes have been huge hits. Can't wait to see what's in store for April.
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Go Greyhounds!! Great blog post, and fun pictures. Tell Matt if he wins all his events at State, I'll cook him his choice of gator, rattler, bison, elk, or yak.
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Your cake looks great! I got the nice layers, too, although mine were really flat. It tasted great, though.
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Looks great! We really enjoyed this one, too. Your crust looks great. I'm finally starting to get the hang of pastry crust. By the time we finish this section and the next one, I should be able to make pie dough in my sleep.
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That looks so good!! Great choice for a recipe. Simple, quick, and delicious!
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Your gnocchi puffed up beautifully! Glad to hear it was a hit at your house. We were about 3/4 here, too. Everyone but me really liked it, but then you know I'm not a gnocchi fan. Nice job!
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Beautiful post, Kayte. And a nice tribute to a beloved family member. My sympathies to you, Mark, and the guys.
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That looks really good, Kayte (even though it has bacon)! I caramelized the onions tonight so I can make this tomorrow. I'm doing two minis of this, along with several others. Can't wait to try it.
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Nice job! I love your avatar photo. I need to peruse Ad Hoc and The French Laundry this weekend and pick my recipe (before the month is over!).
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Nice job. I love the attention you paid to your salad. If you don't already have it, you should pick up one of Thomas Keller's books (like The French Laundry Cookbook or Ad Hoc). His dishes are so precisely composed. You'd love them.
Toggle Commented Jan 7, 2011 on Paris Mushroom Soup at Dessert By Candy
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Nice job! I bet those disappeared fast around your place. I'm excited to move onto the next section. How about you?
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Nice loaf. Thanks for showing off your swirly bits!
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Lookin' good, Kayte! I liked, but did not love, these when I made them. I think for the rare occasion that I make croissants, I'll stick with a more traditional recipe. It's more work, but so worth it!
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Beautiful!! I loved this recipe, and yours looks better than mine. I wish I had glazed mine.
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Those look really good, especially the one that's split open. Number 10, huh. So that means you have five more to bake in the next five days. :-) By the way, I know you don't look at FB much, but I stole your Milk Loaf picture to use for the Artisan Bread Bakers January BOM (bread-of-the-month). http://www.facebook.com/#!/event.php?eid=128398333890477
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Great list, Nick. Thanks for the tips. I don't know why home cooks and bakers are so resistant to mise en place. It makes the experience much more enjoyable and averts so many disasters. Phyl
Toggle Commented Dec 16, 2010 on Christmas Cookies without Tears at BAKE!
Your bread looks amazing! I'm with Margaret: I should have made mine in a bundt, too. Nice job.
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That looks exactly like the one Nick made in class!! Sounds like it was a huge hit. I have to try it myself this weekend. I'll let you know how it comes out, sans bacon.
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Wow, that looks great! I'm gald to hear yours came out tender. Mine was tough, but now I'm thinking it must have been operator error. Maybe I overworked the dough. Maybe I used bread flour instead of AP (I don't remember). Maybe it was the stoneware pan I baked it in. Whatever the reason, after reading your post I definitely want to try it again. I just ordered pastry flour from KAF. I wonder if that would make a difference?
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Lovely!!! This was a great recipe. You are going to love the ginger ones. And you must make the butterscotch scones, too!
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Those looke perfect! Keep baking like that, and you'll have a family of biscuit lovers. I'd like to try these again with cheddar or gruyere.
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