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koko
Interests: family, cooking, photography
Recent Activity
I don't believe I've ever heard of Broken Glass Cake, I'll have to look that one up and try it. Don't think I wasn't tempted to do the Jello mold thingy but never got around to getting the mold, maybe next time. I have to admit I probably would still like the jello mold salads, I'll have to make one sometime soon.
Toggle Commented Oct 2, 2019 on Retro 50's Dinner Party at koko's corner
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Kirk The egg thing is a bummer. I loved a sunny side up egg on pancakes topped with syrup. Then cut into the egg and let the yolk run into the sweet pancakes. OMGOSH!
Toggle Commented Jul 9, 2019 on Lemon Grove Deli and Grill at koko's corner
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Thank you Kirk, it's sooo nice to be posting again. It's not been an easy year and half, but I'm still blessed beyond belief.
Toggle Commented Jun 6, 2019 on Henry's Korean Shabu Shabu at koko's corner
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Thank you Kirk, it was a lot of fun
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HI Susie Those are enoki mushrooms, they are wonderful. Sorry I took so long to answer.
Toggle Commented Jun 2, 2017 on Steamed Eggs at koko's corner
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It's not necessarily bitter, think bittersweet. You take the caramel to the almost burned stage so it has a bit of an "edge" to it, that's the tricky part. It would be great on ice cream and I'm thinking about adding a bit of it to a cream soda Mmmmmm
Toggle Commented Aug 28, 2016 on Caramel Sauce Nước Màu at koko's corner
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That's great, I'm glad it worked for you. Thanks for letting me know
Toggle Commented Apr 16, 2016 on Easy Kimchi at koko's corner
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Shawn, nice to see you again. I make my potatoes a resistant starch right after cooking, before I do anything with them. In other words, cook and cool, then I continue with what I'm going to do. It's been my understanding that re-heating to 140*F is an acceptable temp. As a general rule, I only re-heat to room temperature. I hope all is well and my best regards to you and your family
Toggle Commented Apr 1, 2016 on Potato Patty at koko's corner
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My pleasure. :-)
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That's a great idea thanks peg.
Toggle Commented May 26, 2013 on Spaghetti with Oil and Garlic at koko's corner
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That's a great idea bbq. Wish I would have thought of that when I made that pot of chile the other day.
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Monica, I'm so sorry to hear that. When I remove the seeds from dried chilis, I break the chili in half and shake the seeds out. I don't know which chilis you used to make it so spicy; I guess some people are more sensitive to it than others. I don't know your knowledge of chilis, and I don't want to appear insulting to you but if you need it, here is a link that shows the different chilis and their heat factor. I use this site a lot. Thank you for your input. http://www.foodsubs.com/Chiledry.html
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