Comments for I made that!

Comment on Pizza! Pizza! by zorkes

zorkes — Fri, 19 Mar 2010 01:37:47 +0000

Hi. My wife introduced me to your web site just recently. Your cooking is really amazing!!!

A quick question: would you, by any chance, be able to guide us how to make and bake such a perfect pizza base as it is on these images?

Cheers

Comment on Apricot Almond Tea Cake by Življenjsko zavarovanje

Življenjsko zavarovanje — Mon, 15 Mar 2010 18:06:57 +0000

I found your website on Yahoo and i like your content.

Comment on The upside-down pineapple cake that (my) dreams are made of by julo

julo — Fri, 12 Mar 2010 21:44:31 +0000

Somehow, I’ve never made a pineapple upside down cake. A travesty, I know! I think I may just need to use your recipe to remedy that situation!

I have this cheapy plastic pineapple cutter I bought at the grocery store many years ago, and it works amazingly! All you do is chop off the top of the pineapple, stick the center of the tube over the center of the pineapple, and twist. Out comes this continuous and uniform corkscrew of pineapple! It seriously takes seconds, and you don’t have to deal with cutting off the skin and the core, etc. It was like $10. I use it all the time. Totally worth it.

Comment on Meyer Lemon Candy Happiness by kaveena

kaveena — Fri, 12 Mar 2010 19:02:07 +0000

I had a mess of meyer lemons around this time last year, and I was looking for the perfect candied peel recipe. Now, I have it. I just need to get my hands on another stash of lemons… Thank you!

Comment on Salted Creme Fraiche Caramels! by brandi

brandi — Fri, 12 Mar 2010 04:28:33 +0000

I say go for it! Everyone’s salt meter is calibrated differently…

Comment on Potstickers! by Kate

Kate — Tue, 09 Mar 2010 21:21:15 +0000

Potstickers are that easy? I never knew. Or perhaps you’re just making them look that easy….

Comment on Salted Creme Fraiche Caramels! by lovefrom1stbite

lovefrom1stbite — Mon, 08 Mar 2010 21:49:37 +0000

Oh! When I try these, can I cut back on the salt (a pinch instead of 1 Tbsp +..) or not use it at all? or is it going to ruin the recipe?
Tx

Comment on Salted Creme Fraiche Caramels! by lovefrom1stbite

lovefrom1stbite — Mon, 08 Mar 2010 21:46:48 +0000

I guess unless you saw my face, you wouldn’t understand how miserable I feel & look after seeing this post. Mouth watering doesn’t even come close to the beautiful picture of those nicely cut caramel cubes. You WOWED me! Keep it up!

Lovefrom1stbite,

Do it the Moroccan way

Comment on There’s a new tamale lady in town* by Elvira Edmond

Elvira Edmond — Sun, 07 Mar 2010 09:38:33 +0000

Great post, thanks a lot!

Comment on Salted Creme Fraiche Caramels! by Jen

Jen — Sat, 06 Mar 2010 03:51:32 +0000

In Spokane, we don’t seem to have creme fraiche (too many accent marks for our side of the state? Not sure). I made my own by adding 3 Tbsp of buttermilk to 2 cups of heavy cream, let it sit out on the counter for 8-10 hours, then stuck it in the fridge. It was glorious.
1 Tbsp salt plus 2 tsp salt made for VERY salty caramels.
I’ve tried a second batch with only 2tsp of salt, which seems to be just about right. (Maybe we’re not very salty over here, too? Not sure about that, either).

Thank you for the recipe.