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From Recipes

The Secret Ingredient: Crème Fraîche

All three recipes look and sound fantastic (and easy). I like to make Orangette's Bouchons au Thon with creme fraiche: http://gastronomyblog.com/2009/05/17/bouchons-au-thon/

From Serious Eats

Eating Mice Can Be Rather Nice

Onedaylingers - skin off.

mongoose - you're completely right. It's impossible to really know the taste of mice given the meager amount of meat on their bones.

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Recent Posts

From Photograzing

Chewy Chai Meringue Cookies

From Photograzing

Lemon Bars

From Photograzing

Bake-Sale Brownies

From Photograzing

Raspberry Crumb Breakfast Bars

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About Cathy Danh

Website: http://gastronomyblog.com/

Location: Saigon, Vietnam

About: Cathy Danh is spending her Odyssey years in Saigon, Vietnam where she works as a copy editor and writer. She aims to eat five-a-day and avoids trans-fats like the plague.

Favorite foods: Bananas, caramel, peanut butter, Golden Grahams, Vietnamese sandwiches, bo kho, thit kho, muscadine cobbler, blueberries, hot fudge sundaes, papperdelle, fresh bread, marmalade, runny eggs

Last bite on earth: Toro straight up.