It looks really pretty and perfect for spring!
Goldfish crackers!
Croissants! :)
Ice cream (the custard base) to make sure the eggs were cooked properly :)
Would using a disposable aluminum roasting pan also work? I might try this at my in-laws', and they don't have a roasting pan (and I can't fit mine in my luggage easily, hehe).
Does this mean you don't need a dehydrator, but can just use a regular oven?
@SaquibSaab, I don't think she "likes" using stabilizers as much as certain recipes call for them. And, there is no gelatin in this dessert. That's why she was saying it's different from panna cotta which does use it. It's not something she's inventing, just the traditional way they're made.
At the local place where I ordered iced cappuccinos, they didn't do foam but would do whipped cream...so I guess they didn't make it the standard way, but that's what I grew up knowing.
My husband's birthday is also the end of this month (tomorrow, actually) and I made him a strawberry buttercream on top of strawberry cake. Of course, I had to sneakily make it in the middle of the night so that he didn't know about it. :)
Interesting! Cold butter biscuits during summer is definitely a challenge!
My husband likes to make it often, and he also does ketchup! He uses ginger and green onions, too.
I've only ever made sorbet this way. Have you tried the ones that have you make a syrup with the sugar? I was wondering how they differed.
It's fairly common in the Baltimore area to put crab or crabcakes on top of anything, so I'm down.
Chocolate fudge--just 4 ingredients, one saucepan, and then a couple hours to harden. Love!
I don't drink coffee, but I am a person who believes in the fair trade stuff. I have tried to start buying Fair Trade chocolate, but it's hard because it's challenging to find (especially unsweetened!).
You had to go do a fun festival in Maryland after I leave there? :(
This is perfect timing! My dad requested scones for when he visits in a couple weeks :)
I think Yelp works best in certain places where more people post. That way, you get an averaging out situation--fewer odd reviews. You do need to read reviews, and not just go off the stars. Some people are pickier/stingier with their stars. But, to me, that's the same as if I asked a person I know. Some people might say they didn't enjoy a place as much--but maybe there weren't enough vegetarian dishes or something for them. You have to read the reviews for yourself.
I would also be interested in the filled ones. Once I learn how to do the chocolate, I could expand to other fillings like fruit or alcohol-flavored ones! :)
I am another self-checkout person. I like bagging my groceries the way I want them so it makes unpacking easier. I also had so many creepy cashiers being nosy about what I was buying, and that got annoying. I may not always be faster than the cashier, but there's something calming to me about scanning and sorting. Hehe
I use an infusion pitcher where I can put fruit or tea in a tube inside the pitcher and allow it to flavor my water. Mmmm
In my family we love using Trader Joe's 21 Seasoning Salute on our roasted potatoes. We like it because it has many spices we already used to use anyway, and it is salt-free. Roasted potatoes are huge with us!
The Chocomize one really bothers me. The one guy stole his idea from Chocri.com when he was there. And from what I have seen of both companies, original (Chocri) is better.
I was disappointed with Ben's chili and thought it was overrated.
Ice cream recipes always say to follow the manufacturer's directions which just say to churn until desired consistency. But, if I haven't made ice cream before, I don't know my desired consistency. How do you know when it is long enough? Does it even matter since you have to freeze it afterwards anyway? (FYI, I am using the Kitchenaid Mixer attachment)
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Another crab lover here!