Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
dry-aged ribeye
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Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Pliant unless it's on something, then crispy.
Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham
Fresh onion roll, thin, thin schmear of mayo and paper thin slices of a nice, simple ham such as black forest.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Pliant by itself, crispy on/in things.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Rib-eye, cooked by yours truly. I cook a MEAN rib-eye.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
I'm going to have to say that I like it pliant when I'm eating it by itself, but one something, like a BLT or a Bacon Cheeseburger, I prefer it crispy as I hate pulling out a whole slice of bacon with a bite. I want a bite of bacon in every bite when I'm eating it on something.
Thanksgiving Leftovers: Turkey Gumbo
I made this tonight with the stock I did from my smoked turkey (and using the smoked turkey remains and turkey anodouille) and it was fantastic. Thanks so much for the recipe!
Cook the Book: 'Crescent City Cooking'
BBQ Shrimp from Manale's is my all-time favorite New Orleans dish in the whole world (Who am I kidding, it's my all time favorite dish in the world). I still think about to this day.
OK, wait, I have a second favorite. The chargrilled oysters from Drago's in Metarie.
God I miss New Orleans. It's time for a trip.
Photo of the Day: Burned Meat Biscuits
Funny, I saw these at the Asia Market in Austin (best Chinese food in Austin) and took a picture, posting it on my blog back in June:
http://thefoodieblog.blogspot.com/2007/06/asia-market-cafe-again.html
Responses to Comments by foodiegirl71
How to Make Macarons
Ok.... I have way too many egg whites left!! I am going to try this!!! Hopefully it'll turn out!!
Got some question, how do I do different flavor Macarons? I was searching around.... and would I be correct to say that you subsititue the granulated sugar for what ever flavor you want? ie cocoa powder.
As for the filling, is there a special name for it when I goggle for different flavors? Or would you by chance have those recipies too?
How to Make Macarons
My second attempt - I made lime and rose macarons. The batter seemed a bit dry.. but they turned out beautiful. I immediately froze them and havent tried them out yet after leaving them for three days now.. the ones I did try soon after the baking were.. crunchy and not chewy inside! *grumble grumble* :-/
How to Make Macarons
Thank you for this new article, Mercotte. I've tried your methods previously and was quite surprised at the relative success made! I made lemon macarons. I didn't produce any 'feet' in the first batch, so I increased the temperature from 140 to 160C, then voila! feet! i sang and danced in front of the oven. However, I had a problem with the insides of the macaron shell; some of them were a bit 'wet'/mushy, and kind of hollow. To be honest I also forgot to follow one step, that is to separate the egg whites into two parts.. so i ended up beating all of it at one go. do you think this is a major mistake?
Also, I'm very interested in learning more stable fillings (unless of course if theyre all meant to melt in no time!).
How to Make Macarons
Hello Pixienix again !!
A new post in english for macarons !!!
http://www.mercotte.fr/wp-content/uploads/files/pdf/synthese%20des%20macarons%20en%20anglais.pdf
How to Make Macarons
@avantassell: I'm glad to hear you made the macarons! And with feet/poofyness..that's awesome!
You're right, I think lava would've been a better description than...hot, liquidy magma, haha. ;_; It oozes a bit...would probably be more helpful if I made a video of someone making the batter. (rubs chin)
As for the size, poker chip sounds good to me. (I'm trying to envision a poker chip, haha.) I mean, the size is flexible...1.5-2 inches in diameter, maybe? My macarons tasted better on the second day, although they were also sweeter than I would've liked. Ahh, so hard to get the right ratio of ingredients down...
How to Make Macarons
First off, I can't THANK YOU enough for all your detailed research on this delectable treat (although I have to say, I don't think I've ever had one, so no taste comparison).
It took me a few days, but with the egg whites out for more than 3 (!!!), I made these macarons per instructions--almost. My husband explained to me that magma (this is the stuff that's underneath the earth and is extremely hot--so no real flow there) is not the best description, it really should be "flow like lava" (which mine didn't; too much grounded almond and icing sugar). I would think that the batter should "ooze". As well, not sure if I piped correctly--are they suppose to be the size of a poker chip?
In the end, I was able to make them (with feet/poofiness on the bottom)!! Pictures to come soon (I hope). Also, waiting a day later to consume them also yielded a sweeter taste (perhaps too sweet?).
Again, thank you for all your help--I hope to perfect them by Christmas! :P
How to Make Macarons
oh you are the best! thank you so much. I've just been ageing my egg whites the past two days. I'm so nervous with this very first attempt.. I will read through your tips and guidelines and try it possibly tomorrow (cross fingers!). merci madame, you are SO VERY GENEROUS..and talented. Bless you.
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