From Talk
Posted by kfarrel3, July 21, 2008 at 2:16 PM
In a rush this morning, I had no time to make myself lunch, so this afternoon I ran around the corner (to Vilage 38, on 8th Ave and 38th St.) and bought myself their "Vanilla Honey Yogurt Crunch." Now, I love yougurt, and I especially love yogurt with honey and granola. But this little tiny cup was so overpoweringly sweet that I actually could not finish it. I was planning on making my own for lunch tomorrow, but now I'm not sure -- I didn't think it was possible to screw up yogurt! :p
As far as I can tell, Village 38's was a small layer of honey and granola, topped with eight or nine ounces of vanilla yogurt, with blueberries, strawberries, pineapple, and one other fruit mixed in. Has anybody else ever had this problem? And what do you think I should do to avoid teeth-shattering sweetness?
From Talk
Posted by kfarrel3, July 6, 2008 at 12:45 AM
It's late, so this may be awkwardly phrased =).
I was looking through my recipes today and realized that the most exciting thing I've done with choux pastry is make cream puffs. What I then decided I wanted to do was to do the same thing -- I love the smell of baking choux -- but in a savory, preferably cheese, palette. I know you can make gougeres with cheese in the batter or melted on top, but does anyone have a recipe for something like a cheese custard cream, or a cheese "icing"? Last time I made regular sweetened whipped cream and drizzled them in chocolate ganache. I'm basically aiming for a cheese (or at least savory) version of that. Any ideas?
From Talk
Posted by kfarrel3, December 7, 2007 at 5:13 PM
How many times can you melt and refrigerate good, semi-sweet baking chocolate? I over-estimated how much chocolate I would need for a faux-truffle recipe and now I have a container full of chocolate in my fridge that I'd like to melt down again, but I'm afraid that I'll end up with leftovers again (small fridge, not enough room for lots of little candies). Any info would be great.
From Talk
Posted by kfarrel3, November 30, 2007 at 4:04 PM
Okay, so in a fit of spontaneity this weekend, I bought a box of quinoa, except now I have no idea what to do with it. The directions on the package basically just say to boil it, with the only variations being using stock instead of water or slicing up some vegetables in it for a pilaf. Somehow, I doubt that's all you can do with quinoa. Any suggestions?
From Talk
Posted by kfarrel3, October 28, 2007 at 3:45 PM
.. and I don't mean, "Do you prefer Splenda or NutriSweet?" In particular, what I want to know is, can you sweeten coffee with honey? I'm a coffee addict, no doubt, but a very boring one -- my coffee is always either drip with milk and sugar (if I make it) or a regular latte (if I buy it). Occasionally I'll go for a shot of hazelnut (or peanut butter -- that's a new one, and delicious to boot) flavoring, but that's about it. What do you use in your coffee?
From Talk
Posted by kfarrel3, July 13, 2007 at 10:23 AM
I'm not a huge fan of bananasany way other than fresh, but anytime I try to make a smoothie without them, it comes out watery and not very appetizing. What else can I use as a thickener? I've heard that yogurt is good, but haven't had a chance to try it. Suggestions?
Website: http://kats-compostheap.blogspot.com
Location: New York
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Favorite foods: Impossible. I'm slowly becoming a true foodie, so there are so many new and amazing foods that I'm learning to love.
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