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How Not to Act in a Cheese Shop
Oh my goodness - I just had to read the whole post & was laughing during it - I work at a small gourmet chocolate shop - so doing customer service is a big thing - I just love that aspect - I love chatting with the customers & getting to know them - but seriously - this post is just so hilarious - people will be able to relate.
Serious Eats Gift Guide: For the Baker
Thanks for the ideas - I know I would love to have a kitchen scale in my kitchen!
Oh - I just had to comment on the imitation & real vanilla string of comments..... I did a little digging into vanilla & came across this information that seems to be quite comprehensive - it goes through & explains about all the different types of vanilla & it even goes through how imitation vanilla came about - it's seems to be a by-product of the paper industry or a coal-tar derivative. I always try to use fresh, whole ingredients in cooking or baking so using the real stuff is just what I'm used too...here's the info on vanilla:
Seriously Delicious Holiday Giveaway: A Year of Chocolate
A creamy milk chocolate is my favorite - the melt in your mouth kind that has caramel undertones...... I'm all about the taste - and for me a high quality milk chocolate is just so satisfying.
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How Not to Act in a Cheese Shop
Oh my goodness - I just had to read the whole post & was laughing during it - I work at a small gourmet shop - so customer service is a big thing - I just love that aspect - I love chatting with the customers & getting to know them - but seriously - this post is just so hilarious......
How Not to Act in a Cheese Shop
Oh my goodness - I just had to read the whole post & was laughing during it - I work at a small gourmet chocolate shop - so doing customer service is a big thing - I just love that aspect - I love chatting with the customers & getting to know them - but seriously - this post is just so hilarious - people will be able to relate.
Serious Eats Gift Guide: For the Baker
Thanks for the ideas - I know I would love to have a kitchen scale in my kitchen!
Oh - I just had to comment on the imitation & real vanilla string of comments..... I did a little digging into vanilla & came across this information that seems to be quite comprehensive - it goes through & explains about all the different types of vanilla & it even goes through how imitation vanilla came about - it's seems to be a by-product of the paper industry or a coal-tar derivative. I always try to use fresh, whole ingredients in cooking or baking so using the real stuff is just what I'm used too...here's the info on vanilla:
Seriously Delicious Holiday Giveaway: A Year of Chocolate
A creamy milk chocolate is my favorite - the melt in your mouth kind that has caramel undertones...... I'm all about the taste - and for me a high quality milk chocolate is just so satisfying.
Calling all bakers: Looking to help the hungry this Thanksgiving?
I think this is a great idea - I'm not in NYC, but I'm going to check out my local food pantry to see if they accept pies..... have fun making all those pies :) - people will really appreciate it!!
Do you blog? What's your URL?
Blog Name: Mera Pyaar (means 'my love' in hindi)
My URL: http://www.mera-pyaar.com
What it's about/tagline: It's all about sharing recipes or just ideas on cooking. My hubby is from india - so when his mom came over here she taught me a bunch of her indian recipes. So - some of it is indian cooking, but I really love exploring all kinds of food - so there will be all sorts of flavors going on. I've always loved to cook & really enjoy writing as well & thought this would be a good way to share what I'm cooking with family & hopefully others out there as well.
Anyone got a good Chai recipe?
My husband is from india & his parents came to visit & they made chai every morning for us before we had to go to work - it was such a relaxing start to the day - so unlike how I would usually start the days.....but anyways - the way my mother in law would make it is the same way as described in the previous post...always had a creamy consistency & so flavorful - I had forgotten about those lovely chai mornings - will have to make a pot coming up....
What was your last "free" food or beverage?
The last free food I got was actually from a customer of mine (I work at a chocolate shop) and there was a cheese shop that recently opened down the road...well - this customer came back to the chocolate shop and gave me this fabulous piece of toasted bread with melted cheese, toasted pine nuts and prosciutto - it was melty and gooey and crunchy at the same time and just really hit the spot. And best of all it was free! Hey - it must be good karma.
Put a Fork in Season Three, It's Done
I finally watched the finale this afternoon - I knew they'd be showing it sometime - so I caught it today. I liked Hung from the moment I tuned into TopChef- yeah - he was the best chef technically - but I think he had heart as well - even if it didn't appear as clear throughout the episodes- if someone cooks like he cooks he obviously has a lot of heart & the way he spoke about his family cooking their traditional foods in a previous episode - you know where he got his inspiration from. Anyways -I'm happy Hung won - I think he deserves it.
Do you blog? What's your URL?
Cocina Savant
http://cocinasavant.blogspot.com/
Weekly pictures, recipes, and thoughts from a husband and wife who love books and cooking for each other.
Serious Eats Gift Guide: For the Baker
Just moments ago,UPS delivered the kitchen scale I ordered from Sears over the weekend. Looks like I have an excuse to do some baking tonight.
Anyone got a good Chai recipe?
hi guys..
My way of making tea is very simple & I use to take milk with tea. Just take a cup of boiled water with sugar is already added while boiling, then I dip tea bags in the cup & a little milk. I love my Oolong tea. For more info regarding tea p/l visit my site http://mytealogic.com/
Do you blog? What's your URL?
Thank you, Adam. Great blogroll!
Blog name: pastrystudio
My URL: http://pastrystudio.blogspot.com/
What it's about/tagline: I have a reverence for classical pastry technique as well as endless curiosity for international traditions and modern flavor juxtapositions. My blog is about simple, fresh, minimally sweet handmade objects of desire.
Do you blog? What's your URL?
Oops. Forgot to add my second new blog, Larousse Bites - Personal Notes on the Larousse Gastronomique 1961 Edition.
Today's post is "It's Christmas so it must be Cockscombs".
Do you blog? What's your URL?
Duh. Here is the proper link for Hunter Angler Gardener Cook.
Do you blog? What's your URL?
Blog name: Hunter Angler Gardener Cook: Finding the Forgotten Feast
My URL: www.honest-food.net
What it's about/tagline: Found foods, foraging, unusual veggies, wild game and fish -- all with serious eating in mind. I am a cook who hunts, not a hunter who cooks. My bent is the Mediterranean (Italy, Spain, Greece, Portugal) although I have a weakness for American recipes from the 1600s and 1700s. I also review wines from both the Mediterranean and from my local regional wineries in the Sierra Foothills, Lodi and Clarksburg.
Do you blog? What's your URL?
Blog name : Cooking Monster
url : http://www.cookingmonster.com
What it's about : mostly my ramblings about cooking, along with recipes, new and old, I've had success with ... and rather than keeping them on index cards, I figured I'd share them with the world.
Do you blog? What's your URL?
Great list, Adam!
Blog Name: The Perfect Pantry
URL: http://www.theperfectpantry.com
What it's about: What a food writer keeps in her fridge, freezer and cupboards.
Do you blog? What's your URL?
I'll leave my new blog under the Serious Eats Christmas Eve tree here.
It's called Fast Food Feminist .
Today's story is about a Christmas ham in what used to be East Berlin.
I haven't told the story of how I was given the name "Fast Food Feminist" yet. That's probably like a New Year's Day story. :)
Serious Eats Gift Guide: For the Baker
This is a great list! I just bought an Ateco offset spatula yesterday and I'm so excited to use it. Those pie crust bags look amazing; would those also work for rolling out cut-out cookie dough?
Serious Eats Gift Guide: For the Baker
Lizrana -- thank you for the vanilla link - very interesting.
NinaMW -- you're right about offset spatulas, they are the secret weapons of a pastry kitchen. So handy for so many things. Just last night I grabbed one to slide along the bottom of a tart to make sure it hadn't stuck to the tart pan.
Serious Eats Gift Guide: For the Baker
Great list, and I love that offset spatulas are included -- truly, the unsung secret weapons of any pastry kitchen!
And chocolate, yes, can never go wrong... :)
How Not to Act in a Cheese Shop
Thanks, Aventinus. I'm afraid I had not read the other article.
How Not to Act in a Cheese Shop
Telliacherry, I'm afraid you misunderstand my complaints. I welcome questions. Please read the piece I linked to where I talked about customers I love, particularly the Curious:
"Cheese is scary. The shop is scary. Sometimes the cheesemongers are scary (I mean, all those weird Cheesemas Carols? What's that about?). Customers understandably feel timourous and trepidacious (is that a word? Fine, then I (tm) it.) when they approach the Barge o' Cheese, slick with sweat (cheese sweat, not ours! God.), and stank with stench. They look around, eyes as round as...well, cheese rounds, and clutch timidly at their big yellow numbers. (The shy ones know to take a number, they just aren't always bold enough to speak up when they're called, the poor dears.) They don't know much about cheese but they're quietly willing to learn, especially when I tell them graphic stories about how classic, real, British cheddar is made or what turns cheese orange. They love it, they buy it, and they smile when they leave the store."
And also, the Challengers: "They come to me with terribly delicious conundrums. What cheeses to pair with Mint Juleps or Laphroaig, or which cheeses would melt wonderfully well on a grilled sandwich? That second one seems like a gimme until you consider that the sandwich will also contain...PICKLED CUCUMBERS! I love these cheesy challenges because I don't often get them. It's more like, what cheese is good in a salad, or pasta, or fondue, or for appetizers? There's nothing wrong with those questions, of course, but I get into a rut with them and don't exercise my little cheese cells nearly enough."
How Not to Act in a Cheese Shop
I feel so sorry for this customer. An adult asking for Kraft cheese in a gourmet cheese shop! Is Kraft cheese really cheese, anyway? I mean their American cheese (which I could never figure out to begin with) says "Processed Cheese Food". Sorry, but this is the ONLY cheese for an old-fashioned grileed cheese sandwich! I would have said to this customer in response, "Oh no, we don't carry toxic waste".
How Not to Act in a Cheese Shop
You know, I understand where she's coming from (I've worked retail for 12 years), but I think when customers ask "dumb" questions, they're really just asking to be educated. Do we have to be intimidated by the cheese shop now, too?
How Not to Act in a Cheese Shop
This is one of my favorite things written for the Internet. Ever.
I remember reading it years ago before I even knew Stephanie and crying I was laughing so much. It's even better if you've watched the mayhem that is Cowgirl Creamery on a Saturday.
Seriously Delicious Holiday Giveaway: A Year of Chocolate
We have a winner!
And it's ... CHARMON. Someone from Serious Eats will be contacting you shortly for shipping info.
Thanks to everyone who commented, and tune in again later today and throughout New Year's Day for a contest each day.
Seriously Delicious Holiday Giveaway: A Year of Chocolate
I know dark chocolate is better for you, but I love me some milk chocolate.
Seriously Delicious Holiday Giveaway: A Year of Chocolate
Milk!
Please randomly select me!!
Seriously Delicious Holiday Giveaway: A Year of Chocolate
I honestly love both - I love good quality Belgian milk chocolate, but nothing can be better than real dark chocolate truffles (I prefer Belgian or French)! All right, I start thinking that what I am really saying is that I love Belgian chocolate, whether it's milk or dark:-)
Seriously Delicious Holiday Giveaway: A Year of Chocolate
I am beginning to prefer a velvety belgium milk to dark, but dark is still my favorite so far!!!
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About lizrana
Website: http://www.mera-pyaar.com
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Favorite foods: chocolate, indian food, gluten free foods
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Oh my goodness - I just had to read the whole post & was laughing during it - I work at a small gourmet shop - so customer service is a big thing - I just love that aspect - I love chatting with the customers & getting to know them - but seriously - this post is just so hilarious......