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The Ten Most Recent Comments By m0pngl0w

From Recipes

Celebrating July Fourth with a Plop (Not a Bang)

Call me lazy or frugal but here is my question -- Can I make it with frozen cherries?

m0pngl0w at 3:03PM on 07/03/08

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

Ice Tea sweetened with Peach Nectar. Yum!

m0pngl0w at 9:20PM on 06/17/08

From Required Eating

Ed Levine's Serious Diet, Week 16: The Tale of the Scale

I love the name of your scale. I have a vintage model: a light pink number called "The Counselor." She keeps me honest too.

m0pngl0w at 11:22AM on 05/02/08

From Required Eating

Cook the Book: 'Panini Express'

mmmm...melted cheese. Ham and cheese. Cheese and tomato.

m0pngl0w at 10:27AM on 03/05/08

From Required Eating

Weekend Book Giveaway: 'Secret Ingredients, the New Yorker Book of Food and Drink'

Calvin Trillin. I visited Kansas City atleast twice a year with my vegetarian husband and I have yet to eat at Winstead's!

m0pngl0w at 10:45AM on 02/18/08

From Recipes

A Red Velvet Affair

I just want to defend boiled icing on red velvet cake. I make it every Christmas from my best friend's mother's recipe. I have even made a watermelon shaped red velvet cake with the boiled icing dyed green for a July office party and my coworkers love it.

In my house, cream cheese frosting is for carrot cake.

m0pngl0w at 3:04PM on 02/14/08

From Recipes

Cook the Book: The Serious Eats Chocolate Lover's Library

For myself, it is Cook's Illustrated's Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cherries made with SchaffenBerger Bittersweet Chocolate.

For my husband, a simple chocolate cake recipe from the Joy of Cooking that just happens to be dairy-free. I leave out the vanilla to emphasize the chocolate flavor.

m0pngl0w at 5:30PM on 02/11/08

From Required Eating

Cook the Book: 'Techniques of Healthy Cooking'

broiled salmon with spinach

m0pngl0w at 12:39PM on 01/18/08

From Required Eating

Cook the Book: 'The Food You Crave'

slices of red pepper and a good veggie dip. YUM.

m0pngl0w at 3:22PM on 01/03/08

From Required Eating

Cook the Book: 'The Martha Stewart Living Cookbook: The New Classics'

Hot Crab Dip, my father-in-law's favorite. The recipe came packaged in her Christmas Jazz Favorites CD.

m0pngl0w at 2:10PM on 12/29/07

Responses to Comments by m0pngl0w

From Recipes

A Red Velvet Affair

So, is red velvet cake a chocolate cake or not? I don't really know, even though I've eaten in made from a mix a few times.

I remember old recipes using beet juice or tomato juice to add moisture (not really noticeable in the taste) and wondered if that's where the whole "red cake" idea came from.

chari at 1:22PM on 07/09/08

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

Thank you for participating, and congratulations to our winners:

mayam
fritesandfries
reneerobinson
mama43
redbike

Winners have been notified by email and also appear on our Contest Winners page.

Adam Kuban at 6:31PM on 07/07/08

From Recipes

Celebrating July Fourth with a Plop (Not a Bang)

plopls.....grunts......dump cakes.........sounds more like bathroom sounds than cakes.....lol

onepercent99 at 9:26AM on 07/04/08

From Recipes

Celebrating July Fourth with a Plop (Not a Bang)

@m0pngl0w...I was looking at a cherry clafouti recipe on epicurious.com while trying to figure out what exactly my mother used to make. They substituted a 16 oz package of frozen cherries, thawed and drained, for 18 oz of fresh cherries in the clafouti. Since this recipe is similar to a clafouti (depending on the definition of clafouti, as some have the pancake-y topping and some are more custard-like), I think you could make the substitution. If the good folks from Bon Appetit and Gourmet would sub frozen for fresh, I'd give it a try. And I wouldn't call you lazy or frugal...just enterprising! :) Fresh cherries of good quality aren't always in abundance, after all, even when they're in season.

holdthemayo at 7:46PM on 07/03/08

From Recipes

A Red Velvet Affair

MY OLD RED VELVET CAKE RECEIPE CALLS FOR 1 TSP BAKING POWDER PLUS THE BAKING SODA 2 TBLSP COCOA POWDER
FOR THE ICING 1 8OZ TUB OF MASCARPONE CHEESE ALONG W/CREME CHEESE/ TRY THIS WED ROSES USA

REDROSES at 5:28PM on 06/30/08

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

I'm with mint juleps as well.

skyflyer3 at 2:21PM on 06/30/08

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

Alcoholic- margaritas hands down (fresh limes though)
Non Alcoholic- iced tea

LoriA at 1:22PM on 06/30/08

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

Gin and tonics are my favorite for something cool to drink while sitting on my patio.

minnebelle at 11:23AM on 06/30/08

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

Mint juleps! Forget mojitos, I prefer this classic work of art in bourbon, mint, sugar and ice - the perfect compliment to relaxing on a porch swing or rocker.

littlecabbage at 10:02AM on 06/30/08

From Required Eating

Cook the Book: 'Screen Doors and Sweet Tea'

Give me a refreshing Gordon's Cup made with cucumber and limes - you can add a splash of Midori for extra pizazz!

sluvis at 9:57AM on 06/30/08