Recent content by chocotuile

CWS4322, sadly I'm not located anywhere remotely near a farm so no, they weren't farm fresh eggs. They sat in the fridge for 1-1.5 months. Here's the recipe. Have fun! :chef: Hibiscus Macaron Yield: 30 medium size cookies Ingredients: 200 gr Powdered sugar, sifted 125 gr Blanched almonds...

Timothy, I had to google "Jonesing"; learned a new word today! :)

My bad, I guess using the word "curing" was a misnomer. I just wrote a post today regarding how I'm completely butchering the English language, so sorry if I offend!:sad: I simply meant that I was waiting for the egg whites to age in the refrigerator. I waited over a month this time 'round, so I...

PattY1, hope you enjoy the picture! :) Aged egg whites whip better than fresh, which is why I was curing them.

Southern Comfort eggnog! I've made my own before and it was delicious, but it's so much cheaper to buy! Love your sushi cancels eggnog idea, Pierogi! It's like my "ice cream has milk in it, so therefore I'm getting my daily value's worth of calcium." BTW, bug me anytime! :) I'm jealous you're...

The egg whites are finally done curing so I'm making macarons all this week! Started off with foie gras macarons~ foie gras and strawberry jam sandwiched with pistachio macarons.

I fill 3 mugs with water each morning, the goal being for the mugs to be empty by noon. Repeat for afternoon. Have a glass of water before dinner to curb my appetite, then one right after (so I know not to go overboard on dessert!). Done. 8 glasses.

I know! I scored an awesome deal on a complete Cuisinart cookware set last Black Friday on Amazon. I had my eye on that set for at least half an year, and I'm so glad I waited for Black Friday :)

Ah, so we were talking about the same thing the entire time! :lol:

Whitney Houston

I'm a huge fan of fried green tomatoes. I actually deliberately cut the tomatoes off the vine before they ripen just for this purpose (is that a crime?). Dip in flour, then beaten egg whites, then a parmesan bread crumb mixture and fry. Pair with truffle aioli. Heaven.

Nice. Did you use fresh ginger for the infusion?

"yake"? :smile: Not sure if that is a typo or not. Brown butter actually originated from France (beurre noisette) and pretty much means what it sounds like; butter burned on low heat. It gets this caramel, hazelnutty (therefore the "noisette") flavor that's really delicious when used in...

I think it's because 200 years ago, men were the bankers working in the financial industry. It is outdated but if you don't think about it in modern context, and more of a historical one :)

Wow fresh grated ginger? Yeah, you've got me on that one! Candied, ground, I can handle, just can't do the fresh! :)