Comments for Gastronomy612's Weblog

Comment on Corn Kernel filled corn muffins by gastronomy612

gastronomy612 — Sun, 17 Jan 2010 21:39:40 +0000

oy! How right you are – apologies!

I have edited it to reflect the salt.

Thanks Mary Jo!

Comment on my birthday – celebrating me by gastronomy612

gastronomy612 — Sun, 17 Jan 2010 20:17:50 +0000

you have no idea…gorgefest!

Comment on my birthday – celebrating me by frypandigital

frypandigital — Sun, 17 Jan 2010 15:21:36 +0000

That is one of the best lookin menu’s I’ve seen. Haven’t done the Chef’s table, but definitely have it on my radar.

Comment on Corn Kernel filled corn muffins by MaryJo

MaryJo — Fri, 15 Jan 2010 05:26:13 +0000

Hi! I liked this recipe and it turned out well. I was wondering if it was supposed to have any salt added?

Comment on Mihm’s Charcoal Grill – the original butter burger by charcoal grill

charcoal grill — Sat, 09 Jan 2010 15:07:41 +0000

Lump is always the wasy to go, IMHO.

Comment on Worcestershire Sauce: follow up by January 4 Morning Roundup « The Heavy Table

January 4 Morning Roundup « The Heavy Table — Mon, 04 Jan 2010 10:45:11 +0000

[...] IKEA and Ingebretsen’s meatballs, insight into buying ethical dairy and eggs, adventures in worcestershire sauce, thoughts about Crescent Moon and memories of an Afghan adventure, a Jucy Lucy sighting in [...]

Comment on Crème Brûlée by gastronomy612

gastronomy612 — Thu, 31 Dec 2009 02:32:02 +0000

!!! Pat – thank you! I hope I can keep entertaining you for some time.

good idea on the vanilla bean….I have always wondered, but never knew it was merely vodka – fantastic.

Comment on Crème Brûlée by pat bertoletti

pat bertoletti — Wed, 30 Dec 2009 23:50:01 +0000

I love your blog, it’s very informative and I’ve learned lots of cool stuff. A baking teacher told me another good way to use vanilla beans; he put used ones into vodka and in a few weeks it becomes vanilla extract. Keep up the good work.

Comment on Chicken Larb Gai by bearing

bearing — Sun, 20 Dec 2009 14:37:25 +0000

We made this last night for my family of three children and it was universally a hit. Yes, the original recipe at the NYT includes the toasted ground rice, which I did in a hot dry nonstick pan and ground in my spice grinder (=repurposed cheap coffee grinder).

I didn’t have any sticky rice, horrors I know, but I made it with brown rice — including for the toasted rice — and the meal was just fine. My kids are only going to dump soy sauce on the rice anyway, so they may as well get some fiber.

Wanting an extra vegetable, I served it with raw shredded carrots that I’d tossed in the remaining juice from the lime and a bit of salt.

I’d like to suggest two things also. (1) you could easily serve it as a salad atop shredded lettuce, if for some reason wraps didn’t appeal. (2) This recipe is well adapted to serving to picky children – all you have to do is set aside some of the meat (flavored with fish sauce and ground rice) before adding the onions, scallions, cilantro, and/or mint, or else those scary and green ingredients can be mixed in at the table. It’s a big hit.

Comment on Holiday Candy – move it peppermint bark! by Recession-Proof Gifts « Gastronomy612’s Weblog

Recession-Proof Gifts « Gastronomy612’s Weblog — Fri, 18 Dec 2009 05:40:15 +0000

[...] Chocolate Covered Caramels: If you want to get super wild, take the caramels from above, cover them in [...]