Comments for Cooking by the seat of our pants

Comment on Essential Tips for Making the Best Cheesecake by Jerry

Jerry — Wed, 22 May 2013 20:36:15 +0000

It's possible that they are making something closer to a japanese Style cheesecake, which uses cake flour and corn flour. Check this recipe and see if that gives the results you need. Cotton Soft Japanese Cheesecakes

Comment on Essential Tips for Making the Best Cheesecake by Chou

Chou — Wed, 22 May 2013 19:40:12 +0000

Any hints as to what makes the cheesecakes sold in Chinese bakeries (here I’m thinking specifically of NY’s Chinese bakeries, which have an almost cakey-cheesecake) so incredibly different from NY style cheesecakes?

Comment on Soy Glazed Salmon with Sesame Noodles and Bok Choy Recipe by Karen Robertson

Karen Robertson — Wed, 22 May 2013 17:11:32 +0000

looks fabulous….a little seattle summertime meal at its best.

Comment on Soy Glazed Salmon with Sesame Noodles and Bok Choy Recipe by soup.io

soup.io — Sun, 19 May 2013 15:13:28 +0000

Genuinely cherished this

Comment on Austin’s Five Hottest Places to Eat by Pauline

Pauline — Thu, 16 May 2013 19:40:41 +0000

What restaurant serves that delicious looking fish and chips in the picture?

Comment on How To Make No-Bake Cheesecake Brownies In Less Than 30 Minutes by Peter

Peter — Thu, 16 May 2013 05:12:46 +0000

Your dish reminds me of summer more exciting scenes. I was very happy to have full friends. Thank you. If you want to know about my country and the dishes, go to: vegetarianviet.blogspot.com.

Comment on Thursday Thirteen #9 – Thirteen things about Giada by Deborah

Deborah — Mon, 13 May 2013 19:13:46 +0000

Your critique of Giada was so right on the money! Couldn’t have said it better myself, except for her annoying overuse of the words “smokey” and “nutty”. Loved your feedback on #13. WTF was she thinking. Really lost all tolerance of her after that one. Bravo!

Comment on Restaurant Style Southern White Gravy Recipe by Liz

Liz — Sat, 11 May 2013 23:48:35 +0000

Exactly Jospeh. That’s how my grand-momma, momma, and I always made it. We only used butter if we didn’t have anything else.

Comment on Unprocessed Food, Special Needs Kids and Chicken Nugget Sliders by Christy

Christy — Thu, 09 May 2013 10:46:32 +0000

Well written response. This trend goes back much, much farther than the 1970s, in fact you could point to someone like George Cheyne in the 1700s (there's a nice article on this by Harvard Historian Stephen Shapin, free to read on his site), or you could hop even further back into history to all the Galenic approaches to balancing health through diet. I think a lot of it is because people can control what they put in their mouths, layered over with the strange ongoing conflation of moral authority and consumption (cf the Hoover Institution's piece asking "Is Food the New Sex?").

Comment on Herb Roasted Chicken Leg Quarters Recipe by Jerry

Jerry — Wed, 08 May 2013 20:30:56 +0000

Can’t use 10# if keg quarters at once? Pull out the leg quarters you need immediately and boil the rest till very tender & shred. Package the shredded chicken in Ziploc bags & freeze. I find 1# bags to be most handy. There are more recipes using shredded chicken than I can list here.