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My Activity
Reviewed The Best Bread Pudding
"Orgasmically good. I made a slight variation on the sauce though: half the butter & sugar, and subbed in 2 tsp dark rum for the alcohol. Sugar overload but SO good!""
Reviewed Cocoa Thumbprints
"The cookies are delicious, but if it this recipe makes 3 dozen, then I'm a Smurf. Figure on 2.5 doz if yield is important.
I baked some up using peppermint kisses in the center. By the way, I tried putting some in before baking, and some immediately after. Both methods work, but I would probably push them in after baking in future (hold their ""
Reviewed Dark Chocolate as a Snack
"Okay OKAY! I think I've mastered this! You need to make a few modifications though:
You should use *2* ounces of chocolate, instead of one, which makes measuring WAY easier because it's approximately half the chocolate bar - remove from wrapper. (Feel free to sub in milk chocolate if it suits you).
Also, the ideal way to plate this is on half a graham cracker, then top with a hot (toasted is okay, but be sure to blow out any live flames first) marshmallow, a piece of Late Night Bacon, and the other half graham cracker. Superb!
Reviewed Late Night Bacon
"This was the coolest recipe! I had to make some substitutions though because I was missing ingredients and I didn't discover that till I'd already put the paper towels in the microwave. (Kids: make sure you have your ingredients together BEFORE starting to cook!) Subbed in 1/4" thick slices of eggplant, but to keep it moist, dumped them in a bit of whisked egg & milk. Soppy wet then, so had to dip it in breadcrumbs. Nuked up in 4 minutes though :) Bit bland, so best bet is to dump some tomato sauce and a couple cups of mozzarella on this - and parmesan to make up for the salt in the bacon. Microwave an additional 15 minutes and you have super epic Late Night Baconless Bacon!
Will make this (with my changes) AGAIN! Thanks Rach!
Reviewed Dark Chocolate as a Snack
"Only Food Network could take a simple classic like "Dark Chocolate as a Snack" and complicate it by making us figure out ounces. I know the food manufacturers like to screw with us by constantly changing the amounts in the packaging, but I really wish they could have simplified this a little by just picking a packaging size and telling us what fraction of, say, a bar, we needed to use. Why must I pull out my kitchen scale to follow this recipe??? Have you ever tried to work a balance with chunks of chocolate? I thought I could just work it out with math, but did you KNOW there are 3.53 ounces of chocolate in a freaking Dove bar? I mean, WTF people? You try doing that split with a Santoku knife!
At least Paula went simple with the "can" of peas (even if it did turn out I lacked peas and had to substitute bananas...
Reviewed Dark Chocolate as a Snack
"Only Food Network could take a simple classic like "Dark Chocolate as a Snack" and complicate it by making us figure out ounces. I know the food manufacturers like to screw with us by constantly changing the amounts in the packaging, but I really wish they could have simplified this a little by just picking a packaging size and telling us what fraction of, say, a bar, we needed to use. Why must I pull out my kitchen scale to follow this recipe??? Have you ever tried to work a balance with chunks of chocolate? I thought I could just work it out with math, but did you KNOW there are 3.53 ounces of chocolate in a freaking Dove bar? I mean, WTF people? You try doing that split with a Santoku knife!
At least Paula went simple with the "can" of peas (even if it did turn out I lacked peas and had to substitute bananas...)
Reviewed English Peas
"If these were truly English peas, the recipe would have included making sure that you overcook them till mushy and all "pop" is gone from them. But I liked this recipe anyway. Although I didn't have any canned peas, so I dug through my freezer for frozen ones. Finding none, and with my butter already melted, I decided to slice up some bananas lengthwise and cook them in the butter, but it needed a little smidge of something, so I dumped half a cup of dark brown sugar in there, which was absolutely lovely, but simply not showy enough, so I tossed in some banana liqueur and a splash of rum. Of course, since I cook on a gas stove, I probably shouldn't have shook the pan so vigorously because the rum lit on fire and the whole dish burned until all the rum cooked off. But I spooned it over some vanilla bean ice cream and called it good. It was good. Will try Paula's recipe again in the future (with my modifications, of course!)
About Me
Forget me! Do yourself a favor: go out and buy a bottle of PEACH BALSAMIC VINEGAR! Seriously. If you can't find it in the store, I know Lucero Olive Oil makes some, that's where I got it last time. Now... experiment! You'll stop caring who the hell this "viking" person is once you're swimming in peachy balsamic awesomeness.
Try: 3T Mayo, 1/2 tsp or more curry powder (to taste), 2 cloves of chopped garlic and a splash or 2 of the peach balsamic vinegar. You can do anything you like with this sauce, but I recommend dipping your artichoke into it or sauteeing up some fresh brussels sprouts in it.
See? Who I am no longer interests you... only what bizarre ingredient I might suggest next. Say, lavender salt? (which is, I admit, totally nom.)
Favorite Foods
How can someone who talks about peach balsamic vinegar and lavender salt possibly admit that their favorite food is quite possibly the cheeseburger? Can't, so I'll gloss over that fact and regale you with tales of poutine, bruscetta, various preparations of shrimp that do NOT involve breading and deep frying, and umm... something about peach balsamic vinegar I may have mentioned. But seriously, who cares?
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