Posts by Risa

When you say it's corn flour, do you mean it's finely ground cornmeal or cornstarch? In the UK and some other countries, cornflour = cornstarch, but, in the US, I think it might be finely ground cornmeal. I'm pretty sure that in...

This was one of the first cookbooks I ever bought for myself and it's the book I credit for teaching me how to bake good cakes. I have never had any failures with any of the recipes (amazing but true). However, I do have a science...

How authentic did you find this book? I've borrowed it from the library before and enjoyed the book.

I'm glad that you and your husband weren't hurt otherwise. It must be a even more jumpy around your neighbourhood these days. Imagine if you decided to make tomato paste again and sealed the jars tightly?

marzoli, www.igourmet.com seems to have decent prices and they have excellent products. I've been contemplating buying from them for quite some time, but then I found that I could go to St. Louis or even the local Sam's Club and get...

Thanks for the recipes, Cape Chef. They sound delicious. I'll definitely try the Asparagus salad. Access to the other ingredients is a bit more difficult.

What a coincidence... I just had cassava for dinner last night. Just boiled then sprinkled with a bit of Herbes de Provence. I know it may sound a bit odd, but cassava isn't that too different from a potato. I make something fairly...

Ooohh... I love Charly. I read Flowers for Algernon when I was about 10 and I thought the book's title was Charly with a backwards r for a long time afterwards. I agree with you foodnfoto about that silly assumption. I think it's...

Banana-Nut Chiffon Cake (from Cook's Illustrated, The Best Recipe, p.448) 1 1/2 cups sugar 1 1/3 cups cake flour 1 1/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 7 large eggs, 2 left whole, 5 separated 2/3 cup...

I hope you don't mind me redirecting you to an old post, but there was a fairly lengthy discussion about chai a few months back.