Posted in Cooking on Feb 28th, 2010
Searching my cookbooks for something to do with the Raw Milk I got yesterday from MooJesus Dairy I stumbled across this dish in the Momofuku cookbook. I took a few liberties with it ( the Capt Crunch and the cornflake tuille are my additions ).
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Posted in Cooking on Feb 24th, 2010
What better way to celebrate the freak snow in Austin today than with a rich hot chocolate. Spanish hot chocolate is a thick rich drink which is often also used as a dipping sauce for a Churro. In fact the test of a good hot chocolate is being able to stand a [...]
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Posted in Cooking on Feb 22nd, 2010
Here’s a quick tasty dessert. Make a chocolate ganache ( 240g of chocolate to 1/4 cup of cream and mix, heating over a water bath until smooth), add in a few teaspoons of balsamic vinegar to taste. Refrigerate, and then when cold shape into balls and roll in some cocoa powder.
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Posted in Cooking on Feb 22nd, 2010
Flan is a super simple dessert with just a few ingredients and a great dessert. You can make individual flans or one big one like I did. There’s a bunch of different ways to end up with about the same thing, Flan ( Creme Caramel, etc ) seems to a ‘traditional’ dessert all over the [...]
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Posted in Cooking on Jan 10th, 2009
My dearest sister told me that she wanted an icecream cake for her birthday. After googling around for something suitable for a 24 year old trendster I couldn’t find anything that fitted the bill. Suddenly a brainwave hit me, I’ll do one based off a cocktail.
Of course being an old man I have no idea [...]
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Posted in Cooking on Mar 9th, 2008
Dulce de Leche is the decadent creamy caramel originating from South America. It’s made by simmer milk and sugar and a few other ingredients, but a brave cook can cheat by boiling a can of condensed milk for two hours. The water must always cover the whole can, and there [...]
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Posted in Cooking on Mar 9th, 2008
An excellent dish, both Vegetarian and Gluten free for the culinary challenged amongst us. The addition of nut butter adds a nice taste to the potato mash, and the Annato paste gives it an excellent colour, if you can’t find Annato paste, you could probably use some Tumeric. Also if [...]
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