Comments for Edibabble

Comment on Michael Smith by Blackshot hack

Blackshot hack — Wed, 22 Jun 2011 04:09:38 +0000

It is this kind of articles that inspire me to learn more English. Although sometimes it feels that I am not learning so fast. And yea I live in Poland ^^

Comment on Michael Smith by diseño web salamanca

diseño web salamanca — Tue, 07 Jun 2011 19:26:25 +0000

Keeping downwards, Apple’s app outlet wins by a mile. It’s a large option of all sorts of apps vs a kinda sad pick of a handful for Zune. Microsoft has plans, especially in the domain of games, but I’m not certain I’d want to bet on the incoming if this facet is beta to you. The iPod is a such wagerer pick in that someone.

Comment on About by v02468

v02468 — Mon, 30 May 2011 03:40:48 +0000

Hey there. My wife and I are considering starting a non-profit business and were curious about your domain name. If you could shoot me an email I'd appreciate it, thanks – Andrew.

Comment on Michael Smith by Mellissa Sforza

Mellissa Sforza — Fri, 06 May 2011 22:28:08 +0000

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Comment on Michael Smith by orange messagerie

orange messagerie — Sat, 29 Jan 2011 12:18:53 +0000

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Comment on Michael Smith by Donny Sanfiorenzo

Donny Sanfiorenzo — Sun, 05 Dec 2010 11:37:45 +0000

Thanks, thats very useful to know! I admit to being a bit hopeless in the kitchen, but I’m trying my best to learn. Admitting iis the first step right!? I promised to cook a whole meal for my wife this weekend for the first time – very exciting! I found some really simple recipe at this website, seems to be designed exactly with people like me in mind, which is great! Anyway, thanks for your tips, I’ll be sure to bookmark your site to read more.

Comment on Blow your diet cheddar cheese and onion soup by Michael Smith

Michael Smith — Sat, 30 Jan 2010 23:58:02 +0000

Thanks for posting Les. It looks great!

Comment on Pastry Pal’s Brittle by Les Lyon

Les Lyon — Sat, 05 Dec 2009 00:33:12 +0000

I had a little of this stuff last week, and I can tell you it was very tasty indeed.

Comment on Pastry Pal’s Brittle by Michael Smith

Michael Smith — Tue, 24 Nov 2009 00:09:24 +0000

I'm a noob, especially at melting sugar. But the stuff tastes good. I've been crunching on it all day.

Comment on Pastry Pal’s Brittle by Irina

Irina — Mon, 23 Nov 2009 23:09:50 +0000

Very interesting for me to read your take on making this brittle. I've made it so many times, I don't have a clear perspective on what it would be like for someone making it for the first time.

The sugar always sticks to whatever spoon I use to stir, but I just consider it a casualty and don't sweat it. When I stir, I just lightly use the tip of the spoon, so not too much sugar gets on it.

I also think it's easier to get cold butter incorporated, rather than melted. Once you add the butter, you can turn the heat to low, and keep whisking until it's smooth, and then you won't have to worry about the whole thing going darker. You can also whisk from the center, out, so that the butter gets grabbed by the whisk gradually. Hope that makes sense.

And I hope you give it another go, now that you know what to look for.

Comment on About by Irina@PastryPal

Irina@PastryPal — Fri, 20 Nov 2009 03:49:40 +0000

Hmmm. Your approach is intriguing and I'm looking forward to it.