Comments for Gourmet Live

Comment on Make Your Own Butter and Buttermilk by Heath

Heath — Wed, 08 Feb 2012 15:10:53 +0000

How about the chocolate buttermilk cake recipe? That will inspire some butter/buttermilk making here! Please?

Comment on Whoops! More About Homemade Buttermilk by charlenenyc

charlenenyc — Tue, 07 Feb 2012 16:39:12 +0000

It’s good to know that I’m not the only one who makes mistakes in the kitchen sometimes! My worst was when I was making Chocolate Mousse from the Gourmet Cookbook, and in the middle of it the page turned. It was Lemon Parfait or something like that. I thought it was really strange to use lemon in Mousse au Chocolat, but I loved this cookbook, so I did it. Oy. Fortunatey I realized that the page had turned while I still had time to throw some brownies (from a box) together as a dessert!

So – 1 T, then the rest of the cup with buttermilk. Got it!

Comment on Super Bowl Snacking: Red Velvet Whoopie Pies by Virtual Super Bowl Spread at sugarbowl.hoops227.us

Virtual Super Bowl Spread at sugarbowl.hoops227.us — Sun, 05 Feb 2012 14:41:06 +0000

[...] Mains:Epicurious: Classic Beef MeatballsYumSugar: Buffalo Chicken Pizza Wings:Men’s Health: Angry Dijon Mustard and Honey Glazed Chicken WingsHealthy Eats: Baked Buffalo WingsFN Dish: Alton Brown’s Buffalo Wings Desserts:Gourmet Live: Red Velvet Whoopie Pies [...]

Comment on Five Tips For Egg-cellent Scrambled Eggs by Clyde

Clyde — Sun, 05 Feb 2012 02:00:38 +0000

I do not like my eggs homogenized nor toughened by high heat and liquid additives. I add just enough butter to a cold pan to count, too much will make the eggs greasy, and wait until it just begins to foam over moderate heat. I add the eggs whole. Using a silicone or wooden spatula, I break the yolks and gently twirl the yolk around into the whites. I wait until there is enough curd to see and gently lift and barely stir the eggs. I continue doing this until I have a large curd mixture, like cottage cheese. Before the whites are completely done, I remove the pan from the heat and gently stir again a few more times. Then I add salt and spices. Thanks to Louis Diat and Batalli for this technique.

Comment on Five Tips For Egg-cellent Scrambled Eggs by Dan

Dan — Fri, 03 Feb 2012 23:38:54 +0000

I have substituted mayo for the water, with good results.

Comment on Weekly Roundup: Classic and Creative Chili Recipes by Lori Murray

Lori Murray — Fri, 03 Feb 2012 18:06:31 +0000

This is absolutely wonderful! I never know how to make the perfect chilli. Thank you!

Comment on Five Tips For Egg-cellent Scrambled Eggs by charlenenyc

charlenenyc — Fri, 03 Feb 2012 17:56:46 +0000

I’m surprised. I always thought that adding water was what people did to be cheap instead of adding milk! I’m embarassed. I worked 16 hours yesterday, got home tired and hungry and decided to make scrambled eggs. They were FLUFFY! WOW! And, I never took them off the heat, I use low heat, but this is even better. Nice to have delicious eggs at 11:00 PM!

Comment on It’s Groundhog Day! by allen

allen — Fri, 03 Feb 2012 07:20:03 +0000

Amazing recipe that caught my attention to browse over this…my family ate it up faster than it took to make it! :D Definitely will make again! Next time I’m going to make this with http://www.gourmetrecipe.com/recipes/baked-chicken-tenders-with-pasta, an easy-to-make chicken tenders you can prepare at home!

Comment on Food Blog of the Week: What’s For Lunch Honey? by Neel | LearnFoodPhotography.com

Neel | LearnFoodPhotography.com — Fri, 03 Feb 2012 06:17:39 +0000

Meeta has an amazing blog and gorgeous food photographs on her blog. Meeta’s work is great to learn from for anyone whois interested in food photography. Highly recommend visiting her website and “reading” her photos.

Congratulations Meeta!

Comment on Five Tips For Egg-cellent Scrambled Eggs by Linda

Linda — Fri, 03 Feb 2012 00:33:58 +0000

I don’t know if this qualifies as “scrambled” eggs, but I whisk 2-3 eggs, a little milk and some chopped chives in a tall mug or chili bowl and then microwave for 90 seconds. The eggs rise up against the side of the mug/bowl. When I turn them out onto a plate and chop them up a little, they’re fluffy and delicious! For a really special treat, I add diced ham or vegetables before microwaving. Yum!