Food Rockz: Recent Comments

Comment on Back to the Basics: Apple Pie & Vanilla Ice Cream

Robby — Fri, 20 Feb 2009 12:16:50 GMT

Don't tell him I ever said this, but it looks like your pie could give my dad's apple pie a run for the money...

Comment on TCHO, San Francisco's high-tech chocolate

Food Rockz Man — Tue, 17 Feb 2009 10:54:45 GMT

Thanks for the offer. But I've order a 4-bar tasting pack, so I won't have to ear yours. I look forward to comparing notes!

Comment on TCHO, San Francisco's high-tech chocolate

CH — Mon, 16 Feb 2009 18:54:39 GMT

Hey FRM,
Liz gave me a tasting pack TCHO chocolates for Christmas and they are delightful. Included in the packaging is a compact guide on how to taste chocolate (look, listen, smell, taste, feel and aftertaste) and a flavor wheel. I still have 3 left if you want a taste!

Comment on Crustless Onion & Cheese Quiche

Food Rockz Man — Mon, 16 Feb 2009 12:23:13 GMT

I think Merriam-Webster explains folding it better than I could: "to incorporate (a food ingredient) into a mixture by repeated gentle overturnings without stirring or beating."

To fold ingredients into one another, you want to use a flat-surfaced utensil . . . any sort of spatula. For this recipe, the folding isn't at all a big deal. The recipe would turn out fine if you stirred instead of folded. But with some recipes folding is more important. I think folding has less of a tendency to disrupt the structure of the food than does stirring. For example, when adding ingredients into whipped egg whites or whipped cream, I think folding allows the whites or cream to retain more of their air than stirring would--and this is important in making foods like tira misu, when you want the food to literally be light and airy. Does this make sense? But again, I don't think folding is critical to a quiche.

Comment on Crustless Onion & Cheese Quiche

Food Rockz Man — Mon, 16 Feb 2009 12:12:37 GMT

I have nothing to say in my own defense, except for the fact that there was no bacon in my fridge when I made it . . . and for that I have no defense either. I'm truly ashamed of myself.

Comment on Crustless Onion & Cheese Quiche

suicide_blond — Mon, 16 Feb 2009 10:23:40 GMT

..i think i could almost do this one and i like to keep a few low carb foods around after certain food rich holiday weekends...my only question is...and it may be silly...BUT i never know what the recipe means when they say "fold"

xoxo

Comment on Crustless Onion & Cheese Quiche

Robby — Sun, 15 Feb 2009 13:03:44 GMT

It just has to be said: why is there no bacon involved in this? I know i am not a huge bacon aficionado, but sometimes i have to put my own tastes aside and comment based on the good of all people. I think this needs bacon.

Comment on Seared Scallop with Rainbow Chard & Beet-Horseradish Foam

Jessica — Sat, 14 Feb 2009 02:46:09 GMT

What a great find. Looks fantastic

Comment on Crustless Onion & Cheese Quiche

Joe Lynn — Fri, 13 Feb 2009 19:30:35 GMT

Cindy Pawclyn served a garlic custard at Fog City Diner that was a knock out. You might check her recipe out. I think she has a cook book.

Boy, thinking about it makes me hungry.

Comment on Crustless Onion & Cheese Quiche

Food Rockz Man — Fri, 13 Feb 2009 17:30:10 GMT

Thanks, daddy-o. I've always thought of a custard as being more pudding-like . . . more milk and cream, less egg . . . egg white, specifically . . . resulting in less rise. We could call it a savory custard, though, if you think it appropriate.