Comments for food with presence

Comment on A little update! by maggi montgomery-heersink

maggi montgomery-heersink — Sat, 05 May 2012 05:51:07 +0000

Beautiful memories! Your grandmother will always be with you. Take care of yourself in this grieving time.

Comment on How-To: Basil Pesto (with cashews and lemon) by Shirley

Shirley — Thu, 19 Apr 2012 02:42:30 +0000

Try mustard green this summer for a surprisingly pleasant kick in flavour!

Comment on Testing a Gluten-Free Pie Shell and Lemon Meringue Pie Recipe by jacinthe

jacinthe — Wed, 04 Apr 2012 20:35:23 +0000

Thanks! I’ve tweaked the recipe to get the perfect curd every time. Nice and tart too.

Comment on Testing a Gluten-Free Pie Shell and Lemon Meringue Pie Recipe by Stephanie

Stephanie — Wed, 04 Apr 2012 20:27:25 +0000

Wow your lemon curd looks perfectly set. Beautiful!

Comment on Fruit Pies and Pie Crust – deconstructed. by Testing a Gluten-Free Pie Shell and Lemon Meringue Pie Recipe « food with presence

Wed, 04 Apr 2012 19:10:09 +0000

[...] usually use my favourite pie crust recipe which makes six shells, but if you want to make only one shell, use the following recipe: 1 1/4 [...]

Comment on Chocolate Quinoa Cake by A Summary of 6 Gluten-Free Grains « food with presence

A Summary of 6 Gluten-Free Grains « food with presence — Thu, 29 Mar 2012 23:03:37 +0000

[...] baking…I have yet to delve into the world of gluten-free baking with the exception of this Chocolate Quinoa Cake that is simply [...]

Comment on The Perfect Hard-Boiled Egg by jacinthe

jacinthe — Wed, 21 Mar 2012 03:38:38 +0000

Great question, Vincci! The vinegar does exactly the same thing here as it does for poaching, but only just in case the shell cracks while cooking. It present much of the eggs from seeping out. Try 9 minutes for slightly less cooked.

Comment on The Perfect Hard-Boiled Egg by Vincci

Vincci — Wed, 21 Mar 2012 00:09:37 +0000

Hmm I think I like my eggs just a touch cooked less than that! I’m so awful at timing when it comes to boiling and poaching eggs :S

What’s the point of the vinegar? I get that it helps to hold the egg together when you’re poaching eggs, but when you’re hard-boiling?

Comment on Minestrone Soup You’ll Crave! by Stephanie

Stephanie — Wed, 22 Feb 2012 18:02:52 +0000

That soup looks so good! Esp the cabbage in it, yummm
I really need to start freezing soup. I want soup for lunch almost everyday and then I check the canned soup’s sodium to remind myself why I only occasionally eat it.

Comment on White Bean and Oregano Bruschetta on Sautéed Swiss Chard by Dan @ Dan's Good Side

Dan @ Dan's Good Side — Tue, 07 Feb 2012 21:19:10 +0000

Nice! Swiss Chard on anything is delicious, except maybe chocolate cake…I can’t wait until we both have fancy cameras and will take nice photos! Ha, ha, ha.