Comments for ... and these Thy gifts ...

Comment on Too Many Brownies, QoTD, Faith Talking, the Menu, Devotion #2 by Ais

Ais — Mon, 15 Mar 2010 23:53:36 +0000

motherrrrr it’s bender, not aaron. aaron is the annoying person! lol

Comment on Ciabatta and My Favorite Dipping Oil by Karen

Karen — Thu, 11 Mar 2010 21:59:21 +0000

Ayayay! This got me. I’ll have to make some for myself very soon.

Comment on Brazo de Mercedes by dionsmom

dionsmom — Sun, 07 Mar 2010 06:47:49 +0000

This is my 1st time making this. I undercooked the meringue but other than that, it was so good.

Thanks for sharing this recipe.

Comment on Dear Google, by Linn @ Swedish Home Cooking

Linn @ Swedish Home Cooking — Wed, 24 Feb 2010 17:17:58 +0000

Oh, sothatis no good? I was just thinking about moving my blog to blogger. Anyway, I have an online cooking show too. Please check it out! Linn

Comment on Pandesal by teresa

teresa — Tue, 23 Feb 2010 13:40:46 +0000

hi…gusto ko sana malaman sa inyo po kong paano maggawa ng pandisal kc misnamis kuna talaga..d2 po ako sa jordan hihahanap koparin ang taste nya.kaya kong powdi lang bigay nyo sa akin ang recipe,para po maka start nako…thankss..

Comment on Senior Product Designer at Vera Bradley is Filipina by Karen

Karen — Sat, 13 Feb 2010 11:15:13 +0000

Oh, the one above would be my type. Feminine, hehehe!

Comment on Stef’s Pandesal Recipe by Christopher

Christopher — Thu, 11 Feb 2010 07:48:54 +0000

Hi Stef,
Gud afternoon, gusto ko sana itanung kng merun bng sapat na oras ang pagmamasa at halo ng harina sa ibang ingredients? kasi 3 times na ako gumawa ng pandesal at sinunod ko nman ung mga ingredients at measurement ng pandesal based at according dun sa recipe. pero bkit parang bahagya lang ung alsa at matigas parin ung resulta..pls. hnngi lang ako ng tips sau. maraming salamat in advance..

Comment on Lakror: An Albanian Meat Pie by April

April — Sun, 07 Feb 2010 18:02:18 +0000

My mom is 100% Albanian. My grandparents and several aunts and uncles were born there and we still have distant cousins who have located my family via the internet. My grandparents were from Korce. I remember my grandmother making all kinds of Lakror (spinache, pumpkin, leeks, and sauerkraut), she would roll out her paperthin dough with a broom handle. I also remember the bread she made that had some symbol on it, I believe it was called something like mescha? My grandmother didn’t speak English and passed away when I was in my teens and I kick myself today for not paying attention when she cooked. I have been given recipes on how to make spinache lakror but I use the phyllo dough. My mother belongs to St George’s Albanian Orthodox Church and the kind women there let me watch them make the pies. I am no where near my Nunna’s recipe but my mom said it’s not bad.

Comment on Lasang Pinoy 22, Rice to the Challenge: The Puto Experiments by magi

magi — Mon, 18 Jan 2010 01:02:36 +0000

i was looking for a rice puto recipe to compare the recipe my in-laws used to produce in the past as a business in iriga city that sent the children to school(no one among the children inherited the business, that’s why i got interested because the implements they used before are in our bodega including an old stone grinder they call ‘metate’). the ingredients consist of rice flour, muscovado, food color, baking powder, and the identity the Hermosos put to it to make it different from the rest was “kiniskis na buka” making rice puto softer and flavorful. my husband tells me that when he was still a kid, he and his older brother would help Itay (his grandpa) spend several hours making the puto and that was all the ingredients he could remember. i got to taste this “rice puto with buka” the first time my husband invited me to iriga fiesta. that time, Itay was still alive. anyway, with the info i got from you, i guess its time to bring out that ‘metate’ from our bodega and relive the puto Itay had made a living.

Comment on Beef “Salpicado” by Deehdi L. San Luis

Deehdi L. San Luis — Tue, 12 Jan 2010 05:17:51 +0000

Is “salpicao” or “salpicado” authentically Spanish? What is it’s origin?

Comment on Italy Tips, for EB&Kids, Part IV by Megan Hampton

Megan Hampton — Mon, 11 Jan 2010 01:00:48 +0000

Hiya. I stumbled across your page by a mistake and was excited that I looked a bit. My father and some others have begun a huge lot of internet research for apartments in Italy and what to rent and other misc. By the way, thanks for the information – excited I found it by accident and will definitely utilize. With research I started adding information about Florence apartments on my site.

Comment on Whole Wheat Pandesal Recipe by stef

stef — Fri, 08 Jan 2010 20:14:00 +0000

1 packet of active dry yeast is about 2 1/4 teaspoons.

Comment on Whole Wheat Pandesal Recipe by New Baker

New Baker — Thu, 07 Jan 2010 07:29:21 +0000

Hi,

Can you kindly let me know how many grams (or cups) is one packet of active dry yeast? Apparently, this ingredient is available in cans here in Dubai. I am really craving for an authentic pinoy pandesal. Thanks and hope to hear from you. =)

Comment on Swine Flu Information – Important by JunLee Arandia

JunLee Arandia — Sat, 02 Jan 2010 05:33:52 +0000

My brother got infected with H1N1 or Swine Flu in Mexico. He got a mild fever and luckily he did not die.

Comment on Brazo de Mercedes by p r i n c e s a

p r i n c e s a — Sun, 27 Dec 2009 14:19:02 +0000

thanks for the recipe ..
very detailed ..