Comments for Zester Daily http://zesterdaily.com Zester Daily Fri, 22 Dec 2017 00:40:15 +0000 hourly 1 https://wordpress.org/?v=4.5.12 Comment on 7 Secrets To A Perfectly Flaky And Buttery Croissant by Ahmed Samir /world/7-secrets-perfectly-flaky-buttery-croissant/#comment-1594280 Fri, 22 Dec 2017 00:40:15 +0000 /?p=71281#comment-1594280 I really thank You for the croissent advices

]]>
Comment on 5 Ways To Cook The Kippers Sir Laurence Olivier Craved by Shirley /recipe/satisfying-a-craving-for-kippers-salty-sweetness/#comment-1591946 Fri, 15 Dec 2017 21:44:21 +0000 /?p=52838#comment-1591946 Bought a very small tin of kippers at the grocers last week. Have been afraid to open it and try them. Today I looked up how to eat them and stumbled onto this thread.

Must say it given me the courage
To go open my tin and take a chance.

Thanks all.

Shirley in Oklahoma usa

]]>
Comment on The Mystery of Almond Boneless Chicken by Shelley /cuisine-video/the-delicious-mystery-of-almond-boneless-chicken/#comment-1591322 Thu, 14 Dec 2017 22:47:07 +0000 /?p=24866#comment-1591322 Hi Eric, I grew up in Michigan eating Almond Chicken and now I live in Illinois for my job. I too have eaten at Plum Garden, seeking out the beloved and yummy Almond Chicken. In my opinion, the chicken itself is exactly like what you’d find for Almond Chicken, but their sauce is not. Almond Chicken has a medium-thick brown gravy (that I grew up with) with it that has slivers of water chestnuts with a sprinkle of green onion and crushed almonds. More like a egg foo young gravy. Plum Garden’s sauce is salty, dark and super thick and used sparingly, I think it might be duck sauce.

]]>
Comment on The Mystery of Almond Boneless Chicken by John /cuisine-video/the-delicious-mystery-of-almond-boneless-chicken/#comment-1590449 Mon, 11 Dec 2017 22:25:02 +0000 /?p=24866#comment-1590449 Wow, fun article, thank you for writing and sharing this. I grew up in St Clair Shores and worked as a young kid at Peking Villa as a dishwasher. GREAT JOB, funny that I think of it as a great job but the owners were wonderful to me and it gave me pocket money as a kid. Each night I could have ANYTHING I wanted from the menu and Almond Chicken was at the top of the list. I have been searching for a recipe and FOUND THIS ONE. I cant wait to try it. I now live in Jacksonville Florida and I have never found it at the places I have been. Thanks

]]>
Comment on Falling In Love With Cheese Quiche All Over Again by Martha Rose Shulman /cooking/falling-love-quiche/#comment-1590364 Mon, 11 Dec 2017 17:12:40 +0000 /?p=41616#comment-1590364 Hello,

15 minutes should suffice for blind baking.

]]>
Comment on Boost Cancer-Fighting Effects Of Onions And Garlic by Harriet Sugar Miller /cooking/cancer-fighting-effects-of-onions-garlic/#comment-1590301 Mon, 11 Dec 2017 12:52:04 +0000 /?p=27701#comment-1590301 Not sure what you mean by “take care of the rest”—Modem’s research suggests that once you slice it, you should let it sit for about 10 minutes so that enzymes have time to activate those healthy sulfurs.

]]>
Comment on Remember Baking Date And Nut Breads In Tin Cans? by Niki /cooking/date-nut-bread-baked-cans/#comment-1590171 Mon, 11 Dec 2017 01:20:15 +0000 /?p=43683#comment-1590171 Forgot to say, we used left over tea from the pot instead of water, gives a lovely flavour too.

]]>
Comment on Remember Baking Date And Nut Breads In Tin Cans? by Niki /cooking/date-nut-bread-baked-cans/#comment-1590169 Mon, 11 Dec 2017 01:17:36 +0000 /?p=43683#comment-1590169 What a lot of lovely memories this post brought back. Almost identical to my childhood in small town, 1960’s New Zealand, Party line and all. We would have had ours with butter as Cream cheese almost certainly didn’t arrive until the 70’s (along with the joys of Cheese cake). Ours were made in baking powder tins which had lids and which haven’t been find-able for decades. l didn’t think it would work with lidless ones so have never tried to make them since. Super pleased to know they still work without lids as l remember them as a lovely moist fruity treat. Will definitely be making these once the cooler weather arrives. Thank you so much for sharing.

]]>
Comment on Corn Masa Cookies Sweeten Nicaraguan Life by Erin /cooking/corn-masa-cookies-in-nicaragua/#comment-1589511 Fri, 08 Dec 2017 16:05:00 +0000 /?p=40204#comment-1589511 Hmm, baking soda is in the ingredient list but in the directions you say mix baking powder with the other dry ingredients. Baking powder, there is a lack of acid in the recipe but then they aren’t supposed to rise? Sometimes baking soda is used to counter excess sugar. I was making these and am now hanging in the balance..

]]>
Comment on Don’t Be Bitter, Just Cook Rapini Better by 10-0-0-1 /cooking/dont-bitter-just-cook-rapini-better/#comment-1589390 Fri, 08 Dec 2017 07:00:56 +0000 /?p=34616#comment-1589390 The secret to cooking broccoli rapini is to boil the greens briefly before sauteing to rid them of their excessive bitterness and to tenderize the stalks.

]]>