melle's Profile

Baking projects are probably best for stand mixers. There are lots of things that need a gentle touch. For instance, anything involving whipping egg foams or even just a basic cake would GREATLY BENEFIT from something like a stand mixer at low or medium speed! Regular hand mixers (egg beaters I guess you could say) are too fast and cause irregular air bubbles which could spell out disaster for say, a sponge cake.

Looks delicious!

I have nothing valuable to add to the discussion, though I'm kind of amused that these comments are the "nastiest" that someone has seen. Must be nice!

I'm a slob! We often have dirty dishes on the counter, though if it happens to be a clean kitchen, I wash the dishes before I even serve the food - go figure.

Yeah paper towels can add up when you've got a cat that likes to puke all over the floor at least once a week. ;)

Graham crumbs? That sounds soo much easier than the method we used in baking school: cake scraps. Who has cake scraps on a regular basis? Not me.

I saw one of those in the thrift store. Very beautiful and obviously imported. At first I thought "wow... how could I pass this up?" and then my second thought was "eerrrmmm but I don't need a reason to eat pasta."

I do love stuffed pasta but I hate the calories :(

Store-bought isn't so bad... I cant remember why I bought it that one time but I was actually kind of impressed with it.

making puff at home isn't really difficult, just takes a bit of muscle and definitely refrigerator space. And a lot of time. Unless you are making blitz puff (which requires much less rolling because it starts out like a pie dough).

baking recipes are risky, because you can't just wing those.

I got real burned on the lemon-blueberry muffins found on this site, actually. They turned out absolutely horrible. I don't think they baked properly even after passing the spring test.

They tasted terrible and so no one would eat them, and then a couple days later the entire batch turned into a fungus factory.

They were meant to be "mini" which is maybe why people thought the recipe worked: less batter to taste in each bite.

Honestly I was pretty skeptical during the scaling process and should have listened to my gut on that one.

Ours exploded too (anchor). We took it out of the oven and put it on top of the stove (which was off btw). As someone else has mentioned: where else are we supposed to put it? Why do we have to jump through hoops in order to use a baking dish for its intended purpose? That's like saying I can buy a car but I'm not allowed to park it on the ground.

I thought the explosion was pretty cool, actually, but I sure do get sick of checking my dinner for shards of glass. I still find the tiniest pieces that escaped sweeping, vacuuming and scrubbing. I find them by getting them lodged in my feet as I'm walking by. That's nice.

haha I know exactly what I own. Because I wear everything I own and at the end of every week I have to do laundry because there would be nothing left.

I think I need a shopping day. Maybe some money too. Shopping is scary.

So I just tried out the recipe (and am very excited about yummy blueberries mmmmm!), and now i wonder if a portion of sugar is missing? Or something?

I just couldn't get them to brown in the slightest and it might also account for sad rise. They taste a bit bland, kind of like a pancake. I really think they're missing sugar.

I mean, hey... less sugar is always good hehehehe