Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Deb Hall
Foodie
4169
Sun Mar 04, 2007 4:46 pm
Highlands , Louisville
Marsha L. wrote:I took the recipe with me, and as far as I know they had no plans to keep making it - but of course, now they have the recipe. Ron Mikulak had said it would be published weeks ago, and frankly I'd just assumed he'd heard I'd left Lou Lou and decided not to publish it. Whoops!
They're welcome to it, though. A monkey could make it! It's good, but it's not rocket science or anything.
Deb Hall wrote:
Well, this monkey's making it on Saturday. Yum!
Deb
Bill Veneman
Foodie
1293
Thu Mar 01, 2007 12:35 pm
East End outside of the Watterson, but not afraid to travel for good grub
AlisonU wrote:I am one of the few forum members who admit to reading the C-J and I knew at 7am that he probably had no idea of his timing. It does look easy to make,Marsha, but the amount of time and ingredients would make it easier for us non-bakers to just go buy a slice
Becky M
Foodie
1093
Sat Jun 07, 2008 5:02 pm
the other side of the river.....
Becky M
Foodie
1093
Sat Jun 07, 2008 5:02 pm
the other side of the river.....
Sarita C wrote:Listen folks..baking and a bit of cooking is all about chemistry. A good cook that knows the recipe that they created well is the only one who knows it. A little too much of this or that, too sweet, salty, not fresh enough, dry or wet enough will ruin the dish.
I'm sure all of ya'll know this and there will be by the end of the weekend at least 2 dozen dozen or so saying from this one recipe.."just not the same".
That is the definitive moment where a cook KNOWS that they have made something truly special.
When they are the only ones who can make the dish that everyone cant.
The one thing you can do is share the dish that everyone wants...and that is when it becomes divine.
(Yeah! Marsha!)
Best to all,
Sarita
Users browsing this forum: Claudebot, Google [Bot], Google Adsense [Bot] and 2 guests