Comments for Saporific

Comment on Variations on Basil Pesto by Jon

Jon — Sun, 21 May 2017 18:33:05 +0000

Best thing I learned all year that I wonder why it took me so long: olive oil's bitterness when you employ mechanical (high speed) emulsification. I was making aioli and discovered this important fact. It's hard to imagine this pesto recipe actually being improved, but I must say, it really is better if you use a different oil (not EVOO—even "regular" olive oil) until you have a nice mixture, then whisk in a little EVOO by hand for flavor. I use walnut oil for that first part—the taste is complementary. Cheers!

Comment on Gluten-Free Lemon Cornmeal Scones by Katya

Katya — Fri, 06 Feb 2015 00:27:05 +0000

Hi,
could I skip adding 3/4 tsp xanthan gum?

Thanks!

Comment on Gluten-Free Apple Pie with Crumb Topping by Thelma

Thelma — Fri, 21 Mar 2014 06:31:15 +0000

I have two of these and plan on getting more. They are great for pies prtety to look at, and easy to pick up in the oven. You have a big fan, here. one can never have too many pie plates, aprons, or good recipes! PJ

Comment on Tart Citrus Tart by Carolyn

Carolyn — Tue, 06 Aug 2013 03:02:33 +0000

I will definitely be trying this one very soon!

Comment on Savory Stir Fry Sauces by Jon

Jon — Fri, 22 Feb 2013 05:22:36 +0000

Oh, brilliant! That makes sense. So you have to push yourself over the edge of worrying that the water will dilute the flavor… since you already know that a lot of it will evaporate! I think I understand why that seems counterintuitive at first—you are trying to make the perfect sauce, and you are “diluting it”—but you have to see beyond its initial form. Magic!

Comment on Savory Stir Fry Sauces by Alisa Stutzbach

Alisa Stutzbach — Fri, 22 Feb 2013 05:09:01 +0000

Do you think the sauce has enough flavor, but just that it evaporates? If so, you could just add some water, the miracle “free” ingredient! I don’t know why this was such an epiphany in culinary school, but it totally was. Still boggles my mind sometimes (just don’t add water to chocolate!).

Comment on Savory Stir Fry Sauces by Jon

Jon — Mon, 18 Feb 2013 05:54:05 +0000

Tonight, I couldn’t find a suitable tamarind paste in the house, so I decided to try making your sauce #1 with amchur (powdered mango). It was quite nice! I also like to add a little more spice to this one–usually just red pepper flakes, though there are probably other good options.

Every time we make this, we wish there was extra sauce—some of it usually ends up getting cooked off when I add it at the end and there’s rarely enough to sufficiently flavor the vegetables, protein and rice all together. Any hints for that, beyond just doubling the recipe?

Comment on Pad Thai by amanda! :)

amanda! :) — Thu, 04 Oct 2012 05:15:03 +0000

oh my goodnessss! why yes i will invite myself over when you make this next time…

Comment on Warm Rice Salad with Spinach, Dill, Tomatoes, and Feta by Jon

Jon — Fri, 07 Sep 2012 05:47:26 +0000

Each time I look at this, it looks more yummy than the last time.

Comment on Summer Berry Tart Revisited by Jenny

Jenny — Sat, 04 Aug 2012 00:56:10 +0000

Gorgeous!