International Creative Network

Comments on Cooking

5 days ago

• kindgirl says: Roy Yamaguchi & Celebrity Chef Jon Ashton in Orlando

Jul 25, 2008

• kindgirl says: Chocolate cake!
  
  i've just baked this cake for my girl friend tomorrow is gonna be her birthday, she loves chocolate i think she's gonna like it ;-)

Jun 19, 2008

• Francesco says: Butter shortage
  I think all of us noticed the absence of butter from supermarket shelves in Tokyo these days.
  I guess if we want to keep baking cakes we will have to turn to margarine (sigh!).
  I have no experience whatsoever with margarine. Actually, I tried a couple of times when I was a young moron living in Italy. I found it awful.
  Now (20 years later) I see a lot of different kinds of margarine on the shelves, and I have no idea what it may be good. But I must get some.
  I have no intention of using it for cooking (olive oil will do nicely), but..........which one would be good for cakes? And which one would be good spread on toasts?
  Can anyone give me some advice?

May 18, 2008

• bokenna says: My original pancake !!
  
  Behold, the awesome and delicious pancake that I made lastnight, completely original and so tasty...!!
  I cut some cambert cheese into thin slices and mix them with the flour for some exquisite aroma, hmmmm von appetite !!
  
  anyone?

May 02, 2008

• catklump says: lumpia
  Tags: lumpia, food, starters, philippino, Philippines, Filipino, amazing, meat, cooking, far east
  not sure if anyone's posted a recipe for this... sorry if you have, but this is my favorite starter (probably) EVER!!! it's -
  
  500 grams mince meat, sorry, do this from memory and don't have a packet handy, but i think this is right ^-^
  some grated carrots
  black pepper
  garlic
  some salt if you want, but i don't like salt so never add it.
  an egg to bind if you want, but i don't add that either.
  i think that's it for the filling...
  
  soooooo, for the next part, you get some spring roll wrapper, 40 is about right, and place it on the table like a diamond. put a thin line of the filling in the middle running corner to corner. don't put the filling all the way to the edge, then fold wrapper over the filling, bottom to top. after this, fold the two edges that run parallel to the meat filling in and roll the whole wrapper up till it's a long thin stick. you can bind the corner that's left hanging by a bit of water.
  
  deep fry this at a medium heat until golden brown, then take excess oil off with kitchen roll and eat.
  
  ....really bad guide and would be better with pictures, but hope this helps. if anyone has anything to add to this or new ingredients that could be used then that would be great. you can use prawns instead of the carrots, but i like carrots better.
  
  happy eating!!! ^-^

Apr 26, 2008

• kindgirl says: My Chocolate cake!
  
  sorry to inform you that this cake was soooo good! ;-)
  one of my favorite cake's recipe.

Apr 02, 2008

• Yulie_Ana says
  Hi! I'm new here.. and of course i wish that i can learn how to cook.. because i'm such a big disaster in cooking.. hehehe.. ^__^;

Mar 29, 2008

• kindgirl says: Torteloni de Queijo com Frango(Tortelloni Ai Formaggi e Gallina, Tortelloni with Cheese/Chicken Filling).
  Tags: pasta, tortelloni.
  
  Sometimes I use to cook this tortelloni at home, it accompanied by rice it's perfect it also has s deliciously tate and smell.

Mar 21, 2008

• bunnie-chan says: Elephant's Dream Cakes
  
  I bought some bananas last night and wanted to make something a little more sensuous than plain old banana bread. I happened to come across Art Smith's recipe for Banana Chocolate Chip Cake, and I thought, well, it doesn't get any better than that.
  
  Banana Chocolate Chunk Cakes:
  
  2 cups brown sugar (organic, if you can get it----I'm lucky to have bought all natural brown sugar in Thailand last time I was there)
  1 cup unsalted butter, softened to room temperature
  4 large eggs at room temperature
  2 cups mashed, well ripened bananas
  2 1/2 cups self rising flour
  1 best quality semi-sweet or dark chocolate bar, broken up into chunks
  
  Preheat oven to 350. Grease and flour several small pans or one big one (perhaps a Bundt).
  
  Beat the sugar and butter together until light in color and texture. Beat in the eggs, one at a time, beating well after each. Reduce mixer to low and add mashed bananas. Gradually add in flour. Mix in chocolate chunks by hand. Spread evenly in pans.
  
  Bake 1 hour or till a toothpick comes out clean and the cake starts to pull away from pan.
  
  Cool 10 minutes and then invert onto a wire rack and cool completely.
  3 months ago
  
  Source(s):
  Art Smith's Back to the Table (modified slightly)
• Grin says: Hunger
  This group is making me hungry.