The first time I saw someone make this cake it was like watching a magic trick. Whole oranges into boiling water, “what the …” we were about to defy the laws of nature, or at least common sense. This was then followed by the anticipation of having no idea where this was going to go to next. Then the final result is a cross between a cake and a pudding, a cake recipe so crazy it works. Needless to say, despite not being a real bakery type, I have made this a number of times, so far no complaints.
Can you ever get enough of those long chain organic acids, the essential ingredient in any recipe. Not just any fat but the highest quality fat that you can lay your hands on. Fat is not just the ideal medium to carry flavor but also many vitamins … [Continue reading]
The greatest asian contribution to my eating habits would have to be curry. Easy to throw together, although they can use a lot of spices, and slow cook like a stew or casserole. Then so many variations on a theme, from a vindaloo to rangdang, green … [Continue reading]
Rather than launching into the merits of the flip many over flip once of the steak cooking (not sure if there is a correct answer to that), I am kicking off with a simple red wine sauce. With a few ingredients wine, shallots, stock, salt pepper and … [Continue reading]
So here is the first Tasty Tips video specifically showing how we go from the whole onion to the sliced and diced onion. Sometimes when recipes are demonstrated some skills are assumed and not really shown. Knife skill are a good example of this. … [Continue reading]