Comments on: Creme Brulee Book Giveaway

By: amyproulx

amyproulx — Thu, 26 Feb 2009 05:05:00 +0000

Charmian knows me already, but to the rest, I say, “Hello!”

My stumper, is the real mystery of too many of us. How can I copy my mother-in-law’s cooking? The chemistry stuff I do all day usually gets me out of most binds, or at least lets me make logical excuses for my failures. Getting the twinkle in my darling’s eye on a consistent basis is another story. I am afraid it will only come from either a permanent relocation to his homeland, or divine intervention. God help us all!!

By: cheryl

cheryl — Sun, 22 Feb 2009 23:10:00 +0000

OK, I just scored a creme brulee book elsewhere so don’t put my name in the widget, but I would like to admit, publicly for the very first time, that I am incompetent at cooking pork chops. Bone in, boneless, it makes no difference. They end up the texture of tires.

By: lynda

lynda — Sun, 22 Feb 2009 16:59:00 +0000

I can’t for the life of me make Kraft Dinner…I think I try too hard. Anything in a package …I can make Mac’n cheese with a beautiful bechamel tho…

Lynda in Chester

By: katie

katie — Sat, 21 Feb 2009 20:02:00 +0000

I live in the USA, but I suck at cooking meat. Like big roasts and whole chickens, they are either raw or dry as a bone.

By: ikkinlala

ikkinlala — Fri, 20 Feb 2009 22:54:00 +0000

For me, it’s lemon-roasted potatoes. I’ve tried at least a dozen recipes, and while they’re all tasty enough in their own way none of them taste much like lemon.

Nicole
rural North Okanagan

By: GinaRobertsGrey

GinaRobertsGrey — Fri, 20 Feb 2009 19:56:00 +0000

Pies. Crusts, middles, the whole thing. They’re just all a mystery to me.

Gina Roberts-Grey
Baldwinsville, NY

By: WolfWalker

WolfWalker — Fri, 20 Feb 2009 19:52:00 +0000

I had a recipe for a molasses “fudge” that my mother had clipped from a magazine along time ago, and no matter how carefully I followed that recipe i always ended up with molasses taffy.

Norma in New Brunswick

By: One of the Woodside Joneses

One of the Woodside Joneses — Thu, 19 Feb 2009 22:48:00 +0000

Cake in any form. Plain cake. Flat. Everytime. I can actually hear the air escape as it deflates. pffffffff. I adjust temperature, pans, overmix, undermix. I can’t find the magic formula.

–Jill (jj) in Markham

By: Brilynn

Brilynn — Thu, 19 Feb 2009 22:10:00 +0000

It's a toss up between anything that has to do with eggs whites, and caramel.
Egg whites- angel food cakes are flat, meringues are either too crisp or not crisp enough, macaroons never have feet, cakes with egg whites folded in are a disaster.
Caramel- lumpy, burnt, not enough colour, too much colour, too stiff, too runny.

Brilynn
GTA

By: Anne

Anne — Thu, 19 Feb 2009 18:23:00 +0000

I can’t make a god 7 minute frosting and I love the stuff!
If I make a layer cake, it dissapears completely! I’m also on a quest to make the perfect cème brulée. I made it for the first time a couple of weeks ago and didn’t cook it long enough and didn’t have a torch. Broil made is soupy..

Anne in Ottawa.