Comments for Cooking by the Book http://www.cookingbythebook.com Fri, 17 Feb 2012 16:36:11 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on 9/11: Then and Since by :) http://www.cookingbythebook.com/news/911/#comment-708 :) Fri, 17 Feb 2012 16:36:11 +0000 http://cookingbythebook.com/blog/?p=5201#comment-708 What a story. I live in the midwest but on that day I felt like you were right next door. I could just feel the pain. I suppose because it was a hit on our country as a whole. It was such a sad day and my heart is heavy when I think about it. I can only try to understand how everyone in NYC must feels. Now everytime I see 9:11 on the clock I pray for all involved in the 9/11 attack and for guidance of our country. Last year I was able to visit NYC for the first time in my life. I loved it! At ground zero it still has a hunting ora, which is totally understandable. God bless you and God bless America!! What a story. I live in the midwest but on that day I felt like you were right next door. I could just feel the pain. I suppose because it was a hit on our country as a whole. It was such a sad day and my heart is heavy when I think about it. I can only try to understand how everyone in NYC must feels.

Now everytime I see 9:11 on the clock I pray for all involved in the 9/11 attack and for guidance of our country.

Last year I was able to visit NYC for the first time in my life. I loved it! At ground zero it still has a hunting ora, which is totally understandable.

God bless you and God bless America!!

]]> Comment on Shrimp Bisque by howard http://www.cookingbythebook.com/recipes/shrimp-bisque/#comment-665 howard Wed, 15 Feb 2012 04:17:36 +0000 http://www.cookingbythebook.com/?p=7652#comment-665 nothing like a vitamix brian nice looking bisque there nothing like a vitamix brian

nice looking bisque there

]]> Comment on Best Macaroon Cookbooks Compared by Brian http://www.cookingbythebook.com/cookbook-reviews/macaroon-cookbooks-compared/#comment-618 Brian Fri, 10 Feb 2012 15:33:54 +0000 http://cookingbythebook.com/blog/?p=6347#comment-618 Glad you like the recommendations. Macarons, good ones, take some effort but they are so brilliantly wonderful that I can't stop making them. The ability of mix and match flavors and colors means there literally is an infinity of possibilities out there. Glad you like the recommendations. Macarons, good ones, take some effort but they are so brilliantly wonderful that I can’t stop making them. The ability of mix and match flavors and colors means there literally is an infinity of possibilities out there.

]]> Comment on Best Macaroon Cookbooks Compared by Nina http://www.cookingbythebook.com/cookbook-reviews/macaroon-cookbooks-compared/#comment-612 Nina Thu, 09 Feb 2012 22:58:02 +0000 http://cookingbythebook.com/blog/?p=6347#comment-612 Thank you for posting this blog! I have been wanting to buy a macaron book lately and I want to get the best one out there. I love making macarons at home, everyone says they are so hard but practice makes perfect. :) Thank you for posting this blog! I have been wanting to buy a macaron book lately and I want to get the best one out there. I love making macarons at home, everyone says they are so hard but practice makes perfect. :)

]]> Comment on The Country Cooking of France by Anne Willan by Brian http://www.cookingbythebook.com/cookbook-reviews/the-country-cooking-of-france-by-anne-willan/#comment-565 Brian Tue, 07 Feb 2012 02:06:21 +0000 http://www.cookingbythebook.com/blog/?p=31#comment-565 You are absolutely right. I don't know what happened to the recipes, but somewhere along the way this post has been corrupted. I will track down the missing recipes and supply them within the week. Thanks for the catch, Brian You are absolutely right. I don’t know what happened to the recipes, but somewhere along the way this post has been corrupted. I will track down the missing recipes and supply them within the week.

Thanks for the catch,
Brian

]]> Comment on The Country Cooking of France by Anne Willan by Nick Duddy http://www.cookingbythebook.com/cookbook-reviews/the-country-cooking-of-france-by-anne-willan/#comment-563 Nick Duddy Mon, 06 Feb 2012 23:21:11 +0000 http://www.cookingbythebook.com/blog/?p=31#comment-563 This tells me nothing about the cook book! This tells me nothing about the cook book!

]]> Comment on One Recommendation and One Warning by Peggy Fallon http://www.cookingbythebook.com/news/recommendation-warning/#comment-539 Peggy Fallon Sun, 05 Feb 2012 23:10:59 +0000 http://www.cookingbythebook.com/?p=7496#comment-539 Noooo, nooo, please--anything but haggis! Keeping my fingers crossed for your team! Noooo, nooo, please–anything but haggis!
Keeping my fingers crossed for your team!

]]> Comment on A Transforming Dip Idea by Peggy Fallon http://www.cookingbythebook.com/news/transforming-dip-idea/#comment-538 Peggy Fallon Sun, 05 Feb 2012 23:02:53 +0000 http://www.cookingbythebook.com/?p=7503#comment-538 Ah, a man after my own cholesterol-ridden heart! And here's one more little tip to consider: when purchasing heavy (whipping) cream, bypass (pardon the expression) the ultra-pasteurized stuff--which many grocers love because it has an outrageously long shelf life--and look for plain ol' pasteurized cream--organic, if possible. It whips up noticeably faster, holds its volume better, and has the creamy sort of flavor you'd expect--instead of that vaguely plastic taste some ultra-pasteurized brands have. This is probably not something you're going to eat every day; so when you do buy cream, you may as well buy the best. Ah, a man after my own cholesterol-ridden heart! And here’s one more little tip to consider: when purchasing heavy (whipping) cream, bypass (pardon the expression) the ultra-pasteurized stuff–which many grocers love because it has an outrageously long shelf life–and look for plain ol’ pasteurized cream–organic, if possible. It whips up noticeably faster, holds its volume better, and has the creamy sort of flavor you’d expect–instead of that vaguely plastic taste some ultra-pasteurized brands have. This is probably not something you’re going to eat every day; so when you do buy cream, you may as well buy the best.

]]> Comment on Creamy Horseradish Dipping Sauce with Fresh Chives from Great Party Dips by Brian http://www.cookingbythebook.com/recipes/dip-idea-great-party-dips/#comment-503 Brian Thu, 02 Feb 2012 04:41:57 +0000 http://www.cookingbythebook.com/?p=7382#comment-503 Peggy, Your book is a treat. I hope more people discover it. Brian Peggy,
Your book is a treat. I hope more people discover it.
Brian

]]> Comment on Creamy Horseradish Dipping Sauce with Fresh Chives from Great Party Dips by Peggy Fallon http://www.cookingbythebook.com/recipes/dip-idea-great-party-dips/#comment-498 Peggy Fallon Wed, 01 Feb 2012 21:20:29 +0000 http://www.cookingbythebook.com/?p=7382#comment-498 Thanks, Brian! You've picked one of my faves from the book.As you mentioned, this is wonderful for dipping shrimp or any sort of seafood kebabs; but it also pairs well with a veggie platter. FYI: Some sports fans may choose to up the amount of horseradish to a more manly leavel :) Thanks, Brian! You’ve picked one of my faves from the book.As you mentioned, this is wonderful for dipping shrimp or any sort of seafood kebabs; but it also pairs well with a veggie platter. FYI: Some sports fans may choose to up the amount of horseradish to a more manly leavel :)

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