Comments for Geekdomme.com

Comment on Daring Cooks May 2010: Enchiladas by MJ

MJ — Fri, 21 May 2010 03:40:22 +0000

Looks cheesy and delicious. Cheesy = delicious, almost always.

Comment on Puddin’: The Brit Invasion by Renata

Renata — Tue, 04 May 2010 08:52:30 +0000

Looks really good! I don’t think a steamed pudding can ever be overcooked unless your steaming pan goes dry.

Comment on Puddin’: The Brit Invasion by Audax Artifex

Audax Artifex — Mon, 03 May 2010 21:10:49 +0000

Yes Valrhona can be very strong especially in a recipe like this it is heavily Dutched so is very dark and strong tasting, natural cocoa powder is the way to go on this pudding I found. Great photograph of the pudding and whipped cream.

Cheers from Audax in Sydney Australia.

Comment on Puddin’: The Brit Invasion by MJ

MJ — Mon, 03 May 2010 19:33:53 +0000

Steamed “cake” is a strange concept to me. Very odd, very strange…

Comment on Daring Cooks Feb 2010 Challenge: Risotto by Audax Artifex

Audax Artifex — Thu, 18 Mar 2010 11:03:07 +0000

I’m surprised you even got any of the challenge (with you mum’s stroke) bravo bravo bravo on your efforts and results. Well done on this challenge. Cheers from Auadx in Sydney Australia.

Comment on Daring Bakers Feb ’10 Challenge-Tiramisu by ap269

ap269 — Mon, 01 Mar 2010 10:12:08 +0000

Love the round savoiardi biscuits. They look great!

Comment on Feb 2010 Daring Cooks Challenge by zyllah

zyllah — Sun, 28 Feb 2010 17:18:47 +0000

Well you know how sometimes you have a distinct taste in your head? Well when my dishes fall short of that I get disapointed.:)

Comment on Feb 2010 Daring Cooks Challenge by Audax Artifex

Audax Artifex — Sat, 20 Feb 2010 14:08:35 +0000

frankensteining LOL LOL – I feel you are very harsh on your results which to me are superb. You seem to have a excellent sense and talent for cooking trust your inner voice. Your hummus and chicken dish are superior (I think) well done on this challenge. Cheers from Audax in Sydney Australia.

Comment on Daring Bakers January 2010 Challenge by tariqata

tariqata — Sat, 30 Jan 2010 19:58:55 +0000

Adding mint to the middle layer is a delicious variation on Nanaimo bars (though yes, it is no less rich)!

Comment on Food Blogging by MJ

MJ — Tue, 26 Jan 2010 21:30:52 +0000

I know sous vide makes the meat really tender and flavorful (or so I hear) but I don’t know, maybe I’m just not fancy enough but something about “boil in a bag” concept kinda disturbs me. Hah. But your steak looks great though. Don’t mind me and my midwestern sensibility, by which I mean, lack of “culinary cultural experience”, though it’s really my lack of “culinary experience” in general – both for my taste pallette and my ability to cook.