Comments for Pigeons

Comment on Market Haul – Sat, July 17 by Chris

Chris — Mon, 19 Jul 2010 13:50:49 +0000

Excellent idea…was actually thinking along those lines as well, but now will def try it.

Comment on Market Haul – Sat, July 17 by Justin

Justin — Sat, 17 Jul 2010 23:07:41 +0000

You may want to try making the curry with coconut milk instead of cream next time, it will give it a more SE Asian curry.

Comment on Simple Summer Squash Curry by Justin

Justin — Thu, 15 Jul 2010 01:08:08 +0000

I haven’t the foggiest what ‘meat sweats’ means, but I tried this this evening, though instead of beans I went with some pre-preparred chicken tikka strips as I need a bit more protein. It was quite delicious, thank you for the recipe!

Comment on Sour Cherry Pie by Justin

Justin — Sat, 10 Jul 2010 10:45:58 +0000

Your baking skills are impressive. Most cooks are not good bakers because the skills for a good cook such as constant experimentation by altering amounts, adding different ingredients and understanding flavour combinations don’t work well in baking which tends to require an understanding of how various ingredients interact with one another and the proper amounts needed to have the item do what one wants.

That you can modify recipes and still come out with edible and good food is commendable. But if this keeps up, I expect a blog post about how you’ve given up your current job and decided to open up a cupcake shop in Toronto.

Comment on A Use for Godiva Liqueur by Justin

Justin — Wed, 07 Jul 2010 23:16:19 +0000

I am not a fan of meringue, but if you are, I was at a conference dinner at Merton where they put chocolate liqueur on meringue.

Comment on Simple Summer Squash Curry by Steve

Steve — Wed, 07 Jul 2010 04:15:58 +0000

The meat sweats a couple times a week makes ya healthy!

Comment on Early Summer Pasta Primavera by Kristi

Kristi — Tue, 15 Jun 2010 17:10:44 +0000

Thanks!!!

Comment on Shaved Asparagus Salad by Justin

Justin — Tue, 15 Jun 2010 10:32:07 +0000

I don’t much care for the taste of asparagus, but I find blanching it and then roasting it with minced garlic gives it a very good and palatable taste.

Comment on Phil Orch Lands New Skipper by Chris

Chris — Mon, 14 Jun 2010 20:24:36 +0000

I realized that in that whole post, I did not really make a comment on my take: I am really, really excited for him to come to Philly. I got a chance to be a the concert he conducted last year (one of only two times he has been on the podium in Philly) and I saw a video broadcast of his Saltzburg Festival Romeo and Juliet, which was outstanding. I really think it will be great to have a burst of energy on stage and hope that he settles into the post well and sees that he has the freedom to make the Orchestra a world leader again. But, I plan on seeing him as often as he is in town. Really hoping he lives up to the hype.

Comment on Shaved Asparagus Salad by Kristi

Kristi — Mon, 14 Jun 2010 19:04:57 +0000

Roasting it is really nice too.