Comments for Habeas Brulee http://habeasbrulee.com A Brooklyn lawyer's kitchen Wed, 09 May 2012 10:48:43 +0000 hourly 1 http://wordpress.org/?v=3.3.2 Comment on Hungarian Food in my Grandmother’s Hungary by John http://habeasbrulee.com/2006/09/25/hungarian-food-in-my-grandmothers-hungary/comment-page-1/#comment-125899 John Wed, 09 May 2012 10:48:43 +0000 http://habeasbrulee.com/2006/09/25/hungarian-food-in-my-grandmothers-hungary/#comment-125899 Vacskamathy, Do you know what the chemical process is in the manufacture of krumplicukor? Vacskamathy,

Do you know what the chemical process is in the manufacture of krumplicukor?

]]> Comment on The Spice is Right VII: Seasons of Love by Columbus Foodie » Blog Archive » The Spice is Right VII: Seasons of Love http://habeasbrulee.com/2006/09/17/the-spice-is-right-vii-seasons-of-love/comment-page-1/#comment-125888 Columbus Foodie » Blog Archive » The Spice is Right VII: Seasons of Love Sun, 06 May 2012 08:13:13 +0000 http://habeasbrulee.com/2006/09/17/the-spice-is-right-vii-seasons-of-love/#comment-125888 [...] by Barbara of Tigers & strawberries (one of my favorite blogs, BTW), but for this edition, The Spice is Right VII: Seasons of Love, the reins are being turned over to Danielle of Habeas Brulee while Barbara is recovering from the [...] [...] by Barbara of Tigers & strawberries (one of my favorite blogs, BTW), but for this edition, The Spice is Right VII: Seasons of Love, the reins are being turned over to Danielle of Habeas Brulee while Barbara is recovering from the [...]

]]> Comment on Lemon Chocolate Chunk Cookies and Granite Countertops by Rosie http://habeasbrulee.com/2006/12/12/lemon-chocolate-chunk-cookies-and-granite-countertops/comment-page-1/#comment-125862 Rosie Fri, 27 Apr 2012 15:25:39 +0000 http://habeasbrulee.com/2006/12/12/lemon-chocolate-chunk-cookies-and-granite-countertops/#comment-125862 OOOO vanilla chips sound really yummy with the lemon. Should try both! Also - "You need a good, cold stone surface on which to roll out pastry. It keeps the butter cold and so the pastry turns out flakier, lighter, and much tastier." - a novice baker I never thought of the effect a type of surface may have on the end result of your pastries. Now I feel I need a piece of <a href="http://www.caayu.com" rel="nofollow">granite countertop</a>! Learn something new everyday. OOOO vanilla chips sound really yummy with the lemon. Should try both! Also – “You need a good, cold stone surface on which to roll out pastry. It keeps the butter cold and so the pastry turns out flakier, lighter, and much tastier.” – a novice baker I never thought of the effect a type of surface may have on the end result of your pastries. Now I feel I need a piece of granite countertop! Learn something new everyday.

]]> Comment on In Defense of Picky Eaters by Retnan http://habeasbrulee.com/2006/10/23/in-defense-of-picky-eaters/comment-page-1/#comment-125861 Retnan Fri, 27 Apr 2012 11:05:21 +0000 http://habeasbrulee.com/2006/10/23/in-defense-of-picky-eaters/#comment-125861 "I’ll happily try it eight times no matter how much I hate it. After that I refuse to feel guilty about never eating it again!" Why the hell would you feel guilty about not eating something? What is wrong with you people? BTW maybe I can understand trying something you hated for a second time but eighth? That defies everything that is logical and sane. “I’ll happily try it eight times no matter how much I hate it. After that I refuse to feel guilty about never eating it again!”

Why the hell would you feel guilty about not eating something? What is wrong with you people?

BTW maybe I can understand trying something you hated for a second time but eighth? That defies everything that is logical and sane.

]]> Comment on Töltött Káposzta (Stuffed Cabbage) by Kaposztasteszta http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/comment-page-1/#comment-125852 Kaposztasteszta Tue, 24 Apr 2012 21:36:49 +0000 http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/#comment-125852 I also love this dish, though I make a vegan version of it. One word of advice for people travelling to Hungary: a lot of the tastiest food you will eat will not be in restaurants, but at home. Hungarians are not big on eating out the way people are in more western countries. Restaurants are expensive and not as delicious as your mother's cooking, so why bother unless you have to or its a special occasion? (seems to be the general consensus). And when Hungarians eat out, they tend to have very distinctive ideas about what they should be eating. For instance, veggie dishes are more common to eat in the home because they are cheap to make and lots of excellent produce grown in Hungary. The healthiest dishes like this are considered "farmer food" and not the kind of thing you'd order out, which always disappointed me. Thankfully, Budapest has a few vegan restaurants which are the exceptions to the rule. This cabbage dish is also known by another name (I can't remember now) and originally from Transylvania, which would make it a very southern dish. I had this for the first time at a home in Kiskunhalas, near Szeged. I also love this dish, though I make a vegan version of it. One word of advice for people travelling to Hungary: a lot of the tastiest food you will eat will not be in restaurants, but at home. Hungarians are not big on eating out the way people are in more western countries. Restaurants are expensive and not as delicious as your mother’s cooking, so why bother unless you have to or its a special occasion? (seems to be the general consensus). And when Hungarians eat out, they tend to have very distinctive ideas about what they should be eating. For instance, veggie dishes are more common to eat in the home because they are cheap to make and lots of excellent produce grown in Hungary. The healthiest dishes like this are considered “farmer food” and not the kind of thing you’d order out, which always disappointed me. Thankfully, Budapest has a few vegan restaurants which are the exceptions to the rule. This cabbage dish is also known by another name (I can’t remember now) and originally from Transylvania, which would make it a very southern dish. I had this for the first time at a home in Kiskunhalas, near Szeged.

]]> Comment on Töltött Káposzta (Stuffed Cabbage) by Danielle Sucher › How to get an accurate recipe from your grandmother http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/comment-page-1/#comment-125798 Danielle Sucher › How to get an accurate recipe from your grandmother Fri, 06 Apr 2012 13:55:03 +0000 http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/#comment-125798 [...] and if that made you hungry, here’s my approximation of my Hungarian grandmother’s recipe for stuffed cabbage. This was written by Danielle. Posted on Friday, April 6, 2012, at 8:54 am. Filed under Other [...] [...] and if that made you hungry, here’s my approximation of my Hungarian grandmother’s recipe for stuffed cabbage. This was written by Danielle. Posted on Friday, April 6, 2012, at 8:54 am. Filed under Other [...]

]]> Comment on Ramp Udon Soup with Bacon Consommé and Asparagus Tempura by Ramp and Swiss Chard Dumplings http://habeasbrulee.com/2008/05/17/ramp-udon-soup-with-bacon-consomme-and-asparagus-tempura/comment-page-1/#comment-125797 Ramp and Swiss Chard Dumplings Fri, 06 Apr 2012 13:19:49 +0000 http://habeasbrulee.com/2008/05/17/ramp-udon-soup-with-bacon-consomme-and-asparagus-tempura/#comment-125797 [...] Ramp Udon Soup with Bacon Consommé and Asparagus Tempura from Habeas Brulée [...] [...] Ramp Udon Soup with Bacon Consommé and Asparagus Tempura from Habeas Brulée [...]

]]> Comment on Rosemary Noodles with Pigeon Essences by BillHoo http://habeasbrulee.com/2009/01/07/rosemary-noodles-with-pigeon-essences/comment-page-1/#comment-125792 BillHoo Mon, 02 Apr 2012 20:03:58 +0000 http://habeasbrulee.com/?p=289#comment-125792 When you say, you had to run the pigeons through the food mill... Is that bones and all? I can imagine the younger squab may not have hard bone development, but would simmering for an hour make the bones soft? Or do we just run the meat and skin through? When you say, you had to run the pigeons through the food mill… Is that bones and all?

I can imagine the younger squab may not have hard bone development, but would simmering for an hour make the bones soft?

Or do we just run the meat and skin through?

]]> Comment on Kumquat Cake by Delyth@thedelicious http://habeasbrulee.com/2008/02/08/kumquat-cake/comment-page-1/#comment-125790 Delyth@thedelicious Thu, 29 Mar 2012 21:27:45 +0000 http://habeasbrulee.com/2008/02/08/kumquat-cake/#comment-125790 Hi I made your cake the other night after having bought a carton of kumquats. Thankyou for the recipe. I really enjoyed it. I switched the almond flour to regular and added a little milk and cream to loosen and a few raspberries also which needed to be used. I think I would definitely try with the almond flour next time to provide a nuttier taste. Hi
I made your cake the other night after having bought a carton of kumquats. Thankyou for the recipe. I really enjoyed it. I switched the almond flour to regular and added a little milk and cream to loosen and a few raspberries also which needed to be used. I think I would definitely try with the almond flour next time to provide a nuttier taste.

]]> Comment on Persian Pomegranate Soup (Ash-e Anar) by dana http://habeasbrulee.com/2006/12/08/persian-pomegranate-soup-ash-e-anar/comment-page-1/#comment-125777 dana Sat, 24 Mar 2012 19:34:06 +0000 http://habeasbrulee.com/2006/12/08/persian-pomegranate-soup-ash-e-anar/#comment-125777 made this for a friend when her dad passed away. it was so delicious and warm. made this for a friend when her dad passed away. it was so delicious and warm.

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