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Comments for My Food Geek

he cooks, she eats: food geekery in San Diego

Last Build Date: Fri, 13 May 2016 21:07:27 +0000


Comment on Almost Foolproof Macarons by Anna

Fri, 13 May 2016 21:07:27 +0000

Can u double this recipe?

Comment on Almost Foolproof Macarons by Angie

Sun, 13 Mar 2016 23:50:17 +0000

I am disappointed because I cannot convert the measurements from grams to cups, etc.

Comment on Almost Foolproof Macarons by eater

Sun, 13 Dec 2015 22:09:25 +0000

Please see the "About the recipes" section here:

Comment on Almost Foolproof Macarons by Cary Lou

Thu, 26 Dec 2013 03:49:50 +0000

I believe the degree of shine achieved rests with how fine the almond flour is ground. I sift prior to measuring and get good results. I also let sit for 20 minutes or so, until the surface is no longer tacky. Some of these times shared will depend on humidity in your area, time of year, etc. also, someone asked about chocolate batter, just sub about 1/2 cup of almonds for cocoa powder, Dutch processed will give you a darker more robust chocolate cookie... The only time I have gotten a dry cookie that is too crunchy is when I have over beaten the egg whites. They need to be stiff, but not dry and so stiff that they will not even make a peak. I have a friend that uses a hand mixer just so she can keep a better eye on the texture of the whites. Sorry, I will stick with my Mixmaster...

Comment on Almost Foolproof Macarons by marian

Sat, 07 Dec 2013 06:04:04 +0000

not almost, but definitely foolproof for me! My mum have been bugging me to try this recipe after countless failed attempts. I was extremely skeptical, but finally relented and tried it..first batch, and it was perfect..well, cept for that few occasional tip that refuses to settle down and give me a smooth finish. the feet was perfect, the dome, and even the white I made didn't turn brown much. so happy I finally gave this a go. :)

Comment on Almost Foolproof Macarons by fredreak

Wed, 23 Oct 2013 20:43:17 +0000

May i ask a question for this recipe ? One is i use convection oven ,i try so many times but always will make my macarons top surface so dark .how can i stop this happen to my macaron ? should i use fan bake or just upper and lower heat ? beside that ,i have do so many research for macaron recipe ,now i was wondering about the recipe of you ,i mean you show pic piping method to paper sheet ,do we need to rest our macaron for 15-30 min for get dry the macaron top shell ? or we just bake after finish pipe to sheet and just bake it ???

Comment on Almost Foolproof Macarons by erica

Tue, 22 Oct 2013 15:30:39 +0000

@Martha Andrews: it's really easy if you have a digital scale that will do ounces or grams. My gran says that was the easiest thing to do when she started baking in the States.

Comment on These really ARE great veggie burgers! by Diana

Sat, 31 Aug 2013 19:20:55 +0000

Oh by the way since I am vegetarian I substituted the eggs with a product called Egg Replacer by Ener G. Also I used Almond milk instead of cow milk. All turned out very well. Yummy! If you dont like the cost of Ener G then boil flaxseeds in water allow to congeal works great and is cheap.

Comment on These really ARE great veggie burgers! by Diana

Sat, 31 Aug 2013 19:02:11 +0000

Hello, I consider myself the veggie burger connoisseur but I have to say this burger has moved into my number one spot for the best veggie burger I have ever had! What sets it apart is simmering the burger in broth after browning it in the skillet. Reminded me so much of the hamburgers my Mom use to make when I was a child. My meating eating flesh burger loving girlfriend tried it and vowed she would never eat another "real hamburger" again. She loved it!!!!!!!!!!! Thank you so much for this recipe. It will be a staple in my home.

Comment on Fatty fast food, a quick guide to the worst (best?) options. by Deloris

Mon, 26 Aug 2013 23:27:25 +0000

Wonderful website. A lot of useful info here. I'm sending it to a few friends ans additionally sharing in delicious. And certainly, thanks in your sweat!