Comments on: Apricots, Tamed http://www.pastrypal.com/2009/07/25/apricots-tamed/ Learn to bake step-by-step with a pro pastry chef Tue, 07 Sep 2010 02:10:32 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: John http://www.pastrypal.com/2009/07/25/apricots-tamed/comment-page-1/#comment-2527 John Wed, 09 Jun 2010 22:23:23 +0000 http://www.pastrypal.com/?p=515#comment-2527 Thanks for confirming the type of flour, PastryPal. My daughter Siân (12 yrs) is very keen to find yet more desserts and puddings to cook for us, so if I'm not back here soon I'm sure she will be! Thanks, John. Thanks for confirming the type of flour, PastryPal. My daughter Siân (12 yrs) is very keen to find yet more desserts and puddings to cook for us, so if I’m not back here soon I’m sure she will be!
Thanks, John.

]]> By: PastryPal http://www.pastrypal.com/2009/07/25/apricots-tamed/comment-page-1/#comment-2526 PastryPal Wed, 09 Jun 2010 20:52:34 +0000 http://www.pastrypal.com/?p=515#comment-2526 John—Congrats on your purchase and enjoy your first homemade ice cream! And to clear things up, all-purpose flour is "plain." It has no leavening agents. John—Congrats on your purchase and enjoy your first homemade ice cream! And to clear things up, all-purpose flour is “plain.” It has no leavening agents.

]]> By: John http://www.pastrypal.com/2009/07/25/apricots-tamed/comment-page-1/#comment-2525 John Wed, 09 Jun 2010 20:47:01 +0000 http://www.pastrypal.com/?p=515#comment-2525 We're just about to get our first ice-cream maker (a Cuisinart ICE 30) so I was very pleased to find your ginger ice cream recipe which looks great! That led us here, but I have a tiny problem. Being British I'm not familiar with 'all-purpose flour'. I'm guessing it is what I'd call 'plain' (without any raising agent), or do you mean what we call 'self-raising'? Anyway, thanks for the recipes, we're really looking forward to trying them :) John We’re just about to get our first ice-cream maker (a Cuisinart ICE 30) so I was very pleased to find your ginger ice cream recipe which looks great! That led us here, but I have a tiny problem.
Being British I’m not familiar with ‘all-purpose flour’. I’m guessing it is what I’d call ‘plain’ (without any raising agent), or do you mean what we call ’self-raising’?
Anyway, thanks for the recipes, we’re really looking forward to trying them :)
John

]]> By: Ben http://www.pastrypal.com/2009/07/25/apricots-tamed/comment-page-1/#comment-95 Ben Fri, 31 Jul 2009 16:06:19 +0000 http://www.pastrypal.com/?p=515#comment-95 HI There Really stunning food photos. First off apologies for contacting you through the comments instead of by email but I wanted to bring FoodandFizz to your attention as a great place for you to share some of your photos. We would love to feature some of your photos and hopefully send a little traffic back this way to you :) Drop me an email if you have any problems and look forward to seeing your stuff Regards Ben HI There

Really stunning food photos. First off apologies for contacting you through the comments instead of by email but I wanted to bring FoodandFizz to your attention as a great place for you to share some of your photos. We would love to feature some of your photos and hopefully send a little traffic back this way to you :) Drop me an email if you have any problems and look forward to seeing your stuff

Regards

Ben

]]> By: Lorna http://www.pastrypal.com/2009/07/25/apricots-tamed/comment-page-1/#comment-90 Lorna Thu, 30 Jul 2009 16:16:26 +0000 http://www.pastrypal.com/?p=515#comment-90 damn this technology—I wanted to smell this cooking! damn this technology—I wanted to smell this cooking!

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