pastry
Basics: Choux pastry
posted on 6 Apr 2004 by maki ::
3 comments
Choux pastry is what is used to make cream puffs, profiteroles, and eclairs. It is also used to make such delights such as the Paris-Brest, a giant cream puff ring filled with flavored cream. continue reading...
Blini, caviar and local sparkling cider
posted on 1 Jan 2004 by maki ::
0 comments
Happy new year!
Last night, we had two favorites for our little New Year's Eve party - blini with caviar and smoked salmon, with a local speciality called Blauacher Chlöpfmoscht. continue reading...
Recently commented
- Okonomiyaki, Osaka style (35)
- Japanese grocery stores in California (8)
- Masala chocolate (15)
- Ask Maki anything, well almost anything (or just say hi) (137)
- A Food Lover's Way Of Exploring Provence (15)
- Japanese basics: dashi stock (24)
- New potatoes with butter and soy sauce (Shinjaga shouyu bataa) (9)
- The Supersizers Go ... Regency (8)
- Takoyaki with a great video (15)
- Early strawberries in balsamic vinegar (18)
Popular posts
- Mugicha (Barley tea) is the flavor of summer in Japan
- The essential Japanese ingredients
- Onigiri (rice balls)
- Onigiri 2.0 (an easier way for beginners)
- Looking at different types of rice
- Rhubarb crumble pie
- How to make fool-proof mayonnaise
- Tamagoyaki or Atsuyaki tamago (Japanese sweet omelette)
- How to make tofu
- How to prepare and cook Japanese rice and sushi rice
- The anatomy of a Japanese meal
- Okonomiyaki, Osaka style
- Japanese potato salad
- Fun with brioche
- A Food Lover's Way of Exploring Provence
Just Hungry is a site about food. There are 
