I made far less mistakes this time around! Will totally make sure that I'm sure I have 100% of the ingredients before starting the job, and sauce before cheese. Both minor slip-ups I think :P
This time around I didn't bawl like a baby when doing the onions either but sitting down was a little awkward, and I'm sure a bit dangerous so please either...
a) don't send me recipes with onions in them :P haha
or
b) feed me some advice on how to avoid the tears.
I did find that the oven temp was a little too low so next time I'll crank it to about 350 I think.
The tasting went really well. I LOVED it, and my little brother sampled it as well. He liked it so much he asked to take some for his lunch the next day! So Thanks again Julia, and good job me!
Only thing now is to figure out how to put the videos directly on my blog instead of having to send you to it via the link. if anyone is a blog master out there, and knows the answer I would be humbled if you could impart your wisdom on me.
Anyways, here it is... Alpler Magronen (A.K.A. Alpine Pasta)
ON to the next one!
Tuesday, July 26, 2011
Friday, July 22, 2011
Recipe#1 - Crackamole
Woo-Hoo! The ball has finally begun rolling so here it is. The first recipe that I received/tried. So without further adieu I bring you...Crack-a-Mole!
lessons learned...
1. Buy ripe avocados or it will put a wrench in your plans.
2. Chop (less) onions more finely
3. How to edit a video (:D I'm still working the kinks out so if it's really cheesy bare with me!).
Mom and my older brother both tasted it and thought it was pretty good. Only comment was about the onion, which I know already. I think it was a great success and ate almost half of it for lunch that day.
So...I didn't find out about how to store the cut open, ripe, avo that day because I had to go back to work before anyone got home so I put it in a bag in the fridge. Days later mom was asking why it was there and I told her the story. She then told me that avos don't ripen when they're in the fridge. So my questions to you are...
How do you ripen an aov that's been cut open, without it attracting bugs/going bad? better yet...
How do you know the avo is ripe when buying it? and...
How can I keep the unstoppable eye irritation under control when I'm dealing with onions in the kitchen? - I've heard mention of chewing gum while working with them...does this help?
I mentioned in the video I was going to do a second recipe of Jacksons but I'm going to try and finish the other ones I have first then come back to it. It looks fantastic and has less "to taste" instructions!
lessons learned...
1. Buy ripe avocados or it will put a wrench in your plans.
2. Chop (less) onions more finely
3. How to edit a video (:D I'm still working the kinks out so if it's really cheesy bare with me!).
Mom and my older brother both tasted it and thought it was pretty good. Only comment was about the onion, which I know already. I think it was a great success and ate almost half of it for lunch that day.
So...I didn't find out about how to store the cut open, ripe, avo that day because I had to go back to work before anyone got home so I put it in a bag in the fridge. Days later mom was asking why it was there and I told her the story. She then told me that avos don't ripen when they're in the fridge. So my questions to you are...
How do you ripen an aov that's been cut open, without it attracting bugs/going bad? better yet...
How do you know the avo is ripe when buying it? and...
How can I keep the unstoppable eye irritation under control when I'm dealing with onions in the kitchen? - I've heard mention of chewing gum while working with them...does this help?
I mentioned in the video I was going to do a second recipe of Jacksons but I'm going to try and finish the other ones I have first then come back to it. It looks fantastic and has less "to taste" instructions!
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