Comments for Raspberry Debacle

Comment on About by chimene

chimene — Tue, 17 Aug 2010 05:20:54 +0000

oh my good googly-moogly! I was dorking around looking for “Periodic Table of” sillies, and came across the Meta-Desserts. It’s WONDERFUL! Hope you keep your archival site up for a while, I need to look around! Thanks much!!! (Eugene OR)

Comment on Lemon and Raspberry Icecream Cakes, and germs by Thomas Williams

Thomas Williams — Thu, 12 Aug 2010 03:49:53 +0000

Cake recipes are the specialty of my best friend, my favorite ones are those exotic fruit cakes:”"

Comment on Simnel Cake: it’s an anagram of Anemic Elks by Daisy

Daisy — Mon, 22 Mar 2010 06:07:56 +0000

I like the face on the marzipan ball too. And I have heard that the thing in the centre used to be a ball too - and it represented Jesus. It seems creative license has been applied to the “Jesus Spot” and fluffy chickens, sprigs of rosemary, foil eggs etc have taken his seat. Interesting that history has expelled both Judas and Jesus from confectionery super-stardom…

Comment on Vegan Potato Salad and food colouring by adele pace

adele pace — Mon, 12 Oct 2009 08:18:27 +0000

I am not really into adding colour to food although I confess eating white butter seems a little unappetizing. It would feel like I am eating lard. Having said that, I think it is because we have been educated to think this way. The Japanese think food colouring is disgusting.

But if you want nice bright potent colours that are odorless and tasteless, particularly for salads you can use antioxidants/phytonutrients as substitutes for food colourings. They are made from fruit/vegetables, extracted powders, yellow from marigold for brighter yellow butter, beta-carotene for orange, lycopene for red.

Comment on Mice, and also blueberry and blue cheese salad by Glenis Thomas

Glenis Thomas — Fri, 21 Aug 2009 00:52:13 +0000

I am designing and compiling a Blueberry Recipe Book to help promote the use of Blueberries in New Zealand and possibly Australia and overseas. I would love to use your photograph of blueberries, blue vein cheese and walnuts in the book as a chapter heading for ‘Afters’. Would that be possible?

I will include you in the acknowledgements and have your site on the page of the photo. This will bring more readers to your site. The response to the book has been so enthusiastic and encouraging.

The book is to be published before Christmas ready for the blueberry season in New Zealand. It is 170+ pages and a great colorful A5 book to inspire the use of blueberries which is a relatively new market here. I have been working with Blueberry New Zealand Inc. And Narandra Patel, a plant researcher.

I look forward to hearing from you.

Regards,

Glenis Thomas

Comment on Lemon and Raspberry Icecream Cakes, and germs by jill

jill — Fri, 10 Apr 2009 03:36:39 +0000

yummy.. i lake.. this my favorite

Comment on A Sketch Towards a Taxonomy of Meta-Desserts by Karen

Karen — Thu, 12 Mar 2009 12:02:36 +0000

Oh my. Physics + cake + taxonomy + little pictures. I feel like I’ve found a kindred spirit.

Comment on A Sketch Towards a Taxonomy of Meta-Desserts by VocabControl » A Sketch Towards a Taxonomy of Meta-Desserts

VocabControl » A Sketch Towards a Taxonomy of Meta-Desserts — Thu, 12 Mar 2009 10:21:44 +0000

[...] to Mark for unearthing this hilarious post on desserts that reference other desserts from Raspberry Debacle. To give you a flavour (no pun intended) the post describes the “classificatory [...]

Comment on A Sketch Towards a Taxonomy of Meta-Desserts by Indywind

Indywind — Fri, 06 Mar 2009 14:34:42 +0000

Brilliant!

Though I question some of your classifications. E.g. if crepe(chocolate)!= chocolate(crepe), it should be possible to make two yummy deserts like: chocolate(dyhydrate(crepe))-> something like a kit-kat or inverted pirouline; and crepe(heat(chocolate)) or heat(chocolate(crepe)) -> crepe with melted chocolate. which would be the correct formulation?

Regardless, it’s a win.

Comment on Chocolate Raspberry Crumble Cake by Holly

Holly — Fri, 20 Feb 2009 22:47:41 +0000

Charlotte - oh, excellent, I’m glad it worked out for you - thanks for letting me know.

Sara - I’ve tried the recipe again just now, following it exactly, and it seemed to work for me. Did you maybe add only one of the types of sugar, instead of both brown and white? Or forget to melt the butter? If not, mm, I do think the most likely problem was in the translation of measurements (which is always a treacherous sort of thing), and that you probably ended up with half a stick of butter (around 60 grams) instead of half a cup (around 110-120 grams). I should really get used to giving measurements in grams - I just didn’t have any kitchen scales for so long, so I’m still getting used to the idea of thinking in weight.

I’m glad you managed to salvage something out of the base, anyway.