3 years?

[Tracie515]

I agree, Thanks.

[boonie stomper]

Originally Posted by HeidiE

chocolate/vanilla layer agar dessert with toasted nuts whipped cream and fresh raspberries..sugar free very low carb and totally yummy!!!!

And your recipes ARE?????? (((drooling, after feasting my eyes on your last several courses, with this for dessert!)))

[boonie stomper]

Thanks! I'm gonna have fun trying to find some more of your stuff - hope those recipes hasn't disappeared like your old journal did...


This one sure looks interesting! (yes, that's the main recipe I was hoping for!) I never heard of using agar agar for anything other than a petri dish!! And "erythritol" is something I never heard of. Where do you come up with these things?

Of course, you very thoughtfully offered alternative ingredients. Will gelatin sub for agar?

[kacey1]

Hi Heidi - I'm going to the US next week (Charlotte, NC) and was hoping to buy the Davinci syrup and the Agar Agar stuff. Any suggestions where I can go? (I'm not familiar with that town but I'm sure if there are big chains or something that carry it - I might be able to get it)

Also, your Korean side dish with kimchee in it - what is that? I love Asian food - so I'm hoping I can get some of these things next week!

Wow - Have you thought of starting your own cook book site? I'll be the FIRST member! YEAH!

[boonie stomper]

Heidie - I used to LOVE the Asian grocery when I lived in Charlotte many years ago! If I remember correctly, Eastway near a store with a giant rocking chair on the corner.


There is not one in Annapolis, MD, unfortunately. But on a recent excursion with Mom to northern VA, I spotted one and we stopped, letting me replenish some favorite sauces and foods plus get a few new things to try, such as instant jellyfish, seaweed and a balut egg.

It amazes me how different much of oriental cuisine is, especially with out-of-the-fridge times being so long. How cold is "a cool not cold place" ?? Is it a fermentation that you are promoting, thus the "CAUTION"?

[kacey1]

Agar - Agar... I found it! However, it is a powder and says 1 tsp to 1/2 liter of water. I can't find anything on the internet to give me a conversion to 'sticks' like in your recipe. How much of the stuff do you end up with when you say 1 cup of threads or sticks? Any idea how to work with the powder? I'd LOVE to make this recipe but afraid to screw it up!

Thanks!


Kacey

[Lyssie]

Heidi... you look awesome, you know you do. I mean, c'mon, us 25 year olds would *kill* for your body so what does *that* tell you?? I didn't know there *was* a recipe for kimchee. There was this small international grocery in the town I grew up that was owned by Koreans where they made their own kimchee, it was totally awesome... I think I need to steal your non-finished cookbook for my own purposes. Or perhaps just move in with you and the hubby and have you feed me... Do you have the coconut fried chicken one? And would it work with baking or just frying?

[Lyssie]

uhmmm.... ok, I bake, I don't cook... any chance you have *any* idea of measurements?? You have no idea how fast I can make something that should be really yummy into a horrid accident. Hmmm.. lime + coconut = thai kinda taste???

[HeidiE]

ps this is also very yummy on prawns!!!!

[Lyssie]

That is sooooooooooooooo much better for instructions. Perhaps I shall go nutty next time I am at the store and do like, chicken and prawns and anything else I can lay my grubby paws on 'cause it sounds like something I would be madly in love with. I guess the ocean-mexican does make sense too... I can't put cilantro in anything, for some odd reason it reminds me of eating dirt (not that I would know what dirt tastes like or anything).