Comments on One Hungry Chef: On Repeat

Another great way of using the dough i think its a...

2011-11-05T03:38:36.233+11:00

Another great way of using the dough i think its awesome keep the mixer turning out the dough..

Las Vegas Pizza

hi you, I would like to exchange links with your s...

2010-04-13T01:22:28.580+10:00

I love your blog! Just wanted to let you know I t...

2010-04-12T05:57:14.138+10:00

I love your blog! Just wanted to let you know I tried this recipe, with your suggestion of substituting the amaretto for the almond essence. These little cookies were truly amazing and are going on my 'favorites' list! Here is the link back to my blog: http://cilantropist.blogspot.com/2010/03/almond-amaretto-cookies.html

Thanks for the great recipe! :)

it's incredibly kind of you to take the time t...

2010-01-30T02:47:55.088+11:00

it's incredibly kind of you to take the time to teach us new tricks. I love your blog.

I hope you don't mind but I changed your recip...

2010-01-12T20:54:06.026+11:00

I hope you don't mind but I changed your recipe slightly to make a fabulous gluten free baked cheesecake base. FYI I didn't whip the egg whites and I omitted the baking powder. Hope that's OK. One person eating said cheesecake said to his mother (in front of me I was kind of mortified) that it was "almost" as good as hers. (I assume he added the "almost" to spare her feelings!)

Those look delightfully delicious!! yum

2010-01-07T00:38:45.075+11:00

Those look delightfully delicious!! yum

BEAUTIFUL. Your writing and cooking...just Beauti...

2010-01-05T09:02:30.446+11:00

BEAUTIFUL. Your writing and cooking...just Beautiful!

powderate - Once, just before service on the busie...

2010-01-04T14:47:42.154+11:00

powderate - Once, just before service on the busiest day of prep I could recall, was told that I needed to peel 300 grapes in just under an hour. I laughed at the head chef, assuming he must be exercising his warped sense of humor.

He wasn't. Peeling grapes is evil.

oi eu sou edinalda tu do bem!!!!!!!!!!!!!

2010-01-04T00:24:51.337+11:00

oi eu sou edinalda tu do bem!!!!!!!!!!!!!

When I was an apprentice at Le Crocodile in Vancou...

2010-01-03T06:30:24.675+11:00

When I was an apprentice at Le Crocodile in Vancouver BC counting and peeling... especially grapes and hazelnut skins taught me to cherish my place in the kitchen, which would lead to a polish of patience that has stood me in good steed for all sorts of challenges to come.

happy new year! what a delicious way to usher in t...

2010-01-02T13:49:57.502+11:00

happy new year! what a delicious way to usher in the new year!

i see a good blog with recipes that work and writi...

2010-01-01T15:16:20.455+11:00

i see a good blog with recipes that work and writing that is somewhat humorous, not sure if your beautiful or not though, never met ya.

I liked too much it is beauty sweet food

2009-12-30T22:01:31.794+11:00

I liked too much it is beauty sweet food

You see the beauty in food and we see the beauty i...

2009-12-30T18:50:09.688+11:00

You see the beauty in food and we see the beauty in you seeing the beauty in food, and that makes you beautiful.

The skins of carrots contain a higher amount of th...

2009-12-30T09:19:14.900+11:00

The skins of carrots contain a higher amount of the nutrients proportionally than the rest of the flesh, so NOT peeling them is a good idea. However, the skin also comes into contact with the most pesticides/fertilizers, so peeling them IS a good idea. That argument aside, carrot skins are bitter compared to the flesh, that's why I peel them before I use them.

As for potatoes, I like the taste of roasted potato skin, but I peel them when making mash; I don't want them mucking up that creamy goodness.

482 Apples peeled and sliced makes 30 quart jars o...

2009-12-30T02:23:58.163+11:00

482 Apples peeled and sliced makes 30 quart jars of Apple Sauce.I so get your counting.

Ok I'm not a professional, I may even be a phi...

2009-12-30T00:12:09.506+11:00

Ok I'm not a professional, I may even be a phillistine, but I've never seen the point in peeling many things. Onions of course, but peeling carrots or potatoes? What for? I've paid for a kilo of spuds, so I'll eat a kilo of spuds. I give them a wash first of course.

They look and sound gorgeous.

2009-12-29T22:40:03.630+11:00

They look and sound gorgeous.

omg, those look delightful... bet those taste grea...

2009-12-29T22:26:21.333+11:00

omg, those look delightful... bet those taste great w/coffee. love the almond flavor.

Egg whites are the bane of every professional kitc...

2009-12-29T22:22:55.091+11:00

Egg whites are the bane of every professional kitchen. Waste of any kind is a chefly sin, but I've not worked in a restaurant yet that didn't produce more whites than could be used. Chef's are ALWAYS looking for something to do with egg whites: souffle, meringues, oeufs a la neige, sponge cakes. Try as you will, you'll always have too many whites. It's a law of nature.

Your recipe comes at a perfect time. I was lookin...

2009-12-29T21:02:15.862+11:00

Your recipe comes at a perfect time. I was looking for something to do with some egg whites, plus I have most of the ingredients on hand.

I am working in a very large hotel kitchen, as a sort of intern and counting is something they are trying to drill into me. I hope after many years it will become second nature.

I just made 200 almond sugar cookies (deee-lish),s...

2009-12-29T15:37:23.127+11:00

I just made 200 almond sugar cookies (deee-lish),so maybe i'll wait a bit before giving these a go, but they look scrumptious! I love that they're flourless, they must be light as air, like little macarons!

Yum. Too bad my annual baking weekend is over, ot...

2009-12-29T13:56:21.113+11:00

Yum. Too bad my annual baking weekend is over, otherwise I'd give them a go.