Comments for Pork Cracklins http://www.porkcracklins.net Adventures in Cooking Wed, 22 May 2013 01:49:52 +0000 hourly 1 http://wordpress.org/?v=3.5.1 Comment on Lemon Curd Souffle by Cooks_Books http://www.porkcracklins.net/2013/05/lemon-curd-souffle/comment-page-1/#comment-10351 Cooks_Books Wed, 22 May 2013 01:49:52 +0000 http://www.porkcracklins.net/?p=8014#comment-10351 I adore souffles. I just have to get over my disappointment when they fall — and so quickly. Why can’t they stay as they are when they first come out of the oven, at least for 5-10 minutes?? ;)

]]> Comment on Cornmeal Griddle Cakes by Sarah http://www.porkcracklins.net/2013/05/cornmeal-griddle-cakes/comment-page-1/#comment-10339 Sarah Mon, 20 May 2013 22:14:10 +0000 http://www.porkcracklins.net/?p=8030#comment-10339 Copious amounts of butter makes everything better! :)

]]> Comment on Cornmeal Griddle Cakes by Littlebakerbunny http://www.porkcracklins.net/2013/05/cornmeal-griddle-cakes/comment-page-1/#comment-10334 Littlebakerbunny Sun, 19 May 2013 19:02:33 +0000 http://www.porkcracklins.net/?p=8030#comment-10334 Hee hee — I ate a few standing up too, as I felt the need to do some quality control by tasting as I went along! Amazing how good these are with butter, isn’t it? Delicious!

]]> Comment on Cornmeal Griddle Cakes by SandraM http://www.porkcracklins.net/2013/05/cornmeal-griddle-cakes/comment-page-1/#comment-10332 SandraM Sun, 19 May 2013 15:29:30 +0000 http://www.porkcracklins.net/?p=8030#comment-10332 Oh I’d totally eat these for dinner too!!! :)
Glad you were able to make them. They look great! We had them yesterday and then I reheated the leftovers for breakfast this morning. (still good!)

]]> Comment on Lemon Curd Souffle by Susan http://www.porkcracklins.net/2013/05/lemon-curd-souffle/comment-page-1/#comment-10323 Susan Sat, 18 May 2013 01:35:25 +0000 http://www.porkcracklins.net/?p=8014#comment-10323 This looks like a perfect Spring dessert, Sheri! I love the rest of your menu, too!

]]> Comment on Alfajores by Dafna | Stellina Sweets http://www.porkcracklins.net/2013/05/alfajores/comment-page-1/#comment-10303 Dafna | Stellina Sweets Tue, 14 May 2013 21:31:03 +0000 http://www.porkcracklins.net/?p=8004#comment-10303 Huh, that is so baffling! I piped my four-hour dulce de leche after it had cooled to room temperature, and I thought it might get a little oozy, but it actually set up just right. Maybe it had something to do with refrigeration? I don’t know… :( Sorry you weren’t crazy about them– I do LOVE crunchy/creamy sandwich cookies, so I really loved these. Oh well, we win some, we lose some…

]]> Comment on Lemon Curd Souffle by Dafna | Stellina Sweets http://www.porkcracklins.net/2013/05/lemon-curd-souffle/comment-page-1/#comment-10302 Dafna | Stellina Sweets Tue, 14 May 2013 19:20:45 +0000 http://www.porkcracklins.net/?p=8014#comment-10302 Gorgeous, gorgeous work, Sheri! I remember how easy souffles are from our cheesy version a couple months back, but I don’t have experience with other ones, so it’s nice to know that it wasn’t a fluke. This is great for people seeking gluten-free desserts– I’ll be passing the recipe on to a friend who is always on the hunt for some flourless options. :)

]]> Comment on Alfajores by Liz http://www.porkcracklins.net/2013/05/alfajores/comment-page-1/#comment-10298 Liz Mon, 13 May 2013 14:27:21 +0000 http://www.porkcracklins.net/?p=8004#comment-10298 Oh no! Still looks delicious though :)

]]> Comment on Alfajores by Littlebakerbunny http://www.porkcracklins.net/2013/05/alfajores/comment-page-1/#comment-10293 Littlebakerbunny Sun, 12 May 2013 23:39:00 +0000 http://www.porkcracklins.net/?p=8004#comment-10293 I had the opposite problem where my homemade dulce de leche was too stiff — sigh, maybe it’s not worth the trouble of making your own! I actually think a more liquid dulce de leche might be better with these cookies, since they are kind of dry. Yours still look yummy!

]]> Comment on Alfajores by Susan http://www.porkcracklins.net/2013/05/alfajores/comment-page-1/#comment-10292 Susan Sun, 12 May 2013 21:55:42 +0000 http://www.porkcracklins.net/?p=8004#comment-10292 Even though I used prepared Dulce de Leche, these weren’t my favorite – the texture was good, but they lacked flavor. You have fare more patience than I do!

]]> Comment on Alfajores by SandraM http://www.porkcracklins.net/2013/05/alfajores/comment-page-1/#comment-10291 SandraM Sun, 12 May 2013 17:45:29 +0000 http://www.porkcracklins.net/?p=8004#comment-10291 That’s how mine turned out with the dulce de leche. I called it a dulce let down! And then I switched to nutella. :)

]]> Comment on Alfajores by Sarah http://www.porkcracklins.net/2013/05/alfajores/comment-page-1/#comment-10290 Sarah Sun, 12 May 2013 17:16:18 +0000 http://www.porkcracklins.net/?p=8004#comment-10290 Lol… I would still totally eat one of those, though! :)

]]> Comment on Balsamic and Beer-Braised Short Ribs with Parsnip Purée by Bourbonnatrix http://www.porkcracklins.net/2013/05/balsamic-and-beer-braised-short-ribs-with-parsnip-puree/comment-page-1/#comment-10269 Bourbonnatrix Tue, 07 May 2013 00:17:49 +0000 http://www.porkcracklins.net/?p=7984#comment-10269 looks so delicious!

]]> Comment on Chocolate Hazelnut Spread by Robyn http://www.porkcracklins.net/2013/05/chocolate-hazelnut-spread/comment-page-1/#comment-10268 Robyn Mon, 06 May 2013 22:22:59 +0000 http://www.porkcracklins.net/?p=7977#comment-10268 i think i like nutella in stuff rather than straight out of the jar. i’m currently brainstorming what to do with my homemade version. i think it might get swirled into some mini cheesecakes or blondies or something. hmmmm….

]]> Comment on Chocolate Hazelnut Spread by Sheri http://www.porkcracklins.net/2013/05/chocolate-hazelnut-spread/comment-page-1/#comment-10264 Sheri Sun, 05 May 2013 22:58:05 +0000 http://www.porkcracklins.net/?p=7977#comment-10264 I should just make a short list of things I actually like. Your Nutella is so good!

Although I have to say, I couldn’t stop eating that hazelnut brittle we used to garnish the financiers!

]]> Comment on Chocolate Hazelnut Spread by Chelly http://www.porkcracklins.net/2013/05/chocolate-hazelnut-spread/comment-page-1/#comment-10263 Chelly Sun, 05 May 2013 22:26:33 +0000 http://www.porkcracklins.net/?p=7977#comment-10263 I didn’t know that so people didn’t like Nutella either!!! Good job…glad you liked it.

]]> Comment on Chocolate Hazelnut Spread by Steph @ Lick My Spoon http://www.porkcracklins.net/2013/05/chocolate-hazelnut-spread/comment-page-1/#comment-10262 Steph @ Lick My Spoon Sun, 05 May 2013 21:33:57 +0000 http://www.porkcracklins.net/?p=7977#comment-10262 hahaa, i am slowing learning all of your food aversions, sheri :) but i am so glad my nutella made the cut. marginally better than a mushroom risotto garnished with fried pig ears? heh, hope so

]]> Comment on Chocolate Hazelnut Spread by Candy @ Candy Girl http://www.porkcracklins.net/2013/05/chocolate-hazelnut-spread/comment-page-1/#comment-10260 Candy @ Candy Girl Sun, 05 May 2013 19:36:57 +0000 http://www.porkcracklins.net/?p=7977#comment-10260 I’m excited to try your method for skinning hazelnuts the next time I need them! I added extra oil too in order to get to a bit more of a spreadable texture. I think we may have used the same Weck jar!

]]> Comment on Chocolate Hazelnut Spread by Sarah http://www.porkcracklins.net/2013/05/chocolate-hazelnut-spread/comment-page-1/#comment-10259 Sarah Sun, 05 May 2013 19:25:31 +0000 http://www.porkcracklins.net/?p=7977#comment-10259 I did not know people who don’t like Nutella existed until this week! Lol… :)

]]> Comment on Chocolate Hazelnut Spread by SandraM http://www.porkcracklins.net/2013/05/chocolate-hazelnut-spread/comment-page-1/#comment-10258 SandraM Sun, 05 May 2013 18:55:19 +0000 http://www.porkcracklins.net/?p=7977#comment-10258 Looks great! I do like nutella, but it isn`t something I eat very often. More of a treat.

]]> Comment on Chocolate Hazelnut Spread by Jennifer http://www.porkcracklins.net/2013/05/chocolate-hazelnut-spread/comment-page-1/#comment-10257 Jennifer Sun, 05 May 2013 18:52:58 +0000 http://www.porkcracklins.net/?p=7977#comment-10257 I wish I had have known about that baking soda trick!

]]> Comment on Skillet Chicken Pot Pie with Butternut Squash by Sheri http://www.porkcracklins.net/2013/04/skillet-chicken-pot-pie-with-butternut-squash/comment-page-1/#comment-10256 Sheri Sun, 05 May 2013 17:11:13 +0000 http://www.porkcracklins.net/?p=7959#comment-10256 Anytime!

]]> Comment on Chocolate Hazelnut Spread by Rebecca http://www.porkcracklins.net/2013/05/chocolate-hazelnut-spread/comment-page-1/#comment-10255 Rebecca Sun, 05 May 2013 16:56:45 +0000 http://www.porkcracklins.net/?p=7977#comment-10255 Not a Nutella person either. Glad you enjoyed it though!

]]> Comment on Skillet Chicken Pot Pie with Butternut Squash by Cooks_Books http://www.porkcracklins.net/2013/04/skillet-chicken-pot-pie-with-butternut-squash/comment-page-1/#comment-10247 Cooks_Books Fri, 03 May 2013 03:09:22 +0000 http://www.porkcracklins.net/?p=7959#comment-10247 Beautiful! I so love pot pie. Now I just need you to make the dough for the lids and Larry to come over and cook them. I’ll be waiting. :)

]]> Comment on Triple Rum Black Pepper Cake by Dafna http://www.porkcracklins.net/2013/04/triple-rum-black-pepper-cake/comment-page-1/#comment-10218 Dafna Tue, 30 Apr 2013 04:12:36 +0000 http://www.porkcracklins.net/?p=7949#comment-10218 Beautiful job as always, Sheri! I am in love with this cake right now– can’t stop thinking about it!! I too cannot understand how there is so much rum, and yet it has no harshness at all. I’m not sure if that’s somehow a function of the pepper, or if the pepper just adds another layer of complexity. At any rate, I just adore it. I had a hard time parting with so much of my precious Belizean rum– I totally feel ya! Question: was your soaking syrup an actual syrup, or was it thinner? Mine was more of a thin liquid, and it worked great to brush it over the top, rather than pouring it according to the directions. Anyway, this one is a keeper! :)

]]> Comment on Triple Rum Black Pepper Cake by Dafna http://www.porkcracklins.net/2013/04/triple-rum-black-pepper-cake/comment-page-1/#comment-10216 Dafna Tue, 30 Apr 2013 04:03:28 +0000 http://www.porkcracklins.net/?p=7949#comment-10216 I love your description of going all “candy-shell”– LOL! :)

]]> Comment on Triple Rum Black Pepper Cake by Erin* http://www.porkcracklins.net/2013/04/triple-rum-black-pepper-cake/comment-page-1/#comment-10196 Erin* Mon, 29 Apr 2013 18:30:24 +0000 http://www.porkcracklins.net/?p=7949#comment-10196 Gorgeous Sheri – I loved this one as well! :)

]]> Comment on Triple Rum Black Pepper Cake by Liz http://www.porkcracklins.net/2013/04/triple-rum-black-pepper-cake/comment-page-1/#comment-10190 Liz Mon, 29 Apr 2013 14:31:29 +0000 http://www.porkcracklins.net/?p=7949#comment-10190 I think yours looks delicious, we loved this cake too!

]]> Comment on Triple Rum Black Pepper Cake by Littlebakerbunny http://www.porkcracklins.net/2013/04/triple-rum-black-pepper-cake/comment-page-1/#comment-10179 Littlebakerbunny Mon, 29 Apr 2013 00:22:06 +0000 http://www.porkcracklins.net/?p=7949#comment-10179 I don’t understand how this cake can have so much rum and still not be too boozy… some sort of baking miracle! Your golden brown crust and the color of the interior crumb are beautiful!

]]> Comment on Triple Rum Black Pepper Cake by SandraM http://www.porkcracklins.net/2013/04/triple-rum-black-pepper-cake/comment-page-1/#comment-10177 SandraM Sun, 28 Apr 2013 23:14:21 +0000 http://www.porkcracklins.net/?p=7949#comment-10177 Beautiful looking cake. I really do need a nice shaped bundt pan….they really do make a cake look great.

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