Comments for foodsze

Comment on Earl Grey Surprise by Mei Sze

Mei Sze — Wed, 12 Oct 2011 09:29:16 +0000

Thank you for the lovely comment Sharon

Comment on Earl Grey Surprise by sharon

sharon — Fri, 07 Oct 2011 17:52:06 +0000

awww just lovely and very creative i just stumble over the site and now i cant help. have to try all these fantastic dessert i am from barbados and u have me huck on these creative just super lovely dessert.

Comment on Sweet Shortcrust Pastry (Pâte Brisée) from Bourke Street Bakery by Mei Sze

Mei Sze — Wed, 28 Sep 2011 09:20:29 +0000

Hi Jen,

When working with most pastries, I always hold back the liquid amount ;adding a little at a time until I get the proper consistency where there might be some floury (dry) bits left and allows me to gather it up in a dough ball without being too sticky or wet. Always do this ( adding a little liquid at a time) despite what all the recipes say Hope that helps!

Comment on Sweet Shortcrust Pastry (Pâte Brisée) from Bourke Street Bakery by Jen

Jen — Wed, 28 Sep 2011 09:03:09 +0000

Hi, I’ve been experimenting with this recipe myself, and was just wondering whether you used the entire amount of sugar liquid when you were working the dough together? Mine ended up being quite sticky and I was wondering whether you may have encountered something similar? Yours look absolutely delicious!

Comment on Fresh Pasta and Tagliatelle all’Amatriciana by chopinandmysaucepan

chopinandmysaucepan — Sun, 28 Aug 2011 11:52:05 +0000

Tagliatelle is one of my fave pastas. Love the freshly grated cheese and your aerial shots, makes the dish look so inviting!

Comment on Fresh Pasta and Tagliatelle all’Amatriciana by Mei Sze

Mei Sze — Sat, 27 Aug 2011 16:15:09 +0000

hmmm…maybe it was too simple? I reckon the version you had was a basic amatriciana sauce…nevermind…we have lunch one day I can cook this again…although I think you’ll want to stay away from pasta after your trip

Comment on Fresh Pasta and Tagliatelle all’Amatriciana by Vyanne

Vyanne — Sat, 27 Aug 2011 16:12:39 +0000

Woo, love the pasta rack. I had a version in Rome and it wasn’t all that great, am sure yours is better!

Comment on Fresh Pasta and Tagliatelle all’Amatriciana by Mei Sze

Mei Sze — Sat, 27 Aug 2011 15:54:43 +0000

Yo yo yo! You can make this too..hehehe..it was yum!

Comment on Fresh Pasta and Tagliatelle all’Amatriciana by shirls

shirls — Sat, 27 Aug 2011 15:21:03 +0000

yumm yumm yumm!! ahahahaa.. the pasta looks so nice and inviting whilst it’s being hung on the drying rack… love love love, the recipe! another awesome adventure with foodszeeeeee

Comment on Lamb & Rosemary Pies by Mei Sze

Mei Sze — Fri, 19 Aug 2011 08:12:00 +0000

Hi Chopinand, yes it is very satisfactory when you can whip up something from existing ingredients. I can’t take credit for this pastry though – I used store-bought frozen puff pastry. I’ve made puff pastries from scratch before but that would take me a long while before I get to eat the lamb pies…teeeheeehee plus I was a bit lazy that night Altough scottish puff pastry would still produce a flaky and rich pastry with less work and so much rougher than the traditional puff pastry lamination method.

Hi Indolent Cook,
I made myself hungry looking at that photo of the oozing filling again

Comment on Lamb & Rosemary Pies by chopinandmysaucepan

chopinandmysaucepan — Wed, 17 Aug 2011 22:53:09 +0000

Isn’t it the bane of foodies deciding what to cook and eat with so many choice?! We have the same issues too and concocting something nice with left over ingredients is always a good feeling, better still if a something new and exciting comes out of it. Your pastry looks wonderful and the the photo of the filling oozing out get my vote!

Comment on Lamb & Rosemary Pies by leaf (the indolent cook)

leaf (the indolent cook) — Wed, 17 Aug 2011 14:24:22 +0000

Oh my. Look at that filling oozing out of the pie… too good!

Comment on Sticky Date Pudding (with Ginger) and Butterscotch Sauce by Mei Sze

Mei Sze — Mon, 15 Aug 2011 13:33:09 +0000

Thanks Chopinand, that’s very flattering! LOL…The only post with my face on it (albeit in vampiress form) is in my Halloween 2010 post
http://www.foodsze.com/2010/11/jack-o-lantern-chocolate-walnut-buttercake-the-fang-tastic-halloween-party.html
As for photography styling, I just do what I can with the props I have at home; which isn’t very much. And beyond taking macro shots and basic editing, I’m totally hopeless with the camera (still…this needs to be rectified )

Comment on Sticky Date Pudding (with Ginger) and Butterscotch Sauce by chopinandmysaucepan

chopinandmysaucepan — Fri, 12 Aug 2011 00:32:45 +0000

I don’t have a sweet tooth but if I have to eat a dessert, this is actually my favourite. I love your food styling and photography, it’s really elegant and classy, perhaps a chip of the author herself?

Comment on Savoury Pumpkin Cake by Mei Sze

Mei Sze — Thu, 11 Aug 2011 06:28:26 +0000

No probs Shu Han Enjoy!