Comments for Sushi Girl

Comment on Japanese Crepes by Ivy

Ivy — Mon, 18 Aug 2008 14:46:57 +0000

Hi, i am really interested in making the japanese creoes. can i know what type of butter ?(salted or unsalted) what type of flour?(all purpose flour or other baking flours) as well as the type of milk?(low fat full cream, skim milk etc etc)

thanks and i really appreciate your recipes -D

Comment on Savory and Sweet Crepes by celpjefscycle

celpjefscycle — Sat, 12 Jan 2008 08:21:25 +0000

Thanks for information.
many interesting things
Celpjefscylc

Comment on Savory and Sweet Crepes by Alex

Alex — Wed, 31 Jan 2007 19:02:09 +0000

Hi, my name is Alex and i’m from Brazil. i’ve read your review about japanese crepes that you post it in Feb 2006. Im very interested in these japanese crepes. The ones that are thin and crispy. I’ve been searching recipes for these japanese crepes everywhere, but i still haven’t found one. I would like to know if you have found a good recipe for japanese crepe and if you could mail it to me.

Thank you
Alex
maialexei@hotmail.com

Comment on Chicken Adobo by harvey

harvey — Thu, 26 Oct 2006 22:53:08 +0000

you have no idea how long i have been trying to make this like my mom’s back home…
thank you.

Comment on Creme Brulee by filipinacooks

filipinacooks — Tue, 21 Mar 2006 16:30:42 +0000

Hello. The first time I made creme brulee, it was also pretty scrambled egg-like. Assuming that your measurements are set and your oven is correctly calibrated, be sure to preheat your oven to 350 degrees.

Try putting the creme brulees on a baking tray on the oven rack first, then pour the water into the tray. Finally, judging when the brulees are done is the hardest part. Basically, scrambled eggs come from overcooked creme brulee. You need to look for a jello-like jiggle when you shake the pan. Then take the pan out and the brulees will solidify while they cool and put them into a fridge overnight.

Good luck!

Comment on Creme Brulee by Tanya Penton

Tanya Penton — Sun, 19 Mar 2006 18:23:25 +0000

Help. I tried a smililar recipe twice for creme brulee but both failed. After only 15 minutes at 300 degrees the initally full ramekins reduced to about 1/4 and looked more like scrambled eggs than creme brulee! What am I doing wrong?

Comment on Creme Brulee by filipinacooks

filipinacooks — Tue, 21 Feb 2006 01:11:29 +0000

I’m glad you liked my recipes! Thank you for the encouraging words, too. At first I was going to keep the notes about all my mistakes and failed experiments private, but then I figured that the notes might help someone else who’s trying to make the same recipe. I’ve never cooked with masa or jicama before. Do you have any recipes to recommend?

Comment on Creme Brulee by Rebecca Aguilar

Rebecca Aguilar — Sun, 19 Feb 2006 15:30:20 +0000

Enjoy the recipes from your filipinacooks blog! My cooking is very “Americas,” (squashes, chiles, tomatoes, masa, jicama, chocolate, pumpkin are some ingredients), but I’d like to experiment more with Asian coooking.

Thanks for the pointers on different types of cuisines you’ve tried!