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From Recipes

Cook the Book: Mini Pistachio Tea Cakes

Fantastic recipe! I made my own pistachio paste with approx. 1/3 cup pistachios. I ground them up in my cheapie Kitchen Aid coffee grinder, then added a few teaspoons of water and just a sprinkling of powdered sugar (since I don't like things to be too sweet.) Worked beautifully, and the cakes were a huge hit! I used my regular muffin tin since I don't have a mini-muffin tin, and got about 11.5 little cakes.

From Recipes

Cakespy: Bacon, Cereal, and Orange Juice Breakfast Cookies

These are so intriguing! I'm happy to hear that veggie bacon works out, because I think I'll make a batch to send to my veggie soldier, currently deployed in Iraq. I'd be a little nervous trusting that real bacon would stay good for the 10 days it takes to for the mail to arrive there!

From Serious Eats

Snapshots from the UK: Wagamama's Defunct #28 (Chili Mushroom Ramen)

I too have know this particular form of heartbreak--specifically with the Peking duck pizza at California Pizza Kitchen. I've been back since, but it's always such a hollow meal without my beloved Peking duck.

From Serious Eats

Cook the Book: 'Modern Spice'

Saschala's got the right idea--if I could make my own pho, I'd be a happy camper.

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From Recipes

Cook the Book: Mini Pistachio Tea Cakes

Fantastic recipe! I made my own pistachio paste with approx. 1/3 cup pistachios. I ground them up in my cheapie Kitchen Aid coffee grinder, then added a few teaspoons of water and just a sprinkling of powdered sugar (since I don't like things to be too sweet.) Worked beautifully, and the cakes were a huge hit! I used my regular muffin tin since I don't have a mini-muffin tin, and got about 11.5 little cakes.

From Recipes

Cakespy: Bacon, Cereal, and Orange Juice Breakfast Cookies

These are so intriguing! I'm happy to hear that veggie bacon works out, because I think I'll make a batch to send to my veggie soldier, currently deployed in Iraq. I'd be a little nervous trusting that real bacon would stay good for the 10 days it takes to for the mail to arrive there!

From Serious Eats

Snapshots from the UK: Wagamama's Defunct #28 (Chili Mushroom Ramen)

I too have know this particular form of heartbreak--specifically with the Peking duck pizza at California Pizza Kitchen. I've been back since, but it's always such a hollow meal without my beloved Peking duck.

From Serious Eats

Cook the Book: 'Modern Spice'

Saschala's got the right idea--if I could make my own pho, I'd be a happy camper.

From Serious Eats

Tips for Choosing Supermarket Coffee

In theory, I'm a coffee snob, but in practice I just want a cup of something hot and caffeinated to get me through the morning. I usually keep a can of "emergency" coffee in the freezer, for when I run out of the fresh roasted stuff and am too lazy or busy to run out and get more before the next day. We don't have a drip machine, just a cheerful little yellow espresso maker, and as far as supermarket espresso goes, I really like Medaglia D'Oro.

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

Key lime pie--extra tart with only slightly sweetened whipped cream and fresh lime slices all over the place. Absolute heaven.

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