Comments for The Porky Gourmand

Comment on Week 3 at Le Cordon Bleu Dusit by Wambui

Wambui — Fri, 05 Mar 2010 17:10:10 +0000

Fruit tarts are my favourite pastry! My favourite is a black currant tart- a custardy, fruity delight…and not too sweet unlike most baked goods in N. America. Sadly I no longer live in Montreal which is where its baker lives
I am enjoying reading your blog…the Cordon Bleu experience sounds quite intense (in a good way).

Comment on Week 3 at Le Cordon Bleu Dusit by The Shuga Blog

The Shuga Blog — Mon, 08 Feb 2010 15:31:54 +0000

sweeeeet

Comment on Rabbit with Olives – Lapin Aux Olives by Derek

Derek — Mon, 08 Feb 2010 00:23:27 +0000

thx for the post.

if the rabbit is floured and seared, wouldn’t it have a ‘crust’? but it doesn’t look like so in your first picture. how come?

Comment on Week 2 at Le Cordon Bleu Dusit by Ja @ Beansproutscafe.blogspot.com

Ja @ Beansproutscafe.blogspot.com — Fri, 22 Jan 2010 21:12:12 +0000

wow… thanks for visiting my blog so I can know that there is another such a great blog ! I saw some products they teach in Patisserie at LCB dusit .. super pretty… like complicated gateau that kinda things. May I ask you in advance for some recipes of those? hehehe

(I am thinking about taking Cuisine course in Dusit if I have enough money..LoL)

Comment on It has been a while by Echo

Echo — Mon, 18 Jan 2010 03:10:27 +0000

hi, i am going to start my first week at le Cordon Bleu Dusit and surfing the internet to see what I will be learning and find your blog. it looks like you have just finished your basic course last month. will you continue for internediate? are you still in school? I wonder why you stopped posting your work after week 2. did the school work take a lot of time from you? I have only signed up for pastry course, am excited and nervous.

Comment on Best Cauliflower Soup Ever by Kiplagat

Kiplagat — Mon, 11 Jan 2010 06:23:47 +0000

Hey Erina, your recipe looks great. Thanks for sharing.

Comment on Best Cauliflower Soup Ever by Erina

Erina — Mon, 11 Jan 2010 04:07:40 +0000

Mmm, looks fab!

Here’s the latest recipe I tried if you’re interested.

http://shutupandcook.wordpress.com/2010/01/11/comfort-food-goes-chic-creamy-cauliflower-gruyere-soup/

Comment on Week 1 at Le Cordon Bleu Dusit by Kiplagat

Kiplagat — Sun, 10 Jan 2010 04:15:56 +0000

Eric, thanks. I still have alot to learn, we can fanya some barter deal in the future…..

Comment on Fried Brown Rice My Way by Kiplagat

Kiplagat — Sun, 10 Jan 2010 04:12:11 +0000

Hey Jack, I like the “sprouting” idea, I will give it a go.

Comment on Week 2 at Le Cordon Bleu Dusit by Issachar Lee

Issachar Lee — Fri, 08 Jan 2010 23:29:11 +0000

Hi Kip, good going, I can see you’re enjoying yourself! Really good to see all these inputs here, remind me so much of my classes back then, sigh! Take good care, and keep that knife sharp, always!!

Comment on Week 2 at Le Cordon Bleu Dusit by Eric

Eric — Fri, 08 Jan 2010 14:16:29 +0000

As with any artistic endeavour, it looks ridiculously easy when a master is at it. But when you try for yourself, you realise just how difficult it is. I’m still trying to figure out some stuff in photography that the greats make look so simple!

Comment on Week 1 at Le Cordon Bleu Dusit by Eric

Eric — Fri, 08 Jan 2010 14:14:12 +0000

Serious stuff! Si when I’m rolling in the dough from all the big photo jobs I can pay you to be my chef? I’m sure there’s no other way I could afford you after this!

Comment on Fried Brown Rice My Way by Jack

Jack — Wed, 06 Jan 2010 13:29:21 +0000

Why does it have to be vegetarian? All I ever see are brown rice recipes with spinach, etc. Surely some strong flavoured meat or shellfish would complement brown rice perfectly?

BTW, if you “sprout” your brown rice by soaking it overnight somewhere warm, even better, soak it in green tea, it’s even healthier, and better tasting.

Comment on Crazy About Lemon Thyme by K

Mon, 04 Jan 2010 09:08:27 +0000

I’ve just come across your blog. I love it and I am a lemon thyme fan too! Although I didn’t know the name of the herb but I always pick it up at Nakumatt or Zucchini. I use it on so many things. I just love herbs. Thanks for the recipe.

Comment on Macaroon by Kiplagat

Kiplagat — Sat, 19 Dec 2009 02:14:44 +0000

Hi Peperuka, your macaron with salted butter & caramel sound like a treat. Thanks for stopping by, I’ll be posting more soon.