friederike

Day of Pi(e)
http://en.wikipedia.org/wiki/Pi_Approximation_Day Hmm... Does it mean we may only make an approximation of pie? :)

Comment by friederike March 2013 permalink
Day of Pi(e)
I agree, it was great fun, thanks to you all for joining!

Comment by friederike March 2013 permalink
Day of Pi(e)
I tagged my review Pi - any other reviews yet?

Comment by friederike March 2013 permalink
Day of Pi(e)
Heat wave? Around here it hasn't been as cold since 1928! We'll be making a Spanish peppers and chorizo pie from Pie; I would have liked to make a very classic English pie (fish pie, or beef and ale pie, or something like that), but unfor…

Comment by friederike March 2013 permalink
Day of Pi(e)
Ha, I'm not American either, but that date is just too much fun to miss. Yes, let's do a tag Pi. Have you all already decided which pies you will make? I was really impressed by the pies in the seriouseats contests of the past few years! I…

Comment by friederike March 2013 permalink
Site improvements & suggestions
Uhm... can we have some more characters? I think the current limit is 2500 characters. 5000 would be great. I'm nearly afraid to say that I need that much to review a recipe for soft boiled eggs :)

Comment by friederike January 2013 permalink
A Lasagne Winter
Sure, 25 min if you have at least three cooks... :) I wouldn't rely on that, I think it took us somewhat longer..

Comment by friederike January 2013 permalink
A Lasagne Winter
What are 'no-bake' lasagna noodles? I can't imagine that you wouldn't bake them, because how would you then assemble a lasagna. Does it mean you don't have to cook them before baking? Because I never do that and I didn'…

Comment by friederike January 2013 permalink
Site improvements & suggestions
I thought that you could have one overall rating per review, and split that up into different sub-ratings for things like instructions and flavour/result; but of course you could also express that verbally, just that you wouldn't be able to see…

Comment by friederike December 2012 permalink
Ottolenghi cookbooks
Hooray, more Ottolenghi reviewers! I think between us we could easily review the whole book... :)

Comment by friederike December 2012 permalink
Ottolenghi cookbooks
For me, too, it's definitely Ottolenghi. The recipes in Plenty and in Jerusalem are much more complicated, yet (or due to that) they don't achieve that distinct Ottolenghi handwriting which I find very hard to describe: very simple, clean …

Comment by friederike December 2012 permalink
Site improvements & suggestions
Does anyone feel for being able to give two ratings per recipe? I noticed that often I'd like to make a distinction between the instructions as such and the eventual outcome. Mostly, it's when I feel that the dish is nice, but the instruct…

Comment by friederike November 2012 permalink
What makes a cookbook a clunker and what do you do with them?
Sometimes just one really bad review already is enough - though I haven't actually gotten rid of any of my cookbooks. I guess much depends on what kind of cookbook it is: was it expensive, would you think of it as an "important cookbook&q…

Comment by friederike November 2012 permalink
New Cookbooks - 2012
Not about new cookbooks but referring back to the discussion of flour and protein content we had in this thread: this site has a lot of useful information on how (not) to activate gluten, something that can be useful if you don't quite have the…

Comment by friederike November 2012 permalink
Site improvements & suggestions
Thank you @andrew!

Comment by friederike November 2012 permalink
Site improvements & suggestions
Could we have more characters per review? For some, especially if I've prepared it several times and go back to comment on my previous review, 2000 characters just isn't enough! Kaye16, what about a thread on the cookbook here in the foru…

Comment by friederike November 2012 permalink
New Cookbooks - 2012
Wikipedia has some information on the 'ash' level: http://en.wikipedia.org/wiki/Flour#Flour_type_numbers - there must be some direct connection between the amount of ash produced and the protein content, but I'm not really sure what t…

Comment by friederike October 2012 permalink
New Cookbooks - 2012
Interesting! I knew about the different types of flour, I just didn't know they would differ so much per country. I might have to go back to revisit some recent recipes and see whether there is any systematic reason why some of them may have fa…

Comment by friederike September 2012 permalink
New Cookbooks - 2012
Interesting - I didn't know flour could be such a problem! So the recipes actually worked if you used a different flour with the amount given in the recipe? What kind of flour did you use? Actually, I had originally ordered the American version…

Comment by friederike September 2012 permalink
New Cookbooks - 2012
My guess is that they'll just convert the measurements but won't re-test as the recipes don't really change. Do you really think UK and North American ingredients are that different? I would expect that some are more available in one …

Comment by friederike September 2012 permalink
New Cookbooks - 2012
Definitely Ottolenghi's Jerusalem. It's my birthday next month, and I've been telling everyone about the book, so I hope somebody must have got the message. In the meantime, I'm still very busy not buying older cookbooks, let alo…

Comment by friederike September 2012 permalink
problems with adding a photo
Thank you, it's working again! Slightly other question, just out of curiosity (not important!): I noticed that some covers won't show if you do a book title tag search, see for example here. I think it only applies to books (websites, etc…

Comment by friederike August 2012 permalink
problems with adding a photo
It's this one.

Comment by friederike August 2012 permalink
problems with adding a photo
I'm afraid there's more - I didn't manage to upload a cover, it looks like the same bug. And thank you for fixing this so fast!

Comment by friederike August 2012 permalink
problems with adding a photo
Aaah. Same here, blank box, no photo...

Comment by friederike August 2012 permalink
problems with adding a photo
Is all software on your computer up to date? I saw a few blank boxes yesterday on another website, and once I installed the updates (Adobe I think) and restarted everything was back to normal again.

Comment by friederike August 2012 permalink
Site improvements & suggestions
Oh, it was just an idea I thought I'd mention. Enjoy your vacation!

Comment by friederike July 2012 permalink
Site improvements & suggestions
My idea was that any 0 star rating wouldn't count as a rating/review, which means that only a rating of 1 and higher would be used for calculating the overall rating of that recipe.

Comment by friederike July 2012 permalink
Site improvements & suggestions
I've been thinking recently about adding tags to recipes that haven't been reviewed yet. If I remember correctly, Andrew, I think you once said that it's not possible because tags are connected to a recipe on the recipe review level, …

Comment by friederike July 2012 permalink
Best cookbook of 2011
Sorry for not having explained that better - I actually meant cookbooks I bought or received during the last year even if they may have been published decades ago. In fact, I pick up most books at the second hand shop or on sale. Also, if you prefer…

Comment by friederike January 2012 permalink

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Username: friederike
Joined: August 2010
Visits: 0
Last Active: July 2020
Roles: Member