Comments for Tracy Chang

Comment on Stages, Stagiaires and Stooges: How I made my bones by Jonathan Kwan

Jonathan Kwan — Wed, 18 Apr 2012 00:11:51 +0000

That’s awesome and encouraging!

Comment on J’Adore la Fraise by Best eats of 2011: Des Gâteaux et du Pain « Tracy Chang

Best eats of 2011: Des Gâteaux et du Pain « Tracy Chang — Tue, 21 Feb 2012 19:39:24 +0000

[...] bragged about you once and I’ll brag about you again, and again, and again…Des Gâteaux et du Pain. Flaky like [...]

Comment on Lo Mejor de la Gastronomía: Chefs to Admire by Krsna

Krsna — Wed, 01 Feb 2012 16:47:52 +0000

With the husks pleeed back a bit (Ruhlman’s method above) I like to soak the corn in a cold brine of salt and a little sugar for a few hours. Adds loads of moisture and a light salty flavor on the husks and corn as they grill. Like any brine it can be doctored up with your favorite herbs, garlic, lemon/lime juice, or sub some of the water for veggie or chicken stock.

Comment on Le Caramel by Luis

Luis — Wed, 01 Feb 2012 03:36:03 +0000

I prlsonaely don’t have a problem eating corn raw. In fact, anything more than merely raising the temperature of really good corn is a sin. What most people know as corn though seems to be the starchy, stale grocery store bought stuff. To really get the best of corn, it needs to be consumed within a few hours of picking. The sooner the better. My apologies. I could rant on about corn for pages.

Comment on Trésor Vanille Fraises de Bois by Jeffrey

Jeffrey — Wed, 01 Feb 2012 00:21:16 +0000

Great corn post, but I have a qotiesun. Why is it that you take the corn silk out and soak it? I have always just bought whole corn and thrown it directly on the grill until the silk at the end is burned off and the outer leaves are kind of brownish and dried up. Should I be soaking it and removing the silk too?

Comment on Eating well in San Sebastian by A Warm Welcome « Tracy Chang

A Warm Welcome « Tracy Chang — Tue, 10 Jan 2012 21:35:36 +0000

[...] you find yourself hungry and wandering the streets of San Sebastian, I’m here for [...]

Comment on Croquembouche by ranainsana

ranainsana — Tue, 20 Dec 2011 19:59:36 +0000

im going to make this for christmas

Comment on The Good, The Bad and The Ugly by Software Automation Testing

Software Automation Testing — Wed, 14 Dec 2011 19:46:39 +0000

This post couldn’t be more on the money.

Comment on San Sebastián Gastronomika 2011 by Gabriella Ranelli

Gabriella Ranelli — Tue, 06 Dec 2011 16:52:24 +0000

¡Berdin!

Comment on ABC: Americans, Basques and Champagne at the CIA by ThermomixBlogger Helene

ThermomixBlogger Helene — Mon, 28 Nov 2011 18:55:26 +0000

I am hoping that such alliances might help open the eyes of Americans to the wonders of Thermomix. So sad that the super kitchen machine is not sold in USA, but then, perhaps this is one tool that gives the Basques a culinary edge…? Hmmmm.