APPLE CIDER BUTTERCREAM CAKE with a FONDANT COVER!!! :D

Hey y'all!

Guess what I made??? FONDANNNNTT!!!!!!

What is fondant? It's the covering you put on things like wedding cakes, etc. It makes a nice, smooth covering. If you've ever watched Ace of Cakes, they always use fondant.

So, I made it... well sort of. I didn't make it from scratch, exactly. I used marshmellows... BUT, it's almost the same thing. It's also, much easier to make with marshmellows -- and cheaper. I also believe that it is just as good. Coming from someone who likes to make things from scratch, I think it is okay to do this one with marshmellows. What really matters is the taste, right? So, therefore, the cake should be the star, and not the fondant. BUT, fondant is always a lovely touch. :D

The cake itself was a normal, white cake that I flavored with vanilla and a little lemon.

The icing was a buttercream icing that was flavored with a some apple cider mix, I got from my friend. Of course, you can make your own syrup, to add to the buttercream, but I did not have enough time! I do suggest using a syrup or extract, though. The cider mix I added gave it a slight grainy texture. However, the taste was certainly there.

The whole cake was really good! Great, fresh tasting cake, rich, buttercream frosting, and a smooth fondant finish! What's not to like?? :9

Okay, so here are the recipes I used...

WHITE CAKE:

http://allrecipes.com/Recipe/Simple-White-cake/Detail.aspx

BUTTERCREAM FROSTING:

http://www.foodnetwork.com/recipes/gale-gand/quick-vanilla-buttercream-frosting-recipe/index.html

(Btw, instead of cream, I used whole milk and it worked just as well!)

FONDANT:

http://whatscookingamerica.net/PegW/Fondant.htm

So, now, go out and make a cake with fondant covering! It's great and all your friends will be impressed!

Keep in mind, you can make any cake and cover it with fondant. Also, you can make decorations with fondant. ALSO, ALSO, you can color fondant. Believe me, it will make a lovely cake! :D

LOVE and BAKING! <3

--Ian

CAKE.

Pointing at the Cake. (Very important! :P)

Close up of some of the decorations I made with the fondant. You can certainly make something more detailed if you like!

I'm a hungry camper. You would be too if you had such a cake in your possesion!! :D

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Creme Anglaise w/ Raspberries, Bananas, and Caramelized Brioche

Hey y'all,

I failed at making brioche bread yesterday. Yeah. I did.

What happened?

I took the bread out of the oven, after 25 minutes. I stuck my skewer in the bread. It seemed done. Then, I unmolded it. It was done -- BUT NOT IN THE MIDDLE. D: The top fell off. The inside de-flated. I immediately put it back in the oven for 15 more minutes. It was done, but it was a FAILURE.

It was craaazy -- because I actually do know how to make brioche!!! (Butter, light, crispy french bread. It almost tastes like a croissant, but without the layers.)

Well, that got me down for a bit. I was depressed. Believe me, deflated bread is worse than spilled milk. At you have half the quart of milk left when you spill milk!! :P The only thing that could get me feel'in happy was to take my daily prozac and cook until I had a SUCCESS!!!!

SO, after crying (not really) and lying down on my bed, watching hulu, and I decided to use brioche bread to make a dessert.

I ripped apart some of the bread, and I tossed it with sugar and melted butter and put it in the oven. It caramelized slightly. BUT THAT IS NOT GOOD ENOUGH. :P

I wanted to make some whipped cream, but all I had was half and half. I decided to make Creme Anglaise to top it. Creme Anglaise is a french light, almost pudding-like sort of custard. It is very good. I flavored it with some vanilla extract. However, I think one can most likely use a vanilla bean, or even a lovely orange liquer - like grand manier. It's very nice, I must say! :9

After everything cooled down, I took some incredibly ripe raspberries and some bananas out of the fridge. I caramelized the bananas and set around the sides. I put the raspberries in the middle.

It tasted pretty good -- like a nice light pudding custard. It's creamy, yes, but not too heavy. It goes well with the crust I made out of failure brioche. The brioche got caramelized in places, so there was a occasional crunchy, sugary surprise in every other bite. Good times! :D

Okay, here is the recipe.

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CREME ANGLAISE with RASPBERRIES, BANANAS, and CARAMELIZED BRIOCHE!

(a sort of loose custard tart.)

Crust Ingredients:

1) Large Brioche Bread Crumbs (If you do not have any Brioche bread lying around, use something like raisin bread.)

2) 1/2 stick butter, melted

3) 1/2 cup sugar

4) 1/2 teaspoon salt

Topping Ingredients:

1)Enough raspberries to cover the middle of a tarte (about a cup)

2) 2 Bananas

3)Sugar

NOTE: I suggest you also add some fresh acidic fruit as well, perhaps in place of the bananas. I suggest strawberries, kiwis, etc. Also, a nice honey glaze would be nice, on top of the fruit, which is just some honey with a little water.

Creme Anglaise Recipe:

http://www.foodandwine.com/recipes/classic-creme-anglaise

Instructions:

Take your large brioche bread crumbs and toss them with the sugar and the butter. Make sure it is all coated. Line this mixture in a pie or cake pan and pat down. Sprinkle lightly with sugar. Put in a 500 degrees oven for about 10-15 minutes, until the top is caramelized. Then, set in your refrigerator for about 30 minutes, or until it is cooled.

While this is cooling, prepare your creme anglaise, par the instructions in this site: http://www.foodandwine.com/recipes/classic-creme-anglaise. Let the creme anglaise cool as well, until it is fully chilled.

Then, pour the creme anglaise into the crust. Place back in the refrigerator.

Take your bananas and cut them in half. Coat them thoroughly with sugar. Cook in a frying pan over medium high heat, on both sides, until both sides are caramelized.

Take out the creme anglaise and crust out of the refrigerator and place your fruit on top, in whatever fashion you think looks appealing.

Serve and Enjoy! :D

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This was a good end to a day that had a failure recipe. It shows that one can always take lemons and make lemonade... or creme anglaise, in this case.

ALSO, when you have it in the sauce pan on medium, remember NOT to leave it alone. If you do, the eggs will scramble. DON'T DO IT!!! xD

LOVE and BAKING!! <3

--Ian

What it looks like. I suggest you make it more attractive than this. :P

The first cut. It's not the most glamorous, because I had to use my hands to get it out!!

Close up! It looks messy, but it's delish! :3

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TURDUCKEN

Hey y'all!

So, because I am a good sport, I decided to auction myself off on a date for one of the student organizations I am in. SOOOO, my friend and her friend actually won me. My date was that we were going to cook a meal together. My friend, the crazy person she is (she's actually sane and a psych major) said, "You have to make us Turducken!"

What is Turducken you ask? It's a turkey, stuffed with a duck, stuffed with a chicken - thus - TURDUCKEN.

Now, I have been dreading doing this, not because it would be expensive (it was), but because I have to debone a bird -- and not just ONE bird, or even TWO birds, but THREE birds. (I sound like Julie Powell from Julie and Julia right now, huh?? xD)

So, yeah. Deboning a bird.... NOT COOL. xD It was okay. It was better than I thought. I actually asked my dad how to debone a bird. He showed me how, and so I used his technique on it. (My dad went to restaurant school, so he knows his stuff.)

I decided to do the turkey first. I did that because it was the biggest, so therefore I could make more mistakes. All in all, it was a 1 1/2 hour experience - the three birds. After the first two, I got a lot better, though!

ACTUALLY, the worst thing about the experience was getting the smell of raw meat stuck on my hands. Let me tell you, it's gross!!!! I actually felt a little queasy when I smelled my hands. THEREFORE, it's always nice to have a bottle of perfume or fabreeze or scent to spray on your hands and shirt when you are done. That way, when you finish, you don't throw up from the smell! :D (I didn't).

OKAY, so the taste was actually very nice. I don't really care for turkey, but it is really nice, with the chicken and the duck. They sort of melt together and make this really savory, rich smell and taste. I actually fell asleep to the smell of turducken, which is almost like a pot pie sort of scent. Also, surprisingly, it was pretty moist. It felt really hard, but actually, it was very moist.

I made three sides - stuffing, butter vinegar broccoli, and scallion mashed potatoes.

They were all delicious - especially the butter vinegar broccoli. I got the idea to do that fromMastering the Art of French Cooking - and I adapted it for broccoli and for fast cooking, so therefore, I won't take full credit for it. It was, however very good. Everything was very rich, so the acidity in the broccoli, mixed with the rich meat and rich mashed potatoes was a very nice pairing.

Dessert was simply fruit (strawberries and sliced apples) and homemade whipped cream. It's simple and fresh, which is good. It's a nice, light end to a super heavy turducken meal. I made it so people could take the fruit and dip it into the whipped cream or spoon it onto the fruit. I think it's more fun that way, don't you? Or rather, it's more interactive.

SO YES - here is a turducken recipe:
http://southerncuisine.suite101.com/article.cfm/southern_turducken___directions

Actually, this is not the recipe I used -- I WINGED IT. However, this is a good recipe. It had the boning directions and the trussing directions, which are difficult to put into words.

ALSO, this might help you with the whole deboning a bird thing. It has pictures and is very explanatory: http://www.annamariavolpi.com/butterfly_chicken.html

One trick I used was putting seasoning and herbs and some pads of butter in between the layers of birds. That makes sure that it all has flavor and it is moist inside. ALSO, I gave the outside bird, a "butter massage," as Julia Child calls it. What that is, is room temperature butter, smeared and massaged into the skin of the whole bird. It gives the bird a nice taste and an equally nice skin.

Here is the recipe I used for the butter vinegar broccoli and the stuffing:

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BUTTER VINEGAR BROCCOLI...!

Ingredients:

1) 1 1/2 pounds of fresh broccoli

2) 1 cup red wine vinegar (regular white vinegar works fine as well)

3) 1/2 cup sugar

4) 1 teaspoon salt

5) 1/2 stick of butter

6) Water, for blanching

7) 1/3 cup dill

8) 1/2 cup chopped scallions

9) Extra salt/pepper for taste

Insructions:

First, cup up the broccoli into long sticks, almost like thick french fries. Then, blanch them, throwing them into boiling water for 3-4 minutes and then quickly draining them, and running cold water over them until they have fully cooled.

Then, mix your sugar and 1 teaspoon salt and vinegar in a large bowl. Add the blanched broccoli into this for about 1 -2 hours. Then, drain it.

Cut your half a stick of butter in half. Heat it up in a frying pan until bubbling, then add in your broccoli, dill, and scallions. After they have cooked for about 2 minutes, add in the other half of the butter and cook for about 3 more minutes, or until the broccoli tastes less acidy and, but still contains that vinegary kick!

Serve and enjoy! :D

THE STUFFING:

NOTE: The giblets aspect of this might be a little out of ordinary for some. This does not actually taste of giblets at all! However, if you, or the person(s) you are cooking for are very much against giblets, then I suggest swapping out giblets for finely chopped mushrooms and chorizo (mexican sausage) or even mushrooms and regular breakfast sausage.

Ingredients:

1) 1/2 cup giblets from the birds (liver, hearts, gizzards, etc.)

2) 1/4 cup diced apples

3) 1/2 cup sliced, diced, or crushed almonds

4) 3/4 cup cream cheese

5) 1 tablespoon butter

6) 1/2 - 1 cup prociutto bread cubes (or even sourdough would be nice here)

7) 1/3 cup chicken stock

8) 1/4 cup grated, fresh, parmesian cheese

9) 1 shallot, minced

10) 1 teaspoon thyme, oregano, and tarragon

Instructions:

Chop up the giblets very finely, and then sautee them in butter until they are cooked through. Then, add the minced shallots and sautee until the shallots are semi-clear. Then, chill this until it is at least room temperature.

Then, add in all the other ingredients, starting with the cream cheese.

Stuff into the chicken of the the turducken and then, when the turducken is finished, take it out and put it into a serving bowl.

Enjoy! :D

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SO, yeah... Turducken. It's challenging and time consuming. (Mine took about 9 hours alone to cook.) It's still a lovely thing to have, especially for the holidays or a large get-together.

If you do do it, prepare to spend at least 14 hours on it!

Good luck!

LOVE AND BAKING AND TURDUCKEN!! <3

--Ian

TURDUCKEN!!! Right out of the oven. May I remind you that if you want to see a close up, just click on the images!

Straight out of the oven, it had a really nice color and a super -cripsy skin! Delish! :9

Frontal View!

"I'm all cut up, whoa ho ho...!"

Side dishes.

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Ginger Ale Braised Beef! :9

Hey y'all!!

Okay, so I'm back in school. I am tired, so I will be briiiiieeffff --> I had a bottle of ginger ale and I wanted to use it. SO, I braised beef in it. (Braising is cooking something slowly in liquid, like wine, stock, beer, etc., and on a low temperature.)

I also added some asian spices, etc... scallions, fresh ginger... etc.

Suprisingly, it was REALLY GOOD. Like, REALLY GOOD. It was just on a whim! And it turned out really nice. Sweet, savory, and gingery. Simple, and nice. For veggies, just some green beans. I added some yellow bell pepper slices for color.

One of the best feelings in cooking is making something great that you have experimented with -- something that you put thought into actually working!

It's also really easy! You just let it cook for two hours and you're basically done! Also, you KNOW you have some leftover ginger ale! So, this is a tasty way to use it. :9

As usual, here is the recipe:

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THE BAKING CHIN'S GINGER ALE BRAISED BEEF!

Ingredients:

1) Ginger Ale

2) 2 pounds beef, cut into large pieces

3) 2 tablespoons sliced fresh ginger

4) 1 tablespoon cayene pepper

5) 1 tablespoon mustard powder

6) Soy Sauce

7) Sesame Oil

8) 1 tablespoon cooking oil

9) 1/3 cup scallions

10) 1 clove garlic, minced

11) 1/2 onion, sliced

12) 1/2 cup sugar

13) 1 bell pepper, sliced.

14) Salt and Pepper, to taste

Instructions:

Marinate the beef in pepper, sesame oil, and soy sauce, for about 30 minutes, to an hour.

Then, heat the cooking oil in a pot until it sizzles when you add a drip of water to it. Then, brown the beef, sauteeing it on all sides, but not cooking it inside. (This seals in the juices.)

Take the meat out of the pot. Add in the onions, scallions, and the spices. Sautee for about a minute or two. Add in the ginger ale. Add in the sugar, salt and pepper. Bring to a boil, and add in the beef.

Then, put the pot in a 325 degree oven for about two hours.

After two hours, take the pot out of the oven. Remove the meat.

Put the braising liquid in a strainer, to take out any onions, scallions, residue, etc. Then, set on the stove and bring to a boil. Reduce about half, skimming for any fat that is in the sauce.

Add in the peppers, and let sit for about 5 more minutes. Add the beef back in.

Serve with some extra scallions on top, for presentation, on a bed of rice, or with, perhaps, some buttery mashed potatoes or grits/polenta.

Enjoy! :D

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Not much more to say. It was a nice day of new classes, and I made a nice meal and a new recipe.

As always, LOVE and BAKING, and GINGER ALE! <3

--Ian

My plate!

Close up!

Closer up! Look how juicy and savory it looks! :D

RA: This is great. I totally have the mouth opens for you.

COMMON BAKING CHIN TASTE TESTER IN A RED LONG SLEEVE T-SHIRT: Thanks... RA.

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BLANCHED GREEN BEANS and HOMEMADE RANCH DRESSING!

Hey y'all!

Still busy! Going back to college soon!

OKAY, so here's a small snack I made during the break... I made... BLANCHED GREEN BEANS and HOMEMADE BUTTER MILK RANCH!

This is actually pretty easy to do. It's a lovely snack any time of the day - and semi healthy!

The green beans are blanched, which means, boiled until just cooked and then shocked in cold water to stop the cooking process. This lets it keep its lovely color and and slight crunch. It's almost reminiscent of french fries! With dinner, it's lovely to do this, and then lightly sautee it in butter and salt and pepper. But, for a snack, it is nice just as is -- blanched, with no flavor.

The green beans have a great, fresh taste. Almost sweet, even! It's nice, believe me.

ALSO, I recently found out that ranch dressing is basically just buttermilk, mayonaise, and herbs! Crazy, right? xD It's super easy and super tasty -- and if you are a baker, like me, it's a nice way to get rid of that unused half a carton of buttermilk leftover from cakes and breads.

It's nice for salads, dips (especially buffalo wings), etc. For me, I dipped my green beans in it! Wonderful and simple! Also, it's cheaper than buying it from the store -- because most likely you have these things in your pantry! You know you doooo! :P

So, as usual, here are the recipes:

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INSTRUCTIONS FOR BLANCHING

Fill a pot with water, about half way up. Set stove to medium high, and wait until it boils.

Put in your vegetables, and let boil for about 3-4 minutes.

Immediately, drain the vegetables and pour very cold ice water over them, to stop the cooking process.

They should have a subtle crunch.

BUTTERMILK RANCH RECIPE!

Ingredients:

1) 1/2 cup buttermilk

2) 1/3 - 1/2 cup mayonaise (or unflavored yogurt, if you are health concious!)

3) 1 tablespoon finely chopped scallions

4) 1 teaspoon dill

5) 1/2 teaspoon mustard powder

6) 1/2 teaspoon paprika

7) 1 teaspoon lemon juice

8) salt, pepper, and sugar to taste

Instructions:

Mix together the buttermilk and the mayonaise. If you wish for a thicker sauce, add more mayonaise!

Add in all the herbs/spices. Then, add in salt, pepper, and sugar to taste.

NOTE: You can add just about anything to this dressing/dip. Blue cheese, thyme, rosemary, cayenne pepper, thai peppers, etc.! It's all up to your tastes! These are just my suggestions for flavorings.

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OKAY! So, I have a lot more to blog about. I made a lot of stuff this break. Some of it is just sorta complicated. :'0

So, LOVE and BAKING and BUTTERMILK RANCH! <3

--Ian

"French Fries" and Ranch Dressing

Ranch Dressing

Dip!

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SOUTHERN BUTTERMILK BISCUITS! <3

Hey, y'all!

BUSY BUSY BUSY – baking and cooking up a storm here at home during winter break! Sorry I have not been updating! I don’t have much of an internet connection here! D:

SO -- As you might or might not know, I went to highschool in the south – Georgia to be precise. (I’m not from there. I just went to boarding military school there!) SOOO – as any person who has lived in the south for any period of time, I LOVE southern biscuits.

One of my favorite breakfasts would have to be a southern breakfast. You can have all the regular northern breakfast foods – i.e. eggs, bacon, etc., but then you have the SOUTHERN FARE! It’s great. Grits, cheese grits, fried chicken patties, chicken fried steak patties, so many types of PORK… Ohhhh, man… One time, I was at this great place in Gainesville, the Long Street Café (If you are in Gainesville, GA, GO TO THIS PLACE. It’es great. Really! Not for vegetarians, though! xD) and they had this stuff on the counter. I didn’t know what it was. It certainly was not bacon… SO, I asked the man at the counter and he said it was like, fried leftover pork fat. It was really fatty and salty, but good. Oh MAN!

BUT—the one thing I miss very much is a good, old fashioned, SOUTHERN BISCUIT. A good southern biscuit is buttery, rich, yet light, salty, and has a great crusty top to it. You bite into it and feel the crunch, then you taste the buttery inside and believe me, it is heart attack heaven!! YUM!!

Southerners even put fried chicken patties in it to make it more unhealthy!!! But it’s great!!!! Some things, you do not eat very often, so a good biscuit or a chicken biscuit is okay to splurge on. It’s a heavy way to start the day, but it is just fan-freaking-tastic!!!

SO, I have been trying to replicate this for a while, ever since I left the south. I finally found a recipe that come very close.

The trick is to use SHORTENING. It’s crazy. I’ve been trying to use butter, but shortening actually works better. It makes it lighter. Then, what you do is you give it a little butter topping on top, to give it more buttery taste. It’s odd, but it works. Sorta like pie crust! The best pie crust I’ve ever made has half butter and half shortening. It just gives it a nice sort of flake.

It was delicious. I had it with some old ham I had lying in the fridge. I fried up the ham and added some grape juice for a little tang and sweetness. De-licious, I must say!

SO, SO, SO, as usual, here is the recipe I used:http://www.andreasrecipes.com/2006/04/18/southern-pinch-biscuits-aka-squeeze-biscuits/

Not much more to say. Just try this out. It’s great. It’s the perfect sort of breakfast thing. It’s light, but rich – and it does not have TOO much butter in it. (The recipe does not say to add butter, but I suggest to brush it with some melted butter before baking. It helps a lot!)

DO-IT-DO-IT-DO-IT!!!! :D Y’all. There, I said y’all. Yeah, that’s right, I went to highschool in Georgia. Lolz. Try it.

LOVE AND BAKING! <3

--Ian

Uncooked beauties.

LOOK AT THAT COLOR!! As you can see, I had already tried one. xD

Pull'in it apart.

Southern Biscuits 'n' Ham! :'D

Me, dancing for joy that I finally made a good southern biscuit... with what looks like a baguette? Good times, good times. :9

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THAI GREEN CURRY... Happy Holidays! :'D

Hey y'all!

It's almost Chirssstttmassssssss! :D I just thought I would mention that. I do love Christmas/the Holidays. Especially Rankin/Bass specials, you know, with the wooden stop motion puppets! SNOWMISER! HEATMISER! ETC.! :D WHITE CHRISTMAS! GREEN CHRISTMAS!!

So, yes, this does not exactly have to do with food... but, speaking of a Green Christmas, I made THAI GREEN CURRY!!!!! (This actually is an old blog. I just did not have enough time to blog about it.

Okay, let me start out by saying that I adore Thai Curry. It's pretty great! It is very aromatic. The aromas just emminate from the curry This experience showed me just how MANY spices, herbs, etc., that go into this curry. It's amazing and the combination of flavorings gel so well together. Thai Green curry is nice because it is spicy and meaty and savory, but still palatable due to the creamy, slightly sweet coconut milk. It cuts the hotness of the thai green curries and adds depth to the actual curry.

Something I did that did not work out the best was the lemon grass. I put it in too long. The pieces were not fine enough. (My slices I put in the food processor were about one to two inches long. This is not good! xD) I suggest that you cut it up finely before adding it to the food processor -- about maybe a half an inch think would do. : )

OH, OH, OH! What was really cool was that I got it to taste like the restaurant! :'D I was so surprised how green and lovely this worked out! The only problem was that....

...IT COST ME A SMALL FORTUNE FOR ALL THE INGREDIENTS. xD

Yes, readers, if you do not have a very stocked kitchen, and your only shopping option is a chain grocery store (those are quite expensive, I must say), then this can cost you a pretty penny. I will not divulge just how much it costed me, because my parents read this blog (hey Mom and Pops!), but it was expensive.

The thing that was really expensive to make was the base - the Green Curry base. It has many ingredients. Now, you all probably have a more stocked fridge then I do, because you all do not cook in a dorm. Therefore you probably have cumin, brown sugar, corriander, etc. I did not! It would probably cost you much less because you have a real pantry.

Another thing I suggest you do is to buy your things from an Asian market where actual Asian people shop. I am within walking distance from Chinatown in Manhattan, here in NYC, and let me tell you -- the PRICES ARE INSANE. Really, they have all those lovely, fresh produce - including basic western fare and normal Asian fare! You can get a something awkward like a bitter melon, or a durian, or something normal to western palates, like a bell pepper, or spinach! ALSO, ALSO, the prices are good. In my local college grocery 1 bundle of scallions is $1.29 and in my local Chinatown, it's one dollar for THREE bundles of scallions! Really, it is much cheaper. 8D

Even though it was expensive, it still was nice. It was very fresh too. Also, I think there is something to be said for something you put a lot of time and effort and heart (as in love, not the organ :P) into, rather than something that is bought or something one takes shortcuts on. NOW, you can buy a pre-made base for this Green Curry, but it really is NOT the same. There is no heart in it. The pre-made base is something you can put together in all of two seconds. Where is the effort in that? It has no soul. It becomes something you just eat and not savor.

SO, in other words, I suggest for this recipe that you make your own Green Curry paste. It's better, trust me. Also, you can save the leftover paste and use it for more curry later. You could even make it ahead of time! Very useful, I would say.

OKAY, so as usual here are the recipes I used:

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THAI GREEN CURRY PASTE: http://thaifood.about.com/od/thaicurrypasterecipes/r/greencurrypaste.htm

THAI GREEN CURRY: http://www.epicurious.com/recipes/food/views/THAI-GREEN-CHICKEN-CURRY-240684

(Keep in mind that you can tweek these recipes to your taste. If you like it more creamy, add more coconut milk... if you like it more spice, add more thai peppers, etc.!)

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OKAY, so make this recipe. If you haven't experienced Thai cuisine, than this is a great introduction to it. Really. Also, it keeps well in the fridge! It makes great, great leftovers! :D

It's also adaptable. I used chicken as my protein. You could use beef, shrimp, pork, etc.! Any leftover meat you have just lying around your freezer that you have meant to use, but just have not had the time to! ; ) (Though, I suggest a blander meat -- not something like wild boar, perhaps, which is quite gamey. It would taste good, but I feel that it would stand up too much to the curry paste and not gel as well.)

So..... LOVE and BAKING and GREEN CURRY! <3

~Happy Holidays!~

--Ian

The Green Curry Paste (That's My 'Lil Food Processor! :D)

Everything, cook'in up...

My lovely sous chef, Steph, cutting the Chicken Thighs. :9

~My Plate of Green Curry!~

FLOORMATE OF AMERIAN BRITISH EXTRACTON: Best pose ever.

K-GWILT: "This is why, this is why, this is why I'm hot!"

Close up on the Green Curry. Look how GREEN it is! :D

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