tag:blogger.com,1999:blog-27849118.post3198398556401034536..comments2024-03-18T05:59:18.422-07:00Comments on The Tipsy Baker: Living the Sweet Life in Paris: Playing ketchuptipsybakerhttp://www.blogger.com/profile/13796856700365644779noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-27849118.post-88470577860058617262013-03-12T16:02:56.279-07:002013-03-12T16:02:56.279-07:00Heya i am for the fiгst time heгe.
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Maybe i...I agree, Denise. Moussaka needs cinnamon. <br />Maybe it was just your first cinnamon sugar, Smoyer?<br />I can't imagine what possible trick there could be to cinnamon sugar, but maybe they do it differently in New Jersey.tipsybakerhttps://www.blogger.com/profile/13796856700365644779noreply@blogger.comtag:blogger.com,1999:blog-27849118.post-34484726148404892302009-05-27T23:45:54.882-07:002009-05-27T23:45:54.882-07:00Here's my cinnamon question? What's the ideal cinn...Here's my cinnamon question? What's the ideal cinnamon to sugar ratio in cinnamon-sugar? I have, oddly, a memory that my New Jersey grandmother's cinnamon-sugar was far superior to any other. Was it heavy on the sugar? On the cinn? I don't know. Is there a third thing that should be put into cinnamon-sugar?Jennifer and Markhttps://www.blogger.com/profile/01034986634575514195noreply@blogger.comtag:blogger.com,1999:blog-27849118.post-28053057192615895092009-05-27T22:02:53.889-07:002009-05-27T22:02:53.889-07:00The other place I think cinnamon is wonderful is i...The other place I think cinnamon is wonderful is in eggplant moussaka, though I'm not convinced it's traditional.Denisehttps://www.blogger.com/profile/06003546627143445920noreply@blogger.comtag:blogger.com,1999:blog-27849118.post-77157730079276704672009-05-27T15:57:56.657-07:002009-05-27T15:57:56.657-07:00You are very right about that, balabanian.You are very right about that, balabanian.tipsybakerhttps://www.blogger.com/profile/13796856700365644779noreply@blogger.comtag:blogger.com,1999:blog-27849118.post-56299346607541972092009-05-27T14:47:39.019-07:002009-05-27T14:47:39.019-07:00In general i am not in favor of cinnamon, in savor...In general i am not in favor of cinnamon, in savory OR sweet things. However, reading through these i kept thinking about moroccan chicken b'stilla, and how delicious the cinnamon is in there. that's about the only place i like it though.Justinehttps://www.blogger.com/profile/05426889848533921192noreply@blogger.comtag:blogger.com,1999:blog-27849118.post-48990192898897633152009-05-27T11:48:24.628-07:002009-05-27T11:48:24.628-07:00Oh, I have to second Melvil. I think I may actual...Oh, I have to second Melvil. I think I may actually have done a post once about how overuse of cinnamon is a mark of a weak cook. They want the dish to taste special, and cinnamon is the most exotic thing they can think of. BOO. I love cinnamon when it's used correctly, though. <br /><br />And no, I'm not taking the frosting-lovers' side. I like frosting-less cakes, I just hate dry cake when there isn't even frosting to make it worthwhile. Whipped cream is approved and encouraged.Laynehttps://www.blogger.com/profile/14784505992803814556noreply@blogger.comtag:blogger.com,1999:blog-27849118.post-44991436363242719062009-05-27T11:32:14.441-07:002009-05-27T11:32:14.441-07:00Melanie, I'm too embarrassed to say how much time ...Melanie, I'm too embarrassed to say how much time I spend cooking. But I find that if I don't turn it into a game or a challenge, I don't want to do it at all. It becomes like laundry.<br /><br />Melvil, I don't share your aversion to cinnamon, but I could really taste it in those carnitas. Not right.tipsybakerhttps://www.blogger.com/profile/13796856700365644779noreply@blogger.comtag:blogger.com,1999:blog-27849118.post-55591084795583759722009-05-27T11:22:25.520-07:002009-05-27T11:22:25.520-07:00Re. cinnamon: I feel the way about it that you do ...Re. cinnamon: I feel the way about it that you do about chocolate--viz, that it is an overpowering dominatrix of an ingredient, and should be used VERY sparingly. Perhaps only in apple Dutch babies, hot spiced cider, and snickerdoodles. Maybe a pinch in stuffed grape leaves and moussaka. Certainly not in carnitas. I once made Sheila Lukins's sloppy Joe recipe, which calls for perhaps a half-teaspoon of cinnamon, and the cinnamon overwhelmed every other flavor. Who wants a cinnamony sloppy Joe? Not I! Can we just declare that meat and cinnamon are a bad combination? Do we have that power here in the blogosphere?Melvil Deweynoreply@blogger.comtag:blogger.com,1999:blog-27849118.post-13677325366442949022009-05-27T10:29:53.545-07:002009-05-27T10:29:53.545-07:00Your post cracks me up - my husband is quite picky...Your post cracks me up - my husband is quite picky too. He won't even eat "regular" cole slaw. But, I understand the 'many other good qualities'!<br /><br />How long do you spend per day cooking? Experimenting always takes me so long, I can only do it about once a week.Melaniehttps://www.blogger.com/profile/15816995372527279642noreply@blogger.comtag:blogger.com,1999:blog-27849118.post-13996091857732321182009-05-27T09:46:29.895-07:002009-05-27T09:46:29.895-07:00Oh no, Layne, are you taking THEIR side? I feel so...Oh no, Layne, are you taking THEIR side? I feel so alone.<br />Do you accept whipped cream as a frosting stand-in?<br />I didn't think the Breton teff cake needed either. It was really moist.tipsybakerhttps://www.blogger.com/profile/13796856700365644779noreply@blogger.comtag:blogger.com,1999:blog-27849118.post-67237646787850736642009-05-27T09:19:42.226-07:002009-05-27T09:19:42.226-07:00I'm willing to accept a cake without frosting, pro...I'm willing to accept a cake without frosting, provided it's very, very moist. Is the Breton cake thus?Laynehttps://www.blogger.com/profile/14784505992803814556noreply@blogger.com