Comments on: Paciencia / Patience?!?…

By: Luwee

Luwee — Wed, 21 Dec 2005 10:03:53 +0000

Wow, MM, I didn’t realize that it’s that easy to make Paciencia, thank’s for sharing. Yes, I am often thinking how you can manage doing all these cooking and experimenting with recipes and home/food decorating and at the same time write with all enthusiasm and humor all of these so as to share with us. You are one gifted person and a very generous one too. Thanks MM

By: schatzli

schatzli — Wed, 21 Dec 2005 09:13:36 +0000

am going to make small batches of meringue maybe fri night but I will add butter choc to have a marble effect.
As soon am done reading this am off to the market to get more eggs.

KALA XHRISTOUGENNA….

By: Marketman

Marketman — Wed, 21 Dec 2005 08:20:21 +0000

Rina, pavlova is a good idea but I am not too keen on tons of meringue…spent too much time working in Australia, maybe… RobKSA ensaimada recipe coming up soon…

By: rina

rina — Wed, 21 Dec 2005 06:07:42 +0000

hi MM, how about a Pavlova for all those egg whites? topping it with kiwi fruits and strawberries make for a very festive red/green combination in time for the season :)

By: RobKSA

RobKSA — Wed, 21 Dec 2005 04:32:52 +0000

Hmmmm, this looks easy to do. I will try this one for sure and thanks for sharing again Mr. Marketman.

BTW, is the ensaimada recipe published here somewhere? Or is it something so special that it’s on its way to the patent office? :)

By: Maricel

Maricel — Wed, 21 Dec 2005 03:59:16 +0000

MM, can you please tell me what barangay that is and I will gladly relocate there. Better yet, maybe your whole horde of fans can set up a Barangay Market Manila beside your rest house. :)

The paciencia biscuit that I know looks like a button shaped broas with a sifted confectioner’s sugar topping that bakes
into a crisp shiny crust.

By: Marketman

Marketman — Wed, 21 Dec 2005 02:47:31 +0000

When I bake at the beach (where MY kitchen with MY equipment is)I feed most of the nearby barangay… they think there is this nutty middle-aged guy with a cooking disorder but who are they to complain with French butter ensaimada experiments coming out fast and furious…heeheehee.

By: wysgal

wysgal — Wed, 21 Dec 2005 02:15:20 +0000

MM: Who eats all the food you make? I have a huge family, but I don’t think even they could manage the volume of food you prepare. =)

By: Marketman

Marketman — Wed, 21 Dec 2005 02:05:57 +0000

Oscar, you got me if this is a biscuit…these came out like the photo in the book more or less… I agree we normally call something like this meringue but these weren’t strictly crisp…

By: oscar

oscar — Wed, 21 Dec 2005 01:36:07 +0000

David-Perez’ recipe is a bible. We also have one in the house.

Uhm, MM, I thought Pacencia is a biscuit. This is a meringue (meh-reng-ge to us Pinoys) isn’t it? Ok, I’ll sift through David-Perez’ tome again tonight.