Comments on: Angelina, Rue du Bac, Paris

By: Mila

Mila — Wed, 29 Jul 2015 02:51:02 +0000

Catching up on your Paris posts, saw this in the log – Angelina has a branch in Shanghai, connected to the Portman Ritz Carlton on Nanjing West Road. I have been there a few times for hot chocolate, but the pastry selection has been limited. I hope they figure out how to get someone to complete pastry training and get the ovens right.

By: Footloose

Footloose — Mon, 13 Jul 2015 09:19:01 +0000

A grand aunt who was mother to my dad was fond of an expression promoted by the Americans to foster hopefulness during the darkest hours of WWII, “no news is good news.” I fall back on this and the links under Random Posts, specially the ones that happened when I was out and about and did not have access to the net. The danger in doing this at home now is some old flame of a recipe cry out for a revisit, Millet’s prawn in butter and salted egg sauce is the eminent example. Cooked it more than a few times for invariably amazed company but kept it at the back burner for a while for reasons of mortality. I had to run out for the requisite ingredients when encountered again just recently. Some of the internet images of this dish show a garnishing of egg floss. Savoury egg floss that is. Similar to cabellos’ de angel but fried in oil instead of drizzled in hot syrup then used as a nest for the prawns or pieces of crab. Some restaurants just use it as a topping, a timely Trump-like toupé that covers the dish and conceals it, makes it look cheap and vulgar.

Next is Khew’s suggestion to flavour apple pie with lankà instead of the usual cinnamon. Just waiting for the earliest crop of pie apples to make its appearance.

By: Marketman

Marketman — Mon, 13 Jul 2015 06:22:12 +0000

jjjjjjj, sorry, just busy and pre-occupied. Will post again soon… :)

By: jjjjjjjj

jjjjjjjj — Mon, 13 Jul 2015 02:41:32 +0000

Marketman, is this your last post? Hope not!!!

By: Didi

Didi — Tue, 30 Jun 2015 08:06:27 +0000

Angelinaaaaaaaa!!

OMG I will never ever ever forget the hot chocolate. Rich, thick and oh my gosh – soooo good!!

By: Artisan Chocolatier

Artisan Chocolatier — Thu, 25 Jun 2015 01:49:12 +0000

I am salivating!

By: Marketman

Marketman — Thu, 25 Jun 2015 01:42:00 +0000

Footloose, I must try that recipe, I am a HUGE HUGE fan of pistachio anything and of financiers and almond cakes… hence my penchant for pili nut cakes…

By: Footloose

Footloose — Thu, 25 Jun 2015 01:08:41 +0000

David Leibovitz has a great almond cake recipe in his blog that I pay homage to whenever I have enough almond paste in the cupboard crying out to be used. I have even tried it a few times with pistachio paste preempting the place of the marzipan and I assure you the result will transport you to pistachio financier nirvana.

By: Kasseopeia

Kasseopeia — Wed, 24 Jun 2015 23:21:05 +0000

Having a an oil tanker-sized mug of coffee now, I’d give up my left kidney for a couple of those croissants!