Comments on: Holiday Dinner 2012.1 – Main Course & Wine

By: farida

farida — Fri, 18 Jan 2013 01:12:53 +0000

Just delish! As Clarissa said, am drooling.

By: Marketman

Marketman — Wed, 16 Jan 2013 11:44:40 +0000

rickyg, no, his brother C was a classmate.

By: rickyg

rickyg — Wed, 16 Jan 2013 09:18:56 +0000

marketman, are you a classmate of alex lichaytoo (owner of bacchus) in high school?

By: Dianne

Dianne — Wed, 16 Jan 2013 05:10:50 +0000

The mixed berry crumble looks divine! :)

By: Betchay

Betchay — Tue, 15 Jan 2013 01:10:34 +0000

Am not a wine drinker so I like learning from your choices.

By: PITS, MANILA

PITS, MANILA — Mon, 14 Jan 2013 22:01:30 +0000

perfect, as usual … even without your torch.

By: netoy

netoy — Mon, 14 Jan 2013 18:13:34 +0000

MM – where can one buy good quality steaks in Manila? Those prime ribs look so good!

I agree with you Jade186, no steak sauce or au jus for me either.. just good ol’ prime cut of beef seasoned with salt and pepper and my steak knife…

By: betty q.

betty q. — Mon, 14 Jan 2013 17:28:18 +0000

Footloose…don’t know if you are aware of this but the material of the baking pan plays a role as well in the outcome of the finished product. Those black industrial pans that are non stick as well absorb more heat than the aluminum ones. The material plus the tube in the middle contribute to the heat absorption. I have done coffee cakes in those aluminum baking pans or angel food pans with success all the time.

By: marilen

marilen — Mon, 14 Jan 2013 13:11:10 +0000

Spoke too soon in ‘comments’ section on the appetizers. Bring on the main course!! Beautiful celebration, MM!!

By: Footloose

Footloose — Mon, 14 Jan 2013 12:48:34 +0000

@Jade186 I just recently learned a lesson about the need for testing cake for doneness which I am leery of doing since I started learning to bake with sponge type cakes. Baked my favorite coffee cake, Rose’s Sour Cream, in a Bundt pan for an hour. Turned out perfect but a tad dry. Baked the next one at same temperature for three minutes less expecting the difference to take care of the slight dryness. Came out with the top raw. This problem is probably the reason why rum cake is so popular with Bundt cake bakers but prune cake would help ease another problem.