Comments on: Toasted Ensaimada

By: Marketman

Marketman — Sat, 30 Dec 2017 10:12:38 +0000

Clarissa, I have never tried the changes you suggest, as this was my sister’s recipe, and I just never thought to do any changes/shortcuts. But it may be worth the attempt as you suggest… the worst case is a batch gone bad… Thanks for trying the recipe and I do hope you enjoy the rest of the posts in the archives.

Many thanks… MM

By: Clarissa Gonzalez

Clarissa Gonzalez — Sat, 30 Dec 2017 09:13:49 +0000

Hello Marketman. First, thanks for sharing your recipes and insights. I follow your blog and find a lot of inspiration from your recipes. Sorry, I’m several blogs behind here. I finally got around to doing your ensaimada recipe from 2006. The ensaimadas turned out really well–light with a bit of heft with a nice complex flavour. The only thing that would make it better is if I could make it better fit my schedule. Instead of making it with a separate lavadora, have you tried just doing the dough straight and leaving it in the fridge to rise overnight? I know its the long rise that gives it flavour. So is there a really a difference between doing it with a sponge as opposed to a straight dough method with a long, cool fermentation. Also, have you tried two risings instead of the standard three? Anyway, I would appreciate any advice from your end. Thank you and keep up the great work.

By: EbbaBlue

EbbaBlue — Wed, 15 Feb 2017 04:36:06 +0000

Hello Betty. Glad you’re back to gardening.
I don’t have luck, squirrels n rabbits. Then Texas got hit with a cold draft with dirty rain. Killed 90% of my plants. Patolas that I left on trellis to dry and make into luffa scrub withered and blackened with mold. Organic purple sweet potato died, same with very sweet Saba bananas. Same with malunggay, perished away.
This year, I was about to start seedlings, but the squirrels are back. Grrrr…

By: bennym

bennym — Mon, 06 Feb 2017 02:18:32 +0000

BettyQ, thank you for responding to my query. It’s good to “hear” your voice again! 27 varieties representing 27 different countries is a pretty incredible undertaking! I love the concept, 27 different tomatoes, yet somehow, in essence, all the same.

By: betty q.

betty q. — Sat, 04 Feb 2017 19:15:06 +0000

MM…ensaymada French toast waffle for breakfast smeared with Footloose’s home made mascarpone with your home cured bacon on the side along with Crestor and Corvasil!

Bennym…I am still trotting along though at a slower pace now. Health issues won’t stop me from fiddling around in the kitchen. In addition, am starting a new gardening project. This year is Canada’s 150th birthday. In keeping with our community garden’s theme of One Garden, Many Roots, I will be planting tomatoes of different origins. So far, I have gathered tomato seeds with such rich history from 27 countries representing all the gardeners’ origin including my very own beloved Philippines!

By: bennym

bennym — Fri, 03 Feb 2017 16:26:39 +0000

Thanks for the updates on BettyQ, MM and Footloose. Although I have never met any of you, your blog, MM, has been, for me, a place to find, learn from, and interact a bit with other people who have a passion for creating, improving upon, enjoying, and sharing good food.

By: Marketman

Marketman — Fri, 03 Feb 2017 07:50:25 +0000

Footloose, I love it, and I will use that quote in future…

By: Footloose

Footloose — Fri, 03 Feb 2017 07:42:12 +0000

If I may insinuate myself into BennyM and Marketman’s exchange, BettyQ just recently acquired an internet presence of her own which I trust she won’t mind me disclosing here: https://mymudcake.com

The immediately following blogpost reminds me of a quote from Don Quixote’s sidekick Sancho, “how can you soar like an eagle when you are surrounded by buzzards.”

By: Marketman

Marketman — Fri, 03 Feb 2017 03:19:11 +0000

Natie, hahaha, I like that “anti-social media”… Hay naku, you have to deal with all types, all types… :)

By: Natie

Natie — Fri, 03 Feb 2017 02:48:32 +0000

Oh my, MM!! I was so shocked. . And to think I was the first to comment on Zubuchon’s post that day.. I follow Zubuchon’s FB page closely especially since you’re opening in Manila. Too many nasty people on social media. Maybe it should be called anti-social media.