Comments for Neiko's Old Tavnazian Cookbook

Comment on Asiago Mashed Potatoes by Shteevie

Shteevie — Sat, 05 Nov 2011 17:02:08 +0000

With things like mash, measuring the milk is always asking for trouble. I’ve always done it by sight, adding a little here and there ’till it’s right. I’d imagine that recipe writers are doing the same thing and just guessing at the quantities after-the-fact.

Sorry about your tooths!

Comment on Asiago Mashed Potatoes by Caj

Caj — Sat, 05 Nov 2011 15:48:20 +0000

I have a cooking time machine you can borrow for next time.

Comment on Leftover Easter Candy Cookies by homemade

homemade — Mon, 24 Oct 2011 18:04:46 +0000

homemade…

[...]Rebecca's Old Tavnazian Cookbook » Blog Archive » Leftover Easter Candy Cookies -[...]…

Comment on Back to basics: Ham and Cheese omelet by Betty

Betty — Tue, 11 Oct 2011 05:58:16 +0000

In Indiana everything is bigger so 9″ is not really to big. especially if you have an appetite like a lumber jack like I do. Good job on the omlete!

Comment on The day I tried to make an omelet by Rebecca's Old Tavnazian Cookbook » Blog Archive » Back to basics: Ham and Cheese omelet -

Mon, 10 Oct 2011 07:23:38 +0000

[...] while back she sent me a purple omelet pan, I’m guessing after reading about my failed omelet attempts. I hadn’t wanted an omelet since getting the pan and felt guilty for not using it. I think [...]

Comment on The lemon drop by Selina

Selina — Tue, 30 Aug 2011 17:21:10 +0000

I think it is more illustrative of how cheap the cheap wine was if you point out that it only took four lemons to equal/exceed the price.

Comment on “I feel strange…” Flavor-tripping party and strawberry lemonaid by Miracle Fruit Man

Miracle Fruit Man — Tue, 23 Aug 2011 21:49:27 +0000

I really appreciate this thread. I wish more nutritionists were aware of the good that Miracle Fruit offers. Anyway, I just wanted to say cheers!

Comment on Andrew’s yellow rice by Rebecca

Rebecca — Sun, 21 Aug 2011 10:39:00 +0000

Hey, thanks for reading… I intended this year to do the planning and next year to actually start spending money on things like business licenses and kitchen and all so no the business isn’t off the ground yet.

I have been trying to look around to see if there are any cheaper alternatives for starting out and testing the waters. The Seattle community centers told me it still counts as commercial use (not allowed) even if I don’t expect to make a profit but recommended churches who often have kitchen space.

What are you going to be making exactly? I wouldn’t mind trading information, even if you are technically competition.

Comment on Andrew’s yellow rice by Jennifer

Jennifer — Sat, 20 Aug 2011 09:35:17 +0000

Hi Rebecca! I was looking to rent some commercial restaurant space to do some of my baked goods at a low volume. I saw you posted a comment on the Four Seasons site earlier this year. Did you get your baking business off the ground?

If you are still looking to rent, perhaps we can share a time to go experiment what the kitchen is like. Let me know either way. Cool blog!

Comment on Roasted miso salmon with a bunch of other stuff and potatoes by John Lucas

John Lucas — Sun, 07 Aug 2011 02:53:44 +0000

thanks for the greatpost