Comments for EpicureanPiranha.com http://www.epicureanpiranha.com ~ enjoying life in tasty bites! Thu, 29 May 2014 16:23:09 +0000 hourly 1 http://wordpress.org/?v=3.5.2 Comment on Me, Photography & Food by EpicureanPiranha http://www.epicureanpiranha.com/about/me-photography-and-food/comment-page-1/#comment-1612 EpicureanPiranha Thu, 29 May 2014 16:23:09 +0000 http://www.epicureanpiranha.com/?page_id=537#comment-1612 Hello Black Dog !

What a lovely message to read! Thank you so much for your encouragement and compliments – it means a lot to me!

I am so sorry that I have made you wait all this time for a reply. The truth is I decided to embark upon a new career in Real Estate, and since January 2013, I haven’t had much time to create recipes or write culinary blog articles (although mine are always quite short as you may have noticed!), let alone take photos of things I do make and find the time to process them.

However, since that time I now have a fabulous new white kitchen with so much more room to work and where everything is super organized, so I will be getting back into publishing what I make, even if it may be slow at first! I do have lots of recipes and photographs I’ve never had the time to publish because I had no time to write up the recipes and create the blog articles, so watch out for some of these soon!

Naturally, I know all the chefs you’ve mentioned (except for François-Xavier whom I plan to look up – thxs for the tip!), and have acquired several of their cookbooks (I have a huge library to inspire me!). What you’re doing is the perfect way to learn. Eventually, you’ll find that you’ll want to try something on your own, and discover you’ve created a terrific recipe!

I had the pleasure of finally visiting Nantes in 2010 – I’d travelled there several times for work, but had never really visited before. It’s a beautiful little city and I loved the architecture of the historical buildings. And what a great foodie heaven! I really enjoyed living in Europe. Am now back in Canada, living just outside of Montréal, Qc, since end of 2008.

Take care and hope to hear from you again !

~ marie, the EpicureanPiranha

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Comment on Me, Photography & Food by black dog http://www.epicureanpiranha.com/about/me-photography-and-food/comment-page-1/#comment-1566 black dog Sun, 06 Apr 2014 21:42:55 +0000 http://www.epicureanpiranha.com/?page_id=537#comment-1566 Hello,
Thank you for a really wonderful Foodie website.
I can’t Ping because I have no idea what that is ;-)
It seems as though we are kindred spirits in many respects and I was interested to read that you have friends in Nantes, which is where I am at present.
I have looked at some of your recipes and I was very happy to discover that your methods are broadly the same as those which I have learned myself. For me, that is encouraging!
I look forward to discovering more of your delightful creations. The mark of a great cook, or chef, is someone who creates wonderful dishes. I can’t hope to do that myself.
My thing is to try my level best to follow a Michalak, or Raymond Blanc recipe and do it justice. I have recently, FINALLY!, got the Macaron story sorted, and now I’m working on a rather complicated Pierre Herme Neutral Glaze recipe which forms part of a Glacage miroir au Chocolat “Hyper brillant!”. Gelatin seems to be the magic ingredient. We will see!
If you have not seen it already, there is another excellent website created by a Swiss-Italian, François-Xavier, called FXcuisine. I am sure that you will love it.
Thank you very much again. This website is a gem!

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Comment on My Quest for the Best Challah by EpicureanPiranha http://www.epicureanpiranha.com/2011/the-best-challah-recipe/comment-page-1/#comment-1547 EpicureanPiranha Sat, 05 Jan 2013 19:58:29 +0000 http://www.epicureanpiranha.com/?p=1040#comment-1547 Hi Yeshai

1,750 l in metric equals one litre and 750 millilitres (ml). If you decide to use the “cup” measurement, then 1,750 l = 7 cups

250 ml = a little more than one cup (ie: where 1 cup = 8 fluid ounces)

In the metric system, the lower case letter “l” and occasionally the upper case “L” are the abbreviations for litre, and:

one litre = 1000 ml
= 250 ml x 4

In baking, particularly when making bread, it’s the proportion of ingredients that matters. In other words, it doesn’t really matter what measure you use for ingredients, as long as the proportion of each ingredient to the others is maintained. So, for example, if you decide to use an 8 fluid ounce cup as your base measure, then you should not mix this with metric cups which are in ml.

It’s more difficult to convert litres (or millilitres) to grams or ounces (ie: weight as opposed to fluid), because to get the correct conversion you have to be able to specify what you are weighing. For example, when measuring the same volumes of each, butter will weigh more than all-purpose flour. Different types of flour will also have different weights per volume! I used ml in my recipe because I learned how to make bread from my aunt using my grandmother’s bread recipe, and measurements were in cups way back then. So I’ve always used metric cups to measure amounts of flour when I bake breads :-)

There are many conversion resources available on the web if ever you are wondering what a measurement in a recipe represents. You can try this one which lets you enter the measurement you want to convert, what to convert it to, as well as the ingredient: Online Conversion – Weight to Volume.

Hope this helps and do let me know how your bread turns out!

~ marie, the EpicureanPiranha

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Comment on My Quest for the Best Challah by Plexguard http://www.epicureanpiranha.com/2011/the-best-challah-recipe/comment-page-1/#comment-1546 Plexguard Sun, 30 Dec 2012 19:54:47 +0000 http://www.epicureanpiranha.com/?p=1040#comment-1546 Can someone please tell me how much flour I should put in the challah? Because it says to put 1,750 l All-purpose flour When I try to convert that it says 13oz which makes no sense.

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Comment on My Quest for the Best Challah by EpicureanPiranha http://www.epicureanpiranha.com/2011/the-best-challah-recipe/comment-page-1/#comment-1350 EpicureanPiranha Mon, 03 Sep 2012 00:39:47 +0000 http://www.epicureanpiranha.com/?p=1040#comment-1350 Thank you so much :-) I’m so pleased to know you like the bread and that my instructions were easy to follow! It’s always difficult for someone (like me) who knows how to bake/cook a specific recipe, to write out instructions that are useful to people who want to try making it; I don’t want to bore good cooks, but at the same time, I want to provide enough info for the novice cook to get it right…which is why I’m so pleased. And I’m especially thankful that you took the time to write me a message ~ I always look forward to feedback, because that’s how I can improve what I do so that it’s more helpful to my readers and members. So thank You, my dear!

Have a delicious day!

~ marie, the EpicureanPiranha

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Comment on My Quest for the Best Challah by trevifreeze http://www.epicureanpiranha.com/2011/the-best-challah-recipe/comment-page-1/#comment-1349 trevifreeze Sun, 02 Sep 2012 23:46:58 +0000 http://www.epicureanpiranha.com/?p=1040#comment-1349 I made your recipe today exactly exactly as you had written it out and it turned out absolutely beautiful!! I am an avid bread maker and this was truly a successful recipe. Thank you thank you for this amazing and well thought out recipe (and instruction).

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Comment on My Quest for the Best Challah by EpicureanPiranha http://www.epicureanpiranha.com/2011/the-best-challah-recipe/comment-page-1/#comment-1306 EpicureanPiranha Tue, 05 Jun 2012 13:10:55 +0000 http://www.epicureanpiranha.com/?p=1040#comment-1306 Hi Alexandra

Thank you for registering on my blog and for asking this question, which always raises lots of debate!

The main reason is that in North America, many home bakers do not own scales (although this is changing, I hope!), but measuring cups are always graduated in both fluid ounces and milliliters. Also, it’s important to note that different types of flour will have different weights per volume. So, for example, whole-wheat flour has a greater weight per volume than all-purpose flour.

Another reason is that I was used to making bread using 8 fluid oz cups, from many years ago! Nowadays, even though I use metric for almost everything, and all my measuring cups are metric only, I still use cups (a 250 ml cup!) to measure flour for my bread baking!

But if you would like to convert dry measures from ml to g, then this is a good source if you live in the USA (click on the link): What’s Cooking America. And there are many other conversion guides on the net for converting baking ingredients.

I hope this helps answer your question! And thanks again for registering. Oh, and do let me know what you think of my recipe if you bake it!

Have a delicious day!

~ marie, the EpicureanPiranha

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Comment on Who is the EpicureanPiranha? by Genoveva Ohlrich http://www.epicureanpiranha.com/about/comment-page-1/#comment-1230 Genoveva Ohlrich Sat, 26 May 2012 18:33:40 +0000 http://www.epicureanpiranha.com/?page_id=2#comment-1230 Hello Mam,I m a new member to this site. I live in India.Thankyou so much for providing such an elaborate procedure.

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Comment on My Quest for the Best Challah by Alexandra http://www.epicureanpiranha.com/2011/the-best-challah-recipe/comment-page-1/#comment-1220 Alexandra Thu, 24 May 2012 22:47:57 +0000 http://www.epicureanpiranha.com/?p=1040#comment-1220 I’m a german expat in the US. I’m confused: why are you using ml where it should be gr? One is liquid, the other volume.

Perhaps it’s not important, but I’m befuddled.

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Comment on Luxury Millionaire’s Shortbread by EpicureanPiranha http://www.epicureanpiranha.com/2011/luxury-millionaires-shortbread/comment-page-1/#comment-1003 EpicureanPiranha Sat, 10 Mar 2012 19:03:08 +0000 http://www.epicureanpiranha.com/?p=1005#comment-1003 Aren’t they the best?! I’m always afraid of eating too many when I make them so I make sure I’ll be giving some away as a gift or having friends over to help me eat them :-) Then I freeze any that are left over. At least that way I can’t eat what’s left all at once!!!

~ marie, the EpicureanPiranha

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