tag:blogger.com,1999:blog-7154048.post111971196794892479..comments2023-12-22T20:09:58.098+10:00Comments on the scent of green bananas: imbb 16: tocino de cielosantos.http://www.blogger.com/profile/15941170936050458728noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-7154048.post-40883504708229363532008-09-02T13:03:00.000+10:002008-09-02T13:03:00.000+10:00I lived in Puerto de Santa Maria (14 Km from Jerez...I lived in Puerto de Santa Maria <BR/>(14 Km from Jerez de la Frontera) for 4+ years, so I am well acquainted with tocinio de cielo. Just wanted to set the record straight: it is NOT the result of doing "... something with all the egg yolks left over from using egg whites to mellow tannins in red wines and remove the bitterness in sherry..." Although it is true that this desert results from one of the creative ways of using leftover egg yolks,<BR/><BR/>1. They do not make red wine in that part of Spain -- they make Jerez (Sherry).<BR/><BR/>2. It is not bitterness that the egg yolks are used to remove from the sherry -- it is the "flor" -- the scum ("flower" sounds so much better, don't you think?) from the growth of natural yeast that is allowed to grow on top of the sherry while it ages in partially filled oak barrels, in the criadera system (see wikipedia if you are interested in how the criadera system works). <BR/><BR/>!Tranquilo!Unknownhttps://www.blogger.com/profile/04044551853969649980noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1121782769027041492005-07-20T00:19:00.000+10:002005-07-20T00:19:00.000+10:00hi everybody! sadly, all i did was make a bunch of...hi everybody! sadly, all i did was make a bunch of omelettes. i could've gone a more interesting route, but after the indulgence of the tocino de cielo, i felt a need to reign in the excess.<BR/><BR/>although, i'd love to see the bacon shaped tocino de cielo!santos.https://www.blogger.com/profile/15941170936050458728noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1121402431530987832005-07-15T14:40:00.000+10:002005-07-15T14:40:00.000+10:00Egg whites--whisked just until they start to lose ...Egg whites--whisked just until they start to lose their viscosity--can be mixed with pigment to make egg tempera paint. Very big in Renaissance Flemish art.<BR/><BR/>Egg yolks whisked with sugar syrup also form the basis of classic buttercream. After the mixture is cool and pale and fluffy--several minutes on high speed--you beat in softened butter and flavorings liike vanilla, melted chocolate, liqueur etc. Use as cake filling or frosting (I use it between layers of a flourless hazelnut torte.)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1121367454747665832005-07-15T04:57:00.000+10:002005-07-15T04:57:00.000+10:00OMG!!! That looks soooo good!! Very simple ingredi...OMG!!! That looks soooo good!! Very simple ingredients for such a beautiful thing!<BR/><BR/>Cheers,<BR/>-Makan Kings-Makan Kingshttps://www.blogger.com/profile/13266929556398320881noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1121211815093106782005-07-13T09:43:00.000+10:002005-07-13T09:43:00.000+10:0025 egg yolks and 5 cups of sugar? Well at least w...25 egg yolks and 5 cups of sugar? Well at least we'll die happy.Elisehttps://www.blogger.com/profile/13924741708406041795noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1120564315361509372005-07-05T21:51:00.000+10:002005-07-05T21:51:00.000+10:00OMG, that has got to be the best ingredient list f...OMG, that has got to be the best ingredient list for any dish ever!!! I must try this - anything with caramelised sugar has my name written all over it...Jeannehttps://www.blogger.com/profile/12325204219395014329noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1120227446333996422005-07-02T00:17:00.000+10:002005-07-02T00:17:00.000+10:00"golden sushine on a plate" - beautiful descriptio..."golden sushine on a plate" - beautiful description (and picture) Santos!Catehttps://www.blogger.com/profile/15301210229326791245noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1120030964192704142005-06-29T17:42:00.000+10:002005-06-29T17:42:00.000+10:00hi, santos.wow! that tocino del cielo does look s...hi, santos.<BR/><BR/>wow! that tocino del cielo <I>does</I> look scrumptious. i can't wait to try the recipe. <BR/><BR/>a little fyi: in brazil and portugal, the tocino del cielo is actually made in the shape of bacon rashers!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1120002538850208162005-06-29T09:48:00.000+10:002005-06-29T09:48:00.000+10:00Yummy yummy... I need to make this for my next par...Yummy yummy... I need to make this for my next party and soon!Darlenehttps://www.blogger.com/profile/17977464586320279918noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119993953184550762005-06-29T07:25:00.000+10:002005-06-29T07:25:00.000+10:00pretty and yummy!pretty and yummy!Rachelhttps://www.blogger.com/profile/10188103984666876013noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119975556560955342005-06-29T02:19:00.000+10:002005-06-29T02:19:00.000+10:00How absolutely 'cholesterolific', but oh so pretty...How absolutely 'cholesterolific', but oh so pretty!Anonymoushttps://www.blogger.com/profile/04608939654770200401noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119972126303809392005-06-29T01:22:00.000+10:002005-06-29T01:22:00.000+10:00wow. i've added you as a contact to my flickr acc...wow. i've added you as a contact to my flickr account, i hope that's okay? like everyone else, i think your photographs are awesome. love your blog! =)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119921186976004522005-06-28T11:13:00.000+10:002005-06-28T11:13:00.000+10:00I'll join everyone else and just say that both the...I'll join everyone else and just say that both the recipe and the photo are incredible. What did you do with those egg whites, Santos?Nichttps://www.blogger.com/profile/13456007322213045872noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119890918730603352005-06-28T02:48:00.000+10:002005-06-28T02:48:00.000+10:00hi melissa! i was just admiring your pavlova. i gi...hi melissa! i was just admiring your pavlova. i give myself heartburn everytime i look at the little baggies of eggwhite i've got littering my freezer, i may have to attempt making meringues again soon.santos.https://www.blogger.com/profile/15941170936050458728noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119889743942564572005-06-28T02:29:00.000+10:002005-06-28T02:29:00.000+10:00can i add my praise to the chorus of angels, or do...can i add my praise to the chorus of angels, or dogs, or whatever? i would make this based on the name alone, but after seeing your picture, i'm just kicking myself for already using up my leftover pavlova egg yolks...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119882916270599712005-06-28T00:35:00.000+10:002005-06-28T00:35:00.000+10:00hi chocopie and dilek--thanks for the lovely words...hi chocopie and dilek--thanks for the lovely words. i hope the photos are getting better, not worse.<BR/><BR/>hi colin--you can easily divide this recipe. use 1 cup of sugar to 1/2 cup of water to 5 egg yolks and work your way from there. 5 egg yolks should give you 2-4 individual servings, depending on the size of your molds.<BR/><BR/>hi pinkcocoa--it's a definite treat worth trying.<BR/><BR/>hi ces and toni--thanks for your support and for visiting the blog. i hope one day i can actually cook something for you both :)<BR/><BR/>hi babe and piggy--25 yolks is a lot as is 1 kilo of sugar; it's really scary how much of this you can eat too :D<BR/><BR/>hi karen! i know, auntie f is like a human dynamo, i don't know how she does it. she can cook *anything* effortlessly. i remember lola's muslin and cheesecloth that she used to strain the leche flan; we have cheesecloth for that purpose, but i've never actually used it for that, just a strainer. imagine the work involved in that, but how utterly fine the product would be.<BR/><BR/>hi schatzli, you jet-setter you...you just need to hop on over to spain :)<BR/><BR/>hi zarah! (laughing) sadly, no. the rice cooker where i steamed this literally millimeters out of the frame. the plate moved six inches at most :Dsantos.https://www.blogger.com/profile/15941170936050458728noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119881758357487022005-06-28T00:15:00.000+10:002005-06-28T00:15:00.000+10:00Wow! Just simply wow! That looks amazing! And deca...Wow! Just simply wow! That looks amazing! And decadent. I can see why you had to make it Santos. And I can just picture you carrying around that plate for ages until you found the right light!Cerebrumhttps://www.blogger.com/profile/16583325839191361818noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119867747252177812005-06-27T20:22:00.000+10:002005-06-27T20:22:00.000+10:00But Ate, what's not simple for Auntie F? ... if we...But Ate, what's not simple for Auntie F? ... if we're talking about the same person.<BR/><BR/>Do you know that they used to strain leche flan and tocino del cielo mixture with cheesecloth?<BR/><BR/>Your work looks heavenly as usual! I wish the Auntie Z can see this, hehehe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119851899682351622005-06-27T15:58:00.000+10:002005-06-27T15:58:00.000+10:00Wow, there's 25 egg yolk in it?! It looks deliciou...Wow, there's 25 egg yolk in it?! It looks delicious.. and I bet it tastes good too! ;-)Piggyhttps://www.blogger.com/profile/07304081287590301828noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119845832127731732005-06-27T14:17:00.000+10:002005-06-27T14:17:00.000+10:00amazing! looked so shiny and delicous but so much ...amazing! looked so shiny and delicous but so much egg yolks... so rich...Babe_KLhttps://www.blogger.com/profile/15762752894942951956noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119845764616959302005-06-27T14:16:00.000+10:002005-06-27T14:16:00.000+10:00You are an amazing chef AND an amazing photographe...You are an amazing chef AND an amazing photographer. I wish I could just dive into your pictures!Tonihttps://www.blogger.com/profile/10753677483197173215noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119842872088390672005-06-27T13:27:00.000+10:002005-06-27T13:27:00.000+10:00*sigh*Whenever I come to this site, I always end u...*sigh*<BR/><BR/>Whenever I come to this site, I always end up getting hungry. <BR/><BR/>Anyway, I think your blog is amazing. FOOD EVERYTHING and it's great!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119831120419172472005-06-27T10:12:00.000+10:002005-06-27T10:12:00.000+10:00oh dear this looks so so rich and the colour just ...oh dear this looks so so rich and the colour just so stunning and beautiful! Gosh, I could use some right now :)pinkcocoahttps://www.blogger.com/profile/10558190103547932338noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119829616691674212005-06-27T09:46:00.000+10:002005-06-27T09:46:00.000+10:00That is a stunning piece of work. I hope I will be...That is a stunning piece of work. I hope I will be able to try it someday, even if 25 egg yolks is extremely daunting!Colinhttps://www.blogger.com/profile/00823213477578592583noreply@blogger.comtag:blogger.com,1999:blog-7154048.post-1119812049980439472005-06-27T04:54:00.000+10:002005-06-27T04:54:00.000+10:00The flan looks very delicious! And the picture is ...The flan looks very delicious! And the picture is splended!Dilek'cehttps://www.blogger.com/profile/05498190330799344997noreply@blogger.com