en-us http://www.intensedebate.com/users/638462 Comments by pigpigscorner http://www.pigpigscorner.com/2011/10/gianduja-stracciatella-gelato.html#IDComment214605171 oh, I would think they taste the same! Mon, 31 Oct 2011 03:36:03 +0000 http://www.pigpigscorner.com/2011/10/gianduja-stracciatella-gelato.html#IDComment214605171 http://www.pigpigscorner.com/2011/05/molecular-cooking-textures-of-lychee.html#IDComment214604836 thanks for the feature! Mon, 31 Oct 2011 03:35:03 +0000 http://www.pigpigscorner.com/2011/05/molecular-cooking-textures-of-lychee.html#IDComment214604836 http://www.pigpigscorner.com/2011/10/gianduja-stracciatella-gelato.html#IDComment214604511 LOL like you said &#039;great minds think alike!&#039; Mon, 31 Oct 2011 03:34:04 +0000 http://www.pigpigscorner.com/2011/10/gianduja-stracciatella-gelato.html#IDComment214604511 http://www.pigpigscorner.com/2011/03/alvins-drunken-chicken.html#IDComment209429955 You can freeze it and re-use later. Wed, 19 Oct 2011 01:59:04 +0000 http://www.pigpigscorner.com/2011/03/alvins-drunken-chicken.html#IDComment209429955 http://www.pigpigscorner.com/2011/10/stir-fried-pork-with-ginger-and-black.html#IDComment209197071 The fungus should have a crunchy texture. The thicker version should have more crunch than the thinner version but shouldn&#039;t be tough.<br /><br /><br />If you prefer it to be softer, you can add a bit of water, stew it for a few mins till dry then add the meat. Tue, 18 Oct 2011 14:40:04 +0000 http://www.pigpigscorner.com/2011/10/stir-fried-pork-with-ginger-and-black.html#IDComment209197071 http://www.pigpigscorner.com/2011/10/stir-fried-pork-with-ginger-and-black.html#IDComment209189077 I&#039;ve still yet to use it in salads! Thanks for the reminder :) Tue, 18 Oct 2011 14:16:05 +0000 http://www.pigpigscorner.com/2011/10/stir-fried-pork-with-ginger-and-black.html#IDComment209189077 http://www.pigpigscorner.com/2011/10/stir-fried-pork-with-ginger-and-black.html#IDComment209188749 Still steaming and making soups, just not everyday :P hehe Tue, 18 Oct 2011 14:15:04 +0000 http://www.pigpigscorner.com/2011/10/stir-fried-pork-with-ginger-and-black.html#IDComment209188749 http://www.pigpigscorner.com/2009/12/nigellas-clementine-cake.html#IDComment209185812 190�C as stated in the directions. Tue, 18 Oct 2011 14:06:06 +0000 http://www.pigpigscorner.com/2009/12/nigellas-clementine-cake.html#IDComment209185812 http://www.pigpigscorner.com/2011/05/steamed-minced-pork-and-tofu-with.html#IDComment209133753 Yes you can but it will change the flavour as the preserved vegetable adds saltiness, slight crunchy texture and extra flavour. You might want to add a bit more salt if you are not using the preserved vegetable. Tue, 18 Oct 2011 11:22:03 +0000 http://www.pigpigscorner.com/2011/05/steamed-minced-pork-and-tofu-with.html#IDComment209133753 http://www.pigpigscorner.com/2010/05/7d6n-of-fun-in-taipei.html#IDComment208469470 The price is for the whole room, 2 people, total. We just walked-in. Sun, 16 Oct 2011 23:19:04 +0000 http://www.pigpigscorner.com/2010/05/7d6n-of-fun-in-taipei.html#IDComment208469470 http://www.pigpigscorner.com/2011/10/dozo-singapore.html#IDComment206339328 Thank you! Wed, 12 Oct 2011 06:03:05 +0000 http://www.pigpigscorner.com/2011/10/dozo-singapore.html#IDComment206339328 http://www.pigpigscorner.com/2009/09/more-brownie-cookies-please.html#IDComment192928040 Hi, I used 1/2 cup, the recipe was adapted from here: <a href="http://www.browneyedbaker.com/2009/07/22/better-than-brownies-chocolate-cookies/" target="_blank">http://www.browneyedbaker.com/2009/07/22/better-t...</a> Tue, 13 Sep 2011 12:30:15 +0000 http://www.pigpigscorner.com/2009/09/more-brownie-cookies-please.html#IDComment192928040 http://www.pigpigscorner.com/2011/08/braised-noodles-with-yellow-chives.html#IDComment182393018 I used about 3 cloves of garlic, sorry about that! Fri, 12 Aug 2011 06:41:35 +0000 http://www.pigpigscorner.com/2011/08/braised-noodles-with-yellow-chives.html#IDComment182393018 http://www.pigpigscorner.com/2011/07/twice-cooked-pork-belly-dong-bo-rou.html#IDComment181763368 Thanks for letting me know! What a pain! Wed, 10 Aug 2011 03:16:26 +0000 http://www.pigpigscorner.com/2011/07/twice-cooked-pork-belly-dong-bo-rou.html#IDComment181763368 http://www.pigpigscorner.com/2011/07/twice-cooked-pork-belly-dong-bo-rou.html#IDComment181761784 Yes, you can get it from any Asian/Chinese grocer. Wed, 10 Aug 2011 03:11:00 +0000 http://www.pigpigscorner.com/2011/07/twice-cooked-pork-belly-dong-bo-rou.html#IDComment181761784 http://teczcape.blogspot.com/2011/07/savory-soy-milk-tofu-behind-scenes.html#IDComment177153335 Wow, what a healthy meal! Mon, 25 Jul 2011 13:11:29 +0000 http://teczcape.blogspot.com/2011/07/savory-soy-milk-tofu-behind-scenes.html#IDComment177153335 http://indonesia-eats.blogspot.com/2011/07/indonesian-yellow-spiced-grilled-lamb.html#IDComment177153113 I don&#039;t think I&#039;ve ever seen avocado oil! Sounds really interesting. Mon, 25 Jul 2011 13:10:13 +0000 http://indonesia-eats.blogspot.com/2011/07/indonesian-yellow-spiced-grilled-lamb.html#IDComment177153113 http://www.pigpigscorner.com/2011/07/carrot-bok-choy-pork-ribs-soup.html#IDComment177037926 The comments went into the spam folder for some weird reason :( sorry about that. It was great meeting you too! Mon, 25 Jul 2011 02:28:30 +0000 http://www.pigpigscorner.com/2011/07/carrot-bok-choy-pork-ribs-soup.html#IDComment177037926 http://www.pigpigscorner.com/2011/07/carrot-bok-choy-pork-ribs-soup.html#IDComment175431874 Adds sweetness to the soup :) Wed, 20 Jul 2011 06:16:03 +0000 http://www.pigpigscorner.com/2011/07/carrot-bok-choy-pork-ribs-soup.html#IDComment175431874 http://www.pigpigscorner.com/2011/07/carrot-bok-choy-pork-ribs-soup.html#IDComment175431824 I cook soups using the pressure cooker now, saves a lot of time and electricity. Wed, 20 Jul 2011 06:15:44 +0000 http://www.pigpigscorner.com/2011/07/carrot-bok-choy-pork-ribs-soup.html#IDComment175431824