kvalifood - maxm - comments

by: Anonymous

Making your homemade Butter in United States

Thanks for sharing the experiences! And tak for the kind words. Danish whipping cream has 36% to 38% fat. No additives only pasteurization. Traditional Danish milk products are usually treated as little as possible. Exceptions are things like fruit yoghurt and "slimming" product. - max

by: Anonymous

k

gr8 no cres

by: Anonymous

So lecker! Homemade Feta....

Thank you, thank you very very much! Have seen your video on Youtube and came here. - You explained that so very well and clear. Well done! Want to try it soon. Keep the good work going... Love from Munich, Germany

by: Anonymous

Oil amount?

Whoever translated this for you made a mistake. 3 tablespoons do not equal 1/2 cup. 8 tablespoons equals 1/2 cup. In your video it looks like you use a lot of oil in the pan so I used the 1/2 cup. It was a disaster, hahaha. Luckily I had an extra can of tomatoes and was able to fix it. This sauce tastes great, thank you.

by: Anonymous

Carrot cake with cream cheese frosting

OMG, how funny is your description about the carrot cake " ...a dry and boring things that women ate, while feeling guilty." I just cannot stop laughing - I agree with you, but tell THAT to my husband - that's HIS favorite cake!! HA,HA,HA, OMG!!

by: Anonymous

Igedients in kimchi

You can use any kind of starch I will think. Potato starch perhaps. - max

by: Anonymous

Very good

Excellent, easy and very tasty. Thank you.

by: Anonymous

Problem with recipe

Followed recipe using the only marzipan I could buy Edde. Dough was a bit too sticky but rolled nice. It ran over the individual ring pans I have. Can the dough I have left be made less sticky with more marzipan or what am I doing wrong

by: Anonymous

Salmon Ceviche Toppings

Sorry no real recipe for that. Just something I made up on the fly. As far as I remember it was: Baba ganouche, Icelandic skyr, ceviche, red onions and chives. The cevice was made by salting a side of thawed salmon overnight in the fridge. Use plenty of salt to force some water out of the slamon. Rinse of the salt, and then let it dry of until you want to use it. I Cut it up in 1/4-1/2 inch cubes that I marinated with lemon/lime juice for about 15 minutes.

by: Anonymous

What do you do with the butter

Is the butter to be melted? Can the butter also be replaced with olive oil instead? Thank you for any clarification

by: Anonymous

Mayo

Hi There, I like very much your site but I do have a problem with my mayo.... always gets bitter and I do not know why. I used olive oil (it was horrible) than rapseed oil (cold pressed) also bitter and than sunflower oil (normal) and also got bitter. What could that be? Thans in advance. Ingrid

by: Anonymous

no-bake cheesecake has no cheese

Hi Thanks for sharing these wonderful recipes. Something I don't understand about this one is why is it called cheesecake when there is no cheese in the ingredients? Shouldn't it be called yoghurt cake? Do keep them coming. Cheers AP

by: Anonymous

make more videos!

I enjoy your videos and the soothing voice with music. stop slacking and make more!

by: Anonymous

poppies tea

hello, is that the same receipy for the frosnaper ? thanks

by: Anonymous

Truly the best

Thank you for this site! Love the videos! I am not much of a cook, but this recipe makes me look really good. If you could do your take on ciabatta bread, I would greatly appreciate it. Vlad from Canada

by: Anonymous

Almond buns

no. there would need to be some acid for that to work. - max

by: Anonymous

Water flour

I usually don't use it for anything since it is a lot of work and starch is inexpensive, but you can let the starch collect in the the bottom of a container, throw away the water, and then pour the starch out flat in a baking pan and steam or bake it until it solidifies. That gives you flat sheets of starch, You can take these and cut them into strips for noodles. This is a typical Asian tradition. - max

by: Anonymous

Falafels

I am a disaster with Falafels! I love them. Ut have avoided them lately. This sounds as though I might conquer this rotten cooking. I will use the RAW chickpeas as suggested and thank you too, the notes really do sort out any muddled thinking or simply explain things. Knowledge is important. Ps a mention for the nut and seed bread loaf, gorgeous EXCEPT for eggs. I cannot have eggs at all. If you develop that loaf without them, (keep the flour and yeast out too) then I would be most appreciative.