Comments on: All You Can Eat – Tribute to James Barber vol. 45 http://blog.dongenova.com/2007/12/all-you-can-e-1.html A blog about food and travel in Canada Thu, 16 Feb 2012 20:13:42 +0000 hourly 1 http://wordpress.org/?v=3.1.3 By: Thorsten from Duesseldorf, Germany http://blog.dongenova.com/2007/12/all-you-can-e-1.html#comment-953 Thorsten from Duesseldorf, Germany Wed, 30 Jan 2008 08:52:44 +0000 http://localhost/wp_genova/?p=165#comment-953 Dear Don, thanks for your fabulous podcasts! I've been listening to all of them since a couple of years, I guess. Feels to me like we're old friends. :-) I enjoyed your podcast with the late James Barber and immediately purchased his book "One Pot Wonders". I find it very entertaining and so does my girl friend, who's been sailing for ten years or so. Now, I have tried some central recipes: the peanut butter paste and the pasta with potatoes. I encountered a problem with them both and I wanted to ask you, if you experienced the same: With both recipes I reduced the amounts of liquid of various sorts by a large factor - only to find out, that the paste still came out too thin for a paste and the pasta dish was on the watery side also. I tried to make recipe and my cooking sense meet in the middle, but I found it too thin still... Did something maybe go wrong with converting to metric meassure? Does it make such a great difference to buy German ingredients instead of Canadian ones? Any ideas, Don? Cheers, Thorsten. Dear Don,
thanks for your fabulous podcasts! I’ve been listening to all of them since a couple of years, I guess. Feels to me like we’re old friends. :-)

I enjoyed your podcast with the late James Barber and immediately purchased his book “One Pot Wonders”. I find it very entertaining and so does my girl friend, who’s been sailing for ten years or so.

Now, I have tried some central recipes: the peanut butter paste and the pasta with potatoes. I encountered a problem with them both and I wanted to ask you, if you experienced the same: With both recipes I reduced the amounts of liquid of various sorts by a large factor – only to find out, that the paste still came out too thin for a paste and the pasta dish was on the watery side also. I tried to make recipe and my cooking sense meet in the middle, but I found it too thin still…

Did something maybe go wrong with converting to metric meassure? Does it make such a great difference to buy German ingredients instead of Canadian ones? Any ideas, Don?

Cheers,
Thorsten.

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