23 June 2012
for whatever reason these people refuse to state the source, either due to laziness or that they're afraid of me finding out their blogs or wanna claim the recipes as their own, thats fine. if you change certain things or improvise on the recipe, you can definitely call it your own BUT to copy word for word from what i typed out, thats plagiarism and is totally unethical. if you intend not to credit me, then don't freakin' copy a whole chunk of my text and pretend its YOUR recipe! its common sense and basic courtesy, if you don't know how to properly credit a person, this article will teach you how.
they know who they are, and i don't want to link their blogs here to give them that publicity they don't deserve, so in future, either credit me or stop copying my text. these black sheeps really make the blogging community an unpleasant one and it makes me wanna stop sharing recipes. and for those who think they'll never be found out, how wrong can they get? the internet is a much smaller place than they think it is.
18 June 2012
i know, you must be wondering whats up with the korean title. i recently watched this korean drama 'lie to me' and this korean cafe called a twosome place sponsored their cafe scenes and had the lead actress eating an ispahan-looking macaron in one of the scenes (episode 3, to be exact) and it made its appearance a few more times after that. being a self-confessed korean drama addict, i've not seen any mentions of macarons in the dramas so i was mildly surprised. yoon eun hye made it look so yummy i wanted to recreate it myself. basically, from the pic on the cafe's website, it looked like berries and whipped cream sandwiched between a pink and brown shell. to be frank, after all these years of macaron making, i've not tried sandwiching them with two different colored shells (i did KIV pierre herme's montebello macaron on my to-do list but i never got around making it), neither have i used whipped cream so i was really looking forward to it.
05 June 2012
i was pretty excited about this entremet since i've never made entremets using half-sphere mold, neither have i tried red wine poached pears (i've only attempted poached pears with spices).
01 June 2012
i think everyone should have a good carrot cake recipe in their repertoire and here's mine. i usually sing praises of donna hay's recipes coz they work really well for me but this one, its exceptional. the carrot cakes i've tasted are usually pretty dense, like a banana bread and too sweet, but this one is really very moist and fluffy! it remained so even after refrigerating for two days. plus the cinnamon aroma is really quite prominent so i really liked it.