Laenir's Page

Foodies /

Joined 2 years, 8 months ago.

From Lebanon, VA US

GroupRank 5

I'm a self proclaimed Intermediate cook.

I have 11 cooking friends

My recipes have 0 views with no ratings.

Tagline: I'm a Salty Sweet Asian-loving Well-done No-greens Cheese-loving Boneless Lazy foodie

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Comment Wall

Tnacndn 2 years, 6 months ago said:
Thanks for being my new cooking buddy.~Gem~

Frantic 2 years, 7 months ago said:
Laenir, re: Nam Jim Rot Ded. That's what the recipe says. I have had some bottles out in the back shed for 4 years now (I cook in bulk for sale at market stalls) and it is still okay. Shed temperature is not controlled but dark. Bottle has not been opened. Once opened you could keep it in the refrigerator if you are concerned. Vinegar is a natural disinfectant and sterilising agent. I guess expiry dates is just a phenomenon of our troubled times regarding nasty bugs in food which is not cooked properly. Scale the recipe down to a much smaller size if you like. I bottle mine in 200mL jars for sale, it is that hot, you don't need much.

Tnacndn 2 years, 7 months ago said:
Yep that is usually what they are called but when I got the recipe it was called Mexican Wedding Cookies so I just passed it on with the same name.
Gem

Hottamale 2 years, 7 months ago said:
Hi!
I am so sorry that you didn't enjoy the barbecups. It definately is a recipe that is better suited to a larger family or group of kids. I have a suggestion for you: You might want to start a group where the focus would be people sharing recipes that are good for just two people. I'm sure there must be quite a few other subscribers that are in then same situation you are in, in that you need recipes just for two people that wont leave you with alot of leftovers. Good luck to you!

Jkstern 2 years, 8 months ago said:
Laenir, melted butter on top make an amazing addition to the biscuits :-)

Debra47 2 years, 8 months ago said:
Thanks for the feedback regarding the biscuits. Glad they turned out fine. Didn't realize I had left out the baking temperature in the recipe directions but will edit the recipe later today.