http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/ Sat, 21 Nov 2009 07:54:50 -0500 http://wordpress.org/?v=2.8.6 hourly 1 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-330160 Bianca Fri, 06 Nov 2009 11:53:46 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-330160 Oh, I also added some chilli flakes which made ALL the difference. Try it next time, whoever is reading this :P Oh, I also added some chilli flakes which made ALL the difference. Try it next time, whoever is reading this :P

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-330158 Bianca Fri, 06 Nov 2009 11:51:30 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-330158 Oh my looooord, I was not expecting anything special from this pasta, I only made it because we had everything. It was, hands down, the tastiest pasta I have ever made (even though I halved the amount of cream!) My sister and I were licking our plates clean. Who knew it would be so much better than the sum of its parts?! Oh my looooord, I was not expecting anything special from this pasta, I only made it because we had everything. It was, hands down, the tastiest pasta I have ever made (even though I halved the amount of cream!)
My sister and I were licking our plates clean. Who knew it would be so much better than the sum of its parts?!

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-328812 Karen Wed, 28 Oct 2009 11:56:09 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-328812 The Belgian Brownies are amazing! Thanks for sharing! The Belgian Brownies are amazing! Thanks for sharing!

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-322955 Jenny Mon, 28 Sep 2009 19:13:24 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-322955 I just youtubed Sandra Lee`s Kwanzaa Cake. When she bit into it, I actually gagged. On a happier note, I think I`ll undo it by making brownies. I just youtubed Sandra Lee`s Kwanzaa Cake. When she bit into it, I actually gagged.
On a happier note, I think I`ll undo it by making brownies.

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-308918 Emily Fri, 24 Jul 2009 15:47:13 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-308918 Wow the pasta recipe really does live up to its name! I wasn't planning for this to happen, but I made it last night for a guy I've been dating for the past month, and literally 10 minutes after we finished eating, he asked me to officially be his girlfriend(we're still in college). It really was delicious though...thanks Deb! Wow the pasta recipe really does live up to its name! I wasn’t planning for this to happen, but I made it last night for a guy I’ve been dating for the past month, and literally 10 minutes after we finished eating, he asked me to officially be his girlfriend(we’re still in college). It really was delicious though…thanks Deb!

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-305608 Kristin Thu, 16 Jul 2009 19:45:05 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-305608 I understand the annoyance with rr, but I owe her a debt of gratitude in the kitchen. She caught my attention because she was down-to-earth and what she was cooking at the time looked tasty and do-able. My mother enjoyed cooking for our family, but she wasn't terribly imaginative in the kitchen (lots of ground beef and casseroles) and I thought that fresh herbs and ingredients like portabello mushrooms were outside the domain of the simple home kitchen. So RR and 30-minute meals were a stepping stone for me and I've since cracked opne Julia Child's cooksbooks and frequent issues of Bon Appetit without feeling like a poser. ;) Heck, this website would probably have intimidated me before RR eased me into the world of better cooking! I understand the annoyance with rr, but I owe her a debt of gratitude in the kitchen. She caught my attention because she was down-to-earth and what she was cooking at the time looked tasty and do-able. My mother enjoyed cooking for our family, but she wasn’t terribly imaginative in the kitchen (lots of ground beef and casseroles) and I thought that fresh herbs and ingredients like portabello mushrooms were outside the domain of the simple home kitchen. So RR and 30-minute meals were a stepping stone for me and I’ve since cracked opne Julia Child’s cooksbooks and frequent issues of Bon Appetit without feeling like a poser. ;) Heck, this website would probably have intimidated me before RR eased me into the world of better cooking!

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-285123 tara Mon, 18 May 2009 20:01:43 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-285123 i made the brownies with unsalted butter but i think they really needed salt, so i'd go with salted next time! i made the brownies with unsalted butter but i think they really needed salt, so i’d go with salted next time!

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-263722 deb Fri, 03 Apr 2009 22:09:38 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-263722 It's up to your personal taste. The baked goods standard is unsalted, but I love cooking with salted butter. It’s up to your personal taste. The baked goods standard is unsalted, but I love cooking with salted butter.

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-263684 tricia lynn Fri, 03 Apr 2009 20:49:31 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-263684 does it matter if the butter in the brownies is salted or unsalted? i always second guess myself on butter... does it matter if the butter in the brownies is salted or unsalted? i always second guess myself on butter…

]]> http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored/#comment-262821 Siri Thu, 02 Apr 2009 15:23:12 +0000 http://smittenkitchen.com/2006/08/the-abhorred-and-the-adored#comment-262821 I've made this pasta sauce several times now, both with vodka and with red wine, and it's an absolute winner! Thanks so much for this :) I’ve made this pasta sauce several times now, both with vodka and with red wine, and it’s an absolute winner! Thanks so much for this :)

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