International Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
s/o International Cookbooks - IN Cook"book"?
As I pulled my latest failed attempt at chocolate chip cookies out of the oven, I began to wonder if we ought to make an "IN-Adapted Home Cookin'" book/resource to share our discoveries about how to adapt recipes from home in our new countries with other folks in our countries/continents. Apart from GoogleDocs, is there another sort of website where we could do something like this? Is anyone interested?
I just want good cookies again
Darn it, Spain!
I just want good cookies again
Darn it, Spain!
Re: s/o International Cookbooks - IN Cook"book"?
Do you know what happened to the cookies? I found that it is very difficult to make cookies here. They get hard really quickly, like rocks and I have to throw them out.
Was it the brown sugar or the baking soda? I find that it is usually the problem.
Yeah, you cant use brown sugar from the brand AZUCARERA. That is like raw cane sugar and it doesnt have molasses. The only thing that I found that works here is the brand, Special Line from Hipercor. I bought it yesterday and it was next to the other sugars. It is not exactly like the brown sugar back home but it is the closest that I could find and your cookies should turn out good.
It's the flour (as long as you are using American brown sugar and baking soda/powder)!
Not sure what country you are in, but in Germany the flour is different here. Try mixing 405 (cake flour) with 550 (bread flour). That will make it All purpose. I got a tip recently to just use 550. I'm going to try that next time.
Thanks for that tip! I've been having guests bring over brown sugar and taking it back on visits.
Yes, use the baking flour. It makes a world of difference. Do you know if they sell molasses here? I guess it would be popular in Germany because they are really into things liker ginerbread but I havent found it yet here.
That sounds like a great idea!
I finally found self raising flour here after months of looking, there are 4 different types of plain flour here, one even has cake written on it, that was so confusing to start with!
I always bought "table molasses" in Switzerland. It was by the jam... I guess in the french section it's popular to put it on toast.
2012 Reading Challenge
Now Nesting from Chicago, IL My nail blog:
I haven't seen any either. I'll keep looking, though!