Comments for Emperor's Crumbs

Comment on Banana bread (not the kind you’re thinking of) by Katy

Katy — Thu, 26 Jan 2012 17:14:52 +0000

It’s really good – the batch I made for the photos didn’t turn out as pretty as it should have, I should make it again for a re-shoot!

Comment on Banana bread (not the kind you’re thinking of) by Surbhi@simmer-and-spice.com

Surbhi@simmer-and-spice.com — Thu, 26 Jan 2012 16:58:59 +0000

Hey that’s a wonderful recipe will surely try it.

Comment on Adieu to 2011 by Katy

Katy — Tue, 17 Jan 2012 18:55:37 +0000

Thanks! I’m glad to share – and I should say thanks in turn to all the bloggers and cookbook authors whose recipes gave us a year of good eating!

Comment on Adieu to 2011 by Peto

Peto — Mon, 16 Jan 2012 19:31:28 +0000

The calendar is great! Thank you for sharing.

Comment on Pogácsa – savory Hungarian biscuits in miniature by Marian

Marian — Fri, 16 Dec 2011 22:27:27 +0000

Question: where does the olive oil come in??

Thanks!

Comment on Star Cookies – Hviezdičky by Heaven Budik

Heaven Budik — Sat, 10 Dec 2011 01:24:14 +0000

Thank you!!!!! i would really appreciate it, i really wanna make it for my in-laws.

Comment on Star Cookies – Hviezdičky by Valerian

Valerian — Fri, 09 Dec 2011 16:31:21 +0000

Hi, welcome! This is an interesting point. I did not noticed that. I will double check with my mum. And let you know.

Comment on Star Cookies – Hviezdičky by Heaven Budik

Heaven Budik — Thu, 08 Dec 2011 21:34:41 +0000

Hello,
This is my first time on your web site, and i have to say, u have really nice recipes here that i can’t wait to try. i wanna bake the Hivezdicky cookies, but i noticed in the ingredients u call for 1 egg yet in the instructions you never say to use the egg. i just need to know if i need to use the one egg or not and when should i put the egg in?

Comment on Mysteriously delicious pasta sauce by ali

ali — Thu, 06 Oct 2011 10:56:43 +0000

Of late i’ve become a regular one recipe eater, I think for the past 3 months I’ve been having noodles for supper Thanks for revealing the mystery sauce. Egg plant tomato sauce has always been delicious. love the photo

Comment on Mysteriously delicious pasta sauce by Katka

Katka — Tue, 04 Oct 2011 20:33:10 +0000

Oh, I’m also the every-day-the-same-breakfast person. Except weekends, when it’s bread, butter and jam, in the week it’s milk & cereals. For other meals, I like to switch between comfort food and new recipes. And this pasta looks very good, I bookmark it for next summer!

Comment on Quack. by Valerian

Valerian — Sun, 02 Oct 2011 21:11:02 +0000

you just take out the stuff from the can a saute it from both sides. you can add some soyaki or soy sauce. that’s it. serve it with rice f.e.

Comment on Quack. by Ali

Ali — Sun, 02 Oct 2011 10:27:55 +0000

I’ve never ate mock duck but this looks promising, would you mind to share a recipe so that I can prepare it. Thanks

Comment on Quack. by Marcia

Marcia — Fri, 30 Sep 2011 22:51:00 +0000

I have tried mock duck before, but what stops me from using it with any regularity is my not knowing enough about the product – what exactly is it made out of, whether the duck reacts with the tin, and finally, the hygiene standards of the factory that it comes from.

Comment on Soy Sticks – sweet candy from the dark of the Cold War by Valerian

Valerian — Fri, 23 Sep 2011 15:30:09 +0000

You said it Sim. They are truly unique. Our socialist industry was famous of making this kind of miracles. They took trash and turned it into gold. Well in 1% of the time . This is 1%. Many people love this product, it is very unique to Czechoslovakia and extremely weird (made off soy meal and leftover wafers). We invented recycling! Of course I will write about this . Also do not forget many amazing things are made from leftovers. Like somloi galuska…hmmm. leftovers are cool!

Comment on Soy Sticks – sweet candy from the dark of the Cold War by Sim

Sim — Fri, 23 Sep 2011 11:14:42 +0000

soy sticks are made to use up the leftovers of the food industry. and so is the up-end version – Margot.
this is not only a personal observation but it was confirmed to me by product guys from their maker.
why would you go into trouble making them at home, or even writing about them is beyond me… take anything hard, chewy and sweet, preferably expired and that’s it.