tag:blogger.com,1999:blog-4286362003366840691.post5354328370009525082..comments2023-12-20T09:34:04.989+01:00Comments on Three Cookies: Chocolate Fudge and Bouncing Tea BagsThree-Cookieshttp://www.blogger.com/profile/01616627712817566828noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-4286362003366840691.post-52846669134429892932012-12-10T16:40:21.190+01:002012-12-10T16:40:21.190+01:00Hi, your chocolate fudge look tempting. Unique com...Hi, your chocolate fudge look tempting. Unique combo chocolate with fishy scent. :)<br /><br />Have a great week ahead.Ameliahttps://www.blogger.com/profile/03930759301128608286noreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-2204814736074392642012-12-09T01:50:36.671+01:002012-12-09T01:50:36.671+01:00great put up, very informative. I ponder why the o...great put up, very informative. I ponder why the opposite specialists of <br />this sector don't notice this. You should continue your writing. I'm sure, you have a great readers' base already!<br /><i>My site</i>: <b><a href="http://www.crazyteenpics.com/sexy-asian-girlfriend-fingers-her-wet-pussy/4011" rel="nofollow">Free Teen Porn</a></b>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-31079086508322340332012-12-08T05:56:05.825+01:002012-12-08T05:56:05.825+01:00Fish scented fudge ... you could be on to somethin...Fish scented fudge ... you could be on to something there. <br />I'm with Sissi ... not a fan of cooking salmon unless baked. It does leave a strong smell even on the hands after preparation .. or even just to pick a stray bone out of a mouthful. I prefer eating salmon raw ... sashimi!<br />Gosh, I've been jiggling teabags for yonks ... I believe the color of the tea from the jiggling influences me greatly. Oh well ...pinghttps://www.blogger.com/profile/03425142391134523753noreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-42968277087694580382012-12-07T18:44:24.119+01:002012-12-07T18:44:24.119+01:00I know what you mean, its easy to keep 'tastin...I know what you mean, its easy to keep 'tasting', followed by eating. As you saw, this is a light version with less butter.<br />I have never noticed salmon leaving a small on pans. Even this time I didn't notice a smell on the pan but unfortunately I noticed on the fudge.<br />I guess color does influence, thats why farmed salmon has coloring added to their meals. And its also marketing - salmon is good for you, more expensive therefore it has no smell!<br />I will try the vinegar trick if I notice any smell. Another way is to cook fudge in the pan, it will remove all the smell;)Three-Cookieshttps://www.blogger.com/profile/01616627712817566828noreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-60838175418900736202012-12-07T18:37:31.252+01:002012-12-07T18:37:31.252+01:00I know, imagine the amount of tea he went through ...I know, imagine the amount of tea he went through during that periodThree-Cookieshttps://www.blogger.com/profile/01616627712817566828noreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-20742686307792709302012-12-07T10:34:26.423+01:002012-12-07T10:34:26.423+01:00I must say I am too big a coward to make a chocola...I must say I am too big a coward to make a chocolate fudge. I simply know I will devour lots of it and the amount of butter and sugar has always scared me. I did try once to modify a recipe making a light version, but apparently such a thing doesn't work. Your beautiful fudge makes me almost brave enough to try it.<br />One of the reasons I don't like salmon is that is leaves a horrible fishy smell on pans (and since I don't like the salmon's taste I am particularly sensitive to its typical smell, different from other fish). I often fry other fish varieties, but nothing leaves such a strong smell. I still wonder why people say that for example mackerel is fishy. It's nothing in comparison to salmon! (But our nose and palate are influenced by the visual side and psychological attitude: all those people who like only salmon (and they are galore), like it because of the colour and because so many people like it because of the colour... handy, boneless cuts also play a big role). Of course I don't think about you: the herring fan is a real gourmet who wouldn't get fooled only by the colour ;-) <br />I used to put salt in the pans, but recently I have discovered that leaving vinegar mixed with water overnight in the pan removes all the fishy smell (half/half), although some pans might be destroyed by it maybe...<br />I also try to bake salmon (for my husband or guests) instead of frying it. I can put the baking dish into the dishwasher and it loses the smell.<br />Tea bouncing subject somehow fits approaching Christmas very well...Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-18863012270577103232012-12-07T08:51:30.521+01:002012-12-07T08:51:30.521+01:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4286362003366840691.post-17604413431608717142012-12-07T00:51:56.111+01:002012-12-07T00:51:56.111+01:00I was really intrigued by the title re bouncing te...I was really intrigued by the title re bouncing tea bags. And he spent 15 years on it too! :oNot Quite Nigellahttps://www.blogger.com/profile/14516503190268699785noreply@blogger.com