Comments for Perlkönig http://perlkonig.com The books I read, the music I listen to, and the games I play Mon, 30 Apr 2012 09:00:25 +0000 hourly 1 http://wordpress.org/?v=3.3.2 Comment on “Magician: Apprentice” by Raymond E. Feist by Liam http://perlkonig.com/2012/04/03/magician-apprentice-by-raymond-e-feist/#comment-76 Liam Mon, 30 Apr 2012 09:00:25 +0000 http://perlkonig.com/?p=935#comment-76 I understand at the perspective your coming from and your arguments are perfectly rationale. Personally I loved both of them, but when I finished Apprentice I was confused. When I started Master is started to make more sense then eventually the novel pulled itself back together. All in all I thought it was a great book but apparently not everyone has the same opinion I do. I understand at the perspective your coming from and your arguments are perfectly rationale. Personally I loved both of them, but when I finished Apprentice I was confused. When I started Master is started to make more sense then eventually the novel pulled itself back together. All in all I thought it was a great book but apparently not everyone has the same opinion I do.

]]> Comment on Recipes: Bomboloni by Christa Bedwin http://perlkonig.com/2012/02/29/recipes-bomboloni/#comment-62 Christa Bedwin Tue, 13 Mar 2012 03:52:28 +0000 http://perlkonig.com/?p=876#comment-62 Gasp. Drool. Actually drooling here. Gasp. Drool. Actually drooling here.

]]> Comment on Recipes: Cannoli Siciliani by Christa Bedwin http://perlkonig.com/2012/03/06/recipes-cannoli-siciliani/#comment-60 Christa Bedwin Tue, 06 Mar 2012 18:15:34 +0000 http://perlkonig.com/?p=895#comment-60 The best cannoli I ever had were in the Italian part of Boston. Talk about a life experience! Awed that you tried them, anyway. Christa The best cannoli I ever had were in the Italian part of Boston. Talk about a life experience! Awed that you tried them, anyway.

Christa

]]> Comment on Recipes: Bomboloni by Aaron http://perlkonig.com/2012/02/29/recipes-bomboloni/#comment-57 Aaron Mon, 05 Mar 2012 18:50:45 +0000 http://perlkonig.com/?p=876#comment-57 Made these again last night. Num!! A doubled dough batch yielded just under 5 dozen doughnuts, and doubling the pastry cream is more than enough. Use whipping cream instead of whole milk (well, 1c milk and 1c cream) for a firmer cream. Made these again last night. Num!! A doubled dough batch yielded just under 5 dozen doughnuts, and doubling the pastry cream is more than enough. Use whipping cream instead of whole milk (well, 1c milk and 1c cream) for a firmer cream.

]]> Comment on Recipes: Torta Caprese (Flour-less chocolate cake) by Aaron http://perlkonig.com/2012/02/11/recipes-torta-caprese-flour-less-chocolate-cake/#comment-55 Aaron Wed, 22 Feb 2012 04:01:52 +0000 http://perlkonig.com/?p=840#comment-55 Thank you for your comment, Grace! I made the cake again tonight and it was, again, di—vine. I made it for some family that have really not liked flour-less cakes in the past, and they just loved it. The crumbly texture is ideal for a nice vanilla ice cream! The next time I make the cake, I'm going to use a homemade single-action baking powder and a teaspoon of vanilla extract and see if that's enough to replace the Paneangeli. Thank you for your comment, Grace! I made the cake again tonight and it was, again, di—vine. I made it for some family that have really not liked flour-less cakes in the past, and they just loved it. The crumbly texture is ideal for a nice vanilla ice cream! The next time I make the cake, I’m going to use a homemade single-action baking powder and a teaspoon of vanilla extract and see if that’s enough to replace the Paneangeli.

]]> Comment on “The Words We Live By” by Linda Monk by Aaron http://perlkonig.com/2012/02/11/the-words-we-live-by-by-linda-monk/#comment-54 Aaron Sun, 12 Feb 2012 18:31:18 +0000 http://perlkonig.com/?p=833#comment-54 Thanks for stopping by, Linda! Given that 3 stars is the highest rating I give, 2.5 is pretty good! :) Thanks for stopping by, Linda! Given that 3 stars is the highest rating I give, 2.5 is pretty good! :)

]]> Comment on “The Words We Live By” by Linda Monk by Linda Monk http://perlkonig.com/2012/02/11/the-words-we-live-by-by-linda-monk/#comment-53 Linda Monk Sun, 12 Feb 2012 14:24:34 +0000 http://perlkonig.com/?p=833#comment-53 Thanks for reviewing my book. I think you described it very accurately. Was hoping for a bit higher rating, though. Best wishes, Linda Monk Thanks for reviewing my book. I think you described it very accurately. Was hoping for a bit higher rating, though.

Best wishes,

Linda Monk

]]> Comment on Recipes: Torta Caprese (Flour-less chocolate cake) by Grace http://perlkonig.com/2012/02/11/recipes-torta-caprese-flour-less-chocolate-cake/#comment-52 Grace Sun, 12 Feb 2012 01:29:30 +0000 http://perlkonig.com/?p=840#comment-52 Hi Aaron so happy you enjoyed the Torta, it's one of my favourites. There are two brands of yeast for cake (lievito vaniglinato) available in Canada that I am aware of Paneangeli & Bertolini. The product is a single-acting baking powder with vanillin (gives it the wonderful flavour). Both contain a small amount of cornstarch. Dr. Oetker also manufactures a single-acting baking powder available in Canada but it does not contain vanillin but I do believe it is readily available in most grocery stores. I did a bit of research and ran across as Celiac site from Italy. The blog owner reached out to both companies asking if the product was gluten free. Both replied and although both are in fact gluten free Paneangeli was reluctant to register the product in the National Celiac Registry of Safe Profucts in Italy as gluten free because with a plant their size they were concerned about the remote possibility of cross contamination. Bertolini on the other hand has registered the product gluten free. Here is the link to the blog - http://translate.google.com/translate?hl=en&sl=it&tl=en&u=http%3A%2F%2Fwww.sosceliachia.joomlafree.it%2Fnotizie%2Fprodotti-senza-glutine-cameo-paneangeli-bertolini.html And here is the link to the letter from Paneangeli - http://translate.google.com/translate?hl=en&sl=it&tl=en&u=http%3A%2F%2Fwww.sosceliachia.joomlafree.it%2Fnotizie%2Fprodotti-senza-glutine-cameo-paneangeli-bertolini.html And letter from Bertolini - http://translate.google.com/translate?hl=en&sl=it&tl=en&u=http%3A%2F%2Fwww.sosceliachia.joomlafree.it%2Fnotizie%2Fprodotti-senza-glutine-cameo-paneangeli-bertolini.html I use the product quite often and it is used in many Italian recipes. Again very happy you enjoyed the cake. Grace Hi Aaron so happy you enjoyed the Torta, it’s one of my favourites.

There are two brands of yeast for cake (lievito vaniglinato) available in Canada that I am aware of Paneangeli & Bertolini. The product is a single-acting baking powder with vanillin (gives it the wonderful flavour). Both contain a small amount of cornstarch. Dr. Oetker also manufactures a single-acting baking powder available in Canada but it does not contain vanillin but I do believe it is readily available in most grocery stores.

I did a bit of research and ran across as Celiac site from Italy. The blog owner reached out to both companies asking if the product was gluten free. Both replied and although both are in fact gluten free Paneangeli was reluctant to register the product in the National Celiac Registry of Safe Profucts in Italy as gluten free because with a plant their size they were concerned about the remote possibility of cross contamination. Bertolini on the other hand has registered the product gluten free.

Here is the link to the blog – http://translate.google.com/translate?hl=en&sl=it&tl=en&u=http%3A%2F%2Fwww.sosceliachia.joomlafree.it%2Fnotizie%2Fprodotti-senza-glutine-cameo-paneangeli-bertolini.html

And here is the link to the letter from Paneangeli – http://translate.google.com/translate?hl=en&sl=it&tl=en&u=http%3A%2F%2Fwww.sosceliachia.joomlafree.it%2Fnotizie%2Fprodotti-senza-glutine-cameo-paneangeli-bertolini.html

And letter from Bertolini – http://translate.google.com/translate?hl=en&sl=it&tl=en&u=http%3A%2F%2Fwww.sosceliachia.joomlafree.it%2Fnotizie%2Fprodotti-senza-glutine-cameo-paneangeli-bertolini.html

I use the product quite often and it is used in many Italian recipes.

Again very happy you enjoyed the cake.

Grace

]]> Comment on “Wheat Belly” by William Davis by Aaron http://perlkonig.com/2011/11/14/wheat-belly-by-william-davis/#comment-48 Aaron Fri, 09 Dec 2011 00:58:13 +0000 http://perlkonig.com/?p=782#comment-48 I will indeed be posting low-carb cooking experiments when I get to that point. I will indeed be posting low-carb cooking experiments when I get to that point.

]]> Comment on Guest Post: “Still Alice” by Lisa Genova by Barbara http://perlkonig.com/2011/06/06/guest-post-still-alice-by-lisa-genova/#comment-47 Barbara Thu, 08 Dec 2011 23:33:25 +0000 http://perlkonig.com/?p=548#comment-47 I read this book a couple of years ago, after a friend lent it to me. Her mother had Alzheimer's and my father has Alzheimer's. I immediately bought 3 copies after reading the book and have been lending them out to friends and family ever since. And I talk about it at every opportunity to anyone who is dealing with a friend or family member living with the disease. This fall, Lisa Genova came to Montreal to give a talk in conjunction with financial expert Evelyn Jacks (Knowledge Bureau). We received a free copy of the book, which, by the way, has been translated into 25 languages. Lisa is a compassionate and wonderful speaker. She talked about how she got the idea to write the book and read two excerpts. I would go see her again. Thanks for recommending this book, Aaron. I read this book a couple of years ago, after a friend lent it to me. Her mother had Alzheimer’s and my father has Alzheimer’s. I immediately bought 3 copies after reading the book and have been lending them out to friends and family ever since. And I talk about it at every opportunity to anyone who is dealing with a friend or family member living with the disease.

This fall, Lisa Genova came to Montreal to give a talk in conjunction with financial expert Evelyn Jacks (Knowledge Bureau). We received a free copy of the book, which, by the way, has been translated into 25 languages. Lisa is a compassionate and wonderful speaker. She talked about how she got the idea to write the book and read two excerpts. I would go see her again.

Thanks for recommending this book, Aaron.

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