Liz
Wed, Mar-07-01, 20:13
Turned out nice and golden brown. The texture is somewhere between choux pastry and dry meringue. Is that the way they're supposed to turn out? I was eating one at lunch today and a non-dieting colleague asked for a taste, and then asked for the recipe. Certainly add something to balance pate and other goopy dips on. Getting tired of bacon puffs. I can't fathom why they're still being made for regular folks as they're not very appetizing unless they're covered with something flavourful. BTW, I've been buying taramasalata from Meinharts. The brand is made is Surrey so I assume has to follow regulations about listing ingred. No carbs show up, though I'm sure I've seen recipes for tarama that include breadcrumbs. They wouldn't be allowed to have an ingredient they haven't listed, right? I wonder how many carbs--only fish roe, oil, salt, lemon juice in there.