Comments on: IMBB #14: Cheetos!

By: Raspil

Raspil — Thu, 30 Jun 2005 06:42:47 +0000

the checkered ravioli is incredible. the picture of the cheetos reminds me of my mom. very nice.

By: sarah

sarah — Wed, 22 Jun 2005 23:16:27 +0000

hey guys…just cruising through all the entries for DMBLGiT; you know, checkin’ out the competition *wink*

i can’t believe i see a picture of cheetos in a winie glass, to scroll down and find these incredible ravioli. you guys are amazing!

By: Chopper Dave

Chopper Dave — Fri, 29 Apr 2005 15:12:54 +0000

Thanks, Owen. The lavender ale was the big star at our wedding. We dubbed it H.M.S. Surprise Ale (hint: it matched the theme of the wedding…)

We plan on blogging our adventures in home brewing sometime soon (as soon as I can transplant my equipment from the Portland house).

By: Chopper Dave

Chopper Dave — Fri, 29 Apr 2005 15:01:49 +0000

Anne. You can find achiote paste at almost any specialty market with a decent Mexican/Latin food section. If you don’t have one nearby, you can also order it (cheap) here.

Hope that helps.

By: Owen

Owen — Fri, 29 Apr 2005 14:58:49 +0000

WOW!

Just amazing! Now I have to make fresh pasta - although I already know my weaving skills aren’t up to that part of the task…

also wanted to stop by and mention that I was eally intrigued by your mention of lavender and tarragon beer (instead of hops) - I am so going to have to try that (we have about 2 pounds of dried lavender and the plants that produced that are just keeping on growing…)

By: Anne

Anne — Fri, 29 Apr 2005 04:22:11 +0000

I’ll chime in with the rest of the fans - this looks amazing. :) I just wanted to tell you something funny - when I read this, I kept reading anchovy paste rather than achiote paste, thinking “hey, I’ve got a tube of that! I could, in theory, make this!” And when I came to the last part of the post, it finally hit me that you weren’t talking about anchovy at all. I have no idea where to get achiote, so I’ll have to pass on that, but I’m seriously thinking about making a green-and-yellow version. Thank you for the inspiration!

By: mrs D

mrs D — Thu, 28 Apr 2005 14:44:32 +0000

Thanks, McAuliflower!

And hello from a fellow Oregonian (even though I am in Washington right now…).

By: McAuliflower

McAuliflower — Thu, 28 Apr 2005 02:08:35 +0000

excellent excellent excellent!

echoing many of the sentiments already stated:
I feel for the cheeto sucker punch, and am stunned by your weaving idea.

glad to have picked you up from s’cool :)

By: mrs D

mrs D — Thu, 28 Apr 2005 00:22:38 +0000

Sam, Kevin, Jennifer, David, Fatemeh, Nic, Barbara, Chronicler, Chefdoc, Rachel, Mia, Tanvi, Alice, Keiko, Barbara F., Sylvie… (phew!)

Thank you all for your comments & compliments! What a nice surprise to see all these after being offline for three days!

Kevin: Disturbed? Heh. You’ve no idea! :-)

Jennifer: a Dorito and velveeta napoleon is a terrifying thing. More terrifying is the thought that someone may have already made one somewhere.

Fatemeh: I was thinking at first orange and black ravioli for Halloween but I like your idea better : the orange is a surprise when you stick your fork into it! Chopper Dave says thanks for the congrats! The graduation festivities were loads of fun, and I’m hoping we’ll write them up in the next few days.

Rachel: Heh. The remote control just had to be there. Perhaps if my current career fails I can apply for a food stylist at Frito-Lay! :-)

Keiko: I ran out of time to write about it, but yes, the filling was quite good. More mild than I would have thought & the dill added to it a lot. I think it would do best with some sort of mild sauce as well, but I’m not sure what kind.

By: Sylvie

Sylvie — Wed, 27 Apr 2005 12:01:28 +0000

Wow! This is beautiful. You need a lot of time to plan a meal like this but it appears it is worth it.