Comments on: Ohhh, I’m ‘Borrowing’ a Recipe

By: ck

ck — Sun, 19 Feb 2012 06:47:51 +0000

Duck is my all time favourite meat dish, but I haven’t eaten it for years and never will as some years ago, photographing water birds, I fell in love with some little cygnets and ducks and that was the end of eating duck. And now I’m a veggie, I can’t eat anything like it, but this does look good. I can however eat passionfruit melting moments 🙂 I cook from blogs all the time, which is, as someone else said, why I read them in the first place. So now I shall have to ‘borrow’ the melting moments recipe and give them a whirl.

By: Veronica

Veronica — Sun, 19 Feb 2012 04:58:57 +0000

The more apt question would be, what recipes do I make that I DON’T borrow from other bloggers. LOL! I trust the bloggers much more than my cookbooks b/c I can read their review before I make it so I already have a good idea how it will turn out. This sounds incredible-I’m going to check it out.

By: Grace

Grace — Sat, 18 Feb 2012 10:22:24 +0000

Ooooh, Betutu Bebek !!! It looks totally yum ! Being of Indonesian descent, I know the challenges of having to get in early to start up a dish like this one…But oh, so, so worth it ! You’ve inspired me to try it myself !

By: hotlyspiced

hotlyspiced — Fri, 17 Feb 2012 10:37:39 +0000

Okay, your website hasn’t come up in the ID section. I’ll find you on google and see if I have a problem commenting. xx

By: hotlyspiced

hotlyspiced — Fri, 17 Feb 2012 10:36:06 +0000

Tania – I would be so flattered! It really is a great recipe and so very delicious. The recipe states that the wings should be cooked in the stock and then rested for 24 hours but I’ve always only been able (due to a lack of patience) leave them for a few hours and then get on with the final part of the cooking process. Do let me know how you get on. I would love to hear about it. The caramel vinegar is just delicious and keeps well in the fridge for the next batch!

By: Magnolia Verandah

Magnolia Verandah — Fri, 17 Feb 2012 10:00:37 +0000

Nothing wrong with borrowing recipes – isn’t that what blogging is about? Still having troubles with the Open ID on my blog any tips to get it sorted?

By: tania@mykitchenstories

tania@mykitchenstories — Fri, 17 Feb 2012 09:39:01 +0000

I saw that recipe too Charlie, and now i would also like to make it. Now given the opportunity I want to say that I am using a recipe that you posted last week to do at my cooking classes next week. It is the chicken in masterstock with black caramel vinegar. i was planning on doing something similar and your recipe was so straight forward and simple that I thought the students would be inspired. I hope that this is OK…… I will post with pics.. dedicated to you, hows that?

By: Lorraine @ Not Quite Nigella

Lorraine @ Not Quite Nigella — Fri, 17 Feb 2012 07:23:27 +0000

I remember Rebecca’s recipe and drooling over it. She has such a great blog and she’s lovely to boot! 😀

By: Pure Complex

Pure Complex — Fri, 17 Feb 2012 06:29:02 +0000

Just look at that duck.. looking all scrumptious and absolutely wonderful lol. I love it. You really did a wonderful job with it. And I also love the organic brown rice.. yummy

By: sportsglutton

sportsglutton — Fri, 17 Feb 2012 03:51:22 +0000

It’s good to be back from my travels, visit my favorite bloggers and see unique recipes like this Charlie. I’ve never thought to prepare duck like this, but it’s something that I’ll have to try some time. Thanks for sharing the knowledge!