Comments on: Lessons in Freestylin’ – Daring Cooks Challenge December 2009 http://theheartoffood.com/lessons-in-freestylin-daring-cooks-challenge-december-2009/?utm_source=rss&utm_medium=rss&utm_campaign=lessons-in-freestylin-daring-cooks-challenge-december-2009 Sydney Restaurant, Lifestyle & Recipe Blog Sun, 20 May 2012 05:52:03 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Kitchen Butterflyhttp://theheartoffood.com/lessons-in-freestylin-daring-cooks-challenge-december-2009/comment-page-1/#comment-1124 Kitchen Butterfly Mon, 21 Dec 2009 18:56:30 +0000 http://theheartoffood.com/?p=798#comment-1124 This was one challenge I didn't get round to completing...didn't even start it to begin with. This looks lovely, very well done and super informative. This was one challenge I didn’t get round to completing…didn’t even start it to begin with. This looks lovely, very well done and super informative.

]]> By: Lorraine @ Not Quite Nigellahttp://theheartoffood.com/lessons-in-freestylin-daring-cooks-challenge-december-2009/comment-page-1/#comment-1122 Lorraine @ Not Quite Nigella Mon, 21 Dec 2009 10:02:27 +0000 http://theheartoffood.com/?p=798#comment-1122 Hehe great job on the Turducken en Croute! Probably one of the more elegant ways of Turducken I've seen! :D Hehe great job on the Turducken en Croute! Probably one of the more elegant ways of Turducken I’ve seen! :D

]]> By: Lisahttp://theheartoffood.com/lessons-in-freestylin-daring-cooks-challenge-december-2009/comment-page-1/#comment-1109 Lisa Fri, 18 Dec 2009 17:19:35 +0000 http://theheartoffood.com/?p=798#comment-1109 Simon..OMG, when I saw your photo of this on the reveal date, I couldn't wait to get here and comment, not to mention read more about it. Unfortunately, time got in the way, and I almost forgot! that said..where do I start? You have definitely (again) pulled out the most unique take on this challenge. Turducken on it's own is hard enough, but to think to roll up boneless chicken, duck and turkey and then encase all three in pastry, is brilliant! It looks beautiful, delicious, and your phots are heavenly. I'm truly awed by your creativity and talent. Simon..OMG, when I saw your photo of this on the reveal date, I couldn’t wait to get here and comment, not to mention read more about it. Unfortunately, time got in the way, and I almost forgot!

that said..where do I start? You have definitely (again) pulled out the most unique take on this challenge. Turducken on it’s own is hard enough, but to think to roll up boneless chicken, duck and turkey and then encase all three in pastry, is brilliant! It looks beautiful, delicious, and your phots are heavenly. I’m truly awed by your creativity and talent.

]]> By: Valériehttp://theheartoffood.com/lessons-in-freestylin-daring-cooks-challenge-december-2009/comment-page-1/#comment-1100 Valérie Wed, 16 Dec 2009 17:50:20 +0000 http://theheartoffood.com/?p=798#comment-1100 Great write-up, so informative! I have never had turducken, but I can't imagine why it wouldn' taste delicious. Thanks for all the tips and ideas! Great write-up, so informative! I have never had turducken, but I can’t imagine why it wouldn’ taste delicious. Thanks for all the tips and ideas!

]]> By: Natashyahttp://theheartoffood.com/lessons-in-freestylin-daring-cooks-challenge-december-2009/comment-page-1/#comment-1090 Natashya Wed, 16 Dec 2009 14:14:45 +0000 http://theheartoffood.com/?p=798#comment-1090 Wow, this is the most creative adaptation and post of the challenge I have seen! I don't even know what advice to give because you are way beyond me in creativity and ability! Wow, this is the most creative adaptation and post of the challenge I have seen! I don’t even know what advice to give because you are way beyond me in creativity and ability!

]]> By: art and lemonshttp://theheartoffood.com/lessons-in-freestylin-daring-cooks-challenge-december-2009/comment-page-1/#comment-1074 art and lemons Tue, 15 Dec 2009 23:30:57 +0000 http://theheartoffood.com/?p=798#comment-1074 Thanks for the laughs...and great photo essay! Thanks for the laughs…and great photo essay!

]]> By: Catalinahttp://theheartoffood.com/lessons-in-freestylin-daring-cooks-challenge-december-2009/comment-page-1/#comment-1073 Catalina Tue, 15 Dec 2009 19:04:09 +0000 http://theheartoffood.com/?p=798#comment-1073 What an interesting idea - very imaginative What an interesting idea – very imaginative

]]> By: syrupandhoneyhttp://theheartoffood.com/lessons-in-freestylin-daring-cooks-challenge-december-2009/comment-page-1/#comment-1072 syrupandhoney Tue, 15 Dec 2009 16:57:26 +0000 http://theheartoffood.com/?p=798#comment-1072 Loooove the creativity here! I know it's not considered idea for puff pastry to get soggy like that, but I kinda like it personally! Mmm butter :) Loooove the creativity here! I know it’s not considered idea for puff pastry to get soggy like that, but I kinda like it personally! Mmm butter :)

]]> By: Jacqhttp://theheartoffood.com/lessons-in-freestylin-daring-cooks-challenge-december-2009/comment-page-1/#comment-1071 Jacq Tue, 15 Dec 2009 14:46:42 +0000 http://theheartoffood.com/?p=798#comment-1071 Awesome idea! I want to eat it off the screen and I agree with Karen, you should have brought some to the picnic! The pastry looks so lovely and golden on the outside :) Awesome idea! I want to eat it off the screen and I agree with Karen, you should have brought some to the picnic! The pastry looks so lovely and golden on the outside :)

]]> By: Taste Travellerhttp://theheartoffood.com/lessons-in-freestylin-daring-cooks-challenge-december-2009/comment-page-1/#comment-1070 Taste Traveller Tue, 15 Dec 2009 11:00:17 +0000 http://theheartoffood.com/?p=798#comment-1070 Even if there's a bit of excess moisture, this is amazing. Very creative & I'm sure that a second version would create great results. Well done! I never even thought of deboning the meat, but, of course - that's the only way to get it into the right shape! :-) Even if there’s a bit of excess moisture, this is amazing. Very creative & I’m sure that a second version would create great results. Well done! I never even thought of deboning the meat, but, of course – that’s the only way to get it into the right shape! :-)

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