Thanks, Kitchn!
The good folks over at Kitchn.com kindly put up a link to me in their piece on French buttercream (you’ll need to scroll down a little). Who’d have ever thought I’d be mentioned in the same breath as Martha Stewart? As Lewis Carroll might say, curiouser and curiouser. Thanks everyone! And it’s very nice to be hanging out with you again, Jenni.
UPDATE: Their link seems to be broken…doh! For all those looking for the tutorial, you can find it right here.
Woo hoo! You’re famous! Congratulations!
The link doesn’t appear to work (unless there’s just something wrong with my computer!)
I meant the link on thekitchn.com to your site. Your link to thekitchn works just fine. 🙂
Ah yes, doesn’t work, does it?
Wish I had control over that…
You could always post a working link here…
Nice idea. I’ll do that.
Nope, it seems broken.
are the eggs for the buttercream considered cooked ?
Hi Tracy!
The answer is no. However sugar is deadly to microbes. As for fat, well, bugs don’t grow well in it. So while a real French buttercream is technically a raw egg product, it is quite safe by most standards.
– Joe
Not so curiouser! I’m not surprised at all that they would acknowledge your expertise 🙂
Ha! Thanks Ann. Still seems weird to me…
– Joe
I have one response:
Martha who?
Snaps to ya, buddy
Rick