Where to buy Marzipan??

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JR8
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Post by JR8 » Thu, 01 Dec 2011 3:46 am

sundaymorningstaple wrote:It'll keep for a year or two in the Fridge. I know. Before I found Phoon Huat whereever I found it I'd buy twice what I needed for the Christmas Fruit Cake and that way I didn't have to run all over town looking for it.

In fact, we went to Phoon Huat in Hougang Mall on Saturday for all the wife's Fruit Cake Ingredients for her holiday cake.

Mmmm. Roll it into balls. Melt a block or two or 70% cocoa Lindt, and dip them.

Used to do that in Tokyo and take them to work. It was a guaranteed pantie-feller :)

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sundaymorningstaple
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Post by sundaymorningstaple » Thu, 01 Dec 2011 7:02 am

better hope wifey isn't logged in reading this! :o
SOME PEOPLE TRY TO TURN BACK THEIR ODOMETERS. NOT ME. I WANT PEOPLE TO KNOW WHY I LOOK THIS WAY. I'VE TRAVELED A LONG WAY, AND SOME OF THE ROADS WEREN'T PAVED. ~ Will Rogers

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Post by JR8 » Thu, 01 Dec 2011 7:12 am

sundaymorningstaple wrote:better hope wifey isn't logged in reading this! :o
We're talking ancient history now, and alllll is cool... [exhale]

My chocolate dipped balls did have something of a hypnotic effect though.


:)

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Post by ttlucian » Tue, 13 Dec 2011 9:52 am

On the topic of Christmas fruit cakes. Has anyone seen Crosse & Blackwell gravy browning anywhere? Know it sounds weird but I use it in my Christmas fruitcake for that dark rich color.

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Post by AndrewV » Mon, 19 Dec 2011 11:24 am

JR8 wrote:
sundaymorningstaple wrote:better hope wifey isn't logged in reading this! :o
We're talking ancient history now, and alllll is cool... [exhale]

My chocolate dipped balls did have something of a hypnotic effect though.


:)
dont tell me that this story ends with "yamate yamate, itai itai" ? :D

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Post by Mary Hatch Bailey » Mon, 19 Dec 2011 8:00 pm

ching wrote:Thanks for the tip about marzipan!

Anyone know where to buy graham crackers? All I can find are the mini graham cracker bears in the kids' section of the supermarket...
Use Digestive biscuits~ better flavor and texture.

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Post by JR8 » Mon, 19 Dec 2011 8:06 pm

Mary Hatch Bailey wrote: Use Digestive biscuits~ better flavor and texture.

Brits to the rescue again!

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Post by sundaymorningstaple » Mon, 19 Dec 2011 11:03 pm

MHB, how are digestives as a base for cheesecake? I've debated on trying them for a couple of years but didn't want to chance screwing up a cheesecake, so I've just been using Oreo's instead. Would love a graham cracker base but I've given up looking as well.
SOME PEOPLE TRY TO TURN BACK THEIR ODOMETERS. NOT ME. I WANT PEOPLE TO KNOW WHY I LOOK THIS WAY. I'VE TRAVELED A LONG WAY, AND SOME OF THE ROADS WEREN'T PAVED. ~ Will Rogers

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Post by ausinsg » Tue, 20 Dec 2011 1:17 am

Use Marie biscuits for a cheesecake base. They are slightly sweet biscuit which can be crushed well for a traditional cheesecake base. :)

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Post by Lilacblu » Tue, 20 Dec 2011 6:33 am

I've seen marzipan at the supermarket at the basement of Liang Court. They have the gorgeous strauss organic milk as well!!

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Post by sundaymorningstaple » Tue, 20 Dec 2011 6:53 am

Marie biscuits, huh? Interesting. Will have to give 'em a try as I'll probably be baking a new york style on Saturday morning. Thanks.
SOME PEOPLE TRY TO TURN BACK THEIR ODOMETERS. NOT ME. I WANT PEOPLE TO KNOW WHY I LOOK THIS WAY. I'VE TRAVELED A LONG WAY, AND SOME OF THE ROADS WEREN'T PAVED. ~ Will Rogers

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Post by JR8 » Tue, 20 Dec 2011 6:56 am

sundaymorningstaple wrote:Marie biscuits, huh? Interesting. Will have to give 'em a try as I'll probably be baking a new york style on Saturday morning. Thanks.

You didn't ask me, but just use Digestives mate. NO GUESSWORK. Same for the base of Banoffi pie... Smash them in a bag, blend with some molten butter, tamp down in the dish, refrigerate , and so on. Google the method...

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Post by sundaymorningstaple » Tue, 20 Dec 2011 8:50 am

JR8,

Are you refrigerating only? When I make an Oreo base I usually bake for around 10 minutes in a preheated oven and then cool in the fridge till I'm ready to pour in the cheesecake and bake. (I prefer baked cheesecakes). More work but just seem to taste better to me.
SOME PEOPLE TRY TO TURN BACK THEIR ODOMETERS. NOT ME. I WANT PEOPLE TO KNOW WHY I LOOK THIS WAY. I'VE TRAVELED A LONG WAY, AND SOME OF THE ROADS WEREN'T PAVED. ~ Will Rogers

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Post by x9200 » Tue, 20 Dec 2011 9:05 am

sundaymorningstaple wrote:Marie biscuits, huh? Interesting. Will have to give 'em a try as I'll probably be baking a new york style on Saturday morning. Thanks.
Actually many low sugar high fiber biscuits do an excellent job. I believe I also used Marie biscuits before. Similar approach, crushed in the food blender, spread even on the bottom but then I typically spray it over with the olive oil to make it less permeable / miscible. No pre-baking of any sort, just need to be careful pouring in the cake stuff.

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Post by JR8 » Tue, 20 Dec 2011 5:20 pm

sundaymorningstaple wrote:JR8,
Are you refrigerating only? When I make an Oreo base I usually bake for around 10 minutes in a preheated oven and then cool in the fridge till I'm ready to pour in the cheesecake and bake. (I prefer baked cheesecakes). More work but just seem to taste better to me.
Yes unbaked is how I've done it previously. You need to compact the base well with the back of a spoon or similar or it can get crumbly. I'd never really thought about baking a biscuit crust but now you mention it, it does make a lot of sense.

I 'reverted to source' to see what Delia Smith does...
http://www.deliaonline.com/recipes/type ... sauce.html

This one is unbaked, if you search the other cheesecake recipes though you will see that many of them are baked. So, maybe I'll give that a go next time!

Good luck, and hope it's not raining again for your next turkey boilathon :)

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