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Rebecca says
Hello Mam, I was very amazed seeing all your different types of sauces. A lot of different food cultures, the only thing I wished I would to have loved to see was a peanut sauce. The peanut sauce that’s used for Vietnamese cooking for spring rolls.
Kimberly @ The Daring Gourmet says
Thanks, Rebecca, and yes, it’s on my “to do” list! :)
Danforth B Marbut says
Signed Up for your email about 10 minutes ago and NOTHING yet! Spent 4 years in Dannenberg/Gartow Germany. Enjoyed Living on economy. Food was terrific. Looking forward to
your receipts. I am Dan M. at the email address below. Thank You
Kimberly @ The Daring Gourmet says
Thanks so much for signing up, Dan! I’ve confirmed you’re on my email list, so you’re all set. Welcome and I hope you enjoy the recipes!
Link says
Your website is wonderful… I have been so happy to experience your authentic German recipes of which, I have enjoyed, thanks to your hard work and efforts..!
Thank you..!
Kimberly @ The Daring Gourmet says
Thank you so much for the compliment and kind words, Link, and thank you for your support! <3
Amy says
I’m going to absolutely try your recipe for Welsh cakes – as often as I’ve traveled to the UK, I’ve actually never tried them. My great-grandmother was also from Glamorganshire (Llanquicke to be exact). Our family immigrated to southwest Wyoming, on the borders of Utah and Idaho. How fun it would be if we were related!
Kimberly Killebrew says
Wonderful, Amy, I hope you enjoy them! And it’s such a small world, I wouldn’t be surprised! :)
Anandarup Dutta says
HI Kimberly, I really enjoyed reading your blog and the sheer variety of recipes spanning different cuisines that it has covered. I was pleasantly surprised by your posts about panch phoron and its usage in Bengali cuisine (being a Bengali myself, it feels great that people across the world enjoy the food we have grown up with!). Panch Phoron is also a great spice mix for cooking Bengali fish (we mostly use river fish, nigella seeds & some of the other members of the ‘phoron’ family do not compliment seafood very well) and also vegetarian Bengali dishes such as ‘Panchmishali’ and “Labra’.
My wife and I enjoy cooking together and your website has been a great discovery for us. Looking forward to trying out some (or all, depending on whether we are able to make time on weekends) of the recipes published here. Particularly excited about the African recipes.
Thank you, Anandarup Dutta.
Kimberly Killebrew says
Thank you for your very kind words, Anandarup, I really appreciate it and also your insights on Panch Phoron. I hope you will return often and that you and your wife enjoy the recipes! Kind regards, Kimberly
soffio says
I really enjoyed reading your content! Your writing style is engaging and easy to follow, and your ideas are thought-provoking and insightful. You have a great way of presenting information that makes it interesting and relevant to your audience. Keep up the great work!
Eric L says
Why does the cow on your logo have just one eye?
Kimberly Killebrew says
It’s called a wink.
Ann Scott says
Many, many thanks Kimberly. I don’t remember ham or any meat being added to the sauce
or served on the side, but that sounds like a good addition. We made a complete meal with just the asparagus, crepes and sauce. Oh how I dream of it. In my head I know the taste I want but just have never been able to recreate it. But, at 82 years old, my memory isn’t what it used to be.
I will go on Google as you suggested and I thank you again for being so kind.
Thanks, Ann Scott
Ann Scott says
Hi Kimberly
55 years ago I had the wonderful opportunity to live in Stuttgart (3 months) and Rot by Heidelberg (2 years). The family we lived with owned/operated a white asparagus farm and I worked with them harvesting the white asparagus before it turned green. Oma used to make
Spargle mit Pfanakuken (spelling ???…sorry) which I have dreamed about all these years.
I know Oma used lots of butter, the water the asparagus was cooked in as the liquid, and served it over what I know of as ‘crepes’. Might you possibly know of such a dish and better yet, know how to create it? I have attempted to recreate it with green asparagus a number of times but it just isn’t close to my memory. Maybe, without white asparagus, it’s impossible to recreate. You would make an old lady very, very happy if you have the recipe.
Thank you, Ann Scott
Kimberly Killebrew says
Hi Ann! I know, I miss the white asparagus. What a fantastic experience that must have been to work on that asparagus farm! What you’re describing in a well-known dish in Germany and the Spargel is commonly served either wrapped in the crepes or on the side (with the crepes rolled up with ham and sauce drizzled over the Spargel). It just comes down to whichever way you prefer. The sauce it’s served with is Hollandaise sauce (yes, lots of butter). Here is one example of that recipe and if you’re using Chrome as your brother you can click on the translate feature at the top and it will translate the recipe into English for you: https://www.kochbar.de/rezept/319623/Spargel-eingewickelt-in-Pfannkuchen-und-Schinken.html. If you Google “Spargel mit Pfannkuchen und Hollandaise” you’ll find lots of recipes for this dish you can choose from and again, the translate feature makes it a breeze. I hope this helps!