I’ll try again.
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We buy the day-old version of this or the raisin cinnamon bread on discount rack and make french toast, because saving is saving and who’s counting the days for French toast anyways? We make it Hong Kong style (two slice with peanut butter or nutella in the middle, then soaked and fried) and it’s always a hit with our spring onion.
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Just bought a bottle of the algae cooking oil of which Coco Larkin is so fond. I will be interested to see how it stacks up against the peanut oil I usually use when I want a cooking oil other than olive oil.
My aunt has become a great fan of Coco Larkin and I’m curious what her draw is.
For me the draw is multifaceted. First, she cooks and demonstrates quickly. Second, she is not a meticulous measurer, and that makes her recipes very easy to learn. Third, she mainly cooks things just about everyone will like unless they do not eat cream, butter, or leeks.
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