tag:blogger.com,1999:blog-8579055.post110800222415284803..comments2023-12-15T20:38:38.741+09:00Comments on To Short Term Memories: Sugar High Friday - Portuguese Egg tartAnonymoushttp://www.blogger.com/profile/14564005251636500295noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-8579055.post-56991950754842458692007-11-20T11:04:00.000+09:002007-11-20T11:04:00.000+09:00Looks wonderful. I wish I was back in Hong KongLooks wonderful. I wish I was back in Hong KongFrankhttps://www.blogger.com/profile/05027492748130306286noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-10381155418869676972007-07-14T00:54:00.000+09:002007-07-14T00:54:00.000+09:00If anybody reading this page is ever coming to mac...If anybody reading this page is ever coming to macau, we have started a new company here making and selling portuguese pastry and of course the real egg tarts, which are actually called "cream" cakes in portuguese or "natas".<BR/><BR/>We are portuguese so we know what we are doing ;-)<BR/><BR/>we supply hotels mainly but we would never send a customer away. Vist the website in <A HREF="http://zodiak aka Ruihttps://www.blogger.com/profile/17520347859525746065noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-21381773755693160892007-06-01T20:13:00.000+09:002007-06-01T20:13:00.000+09:00William, it's vegetable shortening, solid at room ...William, it's vegetable shortening, solid at room temperature. Kind of like lard, but vegetable origin.Anonymoushttps://www.blogger.com/profile/14564005251636500295noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-37924041629299766172007-06-01T16:28:00.000+09:002007-06-01T16:28:00.000+09:00Looks as good as the ones in Macau, but please tel...Looks as good as the ones in Macau, but please tell me, what is "shortening"?William Burns 江威廉https://www.blogger.com/profile/09879505383459821332noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-48543034202548302432007-02-03T18:31:00.000+09:002007-02-03T18:31:00.000+09:00hey!
i love your blog .!
please continue blogging ...<b>hey!</b><br />i love your blog .!<br />please continue blogging .!!<br />I'd love to read more of these !Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8579055.post-74448350599701162882007-01-02T20:51:00.000+09:002007-01-02T20:51:00.000+09:00I love your blog. Please keep blogging. I love t...I love your blog. Please keep blogging. I love to look at your desserts that you have made. I someday want to do something in the baking industry. I also am obsessed with Asian culture, so this is a over all two for one deal for me. <br />ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1160643084516454812006-10-12T17:51:00.000+09:002006-10-12T17:51:00.000+09:00Hi Lynn, you have a gorgeous blog!!! Wow!I love p...Hi Lynn, you have a gorgeous blog!!! Wow!<BR/><BR/>I love portuguese egg tarts. I compared your recipe to the one i made yesterday, slight difference...just sharing. ( http://vanessafrida.livejournal.com/76279.html) :) In case it inspires a bit of modification :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1154578474655301762006-08-03T13:14:00.000+09:002006-08-03T13:14:00.000+09:00Congratulations Nice TryBut if you really want to ...Congratulations Nice Try<BR/><BR/>But if you really want to taste the original Pastel de Nata (Egg Tart), you can find it in Macau, our deep frozen Pastel de Nata, all the tradition of Portuguese Pastry.<BR/><BR/>The recipe? The original ingredients, and a know how of centuries.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1147725485796851562006-05-16T05:38:00.000+09:002006-05-16T05:38:00.000+09:00Whaaa... something I used to take for granted (gro...Whaaa... something I used to take for granted (growing up in SoCal, vacationing in Honolulu and then living in NYC)... was having a Chinatown and these wonderful tarts! I'm craving one now, but I live in Denver,CO and don't have any idea where to find (if someone reading knows, please do tell)! Maybe, I'll have to try baking it myself.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1144848975511966942006-04-12T22:36:00.000+09:002006-04-12T22:36:00.000+09:00wow, egg tart shop in Guilin! what a nice surpris...wow, egg tart shop in Guilin! what a nice surprise. I agree with you on the difference btwn Chinese and Portugese egg tarts. I can only eat the Portugese version once in a while, whereas the Chinese version I can eat everyday, I think ;o)Anonymoushttps://www.blogger.com/profile/14564005251636500295noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1143083456819970462006-03-23T12:10:00.000+09:002006-03-23T12:10:00.000+09:00Dear Ms.Lynn,Thank you very much for your useful c...Dear Ms.Lynn,<BR/><BR/>Thank you very much for your useful comment, and I will learn and keep trying to improve it indeed. <BR/><BR/>Yet, I'm very pleased and very appreciate for your time to share and visite us at the website. It's such an unforgetable of the precious moment for my friends and myself.<BR/><BR/>That website is a Thai's website which we all come from all over the world, and we Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1143008462616455552006-03-22T15:21:00.000+09:002006-03-22T15:21:00.000+09:00Sorry: this websitehttp://www.pantown.com/board.ph...Sorry: this website<BR/><BR/>http://www.pantown.com/board.php?id=<BR/>10764&name=board9&topic=939&action=view<BR/><BR/>Thank you,<BR/>PoradokAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1143008173715545882006-03-22T15:16:00.000+09:002006-03-22T15:16:00.000+09:00Dear Ms. Lynn,I really love your blog very much, b...Dear Ms. Lynn,<BR/><BR/>I really love your blog very much, because there are many interesting recipes. Moreover, your photos, including, the presentation are very attractive.<BR/><BR/>I already baked the "egg tart" by following your recipe, then I would like to invite you to check my homework from the following website:-<BR/><BR/>http://www.pantown.com/board.php?id=10764&name=board9&topic=939&Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1132441585636008792005-11-20T08:06:00.000+09:002005-11-20T08:06:00.000+09:00you said that your tarts turned out a little less ...you said that your tarts turned out a little less solid than you wanted.. after bringing the milk and cream to the boil and creaming the eggs and sugar and combining everything, pour it all back into the saucepan and over a low heat bring it up to 84ºC. eggs curdle at around 86ºC so bringing it so close will cause it to thicken up more quickly in the oven much like a brulee. if you don't have a Cathy x.https://www.blogger.com/profile/08730919391440848001noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1132107231353366282005-11-16T11:13:00.000+09:002005-11-16T11:13:00.000+09:00Hi, I happened to stumble upon your bloggie while ...Hi, I happened to stumble upon your bloggie while searching for an egg tart recipe, juz the kind of puff pastry I want! Will try it out soon, btw, my name is Lin too :)Legacy Userhttps://www.blogger.com/profile/01632340110608272186noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1109240306078207512005-02-24T19:18:00.000+09:002005-02-24T19:18:00.000+09:00So they really do sell these in Portugal? I hope ...So they really do sell these in Portugal? I hope you like them Babara, but the real thing tastes so much better than mine. I still have a long way to go, sigh.Anonymoushttps://www.blogger.com/profile/14564005251636500295noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1109233160610339112005-02-24T17:19:00.000+09:002005-02-24T17:19:00.000+09:00I so wanted to try these tarts when we were in Por...I so wanted to try these tarts when we were in Portugal last year but became ill and never had the opportunity. I will try your recipe but I may have to cheat and use bought puff pastry.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1108521567568786562005-02-16T11:39:00.000+09:002005-02-16T11:39:00.000+09:00Thanks for the encouragement, Jennifer. I am goin...Thanks for the encouragement, Jennifer. I am going to make another batch for a get-together with girlfriends today using a different filling. Hope the taste improves a bit.Anonymoushttps://www.blogger.com/profile/14564005251636500295noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1108403369590829402005-02-15T02:49:00.000+09:002005-02-15T02:49:00.000+09:00Oh, thanks so much. Edward would probably kill for...Oh, thanks so much. Edward would probably kill for some liver cake. I'm kind of a meanie when it comes to his diet. The poor guy's idea of a feast is raw carrots and frozen yogurt.brownbreadicecreamhttps://www.blogger.com/profile/01523458236999738166noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1108358180969090822005-02-14T14:16:00.000+09:002005-02-14T14:16:00.000+09:00I know, I don't like this commenting system either...I know, I don't like this commenting system either.<br /><br />Don't worry Rachel, I have enough pastry for two more batches, but I think I need to freeze them if you won't be coming over until after your Vancouver trip. BTW, I froze some of that liver cake for Edward too if you are interested.Anonymoushttps://www.blogger.com/profile/14564005251636500295noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1108352765070957852005-02-14T12:46:00.000+09:002005-02-14T12:46:00.000+09:00I meant, I hate the new Blogger commenting system,...I meant, I hate the new Blogger commenting system, by the way. Nothing personal, Lynn.brownbreadicecreamhttps://www.blogger.com/profile/01523458236999738166noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1108352726182088522005-02-14T12:45:00.000+09:002005-02-14T12:45:00.000+09:00Lynn, your puff pastry looks wonderful! I can't wa...Lynn, your puff pastry looks wonderful! I can't wait to try it--wow, I feel so smug being able to say that. Just how much leftover pastry do you have...?<br /><br />I don't know why but I hate this new commenting system.brownbreadicecreamhttps://www.blogger.com/profile/01523458236999738166noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1108345116560370322005-02-14T10:38:00.000+09:002005-02-14T10:38:00.000+09:00Thanks Jessica. Yes, they are similar but I prefe...Thanks Jessica. Yes, they are similar but I prefer the Portugese type because the filling is richer (aka more fattening).<br /><br />Clement, as you can see this is still an experiement in progress, so I recommend tweeking the recipe if you make it.Anonymoushttps://www.blogger.com/profile/14564005251636500295noreply@blogger.comtag:blogger.com,1999:blog-8579055.post-1108100188158797552005-02-11T14:36:00.000+09:002005-02-11T14:36:00.000+09:00Wow, congratulations on your first puff pastry! I ...Wow, congratulations on your first puff pastry! I wouldn't attempt it myself. I always thought Portuguese egg tarts and don tats were similar...well now I know why.Jessica "Su Good Sweets"https://www.blogger.com/profile/18280415697299129482noreply@blogger.com