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Friday, 28 January 2011

Moda Bakeshop Progressive Dinner winner

Wow, what a party! A week long progressive dinner with Australia day thrown in the middle - I'm ready for a little kip! Thank you for coming to dinner. Thank you for the stimulating conversation, high praise and good fun. I've had a fabulous time!

The randomly chosen winner of my giveaway prize, a copy of 'Fresh Fabric Treats' and a layer cake is:

Bronwyn who said:
I have loved reading your post!! Just finishing listening to JBT solo on guitar - oh my!! The book looks delicious. 
24 January 2011 08:26

Congratulations Bronwyn! I will be in touch. Thank you to everyone who left a comment. Each and every one of them was read and appreciated! Please forgive me if I don't manage to reply to them all.

To follow up on a few queries:

Camembert?

Camembert is a traditionally French, semi-soft cheese. It is beautifully creamy, with a soft rind. It is readily available in Australia.
I may well have discovered why camembert is such a mystery to US readers. According to this site:

"Unfortunately for American consumers, true Camembert (always made with raw milk) is simply unavailable in the U.S. Why? It must be made with raw (unpasteurized) milk, and any cheese made with raw milk must be aged at least sixty days before it can be sold in the U.S. The difficulty is that raw milk Camembert won’t last that long. It’s aged for just two or three weeks and is at its best thirty or thirty-five days after it’s made... There are pasteurized Camemberts sold in the U.S., however. They are tasty; they just lack the range of complexity of the raw milk cheese."

Caster sugar?

Caster sugar is simply a very fine white sugar. It dissolves easily so it is ideal for meringues, jellies and baking. When used for baking, the smaller crystals caramelise evenly so it produces a fine golden colour in the finished product.
Caster sugar is evidently sold as 'superfine' sugar in the U.S.? If you don’t have any castor sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor.

A rasher of bacon?

A rasher is a single slice of bacon. Perhaps called Canadian bacon in the States?

Have a great weekend everyone. Bloom x
at

13 comments:

  1. Leslie28 January 2011 at 10:30

    CONGRATULATIONS to the person who won! YAY YOU!!! LUCKY YOU!!!

    ReplyDelete
  2. Cyndi28 January 2011 at 11:05

    A big ole' CONGRATULATIONS to Bronwyn! How exciting for you. And thank you, Roslyn, for your participation in the Progressive Dinner and your very generous give away. It was lots of fun!

    XOXO,

    Cyndi

    ReplyDelete
  3. CJ28 January 2011 at 14:09

    And Caster sugar is called berry sugar in Canada.

    My understanding of a rasher of bacon (also called that in England BTW) is just the measure of the bacon. So a single slice. What Americans call Canadian bacon is actually back bacon.

    It's really interesting to see the different names we have for the same thing around the world.

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  4. BubzRugz28 January 2011 at 18:04

    Congrats to Bronwyn - have lots of fun....

    Thanks to you for hosting us...
    Hugz

    ReplyDelete
  5. Kirsty @ Bonjour Quilts28 January 2011 at 20:24

    Oh, I have such a deep sense of pity for Americans now, no proper camembert...that is terrible. I cannot tell you how delicious a perfectly ripe, oozy camembert spread on fresh baguette is. Ah, my thighs are expanding just thinking about it.
    Although you guys do have awesome bacon. You win some, you lose some, hey? ;)

    ReplyDelete
  6. Christine M28 January 2011 at 20:50

    I agree with Kirsty. The poor Americans don't know what they're missing!

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  7. Bronwyn28 January 2011 at 23:00

    LUCKY MEEEEEEE! Thanks so much Bloom - I was so excited to read my winning email that I had to read it three times for it to sink in!!

    No Camembert??? Oh we eat it by the truck loads here!! I'm sure it's good for your heart?? hehe!

    ReplyDelete
  8. Laura29 January 2011 at 01:35

    Congratulations, Bronwyn! You lucky girl you.

    I've been wondering about caster sugar. Thanks for explaining that.

    Bacon here in the US is a cut from the belly of the piggy. Canadian bacon is a different cut; I believe it's from the back which seems to make it less fatty. When you say 'bacon' it's the common/everyday bacon, not Canadian bacon.

    I'm enjoying your blog. Thank you so much!

    ReplyDelete
  9. Kristy 29 January 2011 at 14:12

    Congratulations!!!

    ReplyDelete
  10. leanne30 January 2011 at 15:30

    great explanation on the Camembert - maybe the girls in the US will try some when they visit Australia - and congratulations to Bronwyn - maybe I'll be a chance for the big one !!

    ReplyDelete
  11. Dionne31 January 2011 at 17:15

    Mmmm... I love Camembert. But caster sugar always confuses me.
    Cheers,
    Dionne

    ReplyDelete
  12. Q1 February 2011 at 14:21

    Congratulations to the winner! I think I may not be able to survive without Camembert....

    ReplyDelete
  13. Indianna4 February 2011 at 02:13

    I love your translations. I saw on a blog the other day someone trying to explain quilting with "fudge factor" ie - make it fit. Also if I translate a Dutch page to English it translates "strip piecing" to "cartoon bits" lol

    ReplyDelete

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