Comments for Bring Gourmet to your Every Day – A Kitchen Hoor's Adventures

Comment on Fluffernutter Macaron by Chris

Chris — Wed, 12 Aug 2026 17:39:38 +0000

In reply to Brenda. I've never used powdered egg whites to make a maringue so I wouldn't be able to say whether they would work or not.

Comment on Fluffernutter Macaron by Brenda

Brenda — Wed, 05 Aug 2026 16:00:36 +0000

Can you use powdered egg whites in this recipe? I’ve made macarons before, and some work out ok with powdered egg whites, and some don’t.

Comment on Hot Pepper Jelly by Chris

Chris — Sat, 13 Jun 2026 13:28:12 +0000

In reply to John Levisky. If you don't seal it in a pressure cooker for proper sealing, it will last in the fridge for I'd say 4 to 5 months. If it lasts that long. If you follow proper pressure cooker canning procedures, you can store it in the pantry for much longer. I'd suggest reading about that on the Ball website.

Comment on Chipotle Broccoli Slaw is smoky, spicy, and crunchy by Chris

Chris — Sat, 13 Jun 2026 13:26:53 +0000

In reply to Laura. Thank you for bringing that to my attention. I used a half a cup for this recipe.

Comment on Smoked Gouda Fondue by Chris

Chris — Sat, 13 Jun 2026 13:24:26 +0000

In reply to Christine. I'm glad you enjoyed it! Thank you for commenting and suggesting such a delicious cheese!

Comment on Smoked Gouda Fondue by Christine

Christine — Thu, 11 Jun 2026 15:40:56 +0000

This Smoked Gouda Fondue turned an at-home movie date night into something really special! My husband and I made this together and it was absolutely delicious. The smoked Gouda really makes this fondue incredible. Don’t try to be cheap on the Swiss cheese. You will want to splurge on quality Swiss found in the specialty cheese section at the deli in your grocery store. It will really make a huge difference. We used Beemster Swiss Cheese, but any quality Swiss will be perfect. Thank you so much for this recipe!

Comment on Chipotle Broccoli Slaw is smoky, spicy, and crunchy by Laura

Laura — Wed, 10 Jun 2026 15:21:09 +0000

Your recipe doesn’t say how much mayo to add.

Comment on Hot Pepper Jelly by John Levisky

John Levisky — Wed, 10 Jun 2026 13:44:54 +0000

How long will it remain good for after sealing?

Comment on Cardamom Saffron Pistachio Yogurt Pops by Chris

Chris — Sun, 19 Apr 2026 22:09:46 +0000

In reply to Martha. Thanks for your feedback. My husdand said they weren't sweet enough. To each their own.

Comment on Cardamom Saffron Pistachio Yogurt Pops by Martha

Martha — Fri, 27 Mar 2026 16:49:11 +0000

I suggest cutting the cup of sugar, its too sweet.