Posts by felixe the dog

1. Try orange or lemon oil/zest in small quanitities to enhance the flavour 2.No, unless you are using gelatine to stabilise the cream in the trayed tiramisu, if this is the case then you can reduce the gelatin content.

Just to put in my 2 cents. I am noticing that in some of the posts that "milk" is being proposed as an enriching agent to "soften" the bread. Be aware that if you add milk or milk products that they should be...

I agree with the above, go to the shop pick up both knives and feel them. Which ever knife feels the best in your hand, this is the one you buy. If they feel the same, buy the cheaper knife and get some stones for sharpening. Engrave...

More information? What is it made of etc etc. We don't have anything like this over here.

I would:rolleyes: .................................................. .................................................. ................Chuck a sickie:eek:

Sorry, I have never heard of "sugar veil" can you post more information?

If it is a chinois, you could..............................make a lamp from it. Why not, the local deli down the road uses (cheese) graters for their lamps!

Last time I made Gianduja it was with a roll grinding machine, very heavy rollers (marble) very strong motor, I am guessing you don't have these. Maybe a local culinary college will let you use their equipment. Otherwise buy it in. If...

Our kitchen is run as a "joint operation" between myself and my (female) partner, and looking around the kitchen today I can count 3 guys and 4 women, not a bad demographic. :D

That certainly made me look twice, at 1st glance I thought it said int:suprise: rc:eek: urse!!!:eek: :eek: :eek: :eek: :eek: