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Originally Posted by ED BUCHANAN
You attend a university, have access to web and you are looking for ideas and recipes????
Yes, and THIS website is one of the sources on the web. I don;t...
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Originally Posted by Koukouvagia
Ok, that's quite a description, I'll be making this on Sunday morning wish me luck!
I'm not sure what kind of frosting to choose. I like it to be dark...
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Originally Posted by jamiebee
Hello everyone. As a food lover and amateur cook I was particularly disturbed when I read an article about 3D food printers. I brought it up at a dinner party last...
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Originally Posted by PeteMcCracken
Probably what is called a Flatiron steak in the USA
Yeah, Pete, now i remember that - i knew i had asked once and got that answer - maybe from you, i don;t...
Now Koukouvagia, tell me what kind of chocolate frosting you like. Fudge frosting is good but a bit tricky (it's like making boiled fondant, the idea being that you have to make a saturated sugar syrup and then get the syrup to...
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Originally Posted by kaneohegirlinaz
Maybe I missed it somewhere in the mêlée, did anyone answer poor AJ’s question?
what, answer a question when egos are at stake?
Here the meat is different, but the best I've had is the Bistecca Fiorentina - Chianina beef, from val di chiana. I presume the animals are grazed.
But it's very expensive. So I usually buy a cut they call the Sora,...
Ok, Koukou, here we go.
I'll give you a good basic beginner's yellow cake, that works well. It's not the best ever, but the richer the batter the more sensitive it is to mistakes. And it's a very...
Sorry for suggesting the challenge and then disappearing! I had a ton of work to do which i'll have to finish today hopefully. But i will probably be able to send you a recipe tonight or if i can't finish in time,.then...
