Pie crusts are my nemesis.
The cake is gone gone gone. The frosting was oh so good, so much better than that stuff in a tub. Back to low-wheat eating now after a 5-day free for all!
That pie crust bag...
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Originally Posted by Jake is a
You certainly are full of yourself, aren't you. Especially when others have given you the framework.
Good Job!!!
Is that what you gather from my sense of...
I use vermouth instead. It keeps better and I don't always have an open bottle of wine laying around. I prefer the taste of vermouth anyway. I don't hesitate to feed my toddler son anything I make with wine because...
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Originally Posted by Tranquillo
...For me I have often thought of exploring sensibilities of certain centuries (if there was a talk about Schubert songs, I would look into the Viennese coffee houses of the...
Besides the cheesy obvious like a cake with a staff and scale drawn on it in ganache or notes made from pepperoni I really could not help you. I don't think music and food can be linked in such a simplistic way. The only...
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Originally Posted by French Fries
Yes I remember we did... to me using dry thyme for a stock would be disgusting... would taste like straw more than thyme. Somehow I can't imagine your tastebuds being so...
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Originally Posted by GeneMachine
Koukouvagia - I suppose you have greek roots? Noticed that tendency to work a lot with dried herbs in greek cooking. Of course, after seeing the quality of dried herbs sold in...
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Originally Posted by Derfed
I just joined this site as a lonngggg time lurker and I agree with your sentiments exactly.
Well then please stick around and agree with me some more
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Originally Posted by French Fries
Kouk', if you had to make chicken stock and you had access to both fresh thyme and dried thyme, you'd use the dried thyme?
For a stock especially I would use...
