Jarmo is more than likely knee deep in mind blowing culinary creativity, in the meantime we must be patient......just like cooking a stew.
Ordo , it's just sheer enjoyment to participate when time allows it.
@ homecookproject , Welcome to the challenge , for a first entry , it looks fantastic ! Thanks for sharing your technique and pics with us. Looking forward to hearing more about you and all your fine dishes.
@ KK , your stews are absolutely mouthwatering ! I don't know if you got a new camera but your pics just seem to pop.
@ Chris , yes, I've always believed this to be true.
@ Teamfat , it's only missing a dumpling
Thank you FF, it was a switch from the regular type. I saw Bruno Albouze make one with lemon and decided to try it with cherry.
I unmolded it and then lined the outside with lady fingers. I served it very cold. As you mentioned , it had the undertone of a Black Forest cake.As far as the alcohol. I usually spray one type or another in my desserts but this time I didn't.
Making it round was different as well. Sometimes you just want to put your own spin on a dish and make...
Wonderful looking food everyone. Chris , that dish looks so inviting.
I was recently served a nice meal at my niece's home , grilled salmon with whipped avocado piped on top. Of course I had to share it with you.
It boils down to what you have been taught as BDL mentionned.
Don't most schools teach with a needle ? For those that can do it with knots, why not ? Why should it matter if the desired result was achieved in the end ?