I teach cooking classes for a major supermarket.
I gotta tell you, I love it compared to working in the restaurants that I did. I get paid more per hour, have a much more relaxed pace, get to take all unused perishables home, go home...
Ok folks, I tinkered with the previous Matzo ball recipe I dscussed in the last thread on this topic.
I wanted to up the yolk to white ratio to produce to produce, (I love typing this), "richer" balls. :lol:
1/2 cup...
If the center didn't rise, one possibility is the oven temperature was too low.
What temp did you set it at and do you have an oven thermometer to make sure you hve the right temp?
Mark
Andrew, you have as much right to say that brie tastes like dirt as I do to say that real pinot noir comes from Burgundy.
I'm not picking a fight either, just expressing my opinion.
C'mon over and we'll open up some Cracker Barrel...
I like Suzanne's idea of doing a vertical cheese spread, i.e., all from one animal.
And Some day, what couldn't go with Pinot Noir?
Especially the real stuff from Burgundy.
(said Mark opening a can of French worms)
Mark
The rind on Brie is edible and some people love it. I think it's analogous to eating cardboard with my cheese but that's just me.
The Gouda rind is made from wax so that's gotta go.
When choosing cheeses for a cheese platter, the...
