Posts by SherBel

Quote:   People from California tell me the labour laws here are almost as crazy as over there.  Last year an ammendment was made to "Worksafe" (worker's comp board) making it legal that employers are now...

I never pre-cook apples for apple pie, but I choose an apple that will cook down nicely as the pie bakes. The type of apple is important! Some are simply horrid in a pie. (Red Delicious. Non-Delicious at any speed, IMO.)   I...

The classes may be in English, so that would certainly help, (and they should provide that info with the class details) but learning some Italian would really enrich your experience, trust me. Sounds like a great adventure, I hope you...

I'm not sure what you mean by spam? Did they contact you? Anyhow.   It appears to be a real school with two locations, one in the North of Italy, one in the South. Some of their classes for 2013 are already sold out, a good...

India is a vast country with many diverse cooking styles. It would help if you could narrow down your search to a more specific region/style of cooking in India.   It's kind of like asking about Chinese cooking; there's no...

Also Kitchen Arts & Letters in Manhattan. No online ordering, but one can phone them, email them, or fill out a request for out of print books. Nice people to deal with.

I own an entire book on the subject. (It obviously covers much more; food in the different classes of dining saloons, lots of menus, hundreds of pictures, and 50 recipes.) It has a section on creating a 'theme' dinner as...

Thank you! Having read your post, I'm sure that in this case, humidity was the culprit. (Boiling homemade perogies while coating cookies with white chocolate....never again.)   I still think that chocolate is best left to the...

I think Irish Whiskey would be good, but Bailey's might be a bit of overkill; already being creamy and sweet...added to a creamy sweet drink, it might get lost. Cinnamon would be lovely, I think. (I like Bourbon in egg nog.)

Quote: Originally Posted by boar_d_laze  Posted by SherBel  I'm not sure what your point is... or if the thread's drifted to "fish and chips "from "why oil in batter?"  Not that there's...