Posts by Nicholas

Mmm, duly noted. Thanks smiley, for the news.

The Eagle's Nest, in the American Club here in Singapore have two dining sections. To the left, is a more elegant design, with carpet flooring. And to the right, is more of a coffee house sort of look, with parquet flooring. I thought...

Off the top of head, it helps thickens sauces/gravies. What does it taste like? I don't know what else to say, but it taste like corn starch?

Awesome! Thanks for the lead barista! Hmm, do you happen to know of any other baking specialty stores besides Gim Lee at Haig Road and Phoon Huat? I'm looking for chocolate moulds and Valrhona Chocolates, and have only seen them in...

Hello, and welcome! I suppose you don't refrigerate truffles because cocoa powder absorbs moisture, and it'd make your truffles soggy. However, if you have those refrigerated display stands, and they posess some refrigeration system...

Hope you'll enjoy making it, as much as eating it after!

You can split them in two either soaked or unsoaked. If unsoaked, try using a knife, it should make less of a mess.

Hey, Thanks for the nudge in the right direction!

Hey, I'm looking to know what this thing is called. It's a clear, gel like substance, that you find on top of cakes. I've seen them on cheesecakes, that have fruits decorated on top, and the fruits sit on top of that film. I've...

Oh yea, I forgot to mention, it is being drizzled in after the wet ingredients are combined, then the flour is mixed in just until combined. I thought it was the "end of the world" when it seperated, and I didn't want to...