Posts by Nicholas

This isn't much help, but when I dream up of random new recipes, I like baking the experimental recipe, and then decide what, or how much of some ingredient should be changed, etc etc. This of cause would require the capacity to...

Hmm...looks like you guys might say that Extra Virgin Olive Oil is the way to go, And I was watching Neil Perry on the Rockpool Sessions, and he also mentioned that Extra Virgin Olive Oil is the way to go. I'm going to have to agree...

Wow! Twenty plump beans! Good on you! I'm hoping to hook up with some to my trip to Melbourne Austrlia tomorrow.

Hi Bill H, it sounds like we make it the same way where I work at part time. It's all assembled in a sheet pan, with sponge fingers brushed with kahlua first, then the layer of mascarpone with whipped cream, and then a second layer of...

I've yet to try this myself, nor do I have an authority on this subject, but I've seen books that describe basic sculpting, as in, rectangular sponge cakes, and cutting them out to shapes of bears, houses, and what not. They reccomend a...

No problems, glad I could help.

There is a free trial of said software at www.wacs2000.org, or you can click here to look and see if this may help your friend.

My exact sentiments when I first read the topic! I think it'd catch on quickly if it were served in fillets. Not many people want a rodent staring back at them.

Thanks for the further suggestions. Newbiecook, you've shed some light on that, I'll know where to start researching. Thanks!

They're three basic grades to Olive oil. Extra-Virgin, Virgin, and Olive Oil (Pure Olive Oil). For cooking, the "best" olive oil to use is, "Olive Oil"(Pure Olive Oil). Because cooking causes all grades of Olive...