Originally Posted by kaneohegirlinaz
There are so many times that I want to respond to some of the "Professional forums", but I can't because I'm a Home Expert.
I don't get paid (with money but...
Originally Posted by cheflayne
I always reasoned that milk has more flavor than water. Some what along the lines of court bouillon theory, but I have never done a side by side taste comparison, which is usually...
Originally Posted by boar_d_laze
I went over and joined the Smoke Ring Forums on thetincook's recommendation in another thread, have been lurking and read through lots of threads, but don't see much to...
Originally Posted by mita
Yes you are right. I tried to substitute eggs with flaxseed. But I guess this recipe is not meant to have flaxseed.
I will try with eggs now.
I never tried...
Originally Posted by gedeb
We are opening a B&B in the next couple of months, and I am looking for some menu inspiration. Anyone have ideas to share? Thanks!
Well the easiest thing to do is take a...
Originally Posted by phatch
It sure sounds like you didn't lose patina. You lost plastic.
Cooking oil is a hydrocarbon--which is why it converts to a functional bio-diesel fairly easily. Patina is pretty much...
Quote:Originally Posted by LiL Chef Personally I dont think there is anything different! They are both melted sugar products. I am a future chef & I watch the Food Network all the time! I have learned that Its just how people...