Posts by Blade55440

I have to agree on the "never wear-out" part. I had a pair for 2 years and some change before they finally got the point that I threw em out (the heel lining on the inside was wearing down to the "frame"). I don't...

My instructor(s) were female (all but my bakery one), and to be honest, I wouldn't of traded them for anyone else. I think your friend probably thought they were being hard on her because she was a female. I say go anyway and not...

Did you know if you catch a blue crab and flip that sucker over and rub it's "belly" it just stops cold and lays there? Good luck pickin one up though. As for getting nipped... There's a place back home called "Crab...

The two worst things to have to keep tabs on lest it turn into a cloud: powdered sugar and dry milk. *shudders* I sware, there were days I could pat my coat after I got home and STILL look like I was cleaning erasers...

I personally don't do sharks...**** I avoided the beach back home in Florida just because there was a crab problem! You couldn't set your foot down in the water lest you get chased out of the water by the little buggers... Also, who...

Well since copper IS reactive, you could always break down and send it off to get it anodized....*shrug* Just a thought if you're really desperate.

Wow, must be nice to work with notter. I did a sugar project in culinary school and I have to say that the skilled folk make it look WAY too easy. It was also then that I realized never to work with pastillage again if I valued my...

I hate to say it...but I'm stealin that one.

Did you ever catch the news stories about that shark "migration" that was following the coast of florida a few years ago. The video footage was unreal, was just this black bar of sharks right off the coast.

Well, is it possible to turn it off before you add your dry? Or would the recipe "get even" with you if you tried that? If you can't then...can you add dry with the bowl raised? Once again, if not... how much gets dusted...