Posts by solanna

I actually just stumbled onto another new recipe software program at http://www.livingcookbook.com/ Has anyone tried it?....I have been using the Master Chef software for the past few years but it seems to be choking on the amount of...

The Mexican Chocolate Pudding from Nick Malgieri’s Chocolate is a favorite around here, everything I've tried from that book has been super. -h

Here you go: http://disc.server.com/discussion.cg...&article=30514

I use a mix of all-purpose flour and semolina. About 2 parts APF to 1 part semolina.

Hey April, Congrats on the 4.2 GPA. ****, I never even got close to that. So, I guess the big question is...What do you plan on doing after you graduate?

I should also say that in my family it has been interesting to figure out how to accomodate the 'younger generations' food preferences into holiday and family gatherings. It has been a bit of a challenge. My parents are of the meat...

Thanks everyone, this is really helpful. So when you say-let it dry. Does that mean over night? Should I be concerned if I made my pasta with eggs, salmonella et al. Thanks, Heidi

Hi all. I need a couple pointers. Please point me to the right forum if this has already been covered. Here's the problem. I got a manual pasta maker for christmas and immediately made a huge batch. It turned out perfect--consitency...

Another nation-wide factor (not mid-west specific, necessarily) is increased pressure on school admisitrators to accept lucrative marketing deals from the Pepsi's, Coca-Cola, McDonald's, and Taco Bells of the world. You end up with kids...

Here is where you can get more info on it, and sign up for it if you want to... Taste Magazine page on William-Sonoma Site It looks like they don't ship to Canada, but for anyone else that is interested...I think I paid $20 for my...