Sat 26 Feb, 2011 12:53 pm - Does anyone have experience Clarifying stock?
I've just tried it for the first time and it was all going swimmingly then the egg 'head' just sort of imploded and broke up. I... (view)
Thu 24 Feb, 2011 11:27 am - Well I made them, finally and I was right it's a flamin' expensive recipe to get wrong!. My big mistake was not having a large enough pan to cook them in. I'm not sure how deep a... (view)
Thu 10 Feb, 2011 07:52 am - I had a look at a few Amish sites after your reply Farmer, and there were hundreds of recipes, I did notice though that there were an awful lot of convenience foods in them. Cans of soup,... (view)
Thu 10 Feb, 2011 07:48 am - I agree Irish but you can also add that everything Ina makes is HUGE, I'd love to know who eats it all now she isn't cooking for the shop. I mean a normal family can hardly run to... (view)
Thu 10 Feb, 2011 07:43 am - You know what's wacky? I never think of looking things up online until after I get myself in a tangle, I'll look for a specific recipe but had never thought of looking to see if Pret... (view)
Wed 9 Feb, 2011 11:13 am - Thank you chaps for your advice, I'm trying to get my head around using lard in an icing - but the thought is making me feel ill. I used to use lard in my savoury shortcrust pastry (half... (view)
Wed 9 Feb, 2011 07:17 am - Hello my Culinary Chums. Can anyone tell me what a Whoopie is? In the last week I have heard of something called a Whoopie Pie but also a Whoopie Cookie, what is it supposed to be? Plus, do any... (view)
Sun 6 Feb, 2011 08:40 am - Just a quick F.Y.I. all. After putting in this recipe for you I decided to have another go, it's a long while since I first made it myself when I stuck religiously to the recipe. I always do... (view)
Fri 21 Jan, 2011 08:19 am - I'm sorry Irish, I should have thought about the language thing. Our Mince is your Ground, as for the double concentrate Tomato Puree (Paste), I think that disctinction might be obsolete now.... (view)
