No need to apologise, we all have brain farts sometimes. And akshully, duchess potatoes are baked and so are your balls, so there’s a crossover after all. It’s all looking great!
No need to apologise, we all have brain farts sometimes. And akshully, duchess potatoes are baked and so are your balls, so there’s a crossover after all. It’s all looking great!
I’m curious, where’s the crossover between duchess potato and falafel? Totally different recipes and methods
All over it, non native English speaker who loves chocolate
Chocolate fudge pudding pie… that’s a dessert that just keeps on giving, I’d be so over that
The temperatures are intuitive for me because Celsius is all I’ve known. The car going 60km/h or 100km/ h I know the difference and how it feels sitting in the car. The speed of wind in the forecast needs to be m/s to make any sense. Over 20 m/s I better tape the windows so that the storm won’t break them
I’m a trained chef working the trade for 30 years. 2 years in vocational school, a year for cooking and a year for bakery/patisserie. I’m a really confident cook - the concept of different cuisines, the basic ingredients and seasonings, no probs. Baking is still a rocket science for me. My current head chef said baking is fun if you know what you are doing but I’m still after 30 years not fully confident about the consistency.
D’oh!
Why is this the first time I’m hearing about white bolognese? As someone with the aversion for tomatoes, that sounds really appealing. What creates the saucy element here?
I work in multinational company and I can say ‘thank you’ in 6-7 languages. I say abrigado to a Polish guy and spasibo to the Italian just for fun
I have nights where I sleep like a shish kebab
It was the soundtrack of my divorce almost 20 years ago so yeah
Cute cat pics are always a good choice. Where are you obtaining these?
Apparently you can even make meringue with it. Haven’t tried that but I often make mayonnaise with aquafaba.