Recent content by berndy

By cracking the bones you make the bones smaller . As a result you create a larger surface area and this releases  more flavor in a shorter cooking time.

Yes. perfect choice.

Scampi is a kind of langoustine , also known as a red shrimp. the shell is  red even before you cook them.

Years back we always blanched all our bones for stock first. A practice that is forgotten by most but very effective when a clear stock is wanted.. You start with cold water and washed bones. Bring it to a boil fist ,then wash off the bones in cold water and rinse off all impurities visible and...

Pain Perdu ???

I'll  drink to that. And make it a double.

Cheese for breakfast and dessert after dinner

d I depends what you are using it for ? two totaly different sauces?

Could you  please tell us why you think sliced to order should  be preferred ?

Came followe by mbert fist RIPE camembert.   Brie only if imported.( love isle de France)

It depends, I like them both It depends. I like them both . Rump steak And now I'll ask Prepackaged sliced cheese or cut to order at the Deli counter ?

I do not know what is correct, if there is  right or wrong way. When I hear ' pasta " I think of pasta being Italian first and Italians are known to serve the best pasta.

Whatever YOU. I like . I do prefer  mine without she cheese. For me the cheese covers up the taste of the shrimp. If you are Italian you know what is correct. I am not asking you to show me your passport.

Did you add enough baking powder ?  Was your baking powder very old ? Did you have enough liquid ?

NO. But you are in same areat