aidensnd2

I finally got around to eating at Bills the other day and to be honest I was somewhat disappointed. I had the scrambled eggs and bacon and while it was good it wasn't anything that blew me away, which after hearing people rave about them I suppose I was expecting something magical. Then again I have a problem in general spending good money for something you could whip up for $2.00 at home with the same results. I would also have liked to see a bigger selection/variety on the menu. Just my opinion.

Turned it down or stirred more often....

Yup, I do want to make them, especially the Almond Roca. I live in Australia and Almond ROca isn't available here, Ferrero Rocher are but I'd still like to kow how to make them. I woulnd't say I'm an experienced candymaker, but neither am I a novice. Almond Roca can't be too hard to make, I assume it's just some sort of Toffee. It's the texture/biting quality of it that has me puzzled, it's much less dense than any toffee I've made before. Thanks Dan

You just want to get rid of the root, the green and the outermost layer of leaves. You should be left with the white-ish part in the lower portion of the stalk.

Glazed, turned turnips and carrots were a staple of culinary school and were actually quite good. Just blanch and finish in butter and sugar.

The title pretty much says it all. I'm looking for a recipe for Ferrero Rocher and Almond Roca. If anyone has one it would be appreciated greatly. Thanks Dan

I read the thread, didn't sound like a general consensus, more like a suggestion... Just seems like why bother with a blowtorch when you already have a stove in the kitchen which will do the job just fine? Assuming it's a decent sized piece of meat the fresh herbs will most likely burn anyway during the roasting process. Personally I would bruise the herbs and rub them onto the meat and then let it stand for an hour or two to get the flavour, remove the herbs, brown in a pan or in a hot oven and then 'roast' the meat in a medium oven until done. Just my $.02 worth

I'm confused by this one.... If the meat is to be roasted properly what would be the need of browning it with a blowtorch?

How did you mould the picture frame? Thanks Dan

The more corn syrup or butter that is added will make for a thinner/softer ganache. For a wedding cake I personally would go with just chocolate and cream. White chocolate is already so sweet that adding corn syrup to it seems like it will make it too sweet in the end. You could add a little bit of butter for a nice sheen, I'd just be careful about making the ganache too soft....

A general rule of thumb is to rest for 1/2 the cooking time. Even with well rested meat you will still lose some of the juices when you cut it, just not as much as you would if you don't rest it at all.

It's not dangerous at all. I mean it is still used for human consumption, it's jus the lowest grade of olive oil. Any other type of olive oil would be better but I don't think it's quite as terrible as perhaps you have heard.