Verbena-NZ

Sketch shouldn't get a star as it's to inconsistant Some times good....other time rubbish.

NO, Just cut each slice(80grams) with a knife thats been heated slightly to help cut the lobe. Leave the lobes ice cold whilst cutting, this helps keep the edges neat and also with portioning. Don't season the foie gras prior to cooking.use some maldon salt or similar after cooking and try a pinch of medium ground white pepper after cooking as well.If you season prior to cooking then you run the risk of burning the perrer and imparting a slightly bitter taste to it If you take the viens out prior to searing it. IT WELL dissolve and fall apart on you . Remember de-vein if making a terrine, don't if searin or pan frying.

What can you tell me about "The Square" Whats the food like, has it got a web-site and has anyone worked there?? Tell me what you can!

Don't worry..I will be. Should be writting a little more within the next 24 hours

I'll be trying it out tommorow morning Thank you so very much, shame more people here aren't as forward as offering their ideas and links to recipes. Once again THANK YOU

It's a forum, and I asume that means I can post questions. If your going to start getting rude then please either don't look at my post or don't reply I fail to see how your posts help me......I was after a recipe!! Sure there are heaps of recipes out there.............BUT........only a few are great!, Why should I waste my time and money trialing recipes when like minded people here have already got practical, easy, cost effective recipes?? I have a problem and wanted help resolving it!!!, so where is the harm in my question?

Surely someone's done something similar to what I'm looking for.I've only got 5 days left to figure it out.

I've tried several differant recipes and from various differant books. A molton cake is preferable to me.BUT most of all.one that can be held or hold it's liquid center{or appear to anyway} I need to cook it in advance and then "flash" it for no more that 2 minutes before serving it to my guests, BUT still maintain that center.Knowing how hot and how well sugar holds it's heat with fat.......... ...............I can't seem to figure it out

Well I've been working on the idea of doing a fudge type cake with a liquid center.....now this isn't anything new BUT I'm after a recipe that will allow the center to hold{or not carry on cooking} Every one that I've tried to date still carries on cooking. I've even tried putting a seperate center in{ganache} so that it remains liquid. There you go........anyone got or seen anything that'll do what I'm looking for!!

What am I looking for........well Must be able to be plated for dinner party Not take all day{or several days} Be fairly modern ie current flavours Able to stand...not need to be served at and overly exact time after making it.

I'm looking for ideas for a chocolate desert! I'd like something that is quick but still tasty and MUST be more'ish seen anything on line??

try microsoft publisher !!!

Look here. Thank you so very much....you truely are a great person.

?????????????????? anyone

Yes. COOL, have you seen anything on the french chefs jacket designer...or where his Pasis/French store is ??