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oli

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    By the river, Coeur d'Alene

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  1. I am at the stage in life where I defer to machine rather than hand. Picking my fight per se. Enjoyed the video. I was pretty lucky the first time I made a soufflés many years ago, came out perfect, if not intoxicating from the fumes from the alcohol I used.
  2. Very nice, too bad no pic. of slice. Happy Birthday.
  3. My kind of baking that produces the Wow affect. I have in my files the same pastry by Jaques Torres (waiting for me to make) that he'll make before he goes to a party and will put it in his backpack, jump on his bicycle and off he goes and bakes it there. Not the way I would do things but was fun to watch. Making the curved lines look so perfect might be a challenge for me and that is probably why I haven't got around to making it.
  4. This is similar to my favourite stacked crepes we call palacsinta, made with walnuts, apricot jam and chocolate.
  5. Funny, I never thought that way but I guess it does look pre-op.
  6. I guess I was on the fence and it didn't take much to knock me off. I just have so many recipes waiting in the wings so I have to have some reason not to include it.
  7. If you hadn't reviewed it, I would have added to my list of to do recipes because they do look quite appealing.
  8. I am curious to know if anyone has tried using rye or wheat flour in a chocolate cake and what did they think of it? I see Edd Kimber used it in his Sweet and Salty cake recipe and I wouldn't think that would be the best choice, maybe I am missing something here. I have only used all purpose and cake flour so I am not a professional baker and I am unfamiliar with it. As I understand it rye will make the biggest difference in both taste and texture. Whole wheat will also. Both will take more liquid and possibly leaven agents - baking soda or baking powder. The textures will be really different.
  9. If anyone can link me to the recipe for Sweet and Salty Chocolate Cake, I would greatly appreciate it.
  10. Looks like you made a modification with what looks like some sort of jam/preserves
  11. Some of those from the book sound real interesting.
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