[Should you disclose ingredients?]

A nearby supermarket recently started stocking horse meat, so of course I bought some and cooked it.

About seven eighths through the meal, my husband suddenly asked what the meat was we were eating. When I told him, he refused to eat the rest, and accused me of being cruel. Cruel to him, that is, for not having told him what I was serving him.

Now, I normally never say in advance what it is I'm dishing up, whether it's taro, banana flower or, in this case, horse. And it's never actually been an issue before even though I am (ahem) slightly wont to experiment.

So, should you warn people about to eat your food that the ingredients might be different from what they're used to? Wouldn't this frighten off the easily intimidated before they've even tasted it so that they will never experience the joyous taste of whatever it is you're serving?

(It goes without saying that I am not advocating keeping ingredients secret when cooking for people with food restrictions, be these restrictions religious, allergy-related, or of any other type.)

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My wife says not to disclose the ingredient. I however, wish to know what it is that I'm putting in my mouth. Do you go to a restaurant and tell the chef to cook whatever and then happily eat it without any sort of menu?

[Help me design a dessert bar]

Ooh, I love lemon curd.  I'd have to fill Friday morning at the absolute latest.  Wouldn't they be soggy by Saturday night?

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Brush the inside with melted/tempered couverture to act as an insulator...

[Question about mousses for layer cakes]

1 packet equals a tablespoon, so thats 3 tsp.

equivalent to 1/4 oz and 8 g

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Ever tried powdered cocoa butter to replace the gelatin in your mousse recipes? It's a bit more expensive but has a much cleaner taste and nicer mouth feel.

[chocolates: pretty and perfect?]

Since it's YOUR bon bons, why don't you decorate the "clay" as per your liking? Since she uses lots of color ask her not to-to keep the natural color of her material as she wishes you to keep concerning the chocolates. How absurd is this woman anyway. Does she were nothing but monochrome clothing too?

[Food Network Chefs]

Emeril should be taken off the prime spot..period. Bobby Flay should not be on tv either. He should solely be in his kitchens since his food needs help!

[Pistachio Buttercream]

DON'T use Hero pistachio paste! I use Albert Uster's pistachio paste. It's perfect! They grind Sicilian pistachios which are a bright green (natural) and the flavor is true. Ambassador Fine Foods, Inc. also introduced a pure pistachio paste for a fraction of AUI's price...