ryangary

Please if you have a recipe for truffle center cakes I would love to try it.

I bought a box of molten chocolate cakes from Presidents Choice that you cook from frozen in the microwave for 45 seconds or so. They come out perfect but the chocolate they use is inferior. My question is, if I was to make my own chocolate cakes let them cool, then freeze them, reheating them in the microwave for the same amount of time would they work. I like the fact that I can have a dozen or so in the freezer and just nuking them when friends pop in. Help me make this work! Please.

The former Sanford chef's name is David Swanson. Soon to open Braise. http://onmilwaukee.com/dining/articles/braise.html

Everyone will profit and thats a good thing for restaurant owners.

It looks like Thuet Cuisine is now a bistro and bakery. http://www.thuet.ca/home.asp

What places are serving the best pit bbq in the south.

Thanks for all your help. Decided on Perigee, I will post a review.

I am interested in making my own pasta but am unsure of what type of pasta roller to buy. I would like to go electric and I have a KitchenAid mixer so I was going to buy the attachments but would like some feedback, can anyone help?

You will lose a bit of quality in the freeze-thaw-refreeze, mainly discoloration,but will still taste fine.

I will be in Toronto for 1 night this month and I am looking to eat at the best restaurant. Price is no object, nor is cuisine style. Thanks

As someone who is not a big reader I have to tell you I loved liquor and read it in 3 days and immediately went to buy Prime today after finishing liquor last night. Having worked in New Orleans and just recently opened my own restaurant here in Canada a lot of it rings true. I can't wait for the third installation. Keep up the good work and God Bless.

Usually they call these pre-desserts.

I believe that Mario's dishes were more creative in that he had to work with two ingredients that he rarely to never works with in his resto's and I find that creativity comes from unfamiliarity. Michael's dishes were nice but looked to be a little less "exotic". Mario is unstoppable ( is there anything he can't pull off). I thought that Michael having Pichet in his corner was a guaranteed victory ( there I go doubting Mr. Batali again). I am still puzzled as to how Michael could screw up the chocolate (sheets)? I bet it will take him a while to let that one go.