Marlene

I remove it now although I never used to. It makes a big difference in my opinion, and I use the paper towel method as well when the ribs are cold, although I use a knife to loosen the membrane.

Chocolate Torte Very decandent For the Torte 10 oz bittersweet chocolate, finely chopped 3/4 c unsalted butter, cut up 5 large egg yolks 1/4 c plus 2 T sugar 1 T dark rum or espresso 1 tsp vanilla extract pinch of salt 3 large egg whites For the Glaze 1/2 c butter 8 oz bittersweet chocolate 2 T light corn syrup Oven to 300. Grease bottom of an 8 inch round cake pan and line with parchment, grease paper and sides, dust with cocoa powder. Combine chocolate and the 3/4 cup butter and melt over low heat, stir until well blended. In a large bowl, beat together the egg yolks, 1/4 cup sugar, dark rum, vanilla and salt until pale and thick. Gradually pour in the chocolate mixture until well blended. In another bowl, beat egg whites until foamy. Add the rest of the sugar slowly, and beat until medium stiff peaks form. Put half the egg white mixture into the chocolate mixture and fold. Fold the rest in until no streaks remain. Pour batter into prepared pan and spread evenly. Bake the torte until it puffs lightly and the centre comes out moist but not liquid. Takes about 30-35 minutes. Run a small knife around edge to loosen cake. Let cool for 10 minutes, then invert onto plate and peel off parchment paper. Let cool completely, then chill at least 4 hours or overnight. Glaze the cake with the chocolate glaze and chill again until firm, at least two hours. Use a hot knife to slice cake. Glaze melt butter and chocolate over low heat, whisk until blended. Remove from heat and whisk in the corn syrup until smooth and glossy. Set cake on wire rack over cookie sheet or wax paper and pour the glaze over the cake. Keywords: Dessert, Chocolate ( RG588 )

I like the design and the words, I'd just like the words in English. I too, don't want to have to tell everyone what it says.

I know there horror stories out there, and this is not a pretty one, but there are some good ones. My kitchen was gutted and re-done in three weeks, inlcuding custom made cabinets. So it can be done. Darren, I am so sorry!

bacon, ham pinapple, extra cheese.

This is a standard joke in our house. Every night before my son goes to bed he'll ask me what's for dinner the next night. Every night I say I have no idea. It drives him nuts The most I plan ahead is one night and that's only if I have to take a roast out to defrost

I almost always bake something for desserts although I almost never eat them. My usual dessert for guests is eithe creme brulee, chocolate torte or strawberries in grand marnier cream. For just us, I'll make cookies or cakes or chocolate mousse.

How do you like the RoadTrek? We are looking at that as well as a couple of class C's?

Thanks! I'll try it again. The first time I made this it was great. Today is not my day I guess!

I'm making ceasar salad dressing. I've made it twice so far, and both times, it's separated on me. What the heck am I doing wrong? This is what I'm doing: 2 egg yolks, tossed into the blender and blended. Add EVOO in a thin stream till it makes about 3/4 of a cup. Added some parmesan, dijon mustard, worchestershire sauce, lemon and lim juice, several cloves of garlic, chopped and a little anchcovy paste. Grrr..

The alfredo sauce I make is made with a cream cheese, butter, parmesan and milk. The cream cheese gives it a zip I don't find in the usual bland alfredo sauces.

We are still confirmed to attend

Does stock freeze well? Any particular things to be aware of when freezing stock?

Can anyone name the seven characteristics of a McDonald's french fry? As taought by McDonalds to their employees.

It sounds wonderful. Since we have a house with a pool, we decided not to spend the money or time on a cabin. Instead, camping has taken centre stage where we get a lot of the same effects as your cabin. There is nothing like sitting outside with the campfire going, cocktail in hand, gazing at the stars in the complete silence except for the occassion cricket.

Well now we've had some feedback from at least one of our frequent users

I'm a fan of most of the Black Opal wines. I have found their 2000 Vintages need to be decanted regardless of whether it's a Merlot, Cabernet or Shiraz. However, their 1999 vintages are really good.

If so, look no further. The threads are here. Pick the one you're interested in and go have a look! If you just wish to browse start here --- >> Browsing If you wish to volunteer, start here --- >> Volunteers If you wish to be a student start here --->>Students

I can't even remember my first two weddings

We were married at the King Edward Hotel in Toronto with the reception afterwards there. I can't remember the canapes except I'm pretty sure I didn't get any. Dinner was French Onion Soup en Croute, Ceasar Salad, Prime rib with roasted garlic potatoes, and baby greens, wedding cake, (my husband's secretary made our cake and it was awesome, 3 tiered chocolate with Silver Frosting (I hate fruit cake) and creme brulee. At 11 pm we had a fruit and cheese and coffee buffet. The best part is the King Edward invites the bride and groom and best man and best woman for dinner about a month before the reception, and they serve the exact menu that will be served at the wedding. The first time we went, it wasn't that great, so they had us back for a second taste test

mamster's Beets

I put all my Reidel Vinum Extreme glasses in the dishwasher. I' ve never yet had a problem

We're working on it!

Oakville also has some great restaurants, Seasons, The Rude Native, Omega (that one is high end, but with Ceasar Salad to die for), Il Fornello's, lots of great places in dowtown Oakville. Burlington has some nice ones too. Lo Presti's on Maxwell is great. Going the other way towards Niagara, The Lakehouse Restaurant is right on Lake Ontario near St. Catherines. It has a gorgeous patio if the weather is nice.

Um well that's not completely true. Lo Presti's on Maxwell is pretty good. But it may be a bit more high end than mod-grl is looking for