Marie-Ora

@ pastrygirl. I love your recipe - I didn't think you could add the flour with the mixer going on low - I am definitely going to try it out. I particularly like the idea of substituting olive oil for butter. Another thing I must add is the size of the pans also makes a difference. If there is too much pan for too little batter, it will not raise as much as it should (assuming you want more of a cake than a product which can be layered).

Hi Franci - I really like the look of your scones cross biscotti. Do you use a basic scone dough and then add flavourings?

My Grandfather was Italian, so eggplant for me is always 'Melanzane' - which consists of layered eggplant fritters (just slice them in rounds, dip in egg and flour and fry), layered with a good bolognese sauce (an essay on its own, but whatever works for you), and finally a layer of parmigiano and and breadcrumbs. I've never seen this particular recipe - my Grandmother learned it from his family in Calabria. I have to say it keeps really well, and leftover slices on toast are delicious.

When I take the eggs off the heat, I keep beating them until they are cold. I don't let them sit unbeaten. Also, I find the egginess of a génoise recedes slightly if you leave it for a day or two.

Hi Liuzhou - ít's pronounced like the 'ch' in 'loch'. If you go to the site, you will find audio on these words along with detailed explanations. I just wanted a do quick reference for eG members. 'X'IS standard - the problem is, it represents a sound that only exists in one word in English, and if I used 'ch' for the 'ch' in 'loch', everyone would completely misunderstand. There is a tendency for English speakers who just cannot get the sound right to substitute an 'h'. There is no 'h'sound in Spanish at all, but there is nothing wrong with using it if it's the closest you can get to pronouncing words correctly. There are sounds Spanish speakers battle with in English too. Here are some words with an 'h' where the 'x' would normally be: fajitas fah/HEE/tahs mojito moh/HEE/toh

I never thought of that - very good idea. Going to have a nose around and see what comes up...

That's the problem with learning languages! Nobody ever speaks them the ways they teach them

@ Darienne - alas no - wish I did!

Thanks! First year Spanish - I have a Mexican prof, second year Cuban and Colombian, third year spent time in Salamanca. Everyone wanted us to speak 'their way'. Great way to learn. Madrid is beautiful!! Ai Ceceo, Seseo, then you get to Paris, and it's Argot and Verlan. Unless they translate, you can't understand half at least of what they are saying.....

In celebration of Cinco de Mayo, here are some Mexican dishes and beers I hear people getting wrong. Some may be jaw-droppingly obvious to most, but ya never know! I was Spanish major, and pronunciation is my thing, so this is as phonetcially correct as you can get it for an English speaker, If you want to hear audio, you are welcome to go to the site, but I'll make it as complete as I can here: chilaquiles tchee/lah/KEE/lehs burritos boo/RREE/tohs frijoles refritos FREE/xoh/lehs reh/FREE/tohs tortillas tohr/TEE/yahs huevos rancheros WEH/vohs rahn/TCHEH/rohs tamales tah/MAH/lehs huitlacoche weet/lah/KOH/tcheh taquitos tah/KEE/tohs quesadillas keh/sah/THEE/yahs fajitas fah/XEE/tahs guacamole gwah/kah/MOH/leh pico de gallo PEE/koh deh GAH/yoh cerveza sehr/VEH/sah (in Spain thehr/BEH/thah) Dos Equis dohs/EH/kees Tecate teh/KAH/teh

Hm -I'm quite pedantic, but not officiously so. I don't think the Cheese and Grits passes for a soufflé, although it might get a nod as a "soufflé" in an informal environment. I think the point made about technique is extremely valid. If you call it a braise, ain't no way, no how you can pass off a roast as a variation of the dish. When you tie a dish to a specific culinary technique, you have a lot less wriggle room than say adding a little cream to a carbonara. In fact, now that I think about it, technique is key (if you reference your dish in this way), ingredients less so.