Recent content by Fincher

Thanks Amseccia, well this guy was Italian, but if he told us why not to use it, I sure can't remember. the only other thing I could think of is that I know Semonlina and Durum flours take on moisture slower, so would make a ravioli more durable in the water.

My chef instructor in ITalian cuisine way back in school told us never to use semolina in Ravioli, do any of you follow this practice? and why? I can only assume its because the two layers of dough would be too tough

also get rid of the fat! lean dough makes the best bread bar none! I know it goes against all culinary rules. it seems the more fat you add the better a dish gets. but its opposite in my opinion with bread. The french baguette is perhaps one of the best breads known. and its simply flour...

no offense to Canadian ice tea lovers! but **** it is pretty bad. Red rose tea is terrible, I wonder if it was this bad before Lipton took it over. I've heard of many Red Rose fans. With the stuff I just tasted I don't see how. It must have been better before. I still want to know if...

yeah, old news, but I haven't had them yet. but I would certainly try it.

Yeah what GB said is spot on you do however need a dvd player that will upgrade to HD. They are cheap, mine only cost $100 bucks. they just make every dvd widescreen and enhance the quality. My MASH dvds look great on my 50 Inch plasma! the HD-DVD and Blu-ray aren't worth the money yet. I...

Alix- no I haven't had the bottled green tea yet. I can't imagine its that good. I know the cheaper teas go into their bottled soft drinks. The tea thats even too low for their standard teas. but I'll admit I was a snob before, and I've learned my lesson. I'll give them a try before I make...

Robo, I don't think there are any American tea blends. except for the one in Charleston, but you can only buy it there, I think you mean companies like Lipton. which is in fact British. (though they do have a base in America) I thought the same thing though. I thought it was an american...

We had a U.S. tea taster come to my culinary school and give us a lecture on tea. He was part of the only North American tea plantation ( Charleston S.C.) tea tasters are rare, (far more so than certified master chefs) Lipton seems to have quite a few on staff who take their job seriously...

I'm a big tea drinker, and I drink my teas loose. At work at usually smirk at the tea bags we offer, expecially the ones that try to be all impressive with their flavored tea mixes. and don't even get me started on flavored white tea. But I do get disgruntled from time to time because not...

yes, and tomatoes really help, I forgot them once we have a duck consomme at work, we serve it with two handmade duck confit raviolis in the consomme. hmmm goood!

yep I do it all the time! I pre grill the pizzas, add the toppings then finish in the oven

Last night I watched "Goodbye Farewell and Amen" the final episode of MASH, it was a made for t.v. movie 2 hours! compared to the usual 20 minute epidose

Its like what T-roy described above, but eating a mango custard while in a sewer with dead rats around. Its called the "King of all Fruits"

man I'm so jealous of Tatrat right now, I wonder if I can convince him to trade places with me, I'm sure he can handle the line, and I'm darn sure I can handle the cruise! :) :) :)