Recent content by RoboCop

Hmm, the alcohol content doesnt usually make a differance as it all burns off, but then again there is a considerable differance when cooking with wine and rum, only experimenting would awnser this question.

Hi there, I'm not very good at baking but I'm good at cooking. I hope you stick around and share some techniques with me =).

Oh looks good, just wondering if you can substitute 1 bottle Beaujolais with something like dark rum or cardodian spiced peach sauce and if it would be good, considering the Beaujolais has a nutty/fruity taste when burned down.

Maybe you just dont like the crust, I'm real picky with mine.

Hello there, I am new to the forums and I can tell you I came to learn/discuss cooking and food, and chatting on the side is just a plus, it's not biggie, you'll have people coming all the time wanting to talk about food.

I like to top it with butterscotch and whipped cream.

Good recepie! Yes and no; yes I want to know your particular techniques but: no I dont care which it is, aslong as it's about a sauce -- rather it be a sauce you made while you prepared the dish or a recepie you followed, heres a simple sauce I cooked up while making some chicken: Needed: 2...

Interesting, never considerd dipping green beans in hollandaise.

I generally like to make milk-based sauces with an aciditic touch (balsamic viniger, tamatoes, etc) with the natural flavours of the main ingrediant. So what do you like to do when creating a sauce? Simple approach? Experiment? Any particular one you like? Bascially this is just a thread to...