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i love to drink the scotch.... can't really say i have the will power to collect it.

lots scotch

you make a young aspiring alcoholic very jealous...

Do you people cook you lasagna sheets first? i have never done that.... it's all very odd but i am fasinated...how does it go? do you need to cook it for as long?

Hey hey, Looks brilliant! Thanks heap. The only thing is.... what are yellow split peas? Bethsy.

by-the-by.... i have tried human flesh flavoured tofu Buckytom and i rather enjoyed it. my vegetarianism is not carved in stone you know... :P

Hey hey, I am a full vegetarian. I eat nothing with a head or that once had a head. I am not a vegan. I love cheese more then life itself (Holla NYBrit!!). Most of all i live for a nice soft goats cheese *swoon* Tofu is so misunderstood. There is so much stigma surrounding the stuff. In truth...

Hey Av, I think you did really well! I make shepards pie quite often becaue of it's comfort food factor. The brilliant thing about being a vegetarian is that there are so many "meat substitute" products now (at least here in Australia) that there really is no need to eat meat. I use alot of...

Isn't this the Vegetables and Vegetarians forum? Is there another place hiding away?

Hey Hey, I am a Vegetarian, have been for some years. I am looking for people who are also Vegetarians or Vegans to swap and share recipes with. Being constantly creative and keeping things fresh in the kitchen can be difficult when only working with plant matter. Holla. Bethsy

Breezycooking thats a bit of a gamble. If there is air of gas trapped inside the egg chances are it's a bad sign. Of corse there are different stages of an egg maturing and eventually becoming rotten.I have my own chickens, ducks and geese which all provide eggs that we eat. I strongly stand by...

I have been reading some threads about how to handle rotten eggs. Here is a trick my mother taught me: Before cracking the eggs you wish to use, fill a bowl/sink with water (enough so that the eggs are completely submerged and then some.) Simply place the eggs in the water and watch to see if...

Hey hey, So i know i am being a bit of a thread hog, but i am desparate for a generic recipe for fondant since i have established (thanks to all you lovely folks) that perhaps Royal Icing ain't real appropreate for this climate (Australia.... makes it leak..) I have searched all over the net...

Hey hey, I have only really experienced this once when i used some duck eggs in a cake, the taste of egg in the finished product was overwhelming. Also, i tend to shy away from package cakes if only for the fact that they taste well... chemically to me. Some of the more expensive ones seem to be...

Hey Tattrat, It's not that the icing itself falls off and runs.... it's some by-product that comes out of it. Yes the cakes are cool/cold when it's applied. Surely though there has to be a better way. I am in Australia so it's relatively humid here but how does the rest of the world cope? Don't...

Hey Amber, Royal Icing is just basically uncooked meringue to the best of my knowledge (it has the same basic ingredients). It starts out clear with the egg whites and then as you beat it and add the sugar, it turns white and into peaks. You can then add colour at your own discretion. The clear...

Hello All, I am having problems with my Royal Icing. After i apply the icing to a cake, clear skicky fluid comes out it. I assume this has something to do with the egg whites in it. I don't really follow a recipe when i make it... i just add caster sugar or powdered sugar until i get stiff...