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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! :) :) :)

I'll be in the kitchen. I'm doing a special menu that night. The last sitting is at 9, so I should be home by midnight!

no offense taken Bob! :cool: I hear you on reading things on the internet! I realized later that you were probably refering to the second link I posted not the first one where I was the one doing the experiment! :smile: why she was using a tender cut of meat was rather strange, but the info...

I've had it and quite enjoyed it. They used to sell them at an asian market in Poughkeepsie Ny where I went to culinary school They are supposely growing various breeds that don't smell bad so shipping will be easier. I haven't had one of the "unscented" varieties. I imagine some of the...

oh I assure you it does. I bought 10 kilos of flank steak at work and tried this technique versus regular grilling. and I assure you there is a very noticable differance. my first experiment was in my home kitchen, as you can see from the post. or maybe you just read the link, and missed the...

whats cool is that it draws aromatics down into the meat. If you read the link to the first post I made you'll notice how I describe how the basil, garlic and tomato flavors were present all throughout the meat.

I just googled it and this came up. This girl did the same thing I did, she calls it turning cheap cuts into prime which is a fallacy. but I guess her point comes across Its a long lengthy explanation, which is why I was hoping for a link.. scroll down and the process is explained...

Yesterday I made some gummi candy at work for a party that has kids. I thought they would like some homemade gummi candy that contains only real fruit. I wanted to make gummi bears but I don't have molds. I tried using a plastic container from a box of chocolates. but the gummi stuck to the...

yeah I know my regional bbq sauces! :) my taste in bbq sauce changes, right now I like making a cross between a NC vinegar based sauce with a mustard based SC sauce. mmm good I used to live in Charleston SC and we would vacation in NC. one time by force because of the hurricane evacuation...

and were also a inn that has a restaurant and banquet facility, we'll be able to pick each others brain.

lol my last job was a chef at a mansion turned into an Inn, It was a blast. Unfortuanely it was seasonal work. so now I'm working at a mansion turned into an inn.. lol A mansion previously owned by Sam Jake.