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Follow the link Muffins basic recipe to see more photos of the muffins I baked using the recipe. You are welcome to leave comments. I would like to share my recipe, that I find to be the best (from what I tried) in terms of muffins' texture, taste and dampness. Dry part — 250 g flour — 2...

Sounds yummy, thanks for sharing.

I have been to the Sacher bakery/hotel in Vienna, a few months back—I did not like their version very much. Too dry for my tastes. I prefer more dampness and more apricot jam in it.

Chocolate cake, or plain chocolate bar.

Do not forget mighty chemical industry :D Banana powder will fix the problem. <sad sarcasm />

Just put it in the fridge.

2 jennyema: "the "secret seasonings" were added to flour. The chicken (which was not marinated) was floured, placed on sheet pans and then a stack of sheet pans were wheeled into the fryer, which was the size of a large refrigerator." Thanks for the info, O have always wondered how they do it.

eggs on the pan, with some bacon. But, sketch182, your eggs diabolo sound good too. I might give it a try.

I do this too, from time to time. To remove some starch from them.

Bodum is good. They make several models. I think you can't go wrong with it. What is more important is how you make the coffee. coffeegeek.com/guides/presspot And you can look for the Bodums for example here wholelattelove.com/french_press.cfm

Store it in beans, and ground only the amount you need for the day. Airtight container. Constant temperature (does not have to be in the freezer)—could be room. Avoid humidity and hot temperatures.

I am not into the hot chocolate stuff (more of a coffee guy), but for those who do hot chocolate from a powder/granulas, I have a tip: mix it with a small amount of water/milk and put in microwave so that it just starts boiling. Then quickly switch the microwave off. Switch it on again, to the...

I think that tastewise (for a normal, not gourmet coffe-drinker) it does not change that much from the moment it gets cold. But certainly there are some processes inside the liquid (coffee acids change their quality etc). When the coffee gets cold, it is like the tea gets cold.

I am also a cider-lover, and am planning on doing some of my own. Now last week I acquired the juicer, and am looking for the recipes too. I will let you know how I progress :)

Earl Grey with Bergamot for me. And also Mathe IQ (although they say it is not tea :)).

Buy it in beans, medium roasted, for full drinking pleasure. :)