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Yes it is JoAnn :wink: But not only in mayonnaise, it depends of each one taste. There is many different sauces you can dip your french fries in .

Welcome Drine. I'm from Belgium Too :smile: And yes Belgium is such a big country that you can put it in a corner of Texas for example and forget it for ever ! :rofl: But as you said, we have some interesting stuffs:wink: You forgot, cheeses, beers... :smile:

I can describe in french how I feel ! I'm posting and still laughing :lol: Many thanks GotGarlic for this rare recipes. And what to tell about the pics? They look so professional No ? Oh sorry, I'm near-sighted :rofl:

:rofl: No idea

Since it is a chilled soup, I would add a cucumber :smile: And also fresh basil .

In Belgium we say supper :wink: In France they call the evening meal dinner. Basically, the supper was a meal taken around midnight in rich families in France . It was supposed light, but I'll let you gess how light it was :lol:

For lasagna and generally bolognese sauce, I use half beef and half pork.

1 package fresh raspberries Mascarpone mousse : 5 oz mascarpone 1egg yolk 1 egg white beaten until stiff 1,5 oz fine sugar 1tsp vanilla extract Soften mascarpone. Beat egg yolk with sugar and vanilla extract until pale yellow. Add the mascarpone and mix . Add gently the egg white. Feuilleté...

I must confess I'm a gadget addict :blush::rofl: Some of them are interesting :smile: A friend of mine sent me a microplane zeste/grater. I really love it. It works pretty good . We have a kind of small shrimps here that are really boring to peel. And I don't like to buy them peeled since I...

Are you looking for this kind of cakes? Mocha cake Poirier : a genoise with peers , chocolate mousse and caramel mousse St-honoré Valentine's heart (you can make in another form) it is macaron filled with cream Let me know if you like to have one of the recipes. I'll translate it.

Hello, I need help :smile: Does anyone know about this gadget: Shrimp Butler Peeler? Does that really work? Does that really peel the prawn or just make it easier to peel? Many thanks for your answers :smile:

Hello, are you looking for this ? I've made them this afternoon. The recipe doesn't call condensed milk just egg whites Tell me and I'll translate the recipe :smile:

TNT chicken meat loaf + pic A very simple recipe for a picnic or a cold meal. (as usual I give the amounts in metric and converted to US standard, correct if needed :smile:) 800g (1,75 lbs) ground chicken 125g (1/4 lbs) ground pork 125 g (1/4 lbs) ground veal 200 g (0.44 lbs) ground ham 4...

:rofl::rofl: :rofl: By the way, i just sent an email to Hervé This. Asking him if there was any translation for his books. I'll be back to you as soon as he answer me.

Hello Black, do you understand french ? If so, here is exactly what you are looking for :smile: I don't know if any of Hervé This book's have been translated http://www.la-cuisine-collective.fr/dossier/this/articles.asp?id=30

I double fry potatoes . It is the way fries are done here in Belgium. By the way fries are NOT french but belgian :lol: The first fry, the oil must not too hot, it is just to cook the potatoes. 2nd is very hot and very quick it is just to reheat the fries and give them a nice golden brown...

Hello from Belgium. I don't speak very english but I understand it good :smile:

We have different sorts of gouda here : young gouda, half aged gouda, aged gouda and extra aged gouda . Aged gouda is hard and looks like parmesan :smile: But it is better to keep it in the fridge or at least in a cold place . Just take it out from the fridge a 1/2 h or an hour before so you...

Thank you GB :smile: It is what i had in my mind. I see what it is then. Wonderfull ! I'm improving my english in a very plaisant way :smile:

I would'nt reheat hollandaise sauce . It does not take so much time to do. Maybe you can prepar other things and just make the sauce when you wake up. It is about a few min to do .

Not only you. Butter keeps very well flavors :in_love: I've just made tonight a bearnaise sauce. So yummy :smile: An incredible amount of butter , fortunatly, not every day :rofl:

Maybe the question sounds stupid :blush: But what is a rub? By what i have understand, it is possible to coat something in . Is it right?

I don't know if you have found the recipe that have conviced you . Anyway, I give you mine :smile: 170 g (6 oz) dark chocolate 2 Tbsp sugar 1 egg yolk 4 egg whites 1/3 cup milk pinch of salt Melt chocolate with milk. Add egg yolk and mix well. Beat egg whites with a pinch of salt a few...

Just the pics cause I have to translate the recipe. It is very simple : sponge cakes layered with a chocolate cream filling and ice frosting :smile:

You are very welcome :smile: