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I'm trying to get a friend to make sugar free cannoli but she says they won't taste right without sugar in the ricotta. Has anyone made a similar sugar free pastry and, if so, how did it turn out? Also, what would be the best sugar substitute to use in baking? Thanks in advance..... Carl

I feel foolish for asking but is this pan worth looking into or is it just a conversation piece? I get sidetracked from time to time....... http://www.zabars.com/swiss-diamond-10-fry-pan/default/StandardCatalog.Skillets_Frying_Pans.B24V001.cpd

One male, one female if you'd like and mine are; Mario Batali ~ This guy is a pure artist. I've known a number of great musicians and Mario is the real deal, just the way stuff comes through him is marvelous. I'm gonna have to get down to Babbo soon, just to see what's up. Giada DeLaurentiis...

My name is Carlos and I'm a retired musician, active martial artist. Got interested in cooking a month or two ago and I've been having a ball learning the in's and out's of the culinary arts. I'm always up for new projects but they're rarely practical and boy do I feel like I have a winner here...