TRWhite's Profile

I think Cascara is made from the fruit/berries/beans themselves, whereas the Coffee Tea is made from the leaves of the plant.

Pies I miss the most from home are: chicken and mushroom, and beef and onion. Cornish pasties are also delicious. Leek and potato soup, carrot and coriander... Chelsea buns for dessert.

The simplest reason books will never truly die out is that they're always 'on' - you don't need electricity or batteries to read them. If the electricity goes out due to bad weather, I don't have to worry about battery levels and can cook up a storm!

I agree with @mpheels, once the food is gone and relaxation sets in, I see little reason why elbows should not be on the table. However, if food is on then I get distracted by them. The worst infraction is when elbows are kept on the table while holding cutlery, and knives and forks are waved around like they're bringing a plane to landing. Of course, elbows pale into insignificance when someone is chewing with their mouth open!

Will taking honey out of the recipe affect the rise of the dough? I have a real issue with sweet bread being used for savoury sandwiches...

La Duree is amazing. Definitely my favourite, but I know lots of people now look down on them, because they can be found in other cities such as London and Dublin. You know how it is, once something expands and is successful, people find more "faults" with it and swear the quality has gone down. They also have AMAZING Iced Tea. Just delicious. The best I've ever had.

I use a sharp tap from a knife to break the shell, then pull it apart using my hands and toss the yolk between the two halves for a few seconds and the yolk has never broken on me. Maybe as @rebcres said, free range eggs are more robust.

I had to read this post twice to make sure it wasn't a joke. Firstly, there is no way that Gwyneth wrote this herself. Look for the ghost writer. Secondly, how can anyone stand to read her obnoxiously self-entitled caveats? Whenever she goes to Paris, she only stays at the Ritz... I'm thinking that the vast majority of her target audience are not lucky enough to afford that. Thirdly, in one breath she flip-flops between gushing over her healthy recipes and lifestyle, and then in the next extols how virtuous she feels when she starves herself. This cookbook has the ability to enrage like none other.

LOVE this. Now the real challenge of working out where to find something similar in a student budget...

English bacon is much more like Canadian - leaner with no streaks of fat running through it. We call American-style bacon "streaky" and it's rarely used - except for wrapping round sausages at Christmas. I always wondered why so many American recipes call for patting bacon dry - the difference in bacon cuts explains it!