Rae1's Profile

Well, I'd help you, but then I'd expect you to share the prize with me!

Lauren, I think the salad fork goes on the outside if you are serving the salad before the main course, as is the American custom. I always learned that you move from the outside in, following the order of courses. I presume that this setting is for a dinner in which the salad follows the entree.

I love the coconut whipped cream, but it doesn't work so well on warm desserts. Because of the low melting point of the fat in it, it will turn to liquid on contact with the hot chocolate. At least that's been my experience.

This isn't the place to get answers. You need to see a doctor.

I really need this, more than anyone else! ;)

I just got new recipe software and am having a lot of fun organizing my recipes. For anyone with a Mac who is interested, MacGourmet is being offered at a discount as part of the MacHeist bundle with a lot of other apps as well.
http://macheist.com/bundle/t/616356

Wow, Irina, your mother's doctor was a quack. It's well established that our bodies require a certain amount of iodine. True, those of us who have access to good food can get enough from seafood and sea vegetables. But have you ever seen a huge goiter growing out of someone's neck? If you ever do, you'll be glad about public health measures to correct iodine deficiency.

A few soaked cashews or a bit of almond meal will also make it creamy.

You could also use pureed banana as the base. I have sometimes made what is basically a smoothie in the blender with banana, frozen fruit (such as mango and/or mixed berries), and soy milk and then put it my ice cream maker. If it's not sweet enough, I add a dash or two of stevia powder to the blender. You could substitute another kind of milk (e.g., almond or coconut) or probably even juice for the soy milk. It comes out somewhat like sherbet.