Alphabet Conversation

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Re: Alphabet Conversation

Postby Sonny » Feb 27, 2017 9:49 pm

When creating any culinary masterpiece, it's important to consider the palette of the folks going to eat the food.
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Re: Alphabet Conversation

Postby ValiantArcher » Feb 28, 2017 5:36 pm

Xanthan gum, soy flour, and other flour substitutes should be considered if anyone eating the food has Celiac disease.
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Re: Alphabet Conversation

Postby waggawerewolf27 » Mar 12, 2017 6:05 pm

Yolks of eggs are good for making custard and trifles, but whites of eggs are essential for making pavlovas and meringues.
William the First was the first of our kings, not counting Ethelreds, Egberts and things.
And he had himself, crowned, anointed and blessed.
In 1066, I needn't tell you the rest...
- Eleanor Farjeon.
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Re: Alphabet Conversation

Postby ValiantArcher » Mar 12, 2017 6:12 pm

Zest is a small thing but can add a lot of flavour to a dessert.
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