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The whole cooking bit
Wednesday March 29, 2006
The kitchen bit of this site has kinda died; well not kinda, it’s dead and buried.
The main reason is I don’t have the time to convert my pro strength recipes into those that can be used at home; takes too long.
What I do have, though, is a head full of tips and tricks that are independent of any recipe. As a simple example:
Making a good bread and butter pudding better.
If you want to make a good bread and butter pudding a fantastic one, put the recipe together as advised and let the whole thing soak for about 4 hours before baking. It comes out all the more like a souffle.
I have two questions (comments are open on this one).
- Is anyone actually interested in me doing this?
- If yes, should it have its own feed or should I bundle it with all the other
crapmeaningful insight?




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