Posts by magnus_h

Made ravioli tonight. Naturally I made much more filling than I had pasta to fill. I now have a decent chunk of borlotti bean-kalamata olive-ricotta mixture left and I don't really feel like making ravioli a second day. Any ideas?

Quote:Originally Posted by b1os Is there a bordeaux in the list you can recommend? http://www.weinhaus-groehl.de/276.html?&page=1&order_by=price-ASC Preferrably some that is

Four Calligaris l'eau chairs:

Last weekend was first time drinking Bandol for me, really good stuff. Paired it with chicken with morels, from Jaques Pépin's "Complete Techniques". Quote: Originally Posted by...

Thought I'd revive this thread by sharing a picture of today's baking: Holes are nice but sometimes they can be a bit too much...

Video with sound: http://www.youtube.com/watch?v=T1YmudW177o

My Peugeot 207 RC:

Quote: Originally Posted by username79 ...It is not a particularly fast car. 0-60 in 5.6... Err, I know this is styleforum, where everyone has at least two supercars in the garage, but a 0-60 time of five...

EDIT: Maybe I can do better than just an emoticon... While I'm sure a baker's stone is nice, it is by no means a must. Been doing just fine without it for close to 10 years. Bowl or not: Not necessary, but less risk of making a mess...

Had family over for dinner tonight. Served duck breast with raspberry sauce and potatoes roasted in the oven with muscovado sugar. To drink, a Maison Coquard Beaujolais Villages Nouveau (a bit late for nouveau perhaps, but the local...