or Connect
New Posts  All Forums:

Posts by shibbel

I'll be making this tomorrow. Your chicken jelly looks jellylicious. Making the sweetbreads and parsley mash today.
Thanks, brosif.
Anyone know what "gelee de volaille" is? I'm making a recipe calling for it, but searches for chicken jelly/gelatin haven't helped much.
6.
Pressure cooker, and 50 or so minutes at full pressure.
Leather is dope- jeans look huge though. You probably need to hit the gym, bro.
FG, I make this quite often, and it calls for the whole egg- I've never had a problem getting the egg/sugar mixture to ribbon.http://www.davidlebovitz.com/2011/11/lamingtons-recipe-chocolate-coconut-cake/
Don't quote people who quoted spam.
http://www.bluefly.com/Lanvin-black-and-white-distressed-textured-leather-cap-toe-sneakers/SEARCH/321655001/detail.fly Size 7
New Posts  All Forums: