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Ian
Not dead yet.
Registered: Dec 2001
Location: UK
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Stu. Have you ever eaten an amaretto souffle? I'm debating trying to make one.
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Sep-23-2011 07:06
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Ian
Not dead yet.
Registered: Dec 2001
Location: UK
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I'm interested really in how a liqueur would work in baking, if it gives the same 'warming' flavour as a shot would, or if it just allows a more intense taste than using an extract, essence or the actual ingredient would.
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Sep-23-2011 07:10
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Ian
Not dead yet.
Registered: Dec 2001
Location: UK
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that's what I thought tbh. It's funny because I'm not a great chef practically but I have pretty good knowledge of processes and stuff. I watch masterchef (Aus, UK, Celeb & Professional) and can point out what people are doing wrong etc
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Sep-23-2011 07:32
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