at the risk of bringing up painful memories (of raspberry)
I was thinking of making some sort of strawberry filling for between two layers of vanilla cake.
Any suggestions? (I have frozen strawberries, if that makes a difference)
There's a local brand of pasta that's made with partial soft wheat and partial durum.
They have a second line called "perfecto." The perfecto line is 100% durum.
I find the regular completely inedible, and wonder why they persist in selling it, when the price differential is pretty small.
IMO, frozen strawberries make a better filling. The freezing process breaks down the cell walls.
I love cooks.com for recipes.
tril : The regualr pasta is crap - like comparing a Big Mac to a steak. We only use whole wheat pasta ourselves.
We find the taste better (after the whole wheat pasta the regular stuff seems to leave an after taste) a lot more healthier, and
heck, I'll be blunt, a lot less gassier - the regular pasta give us a lt more gas.
I've only had whole wheat pasta once or twice. Maybe next time I buy, I'll try it.
the soft wheat stuff is total crap though. it turns to mush in minutes.
Found this unknown food on one food blog,and I never, ever, ever, ever, ever, ever will EVER want to try it.
How the %#$%#$%#$ did anyone even venture to try this as food?!?!?!
I mean, I know there are different types of food in different cultures, but man!
Well....no to my taste. I used to love Lauren Hutton (model and actress). Then I saw here in some show in Africa. Her and a bunch of kids were eating Termites as they left the nest. Killed all my desire right there.
Still....insects are a great source of protein.
through the stomach alive, taking up residency for some period of time in the
intestines and causing stomach lesions and other gastrointestinal problems.
FUCKING HELL FUCKING NO!
That just needed repeating. :)