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Min

Sydney, New South Wales, AUSTRALIA


Joined April 19th 2006

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Comment by Min
on Mon Cherie, Coconut Petit Fours for you!

May 6th 2006 08:49
Can you give us the origins or translation of petit fours. I understand they are miniture deserts served with post-meal coffee and tea. When I consulted the oft temperamental BabelFish it spat "small furnaces" at me.

P.S. Are these an alter-ego for coconut macaroons?

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Comment by Min
on Italiano Spinach Fettuccine Alla Carbonara

May 1st 2006 10:29
Ahoy there!

I believe "carbonara" also got its name as the chimney-sweeps' pasta. This came about from the imaginative folk likening the large amount of pepper to soot (appetising I know).

I hope you added lots of pepper to the finished product.

P.S. Good to see you didn't add cream to the pan as many restaurants do! I was told the secret to great carbonara is the light setting of the cream by the residual warmth of the pasta.

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Comment by Min
on COUSCOUS, So Nice they named it Twice!

April 19th 2006 00:58
Couscous is manufactured balls of semolina (the durum wheat flour used to make conventional pasta).

It is a staple part of North African diets and used to be made by hand and cooked in a special double boiler known as a couscoussier (the brainchild of creative Morrocans) usually over a savoury stew.

Can you blow up your pictures Laura?

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