Previous month:
February 2012
Next month:
April 2012

March 2012

Picture this - a warm sunny Provençal day in the south of France. It's early May. The setting is a table, inlaid with tiles, in the shade of a tree in a vineyard. You and your sweetheart are enjoying a picnic lunch of cheeses, spreads, jams, and meats. To go with the picnic, you have a bottle of wine, a... Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


Salade Niçoise can be made as a composed salad, as in the picture, or presented more casually with the ingredients scattered onto a plate and topped with the tuna. Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward


What Makes Double Acting Baking Powder Double Acting?

What Makes Double Acting Baking Powder Double Acting? Double acting baking powder is called that because it has two reactions, one at room temperature when the wet ingredients come into contact with it, and a second in the heat of the oven. To get the double acting part, two different powdered acids are typically used -- one for each reaction. Some people mistakenly think that because a batter increases in volume during cooking that this is means Read more →




Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward