How to Make Baked Alaska : Cutting the Cake for Baked Alaska

To get the unique shape of Baked Alaska you'll need to know how to cut the cake properly. Our expert shows you in this free recipe video. Expert: Gail Hoffman Bio: Graduating from the Cordon Bleu Cooking School in Chicago, Illinois with a degree in Culinary Arts, Gail Hoffman has spent the last thirteen years working as a chef. Filmmaker: Adolph Ramirez



http://www.youtube.com/watch?v=l8pE08CpyvI&hl=en

Sundaes With Cindy #8: Pineapple Champagne Sorbet

This sorbet is perfect for New Year's Eve!



http://www.youtube.com/watch?v=0xSNmxPZ0Kc&hl=en

"Last morning in Essa again the abracadabra of Marrakech" Chooklotto's photos about Marrakech, Morocco

A TripAdvisor™ TripWow slideshow of a travel blog to Marrakech, Morocco by TravelPod blogger Chooklotto titled "Last morning in Essa then the magic of Marrakech" Chooklotto's travel blog entry: "Well finally I got out of bed early today and just after 7am I wandered down to the fish market by the port. There wasn't much happening today (bad night out in the sea apparently) so I took some nice shots of the blue fishing boats then walked down and along the beach. There were hundreds of seagulls sitting there - probably disappointed by the lack of fish cut-offs from the fisherman! I made my way via the medina then through Bab Marrakesh - was really quiet at 8am in the morning and I enjoyed it a lot. Back at the hotel I enjoyed brekky in peace before most of the others came down just after 9am. I went up for a shower and a repack of my backpack then made my way to the internet so I could book some accommodation in Dublin and organise a ticket to the Guinness Factory!. I made a trip back to the book exchange man and did a deal then finally went back to Sharon and Steve's place in the hope of a piece of carrot cake. Unfortunately a few of the others from the group had been there earlier so I had to have the banana cake which was still just as good! We all met at 3pm so we could make the quick walk to the bus stop around the corner - our bus was waiting for us so we put our bags underneath and sat and waited until departure. It took just under 3hrs to get to Marrakesh - no stops ...



http://www.youtube.com/watch?v=EtVvjOEMcQs&hl=en

Peach Sorbet--With Hidden Vegetables!

Here's a delicious dessert with a surprise! You can HIDE vegetables and no one will ever know the difference! This is a great way to sneak extra veggies into your diet. Do not try this in a regular blender. You WILL damage your machine! If you have questions about getting a Vita-mix, please visit my website www.FeelIncredibleNow.com



http://www.youtube.com/watch?v=UWIHuQiVF0c&hl=en

Quick OOTD

READ ME! Clothes: - Jeans from Stitches - Shirt from Suzy Shier - Flats from Ardenes Hair: Two strand wrapped around back, held in with bobby pins Makeup: FACE- - ELF Mineral Booster in Sheer - Rimmel Hide The Blemish Concealer in Ivory - ELF Tinted Moisturizer in Porcelain - Rimmel Blush in Pink Sorbet - ELF Healthy Glow Bronzing Powder in Luminance EYES- - ELF Eyelid Primer - The Color Workshop Palette (silver, matte black, chocolate brown, pinky peach, white) LIPS- - Lip Smackers Strawberry Orange Lip Balm



http://www.youtube.com/watch?v=yTu8VMFrj78&hl=en

Tom Neunzerling burglary ability and wifi at giapo.

tomtomsoup are you going to buy an ice cream? no!Come to Giapo 279 Queen Street in Auckland City ( Next to the Civic Theater.) Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=u-dJJ3qmOLA&hl=en

Raspberry Summer Sensation

Can a frozen dessert be better for you, simple and delicious at the same time? Yes, and the Kraft Kitchens Expert will show you how easy it is to create a treat that no one will believe is low fat. Get the recipe here: www.kraftrecipes.com



http://www.youtube.com/watch?v=B2949Ar4uOc&hl=en

francesco @ GIAPO Queen St. - 09.07.2009 02:14

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=PL27XBdFrzs&hl=en

ftTn Hjjjj jhhhhhhh @ GIAPO Queen St. - 31.12.2009 02:09

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=8rsm8Se9BUQ&hl=en

10 Minutes Of Your Life: Watching a Ice Cream Fudge Bar Slowly Melting Part: 1

Unedited 10 minutes video on a tripod, except for my youtube channel name Tags: Sherbet Sorbet Ben & Jerry's Baskin-Robbins Breyer's Cold Stone Creamery Dairy Queen Häagen-Dazs Magnolia parlor Soft serve Dreyer's Grand Ice Cream frozen dessert Milk Cream, water ice, sugar Halo-halo pop Ais kacang Dondurma popsicle BrittaniLouiseTaylor



http://www.youtube.com/watch?v=2Ap3P-QqBfo&hl=en

"Wandering in Oaxaco (" Timeofourlives's photos about Oaxaco, Mexico

A TripAdvisor™ TripWow slideshow of a travel blog to Oaxaco, Mexico by TravelPod blogger Timeofourlives titled "Wandering in Oaxaco (" Timeofourlives's travel blog entry: "On our first day in Oaxaco we were all quite tired from the overnight bus journey so we decided to just wander the streets - this was much less tiring on the old legs than Taxco as it is very flat here. There are a few nice market areas here and we scanned their stalls for bargains (you may be receiving dodgy ponchos or cheap ashtrays for your birthday!). We went to a photo shop to get our piccies downloaded onto a CD - unfortunately our Spanish isn't quite there yet so this just involved us holding up our camera and pointing at a CD, somehow the message got across and we left feeling pleased with ourselves!! The streets have lots of locals playing guitars and mouth organs - most are so bad we pay them to stop! There was a guy who was very good on the saxophone - John was about to give him some money until he started to play ´Blue Moon´ so John took some money out of the hat instead (only joking Jean!). We chilled out that night with some English, Dutch, Danish, American, Spanish and Brazilian people staying at our hostel. The next day we went to yet another market and then headed out to El Tule. El Tule apparently has the oldest tree in the world - it has a 58 metre circumference and is pretty spectacular to see!! We had some Mezcal (tequila) sorbet and then took advantage of the numerous Mezcal stores ...



http://www.youtube.com/watch?v=RMqJaoDYxzQ&hl=en

Heston Blumenthal/ In Search of Perfection /Raspberry sorbet

Heston Blumenthal/ In Search of Perfection /Raspberry sorbet Serves 4 Preparation time 2 hours, including freezing time Cooking time not applicable Ingredients * 750g/1¼ pints frozen organic raspberries * 85g/3oz fructose * 2 tsp vodka * crushed dry ice * white chocolate tubes, to serve Method 1. Thoroughly thaw the raspberries, then purée them in a food processor or blender. Pass the purée through a coarse sieve to remove the seeds. 2. Weigh out 625g/1lb 6¼oz of the purée and add this to a bowl containing the fructose and vodka. Stir until the fructose has dissolved. At this point the sorbet base can be refrigerated until needed. Reserve the extra purée for finishing the dish. 3. To prepare the frozen sorbet, pour the raspberry base into the bowl of a food mixer and, using the paddle attachment, begin mixing it at a slow speed. Crush the dry ice by wrapping it in a tea towel and beating it with a rolling pin (watch your fingers!). Slowly add spoonfuls of the crushed dry ice. Continue mixing and adding dry ice a little at a time until the sorbet has frozen. 4. Scrape the sorbet into a piping bag and place in the freezer for about 20 minutes to harden slightly. 5. Use the piping bag to inject the sorbet into white chocolate tubes placed upright on a tray. Place the tray in the freezer for the sorbet to harden. Any extra sorbet can be kept in the freezer in a sealed container. The remaining purée can be used as decoration.



http://www.youtube.com/watch?v=C67wCqr9EM0&hl=en

Essai de dessert

Test de flambage à la chartreuse d'une coque de chocolat. Sorbet mure à l'intérieur.



http://www.youtube.com/watch?v=bOKs5O-fRcg&hl=en

caio @ GIAPO Queen St. - 06.03.2009 10:06

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=Sd5PdQ3GQcE&hl=en

"Parma Cooking School" Travelingmom's photos about Parma, Italy

A TripAdvisor™ TripWow slideshow of a travel blog to Parma, Italy by TravelPod blogger Travelingmom titled "Parma Cooking School" Travelingmom's travel blog entry: "We've just returned from a great weekend with friends in Parma. The wife is one of the best cooks I know and I always consider our visits private Italian cooking school classes.Everyday meals are always look magazine cover-spread photo quality, with care taken to lay out each dish beautifully--even it is just sliced meats (Rob loves her Parma hams), Italian breads, a savory tart, a large chunk of Parmesan or perhaps a salad dish lined with blood oranges and assorted greens. When a crowd is expected, as we had Saturday night --our hosts expected sixteen friends over to hear a talk and to dine--the kitchen is cranked up, and every hour or two over a period of two days, a new dish was being created. I watched our hostess make up five or six different batches of dough, each slightly different be it for pizzas and foccacias, crusts, sweet pastries, or savory pies. Fillings included roasted leeks, dense mushrooms with Parmesan and egg, roasted artichokes , and pumpkin. A twisted bread dough ring included tomatoes, olives and fresh herbs. One of my favorite foccacias was with cooked escarole, olives, capers and anchovies. Unfortunately as I do not cook with salt (although I love savory things), everything is a bit too salty for me, and I downed bottled water non-stop. Dinner began with a lentil soup with a homemade ...



http://www.youtube.com/watch?v=-hsDKOLbGhg&hl=en