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This is Getting Ridiculous! I recently offered a recipe for Almond Cream, which forms part of my basic recipe series. These are the opening paragraphs: "Almond cream, poured into a store-bought pastry shell and baked until set gives you an almost instant dessert of infinite variety. You vary it by putting some sort of filling between it and the pastry. This can be fresh, frozen or stewed fruit, or even ordinary jam (jelly in the US). The result is a delicious tart that can be served either hot or cold, with or without cream, or on a fruit coulis* of some kind" And this is the very first comment I received: "I know this is a recipe for almond cream. But would have been better if you mentioned how to use this cream - more details" Look, if you are going to involve yourself in screening intel, you might at least extend to the writers thereof the courtesy of reading their work carefully enough to understand it. The only good thing to say about that the comment is that it has prompted me to think of another use for almond cream - if I ever meet the writer!

Contributed by The Cool Cook on February 9, 2008, at 00:04 AM UTC.

PLEASE VISIT THE CONTRIBUTOR'S WEBSITE

The Cool Cook Taking the heat out of the kitchen www.all-about-cooking.com

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