You are absolutely right about that, Larry. Most on-shore concoctions that I have attempted ended up being like normal cake. The molten liquidity in the center of the cake is what gives it unique appeal. That's ok... Next month, I am taking my obligatory yearly trip on Carnival to get my melting cake fix then I am back to being loyal to Royal for the rest of the year.
Originally posted by Chef Ken:
No one can cook a pop tart! They are already cooked.
Actually, it was my mother's cooking that got me into the culinary profession. She burned everything. Hamburgers had a ½" crust on them, they looked more like meatballs. I never like potatoes before until I had some that were not burned. So at the age of 9, I was through with mom's cooking and took over the duties at home.
My daughter is a chef....hope it isn't because of my cooking :-)
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