Apparently you can even make meringue with it. Haven’t tried that but I often make mayonnaise with aquafaba.

All over it, non native English speaker who loves chocolate

Chocolate fudge pudding pie… that’s a dessert that just keeps on giving, I’d be so over that

I’m a trained chef working the trade for 30 years. 2 years in vocational school, a year for cooking and a year for bakery/patisserie. I’m a really confident cook - the concept of different cuisines, the basic ingredients and seasonings, no probs. Baking is still a rocket science for me. My current head chef said baking is fun if you know what you are doing but I’m still after 30 years not fully confident about the consistency.

I work in multinational company and I can say ‘thank you’ in 6-7 languages. I say abrigado to a Polish guy and spasibo to the Italian just for fun

Yep

Strong Anne Geddes vibe. Cute as a button

Just asking, has anyone seen a sasquach during Christmas holidays?