merci Pat *g* -- Les Secrets de Mrs Fitz

[ Show ]

Support VoyForums

[ Shrink ]

VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

Thursday, May 23, 13:44:02 [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3, [4], 5 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 15/10/09 14:20
Author: Lori
Subject: merci Pat *g*
In reply to: Pat 's message, "Tu peux le faire � la cocotte-minute: 30 minutes � partir du moment o� la soupape chuchote... (j'ai test�, �a marche)" on 15/10/09 13:23

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Replies:

pour faire de la confiture de lait? (NT) -- bea, 15/10/09 18:34

ben �a fait une sorte de caramel un peu liquide, comme ce qu'ils mettent chez Mc*Do sur les glaces. Nous on l'utilise pour une recette br�silienne avec des biscuits cuiller et des arachides. Une bombe calorique, mais tellement bon...! (NT) --

Pat, 16/10/09 13:24

oui c'est ce que je pensais alors un peu plus longtemps en cocotte, il ne faut pas qu'il soit trop liquide mais plutot tr�s �pais.. (NT) -- bea, 16/10/09 20:51
Window coverings style -- Teller (Window coverings style), 12/03/10 21:11