Do you have the recipe for Dobos Torte? I was at a Hungarian wedding reception when I came to this country 30 years ago and had the privilege to eat this. A lady said her neighbor made it, but she passed away soon after. I've been longing to make it. I came across some torte recipe, but it was not the same. The cake part is too thick and doesn't have the same texture.

 Are you really going to make it, or are you wasting our time and yours (mostly ours)? Actually, it sounds as if you will really give it a try. continued...

 I love Indian food and, most of all, curry. I see all over the Internet different recipes for nice and authentic curry blends (powdered spices) but all of them seem to be different. Could you send me or let me know about a very authentic one?

 Boy, there is no such thing, and we would get in so much trouble if we tried to give you a recipe. continued...

 Do I remove the string that is holding the roast together before or after cooking?

 Both? Well, occasionally both.

OK, your roast has been tied up to hold it in place and give it a nice, even shape. It is not subjected to anywhere near the same pressures in the grocer's refrigerator case as it is in the heat of the oven, so you absolutely keep it intact during cooking. Otherwise the meat will twist and unroll, and the poor butcher will wonder why he took the trouble to tie it in the first place. continued...

Zyliss Gourmet Shears

Luscious Coconut Desserts
by Lori Longbotham

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Classic Toasted
Coconut Cream Pie

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"Most people eat as though they were fattening themselves for market."
— E.W. Howe

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