That's really cool!

You put a lot of personality into micro-Delphine's face.

Rochndil, who may have to try that recipe...

Yes, I love this character, actually I called her 'Minicorn' ;). This idea came with the orca pet comic ^^.

This makes me think of Ratatouille. Little chef. :D

Do more!

Thanks, I really like that movie, although Minicorn was created without Ratatouille in mind.

That's cute

Thanks :)

yeah, so cute!!
et en plus c'est instructif... c'est excellent!!

et si on a pas une petite licorne pour nous aider, on y arrive quand même?

Ca va etre dur, mais ca peut aller si tu as le pop-corn.

Cute idea there ^_^

Thanks :).

he he cute!!

Thanks :)

"Minicorn." I love it. Can't believe no one else has used that character name. :)

As for the recipe, I have a few questions.

(1) When you say "until it makes some kind of pasta," do you mean "paste"?
(2) if I can't find Emmenthaler (or Gruyère), what are some good (and perhaps less expensive) substitutes?
(3) What types of "sandwich cheese" work best in your experience?
(4) What kinds of ham do you recommend? Some of the pre-sliced sandwich ham has a high water content; would that make the sandwiches a bit soggy?

Thanks, I havent seen the name used anywhere yet, well now it's mine MUAHAHAH ;).

1. Yes, I think 'paste' is the right word, my english is not as perfect as I wish it to be.

2. Well, I think any kind of grated cheese could do, although the taste will be quite different as I experienced it in Germany but it was not bad at all. Although since we can find emmenthaler pretty easily here, I haven't with other cheese.

3. As for the grated cheese, it depends much on your taste, I used the 'natural' one most of the time, but I thnk the Cheddar one would give a pretty good taste.

4. I use the pre-sliced one but only premium cook ham with fat (rind?), more expensive but better quality, the fat gives a pretty nice taste as it roasts in the oven. Slices shouldnt be too thick or thin, I think average thickness is good.

And for the little plus: I sometimes add a piece or two of "Garlic & Fine Herbs" cheese (Boursin type) in the cream-cheese mix, gives a very different taste ;).

Mmm. Sounds good. To quote Emeril Lagasse, "Pork Fat Rules!" :)

Thanks for the tips! :)

très mignon =]
Je veux un croque maitenant...

Y'a plus qu'a suivre la recette ;)

je'mpel kassie et tu?

i like the recipe and minicorn is a cute name and character.

Je m'appelle Delphine ^^

Thanks :)

you welcome also that little bit of french is about all i know the only other thing i can say is yes and good bye and hello and what hour is it.

That's either the biggest oven in existence or the smallest unicorn!

Hence the name "minicorn" ;)