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Can you post this recipe?

Not really a dish I hate, but I can't stand powdered sugar. Hate it, hate it, HATE IT!!! Stupid idea whoever came up with it. Powdered anything, sugar, cinnamon and chocolate.

Mmm! Can you post this recipe!!!

Thanks for the recipes. Maybe I should run out tommorrow and get a crock pot.

When ever you guys recommend In-N-out, you guys HAVE to remember to suggest the double-double with the onions grilled. Otherwise the experience is watered down a little if people order the wrong thing..

Oh thank god they spared delicious dry shredded wheat!!

How do you pronounce "ragout" and what is it? Also, when you make a garlic confit, what is the confit? Is it the garlic or the oil that results? Also, does ketchup expire?

Thanks for the recipe. But don't you get worried that you are going to burn down the house with the onion confit, if you have to leave it on the stove overnight while sleeping?

Great recipes! Don't know which one to try.

I've been looking at the Bourdain cooking at Amazon and I just might have to get it. From the comments it seems like a much easier book than Bouchon.

I've only prepared the French Onion soup version from Bouchon by Thomas Keller, which is to die for by the way, but it takes about 5-6 hours just to make it. I'm not looking for the quickest recipe, but one that can be prepared within 3-1/2 hours. Anyone care to share? By the way, for those who have made the Keller version, do you taste much difference when you age the soup for a day in contrast to serving it immediately? Thanks.

YOu don't have to go cross country. I saw an Its-Its recently in the freezer of Arco's gas station. I think where the 710 freeway ends near CalstateLA. But I could be thinking of some other gas station in LA, so I wouldnt be making a pilgrimage to the 710 Arco. If I ever buy gas there, which is likely, I'll check again.

Thanks for the tip. So you coat the filet before sticking it in the broiler so it cooks more evenly?

Thanks guys.

Can anyone share a recipe for a filet mignon that tastes like the butter sauce at Ruth's Chris? I'm assuming that it's not just butter and salt.

I usually tip between 15%-20%.

I'll definitely try the spoon method if I can't get a torch. Culinarybear, can you send me your recipe? Thanks.

Need help. I made a creme brulee and ran into a couple of problems. I used turbanado sugar and placed the ramekins under the broiler and it never carmelized. Then the top of the custard started to inflate and that's when I took it out before it started to burn. What was the problem? Maybe I need more sugar? Or is this a common problem using a broiler instead of a torch. Another problem is that it was runny. The instructions say to bake "until the custards are firm at the edges, but still a bit wobbly in the center." I took it out when the wobbly center was nearly half of the surface area of the top. What was the problem? Was it because I took it out of the oven too soon or could it be caused by overbroiling? I used Le Cirque's recipe. http://www.cooking.com/recipes/static/recipe4851.htm I used a ramekin similar to below. Length across was maybe 4 1/2 inches. http://www.vitalita.com/foodpicts/asparagus-quiche.jpg

You certainly have to try this again. It is one of my favorite dishes and if you made it right it should not be "clumpy" at all. Rich, creamy and delicious, not clumpy. Also, why on earth would it cost you $70?! Is it just a figure of speach? The ingredients are pretty much standard for a mac and cheese dish (macaroni, milk, flour, Gruyere, thyme, bread crumbs... am I missing anything?) Elie ← I don't know how it came out to 70 dollars, but everytime I go to the grocery store, I'm always shocked. It wasn't just the ingredients though, I had to buy measuring cups, the gratin pan. OF course I also needed nutmeg, salt, etc.. The spices to me seemed really expensive. A lot of the recipes require some new equipment which I dont have. I want to try some of the desserts, but then I have to buy little custard cups, a diffuser (whatever that is).

I bought this book a few weeks ago and have made spinach with garlic confit, macaroni gratin, and french onion soup. The spinach was basically bathing in a pool the confit in the pan. Maybe I didnt put enough spinach or is that how it's supposed to be? It seemed like way to much. The confit was too salty. The macaroni gratin was so-so. My sister liked it, but it seemed very clumpy. I think maybe I thickened the sauce too much. This was my first dish Ive ever made so I had to do a lot of shopping. It was a $70 macaroni and cheese. That almost put me off from trying other things in the book. The great things is that the other recipes most of the same ingredients. The french onion soup was excellent. Absolutely the best Ive had. I used water, as Keller suggested as an alternative to canned broth. Has anyone attempted using canned broth?

How much is a "pinch"? Is there some standard? I grab as much salt as possible with 3 fingers for a "pinch" of salt.

Gross. This thread is creeping me out. I now have to go check all my flour and spices.

Those are great pics. What camera did you use, Jeff? Is that with flash?

I had pork/crab dumplings at the Din Thai Fung Dumpling house in LA. Amazing. You can see them making it through the kitchen window. They form it in such a way that the dumpling are filled with this pocket of broth that explodes in your mouth when you bite into it.

I finally went recently and the place was packed. But it was only about a 15 minute wait. The service is fantastic. Very quick and efficient. My favorite was the pork/crab dumpling. I like to wait about 3-4 minutes, or until you can hardly see the steam before eating it, so you can eat it whole. That way the broth just bursts in your mouth when you bite into it, rather than draining the dumpling in the spoon. The appetizer was fantastic. They just call it "the appetizer" but it was a bean sprouts, tofu, vermicelli, bell pepper salad. There is a picture of it in Tejon's link above. I recommend ordering 2 dishes total per person in your group. I went in a group of 4 and we had about 8 or 9 dishes total. The dough they used was very fresh tasting. Beautifully made.