Kahrs

Oooooh, I forgot: What about a deck oven? Do such things exist for homes?

After 20 years with the previous owner's kitchen it's my turn. Here are some ideas I've had: Induction cook top. Separate ovens. Definitely doing this, not sure of brand. Salamander? Not sure about this: I am wondering about toasting peppers, finish dishes. I have gas, would it be worth it? Combi oven. Fairly sure about this, sure a Rational would be nice, but I don't have that much money in this design. Pull-out fridge? Not sure about this: Seems like a source of breakdowns. But having a fridge next to the cooktop would be deluxe. Separate baking / cooking counters: Different heights, different surfaces. Combi oven is baking, Convection oven is cooking. Rolling butcher block: Not sure about this. Pot filler: Definitely, I cook a lot of pasta. Deep double sink: How deep? Don't know. Fridge: Frankly, I don't need a huge fridge. But the next owner might/would. Should I leave space for a SubZero and fill in the extra space? And where is John Talbott these days? I always enjoyed reading his Paris column...

Greetings. I translated a recipe from a french cookbook ("Pate's et Terrines en 10 Lecons"), forgive the missing diacriticals... I elected to make a Ce'pe terrine using blue oyster and shiitake mushrooms. The result was tasty but was too moist to maintain its shape when unmolded (it said to serve warm). The basis of the recipe is to finely chop onion, stems etc along with pork and fat. Then cook, then mix with milk moistened bread crumbs. Let cool, add one egg and layer with the caps. My question: Why was it so moist? Do ce'pes have less moisture? Did I overwet the crumbs? Did it need another egg?

I thought I would capture some video to show one of my friends how I prepare various dishes. (not absent minded cooking)

Any suggestions for a robust over-the-stove camera? Has to take the heat and keep on ticking! Wireless and preferably without bugs or viruses...

OK, I found a new one on ebay. I bought it. Thanks everyone for your valued advice.

The bowl part number is DLC-865AGTX. I know about the Japanese motors which is why I always defend the machine from suggestions that I replace it.

Oh they've done it again. I have a an olde DLC-8F that does the right thing at the right time. But the bowl has broken at one of the two locking tabs. So, I've been looking at a replacement. As eG readers know, the new plastic of the hour is Tritan. So, a new bowl and lid will be $93 including shipping. Maybe now's the time to upgrade? What would you choose? Upgrade or update? Appreciative thanks for your consideration.

Japan.

Just the housing. They somehow put a hole in it, how I do not know.

Yes, the tenants managed to put a hole in my DLC-8P motor base (how, I do not know). Any suggestions for a compatible replacement? Looking on epay, I see items like DLC-8 Plus along with other models like DLC-8F. What are the differences in the various builds? Thanks!

Well, the upshot of this is currently the following: It will cost $50-60 to resurface the board. Question is: is it worth it? And the marble shop acknowledged that they call it a "cutting board" even though you shouldn't cut on it.

Sigh. We rented out our house and I quickly discovered that the tenants used a knife on my pastry board and it is cut all over. I hope I can use some sort of polishing agent to grind down the surface. Any suggestions? As a postscript, I guess I have to warn future house occupants that marble is a soft stone and ruins the knife as well. Sigh.

Having recently returned from a vacation to Greece, I was really taken with one bakery in Naoussa on Paros. They had a flat bread with either olives or feta that was so good. Does anyone have any references on Greek baking?

OK, so I was wrong. Jeremy and Jane are still in there. The more this goes on, the more I think none of them deserve to win anything. - Grant and Laura: Why can't he cook up to the lever of his historical meal? That was really good cooking. I liked his idea of a seafood starter. But how can they emphasize the Scottish aspect of their cooking (deep fried Glaswegian Mars bars excluded)? - The twins: I haven't seen anything come out of that kitchen that looks exciting. What about those fishcakes? But they know how to run a restaurant and seem to understand how to provide for the customer. - Jeremy and Jane: He couldn't make a hollandaise? Their 8 course menu is being ignored, so why don't they retarget? I still think their marriage wouldn't survive ("Is your relationship strong enough") I'll bet Raymond isn't going to do this again. I'm really curious to see his personal inspection next week.