Woods

Quark is buttermilk cheese. You can also make fromage blanc and drain to the thickness you want. Check out cheesemaking.com Woods

I make my own. The comercial stuff is more British or something. There are hundreds of kinds of "curry powders"-masalas. I'm sure most cooks have their own and their are specific ones for specific kinds of dishes.

Hello, I am looking for a handi also call degchi or panai. It is a cooking pot with a neck. Does anyone in the DC area know of a store that seels Indian cooking pots? Or if not that, a web site? Thanks to all.

Thats what I have been doing so thanks for the affirmation. One of my favorite books is Swiss Bakery from the Richmont Craft School. They use left in everything but I have just added a small amount of malt extract. I've been making wild yeast sourdoughs for about 15 yrs now and I agree that there is no need to complicate good results.

I've had the paper back since the 90's and have never seen a hardback. I doubt there is any difference except the price. It rediculous what happens to prices of certain books that are fairly recent. Its a good reference for flavor parings.

I have been trying to find something like Levit ($$) to increase shelf life, lift etc. I haven't used any enhancers during 30 years of bread baking, however, except for ascorbic acid. Does anyone have an opinion? Thanks, Woods

Has anyone used the frozen chestnuts sometimes available at TJ's? ← no, but on a whim i picked up a package of the vacuum packed chestnuts they're selling there now, and i've been debating what to do with them. this is a good idea... ← I have been using vacum packed chestnuts to make chestnut puree, fillings, and a shortened version of marron glace. I get them at an Asian store for 99 cents/ 6 oz. Making your on chestnut puree, sweetened or not, is much cheaper than buying it!

Apparently some of the sugar was on the side of the pan and got into the solution. Next time leave the lid on until the sugar is dissolve. The condensation in the pot will wash the sides. You can also add a couple of tsp of white Karo. It will mitigate crystallization. When I make sugar syrups always add the Karo.

I use evaporated milk often in place of cream when it doesn't have to be whipped. Even in ganache if I don't have cream.

I have a 12 c Bialetti Moka coffee pot with a broken handle. I contacted Bialetti about how to replace it as it is not intuitive. There is a pin that goes through the handle and that the lid hinges on. I am informed that the handle does not come predrilled so I have to try to drill a precise pin hole in the metal base. Is it me, or does this seem like poor customer service?

A few days ago a coworker told me she had made three different recipes for chocolate muffins; one chocolate cake recipe and two muffin recipes. All baked up flat with no typical muffin doming. She says all the ingredients are fresh and she has an oven thermometer that she uses. I cannot think of a reason for this especially given that she used three different recipes. Does any one have any ideas?

Carol Fields has some good recipes in The Italian Baker.

Mine is in Japan so I can't even look at it to give you some advice. Maybe you can contact Bialetti Shop customer service for help. You can find the e-mail address on this page?. ←

Has anyone ever changed the handle on a Bialetti mukka express espresso maker? It seems easy but I can't get the broken piece out. Thanks.

Thanks for the sanity, chickenlady. A cookbook is an author's and editor's pick of recipes and techniques. I would find it hard to find just one book that wouldn't get redundant. Besides, I just can't follow a recipe ingredient by ingredient. I often take ideas from several different sources and come up with something different.

the recipe I use for one large loaf is: 410 ml milk 250 ml water 3 T sugar 1000 g flour 18 g salt 100 g butter 1 T dry yeast

How did it turn out? Chettinad, is a region in Southern India and the cuisine, in general, is kind of fiery and hot. The people who live here are known as ' Chettiars', they were the rich 'noblemen/ landlords' of the area and obviously ate well. Food from the area was generally better( richer & spicier) and came to be known as Chettinad cuisine. It is somewhat the haute cuisine of Soth India and you will find numerous restaurants listing their speciality as Chettinad Cuisine or calling themself a Chettinad Restaurant like restaurants in the north touting ' mughlai cuisine'. So, there are more than one version of chicken from the area and technically all can be termed Chettinad. If your version is not similar to what you ate just ask Vinod ( chef/owner Indique) for the recipe they use, I am sure he would share. ← Thank you, Bhasin for the information. I have had no time to cook yet. You are right about Vinod. I have met him once (I work at Sur La Table in DC) and he is very nice. His recipe uses a lot of black pepper. I have found many recipes on the web but few of them use black pepper at all. I will definitely ask him. He has also opened Indique Heights just up from the store.

Go with out fail to the Italian Market. Its down around 9th and 22and if I remeber my streets. Chinatown is funky but worth going to if your at Reading. I'd eat there rather than the market. Walnut and Chestnut are nice for just walking. I agree with the other opinion-night walking is not safe. Daytime you are OK. Have fun.

Hello, I have had this dish at Indique in Washington, DC and it is wonderful. Does anyone have a reicpe or can you direct me to a book that may have it? Thank you

You can get malted extract syrup at Whole Foods and coops. Home brew shops have it as well as dried. Sugars will help the bread to brown nicely.l Although I do use it some times you don't need it to make good bread. Proper temperatures, proofs and oven spring are your best bets.

Squirrels and birds love it.

I sounds like it could be incomplete folding? Je ne sais pas.

As far as I know and that is what I am currently doing. I just bought a Mafter 24 cm skillet. I washed it well with hot water and soap to begin then dried it and put a very very thin coating of oil on it. Since then I have just been cooking with it (using duck fat) and cleaning with hot water and a scrubber.

There is no reason it shouldn't work well. Enamel coated cast iron is not rocket science. Mario Batali makes one too that is very good. The French pots are always alot more expensive for various reasons, however, comparable pots that cook just as well are made using cheaper labor not materials. Use it and ejoy it! You got a deal.

When the dough is wrapped around the hook it is, in fact, moving. I first thought the same thing but have let it do its thing and the result is just fine. The kneading originates at the bottom and goes internally with occasional external motion. You can postion the hook and lock it to optimize the kneading action. I have made everything from pain de compaigne to brioche many many times with fine results. I have found the roller is better for very wet doughs. Bonne fortune.