judiu

Try this: http://www.babygotosleep.com/index.php?cus...pr=Testimonials HTH!

Sorry, but Petula Clark sang "Downtown". Downtown are where a lot of the great restaurants are. Great restaurants use truffles in their dishes. ETA: Queen Juliana and rice.

DAMN! I thought that was them... TOO cool!

Soup, it sounds to me like your dairy is breaking, just like mine does. The only way I've ever been able to overcome the dreaded curdle is to make a cream sauce with milk, flour and butter instead of pouring on the dairy directly. You can always stir shredded chedder into that, pour over the potatoes and bake. HTH!

Fergus Henderson in The Whole Beast suggests braising for about an hour with onion, carrot, leek, celery, garlic (a whole head! unpeeled), lemon zest, red wine and a cheesecloth bag with a bunch of mixed fresh herbs, a bay leaf and a "scant handful" of whole black peppercorns. The broth is from the Headcheese recipe;he then goes on to suggest that you slice the cooled ears very thin, deep fry the slices, and use them as you would lardons in a salad made mostly of chicory, curley parsley, sorrel leaves and some capers dressed with a vinegarette. HTH! Sounds awfully good to me!

OOOOOH! This is gonna be FUN! Blog on, Bruce!

(oops, double post..)

Not to burst your (sodium alginate) bubble or anything, but it was Peter Fonda in Easy Rider, not his dad, Henry.

If you must use a powered device then consider the Tormek http://www.sharptoolsusa.com/ . I have no difficulty sharpeneing my Wusthof knives which range from the 13" Bone Splitter to small paring knives. I have probably invested over $3K in Wusthof.-Dick ← Followed your link; they don't sell to the public anymore!

One of my favorites is How to Cook Everything by Mark Bittman. Not only does he have great basic recipes, he also evolves them a bit with suggestions for sauces, stuffings, etc. Also has good advice on buying and storing food. HTH!

AHA! Freeze dried fruit in plastic bags, (plastic, not cellophane, which crinkles) a plastic knife with which to cut bananas, pears, dried apricots and other quiet (non-crunchy) fruits, and a big plastic thing to stash them in, all in the bedroom. Wash and dry knife as neede in the bathroom sink, if your plumbing isn't noisy. If the running water is too loud, I'd wipe the knife down with a little of the hand sanitizer stuff, and then wipe it down well with tissues or a paper towel after using. Sorry I can't compare war stories, my only child slept like a top (thank the Most High!)

And here's another: http://en.wikipedia.org/wiki/Forbidden_rice Neat sounding stuff; I wonder if the cooking water could be used as a coloring agent?

OK, looking at this spectacular picture just produced a "light bulb" moment. All I've ever used to try to bake a gratinee in is pyrex. Is that where my problems have arisen? Do I need to find a Le Cruset and put my bank account in jeopardy just so I can have the most beautiful potatoes?

Wow. Just WOW!

Since we made a big batch it went in and out of the fridge more than a few times before last licks. I did notice this happening near the end. Nice little tweek thanks. Son #2 is 3 yrs old and when our backs were turned he got into the fridge with a big open paw and went to town on the pudding. Reminded me of Bill Cosby's son "but I was getting a cookie for you." -Mike ← That being the case, I'd eschew the use of rum in the pudding, unless you NEED to knock him out...

And the recipe for your salmon spread might be...?

I think I got them on-line (because I haven't been to a Costco or similar store in a few years, at least not at Christmas-time for sure). The only Walker's I can find on-line now are small tins, and the last one was certainly at least a foot deep and a good 18" to 24" wide (as I say, it may not have been actual Walker's), the point being that it was a very impressive size, one that said "I really appreciate you all", and even after many days of searching the net, I can't find a similar presentation, and not only would I like it to be large, I'd also like it to be good cookies. Are the Danish ones good cookies? These gals just raved and raved about the quality of the cookies, which I never actually tasted. ← The "Danish" cookies? YAK, IMHO! They're what you grab at the last possible minute when the liquor store's closed and you absolutely HAVE to bring something for a hostess gift.

Brulee torch? But, then again, who cares? Sure looks good enough to eat from here!

Well, I can tell you where it's NOT; "Pierre Franey's Cooking In France". I have the book and had to look thru it for you; sorry, but the recipe isn't there. ← Thanks for looking, judiu. I have that book plus several others by Pierre, all of which don't have the recipe. I'm thinking that it may have originated as a recipe in the NYT when he wrote for them, then toggled over to the TV show. Maybe there's a compilation of those somewhere. ← Just checked my NYT Cookbook, but it's all Craig Claiborne's recipes. It did, however suggest another possible reference; Cooking With Craig Claiborne & Pierre Franey. Check your local library, maybe?

Now, of course, if you ditched the . and subbed in bacon grease... (runs)

Well, I can tell you where it's NOT; "Pierre Franey's Cooking In France". I have the book and had to look thru it for you; sorry, but the recipe isn't there.

Why? Think of an apple pie spice blend; cloves figure into that, why not just have them dominate? I' not a big cinnamon fan, so the flavor of cloves is a good second choice with apples, IMHO.

Thanks! I wish we had a "blushing" icon. I'm happy to provide a window into my world. ← Actually, we DO! On "Clickable Smilies" click the "Show All" and it's nine down from the top. HTH!

While you're at it Lucy, could you please tell me how you get your mashed potato pancakes to look like that (maybe in the latke topic). Mine always fall apart and never get that golden brown crust on them. ← I'm not Lucy, but mashed potato cakes are one of my favorite foods in the world, and I've found that real butter to fry in and low and slow cooking seem to work best for me. HTH!

So, what was the difference between the kid's version and the grown-ups one? It's not really clear fom the pictures.