maurdel

That would probably make the pastry wet. One uses a syrup because it does not make it wet (if it's a well made syrup), yet it sort of glazes everything with sugar and flavor.

I think this sounds good too. If I were to try this I would chop the hazelnuts finely. For some reason I think they are harder than other nuts. (Is this true????) .... what about some chocolate in there too? mmmmm it all sounds so good.

I finally, finally made them. I must say they came out pretty great. I made a vegetarian version using rice and barley and mushrooms. I wanted to try the buckwheat as MikeB19 suggested, but tasted my buckwheat (which is a whole untoasted grain) and I was not sure what to do with it. Some recipes I looked at that used buckwheat asked for groats, which I believe means it's cracked grain. I had the whole grain. Maybe next time. As tasty as this came out there will be a next time, and it will probably be soon. A couple of pics: one of the pot pre-cooking, and a plate of rolls. There are a few rolled in napa leaves because I had a bit of extra stuffing. I definitely need some rolling lessons. They were tastier than they look: thanks for all the suggestions

Thanks. The recipe looks good. I will probably use it tomorrow, though I was thinking of mixing rice and buckwheat. I wasn't sure how one would use buckwheat (precooked or not). I looked a bit online today and most of the Ukrainian recipes that used it directed us to first toast the groats, and then some also precooked it in liquid and some did not. My mother's version (which was not Ukrainian), did use lamb and rice and neither was precooked. But I remember the rolls stacked up in a big pot with quite a bit of liquid around, and it cooked on top of the stove for a long time. I may try the buckwheat uncooked (though toasted) and use the cooking method as mom did.

Yes Jaymes, I do buckwheat pancakes. yumyum! I meant to say that I also have some of the whole grains that I did not know what to do with. I'm assuming that in the cabbage filling the buckwheat would be added in whole grain form. I haven't checked any recipes yet though.

thanks Pam R, did you need to add any extra fat? if so what did you use? I'm thinking I could just add olive oil to the filling, and the bottom of the pot.

Thanks helenjp, did you like the chicken in there? Mikeb19, it's good to know that going vegie is a real dish. I have some buckwheat I did not know what to do with it. It's a funny looking grain, but seems like it would make a good meat substitute. I'll look for some recipes online like that.

Has anyone ever tried a vegie version? JEL mentioned a Polish version that included (along with meat) some wild mushrooms and barley. I was thinking of starting with those as subs for meat. Any other suggestions for a vegetarian filling? If it doesn't sound like a good idea, I may try it with turkey meat instead. Pam R. did you try the chicken version yet? I would love to know how that comes out?

the only place I know about is the Boulevard Bread co.- I've included part of a review from the newspaper - but from the 3 times I've visited - I think it makes it sound better (particularly bakery-wise) than it really is. Though they seem to do good business. I believe it is mostly lunch/sandwich traffic. Other than that the only other places in town would be groceries such as the Fresh Market, which recently opened in the west part of Little Rock, and the Wild Oats/Whole Foods bakery. I cannot remember any others which might qualify as artisanal. I think Little Rock is primed for a great bread place. You would do well! I have included below part of a review I found online for the Boulevard place and here is the link to the full review: http://www.ardemgaz.com/cgi/restaurant.pl?..._BoulevardBread Restaurant review: Boulevard Bread Company ERIC E. HARRISON ARKANSAS DEMOCRAT-GAZETTE Address: 1920 N. Grant St., Little Rock Hours: 7 a.m.-7 p.m. Monday-Saturday Cuisine: Gourmet sandwiches, soups, artisan breads, imported cheese Credit cards: V, MC Alcoholic beverages: No Reservations: No Nonsmoking section: Smoke-free Wheelchair accessible: Yes Carryout: Yes (501) 663-5951 Boulevard Bread Company is a bakery. It's also a deli and a gourmet take-out shop. And it's a real treat. In a Heights storefront that previously housed a gourmet-to-go operation called Jimily's, co-owner Roger Runnells bakes bread and cookies in the back; in the front, co-owner Scott McGehee and staff vend the bakery products, sandwiches, soups, salads and a couple of dozen fancy imported cheeses. The baked output includes thin, narrow, crusty-outside, soft-inside baguettes, which you can buy in bags and which also form the outside of half-a-dozen panini sandwiches ($5.75 whole, $3 half). ....... Breads range from traditional (baguettes, sourdough rye) to festive (they can't keep the cherry chocolate bread on the shelves). Samples of whatever has been recently sliced are available on request. The smell of baking bread adds a nice dimension to the surprisingly homey decor, although Boulevard Bread Company is not really meant as a sit-down site -- seating is limited to a small table in the front and room for about six in the back by the ovens. The staff is most friendly, eager to please and well informed -- answering tough questions turns into a group effort.""

Is this kitchen all together and running? Would love to see the pics. Will you all be opening in November?

I am drawn to the very slightly underdone. Sometimes I find myself eating them a bit less done than I like because they are sold still so, so green. Also I will usually leave the almost done for those in the house that I know prefer "just done" and "more than just done". In another but related vein, I will not buy organic bananas anymore because they all seem to be mushy and mealy. I used to buy them and they seemed quite good, then all of a sudden this whole year on the many occasions I tried them they were horrible. Is it just me? Has anyone else experienced this change?

Joe, That knob looks good. It's good to know that when Home Depot says stainless steel, it truly is. I like the look of your oven, can you tell us what brand it is?

Jen, maybe you should take the handle off completely- If you are going to use it primarily for the bread recipe, i.e. hot, hot oven, you may be better off w/out that knob. Of course you will still need some way to lift the lid. Also whatever it is replaced with will have to withstand all that oven time/heat as well. Does the manufacturer say that the knob can withstand 450 degs.? I went to look at what was available at the walmart and found the Lodge brand. I liked the looks of them (they have a somewhat rounded shape) and decided on the 6qt. The pamphlet that came with it limits the oven temperature to 425 (if I remember correctly). I was not interested in doing the bread thing and will be using it mostly on top, so that was okay for me.

I would choose the nut which I can find that is the freshest and best tasting. Nothing is worse than old, stale tasting nuts. Pistachio is nice when you can find tasty ones. Sometimes here in the South I make it with pecans (lightly pre-toasted) because they are often the freshest nuts I can find. They make a pretty tasty Baklava. I suggest you make it the weekend before and NOT freeze it. Just keep it well wrapped in a very dry place.

my take on the cooking lesson: I believe the best cooking lessons are focused on one dish, meal, or sometimes a single ingredient. I like to see the chef's preferred method of "making an omelete" (for example) and during the process of making it, the instructor discusses variations of ingredients, methods, tools.... I also think that as the lesson will obviously involve some technique, you should choose a technique to emphasize and insert a mini lesson in the appropriate place. Such as knife skills, while chopping and slicing for a salad, or good methods of trussing various poultry. I guess I am describing a sort of holistic approach, resulting at the conclusion of the lesson, in one more dish for their repertoire and at least one newly mastered skill.

That is my dilemma! Mostly soups and stews. Lot's of bean dishes with hopefully lot's of leftovers of everything. Cook once ....etc..etc... mmmmmm just thinking about chowders. Boy I cannot wait for the temperatures to drop.

Yes, I am thinking about the larger size. I don't have any enameled dutch oven. I feel that since I am going to try one of these off brands, then I might as well get the big one.

Thanks so much Jen. I am trying to decide between all the off brands available, they seem to all be different sizes. Now I am picturing how all my favorite cookings will work into which size pot. Did everyone choose the 5.5qt. rather than the 7qt.?

If I hadn't read this post this afternoon, I could have saved myself some bucks! Thanks for the heads up! I picked up one of the blue ones today. ← I would love to find out the real dimensions of these M.S. pots. I looked at Macy's.com but they don't have measurements other than volume. Someone mentioned that they were narrower and taller than Le Creuset. As a great favor, would one of you all who purchased this measure the diameter across the bottom or top (is it the same at the opening as the bottom?) and also the height of the 5.5qt. ?

OH yes, you're right. Sparrowsfall meant to pour on the butter "at the end" of construction, but pre baking. Sorry , I misunderstood. Whew!!! that certainly relieves my nausea. My sister is the expert in this neck of the woods and she has developed a relatively efficient system of butter on every 2 or 3 layers.

eeeewwwe! or some appropriate expression of disgust! You must cook the butter on the filo dough. Putting it on at the end would be like pouring butter onto flour (baked flour??) and calling that a pie crust. Also the thick nut layer is a source of pride in a well made Baklava. The more nuts the better.

QUOTE(CaliPoutine @ Aug 25 2007, 06:55 AM) I have that recipe and I was thinking of that, but I think you're right. It might be too ethnic. This is a population that thinks chicken balls are Chinese food. * Hi CaliPoutine, I've been reading your travails with much interest. Always wondering what I would do with whatever you've found on 'special'. Boy! it sure is tough to not be "too ethnic" in food. Especially if you want something good, eh? What about something like this chicken hash?! I found this recipe at williams sonoma's site. It is basically just a hash of cooked chicken, cooked onions, mashed potatoes and spices and parsley. Sounds tasty. http://www.williams-sonoma.com/recipe/reci...7B509A951732FFE They mention that they don't have to be formed into patties, but if it's not too much work it might be nice for your situation. Of course I don't think you need to serve an egg but the biscuits they mention sound good : cheese & bacon flavored- (can you use cheese??? I have forgotten all your special rules). I would probably just make them cheese biscuits. Good Luck

Yeah! what about that 2 fingers deal. That's just a guesstimate and I don't think it works very well at all. It seems to me that the size, esp. the width, of the pot used is critical. The quantity of rice, or whatever is in there, is significant in comparison to the size of the pot. And of course my favorite point of contention, it certainly makes a difference in my experience, what type of rice I am using. I use several different kinds and obviously they will probably vary as to how much liquid they take.

I agree Project, measurements are good (mostly necessary) for a starting point. I do use them. but rarely have I felt a recipe is truly learned if I have only read an ingredients list with a few instructions. My preference is to watch someone make it and to taste those results (repeat this 100 times if possible). Sitting in the kitchen while your Grandmother made pie and watching for the alterations and adjustments she must have made each day, would be the only way to absorb all or most of her "pie knowledge". I was reacting in my response to some of the other comments which implied that one could duplicate a dish time and again by simply measuring everything accurately. So much of cooking is technique rather than ingredients and measurements. Technique (I think that was the title of one of his books) rather than just recipes, is the more important thing that I feel I learn watching J.Pepin. I think that the success of food TV proves my point that you can read all the ingredient lists you want, measure very carefully, but seeing someone actually prepare it, and watching them deal with some variables other than measurement, is invaluable in communicating information for successful cooking.

You can weigh and measure all you want, but a tomato is not the same as every other tomato. some are sweeter, some juicier... Have you noticed the taste of different garlics? I have recently and it can really change the whole character of a sauce. Certainly a bread baker knows how flours can be so different, you must adjust (at least) the liquid to flour ratio for every batch. I am currently having trouble with butters, some with more water in them than others. It is helpful to measure as you learn but as the saying goes, cooking really is more art than science.