shar999

Thank you. This is a banneton or brotform. It's a cane basket that you put the bread in for it's second rising. I floured it heavily.

Last night on the BGE: wings dusted with Dizzy Pigs Tusami(sp?)seasoning, and the other Korean wings.

Cooked this Rustic Sourdough Bread outside on the Big Green Egg yesterday.

Thank you so much.

In Douglas Baldwin's book he states to cook at 135F for 75 minutes. My questions are: 1. Does this change the consistency of the eggs? 2. Would I still be able to use them to make eggnog or in a shake? 3. How long can you keep them in the refrigerator?

Received my machine today. I've spent the past week trying to read all the pages of the sous vide threads. It's overwhelming. My question is: Eggs....can I place them in a zip loc bag without a vacuum to cook in case one breaks. If I can, do I have to fill the bag with some of the water?

I have been trying to make martinis using infused syrups. They have been too sweet. Can anyone help me make a Lavender or a Rose martini that is not sweet?

You should not have to go broke to clean your stainless steel appliances. All you will need is a spray bottle of Windex and a microfiber cloth. Easy.

Buy yourself a Big Green Egg and save yourself all that work. Plus it puts out fantastic tasting food. I though I was a great gas griller but since I've bought the egg I have given it away. Great tasting wood fired pizza. I've had my grill up to over 600 degrees. It takes less than 10 minutes for a great tasting pizza. It is a price purchase but well worth it!

I had a very similar first experience. My guardian angel was really looking out for me -- the patio umbrella was just far enough away from the 3' high flames to avoid a complete disaster. Still looking for the perfect side table and a really good spotlight (we tend to start cooking after dark), but the higher heat is making a wonderful difference in flavor. ← I just bought my stainless steel outdoor table at Costco. It's 49 inches long. Just the right amount of space for the burner, and all the prep bowls, and other ingredients needed .

Be sure your homeowner's fire insurance is up to date. ← Don't have it inside. Outside on a stainless steel table away from everything. ← Finally figured it out. Evenn if there is no roar it is still lit and you can easiy cook quickly at that temperature. I put the oil in a cold pan and wait for it to shimmer before cooking. Have had no flareups since. Wow what a difference higher heat makes in the taste of your food. Love using it.

Be sure your homeowner's fire insurance is up to date. ← Don't have it inside. Outside on a stainless steel table away from everything.

After reading several threads about cooking in a wok I invested in a 32,000BTU burner from the wok shop. The instructions are next to nothing. Does anyone have one of these? My first attempt was not what I expected. As soon as I put the oil in I had 2 foot flames. The burner doesn't show high or low and I can't see the flame but can certainly hear it. Sounds like a jet plane. Tried turning the knob both ways and it seemed to really roar in one direction so I turned it in the other and the flame went out. Things cooked really fast, too fast. A little charred was the chicken but edible. Also, on the regulator is the thingee that you turn for the air intake? How do I adjust that. Would really love to learn how to use this but need some help. Anybody, please!

We have also been trying to cut corners, but after laughing so hard after reading this post I may need a new computer screen.

Thank you so much for posting this for me. I can't wait to give it a try at the next birthday gathering.

Caramel Chocolate Ganache! Sounds delicious. Where can I find this recipe?

Anyone out there used to work for Mikes Submarine Shop. They were the most fantastic subs. Would love to have the recipe!

Thank you. Sharon

I make Jasmine Rice all the time and have enjoyed the seperated grains. Now hubby tells me he like the kind of rice you get at restaurant that is clumpy and you can pick up easily with chopesticks. I need to know the type of rice and the preferred method of cooking. I do have a rice cooker on the way and any information would be helpful.

I would like to find an reliabale online source to purchase the individual clay pots that you receive your food in at thai and vietnamese retaurants. Can anyone help?

I would love to try and make a corned beef. Does anyone have a great recipe?

I think a survey would be a great idea. My husband and I are both seniors. We enjoy new and different foods. We live in an over 55 community and most of the folks here love to try new things. Perhaps the advice you were given was because that was all that was ever offered to these seniors. Some braised dishes would be great. I've especially been having fun with Molly Stevens cookbook "All about Braising". Don't be afraid to get creative. Just remember that a lot of these seniors that go to the centers use this as the main meal of the day. Supper is usually just very light. $3.00pp is a small budget but I am sure you will do a great job.

Took the All in one Holiday Bundt Cake to a party this evening. Not a crumb left and so many people remarked on how delicious it was. Also brought the World Peace Cookies, and Peanut Butter Chocolate Chip Cookies. They were all winners!!

I also made the World Peace Cookies today for slicing and cooking tomorrow. Also made the Holiday Cake. Smelled wonderful but can't slice until a party Friday night.

My order just arrived. I got the Farm Market Sampler: O'Banon, Wabash Cannonball, Mont. St. Francis, and a fig cake. The fig cake is very strange looking. It looks like a basket is woven completely around it. I'll have to figure out how to get it open.