janeer

What did you think of Send the Rice Down?

have made two quick dishes, Cold Chicken with Spicey Sichuanese Sauce, and Ho Fun Rice Noodles with Mushrooms.

I would like some of those! Very pretty with the gold, Kerry.

Congrats; they look great to me!

I freeze it if I know I am not going to use it up quickly. But you can keep it in the fridge for a long time; it will discolor, and lose some of its brightness stir it up before using. Keep in the coldest part of the fridge possible.

As always, you slay me.

No such thing as a stupid question. The cake used for a jelly roll is different from a mix cake; it has no fat except that from the eggs, and no (or little) milk/liquid. It is often called a "sponge."

Agree; real chips in moderation; cannot abide the baked or the rice cakes. Chile pistachios are excellent, but fattening in their own way. If you want something really crisp and spicey, with no fat, try jicama with chile and lime. It's good. But my basic rule is: do not deny yourself anything. Life is short.

Along the lines of using it in lemonade, I use it in cocktails and in champagne. I wonder if you could try it to soak a very plain cake.

Sam Iam, thank you for the cover photos of the rarer volumes. Fun to see.

beautiful fritters, LindaK; and I've always been a fan of Jody Adams.

What's your other favorite? Casa Pareja organic--unfiltered. I first bought it in the late 90s at DiBruno's in Philly. I imagine they still carry it.

Don't know how I missed this thread before. Kind of shocked I don't have this book (have most in this genre) so great to see it. I make pithiviers all the time (yes, a lot, adore it) so love seeing that, and also the quiche, and the pumpkin soup with fois gras absolutely beautiful. Thanks!

An entire book on biscuits? That I would like to see (or does it mean "cakes," as it sometimes does?). Would also like to see the patisserie book. I still have about 6 or 7 volumes in my cookbook collection.

This was available where I grew up. It was my favorite--this, and "coconut cream."

I first bought this is in a little town in Andalucia in the mid 1990s, and every time I went back; was thrilled when it finally came to the U.S. It is one of my two favorites--both from Spain.

Fun, despite a few objections. "Dice Precise"; love that.

Penzey's Natural Cocoa is very good, 24% butterfat. Perugina, if you can find it; I usually bring it back from Italy.

Yes. International shipping/moving is a specialized industry. Look into them; several in NY. Agree that some of your things won't work or can be replaced. I understand the attachment, so an international shipper is the way to go.

This is what I would do--although I'd probably freeze them on a sheetpan.

I have this as well; also use it mainly for ideas. This is the only salad book I have (mainly because I always ate at their restaurants). I do think Bobby Flay has a lot of nice salads in his books. So does Alice Waters (Chez Panisse books).

White Castle! But of course. grew up on these.

Thanks for this.

If I am going to put the chocolate into something else, I microwave in a measuring cup, but if I am going to add ingredients to chocolate, especially over heat, I melt it in a saucepan--directly, not over water. Pre-microwave habit, picked up from my grandmother.

Now that is a good idea, LindaK, putting salt cod in pastry. makes me wonder if a salt cod pie (like a chicken pie) would be nice, with salt cod, potatoes, veggies, maybe some chorizo... Brandade looks yummy too, basquecook. I adore it.