janeer

Nice. I make a double crust pie the same way I make apple, except for the thickener. Very August.

Raspberry pie

Absolutely, freeze. I actually find freezing improves the flavor of most cookies.

Never had the problem you're describing. Perhaps you are trying to do too large a batch--dough for 2-3 pizzas max--so I would use KA for more, or just do less. I do love the Cuisinart for small batches.

The old link above appears to still work. http://www.malaysianfood.net/recipes/recipesatay.htm

Wondering why you want to pressure can rather than freeze.

So, a poached scrambled egg? Sounds pointless.

Pray tell: an egg, with yolk and white intact, was expelled from an isi? That seems a good trick.

This is a very old recipe used to dress fruit: 3 egg yolks 2 T sugar 1/4 tea salt (and a little white pepper if you want) 1/2 tea dry mustard 1/2 c cider vinegar 2 tea butter 1/2 c heavy cream Beat egg yolks with dry ingredients. Heat vinegar and butter; mix everything together in double boiler until thickened. Set aside to cool. Just before serving, whip the heavy cream and fold into the dressing.

Indiana: who knew? morels and prawns?

Remember Billi Bi?

I used to make a cucumber ketchup all the time from Katherine Plagemann's wonderful book, Fine Preserving--a kind of puree of cucumber and onion, with celery seed and preserved with vinegar. It's great. I am sorry, but I am away and don't have my book handy, but maybe someone does. This is quick, easy, and great on burgers.

Open box sale ($74) for Thermopen--I just bought one for a gift 2 wks ago for $96. I have bought open box before--they are exactly the same and new. http://thermoworks.com/products/thermapen/splashproof_thermapen_open_box_sale_july_2014.html?utm_source=Nl-2014July11&utm_medium=email&utm_term=ShopNow&utm_content=inbox&utm_campaign=July2014-Open-Box-cs

Great! Whose recipe?

I can't find it--but there was a good thread on this a few months ago. To repeat, I always liked Lenotre (Hermes too) and Roux Brothers. I don't think of the Bouchon Book, which is very pretty, as in the class you are looking for. Agree with Lisa on Friberg--and also the shortcomings of CIA.

May have overbeaten, but I suspect oven a little too hot.

The rhubarb curd I linked above might work, or something like it.

David, rhubarb is a vegetable! Here is a little article I wrote on rhubarb for Edible Rhody about 6 yrs ago. The season is pretty much over here for the local stuff. But I do (now, after resisting it all my life) love it, and here and here are some things I make with it besides the plain but perfect stewed.

Nice. I do it like your mom

I like fine stoneground , mostly white

Yes, definitely wrapped in foil with a little olive oil or butter, s, and p. Sliced in flat packages or whole/halves, depending on size. I do tons of beets at a time in the oven, and leave them wrapped in foil in fridge til needed.

I do find my fingernails to be highly efficient. A small trussing skewer with a loop works well, too. And I make a lot of cherry pies and jam. http://littlecomptonmornings.blogspot.com/search?q=cherry+pie

Shrimp with sauce vert/green goddess is classic cold shrimp. Last night I served cold wild shrimp with a mayo-based sauce with mustard, grated orange zest, a little juice, tarragon, s, p, and a little sugar

Amazing as always. Looks perfect to me.

If you don't know Mexico City, it is huge, chaotic, and difficult to get around, And wonderful. I recommend the Mercado San Juan, where chefs shop. I also recommend you take a tour or hire a guide, for efficiency and safety. You might try eatmexico, or other that hits several markets.