janeer

Raincoast Crisps. Carr's salt and proper flatbreads. There is nothing like wheat thins with cream cheese or Truscuits with hot crab dip.

Ketchup. Cannot replicate it. Filo. Yogurt. Most pastas. Butter. Occasionally I will buy cored peeled pineapple. But I feel guilty when I do.

You must be kidding

I must say that the schmendricks pic looks like the real deal. And they make a salt bagel.

Microwave is fine but harder it visually judge when it is just scalded- or of course hear that little hiss when you tilt the pan

I am a big fan of white pepper. I use it as others do in white sauces, in force eats and terrines, in meat sauces and mushroom dishes, all kinds of puréed vegetable soups. But I also use it in baking, especially with cardamom and vanilla, for cookies, cakes, some fruit fillings. I mostly use it finely ground.

Those breads are unavailable here, AFAIK. Maybe someone knows an adequate substitute in the San Francisco area. For future reference, closest would be Orowheat breads. I find a Thomas English muffin works well for this purpose, too

I love this book and it's beautiful too. I wouldn't suggest it for a beginner to cook from, though. A visit to Casa Azul is a must!

I beg to differ. Kennedy is famous for her precision and step-by- step instructions. She tells you how to make crema from heavy cream--easy as pie, commercial ones are awful. She knows not everyone will make their own masa, but buy the Quaker brand and mix it up. She is clear that you can leave the epazpote out of your beans. Her ingredients are no less available than Bayless unless you are talking about her Oaxacan anthropological work. I have all her books, learned to cook Mexican from her books, she has the best recipes AND Bayless main book is sort of chaotic. I rarely touch it. That's my 35+ yrs of Mexican cooking experience. As for dried chiles: Internet!

Yeah, but which ones should I get? The old books (Cuisines of Mexico, The Tortilla Book, Mexican Regional Cooking) or the new compilation The Essential Cuisines of Mexico? Or The Art of Mexican Cooking? The first or the last on your list. First is best.

Thermoworks has just announced an open box sale for their Thermopen

I generally agree with jayt90, except I don't use a PC, but the glacé product looks worth trying. But you can make good stock with bargain wings, thighs, old hens, carcasses, etc, and remember the most important thing: you can make a small batch. Stock making need not be a big production unless you are making real veal stock

Seriously? Of RAW potato? That can't be right

Likewise, you can keep perishables by filling your ice bucket and placing food on top. Like leftover steak for tomorrow's breakfast

My copy has shipped. Thanks for enticing me into yet another bread book!

My favorite dessert to eat in Italy is biscotti di Prato dipped in vin santo. I often give this combination as a gift. I also like a good ricotta cheesecake with glacé fruit and chocolate at the holidays

It was a few months ago, but I think it had a sort of stale ashtray taste to it. I would try it again but only if someone else was buying.

I can't find the thread (there are so many about drinking!) but in a discussion about whiskey sand Bourbons I mentioned I had tried a whiskey with a Japanese name that was awful. Couldn't remember the name. Was back there recently and wrote down the name: Nikka Taketsuru, so I could report back. I could barely get it down. Expensive, too.

Keep it simple. 25 min at 500f for med rare. Rest

I installed and used a marble pastry counter in my houses and used it the 15 yrs I lived there. Aster scraping with a plastic scraper to remove residue I used dish washing liquid , highly diluted, warm water. No problems.

You can make a popover in most anything. Here are some made in ceramic cups http://littlecomptonmornings.blogspot.com/2013/01/happy-new-yearthe-popping-of-champagne.html

How?

Nice!

Me, because my grandmother is no longer alive