saluki

They have already corrected the recipe to 1/4 cup salt and 1 tablet of vegetable rennet. They don't say anything about junket...

Turkish Red Lentil soup uses it....... Ana Sortun also has a Red Lentil Soup recipe that uses it http://www.thespicehouse.com/recipes/tomato-and-red-lentil-soup-recipe http://online.wsj.com/news/articles/SB10001424052702304096104579240441143257778 I've also seen it sprinkled on fried eggs. I use it most frequently when I make Greek and Israeli salads. It really gives them alot of zingy flavor---love it in there........ I also use it sprinkled over Persian steamed rice (chelo).........

Pretty sure he used baking soda in the water....... wonder if I can add that for pressure cooked eggs. Frankly, a few times the shells on my pressure cooked eggs stuck like mad....... Don't know what the problem was but I noticed I wasn't alone........

Any suggestions as to what brand and size pots and pans you are using?

I also have the Breville and love it. Clean up has been a breeze, but I do line my pans with heavy duty aluminum foil. I've barely used my oven since I bought this. I also, use a small lodge cast iron fry pan (about 8 1/2 inches) to start things on the stove and slip into the Breville to finish or top brown. I don't have any books but most helpful to me was a series Eric Ripert did called Get Toasted. He did all the recipes in a Cuisinart toaster oven. You can see the recipes on YouTube. His tomatoes provencal in the toaster oven has become my favorite side dish....... If there is any draw back it's the black baking pan. It can't go in the dishwasher, so thats why I line it.

I used to use Tilda Basmati all the time, but lately I've not seen the smaller bags. I switched to Zebra for a while but now have settled on Daawat.......A Persian friend of mine loves Pari Basmati. He is very particular about his rice cooking and uses alot. I do buy that on occassion.

That recipe sounds very similar to one posted on The Kitchen last year. Maybe their inspiration came from that book- Difference was that they used skinless, boneless chicken thighs, Meyer lemons and no thyme. I've been making it using thighs with skin and bone and sometimes even substituting preserved lemons. You're right- love the ease of this and the results-so tasty.... Thanks for mentioning this book. Now I have to go find it- not that I need another cookbook but, if the recipes are as good as this one it would be a keeper.

Maybe it the sudden cold weather but I had a sudden craving for meatballs. I tried the Frankie Spuntino's recipe for meatballs as well as sauce. I loved the texture of the meatballs, and the raisins and pignoli were a welcome addition, - simmered in their sauce recipe it was comfort food at it's best. I will definitely put it in my rotation...... Recipe is here

I have a thin flat bottom carbon steel wok which I had been using on an electric flat top stove. I just bought a Duxtop induction 1800 watt portable burner. This thing heats so fast, the wok is smoking in seconds.... Since you can't lift the wok off the stove or it automatically shuts off I'm having lots of trial and error. If anyone has any experience using these burners I'd appreciate knowing what wattage you find yourself using and any tips you may have.......

I had bought all the ingredients for the Frankie Spuntino meatballs but the thought of turning on the oven in this heat was a non starter so, having to use the ground beef I opted for an Asian burger from No Recipes and used the outdoor grill---Turned out very flavorful without having to use eggs or breadcrumbs. Recipe here

On Ravenous Couple-- they said using Wondra flour for the flour part makes Korean Fried Chicken come out even better.--It's a tip they got from Eric Ripert--- Also, the sauce is a bit different in the original recipe Ravenous Couple The Saveur Recipe belongs to Ravenous Couple and it is demonstrated by Amanda and Merrill on Food 52 here

Thanks so much for your post. Since I absolutely loathe Cilantro I would have passed this recipe right by but, your post and all the other raves reviews made me curious enough to give it a try....... Ya coulda knocked me over with a feather--- loved the dish and loved that cilantro pesto enough to eat it by the spoonful........

Thanks for the info. Many years ago I was enamored watching Ming Tsai use an induction burner meant for a wok (outrageously expensive). I am eying a hand hammered flat bottom Pao wok with a wood handle. I'm thinking it would work well on induction.

Could you tell us what brand and model that induction burner is? I'm looking on the Costco site but I can't find it........ Thanks

The Food52 Spatchcocked Chicken reminded me of a spatchcocked chicken that Jacques Pepin did in More Fast food my way. I had filed away the recipe to try long ago. So, I decided I'd try it before the Food 52 recipe----especially since I thought Pepin's mustard coating mixture sounded delicious. I made it tonight and it was wonderful.....Also, the pan juices were great and yummy with mashed potatoes. The recipe and video are here Oh, I forgot to mention that this chicken cooks really fast---in about a half hour.

Are you sure about Tre Wilcox? I thought the season three contestants had been noticeably absent so far.

Heartsurgeon-- Are you using any kind of wash on top of the bread when using the seeds? Love the nigella seeds and I sometimes use them to replace the caraway in rye bread although, honestly my rye breads have not been that successful, even with the use of clear flour.-----but love those seeds---- good on Naan as well.....

Food Network seems to be continuing a relationship with Jeffrey Saad. He has a series of "Spice Smuggler" web videos there. http://www.foodnetwork.com/the-next-food-n...star/index.html

After becoming extremely confused by the labels in the vinegar aisle I spied a clue...... ----Mature Vinegar---- I think I have the right stuff now

About a decade ago I would pick up this stuff at Fantes in Philadelphia. It was called China's Secret and it was about $15 a bottle.------It was amazing--I even used it on steak. I'm sure it was a black vinegar. Over the years I've bought bottle after bottle of black vinegar but Chekiang and its just not the same. Has anyone ever had this or heard of it and, what made China's Secret so distinctive? I haven't seen it in years. I would love to get something similar and know what to look for on the label....

Check out the minimalist no knead thread. Abra has been experimenting with semolina to improve the texture of her loaf. I think she settled on using 20% semolina in her formula. One of the other posters commented that when he used 30% his loaf didn't rise as high but they were pleased with the flavor. I've used Abra's proportions on occasion and enjoyed the results.

I think Zoey's website also mentions the basic boule can also be used to make Naan in a cast iron pan with ghee--in fact they mention it is one of their quickest breads since no resting is required. ---Just gave away my cast iron but someone mentioned it also works well in Calphalons everyday pan so I may try that. I want to try the Zaatar bread as well which also can use the basic boule dough. I have tons of Zaatar......Used to travel down to Bitar's bakery in Philly to get the bread and hoped they would not be sold out. Good eats.....That with some labneh and olives, nice breakfast.

Love your pics--They are really helpful. Wish I could be 1/10th as organized..... From your pics, am I to understand that you are leaving the mini boules completely uncovered during the rising? Regarding the diastatic malt, If you are so inclined you can make it. link

Heartsurgeon- How much room are you leaving between the mini-boules? Also, are you baking them on sheet pans? ( if so half, full?)