Franci

What do you use? I often use a tall trivet (the ones that you can easily find in Chinese supermarkets) and and a bowl to steam (round or squared), or a terrine with lid. Although this often means I'm doing small quantities. I have a 6 L Kuhn Rikon 22 cm, so not a huge diameter. I only pressure cooked in a jar once and found that the plastic part (inside by the rim) of the lid melted a bit. What do you use if you want to pressure cook in jars or you are dealing with bigger quantities using a pot in a pot situation? I already checked at Hip pressure cooking for suggestions but I'd like to know what do you like and why. Do you have more than one steaming basket? Do you use silicone baskets or bamboo?

Blether, I need to bookmark this recipe. You know what I would put inside? This jam from Ferber http://www.eatyourbooks.com/library/recipes/514578/banana-orange-and-chocolate, I also added a splash of Cointreau that one time, long time ago, that I made it.

I cooked octopus sous vide, I didn't measure the yield but it shrinks a lot anyway, I don't think less than conventional cooking. I would rather try steamed pressured cooked.

I clearly didn't read the linked recipe, stopped at pourable. Sorry. I think Lisa gave very good advise

It's my standard pizza looks like this http://forums.egullet.org/topic/144988-dinner-2013-part-3/?p=1921143 http://forums.egullet.org/topic/144988-dinner-2013-part-3/?p=1920902 More or less my recipe http://forums.egullet.org/topic/144988-dinner-2013-part-3/?p=1921221 Another helpful piece http://forums.egullet.org/topic/144988-dinner-2013-part-3/?p=1921256 I use a staub hexagon pan. Also, in order not too be soggy I'm careful with the quantity of sauce and promptly move to a rack, sometimes I quickly put it under the broiler still on the rack to get a better color (I have a gas oven)

For the cherries, I''d get the Fabbri Fabbri Amarena Cherries in Syrup - 8.1oz. Decorated Jar And for the green hazelnut I don't think it's season. Shouldn't that be early autumn? I woul look into Oregon producer and ask.

Maybe in this case the French word is easier to pronounce. I always find Anglophones having a tough time saying the "gl" right. Funny enough, also Italians borrowed beignets but it means choux. Also mille feuille is not easy to pronounce, maybe easier to translate.

I'd like to trade my meager minestrone and slice of cheese for that beautiful halibut.

It looks very nice. I got stuck on the memory of a very nice melon tarte I tried many years ago and had to go and look for the recipe online http://aaaaccademiaaffamatiaffannati.blogspot.com/2007/07/rosa-di-melone.html

I do what is in my tradition, mainly extra virgin olive oil. I buy from a deli close by an oil from my hometown. I truly dislike peanuts (and peanut butter) but the refined peanut oil (I subscribe on amazon) doesn't taste of peanut as the asian brands and I mainly use for deep frying. I also have some expeller pressed coconut oil that is cheaper, less expensive and odorless. Then in cooking meats I often use tallow, lard, ghee, butter. But my staple is extra virgin because for me it's not an oil for salad only. Maybe my palate is different, it's an acquire taste and I never find overwhelming unless is a particular spicy oil.

Thank you Anna, next time I'll try the recipe for corn fritters you linked. We had some swordfish, I cannot even recall how many years I've not been eating it. Then we had the time for our favorite pastime food:crabs. Eaten Shanghainese style, steamed an dipped in vinegar, a LOT of sugar and ginger

I think I would cook the corn kernels before adding to the mix, yes, that is what bothered me. Yesterday night I was reading Edward Lee's corn griddle cakes and he cooks the kernels in a little butter before proceeding with the recipe. I also let the batter sit (without the egg white that I added at the last minute) for a couple hours to hydrate which I thought was a good thing. They need to be eaten with other stuff not on their own. There are different Ottolenghi's corn fritters around, I made these. And I would follow the advice in the introduction to the recipe to add chorizo or feta.

Congratulations, Dcarch, your pasta looks beautiful. Tri tip, I need to ask my husband where he got it, Costco if I remember correctly. We had Ottolenghi's corn fritters and to me they look pretty but I don't think I'll be making them again. Then I had lot of ginger (I managed to kill my ginger bug for ginger beer) and thought of making this http://shesimmers.com/2009/04/burmese-chicken-stew-maybe.html I am sure her tastes better than mine but I did not like it.

I soaked my black sesame overnight and tried 3 methods: steamed (only 15 minutes), pressured cooked for 90 minutes modernist way and Ideas in food way. Already the long soak make the seeds quite tender and I measured: the weight increase was 100%. I started with 150 g seeds, divided by 3. The steamed seeds were soft but not as soft as he PCooked seeds, I should have kept some to do side by side comparison, forgot, instead decided to toast the steamed seeds and grind into a powder, then added honey and a little bit of EV coconut oil. I didn't use runny honey, didn't have it in the house, which of course produced a very thick paste, then I added more coconut oil and I found was difficult to incorporate by hand. I think this paste ended up to sweet for my liking and the taste of sesame got a little lost. I'm curious to try it though in glutinous rice balls (which I already make in the past by simply toasting and grinding the seeds. Next time I'll try rice syrup instead of honey. The pressure cooked sesame, modernist way, (50 g 250 g water), cooked 90 minutes were very nice but the water almost ran out and some of the seeds stuck to the pan, not too bad, I need a little more water. The ideas on food cooking method was to cook on a trivet, I add a bit of water to the pot, inserted the trivet and added the seeds to a terrine dish with lid and added a little more water to cover the seeds and a pinch of salt). Of course the water was too much and the taste of the seeds was not as intense as the one cooked according to the modernist method. Now I froze both seeds and I'm thinking to use them in stir-fried rice or in some sushi rolls.

Very interesting. Thanks for posting. I make my own kimchi and also tried water kimchi and I'm very interested in fermentation in general. Did you ever try the Caldwell starter? I thought the brine solutions should be different depending on the vegetable used, like cucumbers and peppers requiring much higher percentage of salt. Here.

I want to try to pressure cook black sesame seeds. I read the modernist procedure and This from the Ideas in food. How much water would you add if you steam in the PC on a trivet? Then I also read this taste hong kong blog about steaming and then pan roasting the seeds to make a sesame paste. More ideas. I'm not sure what I want to do with them: use them whole, make a paste... For sure I want to use them in savory applications. Unfortunately with my last move I don't have a dehydrator anymore and drying after PC is so excluded. I think I will start by soaking my seeds overnight. Edited to add link

I really believe there is a big difference in quality between canned fish brands. I bought a wild planet tuna, which has very high reviews on the web, and to me it's almost inedible straight from the can. The smoked mackerel in water that I -very doubtfully- bought (in France) was indeed a very positive surprise.

I eat a lot of mackerel but I think I only have had one time slightly smoked mackerel in water, canned, it was very good. I would also pour everything in glass jar and try a small piece. When I'm not very happy with a preserved fish, I usually go two ways: mix with mash potatoes, some saute' shallots, paprika, chopped herbs, a little bit of beaten egg and turn in croquettes or fish cakes (this especially if the fish taste is too strong for me). Otherwise, it the fish is too bland, I'll add some good olive oil and season, plus add something for acidity and herbs and let it sit in the fridge overnight.

Beef heart skewers on the grill, Ottolenghi's sweet potatoes and Ottolenghi's polenta crisps.

I generally toast quinoa as I prefer it, I rinse it and leave to dry in the colander for about 10 minutes before toasting. But I never used a mixed bag, I find that red or black quinoa calls for much less water.

lamb kidneys are not that soft...I just love a recipe from Hugh F Whittingstall of spicy lentils and lamb kidneys, very tasty, maybe it would work here.

Artichokes, bottarga and celery salad

One good thing is that dry porcini can be bought directly from Italy, they will ship. This brand on amazon Here looks to me better than the Urbani linked by Weinoo (just the size of the mushroom and the look of it, taste I'm not sure because I've not tried). But the italian web site sells the package of 150 g (versus 50 g on amazon) for 19,00 €, it would be interesting to find out the shipping cost.

Hopefully you oven can be fixed easily! The cookies baked in the breville have a nice color. Do the taste the same or the longer bake in your regular oven affected the taste as well. I'm curious to see how your malted loaf is going to come out in the breville.

Hi Anna, I used this recipe. It's pretty good. I should have used the fork to make a pattern on the biscuit, using a knife is not a good idea. And on another blog I already found the English traslation, it's the same recipe doubled Here