Franci

These are similar to the Grancereale Italian cookies. I love them, very different then American cookies, not so sweet and crunchy, with rolled oates, corn flour, whole wheat flour, nuts and raisins.

Hi Lesliec, I've always only made mini brioches with this dough, roughly 750 g divided into 24 brioches. I shape the brioches cold from the fridge and let proof. Bake at 375 F for about 12-15 minutes or until the look good to me.

Me too. I don't have a stand mixer but I'm glad that I found Paula Wolfert's recipe HERE on Egullet. It uses a food processor and I really like it. Shel, you can do it also by hand. I made also the artisan bread in 5 minutes brioche but I like so much better the Paula Worlfert recipe. The artisan bread in 5 minutes brioche it's ok if baked in a loaf pan with some extras (chocolate or dried fruits) but it's definitely drier. It is a little more convenient to make. I tried their baguette once and I thought i was the worst I ever made in my life.

We usually get short ribs flanken cut, cook them in the pan rare-medium rare. This time we got the wrong ribs, clearly not the kind you can cook in minutes...I finally decided to try them sous vide. We took the first bag out tonight after 24 hour and I still have two pouches in water. I'll see tomorrow how it goes but I definitely prefer my husband quick pan seared ribs to the one we had tonight.

Hi RRO, so glad to see you again! I miss your posts. I made your xiaolongbao for CNY. They were very good although my son was asking: mom, where is the soup? Ah, ah, pour me, I think it was lost in the steaming basket. Only a small percentage retained the soup. I need more practice... Nian gao are easier :-)

Kim, I love cook for myself meals. Fried egg on toast and salame is something I'd very happy to eat. I've be playing a little bit with chinese rice cakes recently. Tonight we had clams and lobster Nian Gao Two days ago I tried bacon, scallions and edamame. Also good.

In my experience, the best almond flour I could make at home was using the fine shredding disk from my bosch mixer. Very fine and not oily, definitely better than with the coffee grinder. Now I have a magimix and I don't think it will handle this same task just as well it's fine disk. So, it really depends from the machine to machine. As for me, I tried to reuse the almond meal after making almond milk but I don't like it.

I was thinking of curing yolks in salt, so I was wondering if any of you- that have already done it- want to share your experiences. Also I'd like to cure them in miso, maybe cook them at 65 C first. I already read THIS and THIS I am really undecided for the cured yolk on the ratio of sugar/salt and timings. Any tip is appreciated.

We are also with you, my husband clearly prefers his steaks cooked either in the pan or on the grill. We decided that it is the way fat melts in your mouth, with sous vide meat feels leaner.

Great, thanks to you too, Steve. I'll start with these places.

Hi Shelby, I used Lotus Food forbidden rice but you can find also the italian variety known as Riso Venere. I really like it, it is very nutty and retains a bite. My problem with this rice in particular is that I need to get the texture just right, a few times that I got it wrong, it bleed the color and got too sticky for my liking. This time came out perfect (for me). I cooked in the pressure cooker: 1 cup rice, 1 cup and 1/4 water, fo 20 minutes from when it went into pressure. Let pressure naturally release. Fluff and serve. I also like a lot to mix it with other things (white quinoa) or other grains.

We had cod with some vegetables and forbidden rice

Liuzhou, I don't mind cooking, actually, I really enjoy it. And let's say also most menus don't impress me that such. The other day we were forced to eat out because we were with friends and ended up eating at Le Pain Quotidian. Wow, a 15$ salad was so mediocre, actually all the food was pretty bad. There are times that I feel I just want to get out. When living in France we used to get out to a brasserie for fruit de mer every week almost. Weino, I have a Dinosaur BBQ very close by. That I thought is good for the money. I'll check Tanoreen.

Tonight we had some lemon,onion roasted potatoes, mackerel and cime di rapa

I prefer to go out to eat for things that are time consuming and/or difficult to make at home. For me, BBQ as an example, because I'm not into it, sometimes Peking duck or dim sum. But also good tapas/middle eastern/turkish restaurants where you have a lot of appetizers, which are very time consuming. I'm looking for casual places because we have children and places where I'm not walking out of the door thinking I can do a better job at home. Do you have suggestions for Manhattan and Brooklyn? What are your favorite places in this category?

Hi FrogPrincesse. I make crepes so often for my son's breakfast that I'm not going to make them today. You know I always make the crepe you linked from Anne Wilson? But the traditional buckwheat crepe I always regret. I did last year and I almost ended up ruining the seasoning on the debuyer crepiere (also when I tried to make socca in it!). But I used for many years a recipe that I think is Vongerichten's where there is a small percentage of wheat, which helps. Last year I got a this book from the library. So many thick French crepes with regional variations. Maybe I should have copied some and try a different crepe for the occasion.

I got the idea from a Gordon Ramsay's recipe for calf's liver. It's very simple but I like it. Basically you mash some fig pulp and combine with a vinagrette (with a touch of lemon, vinegar of your choice). Caramelized some figs in duck fat (or foie fat). Cook duck breast and fresh foie. After I remove most of the fat I just scape the pan with my fig dressing and plate.

Basquecook, are those figs look very good! Dry, soaked? When duck and foie gras were abundant I use to make this dish of foie gras/duck/figs that I loved so much. Thanks, Patrick. I know the stove looks charming but after 6 months of using it, I'm not such a huge fan anymore. If I could, I would like a mix of induction and gas. There were some functions I just loved on induction and I miss (timer on each burner and low simmer, rapid boil, more consistent cooking with my pressure cooker). The oven is just a pain! Even at lowest setting once it's warm doesn't go below 130 Celsius! So forget slow brasing, You need to turn on and off to keep it low. It's just gas, no other functions, of course and it's no self cleaning. I HUGE pain for me. I hate this oven. The broiler rocks. Wonderful, For the pork I was able to move the pan around and use it almost like a torch, something you cannot do with a regular broiler

I graduated from the French Culinary institute. Definitely the Techniques from Pepin is a good start. For blogs. What I like http://www.mercotte.fr http://variations-gourmandes.blogspot.com Not blogs http://chefsimon.lemonde.fr http://www.marmiton.org

The other day my husband came back with a beautiful pork belly, even the butcher at whole foods was compelled to take a picture. 4 pounds I might have actually tried origamicrane recipe at the time, remember a good belly when still living in London, but after you guys in the cook off pulled this out again, I couldn't pass it. It was very nice but we had it only with some salad and some sauté' vegetables, plus kimchi. I would have like some buns to eat along, just because is so rich.

My grandfather had plants of capers in the garden and use to pick them and cure them with salt but his capers didn't looked dusted with salt, just wet. Now my cousin make capers for everybody in the family, I must ask her how she cures them. The few times I ran out and bought from stores capers under salt I was always amazed at the difference in taste. Last time at Eataly I was temped from the pantelleria capers but then I didn't want to be disappointed and 15$ lighter.

I just love Stephane Reynaud "Ripailles" but I think French feast is the same book. http://www.amazon.com/French-Feasts-Traditional-Recipes-Gatherings/dp/1584797940/ref=la_B0034P4DRY_1_1?s=books&ie=UTF8&qid=1393819481&sr=1-1 It's very homey kind of bistrot food. Living in France for 4 years gave me the opportunities to find some of the ingredients that are hard to find outside: ah, ah it's no easy to buy in the States a tete de veau. And he is not the most precise. Blogs? Mercotte. And I like Variations gourmandes because she is from around Nice. I have some other blogs saved somewhere that I really enjoyed...

Ok, it's not an herb strictly but I'd like to include capers,they are very dear to me, they remind my of " home". Not those terrible capers from supermarkets, the real ones, if you ever had a chance of trying. I use them in tomato salad, in the stuffing for vegetables and mixed roasted summer vegetables, with fish.

Yesterday I was thinking of going out for dinner but the place I had in mind, close to our house, had an hour and half of wait list. So we had a picnic in front of the fireplace, as the children suggested. Short ribs quickly cooked in the pan, husband job. Tonight we had some homemade cabbage kimchi and broccoli stems kimchi, pickled purple cauliflower Beef shank, again and some korean sweet potatoes

Thanks for the recipe link, Basquecook. Tonight we had beef shank with risotto and golden beets. On top of the meat is resting the marrow, I like to add it to the pot toward the end of cooking.