Franci

Job prince has these http://www.jbprince.com/flexible-silicone-molds/2-piece-silicone-sphere-mold-2-inches.asp Could you use just the bottom piece?

Your meat sauce translates roughly to what Boston/NY/Philly people call Sunday Sauce (or in Philly "gravy"). A long-simmered tomato sauce with sausage and brasciole and pork added sequentially over hours. Yes, I saw a thread Paul Bacino started some years ago. I actually took pictures of my sauce to add to that. There are many variations of that sauce depending from the area of origin. The Neapolitan version is quite different than mine.

Looks like a pretty generic meat sauce. Olive oil, garlic, tomatoes and tomato paste, oregano. What would it take to make it Italian enough? It might not be terribly authentic, but it seems more Italian to me than anything else. I can imagine that US Italian is laughable to a real Italian. What is it that is missing? Sorry guys, maybe I was in a bad mood yesterday, I apologize. Didn't want to sound obnoxious. You know gfweb what bothered me, honestly? Oregano. Americans but oregano in all italian recipes. I would never use dry oregano in a meat and mushroom sauce.

I cannot read the whole recipe but what is Italian in this recipe? The fact that is served with pasta? Sorry, but sometimes I get very annoyed.

If I don't make bolognese (and I never used only beef), I always make meat sauce with chunks of meat (mixing pork, beef and lamb), or I like to hand cut beef, so, not as fine as ground, for a not very read sauce that use for spaetzle. The other instance I use ground beef is for meatballs but I don't eat with spaghetti. Italians use more sausage, crumbled, with no casing with vegetables in pasta dishes. So besides tiny meatballs, or mixed with ground pork for bolognese, I never use ground beef for pasta.

Thanks Alleguede and Jmacnaughtan for the suggestions, I'll definitely follow them next time I find myself using gelatin in similar applications.

I'm also here to report back. Like jmacnaughtan, although his looks so much better (!), I found my cake very dense and almost all my cream disappeared. Also, it was assembled 2 days ago and served yesterday. I didn't like it at all. I recognized I made some mistakes, I used a pastry cream (with 500 ml milk and 3 egg yolks) cut with 250 ml whipped cream. I whipped the cream too much and overall the filling was too stiff. Needed definitely something runnier. Although today the taste really improved A LOT. Didn't notice a different texture on the edge of the biscuit and in the centre, it was soft the same.

I was ready to declare defeat...the gelatin was not hot, I added a couple spoons of the cream to the gelatin to temper and at that point it looked smooth, but as soon as I damped it in the bowl: disaster. So I put the whole bowl in the microwave for 20 seconds, barely lukewarm and it worked. I wonder why? the cream had butter, dulce de leche and sour cream. In the process I wasted some cream and so I was a little short. I'll take some pictures for sure! Thank you , Annabelle.

Annabelle, thanks, hopefully it will work this time because then I don't have any more dulce de leche. I'm decorating my daughter's cake.

Just checking with you. If I want to add dissolved gelatin to a cold cream and avoid sizing, do I need to cool down the dissolved gelatin first? Any other step? As you can imagine, I just made a mess. I usually use gelatine in hot preparations. Thanks!

Yes, indeed, they look similar to oreilletes. In the South of France, where we lived until September, they are called bugnes. The bugnes I'm used are make with yeast. For chiacchiere I don't use any yeast or baking powder. The dough gets a nice flavour from a mix of grappa and marsala, plus lemon zest.

Pquinene, I bet I'd like your guyuria. It' not carnival yet but I made chiacchiere today.

I made the recipe I linked. I like the dough. It was easier to roll the dough warm, so I divided my dough in ten pieces, 90 g each. Before rolling I warmed up each single piece covered in microwave for 30 seconds, power 3. For me was also easier to cut right outside the oven. Will make the cream tomorrow and assemble on Saturday to eat Sunday. I already made my dulce de leche in PC.

In this one I already linked there is dulce de leche http://www.olgasflavorfactory.com/russianrecipes/chocolate-honey-layer-cake/ I'll make it for Sunday, for my daughter BD's party and let you know.

Fish and potstickers look still very nice! Did you brown the bottom before adding the liquid? You can keep browning a little more after the water and/or stock is gone and the potsticker will have some brown bits they can stuck to.

I had blue fish for the first time a couple weeks ago. My husband asked me: how is that you never had blue fish? Your father eats "pesce azzurro" all the time! In Italian with the name we mean all the oily fishes but blue fish I discovered it's pesce serra. I cooked it buried in salt and it was really very good! I liked it much more than mackerel. Tonight I cooked en papillotte...bad choice! If I tried this cooking method first time around I would have just banned blue fish from my kitchen. So, don't cook blue fish en papillotte.

I posted this originally in pastry because my question was for fruits as dessert not in savory salads. What are your favorite syrups, herbs, sweeteners, spices for different fruits? grapefruit with a star anise syrup as an example.

Thanks Patrick, it turned out very well. The skin was very crunchy, I didn't have an even, nice browning, as you did, I think is a matter of the soy sauce I used, maybe was not as thick. I think I overcooked it bit but it was still very good. I like very duck the deep fried duck but this was so much less work, I'll make it again for sure.Basquecook deep fried fish a couple meals ago, was it grouper? So, tonight I did red snapper.

How did it turn? Maybe it's that particular recipe that didn't work for you. I found also this other recipe with video, the layers don't look that puffed to me http://ekucharka.net/recept-na-medovnik More videos And a chocolate version, in English http://www.olgasflavorfactory.com/russianrecipes/chocolate-honey-layer-cake/ I'm thinking I'm going to end up making this one. Oh, the same blogger has also the medovik cake! http://www.olgasflavorfactory.com/favorites/medovik-honey-layer-cake/

Hi Nick, yes! It's Andrea Nguyen basic recipe for steamed bread. I tried others and I decided to stick to this recipe. It doesn't give you the white Hong Kong style bao bread but we like it more this way.

I'd like to make some fruit salads, keeping the fruits separated or just combining a couple fruits at the time. What are you favorite ways to enhance the taste of a particular fruit? I'm not planning on using alcohol. Ideas to share?

Kim, welcome back, feel better ! Chinese New Year's Eve. I made xiaolongbao again. Same ingredients and slightly different procedure made a huge difference. Maybe I rolled them too thin and some leaked, so not all had juice inside but not complains for my 2nd attempt Dongpo pork. Very good but the one I made last year in was even better Four seasons duck. Thank you, Patrick!

We had a little bit of pasta noisette butter and sage, some collards and I had offals of one duck to cook, very tasty. My girl approved

I also found this in Italian http://cipensacristina.blogspot.com/2012/02/torta-medovnik-torta-ceca-al-miele-e.html and this http://www.marianne.cz/jidlo/tipy/medovnik-krok-za-krokem

Oh my, PF, I can see you are precise, a scientist, I'm the most disorganized person... I do have a foodblog which is cleaner than my handwriting and easier to search. And food forums! I have a very good memory for this, I remember which forum and more or less when so I can use search engines :-) I'm trying to keep a book for sous vide.