Safran

According to the Larousse Gastronomique, and I quote: "The derivation of the word is disputed: some claim that duxelles was created at Uzel, a small town in the Côtes-du-Nord, while others attribute it to La Varenne, chef of the Marquis d'Uxelles."

Numbers are cool, and are the point of this thread..but it's the titles that make the rest of us drool.... So when you say 5, or 7 or whatever....which ones??? Anything we haven't discovered yet??

Patrick, they're beautiful!

joiei, I know that the outskirts of Montréal are a bit out of the way from where you are, but nowadays, anything can be mailed and these people are fantastic...www.kenwoodservice.com

I have a 17 year old Kenwood 5qt that I adore. I use it constantly!! My only added expense was buying an extra bowl! It works well on egg whites, whipping cream, right up to stiff bread doughs. Do note, however, that the Kenwood is a very noisy beast. My friend has TWO 7 qt Kenwoods and one 5 qt model. She makes bread twice every week and they have served her very well. Her older 7 qt has needed to be repaired once last year but it must be said that her machines are pushed to the max. Make sure you have a reset button on your model...that feature has been a blessing!

Tell me about it! My "white" Cuisinart is all yellow and brown around the door and looks quite tired even though it's only two years old but it works like a charm. It does, however, take up a lot of precious counter space.

Oh Andie!! You did WELL!!

I can't believe this...! A friend came over for dinner last night and brought me A Matter of Taste by Lucy Waverman and James Chatto. The book is gorgeous!! And...had a GC which got me Baking Illustrated by the Editors of Cook's Illustrated Magazine. My shelves are now groaning...I'll need another bookcase (and floor space to accomodate it...)

Non, non,non...What's wrong with giving you BOTH? You're deserving!

Three more for me: Chocolate Desserts, by Pierre Hermé and Dorie Greenspan; cook like a chef by Chris Knight and Nothing More Comforting: Canada's Heritage Food by Dorothy Duncan.

Euh, yup, I did, but bought mine, with rack, from Linen'n things. Works like a charm.

OK, Richard, by now I'm really curious...how do you know if you have an All-Clad tri-clad or the newer All-Clad stainless only?

fiftydollars, I have the cast-iron roaster from Le Creuset...it weighs a ton. I use it for lasagna, etc but find that the weight of the roaster plus that of a 12 to 16 lb turkey just too heavy.(Oh, and it's not easy to clean...) I bought two other roasters: a thick stainless steel one that is a copycat of the petit roti All Clad....except that I paid 45$Canadian at Costco. I ADORE IT! It has no aluminum core. The second pan is the size of the larger All Clad but is by Calphalon (sp?) and consists of two layers of stainless sandwiching a layer of aluminum. I paid 89$ Canadian at Linen and things and ADORE IT too. These two pans clean beautifully. So happy shopping...there are excellent roasting pans to be had without paying too much.

I got a gorgeous light green Berger lamp. Its purpose is to clear the air of any cooking odors and it works like a charm!! I checked their web site and realized there's a whole collection of those lamps.

Ah, but blovie, the Lady has two ovens...so one for each!!

Where there's a will, there's a way. The pie looks fabulous, Marlene!

Ah...maggiethecat is making tourtière! That is also our "réveillon" meal! Marlene, that walk in the snow sounds especially nice! May your Christmas Eve be very very special. Merry Christmas to you and your family!

OK, there's something I'm definitely NOT doing right here. Let me confirm this: the El Bulli book, not from your boss, but from your spouse's boss?!! Nice going!!!!

Good morning Marlene, Yep, sounds good....now, take the dough out, give it half an hour to become workable, sprinkle your work area with a bit of flour, add a bit of flour to your rolling pin and start by flattening out the dough with the pin, then roll from the centre out on all directions, moving the flattened dough often to prevent sticking. Yes, you can add flour here and there. When you're done, brush off all the excess flour on the dough with a pastry brush before putting the crust in the pan. Voilà! Put it back in the icebox while you're preparing the filling. Your men will be soooo grateful!

Marlene, I just love what I'm learning here about fried chicken. Thx. Now, about the pie crust.... Mix the crust tonight but don't roll it yet...roll it in a ball, wrap it up and tuck it in the icebox...tomorrow's another day....

snowangel, we'll SEND you some, here from Ottawa, and rain too, if you want!

Thank you Marlene for being braver than most of us and trying out not one but two methods for fried chicken, at the same time, no less! I could never have been that organized. I'll put this new knowledge to use and cook up a batch of fried chicken during the Christmas period and yes, I will do it both ways, but not at the same time. However, I'll be using snowangel's method, as I don't have an electric deep fryer. And that gravy is a must. Now, for breakfast: cold fried chicken eaten while standing over the sink...why not?

Good morning Marlene, Nice, nice pizza! Wait till you branch out and try all kinds of ingredients! So today, it's the chicken? I'll be paying attention because I've never prepared it this way. This will be a cooking lesson for me. BTW, we're expecting 30 cm tomorrow...I'll be close to my stove also.

Actually, simply invert a cookie sheet and use that. Add a bit of flour or cornmeal, put your rolled pizza dough on it, dress it quickly and slip it on to the stone.One good wrist shot should do it.

Oh Marlene, they look so festive!!! Are the sprinkles colored sugar?