highchef

no to the incense...I cannot find anyone here who uses the stuff., care to share the recipe?

Could you explain what you want it for? I can give you some sources, but they are not (as I can tell) food friendly.

I second the vegetable terrine. I would also suggest minestrone soup...with a homemade vegetable base. Make a butter/basil pesto for the garnish. It's quite wonderful when the pesto is chilled and just melts down into the soup. It's a lot of prep, but if you have your mise en place.... If the cookbook is not entirely veggie based, and you want a time/labor enpensive dish to try, I'd reccommend "tripes 'les halles'" from Tony Bourdain's Les Halles cookbook, It's a 3 day deal and the recipe ends with "Now bask in the moral certainty that you are the the baddest-ass king hell, fearless fucking gourmet in your area! In fact, send me a photo (c/0 the publisher) of yourself, holding up this completed recipe, with some friends in the background (and I want to see ears in thers!) and I'll send you a personal letter of commendation and devotion." I've been waiting for this challange to come up here...... It's definately up to greater cooks than I, but I wait. Patty

Is that Dessert Circus at Home?? if so there are 5 pic's on th ecover one that looks like a cross between a creme brule' and a cheesecake??? I happen to have the book on my desk, was going to put it out there for the free cookbooks thread.

I like the taste of the milk much better, good organic seems less watery and richer than store brand milk. That said, I've heard theories from some M.D.'s that I know and trust, that they believe there is a link between added hormones, nasty feed and other additives and conditons the dairy is processed under that can cause prostate problems. The thinking is that the dairy is more readily absorbed by the body and therefore everything in it. I cannot verify this theory, but I buy organic dairy just in case it proves to be true. Besides I like it. Fruit loops are not allowed in my house. No pre-sweetened cereal is. Not to say we don't use sugar, but that's another story.

ok, I just painted my dining room to coordinate with my wedding china..had to be done if I was ever going to use it. Pink and rusty/orange do not go well together, add a little yellow..well it was disturbing. Oh! you meant Bryan's china! I vote for this. but it's melmac....

I kinda like them, for what you're doing. I too think they're more of a retro feel (you know, George Jetson modern?) and would look great with some of the fabric that's out there now...browns and greens and irregular shaped geometric patterns in earth tones. I reacted to the holes with the same thought as upthread...they're gonna be a bitch to clean, but the diner's not going to know that. They're not buying the table ware and bringing it home, they're there to eat! I wouldn't want it in my house for the cleaning reasons (and my house is victorian..won't work). I think it would/could make a really cool table though. Good luck with the project!

al, I searched the site and found this thread, I wish someone could have answered your question, I cannot. I did find this on frozen truffles (not poached) and thought it might help. I have read that storing truffles in your rice gives the rice an amazing flavor (makes sense, since it's used so much in rissottos). I am going to order some, and have lots of questions about them, as I have never cooked with them, only had them in resturants. There are preserved truffles available, but I want to play with the real deal. If the truffle is frozen in broth, what is it used for??? the thread linked above says never to thaw them once frozen, just shave from that state into the dish..so how are you going to use a whole frozen truffle that's frozen in stock with out thawing and draining the stock to shave?? I really need to do some more research before I make this investment. Patty Edit: is, is it..

Yes, please share the recipe. I have lots of semi-couverture chips to use. School starts next week, and the boys are having last week sleepovers with friends. We have 4-5 boys over here at once and they'd love it if I made some cupcakes....especially chocolate ones.

these are the directions for the cake I made, but inverting and removing the bottom and parchment were worthless endevours. I swear, for the first time ever in my life I made this exactly as the recipe stated. I agree the parchment part was different, but I did it anyway. Anyone else want to try this recipe as written?

Yes, I double wrapped, but must have been careless either with the foil or by putting too much water into the pan. It didn't destroy the cake, but screwed up a big part of it's appeal ie the ginger snap crust. The cake is white chocolate and lemon. There's something about springforms that wears out after a while...having said that, I know people who've used the same pan for 40 years, rusty bottoms and all, and have perfect cakes from them!Since I seem to have bad luck with the springforms, I'm going to pick up some silicone pans at Tues. Morning and see if that works for me.

I am bumping this thread because I have an unmolding problem with a cheesecake I just made yesterday. I knew this had come up before as far as springform pans are concerned and remembered this thread. I've concluded the damn things are worthless..it's always something. I'm tired of wrapping with foil (I have to assume this is not for waterprofing purposes'. If so it doesn't work) and dealing with wet crust. I have followed the directions exactly for the cheesecake on the cover of June's Chocolatier magazine. I cannot get the bottom of the springform pan off. This makes a soft textured cake, and will tear if I pull too hard. I've tried running a knife, sliding under the parchment..It's just not gonna come off. I can slice it off the bottom, but lose most of the crust pulling the slice off the parchment. I think the next time (and there will be a next time, it's pretty good cake) I should use a silicone baking pan? and unmold after freezing. I appreciate Wendy's instruction in this, and the affirmation that one does not have to hassle with the damn springforms. one question: what do you think the effect of 1/3 fat cream cheese will have on the cake vs full fat? What is the texture/function of a cookie crumb crust anyway? crunch? form? (don't want the slices falling over) What would the effect of baking 2 cakes in 5" rounds be on presentation? I would thing the smaller the diameter of the cake, the wider they'd look when cut. I wonder if it would fool you into thinking you had a bigger slice than you really have. Great for dieters! ok, it's more than one question, but what do you think?

movie popcorn with a box of milkduds thrown in and allowed to soften up. In the dark you try to feel around for the gooey stuff and get some with the hot popcorn. Ymmm...

butter here too, with a nice dollop of evaporated milk (it's good to use to cook it too, but sooo rich). Brown sugar. Salt while cooking is a must, and the steel cut as well. Looks like you're gonna have to redo your survey waic!

I don't have the opportunity to enjoy Indian foods unless we're traveling, but I've read a ton of recipes and it seems it's a 'hotter' cuisine that uses more spices than herbs. Like coriander in the dish, and cilantro as a garnish. I think using them in traditional Indian dishes (them, meaning leafy, green herbs) could really twist it up a bit. How about herbal fusion?? Although I believe that culinary line has been crossed a few times. think asian, carribean and latin dishes that seem to blend differences like an interior designer blends color. They share so many flavors, but a technique or subtle blend will make the dish unique to that corner of the world. I'd be curious what herbs or other flavors would do to Indian cooking. If you had amazing results, please share!

trifle (sp?)

I wanted to try the Starbucks scone, but they arn't available here. They had a cinnamon, but honestly, mine are better. Since I can't compare, I'll just have to make one of the above recipes and compare it with the Starbucks ones when I can get one. Oh, well.

'tacky' LSU shirt???? Brooks, darling, you know there is no such thing. around here, you even landscape in purple and gold.

Thanks for the offer J, but I don't have a restauraunt. I just wished for a spell check here..

I made a pound cake. I tried to buy ameretto cookies (on a Sunday), thinking I could get them at Sam's...no deal, seasonal thing. Sooo, I added almond extract to the batter. Smells great, we'll see. Thanks for all the advice. It really is not bad as it seemed to be, and quite a surprise given that I'm not used to the 'real' flavor of the food coming through. Baking is so many flavors, it's unusual to have a dessert that is so pure and simple, so I'll file it with notes that you can leave out the sugar and let it go with richer, sweeter stuff as is. I don't know about you guys, but I have 5 folders of recipes that I've downloaded. I'm about to start a thread on how to classify recipes, librarians needed. Can we get a spell check on this site????

I've had the porcelain weber for years, but we do not have snow. Hurricanes, yes, but I always lock it in the garage in those events. It is my 3rd weber in 25 years. The first was brought to my mom's to cook. Her grill, in a word, sucked. When she died I brought it to the camp in Cameron. It's somewhere in a marsh down there, and I'm sure whoever finds it will still find it useable. I bought a new one to use here at home with a 'self starter' which I always forgot to turn off, and constantly had to refill the gas tank on. Now I just start with the chimney and use the side area to place trays etc. I did think about buying a cover for it (it cost a bit more) but never got around to it. It cleans up nicely, and a cover would only float around the porch, looking for a place to live, before getting buried under something and forgotton. I know this. So I can only attest to the staying power of the weber kettle grill. But if I lived in Montana, I'd seriously think about buying one. Maybe SnowAngel could contribute more. Thanks for the reassurance about depositing the ashes. I'll move them around so no one thing gets too much, and I'll work them in under the mulch. edit: the 3rd weber is picnic size, just for camping. Works well. Called a mini kettle maybe???

and it happens to me all the time, but in the ash pan. which brings me to ask, is that lye/ash good for plants and/or compost piles? I know NO chemistry, or plant 'management', but there must be a good use for the ashes dry or otherwise that I empty daily. If you know, please share.

recipe calls for 1lb mangos, 1/2 cup sugar, 1 envelope of gelatin and 3 tb.water to dissolve and 1 cup of cold whipped cream. Basically sieve the mango, add dissolved gelatin fold into whipped cream but but I forgot to add the sugar to the mango and was suprised when my beautiful mousse barely hinted of sweetness but the mango taste was good, fresh and pure. The only sweetness coming from the mango's themselves. This is not necessarily a bad thing, but it changes how I was going to serve it (with fresh fruit). Now it definatly needs to be paired with somthing sweet. I was thinking of peach cobbler?? I like mango and peach in smoothies. In a pinch I guess I could whip up a pound cake. What would you do? Thanks. edit: I meant envelope. fenvelope is an antelope that live on the fens? no?

My problem w/international flights is they always leave from Houston or N.O., and it's 3 hours for us either way and always a really early a.m. drive. With the 5 of us there's little room for an extra icechest so I'm stuck buying at the airport. That said, I really think the above sandwich idea is superb and will remember it for future reference. I do bring 'trail' mix...as long as it has m@m's in it. It's for the kids, really....all 5 bags of it. I've not flown a day flight to London yet, bet you get a lot better service than the night flight when everything shuts down. I guess it's where you start from. Have a wonderful trip! Patty

That sounds a little messy. ←