MelissaH

Yes, I'm looking for mool yut (choose your preferred transliteration). I wish I knew what grain was malted to make it! MelissaH

I'm hoping there's a little intersection between the homebrewing community and those who cook Korean food. I found a recipe for pork ribs that glazes them with a mixture that includes malt syrup. These days, it's easier for me to get homebrew supplies than it is for me to get to the almost-local Asian grocery. Can anyone out there give me a suggestion as to what sort of malt syrup the Koreans use, and what its homebrew equivalent might be? Thanks, MelissaH

I love Silpats. I don't love cleaning them after use. They're floppy, they take up huge amounts of space, they always seem to feel greasy, and they're tough to dry completely. My usual technique is to get the sink completely empty, wipe it down with my soapy dishrag, and rinse. Then I lay the Silpat into the bottom of the sink, clean one side and then the other with the soapy dishrag, pick it up, and run water over it. To dry, I flop it over whatever else is on my drying rack, making sure to avoid anything sharp or pointy. After a couple of hours, I move the Silpat so that the places where it rests on something change, and the original resting points get a chance to dry. Got a better solution? Could I clip it to my clothesline and let it hang to dry, or would this be bad for the Silpat (or would it be so slick as to slip right out of the clothespin)? MelissaH

Cabbage and noodles. Yum. MelissaH

I think it is more about Food Network needing/wanting yet another food competition show. And when the time comes that they do a head-to-head competition, I wonder if the secret ingredient will be jumped shark. MelissaH

And don't forget the cookbook Gordon Hamersley wrote, Bistro Cooking at Home. MelissaH

How soon will you be ready? I can be there on half a day's notice! MelissaH

I must have the same genetic flaw, because I too prefer my marshmallows without egg whites. I just like the way they taste better. MelissaH

You'd think that by now, anyone appearing on a Top Chef of any flavor would have at least a couple of desserts (one that requires an oven, and one that does not) in their bag of tricks. MelissaH

And I once sat in on a Chinese-style cooking demonstration where one dish was, basically, green beans deep-fried in a wok till they were wrinkly and slightly browned. They were removed from the oil and drained. Most of the oil was poured out of the wok at that point, and a spicy sauce with a bit of ground pork was constructed in that same wok. The beans were tossed back in at the last moment. It was tasty! MelissaH

Or, you could tweak the order sheets before you submit them and not even bother to order the fronts at all. When you order a kitchen, everything is a separate piece. You can pick and choose to take or leave pretty much whatever you want. That's how we didn't get the wire baskets on the post in the corner cabinets. Good thing, too, because our nearest U.S. IKEA store is a 5+ hour drive away! MelissaH

As CaliPoutine stated above, we have an IKEA kitchen. We put it in three years ago, and still love it. They were easy to put together and install. And very easy to tweak from the "standard" setup, if you want to do something slightly non-traditional (as in our under-microwave drawer). But if you do corner cabinets with turntables, build your own rather than use their cheapo wire baskets. I've been bugging my husband to write up exactly what he did, and if he ever does, I'll come back to link to it. MelissaH

I asked this question a few years ago, and one of the answers I got was to make a cold soup with them. I'll see if I can find a recipe. MelissaH

I've actually had more luck flipping an egg in the protection of bread than alone. MelissaH

I have nothing to add, other than it sounds quite yummy if it's not too sweet. (Any way to get a hit of lime in there as well?) MelissaH

Egg-in-a-hole. Hole cut with a drinking glass, and fried up in butter alongside the egg. I grew up in Pittsburgh, but my mom (who made it for us) is from the NYC area. What's the proper plural? MelissaH

Julia Child's recipe. I'd definitely pit the cherries. The risk of having someone crack a tooth is too great for me to take any chances with unpitted fruit. Besides, why make anyone work for dessert? MelissaH

On the rare occasions that we have fish to scale, we do the task on our kitchen counter. But we start by taking out a clear plastic garbage bag, slide a big cutting board inside that, put the fish on the cutting board, and work inside the bag. It seems to contain the scaly mess pretty well. When we're done, we only need to take a paper towel and wipe the scales off the cutting board into the bag, drop the paper towel into the bag, and then toss the whole thing. MelissaH

Yes. Just because it's fun! MelissaH

When I make rice in my rice cooker, I rinse it first. If I don't, I wind up with nasty starchy bubbles coming up out of the vent. MelissaH

This seems to be a variation of the Fine Cooking smashed roasted potatoes, where you boil small potatoes till they're done, smash them, drizzle with oil and salt (and maybe some other flavoring) and then put in a very hot oven (convection if you've got it) to crisp the outside at the end. I know there have been discussions about modifications for stovetop crisping somewhere. MelissaH

I've never lived anywhere that sour cherries show up in a regular grocery store. Farmer's market and farmstands, yes. When we lived in NE Ohio, if I wanted sour cherries, I had to put in a request at one of the local farmstands. When they came in, I'd go pick them up. And if I'd guessed wrong about the quantity I wanted, tough luck. Here, they just show up at the farmer's market, in more than one vendor's stuff. They're generally around for a few brief weeks. I'd find a farmstand or farmer's market vendor that has sweet cherries, and ask them about the sour ones. And---I've always been asked many many many more questions about what I'm bringing into the U.S. than what I'm bringing into Canada! MelissaH

The vendors at our farmer's market tell me that they're expecting the central NY crop to come in mid-July. Is there any prohibition against importing them yourself? MelissaH

Even the one closest to me, which is still a good 50+ minute drive from my house and is by far the smallest Wegman's I've ever been to, has a sub shop. And a wokery. And pizza. Their produce is always marvelous. The cheese counter's extensive, even at the littler store. And the stuff we've gotten from the deli is good. On the shelves, I can get things there that I can't find in my local not-so-super supermarket, such as Pickapeppa sauce. The club-packed meats are sometimes a good value. But we have a local place with a great butcher counter here that's not an hour's drive from home, which is often better and cheaper. When we first moved to CNY, I commented to my husband that it's the only supermarket I've ever been to where the employees, without fail, are smiling and actually seem happy to be there. Wegman's has a reputation as being expensive, but we haven't found it to be so if we're shopping carefully, and especially if we're getting our meat elsewhere. Many things are actually less expensive than the not-so-super place, such as King Arthur flour and store-brand cereal. The only problem I have with them is that they're not closer to where I live. And these days, I'm near a Wegman's every week anyway, which means it's easy for me to indulge. MelissaH

We've started using dry malt extract from my husband's homebrew supplies. He's always the one who makes the malteds, so I don't really know about proportions, but I can tell you that the ingredients are milk, Hershey's chocolate syrup, light DME, and vanilla ice cream. We haven't yet started playing around with other colors of DME. MelissaH